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Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

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Holiday

Make December Matter

November 11, 2020 by angelaskitchen

I’ve always told anyone who told me that they’re feeling off their game or having trouble focusing on things during tough times to be kind to themselves. To allow themselves grace for the season they are in and that trying to weather storms in life is challenging, messing and stretching, and sometimes you just need to roll with things the way you need to roll with them. If that means you aren’t as tidy, or cheerful or productive as usual, that is cool. Tough seasons of life are a time to be gentle with yourself.

Having said that, I often go and do the opposite when talking to myself. Instead of reassuring myself that I’ve actually been doing pretty well over the past couple years with really difficult personal and family circumstances, I tend to make little lists for myself of all the things I haven’t been doing or taken care of… You know, things like isn’t the house supposed to be cleaner than ever now that I am in it ALL THE TIME. Hey guess what? It turns out, being in your house constantly and using it for every aspect of your life can trash the joint. Who knew? 🙂

I’ll go to bed thinking that the next day is the day I “get myself all together,” which is NOT a great set-up for the next day. It’s a goal that is so vague that I set myself up to be disappointed in what I haven’t completed instead of what I did accomplish. That cycle is just one big self-esteem trap, and it turns out I am really good at it.

One tool that I have been using to help organize myself that has been so positive in my life to get me out of that rut is Mia’s FLOW365 plan at Plan Simple. Her system has helped reframe my planning for the day to focus my time on what really matters to me, to what is truly important in my day-to-day life. I have appreciated how it works no matter what your circumstances are or where your current focus is. It helped me realize all I was showing up for, helped me plan down time to care for myself and to also find space for all the little things that has to happen day-to-day to get the pesky work and home things done as well. The biggest gift for me has been realizing that I really do have a choice to how I spend my day and it has helped make my ordinary everyday times truly matter by helping me shift my perspective. I love that she breaks goal planning into manageable chunks that can be started whenever you want and need to. That has been a lifesaver for me, especially with all the changing circumstances in these uncertain times.

Mia has a FREE 2 day retreat coming up this weekend, November 13-14, 2020 called Make December Matter. It is her gift to women “balancing it all” who want to create something different this holiday season and into the next year. She has amazing speakers lined up, a tasty menu to nourish you during the weekend, planning sheets, and times built into the day to help you recharge. I’ll be popping in and out throughout the days myself, so I hope to see you there!

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I’ve been wondering for so long how to come back to the blog when I’ve been away for so long and it stalls me from writing before I even start. I’ll have to apologize AGAIN I tell myself. Then I tell myself I’ll just need to do better from here on out and this will be the day I finally get my act together, whatever that means….

To be honest, my biggest block to get back to writing here is that I have been just in survival mode for a long time. Working in a job where you stand for hours at a time with really bad knees left me with very little energy to do much of anything beyond care for my family, and we had a lot happening around here that needed my energy. I haven’t given myself the grace and kindness to realize I honestly was doing the best I could do for what I needed to do for what was most important for myself and my family during that season. It has been so important for me to finally realize this. I hope if you learn nothing else from my writing today, is that you remember to treat yourselves with the grace and kindness you would extend to others.

And so it turns out, I am finally ok with doing the best I can. This blog and my work here is a one woman show. But it is written by a woman with a family who has really needed her a bit extra for the past little a while, and I feel really good about showing up for them when it was needed. It is written by someone who has been in survival mode for a few years due to intense joint pain, but was trying to wait until I was a bit older to get those joints replaced. And I finally did! This year, after I turned the big 50, I had one knee replaced in July and one 3 weeks ago. I am finally seeing the light at the end of the tunnel in that area. Woo! But the truth is that it will be a year of PT exercises, extra naps when needed while I am healing, and generally reminding myself that this is a process and to be kind to myself and it is ok if I just do the best I can.

One thing I do promise is that I will finish answering all the emails from questions I received from the Online Nourished Festival presentation. I appreciate your patience if I have not answered you yet. I did have over 1700 people in my session and received hundreds of emails with questions. I’ve worked through a lot of them, but still have about 100 or so to go. I will get back to you as I am answering as many as I can each day for about an hour at a time. It is time dedicated to you all blocked out in my planner. 🙂 That is as long as I can currently stay at the computer with my knees still healing at this time. Thank you so much for your understanding and patience. I appreciate it more than I can express!

Filed Under: About the Blog, Christmas, Holiday, Links, Thanksgiving, Uncategorized Tagged With: holidays, organize, plan simple

Easter dinner menu planning in the time of coronavirus…

March 30, 2020 by angelaskitchen

Easter is coming up in just a few weeks. It is a big holiday in my house. My grown kiddos come home, I bake up a storm, we go to church, them come home and eat and visit. This year, of course, things will be different. Our church is live streaming services. My high schooler is now doing online learning through her high school and her dance studio is using FB Live to hold classes while she uses a kitchen chair as her barre and flannel sheets in the yard as her dance floor. Another kiddo is home from college, doing classes online for the last half of her last semester as a Senior. Her commencement has been canceled and she is meeting up with friends over Zoom, FaceTime, and Google. My oldest is full on adulting, working remotely from his apartment and FaceTiming his mom now and then (smart boy… he knows I miss that sweet face!) Strange times, no?

For this Easter, this one where it will most likely be just those of us in the house, I thought I had better get a plan in place. Currently I am only going to the store every two weeks to minimize contact with others, so this really needs to be planned out. The days leading to Easter are typically a really busy time in the stores as well, and I definitely do not want to be out in that or contribute to the traffic in the stores.

Fortunately, before everything shut down, I did already purchase dairy free chocolate bunnies and peeps (I use them for decorations. Those bright pink bunnies and yellow chicken are so ridiculously colored and nostalgic!). As they seem to disappear fast (I am a peep purist and only want the yellow birds and pink bunnies), I always buy them as soon as they hit the stores. My husband picked up a really nice spiral ham on our last shopping trip which I popped in the freezer for Easter, so that is set. A few days ago Amazon delivered jelly beans and I found an egg coloring kit in the cupboard we didn’t have the time to use last year. Score!

My dinner plans are shaping up to be much more simple and streamlined than usual, but instead of being disappointed to not have all the frills, I am just grateful to have the time to be together, and to be relatively healthy and safe during this time. We’ll have the time to actually reflect on the meaning of the season instead of rushing to get all the fancy bits made. That is something I for one am looking forward to!

For Easter this year we are having:

  • Spiral-cut Ham with Apricot Brown Sugar Glaze: for the last 15-20 minutes of cooking time, glaze ham with a mixture of 1/2 cup apricot preserves (I like one that is fruit juice sweetened, if possible), 1/2 cup packed brown sugar, and 2 tablespoons ground mustard mixed together.
  • Orange Cinnamon Rolls – I made these this past week using my Cinnamon Roll recipe as a base by not adding cinnamon to the brown sugar in the filling and spreading 6-8 tablespoons orange marmalade in the filling step right before sprinkling on the brown sugar. I froze them on a baking sheet lined with plastic wrap before they had a chance to raise. The night before Easter, I’ll pop them into an oiled 9 x 13 pan. Cover the pan with plastic wrap and leave in the refrigerator overnight, baking in the morning. For the topping I’ll use orange juice instead of water for the glaze. Yum!
  • Dairy Free Scalloped Potatoes – I’ll be assembling this this next week and popping them into the freezer (see the recipe instructions for that)
  • Roasted Frozen Vegetables – simply take whatever frozen veggies you have on hand and roast. I am planning on using a mix of broccoli, cauliflower, carrots, and maybe mixing with an Italian blend that had yellow squash and broad beans in it (I am looking for the color and flavor blend) and adding a chopped red onion to the mix. Put the veggies on a rimmed baking sheet in a single layer, toss with a couple tablespoons olive oil and about a 1/2 teaspoon each of salt, pepper, garlic powder and onion powder. Roast in a preheated 400F oven for 20-30 minutes, stirring around every 10 minutes until the veggies are cooked through and the edges start to caramelize and brown.
  • Decorated Hard Boiled eggs – we will make during the end of the week before Easter as a family activity.
  • For sweets will have Easter Story Cookies, and tea breads baked into mini loaves and sliced. I am going to be making a one batter recipe that can be made into three mini loaves with very different flavors (Apple Cinnamon Streusel, Coconut Pistachio, and Blueberry Lemon). I have all the ingredients in the house to make the tea breads and they can be baked and frozen ahead. I’m also planning to make Hot Cross Buns on the day we decorate Easter eggs.

