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New year, new recipe: Eggplant Pizzas from Clean Eating Magazine

6 Jan

These have been a delicious new addition to our menus.

Happy New Year!

We are five days into 2020 already. Are you used to writing the new year on everything yet? I’m slowly getting there.

I have a brand new recipe for you this week since it’s a new year. It’s one we tried out last year and loved and we’ve made it a couple of times, so it’s worth sharing out.

Last year our middle daughter subscribed to Clean Eating Magazine. We already receive Gluten-Free Living Magazine and we get a lot of recipe inspiration from them, in addition to all the things we see and try online, we’ve tried many recipes from these two magazines as well.

Today’s recipe for Eggplant Pizzas is from Clean Eating Magazine and you click right through to see it. It’s relatively simple to make and it’s definitely a healthier option than regular pizza. It’s also not expensive to make, making it budget-friendly. As with any kind of pizza recipe, this one allows you to tailor your pizzas to how you like them so if you don’t like pepperoni or roasted red peppers, you can skip them. It’s easy to switch up the ingredients as you wish. I like artichoke hearts, pepperoni, olives and roasted red peppers on mine.

You can tailor the ingredients to include the ones you like and leave off the ones you don’t.

Done and ready to eat!

Your Tray or Mine: Grinch Crinkle Cookies

21 Dec
Red and green crinkle cookies were new for me this year and I wanted everyone to be able to enjoy them.

Red and green crinkle cookies were new for me this year and I wanted everyone to be able to enjoy them.

ORIGINALLY POSTED DECEMBER 22, 2015

It seems to me that our family often has their “ah ha moment” in regards to what’s been bothering their stomachs *right* before the holidays, whether it’s Thanksgiving, Christmas or New Year’s.

Although I’m always so happy we’ve figured it out and can help them, I always find it totally and completely overwhelming trying to figure out our traditional holiday meals versus their new health and wellness needs. I want everyone to feel good, and yet I want everyone to be able to partake in our usual favorites, whether it’s grilling and eating pumpkin bread in our pjs in front of the television on Thanksgiving morning, or whether it’s making and eating all our favorite Christmas cookies from recipes we’ve held near and dear through the years.

It’s very challenging.

Very.

With our new gluten free needs, I found myself completely overwhelmed, trying to immediately figure out what we needed for Thanksgiving, but while doing so, knowing that Christmas was literally right around the corner, and that holiday for us, had visions of flour and gluten dancing in my head. We normally bake dozens and dozens of our favorite Christmas cookies every year, and it’s a tradition I have held near and dear to my heart since growing up baking with my mother and it’s something I’ve passed on to my children as well. In addition to our old favorites, each year I also will often try out a new recipe and with that, I’ve added a few new favorites to our traditional list as well.

As I searched, scrolled and pinned, I tried to make heads or tails of what I was going to do. I saw many holiday cookie recipes online, and although they looked good enough, they weren’t *our* holiday cookie recipes and I knew that no matter how good they might be, it wouldn’t be good enough for us. I wanted everyone to be able to enjoy our old favorites and any new favorites we might find this year.

Winner, winner! This was the flour blend I decided to try for our cookies this year.

Winner, winner! This was the flour blend I decided to try for our cookies this year. I measured cup for cup as I would have in my regular recipes, as it said you could.

Finally, after avoiding the thought process for a while between Thanksgiving and Christmas, last week I decided to attempt to make our own recipes using gluten free flour. Specifically, I opted to use the Pillsbury gluten free flour blend which already included the various types of flour I’d seen in from-scratch recipes as well as the needed amounts of xanthan gum that is needed to hold the flours together.

I tried a new recipe for Grinch Crinkle cookies that I thought were adorable. I opted to use them for a cookie swap and instead of doing just green, I split the batter, which is made with a vanilla cake mix, and make red AND green. How cute is that??? Very, very cute. They were a big hit.

We'd already successfully used this for cupcakes, so I was willing to give it a go for Grinch Crinkle cookies too.

We’d already successfully used this for cupcakes, so I was willing to give it a go for Grinch Crinkle cookies too.

Luckily, I could make the red and green batch above to take with me Saturday night and use a gluten free cake mix from Betty Crocker for another set. Purple and sparkles were requested but I stayed with the Grinch Green theme. This time.

The cake mix worked out great, and these will be a keeper in our yearly baking for sure. I even see them as being red and blue with white chocolate chips around July 4. Wouldn’t that be adorable? It would. I’m sure of it.

These gluten free Grinch Crinkles were not mixed in with the red and green cookies above. They stayed at our house and got all thumbs up from everyone!

These gluten free Grinch Crinkles were not mixed in with the red and green cookies above. They stayed at our house and got all thumbs up from everyone!

