olive oil.

Check out this site.  My aunt got me a bottle of the Citrus Olive Oil and it is (not organic) but it is great on fish, veggies and in baked goods.  I used it in the kids gluten free pancakes (in place of regular oil) and they chowed down.  I have also used it in stir fries, on talapia, in GF chocolate cupcakes.  Love this place.  Love thier oils.  The selection is HUGE and they have a tasting bar.  That is what sealed the deal for us.  It was so neat to be able to sample all the oils and find flavors that you like!  If you are ever in Old Town Temecula and looking for a healthy way to add flavor to your meals... check this place out.  It really helped me to cut the butter out of food for flavor. 


http://www.temeculaoliveoil.com/

Toast.

A new friend got me started on a bomb diggity way to eat toast...

I use gluten free bread (Udi's is my new favorite) spread coconut oil on toasted bread followed with raw honey.  Ohhhh soooo goood! 

You don't eat dairy, gluten, wheat or soy? HOW DO YOU LIVE?

Haha!  How do I live?  Not like I used to.  I just wanted to share a few new must haves that I have been turned on to...

Justin's Chocolate Hazelnut Butter

This stuff is amazing.  Eat it with a spoon kind of amazing.  Put it on a banana kind of amazing.  The kind of amazing that keeps you from throwing a fit because you have given up all chocolate candy bars that contain "the bad stuff".

Gorilla Munch Cereal

The kid's favorite cereal.  Sometimes Henry's has them on sale for 2 for $4.  They eat them alone on the go or at home with "milk" (rice milk or almond milk)

http://www.naturespath.com/

Farmer's market



Our Farmer's market finds


So.. I am glad that this wasn't my first visit to MSJC Farmer's Market or I would not have gone back.  It was REALLY hot and a lot of the produce looked like it had seen better days.  I did manage to pick up a few things that looked good. I was most excited about the beets because I have never prepared beets before.  I love them... I can't wait to make a salad with cold boiled beets and organic kidney beans.  The tomatoes with probably be cut up and tossed in a salad or added to organic/gluten free spaghetti, carrots we will juice (mixed with orange juice it's sooo good!), I have been throwing a bunch of goodies into scambled eggs (brocolli, squash, zuchinni, tomatoes, the lemons will go over fish or squeezed onto salad.  Ohhh there is asparagas in there too... yum.  That will probably be served as a side with chicken or fish.  I am just excited.  Lots of good food to eat.  Who says you can't shove your face and lose weight??  Just don't eat a bunch of junk. All of this was 17 bucks (not including the spaghetti squash)  We used to spend that in one trip to Carl's Jr.



Gluten Free noodles- You can have pasta...

Spaghetti was a big thing around here before going gluten free and I am happy to say that after a few months... I have finally found a brand that tastes "normal".  The brand Ancient Harvest makes great noodles that are organic, low fat, very low in sodium, no cholesterol, and they are GLUTEN FREE since they are made from quinoa and corn.  I have tried a few rice noodles but so far none have compared to this brand. 

I usually make these noodles and use organic spaghetti sauce with ground turkey.  Pretty fast and easy for nights I don't feel like cooking. 

***  Follow the directions on gluten free pasta exactly.  A minute too long boiling can leave you with a pot full of mushy overcooked noodles.

Chips!

Chips and Salsa... all day long!  I love chips and fresh salsa!  These chips are great.  NOT made with soy oil, no preservatives and made with organic blue corn. 

Veggie Straws

Sort of a cross between a french fry and a Popchip... These are bomb!

How to cook a whole chicken

This is from Erin Chase's $5 dinners.  She is pretty much a genious at eating healthy on a budget.  She has 3 boys (which may be why I feel like I can relate to her).  Her site is full of great ideas and recipes that are healthy and cheap.  Lucky for me... most of what she posts my kids with food intollerances can eat.  She also has a book out that I have not yet had a chance to get but it's one I can't wait to add to my collection!

I came across this on her blog and have made a few free range (little chicken get to run around and have a happy life), organic (no hormones, no antibiotics) chickens.  It's so easy.  I usually let the crock pot do it's thing during the night and wake up to a delish chicken that falls off the bone.  I bag it in ziplocks and grab it when we are on the go or toss it into recipes.  I also freeze the broth (as she suggests) for soups and whenever a recipe calls for it. 

