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consulting-celiac-in-the-tardis · 5 years ago

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29 Gluten Free Microwave Recipes for Easy Dorm Room Cooking

New blog post! As May - and my graduation from grad school! - gets closer, I find myself: 1. thinking a lot about undergrad and what it takes to survive college with celiac disease, and 2. needing allll the quick and easy gluten free recipes to fit my busy schedule. So I thought now would be a perfect time to do a round up of gluten free microwave recipes!

Whether you're looking for a super easy breakfast, lunch, dinner or dessert, you can find a healthy microwave recipe in the list below. If you're in college now, these recipes are perfect for dorm room cooking...and if you're just short on time, these healthy microwave recipes are still pretty dang delicious. So without any further throat-clearing, let's dive right into these gluten free microwave recipes! And to make your dorm room cooking even easier, I've divided them into three categories: Breakfast, Lunch/Dinner and Dessert.

Gluten Free Microwave Recipes, Breakfast Edition:

1. English Muffins in a Minute (Keto, Paleo) - Low Carb Yum

Who knew that a microwave can help you can whip up a delicious, gluten free English muffin quickly enough to enjoy it even on your busiest mornings?!?

2. Cozy and Creamy Quinoa Flakes Porridge, Three Ways (Vegan) - Casey the College Celiac

If you can't tolerate oats in large amounts or just want to shake up your usual oatmeal, try one of these three quinoa flake recipes instead! I ate this nearly every morning for college before my 8 AM classes and never heard any complaints from my tummy. ;)

3. Best Keto Pancakes (Low Carb) - Kimspired DIY

Only ninety seconds and six ingredients are needed to make these gluten free pancakes in the comfort of your college dorm.

4. Amazing One Minute Protein Brownie (Vegan and Dairy Free Options) - To Simply Inspire

Eating a healthy brownie for breakfast? That's now totally acceptable and super easy with this microwave gluten free brownie recipe!

5. Buckwheat and Rice Flake Porridge, or "Oatless Oatmeal" (Vegan) - Casey the College Celiac

This is another one of my go-to gluten free breakfast recipes, especially when I'm low on time or craving something warm and cozy. Healthy dorm meals have never been so easy!

6. Banana Bread Mug Cake - Melanie Cooks

For when you're craving gluten free banana bread but don't have time to turn on an oven...

7. Paleo "Instant" Oatmeal - Cook Eat Paleo

You only need one bowl, five ingredients and one microwave to whip up this epic paleo breakfast.

8. French Toast Mason Jars - MI Gluten Free Girl

All the flavor of French toast with a lot less mess. Microwave recipes for the win!

Gluten Free Microwave Recipes, Lunch/Dinner Edition:

9. Microwave Sweet Potatoes: How to Do It Right! (Paleo) - Cook at Home Mom

If a wet paper towel isn't part of your sweet potato cooking routine, here's how and why to fix that ASAP.

10. Microwave Stuffed Peppers for One - Crunch and Cream

Cheesy, buttery rice combines with chili peppers, baby spinach and spices to create a stuffed pepper filling that you won't believe is cooked in your own microwave.

11. 10-Minute Gluten Free Enchiladas - Flippin' Delicious

Delicious, cheesy enchiladas...made in the microwave?!? MIND BLOWN.

12. How to Cook Rice in the Microwave - Melanie Cooks

Throw in a few veggies and some beans or protein, and you have an easy, delicious dorm room dinner.

13. Microwave Stuffed Twice Baked Potatoes - From Val's Kitchen

Because you can never go wrong with a good stuff potato for dinner...

14. Summer Squash Microwave Chips (Paleo, Low Carb) - My Life Cookbook

Make your own healthy chips by just slicing a summer squash and cooking the coins in the microwave.

15. Best Keto Pizza (Low Carb) - Kimspired DIY

Now that I know I can make a delicious gluten free pizza in the microwave, I pretty much feel like a dorm room cooking queen.

16. Microwave Fresh Herb Risotto - Crunch and Cream

This microwave risotto may not be your traditional version, but it still comes out creamy, rich and full of flavor.

17. Keto Microwave Bread Recipe with Coconut Flour (Low Carb) - Wholesome Yum

Save money and time by whipping up your own keto bread in the microwave instead of buying a specialty loaf from the store. Plus, you can eat it sweet or savory!

Gluten Free Microwave Recipes, Dessert Edition:

18. Triple Chocolate Protein Mug Cake (Vegan) - Casey the College Celiac

The best part about this gluten free mug cake recipe is that it tastes decadent enough to enjoy for dessert, but it's also filled with nutritious ingredients that would make a fabulous breakfast as well. (And if you need even MORE gluten free mug cake recipes in your life, check out my previous round-up here!)

19. Keto Salty Chocolate Pecan Bark (Low Carb) - Healthy with Jamie

This healthy keto dessert will make you the envy of everyone in your college dorm...or whoever you live with. ;)

20. Matcha Mug Cake (Low Carb, Nut Free) - Everyday Maven

Coconut flour and matcha powder combine into a vibrant, yummy mug cake that's perfect as a night snack.

21. Strawberry Shortcake Mugcake (Keto, Low Carb) - Keto Cooking Christian

This would be a berry yummy study snack for a long night. ;)

22. Dessert Banana Souffle (Dairy Free) - The Holy Mess

Who knew that two eggs, two bananas and one microwave could combine into such a delicious gluten free dessert?

23. Mini Pumpkin Pie (Low Carb) - My Life Cookbook

This healthy microwave recipe features all the delicious flavors of pumpkin pie with none of the hours toiling over the oven.

24. Vegan Chocolate Mug Cake - Rhian's Recipes

Five minutes, five ingredients and a super versatile ingredient list all make this healthy microwave recipe a guaranteed winner.

25. Microwave Cinnamon Apples - Ginger Casa

I used to always snack on raw apples with cinnamon...but cooking them in the microwave would take this healthy snack or dessert to the next level.

26. Vegan Peach Cobbler (Vegetarian, Dairy Free) - Green Scheme TV

No oven needed to whip up this easy vegan dessert.

27. Low Carb Chocolate Mug Cake (Paleo, Keto) - Wholesome Yum

For when you need an epic gluten free dessert but don't have the time or patience to spend more than five minutes making it.

28. Easy Microwaveable Buckeye Fudge - The Baking ChocolaTess

If you love peanut butter and chocolate, then this microwave fudge is your foodie dreams come true.

29. Keto Strawberry Upside Down Cake (Low Carb) - How 2 Do Keto

If you're a fan of pineapple upside-down cake but don't want to bother cutting a whole pineapple in your dorm, this strawberry upside-down cake is the perfect alternative.

Happy College Dorm Cooking...or Just Easy Microwave Meals! ;)

Whether you're in college and ovens and extensive cooking time are in short supply, or you need just an easy and healthy microwave recipe, I hope this roundup gives you a new appreciation for all a microwave can do...and just how delicious microwave meals can really be!

Which of these microwave recipes will you try first? Or what's your favorite thing to make in the microwave? Tell me in the comments

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teachmixerofficial · 4 years ago

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10 Fun, Healthy Snacks for Kids to Make

The preschool and elementary school years are a wonderful time to get your child involved in the kitchen, and snack-time is the perfect place to start.

When you encourage your child to make their own snacks (with supervision and guidance as needed), you’ll satisfy their need for independence, build their pride and confidence, foster kitchen skills, and cultivate more adventurous, engaged eating.

Your kids are more likely to eat snacks they helped make. Letting them join you in picking out, planning, and preparing the food they will eat can also encourage more adventurous eating.

Getting involved in the kitchen will also help your child build other important life skills, such as teamwork; shopping and meal planning; organization and clean-up, and the basics of food safety.

Getting Started

Let your child do as much as they can on their own. You can supervise your preschooler while they wash fruit before they eat it, or show them how to use a butter knife to cut soft foods or spread peanut butter. Keep a watchful eye on them, but after demonstrating skills, let your kids take over.

You can also encourage them to become more independent about getting their own snacks by keeping the fixings at the ready. Stock a dedicated drawer of the refrigerator with choices that are already in preschool-size portions.

Find another place (a kitchen drawer, shelf, or bin) to load up with snackable dry goods, such as pretzels, dried mango slices, crackers, whole grain bread, or nut butter. Kids over 4 years old can add raisins and whole nuts to the lineup.

When your kids say they're hungry, encourage them to choose something on their own from the snack drawer. Giving your child agency in selecting from the dedicated snack area, as well as letting them get it for themselves, builds your child's confidence, excitement, and interest in the food they eat.

Amount of Food to Feed Your Children by Age so They Can Stay Healthy

Let them experiment, too—even if it makes a bit of a mess. That will give you the chance to teach them how to clean up! "Playing with their food" encourages them to develop their food prep skills, tastes, and imagination.

Here are 10 simple, tasty, and nutritious snacks your little chef can make on their own (with a little help) to enjoy at any time.

Turn pizza-making on its head by making a colorful mosaic of fruit. Your child will likely want to overload it with fruit topping when they realize they can create their own masterpiece.

Use a mini whole-wheat tortilla for the crust (small tortillas will make eating the finished product easier). Then, let your preschooler spread cream cheese on the shell.

Provide fruit toppings, such as strawberries, raspberries, banana slices, and kiwi. Having your child assist with cutting up the larger fruit teaches them cutting skills in a safe way. Plus, they might be more likely to eat the fruit when they're the ones who sliced it.

If they get on a roll with slicing fruit and end up with too much, freeze the excess and use it for smoothies later on.

Inspire your preschooler to add their favorite fruits and/or veggies. Whatever combinations they come up with should be encouraged.

When they're all done, they’ll have a mini pizza to enjoy. Have fun with it by encouraging them to name their creation—who knows, the kiwi berry special could be a hit!

