Tag Archives: Paleo

Travel to Disneyland With Family Food Issues

I imagine that we are like many of you with food issues…not able to travel easily. Since learning of our family and Celiac disease(3 years)we have only really travelled once.
I have wanted to take the family for this trip for quite some time, but only recently have I felt confident enough to make it happen. We have worked hard at learning what we can and cannot have and some easy all-satisfying recipes that I thought we could take with us.
We finally made it all come together and surprised the kids with the trip!
We really had the time of our lives! If you learn that food doesn’t have to get in the way and fun is foremost, you can do it too! It is important to live and be “normal”, for the whole family.
I hope that I am able to share with you, some tools and tips that you can use, so you too can have a little fun and not be paralized by the food issues that you and your family have.

The first and foremost issue was finding a hotel that had a full kitchen available. I figured if I had a base, then I can build on that and make most everything work around that. My goal was to find a hotel that was close to the gate, had a pool and a full kitchen. I found all of these at the Tropicana Inn & Suites. They were pretty good to deal with on the phone, as I was trying to arrange groceries as well and needed to have a full sized fridge to keep all of the food.
After a bunch of searching for groceries or online options that we could utilize once in Anaheim, I found an excellent resource with Vons Online Groceries. There were a few other, less desirable, options. VONS offered a great selection of groceries along with organics. As a bonus, the first time you order, the delivery was free! The hotel front desk was willing to recieve the order(if our flight was delayed)but they delivered(1 hour window)just after we arrived.

One of the other thing that I was checking on, was that all utensils were in the room and available. Next time, I would have a list of all the items that I would make and probably take the utensils with us, minus the knives, of course. The room was supposed to have a “fully stocked” kitchen. I guess this means that most of the time, they are used to provide light meals and snacks. I had a hard time rounding up a real knife, as I wanted to slice up some watermelon and cantaloupe. It was a little sad, when I called to the front desk and asked for a knife for my “fully stocked kitchen” and they sent me a pairing knife. Oh well. The Cove(store in motel)was able to lend me a knife so I could at least cut up the big things. Ha ha. Life is good at this stage, so this wasn’t going to get to me.
20140816_20304720140816_200924

Part of my plan was to be as close to Disney as possible. This managed to fit the bill from my research and I was SO right. My thought was, since we have to make and bring our own food, we can have food in the room, when we get hungry and tired for lunch, we can walk back to the hotel. This turned out to be brilliant. Thank you God for the inspiration. This hotel was a 10 minute walk to the park gates.

We also had a shuttle service that would take us directly to our hotel, not like the Disney bus that makes X number of stops on the way to your hotel. It is a smaller company, but with excellent, on time service! They service the 3 airports in the area. Karmel shuttle service.

If you are like us and have to prepare/take food with you, you might really appreciate these tips for travel by air.

Going into the US, we talked to our doctor and had them draw up a letter so that if we got questions about some food we were bringing, that it may assist. We also found that if you bring US fruit that they were less likely to take it away. Nuts, seeds and dried fruit are good airplane options when presented with the typical glutenous airplane snack options.

I originally thought that I might make some food and send it ahead of us, but that turned out to be VERY cost prohibitive! Like $1000, cost prohibitive!! When I called FedEx and they gave me a couple of quotes I nearly fell on the floor of the store I was shopping in at the time. That was when I started looking for grocery stores near the hotel. VON’s really was the way to go.

Here is a summary of our travel/food plan that you can use as a template:

Day 1 of trip started early. I had some fruit, nuts, no grain snack bars and packed those into my carry-on bag. We planned on not being able to find any food until we got to the hotel and got my grocery delivery.(fingers crossed of course) So we packed enough for the 4 of us for the 6-7 hours of travel time. Once we got to the hotel, the delivery showed up right on time and they brought it right to the room. Make sure that you will have enough fridge and freezer space to house all the groceries. I ended up forgetting something and took a taxi to the closest VON’s to get a couple more things. The cab ride was short and costs about $10-12. After picking up the groceries that I forgot, I whipped up a batch of delicious chili, with the grass-fed beef and organic veggies that I bought!

20140816_20303220140816_200931

 

 

 

 

This gave us lunch and dinner for the next 2-3 days.

Day 2 was the first day to Disney. We started the day with organic scrambled eggs and Applegate bacon, some lovely cut up fruit and some of the grain free muffins and grain free bars that I brought along. We then packed our backpacks and headed to Disney for the first day of adventure.  When we got tired and hungry, we came back to the room, had some lunch and a swim in the pool. It was nice to come back to the room and relax and then go back to the park for some more adventure. Just bring snacks and fruit and you will be all good.

Day 3 was pretty much the same as far as food was concerned, but I placed another online order for groceries with VON’s. That service was a god-send!