I want it to feel special and like a holiday, but not being to go out and get flowers or cute napkins or the other things I normally do means it is time to get creative…

Last year I wove my kids Easter baskets from brown paper grocery sacks and they turned out so cute (an my eco girl loved them!), so that is happening again. I can use paper run through the shredder then lightly crumpled, fabric netting from my craft room or large homemade pompoms as filling. This year we are all home and have three weeks for some fun crafts to do together as a family. I picked 3 that really caught my eye, only required paper, a few things we have laying around the house, and a little time. This weekend we are making these simple origami butterflies out of the colored pages of newsprint, wrapping paper or scrapbooking paper to hang in the windows by our dining table. Second are these lovely origami flowers to help our table bloom. I like the idea of using old piano music that we have laying around from when the kids first took lessons. I think I’ll put them with some of my smaller house plants and scattered jelly beans to decorate the table. Finally are these cute origami bunny baskets from Gathering Beauty. I think her blog is going to be one of my new happy places! How cute would these be filled with jelly beans at each plate? I have some plain paper that we can decorate with colored pencils and markers to personalize them if we want. A bonus craft we might make, are these adorable pom pom branches, both colorful and with white puffs. So fun! We have more than enough yarn to make the pom poms. I am thinking of using a tiny pickle fork as my form to make really small poms. Cuteness overload!

Have you started Eater planning yet? Easter Story Cookies and Hot Cross Buns definitely made my list of things I wanted to make this year for our mini quarantine meal. What are the food traditions you’ll be holding dear this year?

Filed Under: Dairy Free, Easter, GFCF, Gluten Free, Holiday, Menu Plan, Summer Menu Plan, Uncategorized Tagged With: Dairy Free, Easter Menu Plan, GFCF, Gluten Free, gluten free easter, Gluten Free Menu Plan, Make Ahead Easter Menu Plan, Pandemic Holiday Menu Plan

How I plan food for the holidays

November 3, 2018 by angelaskitchen Leave a Comment



Every year before heading into the holiday season surrounding Thanksgiving, Christmas and New Year’s Eve I open up a document labeled the “Holiday Plan” but what I really call in my heart the “Spreadsheet of Joy.” How can a plan be joy filled? For me a little planning goes a long way to help me create the kind of holiday season I want to give my family, while at the same time a season that will ALSO bless me and give me rest I need in the midst of all the craziness during the busy days.

Planning ahead means I can …

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Filed Under: Christmas, Dairy Free, GFCF, Gluten Free, Holiday, Menu Plan, Thanksgiving

12 Days of Holiday Snacking Round Up

January 1, 2015 by angelaskitchen Leave a Comment


12 days of holiday snacking Way Better Snacks

I was thrilled to be part of Way Better Snacks 12 Days of Holiday Snacking! Here is a round up of all the delicious things from the bloggers who participated ~ twelve amazing snacks as we counted down to the holiday season. Be sure to stop by each of the links below and tell these awesome bloggers a big “Thank you!” for coming up with such delicious and inspiring treats.

Grab a bag of your favorite flavor of Way Better Snacks and whip up a a dip to share with family and friends as you celebrate the New Year. Enjoy!

Day 1: Angela’s Kitchen ~ Vegan Holiday Dazzle Dip
Day 2: Green and Clean Mom ~ Garden Goodness Dip
Day 3: Dolly and Oatmeal ~ Roasted Golden Beet Shallot Dip
Day 4: Vegetarian Mamma ~ Cranberry Salsa
Day 5: Central Minnesota Mom ~ Cranberry Horseradish Dip
Day 6: Staying Close to Home ~ Black Bean, Corn and Feta Dip
Day 7: The Whole Tara ~ Smokey Eggplant Dip
Day 8: Some the Wiser ~ Slow Cooker Butternut Bacon Cheese Dip
Day 9: The Black Peppercorn ~ Spicy Buffalo Chicken Dip
Day 10: FabGrandma ~ Mozzarella-Fig Bites and Chunky Guacamole
Day 11: Lemon Tree Dwelling ~ Olive Tapenade
Day 12:​ Celiac and the Beast ~ Shrimp Ceviche


Filed Under: Christmas, Dairy Free, Dips and Sauces, GFCF, Gluten Free, Holiday

Vegan Holiday Dazzle Spread – 12 Days of Holiday Snacking!

