I will admit, I wasn’t super excited to plan this week’s menu. But once I sat down, looked at everyone’s menus from last week as well as the calendar, it came together easily and nicely and I’m excited for the week. So glad I have this blog to keep me accountable, it helps tremendously, as do your menus you share each week. 

MONDAY:
– Chicken Caesar Wraps

TUESDAY:
– Eat out night (this day is going to be bananas, so I’m being realistic!)

WEDNESDAY:
– Grammy’s Orange Chicken
– Rice and salad

THURSDAY:
– Vegetarian Curry in a Hurry

FRIDAY:
– Leftovers

SATURDAY:
– Memorial Day Block Party Potluck

SUNDAY:
– Hot dogs and hamburgers on the grill
– Potato salad and garden salad

Okay, people, share your meal plans in the comments! They are SO helpful and wonderful!

I gave up wheat for the most part over a year ago, completely six months ago when I received my allergy test results. In the beginning I didn’t do any gluten-free baking because, well, I don’t eat much sugar anymore so I figured I may as well not tempt myself. BUUUUT…I couldn’t resist the baking bug forever. And now that I am finding and finessing more and more gluten-free baked goods recipes, I’m kind of hooked, as well as surprised and delighted at how good the new recipes are. The latest endeavor has been creating a recipe for gluten-free banana bread. Today I am ready to share that recipe and it is great, whether you eat gluten free or dairy free or not!

The base (like many of my new gluten-free recipes) is oat flour. Oats have really stepped it up for me this past year in more ways than one, and this recipe is no exception. Using oat flour for this gluten-free banana bread yields a very moist quick bread with tons of flavor and great crumb. The texture is not quite as light and fluffy as my other regular banana breads, but it’s not a huge difference and, honestly, this bread is so good I don’t feel like I’m missing out at all. Also, this recipe is dairy free, so if you’re looking for dairy-free baking recipes, add this one to your list!

Just like regular banana bread, I absolutely love putting leftover slices in the toaster before eating. With this particular bread you just need to be careful pulling the banana bread out as it tends to fall apart even more than regular banana bread. I use a toaster oven and not a top-loading toaster, too. I imagine it would be easy to lose your bread in a top loader!

Without further ado, here is my recipe for gluten-free banana bread. And I swear that even people who can eat gluten will love this recipe, too. Banana bread for all!

Gluten-Free Banana Bread (Dairy Free)

 

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Inspired by a recipe for banana-bread muffins in "The Low-FODMAP Diet for Beginners" by Mollie Tunitsky. There are a lot of changes in my recipe below, but Mollie's original muffin recipe is also very good if you have her book and want to try it.

Author: Jane Maynard

Ingredients

• 2 cups oat flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup coconut oil
• 3 unripe bananas (my bananas were still a bit green and worked really well; the riper the banana, the sweeter things will be and it could change the moisture content of the batter a bit, too)
• 2 eggs
• ½ cup raw turbinado sugar
• ¼ cup maple syrup (if you don't have pure maple syrup, you can simply do ¾ cup raw sugar and leave out the syrup)
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 325º F. Grease a standard bread loaf pan well with coconut oil. (If you don't need to go dairy free, you can also use butter for greasing the pan.)
2. Whisk together the oat flour, cinnamon, baking soda, baking powder, and salt in a mixing bowl and set aside.
3. In a large microwave-safe mixing bowl, melt the coconut oil in the microwave (about 20 seconds on high). If your coconut oil is already in liquid form, skip this step.
4. Add the bananas to the bowl with the oil and using a potato masher mash the bananas, being careful not to splash oil. (You can mash the bananas before adding them to the bowl, but I like doing it this way to save on dishes!)
5. Add the eggs, sugar, syrup and vanilla. Mix well.
6. Add the dry ingredients and stir until combined with no more dry spots in the batter.
7. Pour into the loaf pan. Bake for 25-30 minutes, until toothpick inserted in center comes out clean. I usually start checking for doneness around 20 minutes and then check every 3-5 minutes after that, depending on how done the bread is.

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Yesterday was Mother’s Day. And for about half a second I thought, “I really should go plan the weekly menu.” And then I picked up my book and read. I think I made the right choice. 😉 But Mother’s Day doesn’t last forever, so now it’s back to normal. (Wah-Waaaah.)

