I figured in my head that gluten-free biscuits and gravy were impossible or that I would surely fail if I tried, but I surprised myself with a lovely brinner (breakfast/dinner) last night.

I have figured out the answer to all the gluten free questions of what flour or mix to use – Pamela’s.  I am not endorsed by the company or getting any compensation for sharing this.  I just really love it!

{Photo Source}

Drop biscuit recipe

2 cups of Pamela’s Baking and Pancake mix

1/2 cup of soft butter (I added a little lard to this too)

2/3 cup milk + 2 Tbs

Mix and bake at 375* for 12 minutes.

Gravy recipe

12- to 16-ounce tube of nitrate-free sausage

2 tbsp butter

3 tbsp flour (I used Pamela’s mix again)

1/2 cup of beef or chicken stock

1 cup whole milk (I used unsweetened coconut milk)

1/8 tsp garlic powder

1/8 tsp onion powder

Freshly ground black pepper and sea salt, to taste

Heat a large skillet over medium-high heat. Add the sausage and brown it.

Using a slotted spoon, transfer the sausage to a bowl. Add the butter and return heat to medium-high and whisk the flour into the fat/butter and cook, stirring constantly, for about 1-2 minutes until the rue is golden brown. Continue whisking, while slowly pouring the stock in. Bring the gravy to a boil and then lower the heat and stir in the milk and seasonings. Simmer gently while whisking for another 2-3 minutes, until desired thickness is reached.

Add cooked sausage to the mix and sprinkle with salt and pepper.  Serve on biscuits and enjoy!

This week has been filled with friends and fun – the epitome of summer!  I even woke up early enough one morning to meet a friend to do yoga on the beach during sunrise.  It was so peaceful and beautiful – and then she invited me over for coffee and pancakes.

These past few days have been busy with a local festival where Val has fallen in love with the inflatable slides and bouncers.  We watched the fireworks with a big group of friends on the lighthouse pier last night and plan on going to the parade this afternoon.

<3

Sunday Inspiration::

::Perfect article about perfection by the OrganicSister.

::What I’m up to today from the DailyLove

::How to build a cob oven - I want for the homestead

::Naturally flavored water recipes

::Canning tips and recipes

Happy Sunday, everyone!

{Photo Source}

It’s a good morning to tap into some inspiration I’ve gathered over the week because I’m holed up in my room, lights off, A/C on, tea being sipped and DH still sleeping.  It’s going to be a hot one feeling like 100*!  And it is going to be like this all week!  Oh my!

::Links::

3 minute meditation

Pesto Pasta recipe using fresh basil from the garden

Reduce stress

Banana bread recipe to try

Expecting?  Conquering the fear of childbirth

My first batch is brewing – how to make kombucha

Happy Sunday, friends!

I am starting to test out new recipes and cooking a double batch of something, so that I can stock my freezer with yummy, whole foods for when the baby arrives.  Last time I had a hard time, transitioning into being a mommy and keeping up with cooking tasks.  So this time, I am going to make sure I am ready with real food and good food ready to be popped into the oven to be served.

The first recipe I tried was a bulk burrito recipe and it’s been a hit.  Next time I make these, I will make 3-4x as many though.

Bulk Breakfast Burrito Freezer Recipe:

24 tortillas

3/4 bag of dried beans (I cooked them in the crockpot)

1 pound of ground pork breakfast sausage

12 eggs, scrambled

1 jar of salsa

I filled each tortilla with the mixed ingredients and added a couple dabs of salsa.  I wrapped the burritos in saran wrap and froze them for future use.  Next time, I would play around with less beans and more eggs and adding cheese to the inside of the burrito.  But this recipe was still very yummy, cheap, and perfect for a filling breakfast after baby arrives.

We are in the midst of another round of intense house hunting, but we have seen things that need too much work, are too fancy, or in the wrong locations for what we want/need.  House buying is such a process, but we are still looking and still hopeful.

Among that, I have been busy in the kitchen trying some new things and enjoying the way my kitchen has become alive.  I have sprouts growing in a jar right now for salads, wraps, and sandwiches.  I also have my dehydrator going with banana leather and drying dandelions for tea.

{Photo Credit}

I picked a big bowl of dandelions while I visited my parent’s house last week and I used the greens on a portobella mushroom sandwich and I am using the flowers for a tea recipe.  They are free and a good tonic for flushing the liver and it boosts your immune system.

Dandelion Tea Recipe:

1 handful of dandelion flowers

1 cup of water

Steep for about 20 minutes and sweeten as needed.

Banana Leather Recipe:

12 over ripe bananas (my dehydrator uses 3 bananas per tray)

Puree the bananas in the blender (you can add other fruits like strawberries too)

Put on wax paper in your dehydrator

Dehydrate at 105* for 18-24 hours until no longer sticky to the touch

Enjoy!  These don’t last an hour in our house after they are finished.

How is your kitchen coming alive this Spring?

{Photo Credit}

I made this Mexican Lasagna last night for our mama and kids potluck, and it was yummy!  Although next time I would cut back on the onions a little.

