Yesterday was a day of errand-running with The H and little guy, as they were home from daycare/work. We started the day with a batch of these fantastic waffles, and stopped for lunch at Red Robin.
I've been itching for the taste of buffalo sauce lately, so I ordered a plain-grilled chicken sandwich (lettuce, tomato, onion, pickle come on the side) with Frank's. Rather than fries, I asked for melon as a side and was pleased to see two sweet and juicy slices of cantaloupe arrive on my plate.
I did sample a few of The H's fries, but they weren't doing it for me today so I had no problem cutting myself off. No pictures; I didn't have the camera on me and thought a cell phone pic of my empty plate would be less than impressive.
This is probably the first time I've eaten at Red Robin and *not* felt like a big greasy schlub on the way out. "Yummm" indeed.
Wednesday, December 29, 2010
Tuesday, December 28, 2010
Allergen-free* waffles
* If you use the flax "eggs" as described below, and rice- or almond milk, these can be gluten-free, dairy-free, and egg-free * If you are allergic to corn, then I'm sorry; this is not the mix for you!
My little guy loves waffles. He asks for one almost every morning. So when we got back from Alexandria and I hadn't gone shopping yet, we nearly had a toddler meltdown on our hands. Lucky for him (you know, since he didn't have to get a time-out for having a tantrum) I was able to whip up this semi-homemade version in just a few minutes.
Starting with Bob's Red Mill gluten-free pancake mix, I stirred in half a container of apple-carrot-sweet potato baby food, cinnamon, and ground nutmeg. I also took a chance and added a second egg (the directions call for one) since I thought I remembered reading something like that on the package of Krusteaz pancake/waffle mix once. With a bit of milk and some canola oil, these were ready to be griddled.
I didn't know how they'd turn out, so I halved the recipe that is printed on the the package. Happy to report they were fantastic! No funky GF aftertaste or texture, with a nice wintery spice flavor from the nutmeg. The baby food puree is undetectable, but I feel like it gives us a little boost of orange-veggie intake that we may not have otherwise had.
These turned out so well, the little guy requested them again the next day. Alas, I'd used the last two eggs on the first (half) batch! Then I remembered that Bob's Red Mill pizza crust mix has an egg-free alternative suggestion: * mix together 1 Tbsp flax meal with 3 Tbsp cold water for each egg called for. Let this mixture sit for a few minutes, then use in place of the egg(s). That is exactly what I did, making enough flax-equivalent to replace the two eggs I didn't have.
The flax batch--the ones pictured--came out a little crispier than the ones I made the first time. I'm not sure if that's from the flax, or if I was slower taking them out of the waffle iron. They also stuck to the iron more than the eggy version, even after a spritz of nonstick cooking spray. Just be aware of this if you decide to make them. The original recipe, as printed on the back of the package, is as follows:
Gluten-Free Pancakes
from Bob's Red Mill
makes ~10 single waffles
1 1/2 cups gluten-free pancake mix mix
1 egg* (or flax "egg" - 1Tbsp ground flax + 3Tbsp water)
3/4 cup milk* (cow, almond, rice, etc.)
1 Tbsp oil
We made these again for Christmas morning, a full batch this time, with one egg and one flax "egg", and added cinnamon, nutmeg, and a full "Stage 2" container of apple-carrot-sweet potato baby food. I called them Gingerbread Waffles, and my in-laws gobbled them up.
Oh, and just so you really think we're cuckoo, I feel obligated to tell you that we made them again for breakfast today. Yeah, that's about 4 times in less than two weeks. They're GOOD!
My little guy loves waffles. He asks for one almost every morning. So when we got back from Alexandria and I hadn't gone shopping yet, we nearly had a toddler meltdown on our hands. Lucky for him (you know, since he didn't have to get a time-out for having a tantrum) I was able to whip up this semi-homemade version in just a few minutes.
Starting with Bob's Red Mill gluten-free pancake mix, I stirred in half a container of apple-carrot-sweet potato baby food, cinnamon, and ground nutmeg. I also took a chance and added a second egg (the directions call for one) since I thought I remembered reading something like that on the package of Krusteaz pancake/waffle mix once. With a bit of milk and some canola oil, these were ready to be griddled.
