Sunday, March 17, 2013
1 1/2 cups flour (I used Bob's Red Mill gluten free flour - but you can use any flour)
1/2 teaspoon salt
1 cup sugar
1 tsp baking soda
1 cup squash puree
1/2 cup coconut oil (or any shortening or butter or margarine)
2 eggs, beaten
1 small can crushed pineapple, drained
1/4 cup water
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
Heat oven to 350. Sift together the flour, salt, sugar and baking soda. In a separate bowl, combine the remaining ingredients. Pour into bowl with dry ingredients and mix until just combined. Pour into greased mini bundt pans (or muffin cups). Bake 20 minutes or until they test done with a toothpick. Remove from pan. Cool.
Icing is optional. I used a cream cheese icing (made with Tofutti brand fake cream cheese).
Wednesday, October 26, 2011
From their website -
Being a healthy kid, adult, or food brand means making changes and new decisions, and there are some exciting changes going on here at Ian’s that we want to share with you.
You may already have noticed on our packages, email newsletters and our Facebook page that we’ve been focusing more on helping kids with food allergies find safe and healthy things to eat. We have a new mission here at Ian’s –to be the leading provider of high-quality, all-natural, allergy-friendly foods that you can trust.
As we focus on allergy-friendly foods, we’re going to be saying goodbye to the I’m A SuperFit Kid program. We still want to thank you for being a loyal customer, so we will continue offering the Free Ian’s Item coupons, redeemable with either 45 SuperFit Kid points, or 15 UPC codes from any packages of Ian’s products.
To redeem your points or UPC codes for free Ian’s item coupons, please send your name, address, and points or UPCs to:
I’m a SuperFit Kid
c/o Ian’s Natural Foods
190 Fountain Street
Framingham, MA 01843
Have fun and stay healthy!
My only complaint - that my local Super Target has stopped carrying their products again. I complained last time and they got them back after a few months. I'm hoping for a similar response from Target again this time.
What is your favorite Ian's food?
Tuesday, October 04, 2011
You can substitute brown sugar in the topping for the regular sugar and molasses.
Yum, yum, yum. Enjoy!
Kathi’s Out of this World GFCF Apple Muffins
1 ½ cups gluten free flour mix (I used Bob’s Red Mill)
¼ teaspoon xanthan gum
½ cup organic raw sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup vanilla almond milk
¼ cup coconut oil
1 ½ cups finely chopped apples (about 1 large or 2 small)
¼ cup organic raw sugar
1 teaspoon molasses
1 tablespoon gluten free flour
2 tablespoons gfcf margaine (I used Earth Balance sticks)
½ cup gluten free oats (or substitute quinoa or finely chopped nuts)
In a medium bowl, combine the dry ingredients and mix thoroughly.
In a small bowl, beat eggs and then add the almond milk and coconut oil and mix well.
Pour the wet ingredients into the dry ones and stir until just combined (do not over mix).
Gently fold in apples.
Divide mixture up between 12 muffin tins that have been either greased or lined with paper.
Combine topping ingredients until crumbly and sprinkle over muffins.
Bake at 400 degrees for 18 to 22 minutes or until a toothpick inserted near the center comes out clean.
Thursday, September 22, 2011
1 1/2 lbs beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
8 medium carrots, peeled and cut into bite size slices
6 medium potatoes, peeled and cut into bite size pieces
1 medium onion, diced
5 tablespoons Minute Tapioca
4 tablespoons wheat free soy sauce
1 teaspoon sea salt
1/2 teaspoon pepper
2 bay leaves
5 cups of water - for more flavor use beef broth, I usually do.
In a large frying pan, brown the meat in hot oil - make sure to stir and sear all sides of the beef. You could skip this step, but it seals in the juices and gives it a better flavor.
Place the veggies in the slow cooker. Add the meat. Sprinkle with the tapioca, soy sauce, salt and pepper. Add bay leaves. Pour water over it all.
Stir, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Remove bay leaves before serving.
I add in extra root vegetables - whatever I have on hand - it is the only way I can get Andy to eat parsnips! Today I added in 2 parsnips and a few sunchokes.
Tuesday, September 20, 2011
In the winter my veggie plates are made up of root veggies - carrots, beauty heart radishes, celeriac and whatever else is available without coming from the other side of the globe.
And remember that all veggies are naturally gluten free!
Tuesday, September 13, 2011
Tonight we had Pizza made with Udi's pizza crust. They are so convenient to keep in the freezer - just add your favorite toppings and bake.
We also had a plate of fresh veggies from my garden - carrots, cucumbers, radishes and tomatoes.
For dessert I made brownies! Yummy!
What did you have for dinner?
Friday, September 09, 2011
I am sorry that I haven't posted in so long. I really don't have much new to share - I've really been into eating locally lately - eating from my garden and my CSA - just making meals that are naturally gluten free.
The recipes that I have perfected and shared I continue to use but I haven't come up with any new ones in awhile. If I do, I will be sure to share them with you.
I'm sorry I haven't been around much. My family and I are still GFCF and thriving. I will try and check in more often.