MONDAY:
– Turkey Chili

TUESDAY:
– Sweet Korean BBQ Beef Tacos and Rice Bowls

WEDNESDAY:
– Baked Buffalo Chicken
– Salad

THURSDAY:
– Leftovers

FRIDAY:
– Chicken Caesar Wraps

SATURDAY:
– Eat out

SUNDAY:
– Dinner at Friends’

Your turn! Share those menus! We all need them for inspiration! 🙂

Hey everyone. I have a few carry-overs from last week’s menu. I did cook last week but ended up cooking totally random stuff that wasn’t on the menu. Which means we still had a delicious week and I don’t have to think that hard with planning this week. Win win!

MONDAY:
– Slow Cooker Salsa Chicken Rice Bowls

TUESDAY:
– Turkey Chili

WEDNESDAY:
– Pesto Gnocchi

THURSDAY:
– Leftovers

FRIDAY:
– Eat out night

SATURDAY:
– Carne Asada Salad

SUNDAY:
– Breakfast for Dinner: Waffles, Smoothies

You know the drill, share your menus and meal plans in the comments below!

Today I am sharing a gluten-free oatmeal chocolate chip cookie recipe that is for everyone, not just gluten-free people. No, seriously, these cookies simply taste like awesome chocolate chip oatmeal cookies and no one would know they are gluten free just from eating them. They are also dairy free. And you also use a bit of black magic to make them so perfect sans flour and butter. But I swear this recipe is worth selling your soul to the devil for. 

Over a year ago I chose to stop eating wheat products and felt better so I stuck with it, for the most part, indulging now and again when it made sense (trip to Sweden, birthday cake, etc). Then in September I did a whole bunch of allergy testing and learned that I am actually allergic to wheat. So my optional break from wheat became a permanent one. Which, in all honesty, was a major bummer. Although, six months in and I can honestly say it’s been easier than I thought it would be. Except for a few items, I mostly don’t miss wheat products. But there are a couple foods that I really am sad I’ll never eat again, one of them being my homemade chocolate chip cookies. I spent about a decade tracking down recipes for and perfecting chocolate chip cookies. (Click here for the ultimate winning recipe in that decade-long quest.) I tried subbing in gluten-free flour in my favorite recipe, but the cookies were nowhere near as good. Not even close. I had pretty much given up hope on ever enjoying a homemade chocolate chip cookie 10-minutes-out-of-the-oven ever again. 

Then Nate’s cousin Amanda told me about a gluten-free oatmeal chocolate chip cookie recipe she loves in The Low FODMAP-Diet for Beginners cookbook by Mollie Tunitsky. Amanda told me this recipe would make it so I didn’t miss chocolate chip cookies anymore. I didn’t believe her. Then I tried the recipe and everyone was blown away at how good these cookies are. They just taste like awesome oatmeal cookies. IT IS THE BEST.

I have made these cookies many times since that first try. The cookies came out differently between takes, so I really worked on the recipe to make sure it would be consistent as well as have perfect texture. I credit The Low FODMAP-Diet for Beginners with introducing me to this recipe, but I have made some ingredient adjustments and modifications to the technique, which I will share in the recipe card below.

If you are dairy free, gluten free or just want to eat a really good oatmeal chocolate chip cookie, this recipe is for you. Enjoy!

Oatmeal Chocolate Chip Cookies (Gluten Free, Dairy Free)

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

These gluten-free and dairy-free oatmeal cookies are amazing and taste like the real deal. Adapted from "The Low FODMAP-Diet for Beginners" by Mollie Tutnitsky

Author: Jane Maynard

Serves: 20-24 cookies

Ingredients

• ½ cup coconut oil
• ⅔ cup lightly-packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ¾ teaspoon coarse sea salt, plus more for sprinkling (or ½ teaspoon kosher salt)
• 2¼ cup oat flour
• ½ cup rolled oats
• 1¼ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350º F. Line baking sheets with parchment paper or a silicone baking mat.
2. Put coconut oil in a large, microwave-safe mixing bowl. If the oil is already a liquid, you're all set. If it's in a solid state, microwave for appx. 20 seconds to melt it. Add the brown sugar, egg and vanilla extract to the oil and mix very well.
3. Stir in the baking soda and salt.
4. Stir in the oat flour, rolled oats, and chocolate chips.
5. Place cookie dough balls on cookie sheet, leaving space between them for spreading. The dough balls should be about 2 tablespoons (medium cookie scoop size). Once you place the dough on the cookie sheet, using wet fingers gently smooth out the cookie dough balls and light press down on them, to make them all the same shape and size. They don't need to be flattened, just lightly squished a bit.
6. Bake for 9-11 minutes, until the cookies are lightly browned and look done in the centers. Sprinkle with coarse sea salt immediately after taking out of the oven, then gently drop the pan flat onto the stovetop or counter to force the cookies to settle. Let cool then enjoy!

