Healthy Lunch Ideas

I’m on a mission to feel better and have more energy and so far, it’s working!  I have been doing yoga on a regular basis and fitting a little running in when time allows, but mostly, I’ve been making healthier food choices.  Over the last few years, I have fallen into a bad habit of letting lunchtime get the best of me.  We homeschool so we can exercise healthy food choices, but we don’t always do it.  Some days we are knee-deep in schoolwork and don’t allow for a real lunch break.  We eat while discussing our latest math concept or history timeline.  That’s not always a bad thing, but doing these things over sandwiches and chips is not so great.

I’m not knocking sandwiches.  They are what you make them. For the chips, I have no strong argument.  I will say, there was a time in my life I didn’t eat chips.  I never even bought them.  Five years ago, after discovering the need to eat a gluten-free diet, I began substituting the wheat snack crackers I once enjoyed with chips.  What was I thinking?  I wasn’t.  It wasn’t thinking about the extra fat and empty calories until the extra pounds began layering themselves on my person.  It isn’t a daily thing, but I put chips on my plate more often than I care to admit and my thighs are angry about it.  They’re not gonna take it anymore!  (You’re singing Twisted Sister in your head right now, aren’t you?  Sorry.)

cinnamon bun popcorn

Sometimes my sweet tooth gets the best of me. When it softly whispers that it wants something, I usually give in. Nobody wants an irate sweet tooth. At that point, I don’t think it can even be called sweet.

Our family deals with multiple food allergies. Pre-packaged foods are not a convenience on which we can rely. So, when our sweet teeth begin getting rowdy, we must make our own concoctions.

Today, that concoction is in the form of crunchy caramel goodness.

Since the youngest man-child and I are running in a 5k this evening, I figured the family could us a little treat afterwards.  It takes energy to cheer on the runners from the sidelines, right?

Thanks to Our Best Bites, our tummies and teeth are happy.  My thighs might be angry with me, but we can’t win them all.

Vegan Triple Chocolate Oatmeal Cookies

As simple as this recipe is, I can’t believe it’s so delicious!  I had to eat two just to be sure I wasn’t mistaken.  Maybe I should eat another just to be completely sure of its deliciousness.  I do what I can to ensure honest evaluations.  I’m here for you!

This recipe happened because the girls and I needed a little chocolate to push through our day.  Homeschooling can be hard, folks!

This was a perfect way to integrate life skills into our day.  The recipe is so simple, even a five-year old can do it and she did!  I have found that my little picky eater is more likely to eat the foods she helps make.  Get the kids in the kitchen and make these healthy chocolate cookies.

Gluten-free Italian Wedding Soup

 Traditionally, Italian wedding soup contains meatballs and orzo, both which contain gluten. Therefore, this soup is off-limits for me.  Naturally, it would be the one soup I crave on these cold, rainy days that have parked themselves over Texas.

A shout out for you folks dealing with mountains of snow right now: I wish you the best.  I don’t know how you do it.  I would break.

Thankfully, I had the ingredients on hand to make some turkey meatballs and satisfy the need for the aforementioned soup.

Gluten-free and Vegan Coconut Sugar Cookies

 

 

 

Because my issues with gluten and Baby Honeybee’s severe egg allergy and mild milk allergy, I have made it a priority to figure out this whole gluten-free and vegan baking thing. In the past, when I bake cookies for the family, my focus has been on egg-free, not necessarily dairy or gluten-free and I often get left out.  No fair.

That all changed when I came across this recipe for gluten, dairy and egg-free coconut sugar cookie recipe from yammiesglutenfreedom.

The recipe, as written, accommodated all our needs without any substitutions. She is awesome.  I might cry a little.

Seriously, she is an amazing young woman.  Check out this About Me page on one of her blogs.  Impressive.

I could ramble on, or I could move along to the recipe.  That’s really why you are all here, anyway.  Well, there may be a few of you who love to read the ramblings of a lunatic. You know who you are.