I didn't know how they'd turn out, so I halved the recipe that is printed on the the package. Happy to report they were fantastic! No funky GF aftertaste or texture, with a nice wintery spice flavor from the nutmeg. The baby food puree is undetectable, but I feel like it gives us a little boost of orange-veggie intake that we may not have otherwise had.
These turned out so well, the little guy requested them again the next day. Alas, I'd used the last two eggs on the first (half) batch! Then I remembered that Bob's Red Mill pizza crust mix has an egg-free alternative suggestion: * mix together 1 Tbsp flax meal with 3 Tbsp cold water for each egg called for. Let this mixture sit for a few minutes, then use in place of the egg(s). That is exactly what I did, making enough flax-equivalent to replace the two eggs I didn't have.
The flax batch--the ones pictured--came out a little crispier than the ones I made the first time. I'm not sure if that's from the flax, or if I was slower taking them out of the waffle iron. They also stuck to the iron more than the eggy version, even after a spritz of nonstick cooking spray. Just be aware of this if you decide to make them. The original recipe, as printed on the back of the package, is as follows:
Gluten-Free Pancakes
from Bob's Red Mill
makes ~10 single waffles
1 1/2 cups gluten-free pancake mix mix
1 egg* (or flax "egg" - 1Tbsp ground flax + 3Tbsp water)
3/4 cup milk* (cow, almond, rice, etc.)
1 Tbsp oil
We made these again for Christmas morning, a full batch this time, with one egg and one flax "egg", and added cinnamon, nutmeg, and a full "Stage 2" container of apple-carrot-sweet potato baby food. I called them Gingerbread Waffles, and my in-laws gobbled them up.
Oh, and just so you really think we're cuckoo, I feel obligated to tell you that we made them again for breakfast today. Yeah, that's about 4 times in less than two weeks. They're GOOD!
Sunday, December 26, 2010
So here's the plan...
This week, being another holiday week, will be kind of wonky but I don't expect it to be as off-course as Christmas was, given that the majority of the cookies are gone and nobody I know does a gigantic New Year's dinner.
Here's a rough idea of what we'll be eating... what's on your menu?
Sunday - gluten-free pizza and salad with friends after a 3 mile run
Monday - beef stew (local beef, potatoes, carrots, onion, green beans), gluten-free pumpernickel bread, and kale chips (5 mile run in the morning)
Tuesday - 5 mile run, followed by slow cooker soup...perhaps leftovers from last week?
Wednesday - visiting family; we usually have pizza or pasta (gluten-free as applicable) the first night we're there
Thursday - visiting family; possibly scalloped potatoes and ham
Friday - 4 mile "Resolution Run" and family-friendly NYE party with friends; we've been asked to bring a dish to pass. Maybe something from my new Clean Eating Mag cookbook!
Saturday - I like to include some form of pork/sauerkraut in our January 1st menu. I might look for a pork tenderloin this week. That's simple and CrockPot-able.
Here's a rough idea of what we'll be eating... what's on your menu?
Sunday - gluten-free pizza and salad with friends after a 3 mile run
Monday - beef stew (local beef, potatoes, carrots, onion, green beans), gluten-free pumpernickel bread, and kale chips (5 mile run in the morning)
Tuesday - 5 mile run, followed by slow cooker soup...perhaps leftovers from last week?
Wednesday - visiting family; we usually have pizza or pasta (gluten-free as applicable) the first night we're there
Thursday - visiting family; possibly scalloped potatoes and ham
Friday - 4 mile "Resolution Run" and family-friendly NYE party with friends; we've been asked to bring a dish to pass. Maybe something from my new Clean Eating Mag cookbook!
Saturday - I like to include some form of pork/sauerkraut in our January 1st menu. I might look for a pork tenderloin this week. That's simple and CrockPot-able.
Saturday, December 25, 2010
Merry Christmas!
The H was a wonderful elf this year. In addition to many running-related goodies, he also got me The Best of Clean Eating Magazine Cookbook, AND a cookbook holder to keep kitchen messes off of it. :) Sweet, huh? I'm so excited to snuggle up with it and a pack of sticky notes and start planning some new menus.