December 8, 2014 by angelaskitchen 1 Comment


A creamy dairy free spread layered with olives, roasted red peppers and spinach for festive flair.
Vegan Holiday Dazzle Spread

Every year our family bundles up and heads downtown for the Hollidazzle parade before going the 8th Floor Macy’s Holiday Display and take picture with Santa. Yep, even as my kids have gotten bigger (and my son is now 19 years old and 6′ 3″ tall) they still troop on in to get a picture with Santa for their mom. Best kids ever! Last year was the last year for Hollidazzle parade, changing to this year’s Hollidazzle Village. Messing with holiday traditions can be a tricky thing, but we need to leave room for traditions to grow and change while keeping the core of why it was important to your family.

The most common question I receive from families newly diagnosed with food allergies is how to manage the holidays. We all have food traditions strongly tied to our holiday memories and want to preserve them for our children and ourselves. When food allergies or celiac enter the picture, holidays can seem like an overwhelming obstacle instead of a chance to rest and renew with our family. My suggestion? Make a dinner you know everyone already enjoys, and isn’t too difficult to make that satisfies your allergy restrictions. Then, ask you family (our yourself) what is the one dish that would help make it feel like Christmas. Make that one thing and have the whole family pitch in to help. Every year, just adapt one recipe as you choose to, but don’t sweat it if it doesn’t turn out exactly as you planned. You may just create a new tradition of your own!

For my family, Swedish Rye Bread was what was requested, and honestly, the first year my gluten free yeasted breads were VERY odd. I should have gone with a more forgiving muffin with similar spices, but I was stubborn determined. Never mind that all my yeasted gluten free breads where lopsided… That Christmas just the smell of the spices and the parts we were able to nibble (around the sunk in center) were delicious simply because we tried to make it together. And, boy, did my son (who was 6 at the time) laugh and laugh at the funny looking bread. 🙂 That is a Christmas memory I cherish. Not the oddly shaped bread, but the time we took to try to make it together and the laughter we shared when it didn’t go as we planned. Now when I grind the spices for gluten free Swedish “Rye” Bread I remember that first gluten free Christmas and the lesson on not taking myself or the food at the table too seriously. It is the company that matters – that we are together, and safe with plenty of food that will nourish, even if it is lopsided.

What are the holiday traditions that make things special for your family?

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This holiday season, 11 other bloggers and I are participating in the 12 Days of Holiday Snacking with Way Better Snacks! I can’t wait to see what everyone else comes up with to pair with Way Better’s fabulous chips. Gotta love their non-GMO, sprouted crispy tastiness. They best part for our family is all of the tortilla chips are gluten free. Check out the Way Better Snacks Pinterest board over the next few weeks as more snacks are added and give the other bloggers some love. The recipe links will also be at the Way Better Snacks Facebook page, so definitely keep an eye out for those.

This holiday season, try my simple to put together dairy free spread that will compete with any dairy filled cheese ball. The colorful layers give it delicious flavor while looking festive. The best part? This spread is easy-peasy to put together and it can be made up to 5 days before your need it. If you don’t want to take the time to allow the spread to set up or want to layer it, simply scoop the blended cashew mixture into a bowl and stir in the olives, peppers and spinach.

We like to serve our dips with sprouted and tasty Way Better Snacks to really make our dips feel like something special. We used the Punkin Cranberry (LOVE!) and the Unbeatable Blues with the spread and the spread was delish on both. To learn more about why sprouting is so important, and more about all the yummy flavors they carry, check out their website for more info: gowaybetter.com. Enjoy!

Vegan Holiday Dazzle Spread – 12 Days of Holiday Snacking!