And so, here it is, two days before Christmas Eve, and I’m on a roll. I’ve made a totally gluten free set of Grinch Crinkles, Snickerdoodles, Chocolate Chip Butterballs, Chocolate Thumbprints, Holiday Chex Mix, and I have more to come. A few more, anyway. You can find all the recipes by clicking on the titles and see if any of them work for your dietary needs! I use I Can’t Believe It’s Not Butter to reduce the fat also, so they’re not too bad in that department either. Overall I find that the batters are coming out almost the same. Maybe a bit more crumbly but not awful by any means, and definitely workable 100% of the time. The cookies taste the same, I’ve made sure to taste plenty of them just to deliver a valid verdict for you!

I wish everyone who celebrates the upcoming holidays this week a Merry Christmas and a Happy New Year! Blessings to you and yours for health and happiness always!

 

 

A quick and easy holiday side dish: Roasted Brussels Sprouts with Butternut Squash, Pecans and Cranberries

30 Nov

This was a delicious new roasted vegetable recipe we tried this Thanksgiving. It would also be great for Christmas!

There is an old saying that you never try out a new recipe for company, but generally, that’s when we always do. This new recipe came across my virtual desktop on social media a few weeks ago, and I saved it to try out on Thanksgiving. If you like all of the veggies that are on the ingredients list and you enjoy a desserty side dish, this is a great one to try out.

I had never visited the Julia’s Album site before, it’s another new one for me, but this recipe intrigued me. I was not only drawn to it by its ingredients which were all my favorites (butternut squash, cranberries, and Brussels Sprouts) but also the fact that the recipe seemed quick and easy. I cheated and bought my squash already peeled, cut, and cubed, so I only had to trim the ends off the Brussels and cut them in half. You could roast both sets of veggies in the oven at the same time and after everything is roasted you toss it all together and it’s done.

Because Julia shared that she likes to post easy-to-make weeknight dinner recipes, I think I’ll be visiting her blog often. I hope you’ll head over and check it out too.

I’ve linked to the recipe twice above, rather than listing out all of the ingredients and directions here because she has some good tips and tricks for prepping (like cooking both sets of veggies at the same time) and some substitution ideas as well. You can see it all at once by clicking on the links above.

Additionally, a reminder to use your leftover turkey! We made turkey noodle soup from scratch last night with some, and I plan to make open-faced turkey pot pie this week using this recipe from years ago. I plan to use the ingredients for the filling and skip the crust, and we’ll put it on top of our leftover mashed potatoes with a side of veggies.

Next week I’ll start reposting my “Your Tray or Mine” Christmas Cookie recipes. I will do a few a week for three weeks until they’re all reposted. Before we know it, I’ll be wishing you a Happy New Year!

Enjoy the rest of this long weekend,
Jen

Our Thanksgiving recipes for you all in one place

25 Nov

These were a delicious after school snack on Friday and breakfast on Saturday.

Happy Monday! For many of us, myself included, this is a short week. I am thankful for the short week as it was such a busy weekend.

I’ve been doing a lot of baking these past few days and digging up some older recipes on my blog. Each time I’ve made something, I’ve made a mental note to repost some of these older recipes, so today I’ve decided to post them all in one place.

The Peanut Butter Pumpkin Chocolate Chip muffins shown here were first posted in 2015, and I made them on Friday afternoon. It had been a long time since I was able to make something for the kids after school, but I had some time on Friday between getting home from one job and heading out to the other. Everyone would be home before me, so I left them with a note that said 1) Yes, these are for you. 2) Yes, you can eat them now. 3) Peanut Butter Pumpkin Chocolate Chip. 4) Yes, they are gluten and dairy-free. 5) Two each. That answered all the questions I knew they’d come in asking me if I were there. They made a great after school snack for them and breakfast in the morning on what would be a busy Saturday with people going in all directions.

Last week, our office had a Friendsgiving, and I decided to make a dessert that I like to make every year, crustless Pumpkin Pie Cupcakes. You serve them with a dollop of whipped cream on top and it’s just like having a little taste of pumpkin pie, minus the crust. I have made these gluten and dairy-free in the past, and I will do that again this week for Thanksgiving. We use a Reddi-Whip dairy-free whipped cream on top. I first posted this recipe in 2012.

These have been a family favorite for years. They can be made jumbo-sized as I did here, or slightly smaller.

Yesterday, my daughter hosted a Friendsgiving at our house. It was a perfect-sized group, not too big or too small, and everyone brought something, which made it manageable for her to host. We made a turkey breast using the Instant Pot, which was phenomenal and cooked in about 40 minutes. In addition, I opted to contribute a gluten and dairy-free option so that our other daughter could have dessert too, even though we had so many others coming. It was not her event, but I knew she’d want to partake in the dessert course. My husband loves these Pilgrim Pies and has been asking for them for a few weeks, so that’s why I chose to make them. I used my Pampered Chef medium scoop to make them but I could have used my small scoop to make even more of them if I wanted to. These have been a favorite for years, and last year my oldest even made a batch to bring back to school with her for all her dorm friends at the end of the Thanksgiving weekend.