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Hey everyone! I think this week may return to normalcy for us, which I am looking forward to. Stole a few ideas from my menu from two weeks ago plus your menus from last week. Thank you!

MONDAY:
– BBQ Chicken Salad

TUESDAY:
– Shepherd’s Pie

WEDNESDAY:
– Pesto Gnocchi

THURSDAY:
– Leftovers

FRIDAY:
– Chili

SATURDAY:
– Eat out

SUNDAY:
– Breakfast for Dinner: Waffles, Smoothies

You all know the drill, please share your meal plans in the comments below! They are much appreciate by myself and so many others!

This week’s episode of the podcast is a quick tip! If you’re looking to have a positive impact on the environment through the food you eat, using a plant-based milk alternative is a great start. But there are so many milk alternatives out there it can feel overwhelming. Today Jane shares a tip that helps make it easier, less expensive, and more fun to try out all the different milks out there. 

Shownotes:

• Science Vs Podcast Episode “Soy, Almond, Oat Milks: Are They Udder Bull?”
• Chart and link to the study comparing the carbon footprint of different diets
• Blog post I wrote about hosting a milk tasting party, with pictures and more info on our results from the tasting

It’s easy to listen to the show!

• Via the web: Click the play button below!
• Via an app: Search “This Week for Dinner Podcast” on your favorite podcast app (iTunes, Overcast, Stitcher, Spotify, etc.).

Other Stuff!

• If you enjoy the podcast, please leave a rating and/or review on iTunes! It helps a lot!
• Big thank you to d&m for providing the music for the podcast!

Podcast: Play in new window | Download | Embed

Subscribe: Android | Email | RSS

Before I get to today’s recipe, how have I never used the phrase “Jane’s Addiction” on the blog before?!?! Speaking of Jane’s Addiction, I have a new one. (How’s that for a segue?) Okay, so now that I am not eating wheat and peanuts and almonds and dairy and shellfish and apples and cucumbers and basically have become one of those annoying people with too many dietary needs, I am exploring all kinds of great cookbooks for new inspiration. Nate’s cousin Amanda, who is on a low-FODMAP diet, recommended a book called The Low-FODMAP Diet for Beginners. I have already tried a few recipes and flagged about 20 more to try, and so far every recipe is a winner. Today I’m sharing one of them with you, the peanut-butter energy balls. Except I can’t eat peanuts. So I changed it to cashew butter. And made some other changes to the recipe. So actually I’m sharing a recipe for cashew energy bites and not peanut-butter energy balls. 

These cashew energy bites are not just Jane’s Addiction but Anna’s Addiction and Nate’s Addiction, too. (You’re welcome for the cool band name ideas.) They are super easy to make, pretty darn wholesome, completely plant based, gluten free, and only have 2-3 grams of sugar per bite. Seriously, these little cashew energy bites are the best. Enjoy!

Chocolate Cashew Energy Bites

 

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Prep time

5 mins

Total time

5 mins

 

Adapted from a recipe for Peanut-Butter Energy Balls in the book "The Low-FODMAP Diet for Beginners" by Mollie Tunitsky

Author: Jane Maynard

Serves: 20 bites

Ingredients

• 1½ cup rolled oats
• 2 generous tablespoons chocolate chips
• 1 tablespoon cocoa powder
• ¼ teaspoon coarse sea salt (if you use kosher, use a little less than ¼ tsp)
• ⅔ cup cashew butter
• ¼ cup maple syrup
• 1 teaspoon vanilla extract

Instructions

1. In a blender or food processor, add the oats, chocolate chips, cocoa powder and sea salt. Pulse until the oats and chocolate chips have been broken down. If you like your bites chunkier, pulse less! If you want things finer, pulse more! I go for a coarsely ground mixture.
2. Combine the dry ingredients with the cashew butter, syrup and vanilla in a mixing bowl, stirring to combine thoroughly.
3. Form bites into 1 tablespoon sized balls, place on a cookie sheet, and flatten them out with wet fingers so you have nice thick discs. Refrigerate until firm and store in the refrigerator.

