GF Mac and Cheese Review

My kiddos are mac and cheese fanatics! What kids aren’t? But…It is not the most healthy choice out there. It is nutritionally vacant and made from a cringe worthy list of ingredients.
A few years ago I found the Annie’s Homegrown line of mac and cheeses. They are all natural, and also offer an organic line. They are still nutrient lacking, but we’ll get to that later.
So, when I started looking for a gluten free alternative to mac and cheese, I looked to the brand I have been using. I consider myself VERY brand loyal. When I find something that works, I stick with it. I was ecstatic when I found Annie’s Gluten Free Rice Pasta and Cheddar. Although, I was a little worried about Gabe and Lily’s reaction to a change in their usual.
On Saturday I decided to give it a try!


The directions are pretty much same as the standard mac and cheese. Although, I did have to stir the noodles while boiling quite a bit for the first few minutes to keep them from sticking and clumping together. They also need to boil a tad longer.


Very similar to the standard mac and cheese.


Annie’s always comes with a cheese pouch, and it gets premixed before you add it to the cooked pasta. I, personally, love this! It makes for a smoother sauce. I used 2 tablespoons of melted organic butter and 2-3 tablespoons of 2% organic milk, and stirred them up while my noodles were boiling. It helps to give the sauce time to get thick and creamy.



I was amazed that it looked identical (maybe the noodles were a little fatter, but I doubt my kids were really keeping track of noodle circumference).



Back to that nutritional void thing. I sliced up a few organic apples and sprinkled them with cinnamon (which is a POWERFUL antioxidant), just the way my kiddos like them. I could not give them only mac and cheese and nothing nutritious…sheesh!



Let me tell you…My kids both LOVED this! They cleaned their plates and wanted me to make another box (which I did NOT). Gabe said he liked it better. I may have even sneaked a tiny taste…and agree…it is better! Thank you Annie’s Homegrown!!!


Jessie

Peanut Butter Bananawiches

 

This gluten free living is really HARD! Especially when you have an autistic child who thrives on his routine. And his routine includes his daily breakfast of peanut butter toast and a glass of milk. Every day. For the last 5 years.

I am having to get creative in order to avoid total meltdown mode.

Enter…The Peanut Butter Bananawich.

Super simple, healthy and kiddo approved!

 

All I do is cut a banana in half, then again lengthwise, so there are 4 pieces.

 

 

I spread about a tablespoon of peanut butter on each of 2 banana pieces.

Sprinkle the peanut better with a few chopped walnuts (sliced almonds or pecans would also be terribly yummy…maybe a few bittersweet chocolate chips…).

 

 

There you have it…A Peanut Butter Bananawhich!

Guaranteed to avert a meltdown (and mom’s nervous breakdown).

 

 

Jessie

Ca-razy for Coconut Oil

 

I have found the PERFECT multipurpose product!

Coconut Oil!

 

I am using this for everything!

Not only can you cook and bake with it…

It can be used as moisturizer. I love this because it is difficult to find an affordable, completely natural, non irritating moisturizer. We slather Gabe up with it every night to help combat his eczema. And I do NOT have to worry about possible carcinogenic chemicals absorbing through his skin and into his bloodstream.

You can use it in place of shaving cream…YES, I totally do this! Plus, it leaves a thin coat of yummy smelling oil behind, leaving my skin super duper soft. All I do is pat dry after my bath and I don’t have to apply another moisturizer . (Bonus points for saving time!)

Put a small amount in a little tin and keep it in your purse to use throughout the day as a lip balm. It will not dry your lips out like a lot of the commercial lip balms and medicated sticks do.

But…make sure that you are using “virgin” coconut oil, as oil labeled as “coconut oil” (like you typically find in the supermarket with the Crisco) are bleached and processed to strip the delicious flavor and aroma. They can also clog pores if applied to the skin.

Also (so you don’t freak out when you open the container), you will notice that the oil is a solid at temps below 76 degrees, but as soon as it touches the skin, it melts. This makes it easier to apply, in my opinion, because you can grab a ton in your palm.

Go out an buy some! You know you want to.

 

Jessie

Our First Gluten Free Pizza

You have probably noticed that a few things have changed…like my blog name and design. I am working on a post explaining all of that but, as usual, it is taking me some time. There is so much to explain.

We are trying a gluten free diet for Gabe. It is our hope that the symptoms of his autism will improve (more on that decision in my explanatory post). So, last night I attempted our first gluten free pizza.


I picked up a Bob’s Red Mill gluten free pizza crust mix. I had read several good reviews of this particular crust mix on Amazon. Which, by the way, is a great source for gluten free food. Especially if you live in a relatively rural area like we do. Plus, I get FREE SUPER SAVER SHIPPING if my order is over $25.
There are also directions to make this mix without eggs, for you vegans out there.



Pretty straightforward ingredients.



The yeast packet comes right in the mix. That was a tad messy, trying to dig it out, but what are ya gonna do?



I added the yeast to my mixer bowl and proofed it for a few minutes in some warm water.



Next, I added the eggs (which I brought to room temp) and olive oil, and mixed them for about 30 seconds with the paddle attachment of my mixer. Then, I poured the mix into the wet ingredients.


Here is what it looked like after mixing on medium speed (4 on my KA). Pretty sticky compared to a traditional crust dough. It almost reminds me of biscuit dough.



I covered the bowl with some plastic wrap (I know, I know…plastic wrap is the devil) and let it set on my warm stove for 20 minutes.



The other devil…cooking spray (at least it is organic) was used to coat my pan. I used an 11x15 inch sheet pan, because we like a more deep dish style pizza.
The mix says it make 2-12inch pizzas or 1-18 inch pizza.


Per the instructions, I got my hands very wet with water to spread the dough onto my pan. I found it much easier to work with this crust than as standard wheat crust. Since there is no gluten, so it isn’t elastic at all, and it didn’t want to pull away from the sides. But again, VERY sticky!


The crust needed to be prebaked…425 for 8 minutes on this one.



The rest is pretty much your basic pizza recipe. Watch out on the cheese though. If you are going gf like we are, you want to shred your own (which I ALWAYS do anyway), as I have found that all shredded cheese contains gluten (and a ton of other nastiness).
The last devil in my pizza making was the pepperoni. This is not organic or preservative free (bad Jessie!). I can’t find it in the store anymore, and will probably have to order it online. But the little boy wanted pizza…and he we can’t have pizza without pepperoni now…can we?


The finished product!



Up close and personal with the crust.

The Verdict:


It was pretty darn good! The crust was soft, fluffier than a normal crust, and it definitely had a different taste…but not unpleasant at all. BOTH of my kiddos devoured it. It is rare when Lily will eat pizza. But she ate her entire piece! We will definitely be making this one again.
I will also be experimenting with this crust mix for other things…
Stay tuned…

Jessie

Homemade Salad Dressings

 

This weekend I decided to make a few batches of our favorite salad dressings…from scratch!

As you know, I try to cook and bake without preservatives and chemicals, so I have been either using a homemade vinaigrette or finding an organic version of a particular dressing. We have not been too thrilled with the selections at the super market…especially for Ranch Dressing.

They all turned out fabulously!

I made a Ranch Dressing, Honey Mustard and Italian Style Dressing.

Here are the recipes:

 

Ranch Dressing

• 1/2 cup mayonnaise (I used Spectrum Canola Oil Mayonnaise…it is all natural)
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1 tablespoon canola oil
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Whisk all ingredients together (I did this in a 4 cup measuring glass). Pour into a container and refrigerate for at least 2 hours.

Let me tell you…This is the BEST Ranch I have ever tried

 

Honey Mustard Dressing

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon lemon juice

Whisk all ingredients together. Refrigerate until ready to use.

This one would be great as a dipping sauce for homemade chicken breast nuggets!

 

Italian Style Dressing

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon white sugar
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• a pinch dried thyme
• a pinch celery salt
• 1 teaspoon sea salt
• 1/4 cup balsamic vinegar
• 1/8 cup white wine vinegar
• 2/3 cup canola oil
• 1 tablespoon water

Whisk all ingredients together. Let sit for at least 4 hours or overnight. Can either be refrigerated or kept at room temperature.

This is what I decided to have on my salad last night. It was the perfect compliment to the lasagna

 

Do you make your own dressings?

What is your favorite recipe?

I hope you all have had a wonderful weekend

 

Jessie

 

I’m Back…Again

 

Hello!!! I am still here!! Unfortunately I have been without internet service for a few weeks (long story involving me and our cable company…let’s just say I need to learn NOT to let my temper get the best of me sometimes).

 

So…

I am going to give you the run down of the haps this past few weeks….

 

First, I spent a fabulous day with my kiddos, mom, sister-in-law and nephews at a few farm markets.

 

Here a a few pictures from our little day trip.

 

 

Corn Maze!

 

Grandma and the crew.

 

 

The average group takes 20 minutes in this particular maze…it took us 40…directionally challenged we are.

 

 

Finally!!!

  Hayride!

Cousins!

 

Me and my girl ♥

 

Gorgeous Michigan apples.

 

Lunch

My mom and the kiddos.

 

My sweet Gabbers ♥

 

 

My yummalicious lunch! Turkey Panini with garlic pesto mayo and tomato, kettle cooked chips and an apple….Gotta LOVE farm market cafes.

 

Fresh apple cinnamon donuts…These devils were sitting next to me….and I couldn’t decide whether to eat one before or after my lunch

 

I decided to set a good example for the kids.

 

 

Playground Antics

 

 

 

 

We carved our HUGE pumpkins from our garden.

 

 

This is the coolest picture! It looks like the jack-o-lanterns are on fire! I have no clue what my camera was set on, but it looks awesome

 

Gabe and Lily had their class Halloween parties…at their two different schools. I had to go back and forth…haha!

 

Princess Lily! Normally she does NOT eat like this! Or drink Kool Aid (I think this may be the first time she had ever had it…hence the weird look on her face).

 

 

 

 

 

Sponge Bob Gabe

 

 

 

I have also been making some cakes. If you have only been following me for a short time…I have a small cake business…I know, I know…a healthy baker? I use all natural and organic ingredients…giving my clients a more natural alternative to processed grocery store and commercial bakery cakes

 

Fondant pumpkins in progress.

 

Pumpkin Cake with Whipped Cinnamon Cream Cheese Frosting!

 

Ready to go!

 

I also did a little experimenting with Christmas cakes 

 

Now that I am back in action, I will be posting our bathroom remodel progress soon!

Jessie