Day 4 was much the same with snacks and another batch of chili needed. I did make a longer cab ride to the closest health-food store, Sprouts. This was my kind of store. It was an excellent resource. It was a bit far by cab(about $20 one way)but worth the trip to find good products.

Day 6 was getting back on the plane for trip back to Calgary. I again packed enough fruit, nuts and dried fruit for the 4 of us and 6-7 hours of travel. Don’t plan on bringing any fruit back into Canada as they make you throw it out at the border.

We really had a great vacation. I am so excited and proud that we were able to accomplish this formidable task. I now feel ready and empowered to take another trip in the future.  If you have been thinking that you want and wish for a trip, DO IT! With a bit of planning you can find solutions and make your trip safe for the whole family. Good health to you! Email me if you need any suggestions or encouragement. God bless.

 

 

NomnomPaleo, Lava Flow Ice Pops review

It is hot and the kids are out of school. Great time to have some “popsicles” around for all the fun in the sun!

As you all know it is a challenge to make everyone(kids)happy with any of your food choices, so this is no different. I have tried a few different recipes, but this is MY favorite.

I found, like most things, “you get what you pay for”. So, if you are going to make these or anything like these on a regular basis, buy the best popsicle molds that you can find. You will be thankful that you did and your kids will love you.

For this recipe, I found that the strawberry component was a little watery and I may use it in smaller portions for each of the pops, but once you try it you will find what works for you.

By the way, the adults that tried these said they were very good as well.

I choose to use very ripe bananas, as they give you extra sweetness.  It is difficult to convert some hard-core sugar lovers, but I think these hit the mark.

Here’s what you need to make approximately 8 ice pops (about 3 cups of frozen yumminess)

  • 1 cup fresh or frozen strawberries (143 grams or ⅓ pound)
  • 1½ cup (225 grams or ½ pound) fresh or frozen diced pineapple
  • 1 cup full-fat coconut milk
  • 1 ripe fresh or frozen banana
  • 1 tablespoon honey (optional)

Here’s how you make ‘em:

Blitz the strawberries in a blender, and transfer the purée to a measuring cup.

Rinse the blender, and throw in the pineapple, coconut milk, and banana. (Add the honey, too, if you’re using it.)

Blitz until smooth.

(If you’re using frozen fruit, you’ll end up with a virgin piña colada!)

Grab some popsicle molds and pour in a little of the strawberry purée into the bottom of each mold.20140708-194715-71235428.jpg

Add the piña colada mixture until it reaches ⅔ of the way to the top.

Add a little more strawberry purée to each mold, and then top off with the piña colada mixture.20140708-194811-71291616.jpg

Gently insert the popsicle sticks and put the filled molds in the freezer. Chill for 4 to 6 hours or until solid.

When the ice pops are frozen solid…

…quickly run them under hot water to loosen them from the molds.

Voila!

 

Lava Flow Ice Pops

 

 

 

Fudge,Easy Raw (Vegan, Paleo)from Detoxinista

Summer.  We have been so busy.  I feel like I haven’t had the chance to do much writing. I have been formulating and have some thoughts in progress. I do hope that if you are reading this you are feeling healthy and happy. I wish you and your family success in everything that you do. Enjoy today.

We were having a family birthday celebration. I really wanted to be able to bring something that everyone could have and enjoy! There are nuts, so make sure that there are no nut allergies before serving.

This really was so easy and it wow’d all of the guests. I even got a request to pack some for home!

I love this recipe and you will too. It is so quick and easy and super satisfying. The only thing I may add the next time I make it(which will be very soon)is that I may add a few course nuts for some added texture.

Easy Raw Fudge (Vegan, Paleo)
makes 16-20 pieces

Adapted from Raw Food, Real World

Ingredients:

1 cup raw cashew butter (or nut butter of choice)
1/3 cup coconut oil
1/4 cup cocoa powder
1/4 cup pure maple syrup
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract

Directions:

In a medium bowl, mix together the nut butter and coconut oil until smooth. (This works best if the ingredients are slightly warm! Alternatively, you could blend them together using a food processor.) Add in the cocoa powder, maple syrup, sea salt and vanilla, and stir until smooth and creamy.

Transfer the mixture to a dish lined with plastic wrap, for easy removal.

fudge




Easy Raw Fudge(Vegan, Paleo)

 

Steak Bites and Mixed Vegetables

This is a quick and easy solution to the “what to make tonight” question. I picked up a couple of nice steaks but since our BBQ is out of commission I had to find another solution for yummy steak.
Ingredients:
3/4 cups of almond flour
2 good steaks(I like rib)(you can use cheaper cuts for this)
1 medium onion
2 cloves of garlic
1 cup sliced carrots
1 cup broccoli stems and florets

1/2 red pepper & yellow pepper
1/2 cup of diced kale

1-2 tbsp of healthy cooking oil

1 tsp garlic powder

1 tsp dry mustard
1 tsp sea salt
1 tsp ground pepper
1/2 tsp paprika

Preparation:

Dice onion and cook on medium in your choice of healthy fat.
Slice and chop vegetables into small pieces. When onions are soft add crushed garlic and vegetables and cook until almost soft. Set aside and use same skillet for steak bites.

