Fresh homemade morning
Today started with having my in-laws in town. It was so wonderful to start the day with them in the house. Sharing stories and doing life. It was a quick visit, but always so wonderful to see them.
Since we are heading out on Friday, the goal for all of our meals is to eat through our food so as not to waste it. Since I am a sucker for cheap food when I can find it, I scored big at Aldi this week, but noticed that we are only about a day away from most of our fruit going bad.
This morning started with smelling coffee brewing while we cut fresh fruit to munch on. Nothing beats fresh berries and fruit as a morning snack.
While we munched, the kids helped me make squash bread. I have a recipe for Zucchini bread but didn't have zucchini left over from the Lasagna I made last night, but I did had steamed acorn squash and it was sitting in my fridge earlier this week so I used that. I needed to use it before it went bad, so we turned it into bread. This bread tastes nothing squash and everything like soft, moist goodness. I love the crunch of the nuts, but you can easily leave them out. The Sorghum flour adds to the sweetness, but you can switch it out with an all purpose GF flour. Coming from someone who has experimented with switching out flours and thinking they are interchangeable, take my word for it, not all flours are created equal. You could use almond flour or sweet rice flour, but I would stay away from any kind of bean flour. If you want your kids to eat squash, use the best tasting kind of flour to help balance out the flavor. Here is a quick couple photo's.
I'll be honest, the bread was so good, we ate the whole thing fresh out of the oven and didn't use any nut butter or jam. Just soft, moist bread warm from the oven. It truly lasted about 15 min and then it was all gone. We don't get a lot of bread in this house, so when we do, we go all out.
Coffee and bread this morning was just what I needed to start my day right.
Big really wanted to make a smoothie, so we let him be the chef on that front. He didn't want any liquid or health benefits, just fruit. ONLY fruit. So we scooped fruit from our fruit bowl and he wanted to add a peach a plum and an apple. So all in all, I think the smoothie included peach, plum, apple, strawberries, blueberries, grapes, and kiwi. It was Delicious! That kid is onto something. I always try to sneak in a veggie or some other health benefit and he went straight to the good stuff. I'll let him cook more often I think.
After we feasted on brunch we went out to tend the garden. This is when we got to pick our first produce of the season! It was very exciting. We planted late, and last year not at all, so this was a very, very big deal. I let middle pick it and then we all took a turn to smell our fresh beautiful green pepper. The smell was so potent. We decided then we would marinate chicken and have baked chicken on a bed of spinach and strawberries and blueberries that night for supper with strips of our beautiful green pepper.
So today was filled with homemade goodness, a trip to our favorite children's bookstore and a game of Sorry where everyone was in a good mood and not one kid minded loosing. (a rare moment mind you).
Enjoy the recipe!
My version of a Zucchini Bread Recipe
I didn't have zucchini but had lots of squash frozen in one cup increments. Here is my final version of a recipe that I altered.
Gluten/dairy/corn/sugar free Squash Bread
Preheat 350 degrees
1 cup cooked and mashed squash (or 1 cup of zucchini or pumpkin or banana. Use whatever you have on hand.)
1 cup sorghum flour
1/2 cup tapioca starch (sometimes called tapioca flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
2 tablespoons of Chia seeds or flax seeds
1 tablespoon cinnamon
3/4 cup honey or agave or pure maple syrup
1/3 cup coconut oil or olive oil
1 teaspoon fresh lemon or lime juice
2 egg whites or egg replacer (1/4 cup liquid)
1/4 cup coconut milk (or rice or almond if you don't have coconut)
1/3 cup nuts optional
Wisk together sorghum flour, tapioca starch, baking powder, baking soda, chia seeds, xanthan gum, sea salt, nuts if using, and cinnamon.
Add oil, lemon juice, egg white, coconut milk and honey. Beat to combine and continue to beat on medium high until batter is smooth.
Add in squash or banana, or pumpkin or zucchini.
Scoop and scrape the batter into prepared loaf pan. Sprinkle nuts on top if using.
