"Pizza?"

This was something I ate often when I was little and it's a kid friendly, healthy version of pizza. It's full of flavor, super quick and ready in the amount of time it takes to melt cheese in your oven. With very few ingredients you can have fun with the kids and teach them how to love good food.

Prep time: 5 minutes

Cook time: 7-10 minutes

Ingredients:

1 slice of bread (I used shepherd style sourdough)

sliced tomatoes

2 slices of Swiss cheese

sprinkle of cheddar or any fine grated cheese

Mustard

sliced (thin) onions

Basil

Pepper

Directions:

Spread mustard on your bread and layer first your Swiss cheese, tomatoes, onion, cheddar(fine grated), and pepper. Preheat your oven to 350 degrees, and on a foil lined cookie sheet place your "pizza" in for 7- 10 minutes, or until the cheese melts. Add the basil at the end for a bright, and fresh flavor!

**The best part about this great snack even more than it being a healthy alternative is that you can make it for less than $2.00.....wow!

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There are BPA's in your canned tomatoes, and I'm worried.

This is one of the most important food items that I use, and have chosen to question. I find it important since in my house growing up and at my grandparents' house, even my OWN canned tomato products were, and are, a huge staple. As a whole I can say my family is a health conscious bunch. I think I can also say that if we knew how detrimental this product can be to our health then we would have made the appropriate changes a long time ago.

(image borrowed from here)

Even the most conscious people at times make excuses for food awareness. We have all heard the conspiracy theories about the FDA, the commercial farming companies and food distributors. I think that scares people away from believing products are bad for your health even when it's logical. Conspiracy theories are at the root of a lot of indecision on health matters. People don't know who to believe.

The internet is flooded with false information and opinion passed off as fact. I rant about this constantly, and feel it necessary that I repeat it again for anyone tuning in for the first time. I try my hardest to read multiple articles on my current thought, research extensively, and also entertain the opposing theory for reference. I always suggest you do the same whenever I share my findings, you never know I may be wrong....IF I am then please come back and share what you have found so we can learn together!


"1. The Endocrinologist Won’t Eat: Canned Tomatoes
Fredrick Vom Saal, is an endocrinologist at the University of Missouri who studies bisphenol-A. (BPA)

The problem: The resin linings of tin cans contain bisphenol-A(BPA), a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Unfortunately, acidity (a prominent characteristic of tomatoes) causes BPA to leach into your food. Studies show that the BPA in most people’s body exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. “You can get 50 mcg of BPA per liter out of a tomato can, and that’s a level that is going to impact people, particularly the young,” says vom Saal. “I won’t go near canned tomatoes.”

The solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Bionaturae and Coluccio. You can also get several types in Tetra Pak boxes, like Trader Joe’s and Pomi. Exposure to BPA Causes Permanent Damage In OffSpring"

 
(images borrowed here for Pomi and here for glass jars)
(source from, "8 Foods Even The Experts Won’t Eat.")

Again this product in particular is something I use constantly, whole, chopped, stewed, paste, puree...For sauces, soups, stews, chili, side dishes, and at that rate I am exposing myself and my family to the harmful chemicals that the acids in tomatoes are drawing out of the aluminum cans they are packed into. Some people say in moderation everything is ok, but I am not taking that chance anymore. Why continue buying products that pose health concerns when you can purchase harmless versions of the same thing?

Here is an article from "USA TODAY" called FDA rejects call to ban BPA from food packaging. This is a great example of how the FDA dismisses proven claims against the harmful substance because it is used in so many products like bottled water and canned foods. It is strange though isn't it that children's bottles, toys, sippy-cups and any product they could potentially put in their mouth is almost always BPA free? Read that article it will inform you of the inconsistencies.

This article is directly found on the FDA website, here they kind of admit there might be a problem, but not to worry they are going to spend another hand full of millions to prove what they already know.

"Studies employing standardized toxicity tests have thus far supported the safety of current low levels of human exposure to BPA. However, on the basis of results from recent studies using novel approaches to test for subtle effects, both the National Toxicology Program at the National Institutes of Health and FDA have some concern about the potential effects of BPA on the brain, behavior, and prostate gland in fetuses, infants, and young children. In cooperation with the National Toxicology Program, FDA’s National Center for Toxicological Research is carrying out in-depth studies to answer key questions and clarify uncertainties about the risks of BPA."

