Pregnancy

Most of you know by now that the Atwoods are expecting another little one. We are SMITTEN again!! We found out in October and have been over the moon. We had been praying and asking God for this miracle, soon after we lost Chai. God was so gracious to answer our prayers. He gave us time to heal, re-situate our lives back in TN and start a church plant. His timing is always better than mine...of course.

Since finding out we were pregnant, it has been a whirlwind. I have been horribly sick for 7 weeks now, with some good days mixed in there. Trev has been amazing. He has been so helpful with taking care of the kids, the house, the meals, whatever is needed. On top of that leading a church and doing that well.

We knew after our pregnancy with Chai, that my body would have a hard time carrying past 21 weeks. Last time we made it to 27 weeks. So we immediatly found a high risk practice with Vanderbilt and were quickly referred into there MFM (Maternal Fetal Medicine) group. They set us up quickly with a doctor.

Side note: Dr. Fortner (my doctor) walked in with a Duke landyard on and hails from Duke's MFM, which is the practice we were with in Durham. She was not our Dr, but she worked with all the doctors we saw during our time and the doctor who delivered Chai. Such an awesome answer to prayers asked many, many months before.

Because Dr. Fortner knew the doctor who delivered Chai, she was very comfortable moving forward with Dr Ransom's (Doc who delivered Chai) recommendation to surgically put a cerclage in my cervix at week 12-14.

So, two weeks ago at 12 weeks, we went to Vanderbilt and Dr. Fortner put a cerclage in. This comes with its risk, but they far outweigh the alternative, which is do nothing and see if it holds. Been there done that, no thank you. We will go back in a week to have an ultrasound to see how the stitch looks, if it is holding, etc. Then we begin serial ultrasounds from there. I am nervous with every twinge of pain, every unknown discomfort, basically everything I have NO control over. It is a daily battle to keep my mind on the promises of God and trust Him fully. Chai's death made me fully aware that I/we are not immune to the curse of sin and brokenness. BUT, I have every confidience that God desires life over death. I pray His will be done.

We find out in just a few short weeks, maybe next week, if the tech will sneak a peek (I am not above asking), if its a boy or girl. We have names, which we will share once we know for sure. Trev and many others are convinced its a girl, because of the horrible morning (or ALL day) sickness I've had. The boys also are hoping for a girl. They think I'm outnumbered and a little girl would help. They are sweet and oh-so-excited about this little person. I'm am content with either. But I wanna know NOW!! I love being able to call our baby by name.

Hopefully check back soon for those all-too-exciting belly bump pictures. I cant wait to show him/her off!!

Peak At New Home

Our Home

Breakfast Nook Before and After

Living Room Before and After

Entry Before and After

Quinoa Mushroom Pilaf, Tilapia and Grilled Veggies

Well we are finally settled into our new home and getting more settled into our new normal in Murfreesboro. I have to admit it has not come nearly as easily as I wished it would. It has felt like vacation for a couple of weeks and that we will be leaving this place and coming home any day. However, this is home. I say that not with sadness but with much excitement as Trevor and I talk about life in this "new" place. Even though Trev and I have both lived here previously, we come back as changed people with changed hearts for this great city we love. Continue to pray for us as we love and live with our neighbors, friends and City Church.

Let's talk food...Making my way around a new, much bigger kitchen has been fun but also intimidating. We ate lots of grilled meats and veggies (right out of Grandpa's garden) for the first week. It was nice not to dirty a kitchen and just toss it all on the grill. This week I have cooked and baked in my new kitchen. I'm learning my way around it much better and feeling more comfortable.

Grilled Tilapia, Quinoa Mushroom Pilaf and Veggies

Tilapia

4 tilapia fillets

EVOO for coating

Salt and Pepper

Cayenne Pepper

4 slices of lemon or lime

Coat the tilapia in EVOO. Sprinkle with salt, pepper and cayenne to taste. Place it in a casserole dish. Put one slice of lemon or lime on each piece. Bake at 350 for 25 minutes.

Quinoa Mushroom Pilaf (click for recipe)

I got this recipe from the Gluten Free Goddess. It is so easy and so yummy. Since I found it, I have made it 4 times. Its a must have.

