Banana Nut N'oatmeal

I love oatmeal, especially during the winter. However, I’ve learned I’m highly sensitive to oats in addition to the gluten. So I decided to create this “n’oatmeal” as in “no oat oatmeal”, or something. Anyway, I threw in some of my favorite grains and flavors. This tastes similar to a banana nut bread or banana nut crunch cereal in a soft, warm version.  The cinnamon really accentuates the flavors in the dish. Make a big batch one day and eat on it the rest of the week. It keeps well in the fridge for a couple days; just add a little more milk to your bowl when you warm it up! Check it out at the link below!

Banana Nut N'oatmeal

Chicken & Dumpling Soup

Is it cold where you are?? It’s pretty frigid here and we needed something comforting and warm! I had never made dumplings before going gluten free so I can’t tell you how close these are to traditional dumplings. However, I can tell you that they taste great and are much easier than I thought! This is a healthy, hearty soup that is full of flavor. This recipe serves 6-8.

2 chicken breasts, cooked & shredded

3 cups water

1 cup chicken or vegetable broth

1 tsp sea salt

2 tsp black pepper

1 tsp thyme

½ tsp oregano

2 bay leaves

4 small potatoes, cut into small chunks

2 cups carrots, cut into chunks

2 celery stalks, diced

1 onion, cut into chunks

Dumplings

2 cup GF flour

1 cup almond milk

1 tsp sea salt

½ tsp black pepper

1 egg

2 tsp baking powder

1 tsp xanthan gum

1 tsp parsley flakes

• In a large stockpot, combine chicken, water, broth, salt, pepper, thyme, oregano, bay leaves, potatoes, carrots, celery and onion. 
• Bring mixture to a boil and cook for about 20 minutes or until vegetables are soft. 
• Meanwhile, in a large mixing bowl, combine flour, baking powder, xanthan gum, salt, pepper and parsley flakes for dumplings. Add in milk and egg and stir or mix until well blended. 
• Form dumplings into small dough balls and place in stockpot with boiling soup mixture. 
• Once all dumplings are in pot, cover with a lid and cook for about 15 minutes or until dumplings are cooked. Ladle into bowls and sprinkle with additional parsley if desired. 

Crockpot Beef Stew

Brr…. I’m over this cold weather. Cooking is my favorite hobby but something about the cold just makes me want to lay on the couch with a blanket! Today was one of those days. I wasn’t feeling like making a huge dinner so instead I decided to throw this stew in the crockpot. That way, when I got home tonight, it was cooked, warm and ready to eat! I did throw in some cornbread to go along with it though. This recipe is super simple and yet very tasty. Taking a few frozen veggies makes it even quicker but still healthy. This serves about 6 but can easily be increased to serve more.

4-5 oz round beef steak, diced (whatever cut you like, but don’t get crazy, the cheap cuts are fine!)

1 12oz bag of frozen mixed veggies (or you can cut your own fresh veggies)

1 15oz can of diced tomatoes (juice included – fresh will also work)

2 cups beef broth

1 cup russet or red potatoes, peeled and diced

1 tsp garlic, minced

1 tsp sea salt

1 tsp black pepper

2 bay leaves (or 1 tsp bay leaf flakes)

• Okay, here’s the best part: throw all of the ingredients into a crockpot. 
• Give the mix a good stir.
•  Set your crockpot on Low – cook for about 8 hours.
•  Go to work/school/wherever and come home to a homestyle, comforting beef stew!