 

Coconut Sugar Cookies

What you need:

1 c. sugar

1/2 c. coconut oil

1/3 c. coconut milk, full-fat

2 tsp. vanilla (make sure yours is gluten-free)

3/4 c. white rice flour

1/3 c. coconut flour

2 Tbsp. potato starch

1/2 tsp. baking powder

1/2 tsp. baking soda

coconut frosting (recipe follows)

What you do:

Combine the dry ingredients in a separate bowl and set aside.

Cream together the coconut oil and sugar with an electric mixer. If your coconut oil is too hard, soften it in the microwave for about 15-20 seconds, then add the sugar and mix.

Add the coconut milk and vanilla and mix well.

Add the dry ingredients to the wet ingredients a third at a time, mixing thoroughly.  The mixture will be moist and fluffy.

Cover the bowl with a clean towel and let sit at room temperature while the oven preheat to 350 degrees F.

Line 2 baking sheets with parchment paper.  Use a small scoop or your hands to roll 1.5″ balls of cookie dough.  Do not flatten the dough and you will get a nice, soft cookie.

Bake for 11-12 minutes, rotating the trays halfway in the cooking time.

Let cool for about 3 minutes on the baking sheet, then transfer to a wire rack to finish cooling.

Frost with the following recipe when completely cooled.

 

Coconut Frosting

1/4 c. coconut oil

1 tsp. vanilla

2 cups powdered sugar (the original recipe calls for 3 1/4 cup of powdered sugar, but I needed much less)

6 Tbsp. full-fat coconut milk

 

Sift the powdered sugar through a fine mesh sieve to remove any lumps.

In a separate bowl, mix together the coconut oil and vanilla.  Alternate adding the powdered sugar and the coconut milk, mixing well.

Spread the frosting on each cooled cookie.  The coconut oil give the frosting the consistency of buttercream, so you can use a pastry bag to make them as fancy as you like.

Now go on.  Make these and share the cookie love.

The Simple Hive on Pinterest

 

This post is linked-up with The Art of Home-Making Mondays.  Hop on over to the party at Strangers and Pilgrims on Earth for other great blogs.

Easy Nut-Free French Macarons

 

Over the summer, I took a break from the blog to spend time with my kids and to catch up on many neglected projects around the hive. It was a good change of pace and I have many things to share. What I’m trying to say is…I’m baaaack!

I’m not sure if you should be happy or afraid. Your pick.

Because I have a sweet tooth and I want to go to Paris someday, I made some French macarons. The trouble with macarons is that they are made with almond flour and I’m allergic to almonds.

Let’s all take a moment to throw a tiny pity party for me.

That was fun.

So, being allergic to almonds, I had to find a substitute. Naturally, I turned to sunflower seeds. They are my go-to nut replacement. I use them to make peanut-free peanut sauce, or “unpeanut” sauce as we now refer to it, homemade sunflower seed butter and all sorts of delicious treats. More on those later.

Today, we focus on the lovely French macaron.

Just a side note: A macaroon is a coconut concoction and macaron refers to this heavenly French delight.

Moving along.

These were surprisingly simple to make. And that is dangerous, my friends.

 

You will need:

1 c. powdered sugar

3/4 c. sunflower seed flour (or almond flour)*

2 large egg whites at room temperature

1/4 c. white granulated sugar

1/8 tsp. cream of tartar

food coloring (optional)

*To make your own sunflower seed flour, place roasted sunflower seeds into a food processor and process for about a minute.  The mixture will look coarse and crumbly.  Resist the temptation to go longer, as the blade will heat the oil causing the mixture to become sticky.  Sift the mixture through a fine sieve.

