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Gluten Free Pita Bread

July 4, 2015

Quick and easy batter, sturdy enough to hold ingredients, flexible enough to fold and not break, and tastes amazing! These pitas feel just like real bread!

Gluten Free Pita Bread :: Flexible & soft, yet sturdy enough to stuff with your favorite ingredients! This pita tastes just like bread without gluten or xanthan gum!Sometimes you just need a sandwich, ya know?

Being gluten free really does throw a wrench in things as far as the bread world goes. Most are dry, crumbly, or as heavy as a brick. Let’s just be real…gluten is so yummy, isn’t it?!

But even if you tolerate gluten fine, when you start doing the research closely, you’ll find that most store bought breads really have pretty sad ingredient labels. Especially if it is a food you plan on having weekly or, for some, daily.

My gluten free bread experiments have left me more than frustrated. Typically bread requires xanthan gum or other “gum” to give the bread a great rise and a gluten-y texture. Since the jury is still out for me on whether xanthan is smart to have on a weekly basis (I do use xanthan in a couple of very occasional treats we have yearly – as in just a few times in a year), I have put it on the back burner for a while.

Gluten Free Pita Bread :: Flexible & soft, yet sturdy enough to stuff with your favorite ingredients! This pita tastes just like bread without gluten or xanthan gum!This pita bread recipe came about one morning when I was making pancakes. I had made the batter thicker than usual that morning. It felt more like bread versus pancakes, and my wheels started turning! A handful of tries later and I got the flour ratios right so the pita would be sturdy enough to hold ingredients, flexible enough to fold and not break, and taste good!

Gluten Free Pita Bread :: Flexible & soft, yet sturdy enough to stuff with your favorite ingredients! This pita tastes just like bread without gluten or xanthan gum!The bread-y texture will blow you away. It has a bit of a chew and when you pull it apart it even feels like real soft bread. I was really excited that it could hold as much as it did without falling apart.

Gluten Free Pita Bread :: Flexible & soft, yet sturdy enough to stuff with your favorite ingredients! This pita tastes just like bread without gluten or xanthan gum!I did do some experiments on how to store these because in my mind I’m like wanting to make a load of them for school lunch packing. You have no idea how excited I was (think jumping up and down and baby looking at me funny) when I thawed out the ones from the freezer and they were still just as flexible and soft! The image below is one of the pitas out of the freezer after it thawed (!) ::

Gluten Free Pita Bread :: Flexible & soft, yet sturdy enough to stuff with your favorite ingredients! This pita tastes just like bread without gluten or xanthan gum!You guys, these pitas cook up so fast – you can easily double it and be done in an hour and have a huge stack of them in the freezer! Fill them with whatever you can imagine. Better yet, set up a pita bar with loads of options and let the kids build their own! Possibilities are endless, from avocado slices or simple guacamole, to sliced veggies, cheese, refried beans, kid friendly tuna salad, or  leftover chicken from your crockpot,  One day I even took some leftover dinner stir fry and stuffed a pita with it – it was amazing!

Gluten Free Pita Bread :: Flexible & soft, yet sturdy enough to stuff with your favorite ingredients! This pita tastes just like bread without gluten or xanthan gum!Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

5.0 from 9 reviews
Gluten Free Pita Bread
Author: 
 
Ingredients
Instructions
  1. Everything into a medium mixing bowl and using hand beaters combine well. The batter should be a little thicker than pancake batter - not too runny. Because different climates/locations can have different air conditions, your batter may need either a little more water or a little more tapioca flour to make it the right consistency. Start with this and go from there though!
  2. Use a little olive oil or avocado oil in your pan, and at medium heat scoop some of the batter onto the pan (I used a ¼ cup measuring cup to scoop) and use the back of your scoop to help spread out the batter a little. Cook the same way you would cook a pancake - when you see the bubbles and the sides cooking you can flip. Both sides won't need more than a minute or 2. You will want the pitas to cool at least a few minutes before using so they soften up a bit and aren't too hot.
  3. STORING TIPS :: A few things I have learned! I have done this in a half batch and it works fine. This batch as is will make you about 12 pitas the size pictured in this post. I found that freezing the unused pitas right always had a better outcome than storing them in a container at room temp or in the fridge. They get a bit dry storing at room temp/fridge as does most gluten free baked goods. I froze mine flat in a freezer bag and they thawed out really nice - I think it really almost flash froze the freshness/moisture and as it thawed even the moisture from the thawing helped keep it soft and pliable. It didn't take long for the pitas to thaw out so even if you remember to take them out of the freezer a half hour before lunch that would work. If you are planning on packing it up in a lunch the night before (I like to have school lunches made up the night before!), you can take it out to thaw, make the pita, and put it into your container of choice.

For more lunch ideas you can follow my Lunches board on Pintrest!

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Grain Free Pumpkin Raisin Breakfast Cookies :: Kid Friendly & Freezes Great!

October 6, 2017

Get out the door fast with breakfast cookies made with sweet pumpkin and warm fall spices to make any school morning more cozy!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family. 

The joy {and busy-ness!} of autumn…

…has made me really re-think my morning routines! This is my first year of having all 3 kids in school at least part time, and I will be honest in saying that I envisioned having a little more time to sip my coffee every morning! That is just hasn’t proven to be the case yet with 3 sets of field trips speckled through the month, projects to be done, after school activities, and of course lots of fun fall family outings to be had!

Keeping up but slowing down to savor

One busy morning it finally hit me. We had already made it to the middle of September, and I hadn’t made one pumpkin thing in my kitchen. I also had gotten into a rut of the same sort of breakfast routine every day. Nourishing? Yes. But savoring this season that we only get to enjoy a couple months out of every year? No!

So I set out to create a special something for breakfast that would help us enjoy the season, but not leave momma stressed for time on a school morning.

Breakfast Cookie Fridays!

Oh yes! It’s a thing, dear friends!

A few years back, I instituted “breakfast cookie Fridays” not only as a fun way for my girls to end the school week, but also as a way for myself to be kicked back and enjoy my coffee a little longer on a Friday morning. I set up a “breakfast bar” with a tray of breakfast cookies, a bowl of hard boiled eggs, and hot tea or raw milk to drink. The girls help themselves and I am hand free. It is a beautiful thing!

A new breakfast cookie Friday addition with a fall twist!

So in my intentional decision to savor the fall despite our busy schedule, these pretty little pumpkin raisin breakfast cookies were born! Warm spices with sweet pumpkin and maple syrup make for a cozy morning with a cup of tea or coffee (or my favorite pumpkin spice latte?!). I’m telling you, your kitchen is going to smell *amazing* after baking these simple little cookies off!

We have been enjoying them over the last few weeks while I perfected the ingredient ratios and tried some swaps, and the girls have finally given me the big 2 thumbs up for being post-worthy!

Ingredient notes and swaps!

  • Keep your eyes peeled in the ingredients for how to swap out the nuts. I have made a couple batches all seed based, and they taste so good! Even if you aren’t nut free, sometimes it’s nice to rotate around and get some nutrients from seeds you don’t have often.
  • These breakfast cookies are naturally egg (and dairy) free too! Pumpkin makes a great egg replacer, and the flax seed meal also provides a natural bind so that I could skip the egg.
  • I have made 1 batch with a good few tablespoons of grassfed collagen for extra protein and gut nourishment. They turned out great, so that is an addition you can put in if you wish!

Embrace the fall, my friends!

I sincerely hope I’ve sparked a bit of thought into you to enjoy this season, dear momma. The kids will remember these warm smells coming from the kitchen as they get older, and I’m telling ya…as my oldest nears more pre-teen ages, I’m starting to be more aware of the need to be intentional at memories versus the survival mode that the newborn years were! Embrace this change of season!

5.0 from 12 reviews
Grain Free Pumpkin Raisin Breakfast Cookies :: Kid Friendly & Freezes Great!
Author: 
 
Ingredients
  • 1 cup finely shredded unsweetened coconut (If you have a coconut allergy and can handle some grain, rolled oats or sprouted oats will work)
  • ½ heaping cup walnuts (Swap for an even ½ cup of sunflower seeds if you are nut free)
  • ½ heaping cup pecans (Swap for and even ½ cup seeds of choice here if you are nut free)
  • ¼ cup pepitas (pumpkin seeds)
  • ¼ cup flax seed meal (chia seeds should work here too)
  • ½ cup raisins
  • ¾ cup pumpkin puree
  • ¼ cup nut or seed butter of choice (I've made these with almond butter, tahini, cashew butter, and almond butter. Sunflower seed butter should be fine too.)
  • ¼ – ⅓ cup pure maple syrup (Raw honey would work here too. I think the warmth of the maple syrup works well with the pumpkin and pumpkin spices!)
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ¼ tsp sea salt
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. Coarsely chop the walnuts, pecans, and pepitas. (I like to buzz them up in my food processor to get coarse bits.)
  3. Put all the ingredients into a medium mixing bowl and combine well with a spatula.
  4. Form the dough into cookies using your hands, and place on a Silpat or parchment paper lined baking sheet.
  5. Bake for 25-30 minutes at 350 degrees. Let the cookies cool 10 minutes on the cookie sheet, and then transfer to a cooling rack to cool further (or you may eat them before they cool!)

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Healthy Homemade Nut Free Granola Bars :: Nut Free School Zone Safe and Naturally Refined Sugar Free!

September 13, 2017

Nut free school zone safe homemade granola bars that are fruit sweetened, and definitely kid approved!

Fall fun!

I feel like every mid September I start to feel the crunch. As in…you have T-minus 2 more months until that weather turns, and instead of sinking your toes in the sand and soaking up the sun’s rays, you’ll be sinking your toes into warm, wool socks and soaking in the warmth from thick blankets while snow surrounds your house!

We are on the go until that winter mess happens, and that means snacks need to be portable!

My granola bar nemesis conquered…

Granola bars have been on my goal list for at least 2 years now. I just could never get them right. I tried a few recipes when my oldest started Kindergarten a few years back, but the ingredients were never to my standard using puffed cereals, rice syrup, and oats that weren’t properly prepared. I would make swaps to meet my ingredient goals, and the whole darn thing would fall apart.

Turns out you really need the right kind of “sticky-ness,” and *just* the right ratios of solids to liquids to get these puppies to hold. I would give up for a couple months and then re-visit them…and this time around, I hit the nail on the head!

So worth 6 batches!

If you are a follower to my Instagram school lunch posts (just search the hashtag #rgnschoollunch on IG!), you are going to be seeing these granola bars often this year. The girls are obsessed with them, and they are going fast. I did end up making 6 batches to make sure my consistency was perfect with certain swaps, and I have a nice stash of them in the freezer for quick, pack-able school morning snacks or lunchbox additions. I have been grabbing them to go for myself as well.

Minimal prep is the name of my game!

Listen, I know it is just as easy to grab a healthier version of granola bars at the store. So my goal in making these was not only to make the nutrition far superior to that found in store bought granola bars, but I also needed it to be something I was willing to make weekly, or even just monthly to keep in my school packing rotation. I don’t have extra time to be spending on picky little steps and long drawn out processes for making a simple granola bar.

You are going to flip at how easily these come together!

Nut free school zone safe!

While my kiddos are not at a nut free school, I have been feeling the questions from you, my dear readers, about nut free snacks for your kids who may be in nut free schools, or who have kids at home that need to be nut free. These granola bars are seed based, and even if you don’t have kids that have to be nut free, it is such a good idea to keep a variety of foods in front of them so they are getting different nutrients.

Hold up! These are not just for nut free kids!

My kids tolerate nuts and eat nuts just fine, but let’s face it….Between that PBJ a couple times per week at school, granola or nuts on their oatmeal once or twice a week, and using almond flour here and there for baked goods, it doesn’t hurt to change things up a bit. I fully plan on making these granola bars with some different nut varieties too, but it was a really fun challenge to make these completely seed based so that our nut free friends could enjoy them too.

