My kids have oatmeal for breakfast at least twice a week. We buy an enormous bag of Bob’s Red Mill Steel Cut Oats from Costco and they demolish that thing. Since O and I rarely eat oats anymore I’m able to make two cups of it and have leftovers to doctor up a few mornings later which has been a game changer in our house! My kids are garbage disposals to some extent so they aren’t weird about leftovers but if yours are, reheating this and rehydrating it with your milk of choice will have them convinced it’s straight off the stove.
That title is a mouthful, isn’t it? We’ve been plant based for over a year now and gluten-free for longer, but after being diagnosed with Hashimoto’s disease last spring our meals have had to be cleaner than ever.
A friend of mine with two little boys she sends off to school each day asked if I could share some healthy lunch ideas that could be packed up sent off for the day. I was so excited about this idea because while I’m passionate about every meal, lunch gets me so excited. Long story short: lunch is magical.
Summertime! Watermelon and Pasta Salad and Barbecue and Lemonade. While summer food doesn’t hold a candle to autumn food for me, there are some definite go-to’s I look forward to once June rolls around. This is my very first summer eating a vegan and gluten-free diet and I’m trying to be sure my kids still get the nostalgia I had growing up despite having to pass on the beer brats and corndogs.
I often post photos and videos of what I’m cooking for myself and my crew and so often, I get a message asking for the recipe of what I just made. Instead of sending link after link, I promised a blog post sharing a few current favorite new recipes I tried and immediately added to my go-to category. I’m the person that waits on pins and needles for someone to share the recipe when something looks fantastic so here’s my lineup, plus how I make each item gluten-free and vegan.