tag:blogger.com,1999:blog-43904599409946448692024-03-05T01:58:24.524-08:00Gluten Free On The MoveMy life on a gluten free and dairy free diet. My days are usually busy and I don't always have time to eat traditional meals.TJhttp://www.blogger.com/profile/05988114370826991309noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4390459940994644869.post-57772692681148052802011-01-03T19:12:00.000-08:002011-01-03T19:20:41.985-08:00Chicken DinnerIt is cold outside and I wanted to make a nice warm dinner. It also helped that I had a half day today and had lots of time.<br />I made smashed roasted potatoes, green beans and carrots sauteed in balsamic vinger and a bit of oil and a roast chicken.<br />This was another disgustingly easy meal, but it did have a few steps and took about an hour.<br />The potato recipe is already up and the green been carrot thingy is pretty much slef explanatory.<br />For the roast chicken I took a whole chickn, sprinked it with corn starch, baking powder and mrs. dash. Then cooked it at 425 for an hour.<br />That was it.<br />Here is the real "recipe"<br />Ingrediants:<br /><ul><li>1 whole chicken</li><li>roughly a tablespoon of Mrs. Dash orginal seasoning</li><li>1 tablespoon Cornstarch</li><li>1 teaspoon Baking Powder</li><li>1 Oven at 425 degree</li></ul><ol><li>Take the chicken out of the bag and put it in a baking pan or roasting pan (Make sure you take out all the insides.</li><li>Mix the remaining three ingrediants all together, then sprinkle over chicken</li><li>Stick in preheated oven for an hour</li><li>Check with thermometer-breast should be atleast 165, thigh 180</li><li>Take out when cooked, sit on cutting board</li><li>Let chickn rest for 5-10 minutes or so (otherwise the juices fall out and it is less tasty)</li><li>Carve and eat</li></ol>TJhttp://www.blogger.com/profile/05988114370826991309noreply@blogger.com0tag:blogger.com,1999:blog-4390459940994644869.post-6579595585252932092010-09-29T16:42:00.001-07:002010-09-29T16:49:14.752-07:00Black bean Corn SaladSo here is another recipe I made.<br />It is disgustly easy. And really good.<br /><br />Ingrediants<br /><ul><li>1 can black beans, drained and rinsed</li><li>2 ears of corn, blanched OR 1 can whole corn OR 1 bag frozen corn, defrosted</li><li>Several handfuls of cherry tomatoes, cut in half OR 1 medium tomato chopped</li><li>1 red onion (or several salad onions) chopped</li><li>1 tsp cumin</li><li>1/4 lime juice</li><li>a few dashes of Mrs. Dash Lime spice mix (optional)</li></ul><ol><li>Mix all ingrediants in up in a bowl</li><li>Add the spice if desired</li><li>Stir really well</li><li>Stick in fridge for a while</li><li>Eat!</li></ol><p>I am having this with grilled pork chops, cooked with the Mrs. Dash Lime Spice thingy.</p><p>Pictures too come</p>TJhttp://www.blogger.com/profile/05988114370826991309noreply@blogger.com0tag:blogger.com,1999:blog-4390459940994644869.post-29157482789319904532010-09-17T16:33:00.000-07:002010-09-17T16:57:14.151-07:00Oven Smashed PotatoesAt the request of a friend, I decided to add a recipe. Along with pictures. The problem is I don't really use recipes.<br />First take some small potatoes. You want low starch (red, yukon gold, etc.) not high starch like russet. Below you will see some potatoes from our garden, which I used. I did not use all of them.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCrhYZ6b4L32NkEFdX8nnzMjpDVFppGjvuoBFDF4dQt3dV-dtp8nGyXkY6Y1bGPavCCSUHpmbhCh1Yu8oVOt7gFZP_2tIPugTN9JzYMkT2wnGXP3Ypi7xckCm-vtwkxKogF0oUULwZmAs/s1600/091710+005.