Bake for one hour, or till tooth pick comes out clean.
Enjoy
Today started with having my in-laws in town. It was so wonderful to start the day with them in the house. Sharing stories and doing life. It was a quick visit, but always so wonderful to see them.
Since we are heading out on Friday, the goal for all of our meals is to eat through our food so as not to waste it. Since I am a sucker for cheap food when I can find it, I scored big at Aldi this week, but noticed that we are only about a day away from most of our fruit going bad.
This morning started with smelling coffee brewing while we cut fresh fruit to munch on. Nothing beats fresh berries and fruit as a morning snack.
While we munched, the kids helped me make squash bread. I have a recipe for Zucchini bread but didn't have zucchini left over from the Lasagna I made last night, but I did had steamed acorn squash and it was sitting in my fridge earlier this week so I used that. I needed to use it before it went bad, so we turned it into bread. This bread tastes nothing squash and everything like soft, moist goodness. I love the crunch of the nuts, but you can easily leave them out. The Sorghum flour adds to the sweetness, but you can switch it out with an all purpose GF flour. Coming from someone who has experimented with switching out flours and thinking they are interchangeable, take my word for it, not all flours are created equal. You could use almond flour or sweet rice flour, but I would stay away from any kind of bean flour. If you want your kids to eat squash, use the best tasting kind of flour to help balance out the flavor. Here is a quick couple photo's.
I'll be honest, the bread was so good, we ate the whole thing fresh out of the oven and didn't use any nut butter or jam. Just soft, moist bread warm from the oven. It truly lasted about 15 min and then it was all gone. We don't get a lot of bread in this house, so when we do, we go all out.
Coffee and bread this morning was just what I needed to start my day right.
Big really wanted to make a smoothie, so we let him be the chef on that front. He didn't want any liquid or health benefits, just fruit. ONLY fruit. So we scooped fruit from our fruit bowl and he wanted to add a peach a plum and an apple. So all in all, I think the smoothie included peach, plum, apple, strawberries, blueberries, grapes, and kiwi. It was Delicious! That kid is onto something. I always try to sneak in a veggie or some other health benefit and he went straight to the good stuff. I'll let him cook more often I think.
After we feasted on brunch we went out to tend the garden. This is when we got to pick our first produce of the season! It was very exciting. We planted late, and last year not at all, so this was a very, very big deal. I let middle pick it and then we all took a turn to smell our fresh beautiful green pepper. The smell was so potent. We decided then we would marinate chicken and have baked chicken on a bed of spinach and strawberries and blueberries that night for supper with strips of our beautiful green pepper.
Enjoy the recipe!
My version of a Zucchini Bread Recipe
I didn't have zucchini but had lots of squash frozen in one cup increments. Here is my final version of a recipe that I altered.
Gluten/dairy/corn/sugar free Squash Bread
Preheat 350 degrees
1 cup cooked and mashed squash (or 1 cup of zucchini or pumpkin or banana. Use whatever you have on hand.)
1 cup sorghum flour
1/2 cup tapioca starch (sometimes called tapioca flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
2 tablespoons of Chia seeds or flax seeds
1 tablespoon cinnamon
3/4 cup honey or agave or pure maple syrup
1/3 cup coconut oil or olive oil
1 teaspoon fresh lemon or lime juice
2 egg whites or egg replacer (1/4 cup liquid)
1/4 cup coconut milk (or rice or almond if you don't have coconut)
1/3 cup nuts optional
Wisk together sorghum flour, tapioca starch, baking powder, baking soda, chia seeds, xanthan gum, sea salt, nuts if using, and cinnamon.
Add oil, lemon juice, egg white, coconut milk and honey. Beat to combine and continue to beat on medium high until batter is smooth.
Add in squash or banana, or pumpkin or zucchini.
Scoop and scrape the batter into prepared loaf pan. Sprinkle nuts on top if using.
Bake for one hour, or till tooth pick comes out clean.
Enjoy