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I went to IKEA last month and found a few things for my kitchen that I am loving. And then I bought a bunch of concert tickets that I am pumped about, so I think a Show and Tell post is in order! 

IKEA Kitchen Finds

I haven’t been to IKEA in ages, but I went with the kids recently to get some new bedding for Anna’s room. I came home with a small pile of really awesome kitchen stuff, so I feel I must share.

• Cheese Grater. IKEA made this type of cheese grater years ago. I’ve had mine forever and it’s still going strong. I even gave it to everyone for Christmas one year. Then IKEA stopped selling it for a while, which was sad, but now it’s back on the shelves! I’m so excited because every kitchen needs one of these. Reasons this grater is awesome: it doesn’t take up a ton of storage space, non-slip surface on the bottom, there are two grate size options, the container comes with a lid for storing cheese in the fridge, and it is only FIVE DOLLARS. This is, in my opinion, the best cheese grater around. Click here to buy.
• Steak Knives. These little knives are only $5 a piece and work great. Here’s the thing, I got some cheap-o steak knives when we got married that were marvelous, and I’m down to only one left. I don’t want to spend $100/knife (or even $20/knife, really), but every cheap steak knife I’ve met since stinks. Not this IKEA knife. It’s great. Not quite as marvelous as my free set of Farberware steak knives, but close. 😉 Click here to buy.
• Dish Towels. Okay, so, I bought these black dish towels and these grey/blue striped dish towels. They are exactly the same except for the color/pattern. The fabric finish is different from other dish towels at IKEA. These towels are pure magic and legit dry things off completely. Not a speck of water left behind. Plus, they aren’t white, so, you know, they don’t look like crap after a couple of uses. I ended up ordering more online and have a nice stash that will hopefully last me until I die.  
• Hand Held Whisk. This is so random, but this whisk is like those antique hand held whisks that existed before hand blenders came along. And I love it. And you can put it in the dishwasher. It’s kinda bulky, but, whatever, I’m just glad IKEA brought the old-school hand blender back! Click here to buy.
• Enameled Steel Grey Dishes with Blue Trim. I didn’t actually buy these dishes because I’m looking for white enameled dishes with red or black trim, however these were completely adorable. So, if you like grey and blue, you should totally get them because I feel like someone should. You can get bowls, plates and/or mugs. 
• Prize Wheel Game. This is one of those wheel of fortune spinny wheel things. No, it has nothing to do with the kitchen. Yes, it is completely awesome and fun to spin and perfect for practicing cello with your 7-year-old son. I’ve told two teachers about this and two teachers have since bought it. So, you know, if you have a need for a prize wheel, here you go! Click here to buy.

Live Music You Need to See

I just bought a bunch of concert tickets. Happy Birthday/Merry Christmas/Everything Else to me! We have already seen these performers perform live and they were so good we are spending money to see them again. 

• The Avett Brothers are on tour! Seriously, they are amazing live, and I’m not just saying that because they are my favorite band, which they totally are, but seriously, seriously, seriously, they are so good live. Click here for tour info.
• Hozier is out and about, too. This dude is unbelievable live and can really jam, plus he has the happiest, kindest vibe about him. Click here for tour info.
• Last but not least, Sara Bareilles. As a piano-player-singer-type, of course I’ve always loved Sara. But when I went to her concert a few years ago I had no comprehension of how truly spectacular she lives. Her musicianship is impressive, but she is also incredibly funny and witty. Her favorite word starts with “F” and she uses her favorite word a lot, but she makes it very endearing (haha!) and it’s not stopping me from taking my girls anyway. 😉 Click here for tour info.

Hi there meal planning friends. I am way behind this week and still don’t have my menu planned. SO. I’m getting a post published so that those of you who are a bit more on the ball can share in the comments. I have a feeling I’ll be using your menus this week!

My grandmother died last week and, well, those kinds of weeks are never easy. After a weekend filled with travel and Easter, I am just now getting back into normal life. Hence the lack of meal planning for the week.

Please, please, please post your menus in the comments below! We all need them even more than usual this week! 😉 Thank you and have a great week!

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