Tag Archives: yummy

Gluten Free Dairy Free Panera Bread Soup!

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So, I used to love Panera Bread…but they aren’t exactly the most gluten-free friendly restaurant that you could find. I mean really! I love their broccoli cheddar soup and have been thinking about it lately and figured–why not try to copy it with ingredients that I can eat? It couldn’t be that hard, right? Well it isn’t!! It’s got to be one of the easiest, quickest soups I’ve ever made and I probably made a whole pot for what it would cost for one bowl at the restaurant. In case you want to copy me, here’s how I did it!

Adopted from Shugarysweets.com

Gluten Free, Dairy Free Copy Cat Panera Broccoli Cheese Soup

1/4 cup diary free butter (I had smart balance on hand, but earth balance would work also!)
1/3 med onion chopped to your liking
1 cup matchstick carrots (these were on sale at my grocery and it made everything so much faster to skip the chopping!)
1 bag broccoli florets (I chopped these a bit smaller so they would cook more quickly)
1 1/2 cups chicken broth (I had homemade in the freezer)
1 can of full fat coconut milk plus enough unsweetened nut milk to make 2 cups (I used cashew milk because that’s what I had on hand, but almond would work well also)
1/4 cup gluten free flour blend (I used Bob’s Red Mill)
1 t salt (or less or more to taste–this depends on what sort of broth you use)
pepper to taste
crushed red pepper to taste (I always thought the soup was hot because it was hot, but it is definitely the red pepper! ha!)
1/2 bag daiya shredded cheddar cheese (this is my favorite cheese substitute for cooking! It works really well!)

Melt butter in a large/medium pot. Add onion, carrots, broccoli. Cook and stir for a few minutes until softened.
Add the milk and broth and seasoning. Sprinkle the flour over and stir. Cook over medium heat until veggies are soft. Add the cheese and stir until melted. Once it is thick you are ready to enjoy!

Menu Plan Monday, November 7!

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So–after being busy busy busy last week I didn’t cook much. We only got take-out once though, so I was happy about that. I kind of just cooked a few things and we made meals with those things. For instance, I made 4 cups of rice thinking beans and rice, but we ended up doing fried rice and I used the rest to make Dijon broccoli and rice one day and rice with mushrooms and any other veggies I could find another day. I’m ready for some healthy comfort foods this week! How about you?

Happy Fall!

Happy Fall!

Breakfasts:
pumpkin pie–just the recipe on the back of a can with coconut sugar and 1/2 cup of sugar instead of 3/4 cup. (I always use coconut milk instead of the evaporated milk to make it dairy free.) I also used some leftover snickerdoodle cookies for the crust (usually I just make the pie without the crust!)
Toast–almond butter and jelly toast can take you a long way in the morning!
Eggs

Lunches:
Leftover soup and salad
hot dogs, green beans, and chips for the princess
I’m honestly not sure what my husband is eating!

Dinners: (I am using dairy substitutes for all these soups–my favorite cheeze is the daiya brand)
Potato Soup with biscuits
Breakfast for dinner: probably these pancakes with apple butter
cheddar chowder with muffins
Roasted salmon, potatoes, asparagus
If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Celiac Family!

Menu Plan Monday, October 24!

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We have a crazy week with fall festivals and field trips and other random stuff happening, so the menu plan–it is super simple. The goal here is to keep us on track budget wise while using stuff on sale and keeping from picking up take-out! I think this plan will do it!

Last week's breakfast/dinner!

Last week’s breakfast/dinner!

Breakfasts:
pumpkin coffee cake (I actually ended up liking this cold? Maybe because its still warm in Florida or it could just be because I’m weird!)
apple cider donuts
Triple Berry Green Smoothie

Lunches:
Ham roll-ups with green beans and crackers for the princess
Sausages with sauerkraut and apples/Italian Sausage Potato Spinach Soup for me

Dinners:
Italian Sausage Potato Spinach Soup
Sandwiches –I’m thinking something like ham and guacamole for me
sausages/hot dogs with sauerkraut and apples, french fries
Out to lunch 😀
Chili and cornbread
If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Celiac Family!

Menu Plan Monday, October 17!

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So, I completely planned to write out my menu plan…but I accidentally bought a bag of CHIPS (just potato chips, y’all!) that had gluten in them and the Princess ate them all week for school. Between dealing with the attitude and trying to figure out why in the world my daughter was only eating chips and applesauce…yeah that was about all I could handle really. So, I know that she is still sensitive to gluten (in case anyone was wondering)!