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518031613485278642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCrhYZ6b4L32NkEFdX8nnzMjpDVFppGjvuoBFDF4dQt3dV-dtp8nGyXkY6Y1bGPavCCSUHpmbhCh1Yu8oVOt7gFZP_2tIPugTN9JzYMkT2wnGXP3Ypi7xckCm-vtwkxKogF0oUULwZmAs/s200/091710+005.JPG" /></a><br /><br /><br />After you have your potatoes, wash and scrub them. You will want around 8-10. Enough to fill a baking sheet. THen boil them in water for about 10 minutes. You don't want them all the way cooked, just partially.<br />Here are the scrubbed, boiled potatoes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQKEKYw0IIf4qe8rvHbfEr5gb46oxYHNWemS72TF12u3Mgm3S6voyN4jxgDkUiZcCGG5Tv9TPBNCUjqrY2fAAt4VHGTPzB_9q0vlAPriY-cB2NlGgKDn2vmMOD9D9IbaGb9Qsn9JAoxhF/s1600/091710+006.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518032897391496578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQKEKYw0IIf4qe8rvHbfEr5gb46oxYHNWemS72TF12u3Mgm3S6voyN4jxgDkUiZcCGG5Tv9TPBNCUjqrY2fAAt4VHGTPzB_9q0vlAPriY-cB2NlGgKDn2vmMOD9D9IbaGb9Qsn9JAoxhF/s200/091710+006.JPG" /></a><br /><br />Now comes the fun part. Take a potato masher thingy, or a small can of food, and smash each potato. You want them to still be together, not all mashed apart like some of them. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lJyMLURP59fcvAAG2bNyBSorz1V3mt0cU5UthnTOni0rNEquGT-D0Ktjq2yTgY6pbRyk9XxWTkeSrzhtmVXhXXw-Srjyz95haqqIgsWRfWXMqm0_WG34kxzMls1WThhxAKPqznOIB6nw/s1600/091710+007.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518032909391465682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lJyMLURP59fcvAAG2bNyBSorz1V3mt0cU5UthnTOni0rNEquGT-D0Ktjq2yTgY6pbRyk9XxWTkeSrzhtmVXhXXw-Srjyz95haqqIgsWRfWXMqm0_WG34kxzMls1WThhxAKPqznOIB6nw/s200/091710+007.JPG" /></a><br />Now oil a baking sheet, with olive oil, although I used avocado oil. Then place the smashed potatoes on the baking sheet, drizzle with oil, sprinkle with salt and fresh herbs (if you have them). I used chives.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZR1DwVa0KR_1pEj3-MAFRF2RT7eHdLwVSF_jIpHGFp9nCdgLZhVHMSwzlxpg8SN147nIj0c0B8cJsjqK9-V2vqFwxtZ6auglsQpxQkoUsbIsNzdTBamct5L0G7NK71WTLyQSBL89kviD/s1600/091710+009.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518032914016032066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZR1DwVa0KR_1pEj3-MAFRF2RT7eHdLwVSF_jIpHGFp9nCdgLZhVHMSwzlxpg8SN147nIj0c0B8cJsjqK9-V2vqFwxtZ6auglsQpxQkoUsbIsNzdTBamct5L0G7NK71WTLyQSBL89kviD/s200/091710+009.JPG" /></a><br />Then bake in a preheated oven at 350 for 20 minutes.<br /><br />Official directions:<br />Ingrediants-<br /><ul><li>8-10 small potatoes</li><li>oil (olive, avocado, etc.)</li><li>salt</li><li>fresh herbs</li><li>Pot of boiling water</li><li>Preheated oven at 350*</li></ul><ol><li>Boil potatoes for 10 minutes</li><li>Place potatoes on plate and smash gently</li><li>Liberally oil a baking sheet with olive oil</li><li>Transfer smashed potatoes to the baking sheet</li><li>Sprinkle more oil over the top of the potatoes, and then sprinkle salt and herbs on each potato.</li><li>Cook 20 Minutes.</li></ol>TJhttp://www.blogger.com/profile/05988114370826991309noreply@blogger.com0tag:blogger.com,1999:blog-4390459940994644869.post-76632042229106289092010-02-03T20:12:00.000-08:002010-02-03T20:20:15.398-08:00roll upsNot fruit rolls up. Recently I took some lunch meat (turkey) and made a roll up.<br />Pretty easy too, I mixed up some dill (from a tube) with a bit of mayo and spread it on the turkey. Then I added some thin strips of carrot and cucumber and avocado. Then rolled it up. Very tasty!