Quinoa is an ancient grain from South America that is a complete protein and so healthy that there is almost no malnutrion in the people who consume quinoa in the poor regions of Bolivia. It’s great for vegetarians, babies and people with allergies.
- We love these for breakfast, with smoothies.
- They make a great on-the-go snack, as well.Read More
This was one of my top struggles at the beginning of our Strange, New Dietary Journey.
We have two young, growing boys here at the Yankee Homestead. They eat a lot. So does their mom. Unfortunately (or fortunately, in light of our health) most of our old snack stand-bys had gone out the window.
What’s a GF/SF/etc-F mom to do?
Raspberry Basil Chicken is a new favorite at our house, a big hit with all three of my boys. Just the other night, Mr. Native Texan suggested that I serve the sauce at every meal, so he can pour it over everything he eats.
I’ll take that as a compliment!
Almond flour has been a lifesaver for us here at the Yankee Homestead.
It’s delicious, nutritious and can be used both for baking and cooking.
Coconut Milk Ice Cream is one of our favorite summer treats.
It’s what we often serve to guests, and it gets rave reviews from both Real Foodies, and folks who could care less about the fact that it’s dairy and sugar-free. 🙂
Just like with smoothies, the possibilities are endless!
Here’s the basic idea:
coconut milk + frozen fruit + vanilla extract + liquid stevia
We love smoothies here at the Yankee Homestead. Who doesn’t?
Listed below is one of our favorite combinations of ingredients, although we do experiment from time to time.
A wonderful thing about smoothies is that the ingredients and amounts are endlessly variable!
The amounts listed below produce about 4 cups finished product, which is enough for a tall glass for yours truly, plus 2 child-sized servings.
Have fun experimenting!Read More
Note: This is the same recipe as Gluten-Eggs-Dairy-Sugar-Free Pancakes (Large Batch), only doubled. It makes a LOT of pancakes!! (This is time-consuming, so be sure to designate an adequate block of time for your Extra-Large Batch).
Personally, I figure that if I’m going to all the trouble of lugging out all these specialized ingredients, I might as well make as many pancakes as I possibly can.
The Extra-Large Batch makes approximately 120 pancakes, which is enough pancakes to last our familly of 4 approximately two weeks. (Did I mention that I live in a house with all boys?) Read More
After much experimenting with many pancake recipes, we finally landed on this one.
Almond flour adds protein and the flax/chia combo adds nutrition. (Pastured eggs are great, too, if you can have them.)
This Large Batch makes approximately 60 pancakes, which keep well in the fridge or can be frozen for future use. (This is time-consuming, so be sure to designate a block of time for your Large Batch of GEDS Pancakes). Read More