Change it up!

Since these granola bars are SO easy to make, they will soon become a staple in your lunchbox packing game! Here are some ways to change things up so that you can keep things interesting!

  • Swap the raisins for another dried fruit (dried cranberries, dried mango, dried apples, dried blueberries, dried apricot) or healthier option chocolate chip
  • Swap the cinnamon for pumpkin pie spice and use dried apples for a fun fall flavor.
  • Change out the seed butter for different flavor seed butters or, if you tolerate nuts you could try some different nut butters.
  • If you tolerate nuts, you could swap some of the seeds for nuts.

5.0 from 12 reviews
Healthy Homemade Granola Bars :: Nut Free School Zone Safe and Naturally Refined Sugar Free!
Author: 
 
Ingredients
  • 6 large Medjool dates soaked in warm water to soften, plus 3 tbsp of the date water to make the date paste (I find our dates in the produce section at our local grocer or at Costco)
  • 1 cup unsweetened coconut shreds (I buy coconut shreds in bulk at our local health food store)
  • 1 cup raw pepitas (aka pumpkin seeds), coarsely chopped (I buzzed them up about 5 long pulses in my food processor)
  • ½ cup raw sunflower seeds, coarsely chopped (I buzzed them up about 5 long pulses in my food processor)
  • 2 tbsp flax seed meal (I buy our flax seed meal at Costco)
  • 2 tbsp chia seeds (I buy our chia seeds at Costco)
  • ¾ cup - 1 cup raisins
  • 1 tsp sea salt (if your seeds or seed butter are salted, you will want to cut this back by at least half)
  • ½ tsp cinnamon
  • ¼ cup tahini (This is sesame seed butter. Sunflower seed butter should work too. Or if you tolerate nuts, use a nut butter of choice like almond or peanut butter. I think the biggest thing to keep in mind with the seed or nut butters is that you want something that doesn't have a bunch of other added ingredients/oils/sugar etc. Just check the ingredient labels.)
Instructions
  1. Fill a small bowl with warm/hot water from the tap and place the dates in the warm water while you prep the rest of the ingredients. They need to soak at least 5-10 minutes to moisten and soften.
  2. Pre-heat the oven to 325 degrees, and line a small baking pan with parchment paper. There is no need to grease the pan or the paper. Make sure the sides of the paper go over the sides of the pan so you can lift the granola bar mixture out of the pan easily.
  3. Put the pepitas, sunflower seeds, flax meal, chia seeds, raisins, salt, and cinnamon in a medium mixing bowl, and stir with a spoon to combine.
  4. Pit the dates, and put them into a blender along with 3 tablespoons of the warm water that the dates were soaking in. Blend to make a smooth date “paste.” Put the date paste and tahini in a small sauce pan. Warm the date paste/tahini mixture until it melts and starts to sizzle a little, stirring along the way. This only needs about 1 minute to melt and warm so that it is easier to mix into the seeds.
  5. Stir the warm date paste/tahini mixture into the mixing bowl with the seeds using a spatula. It will be thick and sticky. It will seem dry at first but do not add more moisture or they will not set right. It will start to combine as you mix.
  6. Press the granola bar mixture into the parchment paper lined baking sheet. I use my hands – press it in tight. Press it into the sides and corners, and slide the edges and corners down to compact in.
  7. Bake at 325 degrees for 25 minutes, take them out of the oven, and use the back of a wooden spoon t gently press the granola down a bit more so it really compacts in to set. Cool in the pan for 10 minutes, and then use the parchment paper sides to lift the solid bar mixture onto a cooling rack to finish cooling (I keep it on the parchment paper while on the cooling rack). Do NOT cut the bars until they are cooled – it sets up as it cools off, and it will fall apart if you cut it while it is still hot.
  8. Once the granola is cooled, cut the bars into the sizes you want, and either freeze or store in an airtight container.

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Mix & Match Real Food Packable Bento Box Lunch Ideas :: PLUS! A free mix & match printable for you!

June 24, 2016

A simple “mix and match” lunch plan to help you and the kids pack fun and healthy, real food lunches!

Mix & Match Real Food Packable Bento Box Lunch Ideas :: PLUS! A free mix & match printable for you!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

I originally planned on this post for the middle of August to get everyone’s wheels turning toward back to school, but get this….

Kids totally need to eat in the summer too 🙂

Right?!

And I don’t know about you, but I spend almost as much time packing up lunches in the summer as I do during the school year for everything from park picnics and beach days, to zoo trips and friend visits.

Mix & Match Real Food Packable Bento Box Lunch Ideas :: PLUS! A free mix & match printable for you!

So one of my goals for this post is for it to be universal.

An all year plan for lunch packing that is evergreen from the first day of school through the last day of summer – without getting boring.

Mix & Match Real Food Packable Bento Box Lunch Ideas :: PLUS! A free mix & match printable for you!

And as always, my number 1 goal in lunch packing is to make every bite count. Nutrient dense and nourishing to fill up busy, on the grow bodies and brains.

So let’s make this fun! Sit down with the kids and let them do some mixing and matching for their lunch! I’ve left an outline here so you can have some links to recipe ideas, and here is a printable PDF for you to print out and use together as a family. You can laminate it and use dry erase markers for the kids to mark off what they like, or you can mark off the choices they have to pick from for the week based on what is in season right now and what you have grocery shopped for.Mix & Match Real Food Packable Bento Box Lunch Ideas :: PLUS! A free mix & match printable for you!

main meal

Pick ONE of these:

  • Coconut butter and jam or raw honey sandwich, roll ups using wraps, or leftover waffles
  • Nut butter or seed butter and jam or raw honey sandwich, roll ups using wraps, or leftover waffles
  • Tuna salad (or could use canned salmon) – can serve this as a sandwich, wrap, pita, in a bell pepper cup, or as a dip with crackers or veggie sticks.
  • Egg salad – can serve this as a sandwich, wrap, pita, in a bell pepper cup, or as a dip with crackers or veggie sticks.
  • Chicken salad – can serve this as a sandwich, wrap, in a bell pepper cup, or as a dip with crackers or veggie sticks.
  • Hummus and veggies wrapped in a pita, wrap, or with crackers.

OR Pick TWO of these:

  • Hard boiled eggs
  • Breakfast cookies (Here are a few to stash away in the freezer! Lemon Breakfast Cookie, Molasses Protein
  • Breakfast Cookie, The Ultimate Breakfast Cookie)
  • Guacamole & crackers or tortilla chips
  • Yogurt with granola (Here are some easy homemade granola that stashes away in the pantry well: Grain Free Apple Cinnamon Granola, Simple Cinnamon Granola, Strawberry Quinoa Granola)
  • Granola chunks or easy trail mix with raw cheese or coconut flakes or coconut butter. For trail mix I just take a handful of whatever nuts/seeds I have on hand and mix it up with raisins or other dried fruit. You can add a TB of Enjoy Life chocolate chips if you have older kids that are used to “typical” trailmixes.
  • Olives (not a “main meal” but goes well with any of the options in this section as an added real food fat)
  • Avocado (not a “main meal” but goes well with any of the options in this section as an added real food fat)

veggie

Pick as many as you like to fill the veggie section of your lunch container!

  • Carrot sticks or rounds (rainbow carrots are fun too!)
  • Celery sticks
  • Broccoli florets
  • Cauliflower florets
  • Cucumber rounds or sticks
  • Radish slices
  • Cherry tomatoes
  • Zucchini sticks
  • Sugar peas
  • Bell peppers of all colors

Dip Options to add real fats for nourishment and digestive aide for the veggies

  • 5 Minute Ranch
  • Cream Cheese
  • Hummus
  • Sour Cream
  • Herbed Olive Oil (just whisk sea salt and herbs into the oil)
  • Coconut butter
  • Olives (not a dip but a great fat that goes well with veggies)
  • Raw Cheese (not a dip but a great fat that goes well with veggies)

Other veggie sides to try!

