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."
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.
During the summer we keep our freezer stocked full of chicken breasts ready for grilling (we stock up when Earth Fare runs their $2.99 chicken breast special) and make a lot of simple grilled chicken meals. One of our summer favorites is a fresh chunky chicken salad, loaded with grilled chicken, toasted pecans & almonds, celery and green onions. It’s a simple meal, but it’s also quick (which is perfect for our busy summers) and packed full of flavor.
Our favorite way to serve it is over fresh salad greens and tomatoes, but a lot of times I make sandwiches for the kids, with toasted Udi’s gluten free bread or in a Food for Life Brown Rice Wrap. On days that we are super busy, I will grab a rotisserie chicken from Earth Fare and just chop that up (they are currently, featuring their chickens for $5 on Fridays).
Spring and summer are my favorite times of the year. I love fresh seasonal vegetables and meals seem to be inherently lighter. A quick easy dinner that we like to throw together are baked salmon packets. The are easy and literally your entire meal is baked all together in a little parchment paper pouch. I really try to buy wild caught salmon whenever I can get it on sale and our local Earth Fare had it on sale for $8.99/lb the other day, yay! You can use any combination of vegetables but our favorite is a combination of carrots, zucchini and asparagus (of course these are missing zucchini because I forgot to buy it on my shopping trip).
The most difficult part about making this meal is keeping my 5 year old from eating all the veggies as I cut them. Seriously, these are such a simple, yet satisfying meal…perfect for busy summer nights. I was actually prepping these before my son’s baseball game so that I could just throw them in the oven when we got home.
A few weeks ago we had dinner with some good friends, Nate & Amanda (that we don’t see often enough). Amanda loves discovering new foods was telling me about one of her favorite food blogs, called My New Roots. She loves the Chocolate buckwheat granola recipe and said that I had to try it.
So of course the next day I decided that I had to make it…Problem, I had no whole buckwheat and no hazelnuts (two key ingredients). But I did have Gluten free oats, coconut and chia seeds, so I decided to take the basic recipe idea and make my own variation. I am certain that the flavor profile is pretty different than the original (especially since buckwheat has a pretty strong nutty flavor), but that being said…I love how the original recipe can be easily altered with ingredients that you have on hand and still taste fantastic. This granola make the perfect snack, especially if you wanted something just a little sweet. We also served in on top of our favorite local yogurt from Traderspoint Creamery.
Literally, every item is this recipe I keep on hand at all times in my pantry… except the coconut sugar. Which ironically, I had just picked up a bag at our local Earth Fare because it was on sale and I wanted to try cooking with it. I love the combination of coconut sugar and maple sugar. It is probably one of my favorite sweetener combinations in baking/cooking.
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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