Fun, Fresh Ideas to Manage Work, Home, and a Gluten Free Diet!

Month: September 2016

The Gluten Free Power Ball

Energy bites are “all the rage”, so for the past weeks I’ve been experimenting with different recipes… adding and subtracting elements to get to my kid’s favorite concoction. And now….. HERE IT IS! 

These are not low calorie!!


The rationale of these is a quick and easy snack to power yourself or your kiddies through a long day and solid workout. I did not calculate the calories, but don’t eat a dozen in one setting! 

These are so easy and require no oven or other heavy machinery… I’m a little lazy so I use a mixer… but you can do it by hand.

Here we go!!

2 1/2 cup oatmeal

1/4 cup unsweetened cocoa powder

1/2 cup dark chocolate chips

1 cup toasted unsweetened coconut flakes

2T chia

1 cup flax seeds – quickly spin in the food processor/blender prior to adding

1/2 cup pepita (pumpkin seeds)

1/2 cup sunflower seeds 

8 oz all natural peanut butter (I warmed it in microwave to mix it more easily)

1/2 cup honey – may need more to get right consistency 

1 t vanilla

Mix it up baby now… mix it up baby…

You do sing while you cook.. right??


Then roll into 1 inch balls and refrigerate!

They last all week! This recipe makes around 35


Enjoy!❤️

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Gluten free Spaghetti Pie – vegetarian too.. and soooo yummy❤️

spaghetti.. pie.. these are 2 of my favorite things:)


It’s Wednesday… and there is a school open house 6-8 pm and I’m on call. In case you didn’t know, I don’t like to be on call…. really. So I decided I needed a fast, easy, prep in advance kinda dinner that I could whip up and then stick in the oven 

Spaghetti pie. Easy. Delicious. Nutritious. Winner!

Here’s how!

12 oz gluten free spaghetti

Cook gluten free spaghetti 1-2 mins less than package instructions

3 eggs

1/2 cup Parmesan cheese shredded

1 cup mozzarella cheese, shredded

1/4 cup pasta sauce

Mix all of that together! Put aside

mix it up.. so easy!


1 onion chopped

1T garlic

2T olive oil

Heat oil in sauce pan, sauté onion and garlic. Add

1 cup shredded carrot

1 cup chopped red pepper

1 cup chopped fresh spinach

Salt & pepper to taste

1 t oregano

1 t Italian seasoning

Sauté until tender, add

2 cups tomato sauce

2T chipotle 

getting in the veggies!

chipotle…. makes everything better


Lightly coat pie pan with olive oil

Put 1/3 of the sauce into pan. Pour in pasta and pack down. Top with remaining sauce, additional cheese & bake at 350 for 30 mins.

its gettin hot in there…

Enjoy!❤️

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Gluten Free Crispy Peach Cobbler

My daughter and I couldn’t decide between peach crisp or peach cobbler, so we decided to combine the concepts and create an incredibly delicious dessert worthy of topping off a late summer day spent playing in the pool and chilling together as a family. I’ve eaten dessert… and can attest it’s run-for-a-bowl-of-seconds good.

For the Filling:

4 fresh peaches – sliced (peel them if you want… But I’m not into complicating nature)

2 T sugar

Nothing says summer like fresh peaches


For the crust:

1 cup gluten free flour

1 t baking powder

1/2 t baking soda

1 t Cinnamon

3 T butter in small bits

1/4 c sugar

Mix until coarse 

everything is better with butter


Add

2 T milk

1 t apple cider vinegar

1 beaten egg

crust perfection!


Mix until coarse

For the topping

1/2 c oatmeal

1/4 cup gluten free flour

1/3 cup butter

1/2 cup brown sugar

1 tsp cinnamon

Mix

getting ready to top it all off


Press crust into pan

Top with peaches and crisp topping

Bake at 400 for 25 mins

Serve with vanilla ice cream

Crispy Peach Cobbler! Let’s eat!


Enjoy

❤️

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