1. Preheat oven to 375 degrees F.  Line two baking sheets with parchment and set aside.
2. Pulse powdered sugar and sunflower seed (or almond) flour in a food processor until combined.  Sift with a fine mesh sieve into a separate bowl.
3. Whisk egg whites with a mixer on medium speed until they are foamy.
4. Add cream of tartar and mix on medium speed until soft peaks begin to form.
5. Add the granulated sugar and mix on low until incorporated and then switch to high speed and beat until stiff peaks form.
6. Add flour mixture to the egg whites, half at a time, and fold gently until mixture is smooth and glossy.  If using food coloring, add it at this step to ensure it is evenly distributed.
7. Transfer mixture to a pastry bag  or a quart-size zip top freezer bag.  If using a pastry bag, use a plain 1/2″ round tip.  If using a zip top bag, snip the corner to make a small hole. Err on the side of a smaller hole rather than larger.
8. Pipe onto parchment-lined baking sheets, 1″ apart.  Tap the baking sheet on the counter top to get rid of air pockets and let stand for about 10 minutes.
9. Place in oven and reduce to 375 degrees F.  Bake for 10 minutes, rotating halfway through the cooking time, until they are firm and crispy.
10. Let cool on baking sheets for 2 minutes and transfer to wire rack. If they stick to the parchment, lift the parchment at one end and drizzle a few drops of water underneath the paper.  This causes steam from the hot baking sheet to release the macaron.
11. Using 2 macarons that are the same size, sandwich with one teaspoon of your filling of choice.

Filling Options:

• buttercream
• chocolate ganache
• chocolate hazelnut spread
• seedless raspberry jam
• dulce de leche

Today, I went for a classic vanilla buttercream.

For a chocolate version:  Substitute 3 tablespoons of unsweetened cocoa powder in place of 1/4 cup of the sunflower (or almond) flour.

If you have a favorite macaron flavor, leave a comment and send me back to the kitchen!

Make sushi at home

Please forgive me.  It has been a few weeks since my last post.  I have been busy and this is beginning to sound like a confession of sorts.  What a weird way to begin a blog post.  But, by  now you know me and would expect nothing less.

Now that this month of crazy is coming to an end, I promise I’ll be better at trying to post more regularly.  Don’t you love my commitment?  I’ll be better at trying to post more regularly.  Don’t be like me.

But, if you’re already like me, you need to eat gluten-free to be healthy. Also, if you’re like me, you prefer to stay at home in your t-shirt and yoga pants and have dinner and a movie night with the family.  Fun for all ages!

Although, sushi is healthy, store-bought or restaurant sushi is typically not gluten-free. The seaweed wraps and rice do not contain gluten, but the fillings can contain soy sauce, which contains gluten.

What’s a gluten-free girl to do?

She makes her own at home. That’s what!

Here’s what you need:

bamboo mat

Nori (aka seaweed wraps)

1.5 cups Jasmine or sushi rice (cooked with 3 cups of water)

4 oz. smoked salmon (sliced into long strips)

1 cucumber (peeled, seeded and cut into strips)

1 avocado (sliced)

wasabi sauce

rice vinegar

gluten-free tamari or soy sauce

 

Here’s what you do:

Measure out rice and water into a pan and set on high heat.  When the water begins to boil, turn down to low heat, cover and cook for 20 minutes.  After 20 minutes, remove from heat and let stand for 10 minutes.  Remove lid and fluff with a fork or rice paddle.

I would advise letting the rice cool, with the lid off, for several minutes so you don’t burn off your finger tips.  You will need those in the future.

Lay out the bamboo mat.  You can buy a mat specifically for sushi, or you can do what I do and use a place mat.  I have also been known to roll the sushi without a mat.  I’m a rebel.

Place a sheet of nori on top.  Sprinkle cooled rice over the nori, leaving about a quarter of an inch border on the bottom edge and about a half-inch along the top edge.  It only takes about a half cup of cooked rice for each roll.  Dip your fingers into a small bowl of rice vinegar to keep the rice from sticking and press the rice into an even layer across the nori.

Make a horizontal indentation with your fingers along the middle of the rice and add a strip of salmon, cucumber and avocado slices extending from one side to the other.  It’s ok if you don’t go all the way to the edges, as you will trim the ends to make it all look pretty.

Squeeze a generous amount of wasabi sauce along the filling.  I like it hot, some like it not.  Do whatever makes you and your loved ones happy.  Or, surprise them and sit back and enjoy the show.

Dip your fingers into the vinegar again and moisten the top edge of the nori.  Working quickly, roll the nori away from you and over the fillings all the way to the top edge, making sure it seals evenly across.  Use the mat or towel to lift and roll.

Let sit, seam side down, while making the remaining rolls.

When all rolls are complete, trim the ends with a sharp knife and slice into 1-inch pieces.  Between cuts, wipe the knife for cleaner slices.  It’s nice to have a friend who is willing to eat the ugly end pieces to destroy the evidence of you being anything but perfect in your sushi-rolling endeavors.

I usually make my sushi in advance and cover and refrigerate until the chaos has subsided and we are all ready to sit down together.

When ready to serve. Make a dipping sauce with the wasabi sauce, tamari or soy sauce and rice vinegar mixed together.  I use small bowls for the sauce so that everybody can make their own according to their own tastes.

We buy frozen edamame to eat with our sushi.  Five minutes in the microwave and it’s ready to sprinkle with coarse sea salt and to eat.

Making sushi at home is easy and inexpensive. I can feed my family a meal of sushi and edamame for under $10. The fact that I can wear a t-shirt and yoga pants and watch a movie while I eat is a bonus.

Sayonara folks!

Gluten-free Strawberry Lemon Tart

Last week was a difficult week.  Because I was stressed out, I wanted something sweet.  I’m healthy that way.

Since we deal with dietary restrictions and food allergies, wanting a sweet treat usually goes unfulfilled.  After all, gluten-free convenience can be pricey.  My frugal nature does not permit me to buy a six-dollar box of cookies.  I just cannot do it.  My mother once accused me of having lived through the Depression.

After rummaging through my fridge and pantry, I came up with a few items that seemed to go well together.  They went so well together, in fact, that I made this a second time for our church potluck and I’ve had several requests for the recipe.  So, here you go.

For the filling, you need:

16 oz. cream cheese, softened

zest and juice from 2 lemons (Meyer, if you have them)

1 cup granulated sugar

For the crust:

3/4 cup pecans

1 cup dried dates, pitted

1/3 cup unsweetened coconut flakes

1/4 tsp. cinnamon

1/4 tsp. vanilla extract

2 Tbsp. coconut oil

pinch of sea salt

For the topping:

sliced strawberries

white chocolate, melted

 

What to do:

In a food processor, pulse the pecans until they are a coarse crumb.  set aside in a separate bowl.

Next, process the dates and the remaining crust ingredients until everything has a crumbly texture.  Then add the pecan crumbs back to the mixture and pulse a few times to combine.

Dump the crust mixture into an 8-inch spring-form pan.  I used a spring-form pan because I don’t have a tart pan.  Use what you have.

Press the crust to the bottom of the pan, using the bottom of a measuring cup or a spoon to press evenly and firmly.

Place the crust in the refrigerator to firm up a bit while making the lemon cream.

Since I was making this on the fly, I had to zap the cream cheese in the microwave for 30 seconds to soften.  Once again, plan ahead.  Don’t be like me.

In a bowl, combine the cream cheese, sugar, lemon juice and zest.  Beat until creamy.

Spread the lemon cream on top of the crust.  Then lick the beaters.  And the bowl.  Don’t forget the spatula.

If it turns out that you love the lemon cream as much as I do, I highly recommend making this recipe for Gluten-free Meyer Lemon Cream Crepes.

Now it’s time to make the top pretty.  Layer the sliced strawberries and drizzle a little white chocolate on top.  If you don’t have white chocolate, use dark, semi-sweet or milk chocolate.

Side note:  The photo above is from the “test” recipe.  This recipe will result in a filling with twice the thickness.  Feel free to add more strawberries to the top as well. I didn’t take a picture of the final tart recipe, because I don’t have my act together. Thank you for listening.

A word of caution about the chocolate drizzle.  Go lightly on the amount.  To much chocolate covering the top will make slicing the tart difficult.  You will mangle at least one piece beyond recognition and be forced to eat the evidence.  Don’t say I didn’t warn you!

