In my opinon the best Yoga Studio in Saskatoon!

I just wanted to share the summer special being offered by my favorite Yoga studio here in Saskatoon for all my local readers. Their teachers are wonderful very knowledgeable about the poses and also how your body needs to move in order to obtain said pose. The classes are wonderful too the students are non-intimidating and supportive. I highly recommend this studio, it has a wonderful community environment!


If you buy one summer special membership (July and August membership)
for the price of $155 (gst included) and bring a friend, you can buy the
second summer special membership for half price! This offer is valid
from July 1st to Aug 29, 2011.

Please note that the studio will be closed from Aug 29 until Sept 6
during which time we will clean equipment and prepare for fall classes.

Please check website for our summer schedule, which will be posted soon.

Namaste,
Sharie

A Chance to bake!

We have been just so busy, with soccer, yoga, gardening, and household duties there just isn't enough time to get to baking. Our days have been so filled with the enjoying the outside! But today has been a bit of a quiet day around here and we needed some cookies for the week so instead of making my usual chocolate chip recipe I decided to try and make one of my old favorites Gluten Free instead! This recipe comes from one of my favorite food blogs 101 Cookbooks by Heidi Swanson she has some really fabulous recipes! This one we had made last year before I became ill and we loved it but haven't made it again since. A week or two ago I decided I was going to try and make it Gluten Free but needed to put some thought into the flour blend I wanted to use. Today however I decided to keep it simple and see how it turned, Yummy is the word used to describe these cookies by my Son. The recipe is called Animal Cracker Cookie and they are just so cute and fun. I found my little cookie cutters at bulk barn they have quite a selection of them. I also found some at a local kitchen store called Peppers. You can go to the above link to see the original recipe and below I will post my Gluten Free version of Animal Cracker Cookie.

Animal Cracker Cookie

Ingredients
1/2 C Brown Rice Flour
1/2 C Sweet White Sorghum Flour
1/2 tsp Xantham Gum
1/4 C Almond Meal
1/2 C Unsweetened Finely Shredded Coconut, very finely minced
1/4 C Extra-Virgin Coconut Oil, softened
1/3 C Fine Grain Natural Cane Sugar
1/4 tsp Sea Salt
1 Lrg Brown Egg, lightly beaten
3 Tbsp Organic Unsweetened Apple Sauce
A few Tbsp Organic Demerara Sugar

1. Whisk together your flours, almond meal, xantham gum, and coconut in separate bowl and set aside.
2. Combine your coconut oil, sugar and salt into your mixing bowl and mix until forms a brown sugar frosting consistancy then add in your egg and beat until uniform.
3. Add your flour mixture and stir until just incorporated and add your apple sauce one Tbsp at a time until the dough sticks together in a ball.
4. Split into 2 balls and place a parchment paper and flatten each one.
5. Place in the refrigerator for at least 1 hour.
6. Roll out dough on your parchment paper until it is about 1/4" to 1/8" thick depending on how you like them. Cut out your shapes laying them on a parchment lined cookie tray about an inch apart.
7. Sprinkle with your demerara sugar and bake for 7-9 mins just until the edges turn brown.

I'm back with much to share!

So sorry for being away so long I have been working hard on my health and family this last while but I am back. I have also been working on many recipes to share with you all! So today's recipe to share is what we think is the best Gluten Free Chocolate Chip Cookie recipe! With out further delay here it is!

Gluten Free Chocolate Chip Cookies by Amanda

3/4 c Gluten Free Oats
1/2 c White Rice Flour
1/2 c Sweet White Sorghum Flour
1 tsp Xantham Gum
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 Large Brown Egg
1/3 c Agave Nectar
1/3 c Organic Cane Sugar
1/4 c Coconut Oil
1/4 c Butter
1 tsp Vanilla
3/4 c Organic Semi Sweet Chocolate Chips
Directions;

1. Preheat oven to 350 F and line two cookie sheets with parchment paper.
2. Grind oats in a food processor till they are just a little chunky. Transfer to a bowl and add the other dry ingredients and mix with a whisk, set aside.
3. Put in your stand mixers bowl your egg, agave, and sugar cream together. Then add your coconut oil and butter then vanilla. Mix till well blended.
4. Add your dry ingredients and chocolate chips and blend again just until they are combined well.
   
5. Bake your cookies for 12-14 mins and then allow to cool for 5 mins before enjoying!
   

Facebook Group to Join

I have created a Facebook group as way to share more of my ideas and links that I enjoy!

