Wednesday, April 24, 2013

How To Do A Sidetwist Hairdo!

I found this super cute hairdo on YouTube so we gave it a try! Turned out super cute and it's really easy to do too! Check out the video on the bottom of the page.
 
I turned on the TV for a distraction and it went pretty quick! I also had time before school this week too, which is impressive in our house to get much of anything accomplished before we have to rush out the door.
What she thought of all the picture taking!
 
 
 
 
 
 
Check out the video below!
 

Tuesday, April 23, 2013

No Flour Playdough

Since Piglet and myself are gluten free we can't use the normal brand of Play-doh. Before we found out she had celiac disease and before I was sick with lyme disease, we had a normal gluten filled household which included normal play-doh. So Piglet misses some of those things she remembers playing with. We decided to try out this recipe we found on pinterest on the blog called Messy Kids. It turned out great, it was a good consistancy and smooth like normal store bought play-doh.

Ingredients:
  • 2 Cups Baking Soda
  • 1 Cup Cornstarch
  • 1 1/2 Cups Water
  • Color, we used some tempura paint we had on hand
  • Scents, we didn't do this part
Add color and scent to water. Combine baking soda and cornstarch in a pot. Then add water to the mixure. Cook on medium heat until the dough forms a ball. Cool and knead.

Farmer Piglet adding the ingredients:
 
Of course we had to make it pink, her fav!
 
 
What it should look like when it's about done
 
Nice and smooth and the perfect pink
 
We made faces
 
And a big fat pig!

Monday, April 22, 2013

Superwoman Batwoman Reversible Superhero Cape Costume~GIVEAWAY!!!

This super cute cape on etsy caught my eye when I was shopping and had to check out this store! Piglet loves Batman items and I knew she would love this, especially the color, pink! Her FAVORITE!

 

The shop is called Oh Sew Much and the owner Christine was great to work with! She is very friendly, quick to respond to questions and has fabulous customer service. Really, everything you look for in a business, especially a small business owner! I try my best to support small business owners for gifts and personal items instead of large chain stores. It is so much more meaningful and people put in the extra effort to make something special that you can't get at the larger chain stores. These are the gifts people tend to remember and hang onto because they mean something to them!

The cape is double sided, so you get two capes for the price of one, all wrapped up into one single cape! One side is black with a pink batwomen symbol and one side is pink with a white superwomen symbol. It attaches at the neck with Velcro, easy for little hands to do it. It is made from a cotton/poly blend so if you wash it according to the directions, you wont need to iron it. This size cape measures 27"x21", but you can order other sizes if needed. I think it is made really well and great quality. The stitching is nice and professional looking and she did a good job with the design. She made sure to sew around the appliques to make sure they are not going anywhere!! Much better than being glued on, we all know how rough kids can be!


Piglet LOVES it and kept it on all day long! She had a lot of fun running around and saving people. Her beloved stuffed bunny needed a lot of rescuing, thank god for super girl! I also needed rescuing, those darn gators kept getting me in the big lake!


The best part...she donated a cape for a giveaway!!!! Be sure to go check out her store, the link is her name in the first paragraph! All of you can enter to win this great cape! Your kids will love it, here is how you can enter.




  • 1 Entry (required) - Comment below who you would give this cape to if you are chosen as the winner and why they would love it.
  • 1 Entry - Pin this post on Pinterest (and include the link to your Pinterest page in your comment)
  • 1 Entry - Share this post on Facebook (and make note that you have done so in your comment)
  •  
    Winner will be drawn and announced on Friday, May 3rd!

    Friday, April 19, 2013

    Grandma's Strawberry Pie

    There are many food items that I miss since going gluten free and dairy free. A lot of them have to be even more altered for Piglet and her diet needs. Pie is one that I have been missing! I was so excited when my mother in law came up with this one!

    Make the pie crust first.

    Pie Crust Ingredients:
    1 1/3 to 2 Cups Crushed Cinnamon Sugar Chex Cereal
    2 Egg Whites

    Mix crushed cereal with egg white. Once mixed well push into a pie pan and form around the edges. Bake 15 minutes at 350 degrees.

     

    Pie Ingredients:

    3 1/2 Cups Fresh Strawberries
    1/2 Cup Sugar
    2 Tablespoons Cornstarch
    1 Tablespoon Lemon Juice
    6 Tablespoon Water (if using lemon juice use 5 TBPS)

    For The Filling:

    Set aside 2 cups strawberry halves. Crush remaining 1 1/2 cups strawberries with fork, or use a blender


    Combine sugars and cornstarch in small saucepan. Add cold water gradually. Stir until smooth. Add crushed strawberries, cook and stir on medium heat until mixture comes to a boil. Cook and stir 1 minute. Remove from heat and cool.