Gluten-free Crepes with Meyer Lemon Cream

No matter the question, the answer is always Meyer lemon.

For example:

Q:  What type of lemons are the most delicious?

A:  Meyer lemon

Q:  What is a good way to squeeze in some vitamin C today?

A:  Meyer lemon

Q:  What flavor do I want my crepes that I’ve been craving for two weeks to have?

You see where this is going.

My point is, Meyer lemons are always a good idea.  Always.  Forever and ever.

Amen

First, we make the gluten-free crepe batter, then the Meyer lemon cream.

Patience is a virtue, grasshopper.

For the crepes, you need:

• 2 eggs
• 1 cup milk (cow’s, soy, rice, almond, etc.)
• 3/4 cup gluten-free flour blend*
• 1/4 tsp. xanthan gum (if your flour blend doesn’t contain it)
• 1 Tbsp. sugar
• 1/8 tsp. salt
• 1 Tbsp. canola or sunflower oil
• 1 tsp. vanilla extract

*I’ll let you in on a secret.  I don’t know exactly what is in my gluten-free flour blend.  I’ll explain, lest you think ill of me.  Whenever I only have a little bit of gluten-free flour left in a container, I toss it in a large bin with an airtight lid.  It ends up being a blend of sorghum, millet, teff and quinoa flours with tapioca, potato and corn starches.  It might not be the best for baking when you need precise properties for the flour to magically transform into delicious baked goods, but it works well for crepes, flatbread, pancakes and as a thickener for gravy and cream sauces and soups.

I’m glad I got that off my chest.  Thank you for listening.

Add all the ingredients in a blender and process until completely smooth. You may need to scrape down the sides with a spoon or silicone spatula to fully incorporate all the flour.

Once blended, place in refrigerator for at least 30 minutes before commencing with the crepe making.  You can leave the batter refrigerated overnight if you want to speed up the process for breakfast or brunch.

Easter is this Sunday.  These would be a delicious addition to Easter brunch.  Just a suggestion.  No pressure.

While the batter is chillin’ like a villain, (assuming villains spend time in refrigerated environments.  It could happen.) make the Meyer lemon cream.

Angels just sang when I typed the words “Meyer lemon cream”.

You will need:

• 8 oz. cream cheese, softened (inspiration struck and I couldn’t wait for the cream cheese to soften, so I microwaved it for 30 seconds.  Plan ahead.  Don’t be like me.
• zest of one Meyer lemon
• juice of one Meyer lemon
• 1/2 cup sugar

Combine all ingredients in a bowl and mix with a hand mixer until blended and fluffy.  Leave at room temperature to make spreading on the crepes easier.

Meyer lemon cream

Now for the crepe-making fun and festivities!

I used two different types of pans to speed up the process.  The cast iron Lodge allowed for larger crepes.  The smaller non-stick pan allowed for flipping the crepes.  I like to flip.  It makes me feel fancy.  Then I speak with a French accent and make my kids secretly hope the aren’t really related to me.  Sorry kids.  You are.

Heat whatever pan you choose over medium-high heat.  If using cast-iron, a slightly lower temp is best.

When drops of water dance across the surface of the pan, it is ready to roll.

I use a soup ladle to measure out the batter.  About half a cup is sufficient.

 

Pour the batter in the center of the pan and immediately begin to rotate the pan to spread the batter thinly and evenly in a larger circle.

Cook for about 30 seconds or until the surface of the crepes loses its shine.

Flip the crepe, either my your fancy flipping skills or with a spatula, and cook on the other side for another 30 seconds or so.

Move crepes to a plate.  Some people layer parchment in between their crepes.  I don’t bother and I’ve never had a problem with them sticking together.  Go with your heart.

Now for the fun part.  Take a crepe, spread with a generous amount of Meyer lemon cream and fold over.  Dust with powdered sugar, if you so desire.

Then, eat daintily like a lady or gentleman, using the proper fork and dabbing your mouth gently with a napkin.

Who are we kidding?

Dig in!

