Gluten Free Tuesday

Breakfast on Tuesdays is a favorite for the kids. We have oatmeal! It is not just any oatmeal though...it is MY oatmeal. Thick and creamy with healthy additives that start our morning out great.

Helen's Oatmeal
3 cups Gluten-Free Old Fashioned Oats
1 Can Full-fat Coconut milk
Water
1 egg
Toppings: Maple syrup, butter, raw seeds and nuts, unsweetened coconut flakes, craisins, dried apricots

Pour the can of coconut milk into a large bowl (I use the large Pampered Chef batter bowl since it also doubles as a large measuring cup) and add the egg. Fill bowl with water until you have reached six cups of liquid. Beat with a whisk, making sure to blend the milk, egg and water well.

Pour liquid into a medium sized pot and heat just to boil. Add three cups of oats and cook to desired consistency.

Serve and top with your favorite toppings!

Breakfast-

• Oatmeal
• Coffee 
• Water

Lunch- Tuesday is park day with families from our church so we picnic lunch at the park. Picnicking gluten-free is much more family style, finger food dining then a sandwich and chips. It is more a bite of that and a handful of this. Here is what I packed:

•  String cheese (and dairy free cheese for Betsy)
• Gluten-free fruit snacks (I have pinned a few natural fruit snack recipes that I am looking forward to trying in the near future)
• GF Pepperoni
• Taquitos
• Blueberries
• Oranges
• Frozen veggies
• Pistachios
• Water
• Tea/Lemonade or Juice

For snack we have begun an adventure in popsicle making. I have been buying Luigi's Italian Ice from Sam's for awhile and have really wanted to find a healthier way to treat the kids this summer so I bought a popsicle mold and started with Nutella Popsicles and Peanut Butter Chocolate Chip for Betsy. Super easy blend 1/3 cup Nutella and 1 2/3 cup milk and pour into mold and freeze. They were so yummy. Betsy's pops were easy too! 1/4 Peanut Butter (all natural of course only peanuts and salt listed in the ingredients), 1 TB Enjoy Life mini chocolate chips and 1 cup almond milk blended and frozen. I tasted both...they were great!

Dinner-

• Chicken, Bacon and Apple Salad (with spinach/lettuce mix from the garden, a Fuji apple, celery, bell pepper, chicken from Polyface farm, and nitrate free bacon)
• Dressing for salad - I blended 2/3 cup Raw cider vinegar, 1 1/3 cup light olive oil, 1 TB mustard, fresh parsley, 4 cloves garlic, 1/4 onion, salt and pepper)
• Cheese and Gluten-free crackers (we found these at Sam's club and love them!)

Our garden is quickly being depleted of it's leafy greens as the temperatures

keep increasing...92 tomorrow. I will be so sad when we can't just go outside and grab what we need. Must remember to start earlier next year and plant more!