When I was a child, my mom would often make a big pot of oatmeal for breakfast. With four kids, I am sure it was a cheap and quick breakfast; but even with a spoonful of sugar and cinnamon, it was never my favorite food.
However, the leftover oatmeal would typically get transformed into something much better, muffins. These muffins were soft and moist and usually contained a healthy dose of cinnamon and raisins or, if we were lucky, chocolate chips.
Here are a few gluten-free foods that my family is enjoying these days. Although I can find these products locally, I realize not everyone might be as lucky so I’ve included links to amazon and if you click the image it goes to the products’ websites.
Whenever I have a chocolate peanut-butter craving, but don’t want to go to the effort to make peanut butter balls or drop cookies, I whip up a batch of no bake cookies. They are super easy, super fast, and made entirely on the stove top.
Okay, making Chex Mixes isn’t exactly cooking, but what can I say, kids love them. Not only are they fun to eat, but they are also fun to prepare.
We saw the recipe for Snickerdoodle Mix on the side of a box and decided to give it a try. My four-year-old loved popping the popcorn and mixing the cinnamon and sugar. Helping prepare simple, gluten-free snacks is a great way to introduce kids to to cooking.l
Well, it’s already Monday again, time for another Meatless Monday. Today’s recipe is a super easy Chickpea Salad.
Tortilla chips are a favorite at my house. They are great for chips and salsa, a topping for taco salad, or a as a side with a taco soup or chili.
So when I read how to make Lime Tortilla Chips I had to give it a try.
I am always on the lookout for new quick and healthy dinner ideas, so when I spotted a quinoa salad in an issue of Everyday with Rachael Ray I just had to try it. I kept the ingredients the same, but I did change their ratios quite a bit.
Making your own salad dressing and dips is really quite simple. Not only do they taste much better than the store bought variety, but you can customize the ingredients to accommodate food issues and taste preferences. If you or your kids really hate an ingredient you can omit it or substitute it with something else. And if you really love a flavor, such as garlic of dill, you can add extra.
The recipe today is adapted from an Elizabeth Barbone recipe, which looks very similar to the copycat Nabisco Ginger Snap recipes out there, only gluten free. They they have lots of flavor, but not too much; my kids love them!