One of our favorite Thanksgiving traditions involves this next recipe for Pumpkin Cranberry Bread.  It was a recipe given to me by my mother, and I know that she makes it too. I will start baking up batches of this today and bake several over the next few days. Each batch makes two loaves or one loaf plus three mini loaves. Sometimes I will swap in chocolate chips instead of cranberries for some of the loaves since not everyone loves cranberries. On Thanksgiving morning we slice this up, butter it and grill it for breakfast. When the kids were very small we would line them all up in our bed, pillows propped up behind them and breakfast trays in their laps. They’d eat their bread, drink out of their sippy cups, and watch the Macy’s parade. I have a favorite photo of them doing just that, our littlest one propped up in the middle of the two older ones, and I think of it every time I make this bread.  Now, some sleep through the parade, or we record it to watch later, but we always have the bread. This year we will be at our school’s football game as our youngest is in the marching band and they will be performing. No matter what we do on Thanksgiving morning though, there will always be bread.

The final recipe I will share with you today is also a tradition for our family. It comes from my mother inlaw Marylou and we’ve been making it ever since I had it at her house many years ago. Marylou’s Sweet Potato Casserole is my kind of recipe. It’s got butter and sugar and vanilla and brown sugar. It’s got a root vegetable in there too, so maybe it’s good for you? It doesn’t matter, because it’s Thanksgiving and we eat this just once a year. I am excited to bake this on Wednesday night, but even more excited to eat in on Thursday afternoon. You can make this with nuts or without. In the past, I’ve done both versions, but this year since we have a smaller crowd, most of whom do not like nuts, I will just do one version and skip the nuts.

I hope you all have a blessed Thanksgiving and enjoy some time to relax and reflect. The weeks ahead will again be busy, but it’s the time we get to spend together as well as the special family traditions we’ve established over the years and look forward to every year,  that makes it all worth it in the end.

-Jen

What’s for dinner Wednesday? Instant Pot Beef Stew

20 Nov

Sunday was busy. It was also cold, rainy, and we even saw flurries. Beef Stew was a perfect meal for such a day.

I’m on a roll! Two posts in one week.

Today’s post brings back the often requested “What’s for Dinner Wednesday” posts. I am going to share the meal we had on Sunday night, which was the night we were finishing up our weekend of bathroom renovation painting, I worked during the day, and my husband planned the meals while I worked and did the week’s grocery shopping. It was a super-busy day and it was cold.

While I was at work I got a text asking if he could plan Beef Stew for dinner for that night. He wasn’t sure if anyone besides him actually liked it. I said to go for it, and he found a recipe for the Instantpot, which would help us cook while we painted right up through dinnertime.

The recipe was from a site we had never visited before, The Salty Marshmallow. They boast having quick and easy recipes for the everyday cook. That’s us. We are everyday cooks and we needed quick and easy. You can find the recipe here

The Salty Marshmallow said their recipe was “the best ever” Beef Stew recipe, and I think they were right. This was the best, most tender, most flavorful Beef Stew I have had. I am not a huge fan of cooked carrots (unless they’re cooked in honey and butter and raisins and brown sugar, but that’s a whole different recipe) so we also threw in a bag of frozen whole green beans as well. As this meal cooked, our house smelled so delicious. Our mouths were watering by the time it was finished.

This was the most delicious Beef Stew I have ever had.

Because this recipe calls for cornstarch at the end, it was gluten-free and that made it something that all of us could eat. My youngest who not only has food allergies but also doesn’t love meat, ate an entire bowl of stew (minus the actual meat itself). That was huge. The stew was incredibly flavorful and the meat, for those of us who did eat it, was tender and delicious.

This was a meal we’d most definitely make again and I think we were all wishing we’d made it sooner.  Over at The Salty Marshmallow, there are some tips for success when making this stew and I hope you’ll check them out before making the recipe.

Have a great day and enjoy the stew!

Welcome back recipe: Chocolate Banana Oatmeal Blender Muffins

17 Nov

These muffins made me want to do a blog post asap!

It’s me…

I know it’s been a very.long.time since I did a blog post in January. I’ve been super busy. Everyone is busy, I know, but I’ve been busy enough that I didn’t have any time or even any blog-writing mojo enough to do a blog post.

Last year I had taken on a one-year position working for our state’s Department of Education as a Communications Ambassador in addition to my regular freelance education reporter position. The position ran from the start of August 2018 to the end of July 2019 and it reached its busiest time last winter in January around the time I did my last blog post and lasted thru the end of the position. That busy time ran right into my reporter job’s busy time in April/May/June and I was just swamped. It was a wonderful job though, and I loved it, but between the two jobs and my other family responsibilities, I just couldn’t find the time or energy to do any more writing than I was already doing.