It's Never Too Early to Get Your Kids in the Kitchen

Make-Your-Own Pizza

After taking on fruit pizza, try the more traditional kind. Just about anything can be used as a pizza crust, including french bread, bagels, English muffins, and tortillas. Alternatively, make your own crust or buy a prepared dough.

Easy Pizza Dough

A simple recipe is 1 cup Greek yogurt to 1 3/4 cup self-rising flour. Mix and chill for 30 minutes or longer Pull the dough with your fingers to shape the crust to your desired thickness.

Have your child grease a baking sheet and place the crust, followed by tomato sauce, cheese, and preferred toppings. Let them help grate the cheese, slice the veggies and meats, and layer on their desired ingredients.

Pop it in the oven and bake at 350 degrees until the cheese bubbles and turns golden brown.

Apple Slices and Peanut Butter

Peanut butter adds a little protein and fat to your child's snack, making it more flavorful and satisfying. Cut up an apple for your preschooler or let them use an apple slicer. Older kids can try cutting up an apple themselves with your supervision. Then, let them spread nut butter on their slices.

They could also spoon a serving of nut butter on their plate and dip the apple slices before each bite. Celery, pretzel rods, and crackers can be swapped out for the apple slices for a little variety.

It's OK if things get messy—the point is for your child to practice working in the kitchen by spreading the peanut butter and slicing the apple.

Eventually, they’ll get a little neater with their efforts. Practice really does make perfect when it comes to basic cutting and spreading skills.

Why Early Introduction of Your Child to Peanuts May Prevent an Allergy

Mini Cucumber Sandwiches

Let your child make mini sandwiches using cucumber slices in place of bread. Provide sliced cucumbers and let your preschooler fill them with sliced cheese, cream cheese, lean deli meat, tomato slices, or thinly sliced carrots.

Help your child gather the ingredients, then let them choose what they want for their sandwiches. Assembling these mini-sandwiches is a great way for kids to experiment with different flavor and texture combinations.

Toddler Serving Sizes for Proper Nutrition

Alternatively, you can have your child make a mini salad using the ingredients above, greens, and anything else you have on hand that your child likes. The possibilities for yummy, creative salads (think potato, taco, chicken, steak, fruit, or noodle) are endless. Salads also help your child learn about how to combine ingredients, flavors, and textures to change a dish's taste.

Give your child a variety of small containers filled with healthy ingredients that they can mix together to make their own trail mix. Options include:

Chocolate chips

Dried fruit, like apples, papaya, or cranberries

Low-sugar, whole-grain cereal

MINI-pretzels

Nuts, like almonds, cashews, or walnuts (for kids over 4 years old)

Popcorns

Raisins (for kids over 4 years old)

Sesame snacks

Sunflower seeds or pumpkin seeds (for kids over 4 years old)

While you want to give them the freedom to decide what goes into their trail mix, encourage them to balance sweeter items with less sweet ones. It can help to start with a whole-grain option as a base. Try adding some whole-grain cereal to the container first and let them build on it.

Veggies and Dip

You’ll need to be in charge of cutting up the vegetables for this snack ahead of time for younger preschoolers but kids with more developed fine motor skills (and self-control) can try out their knife skills.

Fill small containers with carrot sticks, celery sticks, broccoli, cauliflower, cherry tomatoes, cooked mini potatoes, and/or cucumbers. Add little tubs of hummus, ranch, or other dips.

Store everything together in the refrigerator. The next time your child wants a snack, encourage them to grab some veggies and dip. When the stash needs to be refilled, they can work on replenishing the supply (with some help, if needed!)

How to Build Healthy Eating Habits

Yogurt Parfait

Kids love to create colorful yogurt parfaits. Help your child spoon some plain or flavored yogurt (whichever they typically eat) into a clear bowl or cup. Then, let your child alternative layers of fruit, granola, nuts, shredded coconut, and/or more yogurt. Help them out as needed.

Offer strawberries, blueberries, raspberries, blackberries, and any other fruits your child likes. Some kids might also enjoy a little peanut butter or a drizzle of Nutella. Let them pick the order and quantity of the items that they want to go in the middle.

Lastly, top it off with another layer of yogurt. Let them sprinkle the top with a little bit of granola or whole-grain cereal to add a little crunch.

Healthy Child Nutrition Basics Every Parent Should Know

Gather your child's favorite fruits, as well as yogurt, ice, and juice, to create quick and delicious smoothies Your child will get to learn how to make blended drinks and discover the magic of the blender.

Be sure to keep the blades out of reach (while making the smoothie and during clean-up). Your child will get lots of hands-on experience—from dropping the items in the blender and putting on the top to pushing the buttons.

Toddlers and preschoolers might need a little extra help—particularly to make sure that they don't overload the blender and that the top is secured before it's turned on.

Let them choose the ingredients for their smoothie. If they need inspiration, old favorites such as strawberry banana, mango pineapple, and mixed berry will likely be hits. You can also experiment with incorporating veggies. Avocados, cucumbers, and carrots make delicious additions to a fruit smoothie.

They can't really go wrong with ingredient combinations. The same goes for yogurt, juice, and ice pairings. Let your child play chef to come up with their smoothie masterpiece.

Picky Eating: Just a Phase, or a Personality Trait?

Crackers and Cheese

Toddlers will have fun just stacking cheese slices on the crackers. Older kids can practice their slicing skills by cutting the cheese themselves. A peeler is a great way to safely make thinner slicers. You can also keep things simple and just use string cheese.

Classic cheese and crackers can be more exciting if you expand your notion of a cracker. Anything can be used—graham crackers, rice cakes, pretzels, slices of bread, dried fruit, even apple or pear wedges. Use any type of cheese that your child likes (from cheddar to mozzarella), as well as spreadable toppings such as cream cheese or cottage cheese.

Raisins, other dried fruit, veggie slices, olives, or fruit slices can also top off this snack. Let your child experiment with combinations that appeal to them.

Using the USDA MyPlate Food Plate May Help Your Child's Nutrition

Ants on a Log (With a Twist)

Instead of making the traditional ants on a log with peanut butter, try using other fillings to make this classic snack. You can experiment to find your child's favorite combination, but here are a few suggestions to start with.

Fill the celery stalk with hummus. If your child is 4 years or older, give them chopped up vegetables to make the ants. Small chunks of colorful peppers or carrots also work well for older kids.

If your child isn't a fan of celery, use a piece of banana or a carrot stick as the log. Slices of pepper, cooked sweet potato, or cucumber also make great logs.

Use cottage cheese to fill up the logs. Then, let your child top each log with chopped up fruit or veggies.

You can also fill up the logs with guacamole. Then, use black beans to represent the ants.

To make, wash and dry a few stalks of celery (or other veggies) and cut it up into pieces that are about three inches long. Assist your preschooler with these steps until they are comfortable doing so independently.

Making this snack provides a good opportunity to teach your child about why and how we wash and dry produce before eating it.

Let your preschooler spread the filling on each stalk. Then, add a few raisins or other toppings to represent the ants on a log.

How to Create Roles for Kids While Cooking Together

The preschool and elementary school years are a wonderful time to get your child involved in the kitchen, and snack-time is the perfect place to start.

Your kids are more likely to eat snacks they helped make. Letting them join you in picking out, planning, and preparing the food they will eat can also encourage more adventurous eating.

Getting involved in the kitchen will also help your child build other important life skills, such as teamwork; shopping and meal planning; organization and clean-up, and the basics of food safety.

Getting Started

Amount of Food to Feed Your Children by Age so They Can Stay Healthy

Here are 10 simple, tasty, and nutritious snacks your little chef can make on their own (with a little help) to enjoy at any time.

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syruplayer8-blog · 5 years ago

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A Week in the Life of a Working Mom Who’s Training for Her First Marathon Since Having a Baby

Sweat Diaries

Real estate project manager and mom to a 16 month old shares a look at training for her first marathon after having a baby.

Danielle Graham shares a peek into her life while training for her first marathon after baby. Photographs courtesy Danielle Graham.

Welcome to Sweat Diaries, Be Well Philly’s look at the time, energy, and money people invest in pursuit of a healthy lifestyle in Philly. For each Sweat Diary, we ask one Philadelphian to spend a week tracking everything they eat, all the exercise they get, and the money they spend on both. Want to submit a Sweat Diary? Email [email protected] with details.

Who I am: Danielle Graham (@dani__graham), 30, from Abington

What I do: I’m a full-time real estate project manager and part-time freelance writer. I’m also mom to 16-month-old Savannah, and I’m a marathon and ultramarathon runner. I’m the founder and co-leader of the Pennypack Trail Runners, which meets every Saturday.

What role healthy living plays in my life: Running and maintaining a healthy lifestyle has helped me gain clarity and sanity in some of the hardest times of my life. After my youngest brother died in 2008, I suffered from depression. I climbed out of the darkness when I found running, and have since turned to running and other forms of exercise to relieve stress, to help me work through difficult decisions, to build up my confidence, and to reach others in a positive way. For me, exercising (almost) daily has huge mental benefits, and the physical benefits are a nice side effect too. Now I work out because I know that it makes me a better mother, wife, and employee, on top of making me physically fit. I’m currently training for the NYC Marathon (my first postpartum 26.2) and this is my peak week! I’m hoping to break four hours for the first time and set a big personal record in NYC.

Health memberships: Run coaching services by Lift Run Perform ($125/month) and Crunch Fitness ($25/month). I have frozen my Orangetheory membership until after the marathon.

Monday

For her first marathon after baby, Danielle Graham is logging lots of miles on her basement treadmill. Photograph courtesy Danielle Graham.

5:30 a.m. — Wake-up begrudgingly after a terrible night’s sleep. I can’t even blame my 16-month-old for a bad night’s sleep, since she slept soundly through the night.

5:45 a.m. — Drink a small cup of Starbucks coffee with a little cream and sugar and eat half a banana while listening to calm music and browsing social media. I try to eat something before every morning run or workout because I tend to get nauseous if I work out on an empty stomach.

6:15 a.m. — Run four easy miles on my basement treadmill while watching The Bold Type.

7:30 a.m. — After I shower and get ready for the day, I blend up a smoothie containing whole milk, two scoops of Orgain Vanilla Bean Protein Powder, half a banana, cinnamon, nutmeg, and ice. Kinda tastes like pumpkin spice without the pumpkin.

All of the beverages to kick-start the morning. Photograph courtesy Danielle Graham.

7:35 a.m. — I jump in the car and head to work in New Jersey with ALL the beverages: my smoothie, water bottle, and a travel mug of coffee. My commute can be anywhere from 35 minutes to an hour, depending on the traffic.

9:30 a.m. — I’m sitting at the construction site where I currently work full-time as a contractor. Sometimes my smoothie is enough for breakfast, but lately it’s not cutting it with all the miles I’m running. I head to the cafe and order two scrambled eggs ($1.68).

11:45 a.m. — Lunchtime! Head to the cafe and throw together a “kitchen sink” salad with spinach, arugula, carrots, onion, chickpeas, mushrooms, parmesan, quinoa, almonds, and grilled chicken. Grab a raspberry-lime seltzer and eat outside in the courtyard with a friend ($9.52).

1 p.m. — Feeling the effects of my poor night’s sleep, so I refill my 40-ounce water bottle and grab another small coffee (free at client site).

4 p.m. — Peanut butter chocolate chip Larabar saves the day before I hit an afternoon slump.

5:30 p.m. — On my way home from work, I stop at the grocery store to pick up a few things for dinner and the house ($40.83).

5:45 p.m. — Get home and finally see Savannah for the first time of the day! I play with her a little bit, feed her dinner and she’s in bed by 7:30 p.m.

A tasty stir-fry for dinner. Photograph courtesy Danielle Graham.

8 p.m. — My husband Josh is also the chef of our family (#blessed). He cooks “egg roll guts” stir-fry for dinner, which my cousin recommended. It is delicious, filling, and healthy. It contains cabbage, carrots, ground pork, onions, ginger, peanuts with rice. I have a glass of Douro wine with dinner.

9 p.m. — While doing the dishes, I warm up fresh apple crisp that Josh made on Saturday night with our CSA apples. We have it with a little Häagen-Dazs Vanilla Bean ice cream. Treat yo’self!

9:30 p.m. — Watch some TV and stretch/foam roll before bed

10:30 p.m. — Prep my coffee for tomorrow and head up to bed, ready to do it all again tomorrow!

Daily total: $52.03

Tuesday

An iced coffee to break up the day. Photograph courtesy Danielle Graham.

6:45 p.m. — Wake up after snoozing past all of my running alarms. I had another night of restless sleep, so I decide to sleep in and take a well-deserved rest day. I ran 28 miles within the last three days and I can tell my body really needs it.

8 a.m. — I sip a travel mug of coffee on the way into work.

9:30 a.m. — I drink a Siggi’s Vanilla Drinkable Yogurt.

11:00 a.m. — After leading our weekly meeting, I chow down on last night’s leftover stir-fry with a lemon LaCroix from home.

11:45 a.m. — I hop in the car and cross the bridge to my office in Center City. I don’t usually work from the office since I’m at a client construction site full-time, but today I have a couple of commitments in the office.

12 p.m. — I park and head in.

2 p.m. — Catch up with a work friend over cold brews at Peddler Coffee (treated by my friend).

2:30 p.m. — Shoot a couple of video blogs for work.

3:30 p.m. — Starving, I eat a Banana Chocolate Chip Larabar during a meeting.

5:30 p.m. — I pick up our CSA fruit and veggie share at a local synagogue and head home.

5:45 p.m. — I get home, feed Savannah dinner and watch some TV with her before bed.

Avocado pasta for dinner. Photograph courtesy Danielle Graham.

7:15 p.m. — Cook dinner with a glass of Douro. Tonight I’m trying to use ingredients we already have so I make an avocado pasta with fresh tomatoes from our garden.

8 p.m. — Eat dinner while watching DVR’d SNL. For dessert I eat five Oreo Thins, which are a staple in my household these days.

10 p.m. — Prep coffee for tomorrow and head to bed.

Daily total: $0

Wednesday

An afternoon walk. Photograph courtesy Danielle Graham.

5:45 a.m. — Wake up and get dressed to run. I’m staying home with Savannah today since she’s sick and can’t go to daycare, but I still want to get in a run before she wakes up.

6 a.m. — Eat half a banana and drink a cup of coffee while browsing social media.

6:30 a.m. — Run six easy miles on the treadmill while watching The Bold Type.

7:30 a.m. — Hop off the treadmill as Josh is getting ready to leave and kiss him goodbye. I shower and make the same smoothie as Monday for recovery.

8:45 a.m. — Cook breakfast for me and Savannah — four scrambled eggs and we split a toasted English muffin with butter.

9 a.m. — Pour myself coffee number two for the day.

10:30 a.m. — Head out for a walk with Savannah and our dog, Whiskey. We get about three quarters of a mile out and Savannah starts getting cranky, so I play the Moana soundtrack on my phone and we turn around to head back.

11:30 a.m. — Put Savannah down for a nap. I throw in some laundry and then lay down myself for a bit. I’m going to have a late night at work and want to get some extra rest.

12:30 p.m. — Savannah wakes up and we have lunch. I reheat some of last night’s avocado pasta for her, and I eat the last of our egg roll stir-fry (I LOVED this dish!).

A snack of protein muffins. Photograph courtesy Danielle Graham.

2:15 p.m. — I put on a movie for Savannah so I can get a little housework done. I throw in more laundry, do all the dishes, straighten up, and make a batch of Kodiak Blueberry Lemon Protein muffins. When they’re done, I split a muffin with Savannah.

4 p.m. — Get changed and drive to work. We’ve got contractors showing up at 5 p.m. tonight.

6 p.m. — I eat an apple and a handful of almonds. Not sure what time I’ll be having dinner tonight so I brought a bunch of snacks.

7 p.m. — I make myself an Earl Grey tea with a little cream and sugar in the break room. Contemplate leaving to go get some dinner.

8:30 p.m. — I run out to Panera during break and inhale a You Pick Two: Cuban sandwich and Autumn Squash soup, with a seltzer and bag of chips ($13.19).

10:30 p.m. — Still at work. Eat an Almond Butter Chocolate Chip Larabar for dessert.

11:30 p.m. — Listen to a Wine & Crime podcast on my drive home. It’s my new fave.

12:15 a.m. — Get home and pass out from exhaustion.

Daily total: $13.19

Thursday

A La Colombe pick-me-up. Photograph courtesy Danielle Graham.

7:45 a.m. — Wake up, finally a good night’s sleep this week! I’m going into work a little late today. I help Josh get Savannah ready for daycare and head upstairs to shower.

9 a.m. — Head to work with travel mug of coffee and a protein muffin for the road.

10:45 a.m. — Drink a Siggi’s Vanilla Drinkable Yogurt

11:30 a.m. — Meet a new co-worker for lunch in the cafe. I have a “kitchen sink” salad again and a raspberry lime seltzer ($7.44).

1:30 p.m. — After walking around the campus and jobsite for the last hour, I need a little boost so I drink a La Colombe Vanilla Draft Latte I purchased at the cafe ($3.73).

3 p.m. — Contractors are gone for the day, so I snap some jobsite photos and then head upstairs to do some work.

3:35 p.m. — Hungry again so I snack on some almonds and an apple.

5:45 p.m. — After sitting in tons of traffic on the way home, I stop at the grocery store to pick up milk, eggs, and a few other staples ($36.04).

6 p.m. — Get home. Play with Savannah and feed her dinner.

7:15 p.m. — I put on running clothes while Josh puts Savannah to bed.

A night run on the basement treadmill while training for her first marathon after baby. Photograph courtesy Danielle Graham.

7:30 p.m. — Run this week’s speed workout on the basement treadmill (yes, again!) because it’s violently thunderstorming outside. Tonight’s workout isn’t too bad: four miles to warm up at easy pace, 5 x 45 seconds at 7:34, with two minute recovery jogs, then cool down to eight miles.

9 p.m. — I shower really quick and run downstairs to watch the Eagles game and chow down on some of my favorite pizza that Josh picked up from Vincent’s. This one has prosciutto, arugula, fresh parm, and balsamic reduction. I pair two slices with a bottle of Pumking, my favorite fall beer, and a lemon LaCroix.

Pizza for dinner. Photograph courtesy Danielle Graham.

10:30 p.m. — Say I’m going to bed but it’s so fun watching the Eagles crush the Giants.

11:30 p.m. — Clean up the kitchen and finally head to bed with an Eagles win. Gonna regret staying up this late in the AM.

Daily total: $47.21

Friday

A morning run while training for her first marathon after baby. Photograph courtesy Danielle Graham.

5:30 a.m. — Wake up after snoozing a few times. Get dressed and head downstairs.

5:45 a.m. — Drink a small coffee and huge glass of water, and eat a blueberry protein muffin.

6:15 a.m. — Put on all my reflective and light-up running gear and head outside for an easy six-mile run. During my run, I narrowly miss stepping on a dead raccoon and almost vomit on the spot.

7:15 a.m. — Shower and get ready for work. Prep a smoothie (same ingredients as others this week), travel coffee mug, and huge water bottle for work.

9 a.m. — At work, I’m still starving! I head to the cafe and order a mushroom, onion, and cheese omelet (treated to breakfast by one of our contractors). I eat it with ketchup because I am a child.

12:45 p.m. — Head to the cafe for lunch. My client gives away free soup on Fridays so I get a small Kombucha Squash soup and a small Veggie Chili. They are both perfect for this amazing fall weather! Raspberry-Lime seltzer to drink ($1.70).

2:45 p.m. — Really feeling the effects of the late-night Eagles game. Make a cup of coffee in the break room and prep for a conference call.

4 p.m. — Snack on a peanut butter chocolate chip Larabar before heading out for the day.

5:15 p.m. — Get home and hang out with Savannah for a while outside, then head upstairs to get ready for dinner with Josh and some of my work friends and their husbands.

6:15 p.m. — Drive to the Elkins Park train station and catch the Regional Rail downtown.

Cocktails to close out the week. Photograph courtesy Danielle Graham.

7 p.m. — Arrive at Spice Finch in Rittenhouse Square, which was recently recommended by a friend. Since Josh and I arrived early due to our train schedule, we order some pre-dinner drinks. I get the “Rest in Pete’s” which has vodka and prosecco and Josh orders a rye cocktail ($28.60).

7:30 p.m. — Our friends arrive and we head to our table. We have a long, tapas-style dinner with several small plates and one large plate for the table. I drink two glasses of Tempranillo ($120).

11:30 p.m. — Take the train back home and head straight to bed. We’re getting up early to walk the Race for Hope in the morning, a fundraiser to end brain cancer.

Daily total: $150.30

Weekly Totals

Money spent: $262.73

Miles run: 24

Cups of coffee: 11

Smoothies: 3

Larabars: 4

Let’s get social! Join Be Well Philly at: FACEBOOK | INSTAGRAM | NEWSLETTER | TWITTER

Source: https://www.phillymag.com/be-well-philly/2018/11/01/marathon-after-baby/

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yumyummunchies-blog · 6 years ago

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15 Delicious Vegetarian Camping Food Concepts - Mountain Home Blog Site

Picture yourself outside, crisp air, cozy camping clothes, and a well-earned appetite after a day of adventuring! Here are some of our favorite vegetarian-friendly camping meal ideas to help sate that adventurous appetite.

Breakfast is arguably the most important meal of the day, so make sure you pack in the calories needed for a day of hiking, angling, or practicing your survival skills.

Granola with Milk & Blueberries

Granola provides long lasting fiber to fuel a day of activity, and our freeze-dried Granola with Milk & Blueberries is absolutely delicious. Just add cold water to reconstitute, or add hot water for a warmer belly to get your rolling on chilly mornings.

Egg and Cheese Sandwich

This egg and cheese sandwich is both easy and quick to make. Warm up the seasoned cast-iron skillet over the flame, throw on as many eggs as you like. Once those are finished, butter some english muffins, bagels, or a couple slices of bread, and place them face down to toast. Then put it all together with your favorite breakfast sandwich toppings like avocado, cheese, tomato. Pro-tip: pre-crack your eggs into a reusable container (like a Nalgene bottle). Easy to transport. Easy to pour into your skillet!

Extra Special Pancakes

Pancakes are a camping food essential because they’re easy to pack, easy to pack, and easy to customize. You can pre-make the dry batter ahead of time (or buy a mix, of course) so that all you have to add is water in the morning. Bring your favorite add-ons! Try mixing in some granola for added crunch and calories. Or sauté some cinnamon apples in the cast iron and blend them into your batter (or serve hot on top!). Or if you’re feeding a crew, set out a spread of topping options like jam, nut butters, and fresh fruit.

Overnight Oats

Overnight oats are so dang simple you’ll wonder why you’ve never done them before. There are plenty of specialized recipes online, but all you really need to know is this basic formula: 1 cup oats to 2 cups water. The rest is up to you! You can make chai overnight oats, peanut butter and jelly overnight oats, pumpkin pie overnight oats … really, the options stop where the imagination does.

Lunch & Snacks

Keep your body fueled throughout the day with these vegetarian snacks and lunch recipes.

Mountain House Mac & Cheese

You don’t have to be a kid to enjoy a hearty lunch of mac and cheese. Just add hot water and kids of all ages can enjoy our fan-favorite freeze-dried mac and cheese for a hot lunch on the trail, or chillin’ at the campsite.

Dutch Oven Nachos

Staying around the campsite for the day? Fire up the pit and make a batch of these tasty dutch oven nachos. You can easily tailor this recipe for both meat eaters and vegetarian campers alike. Just add meat to one half, or add it on afterwards. Or leave it completely meat-free and add your favorite fixings.

S’mores Granola Bars

Oh, yum. These Vegan S’mores Granola Bars aren’t just another energy bar. Bring along one for a hiking snack, or several if you simply can’t stop eating them because they are that good.

Chickpea Salad Sandwiches

Is there anything chickpeas can’t do? We don’t think so. These simple chickpea salad sandwiches can be made ahead of time, or just make the filling at home, and assemble the sandwiches once at camp. Tip: If you’d like to bring these backpacking, swap out the sandwich bread for tortillas for a more durable, portable chickpea salad wrap!

Whether you enjoy the process of chopping and cooking outdoors, or you prefer the quick comforts of ready-to-eat meals, you’ll find something worth savoring from these dinner ideas!

Vegetable Kebabs

Use that campfire! Skewer up your favorite veggies (and fruits!) for vegetable kebabs that are sure to please. You can grill them directly over an open flame, or wrap them in aluminum and set them on coals. Turn em so they don’t burn. Then serve a la carte, or on some ready-to-eat rice.

Mountain House Pasta Primavera

Looking for a quick and easy vegetarian camping food idea? Try our freeze-dried pasta primavera. Buy it in a #10 can and you’ll easily be able to feed the whole family! Add in your own special ingredients, like fresh garlic and foraged chanterelles for a Mountain House hack.

Vegetarian Chili

Requiring only a few fresh ingredients like celery and carrots, this vegetarian chili recipe can be thrown together in less than 30 minutes and will make you feel all kinds of warm and fuzzy inside. Bring along your favorite toppings, like sour cream, shredded cheese, and fresh cilantro.

Chili Lime Corn on the Cob

Just a few ingredients spice up a favorite for camping trips! This recipe takes corn on the cob to the next level. Similar to elotes, this grilled corn on the cob is a meal in and of itself with lime, cilantro, chili powder, and cotija cheese. Nom nom. But bring the floss!

Dutch Oven Lasagna

Yes, dessert is considered a meal. And no, you don’t have to share.

Mountain House Raspberry Crumble

Raspberries. Chocolate. Drooling yet? This fruity freeze dried raspberry crumble will make your mouth water even while you’re eating it.

Apple Crisp

There have been heated debates among fans about whether our Apple Crisp should be considered a breakfast or a dessert, and we say … both! Any while we’re at it, we think it makes a fine lunch, too. The only rules we insist on here at Mountain House are 1) Just Add Water, and 2) Savor the Adventure. The rest is up to you!

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brushwish3-blog · 6 years ago

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25 Low-Sugar Baking Projects for Not-Too-Sweet Treats

I love sugar as much as anyone; it's the backbone of most everything I do, since it provides desserts with volume, structure, body, flavor, and, oh yeah, sweetness (its least important job as far as I'm concerned). Sugar's at the top of the food pyramid for a reason, a sweet cap to an otherwise balanced diet, something to be consumed in moderation.

For the most part, I accomplish that with portion control: thinner slices of cake, smaller scoops of ice cream, one cookie instead of two. But a number of my favorite recipes have a relatively low amount of added sugar, around eight grams or less per serving. For those who love baking, but feel like cutting back on sugar for one reason or another, these recipes should fit the bill.

[Photograph: Vicky Wasik]

Like the original, my homemade Fig Newtons feel pretty virtuous. The cakey cookie is lightly sweetened with honey and brown sugar, while the filling itself is made from nothing more than dried figs, plain applesauce, and a squeeze of fresh orange juice. It's a chewy, fruity snack that's not too sweet or rich and easy to customize with the variations in my cookbook (including apricot-strawberry, blueberry-lime, cherry-banana, and...bacon!).

Homemade Fig Newtons »

[Photograph: Vicky Wasik]

This simple galette is primarily sweetened by the pears, with just a few spoonfuls of added sugar to draw out their juices. Cardamom, Chinese five spice, and vanilla bean amplify the natural flavor of the pear, which stands in creamy contrast to the crispy crust below. It's the ideal dessert to conclude a night of tapas or wine and cheese, but to be honest, I'm all about having it for brunch.

Vanilla Pear Galette »

[Photograph: Vicky Wasik]

The bulk of sugar in these lemony scones comes from a sprinkle of turbinado on top, an entirely optional (though delightfully crunchy) addition. The dough itself leans on fresh blueberries for sweetness, with just 2 teaspoons of sugar to help with flavor and browning.

Lemon-Blueberry Scones »

[Photograph: Vicky Wasik]

My buttermilk granola has less added sugar than its commercial counterparts, just enough to help it brown and crisp in the oven. With toasted sugar, that sweetness is even milder, tempered by a hint of caramel complexity. Serve it for breakfast with Greek yogurt, or grab a handful whenever you need a light and crunchy snack.

Buttermilk Granola »

[Photograph: Vicky Wasik]

In most recipes, sugar serves some key structural role, but in these grainy English muffins, I use honey in an entirely optional way—to serve as a sweet counterpoint to the graham-y flavor of whole wheat. You can dial it back to taste, but I'd use at least an ounce, so the yeast has a snack during its long, overnight rise.

English Muffins »

[Photograph: Vicky Wasik]

Few things are as satisfying as homemade bagels that turn out just as blistered, chewy, and flavorful as if they'd come from an old-school bakery. There's just a pinch of sugar to help fuel the dough's slow, overnight rise and a bit of malt syrup in the boiling water for a glossy brown and aromatic crust, but the total amount is still well below our 8 gram threshold—even if you opt to make cinnamon raisin bagels instead.