A creamy dairy free spread with festive flair!
Print Recipe Pin Recipe
Course Appetizer, Christmas, dips & spreads, holiday, Vegan friendly

Ingredients
  

  • 1 teaspoon olive oil
  • 1 cup fresh spinach leaves chopped
  • 1 garlic clove minced
  • 1/2 teaspoon dried basil
  • salt and pepper to taste
  • 3/4 cup raw cashews soaked for 3 to 6 hours
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons agave or honey I know honey isn't vegan, but it's usually how I roll in this recipe
  • 1 1/2 tablespoons coconut oil
  • 1 1/2 teaspoons apple cider vinegar
  • 3 tablespoons or more water as needed up to 1/3 cup
  • 1/4 teaspoon salt or to taste
  • 8 ounce container dairy free cream cheese substitute softened
  • 1/4 cup diced kalamata olives
  • 1/2 teaspoon dried thyme
  • 1/4 cup diced roasted red pepper

Instructions
 

  • Lightly oil a mini loaf pan. Line with plastic wrap or parchment paper, allowing the wrap to overhang the pan. You will use these "handles" to lift the spread from the pan after it has set. Lightly oil wrap or parchment. Set aside.
  • In a small skillet, heat olive oil over medium-heat. Add spinach, garlic and basil to pan, sautéing until spinach has wilted. Season with salt and pepper to taste. Remove from heat and allow to cool until ready to use in recipe.
  • In a Vitamix or other high-powered blender, blend soaked and drained cashews with lemon juice, agave or honey, coconut oil and apple cider vinegar. Add water one tablespoon at a time, as needed, to make a very smooth and thick spread texture. It should be similar to the texture of cream cheese.
  • Add softened cream cheese substitute to cashew mixture and blend well until smooth. Taste and add salt, if needed.
  • Create the layers: Divide the cashew mixture into 4 parts. Scoop 1/4 of the cashew mixture into the prepared mini-loaf pan, smoothing into an even layer. Mix olives and thyme together. Spread olives evenly onto cashew mixture. Scoop another 1/4 carefully onto of the olive layer and smooth. Spread peppers evenly onto cashew mixture. Add another 1/4 of the cashew mixture on top of pepper layer. Smooth cashew mixture. Spread spinach mixture evenly onto cashew layer. Add final 1/4 of cashew mixture to loaf pan and smooth.
  • Wrap pan with plastic wrap and place in refrigerator until firm. Spread can be made 5 days before serving, covered and refrigerated. To serve, unwrap spread. Lift spread out of loaf pan using parchment or plastic wrap lining pan. Careful flip onto serving plate and remove parchment. Serve with your favorite Way Better Snacks and enjoy!

Join Way Better Snacks for their first ever Twitter Party this Thursday, December 11th, 7:30 p.m. CST (5:30 p.m PST/8:30 p.m. EST) all about healthy and delicious Holiday Snacking.  Follow #snackwaybetter and @WayBetterSnacks to join in the fun!

WBS twitter party invite 12-2014

Learn more about Way Better Snacks! 

Website: http://gowaybetter.com

Facebook: https://www.facebook.com/WayBetterSnacks

Twitter: @WayBetterSnacks

Pinterest: http://www.pinterest.com/waybettersnacks/

Instagram: http://instagram.com/waybettersnacks

12 Days of Holiday Snacking with Way Better Snacks:

Day 1: Vegan Holiday Dazzle Spread from Angela’s Kitchen

Day 2: Garden Goodness Dip or Salad from Green and Clean Mom

I created this recipe for Way Better Snacks, but was not compensated other than with delicious chips and payment to purchase the ingredients. It’s a delicious sprouted snack I buy and serve my own family (our favs are Sweet Potato, Black Bean, Punkin and Sweet Chili). Thank you for supporting the brands that I carefully choose to work with, that help make this site possible. All opinions are 100% my own.


Filed Under: Christmas, Corn Free, Dairy Free, Dips and Sauces, Egg Free, Fish Free, GFCF, Gluten Free, Holiday, Peanut Free, Pork Free, Recipe, Shellfish Free Tagged With: Appetizer, Christmas, Corn Free, Dairy Free, Egg Free, Fish Free, GFCF, GFDF, Gluten Free, holiday, olives, Peanut Free, peppers, Pork Free, Recipe, Shellfish Free, spinach, Spread, Vegan, Vegetarian

Secret Recipe Club – Chocolate Coconut Sugar Scrub

February 9, 2014 by angelaskitchen 7 Comments


Chocolate Coconut Sugar Scrub

It is time again for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

Chocolate Coconut Sugar Scrub2

My assignment this month was Ellie’s blog, The Bitchin’ Kitchin’. Have you seen her blog? No? Well, go on over… I’ll wait…

See? Beautiful! Love her pics and the recipes are WAAAAAAAY to fun to try to pick just one. We’re talking Chicken Enchilada Cups, Sriracha Hummus, Chai-Spiced Scones, Brownie Batter Pancakes, Carrot Ginger Soup, Prosciutto Wrapped Apples, Kale Frittata, Baked Sweet Potato Chips and Pumpkin Pecan Cranberry Muffins, and that is just the tip of the deliciousness you will find on Ellie’s blog. Swoon!

With Valentine’s Day right around the corner, however, and having to lovely daughters who have a deep passion for all things chocolate, I thought homemade Chocolate Coconut Sugar Scrub was the perfect recipe to try. We like to try different homemade lotions, scrubs and masks made from natural ingredients. A scrub made with things I already have at home, has natural ingredients in it AND smells like chocolate? Yes, please! So, girls, try to look surprised on Valentine’s Day. M’kay?

Secret Recipe Club – Chocolate Coconut Sugar Scrub

Print Recipe Pin Recipe
Course DIY, Sugar Scrub

Ingredients
  

  • 1 cup loosely packed brown sugar I used dark
  • 1/2 cup coconut oil in solid form, yet still soft
  • 1/3 cup almond oil
  • 2 tablespoons unsweetened cocoa powder
  • a few drops coconut extract or essential oil
  • a few drops vanilla extract
  • a few drops almond extract

Instructions
 

  • Place all ingredients into a bowl and mix until smooth. Place into an air tight container, such as a canning jar. Seal.
  • To use: Once or twice a week, being careful not to slip, rub scrub all over skin in shower, especially rough areas. Wash scrub off afterwards. Avoid face, however a small amount can be used on dry lips to moisturize and exfoliate. Can be stored at room temperature .

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Filed Under: Blog Carnival, crafts, Dairy Free, GFCF, Gluten Free, Holiday, Recipe, Secret Recipe Club, Valentine's Day

Menu Monday – December 23, 2013

December 23, 2013 by angelaskitchen 2 Comments


Time again for another Menu Plan Monday!  Thank goodness for menu planning.  With this busy holiday season, having a plan means never having to wonder what is for dinner.  So much less stressful for for the mamma!  🙂

Gluten Free Menu Swap-Entertaining

Heather is hosting the Gluten Free Menu Swap over at Celiac Family this week.  The theme is “Entertaining.”   The big entertaining I do for the season is a cookie decorating party.  Basically we make a bunch of cutouts and frosting, put out my crazy sprinkle stash, then people drop by throughout the day to frost-till-they-drop.  It is totally fun!  I love watching the creative ideas that the kiddos come up when cookie decorating.  I like to have Taco Chili and Chicken Wild Rice Soup in a couple of slow cookers in case people are here over lunch and/or supper.  Cookie decorating with our friends is one of the things my kids look forward to every year!  I’ll do a full post on hosting a cookie party this weekend, if you are interested.  It is really quite simple and a lot of fun.

Cookie decorating party aftermath...

Freezer cooking this week:  No freezer cooking this week.  I will be using things from the freezer this week to fill out my meals this week and next week as needed.  Time for mom to relax with the family!  🙂

*    *    *    *    *    *
The week’s breakfast options:  I have been experimenting with some high-potein breakfast options (with and without eggs), so will keep experimenting with these.
The week’s lunch options:  Leftovers, deviled eggs or whatever we feel like picking up.  Kids choice!

 

Monday:  Slow Cooker Island Pork Roast (from the freezer) with salad

 

Tuesday:   Christmas Eve!  Herbed Roast Beef, Swedish Potato Pudding, Lingonberry Sauce, Fresh Spinach Salad, Cranberry Relish, Rice Pudding, and Cut-Out Cookies.  We will also have gluten free Lefse and gluten free Swedish “Rye” Bread at the meal.

 

Wednesday:  Christmas!  Caramel Pecan French Toast Casserole with Homemade Turkey Sausage and fruit

 

Thursday:  Leftovers

 

Friday:  Thai Thighs (from the freezer) over quinoa with salad

 

This is being shared at Menu Plan Monday at Organized Junkie.

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.

SupergrainDessertEbook_cover

 


Filed Under: Christmas, Dairy Free, For the Freezer, GFCF, Gluten Free, Holiday, Winter Menu Plan

Menu Monday – December 16, 2013

December 16, 2013 by angelaskitchen 1 Comment


Time again for another Menu Plan Monday!  Thank goodness for menu planning.  With this busy holiday season, having a plan means never having to wonder what is for dinner.  So much less stressful for for the mamma!  🙂

Gluten Free Menu Swap-Christmas/Holiday Treats

Heather is hosting the Gluten Free Menu Swap over at Celiac Family this week.  The theme is “Christmas and Holiday Favorites.”   I think everyone has standard things they make every year.  In our family, we have our Christmas dinner on Christmas Eve and open family gifts.  On Christmas morning there are the socks from Santa along with one or two things that Santa left under the tree followed by brunch.  For both meals, the treats are usually a mix of different Christmas cookies like Allergen Free Brownie Bites, Jam Filled Thumbprints, Ginger Snap Biscotti, Lemon Shortbread Cookies, Ginger Snap Cookies, Apple Cardamom Biscotti, Basic Cut-Out Sugar Cookie, Candy Cane Cookies, Peanut Butter Blossom Cookies, Pecan Pie Bars, Russian Tea Cakes, Shortbread Cookies, Snickerdoodles and Spritz.  I don’t make ALL those cookies, of course, but we usually have the cutouts, and then everyone gets to pick their favorite for us to bake together.  My grandparents were Swedish, so on Christmas Eve we usually have Potato Pudding, a roast or Swedish sausage, lingonberry sauce, cranberry relish, lefse, Swedish “Rye” Bread, various pickles, and a big salad.  I like to add crisp roasted Brussel sprouts or other veggie to the mix.  What are your favorite holiday goodies?

 

Other Christmas season favorites you might find at our house:

Cranberry Upside Down Cake

Hot Chocolate Cupcakes

Maple-Brown Sugar Bacon Wrapped Smokies

Pumpkin Stressel Bars

Almond Bark

Chocolate Truffles

Fresh Spinach Salad

Hot Chocolate, Slow Cooker and Dairy Free

Rocky Road Candy

Chicken (or Turkey) Wild Rice Soup

Pumpkin Cinnamon Rolls

Eggnog, dairy free

Burgundy Mushroom Stew

Slow Cooker French Toast Casserole

Apple-Cranberry Pork Chops, Slow Cooker

 

Freezer cooking this week:  I’ll continue to work on my Christmas baking a bit at a time and stashing it in the freezer for the holiday.  I’ll also be putting Beef and Butternut in the freezer for another day.

*    *    *    *    *    *
The week’s breakfast options:  I have been experimenting with some high-potein breakfast options (with and without eggs), so will keep experimenting with these.
The week’s lunch options:  Nut or seed butter sandwiches (on banana bread or gluten free Amish Friendship Bread), Salmon & Sweet Potato Cakes, hard boiled eggs, various fruit, and veggie sticks.

Balsamic Glazed ChickenGluten & Dairy Free Beef & Butternut Squash StewSimple Arugula Garden Salad


Printable grocery list for this week’s dinners.

 

 

Monday:  Balsamic Glazed Chicken with Riced Cauliflower and sautéed asparagus (from the freezer) 

 

Tuesday:   Shrimp Pad Thai with Broccoli

 

Wednesday:  Beef and Butternut Stew with Date Nut Bread

For the freezer:  Make a second batch of Beef and Butternut Stew for freezer while assembling dinner.  Package the freezer meal in a gallon sized freezer bag.  Remove as much air as possible, seal, label and freeze.

 

Thursday:  Braised Mediterranean Chicken with kale salad topped with Basic Vinaigrette

 

Friday:  Taco Pizza with Simple Arugula Garden Salad

 

This is being shared at Menu Plan Monday at Organized Junkie.

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.

SupergrainDessertEbook_cover


Filed Under: Christmas, Dairy Free, For the Freezer, GFCF, Gluten Free, Holiday, OAMC, Winter Menu Plan

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