We started the day with coffee while we opened presents with the little guy, then made the 2-mile trip to the in-laws' where we had gingerbread waffles, scrambled eggs, sausage and bacon before opening more presents. With a little downtime in between, we then trekked out to The H's aunt and uncle's house for an early dinner; my plate was loaded with turkey breast, wheat-free cheesy potatoes, green beans with slivered almonds, two deviled egg halves (I made these, using plain Greek yogurt, yellow mustard, and horseradish for the filling), and a scoop of green Jell-O something-or-other with pineapple and pistachios, which I was told was a staple for that side of the family. Oh, and then I indulged in dessert(s)...
Today was pretty busy for us and not very typical food-wise. But I enjoyed everything I ate and don't regret a bit of it, and I'm thrilled to have spent the day with loved ones. I hope you had a warm and relaxing holiday, too.
Stay tuned for some tasty new recipes!
We started the day with coffee while we opened presents with the little guy, then made the 2-mile trip to the in-laws' where we had gingerbread waffles, scrambled eggs, sausage and bacon before opening more presents. With a little downtime in between, we then trekked out to The H's aunt and uncle's house for an early dinner; my plate was loaded with turkey breast, wheat-free cheesy potatoes, green beans with slivered almonds, two deviled egg halves (I made these, using plain Greek yogurt, yellow mustard, and horseradish for the filling), and a scoop of green Jell-O something-or-other with pineapple and pistachios, which I was told was a staple for that side of the family. Oh, and then I indulged in dessert(s)...
Today was pretty busy for us and not very typical food-wise. But I enjoyed everything I ate and don't regret a bit of it, and I'm thrilled to have spent the day with loved ones. I hope you had a warm and relaxing holiday, too.
Stay tuned for some tasty new recipes!
Thursday, December 23, 2010
CrockPot Chicken and Wild Rice Soup
Yes, this soup starts with a box mix. Don't stop reading just yet. I found it at Whole Foods in Alexandria and was sucked in by the big "GLUTEN FREE!" sign on the shelf. A packaged soup mix that is GF and low sodium? Must investigate!
I love that the ingredients list is so simple:
Really. Rice, veggies, spices (SALT-FREE, did you see that on the front?) and a bay leaf. A real, big whole bay leaf. I was impressed.
The only things I had to do in order to get this on its way was to put chicken breast in the crock, add some fresh chopped mushrooms (I used an 8oz package of button mushrooms, quartered), sprinkle the seasoning over all that, and add some broth and water. Brilliant.
This simmered away all afternoon, from about 2pm until we got home from running group to eat around 7:30.
After tasting the soup, I did add some sea salt based on my personal preference. I enjoyed mine with a few saltine crackers and some awesome dried apple slices from my mom. And then I had some Christmas cookies. :D I claim that *earned* those, after running the fastest 5 miles of my life--at an overall pace of 7:49/mile. For real, right?! It wasn't easy, but I'm thrilled that I could do it. The girl I ran with said she "had a goal for us." I was too scared to ask what it was.
This is some of my Garmin data:
ANYway, The H ate two large bowls of this soup, saying it wasn't as heavy as it looks. We had enough left over to make three large-lunch portions, one of which I think I'll try freezing. It's always good to know which recipes will last longer than a few days. Of course I could have made a GF chicken-and-rice soup without a boxed starter; people do it all the time. But it's nice to have an alternative when doing it all yourself just isn't feasible.
I love that the ingredients list is so simple:
Really. Rice, veggies, spices (SALT-FREE, did you see that on the front?) and a bay leaf. A real, big whole bay leaf. I was impressed.
The only things I had to do in order to get this on its way was to put chicken breast in the crock, add some fresh chopped mushrooms (I used an 8oz package of button mushrooms, quartered), sprinkle the seasoning over all that, and add some broth and water. Brilliant.
This simmered away all afternoon, from about 2pm until we got home from running group to eat around 7:30.
After tasting the soup, I did add some sea salt based on my personal preference. I enjoyed mine with a few saltine crackers and some awesome dried apple slices from my mom. And then I had some Christmas cookies. :D I claim that *earned* those, after running the fastest 5 miles of my life--at an overall pace of 7:49/mile. For real, right?! It wasn't easy, but I'm thrilled that I could do it. The girl I ran with said she "had a goal for us." I was too scared to ask what it was.
