Tag: gluten FREEzer meals

Gluten Free Sourdough Waffles

If you have spent anytime around my blog, or my social media, you will see that I am so in love with my Gluten Free Sourdough creations….Thanks to “Brice” my Gluten Free Sourdough Starter!

I was looking for a way to use the starter in more recipes, and I came across several recipes for waffles, but they all had off-plan flours. If you know anything about gluten free flours, then you know that whole grain flour does not product a very fluffy final product, and waffles are supposed to be fluffy, right?

I am starting to love a good challenge, regarding our limitations around food, and this was one that I wanted to get done. Not just because I miss waffles, but also because They can make a good substitute for slices of bread…you know, sometimes you just need a good sandwich!

Here is what I came up with…..

***I have included links to tools and products that I used in this post, if you choose to buy through any of these links I may receive a small commission at no additional charge to you***

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Ingredients:

Overnight Sponge-

Other ingredients-

Method:

Mix up the Overnight sponge. Cover with a light cloth and leave overnight on the counter.

The next day add all your ingredients, except glucomannan and psyllium because both will need to be mixed immediately and completely to avoid clumping. Add those two, and mix with a whisk as you add them slowly.

I used a mini waffle maker like this one, and about 3 Tablespoons of the batter was just right for my machine to handle without a mess.

This recipe falls into an E setting on the Trim Healthy Mama plan, and I would recommend about 3 mini waffles as a serving. These also freeze well, and do not come out dry.

If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!

Thank you so much for stopping by!

If you want to learn more about my Trim Healthy Mama Lifestyle Coaching, How I got my Husband on board with our eating style, or how to cut down your cooking time you have come to the right place.

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The “Non-Wich”

One of the things that most people learn very quickly, when going gluten free, the sandwiches are not the same…..

The bread is very small, the texture is generally a little off too, and if you follow a food plan like we do, many of the options are just not on plan!

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I use the term “recipe” loosely here…but this recipe was born when we were travelling frequently between our home and the closest major town that had Pediatric Speech Therapy options for our oldest daughter, 2 hours from home.

One of the easiest, on plan, things I found to grab from the gas station was a piece of salami sandwiched by two pieces of cheese. This totally worked, and tasted really good as a place to put a couple tablespoons of the guacamole I found there too! But, I knew I could make it at home, cheaper!

Ingredients:

  • Two slices of the cheese you prefer (I love provolone, pepper jack, and gouda)
  • One or two slices of your lunch meat (Hard Salami, or Oven Roasted Turkey is good too)

Method:

  • Layer them….1 slice of your cheese, Lunch meats, 1 slice of cheese

*On the Trim Healthy Mama plan, you can make these an S by using full fat cheese slices and more than 4 ounces of lunch meat…which would be quite a few of these. You can make it a fuel pull by keeping your total fat content under 10 g and using less than 4 ounces of ultra-lean deli meat.

Why do you call them Non-Wiches?

It started as the “None-Wich” in our house and thanks to high school French I knew “Non” meant “NO” and because there is no…

  • Bread
  • Condiments
  • Veggies
  • Dishes
  • Effort beyond placing things in layers

The name was shortened, not to mention, my kids pronounce it “Nun-Wich” and that has stuck too….

Can I make a bunch and store them? YES!

I made 4 quart-sized bags worth, before we travelled by car from Western Montana to Virginia in 2019.

They froze and thawed perfectly, and did not get soggy for the three days they lasted our family, of 8 at that time, as car-snacks or meals in our cooler.

Thank you so much for stopping by!

If you want to learn more about my Trim Healthy Mama Lifestyle Coaching, How I got my Husband on board with our eating style, or how to cut down your cooking time you have come to the right place.

nicoleburch_lifeinthetreehouse
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January Gluten Free Menu Plan

This month in the Treehouse we’re going to Reset, Renew and Restock!

I have been doing weekly menu planning for months now, and because our family’s leftover schedule has changed, due to the increasing appetites of two tween boys, I am going to try a bi-weekly menu plan where we “cook once and eat twice” to save time and freezer space. All recipes will be doubled and frozen for use in the second week.

All recipes that can be linked, will be….

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Weeks 1 and 3

Breakfasts

Lunches

Dinners

Snack #1

Snack #2

Weeks 2 and 4

Breakfasts

Lunches

Dinners

Snack #1

Snack #2

Thank you so much for stopping by!

If you want to learn more about my family, Read about Why I believe you are a Gatekeeper, or how to cut down your cooking time you have come to the right place.

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Large Family Menu Plan

This menu plan was used for our family of 9, currently 8 eating table food, for the week of October 18-24, 2020.

We are a large family who follow the Trim Healthy Mama plan, and do so gluten free, if you want to know more about us you can go here.

For a list of the products we use in our cooking you can find them here.

