Starting July 8, 2011 we removed from Sam's diet: Soy, wheat, corn, sesame, dairy, shrimp, added sugar, sweet fruits like melons and grapes, eggs, white rice, food dyes, and non-organic foods. In January 2012, on advice from our naturopath, we introduced sweet fruits as long as they are in season and organic. Sam is amazing at eating well! July 27, 2013: Mom and daughter are getting on the bandwagon! Oct. 11, 2016: Mom is making even more dramatic changes including no sugar or baked goods....
Monday, July 21, 2014
Zucchini Hamburger Rice Casserole
Zucchini Muffins GFCF
3 cups grated fresh zucchini
2/3 cup melted unsalted butter (substitute coconut oil)
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups Pamela's GF flour mix
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)
Preheat the oven to 350°F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the oil. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
Note: If you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. Simplyrecipes got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).
Saturday, July 5, 2014
Granola
* 3 tablespoons packed light brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon kosher salt
* 1/3 cup honey
* 1/4 cup vegetable oil
* 1 teaspoon vanilla extract
* 1/2 cup small-dice dried fruit
* 1/2 cup coarsely chopped raw or toasted nuts or seeds
INSTRUCTIONS
1. Heat the oven to 300°F and arrange a rack in the middle.
2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.
3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
6. Add the fruit and nuts or seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks.