My Favorite Fried Rice

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This might be my favorite fried rice because I don’t have to cook it! My husband does make a mean fried rice though, even if I tend to be biased. One of my favorite parts about this recipe is that it is an excellent way to use up leftovers without anyone being aware that they are eating leftovers. Major bonus in my book!

Fried Rice

1 Tablespoon of oil
1 Tablespoon of butter
1/4 cup diced onion
1 teaspoon garlic powder
1/4 cup to 1/3 cup of coconut aminos
2 eggs
2 cups rice
Veggies of choice

Get a large pan out and start heating it on the stove over medium high to high heat. Add the oil and the butter to the pan and swirl around until warm. Add the onions and sautéed until they are translucent. Add the rice. Stir and turn over the rice until it’s brown and crispy. This will vary depending on how old the rice is, what kind of rice you used, and how you cooked the rice originally. I highly recommend leftover rice.

fried rice

Add the eggs and cook until they are done.
Add the veggies and stir them in. If using frozen veggies like we usually do, cook and stir until they are heated through. Add more coconut aminos as needed. Here is where you could add in some protein like leftover chicken or whatever else you are trying to use up. If you would like to use shrimp I would cook it in the hot pan first, remove it to the side while you do the rice and eggs and then add it back in with the veggies.

Scoop into a bowl and enjoy!

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Menu Plan Monday, July 6!

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This seems to be a summer of not having much time to think about blogging! I feel like all my thinking time is taken up with caring for the Princess and making sure she has stuff to keep her busy during my work schedule. We’re also doing a bit of homeschooling–I felt like she forgot everything she learned in preschool before she started kindergarten last year and I’m determined not to let that happen again. So, if I’m quiet over the next month it’s not that I don’t still love you all or that I hate writing all of a sudden!

The theme for the Gluten Free Menu Swap over at Celiac Family Cajun food! I am not sure that I really have cooked Cajun food before, although I know I’ve sampled some while eating out. The picky eaters around here would probably revolt, but I’m going to check out what Celiac Family posted to see if there is anything simple I can try!

waffles

The Princess made waffles for dinner the other night! They were so YUM!!!

Breakfasts:
Egg McMuffin
Eggs, bacon, donuts
Pancakes, sausage
Whatever breakfast foods are leftover
Simple Grain Free Granola

Lunch/Dinner:
Roast with carrots, celery (in the crock pot), and mashed sweet potatoes (I actually cooked all of this without a recipe!)
Chicken, mac & cheese, veggie
Beans and hotdogs (I will probably have beans and brown rice chips with VEGGIES!)
Garlic Butter Shrimp Pasta
Out for Dinner
Pizza
Fish (it’s preparation depends on my mood that day!), French fries, brussel sprouts

Healthy Dessert: Grain Free Cookie Dough

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!

Menu Plan Monday, June 22!

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So I had good intentions of posting last week, but the post-VBS flu got us! Thankfully, it was short lived and we have a bit more energy around here this week!

The theme for the Gluten Free Menu Swap over at Celiac Family is mangos! My favorite smoothie is Mango Marriage Saver Smoothie and Mask! I love the cute name and the smoothie is delicious too. I’ve also made Mango Raspberry Jam from “Preserving the Harvest.” (It’s an older cookbook, so you might find it in your library!) I love it, but jam is not in the cards this year. There are some great recipes over at Celiac Family too! I can’t wait to try some of them!

So whoever invented Egg McMuffins did the world a great service! I am loving experimenting with different types. This morning was sausage, cashew cheese, and egg–delicious!

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Breakfasts:
Egg McMuffin
Make-Ahead Muffin Melts
Mango Marriage Smoothie
Chocolate Coconut Smoothie
Cherry (or blueberry) Banana Smoothie
Grain Free Cinnamon Rolls

Lunch/Dinner:
Broccoli Quesadillas
Leftovers/Sandwiches
Nachos
Vanilla Cinnamon Waffles
Vegan Mac & Cheese (recipe coming soon? I’m going to make-over my mom’s old recipe!)
Macaroni Salad with Tuna and lots of veggies
Out for our EIGHTH Anniversary! Woohoo!
Sticky Chicken in the Crockpot

Healthy Dessert: I have no idea actually. Maybe some cookie dough?

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!

What Kind of Chapstick Do You Use?

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I am kind of chapstick fiend. As far back as I can remember I always had and lost many of those little tubes of fun smelling stuff! In fact, the above picture is the ones that I had in just ONE bag. Sad, I know.

I’m sure you all remember that I started selling Lemongrass Spa products a couple of months ago. One of their products is chapstick/lip gloss! I was so excited to try it, but a little nervous too because what if I didn’t like it?!

Never fear–I loved it! It is one of the smoothest chapsticks/lip glosses I have ever tried. In fact, I loved it so much I actually didn’t want to use my old ones ever again. Here’s what I have in my purse now:

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I haven’t had a lot of time to collect different colors, etc., but I love everything I have right now. And even better the ingredients are ones I can pronounce! Here is what is in my favorite pomegranate lip balm (pictured on the far right): Beeswax, (Theobroma Cacao) Cocoa Butter, Coconut Oil, (Prunus Armeniaca) Apricot Kernal Oil, Castor Oil, (Tocopherol) Vitamin E Oil, Phthalate-free Fragrance Oil, Pomegranate Seed Extract, Stevia (natural sweetener), natural colorant.
Exactly what I would use to make my own, but without the fuss!

What about you? What’s the ingredient list on your favorite lip products?

Simple Frozen Popsicles

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I missed posting my menu plan because of end of school crazies and Vacation Bible school fun! I thought I would stop in for just a couple of short posts this week though. First up a SIMPLE Popsicle!

I’ve tried making popsicles many different ways and times for the Princess. Some of them were more complicated, some of them were nasty, some of them involved breaking out the blender, some of them were rejected because they didn’t taste sweet enough…well you get the idea! And that’s before you get to the containers–its enough to drive a mother insane!

This past week I was in Michaels craft store and saw the above popsicle molds in their seasonal aisle. I thought these containers wouldn’t work any better than the ones I had at home, but being in a hopeful frame of mind I decided to try them.

My daughter loves flavored kefir, so I just poured some into the container and popped it in the freezer. SO SIMPLE! And amazingly enough–it didn’t leak, my daughter was able to easily eat it, and bonus–it kept her busy for a good half hour while I read to her!

So give it a try! The only thing that takes awhile is waiting for the kefir to freeze!

Real Men DO Eat Quiche!

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quiche 2I recently revamped this Quiche recipe to make it gluten-free and dairy free. I was a little nervous because it seemed like a big change, but other than having to cook it a bit longer, it turned out great! And it smelled so good that my husband who usually doesn’t like new things tried it and went back for more and then happily packed up the leftovers for lunch the next day!

Crustless Quiche

Adopted from this recipe

1/4-1/2 lb ham (Next time I’m going to try chopped shrimp!)
1/2-3/4 cup Dayia Cheddar Cheeze (I find Dayia stretches further then regular cheese, so I don’t need as much. I only used about 1/2 cup. Add more or less to your taste!)
1 cup onion, chopped
4 large eggs
1 cup dairy free milk (I used coconut milk because I wanted the end result to be richer, but I think unsweetened almond milk or cashew milk will work also.)
1/2 t salt
1/2 t dry mustard
a couple of grinds of pepper
dash of smoked paprika

Pre-heat the oven to 375 degrees F for a glass dish (400 F for another type of pie plate.) Unless you plan on cooking this later!
Spray the 9 in pie plate with nonstick cooking spray.
Sprinkle the onion and the cheese on the bottom of the pie plate.

quiche 1

Whisk together the remaining ingredients except the paprika and pour over the onion and cheese. Sprinkle the paprika on top.

At this point, you can save the quiche and cook later or the next day! This is what I did as I had to work and my husband was in charge of cooking dinner. Just note you will have to cook it a bit longer!

Cook in preheated oven for 30-45 minutes until a knife inserted in the center comes out clean. Serve warm or cold! Enjoy!

I think next time I might try adding some spinach or broccoli to boost the veggie content!

Menu Plan Monday, May 25!

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Last week–maybe not as crazy, but still busy. I guess things will continue that way until school is done which won’t be for another week and a half. Swimming lessons are done though! I made it my goal to keep my fridge tidy and clean and eat up leftovers so I didn’t have much/any to throw out. So far I would call it a win. I had to throw out some food for the Princess, but I don’t let that count against my goal because she is still sporadic on how much she eats.

The theme for the Gluten Free Menu Swap over at Celiac Family is basil! I love basil and although it’s not on my list of things to make this week, I have a marinade for veggies that is so awesome. I found it when I wanted to have kabobs and I wasn’t eating meat and it is still my favorite kabob of all time.

A salad in which we eat lots of leftovers

A salad in which we eat lots of leftovers

My Produce delivery!

My Produce delivery!

My dessert last night!

My dessert last night!

My organic produce delivery was awesome! I can already see more veggies creeping into my diet. I used a chef salad as a way to finish up some leftover green beans and some frozen bread cubes plus some mushrooms I wasn’t sure what I was going to do with! And what better way to start off the week then a Chunky Monkey Milkshake with chocolate syrup? Oh and the Double Chocolate Almond Butter Blender Muffins? A huge hit!

Sunday
Breakfast:
veggie omelet, coffee
Lunch:
olives, pretzels, ham, pickles
Dinner:
hamburgers, sweet potatoes, corn

Rest of the week
Make Ahead Muffin Melts
Pink Panther Smoothie
Pancake (using gluten-free flour blend)
Waffles

Dinner:
Potato chip fish with sweet potato rounds and beets
Copycat Chipotle Beans and Rice didn’t get to this last week!
Tuna Fish Apple Salad
Quinoa Salad
Quesadillas
Pizza, salad
Leftovers!
Cucumber salad as a side dish any number of times minus the radishes just because we have TONS of cucumbers in our garden right now.

Healthy Dessert: Chunky Monkey Ice Cream! Making again only with this chocolate sauce instead of chocolate chips

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!