Bagels »

[Photograph: Vicky Wasik]

Look, it's not my fault if you wind up drowning these in maple syrup, but the waffles themselves have only a pinch of sugar in the batter. Instead of doing an overnight rise, I often make these brown-butter waffles first thing in the morning. Then I let them rise all day, so I can griddle them up to serve along with soups and stews or (my fave) fried chicken.

Brown-Butter Yeast-Raised Waffles »

[Photograph: Vicky Wasik]

I learned to make biscuits when I was about two years old, less a reflection of my skill than a testament to the truly foolproof technique—smushing butter into flour with reckless abandon. Biscuits are a fast and simple breakfast or the foundation of a breakfast sandwich, but they're also an easy side for just about any meal (well, any Southern meal).

Light and Fluffy Biscuits Recipe »

[Photograph: Vicky Wasik]

As with my lemon-blueberry scones, the dough here is just barely sweetened, with most of the sugar coming from the chocolate itself. So instead of a sweet milk chocolate, choose something bitter and dark for a bold take on chocolate scones.

Chocolate Scones »

[Photograph: Vicky Wasik]

Thanks to whole wheat flour, digestive biscuits have an amazing, graham cracker–like flavor and crunch. Paired with a shiny coat of dark chocolate, these crisp but tender digestives are immensely satisfying with a cup of tea (and when sugar is of no concern, they're the perfect size to sandwich around a toasted marshmallow for s'mores).

Chocolate Digestive Biscuits »

[Photograph: Vicky Wasik]

They may be showered in powdered sugar, but that's only because Mexican wedding cookies (a.k.a., Russian tea cakes; a.k.a., snowballs; a.k.a., Danish wedding cookies) start with an almost savory dough. And, of the sugar that's sprinkled on top, a good deal is lost along the way, scattered across your baking sheet and (real talk) down the front of your shirt.

Mexican Wedding Cookies »

[Photograph: Vicky Wasik]

Though lightly glazed in barley malt syrup, homemade Wheat Thins don't require much added sugar, so you can grab a handful of crispy crackers without overdoing it (whatever that means to you). Plus, there's a little more glaze than strictly necessary, so a good deal of the sugar that's present on paper won't ever make it to the crackers themselves. With a sprinkling of coarse salt and the grainy crunch of wheat germ, these savory-sweet crackers are as hearty as they are crisp.

Homemade Wheat Thins »

[Photograph: Vicky Wasik]

Unlike the epic crunch of homemade Wheat Thins, these whole wheat crackers are thick and tender with a gentle snap (like the Carr's ones you buy). They're fun and easy to make (the dough comes together super fast in a food processor), and they will keep up to a month in an airtight container. Pull them out as a homemade addition to cheese plates, or smear one with peanut butter for a simple snack.

Whole Wheat Crackers »

[Photograph: Vicky Wasik]

Out of everything on this list, these are my all-time favorite for snacking; they're unambiguously salty, cheesy, and crisp. Like any other cracker, these have a great shelf life, so I like to make a big batch to enjoy over a few weeks. Plus, when I'm feeling creative, homemade Cheez-Its are easy to customize with additional herbs and spices or alternative types of cheese.

Homemade Cheez-Its »

[Photograph: Vicky Wasik]

With a cheesy crust, chunks of salty ham, slivers of scallion, and shredded Gruyère scattered throughout the dough, savory scones make a hearty breakfast, or they can be cut small to serve alongside bowls of creamy tomato soup.

Ham and Cheese Scones »

[Photograph: Vicky Wasik]

With fresh parsley, a dash of onion powder, garlic, paprika, and cayenne, these cheddar biscuits have a bold flavor that can stand up to even the heartiest bowl of chili or chowder. So grab a spoon, dollop the dough onto a half-sheet pan, and start baking!

Garlic-Cheddar Biscuits »

[Photograph: Vicky Wasik]

It breaks my heart to see Irish soda bread relegated to a bit of St. Patrick's Day kitsch, especially when recipes treat it like some sort of fruity scone. In reality, Irish soda bread is a crusty loaf that's chewy and satisfying enough to pair with any meal or even just a charcuterie plate. It has an almost pretzel-like flavor that goes with any sort of stew or braise.

Irish Soda Bread »

[Photograph: Vicky Wasik]

Like bagels, my favorite dinner rolls are briefly boiled before baking, producing a crackly crust that's glossy and eggshell thin. Inside, they're fluffy and light—perfect for mopping up sauces and stews. Thanks to a long overnight rise these rolls can be a make-ahead element for family dinners and holiday gatherings, letting you knock out the work of making and shaping the rolls a day in advance.

Crisp and Fluffy Dinner Rolls »

[Photograph: Vicky Wasik]

I've always thought of chicken pot pie as a secret pastry since the best part is the crust, whether you opt for drop biscuits or a flaky lid (I'm partial to hearty whole wheat). But even if the crust is the star, the filling has to do its part, which means the chicken has to be juicy and the sauce has to be thick and full of flavor.

Chicken Pot Pie Recipe »

[Photograph: Vicky Wasik]

These biscuits get their sweetness from thick and mellow sweet potato purée. The sweet potatoes also lend a bright orange hue and wonderfully buttery flavor. Serve the biscuits alongside hearty soups and stews or with a spoonful of jam.

The Best Sweet Potato Biscuits »

[Photograph: Vicky Wasik]

Angel biscuits are buttery and tender, but their flavor and texture is more similar to a Parker House roll than a traditional biscuit. After proofing overnight, they're ready to bake in the morning, so you can enjoy them for breakfast, lunch, and maybe even dinner.

Yeast-Raised Angel Biscuits »

[Video: Serious Eats Video]

Pumpkin purée transforms a regular white sandwich loaf into a beautiful and flavorful bread. The pumpkin purée imparts the bread with a subtle earthiness and seasonal flair. It's a versatile loaf perfect for toasting, sandwiching cold cuts, cubing for bread pudding, or whipping up a grilled cheese sandwich.

Yeasted Pumpkin Bread »

[Photograph: Vicky Wasik]

It's true that these are technically cookies, but their almost-savory flavor gives them balance and depth. With biscotti, the exact amount of sugar per serving depends on how you slice it, so aim for 30 12 millimeter pieces to keep the sugar in check. Lean and crunchy with a refreshing anise flavor, they're perfect for dunking in fortified wine or snacking on with a cup of coffee.

Almond Biscotti With Anise »

Toning down the sweetness in these gingerbread cookies allows the rich flavors of freshly ground ginger, orange zest, and warm spices to shine through. Despite the addition of both brown sugar and molasses, these cookies are rolled so thin the yield is quite high, leaving only 3 grams of sugar per 2 1/2-inch cookie. Serve them plain or with a thin layer of royal icing. Either way, they'll be gone in a snap.

Gingerbread Cookies »

[Photograph: Vicky Wasik]

This banana bread is classic, but it's certainly not plain. While it's an optional step, toasting the sugar will bring the bread an added layer of depth. Ripe bananas give the loaf structure, while replacing some of the all-purpose flour with oat flour makes for a moister bread. Baked as two 8-inch loaves, cut into 10 slices each, our classic banana bread technically qualifies for the list—so just keep an eye on the serving size. However you cut it, our take on this recipe will be a hit.

Classic Banana Bread »

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/low-sugar-baking-recipes

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bostonfly · 6 years ago

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A friend is doing this Noom thing...

Breakfast Breakthroughs

Make an omelet with 1 egg and 2 egg whites instead of 3 whole eggs.

Choose a whole grain english muffin instead of a bagel.

Spread 2 tbsp. sugar-free jam on an english muffin instead of 1 tsbp. butter.

Replace ½ cup of granola with ½ cup of oatmeal cooked in water.

Have 3 slices turkey bacon instead of 3 slices regular bacon.

Replace fried eggs with hard boiled eggs.

Top toast with 1 tbsp. of peanut butter instead of 2 tbsps.

Cook ½ cup of oatmeal 1 cup of water instead of 1 cup of milk.

Sweeten oatmeal with cinnamon instead of milk and sugar.

Replace 3 oz. pork sausage with 3 oz. lean turkey sausage.

Top pancakes with ½ cup berries instead of 2 tbsps. maple syrup.

Lighter Lunches

Skip the second piece of bread to make an open face sandwich.

Top a salad with tuna packed in water instead of tuna packed in oil.

Add lettuce and tomato to a sandwich instead of 1 slice of cheese.

Make egg salad with low-fat plain greek yogurt instead of mayonnaise.

Sweeten up a salad with ¼ cup of fresh raspberries instead of ¼ cup dried cranberries.

Make a sandwich on a sandwich thin instead of on a bun.

Dress a salad with fresh squeezed lemon or 1 tbsp. balsamic vinegar instead of 2 tbsps. regular salad dressing.

Make a sandwich with 3 oz. lean turkey rather than 3 oz. roast beef.

Spread mustard on your sandwich instead of mayonnaise.

Turn your pita wrap into a lettuce wrap.

Serve a sandwich with 1 cup of raw vegetables instead of 1 serving of pretzels.

Downsize your wrap by using a small tortilla rather than a large one.

Dinner Developments

Replace half of the beans in a chili recipe with an equivalent amount of mushrooms.

Make a meatloaf with 98% lean ground beef instead of regular beef.

Trim the fat off of your meat or poultry before cooking.

Broil a 3 oz. steak instead of pan frying it in butter or oil.

Skip the skin of rotisserie chicken.

Swap 4 oz. of salmon for 4 oz. tilapia.

Replace linguini pasta with spiralized zucchini noodles.

Swap spaghetti squash for spaghetti.

Leave the cheese out of homemade pesto sauce.

Top your pasta with ¼ cup marinara sauce instead of ¼ cup alfredo sauce.

Make a turkey burger instead of a beef burger.

Serve your burger on a lettuce bun rather than on a regular bun.