That job, however, gave me the extra experiences that I needed to apply for a new job that our school district posted in July 2019 for a Communications Specialist. The first week of August I got that job and I jumped right in, while still writing for the paper on occasion and doing my usual Mom jobs as well. So I’m finally feeling like I’m getting my feet back on solid ground and I am getting that itch to start blogging again. I’ve recently had some of my readers asking me when I thought I might start writing blog posts again. It was time.

This weekend has been super busy because we’ve been redoing our spare bathroom and I had to work at a school department event this afternoon, but when I came home from that I was starving, so I decided to make some muffins that I had been wanting to try out before I jumped back into helping out with continuing to paint the bathroom. I had seen these muffins come across social media and emailed the link to myself. They were gluten-free and didn’t contain any sugar or added oils, but they did contain things that everyone here loves: peanut butter, chocolate, and oatmeal. Most importantly they contained chocolate chips. What better way to jump back into my Whole Bag of Chips blog than with chocolate-chocolate chip recipe?

Today’s recipe was from a site I’ve never visited before, but I know I’ll definitely be going back. The name of the site is Dinner, Dishes, and Desserts and you can visit her site by clicking here. I highly recommend it, as all the recipes she described in her post sounded great to me! The recipe caught my eye not only for the ingredients but also because it’s all done in a blender. I thought that sounded easy. When I checked my kitchen I had all of the needed ingredients. I haven’t made muffins in a long time, so I was excited to try this out.

Here are the ingredients just as she’s listed them on her site. Other than the chocolate chips, you throw it all into a blender and blend it up!

  • 2 large ripe bananas
  • 2 whole eggs
  • 1 cup peanut butter
  • 3/4 cup old fashion oats
  • 1/2 cup honey
  • 1/2 cup cocoa powder
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • chocolate chips

To make this dairy-free I used Enjoy Life mini chocolate chips and I used Bob’s Red Mill gluten-free oats.

 

Her directions are super easy and the recipe went as directed. I got 17 muffins in total and I cooked them for about 15 minutes. I did check them at 13 minutes but they weren’t done yet.

  1. Preheat oven to 350 degrees. Spray a 12 cup muffin tin with non-stick spray.
  2. To a blender add banana, eggs, peanut butter, oats, honey, cocoa powder, vanilla, baking powder, and salt. Blend until smooth and well mixed.
  3. Scoop batter into prepared muffin tin, filling about 2/3rd of the way.
  4. Sprinkle the top with chocolate chips.
  5. Bake for 13-15 minutes or until a tester comes out clean.
  6. Remove from the oven and let cool for 5 minutes before removing from the pan to cool.

Everyone voted that this recipe was a keeper. I tried to get a photo of how moist and delicious these were but I don’t think it does them justice. I’m sharing it anyway. The recipe recommended doubling the recipe, which I would plan on next time so that I have extras for the freezer. I didn’t have enough of everything on hand to do it this time.

Moist, healthy, allergy-friendly and delicious! A win-win for us!

Enjoy, and welcome back to the Whole Bag of Chips!

Jen

Fun Friday: chocolate banana pudding pie

8 Feb

This was such a great treat and the single pudding recipe made two pies!

Last weekend was Superbowl Sunday. For the first time in a long time, we were not hosting and my husband was heading out to watch the game. We girls had lots of great foods to eat for the game but hadn’t really given dessert much thought. We’d had a super-busy day so I hadn’t even had a chance to think much about it.

That evening as the game was getting started and before any points had been scored, I sat and googled random things like “Dessert right now” and just “Dessert” to see what would come up. I figured I’d see something that would trigger an idea for me. Sure enough, something came up about a pudding pie, and that’s when I knew what I could do.

I had two ready-made, gluten-free graham cracker pie crusts that I’d bought and not used, I had three bananas that were on their way to the freezer if I didn’t use them soon, and I had all the ingredients to make our favorite homemade chocolate pudding. I polled the girls and we all agreed that this sounded like a great idea. It was early enough that the pie could chill for a bit while we ate and watched the game.

I am so glad that we gave this idea a try because this dessert was delicious!! My daughter Liz sliced the bananas and we split them so that we used 1 and 1/2 banana in each crust. The batch of pudding made exactly enough pudding to fill two pies and that gave us enough dessert for three nights.

I’d definitely make this dessert again. It reminded me of a layered graham cracker and pudding dessert my mom used to make us when we were younger, but with the addition of the bananas. Because it had a lot of time to chill, the dessert was even better the second night. You can definitely add a dollop of whipped cream to the top if you’d like, although none of us did. We liked it just the way it was.

Have a great weekend!