Last week was a fairly big week, baking wise.
I made No-Bake Walnut Cookies (which are stored in the freezer), raw brownie bites (don’t tell my husband what’s in them!), apple cinnamon muffins, Banana Blueberry Buckwheat Muffins (the recipe uses raspberries but I used blueberries instead), my version of My Kind of Bliss Bliss Balls, chocolate slice and passionfruit slice. The passionfruit slice was an old recipe that I haven’t used in a long time as it isn’t gluten free. I used tapioca flour & coconut flour to make it gluten free.
For breakfast I made an apple, almond & cinnamon chia pudding which lasted for a few days, served with some nut granola I had made the week before.
For my sons lunches I made nacho scrolls with leftover Tric’s mince and scroll dough. He also took a version of caesar salad a couple of days with the leftover chicken schnitzel.
For dinners we had:
Monday – Tric’s Minice – a nacho style mince
Tuedsay – GF pancakes for shrove Tuesday using an adapted version of my GF pancake
The last GF pancake with brown sugar & orange juice.
recipe. These worked well and they were all gone. I’ll have to make them again soon.
Wednesday – Chicken Schnitzel
Thursday – Dinner at Mum & Dad’s – marinated chicken & vegies
Friday – French Onion Steak
Saturday – Mexican Meatballs
Sunday – Lasagna – all homemade including GF lasagna sheets, homemade tomato puree & homemade almond milk to make the cheese sauce. It was the first time I have made my own pasta and will definitely do this again. We rarely have lasagna as I can’t buy any lasgana sheets that both my husband and son can eat.
What have you been cooking or baking this week?
Last week I got back to making my own almond milk again by simply used soaked almonds and blending with chilled water, straining in a nut milk bag and using. I used this with breakfast some days or in some of my baking/cooking. This week I made another GF spiced sultana bread to take to a lunch with my friend who is a caeliac and then froze some of the leftovers. I also baked peanut butter cookies (much better when I flattened them with a fork this time) & GF/DF shortbread. My son & I also made a DF French Onion Dip using homemade french onion soup mix.
Breakfasts included Choc Crunch Granola, fried veggies with egg, GF sultana spice
fried veggies with egg
bread and bacon & eggs. Most mornings I had the ginger & lemon hot drink, see this link for the benefits of warm lemon drinks. My son also enjoyed an apple & berry breakfast bowl.
Lunch again often involved leftovers in some ways. Lunches included leftover Tric’s mince, chicken & salad, mini meatloaf & salad and corn thins with various toppings on a couple of days.
So onto the dinners:
Tric’s mince cooking
Monday – Tric’s mince
Tuesday – planned for creamy tomato chicken but after accidentally leaving my chicken out all day we had to throw it out. So instead I bought a roast chicken & coleslaw mix from the shops and added whole egg mayonnaise to the coleslaw mix and cooked some potato & sweet potato chips in the air fryer.
Wednesday – Mini Meatloaves with mushroom gravy. Well I enjoyed the mushroom gravy while the rest of the family chose not to eat it.
Thursday – Mum & Dad’s for dinner where we enjoyed Quick Chilli Beef with wraps or corn chips.
Friday – We enjoyed GF/DF Fry pan pizza. This time I added less liquid and made the base a bit thinner, I think this worked better.
Saturday – Roast beef cooked in the slow cooker with roast vegetables cooked in the airfryer.
Sunday – The kids enjoyed Donar Kebabs with the left over beef and other toppings
frittata with salad
of their choice. The best thing was that they made their own with no help from me! My husband & I had a frittata made with the leftover beef & a few veggies.
What have you have been cooking/baking?
As we were away at the Sunshine Coast for part of last week I didn’t do much baking but we ate some of what I had baked the week before.
I continued with Caralee’s Breakfast Challenge. So in the last week I’ve had Green Breaky Bowl (pictured); Choc Crunch Granola (with dried fruit, banana & coconut milk or with
some puffed corn); Choc Banana Pancakes; Superfood Berry Smoothie; Puffed Corn (with just some rice/almond milk) & of course on Sunday we had bacon & eggs. Most days I also had Lemon & Ginger Tea
My son made the choc banana pancakes. Continue reading
This week I’ve been trying some new breakfast ideas. Thanks to Caralee from Real Food Pledge I’ve been using some of her breakfast recipes from her 7 Day Breakfast
Revolution Challenge. I’ve enjoyed all the recipes I’ve had so far and will make many of them again. Continue reading
I’m going to start a new regular post on this blog to discuss what I have cooked or baked in the previous week. (We’ll see how I go). I usually plan my dinners for the week and add them to my calendar. We don’t always stick totally to it but it is a great start. Each week I’ll try and compare what I had planned to what actually happens.
This past week I have done quite a bit of baking, some to eat straight away but the rest to freeze for future use. So lets start with the baking.
I originally developed this recipe a few years ago when I was trying to use up leftover chicken & ham from Christmas. I always make this with chicken but I only include the ham if I have some that needs using up. I often use store bought almond milk but when I made this last week I had no dairy free milk, so I quickly whizzed up some almonds and blended it with water to make a quick version of almond milk. I was rushing so much that I forgot to strain the nut milk, like I normally would. It made the dinner a bit crunchier but not too bad. I just put in whatever vegetables we have on hand at the time. Originally this recipe was dairy free but not gluten free. I now make it with gluten free pasta and no longer put breadcrumbs on top, to make it gluten free. Last week I also added some dairy free coconut cheese to the top, which melted nicely.
This week I’m linking up for Pasta Friday over at Chorizo & Thyme.
Creamy Chicken Pasta
- 1/2 cup whole egg mayonaise
- 1 cup almond milk
- 1 dessert sp cornflour
- 1 tspn mustard powder
- 1 tspn nutmeg
- 3 eggs
- 2 cups cooked GF pasta
- 150g chopped ham (optional)
- 1 chicken breast
- 1 or 2 cups chopped vegetables of your choice
- 2 tablespoons dairy free cheese (optional)
- Preheat oven to 160 degrees C.
- Make up white sauce by combing first 5 ingredients and heating on low until it thickens. Take off heat.
- Grease an oven proof casserole dish. Combine pasta, ham, chicken and chopped vegetables in the dish.
- Add the eggs to the white sauce one at a time and stir well to combine. Add the sauce to the other ingredients and combine.
- Sprinkle with cheese if using.
- Cook in preheated oven for 20 minutes.
How do you use up leftover meat at your house?
Gluten Free Dairy Free Soy Free Preservative Free
This is a recipe that I developed and has become one of my family’s favourite dinners. In fact my daughter who has not been tested for intolerances chose this as her birthday dinner earlier in the year. Continue reading