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Sunday –

Breakfast: Big Bowl Oatmeal (THM Cookbook) and Collagen Coffee 2nd Breakfast: Leftover Keto Cake Lunch: Zest of the Southwest (THM Plan Book) Dinner: Chicken Crust Pizza (THM Plan Book) Snack: Greek Yogurt and Satisfying Granola (THM Plan Book)

Monday –

Breakfast: Fried Eggs with Delicata Squash Lunch: Hummus (THM Plan Book) and Carrots and Amazing Flatbreads Dinner: Spaghetti Bolognese (THM Plan Book) on Spaghetti Squash Snack: Crispy Garbonzos (THM Plan Book)

Tuesday –

Breakfast: Banana and Collagen Coffee 2nd Breakfast: Pumpkin Spice French Toast in a Bowl Lunch: Chana Dal Spinach Soup Dinner: Quick Cajun Dirty Rice Snack: Chocolate PB Muffins

Wednesday –

Breakfast: Pumpkin Muffins 2nd Breakfast: Fried eggs and Veggies Lunch: Ground Turkey, Rice and Kale Soup Dinner: Grilled Cheese on Sourdough with Choco Pudding (THM Plan Book) Snack: Crispy Garbonzos (THM Plan Book)

Thursday –

Breakfast: Eggs and Sourdough Toast 2nd Breakfast: Oatmeal Lunch: Quinoa Chicken and Kale Soup Dinner: Enchiladas and Green Beans Snack: Almonds and Tea

Friday –

Breakfast: Fried eggs and Radish Browns Lunch: Leftovers Dinner: Speedy Thin Crust Pizza (THM Plan Book) with Artichoke hearts Snack: Peanut Butter No-Bake Treats Snack: Leftovers

Saturday –

Breakfast: Banana and Collagen Coffee Lunch: Leftovers Dinner: Keto Chicken Enchilada Soup Snack: Chewy Almond Joy Candies

Thank you so much for stopping by!

If you want to learn more about how I use Leftovers, Read about Why I believe you are a Gatekeeper, or how to cut down your cooking time you have come to the right place.

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Large Family Menu Plan

This menu plan was used for our family of 9, currently 8 eating table food, for the week of October 11-17, 2020.

We are a large family who follow the Trim Healthy Mama plan, and do so gluten free, if you want to know more about us you can go here.

For a list of the products we use in our cooking you can find them here.

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Sunday –

Breakfast: Goodie Bowl Breakfast with Collagen Coffee Lunch: Leftovers Dinner: Peanut Sauce Night (THM Plan Book) with Rice for the kids

Monday –

Breakfast: Goodie Bowl Breakfast with Collagen Coffee 2nd Breakfast: Coconut Porridge (THM Plan Book) Lunch: Hearty Green and Hearty Red Soups (THM Plan Book) Dinner: Satisfying Granola (THM Plan Book) and Greek Yogurt Parfait

Tuesday –

Breakfast: Satisfying Granola with DF Milk 2nd Breakfast: Anabolic Oatmeal with FP Coffee (THM Plan Book) Lunch: No-Bake Coconut Peanut Butter Fudge Bars Dinner: Leftover Hearty Soups

Wednesday –

Breakfast: Muffin in a bowl (THM cookbook) 2nd Breakfast: Basic Quiche (THM Plan Book) with Red Palm oil broccoli Lunch: Pearl’s Chili and Serené’s Company Chili Dinner: Sweet and Spicy Asian Stir-fry (THM Plan Book)

Thursday –

Breakfast: Briana’s Favorite Oatmeal 2nd Breakfast: Light White Muffins with Coconut Malted Nog (THM Plan Book) Lunch: Leftovers Dinner: Fantastic Meatloaf and Pearl’s Easy Meatloaf (THM Plan Book) Snack: Satisfying Granola and Blue Berries

Friday –

Breakfast: Granola and Blue Berries 2nd Breakfast: Golden Soft Boiled Eggs and Veggies Lunch: Leftovers Dinner: Speedy Thin Crust Pizza (THM Plan Book) with Broccoli Snack: Keto Mixed Berry Cake Snack: Poodle Doodles

Saturday –

Breakfast: Basic Oatmeal 2nd Breakfast: Fried eggs and veggies Lunch: Leftovers Dinner: Leftovers Snack: Pay Off Day Candies

Thank you so much for stopping by!

If you want to learn more about how I use Leftovers, Read about Why I believe you are a Gatekeeper, or how to cut down your cooking time you have come to the right place.

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Southern Style Green Beans – FP

Southern Style Green Beans - FP

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This recipe is inspired by my 83 year old grandma.

A wonderful lady who grew up in Missouri and whole-heartedly believes that green beans cannot be served without bacon OR bacon grease.  I’m not saying she’s wrong, they’re pretty good that way….but I needed a veggie that fit into a few more of my Trim Healthy Mama Plan meals.

