I really can’t say enough good stuff about this company.  First, I love that they make gluten-free oats for those of us who can’t enjoy traditional oats due to gluten issues.  Second, they were nice enough to send me some products to sample.  With those products I received some recipes and there was one that was just screaming my name.  That and the over-ripe bananas sitting on my counter. 😉  There are actually several recipes that I am aching to try, but this one for the Banana Crunch Cake came first.  It is a coffee cake.  YUM! 

The cake must cool in the pan, hence the picture of it in the pan.  I have left it in there overnight.  Here is a picture of Jon’s first piece.  (Notice I said “first” piece?)

Banana Crunch Cake

Oat Crunch Topping

3/4 cup Oats, rolled, old-fashioned (I used Lara’s Rolled Oats)

1/3 cup brown sugar, firmly packed

2 TBSP Butter

2TBSP Nuts, chopped (optional…I did include these)

Cake

1/2 cup vegetable shortening

2/3 cup white sugar

1 cup bananas, ripe & mashed (about 3 small-medium)

2 large eggs

1 tsp vanilla

2 1/4 cup Oat Flour (I used Lara’s Oat Flour)

1 tsp salt

1 tsp Baking Soda

1/2 cup chopped nuts (I omitted this only b/c I was lazy….LOL)

Directions

Mix oats, brown sugar, nuts and softened butter in a bowl for topping & set aside.

Cream shortening and sugar until fluffy.  Mix in mashed banana, eggs & vanilla. 

Add flour, salt, soda & nuts, stir until all ingredients are mixed together.  Don’t over mix.  Pour into a greased 8 x 8 inch pan.  Sprinkle Oat Crunch Topping on the cake batter.  Bake for 35 – 40 minutes at 350.  Cool in pan on wire rack. 

Cut into 16 pieces.  Each piece has 24 grams of oats (flour & oats totaled)

This cake ROCKED!!  It smelled amazing while it was baking.  I only had a small tasted b/c I have had a stomach bug, but Jon had 2 pieces and wanted more.  This was on top of his very large dinner.  Oh…..the cake is very moist.  It is a little crumbly when it is warm, hence the reason I am leaving it to cool overnight in the pan.  I plan on freezing half of this for our road trip to Atlanta.  Not only for nourishment on the way down, but to share with Kelly & her family, too! 🙂 

Thanks again to Cream Hill Estates and Beth Armour, their Co-President, for the wonderful products and for making being gluten-free a little easier and much tastier!!  🙂

At the end of this upcoming week we will leave to head to Atlanta for Spring Break.  We are driving.  I DON’T fly.  In the past I have made sure to have menus of places that can safely feed Jon & I gluten-free.  This time, I am going to really depend on packing food for us, as I am trying to save money and we tend to eat much healthier when I pack our food.  We leave on Friday, after school and head to my Mom’s, about 1.5 hours away and will spend the night there.  We will then get up at the butt crack of dawn and head out for Atlanta Saturday AM.  So, here is what I am thinking for the cooler/car eats:

Raw Carrots

grape tomatoes

Celery

Grapes

Oranges

Cashews/Almonds

Deli Roll-ups

Salad (spinach w/grape tomatoes is my recent fav)

Sandwiches (toast bread before hand and then make sandwich)

Tuna Salad (to be eaten on toasted bread or on spinach salad)

Chips

KIND Bars (coconut/almond are my fav)

Envirokidz Bars

Rice Cakes w/PB

Carrot/Coconut/Raisin Muffins

Brownies

So, I am thinking that we won’t be going hungry!  LOL!  I plan to stock up on bottled water at Wal-mart before we leave as well to avoid having to buy water on the road.  Too pricey.  I will also pack Capri-Sun for the kids. 

Once we are in Atlanta, we should be fine.  Kroger is close by to my sister and they have the basics and I will have the bread.  I am brining my cheap $10 toaster with us so that I don’t have to worry about CC with my sister’s stuff.  It is small and easy to bring along. 

I am hoping this helps to avoid the stops at McD’s/Wendy’s & the like on the way down & back.  We have depended on those places in the past, but it is much easier not too and you don’t have to wait to eat if you can’t find anything that you can eat….HUGE, when you are out in the middle of no where. 

Okay, so maybe it is “Menu Plan Sunday”, whatever.  This week is the last week before we leave for Spring Break!  YIPPEE!  Actually, it isn’t even really a full week.  We leave on Friday after the kids get out of school.  Aaron will be staying home, holding down the fort,making sure the house is okay. 😉  LOL!  The kids, my Mom & I will be visiting my sister, BIL and nephew in Atlanta!  I am so excited, as are the kids. 

Getting ready and packing this week is going to take precedence over cooking and baking.  I will be baking 2 loaves of bread to take with us (for Jon & I), brownies and maybe some carob fudge, too.  I have the coconut pumpkin muffins in the freezer from last week to snack on as well and some thumbprint cookies from Christmas frozen to take as well.  There will be no shortage of treats.  Watch for my post on traveling & adhering to the gluten-free diet. 

Sunday ~Bourbon Chicken, brown rice, broccoli & salad

Monday~Salmon (sweet Thai chile for me, garlic/dill for Aaron & Jon, Hannah will have fish sticks), baked potatoes or Crash hot potatoes, green beans & salad

Tuesday~Mexican Pizzas (I will use ground turkey most likely, with taco seasoning & refried beans on tostada shells), Mexican rice & corn

Wednesday~Breakfast for dinner (omelets/eggs, bacon or sausage, sweet potato hash browns, toast & OJ ~ that needs to be gone before we leave)

Thursday~Lasagna, steamed veggies & salad (I am meeting 2 girlfriends out, this is for Aaron & the kids)

Friday~leaving for AtlantaSaturday~Spring Break

 Baked Goods2 loaves of Pamela’s BreadTrader Joe’s BrowniesCarob Fudge (I decided to postpone this so I can bring to my sister & fam to sample 😉 ~ I am nice like that)

Five Dollar Dinners is hosting this week’s menu swap!  Book of Yum is hosting this week’s GF Menu Swap. 

What fun!  Heather Eats Almond Butter is running a super exciting give away!  Check it out!  Turtle Mountain has gluten-free Chocolate Chip Cookie Ice Cream!  YAY!

I got this recipe from a friend and converted it to be gluten-free.  I really didn’t make any other changes, it doesn’t need any.  YUM!  What a great combo of flavors!  The carrot & coconut keep these nice & moist, as does the sour cream. 

Muffins

1/4 cup butter, softened
1/2 cup packed brown sugar
2 eggs
1 cup sour cream
1 cup shredded carrots
1/2 cup flaked coconut
1/2 cup raisins
1-1/2 cup all-purpose flour*** (GF flour mix and your xanthan gum)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped nuts

Cream butter and sugar, add eggs & sour cream; beat well.
Stir in the carrots, coconut, and raisins. Combine flour, baking soda,
and cinnamon; stir into creamed mixture until just moistened. Fold
in nuts.

Fill greased or paper-lined muffin cups 3/4 full. Bake at 375 for
15-20 minutes or until toothpick comes out clean. Cool for 5 minutes
in pan before removing to a wire rack.

Makes 1 dozen muffins (I actually got 12 normal size and 10 mini)

***I used Authentic Foods Baking & Pancake Mix for this recipe and about an extra 1/8 tsp of xanthan gum (it already had some in the mix). 

I was driving down the street today to return a book to the library that was overdue.  That is nothing new for me.  I can’t seem to return these things on time.  I just can’t do it.  No matter how hard I try.  Anyway, I was in my own little world when I looked over the to left and see  a sign on the side of the street that said “Bakery Open ~ Gluten-Free Available”!  WHAT?  Am I seeing things?  I couldn’t stop then because I was going the opposite way, but I was definitely hitting that place on my way back. 

Holiday Baking Company in Worthington, Ohio.  That is the name of my new found love.  Yes, I bake my own GF stuff and enjoy doing so, but just the idea of knowing that there is someplace out there that could do it for me, if needed, is so comforting!  Over 3 years gluten-free, and I have yet to find a local bakery that does gluten-free baking.  I went in and spoke with the Proprietor, Lisa.  Lisa explained how they do the gluten-free baking on alternate days from the regular baking so they can avoid cross-contamination.  Then, as soon as the baked items are cooled, they are wrapped up and placed on the top shelf in the display case to avoid potential cross-contamination from the gluten-filled baked goods.  I was impressed with the selection.  I purchased a lemon bar and a cappuccino chocolate chip muffin.  I had to hold myself back to save these for when Jon got home from school.

The taste test.  YUM!  I had a small bite of the muffin and it was excellent.  The lemon bar was all I expected it to be and more.  Jon ooohed and aaahhed over the treats.  It is definitely someplace I will be frequenting again and possibly getting larger cakes for functions when I don’t have time to make my own. 