Grilled Veggies

1 green bell pepper

1 red bell pepper

1 zucchini

Asparagus

EVOO

Salt and Pepper

I realize this is pretty self explanatory, but just in case you have never grilled veggies...it is this easy. Slice up your veggies, coat them in EVOO and salt and pepper. Put them in a grill pan and cook until tender, yet still slightly crunchy about 20 minutes.

Enjoy!!

Settling In

Oh how I long to be back. Packing, moving to another state and unpacking has all together consumed my life. I do long to be back in the kitchen creating and blogging about it. Please be patient...do not give up on me...I will be back.

XOXO

Red Beans and Rice

With summer right on my heals a couple weeks back, I began looking for some easy gluten free and dairy free slow cooker meals. They are super easy for summer days when you don't want to cook but just be outside all day or the rushed Sunday after church meal. Never underestimate what you can get done in a slow cooker. Trevor loves Red Beans and Rice, and lets face it...its cheap to make. That's a definite win in this family, where the grocery bill is often the most expensive thing outside of rent. YIKES!! However, it is a sacrifice we make in our family and it is worth every penny.

Red Beans and Rice

serves 4-6 prep time 20 minutes cook time 4-6hrs

2 1/2 cups Organic Gluten free chicken broth

2 14oz cans Organic fire roasted tomatoes

5 cloves garlic, chopped

1 red onion, chopped

2 fresh jalapenos, seeded and diced

2 15oz cans Organic red kidney beans, rinsed and drained

2 15oz cans Organic pinto beans or black beans

1 tsp ground cumin

1 tsp cayenne powder

1 Tbsp apple cider vinegar

1 Tbsp Gluten free Worcestershire sauce

1 lb smoked sausage or turkey

1 tsp brown sugar

4-6 servings of brown rice

Combine all ingredients in a slow cooker and cook on low or high according to manufacturer's instructions. Serve over rice.

Virtual Cookbook

{Isaac photographed by A. Shore Photography}

This is a dream come true. I love the Gluten Free Goddess' blog already for her beautiful food photography and the yummy food she makes, but she takes looking for recipes to a whole new level. If your looking for a quick easy way to find your weekly meals...check this out.

You can thank me later!! Happy hunting and cooking.

Fritters.Potato Salad.Baby Herb Salad

On Wednesday May 4th, a group of people in the Gluten-Free community gathered together in DC to bring publicity to the neglect of the FDA to put stricter regulations on Gluten Free food labeling. It was a grass root effort led strongly by Jules Shepard and so many others. Please take a look at what they did at the Gluten Free Food Labeling Summit 2011. Its a very important cause for those who struggle with Celiac or Gluten Intolerance/Sensitivities.

Corn Shrimp Fritters by Silvana Nardone

Makes 15 Prep Time 15 min Cook Time 12 min

1 cup fresh corn kernels

1 cup chopped shrimp

2 Tbsp fresh lemon juice

1 tsp chili powder

1/4 tsp ground cumin

2 eggs

1/2 cup Silvana's All Purpose Flour

1/2 tsp salt

Baby Herb Salad With Roasted Edamame

Organic Baby Herb Salad

1 cucumber, peeled and sliced

grape tomatoes

1/2 small zucchini, sliced and quartered

Sundried Tomato & Garlic Organic Vinaigrette

Roasted Edamame, for topping

Toss and top with Edamame.

Potato Salad With Pickles and Mustard Vinaigrette by Silvana Nardone

Serves 4 Prep Time 15 minutes (plus chilling) Cook Time 15 minutes

2 lbs red potatoes, cut into 1 inch pieces

1/2 cup chopped sweet pickles

2 tsp Dijon mustard

2 Tbsp apple cider vinegar

2 Tbsp red onion, finely chopped

2 Tbsp fresh chives, finely chopped

1/4 cup chopped fresh parsley

1/4 cup EVOO

Salt & Pepper

Creamy Zucchini Bake

I made this yummy meal the other night. I found it on Gluten Free Goddess' website a while back and have been looking forward to making it. Check it out here.