Combine almond flour and spices to make coating for steak bites.
Cut steak into smallish pieces( my kids really eat it when smaller pieces)
Make sure to trim off any unwanted pieces.
Coat in almond flour and spices.
Cook in healthy oil on high to get meat seared.
Cook in smallish batches.
Once all finished, serve on mound of vegetables.
Enjoy!

20140618-180352-65032896.jpg

20140618-180355-65035460.jpg

20140618-180430-65070510.jpg

20140618-180433-65073612.jpg

 

Paleo Trail Mix Bar, by Danielle Walker

This is an amazing recipe. I made it for the first time 2 weeks ago and I have had to make 3 batches so far. They are literally eating it up!

Danielle'sbar

Ingredients:

1/2 cup of honey

1/2 cup almond butter

2 tablespoons of coconut oil

1 tsp of vanilla extract

3/4 cup of pecan halves

3/4 cup of cashews

1/2 cup of raw almonds

8-12 smallish pitted dates soaked in hot water for 15 minutes

1/4 cup shredded, unsweetened coconut

1/4 cup of raisins(I used apricots for the latest batch)

2 tablespoons dried, unsweetened cranberries

1/2 cup dark chocolate pieces(optional)

Method:

  1. Line a 9X13 in. baking dish with parchment paper
  2. Place the honey, almond butter, oil and vanilla in a medium saucepan over medium heat. Bring to a boil and then turn down to simmer for 10 minutes.
  3. Meanwhile, place the pecans, almonds, cashews and dates in the food processor and process until the mixture resembles coarse sand. Add the coconut and pulse a bit to combine.
  4. Remove the honey mixture from the stove and stir in the nut mixture. Add the fruit  and chocolate(if desired)of your choice. I will change this depending on what is trending in the house when I am making or what I have on hand.
  5. Spoon this mixture into the baking dish, spreading it out with a spatula.
  6. Place a piece of parchment paper on top and press mixture so it is spread evenly into the baking dish. Pack it down and place in freezer for 2 hours. Remove top parchment paper.
  7. You should be able to cut into 12-16 lovely little snack bars, ready to fill the hungry bellies of your healthy family.

dates

processormixturehoneyalmondbuttersand mixture

http://bit.ly/1l73BVu

This is a very healthy, but tasty recipe that is a nice treat as well.

I always change recipes to suit my situation. So for this one I use apricots, almond butter and no chocolate. It is plenty sweet already and a favorite snack.

I hope that you enjoy these as much as my children do.

Easy Baked Chicken

This is so simple, tasty and your family will love it!
I like to do chicken legs cause the kids like them, so I make enough so there is extra for a few more meals.
You can do whatever cut you like, but I suggest using the skin as it makes nice crispy skin.
So simple…
Put chicken in an oven-safe dish and give it a light coating of good olive oil. Generously season each piece with sea salt and as an option, I did fresh rosemary today.
Bake on 450 for 20 minutes, then turn down the oven to 375 and finish with 60 minutes.
I typically turn the chicken once about halfway.
It comes out golden brown and very juicy! I hope you love this easy chicken as much as we do!

20140607-043756-16676837.jpg

20140607-043759-16679704.jpg

20140607-043919-16759329.jpg

20140607-043922-16762331.jpg

20140607-043942-16782861.jpg

Screw McD’s breakfast sandwich

I saw a version of this on nomnompaleo.com. I thought it would be a great paleo solution to the breakfast sandwich. I thought it turned out awesome. Other than my girls thinking the sausage was “too spicy”(insert whine). It was great!
I had trouble finding the circular egg cooker things, so I used cookie cutters.

20140505-100352.jpg
I think I just need some practice. Next time will be easier:)

I used scrambled eggs and I had some organic chicken, Italian sausage ready use. I cooked the eggs first and kept them warm while cooking the sausage.
I would suggest using a good oil to cook the eggs and keep from sticking to the ring(cookie cutter).
Makes for a yummy sandwich for adults or kids. Enjoy!

20140505-101141.jpg

20140505-101210.jpg

Great Paleo Pancakes & Lunch Too!