Make a pizza on a light pita or tortilla instead of store-bought crust, pizza, or delivery.

Roast vegetables in a few spritzes of cooking spray and spices instead of in a tbsp. of oil.

Saute vegetables in vegetable broth instead of oil.

Steam vegetables instead of roasting or sauteeing them in oil.

Top steamed vegetables with hot sauce instead of butter.

Replace half of the meat in your meat sauce with vegetables like zucchini, spinach, and mushrooms.

Serve your favorite wing sauce with baked cauliflower instead of fried chicken.

Top pasta with 2 tbsps. light parmesan cheese instead of ¼ cup of regular, full-fat cheese.

Serve a stir-fry over 1 cup of cauliflower rice instead of ½ cup of regular rice.

Top a baked potato with ¼ cup fat-free greek yogurt instead of regular sour cream.

Make a cauliflower mash instead of mashed potatoes.

Bake 1 sweet potato cut into ‘fries’, instead of deep frying regular potato fries.

Serve dinner on a small side plate instead of a large plate.

Invest in non-stick cookware so you don’t have to add butter or oil when cooking.

Leave 4-5 bites on your plate at each meal.

Smarter Snacks

Snack on a small apple instead of 1 cup dried apple slices.

Snack on 1 cup of celery sticks with peanut butter instead of an apple with peanut butter.

Opt for fruit packed in water instead of juice.

Swap a serving of chips with 3 cups of plain air-popped popcorn.

Order a kid-sized popcorn at the movie theater.

Top popcorn with herbs and spices instead of butter and oil.

Munch on ½ cup edamame instead of ¼ cup raw almonds.

Swap a ¼ cup salted almonds for a 1 serving of lightly salted pretzels.

Serve up hummus with 1 cup of raw veggies instead of 1 serving of crackers.

Munch on a serving of tortilla chips with ¼ cup of salsa instead of ¼ cup queso.

Make homemade tortilla chips by slicing a small pita bread into triangles, spraying it with cooking spray, and seasoning it with garlic powder and salt.

Swap ½ cup of full-fat yogurt with ½ cup low-fat greek yogurt.

Snack on 2 whole grain rice cakes with peanut butter instead of 2 slices of toast with peanut butter.

Drink Do-Overs

Skip the sugar and syrups in your morning coffee.

Make a latte with non-fat milk instead of 2% milk.

Order a flavorful cup of herbal tea instead of a sugary flavoured coffee.

Swap a can of regular soda with a can of carbonated water.

Replace a glass of orange juice with a big glass of lemon water.

Add juice ice cubes to a glass of water instead of pouring yourself a glass of juice.

Freshen up with lemon water instead of lemonade.

Have a small glass of wine or beer instead of a sugary cocktail.

Make a drink with seltzer instead of tonic.

Diet-Friendly Desserts

Treat yourself to a small scoop of ice cream in a bowl instead of a waffle cone.

Enjoy a scoop of frozen yogurt instead of full-fat ice cream.

Satisfy your sweet tooth with yogurt and berries instead of ice cream.

Replace a bag of skittles with a cup of mango (nature’s candy!).

Skip the crust and sautee apples in cinnamon for a healthy “slice” of apple pie.

Replace an entire chocolate bar with 5 strawberries dipped in half a melted chocolate bar.

Enjoy a small donut instead of a large muffin.

Replace a popsicle with ½ cup frozen grapes.

Use applesauce or pumpkin puree instead of oil in homemade baked goods.

Split any dessert with a loved one.

Restaurants Renovations

Skip the bread basket.

Enjoy a minestrone soup instead of cream of vegetable.

Order a cup of soup instead of a bowl.

Haver a salad with cheese or croutons — not both.

Choose a light italian dressing instead of creamy ranch or caesar.

Order salad dressing on the side and lightly dip your fork in the dressing before each bite.

Order a soup and a small salad instead of large entree.

Opt for a quarter chicken breast instead of a chicken leg.

Have a side salad instead of french fries.

Order steamed rice rather than fried rice.

Enjoy a bowl of plain penne pasta instead of tortellini.

Have a leaner 4 oz. filet mignon instead of fattier 4 oz. prime rib.

Swap a baked potato for steamed vegetables.

Choose a grilled chicken breast instead of chicken tenders.

Order a grilled fish taco instead of a fried fish taco.

Opt for sashimi (raw fish) instead of sushi (fish on top of rice).

Treat yourself to a slice of vegetarian pizza instead of pepperoni pizza.

Share a restaurant entree with a family member or friend.

#food & drink #diet #bumming me out

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tinydetectivestudent-posts · 8 years ago

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Healthy breakfast (for people who hate breakfast)

Make it a habit to eat breakfast with these simple breakfasts designed to whet the appetite of the smallest model, even the most common.

Not hungry first thing in the morning? Time Scarce? Try to lose weight? These calorie meals count you trying to regain the pleasure of breakfast.

Pies "apple pie" and scrambled eggs with protein, a nutrient-rich green smoothie and granola bars, there's something for everyone.

"Creating the habit of eating in the morning is something that can be integrated into," says Alison Dietitian Hornby. "Begin with a light bite, like a piece of fruit yogurt or low fat.

"After a while, your appetite will naturally increase morning and probably only eat less throughout the day, including snacks. "

Research suggests that people who eat lunch are thinner because they tend to eat less during the day, especially high calorie snacks.

If you have little time in the morning, think of ways to save time by keeping the breakfast simple choice either waking up 10 minutes earlier or receiving other tasks in the early way.

Energizing breakfast

Apple pie

Servings: adult

Preparation time: 10 minutes

Cooking time: 5 minutes

Calories per serving: 345kcal (1.443kJ)

Ingredients

50 g Oatmeal

200 ml apple juice (without added sugar)

100 ml skimmed milk

Dessert block Half a cubed

1 pinch cinnamon

It is a warm and comforting atmosphere seasoned with the classic flavors of homemade apple pie mint.

Throw all the ingredients into a saucepan. Heat and shake until boiling, then reduce heat and simmer for five minutes, stirring frequently. Spoonful of oatmeal into a serving dish and add a pinch of cinnamon.

Or you could try

Muesli, fresh fruit and low fat yogurt - fruit muesli added to your account towards your 5 A DAY. Low fat yogurt provides calcium and protein, and is low in fat, but be careful about the sugar content. Go for muesli without added sugar.

Oat flakes with banana puree and dried cranberries - put the oatmeal and a handful of dried cranberries in a bowl and add the semi-skimmed milk. Heat in microwave for 3-4 minutes, stirring occasionally. At the end of cooking, add the banana puree. Banana puree is a healthy substitute for sugar or honey. For best results, use a very ripe banana.

Baked beans on all the toast - are not only naturally low in fat, bacon beans are also full of fiber and protein, so a vegetarian source of protein. Beware of salt and reduced sugar levels.

Breakfast cereals - cereals can be high in sugar, some containing up to 37% of the white matter. Try switching to low-sugar cereals or those without added sugar, such as whole wheat cereal biscuits, whole grain sprayed pillows or porridge. Learn more about how to reduce your sugar intake at breakfast.

Breakfast rich in protein

Scrambled eggs (with optional wheat bread)

Servings: adult

Preparation time: 5 minutes

Cooking time: 5 minutes

Calories per serving: scrambled eggs 247kcal (1.033kJ), two slices of 190kcal wholemeal bread (795kJ)

Ingredients

2 eggs

4 tablespoons low-fat milk

2 slices of wheat bread

2 teaspoons low-fat

1 pinch black pepper

Optional sprinkling of chopped chives (nominal calories)

The perfect secret scrambled eggs are gently incorporate them into the pan to get curd, rather than a dry, shaking mess.

Lightly mix eggs and milk in a container. Melt a little fat in a saucepan and add the egg mixture. Cook over medium-high heat, stirring slowly and gently until just put together with large tender lumps. Serve eggs on slices of toast, sprinkle with chives, and season with a little pepper.

advice

To make green eggs, stir with a handle (40 g) spinach (30kcal / 125kJ).

Or you could try

Meat plate and cold cheese - for a less caloric option, opt for lean meats such as roast ham or turkey and light cheeses such as "light" cheese ripened medium hardness 30% less fat or cheese. Serve with fresh grapes and biscuits.

Low Greek yogurt covered with fresh fruit, such as strawberries and fats mixed nuts - packed with about 10 g protein per 100 g, Greek yogurt has almost twice the regular yogurt protein.

Smoked salmon and bagel low fat cream cheese - halve the bagel and toast. Spread low-fat cream cheese on one side of the bagel and garnish with salmon. Add a little lemon juice and a pinch of black pepper.

Lighter Mordidas

Malted green

Servings: adult

Preparation time: 5 minutes

Cooking time: none

Calories per serving: 140kcal (586kJ)

Ingredients

40 g of the canned handle in slices (liquid discharges)

40 g canned peach slices (liquid discharges)

Spinach frozen 40g

1 medium banana

200 ml of water (or as needed)

Smoothies are an excellent introduction to breakfast if you do not normally have a lot of appetite in the gaping fissure. They are also a good portable option for your morning ride.

Compared to some pure and hard recipes, our green smoothie is a softer version that is quite sweet and fruity, while giving you a healthy portion of green vegetables. Mix all ingredients until smooth. Add more water to get the desired consistency.

advice

Instead of canned fruit, you can use fresh or frozen fruit.

150ml of this smoothie offers one of their 5 A DAY. Find out why.

Or you could try

Banana quake and oatmeal - turning their colorful bananas into a liquid breakfast increases energy. Mix a ripe banana with 2 tablespoons of oatmeal and 100 ml of semi-skim milk until smooth. You can also make a soy drink.

Very Berry Smoothie - take a banana, 140 g frozen summer berries or berries, 40 g low fat yogurt, and about 100 ml apple juice. Mix the banana and berries until smooth. With the purring blades, pour the apple juice to obtain the desired consistency.

