A Game in a Frame

I love to bake but every now and then when I find something really cool, I like to craft too.

I first saw the idea for a magnetic scrabble board on Pinterest.  One of my good friends pinned the idea and expressed her love for the idea multiple times, instantly I knew this would be her Christmas present.  

My wheels were turning and I began collecting supplies.  I didn't make it quite the same as the The Twice Remembered Cottage, but I thank them for the idea!

This is how I did it:  

Step 1: Gather Supplies

• A picture frame- you could use any size (I used 16x16).  You don't need the glass
• A piece of sheet metal the same size as the glass portion of the frame
• Some Mod Podge & brushes
• A roll of magnet tape
• Some old dictionary pages (though you could use any paper you like)
• Some scrabble letters from a thrift store, or an old scrabble game around the house
• Gloss Spray

Step 2: Tear out choice dictionary pages and apply to metal with Mod Podge

Continue to do this until board is covered.  Allow to dry.

Step 3: Tear out additional pages using cutter for desired sizes.

Step 4: Apply additional pages with Mod Podge on bottom and top as needed

Allow to dry, adding on any additional paper for finishing touches

Step 5: Spray with a gloss sealer, allow to dry then place in frame

Note: Because there was no glass, I had to put nails in the back to hold the metal in place

Step 6: Apply magnet to the back of your scrabble letters

And now you have a magnetic scrabble board!

The possibilities are endless!

My Brown Bananas finally have a use!

Banana Bread is a family favorite.  I still make my grandma's recipe for my husband, but for some reason I can't bring myself to adapt it...I think it is too sentimental or something.

Thankfully, after searching and having many 'uhh, this isn't the same as my grandma's' moments I have found one that was good.  

 source

This recipe originally came from the Babycakes Cookbook, then shared by the foodie at the Whipped blog.  Both great resources!

 You can find the recipe HERE

Notes:
- This recipe is vegan, dairy free, and gluten free.
- I made mine into muffins.  The recipe made 12 regular sized and about 8 mini muffins, perfect for breakfasts and snacks

Dear Costco: Thank-you for Caring about Me

About three years ago, my husband and I got a Costco Membership.  We got it for two reasons.

1. The samples
2. The hotdogs

Still today we frequent Costco for the samples, challenging each other to try foods that we normally don't enjoy (thankfully I have an out for most of them...I'm 'allergic').  

Unfortunately, I can't enjoy hotdogs with him anymore, but he finds his ways to get to them...so don't be surprised if he invites you there for lunch.

We have maintained our membership for the samples, quinoa, and almonds.  Recently though, Costco seems to have brought in more allergy friendly products such as cane sugar, almond milk, coconut oil, coconut sugar, and many other items.

Usually I have had to visit the Costco in the States to get my regular products, now I just have to go down the street.  This is good news!

Here are some of the items of my latest purchase- all gluten & dairy free, delicious, and all under $10. 

Came in a pack of 12, more information here

Great as chips & crackers

Found in the baking aisle

Did you know you can pop kernels in a microwave? Read more here

I'll say Yes to this Ring!

I love to eat regular food! My goal is to find and create food that regular people will like too.  So I can't help myself but get very excited when I find a long lost love that has come back in it's delicious gluten free version.

Last week I was making our usually Friday night meal of Chicken Nuggets.  I had a fridge full of onions and some extra Rice Krispie mix.  I grabbed my newly acquired mandolin and attempted to make onion rings...though one could argue that they are not rings at all.  They would be right, I am still learning how to use my mandolin.  I got about 3 rings, the rest were more like...strips or chunks.  See exhibit A below.

Not pretty, but still delicious!

Regardless of their shape they were worthy of being called onion rings. I am convinced that I could put that Rice Krispie mix on anything and magic would happen....

And best of all, it was really easy and turned out great!  My onion-hating husband had one and walked away, which meant more for me!

Crispy Gluten-Free Onion Rings- serves as many as you want

1. Slice onions into rings (using a knife or mandolin)
2. Dip onions into oil then into Rice Krispie Mix
3. Place on greased cookie sheet
4. repeat steps 2 & 3 until you have used up all of your onions
5. Cook at 400 degrees for 20-30 minutes (but check frequently & flip, because the thin ones burn)
6. Allow to cool for 5 minutes, then serve.

Freezer Soup Stock-up has Begun!

When I first married my husband, he was quite content eating canned beans, kraft dinner and chunky soups.  I was determined to help him eat a bit healthier so instead of trying to change him, I just made him something he couldn't resist.

For a couple of years now,I have been making my own soups.

I love making my own for a number of reasons:

• I can control what goes into the soups, therefore healthier
• I can stock my freezer in just an afternoon of soup making
• I can make them for cheaper than buying a can of soup
• They are a great quick meal when we don't have time to cook or don't know what to eat
• There is so much variety!
• I love using canning jars

There are a number of soups in our rotation; many which I will share with you over time.  But today's soup of the day is "Vegetable Barley".  If you are avoiding gluten, see note *  below, otherwise just make it as is!

Vegetable Barley Soup from 100 Best Health Foods Cookbook

Hearty Barley* Vegetable Soup (Serves 3-4**)
Adapted from 100 Best Health Foods Cookbook

Ingredients:

• 2 tbsp canola oil
• 1 celery stalk, finely chopped
• 1 garlic clove, crushed
• 6 cups vegetable stock, or water***
• 1 bay leaf, dash of thyme & parsley
• 2 carrots, peeled & diced   
• 1/3 cup barley, quinoa or rice*
• Pinch of sugar
• 14 oz can of diced tomatoes
• Salt & Pepper

Steps:

1. Heat the oil and add onion, celery, garlic heating for 5-7 minutes until softened
2. Pour in stock/water and bring to a boil, skimming off any foam.  Add spiced & barley
3. Simmer 30 minutes until grains are starting to soften
4. Add carrots, tomatoes & sugar
5. Bring back to a boil and simmer for 30 minutes until grains and carrots are soft/tender

4Notes:

 *Now I know that barley is not gluten free and you can read why here.  If you are looking for a gluten free version, substitute the barley for quinoa or rice.

** I usually double this recipe and get 6-8 canning jars worth

***Our broth of choice is Knorrs Vegetable Broth, though it is not labeled gluten free, many seem to think it is. I would be cautious of the 'coloring' and 'natural vegetable seasonings', so if cannot have even traces of gluten, I would opt for making my own or finding a gluten free version.
 
****This recipe freezes really well

Homemade Vegan and Gluten Free Perogies that were Actually Delicious!

Recently I have shared about my addiction to potatoes.  Guess what!  I have found but another way to feed my cravings, as well as enjoy a past loved treat.

A few girls and I got together to make perogies for a special dinner.  I wasn't able to partake in this meal unless I figured out a way to make gluten and dairy free perogies.

 I have never made perogies before, so this was even a bigger challenge. Thanks to www.greenveganliving.com I found a great recipe for the dough.

For the dough* recipe, please visit this website.

*Note: I did not have any sweet rice flour, so I used sorghum instead.  The dough was a nice texture, so I would say it worked just fine.

For the filling, I boiled potatoes and added dairy free margarine and milk along with some salt and bacon.  This one is pretty open ended though.  Depending on your dietary needs, you could add anything you wanted.  I hear blueberries are good!

Here's how it went for me:

My dough formed pretty easily, I just had to add a little extra water

The rolling pin was in use, but a wine bottle worked great with the dough in between plastic wrap

I used a glass to cut out my circles

Half of the dough made about 14 perogies for me

My filling...next time I want to try sweet potatoes, bacon, and coconut milk

Each cut-out did not require much filling...lots leftover to eat by the spoonful!

With wet fingers, I pinched the edges together.

Overall the dough was really easy to work with

They floated after about 2 minutes of boiling

We fried the boiled perogies with some oil, onions, and gluten free sausage.

I was really satisfied! and not too hard to make...you should try it!

 What do you like to put in your perogies? 

Love at First Bite: A Quick Dinner Idea featuring Quinoa Pasta

The first time I had quinoa pasta, it was love at first sight...or perhaps one could say, love at first bite!

It is a mix of quinoa and corn flours and comes in a few different shapes.

I get my supply in the bulk section at Community Food Co-op in Bellingham, though I have seen it sold in boxes at other natural food stores.

 
Quinoa pasta is by far the closest thing to wheat pasta that I have ever eaten.  It doesn't get mushy like rice pasta and it is slightly softer than corn pasta.  My husband really likes it too, so proudly, quinoa pasta is the primary pasta in our house.

This is our favorite way of eating it:

Simple but delicious!

I love this meal because of its versatility: I can use any pasta you like and any vegetables that I am craving.

Throughout the years, we have been inspired by aspects of other pasta dishes and this is what we have come up with.  The options are limitless and each time we make it we have a different product, so may this be but an inspiration to you.

Quinoa Pasta Stir-fry

1. Fill a pot with water and begin the boiling process.  Add pasta when water is boiling and boil about 10 minutes, or until your desired pasta consistency.
2. Stir-fry your favorite vegetables* together in 1 tbsp of olive oil over medium-low heat.
   
3. Add your spices and flavorings** of choice. 
4. Before your drain your pasta, add a couple of ladles of  the pasta water to your vegetable mixture.
5. Then you can drain pasta and add to vegetable mixture.
6. Stir together and simmer for 5 minutes.
7. Serve and enjoy!

Notes:
*Our favorite vegetables to use are: bell peppers, mushrooms, grape tomatoes and zucchini. 
**Tonight we used garlic, lemon juice, salt and fresh basil

Ice Cream without the Bloating

A long time ago I realized that I may never be able to enjoy a cold bowl of delicious ice cream again.  Yeah, sure there is coconut ice cream and soy ice cream, which aren't too bad, but let's face it, they just aren't the same.

However I have been pleasantly surprised lately and I have eaten a fair amount of ice cream.  Specifically, ice cream that was really good, and not made of coconut or soy!

One of these surprises came when someone bought me some gluten and lactose free ice cream:

I think they have a couple of flavors in most grocery stores

I am usually pretty hesitant to buy items like this just in case it turns out to be gross.  But let me tell you, the Butter Pecan flavor I had was quite good.  It is full of cream, but whatever Chapman's did to take the lactose out, it worked for me - I didn't even bloat!  So as long as you are only lactose intolerant, and not allergic to (or avoiding) dairy, this may be an option for you.

There is also another way I have enjoyed ice cream.  Have you ever been to Menchie's?

I heard about Menchie's from a co-worker, so I brought my ice cream loving husband there for a date. 

source

I went with some tea to drink, vowing not to 'cheat' and planning to just enjoy watching Dan eat his ice cream.  This all changed when I learned that they have two gluten free and dairy free sorbets, along with a number of gluten free options (for those that can have dairy but not gluten).  I believe they have vegan options too.  So if you can't have eggs, this may be for you too!

I tried my hardest not to fill my whole cup with Strawberry Sorbet swirled with Triple Berry Sorbet. I then chose from the numerous toppings, trying my best to stick to the ones that I could eat (though I think I may have cheated a little). It turned out pretty good!

I don't know where you live, but Menchie's seems to be all over the world, so check out their website for the one closest to you.  And perhaps you can once again share some ice cream with a loved one.