I make this AMAZING pancake recipe from Danielle Walker. These are better than regular grain pancakes, just a little more burn sensitive. These are pretty easy to whip up now(I’ve made them 4-5 times now).
My girls love them so much! They make for easy breakfast.
I was struggling for lunch ideas for my non gf daughter(she sometimes gets gf sandwiches) when I thought that I could make sandwiches with those amazing pancakes!

20140427-232905.jpg

So I sliced up some banana and spread some almond butter. As to be expected, she didn’t like the idea when I told her my plan. Luckily, she gave it a shot when it came to lunch and she told me that night how awesome it really was. Yay!
I knew I was onto something when she asked me for the same lunch the next day!

20140427-233302.jpg

AUTHOR: Danielle Walker – AgainstAllGrain.com
SERVES: 8-10 small pancakes
Ingredients:

6 large eggs, at room temperature
¼ cup non dairy milk (I use coconut or almond)
1 teaspoon vanilla
1 teaspoon honey
2 tablespoons coconut flour
1 cup blanched almond flour
½ teaspoon baking soda
¼ teaspoon salt
1 overly ripe banana (brown spots are the best!)
¼ cup chocolate chips (we use Enjoy Life – omit for SCD)
Butter or coconut oil for the pan
Instructions:

Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.
Oil the pan with coconut oil or butter, then pour about a ¼ cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.
Once the pancake begins to bubble, place a couple of slices of banana and a pinch of chocolate chips on top.
Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.
Keep hot in a warm oven until you are done making the remainder of the pancakes.
These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.
Notes
NUT-FREE NOTE – I have recently had success substituting finely ground and sifted sunflower seed ‘flour’ for the almond flour in this recipe making them nut-free! Everything in the recipe stays as is except I add a little extra honey to compensate for the sweetness that came from the almonds. Take raw (meaning not roasted or salted or oiled or anything) sunflower seed kernels and grind them until you’ve reached a fine flour. Then push it through a mesh sieve or a sifter to remove any coarse pieces and measure the ⅓ cup from there. I store it in the fridge and use it 1:1 for almond flour. Beware though, the chemical reaction with baking soda and the chlorophyll in the seeds will turn baked goods green. Read more about it and how to counteract it here. It takes about 15 min to react and our pancakes are devoured by then so I don’t alter the recipe at all. Guess it’s turning green in my stomach!

 

 

Grain and Bean Free Chili. Big Hit

When I started to make chili without beans, I went through a phase of discovery and over the course of a number of months and numerous batches, I came up with a winner. If your children are like mine, I have not made this spicy, at all. Adjust it to fit your family.20140330-194923.jpg

I use the best ingredients these days. Grass fed beef, organic vegetables, etc.

chili ingredients

I start by dicing a large onion, 3-4 garlic cloves, 3 celery stalks and 3-4 carrots. Soften these in olive oil on medium heat until vegetables are soft. It smells so good at this point!

20140330-194901.jpg

Add about 1 lb of beef or sometimes, I use a combination of pork and beef. Cook meat until it is all browned, drain off any excess fat.

IMG_0068[1]

Add in 1-2 jars or cans of tomato sauce. Cook on low heat for 2-3 hours. This makes enough for 1 meal for 4 and plenty for leftovers for lunches. Sometimes I will make spaghetti squash as well and put the chili on top. Kids love it!

Finished chili

GF Candy Bars from Gwyneth Paltrow

 These bars are fantastic! I find them so sweet, as per the recipe, that I don’t even do the chocolate, but I will let you decide for yourself.
This is a healthy alternative to anything from the store and the kids will love you for it!

Makes 18 bars

INGREDIENTS

  • 1 1/2 cups raw cashews
  • 1 1/2 cups dates, pitted and roughly chopped
  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon almond extract
  • 1 1/2 cups dark chocolate chips (60% or higher cacao)
  • 1 1/2 tablespoons coconut oil

PREPARATION

  1. In a food processor, grind cashews to a fine meal. Add dates, almond butter, syrup, flour, coconut and almond extract; pulse until a sticky dough forms. Line a baking sheet with parchment paper. With a drop of water on hands, press cashew mixture onto parchment, forming a 1-inch-thick rectangle. Refrigerate until firm, 6 to 8 hours. Set a stainless steel or glass bowl over a pot of simmering water (water not touching bowl). In bowl, combine chocolate chips and oil. Stir until just melted, 3 to 5 minutes; remove from heat. Pour chocolate mixture over cold cashew mixture; smooth with spatula. Refrigerate until chocolate coating sets, at least 1 hour. Using parchment, lift bar out of baking sheet. Cut into 18 rectangles.

THE SKINNY

305 calories per bar, 19 g fat (8 g saturated), 35 g carbs, 5 g fiber, 5 g protein

http://abcnews.go.com/GMA/recipe/gwyneth-paltrows-candy-bars-18915361