Tag Archives: gluten-free

Cabbage cover

Frugal Side Dishes {sauteed cabbage}

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Cabbage is a great winter vegetable.  It’s in season, abundant at most local markets, and cheap!  

We love cabbage and use it to make sauerkraut, coleslaw, and I’ve even used it to cure mastitis.  But my favorite thing to do with cabbage is to keep it simple and saute it in olive oil with an onion and a clove of garlic.

 It’s filling and full of vitamin K and vitamin C, perfect for when you’re trying to keep the winter time sniffles away.   Did I mention it’s full of fiber?  At just .40-.50 cents a pound cabbage is one of the cheapest winter vegetables and it stores well!  

cabbage

Ingredients: 

  • 1/2 head large cabbage, shredded 
  • 1 onion, chopped 
  • 1 clove garlic, minced
  • 2 tablespoons olive oil

Instructions: 

  1. In a large skillet add the oil, and onions.  Saute for 1 minute over medium heat. 
  2. Add cabbage and garlic, saute for 5 minutes. 
  3. Stir and cover skillet, cook for 8 minutes.
  4. Uncover, stir and let cook for 3-5 more minutes until water is evaporated and cabbage and onions are lightly browned.  Serve hot.   

cabbage (1)

 

What’s your favorite way to enjoy cabbage?  

PB Apple Rings

Peanut Butter Apple Rings {kid friendly}

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This is an easy kid friendly, adult friendly, and husband friendly snack.  

When I need a quick and healthy snack to feed a crowd I break out the apples, peanut butter, coconut flakes, chocolate chips, and nuts and call the kids to help assemble.

It’s a great way to get the kids in the kitchen to learn some culinary skills, socialize with mom, and just have some fun together.  

There is no strict recipe for this snack and when your creative juices get flowing it can be quite fun to see how many variations you can come up with.  

Peanut Butter Apple Rings

Ingredients:

  • all natural peanut butter
  • apples, sliced into rings
  • unsweetened grated coconut 
  • chocolate chips
  • nuts: pecans, walnuts, almonds, peanuts (optional) 

Instructions:

  1. Spread peanut butter on sliced apples and top with your favorite toppings. 

Easy huh?  I generally slice the apples and let all the kids have fun assembling, even down to the 18 month old who tends to eat more than he assembles.  It’s a great way to get those 3, 4, and 5 year olds to fine tune those motor skills and help mom and dad in the process, giving them a sense of self-worth and responsibility.

peanut butter apples

Call the kids into the kitchen, make some peanut butter apple rings and then take them to your play date, or take a plate full to daddy and watch your kids beam with pride as they see the fruit of their hands being enjoyed by others.  

Check out these other great snack ideas to fill those ever hungry tummies. 

Kale Chips

No Bake Cookies

No-Oatmeal Raisin Cookies

What’s your child’s favorite snack? 

Blueberry-vanilla muffins

Blueberry Vanilla Muffins {gluten-free}

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Who doesn’t love blueberries?  In July we loaded up the kids and went blueberry picking.  It didn’t last long. 

The kids were hot and the thrill wore off faster than I would have liked.  But we did come away with 15lbs of blueberries when it was all said and done.

We ate some fresh, others we froze in anticipation for use in other recipes like smoothies, oatmeal, and muffins!

One of my favorite muffin recipes I am sharing with you today, blueberry vanilla muffins.  Blueberries are good for so many reasons.  Yes, they taste good and generally are a kid (and hubby) favorite.

Did you also know they are packed full of anti-oxidants and micro-nutrients?  They contain vitamin C, vitamin K, manganese, and don’t forget the fiber!  

Blueberries are often over sprayed with pesticides so look for organic berries or low spray berries. And if you can’t find those then enjoy what you can get in moderation.    

Double or triple the recipe and store some in your freezer or fridge for an easy on the go breakfast for those busy got to get to school or work days.  Simply re-heat in a warm (250 degree) oven for 10-12 minutes while you are getting ready in the morning.  Or pack a frozen muffin in a lunch box for a lunch time treat (the muffin should be completely thawed by the time you or your child sits down to lunch).  

blueberry-vanilla muffin

 

Ingredients:

  • 2 cups gluten-free all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon gelatin granules* 
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1 tablespoon vanilla extract
  • 1 cup blueberries

Instructions:

  1. Preheat oven to 400.
  2. In a large bowl combine the dry ingredients mixing to combine.
  3. In a medium bowl combine the wet ingredients and whisk together.
  4. Pour the wet ingredients into the dry and mix until just combined.
  5. Gently fold in blueberries.
  6. Bake at 400 for 18-20 minutes or until done. 

*Gelatin is a natural food source, helps aid digestion, and great for joint health.  The purpose for gelatin in this recipe is to lessen any crumble gluten-free baked goods seem to have.  Don’t have gelatin on hand?  Substitute xanthan gum in it’s place.