Eco Family Life Facebook Group

Crafty Tuesday - New Month

Well it's a new month her and I have been anticipating this months activities for a while. This month we are learning about rainbows and other children around the world. We have finally gotten our calendar board up but I still haven't found a frame for it I am looking for an old painting frame at a second hand store so I can repaint it. Also my husband has made some headway on our play house too now we just need to paint and add the trim. Our sensory tub this month is rainbow rice and all things sparkly. We are going to be doing some matching exercises and counting activities with our tub. This morning I made up a little sheet for 1-5 counting activities with the tub. Then life was interrupted by illness my stomach condition has resurfaced and I have been away to focus on healing but I will be returning soon with new posts!

Crafty Tuesday - Birthday Follow Up

Well Saturday was our much anticipated 5th Birthday Party and it was a huge success! Everyone had a great time and all the activities were so much fun for all of us! As a last minute addition/swap I switched the create a robot paper craft for Rice Crispy Cake Robots instead and that was a big hit! All we did was mix up a box of Christmas Rice Crispy we had on hand and made shapes with it circles, squares, and rectangles then we had mini colored marshmallows and gummi bears plus some leftover icing in a can. We made them a demo one and them let them create their own and it was so much fun! Upon waking in the morning my Son let me know he wanted some birthday cupcakes and they should be chocolate with blue icing well off I went to find recipes for such a thing I found an amazing Devils Food Cake recipe and used it to make chocolate cupcakes and then a fabulous vanilla butter cream frosting recipe and viola wonderful birthday cupcakes! I wanted to also post a picture of some of my finished projects the birthday crown and fairy play set both of which my Son is very happy with! I also wanted to show you some of the beautiful handmade gifts my Son received one of his little friends made him this amazing painting and on canvas no less I can't wait to hang it up in his room! Also my good friend made him a Thomas the Train Tie and gave him a playdough dentist (her husband is in dentistry college and she originally bought the gift for him and well the kids loved it too!)














Well after all of that birthday fun I also have a little recipe for you all to enjoy, it's called Rock'n Banana Bread and was so yummy! A good friend gave me this amazing recipe she makes for her family and we had the opportunity to enjoy the last time we visited with them. Anyways of course hers is a non-gluten free recipe so I had to change it but I really wanted to keep the graininess of hers so I had to get really creative with the flour blend but I completely rocked it! Sorry no pictures I thought I had photographed it but can not find the pics?

Rock'n Gluten Free Banana Bread

1 cup brown rice flour
1/2 cup white sorghum flour
1/4 cup quinoa flour
1/4 cup ground flax seed
1 tsp xantham gum
4 tsp gluten free baking powder
1/2 tsp cinnamon
1/4 tsp sea salt
1/4 tsp nutmeg
1/2 cup walnuts, chopped with the food processor
1 cup bananas, mashed
1/2 cup maple syrup
1/2 cup apple sauce
1/2 cup raisins ( recipe called for dates soaked for 5mins and then chopped but I didn't have any on hand)
1/4 cup coconut oil
1/2 tsp vanilla

Directions;

1. Preheat oven to 350F and grease a loaf pan.
   
2. Combine all your flours and whisk then add the xantham gum, baking powder, cinnamon, salt and nutmeg.
3. Put your raisins and walnuts in your food processor and chop til fine.
4. Combine your mashed banana, maple syrup, apple sauce, coconut oil and vanilla together until well mixed.
   
5. Then add to your dry mixture and combine till mixed and add your walnut and raisin mixture.
6. Mix all ingredients together until well blended.
7. Pour mixture into prepared loaf pan and bake for 60 mins or until a tooth pick comes out clean.

Meatless Wednesday - Good Old Fashioned Vegetable Soup

I have doing battle with my stomach the last couple of weeks so I really wasn't sure that I would have a post today as most of my best meatless ideas contain things that aren't always the best for my troubled stomach. Then inspiration hit how about a nice big bowl of good old fashioned vegetable soup that sounded perfectly what the Doctor ordered!

So let's start with our stock first, I used the stock recipe I previously posted except this time I added one parsnip to change it up a bit. Drain your stock and reserve the liquid into a large pot.

