1 (18oz) box gluten free white cake mix
1 (3oz) box strawberry gelatin
1 (15oz) package frozen strawberries (thawed and pureed)
4 large eggs
½ cup canola oil
¼ cup water
¼ cup softened butter
1 (8oz) package cream cheese, softened
½ tsp strawberry extract
7 cups powdered sugar
Preheat oven to 350.
Butter the bottom and sides of two round (9in) cake pans.
In a large mixing bowl, add cake mix and gelatin. Add all but ¼ cup of pureed strawberries, eggs, oil, and water; beat at medium speed with a mixer until smooth. Pour into prepared pans and bake for 20 minutes or until a toothpick comes out clean.
While cake is baking, beat butter and cream cheese with an mixer until creamy. Add reserved strawberry puree and strawberry extract. Add powdered sugar a little at a time until consistency is how you like your frosting.
Let cake cool completely before frosting. If you’re feeling EXTRA sweet, cut a hole in the middle and fill the cake with m&m’s. Don’t tell anyone. Just let them cut into a delicious m&m avalanche. ;-)
- 3.5 cups corn Chex
- 3.5 cups rice Chex
- 1 cup gluten free pretzel sticks
- 1 cup gluten free cheese crackers
- 1 cup peanuts
- 1 packet of ranch seasoning
- 4.5 tablespoons melted butter
Preheat oven to 300.
Place parchment paper on a large baking sheet.
Add cereal, pretzels, crackers, and peanuts to a large mixing bowl and combine. Add ranch mix to melted butter, stir, and pour over cereal mixture. Stir gently to coat. Put cereal mixture on lined baking sheet and sprinkle with parsley. Bake for 30 minutes, stirring every 10 minutes. Let cool and enjoy!
As my husband and I have been trying to cut out processed carbs (even that amazing Gluten Free flour I've enjoyed for so long), I've had to find new recipes for some of my old favorites. Here's an updated pizza crust that we LOVE:
I do make this pizza as written (and it is DELISH - I'll post some substitutions I make in a later post), I've been using the crust portion of the recipe in our Friday Night Pizza.
Adapted from Food.com
(Adapted from Gluten-Free Baking)
- Candy Thermometer (oil temperature is critical, so don't try to guess)
- Bob's Red Mill Gluten Free Baking Flour (this is the only brand of gluten free flour that really tastes and feels like non-gluten-free baked goods)
- Parchment paper
This right here is SAVING me. Our local schools are offering breakfast and lunch to all kids in the county, whether they attend public schools or not. Knowing that I at least will have breakfast and lunch covered for the boys is a HUGE weight off my shoulders. Thanks, Hamilton County Dept. of Education!
It's been several weeks now since grocery store shelves around Chattanooga started looking empty and I had to adjust how I feed my family. I'll admit that the first couple of weeks caused me a bit - ok A LOT - of anxiety. As someone who is used to feeding a large family in a particular way, having that system shut down was stressful to say the least. Dietary restrictions make matters even more difficult, but I think we are finally settling in to a routine.
Since I'm starting to get a handle on "cooking during the apocalypse," I thought I'd share what's been working.
Online grocery ordering is no longer the simple process it used to be. For years I sat down on a particular afternoon, with my meal plan in hand, searched for the ingredients I wanted, added them to my cart, and picked them up within a few hours. Ah, the good old days. I now grab a pickup time days in advance and add items to my cart a little at a time as they become available, knowing that what I order may not be available on the day I pick up. I order simple things as much as possible - meat, veggies, fruit, and pantry staples - so that I have options when I pick up the groceries and only get half of what I ordered. Think: chicken, broccoli, gluten free flour; not chorizo, fresh garlic, and cassava.
Once I pick up my groceries I look at what I have and plan our meals from there - the opposite of what I've done most of my adult life. Yeesh.
This week, I created a Google doc and added a table, listing proteins, veggies/sides, etc. Then I simply combined a protein with a couple of sides to come up with meals for the week. Here's what I came up with!
Gluten and Dairy Free!
I figure if I'm going to stress-bake, I might as well share my recipes! This is an old favorite that I've adapted to our food intolerances. With practice, I've made the altered version taste even better than the original!
- 1 stick of plant butter (I just tried Country Crock Plant Butter and the consistency is amazing!)
- 1 1/4 cup sugar divided (sorry, but real, unhealthy sugar is the best for this recipe. It's a treat. Just go for it.)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup gf all purpose flour
- 1/3 cup almond flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 6oz vanilla Greek yogurt (even with our dairy sensitivities, we do ok with Greek yogurt, but a soy or coconut milk yogurt would work just as well)
- 2 1/2 cups strawberries (fresh or frozen - thaw first if using frozen, slice if using fresh)
Add sugar and plant butter to a large mixing bowl. Mix with electric mixer until fluffy. My Kitchenaid mixer with the whisk attachment is perfection. Add eggs in one at a time and continue to mix until incorporated. Add vanilla.
In a separate mixing bowl mix together dry ingredients. Add 1/2 of the dry ingredients to the wet ingredients and mix. Add 1/2 the Greek yogurt and mix. Repeat.
Add strawberries to batter and gently fold in with a spatula.
Spray a large glass rectangular baking dish with cooking spray and add batter. Top with extra strawberries and sprinkle with sugar. Bake at 350 for 35-45 minutes or until top is golden brown and set. It will continue to cook once removed from the oven, so don't worry if it isn't completely done in the middle!
Let sit in warm baking dish for 30 minutes. Serve warm. Or cold. Its good either way.
I've got a fairly simple week (two weeks, actually) planned because of a busy schedule and zero desire to go grocery shopping! Some of these dinners aren't even recipe-worthy - just simple meals I've cooked since I was newly married.
As a busy mom of four and full-time fitness coach, I've learned to balance healthy recipes with quick and easy foods my family enjoys. Here I share some of my favorites.