I returned home (a day early) from the Gluten and Allergen Free Expo in Chicago and I think I’m going to need a week to fully recover from all the fun and free food samples! Seriously, I gained 5 pounds…in 3 1/2 days!!
I will be sharing more of my trip over the coming week but I have to say that one of my favorite classes over the weekend was Stephanie O’Dea’s crockpot/slowcooker class, if for no other reason than she is simply a delight to listen to! Stephanie has that magnetic personality which makes you feel as though you’ve known her since grade school.
And boy is she funny!
Just imagine my luck yesterday when I got to share a ride back to the airport with Stephanie! And my luck kept going when we found ourselves with a little time to spare before boarding our separate planes and we were able to enjoy a light gluten-free lunch by GoPicnic together. I’m still pinching myself!
Anyhoo, I picked up a copy of Stephanie’s More Make It Fast, Cook It Slow cookbook while at the Expo, so I’m going to Crockpot my way through the week, I need all the extra time I can get to try and work off those extra pounds!
My boys’ Lunch: Leftover Barbecue Beans and Weenies from A Year of Slowcooking (my guys LOVED this, so it might become a weekly lunchbox staple!), Carrot Sticks and Hummus, Apple Slices with Sunbutter
Dessert: Slowcooker Apple Crisp from A Year of Slowcooking (since we are currently grain-free, I will be trying the crisp topping from the Paleo Apple Crisp recipe over at Jen’s Gone Paleo), hope it works in the slowcooker!
Breakfast: Strawberry Lime Shake from Elana’s Pantry and Turkey Breakfast Sausage
Dinner: Slowcooker Chicken Cacciatore from More Make It Fast, Cook It Slow (p. 164, no substitutions needed!), Tuscan Kale with Shallots and Crisp Salami from Fine Cooking (I will use Coconut Nectar instead of honey since it’s low-glycemic, Applegate Farms Organic Genoa Salami which is gluten and casein-free and olive oil instead of the butter).
Dessert: Mixed Berries with Vanilla Bean Syrup from Fine Cooking (I will use Coconut Sugar instead of granulated)
Breakfast: Pomegranate Smoothie from Gluten Free Goddess and Turkey Breakfast Sausage
My Boys’ Lunch: Chicken Salad (mayo-free, recipe coming soon), Cucumbers with Hummus, Marcona Almonds, Orange Slices
Dinner: Spaghetti Squash with Crockpot Spaghetti Sauce (on p.298 of More Make it Fast, Cook it Slow), Salad
Dessert: Vanilla Pudding from The Spunky Coconut (it’s dairy-free, soy-free, grain-free and refined sugar-free!)
My Boys’ Lunch: Applegate Farms Turkey Bologna Rollups, Pistachios, Pineapple and Banana Fruit Salad, Leftover Vanilla Pudding
Dinner: Ginger and Pear Pork Chops (on p. 184 of More Make it Fast, Cook it Slow), Jicama, Beet and Carrot Salad from Elana’s Pantry (if you cringe at the mere thought of beets (believe me, I hear ya!), please read this post I wrote last year…raw beets are an entirely different creature from pickled or cooked beets and I love them raw!).
Dessert: Stuffed and Baked Apples from A Year of Slowcooking
Mother’s Day “Tea” at Luke’s Preschool: I will be baking some of Elana’s Orange Dark Chocolate Scones (using carob instead of chocolate) for Luke to serve to me (so cute!).
My Boys’ Lunch: Meatballs and Tomato Sauce from Living Without Magazine, Salad, Watermelon Slices
Dinner: Japanese Turkey Takeout with Asian Slaw (recipe on p. 174 of More Make it Fast Cook it Slow)
Dessert: Crockpot Creme Brulee from A Year of Slowcooking (I’m keeping my fingers crossed that Luke will be okay with the eggs since they’re cooked for a long period of time in the Crockpot. I will use Canned Coconut Milk instead of the heavy cream and since Shirley from GFE had great success using coconut sugar in her dairy-free, egg-free Creme Brulee Ice Cream, I’m going to go that route too).
Lunch: Leftovers from the week
Dessert: Fresh Berries
Sunday: Mother’s Day
I’m taking the day off! As to what we’ll eat, your guess is as good as mine, LOL!
The winner of a free copy of Stephanie O’Dea’s two Make It Fast, Cook It Slow cookbooks is…
Congratulations Nicole, I will email you for your shipping information.
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