Good Old Fashioned Vegetable Soup

Ingredients:

Previously made vegetable stock
2 cups of water
1 Tbs Epicure Pot Herbs (Again feel free to enter my consultant Deanna Osterbeck when ordering)
2 carrots, chopped
2 parsnips, chopped
2 celery stalks, chopped
1/2 a small onion, finely chopped
1/2 cup organic frozen green beans
1/2 cup organic frozen sweet corn
1/2 cup organic frozen peas
1 cup Tinkyada Pasta Joy Little Dreams rice pasta shapes

Directions:

1. Combine all ingredients together including reserved stock and bring to a boil.
2. Turn down to a medium heat and a low simmer for 20 -30 mins or until vegetables are tender.
3. Serve with your favorite crackers or other yummy dipping treat.

Crafty Tuesday - My Baby is Five!

So today really doesn't have a lot of crafting going on other than trying to finish my wood play set which took a blow last week when my husband left my Son and one other daycare child unsupervised while I was in bed with severe pain anyways I am salvaging that project. I have to put the faces on the fairies, hair and wings and then paint the pumpkin stacker as well I still have to get my felt crown made but the party isn't until Saturday so there is time. I picked up two more books from the library for next month the first one is Around the World in 80 tales it's a huge book but looks wonderful and then to compliment that I found Our World a National Geographic Child's First Picture Atlas.

Other than that the only other thing I managed to accomplish on this very crazy snowy day, seriously is Spring ever going to show up, is make birthday cake for my Son to share with his Daycare friends this afternoon. My girlfriend came to celebrate with her two kids and said the cake was so good is right up there in my "best list" and that I must share the recipe with you all.

Spencer's Gluten Free Birthday Blondies

1 Cup white rice flour
1/2 Cup Sorghum flour
1/2 Tsp Xantham Gum
1 Tsp baking powder
1 Cup Fudge Cups
1/2 Cup butter
1/2 Cup organic unsweetened apple sauce
1/2 Cup agave nectar
2 eggs

Directions:

1. Preheat Oven to 350F and grease a 9" square baking pan.
   
2. Cream butter using mixer. Then add the 1/2 Cup Agave and blend together.
3. Add the 1/2 cup apple sauce and 2 eggs and thoroughly mix together.
   
4. In a separate bowl combine flours and whisk together until completely mixed. Then add to mixing bowl with the wet ingredients and blend together.
5. Once completed add 1/2 Cup of the fudge cups and reserve the other half.
6. Pour completed batter into pan and bake for 10 mins, then remove from oven and add the remaining half of the fudge cups.
7. Bake for another 15-20 mins or until golden and a tooth pick comes out clean.
   
8. Let cool for 5 mins and remove from pan.

Here is a link to my current favorite frosting recipe I substitute the milk for rice milk or soy depending on what I have on hand.

Crafty Tuesday - Finishing up some projects and planning for next month

So next month we are going to be focusing on Rainbows, spring, people around the world and our little part of the world. I found a great tutorial on Rockabye Butterfly on how to do the dying. We will be doing some exercises on measuring with our tub next month, I am gathering some rulers and I just purchased from Discovery toys the Measure up Pots and Spoons to use in our tub next month. I came across a template for making paper people and their clothes on Serving Pink Lemonade and we will spend some time making our people from around the world and talk a little about the differences between us, also just came across this amazing book we will be borrowing from the library about other children around the world Children Just like Me. The fun part is going to be making them some hair! I am also going to be working very hard on getting a calendar set up for us that we can work with each day for some fun and learning! I came across a wonderful resource on the 1+1+1=1 website and also joined the members only site to gain access to some wonderful learning tools. Other than these things I am working on finishing up my wooden play set and starting on cutting out eggs and hamsters for Easter. I am also wanting to work on making some bean bags for the crew and plan some activities around that as well but only so much time!

Meatless Wednesday - Tuscan Vegetable Baked Ziti

So yesterday several people broke the news to me that we will not see spring like weather here until the end of May or so they are predicting. Well I am going to do everything I can to make sure they are wrong not that I can do a lot but I am sure going to pray for warmer weather, winter needs to be done!

So on tonight's menu we have Tuscan Vegetable Baked Ziti and a surprise bonus recipe too!

Tuscan Vegetable Baked Ziti
1 1/2 cups shredded medium cheddar cheese
3 cups rice noodle penne, cooked and drained
1 large red bell pepper, cut into thin strips
1 large yellow bell pepper, cut into thin strips
2 zucchini, halved and thinly sliced
1/2lb fresh mushrooms, thinly sliced
1/2 of a small onion, thinly slice
2 cloves of garlic, pressed
2/3 of a jar of organic tomato basil pasta sauce
1 tsp freezed dried oregano leaves

Directions:

1. Preheat oven to 375F
2. Combine all vegetable ingredients, add the spices and mix together. Then put in the bottom of a 11x13 oven safe pan.
3. In a medium bowl mix penne and the sauce, then pour on top of vegetable mixture.
4. Top with shredded cheese and bake for 20mins, then set to broil for 5 more mins.