Chicken Tacos With Black Beans

What a great Saturday we had this weekend. It was beautiful outside and full of activity. We started the day with baseball, then the boys went to Frankie's and played putt putt, then a good light dinner and after the kiddos went to bed Trevor and I watched a movie...Fair Game, with Sean Penn and Naomi Watts. If you haven't seen it don't watch it...it was incredibly boring.

We had Chicken Taco's with Black Beans for dinner. It was delicious and light. Which I love. Oh and it was very easy to make.

The picture above I ripped off the Internet...Why you ask? Because when it was picture time at my house, my camera was dead!! UGH! I do hate when that happens. This was the closest I could find to my tacos.

Chicken Tacos

Serves 4 Prep Time 10 minutes Cook Time 3 hours

2 chicken breast

1 bell pepper slices

1 onion sliced

1 Organic taco seasoning

10 Corn tortillas

Garnishing:

1 can Organic refried beans

Guacamole

Salsa

Place the chicken, bell peppers and onions into a slow cooker, in that order. Pour the taco seasoning on top. Cover and cook for three hours. Once the chicken is done, shred it and toss back in with the seasoned bell pepper and onions. Mix well.

Black Beans

Serves 4 Prep Time 5 mins Cook Time 1 hour

1 can Organic black beans

1/2 onion chopped finely

1/2 tsp salt

1/4 tsp garlic powder

dash of Tabasco sauce

In a saucepan add all the ingredients above. Bring to a boil, then reduce to low heat and simmer for 1 hour.

The Charleston

Our trip to TN to find a home was very successful. After a couple of days and many house we found a neighborhood, Blackman Farms, that we really liked and the homes were just what we were looking for.

We went with a brand new existing home rather than taking 6 months to build. We had it narrowed down to two homes. The Bayfield and The Charleston {names given by the builder, not us...haha}. I was hoping for the Bayfield and Trevor was wanting the Charleston. After several walk throughs {sp?}, I was swayed. We love this home.

The interior is very open and has space to hopefully one day house a college student {my dream of a boarding house is getting closer}. With this home our back yard will connect to a "Common Green Space" (a sodded & landscaped football field size recreation space). This will be perfect for our kids to play on, meet neighbors, have City Church gatherings and so so much more. It is perfect for missional living, the very thing we prayed for as we looked for a home.

We are waiting for the contract on the home to come in the mail today and praying God will work out all the details.

French Breakfast Muffins

Its been a while, I know. I do wish I had a meal or baked good to show you everyday, but as you can see, I dont. Not that we havent been cooking, eating and enjoying every second...cause we have, but life's been a little crazy.

Okay enough excuses. On Sunday morning before church I had some time to make the boys muffins. I had earmarked a recipe in my Pioneer Women cookbook earlier in the week in hopes of being able to make them. They were super easy and super yummy. Would you like me to share it with you?? It has been slightly altered to fit our gluten-free and dairy-free family.

French Breakfast Puffs

by Pioneer Woman

Makes 12 muffins (or Puffs)

Puffs

3 cups Silvana's All-Purpose Flour

3 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

1 cup Organic sugar

2/3 cup shortening

2 eggs

1 cup rice milk

Coating

1/2 cup melted butter (we use Earth Balance, non-dairy)

1 1/2 cups sugar

3 tsp cinnamon

Cupcakes

Yesterday, I was a baker. Some days I feel like I'd much rather be a cook than a baker and then there are the days when I just really love to bake...I think its the outcome I enjoy in baking. So yesterday as I stood in my kitchen for several hours baking. I envisioned myself owning a quaint little bakery and cooking baked goods all people could eat. Well, it was a good day dream as chocolate was whipped, confectioner sugar puffed into the air and my kitchen was in complete disarray. It was such a joy to make these for one of my dearest friend's baby shower. She loves healthy eating and a healthy lifestyle and has taught me so much along the way. I couldn't wait to make her the GFDF cupcakes. I knew she would love them (if they turned out well...hahaha). Love you Abby!! Cannot wait to meet your precious Lil one!!

An interesting thing I learned as I was making these cupcakes is the ingredient of espresso powder. I did not know that espresso powder intensifies and enhances the taste of chocolate. I thought that was really cool. Okay on to the recipe...you will want this one.