<br />I then tried it with roast beef, but didn't want to get out a spoon and bowl so I made the mayodill stuff and dipped it.<br />I like dipping my food.<br />Oh! <a href="http://www.contespasta.com/">http://www.contespasta.com/</a> I love their peirogi and gnocchi! It is gf and dairy free! So, so, so good! I have cooked the periogies in the morning, thrown them in a thermos and had them for lunch.<br />Yummy!<br />They have other gf stuff, but the rest contains dairy.<br />I think it is great that more companies are making gf stuff, but now that I can't have dairy (or crab, whihc my mom has started telling EVERYONE) I would love to see more gf dairy free stuff.TJhttp://www.blogger.com/profile/05988114370826991309noreply@blogger.com0tag:blogger.com,1999:blog-4390459940994644869.post-19165956614073580662009-12-27T13:36:00.000-08:002009-12-27T13:40:09.493-08:00DehydratorFor Christmas my parents bought me a food dehydrator.<br />This summer we had a good sized garden and and canned a lot of the produce. My mom thought since I had so much fun canning, a dehydrator would be a great thing for me.<br />I am actually looking forward to school starting so I can add some dehydrated food to my lunch.<br />Today I am drying apples and carrots (for carrot chips).<br />I dired come tomatoes and added them to dough I used for sandwich rolls.<br />I love granola, but don't always have the patinece to take it out of the oven to stir every 30 minutes or so. Perhaps later I will try some gf granola.TJhttp://www.blogger.com/profile/05988114370826991309noreply@blogger.com0tag:blogger.com,1999:blog-4390459940994644869.post-50928733885576026672009-06-09T09:12:00.000-07:002009-06-09T09:33:42.681-07:00LunchesI HATE packing lunches. I will do anything and everything in my power to get out of doing it. Well, to be honest, I hate packing MY lunch. I will pack anyone else's, but when it comes to packing my own, I freeze up.<br />I used to take a frozen meal once a week (my favorite gf meal was Amy's Rice Noodles and Cheese) but I don't always have access to a microwave.<br />And, I am now on a dairy free diet as well.<br />I once figured out I will need to pack around 6,000 lunches before I retire, not to mention extra snacks, and occasionally dinner and breakfast.<br />Here are some of my favorite gfcf meal ideas:<br />I have been told my summer lunches (I have worked as a day camp counselor for 4 years) look like a kid's.<br />I LOVE dips!<br />Dips and Spreads<br />Hummus-with LOTS of veggies and rice chips, I also like to take it and spread it, along with a pickle, over turkey<br /><br />Peanutbutter dip- Veggies, I often pack cooked chicken tenders (not breaded, from the big bag of chicken tenders you can buy at costco). The peanutbutter dip, when thinned also is great over salad.<br /><br />Salsa-chips are an obvious one, but I like to take mango salsa and Toffutties better than cream cheese and spread it on lunch meat.<br /><br />I am also a fan of salads-<br />Pasta salads-packed with (you guessed it) veggies, a little meat or egg.<br />Potato salad-egg, some veggies<br /><br />I used to be anti sandwiches, but have discovered I like them, once or twice a week.<br />When packing my lunches I almost always have a large bag of cut up veggies, an apple and an orange, during summer a water bottle that<em> </em>I froze over nightTJhttp://www.blogger.com/profile/05988114370826991309noreply@blogger.com0