Bonus recipe! Pineapple, Banana, Coconut Gluten Free Muffins
1 Cup white rice flour
3/4 cup tapioca starch
1/3 cup agave nectar
1 tbs baking powder
1/4 tsp sea salt
1/4 cup coconut oil
1 egg
3/4 cup mashed bananas (about 2 medium bananas)
1/3 cup crushed pineapple without the juice
*(May need to add 1/8 cup rice milk depending on how wet your mixture looks)
Preheat oven to 400F

Directions:

1. Combine wet ingredients in a large bowl until well blended.
2. Combine dry ingredients in a medium bowl until well mixed.
3. Slowly combine dry ingredients with wet ingredients and blend until thoroughly mixed together.
4. Grease your muffin pan and fill each cup 2/3 full.
5. Bake muffins for 25-30 mins or until a toothpick comes out clean and the top springs back when touched.

Makes about 12 muffins.

I hope you enjoy both of these recipes and please let me know!

Crafty Tuesday - More Montessori and a Recipe

So we are continuing to get things ready and made to continue on our new learning path here with the kids. Yesterday I had some time to do some more searching and came across more wonderful resources and information, I am so pleased with how much I have been able to find online. I came across this wonderful site today with directions on how to make rainbow play dough and many other wonderful ideas it is called the Tinker Lab. Also yesterday I found many more wonderful sites for beautiful printable's to use with the kids as well. The first one I came across was a great site it is called PreKinders and it lead me to many other useful links! One of these links has a great ABC play dough mat activity that we will doing with our rainbow play dough it is called Homeschool Creations. Another wonderful activity we found on Homeschool Creations was Color Matching Cards which are as beautiful as they are a great learning tool. Next week we are going to do some reading and learning about apples and the life cycle of an apple. I found a really good National Geographic kids book at the library called Apples for Everyone and then I came across a Montessori activity on Montessori for Everyone in the free printable's section called Life Cycle of an Apple which we will use along with the book and also make some apple treats to eat next week too. Those are just some of the things I have been working on for the kids to use in the coming days and hopefully one day soon Spring will come and we can start going outside to enjoy some outdoor activities.


Today's other creation was Chicken Taco Soup, the kids really enjoyed it, as well it was quick and easy to make!


Chicken Taco Soup
ingredients
1/4 cup jarred mild green salsa ( salsa verde)
1 cup chopped cooked chicken (such as a rotisserie chicken)
2 cups gluten free chicken stock
1 cup water
2 stalks of celery, chopped
2 carrots, chopped
Gluten free tortilla chips ( as much as wanted for topping)
shredded sharp cheddar ( as much as wanted for topping)

In a medium sauce pot combine the salsa with the chicken and vegetables, add the gluten free chicken stock and the water. Heat over medium heat until it simmers and allow to simmer for 20 mins or until the vegetables are tender. Serve and allow the kids to add their own toppings with maybe a little help to crush the chips and Enjoy!

Sundays!

Yesterday I came across the most amazing print while browsing on Etsy and I had to share it with you all as well I purchased on for our home. The name of the store is Raceytay and the photo is of a butterfly coming home after the summer, it symbolizes so much to my family as butterflies are one of the symbolize of pregnancy loss and we had a miscarriage last spring after almost 3 years of trying and finally we are ready to try again so this photo is very symbolic to us.







So on the menu tonight is;
Gluten Free Updated Shepherd's Pie

6-8 red potatoes
1 1/2 tbs epicure minced garlic
3/4 cup light sour cream
1 cup shredded cheese
1 lb free range lean ground beef
2 tbs gluten free flour
3 cups frozen mixed vegetables
3/4 cup gluten free beef broth
2 tbs organic ketchup or tomato paste

Preheat the oven to 375F

Cook potatoes and garlic in a large saucepan of boiling water for 20mins or until potatoes are very tender. Drain return to saucepan. Add sour cream and mash potatoes to desired consistency. Stir 1/2 cup of shredded cheese.

Brown the meat in a large skillet. Stir in the Gluten Free Flour; cook and stir about 1 min. Add your vegetables, Gluten Free Broth, and ketchup; cook 5 mins, stirring occasionally. Spoon into a 11x13 baking dish; cover with the potatoes and top with remaining cheddar cheese bake for 18 mins or until casserole is heated through and cheese is melted.