How to Cook a Whole Chicken

by Erin, The $5 Dinner Mom on August 26, 2009

Recently there have been quite a few Tyson fresh chicken coupons out there!  I have used some when boneless skinless chicken breasts were on sale.  And I have used others for the much cheaper whole “cut up” chicken….which is what I used below.
I have seen whole chickens for as low as $.88/lb!
So here’s what you do…
1. Buy a whole chicken when it’s on sale…it’s MUCH cheaper than the slimmer, boneless skinless breasts. And you can do more with a whole chicken…get more meat…both white and dark…and make homemade stock, too!
2. Unwrap it and remove bag from the inside the chest cavity (I don’t use these parts…except if I wish to make gravy!).
3. Place your whole chicken into the crockpot with 1 cup of water.  I add water so that I can strain the juices after it has finished cooking and freeze them for use in soups (homemade chicken stock!).  Season chicken with salt, pepper, and other favorite spices…perhaps sage, poultry seasoning.  Toss in a some onions, garlic, carrots.  Whatever you like.
4. Set slow cooker to low and cook for 8-10 hours.
5. Once the slow cooker has finished cooking your chicken, carefully remove the chicken and place onto a large platter or cutting board.

6. Let it cool for a bit, until you can comfortably handle it…cause your fingers will get messy!  Remove the bones, and set aside for making stock.   Shred all the chicken meat.  I find it’s easier to use my hands, but a knife will do the trick too.
7. Place the leftover bones/carcass into a pot and cover with water plus 2 inches.  Add a splash of vinegar (this pulls calcium from the bones). Bring to a boil, then reduce heat and let simmer for 1-2 hours.  Strain and then let cool in the refrigerator.  Once cooled, skim off the layer of fat and pour the remaining stock into freezer baggies and freeze.
Homemade Chicken Stock.  Preservative and Additive Free! Plus about 6 cups of shredded chicken!
Not bad for $.88/lb, or usually less than $5!
What to do with the shredded chicken…Use it in your favorite chicken casserole, for chicken tacos…mixed into rice…whatever your hearts content!
- http://www.5dollardinners.com/ 

How to Cook Beets from Tipnut.com

Picked up some beets today from Farmer's Market here at the college MSJC in Menifee.  Can't wait to try them.  I think I am going to boil them without the salt and sugar.  :)  I will probably serve them as a side or just to eat alone.  I am thinking they would taste pretty yummy tossed on a salad with oil and apple cider vinegar.

 

How To Cook Beets {5 Ways + Tips}

 

Fresh Beets From The Garden Make A Delicious & Healthy Side Dish

Cooking beets fresh from the garden couldn’t be easier and since they’re packed with vitamins and low in calories, you can feel good about eating them too!
Here are directions to cook beets five different ways: Boiled, Oven Roasted, Baked, Steamed & Microwave Cooked.

• Note: Cooking times will vary according to the size and freshness of the beets, they can cook in as little as 20 minutes (for smaller, young beets) and up to four hours (for large, older beets from storage).

How To Cook Beets: Boiling

Prep:

• Trim back the roots and leaf stalks to about an 1″ then wash under cool running water. Be careful to not scrub the skin too hard when washing and do not cut or slice off any part of the beet so the skin stays intact (for best results when boiling, the skins need to be on to retain the color and flavor).

Directions:

• Place beets in a large pot then cover with cold water. Add salt and sugar then cover (approximately 1 tsp sugar + 1 tsp salt per 1/2 gallon of water).
• Turn heat on high until water begins to boil then reduce heat to medium to keep water at a simmer.
• Cook 45 minutes to an hour or until done (for large, fresh beets) or up to four hours (for large, older beets from storage).
• Once beets are cooked, remove from heat, drain water and then plunge beets quickly into cold water. Remove beets from cold water, cut off root tips & stems and you should be able to rub the skins off easily with a damp towel.
• Serve freshly cooked beets sliced or mashed with a bit of butter, salt and pepper to taste.

Oven Roasted Beets How-To

Prep:

• Preheat oven to 400°
• Wash, peel and quarter beets (you can also slice beets about 1/2″ thick instead of in quarters–cooking time will be a little less)

Directions:

• Arrange beet pieces on a baking sheet then drizzle with about 2 tablespoons of vegetable oil (or about 1 tablespoon oil per pound of beets). Season generously with salt and pepper then toss the beets until coated.
• Cook in oven for about 45 minutes or until beets are tender right through, turning them at least once during cooking time.

Directions For Baked Beets

• Preheat oven to 400°.
• Prepare beets as for boiling (washing and leaving 1″ ends on the stalks and roots, also leaving skins on) then wrap in two layers of aluminum foil. Place foil wrapped beets on a baking sheet and place in oven.
• Cook for about an hour until beets are tender and fully cooked.
• Once cooked, remove foil, trim off the stalk and root ends then rub the skins off with a damp towel.