Chocolate Cupcakes

serves 25 prep time 30min cook time 17-20min

2 Tbsp instant espresso powder

1 cup boiling water

1/2 cup cold water

2 Tbsp pure vanilla extract

1/2 cup vegetable oil

2 large eggs

2 cups Silvana's All Purpose Flour

3/4 cup unsweetened cocoa powder

1 cup packed light brown sugar

1 cup granulated sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

Preheat oven to 350. Line your muffin pan with liners. In a small bowl whisk, espresso powder and boiling water until dissolved. Add the cold water, vanilla, oil and eggs and whisk until combined.

In a stand mixer (using the whisk attachment) or regular mixing bowl whisk, flour, cocoa powder, brown sugar, confectioners sugar, baking powder, baking soda and salt. Whisk in the egg mixture until combined. Scraping down the edges making sure all is incorporated.

Pour batter into muffin pan, two-thirds full. Bake your cupcakes until springy to the touch or until a toothpick can be inserted in the center and come out clean, about 17-20 minutes. Let cool completely on a wire rack before icing.

Chocolate Buttercream Icing & Mocha Buttercream Icing

Chocolate

1/2 cup vegetable shortening

1/2 cup dairy free butter

1 Tsbp vanilla extract

4 cups confectioners sugar

3/4 cup unsweetened cocoa powder

6 Tbsp rice milk

Mocha

1/2 cup vegetable shortening

1/2 cup dairy free butter

1 Tbsp vanilla extract

4 cups confectioners sugar

2 Tbsp brewed coffee, cooled

In a stand mixer with whisk attachment, cream butter & shortening. Add vanilla. Gradually add sugar (and cocoa for chocolate), 1 cup at a time, beating on medium speed. Add milk (or coffee) and beat at medium speed until light and fluffy. Put icing in a Ziploc bag, snip one corner and pipe onto your cupcakes.

*Btw these cupcakes where super moist...and I eat one tonight, still moist baby!! I think we equate GF with, dry & crumby...just unappealing. These will blow that out of the water.

ENJOY

Spaghetti Bolognese

While waiting to pick Isaac up at school today, I got into a conversation with a couple of moms. We were talking about how we each have a blog, but even in our best intentions we neglect to write on them with any regularity. I am definitely prone to my ebbs and flows with writing. As many of you would say..."Its not that we have nothing to say, its we don't have the time to say it."

Well with that being said...here's a post. Enjoy!

I made the dish the other night and my husband could not stop raving about it. "This is so good." "This is the best meal we have ever had." Wow! Such high praise for such a relatively easy meal. I hope you enjoy as much as we did...especially my sweet husband.

Oh, and one more thing. This is from a different cookbook. Yes, as I continue to learn my way around gluten-full foods and gluten-free foods I get more comfortable branching out and using cookbooks not designed for a gluten and dairy free family. So, I will give you the ingredients as she gives them in Mad Hungry Feeding Men & Boys by Lucinda Scala Quinn, along with the gluten and dairy-free options.

Spaghetti Bolognese by Lucinda Scala Quinn

serves 4 to 6 prep time 20 cook time 1 hr

1 Tbsp EVOO

1/2 onion, chopped

1 carrot, finely diced

2 to 3 celery stalks, finely chopped

4 ounces pancetta, finely diced

1lb ground beef

Coarse salt

1/2 cup red or white wine

1 28oz can tomatoes, pulsed in blender

1/2 cup cream or milk (I used Rice milk)

Freshly ground black pepper

1/4 tsp crushed red pepper

1lb spaghetti (I use Ancient Harvest Organic Quinoa pasta)

1 1/2 Tbsp unsalted butter (I use Earth Balance, non-dairy butter)

1/2 cup freshly grated Parmesan Cheese (I omit)

1. Heat oil in the pan. Saute the onions, carrots and celery until caramelized, about 12 minutes. Add the meat and cook through, 10-15 minutes. Drain meat and season with salt.

2. Add the wine, reduce down for 2 minutes. Add the tomatoes, cream and spices. Simmer for 40 minutes, until it has reduced and thickened.

3. Start pasta. Follow directions on box. Always cook gluten-free pasta aldente.

4. Stir the butter into the bolognese and season with salt and pepper to taste. Serve over pasta, with Parmesan cheese on top.