After supper my husband is heading to do some teaching with the missionaries and I plan to work on a Marble Loaf recipe if I am successful I will post if for you all later. Oh and I have to tell you about the meal I cooked on Friday for the missionaries it was completely amazing it was one of the Rachel Ray Yum - O meals the Pork Chops, Golden Apple and Raisin Sauce, and Whole Wheat Pasta Mac n Cheddar with Broccoli so very good! I of course used rice noodles and I used the penne and also switched the broccoli for green beans and steamed them on the side instead of mixing them in but still very good! If you get a chance try and make tonight's' meal and the Rachel Ray one.

Meatless Wednesday - Quinoa Primavera

This dish I have been kind of looking forward to making I am really enjoying cooking Quinoa and it is very nutritious for you! I also find that my Son really enjoys eating it which is surprising because he is not usually so good with new foods right away but with this he is and asks me to make the soup with it in there now on request.

Nutritional value ( as posted by Wikipedia)

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods.^[10] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.

Quinoa Primavera

1 cup quinoa
2 cups water
1/2 tsp salt
2 tbs EVO
3 garlic cloves, minced
1 parsnip, diced
2 carrots, diced
2 celery sticks, chopped
3/4 red bell pepper, diced
3/4 orange bell pepper, diced
3/4 cup peas
1/3 head of cauliflower, finely diced
2 scallions white part only, thinly sliced
1 tbs oregano
1 tbs low sodium soy sauce

1. Heat a small sauce pan over medium low heat. Add quinoa and cook stirring for about 5 mins (grains should be dry and fragrant). The add the water and 1/2 tsp salt, cover, simmer and let cook for about 10-15 mins or until the quinoa is tender. Do not stir while simmering. Set aside.
2. Combine EVO and garlic in a large skillet and place over medium heat. When oil is hot and garlic aromatic add your vegetables and saute until peppers are tender. Stir in quinoa, oregano, and soy sauce stir till everything is well coated and simmer for 1-2 mins. Add Salt and Pepper to taste and serve immediately.

Wanted to let you all know that I will be doing a Namaste Foods review and give away in the near future be sure to visit their site and take a look at all the wonderful products!

Crafty Tuesday - Montessori Learning Activities

So for the last little while I have been struggling with which learning method best suits my family or part of a learning method. I really liked the idea of Waldorf learning but after some reading and investigation I learned we are not a Waldorf Family that we are more suited naturally to Montessori learning. So I have been doing some reading on that method and really liked the activities and the hands on learning. Then a week or so ago I received a facebook link Counting Coconuts and well after some exploring I was more committed than ever and started doing some research. One thing from Counting Coconuts blog that stood out to me was the sensory tubs what a great idea and I knew my crew would love it! She offers a little tutorial on how to set up your own and answers questions on how she does hers just follow this link and with that information off we went last Thursday to search out things to create our own! Well we headed to Micheal's first which was maybe not the best choice price was but we did find a lot of treasures on sale for our tubs! After that we made a trip to the dollar store for some more odds and ends then home to start the sort of colors. I have to admit it was a lot of fun and even the sorting was fun with some yummy chai rooibos tea and cadbury mini eggs! Also on Counting Coconuts she usually does a play dough theme activity too in conjunction with the sensory tub and being that we love our play dough here we so did a playdough too! So this months theme is Green for March, St Patricks Day and the beginning of Spring (soon maybe!!!) It is a good time to be gathering all things green, I found at our local Zellers a bag of assorted buttons for $4 and then also a few interesting things at the bead store which is half price on Tuesdays. Then we found puffs, gold coins, clovers, glass beads, a tub of more than a thousand different colored and shaped beads for only $6 and several other little things. I made green playdough with gold sparkles in it to go with our green tub with a little bit of gold too and finally I picked up a spring themed cookie cutter set at the grocery store on the weekend. I did end up spending around $100 on everything but I have enough for many different tubs and activities in the future not just this month. My learning goal with the tub is to have fun and explore, we are also using it to for math related activities right now as well like matching and visual number counting. They really are enjoying it and it is a treat to them when I bring it out for some learning fun, it is also working well for all the ages although I do have to tailor the activities to the different learning levels but we do them together as a group.