 

 

 

Gluten Free Crepes with Meyer Lemon Cream

No matter the question, the answer is always Meyer lemon.

For example:

Q:  What type of lemons are the most delicious?

A:  Meyer lemon

Q:  What is a good way to squeeze in some vitamin C today?

A:  Meyer lemon

Q:  What flavor do I want my crepes that I’ve been craving for two weeks to have?

You see where this is going.

My point is, Meyer lemons are always a good idea.  Always.  Forever and ever.

Amen

First, we make the gluten-free crepe batter, then the Meyer lemon cream.

Patience is a virtue, grasshopper.

For the crepes, you need:

• 2 eggs
• 1 cup milk (cow’s, soy, rice, almond, etc.)
• 3/4 cup gluten-free flour blend*
• 1/4 tsp. xanthan gum (if your flour blend doesn’t contain it)
• 1 Tbsp. sugar
• 1/8 tsp. salt
• 1 Tbsp. canola or sunflower oil
• 1 tsp. vanilla extract

*I’ll let you in on a secret.  I don’t know exactly what is in my gluten-free flour blend.  I’ll explain, lest you think ill of me.  Whenever I only have a little bit of gluten-free flour left in a container, I toss it in a large bin with an airtight lid.  It ends up being a blend of sorghum, millet, teff and quinoa flours with tapioca, potato and corn starches.  It might not be the best for baking when you need precise properties for the flour to magically transform into delicious baked goods, but it works well for crepes, flatbread, pancakes and as a thickener for gravy and cream sauces and soups.

I’m glad I got that off my chest.  Thank you for listening.

Add all the ingredients in a blender and process until completely smooth. You may need to scrape down the sides with a spoon or silicone spatula to fully incorporate all the flour.

Once blended, place in refrigerator for at least 30 minutes before commencing with the crepe making.  You can leave the batter refrigerated overnight if you want to speed up the process for breakfast or brunch.

Easter is this Sunday.  These would be a delicious addition to Easter brunch.  Just a suggestion.  No pressure.

While the batter is chillin’ like a villain, (assuming villains spend time in refrigerated environments.  It could happen.) make the Meyer lemon cream.

Angels just sang when I typed the words “Meyer lemon cream”.

Gluten Free Crepes with Meyer Lemon Cream

You will need:

• 8 oz. cream cheese, softened (inspiration struck and I couldn’t wait for the cream cheese to soften, so I microwaved it for 30 seconds.  Plan ahead.  Don’t be like me.
• zest of one Meyer lemon
• juice of one Meyer lemon
• 1/2 cup sugar

Combine all ingredients in a bowl and mix with a hand mixer until blended and fluffy.  Leave at room temperature to make spreading on the crepes easier.

Meyer lemon cream

Now for the crepe-making fun and festivities!

I used two different types of pans to speed up the process.  The cast iron Lodge allowed for larger crepes.  The smaller non-stick pan allowed for flipping the crepes.  I like to flip.  It makes me feel fancy.  Then I speak with a French accent and make my kids secretly hope the aren’t really related to me.  Sorry kids.  You are.

Heat whatever pan you choose over medium-high heat.  If using cast-iron, a slightly lower temp is best.

When drops of water dance across the surface of the pan, it is ready to roll.

I use a soup ladle to measure out the batter.  About half a cup is sufficient.

 

Pour the batter in the center of the pan and immediately begin to rotate the pan to spread the batter thinly and evenly in a larger circle.

Cook for about 30 seconds or until the surface of the crepes loses its shine.

Flip the crepe, either my your fancy flipping skills or with a spatula, and cook on the other side for another 30 seconds or so.

Move crepes to a plate.  Some people layer parchment in between their crepes.  I don’t bother and I’ve never had a problem with them sticking together.  Go with your heart.

Now for the fun part.  Take a crepe, spread with a generous amount of Meyer lemon cream and fold over.  Dust with powdered sugar, if you so desire.

Then, eat daintily like a lady or gentleman, using the proper fork and dabbing your mouth gently with a napkin.

Who are we kidding?

Dig in!