(source is from the FDA website

"Bisphenol A (BPA): Use in Food Contact Application")

Again make your own choices that you determine by your own research, but always inform yourself on the issues related to your health and the health of your family, if you don't who will?

Thank you  to everyone who finds my content useful, I love that I have a place that I can share what is most important to me. 

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RAW-violis (raw recipe #1)

RAWvioli - n. - The Vegan version of a flavor packed pesto ravioli. A tomato sandwich.

Tonight Christine, The Hunebee, and I started our weekly contribution to "RAW RECIPES."  This is something we have agreed to do for the next couple weeks, or for as long as we can remember the recipes we used to prepare. In the upcoming weeks you can look forward to Raw Ice cream, Raw Vegan Cheesecake, specialty drinks, and Carob candies with sweet surprises like cranberries and orange in the center. I will post one RAW recipe a week, along with my usual foods for my "Monday Menu." Thanks for stopping by to check us out!

Prep time: 20 minutes

"Cook" time: 5 hours in a dehydrator  (** I added an additional 2 hours today.)4-8-14 

Serving size: as many as you can eat! This recipe will make about 20 individual Rawviolis. 

Price: $13.00 (raw cashews are pricey!)

Ingredients:

1 cup of fresh Basil

1 1/2 cups of raw Cashews (soaked in water over-night)

3 cloves of Garlic

1/2 cup of Olive oil (for the Pesto)

8 firm Roma tomatoes

1/2 cup olive oil (to dress tomatoes)

Dried sprinkle of each:

Oregano

Basil 

Rosemary 

Thyme

Salt

Pepper

Slice the tomatoes about 1/4 inch thin, dress in 1/2 cup olive oil, salt, pepper, and dried herbs. 

Soak raw cashews over night in water. Drain and set aside for the Pesto. In a blender add garlic, basil, 1/2 cup olive oil, salt, pepper and the cashews' then blend until creamy.(no chinks)

Spoon about 1/2 - 1 full Tbs. of the Pesto onto a tomato slice and sandwich with an equal sized top. For the most even dehydrating process arrange the Rawviolis evenly on each tray or rack of your dehydrator.

For the Rawviolis to be considered "RAW" they must not go over 103 degrees. If your dehydrator doesn't specify temperature, like mine, start out on high for an hour and medium for the remaining 4 hours.

Half way through, when they start getting wilted, turn them over and continue until they hold together on their own. Christine and I prefer them slightly under-"cooked"  so they are still juicy and bursting with flavor, but traditionally they are very similar to sun dried tomatoes. It is really up to you and your preference, leave them in the dehydrator longer if you like a more firm texture.

When they are done the Rawviolis will look like tiny tomato-pesto sandwiches. You should be able to pick them up without them falling apart. At the restaurant we used to serve them on top of a mixed green salad or on an appetizer platter. Truthfully, and you will find out, they can be eaten any way you'd like and they'll blow you away!

ENJOY!

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Looking for some great RAW Vegan recipes?

Christine, The Hunebee, and I used to work in a Raw, Vegan restaurant. I have previously mentioned this in past posts, but never specified where. Cilantro Live was a small Vegan eatery that opened up on 3rd Avenue down in the middle of Chula Vista, Ca. It was at the time one of the first restaurants of it's kind. I have to admit it was also one of the most fun jobs I have had. We learned so much and got to play around with food all day besides getting to eat it! They have since closed the doors to all of their locations which is a bummer because it was a great idea. In the end it was a lack of consistency in the ownership department. On a better note there were so many awesome recipes that Christine and I got to learn. If anyone reading this isn't familiar with a "Raw, Vegan" diet here is an excerpt from Wikipedia.com,  and since they said it so well why not let them do the work!

I am excited to say that The Hunebee and I will be feverishly working in the kitchen for the next couple weeks trying to re-create the dishes we favored like the "Lemon Coconut Dream Bar" which is a Vegan cheesecake made from baby coconut meat, vanilla bean and fresh lemon. The "pie crust" for this raw dessert consists of assorted specialty nuts, agave and a handful of our favorite baking spices. The texture of the "crust" is the best part aside from the great nutty flavor with a hint of sweet. Next to tackle will be something called "Raw-violis" which are delectable little roma tomato sandwiches stuffed with fresh pesto. These are dehydrated and are also a great reason for me to go buy the dehydrator I have been neglecting to purchase for some time now. Cilantro used to offer some great drinks and one of our favorites was a "Raw-Margarita." It's definitely not what you're thinking there is no alcohol, rather tart green apple juice, spicy ginger, fresh lime and a sprinkle of cinnamon, but a medley of perfect flavors that compliment each other perfectly. There are many other really unique items and recipes we learned, and as we go we will be sure to share!

Subscribe to this blog to receive a special "Member Only" recipe for something you would never think you could do with Cashews!

Thank you everyone for stopping by, we are still working hard at bringing you the video portion of some of my best dishes!





Cilantro Live "Sample Platter," Raw-violis, mini Pizzazas, Nori roll, Spring Roll, Pate', and small house salad.



(picture from Potatomato Blog)

New Mommy Menu

This is a way overdue blog post from last week. With our new nephew being born recently and a very tired Mommy, who is tired of a Daddy's version of quick dinner, (fast food:/) I offered to cook a short week of healthy food to help her out. Nothing real fancy just easy, healthy, quick food so she could spend as much time resting as possible. Most of these menu items have been made in previous blog posts with detailed directions and recipes so here is a recap of what I prepared. Sissie is a huge fan of the "Bean Salad" so that was a must, along with Cauliflower, Broccoli salad and Lemon Orzo. She asked for those things specifically and I made a huge post of Chicken Stew, Gluten Free, which was the topic of my last blog post. Pictured last is the Sour Cream and Onion sauce I used for my "Smothered Pork Chops"(recipe from 3-27-14) on a bed of rice pilaf. Not pictured was a container of mini meatballs in a sweet and savory sauce of carrot, onion and garlic that is usually poured over pasta, minus the meatballs and is called " Genovese." I shopped for all these ingredients and then prepared it on a budget of $35.00, it took a little over 4 hours to make 4-5 days worth of food.  

Basil and Parsley Garbanzo salad with Tomatoes

Lemon, Olive oil and Parsley Orzo

Broccoli and Cauliflower salad

Gluten Free Chicken Stew

(There is also a small "how to" video for the Chicken stew at https://www.facebook.com/COOKINGTTREATS ) 

Sour Cream and Onion smothered Rice Pilaf

*For any questions about a specific recipe you can't find please feel free to contact me for individual instructions! ENJOY!!

Winner, Winner Chicken dinner!

I was about to take the easy way out tonight. I've been exhausted and I see no signs of stopping. Ugh, kinda intimidating when I really think about it, but none the less...ONWARD and UPWARD! Todays agenda was house cleaning overhaul but dinner still had to be made and that's the funny part of being a stay at home Mommy that they never tell you.

Maybe I should enlighten you with the fact that I love to procrastinate. Although in recent times I have found that knowing that and then challenging myself to work to the bone has become such a great joy. Positive energy attracts positive energy and from my diligence this evening I was met with two more opportunities in my personal cook endeavour. I "Tweeted" tonight that I'm seriously in need of a bigger kitchen now, but that has always been the case. Along with my procrastination, I'm a "more the merrier" kinda lady, and somewhere along the line those two together seem to contradict themselves in my own head, but I love it.

Back to the simple dinner that turned into work:) I decided that just doing it is better than skimping out AND the health of my two favorite people in the world is more important than me being lazy. The Hunebee's Mom sent home an organic goodie bag for me this Monday. A bundle of flowing green onions, an over-stuffed bag of minty mint, perfect limes and randomly growing cilantro from her ever bountiful, organic home garden. I had a huge bag of roma tomatoes that I got on sale, 3lb.s for $1, and I decided that I wanted to do a fresh tomato sauce. I was about to add olives and then I remembered having dinner with Momma-Gina last week and that was one of the things she told me to stop eating(tooo much salt). The sauce was for a couple chicken breasts thawing in my sink. I was mulling over what to make with it but rice, potatoes, or pasta just sounded like too much. I was really trying to go NO-carb, so I opted for a Panzanella like salad...ha.

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4

Cost: $7 for the whole dinner

Ingredients for Chicken:

2 medium(on the large side) boneless, skinless chicken breasts, sliced in two(4 pieces)
2 Tbs. olive oil
salt and pepper

Sauce:

3 roma tomatoes, diced
1 large garlic clove, chopped
2 green onions, dice the bulb up to the dark green(set aside for salad and garnish)
1/8 cup carrot, minced
1/4 cup olive oil
Dash of dried basil, thyme, oregano and parsley
1/2 cup fresh chopped spinach
salt and pepper
1/3 tsp. white sugar

Directions:

In a small sauce pan, saute scallions, carrots and garlic in olive oil then salt and pepper. Add chopped tomatoes, herbs, salt pepper and sugar. Once the sauce has coked down a little add spinach, turn down the heat and let it simmer very low.

I like to rinse and dry my chicken before cooking it. In the oil, fry on both sides after seasoning. Tonight I added the juice from the chicken directly to the sauce, IT"S FLAVOR!

Ingredients:

1/2 cup pre-shredded carrot
1 roma tomato, diced
1 persian cucumber, partially peeled
1 cup of croutons (Garlic)
about a 1/3-1/4 cup of scallion leaves chopped

Dressing:

1/3 cup olive oil
1/8 cup red wine vinegar
1 tsp. yellow mustard
Salt
1 small serrano pepper, sliced thin, about 1 Tbs. (watch out!)

Toss the salad and dressing right before you are about to serve so it doesn't get soggy. Also be careful of  the serrano pepper, use less if you aren't familiar with its heat.

ENJOY! 

 

3 ways to use Ground Beef, GLUTEN FREE to-go!

Most of the time we use or see ground beef being used it's for something you wouldn't label as "healthy." The thing I have grown to love about making great things with not much is the meals I have to invent for changing my families health. When I was growing up ground beef was used for burgers, meat loaf, and pasta sauces. A lot of friends houses showcased ground beef in "Hamburger Helper." < --- Something that never graced my table as a kid. Secretly I will admit as an adult I have consumed said "Helper," and secretly enjoyed it.

About two months ago, when The Hunebee and KATvonVAPURE started their diets, we had to adjust meal plans for both girls. With The Hunebee's Tryptophan allergy, and need for low-fat meat proteins, we put our heads together and used low-fat high quality ground beef to spice up her week. Using an Organic, Certified, 15% fat Ground Beef I was able to make a few variations to her weekly menu as to not cook the typical beef stews, sautees, or roasts.

For all three dishes I used a spiced ground beef. It was easiest for all three to use the same beef and add other vegetable components.

Prep time: 10 minutes
Cook time: 20 minnutes
Servings: 4

Ingredients: (for the Ground Beef)

1 lb. Organic 15% (fat) ground beef
1 tsp. fresh garlic, minced
1/3 cup of green bell pepper, diced small
salt and pepper
sprinkle:
garlic powder
ginger powder
SMALL dash of cumin

Set the beef aside. For the rest you can use any vegetables you prefer. Below are a couple ways we chose.

(for The Hunebee)
Ingredients:

1/2 cup slightly steamed broccoli
1/3 cup fresh bean sprouts
1/3 cup "Spiced" ground beef

A dash of Soy and Oyster sauce made this a kind of "Beef and Broccoli."

Price: $2.25

Ground Beef and Broccoli with Sprouts

(for Kuizzy)

Ingredients:

1 cup fresh spinach

1/2 cup of "Spiced" ground beef

1/4 cup fresh bean sprouts

top with fresh cilantro

Price: $3.00

Spinach, Ground Beef bowl with Sprouts and Cilantro

(for The Hunebee)
Ingredients:

1/3 cup green beans, sauteed with grape tomatoes
1/4 cup sliced zucchini, pan fried
1/4 cup bean sprouts
1/3 cup spinach, sauteed
1/2 cup "Spiced" ground beef

Price: $4.00

Spiced Ground Beef with Green Beans, Zucchini and Spinach

It really is that easy to prepare lunch or dinner on a budget to go. These are low calorie, GLUTEN FREE, filling, EASY and healthy choices.

ENJOY!

You say Chickpea, I say Garbanzo bean.

Same thing. I have always called them Garbanzo beans, that is the term I heard being used when I was a little kid. But to be clear they are the same.

The name Chickpea comes from the Latin word "Cicer." Which evolved into "Chiche" and then to the English "Chich. From "Chich" it became "Chich peas" to it's modern form "Chickpea." The common names for them are Ceci bean, India pea, Bengal gram, or Egyptian pea. They are one of world's earliest crops.

“Garbanzo,” on the other hand, is Spanish in origin. The term is derived form the Old Spanish “Garroba” or “Algarroba” and of Old Spanish “Arvanço.” So there is the difference.

Garbanzo beans are a frequent star guest in Monday Menu Madness. I use them in everything from sautees, to soups, to salads to fillings for stuffed mushrooms or peppers. The Hunebee will eat them every which way. KATvonVAPURE didn't know how much she liked them until she had my 2 Bean salad. Kuizzy would prefer his beans sweet like red bean desserts, but also enjoys the Adventures in Garbanzo. Oddly Angelo, who has OAS(oral allergy syndrome) and can't eat raw fruits, vegetables, or nuts, and even if he could prefers not to, also loves the bean salads and sautees. That is as long as they don't have tomatoes, or olives, or fruit.

Below is two ways that are similar yet different like their name.

1. Spicy Garbanzo and Greek yogurt

Ingredients:
1 15oz. can of organic garbanzo beans
2 Tbs. greek yogurt
1/2 tsp. dried oregano
4 pickled jalapeno slices, minced
salt and pepper

Directions:
Mix all ingredients in a bowl and chill or serve.

2. Garbanzo, Tomato, Artichoke saute

Ingredients:
1 15 oz. can of garbanzo beans
1 whole roma tomato, large dice
1/8 cup of green olives with pimentos, chopped
1 tps. of minced garlic
1/8 cup of chopped artichoke hearts
3-4 Tbs. olive oil
salt and pepper

Directions:
Saute garbanzos' in olive oil, add all other ingredients and cook for about 5 minutes.
*Chop olives after you measure and measure artichokes' after you chop them.

ENJOY!

8 Easy Gluten Free Salads!

I love salad! All kinds of salad, but I don't always want lettuce. There are so many ways to jazz up a salad night whether you make it the main dish or a side to an awesome meal, and sometimes just to snack on. Whether they are full of vegetables, fruits, fish, meat or pasta they can be quick, easy, healthy and Gluten Free. Here is a list of 8 that the "bunch" love along with friends and family alike. There is one more thing we do quite frequently here....re-using leftovers. I hate wasting food, and as long it is still "good" then I try to integrate:) Hence the Orzo in salad number 1.

1. This is a GF Tortellini and Orzo salad. 

Ingredients:

1 lb. three cheese tortellini cooked, drained and cooled (gluten free)

1/4 cooked orzo, (left over) (gluten free)

2 medium vine tomatoes, diced

1/3 cup chopped parsley, fresh

1 Tbs. minced fresh garlic

Dressing:

1/3 cup olive oil

1/4 cup red wine vinegar

salt and pepper to taste

Gluten Free Tortellini and Orzo Salad

2. Here is a shrimp salad that I do many variations of, and this week I chose fresh pineapple, red onion and tomatoes.

Ingredients:

1 lb. of raw large shrimp, flash boiled and cooled in an ice-bath

1/2 cup of cilantro, chopped

1/3 cup minced red onion

1/2 cup sliced grape tomatoes

1 cup diced fresh pineapple

Dressing:

Juice of 4 medium sized lemons

1 tsp. honey

salt and pepper to taste

Shrimp Salad

3. Cauliflower, artichoke, tomato, braised mushroom and black olive New Years salad. This New Years was a fancy BBQ dinner! We had sausages, BBQ chicken, fun salads and a bunch of informal, great eats.

Ingredients:

1 head of cauliflower, steamed, drained and cooled (it releases a lot of water so make sure you drain it thoroughly, or it'll water down your dressing while it marinates)

1 14 oz. can of black olives, drained

2 14 oz. cans of water packed artichoke hearts 

2 oz packages of mushrooms (braised in beer from earlier)

1 cup of grape tomatoes sliced in half

Dressing:

1/3 cup olive oil

1/4 cup of apple cider vinegar

1/2 Tbs. ginger power

salt and pepper to taste  

Cauliflower, Artichoke, Tomato, Mushroom and Olive Salad

4. Caprese salad, ugh has to be one of my most favorite! Who doesn't love those fresh little Buffalo Mozzarella Balls! This we had Christmas Day with a cold cuts platter and smoked salmon. Dreamy:)

Ingredients:

2 cups grape tomatoes, sliced in half (long ways)

1 16 oz. container of buffalo mozzarella balls, drained

fresh basil leaves torn, and a couple whole for garnishing

Dressing:

Drizzle olive oil and balsamic vinegar over the top. I would say about 3 Tbs. of each

and salt to taste. 

Caprese Salad

5. Gluten Free rotini pasta salad. This was made for The Hunebee and KATvonVapure.

Ingredients:

1 Lb. Gluten Free pasta (Rotini)

1/8 cup of oven roasted red bell peppers, diced (home roasted)

5 large fresh basil leaves chopped, rough

1/4 cup frozen peas

1/3 cup diced tomatoes

1/4 cup minced carrot

Dressing:

1/3 cup olive oil

1/4 cup Greek yogurt

1/8 cup apple cider vinegar

1 tsp. dried basil 

salt and pepper to taste

Gluten Free Pasta Salad

6. Red Cabbage, Tomato, Celery, Green Onion Italian slaw. 

Ingredients:

1/2 head of red cabbage, shredded

1 cup thin sliced celery with leaf

2 medium vine tomatoes, diced large

2 green Oonions chopped (whole onion)

Dressing:

1/3 cup of olive oil

1/8 cup red wine vinegar

salt and pepper to taste

Red Cabbage Slaw

.

7. Pineapple, Celery, Red onion and Green Onion Salad.

Ingredients:

1 can of diced pineapple (large)

1/3 cup of celery sliced thin

2 green onions, chopped

1/4 cup sliced red onion

Dressing:

1/8 cup pineapple juice from the can

1/4 cup apple cider vinegar

1/2 Tbs. ginger powder

salt to taste (would've been great with pepper)

Pineapple, Celery Red and Green Onion Salad

 8. Ok one more Slaw salad this one is really great if you love pickled beets and grapefruit!

Ingredients:

1/2 head of red cabbage, shredded
1/2 cup of garden fresh, home pickled beets
1/2 a Red onion sliced
1 whole pink Grapefruit, sliced and diced into thin pieces

Dressing:

1/3 cup of olive oil
1/3 cup red wine vinegar
1 tsp. mustard powder
salt to taste

Red Cabbage, Beets, Grapefruit and Red onion Slaw

So here it is a great list of ideas to follow, improvise and add to. ENJOY!

Meals Under $5 Healthy, Gluten Free, Fresh!

Here are some of the breakfasts, lunches, dinners and snacks I've been making over the last 6 months. They all come in at the $5 dollar mark per Jar. Because the "bunch" works so much and have no time for cooking, let alone shopping, I've put this together to show everyone how easy and cheap it can be to stay healthy on a budget. These meals are great for on the go people who eat at work, in their car, or on their way to a busy day!

This is what I used to send KATvonVAPURE before she started her diet. From the left we have plain oat meal with a little added cinnamon. On top is a medley of home made trail mix consisting of walnuts, dried pineapple, cherries, cranberries and banana chips with a drizzle of honey. Next to that is low fat cottage cheese with canned pineapple, cranberries and basil. These two are around $4.00 a jar and enough for one serving of breakfast, AND are both GLUTEN FREE!

These are Low-Carb high protein breakfast jars for The Hunebee, KATvonVAPURE and Kuizzy. Inside is 1/4 cup of fresh avocado, 3 small maple sausage links and one medium boiled egg in half. These FABULOUS Breakfasts-for-the-ride come out to $2.00 a jar!!! YES just $2. They are also GLUTEN FREE and great for energy. I add a little pepper once everything is in place and thats it!

Here is a picture of what my fridge ends up looking like on Mondays. This is a small portion of what I could send for lunches. From the left is 2 jars of chicken salad with green onions, cilantro, cranberries, and Greek Yogurt instead of mayonnaise they cost around $1.75 a jar (smaller jars).  Next is a sandwich in a Jar with sesame Gluten Free crackers, persian cucumbers, and sliced carrots. I used Boar's Head Roast Beef and Roasted Turkey, both GLUTEN FREE, and cost about $3.75/jar. In the small jars is an egg salad, pretty basic with a little salt, fresh cracked pepper, paprika and again Greek yogurt instead of mayonnaise which will run you about $.35/jar. Quite a change from the price and health of a "normal" lunch for someone on the go. Fast food, even sit down restaurants charge an arm and a leg for "bad for you" food. 

Here we have Tomatoes two ways. The Top is a Bruschetta that KATvonVAPURE is eating with sesame Gluten Free crackers. Inside is chopped vine tomatoes, onion, garlic, and fresh basil. Add a little sprinkle of sugar and red wine vinegar, let it marinate and eat! And at $3.00 a jar it's even better! The bottom is a salsa that The Hunebee eats on top of her cottage cheese. It's just sliced grape tomatoes, jalapenos, and LOTS of cilantro, a little salt and lime (or lemon). This will come to about $2.00/jar. 

So here, these are 8 meals or snacks that are healthy, cheap, GLUTEN FREE and tasty!! 

Last Monday's Menu 11/11

Here is a few of the sides included on Last Mondays Menu. A few quick easy AND HEALTHY meat free eats!

White Beans and Mushrooms, braised in Low Sodium Chicken stock.

1 can of White Beans, drained

1 8oz. pkg. of Button Mushrooms, sliced

3/4 cup of Chicken Stock

2 tsp. of dried Parsely 

1 Tbs. Olive Oil

Salt and Pepper

Saute Mushrooms lightly in Olive oil. Add beans, Stock and Parsley. Low simmer for 10 minutes.

Coleslaw:

1/2 head of Purple Cabbage

1/4 cup of Celery, sliced thin

2 Roma Tomatoes, chopped

2 Green Onions, chopped

Dressing:

1/2 cup Olive oil

1/4 cup Apple Cider Vinegar

1 Tbs. Ginger powder

2-3 tsp. Knorr Chicken Base

Asparagus sauteed in Olive oil, Lemon pepper and Garlic powder.

1 lb. Asparagus

3 Tbs. Olive oil

Lemon pepper and Garlic powder to taste

Pre heat oven to 375. On a cookie sheet lay the Asparagus out flat. Drizzle Olive oil and sprinkle Lemon pepper and Garlic powder evenly. Bake for 15-20 minutes.

So nice, I made it twice!

On my Monday night cook-fest for Christine, a menu I never plan, I made a 2 Bean Salad with lots of other goodies. With some things I bought, and some items she had left in the fridge and cupboards I created this salad that goes fast! I liked it so much that the next day, when at home, I whipped it up between feeding the baby lunch. Incidentally the baby and I shared the whole thing through out the rest of that day! It's full of protein, herbs and has Mushrooms and Tomatoes. The dressing is all vinegar and spices, very tangy and herb-filled! The beans make it pretty hardy so if just for a snack, or paired with dinner, its great.

Ingredients:

1 can of Garbanzo Beans (Chick Peas)
1 can of dark red Kidney Beans
1 8oz package of Mushrooms
1/2 cup of diced Tomatoes (i used fresh, but could try canned one day)
1 clove minced Garlic
2 medium sliced Green Onions
1/3-1/2 cup Red Wine Venegar
2 Tsp. Balsamic Vinegar
2 Tbs. of stock (any kind, you could even use Base mixed with a little water)
Dried Basil and Parsely
1/3 tsp Ginger Powder
1/3 tsp Garlic Powder
Knorr Chicken Base powder
Lemon Pepper

Directions:

Rinse the beans (together) in a colander then let them sit to drain. Take the package of Mushrooms (if sliced add a "rough" chop, or leave sliced. I did it both ways) Saute lightly in a pan with a small amount of Olive oil, sprinkle dried Basil, Parsley and Lemon Pepper. When they look coated add the liquid (stock or base and water) to deglaze, once the stock is mostly absorbed deglaze again with the Balsamic vinegar. The Mushrooms should be moist but not soaked. Set them aside to cool ( room temp, maybe a little warm). In a bowl add the Red wine vinegar, Ginger, Garlic powder, a good sprinkle of Lemon pepper, Basil, Parsley and Chicken Base (careful with the Knorr, it's concentrated). Chop your Tomatoes, Onions and Garlic. Once the Beans are drained and Mushrooms are cooled throw all of it into a large bowl and mix. Let it sit or eat right away, either way it will keep well, but I couldn't keep my spoon out of it! :)