How To Steam Beets

Prep:

• Prepare beets as if for boiling (washing and trimming stalks and roots to 1″, leaving skins intact) then place in a steamer above boiling water.
• Bring salted water to a boil in a saucepan or pot, position steamer on top.

Directions:

• Arrange cleaned beets in the steamer, cover, and cook for about 45 minutes or until tender.
• Remove from heat, plunge beets quickly in cold water then remove skins with a damp cloth.

Microwave Cooked Beets How-To

*Cooking times may vary due to differences in microwaves

• Wash, peel and cube beets (about 1″).
• Arrange cubes in a glass microwavable dish, add 2 tablespoons of water (per 2 1/2 cups of beets).
• Cover with a lid then cook on high for approximately 5 minutes, stir, then cook for another 3 minutes or until beets are tender when pierced with a fork.
• Note: To preserve as much of the vitamins as possible, avoid overcooking beets in the microwave and don’t add more water than necessary. If the beets are nearly done but could use just a bit more cooking, allow to sit covered so they can finish cooking in their steam rather than heating longer in the microwave.

Tips

• Beets should be boiled with their skins on so that their flavor, color and juices won’t escape into the water (also called bleeding). Any nic or slice in the skin will release the juice and the result will be loss of flavor and/or color. This is why about an inch of both the stalks and the root ends are left on when boiling.
• For tough, out of season beets, you can try soaking them overnight in cold water. This will help them cook faster the next day.
• Adding 1/4 cup of white vinegar per 8 cups of water when boiling will help keep the beet color bright.
• How to tell when beets are fully cooked: You will be able to pierce the beet right to its middle with a knife or fork, the beet will be tender.
• Try selecting beets that are uniform in size when cooking together, this will prevent some beets cooking faster than the rest of the batch. If you can’t avoid it, remove the smaller ones from the source of heat as they’re done and set aside until the rest are fully cooked.
• Did you know: Raw beets can make a salad extra tasty! Simply wash and peel a beet then grate into salads.
• Did you know: The common beet is purple or crimson colored, but there are golden and striped beet varieties available as well.
• If buying beets instead of growing them yourself, you can tell how fresh they are by their leafy greens…if they’re still attached and look healthy, the beets are freshly harvested. If there are no leaves attached, they’re still good but just not garden fresh. Look for firm, hard beets and avoid any with soft spots.
• Raw beets can be stored in the refrigerator for a few weeks (cut off the greens when storing, leaving at least an inch of the stalks attached), cooked beets will be ok refrigerated a few days.

-Tipnut.com

Yummy Sweet Roast in the Crock Pot

Originally I had a recipe for this... but I change it a little bit each time I make it and in the process I don't even know where the recipe is.  It goes a little something like this...

1-2 pounds of roast ( Thawed )
1tsp salt
2 tsp cumin
6 garlic cloves (I mince them but you can probably toss them in whole)
1 onion (diced)
1 cup tomato (depending what I have on hand I will dice fresh tomatoes or use tomato paste or sauce)
1/3 cup apple cider vinegar
1 cup olives
handful of raisins  (or more if you prefer sweeter)
olive oil
Whatever else you want to add!  Depending on what's around I will toss in whole potatoes or chopped carrots.

**You get extra points if all of your ingredients are organic and if your meat is free range and antibiotic free.

Take the salt and cumin (mixed together) and rub into the meat.  Take olive oil and pour just enough into the slow cooker to cover the bottom.  Add meat. Toss in remaining ingredients.

I usually set this in my crock pot for 6 hours... but it starts to smell really good and is usually done (easy to shred with a fork) in about 4 hours. 

Ohhh snaps... I think I will make this today. :)

Rice milk and soy

Went to the grocery store yesterday and got Lincoln Rice Milk.  I should know better than to buy ANYTHING without checking the label but when I say that Wild Harvest Rice Milk was on sale for 2.19 I grabbed 4.  After we get home and Nolan is putting away the groceries he says "Hey mom... Did you know there is soy in this?"  WHAT!???  I can't believe I didn't think to look.  It reminds me to check the labels even on things that I assume are free of certain ingredients EVERY SINGLE TIME.  Thank you Nolan for saving the day.  I would have been dealing with Lincoln and crying all night and not realizing what or why he was hurting.

Gluten Free Chex

As I type this I am shoving Gluten Free Honey Chex into my mouth.  YUM... I don't even need to say anything else.  You should buy them.

(READ the LABEL!  I know that the honey chex are "safe" for my kids being wheat, soy, gluten and dairy free but I don't know if all "flavors" are soy/ dairy free)