Monday, July 21, 2014

Weekly Menu (7/20/14-7/26/14)

We got back from our camping trip yesterday, so no Bountiful Basket and our menu is a little slow in going up...but here it is:

The kids' breakfasts will consist of their choice of:
School's out so lunches will be at the sitter's.

Sunday:
  • breakfast: banana chocolate chip muffins, hashbrowns, and bacon
  • lunch: sandwiches
  • snack: nothing
  • dinner:
    • sandwiches, taquitos, leftovers...whatever we can find. :)
Monday:
Tuesday: 
  • breakfast: toast topped with peanut butter and plums
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Wednesday:
  • breakfast: scrambled eggs and veggies 
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner:
    • chili
    • fritos/beanitos
    • green salad
Thursday:
  • breakfast: toast, bananas, and almond butter
  • lunch: leftovers
  • snack: peaches
  • dinner:
Friday:
Saturday: 
  • breakfast: scrambled eggs and veggies
  • lunch: sandwiches
  • snack: veggies and hummus
  • dinner: 
    • hamburgers
    • oven fries
    • green salad

Creamy Pesto Zoodles and A Veggetti Review and Giveaway!

Spiralized veggies seem to be all the craze lately, and I love it.  And with all the craze going on, I got the opportunity to try out the Veggetti®.  It's compact and really incredibly easy to use.  It can easily be stored with my small kitchen utensils when not in use and it's dishwasher safe.  It fits perfectly for what I need.  I love it!


Here's some more info about Veggetti®:
  • It turns vegetables into delicious, healthy spaghetti, instantly
  • By using zucchini, squash, carrots, cucumbers, and potatoes, the Veggetti® creates thick or thin pasta with significantly less calories and carbs than traditional noodles.
  • Ordinary pasta has 800 calories and 160 grams of carbs compared to 60 calories and 8 grams of carbs using Veggetti®!
  • Great for those who are trying to make healthier food choises, diabetics, or on gluten-free diets
  • The Veggetti® is quick & easy to use, has stainless steel blades, and is dishwasher safe
  • Veggetti® is available at Walmart, Bed Bath and Beyond, Walgreens, CVS, and other fine retailers nationwide
If you would like to learn more or get a Veggetti® of your own go to the Veggetti® website: www.getveggetti.com.


So, I thought I'd share one of the ways I have used my Veggetti® so far. With this wonderful summer recipe.

And I thought I would also give you all the chance to win a Veggetti® plus a $25 dollar visa gift card to go along with it!  All you need to do is leave a comment and tell me how you would use the Veggetti® in your house, include your email address so I can get hold of you if you are the winner. The giveaway will end on July 31st at 11:59pm.


Creamy Pesto 'Pasta'

1/2 cup packed basil leaves
1 1/2 tablespoons pine nuts
1 garlic clove
1/2 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon olive oil
1/2 avocado
2 small to medium zucchini

Directions
In a blender or food processor, combine everything except the zucchini and blend until smooth.  To create zucchini noodles, simply twist the zucchini through the Veggetti, cut the noodles in half, or smaller depending on how long you like your noodles.  Then blanch the noodles for a couple of minutes or until desired doneness is reached.  Combine the sauce and the noodles and serve.


*The Veggetti, gift card, information, and additional gift pack have been provided by Ontel.

Sunday, July 13, 2014

Weekly Menu (7/13/14-7/19/14)

This week in our portion of the  Bountiful Basket (we share with my brother), we got both a basket and an Asian add-on pack:

  • green apples
  • peaches
  • oranges
  • grapes
  • bananas
  • broccoli
  • lettuce
  • tomatoes
  • cabbage
  • carrots
  • cucumber
  • celery
  • bok choy
  • napa cabbage
  • green onions
  • ginger
  • hot peppers
  • onion
  • garlic
  • basil

The kids' breakfasts will consist of their choice of:
School's out so lunches will be at the sitter's.

Sunday:
  • breakfast: scrambled eggs and veggies
  • lunch: veggie sushi rolls
  • snack: nothing
  • dinner:
    • Teriyaki chicken
    • Basmati Rice
    • Stir Fried Veggies
    • Fresh raspberries from our garden
Monday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Tuesday: 
  • breakfast: toast topped with peanut butter and peaches
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Wednesday:
  • breakfast: scrambled eggs and veggies 
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner:
    • pizza
    • green salad
    • veggie sticks
Thursday:
  • breakfast: toast, bananas, and almond butter
  • lunch: leftovers
  • snack: peaches
  • dinner:
Friday: We are going to Bear Lake for the Weekend with my family! :)
  • breakfast: scrambled eggs and veggies
  • lunch: sandwiches
  • snack: veggies and hummus, grapes, crackers, watermelon....
  • dinner: 
Saturday: 
  • breakfast:  pancakes, bacon, hashbrowns
  • lunch: sandwiches
  • snack: veggies and hummus, grapes, crackers, watermelon....
  • dinner: 
    • hot dogs
    • barbecue beans
    • leftover fruit and veggies from the rest of the trip

Sunday, July 6, 2014

Weekly Menu (7/6/14-7/12/14)

This week in our portion of the  Bountiful Basket (we share with my brother), we got both a basket and a Mexican add-on pack:

  • oranges
  • bananas
  • plums
  • grapes
  • cantaloupe
  • broccoli
  • lettuce
  • carrots
  • limes
  • lemon
  • tomatoes
  • avocado
  • green onions
  • garlic
  • variety of peppers
  • cilantro

The kids' breakfasts will consist of their choice of:
School's out so lunches will be at the sitter's.

Sunday:
  • breakfast: fasting
  • lunch: fasting
  • snack: fasting
  • dinner:
    • Barbecue Ribs
    • slow cooked baked potatoes
    • green salad
    • cantaloupe slices
Monday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: carrots and hummus
  • dinner:
    • Mac & cheese
    • steamed broccoli
    • green salad
Tuesday: 
  • breakfast: toast and fruit
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Wednesday:
  • breakfast: scrambled eggs and veggies 
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner:
    • sandwiches
    • veggies and hummus
    • orange slices
Thursday:
  • breakfast: banana and almond butter
  • lunch: leftovers
  • snack: plum
  • dinner:
Friday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: nectarine
  • dinner: 
    • hamburgers
    • oven fries
    • green salad
Saturday: 
  • breakfast:  toast and fruit
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
    • chili
    • baked potatoes
    • green salad

Monday, June 30, 2014

Peanut Butter Cup Chocolate Cake

So, it was my birthday yesterday, which means we had birthday cake.  If you follow this blog at all, you know I go all out on birthday cakes.  This one is definitely a keeper...it's a chocolate fudge cake, filled with a peanut butter filling, frosted with a dark chocolate buttercream, and topped off with a peanut butter icing and dairy-free peanut butter cups....yeah, it's divine!






Peanut Butter Cup Chocolate Cake
3/4 cup dairy-free margarine, softened (or butter if you can tolerate it)
2 cups sugar
3 eggs
1 teaspoon vanilla
2 cups GF flour blend
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dairy-free milk
3 ounces unsweetened chocolate, melted

Directions
Preheat oven to 350F and grease and flour (with GF flour) two 8-9" round cake pans and set aside.

Cream margarine and sugar together until light and fluffy (beat for a few minutes at least).  Add in eggs, one at a time, while mixing, and then mix in the vanilla.

In a separate bowl, combine the dry ingredients.  Add the flour mixture to the creamed mixture, alternating with the dairy-free milk.  Add in the melted chocolate and beat thoroughly.  You are looking for a whipped texture.

Pour the mixture into the prepared pans and bake at 350F for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Peanut Butter Filling
1 1/2 cups creamy peanut butter
3/4 cup powdered sugar
1/2 teaspoon vanilla

Beat ingredients together, then spread (or press, it is thick) the filling on top of one cake layer and place the other cake layer on top of it.

Dark Chocolate Buttercream Frosting
1/2 cup dairy-free margarine, softened
2/3 cup dutch processed cocoa (or Hershey's Special Dark Cocoa)
3 cups powdered sugar
1/3 cup dairy-free milk
1 teaspoon vanilla

Beat ingredients together until desired consistency is reached and top cake with it. Allow frosting to set, before continuing on with the peanut butter icing.

Peanut Butter Icing
1 1/2 cups powdered sugar
1/4 cup creamy peanut butter
1/4 cup dairy-free milk
1/2 teaspoon vanilla

Whisk together ingredients and pour over the top of the cake, smoothing it and allowing it to drip over the sides.  Top with a few Justin Nut Butter Dark Chocolate Peanut Butter cups if desired.


This post was shared on Gluten-Free & DIY Tuesday, Gluten-Free Wednesdays, Allergy Free Wednesdays, Waste Not Want Not Wednesdays, and Gluten-Free Fridays.