PBB Muffins

This recipe is so delicious. I dare you to just eat one.

Ingredients

3 Bananas
3 eggs
1/2 cup honey
1/2 cup natural peanut butter
2 tsp baking powder
1 tsp baking soda
1/3 canola oil
1/2 cup vanilla soygurt
1 3/4 cup of brown rice flour
1/2 to 1 cup chocolate chip


Preheat oven at 350F
Mix first four ingredient until smooth
then blend in the next few ingredients in order until mixture is no longer lumpy.
Add desired amount of chocolate chip.

Lined muffin tray with paper
Fill each paper to the top
Cook for about 20 minutes or until toothpick comes clean

Sweetened Condensed Milk Dairy Free

Sweetened Condensed Milk
Equivalent: 1 cup

Ingredients:

3 cups Soy or Rice Milk
½ cup White Sugar (try evaporated cane sugar for more nutrients)
Vanilla Extract
Salt
Directions: Add the soy or rice milk and the sugar to a saucepan. Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup. Add a few drops of vanilla to taste, and a pinch of salt. Cool before using. May be stored in the refrigerator.

Inspiration

I love facebook.. I'm addicted to it.. I love having that fly on the wall aspect of dear friends and family.

One of my good friend, someone that always had the right words when you come to see her for advise posted this on as her status:

Don't be afraid if things seem difficult in the beginning. That's only the initial impression. The important thing is not to retreat; you have to master yourself."
Olga Korbut
Olympic Gold Medallist Gymnast

I thought that is so perfect for what my life has become.. the whys have almost all disappeared and have been replaced with what can I do.. Hence why most of my friends think I'm insane when I tell them that my children are dairy and gluten free.. Yes, it hard work. Yes, I wish for the simple life but you know once you start you can only go forward and the changes in my children are worth it. I've actually decided to apply the same principal to my own life..by taking care of my health, I hope that find some more balance...... but I know a secret...... If you believe it will happen. It might be though at first but it will come and yesterday will always seem easier than today no matter what your life circumstances are.

So on that, I bid you goodnight.

Take care
MommaBear

Strawberry Cinnamon Oatmeal Muffins

These muffins smell and taste like summer.

Ingredients

• 1 cup all-purpose flour (I use Bob's RedMill Gluten Free All Purpose Flour)
  
• 1 cup rolled oats ( I use CreamHill Estate Oats)
  
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 egg, beaten
• 1/2 cup almond milk
• 1/4 cup light canola oil
• 1/2 cup maple syrup
  
• 2 cups chopped fresh strawberries

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Line 12 muffin cups.
2. In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, canola oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups.
3. Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

Makes 12 small muffins.

Quinoa Soup with Avocado and Corn

You'll be surprise at how amazingly quick this soup is made and oh so filling!

Ingredients:

1L Imagine Vegetable or Chicken Broth
1 cup quinoa, rinsed
1 cup frozen corn kernels
1/3 cup chunky salsa, to taste
1 ripe avocado, diced
Salt

1. In a large saucepan over high heat, bring the broth to a boil. Stir in the quinoa, reduce heat to medium-high, and continue boiling, uncovered, for 15 minutes.

2. Stir in the corn and salsa, then return to a simmer. Remove the pan from the heat and stir in the avocado.

Serves 4 large bowls. :)

Basic Pancake Recipe

2 eggs
2 cups milk (rice, almond, soy or dairy)
1 cups Flour .. I use Bob's RedMills Gluten Free All Purpose Flour
1 1/2 cup Oat, Quinoa Flakes, Flax Seeds, Grounded Nuts or Seeds or a combination
1/3 cup Canola Oil
2tsp baking powder

1 fruit (ie. apple, pear, plum) or 1 cup berries
1tsp of cinnamon, nutmeg or allspice,

Heat up frying pan
Mix all ingredients together

Add some olive oil
Add 1/4 cup of the batter
Cook until bubbles rises in pancake then flip.
Cook until Golden brown.

Crockpot Chicken Potato Soup

As most parents, I'm always at the search for an easy quick meal to satisfy even the empties stomach.

Crockpot Chicken Potato Soup

1 carton of Imagine Chicken Broth
1 zucchini, chopped
2 carrots, chopped
1 bag of small potato, quartered
4 cooked chicken breast
2 tbsp of fresh thyme.

Put everything into the crock pot.. Cook at lowest setting for at least 4 hours.

When ready to serve

add 1 tsp of dried oregano and on tbsp of chopped garlic.

Sneaky Shepherd Pie

This meal has been inspired by Missy Lapine cookbooks.. Sneaky Chef.

This shepherd pie did not last more than 2 days in our house and no one commented on the taste.

Sneaky Shepherd Pie.

Topping.

5-6 potatoes
1 head of cauliflower.
1 cup of reserved water
2TBSP of oil (my favourite is PC's Omega Oil)

Cover vegetable with water. Bring to a boil. Once cook, keep one cup of liquid, drain and mash together with oil and water.

Middle

1 bag of frozen corn

Bottom

2lbs of ground meat
2 small portabello mushrooms.
1 cup of cooked quinoa

Cook meat until no longer pink. Add mushroom. Cook until soft.. blend in Quinoa.

Cooking instructions:

Preheat oven at 350

In a 13x9 pan
Layer meat mixture at the bottom
Cover with Corn.
Cover with mashed potato mixture.
Cover pan and cook for 35 min.

Gluten Free Dairy Free Cupcakes

Surprise! Surprise! These cupcakes are moist and keep you coming back for more.


Gluten Free Dairy Free Cupcake

2 cups of Bob's Red Mills All Purpose flour
4 eggs
1 tsp of xanthan Gum
1 tsp baking powder
1 tsp baking soda
1/2 cup of canola oil
1 3/4 cup of sugar
2 tsp pure vanilla extract
1 1/3 cup Ryza's Original Rice Milk

Preheat oven at 350C
In a medium bowl, combine flour, baking soda, baking powder and xanthan gum set aside.
In a large bowl, cream oil and sugar until light and fluffy
Add vanilla and eggs one at a time
Add flour and milk until smooth.
Bake for 25min

I have now tried this as a cake.. you need to add another 20 minutes of baking.. It has a banana bread texture but very tasty..

Honey Chicken with Potatoes

This one wasn't a hit with the kids.. but I like it and even ate the leftovers cold the next day in a salad!

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 8 bone-in, skin-on chicken thighs
• Salt and ground black pepper
• 1 1/2 pounds baby potatoes
• 1 small onion, chopped
• 2 to 3 cloves garlic, finely chopped or grated
• 1/4 cup honey
• 1/4 cup chicken stock or water

Preparation

In a skillet, heat oil over medium-high heat. Season chicken with salt and pepper, and brown on both sides.

Scatter the potatoes, onion and garlic in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

Served with steamed vegetable.

Serves 4

Cream Corn Sauce Recipe for Fish.

I have to say I was a bit apprehensive when I tried out this recipe.. I was longing for a sweet tropical island taste.. I serve fish at least twice a week and for some reason always on Friday.. I'm not overly catholic.. It just so happens this way.. I won't put too much thought into that.

The recipes wasn't a total hit with my kids.. I think they were intimidated by this adult looking plate were everything is not mashed up together! But they did eat it that always a good start.



Fish with cream corn sauce


Cream corn sauce recipe.

2 Tbsp VEGETABLE OIL
2 cloves Garlic, minced
1 large Onion, chopped
1 tsp Ginger, chopped
1 cup stock (vegetable)
1 Tbsp Sesame Oil
1/4 cup of Vinegar
2 Tbsp Sugar
1/4 cup Green Sweet Pepper, julienne
1/4 cup Red Sweet Pepper, julienne
1 can CREAM STYLE CORN

In a saucepan heat oil, add minced garlic, onion and chopped ginger and saute for 2 minutes.
6. Dissolve egg powder in stock. De glaze pan using stock . Add sesame oil, sugar, vinegar and sweet peppers; allow to simmer.
7. Add cream style corn, combine well and continue to simmer for an additional minute.
8. Drizzle over fish fillet

Serve with rice and mixed green salad.

Cabbage Rolls without the Fuss

My kids loves this recipe it's simple to toss together and its full of good vitamins that they would normally not touch.

2lbs of ground meat (beef, pork, chicken or turkey)
1 cup of onion
2 garlic clove
1 jar of favorite spaghetti sauce
1 1/2 cup of water
1 cup of instant rice
3 cup of cabbage
3 cup of bok choy

preheat oven at 325C
cook meat; add onion and garlic; cook until onion are transparent. Stir in spaghetti sauce, water and rice.
Put cabbage in oven safe dish. Pour meat mixture over.
Cover and cook for 1 1/2 hour.

Gluten/Dairy Free Pot Pie Bowl

Gluten/Dairy Free Pot Pie Bowl.. The kids couldn't get enough of this one.

Recipe:

Ingredients:

* 4-5 potatoes, scrubbed and cut in small chunk
* 2 cloves garlic, smashed
* 5 tablespoons extra-virgin olive oil
* 1 pound of chicken, fish or any meat you have on hand. cut into small pieces
* 1 small, finely chopped onion
* 1/2 teaspoon dried thyme
* 2 cups gluten-free chicken broth
* 1 cup frozen mixed vegetable
* 1 cup small broccoli florets
* 2 tablespoons cornstarch
* 1 teaspoon Dijon mustard
* Salt and pepper

Preparation:

1. In a medium saucepan, combine the potatoes, garlic and enough salted water to cover. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes; drain, reserving 1/4 cup of the cooking water.

2. Meanwhile, in a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add the gluten-free chicken and cook for 4 minutes each side.

3. In the same skillet, add the onion and thyme and cook, stirring over medium-high heat for 2 minutes. Add 1 1/2 cups chicken broth and bring to a boil, scraping up any browned bits. Lower the heat to medium, add the peas and carrots and the broccoli; cook for 2 minutes. In a bowl, stir the cornstarch into the remaining 1/2 cup gluten-free chicken broth, then stir in the mustard; season with salt and pepper. Keep warm.
4. In a bowl, mash the potatoes with the remaining 3 tablespoons olive oil and the reserved cooking water. Divide mashed potatoes among 4 shallow bowls; make a well in the center and top with the chicken and vegetables.


Serves 4

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Chicken Pot Pie Bowl.. The kids couldn't get enough of this one. Recipe: Ingredients: * 1 1/4 pounds yellow-fleshed potatoes, such as Yukon Gold, peel and thinly slice * 2 cloves garlic, smashed * 5 tablespoons extra-virgin olive oil * 2 large, skinless, boneless chicken breasts (about 1 pound) * 1 small, finely chopped onion * 1/2 teaspoon dried thyme * 2 cups gluten-free chicken broth * 1 cup frozen peas and carrots * 1 cup small broccoli florets * 2 tablespoons cornstarch * 1 teaspoon Dijon mustard * Salt and pepper Preparation: 1. In a medium saucepan, combine the potatoes, garlic and enough salted water to cover. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes; drain, reserving 1/4 cup of the cooking water. 2. Meanwhile, in a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add the gluten-free chicken and cook for 4 minutes each side. Transfer to a plate and shred; season with salt. 3. In the same skillet, add the onion and thyme and cook, stirring over medium-high heat for 2 minutes. Add 1 1/2 cups chicken broth and bring to a boil, scraping up any browned bits. Lower the heat to medium, add the peas and carrots and the broccoli; cook for 2 minutes. In a bowl, stir the cornstarch into the remaining 1/2 cup gluten-free chicken broth, then stir in the mustard; season with salt and pepper. Keep warm. 4. In a bowl, mash the potatoes with the remaining 3 tablespoons olive oil and the reserved cooking water. Divide mashed potatoes among 4 shallow bowls; make a well in the center and top with the chicken and vegetables. Serves 4

Dairy Free Ice Cream Popsicle

A picture would not do justice to these fabulous treat. Both my kids are dairy intolerance..I'm talking major cramping, fussiness and loose bowels.. So I had to come up with a treat that the whole family could enjoy.. Here's one that I found was a great hit..

Tropical Coconut Bliss

1 can of organic unsweetened coconut milk
2 ripe bananas
1 cup of frozen mango

Toss in the blender.
Pour into your Popsicle mold and Voila! you've got dairy free (high in iron) ice cream bars!

Both kids devour there within 15 minutes which is a record in my house!

Enjoy

MammaBear

Chocolate Banana Bread

This is a delectable dessert. I've tested it on my husband, my babysitter and the numerous kids at day care and they all love it.. It's dairy free and gluten free.


Ingredients

* 1 cup canola oil
* 2 cups white sugar
* 4 eggs
* 6 bananas, mashed
* 2 teaspoons vanilla extract
* 3 cups Bob's Red Mill all-purpose gluten free flour
* 1 tsp Xantham Gum
* 2 teaspoons baking soda
* 1/4 cup unsweetened cocoa powder (Fry's at a dairy free version)
* 1 cup soy yogurt
* 1 cup enjoy life chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large bowl, cream together margarine, sugar, sour cream and eggs. Stir in bananas and vanilla. Sift in flour, Xantham Gum, baking soda and cocoa; mix well. Blend in chocolate chips. Pour batter into prepared pans.
3. Bake in preheated oven for 60-90 minutes, or until a toothpick inserted into center of a loaf comes out clean.