Busy Weekend

I just looked back at last weeks post and I was busy with company and this week it is the Train Show and setting up my daycare to convert to Montessori learning starting Monday! It really never does end does it? Anyways I managed to sneak in a new recipe for you all to try. It's a variation on a breakfast that my good friend Camilla cooked up for us last year in May. We were meant to have it for breakfast today but we slept in and had to hurry out the door to the Train Show this morning. I can't wait to have the leftovers for breakfast tomorrow morning hopefully it will give my husband some extra confidence as he gives the opening prayer at Stake Conference tomorrow in front of roughly 500 people! I am attaching a post supper picture as I forgot to take one while I am also simultaneously making mini banana loaves for next week! Happy Weekend all!

Cammy's Farmer's Market Skillet

4 eggs, whipped
1/2 aged white cheddar
1/3 red bell pepper, diced
1/3 green bell pepper, diced
1/4 red onion, diced
2-4 red potatoes (depending on much you like) diced
1 tomato, diced
4 links Gluten Free Splolumbo's maple breakfast sausage

1. Preheat oven to 350F
2. Fill the bottom of a medium sized frying pan with about 1/4 inch of water add your sausage links and cook till water disappears, then chop you sausage into bite size pieces and set aside.
3. Add your potatoes to the bottom of your skillet or pan.
4. Then layer your peppers and onions evenly over top.
5. Add your tomatoes and cooked sausage.
6. Add your cheese to your whipped eggs, stir until combined you can add maybe a 1/4 cup of rice milk you would like your egg mix to be a little more creamy.
7. Pour egg and cheese mixture on top.
   
8. Bake in oven for 40-50 mins depending on the size of your potatoes, poke one with a fork to check and see if it is cooked.

ALSO NEED TO MENTION THE WINNER OF LEMON DROPS SHOP CRAYONS IS TWIN MAMMA, THANKS TO ALL WHO PARTICIPATED!

Meatless Wednesday Gluten Free Sloppy Joes

I have to say with this recipe I was entirely not sure it was going to work and was fully prepared to be ordering a pizza instead. Much to my surprise it was really really good even my non-tofu eating husband thought it was amazing!

Gluten Free Meatless Sloppy Joes

1 pkg extra firm tofu (I used sunrise 350g pkg), crumbled
1/2 a large onion, finely chopped
1 whole bell pepper, finely chopped
2 cloves garlic, pressed
1 can aylmer chili accents diced tomatoes (if not available use 1 54oml can diced tomatoes and add 1/2 teaspoon chili powder)
2 celery stalks, finely chopped
1 4 ounce can tomato paste
1 tbs vinegar
1 tbs cane sugar
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp coriander
1/4 tsp xantham gum
6 Gluten free hamburger buns

Directions

1. In a large skillet, saute pepper, onions, celery, and garlic until the onions are translucent.
2. Then add your tofu crumble and tomato paste, vinegar, sugar, salt, cumin, oregano, coriander, and xantham gum. Heat to a boil and then reduce heat and simmer for 10mins.
3. Meanwhile toast hamburger buns, if desired.
4. Spoon mixture onto the bottom halves of the buns add the tops and Enjoy!

A yummy family meal that is quick and easy!
Sloppy Joes

Crafty Tuesday - Birthday Party Prep

So it has been a busy last week with company staying and then dinner appointments and a day trip needles to say time to blog has been in short supply and today was no different. I did realize yesterday that I need get things done and ordered or planned for my Son's party next month. So I went to my trusty Etsy and started out my research. First thing that is a must is the robot crayons as those are for the give away bags and will need time to be made and shipped up to Canada. I found these adorable little Robots Crayons and a few convos later crayons done and check off my list, I would highly recommend this shop Lemon Drops without even seeing the product the owner has been fabulous to deal with!!! Then next was to do about the banner, I was going to make one but with time being in short supply and I wish that would change but I know it won't I found a simply perfect one much like I most likely would have made for only $25 well it was sold and the shop owner is also customizing that one for me too, the shop is Green Garland take a look at this banner mine will be similar but with a robot in the middle. Next was to think of what else was going in the give away bags we are going for an activity coloring theme but also robots well I was very lucky to come across some wonderful ideas for free printables, including this super cute 3 dimensional one! I also came across a blog Wendolonia with free invitations and goodie bag toppers to print for free! Then one last look through Etsy provided a finishing touch for the give away bags a personalized Thank You sticker from Berry Cute Party, so other than printing off and putting together things the party is pretty much planned and ready to execute. Now to finish making his present!

Just received some exciting news Lemon Drops Shop is offering a give of some free crayons if you sign up to follow, I will enter your name or email address in a draw for the free crayons! Contest ends Friday February 25 @ 12:00 pm Central Time.

