Author Archives: Katie Baldridge

About Katie Baldridge

Katie is a military wife and mother of 4 with 1 on the way. She is passionate about family, food and serving the LORD. By day you may find her changing diapers, folding laundry, home educating her older children, and cooking three meals a day with a baby on her hip next to a sink of dirty dishes. By night she writes and shares recipes, tips, and tutorials for economical, nourishing and simple gluten-free foods at SimpleFoody.org. Join Katie and the Simple Foody Community on Facebook for encouragement on your journey to healthier living.

Cabbage cover

Frugal Side Dishes {sauteed cabbage}

1 Reply

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}

2 Replies

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}

8 Replies

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.  

Pico de gallo (8)

Pico de Gallo {fresh salsa}

3 Replies

Pico de gallo is a fancy word for fresh salsa. Unlike the canned salsas you find in the grocery store, pico de gallo is not cooked and the flavors tend to be more bold.

Not only does it taste better, it’s better for you. Because it isn’t cooked the enzymes and vitamins in the tomatoes, onions, jalapenos, and cilantro are alive and active. These enzymes help you to digest your food better and more efficiently. Most vitamins are destroyed in heat, so eating fresh or raw vegetables ensure that you are getting the most bang for your buck at the grocery store or from your garden harvest.

Add more or less jalapeno to suit your preference. If you prefer a mild pico, use less. Don’t omit it all together as that is what gives it it’s distinct flavor. If you are like me and prefer a spicier pico, use two jalapenos.

Pico de gallo is a great topping for enchiladas, tostadas, tacos, quesadillas, grilled chicken breast, steak, and baked potatoes. You can also add cooked shrimp for a spicy cocktail for chips or crackers. Triple the recipe and take it along with a bag of chips to any party for a hit. The possibilities are endless.

Pico (7)

Ingredients:
1 1/2 cups fresh diced tomatoes
1/3 cup finely chopped onion
1-2 finely chopped jalapenos, de-seeded*
1 tablespoon finely chopped fresh cilantro
3/4 teaspoon salt
1/2 juice of 1 lime

pico de gallo

Instructions:

1. In a medium bowl combine the tomatoes, onion, jalapenos, and cilantro.
2. Sprinkle salt and lime juice over the vegetables. With a spoon gently toss until everything is well combined.
3. Place in the refrigerator for 1+ hours for the flavors to meld, serve chilled.

*When chopping and de-seeding jalapenos it is best to either wear gloves or wash your hands immediately once you are finished. Do NOT put your hands near your eyes or that of your children as the jalapeno juice can linger on your hands for hours and cause burns.