This is some of my Garmin data:
| Time: | 00:39:16 |
| Moving Time: | 00:39:05 |
| Elapsed Time: | 00:39:28 |
| Avg Pace: | 07:49 min/mi |
| Avg Moving Pace: | 07:47 min/mi |
| Best Pace: | 06:05 min/mi |
ANYway, The H ate two large bowls of this soup, saying it wasn't as heavy as it looks. We had enough left over to make three large-lunch portions, one of which I think I'll try freezing. It's always good to know which recipes will last longer than a few days. Of course I could have made a GF chicken-and-rice soup without a boxed starter; people do it all the time. But it's nice to have an alternative when doing it all yourself just isn't feasible.
Wednesday, December 22, 2010
Old Town A - Homecooking!
So I know we've been home for a few days, but since I wasn't able to upload photos while we were on the road, I'm shuffling in some of them now.
One of the the things we got to do while in the DC/Alexandria area was have dinner with a friend of mine from high school, whom I literally haven't seen in 10 years.
It was so nice to have a break from restaurant food; granted, this trip was shorter than our most recent ones (Alexandria in April and Atlanta in June were both 2 weeks), and I cooked in-room one of those nights, but still. Home-cooked is home-cooked, even in someone else's home!
Our hostess was so gracious to all of us, especially the little guy. He made himself right at home checking out her Christmas tree and candy dish.
I think he had M&M drool on his chin before I sat down to sample the cheese and olives she set out for appetizers.
This is what the table looked like when we sat down:
Gorgeous, no? She was so kind to take The H's allergies into account, and the resulting meal--baked chicken, sauteed zucchini and summer squash, mashed potatoes, and fabulous gluten-free brownies--was simply delicious.
The little guy ate some, but I didn't push him to clean his plate by any means; he ends up being a better guest when he isn't forced to hold still and eat like a big boy. He had much more fun playing games to which only he knew the rules.
Overall, it was a lovely, lighthearted break in the middle of a week of restaurant food. And for the record, the little guy does indeed have highly pinchable cheeks! (Don't you wish you could rock a footie dinosaur sleeper?)
One of the the things we got to do while in the DC/Alexandria area was have dinner with a friend of mine from high school, whom I literally haven't seen in 10 years.
It was so nice to have a break from restaurant food; granted, this trip was shorter than our most recent ones (Alexandria in April and Atlanta in June were both 2 weeks), and I cooked in-room one of those nights, but still. Home-cooked is home-cooked, even in someone else's home!
Our hostess was so gracious to all of us, especially the little guy. He made himself right at home checking out her Christmas tree and candy dish.
I think he had M&M drool on his chin before I sat down to sample the cheese and olives she set out for appetizers.
This is what the table looked like when we sat down:
Gorgeous, no? She was so kind to take The H's allergies into account, and the resulting meal--baked chicken, sauteed zucchini and summer squash, mashed potatoes, and fabulous gluten-free brownies--was simply delicious.
The little guy ate some, but I didn't push him to clean his plate by any means; he ends up being a better guest when he isn't forced to hold still and eat like a big boy. He had much more fun playing games to which only he knew the rules.
Overall, it was a lovely, lighthearted break in the middle of a week of restaurant food. And for the record, the little guy does indeed have highly pinchable cheeks! (Don't you wish you could rock a footie dinosaur sleeper?)
Eating out: Chipotle
Today the little guy and I met The H at Chipotle, kind of on a whim. LG and I were on our way home from his daycare Christmas party (God bless those workers; it was *loud* in there) when The H called us--his company once again failed to get him something GF/wheat-free when they ordered lunch in, so he was looking for something to eat.
Pardon the crappy cell phone pic, but this is my gorgeously colorful chicken burrito bowl, topped with black beans, pico de gallo (the mild salsa), and roasted corn salsa (medium). It was just the right amount of heat, plus a good serving of protein from the chicken and beans. Very satisfying.
Pardon the crappy cell phone pic, but this is my gorgeously colorful chicken burrito bowl, topped with black beans, pico de gallo (the mild salsa), and roasted corn salsa (medium). It was just the right amount of heat, plus a good serving of protein from the chicken and beans. Very satisfying.
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