Stock-piling and Birthday Parties

While Micah was on Winter Break this week, I took advantage of the unhurried mornings. I took each morning and cooked waffles and pancakes. We made Cinnamon Toast Waffles, Banana Bread Waffles and Gingerbread Pancakes. Now my freezer is stocked with yummy, quick to serve breakfast. Shew!

This weekend we have a birthday party to go to. I always have great intentions with these. I think two weeks out, "Yea, Ill just whip up some cupcakes or some yummy cookies to take with us." But what always happens is, the weekend creeps up, I'm unprepared and I have nothing made. Then there is the stress of what to take. I really don't want to make a whole batch of cupcakes or cookies, especially if we have already had a week of sweet yummies laying around to munch on { which is usually the case, since I cant help baking all the time }. So today I swung by Earth Fare to see what they may have on hand. I thought they might have some individual cupcakes in the bakery that are gluten free. They did have some fresh chocolate cake slices, that looked delicious, but they were $4.99 a slice...Whoa!! But then I looked down and saw my favorite Udi's brand Chocolate Chip Muffins, they are GF, DF, SF...Score!! As not to contradict my last post, this is rare, but worth the stress off me and to give my kids something yummy for the birthday party.

I'll let you know how they taste. Definitely hoping they were worth the price and convenience(:

Berry Corn Muffins

I was on a muffin kick this week. Actually I was on a baking kick this week. I made brownies, chocolate chips cookies, berry corn muffins & carrot-pineapple muffins and my first loaf of bread. We have eaten on everything all week. Some of the muffins I froze for future hurried school mornings.

I know you must be saying, "How is any of that healthy for you Keva??" Well its not healthy, per se, but it is way better for you than processed foods with lots of preservatives an additives. Our bodies are not working overtime to break them down. I have been doing my research this week, mainly because my sweet husband comes home and ask me questions like, "Is gluten bad for you if your not intolerant or have celiac?" My gut reaction was to say, "Yes, it horrible!" but that came without really knowing the facts. I knew the damage it does to those who's bodies have a hard time breaking down, and thought, its glue, how is it good for anyone. I knew a lot, had done a lot of research for gluten intolerance, but had not really just looked at gluten alone and wondered, "Can this be removed from our diets and if so would we be better off?"

Well, the answer I came up with is yes & no. You see, gluten is a binding agent for bread, cookies, muffins, waffles, etc. It is what makes it moist and yummy. Remove it and you have to replace it with other flours that don't work exactly them same way. The bread type foods come out less appealing in taste and texture. So what a lot of manufactures do is, add sugar to make it palatable. This is where it gets bad. When you walk around a store and just look for GF replacement bread, cookies, snacks for your kids, it is probably higher in sugar than the regular gluten full foods. On the other hand if you scratch buying the stuff on the shelf, start buying fresh produce and meats and make your snacks at home, you save money and eating gluten free is better for you. Mainly, because its foods that are naturally GF.

If you want to stop eating gluten for whatever reason, you must get creative and think ahead. Eat lots of fruits and veggies, eat lots of brown rice or quinoa, eat more beans & potatoes, eat meat & poultry(unless a vegetarian). Because if you don't plan ahead, your gonna find yourself looking for a quick GF meal on the shelf. Not always the best option.

Caveat: I am not recommending that anyone do this without your own research and everyone in your family on board. If you are not intolerant to GF or have Celiac, then it becomes a personal preference. This post is because I have had 3 people ask me the same question this week, and I knew there where more of you out there.

Berry Corn Muffins by Silvana Nardone

Makes 12 Prep Time 10 minutes Cook Time 25 minutes

3/4 cup cornmeal, preferably

medium grind (I use Bob's Red Mill)

1 cup Silvana's All-Purpose Flour

2 tsp baking powder

3/4 tsp salt

1 cup mixed berries

2 eggs

1/2 cup sugar, plus more for sprinkling

1/2 cup rice milk

1/2 cup vegetable oil

Combine dry ingredients in large bowl. Combine wet ingredients in small bowl. Then stir the wet into the dry, add the berries, fold (so you don't smash the berries) and scoop into muffin tins. Bake at 375 for about 25 minutes.

