We are a gluten free family trying to balance real food eating & traditional food practices while still eating on a budget and living socially in an over-processed food society. This blog is intended to share: our favorite recipes, our gardening & canning experiences, our food flops (ask me about my egg-free, paleo, almond flour pancake mess) & life with two little dirt covered boys.
all of our recipes are gluten free, many are egg-free or offer egg-free options (even though our family is no longer egg free, I still try to include egg-free options) and many are dairy free, paleo & GAPS friendly. we don't "follow one specific diet" but our cooking style is best described as "gluten free but inspired by wapf + paleo + raw + realistic."
I get asked a lot how we handle the holidays being gluten-free. Let’s face it, most holiday memories include big fat crescent rolls, sugar cookies, casseroles, pies and many more gluten filled items.
My new motto: simplicity.
I simply do not try to recreate all those items…I find that all that does is stress me out, leaves me in carb and sugar shock and a lot of the items will never compare to their gluten- filled counter parts. So instead, my husband and I came up with a simple holiday menu that included items that we could prep the night before.
I thought I would share what our Christmas day menu looked like. It was fresh and not over-loaded with carbs, but yet included items like a paleo date-pecan cinnamon roll that my three boys absolutely loved. We ate a late breakfast and an early dinner, cutting our meals down to two instead of three. And I ran out Christmas Eve afternoon to our local Earth Fare to get any remaining fresh ingredient. We has ordered their holiday deal that featured a beautiful cut of fresh standing rib roast, so we had to run in already to pick that up.
Breakfast was fully prepped on Christmas Eve and included a breakfast casserole and paleo cinnamon rolls.
Potato-Egg Breakfast Casserole:
The breakfast casserole was made with shredded potatoes, instead of bread. I first boiled the potatoes, chilled them and ran them through my food processor with the shredder blade. I layered the potatoes on the bottom of a 13 x 9 pan and topped with 12 whisked eggs, 1 cup of almond milk, 2 cups of shredded cheese, bacon pieces and chopped green onions. All I had to do Christmas morning was pop it into the oven at 350 for about 45-50 minutes.
this is what my youngest son, thought of the cinnamon rolls!
Paleo Date-Pecan Cinnamon Rolls:
We also made these the night before and had them on a baking sheet in the fridge ready to pop into the oven.
Standing Rib Roast
Grilled Zucchini and Asparagus
Roasted potato wedges with Italian herbs
Sparkling cider just for fun
We have made it a tradition to buy a nice cut of meat; either steaks or prime rib and either grill veggies or roast them (depending on Indiana weather). It makes dinner, simple, yet full of flavor.
I have never really been someone who runs out and buys cranberries for Thanksgiving. I don’t mind them, but I don’t have many recipes that I typically use them in. The last few weeks, every time I have walked into our local Earth Fare, I am greeted by a big tub of “scoop your own” cranberries. They are bright, fresh and just look cheerful, so I bought a bag (which ended up being a lot), because my almost 4-year old helped scoop them.
I was then left trying to find creative uses for fresh cranberries, so I decided to test out a smoothie. The only sweetener in it, is from the bananas and the orange juice, so it makes a crisp tart tasting smoothie that became a family hit and is perfect for the Thanksgiving holiday. Seriously, my 17 month old, downed his smoothie faster than any smoothie I have ever made for him.
I used full fat coconut milk (Native Forest is our favorite) and added chia seeds to give it a boost of fats and make it super filling. I love the addition of vanilla to this smoothie, as it give the cranberries and orange an extra pop. Definitely will become a regular in our favorite smoothie recipes!
One of my favorite things about fall baking/cooking is fresh pumpkin. I roast quite a few pumpkins each year and use some right away for baking and then freeze the rest to use throughout the winter. Yesterday, I roasted 3 sugar pumpkins and have yummy mason jars full of pumpkin puree just begging to be used. Our local Earthfare had sugar pumpkins on sale + I got three from one of our local apple orchards/pumpkin patches (tuttles). So tonight I set out to create a pumpkin scone (which quickly turned into drop scones because the batter was way to soft). One of the things I was attempting, was to create a grain free scone that wasn’t full of cups and cups of almond flour. Recipes I have used in the past have used 3-4 cups of almond flour and I have been trying to balance my families consumption of nuts. I also wanted to include more pumpkin then most recipes called for. While, I really liked the extra pumpkin, it definitely made the batter only scoopable.