Yesterday's Chicken Ala King

Yesterday’s Chicken Ala King

So, let’s talk about food, shall we? Now that we’re eating more than just chips and applesauce this should be more interesting for you to read. I’ve gone back to doing weekly menu plans again–at least for a while anyway.

Breakfasts:
pumpkin bread
apple cider donuts
mango banana smoothie

Lunches:
Homemade gluten-free vegan mac & cheese (yes, the Princess requested this and yes she is spoiled–but also she will be helping to make it!) Recipe coming soon!
Bacon/blue cheese/balsamic reduction sauce wedge salad for the hubby
Soup–I’m torn between cheddar chowder (this link is to a similar recipe–the original was from one of my mom’s cookbooks and you could use ham or bacon and pretty much any potato you wanted) or apple carrot ginger soup. We’ll see!

Dinners:
grilled BBQ chicken, potato salad, veggie
Egg salad on English muffins, side salad
One Pot Taco Spaghetti
Baked potatoes with frozen veggies
Pizza
Fish, roasted acorn squash
Hamburgers
I’m still undecided on how I want to roast the acorn squash. I’ve gotten requests for lots of butter and brown sugar. Each half might end up being cooked differently! And I’m still undecided on the sides for the hamburgers–I’m open for suggestions!
If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or specific gluten-free ideas check out Celiac Family!

Menu Plan Monday, May 2nd!

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Menu Plan Monday! Yay! I love having a plan for what’s happening for meals–makes the week a whole lot smoother! And since my life just seems to go from crazy to more crazy that is exactly the structure that I need. I’ve also been planning at least two meatless meals a week. So far there haven’t been any comments and the food has disappeared! I’m excited about that!

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The theme for this month at Celiac Family is Cakes…and that makes me think of coffee cakes! I don’t have any on my menu plan these next two weeks, but I will definitely be thinking about some for the next plan.

mac and cheese

Breakfast
Shirred Eggs
Chocolate Muffins
Chocolate Banana Swirl bread–never got to make this last time, so I am trying again.
Cereal
Triple Berry Kiwi Smoothie
Grain Free Cinnamon Swirl Bread
Chocolate Chia Seed Pudding

Dinners/Lunches
Mushroom Leek Risotto
Meatloaf, mashed potatoes, veggie
Vegan Sloppy Joes (never got made last week!)
Mac & Cheese (from the freezer as this recipe makes a ton!)
Pizza–we’ve been having Daiya pizza from the freezer case frequently. I love it!
Cauliflower Chili Pasta, grilled chicken
Grilled sausage–still trying to come up with sides for this one!
Chili (froze half of what we made last time–makes for an easy quick dinner)
Clam Chowder
Tomato Soup with sandwiches
Fish, rice pilaf
Popcorn, smoothie

Special Treat: Tumeric Milk

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

Menu Plan Monday, April 18th!

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Well I knew as soon as I said that I would be posting more something would happen. 🙂 I think I’ve established some boundaries and figured out how to make this blogging thing work again at least once a week! I’ve missed writing, so I’ve been reading some more and carving out some time to write again. Without more words, here is the plan for menus for the next two weeks!

Saturday's Breakfast

Saturday’s Breakfast

The theme for this month at Celiac Family is Spring Vegetables. Now, I hate to say it, but I think spring is officially over in Florida. Although, you would have to be hard pressed to find out when it was. We usually do yo-yo weather. I haven’t seen any particularly spring veggies around here and I probably won’t! That being said I try to add in some more veggies as the days get longer — it just seems right somehow!

Breakfast
Cinnamon Rolls
Grain Free Quiche
Eggs
Chocolate Muffins (Has anyone else tried these new mixes? They are amazing when you are short on time!)
Chocolate Banana Swirl bread
Cereal

Dinners/Lunches
Sticky Chicken with mashed potatoes and corn
Mushroom Asparagus Creamy Pasta
Chicken and stuffing Casserole
Vegan Sloppy Joes
Baked potatoes with veggies
Pizza
5 Minute Salmon
Clean out the Freezer Meal
Hamburgers, corn on the cob, beans, ice cream pie (Birthday meal!)
Stir Fry
Chili with corn bread
Nachos with cheese sauce
meat loaf, baked potatoes, veggie
Fried rice

Special Treat: These brownies with coconut whipped cream

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

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!

frired rice 2