Thank you, Lisa, for making a safe product for those of us who have to follow such a strict diet.  We appreciate it.  🙂

Aaron is an awesome cook!  He makes the best garlic mashed potatoes.  When we have people over, they hope to take home leftovers!  🙂  He also makes a mean meatball.  He is very cautious to keep the gluten-filled pasta away from the gluten-free pasta.  He makes the meatballs completely gluten-free.  He uses breadcrumbs, usually the Ener-G brand, but this last time he just put some Pamela’s bread in the blended & made his own.  I am not sure what he puts in the meatballs, other than some Italian spices and lots of love.  🙂  He used to make normal size meatballs, but the past few times he has made the biggest, moistest meatballs E.V.E.R!   They were heaven in a ball!  They were so big that I was only able to eat 1!  Jon had 2, but didn’t have any pasta with his.  He went straight for the good stuff. 

Unfortunately, I don’t have a recipe to share for these.  I can tell you he makes the meatballs & then cooks them right in the sauce, which is usually Prego Three Cheese.  They simmer on the stove for an hour or 2, until cooked through.  I think this is what keeps them so moist! 

These keep well in the fridge and make excellent meatballs sammies, too! 

Now I really want some of his mashed potatoes….hmmmm……

Do you know what that is?  That is me sighing in relief.  Hockey season is over!  Jon will still play in a recreation league in the Spring, but nothing like what he has been doing lately.  So now we only have baseball to keep us busy!

This week I have kept our menu plan relatively simple.  Jon’s baseball tryouts runs 5 – 6:30, so it doesn’t really allow for time-consuming menu items. 

Sunday ~ Mexican Pizzas, corn, & salad

Monday ~Salmon, Brown Rice, veggies & salad

Tuesday ~Herbed Pork Roast or pulled pork BBQ, Mashed Potatoes & veggies, & salad

Wednesday ~Leftovers or switch w/Thursday or freezer stuff

Thursday~ Grilled Chicken or Bourbon Chicken, rice & veggies

Friday~ Homemade pizza, veggies & salad

Saturday~ Shrimp Scampi Alfredo & Scallops, veggies & salad

Baked Goods

Carob Fudge (slacker didn’t do it last week 😉 )

Bread

Butterscotch Brownies

Don’t forget to check out Orgjunkie for all kinds of great meal plans!  Also, check out GF Goodness  for this week’s GF menu swap. 

Thank God for this company.  That is how I am going to start out this post.  Since I went gluten-free, over 3 years ago, I have purchased & enjoyed many products from Nature’s Path.  First it was the Envirokidz Crispy Rice Bars.  I like them all. 🙂  Then I moved onto the Gorilla Munch cereal & the Amazon Flakes (like sweet corn flakes).  Then the Panda Puffs and now, the beloved Leapin’ Lemurs, which is the PB Panda Puffs with chocolate puffs in the box too!  YUM!! 

Just recently I ventured out & tried the Mesa Sunrise cereal and loved it.  Not sure why I waited so long to try that.  Today I tried the Whole O’s, like Cheerios, but gluten-free.  Very impressed.  I honestly can’t think of a product by Nature’s Path that I have tried and have not liked.  Truly a very reputable company.  Their products can be a little on the pricey side, but a lot of that depends on where you buy them and watching for sales.  Amazon offers deals on bulk purchases & subscription services.  Wal-Mart was spotted selling the Envirokidz bars for $2.49/box of 6.  The products are well worth the money, in my opinion.  Keep up the good work, Nature’s Path!

Last year when we were in Atlanta over Spring Break, my dear sister’s MIL was kind enough to get Jon & I a bunch of gluten-free goodies.  Jennies Coconut Macaroons were included in this bunch of goodies.  I was a little scared to try them at first because I have never really been a fan of coconut in the past.  However, since going gluten-free, I have learned to have a very open mind and have discovered a lot of new favorites.  This product is one of my new favorites!  WOW!  I was immediately impressed!  Who knew I liked coconut?  Nancy (my sister’s MIL) must have known. 😉 

The best part about these amazing cookies is that they have no allergens in them!  No casein, gluten, nuts and no trans-fats or sulfites.  Coconut is an extremely healthy food for you.  Jennies also makes protein bars high in Omega-3.  I was unaware of this until I just went to their website.  I will have to look for those at the store. 

This product is a definite must-have/must-try if you like coconut.  Reminds me a little of the Girl Scout Samoa Cookies that I can no longer have.