Pimp your toast - Tired of your usual toppings? Toasts should not be boring. Increase your bread with these healthy combos: boiled avocado and boiled egg, kettles and cheese refined 30% roasted less fat or sliced banana and peanut butter.

Five-minute breakfast

'Grab and Go' breakfast bar

Ago: six bars

Preparation time: 15 minutes

Cooking time: 25 minutes

Calories per serving (bar): 300kcal (1.255kJ)

Ingredients

150 g oatmeal

2 medium ripe bananas

60 g of melted butter

Cherries 60g

60g of blueberries

Sunflower seeds 40g

Pumpkin seeds 40g

Sometimes the morning may be a little rushed. Make a lot of this granola bars, without adding sugar, in advance for a healthy breakfast on the way.

Preheat the oven to 200 ° C (180 ° C fan, thermostat 6). Combine oats, cherries, cranberries and seeds in a bowl. Pour the melted butter and mix well to ensure that the oats are well covered.

In a plate, mix the bananas in a paste with a fork, add to the oat mixture and mix well. Spread the mixture over a 30x20cm can and bake for 20-25 minutes. Once cooked, transfer to a cooling medium, then cut into six bars.

advice

Press the mixture into the mold well to help the bonding process, but not too hard or can affect the taste.

If your first batch is more grainy than you want, try increasing the amount of banana puree to moisten the mixture before cooking.

Or you could try

Sandwich banana bagel - crush a ripe banana and serve between two halves of a (preferably integrated) bagel. Brewing instead of cutting the filling of the banana gives a creamy texture, which means you will not need low fat.

Gruel fast - making porridge is easier than you think: combine 50 g oats or 200 ml instant (or more for porridge) rolled skim milk in a bowl and microwave at full power for two minutes. Cover with nuts or walnuts.

One minute omelet - Mix a beaten egg, a few spinach leaves and roasted lean ham, chopped in a bowl. Microwave at full power for one minute or until the egg is laid.

Week-ends

English muffin

Servings: adult

Preparation time: 10 minutes

Cooking time: 5 minutes

Calories per serving: 309kcal (1.293kJ)

Ingredients

1 full English muffin, halved

1 poached egg

One slice of roast ham

"Light" 20 g of semi-hard or low-fat cheese

2 teaspoons low-fat

20g fresh spinach leaves

1 pinch ground black pepper

Exudation poached egg over a layer of cheese and roast ham - what is not to like this low calorie version of classic English breakfast cupcake?

Preheat the grill. Grill muffins on cut sides only. Put the egg in boiling water for 3-4 minutes gently until the yoke is set but still running in the middle.

Separate the toasted sides with minaret and are on the leaves of spinach, ham and cheese. Place the poached egg on half a bagel, season with black pepper, and garnish with the other half.

advice

If you prefer, you can beat the egg with 4 tablespoons of semi-skimmed milk. Pour into a hot pan. Cook, stirring until eggs are simply set.

Or you could try

Night Oatmeal - combine oats and apple juice and let stand overnight in refrigerator. In the morning, add the low fat yogurt, honey to taste, and fresh fruit like berries.

Baked eggs - lay an egg (broken yellow not) and a little crème fraîche in a ramekin. Place the ramekin in a baking dish and fill with hot tap water so it is 3/4 of the way to the top of the ramekin. Bake for 15 minutes or until the egg yolk matches your taste.

Healthy full English breakfast - for a healthy version of the king's morning meal, combining eggs, bacon, mushrooms, roasted tomatoes and baked beans, go to our Meal Mixer.

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health1information · 8 years ago

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Healthy breakfast (for people who hate breakfast)

Make it a habit to eat breakfast with these simple breakfasts designed to whet the appetite of the smallest model, even the most common.

Not hungry first thing in the morning? Time Scarce? Try to lose weight? These calorie meals count you trying to regain the pleasure of breakfast.

Pies "apple pie" and scrambled eggs with protein, a nutrient-rich green smoothie and granola bars, there's something for everyone.

"Creating the habit of eating in the morning is something that can be integrated into," says Alison Dietitian Hornby. "Begin with a light bite, like a piece of fruit yogurt or low fat.

"After a while, your appetite will naturally increase morning and probably only eat less throughout the day, including snacks. "

Research suggests that people who eat lunch are thinner because they tend to eat less during the day, especially high calorie snacks.

If you have little time in the morning, think of ways to save time by keeping the breakfast simple choice either waking up 10 minutes earlier or receiving other tasks in the early way.

Energizing breakfast

Apple pie

Servings: adult

Preparation time: 10 minutes

Cooking time: 5 minutes

Calories per serving: 345kcal (1.443kJ)

Ingredients

50 g Oatmeal

200 ml apple juice (without added sugar)

100 ml skimmed milk

Dessert block Half a cubed

1 pinch cinnamon

It is a warm and comforting atmosphere seasoned with the classic flavors of homemade apple pie mint.

Or you could try

Baked beans on all the toast - are not only naturally low in fat, bacon beans are also full of fiber and protein, so a vegetarian source of protein. Beware of salt and reduced sugar levels.

Breakfast rich in protein

Scrambled eggs (with optional wheat bread)

Servings: adult

Preparation time: 5 minutes

Cooking time: 5 minutes

Calories per serving: scrambled eggs 247kcal (1.033kJ), two slices of 190kcal wholemeal bread (795kJ)

Ingredients

2 eggs

4 tablespoons low-fat milk

2 slices of wheat bread

2 teaspoons low-fat

1 pinch black pepper

Optional sprinkling of chopped chives (nominal calories)

The perfect secret scrambled eggs are gently incorporate them into the pan to get curd, rather than a dry, shaking mess.

advice

To make green eggs, stir with a handle (40 g) spinach (30kcal / 125kJ).

Or you could try

Low Greek yogurt covered with fresh fruit, such as strawberries and fats mixed nuts - packed with about 10 g protein per 100 g, Greek yogurt has almost twice the regular yogurt protein.

Lighter Mordidas

Malted green

Servings: adult

Preparation time: 5 minutes

Cooking time: none

Calories per serving: 140kcal (586kJ)

Ingredients

40 g of the canned handle in slices (liquid discharges)

40 g canned peach slices (liquid discharges)

Spinach frozen 40g

1 medium banana

200 ml of water (or as needed)

Smoothies are an excellent introduction to breakfast if you do not normally have a lot of appetite in the gaping fissure. They are also a good portable option for your morning ride.

advice

Instead of canned fruit, you can use fresh or frozen fruit.

150ml of this smoothie offers one of their 5 A DAY. Find out why.

Or you could try

Five-minute breakfast

'Grab and Go' breakfast bar

Ago: six bars

Preparation time: 15 minutes

Cooking time: 25 minutes

Calories per serving (bar): 300kcal (1.255kJ)

Ingredients

150 g oatmeal

2 medium ripe bananas

60 g of melted butter

Cherries 60g

60g of blueberries

Sunflower seeds 40g

Pumpkin seeds 40g

Sometimes the morning may be a little rushed. Make a lot of this granola bars, without adding sugar, in advance for a healthy breakfast on the way.

Preheat the oven to 200 ° C (180 ° C fan, thermostat 6). Combine oats, cherries, cranberries and seeds in a bowl. Pour the melted butter and mix well to ensure that the oats are well covered.

advice

Press the mixture into the mold well to help the bonding process, but not too hard or can affect the taste.

If your first batch is more grainy than you want, try increasing the amount of banana puree to moisten the mixture before cooking.

Or you could try

One minute omelet - Mix a beaten egg, a few spinach leaves and roasted lean ham, chopped in a bowl. Microwave at full power for one minute or until the egg is laid.

Week-ends

English muffin

Servings: adult

Preparation time: 10 minutes

Cooking time: 5 minutes

Calories per serving: 309kcal (1.293kJ)

Ingredients

1 full English muffin, halved

1 poached egg

One slice of roast ham

"Light" 20 g of semi-hard or low-fat cheese

2 teaspoons low-fat

20g fresh spinach leaves

1 pinch ground black pepper

Exudation poached egg over a layer of cheese and roast ham - what is not to like this low calorie version of classic English breakfast cupcake?

Preheat the grill. Grill muffins on cut sides only. Put the egg in boiling water for 3-4 minutes gently until the yoke is set but still running in the middle.

Separate the toasted sides with minaret and are on the leaves of spinach, ham and cheese. Place the poached egg on half a bagel, season with black pepper, and garnish with the other half.

advice

If you prefer, you can beat the egg with 4 tablespoons of semi-skimmed milk. Pour into a hot pan. Cook, stirring until eggs are simply set.

Or you could try

Night Oatmeal - combine oats and apple juice and let stand overnight in refrigerator. In the morning, add the low fat yogurt, honey to taste, and fresh fruit like berries.

Healthy full English breakfast - for a healthy version of the king's morning meal, combining eggs, bacon, mushrooms, roasted tomatoes and baked beans, go to our Meal Mixer.

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consulting-celiac-in-the-tardis · 4 years ago

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61 Gluten Free Kid-Friendly Recipes for Picky Eaters

New blog post! Now that back-to-school season is here and parents are busier than ever (especially with many students doing virtual learning!), I wanted to lend a hand with a common problem I see in gluten free Facebook groups: finding gluten free recipes for kids that even picky eaters will enjoy!

Below, I've complied 61 gluten free recipes for kids that are specifically designed to please picky eaters. I've also included gluten free breakfast, snack and dinner recipes so that your picky eater can eat happily alllll day long. So let's dig right on in. Here are 61 gluten free recipes for kids that are sure to please even the pickiest of diners. :)

Gluten Free Recipes for Kids: Breakfast Edition

1. Kid Friendly Blueberry Kale Smoothie (Paleo) - Hot Pan Kitchen

Sweet ingredients like blueberries, banana and dates will disguise the kale and chia seeds also included in this smoothie!

