Christmas Cookie Tag-I'm It!

A big shout out to my farmer friend Lynn,
who is celebrating a birthday today.

Although Lil' Guy has multiple food sensitivities,

he can eat nuts of all types.

Thank goodness, as they pack a powerful nutritional punch.

This recipe was adapted from a conventional recipe in our Family Recipe book.
The first version is gluten, dairy and soy-free and can be made egg free as well.
The second version is for folks who don't have to worry about allergies.

Gluten-Free Pecan Sandies 
(allergy-friendly)


1/2 C extra light olive oil
1/2 C organic sugar (or sucanat)
1 1/2 t vanilla
1 egg (or 1/4 C pear sauce)
1 C gf flour 
1/4 t salt
1 C chopped pecans


~In large bowl, beat oil, sugar and vanilla until smooth.
~Incorporate egg into mixture.
~Gradually add gf flour, mixing until just combined.
~Fold in nuts.
~Preheat oven to 350 degrees.
~Roll dough into 1" balls and place on parchment covered baking sheet.
~Press down with hand or bottom of glass.
~Bake 15-17 minutes until golden,
rotating sheet halfway.
Makes 18 cookies.

Pecan Sandies 
(conventional recipe)

1/2 C unsalted butter
1/2 C sugar
1 1/2 t vanilla
1 egg
1/4 t salt
1 C unbleached flour
1 C chopped pecans

It's my job to chase down the next baker.
She's quick, but I managed to tag her!

Staci, you're it!
Check her blog soon for a scrumptious recipe.

Here are the recipes we've shared so far during the
Christmas Cookie Tag game:

Jackie's Cranberry Orange Pinwheels
Tammy's Peanut Butter Blossoms

Enjoy!

Sweet Potato Muffins (gf, df, sf)

Lil' Guy's favorite breakfast is pumpkin bread.
He'd eat it everyday if I let him.
He knows he needs to eat a variety of foods to be his healthiest.
These muffins are a nice change-up
and help him get some much-needed fiber into his diet.

Gluten-Free Sweet Potato Muffins

(Gluten Free Recipe Box)

1/2 C light olive oil

1 egg

1/2 C pear sauce

1 C sweet potato

1/4 C rice/almond/cow's milk

2 t vanilla

1 1/2 C gf flour mix

1/2 C sucanant (or sugar)

1 T flax seed meal

1/2 t salt

1 t cinnamon

Place wet ingredients in medium bowl.

Stir to mix well.

Add dry ingredients and stir until just combined.

Preheat oven to 350 degrees.

Fill muffin cups 3/4 full.

Bake for 22-25 minutes.

Enjoy!

lunchbox love

Bar-Bee-Q

We don't own a grill,
but we do enjoy barbeque with various dishes.
This condiment is used on chicken, fish or as a dip for steak fries.
It goes together in a snap.
I like that it uses local honey instead of sugar as a sweetener.
Get your grill on!

BBQ Sauce (gf, df)

1/4 C olive oil or butter

1 medium onion, diced

1 C ketchup

1/3 C water

1/4 C honey

2 T lemon juice

Saute onion 5-8 minutes until golden.

Stir in remaining ingredients, bring to a boil.

Reduce and simmer 5 minutes.

Enjoy!

Keeps in fridge 1 week.

 

 
 lunchbox love

All-American Vegetarian

Here's a quick menu idea for the holiday weekend.

These beautiful cherry tomatoes came from our farmer friends.

They are delicious as is, and I pop them during the day as a snack.

I also roasted some in a 375 oven for about 1/2 hour,

and it really brought out the sweetness in them.

A bit of olive oil, salt, Italian herbs and parsley was added.

They are delicious as a side or on top of these:

These black bean rice patties were whipped up in no time.

Leftover rice, cooked beans that we keep in the freezer, 

onion or leek, some salt, cumin, red pepper flakes 

and an egg brought it together quick.

They are pan fried for a few minutes on each side.

They are served with:

A couple of baking potatoes quartered with skins left on
were placed in a 425 degree oven for about 40-50 minutes.
We use steak seasoning on 'em to give 'em a kick.

Hope you're enjoying your holiday weekend.
Be safe and eat real.








lunchbox love 

Summer Storm "Stewp"

Six days into hurricane season 

and we've already had a tropical storm blow through.

