Monthly Archives: July 2012


Parmesan Zucchini Fries – On the grill or in oven


These were very good and a great way to get your kids to eat veggies that they normally wouldn’t touch.  I loved trying it on the grill and succeeding! I so do not want to turn my oven on if at all possible.

1  cup GF Flour
1 cup fine bread crumbs,  – I used 2 cups GF Rice Krispies and ground them up
1 / 2 cup parmesan cheese, grated
1 / 2 teaspoon garlic powder
1/2 teaspoon Costco Kirkland No-Salt Seasoning
1/2 teaspoon EACH, dried herb: marjoram, basil, parsley, oregano  OR 3 teaspoons Italian Seasoning
1/2 teaspoon Morton’s Nature Season Salt
2 eggs, whisked
1 1 / 2 pounds zucchini, cut into strips

preheat the oven to 425° F.
Cut the zucchini into strips and

Mix the flours and the garlic powder, no salt seasoning in a Ziploc
baggie and add the zucchini strips. Shake to coat.

Next, whisk the eggs in a bowl. Using
a separate bowl or plate, mix the bread crumbs, Parmesan cheese and Italian
seasoning together.

Remove your zucchini strips from the
baggie, shaking off the excess flour. Dunk each strip individually in the egg
and then roll them in the bread crumb mixture.


Place on a cookie sheet and

put them
in the oven for 10 minutes. Flip them over and put return to the oven for
another 10 minutes.

GRILL: Preheat the grill to high, heat for 5 minutes and then turn to medium or low.

Place fries on a grill safe sheet, I used the grill pizza pan.  Grill for 5 minutes and turn.  You’ll be able to get a good idea how hot your grill is cooking after the first 5 minutes, you can adjust accordingly – either turn it up or leave the same and cook in 5 minute intervals or down and cook longer intervals until golden brown.

WARNING: do NOT leave for long or the will burn quickly.  (voice of experience).

Serve plain or with a favorite
dipping sauce like marinara.

Makes 6 servings. Serving size 1



Menu Plan Monday – July 23, 2012


My menu plan snuck up on me.  I’ve been staying ahead, but I got behind.  I crash coursed it last night and got this week and part of next week.  Since it’s so hot, I want to grill or crockpot my meals, so all my go-to menus aren’t working for me.  I’m still trying to gather ideas for things that my family will eat that will be easy on the grill and in the crockpot.

This is what I’ve got for this week.

Turkey Tenderloin on the grill

Beef and Cornbread Skillet Pie (try in crockpot)

My son wants to take us to eat at Mellow Mushroom

Leftovers or something easy for family.
I’m having Pampered Chef party this night.

Carribean Jerk Chicken Breasts on the grill

Sweet & Savory Beef

Taco Soup

For other menu ideas


Gluten Free Challah


If you’re not from the northeast or have lived in south Florida – you might pronounce Challah  with a “ch” like in  “church”, however you actually pronounce it “holla”.  This is the BEST bread gluten FULL  for french toast.  I am hoping that this holds true for the GF version as well.   Whether it is braided or not, I actually prefer it not braided for French Toast, but it does look oh, so pretty with a braid.

We used to have French Toast all the time before GF.  This was one of my husband’s specialties.  Since going GF we have had French Toast ONCE!  The homemade bread that I was making at the time, just wouldn’t hold up or didn’t even taste good, so we never did it again.  I mean if you don’t mind spending $20+ on breakfast you could feed a family of 6 French Toa
st with store bought bread, like Udi’s or Rudi’s but that’s not in our budget.  So needless to say when I saw this recipe for Challah, I knew I had to try it.  With my third child’s birthday looming on the horizon one of his meal requests was French Toast by Daddy.  I have made the bread, which is amazing, by the way, and tomorrow we will see how it does for French Toast.  As a bonus, it is super easy.

Makes 2 large loaves

2 cup warm water
2 tbsp honey or sugar
2 tbsp yeast
1/2 cup honey
1/2 cup melted butter or light olive oil
8 large eggs
6 cups Healthy Flour Blend (from cookbook) OR other GF flour blend with xanthan
2 tsp xanthan gum
2 tsp salt
1 egg + 1 tsp water (for an optional egg wash- I don’t do this.)

In a mixing bowl, dissolve the sugar in the warm water, add the
yeast, and let proof until the yeast is nice and active, about 5

Add the honey, melted butter, and eggs.

In a separate bowl, whisk together the flour, xanthan gum, and salt.

Add the dry ingredients to the wet ingredients and mix well to form a smooth wet dough.

Spray your loaf pans with cooking spray or brush with oil. Add the dough. (You could also use a challah loaf pan)

Cover and let rise for one hour in a warm place, until the dough roughly doubles in size.
  It will rise faster in warmer weather.
Toward the end of the rise, preheat your oven to 350 deg F.

Bake for 20 minutes, then turn out of the mold onto a baking sheet.
Brush the top of the loaf with the egg wash, then return to the oven for
an additional 15 to 18 minutes, until the top is golden brown and the
internal temperature reaches about 190 deg F.

If your loaf begins to brown too quickly in the oven, you can always cover it with a piece of foil.


Menu Plan Monday – July 16, 2012


Happy Monday!   Crazy week coming up for me.  We’ll be celebrating my third child’s 5th birthday on Thursday.  Also, getting together with my new friend to make English Muffins.

Here’s the menu I have lined up for the week:

Teriyaki Chicken


Chili Pie
I will use the leftover Chili from Sunday, top with cornbread.  I’m going to try this in the crockpot.

Birthday menu
Breakfast- French Toast
Lunch – Cheeseburgers
Dinner – Macaroni & Cheese with Bacon

Lemon Garlic Chicken on the Grill

Not sure ye

Taco Soup


No Bake Chocolate Macaroons


1 Cup Shredded Coconut
1/4 Cup Coconut Oil
5 Tbsp. Cocoa Powder
2 Tablespoons Maple Syrup
1/2 tsp. Vanilla
pinch of salt

*I used unsweetened coconut and wanted them a little sweeter so I add 2 Tablespoons of sucanat.

To Make:
Add coconut to your food processor, cover, and pulse several times to
further break up the coconut.
Add the remaining ingredients, cover, and run the processor again to mix
completely. Scrape down the sides if necessary.
Working quickly coconut oil melts very rapidly in your hands!, roll the
mixture into small balls and place in a dish lined with parchment paper.
Better yet, use a small scoop  to measure equally sized
portions, depositing them directly onto a container that will fit in fridge.
Refrigerate immediately, allowing the macaroons to set up, then cover and
store in your fridge or freezer.
Makes 10-15 macaroons, depending on size.


Menu Plan Monday – July 9, 2012


I totally missed posting last week, but I did menu plan.  I also had a completely GF 4th of July drop-in.  It was a lot of fun.  I actually made some “pigs in a blanket”  that turned out fairly well.  By the time I got to the 50th one I had the hang of it!   I will do those again, not a hard recipe, but just a big time investment.  I will try and share that recipe soon.

I met a lady at church, yesterday, who is Celiac.  My husband was laughing at me because I was so excited.  When I introduced her to my husband I said “she’s Celiac, isn’t that great?”.  Ha!  But, it is so nice to meet someone who has the same struggle and restriction you have and you can commiserate and encourage one another.  I’m really looking forward to getting to know her and collaborating.

On to the menu!

Teriyaki chicken (I’m marinating and then grilling the chicken)

Bean & Cheese Enchilada Bake (in the crockpot)

Grilled Potatoes & Veggies

Pineapple Rum Chicken
Coconut Rice


Salmon Patties


For other menu planning ideas head over to: