Crock pot meals for a week – Wednesday

Chili – crock pot   1 lb ground beef 1 jar of crushed or diced tomatoes 1 can kidney beans, drained 1 can chili beans, drained 3 -4 T chili powder or to taste Onion salt mix to taste Saute gr. beef in pan with seasonings.  When browned, add to crock pot with beans and tomato sauce.  Cook on low for 4 -6 hours.  Serve with a platter of raw veggies and a warm slice of Paleo bread. I used Eden Foods, Jovial, or Bionatura  Tomato products and Westbrae Natural Beans because of their commitment to use non BPA linings in their cans and jars. The driving force at Eden Foods for these amber glass jars of tomatoes was the avoidance of bisphenol-A (BPA) in high acid food cans, and failure of the can manufacturers to make BPA free cans for tomatoes. Paleo Bread   1 ½ c almond flour               5 eggs 2 T coconut flour                   ¼ c coconut oil ½ c flaxseed meal                  1 T honey ¼ t. celtic sea salt                  1 T apple cider vinegar 1 ½ t. baking soda Pulse dry ingredients in food processor together.  Pulse in eggs, oil, honey and vinegar.  Pour batter into greased loaf pan.  Bake at 350 for 30 min.  Cool and serve.  Even more fun is to bake them in a fun fall-shaped silicone  mold like the ones sold on amazon.  Tomorrow’s meal ~ Caribbean Jerk...

Crock pot meals for a week – Tuesday

Bacon Apple Chicken You will need… 6 boneless chicken breasts 6 pcs Bolton’s Turkey bacon 2 apples 1 cup Organicville barbeque sauce Wrap each piece of chicken in a piece of bacon and place in the bottom of the crock pot.  Mix grated apples and barbeque sauce and pour of chicken.  Cook on Low for 7 – 8 hours until done.  Enjoy with cole slaw and sweet potato fries. One of my favorite places to get local meat…   Bolton Farm Market EAT HEALTHY.  TRY SOME OF OUR LEAN TURKEY PRODUCTS, OUR HOME GROWN CHICKENS, AND BLACK ANGUS BEEF.  OF COURSE OUR MEATS ARE ALL GROWN NATURALLY AND ADDITIVE FREE. Cole Slaw recipe from Southern Living 1/2 head thinly sliced cabbage (about 1 lb.) I used shredded cabbage 1 cup grated carrot 1/2 cup apple cider vinegar 1/4 cup sugar 1/4 cup olive oil 2 tablespoons Dijon mustard 2 teaspoons dry mustard 1 teaspoon celery seeds 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Preparation Place cabbage and carrot in a bowl. Whisk together vinegar, sugar, oil, Dijon mustard, dry mustard, celery seeds, kosher salt, and freshly ground black pepper in a saucepan until sugar dissolves; bring to a boil over medium-high heat. Pour over cabbage mixture; toss to coat. Serve immediately. Wednesday’s meal?   My son’s favorite ~ Chili!...

Crock pot meals for a week – Monday

A few people have asked me about making gluten-free meals in the crock pot so I am posting a few of my favorites plus a few new recipes.  A week’s worth of gluten-free crock pot meals…my family was excited. I started out Monday with a Crock Pot Beef Roast with potatoes and carrots.  Now, for a true crock pot meal, it should be a “put the food in the crock pot in the morning and leave” type of meal.  But I did add the carrots and potatoes later in the day so they wouldn’t get all mushy! Beef Roast with Potatoes & Carrots Ingredients 1 T Frontier’s Organic Adobo seasoning 1 T Frontier’s Onion & Herb seasoning 1 t Trader Joe’s Garlic Powder 2 t Celtic Sea Salt 4 cloves of garlic, smashed 1 onion, quartered I started out with a 4 lb shoulder roast, you can use chuck or round too. 8 am ~ I rubbed the seasonings all over the roast, then added 1 cup of water and 1 T vinegar, the garlic cloves and onions to the crock pot and laid the seasoned roast on top and turned it on Low for 10 hours. 2 pm ~ I peeled 6 carrots and about 10 red skinned small potatoes and put them in the broth to cook. 6pm ~ Suppertime!  I got the tender beef roast out with the potatoes and carrots, ladled the broth into a small saucepan and turned it on High.  Then I put 1 T Arrowroot powder with another ladle of broth, poured it into the saucepan and whisked until it thickened up. ...

Donuts! Need I say more?

This recipe is one you must try if you haven’t had donuts since going gluten-free.  They are a baked donut and just melt in your mouth! This recipe is found at www.thebakingbeauties.com.  She also has many other gluten-free recipes to try! Gluten Free Baked Pumpkin Chocolate Chip Doughnuts Author: Jeanine Friesen Ingredients 1/2 cup plus 1 Tablespoon brown rice flour 1/4 cup sorghum flour 2 Tablespoons potato starch (not flour) 2 Tablespoons dry milk powder 1 Tablespoon tapioca starch/flour 1 teaspoon baking powder 3/4 teaspoon pumpkin pie spice 1/2 teaspoon xanthan gum 1/2 teaspoon salt 1/2 cup mini chocolate chips 3/4 cup pumpkin puree (not pie filling) 1/2 cup brown sugar 1/4 cup canola oil 2 large eggs 1 teaspoon vanilla extract Instructions Preheat the oven to 375 degrees F. Grease your doughnut pans. In a large bowl, whisk to combine the rice flour, sorghum flour, potato starch, dry milk powder, tapioca starch, baking powder, pumpkin pie spice, xanthan gum, salt, and mini chocolate chips. In a smaller bowl, whisk together the pumpkin puree, brown sugar, oil, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and stir to combine. Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared doughnut pans. Bake in preheated oven for 12-14 minutes, or until the top of the doughnut bounces back when gently pressed on. Let the doughnuts sit in the pan for 5 minutes before removing them. Mix together 1/3 cup granulated sugar and 1 teaspoon ground cinnamon. While the doughnut is still warm,...
Be Still and Know

Be Still and Know

Be still and know that He is God Be still and know that He is holy Be still, O restless soul of mine Bow before the Prince of peace Let the noise and clamor cease Be still Be still and know that He is God Be still and know that He is faithful Consider all that he has done Stand in awe and be amazed And know that He will never change Be still Be Still, and know that He is God Be Still, and know that He is God Be Still, and know that He is God Be Still; Be speechless Be still and know that he is God Be still and know he is our Father Come rest your head upon his breast Listen to the rhythm of his unfailing heart of love Beating for His little ones Calling each of us to come Be still, Be still This morning I read  Psalm 119: 33 – 40 where David is asking the Lord to teach him how to follow His laws and decrees and to have understanding so that he can obey it.  What a humbling prayer to ask of the Lord, our maker and redeemer.  He has promised to guide us and never leave us and it should be our desire to follow Him and abide in Him.  In John 15  Jesus says, ” I am the true vine and My Father is the vinedresser.  Every branch in Me that does not bear fruit, He takes away; and every branch that bears fruit, He prunes it so that it may bear more fruit.”  At Leidy’s church...