Wordless Wednesday

A last view of green before the leaves begin to change

Recipe: Meatloaf "Muffins"

I used to make meatloaf occasionally.  It's easy to freeze, easy to serve, and my kid likes it.  Not to mention my husband.  The problem was that I found myself either shoving leftovers down their throats until the whole thing was done, or throwing out a chunk of the loaf at the end. 

I don't like throwing out food.  Call me cheap. 

Instead, I started baking my meatloaf in muffin tins.  I know, I'm a regular Martha.  I can hear everyone I know laughing their faces off already. 

This is not a more complicated way to do things.  It's easy, and it lets me freeze individual serving sizes that are easy to pop into lunches or defrost when only my son wants one. 

I've convinced him that they're actually muffins.  And muffins are a treat! 

Here's my recipe, but really any meatloaf recipe would work. 

Oven at 375F

Ingredients
1 package lean ground beef (around 450-500g)
1/2 cup GF oats (I use Bob's Red Mill)
1 egg
1 small onion, minced
1/2 cup ketchup (or BBQ sauce)
season with S & P, herbs of choice (I use 1 tsp. thyme and 1 tsp. parsley)

For top of muffins: 1/2 cup ketchup (or BBQ sauce) mixed with 1/4 cup of mustard

Directions:

1- In a large mixing bowl, mix all ingredients thoroughly, reserving the topping. 

2- In a non-stick muffin tin, distribute the mixture evenly among the 12 moulds.  Shape to look like muffins, rounded at the top.  Brush ketchup and mustard mixture over the tops. 

3- Cook for approx. 45-55 minutes.  I check after 45 and they're usually done.  Let cool and remove.  I freeze them in freezer bags, removing the air from the bags before freezing. 

* I like to double or even triple the recipe and bake 24 or 36 at a time.  It's easy to mix a big batch together, and they freeze well for up to 6 months.  

** If you don't like of can't tolerate GF oats, substitute GF breadcrumbs instead.

Gluten Free Weekly Menu Plan

Monday: Shepherd's Pie (freezer meal!  It's still defrosting)

Tuesday: Gluten Free Basil Pesto Pasta










Wednesday: Beef and Bean Chili Nachos (another freezer meal)





Thursday:  Leek and Potato Soup (Recipe & Photo Here) 

Friday: Tamales with Beans and Vegetables 

Apple Picking (Again)

It's that time of year again...apple picking time!  We started this tradition last year with our son, and I looked forward to returning all year.  This year, we returned with a new baby in tow!  The apple harvest in Ontario wasn't as good this  year as in years' past, but there were still enough apples to satisfy our needs. 

Getting ready to apple pick!

We like to go to Pine Farms Orchard in King City, Ontario, because they have dwarf trees that only grow to about 6 feet, meaning that many apples grow low enough for children to pick without assistance.  I wrote a full review last year, so if you're interested, click HERE to read it. 

In the orchard, getting ready to pick some apples

We were as happy this year as last.  My son enjoyed picking his own apples, playing on the small playground equipment, and munching a candy apple at the end of it all.

Posing for daddy "in the forest"

Gluten Free Candy Apple!

 Like last year, it was a nice way to pass a few hours on a fall day.  Last year, I made apple sauce.  The recipe is HERE.  I used some of the apple sauce to serve with a pork roast.  It's also great mixed with Dijon mustard and used as a sauce over pork chops. 

This year, I'm making apple crumble....check back soon for the recipe!

Wordless Wednesday

This was supposed to be a simple stamping activity...

Sabra Hummus

As I took out the hummus today to slather on some crackers, I noticed that the lid stated "Gluten Free."  Yippee!  I love being taken by surprise in a good way with gluten free items. 

You'd think all hummus would be gluten free.  Umm, No.

But thankfully, Sabra Hummus IS gluten free, so my 3 year old now has one more healthy food option available to him.   We celebrated by dipping some carrot sticks...

Gluten Free Weekly Menu Plan

Monday:  Pork Roast with Potatoes and Carrots






Tuesday:  GF Penne Pasta with Tomato Sauce and Fresh Ricotta 

Wednesday:  Meatloaf Muffins with Mixed Vegetables 

Thursday:  Mexican- Inspired Chicken with Avocado Salad 

Friday: Poblano Peppers stuffed with Sausage and Vegetables with Rice and Peas (the peppers are too hot for my son, so he'll just eat the filling) 

Bear with me...

This coming Monday, my son will be three weeks old.  The blog has suffered a bit over the past month or so, as the end of my pregnancy made me tired and the arrival of a new addition shook things up a bit at home.  My focus has been on spending time with family and healing after the birth of my son.  Posting has been at a minimum.

So please, bear with me.  Things will get back to normal shortly. 

I have so many post ideas knocking around my brain, I've got a busy fall ahead.  I've tried a few new products that deserve a review, and I have some recipes to post as well.  I'm planning to attend the Gluten Free Expo in Toronto at the end of September, and Blissdom Canada in October, so look for those posts too. 

The weekly menu plan goes up tomorrow. 

Happy Saturday!

Wordless Wednesday



Xavier, sleeping

He sleeps a lot...

Etienne with his little brother

Gluten Free Weekly Menu Plan

Happy Labor Day!  Here's what we're eating at our house this week, thanks to my husband, who did all the cooking.

Monday:  Mediterranean Pork Stir Fry with Rice and Vegetables

Tuesday: Quinoa Vegetable Soup

Wednesday:  Gluten Free Pasta with Sausage, Garlic and Oil (I'll throw this together the day of)

Thursday:  Turkey Breast Rolls with Green Pepper and Swiss Cheese (not the best photo, but they taste delicious)

Friday:  Fast Fry Steaks with Tomato and Sauteed Onions & Steamed Rice