It’s pancake day! Aka Shrove Tuesday.
This morning I celebrated by making a new recipe for healthy pancakes, instead of the dessert, cake-like pancakes most people are accustomed to. You can find the recipe for these tasty creations here [Pancakes to be Proud of]. I topped mine with blueberries, bananas, and slivered almonds, but Hana has more ideas on her website, including topping with honey and peanut butter. Whatever you do, these promise to be yummy!
Note: I cut the recipe in half and it made even more than is pictured here – way more than I needed for breakfast. So if you’re cooking for one, I would just make half!
Also, be sure to celebrate National Pancake Day on March 3rd. Either visit an IHop (if you’re not gluten free) or celebrate by making your own stack at home and donate some change to your local Children’s Miracle a Network hospital! The holiday is meant to be fun, but it also raises quite a bit of money for this wonderful cause that allows hospitalized children to have toys, video games, and specialized equipment while in the hospital, as well as pay for therapies and trips for outpatient kiddos! I have first hand seen the difference these dollars make at our local Tucson CMN hospital, TMC for Children.
Airport food. Plane food. Yikes.
It’s awesome that markets and places like Cibo are carrying more gluten free snack options like chips, yogurt, cookies, dried fruit, trail mixes, fresh fruit and salads. But when I fly and end up eating all this crap, I always feel full and sick. It’s not a good, satisfied full. It’s a nasty, gas-creating full, while I’m about to enter a plane and sit for 4 hours.
Here are some ideas for how to have a more “normal” day of flying by bringing your own food, saving money and your intestines.
Fresh, warm, and full of flavor
No seasoning packets or taco sauces needed, just simple seasonings from your cupboard. This meal can be put together in under 15 minutes and requires very few ingredients from the store! Just run in and grab ground beef, tomato, cilantro, and tortillas!
GF, SF, DF
- 1 lb lean ground beef (I shoot for 90% or more)
- 2 packets Minute Multi-grain rice medley (or any other rice – I prefer this because it has quinoa, brown rice & other types all mixed together)
- 2-3 Tomatoes
- Bunch of Cilantro
- 1 Lime
- Corn Tortillas
- 1 – 1 1/2 Tblsp Chili Powder
- 1/2 Tblsp Cumin
- 1 tsp Chili Pepper
- 1 tsp Salt
Simple, quick, and easy!
Yummmm. These babies are better than anything you could find at McDonalds or in a frozen bag of Ore-Ida. I’ll admit, since going gluten free there have been many days when I crave fast food fries. But after making my own and seeing how easy and tasty they are, I’m definitely satisfied.
There are so many variations you can make here, but the best part is, you can make them just how you like them – how well done, how much salt, what seasonings, shape, etc. And it’s really very quick and easy and you could have them sitting in your lap 25 minutes after craving them. If you want to make things really easy, buy the bags of small potatoes. You can even get multi-colored ones for a really fun plate!
GF, DF, SF, Vegan,
- 2 Potatoes (or several mini-potatoes)
- 3 Tblsp Extra Virgin Olive Oil
- 1 Tblsp Salt
- 1 tsp Garlic Powder
- Several sprigs of Rosemary (fresh is preferred)
Nature’s sweet treat
Sweet potato fries are a special treat because of their natural sweetness. I eat these as a sweet snack, or even dessert some nights. For the POTS folks out there, it’s a great salty snack as well to increase blood volume. These babies keep well in the fridge and are a great go-to snack when you’re search for something “healthy” to munch on but don’t have a lot of time.
GF, DF, SF, Paleo, Vegan
- 1 sweet potato per person
- 1-2 Tblsp fresh cilantro, thyme, rosemary, or parsley (my favorite is rosemary)
- 1 Tblsp salt
- 1 Tblsp olive oil
Snack, snack some more, and just a little bit more…!
Okay I’m addicted. First of all, I should say that these posts are few and far between because I uprooted and moved to Charleston, SC and started graduate school the next day. Life has been crazy ever since and I’m barely getting a moment to catch up with friends, let alone write any new posts. Hopefully it will calm down a bit soon, but in the mean time, I just HAD to share this recipe with you all.
This is the best granola I’ve found so far that doesn’t have any added sugar and I officially have to have it in my kitchen at all times!! It makes several jars worth, so I typically freeze a couple jars so it stays nice and fresh, and it really freezes great!
I found this recipe on Spoonful of Sugar Free (where I’m finding a ton of recipes lately) so huge thanks to Alex. Her blog is full of recipes that I don’t have to adapt because they’re already free of added sugars. So much love going out to her. I have just slightly adapted this recipe to be more GP friendly and more to my taste preference.
GF, DF, SF, Vegan
- 3 Bananas
- 3 C gluten free rolled oats
- 1 C unsweetened coconut flakes
- 1 cup mixed nuts
- 1 Tblsp coconut oil
- 1 tsp cinnamon
- 1/4 tsp salt
- Optional: dried fruit
I (still) don’t know what to call this…
When searching for a chocolate recipe, I had a lot of trouble finding one without any added sugars (including natural sugars), as I often do when searching for desserts. I have adapted this from several recipes I found to be completely free of added sugar and it tastes awesome! To make it a bit sweeter, I added bananas and created a tort of sorts… errr a sort of tort?
GF, DF, SF, Vegan
- 1/2 C peanut butter (I use mara-natha)
- 1/2 C. applesauce
- 1 large banana (mashed)
- 1 1/2 C zucchini (peeled, chopped in food processor)
- 3/4 C gluten free oats (ground in food processor)
- 1/2 C unsweetened cocoa powder
- 2 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
- Optional: If you like things a bit sweeter, add in 2 Tbslp of honey or maple syrup
- Optional toppings: Top with peanut butter and extra banana
A simple side… spiced up just the right amount
Rice makes a great side. It’s easy on the stomach, not too filling, and the taste goes with almost anything. Plus, it’s always on hand and doesn’t require much prep time. But do you ever get sick of just having plain old rice? Here’s a tasty simple trick to spice up your rice that will wow your guests!
GF, DF, SF, Vegan
- 2 cups cooked rice (1 bag of Success boil in a bag)
- 3-5 Tblsp olive oil or coconut oil, to taste
- 1 lime
- salt to taste
Family Recipes, adapted for this lifestyle
This is an old family favorite, that used to be made with rice-a-roni. I recently adapted to be gluten free, sugar free, and much more healthy without using the rice-a-roni but still having that great flavor! So yummy. Such a great comfort meal.
GF, SF, Vegetarian (without chicken)
- 2 C uncooked/ 4 C cooked rice (I use boil in a bag= 2 bags) or sautee
- 2 C cooked chicken breast (boiled)
- 1 can (12 ounces) evaporated milk (*for dairy free see below)
- 1 C (gluten free) chicken broth
- 1/2 C onion
- 1 bell pepper
- 12-15 baby carrots
- 2 large eggs
- 1-2 Tbslp cilantro
- 1-2 Tblsp parsley
- 3-4 cloves of garlic
- 1 1/2 Tblsp lemon juice (I use real lemon)
- 1 Tblsp salt
- 1 tsp tumeric
- 1 tsp black pepper