Yesterday TS Andrea came to town 

and brought high winds, and lots of much-needed rain.  

Our rain gauge read almost three inches within a 24-hour period.

You won't hear one complaint from me.

After all the seeds I planted this week,

I can't wait to see what pops up!

When the day brings rain and dreary skies,

I feel the need to make something hearty.

Although you'd think soup would be the last thing to eat 

during these summer-like days,

when a dampness fills the air, 

it feels good to eat something warm and comforting.

This was thrown together in a flash 

because lentils require no soaking, as other legumes do.

You can add more or less water 

depending on how thick you want it to be,

therefore the title "stewp" (stew/soup).

It's great alone, but could be served over rice, couscous, 

quinoa or with homemade bread.

The next time you get a summer storm, give this recipe a try.

It'll make everything alright.

Summer Storm Soup/Stew

1/2 C leek, sliced

1/2 C sweet onion, sliced

2 cloves garlic, minced

2 medium carrots, grated

3/4 C lentils

water or stock to cover

2 T olive oil

pinch red pepper flakes

2 t Italian herbs

1 bay leaf

salt to taste

1 T parsley

In medium soup pot, saute onion, leek, 

carrots and garlic in olive oil 5 minutes.

Add lentils and enough water or stock to cover lentils.

Add seasonings, except parsley and simmer 20 minutes.

Taste for salt and adjust to your liking.

Add parsley.

I add another 1 or 2 T olive oil to finish.

Enjoy!

lunchbox love

Scratch "Manwich" (gf)

When we were less (ahem) aware of our food sources,
we would on occasion buy this sloppy joe mix in a can.
It's not as bad as some,
but it does contain high fructose corn syrup,
which we avoid like the plague.
We have a vegetarian version of something similar
called Barbecued Lentils that was posted here,
but I wanted to see if I could create something closer
to the taste that Big K use to enjoy so much.

I found this Manwich copycat recipe here,
but of course tweaked it to our dietary needs.
These got the Big K seal of approval.
*This version is gluten and dairy-free.

"Manwich"  Sloppy Joes
2 t olive oil
2 large carrots, shredded
1 lb. ground chicken/turkey

1 C tomato sauce
1/2 C ketchup
1 T onion powder
1 t salt
1/2 t garlic, minced
1/4 t celery seed
1/2 t steak seasoning
1 t mustard


Add 2 T olive oil to large pan and sautee carrots 2 minutes,
then add chicken or turkey.
While browning meat,
mix remaining ingredients in bowl.
Add liquid to cooked meat, simmer 10 minutes.

*Vegetarian version is made with Boca crumbles
or black beans instead of ground turkey/chicken. 

It's a great weekend for sloppy joes!
Pair it with carrot salad or pasta salad.
Don't forget the homemade rolls.
Enjoy!


lunchbox love

Gluten-Free Pumpkin Pie

With Lil' Guy's sensitivities to wheat, soy, dairy,

and a multitude of other ingredients,

it can be challenging to offer him traditional foods.

I found this recipe here

and it required no substitutions,

so I gave it a go.

I'm glad I did!

This is a great recipe for those following a raw diet,

as there is no baking involved!

This is the first time I've used dates,

but they really add a subtle sweetness to the crust.

The crust is pressed down into a glass pie shell.

The filling gets whizzed in the processor.

One bowl, less to clean up!

Gluten-Free Pumpkin Pie

Crust:

1/2 cup raw pecans (other nuts will work)

1/2 cup dates (soaked in water for 2 hours)

Filling:

1 1/2 cups pumpkin puree

1 cup raw cashews, soaked in water for at least 2 hours

juice of a lemon (I used 3 T)

1 t vanilla extract

1/3 cup coconut oil, melted

1/3 cup honey, warmed (agave for vegan)

1 1/2 t pumpkin pie spice

4 T sucanat

1/4 cup water if needed

Process nuts and dates until somewhat smooth.

(I liked the nutty texture, so I kept it rustic)

Fill pie plate with crust and press down.

Melt coconut oil.

Place remaining ingredients in processor

and combine until smooth.

If too thick, add water 1 T at a time to desired consistency.

(Ours turned out perfectly fine without added water.)

Pour filling into pie crust.

Freeze 2 hours, then defrost 15 minutes before serving.

Keep in fridge 3-4 days, or in freezer for up to 1 month.

Enjoy!