Sunday Afternoon Gluten Free Mini Banana Loaves

Today was a busy day I had to take my Aunt to the bus this morning as she is off to see my Mom and then we had church at which my Husband was asked to say the opening prayer next week at Stake Conference, today he was also asked to pass the sacrament and also to administer home sacrament this afternoon then to finish off supper with our favorite missionaries. I did manage to find some time this afternoon to whip up a quick creation and I am posting it for all of you to try, please if you do try it leave me a comment to let me know how you liked.

Sunday Afternoon Gluten Free Mini Banana Loaves

2 eggs
1/2 cup organic apple sauce
1/4 agave nectar
3 ripe bananas

2 cups my flour blend

1 tsp salt

1 tsp baking soda

1. Preheat oven to 350F, grease your mini loaf pan
2. Combine wet ingredients until well mixed.
3. Combine dry ingredients in a separate bowl until blended and then add to wet ingredients until well blended.
4. Add your chocolate chips, fruit and nuts as desired or you can leave out completely.
5. Bake in your prepared mini loaf pan for 25-30mins until a tooth pick comes out clean.

* This recipe can be made as one loaf bake for 55-60mins or until a tooth pick comes out clean or also as muffins bake for 20-25 mins and also check with tooth pick*

Again you will see my much loved Cuisinart Stand Mixer, it really does save me time and makes creating so much easier! I highly recommend it and I have used the Kitchen Aid one in the past and this one is definitely equal to or better.

Hawaii Five 0 in a Pan

So yesterday I brought home the much anticipated stand mixer and I am in love already. I don't how I have done what I have been doing without! I didn't purchase the old faithful that everyone swears I bought the new Cuisinart Stand Mixer and also the Food Processor attachment and I am truly in love deep, deep love. I also watched the instructional DVD last night and I think after seeing that I may purchase the Pasta Maker and the Meat Grinder so I can make my own Gluten Free pasta and sausages, oh and I think I will be trying out making my own Gluten Free bread now too so much I can do now!

So tonight's' recipe well it is simply amazing it smells so good while it's cooking and fresh out of the oven and all I could think about was Hawaii Five-0. The smell of orange, apple, and coconut while it was cooking just divine! So without further ado here is the recipe for what I am calling Hawaii Five 0 in a Pan;

Gluten Free Hawaii Five 0 in a Pan

Firstly you need to create the buttermilk as I haven chosen not to use the dairy milk version I am using rice milk instead; so you need 1 cup rice milk and 1 tbs apple cider vinegar, combine those together and set aside for later.

Ingredients

1 small orange, unpeeled, seeded and quartered
3/4 cup raisins
1 3/4 cup My Gluten Free Flour Blend
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/3 cup coconut oil virgin or extra virgin
1/3 cup organic apple sauce
1/3 cup agave nectar
1 egg
3/4 cup rice milk buttermilk (from the one cup we created)

Directions

1. Preheat oven to 350F. Lightly grease a loaf pan.
2. Place quartered orange in food processor and pulse until chopped. Add raisins and pulse briefly.
3. In a separate bowl combine the 1 1/2 cups my flour blend , baking powder, baking soda and salt. Set aside for later.
   
4. In the mixing bowl cream coconut oil, apple sauce and agave nectar together. Add the egg and beat until blended. Mix the 1/4 cup reserved my flour blend with the orange/raisin mixture and add to the egg mixture followed by our rice buttermilk.
5. Pour the dry mixture into the wet mixture and lightly mix to blend.
6. Spoon the batter into the prepared pan and bake until loaf is springy to the touch and a toothpick inserted in the center comes out clean, about 40-45mins.
7. Cool on a rack for 10 mins before removing from the pan and allow to cool completely before slicing.

Well I look forward to all the new wonderful recipes I will be creating with my new Cuisinart Stand mixer and I am sure you are all looking forward to trying them out!

A quickie post about a quickie cake

My Aunt from Ontario is here visiting, we are really enjoying our time together and taking time to do things together. Well last night the chocolate cravings set and well I had to do something to satisfy them but it was late not really the time to bake a cake from scratch but I remember I had purchased a Namaste Foods chocolate cake mix and a frosting mix too. So we decided to try them out and well all I can say is Yum!!! Mixing the cake was very simple and I used a bundt pan to make the cake and it was the perfect size. The icing was a little trickier to mix but mostly it was just time consuming as you have to mix it and then wait 15minss and mix to proper consistency for incing but it was worth the extra work very rich and creamy perfect addition to a perfect cake!

