My 5+ Month Blog Neglection

Here is the best excuse for not blogging I’ve ever had…

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Gluten Free World,  meet Kai Charlie!!

Kai was born with a unilateral cleft lip and palate and is the strongest, happiest, most handsome little man I’ve ever met (biased, I know!)!

He was born on September 15, 5lbs. 2ounces, 18 inches long! He has since more than doubled his birth weight and is long as can be!

Its been a long 5 months and we just got through his first surgery which means that potentially I can sneak in a post or two during naps…no promises but I’ll try!!

In the mean time I could use some help from other GF mamas out there…when were you able to have your little ones tested for Celiac?

My fingers and toes are crossed that little  Kai has had enough to deal with already and has not received the celiac gene from me, but I suppose only time will tell…and whats one more thing to make him stronger, and give him even more character?!?

Thanks to anyone out there with some mommy support/answers, I really appreciate it!!!

I’m hoping to be back with more recipes soon (and most likely baby pictures)!

Zucchini Muffins!!

Hurray for zucchini season!!!

We don’t have our vegetable garden planted yet (maybe we will have home grown veggies next year…) but we’ve been getting fresh veggie gifts left and right lately including monster zucchinis!! We don’t ever complain about veggie gifts and I LOVE zucchini so I figured, why not share with you this easy, tasty and relatively healthy zucchini muffin recipe that I tried out earlier this week!!

Thank you Karen In Real Life for this fantastic gluten free recipe!

What you’ll need:

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  • 1 cup Mott’s cinnamon applesauce
  • 3 eggs, slightly beaten
  • 2 cups sugar
  • 2 cups zucchini, grated
  • 2 teaspoons vanilla
  • 3 cups gluten free all purpose baking flour (I used Bob’s Red mill)
  • 1 teaspoon gluten free pure baking soda (I used the generic Stater Brother brand)
  • 1¼ teaspoon baking powder (I used the generic Target brand…yeah, I don’t know why the baking powder I have is Target brand…)
  • 1 teaspoon salt
  • 1 Tablespoon ground cinnamon

Directions:

1. Grate your zucchini (I use my good ol’ standing cheese grater for everything shredded or grated…just watch out for your knuckles, I’m forever fearful of grating my fingers instead of the food, which is why I wont get anything sharper or fancier for slicing/grating!!!)

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2. Mix all ingredients together

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2. Grease a muffin tin, pour in batter and cook at 325° for 25-30 minutes or until the tops of the muffins are no longer sticky. Remove and let cool (or eat one while its hot out of the oven, I eat mine warm with a little butter or cream cheese ;))

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YUMMY

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Seriously delicious, quick, easy and as always gluten free!!

I’m sure I’ll have more summer veggie recipes coming your way soon. Hope you all are having a fantastic week, thanks for stopping by and I’ll see you soon!

 

Home Made Albondigas Soup!

Hello everyone!

I know its getting into the hot summer season and soup may not be top on your list for dinner but I just came across this meal in my photo album and couldn’t pass up posting the recipe. This soup came out fantastic and made for great left-over lunches! If you’re a fan of this traditional mexican soup you’ll have to try making it from scratch, like everything else from scratch, it’ll save you money and get you a much larger quantity than you’d get at your local mexican restaurant, without sacrificing the taste!

A big thank you to Mommyofamonster for the original recipe, view ingredients below to see my additions!

Ingredients:

Gluten Free Albondigas

2 tablespoons olive oil
2-3/4 cup finely chopped onions
4 (or more!) garlic cloves, minced
2 small bay leaves
64 ounces of beef broth (approximately 4-5 cans)
28 ounces of diced tomatoes
1/2 cup of chunky salsa (we like heat and so we use hot)
1/2 cup chopped fresh cilantro
1-1/2 pounds lean ground beef
1/2 pound of bulk pork sausage (again, we use hot)
6 tablespoons yellow cornmeal
1/4 cup of milk (I used almond milk just because 90% of the time thats the only kind of milk I have in the fridge!)
1 large egg
1/2 cup long-grain white rice
1/2 teaspoon ground cumin
Salt and pepper to taste

(I also added 2 kinds of squash and carrots for an extra dose of veggies and a few spicy peppers, because around here we like spicy food!)

Cooking Directions:

Heat the oil in a large pot over medium-high heat. Add 1-3/4 cups onions, 2 garlic cloves, and the bay leaves; saute 5 minutes.