The batter is combination of eggs, coconut flour, almond flour, tapioca starch, pumpkin and spices. I used a combination of cinnamon, nutmeg and fresh ground ginger for my pumpkin spice flavor. Ginger is actually a spice that I tend to overlook. but I happened to have a big, fresh container sitting out on my counter. I had just stocked up on some bulk spices & herbs at Earthfare, the night before when I made my first batch of herbal cough syrup for my husband (I will share my experiences with those recipes later). I am glad I added the ginger because it gave a nice kick to the spice combination.
For the glaze on the pumpkin drop scones … I don’t really have a recipe to share. I honestly just started adding ingredients to a bowl and kept adjusting along the way. I used approximately 2 Tbsp of almond butter, 2 Tbsp of almond milk, 1 Tbsp of brown sugar, a little cinnamon and a little vanilla all mixed and just spooned on top while the pumpkin scones were warm.
This will definitely be a recipe that I will add into our fall rotation!
It’s that time of year, where apples are abundant everywhere. They are the feature sale item at most grocery stores (our local Earth Fare has had multiple varieties on sale for $0.88/lb). I currently have a batch of apple butter cooking in the crock pot, am planning on canning apple sauce this weekend and spent a morning earlier this week at one of our favorite local apple orchards (tuttles orchard) for my middle sons field trip. My favorite apples to cook with are golden delicious.
One of my favorite desserts to make is apple crisp. Actually, I make all sorts of crisps…they are a quick and easy gluten free dessert and many times people will have no idea they are gluten free. I rarely make them the same (and typically just throw unmeasured ingredients together), but this version, happens to be one of our favorite combinations. It is a very simple combination of gluten free rolled oats (I use Bob Red Mills), ground pecans, tapioca starch, chia seeds, coconut oil, sugar, cinnamon and vanilla. For people who are intimidated by baking a gluten free dessert, I always suggest trying a crisp first, because many combinations of ingredients will work. I use my nifty little apple corer/peeler only a few times a year (I just usually forget I have it), but my kids love helping slices the apples with it.
We are in full swing of a new schedule this year, as my oldest started kindergarten in August. I am not the most scheduled person and am learning to adapt to a set daily schedule, while trying to balance a 3 year old (who misses his big brother), a super active 1 year old and my freelance design work, yet still make sure that I am feeding my family well. I am also now having to think ahead about packing lunches five days a week (lunch in our house is almost always dinner leftovers). Hearty, filling dishes that I can prep in my pockets of free time are now the main items on our dinner menu. I thought I would share a family favorite today. Their is nothing wildly original about this recipe (I learned it from my mother-in-law). It is simple and straight forward, yet delicious and filling and I can pack it the next day in my son’s goodbyn for lunch.
It is so simplistic that the ingredients are usually just ground beef, rice and sauerkraut. Our local EarthFare has been having their grass-fed ground beef on sale fairly often, making this dish even more affordable. Because their grass-fed ground beef is so lean, I have been adding a pound of ground pork to the recipe. My favorite sauerkraut for this recipe is Eden Organic. I have been making this dish up in the morning, and then just pulling it out of the fridge and popping it on the stove an hour before dinner.
Sauerkraut and Meatballs – A Gluten Free Family Favorite
author: The Sprouted Life
recipe type: Main Dish
2 lbs of grass-fed ground beed
1 lb ground pork
1 jar of sauerkraut
1 cup of white rice (we prefer Lundberg Organic Basmati)
½-1 cup of water or beef broth
Salt & pepper to taste
Combine ground beef, ground pork, one cup of rice and a pinch of salt and pepper
Layer bottom of a heavy dutch oven with sauerkraut
Roll handful size meatballs and layer the bottom of the pan, then add another Layer of sauerkraut and add in remaining meatballs
Top with remaining sauerkraut.
Pour about a cup of water or beef broth in the pan (this varies a little with how much liquid was in the jar of sauerkraut)
Cover and cook on stove at medium/medium high heat for about an hour. It will be simmering pretty good and I always check it halfway through to make sure there is enough liquid in the pan for the rice to absorb.
all information included on "the sprouted life" is meant to share our personal experiences with gluten free food, whole food recipes & balanced living. it is not meant to be medical advice or make any health and medical claims about disease and prevention. please discuss with your qualified medical professional before making changes to your diet and supplement routine.
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