Ingredients:

Small onion (or less)

Red pepper (or whatever pepper you have in your fridge)

1/2 bag of frozen corn

Beans or meat of your choice (I used 1 can pinto, 1 can black, and 1/2 pound ground beef)

Spices (chili and taco powder)

Salsa

Tortilla shells

Cheese for shredding on top

Directions:

1.  Preheat oven to 350*.  Cut veggies and put into mixing bowl.  Add beans and meat to veggies and add 2 tablespoons of chili seasoning and 1 tablespoon of taco seasoning.

2.  Put about 1/2 cup salsa on the bottom of a 9×13 pan.  Put about 5 tortilla shells on the bottom.  Layer with meat and veggie mix and a layer of shredded cheese.  Repeat the layer once more.

3.  Bake in the oven for 20-25 minutes.

Inspired by this recipe.  Shared on Full Plate Thursday.

I have been learning more about gluten free, grain free, and processed sugar free baking lately.  V likes sharing treats with us, but I don’t like her having all that processed stuff.  I made some wonderful pumpkin cookies for Thanksgiving that I will share at another time, but I made this recipe last night and had interest in it right away.  I adapted a recipe from Joyful Abode for Easy Grain & Gluten Free Granola Bars.  You can see her recipe complete with pictures here!

My Easy Grain & Gluten Free Granola Bar Recipe:

1. 2 1/2 cups assorted nuts and seeds (I used 1 1/2 cups almond, 1/2 cup sunflower, and 1/2 cup hemp seeds)
2. 1 cup dried fruit (I used raisin)
3. 2 cups shredded coconut
4. 1/4 cup coconut oil
5. 1/2 cup honey (I used raw)
6. Splash of vanilla extract
7. 1/2 teaspoon salt
8. Generous sprinkle of cinnamon

Pulse to coursely chop the nuts and seeds in a food processor.  Add nuts, dried fruit, and dried coconut to a bowl and mix.

Add all other ingredients to a pan and mix over medium heat until it bubbles.  Pour over mixture and mix together.

Press the mixture into a pan lined with wax paper.  Make sure to press hard.  Cool for 2-3 hours in the fridge (or in the freezer if you are impatient like me).  Cut and serve.

**These are delicious.  I have heard mixing with peanut butter and cacao/cocoa is also a great treat this way!**

Here is an easy fudge recipe with some superfoods that are good for your body:

“Healthy” Fudge Recipe

1 cup cacao powder

1 cup coconut oil

1/2 cup agave nectar or 1 cup of honey or maple syrup

Mix all the ingredients together and freeze in a dish.  I used an 8×8 pan.

Super easy, right? Such a great treat when you are craving a little bit of chocolate and something sweet!

{Credit to my Dingo friends for the recipe}

I had a few inquiries about the sweet potato and lentil burritos on the menu plan from yesterday, so I thought I would share the recipe.  It turned out to be a lot easier than I anticipated – although it does take awhile to finish.  It was super yummy!  I was hesitant, but I chose the recipe because I had lentils in the cupboard to use.  I am so glad I did!

Sweet Potato and Lentil Burrito Recipe:

From Mothering Magazine

Ingredients:

4 sweet potatoes

1 T cumin

2 t chili powder

dash of salt

6 burrito shells (I used Ezekial tortillas)

2 cups cooked lentils

1 cup salsa

2 cups shredded cheddar cheese

Directions:

Roast the sweet potatoes at 425* for about an hour.

Cook the lentils.

When the potatoes are finished, remove and cool until you touch them.  Take out the inside of potatoes and mash it with seasonings and set aside.

Spread a few tablespoons of sweet potatoes, lentils, and salsa down the middle of the burrito shells.  Put shredded cheese on top.

Fold up the burrito (mine look like enchiladas because of the type of shell I had – it would have broke in burrito form).  Put into a greased pan, put shredded cheese on the top of each burrito, and bake again for 10-15 minutes.

Enjoy the sweet potato and lentil burritos and expect to be full afterwards!

Check out more vegetarian friendly dishes here!

Val was raised on raw food first the first year of her life, and we still try to get her to eat a lot of raw and unprocessed foods.  We do enjoy sweets here, but the amount of flour and sugars in regular cookies is just not needed for a toddler’s growing body (or any body really).

I used to buy her packaged, raw macaroon cookies from Whole Foods, but then we moved back to MI and I didn’t have a Whole Foods close anymore.  I started to order them online, and now I must buy them in bulk if I’m going to order them.  And they are expensive!

So, if I make my own cookies to save money why wouldn’t I also make hers?

These are much cheaper to make at home – the only thing I had to buy extra was coconut and they are super easy!  No baking required!

Raw Macaroon Recipe

• Ingredients:

1. 2 cups shredded coconut
2. 1/4 cup coconut butter
3. 1/2 cup almond or coconut flour (I used coconut)
4. 1/2 cup agave nectar
5. Pinch of salt
6. Drizzle of maple syrup (I added this for some *glue* to make it stick together better)

Mix all together, mold into balls with hands, and eat them up!

For other Frugal Friday, ideas visit Life As Mom for others who are sharing how they save money in their homes.