Thursday, April 15, 2010

$100.00 grocery bag 04/15/2010

Greetings. Just got more results for the boys and a different rotation diet suggestion – some conflicts – like green pepper – 5 year old never eats these so I was shocked at the reaction but then the other test had no reaction for him but a reaction for the two year old. So anyways (eye-roll). I'll do my very best to give my kids a healthy vitamin rich diet that has about as many variations as possible.

This new menu could last you two weeks – it does for us, considering we eat leftovers for lunch and snacks. I'm not going to include prices – I'm including recipes instead – since the people I know who are using this don't live near me.

So here's the weekly menu – you can substitute the seafood for chicken and tofu for meats if you are vegetarian – or if you eat eggs – use eggs as your main on pasta or poached on a salad. We are avoiding plain eggs for three months and eating eggs in things like bread only once a week.

Breakfastgoat yogurt with fruit (strawberry, apple)orange upside down cakebrown rice pudding with honeyoatcakes, Fruit with sun buttercranberry sconesbuckwheat crepes with pecan maple syrup and bananablueberry muffins
Lunchchopped ham and turkey, avocado, gluten free pretzelsBLT saladpear, spinach salad with cranberries and light vinaigrettebean saladwalnut butter, shredded apple and strawberry sandwicheslentil soupleftovers
DinnerGarlic shrimp pasta - olivesNicoise saladPizza - mushroom, garlic, squash, onionlamb burgers with cucumber relish and potato saladnabe veggies, brown ricepork kebabs, spinach saladSteaks, sautéed mushrooms and onion with mashed pumpkin
sweet potato pie          lemon apricot kanten

You can buy or make your own yogurt – if you want some raw goat milk find it here:

A good non-mix bread recipe for French bread which would be great for this week:

  • 1 cup brown rice flour
  • ⅓ cup each soy, quinoa and chickpea (garbanzo bean) flours
  • ¾ cup each tapioca and potato starch flours
  • ⅔ cup dry milk powder
  • 3½ tsps xanthan gum
  • 1½ tsps sugar
  • 2 packages dry yeast
  • 1 tsp vinegar
  • 4 egg whites or 3 Egg Beaters
  • 1 cup water
1. Preheat oven to 350 degrees.

2. Mix all ingredients together.

3. Put into a bread pan or French bread mold and bake 50 minutes

Orange upside-down cake:

  • 1 Tablespoon Unsalted Butter (or 1 T. non-hydrogenated shortening)
  • 1/2 cup Water
  • 1 cup Light Brown Sugar
  • 1 T. vanilla
  • 2 tablespoons brandy
  • 1 lb seedless orange pieces pith removed
  • 6-8 pecan halves (if desired)
  • 1/2 cup butter (or non-hydrogenated shortening)
  • 1 cup granulated sugar
  • 1 1/2 cups Gluten free cake mix (no sugar – if there is sugar in your mix – do NOT use the 1 cup sugar!!!)
  • 2 Large Eggs (or equivalent egg replacer)
  • 1 1/2 Teaspoons vanilla
  • 3/4 cup milk (or rice milk)

Preheat oven to 350°F.

Generously grease sides of 8″ cake pan with butter (or shortening).

In medium size glass bowl, melt 1 T. butter in microwave. Pour into bottom of 8" cake pan. In glass bowl, combine water, light brown sugar, vanilla, and brandy. Stir until combined and set aside.

Place oranges in bottom of cake pan on top of butter. Place a pecan half in open spaces. Pour brown sugar mixture over oranges and set aside.

In mixer with paddle attachment, cream together butter and sugar. Add the eggs one at a time and continue whipping until mixture is well combined and a pale yellow color. At low speed, slowly add the baking mix. Next, slowly pour the milk (or rice milk) into the mixing bowl. Continue to mix while adding the vanilla until well blended.

Pour the batter over oranges. Carefully smooth the top with a spatula. Bake for 45 minutes or until a toothpick inserted in the cake comes out clean.

Cool cake for at least 10 minutes. Invert onto cake plate or platter and let it cool


  • Make 2 cups of rice to serve with this
  • Kale, collards, cabbage, leeks, or any other greens
  • Daikon, carrot, or other root veggies (no beets)
  • 1 strip of kombu
  • Spring or filtered water

Get out a clay pot or an enameled cast iron

Slice up your veggies in bite sized pieces

Put 2 inches of water in the pot

Add the kombu

Bring to a boil

Add the sliced veggies starting with the harder veggies first that require the longest cooking time

End with the veggies that take a few seconds to blanche

Always keep 2 inches of water in the pot

Serve ½ cup of rice in each bowl and put the veggies next to it

You can garnish with the broth, a little ginger, a little wheat free tamari or chopped chives or scallions

Brown Rice pudding


  • 3/4 cup uncooked short-grain brown rice
  • 1 1/2 cups water
  • 2 cups milk (milk substitute okay)
  • ½ cup maple syrup
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 tablespoon butter

  1. Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
  2. Stir in 1 3/4 cups of the milk, maple syrup, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.
Lemon apricot kanten - Keith Michell

  • 4 cups no sugar added apple juice
  • 1 cup seedless raisins
  • 1 cup sliced dried apricots
  • Juice of 1 lemon and rind grated
  • Pinch of salt
  • 2 teaspoons of agar agar lakes
Head the apple juice and add raisins, apricots, and lemon rind, simmer for ½ hour add salt

Sprinkle in agar flakes and lemon juice, stir, bring to boil. Turn off heat

Pour into individual dishes or a nice mold. Leave 45 minutes in a cool place to set.


No comments: