Ian's Mac and No Cheese

I was doing my regular grocery shopping at Super Target this week and I reached into the freezer case to get an Ian's Allergen Free Fish Stick and an Ian's Allergen Free Chicken Nuggets and what did I see right next to them but this mac and no cheese. I forgot to take a picture so I nabbed this pic off their website.

Andy was with me and begged me to buy it. It looks just like the real stuff and was easy to prepare in the microwave. Andy ate it right down - he loved it. I tasted it and it was *okay* but I wasn't buying it for me, I was buying it for him.

I love that Ian's really seems to be adding to their allergen free line of items. While I still prefer making food from scratch, it is so nice to have options.

I also love that my Super Target carries many of them. My primary grocery store is still my local food co-op (Mississippi Market) but Super Target is so much cheaper on some items - Ian's being one of them.

Ian's also seems to be putting out a lot more coupons lately. You can usually find printable ones on the internet. It all helps when raising a gfcf kid.

And if you buy a lot of Ian's foods, don't forget to save the points and let your kids redeem them for fun things. You can also get points for doing all kinds of things - check out their website for more information.

Creamy Potato Leek Soup

I made the most wonderful soup for dinner tonight. I'm so sorry I didn't take a picture of it - you will just have to believe me that it looked as wonderful as it tasted.

Here is the recipe:

Creamy Potato Leek Soup

3 large leeks, cut lengthwise, cleaned and chopped into small pieces
2 tablespoons margarine
2 cups water
2 cups chicken or vegetable broth
2 pounds potatoes, peeled and chopped into small pieces
Salt and Pepper to taste
Dash of Marjoram
Dash of Tabasco Sauce

1. Melt margarine in medium sauce pan. Add leeks, cover pan and cook on low heat for 10 minutes.

2. Add water, broth and potatoes. Bring to a boil, then reduce heat to low and simmer for about 20 minutes or until potatoes are tender. I also added the salt and pepper at this time - about 1 teaspoon of salt and 1/4 teaspoon of pepper was right for me.

3. Use a hand blender to puree (or transfer to a blender).

4. Add the marjoram and tabasco sauce.

Serves 6

GFCF Pasta with Spinach and Sausage

I made this for dinner tonight and it was really yummy. Next time I make it I am going to add more peppers - otherwise it was perfect.

GFCF Pasta with Spinach and Sausage

6 ounces gf pasta (I used shell shaped, but any shape would work)
1 package Al Fresco Sweet Italian Sausages
1 large onion, cut in half and then into slices
1 bell pepper cut into long slices (I am going to use two or three next time)
2 cloves garlic, minced
1 tablespoon olive oil
2/3 cup chicken broth
8 ounces fresh spinach
1/4 cup fresh basil, chopped
1/4 cup vegan parmesan

1. Prepare pasta according to package directions, set aside.
2. Slice sausages in half lengthwise and then again so they are quartered, then slice into 1/4 inch chunks - set aside.
3. In a large skillet, cook onion, peppers, and garlic in olive oil until tender.
4. Add broth and sausages, heat to boiling.
5. Add spinach and basil - cook for a minute or two until spinach is wilted, stirring frequently.
6. Add pasta and parmesan. Toss to coat.

4 servings of yum!

Making Yogurt with Almond Milk

I am experimenting with making yogurt from almond milk. I just don't like the taste (or price) of the coconut milk yogurt and I am trying to eliminate soy from our diet.

This was my first attempt at making it yesterday. It didn't turn out too bad. It was definitely edible.

The consistency was a little more runny than I wanted. I knew it wouldn't be as firm as a dairy yogurt but I want it a little more firm.

I am going to play with it more before I post a recipe, but I really think this is going to be doable - so for those of you out there who don't do soy either, stay tuned - there will be a recipe soon.

GFCF Lasagne without pasta

I was craving lasagne but I didn't have any lasagne noodles and didn't feel like driving across town to the one store that carries them. I did, however, have eggplant in the fridge.

So I made my usual lasagne recipe and used eggplant for the noodles. I fried up the eggplant in a little olive oil first.

It turned out really great.

I made two smaller pans instead of one large pan and froze the other for later.

Happy Birthday to Me!

Today is my birthday. I'm 51. Funny, I don't feel 51. Anyway, I thought I would share my birthday cake pics and recipe with you. I have posted this recipe before but I keep tweaking it and making it a little healthier every time I make it. You would never know there is zucchini in it - it is my go to recipe for chocolate cake.

I actually wasn't going to do a cake, but Andy insisted. At his age, he just can't fathom someone having a birthday and not having cake!

Chocolate Zucchini Cake

2 1/2 cups gf flour (I used Bob’s Red Mill GF Mix)

1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup coconut oil

2 cups organic raw sugar

3 eggs

2 teaspoons vanilla

2 cups shredded zucchini

1/2 cup milk substitute (I used Vanilla Almond Milk)

Glaze (directions follow)

Preheat the oven to 350°F.

1 Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.

2 With a mixer, beat together the coconut oil and the sugar until they are smoothly blended. Add the eggs to the oil and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla and zucchini.

3 Alternately stir the dry ingredients and the milk substitute into the zucchini mixture.

4 Pour the batter into a greased and flour-dusted 10-inch tube pan or Bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

5 Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk substitute, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.

Sencha Naturals

Sencha Naturals is running a contest on their blog. You can find all of the answers to the questions by reading about their product on their website.

You really should take the time to check it out - even if you aren't interested in the contest.

Why?

Well, their products are all gfcf for one (the bars do have soy for those of you avoiding soy).

They taste great for another - and let's face it so much of what we have to choose from commercially is not all that great tasting.

They are packed full of nutrition and are all natural and fair traded - all things that are as important to me as GFCF.

I entered the contest because I love to win things and when the chance is to win food, I'm there!