    Arrange strawberry halves in prepared pie crust. Pour cooled strawberry mixture over strawberry halves. Chill. Enjoy!!


    Sunday, April 14, 2013

    Turkey Meatballs


    1 lb ground turkey
    1 egg, beaten
    3 cloves garlic, minced
    1/4 c finely chopped onions
    1/4 c fresy chopped parsley or 1 tbsp dried
    1/2 tsp pepper
    1/2 tsp salt
    1 tsp oregano
    1/2 c GF dry breadcrumbs

    combine all ingredients well.
    form into 26,
    Number of Servings: 26

    I baked at 350 for 15 minutes

    Sweet and Sour Chicken Stir-Fry


    INGREDIENTS
    » 1 tablespoon cornstarch
    » 1 teaspoon garlic powder
    » 1/4 teaspoon salt
    » ground black pepper, to taste
    » 1 pound trimmed boneless, skinless chicken breasts, cut into bite-size cubes
    » 1 tablespoon toasted sesame oil-Make sure it is Gluten Free
    » 1 cup 1/2-inch-wide strips onion (about 1 inch long)
    » 1 cup 1/2-inch-wide strips green bell pepper (about 1 inch long)
    » 2 tablespoons freshly minced garlic
    » 1/4 cup bottled sweet and sour stir-fry sauce-Make sure it is Gluten and dairy free



    INSTRUCTIONS
    In a large bowl, combine the cornstarch, garlic powder, salt and pepper and mix well. Add the chicken and toss until the chicken pieces are thoroughly coated.
    Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 teaspoon sesame oil, onion, pepper and garlic. Cook, stirring, until the garlic softens and the vegetables are crisp-tender, 2 to 4 minutes. Be careful not to overcook or the garlic may burn. Transfer the vegetables to a large bowl and cover to keep warm.
    Return the pan to high heat and add another teaspoon sesame oil and half the chicken in a single layer. Cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until chicken is no longer pink and juices run clear, 4 to 6 minutes. Add the cooked chicken to the bowl with the vegetables. Return the pan to high heat, add the remaining oil and cook the remaining chicken.
    Return the vegetables and chicken to the pan to reheat if necessary. Transfer to a medium serving bowl, add the sauce and mix until well combined. Divide the stir-fry among 4 serving bowls and serve.
    Makes 4 servings
     Enjoy!!

    Confetti Spaghetti Salad

    1 package (7 oz) uncooked GF spaghetti, broken into thirds
    2 cups Frozen mixed vegetables
    1/4 cup coarsely chopped red onion
    1 medium tomato, chopped (3/4 cup)
    1/2 cup Italian dressing (we use fat free)-Make sure it is Gluten Free

    1. Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well. 2. In medium bowl, gently toss all ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.

    CrockPot Applesauce Chicken

    The Ingredients.
    4 frozen chicken breast halves or thighs
    1 1/2 cups of applesauce
    1 T dried onion flakes, or 1 yellow onion, chopped finely
    1 T apple cider vinegar-Make sure it is Gluten Free
    1/4 tsp cinnamon
    1/2 tsp black pepper
    2 cloves garlic, minced

    The Directions.
    A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.
    Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
    Cover and cook on low for 5-7 hours, or on high for 3-4.

    Black & White Chicken Chili

    Ingredients
    3 Boneless Skinless Chicken Breasts
    1 Medium sweet yellow onion, chopped
    2 Cans of Great Northern Beans, rinsed
    2 Cans of Black Beans, rinsed
    2 Cans of Diced Tomatoes with Green Chilies
    3 Tbls. Chili Powder-Make sure it is GF
    2 Tsp. ground Cumin-Make sure it is GF
    3 Cloves of fresh Garlic, chopped finely
    Salt and Pepper to taste

    Directions

    Use fat free nonstick spray to coat bottom of 8 quart pot.
    Brown cubed Chicken breast pieces over medium heat until no longer pink. Add chopped onion and garlic to cooked chicken, simmer until onions are soft. Drain and rinse beans in colander, add to chicken.
    Add in remaining ingredients, stir thoroughly and simmer on low heat, covered for 45 minutes. Enjoy.

    Number of Servings: 10

    Low Fat Chewy Fruit & Oatmeal Bars

    Ingredients
    3/4 cup firmly packed brown sugar
    1/2 cup granulated sugar
    One 8-ounce container vanilla or plain Soy low-fat yogurt
    2 egg whites, lightly beaten
    2 Tbsp. vegetable oil
    2 Tbsp. Rice, Soy or Almond milk
    2 tsp. GF vanilla
    1-1/2 cups GF all-purpose flour
    1 tsp. baking soda
    1 tsp. ground cinnamon
    1/2 tsp. salt (optional)
    3 cups GF quick or old fashioned, uncooked oats
    1 cup diced dried mixed fruit, raisins, or dried cranberries

    Directions

    Heat oven to 350°F. In large bowl, combine sugars, yogurt, egg whites, oil, milk, and vanilla; mix well. In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well. Add to yogurt mixture; mix well. Stir in oats and fruit.

