Posts Tagged ‘gluten free’

CROCK POT APPLE SAUCE

Thursday, October 2nd, 2014

Crock Pot Apple Sauce

My grandmother made the best apple sauce of all time.  My favorite was a version that she made with Red Hot candies.  Until I can find a recipe that replicates that delicious pink applesauce, I will be making this apple sauce.  Using Danielle Walker’s recipe, I used farmer’s market apples and cooked the apples in the crock pot all day on a Sunday.  It did take some time to peel, core, and slice the apples-but after that I just threw in the apples and a bit of water and let them cook for six hours.

In the evening, I mixed in the simple whole, ingredients {honey, vanilla, and cinnamon} and single-handedly ate the entire batch over the course of a week!  I am headed to the market again this Sunday to buy more farm, fresh apples.  Delicious!

Need another quick and easy fall treat?   These Quick Pear Crips are perfect on a crisp autumn evening!

 

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TAILGATE NACHOS

Monday, September 8th, 2014

tailgate nachos |WHERE IS JUNE?

Who doesn’t love a great gathering pre-game with delicious food and drink?  It is officially tailgate season.  You might the best thing that happened to your tailgate if you bring nachos.  This weekend at the home opener at Husky Stadium, I noticed portable grills a-plenty.  If you have a grill, you can have nachos.

So this isn’t really a recipe, but I will share how I did it!  First, I found an aluminum baking pan at the grocery store.  Next I assembled simple nachos.  I used chips, left over taco meat, diced green chilis, and black olives and cheese.  {You can make the nachos however you love them!}.  Cover with foil wrap and throw the pan in your cooler.

Once it is time to warm the nachos, simply place them on the grill covered until cheese was fully melted.  Remove the foil for a few minutes, so the cheese is extra bubbly and the chips get crispy.

Cover with diced green onions.  Serve with jalapenos, salsa, and guacamole.  I am telling you….they will L-O-V-E you!

Of course these nachos aren’t just for tailgates.  I actually brought them with me to a barbeque on Friday for an appetizer.

{Picture taken with my iPhone.  Didn’t want to look like a fool staging my food……}

 

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{AFTER SCHOOL SNACK} HALFPOPS

Tuesday, March 25th, 2014

half popped

While goldfish are great fall back snack, the boys in my house enjoy variety!  We {all of us} LOVE Halfpops!  Air popped locally in Seattle, this super crunchy snack is perfect in the afternoon!  My favorite flavor is Butter & Pure Ocean Salt.  HELLO!  And they are made with all-natural ingredients.   Gluten free, nut free, no corn syrup, no artificial flavors, no hydrogenated oils, no preservatives.  Well, Halfpops are virtually health food!

Now that I will be watching four baseball games a week, I am going to stock up!  Moms need snacks, too.

kernels of goodness

 

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BAKED GRAPEFRUIT

Monday, January 13th, 2014

baked grapefruit

I have an incredibly intense sweet tooth.  After dinner I am always looking for a little something sweet. While trying to avoid the Oreos, I often will slice an apple and sprinkle cinnamon sugar on top.  However, this baked grapefruit is perfect for cold, January nights.  With only three simple ingredients, it is a quick and easy treat.  I used Ballard Bee Company honey and a red grapefruit.  Baked at 350 degrees for 15 minutes-it comes out warm and bubbly.  The perfect combination of sweet and tart.  Plus, at only 6o calories for half of a grapefruit this treat is also virtually guilt free!

baked grapefruit

baked grapefruit

 

 

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CELIAC & WE

Wednesday, November 13th, 2013

anniversary

The “before” picture was taken in the summer of 2009 on our 8th wedding anniversary.  I remember loving this picture.  8 years, two babies, and still incredibly happy.  Somehow I didn’t notice Aaron’s gaunt face.  I didn’t notice how his shirt hung off of his ultra-skinny body or how his belt had to be cinched to hold up his pants.  It all seems so obvious now, but hindsight is crystal clear.  He was incredibly sick.  It is very hard to remember, but using picture evidence, the physical signs began to show in 2007.  He was also incredibly weak, always tired, and had horrendous intestinal problems.  We attributed it to stress from a new job.  The tipping point was an emergency hospital stay and the loss of more than 30 pounds.  I finally forced my husband to see a doctor.  With simple blood work it was confirmed that he had Celiac Disease.  Gluten was gone, forever!  Within a week of eating gluten free, he began to feel normal.  He tells me that he didn’t realize how bad he felt until he started to recover.  In the span of 6 months, he gained 20+ pounds  and was feeling 100% himself.  The “after” picture, taken in 2012,  tells the whole story.  {Isn’t he so handsome and healthy?}

389327_10150704837102138_556662137_9420467_212379636_n

Celiac Disease is an immune reaction to eating gluten, the protein found in wheat, barley, and rye.  This reaction destroys the tiny hair like fibers in the small intestine which absorb nutrients from food.  {And that is no good!}  There is no cure.  It is 100% managed by diet.  A diagnosis of Celiac Disease is really a diagnosis for the whole family.  It can be extremely overwhelming and scary! It is NOT the same thing as being gluten intolerant.  I must repeat.  It is NOT the same thing as being gluten intolerant.  Interested in things I have learned, resources I used, and products we love?  Click through for the 411! (more…)

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4 INGREDIENT PEANUT BUTTER COOKIES

Friday, August 2nd, 2013

Where is June | 4 Ingredient Peanut Butter Cookies

I may have found the easiest and best taking peanut butter cookie recipe ever!  Thanks to my mother-in-law I am obsessed with these treats.  With only 4 ingredients, that most of us have in our cupboards, you can have a batch of these for dessert tonight.  {They are irresistible.  Let me apologize right now!}

4 Ingredient Peanut Butter Cookies

  • 2 cups of smooth or chunky peanut butter {I used Adams Natural Chunky Peanut Butter}
  • 2 cups of sugar
  • 2 eggs (beaten)
  • 2 tsp. vanilla

1.  Mix peanut butter and sugar until blended.

2.  Add eggs and vanilla and blend well.

3.  Drop by tablespoon onto an ungreased cookie sheet.  Use fork to make hashmarks on top and flatten

4.  Bake at 355 degrees for 14-18 minutes.  Until edges are brown.

Where is June | 4 Ingredient Peanut Butter Cookies

Where is June | 4 Ingredient Peanut Butter Cookies

Make. Share. Enjoy.

{PS.  These are naturally gluten free!}

 

 

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Where is June?

 

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