So, taking the flavors into account I came up with this…..

I am a mother to 7, and keeping in mind that I need this to stretch and hopefully make it to leftover days I doubled what we would normally eat in a typical meal.

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Servings: 8-12

Time: 20 minutes

Ingredients:

5 Pounds Green Beans

1 Tablespoon Mineral Salt

2 teaspoons garlic powder

1 teaspoon onion powder

¼ Cup Nutritional Yeast

1 teaspoon Liquid Smoke (I use hickory)

1 Tablespoon Oil (Avocado or MCT)

Directions:

Put your beans (fresh, frozen or canned) in a large stockpot.  I use a 22 quart so I can stir it around well.  Then add all your other ingredients and cook on Medium until well mixed and heated through.

*Do not be intimidated by the amount of green beans!  They are great heated up for other meals, and fit into my Leftover Day routine because there are usually enough left for everyone.

 

Thank you so much for stopping by!

If you want to learn more about my family, How I got my Husband on board with our eating style, or how to cut down your cooking time you have come to the right place.

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Jalapeno Feddar Poppers – THM S

My husband is a Jalapeno Popper connoisseur.  He doesn’t like just any popper, he wants the ones with CHEDDAR!  When we were dairy free, he was like a man on a desert island without them, and would ask very nicely for me to bring them home just for him.

Now that our children can tolerate dairy again, I like to play around with ingredients and see if I can make a good thing into something that is asked for over and over again.  This is one of those recipes.

I whipped them up for the first time last year for him and my brother-in-law and the first thing my husband said is, “I can taste the cheddar!” My response was, “What cheddar?” So, the Feddar (faux-cheddar) Popper was born!

JalapenoFeddarPoppers_thms_nicoleburch

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I made these twice in the last couple weeks for our Sabbath Rest day feast, or Shabbat, and even my spicy-food-disliking children thought they were winners.

We follow Trim Healthy Mama principles in our eating, and if you want to know why I believe it has been the single best way I know how to feed growing children with gluten allergies you can go here and read about it.  This falls into an S meal, or would work wonderfully as an appetizer.

 

Jalapeno Feddar Poppers – THM S

Servings: 6                     Print Here

Time: 30 minutes

Ingredients:

1 lb regular ground meat or sausage

9 Jalapenos, cut in half with seeds and ribs removed (get the fattest ones you can find, at least the width of your thumb)

4 ounces 1/3 less fat cream cheese

1/4-1/2 Cup nutritional yeast

2 teaspoons mineral salt

1/2 teaspoon black pepper

1 teaspoon fennel seeds (if using ground meat instead of sausage)

1/2 teaspoon red pepper flakes

1 teaspoon garlic granules

1 teaspoon onion powder

Directions:

Preheat the oven to 375 degrees Fahrenheit.  Cut the jalapenos and remove the white ribs and seeds.  Lay them out on a baking sheet.

Mix defrosted ground meat with room temperature cream cheese and all other ingredients very well, until you can no longer see white streaks of cream cheese in the mixture.

Grab, approximately 1 Tablespoon, meatball portions of the mixture and roll them between your hands until they are long enough for the jalapeno and then press into the half, until you fill every crevice.  Continue until all jalapeno halves are filled.  If you have extra, roll them into meatballs and cook alongside the poppers.

Bake for 25-35 minutes.

They will be very oily if using sausage, and I poured that out on the baking sheet before putting them on the plate for serving.

 

Thank you so much for stopping by!

If you want to learn more about my family, How I got my Husband on board with our eating style, or how to cut down your cooking time you have come to the right place.

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Green Bean Goulash – THM E

This recipe was something I created, and made a lot, as a tween.  I come from a family of 7, so I knew how to feed a crowd on a dime from the beginning.  In my childhood home it was made with venison burger hunted by my Dad, white Minute Rice, and Soy Sauce.  Now, I have had to change a few things to fit our current eating style.

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#1 – Make it Gluten Free!

I have to read labels to check the green beans for cross contamination.  So far, the #10 (101 ounce) cans from Walmart are our cheapest safe option.  We go through between 4 to 6 of these a month for our family of 8 for varios meals.

Then, I had to ditch the soy sauce and replace it with Bragg’s Liquid Aminos.  You could change this to either Coconut Aminos or Tamari.

It seriously took more time to figure all that out than it does to cook it or to eat it!

#2 – Make it work for the Trim Healthy Mama Plan

There are two different fuels in the body that are used for energy.  Fats and Carbs.  Obviously, we’re working with a Carb source here, rice!

White rice is not recommended for those looking to release weight in THM, just young children and those at goal weight, so I replaced the white minute rice with brown rice.  Yes, you could use the brown Minute rice here, but it is cheaper for my family to use the slow cooking kind.

I also subbed out the venison burger because we have not had plentiful sources yet, which could easily be used in this fuel type because of its lean properties, for either extra rinsed regular ground meat or at least 96% lean ground.  I am not picky at all about ground meats in my cooking, and so I use anything I have on hand.

There, you have it.  A recipe that is simple, frugal, gluten free, and THM compliant.  It actually fits all allergy types too because it is egg, nut, tree nut, dairy, shellfish, sugar free and gluten free! It is Soy free if you used liquid aminos!

Green Bean Goulash – THM E

Servings: 6-8          Print

Time: 1 hour (if you have to cook the rice), 20 minutes if you don’t

Ingredients:

2 Pounds extra lean ground meat

8 cups brown rice, cooked

1 – #10 Can green beans (101 ounces), drained

1/2 Cup gluten free soy sauce alternative

1/2 Cup nutritional yeast

1 large onion, diced

Pepper, garlic, Onion Powder to taste (start with 1/2 teaspoon and go from there)

Directions:

Cook your rice according to package instructions.

I cook approximately 2 Cups of dry brown rice for this recipe.  In a skillet, at least 12 inches or a stock pot of some kind, brown all your ground meat.

If using at least 96% lean ground meat you do not need to rinse it, if you are not then rinse in the pan under very hot water for at least 5 minutes to release additional fat and drain off the water.  Return to the stove and set on medium-low heat.

Add diced onions, cooked rice, and green beans.  Soy sauce alternative, and other seasonings and heat through. Adjust seasonings to taste.

*Note: the picture has corn in my mix, I added 1 Cup of corn for the entire pan there to use some in my freezer.  I would not add more than that, or leave it out entirely to keep the Carb count within E meal territory.

For growing children: Add a fat of some kind to their meal.  I add coconut oil, olive oil, avocado oil, or butter to my kids’ bowls. I just drizzle it on and mix it up.

Thank you so much for stopping by!

If you want to learn more about my family, Read about Why I believe you are a Gatekeeper, or how to cut down your cooking time you have come to the right place.

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large family meal prep in as little as 1 hour a day

How to meal plan and prep in 1 hour a day

Preparing food for my army

When I worked outside the home I would try and take a whole day, sometime during the month, and prep as much as I could to make cooking for the rest of the month easier.  It worked for a long time, but it was hard to carve out the time with my overnight work schedule and my husband’s college schedule after our 5th and 6th children were born.

When I got the opportunity to become a stay at home mom again, I was excited to finally get back into the groove with my meal prep, but I discovered I could only make room in our fridge and deep freezer for about 2 weeks with how our family was growing.

I still really love once a month meal planning, but I do not have the space I need to accomplish as much as I need to.

Introducing 1-hour meal prep!

I still plan our meals a month in advance, using my Pinterest account and other resources.  I just don’t buy everything all at the same time.  You can Pin these instructions Here.

Canned goods are not the problem, it’s fresh and frozen for this family of 8.  We have one fridge with the tiny freezer, and a 1/4 size chest freezer.

With gluten allergies, we have to make most of our foods from scratch unless we can be sure of the manufacturing and processing, so I season all the food ourselves, and I cannot buy sauces premixed.

My goal, Monday through Friday, is to set aside 1 hour after I homeschool the oldest children, to prep and cook.

What does this look like?

**Putting dried beans to soak, in preparation for cooking the following day.

**Batch cooking defrosted ground meat for multiple meals.

Batch cooking ground meat to freeze for use throughout the month
10lbs of ground meat cooking for the freezer

**Oven roasting chicken breasts and cubing them.

**Chopping veggies and putting them in containers for fresh eating or recipes.

A tower of gluten free pancakes for the freezer. A quick meal on a busy morning.
16x batch of gluten-free pancakes

**Mixing bits of ingredients for that day’s lunch and dinner.

**Baking gluten-free eats for breakfasts, snacks, and dessert night.

Gluten free, dairy free baked oatmeal prepped for the freezer
Double batch of gluten free baked oatmeal for the freezer.

**Cleaning out the fridge on Leftover Day so that it is ready for all the prepped ingredients and leftovers until the next one.

Where do I start?

Carve out the time!

I watched a movie with my husband last night and the line that stuck with me was, “The only thing that has value for everyone is TIME.”

I am a busy mom of 6 with a disabled husband.  I had to learn to delegate some things to my husband that he was capable of in our homeschool so that I could have this meal planning time.  So, far, everyone is succeeding for the hour and Momma has her prep time handled!

Then, make a list of breakfasts, lunches, snacks, dinners for a week.  Then, prep what you can.  set the timer, and keep yourself busy.  When the timer goes off, clean up and stop working.

Mark off what you accomplished, and know that you accomplished something, and something is always better than nothing!

I put my leftovers in mason jar with plastic lids
Leftovers in mason jars

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