2. Gluten-Free Breakfast Cookies - Mom's Test Kitchen

Gluten free oats, peanut butter and banana combine into a delicious and easy breakfast.

3. Keto Pancake Cereal (Low Carb) - Wholesome Yum

Pancakes + cereal = a kid's dream come true.

4. Spinach and Feta Egg Cups - Served from Scratch

Since spinach is mild in flavor, it's the perfect choice for a kid-friendly breakfast.

5. Easy and Delicious Keto Pancakes (Low Carb) - Healthy With Jamie

These gluten free pancakes are as healthy as they are yummy!

6. Gluten Free Pumpkin Breakfast Cookies - Home Body Eats

Cookies for breakfast? Who would turn down that?!?

7. Peanut Butter Greek Yogurt Overnight Oats - Lemons and Zest

A prep-ahead breakfast you and your kids will look forward to eating!

8. Sourdough Almond Flour Waffles (Dairy Free, Sugar Free, Grain Free Option) - Raia's Recipes

The perfect gluten free treat to start your children's day.

9. Easy No-Bake Greek Yogurt Tart (Egg Free) - Fearless Dining

These gluten free tarts look fancy, but they are just as easy to make as they are to eat.

10. 3-Ingredient Blueberry Cheesecake Bagels (Egg Free) - Casey the College Celiac

These gluten free bagels are so easy to make, your kids can always lend a helping hand!

11. Banana Buckwheat Pancakes - A Baking Journey

Buckwheat flour and a hidden banana make these pancakes about as healthy - and delicious - as they can get.

12. Breakfast Tostadas - Simply Full of Delight

Taco bout a delicious start to the day.

13. Low Carb Gluten Free Sausage Balls - My Productive Backyard

Seven ingredients combine into a delicious low carb breakfast or snack.

14. Paleo Apple Muffins (Dairy Free, Vegetarian) - Cook Eat Paleo

Apple pie in muffin form? Yes please!

15. Keto Breakfast Sandwich - Cooked By Julie

You can also prep these keto bagels ahead of time for an even easier gluten free breakfast.

16. Gluten Free Oatmeal Breakfast Bars - Your Haute Mess

For those needing a quick and easy breakfast on busy school mornings...

17. Gluten Free Poptarts - Celebration Generation

Ummmm, yes please?!?

18. Acai Bowl - The Forked Spoon

Who needs to buy an acai bowl when you can make your own at home?

19. Easy Recipe for Gluten Free Waffles - Hunny I'm Home DIY

A classic waffle recipe, just gluten free.

20. Gluten-Free Egg Fried Rice - Good For You Gluten Free

This egg fried rice is just as delicious for breakfast as it is for dinner!

21. Full English Breakfast Muffins (Grain Free, Low Carb, Paleo, Refined Sugar Free) - Emma Eats and Explores

Who knew you could have a full English breakfast in the form of a single muffin?

22. Southwestern Frittata - Feasible Feast

An easy and healthy recipe that you can enjoy for breakfast or dinner.

Gluten Free Recipes for Kids: Snack Edition

23. Healthy Banana Snack Cake (Refined Sugar Free) - Flavor the Moments

Are you drooling, or is it just me?

24. Copycat Cookie Dough Vegan Larabar - Cass Clay Cooking

Use gluten free oats, and this is a delicious gluten free snack that people of any age will enjoy!

25. Easy Double Chocolate Zucchini Bread - Creative Green Living

No one will even guess there's zucchini in this chocolatey snack.

26. Gluten Free Pumpkin Scones (Vegan) - The Curious Frugal

A gluten free snack that's perfect for the upcoming fall season.

27. Simple Morning Muffins (Dairy Free) - Fresh Simple Home PHOTO

These muffins almost look too pretty to eat!

28. PJ Masks Inspired Popsicles (Dairy Free) - Keep Calm and Eat Ice Cream

These gluten free popsicles come in three fun flavors: Gekko Grape, Catboy blue lemonade and Owlet raspberry strawberry.

29. Green Berry Banana Bread (Vegan) - Casey the College Celiac

This banana bread comes out green thanks to the addition of spinach, but your kids won't taste any vegetables.

30. Gluten Free Pizza Bites (Dairy Free Option) - Gluten Free on a Shoestring

Use muffin pans to make these pizza bites an easy and delicious snack.

31. Chocolate Protein Donuts (Soy Free, Dairy Free) - A Sorey Fitness

These chocolate protein donuts are delicious enough to eat for dessert, but also make for a healthy snack.

32. Gluten Free Goldfish Crackers (Nut Free, Vegan) - Healthy Taste of Life

A childhood classic made gluten free and vegan, so anyone can enjoy!

33. Air Fryer Plantains (Paleo, W30, Vegan) - Recipe This

All you need are three staple ingredients and 10 minutes to whip up these yummy snacks.

34. Almond Flour Crackers - Snappy Gourmet

You can add whatever flavors or seasonings you want to make these crackers your perfect snack.

35. Healthy Chocolate Granola (Oil Free) - The Banana Diaries

Chocolate for a snack is always a good idea, especially in the form of healthy granola.

36. Parmesan Roasted Broccoli Stalks (Vegetarian) - Two Healthy Kitchens

Reduce food waste and get your kids to eat more vegetables by cutting your broccoli stalks into fun shapes!

37. Vegan Mug Brownie - Natural Goodness

When your kid is begging for cake as a snack, whip them up this healthy mug cake instead!

38. Keto Cheese Crackers (Grain Free) - Texanerin

When you need a gluten free, kid-friendly snack that's free of grains but packed with cheesy flavor.

Gluten Free Recipes for Kids: Dinner Edition

39. Cheesy Cauliflower Bread Sticks (Low Carb, Grain Free) - Curry Trail

Pair these with some marinara sauce and protein, and you'll have a kid-friendly meal with a hidden veggie.

40. Gluten-Free Tomato Cheese Tart - What a Girl Eats

This cheese tart is full of such rich, cheesy flavor, kids won't even mind the vegetables thrown in.

41. Flank Steak Tacos with Brussels Sprouts - Eating Works

Before you start worrying about the brussel sprouts, the best part of these gluten free tacos is how easy it is to customize them to your family's taste! Check out the post for plenty of ideas on how to change up your usual taco night.

42. One Skillet Cheeseburger Helper - Serena Bakes Simply From Scratch

A traditional family dinner given a gluten free twist!

43. 20-Minute Vegan Sloppy Joes - Wow It's Veggie

Sloppy Joes are a favorite childhood classic of mine!

44. Chicken Broccoli Casserole - Dancing Through the Rain

Plenty of cheese hides the broccoli and cauliflower rice included in this comforting casserole.

45. Brazillian Cheese Bread - Simple Living Recipes

This gluten free bread is crunchy on the outside, cheesy on the inside, and sure to win over even the pickiest of eaters.

46. Vegan Shepard's Pie - Plant Based Folk

Creamy potatoes, tender vegetables and a flavorful meat substitute combine into one comforting, gluten free dinner.

47. Lightened Up Veggie “Nachos” (Low Carb, Keto) - Couple in the Kitchen

These are nacho traditional tacos...but they are super tasty!

48. Best Ever Gluten Free Cheeseburger Macaroni Skillet - A Sprinkling of Cayenne

Cheeseburger + macaroni = and a gluten free dinner for the whole family.

49. Quinoa "Mac" & Cheese - Hungry Hobby

All the flavors of mac and cheese with the plant-based protein of quinoa!

50. Vegan Black Bean Burgers with Sweet Potato - The Oregon Dietician

For when you want to shake up your family's usual burger night.

51. Taco Tater Tot Casserole - Mae's Menu

Tater tots get an upgrade in this gluten free and comforting casserole dinner.

52. Easy Creamy Gluten-Free Spaghetti (Vegan Option) - Spice It Upp

A garlic cream sauce turns this gluten free spaghetti dinner into a recipe your kids will request regularly.

53. Easy Baked Chicken Nuggets (Paleo Option) - Whole New Mom

A childhood classic made gluten free.

54. Vegetable Pasta Sauce - 7 Different Veggies and Legumes (Vegan) - My Pure Plants

This is the spaghetti sauce you need to get even the pickiest of eaters to eat their veggies.

55. Gluten Free Pizza Quesedilla (Vegan Option) The Helpful GF

Two of kids' favorite foods combined? Talk about a win!

56. Healthy Vegetarian Mexican Casserole with Rice & Beans - Piping Pot Curry

Cheese, brown rice and lots of veggies combine into a comforting casserole for family dinner.

57. Keto Grilled Cheese - Here to Cook

Pair this homemade grilled cheese with some tomato soup or your kid's favorite side, and you'll have a gluten free dinner everyone can enjoy.

58. Low Carb Pizza Chicken Skillet (Keto) - Low Carb Yum

Turn regular chicken breasts into a delicious "pizza" dinner with this recipe!

59. Vegetarian Chicken-less Pot Pies - A Mummy Too

Who would say no to pot pies?!?

60. Mexican Quinoa in Instant Pot (Vegan) - Spice Cravings

This quinoa only takes 30 minutes and 1 pot to make, but it's packed with flavor.

61. Sheet Pan Apple Cinnamon Chicken (Whole 30, Paleo, Grain Free) - Paleo Gluten Free Guy

This sheet-pan dinner features juicy chicken thighs, tender veggies and a hint of sweetness from apples.

Enjoy These 61 Gluten Free Recipes for Kids!

Whether you have kids who are picky eaters or just want some gluten free recipes the whole family will enjoy, I hope this round-up gives you some delicious ideas for breakfast, snacks and dinner.

Now let me know in the comments - which of these recipes do you want to try first?

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