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Add sliced squash and carrots and continue to sauté for another 5 min

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While the veggies are sautéing, place your peppers in the oven at 400° for about 5 min (or until they start to get wrinkly)

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Add broth, tomatoes with juices, salsa, and 1/4 cup cilantro. Bring to boil. Cover and simmer 15 minutes.

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While the broth simmers, combine ground beef, pork sausage, cornmeal, milk, egg, cumin, rice, salt and pepper, and the remaining onions, garlic, and cilantro (as well as your roasted peppers if you choose to add them!). Mix well. Shape meat mixture into 1 to 1-1/4 inch balls. And if you like a lot of heat, add 1/2 tablespoon of crushed red pepper flakes (I do).

Add meatballs to the soup and bring to boil, stirring occasionally. Reduce heat, cover, and simmer until rice and meatballs are tender, 20-30 minutes.

Once your meatballs are cooked through and the rice is nice and soft, your soup is ready to be served!! I served mine topped with avocado and a cheese quesadilla on the side :)

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This is a warm, hearty, delicious meal that is healthy and easy to make. Again, maybe not the best time of year to be posting this recipe but hey, maybe there are one or two of you soup lovers out there who can fit in another hot meal before the real summer heat kicks in!

I promise to have more light, cool, summer food posts coming soon!!

Have a great weekend everyone!

Quinoa Soup with Grilled Chicken and Shrimp

A close friend of mine recently started a gluten free/dairy free diet to help alleviate stomach pains she was experiencing. When her and her husband were coming over for dinner I had a brief moment of panic over the menu…I can do gluten free, but my house has never even come close to being dairy free!!! What was I going to cook?!?!?

So I went to my “Yummy!” Pinterest board and found this awesome soup that I’d been wanting to try!!! Its quinoa based with veggies, chicken and shrimp! The flavor came out great and it was on overall GF/DF success!!

Quinoa Soup

 

Ingredients:

1 cup quinoa, rinsed
4 cups chicken stock, plus additional water as needed
1 large bunch cilantro [yield about 1 cup chopped]
3 small (or 1 large) red onions, thinly sliced
4 garlic cloves, minced
1 small bag frozen corn (thawed)
Olive oil
Sea salt
Black pepper
Fresh lime juice, from 1/2 lime
Ground coriander, to taste
Pinch cayenne pepper
To serve: 
Grilled shrimp
Grilled chicken
Diced avocado
Fresh cilantro
Freshly cracked black pepper
Quinoa Soup

(My thawing station!)

Directions:

Heat olive oil in a medium pot over medium-high heat. Add garlic and cook for a minute, stirring constantly. Add sliced red onion and cook until softened, about 3 to 5 minutes.
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Rinse 1 cup quinoa and add it to the pot with the onions and garlic. Stir to coat and cook for a minute or two, until quinoa becomes fragrant and toasted.
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Add 4 cups chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes until quinoa is cooked. (Add more stock or water if the soup is too thick). Season with salt, freshly cracked black pepper, ground coriander, and a pinch of cayenne. Squeeze in juice from 1/2 lime. Taste, and adjust seasoning as necessary.
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While the quinoa is cooking heat your corn in a skillet, seasoning with your choice of herbs. (This would be a good time to throw your chicken and shrimp on the BBQ too!)
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Once corn is heated add to the quinoa mixture
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Mix well and add more broth or water if needed.
Lastly, top will grilled shrimp and chicken, avocado, fresh cilantro and black pepper. Make sure to serve nice and hot!
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A big thank you to palate/palette/plate for the recipe idea!! This is a filling, tasty and satisfying GF/DF meal! I hope you guys give it a shot, especial those of you who are GF/DF (if you’re vegetarian see the original recipe from palate/palette/plate!)
Now I’m on my way to try a new Abondigas recipe!! I’ll make sure to post it soon, its one of my favorite soups!!

I’m back from puppy leave!!!

Alright, before I post a new recipe I had to share a bundle of doggie pictures!! Lulu has now fully adjusted to the house, recovered from her spay surgery, and discovered that her big brother is the best thing that has ever happened to her!

Herbie…well I’m not sure he will ever adjust to having a baby sister but he has done a good job of learning how to deal with her!!

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So there you have it, a showcase of our pug mix babies!

I’m so excited to be back blogging! I’ve been saving up a bunch of great recipes, can’t wait to share them all with you!!