WE LOVE THIS THING

WE LOVE THIS THING

Etiam porta sem malesuada magna mollis euismod. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Maecenas sed diam eget risus varius blandit sit amet non magna. Maecenas faucibus mollis interdum. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Donec sed odio dui. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Integer posuere erat a ante venenatis dapibus posuere velit aliquet. Vestibulum id ligula porta felis euismod semper. Nullam quis risus eget urna mollis ornare vel eu leo.

Oil Free Vegan Pancakes

Recipe By Gordan Ramsay
These kid friendly pancakes are a delicious healthy breakfast option for adults and kids alike.
4
15 mins
45 mins
1 hr
Breakfast

Equipment Used

Z Rolling Pin

Ingredients

Pancakes

Z1 1/2 cups Dairy Free Milk
Z1 tbsp Flax Seeds
Z1/2 cup Wholemeal Plain Flour
Z1/2 cup Rolled Oats
Z1/2 cup Raw Cashews

Toppings

Z1 tbsp Vanilla Extract
Z1/2 cup Dairy Free Milk

SUCH A WONDERFUL THING

SUCH A WONDERFUL THING

Etiam porta sem malesuada magna mollis euismod. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Maecenas sed diam eget risus varius blandit sit amet non magna. Maecenas faucibus mollis interdum. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Donec sed odio dui. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Integer posuere erat a ante venenatis dapibus posuere velit aliquet. Vestibulum id ligula porta felis euismod semper. Nullam quis risus eget urna mollis ornare vel eu leo.

A LOVELY POST

A LOVELY POST

Cras mattis consectetur purus sit amet fermentum. Etiam porta sem malesuada magna mollis euismod. Cras mattis consectetur purus sit amet fermentum. Vestibulum id ligula porta felis euismod semper. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Curabitur blandit tempus porttitor. Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec id elit non mi porta gravida at eget metus. Cras justo odio, dapibus ac facilisis in, egestas eget quam.

Cabbage Hash (My Easy Version of Polish Golumpki) – Gluten Free

Cabbage Hash (My Easy Version of Polish Golumpki) – Gluten Free

Finishing up some more of our favorite winter recipes, I thought I would share my cabbage hash.  This is actually what we had for dinner tonight because I had a half a head of green and half a head of red cabbage left over from this weekend in which we had fish tacos and a pulled pork/cumin cole slaw tacos (I will share both of those recipes later).  This dish is inspired by traditional Polish Golumpki…which are a stuffed cabbage roll…  I have made them once, and then just realized that the effort to make cabbage rolls is more time than I typically want to spend on dinner, so I created a “one pot” hash version.  We eat a lot of cabbage over the winter months, so finding different ways to prepare it helps with variety in our weekly meals.

It’s a pretty basic dish, with ground beef, cabbage, tomatoes (I add tomatoes with green chilies because we like the extra spice) onion, and rice.  I typically use Earth Fare’s grassfed ground beef for this dish when they have it on sale, but many times I will split half beef/half ground pork, since their grassfed beef is so lean.

cabbage

 

cabbage_hash2

 

Cabbage Hash (My Easy Version of Polish Golumpki) - Gluten Free
Author: 
 
Ingredients
  • ½ head of green cabbage
  • ½ head of red cabbage
  • ½ a small yellow onion
  • 2 lbs of ground beef (or half beef/half pork)
  • 1 can of tomatoes with green chilies
  • 1 can crushed tomatoes
  • salt and pepper to taste
  • 1½ cups of white basmati rice
  • 3-4 cups of water
Instructions
  1. Finely dice the yellow onion and brown the onion and ground beef in a large dutch oven
  2. Drain off any excess grease
  3. Roughly chop the cabbage
  4. Add cabbage, cans of tomatoes, basmati rice and 3 of the cups of water to the pot and simmer on medium heat (with the lid on for about an hour)
  5. Stir every 10-15 minutes and add the additional cup of water if it is starting to dry out
  6. Dish is done when the rice is tender (approximately an hour)
  7. Add salt and pepper to taste

 

Pork Lettuce Wraps – a Gluten Free, Quick Dinner

Pork Lettuce Wraps – a Gluten Free, Quick Dinner

2015 for me, is all about simplifying.  So far in January, I have already downsized every closet in our upstairs, organized my pantry and am starting to work on clearing every unused item out of our basement.  I have also, consolidated nutritional supplements and am working hard to actually do a meal plan each week, just to make my life simpler, grocery shopping easier and to waste less.  Meals are also becoming more one pot style and I am loving the reduced cleanup.

This recipe is one that we have made regularly for the past few years.  It is quick, simple and can feed a lot of people and we will often make this when we vacation with friends.  I am not actually sure where the origin of the recipe began at.  I learned it from my sister, but it’s one of those recipes, that you can be fairly flexible with and add and omit items easily.

Here is our favorite version of Pork Lettuce Wraps.  You can easily substitute, gound beef, turkey or chicken, but ground pork was on sale the other day at our local Earth Fare and we like these best with pork.

porklettucewraps

Pork Lettuce Wraps - a Gluten Free, Quick Dinner
Author: 
 
Ingredients
  • 2 lbs of ground pork
  • 2 bags of broccoli slaw (or 4- 6 cups of shredded broccoli, carrots and red cabbage)
  • 16 oz portabella mushrooms
  • 3-4 garlic cloves
  • 2-3 Tbsp. Gluten free soy sauce (we use San-Jay Organic Tamari)
  • Pepper to taste
  • 2 cups white basmati rice + water or bone broth
  • Head of Romaine Lettuce
Instructions
  1. Make 2 cups of dried rice in a rice cooker with bone broth or water (can be made on the stove).
  2. Wash and tear off romaine lettuce leaves and set aside.
  3. Brown ground pork with fresh garlic cloves in large skillet.
  4. Add in sliced portabella mushrooms and reduce down for 3-4 minutes over medium heat.
  5. Add in broccoli slaw and cook for an additional 5 minutes, until vegetables are starting to wilt, but remain slightly crunchy.
  6. Stir soy sauce in and cook down for a few more minutes. I always start with about 2 Tablespoons and slowly add more to taste (this really is determined by how salty you want the dish).
  7. Serve meat mixture on top romaine lettuce and white rice.

 

Holiday Smoothie – Cranberry Vanilla Orange Chia

Holiday Smoothie – Cranberry Vanilla Orange Chia

crannberryorangesmoothie

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!

Holiday Smoothie - Cranberry Vanilla Orange Chia
Author: 
 
Ingredients
  • 1 heaping cup of fresh cranberries (frozen work also)
  • 1 cup of full fat coconut milk
  • 2 bananas
  • ¾ cup orange juice
  • 1-2 tsp vanilla
  • 2 T. chia seeds
  • 1 cup of ice
Instructions
  1. Throw all your ingredients in your high-powered blender and blend until smooth.
  2. If smoothie is to tart, you can always adjust by adding a little honey.
  3. Enjoy!

 

Pin It on Pinterest