    Spread dough onto bottom of ungreased 13x9-inch baking pan.

    Bake 28 to 32 minutes or until light golden brown. Cool completely on wire rack. Cut into bars. Store tightly covered.

    Number of Servings: 24

    Yummy Low Fat Zucchini Bread

    Ingredients
    GF egg substitute: 3/4 cup
    applsauce: 1 cup
    granulated sugar : 2 cups
    SHREDDED zucchini: 2 cups
    GF vanilla extract: 1 tablespoon
    baking soda: 1 teaspoon
    cinnamon: 1 tablespoon
    nutmeg: 1 teaspoon
    salt: 1 teaspoon
    GF all purpose flour: 3 cups

    Directions

    Mix in order. Bake in small greased & floured loaf pans @ 350 degrees for 30-35 minutes. Makes 4 small loaves cut into eight slices each. One serving=1 slice.

    Chicken and Broccoli with Orange Sauce

    Ingredients
    2 1/4 cups Gluten Free chicken stock, divided
    1 cup White rice
    1 small bunch scallions, thinly sliced on an angle
    1 large bundle broccolini, trimmed and cut into 2-inch pieces
    1 1/2 pounds boneless, skinless chicken, white or dark meat (3 pieces breast or 5 to 6 thighs)
    Salt and pepper
    3 tablespoons high-temperature cooking oil, such as canola, safflower or peanut, divided
    1 inch ginger root, grated or finely chopped
    3 to 4 cloves garlic, finely chopped
    1/3 cup Tamari, soy or low-sodium soy sauce-Make sure they are Gluten free
    1/2 cup orange marmalade

    Yields: Serves 4

    Preparation
    Bring 1 3/4 cups stock to a boil. Stir in rice, cover, reduce heat to simmer and cook 15-18 minutes until tender. Add the scallions and fluff with a fork.

    Bring a few inches of water to a boil for the broccolini.

    Meanwhile, thinly slice thighs or, if using breast meat, butterfly each breast into cutlets, then thinly slice. Season sliced chicken with salt and pepper.

    To boiling water, add some salt and broccolini. Parboil the broccolini for 3-4 minutes then drain, run under cool water and reserve.
    Heat 2 tablespoons of oil in large nonstick skillet over high heat. To the very hot pan, add chicken and stir-fry until golden, no more than 5 minutes. Remove chicken to a plate and reserve. Add remaining tablespoon of oil to the pan, along with the ginger and garlic. Stir 30 seconds then add soy, marmalade and remaining 1/2 cup stock. Add chicken and broccolini back to pan to heat until sauce is thickened.

    Serve chicken and broccolini over rice.

    Roasted Chickpeas

    Prep Time: 5 Minutes
    Cook Time: 40 Minutes
    Ready In: 45 Minutes
    Servings: 4

    "A delicious, high fiber snack, these roasted chickpeas are a crispy, crunchy alternative to bland, mushy chickpeas."

    INGREDIENTS:
    1 (12 ounce) can chickpeas (garbanzo
    beans), drained
    2 tablespoons olive oil
    salt (optional)
    garlic salt (optional)
    cayenne pepper (optional)

    DIRECTIONS:
    1. Preheat oven to 450 degrees F (230 degrees C).
    2. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

    Cinnamon Spice Pumpkin Seeds-Gluten Free

    Ingredients:
    2 cups washed and dried pumpkin seeds
    2 Tbsp butter, melted
    1/2 tsp cinnamon
    1/2 tsp nutmeg
    1/2 tsp ground allspice
    1 Tbsp of brown sugar
    Directions:
    Preheat oven to 300 deg F
    Stir together butter, cinnamon, nutmeg, and allspice
    Toss seeds in butter mixture
    Spread seeds out on a cookie sheet in a single layer of seeds
    Toast in the oven for 35-45 minutes. Watch carefully so they do not burn.
    Remove from oven and toss with brown sugar.
    Serve.

    Saturday, April 13, 2013

    Strawberry Gluten Free Bread

    Ingredients
    • 12 ounces fresh strawberries or 1 1/2 cups frozen
    • 2/3 cup rice flour
    • 2/3 cup bean flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon xanthum gum
    • 1 teaspoon cinnamon
    • 2 eggs
    • 1/4 teaspoon salt
    • 1 cup sugar
    • 1/2 cup oil (I use apple sauce)
    • 1 teaspoon vanilla
    • 1/2 cup chopped nuts (I skip the nuts)










    Method

    Preheat oven to 325 degrees and lightly grease a medium loaf pan. Place the strawberries into a bowl, using a potato masher - mash the strawberries. In another bowl combine the flours, baking soda, xanthum gum, cinnamon and salt. Give the dry ingredients a stir with a wire whisk. In a large bowl add the sugar, eggs and oil. Mix together. Add in the dry ingredients and mix gently. Fold in the strawberries, vanilla and nuts. pour batter into the prepared loaf pan. Bake at 325 degrees for 10 minutes, then turn the oven down to 300 degrees and continue to bake for another 90 minutes. Cool on a wire rack.

    Gluten Free Bread-bread machine


    Ingredients

    • 1 egg
    • 1/3 cup egg whites
    • 1 tablespoon apple cider vinegar
    • 1/4 cup canola oil
    • 1/4 cup honey
    • 1 1/2 cups warm rice milk
    • 1 teaspoon salt
    • 1 tablespoon xanthan gum
    • 1/2 cup tapioca flour
    • 1/4 cup garbanzo bean flour
    • 1/4 cup millet flour
    • 1 cup white rice flour
    • 1 cup brown rice flour
    • 1 tablespoon active dry yeast


    Directions

    1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
    2. When bread is finished, let cool for 10 to 15 minutes before removing from pan.

    Beef Chili

    2 lbs. coarsely ground beef
    1/4 c. vegetable oil (I use canola)
    1 c. chopped onions
    2 cloves garlic, minced
    1 lg. green pepper, cut in strips
    3 tbsp. chili powder (gluten free)
    2 tsp. sugar
    3 1/2 c. whole tomatoes
    1 c. tomato sauce
    1 c. water
    1/2 tsp. salt
    2 c. kidney beans
    Brown meat in vegetable oil. Add onions, garlic, and green pepper. Cook 5 minutes, stirring constantly. Add chili powder, sugar, tomatoes, tomato sauce, water, and salt. Simmer 1 1/2 hours. Just before serving, add kidney beans. Serves 6-8.

    Mac N Cheese

     
     
    I found a great recipe on Chef Chloe's web site. She is a vegan cook. Click HERE for the recipe.
     
    Here is what I altered--
     
    ¼ cup Smart Balance Light
    3 cups Rice milk
     
    Turned out great!

    Hasselback Potatoes

     
     

    I found this recipe on pinterest and they turned out great. Click HERE for the recipe. The only alteration I made was to omit the butter. Just use the olive oil and that's plenty of oil and tastes great!

    Friday, April 5, 2013

    Water Bead Fun!

    I have been wanting to get water beads for a long time for Piglet to try out but kept forgetting. We were at the dollar store loading up on some fun craft items and there they were! Looking at us from the shelf, I think I was equally excited to purchase them as Piglet. They had red and white so we had to get both! On our way we went to give them a try!

    We opened up both containers and combined them in a bin we had and the fun began! I think there are some kinds that you have to add water to before the beads become absorbed and full size, but these were all ready to go!

    They are such a fun texture! They are squishy, slippery, springy, jelly like and really bouncy if you drop them. Careful not to squeeze too hard or they can crack open
     
     
    It can be messy so try to keep it contained to some kind of container. Piglet thought it was funny when she put them in a funnel. They didn't fit through but the pressure of the bead caused the funnel to give them a tail. It made them look like a tadpole!
     
    What the containers look like
     
     

    Wednesday, April 3, 2013

    Raised Salt Painting

    This is our second time trying this craft. The first time I don't think we added enough salt on the glue because the second time around went much smoother making sure the glue was completely covered! Paint is a popular item in our house, we use it often. When I ran my own child care we went through bottles of paint quickly. It is so messy but so fun! I think it's relaxing too! For this craft I would suggest using water color paint. You can use the cake paint, but it doesn't work as well. We only had cake paint on hand so that's what we ended up using.

    You will need: Thick white paper, table salt, white glue, water colors, and a paint brush

    Start making your glue design. Piglet decided on a smile design


    Cover your glue with salt. Make sure it is completely covered, shake off excess salt

    Get the color you would like and gently touch the paint brush to the salt. The magic starts! The paint will creep up on the salt and spread out. It's fun to watch and fun to watch the kids expression as the magic works! Remind the kids they barely have to touch the salt, if you push too hard it will squash the glue and won't work as well

    Here is the finished project before it was dry. She ended up using too much water but she was completely happy with her smile! Now go have some fun!