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  1. Sunday, May 19, 2019

    Week 625 Weekly Dinner Menu

    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. 

    Week 625 Weekly Dinner Menu: Monday - chicken caesar wraps; Tuesday - eat out; Wednesday - Grammy's orange chicken; Thursday - vegetarian curry in a hurry; Friday - leftovers; Saturday - Memorial Day Potluck; Sunday - hot dogs and hamburgers

    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!


  2. Wednesday, May 15, 2019

    Gluten-Free Banana Bread (that is totally awesome whether you eat gluten or not)

    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!

    Gluten-Free banana bread on a cutting board sliced

    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!

    Top view of gluten free banana breadTop view of gluten-free banana bread in a pan with a blue potholder

    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!

    Side backlit view of gluten-free banana bread in pan

    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!

    Side view of gluten free banana bread cut

    Gluten-Free Banana Bread (Dairy Free)
     
    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:
    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.

     


  3. Monday, May 13, 2019

    Week 624 Weekly Dinner Menu

    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.)

    Week 624 weekly dinner menu: Monday - Turkey Chili; Tuesday - Korean Beef BBQ; Wednesday - Baked Buffalo Chicken; Thursday - Leftovers; Friday - Chicken Caesar Wraps; Saturday - Eat Out; Sunday - Dinner at Friends'

    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! 🙂


  4. Sunday, May 5, 2019

    Week 623 Weekly Dinner Menu

    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!

    Week 623 Weekly Menu: Salsa Chicken Rice Bowls, Turkey Chili, Pesto Gnocchi, Leftovers, Carne Asada Salad, and Waffles

    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!


  5. Wednesday, May 1, 2019

    Gluten-Free Oatmeal Chocolate Chip Cookie Recipe for ALL of the people, not just the gluten-free people. (GF & Dairy Free)

    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. 

    Top view of a platter of gluten-free, dairy-free oatmeal chocolate chip cookies

    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. 

    Plate of gluten-free oatmeal chocolate chip cookies, lit from the side

    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.

    Three gluten-free oatmeal chocolate chip cookies on a wood surface

    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.

    Side view of platter of gluten-free, dairy-free oatmeal chocolate chip cookies

    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)
     
    Prep time
    Cook time
    Total time
     
    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:
    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!