Chicken Pot Pie

This was a new thing for me. When I would make Chicken Pot Pie in the past, I would just buy an already made pie crust. Its just easier...right?? Well, yes it is easier, but this was NOT difficult AT ALL!! I'm so glad I did it because now they will always be done by scratch.

Don't you just love the feeling when you make something they may have intimidated you in the past and you find it wasn't so bad, you actually like it better...me too!

Chicken Pot Pie

Serves 6 Prep Time 45 minutes Cook Time 1 hour

I did not get this entirely from Silvana Nardone's cookbook. It was kinda a mix of a few. However I did use her All-Purpose Pie Crust. The filling is just your standard chicken pot pie recipe. I used some from Cooking For Isaiah {to remain gluten & dairy free} and Southern Living to make this. You can use whatever suits you.

All-Purpose Pie Crust by Silvana Nardone

Makes 2 9-inch shells Prep Time 25 minutes Cook Time 40 minutes

2 3/4 Silvana's All-Purpose Flour

1/2 tsp salt

1 1/2 cups chilled all-vegetable shortening

2/3 cup ice cold water

Apple-Brown Sugar Coffee Cake

I love Saturday mornings. I usually get up and head straight to the kitchen make a pot of coffee and start making something for breakfast that will put a huge smile on my kiddos faces. So this past Saturday I got up ready to make a coffee cake.

This was the best coffee cake EVER!! Just look at the ingredients, how could you go wrong?!?!

Penny's Apple-Brown Sugar Coffee Cake by Silvana Nardone

serves 8 prep time 10 minutes cook time 45 minutes

1 cup plus 2 tsp Silvana's All-Purpose Flour

2 tsp baking powder

1/4 tsp salt

3/4 cup packed brown sugar

1/4 cup mini chocolate chips

1/2 cup chopped walnuts

1 tsp ground cinnamon

2 eggs

1/2 cup granulated sugar

1/2 cup vegetable oil

2 tsp vanilla extract

2 large apples-peeled, cored

and cut into 1/2 inch pieces

Roasted Mushroom-Stuffed Chicken Marsala

I came across this meal in my cookbook and was hesitant to make it...why? Because every time I eat it in a restaurant I regret it. But one of the things that I liked about this recipe was that you stuff the chicken with sauteed mushrooms. And I'm a sucker for sauteed mushrooms, so I gave it a whirl. It turned out really good.

Roasted Mushroom-Stuffed Chicken Marsala by Silvana Nardone

serves 4 prep time 25 minutes cook time 30 minutes

2 Tbsp EVOO

1 medium onion, finely chopped

1 pound button mushrooms, thinly sliced

1/2 cup Marsala or white wine

2 Tbsp chopped parsley

Salt and Pepper

1 cup chicken broth

4 boneless chicken breast, butterflied

and pounded 1/2inch thick

Suggestions Wanted

Day dreaming and formulating ideas.

That's what I have been trying to do as we make plans to move back to TN. We hope and pray we will be able to buy a house that we can live in for at least the next 10 years if not forever. As we move toward this goal, I get the fun and overwhelming opportunity to think...decorating!!

However, blank slates terrify me!! AND I am indecisive and I get bored quickly /:

All that being said, I have been looking through years of Southern Living and Better Home & Gardens magazines for ideas on paint and style. I have found that I like, shabby chic mixed with a little contemporary. For example, a wood table with plastic or metal chairs in a breakfast nook. However I will not have the money to buy any new furniture.

Here are pieces I already have and will need to use. Hoping a little paint and creativity and I'll be able to pull the look off.

Also, I have to think through a good wall color for a kitchen and nook to go with table...just keep that in mind.

Thoughts/Suggestions/Ideas

Rosemary-Garlic Roast Chicken

I have to admit, I dont recall if I have ever made a whole roast chicken before. I normally think, thats a lot of food, no need to go through the hassle. But believe it or not...it wasn't a hassle, it was actually quite easy.

Rosemary-Garlic Roast Chicken with Root Vegetables by Silvana Nardone

serves 6 prep time 15 minutes cook time 1 hour 30 minutes

5 carrots cut into 1/2-inch pieces

3 parsnips, peeled and cut into 1/2-inch pieces

2 onions, 1 cut into 1/2-inch pieces and 1 halved

4 cloves garlic, smashed

6 sprigs rosemary

3/4 cup chicken broth

1 5lb roasting chicken, rinsed and patted dry

Salt and pepper

EVOO. for brushing

I used leeks instead of parsnips. You could use potatoes instead of either if you prefer. Don't feel pigeon holed into only using what is suggested.

Spaghetti & Meatballs

This is one of my favorite go to dishes. It just screams comfort food. I was making it long before the days of GF. I made some slight changes and now its safe for the whole family.

Spaghetti & Meatballs

serves 6 prep time 30 min cook time 25 min

2 Tbsp EVOO

1 lb ground beef 85/15

1 small onion dices very small

3 cloves garlic dices

1 cup rice cereal crumbs

1 egg beaten

1 tsp basil

1 tsp oregano

1/2 tsp rosemary

1 tsp parsley

1/2 cup rice milk

salt & pepper

1 box of quinoa pasta

1 jar marinara spaghetti sauce

1. Add all ingredients into a bowl and combine well with your hands.

2. On the stove, pour EVOO into a heavy sauce pan, do not heat at this time. Begin to roll your ground beef mix into 1 1/2 inch balls. Place them into the oil. Once all of your meatballs are in the pan,

turn heat onto med-high.

Brown meatballs on all sides, getting them nice and crisp.

3. Once they are brown add the marinara sauce to the meatballs and let cook on medium heat for about 20 minutes or until your desire of doneness.

Butter Nut Squash Rice Bake & Gluten-Free Fad

I had the chance to go to dinner last night with a sweet friend. We talked about budgets, eating better and food fads. It was such a great conversation. I love that we were like minded in desiring to feed our family well and stay on a budget. We talked about that once were the days of organic and now are the days of gluten-free and that "c" word (Lara could not remember the new word that she keeps seeing everywhere...casein).

I used to be the person who would not go to the "dark side," I would feed my kids healthy but not give in to, "the man." HAHA! However, as Trevor likes to say, "we are those people," now. But as we, Lara and I, continued to talk about why we do it, its not because its a fad (btw, no she is not GF, like us), its because as we continue to learn more about food, we learn how destructive some foods can be for our bodies and our little ones bodies. So, why if you know better would you keep feeding yourself and your kids crap? I know this is a touchy subject for some and I will probably get more comments than I desire, but I do think it is worth investigating, doing your own research. Don't just listen to me and jump on the band wagon. You will jump off after two weeks.

The other thing that came up was, this cannot become our gospel, our truth, what we preach. I love food and I love good food, but I love God more and His gospel more. I will not allow gluten-free, organic, farm grown food to become my idol. But I must be careful, because it so easily can. That's why until now I haven't talked much about why we do it or why other should on this blog. Because as good as it is, I do not want it to become central to who I am.

So as I write about food and blog about new GF recipes, cookbooks, resources, etc, that's all it is resources, its not who we are.

Okay, jumping off my soap box now...haha! Now would anyone like to see the YUMMMY Butternut Squash Bake I made the other night???

Butternut Squash Rice Bake With Toasted Hazelnut-Sage Crunch

by Silvana Nardone

Serves 4 Prep Time 10 minutes Cook Time 55 minutes

1 butternut squash peeled and cut into

1/2 inch pieces

4 Tbsp EVOO

Salt and Pepper

1/2 cup rice cereal crumbs

1/2 hazelnuts, chopped

1 1/2 tsp sage

2 cloves garlic chopped

2 cups Arborio rice

4 cups vegetable or chicken broth

1 1/4 cups water

I really liked this side dish. It was creamy, but with this great crunch from the

hazelnuts and cereal crumb mix. Tasty! We ate balsamic marinated chicken

with it, also quite yummm.

Potato-Crusted Bacon Bits and Egg Pie

This breakfast pie was made for dinner this week and it was delicious. Next time I will make it a bit bigger { I used a pie pan } and serve it with savory waffles. The topping is egg whites beat till peaks form, then yolks folded in and spread on top. It was fluffy and kinda bread like.

Picture courtesy of Cooking For Isaiah

Potato-Crusted Bacon Bits and Egg Pie by Silvana Nardone

Serves 4 Prep Time 15 minutes Cook Time 36 minutes

6 slices bacon, cut into 1/2 inch pieces

Half bag of frozen hashbrowns, thawed {this is my addition}

1 tsp paprika

Salt and Pepper

3 large eggs, separated

1/2 cup rice milk

1 tsp yellow mustard

Chicken Stir Fry

So when we went on this diet, frozen pizza went out the window for our weekly meal to feed our babysitter and kids for Date Night. One Friday night I was looking for something I could throw together for my kids and sitter. I had a few vegetables, rice and a chicken breast. This ended up being the creation. Now nearly every Friday night I make stir fry. It takes me 30 minutes total.

Chicken Stir Fry

Prep time 10 minutes Cook Time 30 minutes Serves 4

1 cup uncooked brown rice

3 Tbsp vegetable oil

1 Tbsp sesame oil

4 Tbsp organic tamari soy sauce

2 carrots shaved and sliced

1 cup sugar snap peas

4 scallions slices

1 small head of broccoli

8 oz slice mushrooms

2 chicken breast cut into 1 inch cubes

Start rice following directions on box and cook for 30 minutes or until all water is absorbed. In a large skillet heat the vegetable oil and sesame oil. Toss in the chicken, add 1/2 the soy sauce. Cook for about 3-4 minutes then add all your vegetables. Add the other 1/2 of soy sauce and cook till caramelized, about 5 minutes. Serve over rice, add additional soy sauce to taste.

Gluten Free Resources

There are lots of resources out there for eating gluten free. As I run into people who are wanting, considering or heading into the gluten free world I want an easy place to point them. Since I have had the opportunity to try some I thought I would share my thoughts on a few. Not that I am an expert, not even close, just learning like everyone else.

Websites & Cookbooks I am smitten with:

• Dish Towel Diaries - This is Silvana Nardone website. Author of Cooking For Isaiah Gluten and Dairy Free
• Gluten Free Girl - Shauna is living with Celiac. I like her love for food and cooking. She is passionate. Author of Gluten Free Girl and The Chef

Products I am smitten with:

• Udi's - They have the best bread I have found thus for. It is the only bread I can make a pb&j with and send with Micah to school. All other bread is only good if heated or toasted.
• Pamela's - They have a good pancake/waffle mix. It doesn't have an aftertaste like some other mixes.
• Bob's Red Mill - I use there white rice flour and potato starch (I use these flours to make my own all-purpose flour, using Silvana's mix). However, I have found that I do not like their All-Purpose flour.
• Kinnikinnick - They have K-toos, their version of Oreo's, animal crackers, and a pretty decent bread.
• Envirokidz - They have great granola bars, rice bars and cereal. My kids love these.
• Shiloh Farms - I buy their tapioca flour in bulk online. It is an ingredient in the all-purpose flour I use.
• Deboles - I use their rice pasta. Rice pasta can be a bit gummy, so always cook aldente, never overcook.
• Ancient Harvest - I buy their quinoa pasta. It most resembles regular pasta to me.
• Amy's - This has got to be my favorite brand thus far. Last but most certainly not least. I buys their frozen meals, soups, vegetables, pretty much anything I can find that they make I will try.

With all of these products, I would add that, they are expensive. They are small packages and make small portions. If you have time, scratch is always better tasting and less expensive. I make nearly everything from scratch. It can break the bank to buy a small bag of cookies for $5 and my kids eat them in 2 days time. However, if your short on time, these are good go toos.

Grocery Stores I shop at:

• Super Target - I can get nearly everything at Target. They have a great selection.
• Earthfare - I tend to only go here for the Ancient Harvest quinoa pasta, Earth Balance butter (we are also a dairy free household), Udi bread and Bob's Red Mill cornmeal.
• Trader Joe's is good too.

Hope these help. Please let me know if you have questions or comments.

Artsy

As a way of condensing my blogs, I will put my artsy craftsy things on this blog as well. Here of a few things I've done. There are diaper tags, custom letters, invitations, thank you cards and birth announcements. Enjoy!!