Well today will be some more shopping and then Saturday a trip to Manitou Springs Mineral Spa for a soak in the lovely water and some lunch than back home for supper as I have a lovely missionary couple coming for supper. We haven't been to Manitou for many years but we are really looking forward to the soak as it leaves you feeling so wonderful and they now have a pool side play area for the kids so it should be a good trip for all. If you ever get a chance to make a trip there it is wonderful and they also have a hotel as well as Spa services to pamper you, perfect little mini holiday for the whole family!

Meatless Wednesday

So sorry for the delay in posting, it's been one of those days blizzard, kids not napping and well complete chaos! Anyways without further delay here is today's recipe is a variation on my famous vegetarian lasagna I had to change things because my old recipe had veggie ground round in which unfortunately contains gluten!

Amanda's Amazing Gluten Free Lasagna

Ingredients

First layer
1/2 block extra firm tofu, chopped and then crumbled to resemble veggie ground
1/2 large onion, finely chopped (which I forgot tonight and it was wonderful without)
3 celery sticks, chopped
2 parsnips, peeled and chopped ( if you kids don't like them just chop them smaller)
3 carrots, peeled and chopped
1 medium zucchini, chopped
1 red pepper, chopped
1 green pepper, chopped
1 28oz can of diced no added salt tomatoes
2 1/2 cups sliced fresh mushrooms
1 tbs Epicure Minced Garlic
1 pkg Rice lasagna noodles, cooked for 15-17 at a low boil then rinse under cold water and set
aside
Second layer
1 750g container of 2% cottage cheese
1 bag of baby spinach
Third and final layer
1 bag of Italian cheese blend, shredded

Directions

1. Layer the bottom of your pan 9 x 13 lasagna pan with your first layer of noodles
2. After chopping all your other ingredients for the first layer combine together in a large bowl and mix, then layer over first layer of noodles.
   
3. Then cover with another layer of noodles.
4. Next add the cottage cheese and spread evenly over the noodles and layer over top as much spinach as desired, I usually cover all the cottage cheese.
5. Add another layer of noodles, which will be your last layer of noodles.
6. Cover noodle layer with Italian cheese blend, put pan on a cookie sheet and bake in oven for 50-60 mins. When the cheese is golden brown remove from the oven and enjoy!

My husband and Son will eat this with garlic bread but I do not obviously but maybe some day I will venture into the realm of making my own bread.

Crafty Tuesday

So for a change I thought I would talk a little about my crafty side which I love just as much as my baker side. I have a few projects on the go right now but one that I really need to get working on my Son's birthday present. He has recently discovered fairies and all things that go with them, one night at supper the meal had mushrooms in it and he said he couldn't eat them because that is where fairies live so cute melted my heart. Anyways I was trying to plan out his birthday and trying to stick to my mantra for the year of making it myself or purchasing it handmade I decided to make him a wooden fairy play set and set out collecting the materials I would need. Of course where did I turn Etsy is there any place else for supplies? So I started with buying the peg dolls, mushrooms, and trees from this wonderful little shop I discovered ClicktyClack wonderful customer service! Now what fairy play set would be complete without a play silk for the background and what ever else their imaginations can dream up which led to this other wonderful little shop and it's Canadian, Beneath the Rowan Tree, beautiful products and also wonderful customer service too! Then one day while searching a came across what had to be the last piece for the set a pumpkin stacker perfect for a little house! So now I am the painting stage and have gathered those as well just need a sealant to finish them off when I am done and hopefully it will resemble something like this one but not pastel and more things to play with of course.

The other project I am starting on is Easter gifts, the other day I came across these beautifully handmade fabric Easter eggs on Etsy of course and then I went and looked at my own fabric stash and thought to myself I should try and create my own. So off I went back on Etsy to search out a pattern but no luck so then I tried a Google search and there it was an Easter egg pattern and for free on this lovely blog Retro Mama take a look she has some wonderful patterns. The other part of my East projects is making Hamsters, I don't about you my little boy is nuts about Zhu Zhu pets and they are cute but I thought how nice would it be to have a funky little friend to cuddle. A while ago a friend introduced me to this wonderful site for down loadable patterns You Can Make this and while browsing for some other projects I came across a pattern for guinea pig which I purchased and I am going to alter to look my like a hamster and a Zhu Zhu.

Those are just a few of the projects that I have on the go other than of course my baking experiments!