January 2018 – Holly's Gluten Free Home

This one is good. Really good. Everyone had 2 servings, except my hubby who thinks his belly “is growing” (and then he had ice cream). I do, however, support calorie prioritization, and not having ice cream makes me sad, so I get it.

This recipe is simple.

This is everything you need. Plus you can sub in and out the veggies you have available. I cook for 6 with plans for school lunches for 3 the next day, so please half the recipe if you are cooking for a more manageable household (also maybe you don’t need wine with dinner? Don’t know… but sometimes this house gets a little crazy) .

Ingredients

Powdered chipotle – dash

Green curry paste – 4 heaping spoonfuls

Olive oil

Curry powder- to taste

Salt and pepper

Cilantro -1/4cup chopped

Tomatoes 1 cup chopped- I used heirloom cherry tomatoes halved/quartered

1 ear corn

2 cans organic chick peas

1 can coconut milk

1 red onion

2t minced garlic

Ginger fresh 1t

2 heads cauliflower

Sundried tomatoes

Rice (I used brown)

Let’s Do This!

Get the rice going… it takes the longest.

In a large saucepan put in oil and curry Paste. Mix on medium heat and once mixed add onion, garlic, ginger, salt, pepper, chipotle & curry

Yum. Smells awesome already.

Add veggies (corn – I slice the corn off the husk right into the pan)and cook until tenderAdd beans, additional spices to taste

Add coconut milk

Simmer until the rice is done!

Add cilantro & tomatoes

Yep. That’s gonna be good!

Serve with rice and lime slices.

Enjoy!❤️

You know it… the daily struggle of trying to feed your kids healthy, energy powered foods that you can read the ingredients. My son loves to eat bars… I can’t even read many of the ingredients. The ones that have decipherable ingredients, like the amazing Redd bars, are fantastic. I like them and he does too, but they get pricey when he eats 4 in one day!

Pancakes are great because you can modify the ingredients to meet your family’s needs. I love to add pumpkin purée- it amps up the vitamin C and makes them light and fluffy. Today, however, I want to ramp up the kcals and antioxidants to fuel my growing little (and not so little) athletes!

Warrior Pancakes (recipe will feed 8, halve it for 4)

2 cups gluten free baking mix (I use Pamela’s) or sub in 2 cups flour of choice, 1/2 tsp salt, 1 t baking soda, 2 t baking powder.

1 T chia seeds (you can add more but if you add too much it gets noticeable)

1T açai powder

1/4 cup chocolate chips

2T turbinado sugar

1/2 c oatmeal

Mix dry ingredients