  • Salads with quick homemade dressings (try some of these!) Can add hard boiled egg or nuts/seeds to the salad too!
  • Ferments such as pickles, sauerkraut, dilly beans, or fermented carrots. Either homemade or check out Bubbies brand at your health food store if you are just getting started!
  • Beet Slaw
  • Coleslaw
  • Summer cucumber chunks with cherry tomatoes and olive oil with sea salt
  • Peas from the freezer thaw out by lunch time – drizzle olive oil and sea salt
  • Cucumber “Sandwiches” using cream cheese in between rounds
  • “Ants On A Log” (celery sticks with nut, seed, or coconut butter down the middle and dried fruit sticking to the butter!)

fruit

  • Berries (strawberries, blueberries, raspberries, blackberries, etc)
  • Grapes
  • Apples (if cutting them, put cinnamon on the flesh to keep them from browning)
  • Pears (use the same cinnamon trick as the apples!)
  • Orange slices
  • Cherries
  • Peaches/Nectarines
  • Melon/watermelon slices or chunks
  • Mango chunks
  • Pineapple chunks
  • Banana (best kept in the peel so they don’t brown)
  • Dates, Larabars, or homemade Larabars (I count larabars as more of a fruit even though there are nuts mixed in as they are mostly composed of the dates)

Planetbox 5

A few of my favorite Bento Box style lunch gear!

Our school lunch staple has been the PlanetBox. We are going on our 3rd year of this box and it still looks brand new. Occasionally I will get inquiries about what I think of the cost, and, in my book, buying one lunchbox that lasts for years on end when being used day after day, is a huge budget saver! We use the “Launch” style, though they have a few different layouts depending on how you like to pack up!

I really love our LunchBots containers as well. The Uno, Duo, & Trio are a great sizes for toddlers and little kids, and we are going on our 3rd year of them holding up just like brand new. During the fall and winter months of school, my daughter takes along soup or dinner leftovers 2-3 times per week requiring the use of a thermos. On those days a thermos of soup and a LunchBots container of the extras makes for perfect packing. The also have larger sizes for the bigger kids and teens too!

Mix & Match Real Food Packable Bento Box Lunch Ideas :: PLUS! A free mix & match printable for you!

A quick note on packable drinks!

Water is our staple, though we do drink a lot of kid friendly nettle infusions as well all year long. Herbal tea infusions can be a great way for kids to hydrate and load up on missing minerals from a busy morning. Adding a squeeze of lemon is always a nice idea if your kids like that!

We have used these Kid Basix Safe Sporter cups for the last 5 years – including the last 2 years of daily school. The spouts are finally starting to look a little worn after 5 years of daily use so I think they have been a good buy especially for toddlers and little kids in early elementary who maybe won’t handle an open water cup as well for on the go situations. This year I decided to invest in an “older kid” water bottle and we went with these Eco Vessessl for Kids for both my 2nd grader and I think my new Kindergartener will do fine with these without spilling. My toddler (2 years old) drinks out of open cups perfectly, but doesn’t manage a bigger, open bottle like this without help.

Ok! Keep me posted on those lunches! You can follow my Instagram hashtag #rgnschoollunches for more packable lunch ideas too!

Oh! And don’t forget your free mix and match printable!

Mix & Match Real Food Packable Bento Box Lunch Ideas :: PLUS! A free mix & match printable for you!

 

 

Dinner Ideas Lunch Ideas Real Food 101 Real Food Tips

7 Minute BBQ Shredded Beef Made From Leftover Beef Roast

April 30, 2016

Turn those roast beef leftovers into delicious, juicy BBQ shredded beef sandwiches in just minutes!

7 Minute BBQ Shredded Beef Made From Leftover Beef Roast :: Turn those roast beef leftovers into delicious, juicy BBQ shredded beef sandwiches in just minutes!

We celebrated a birthday in the house this past week!

Man, I tell ya – this is the coolest age. I love and miss my babies, but THIS age…Oh! You can have a conversation with this age. You can watch their amazing interests and talents develop in this age. And sweet mommas…you can reason with this age! I am very cool with making it through the toddler and preschooler years with this one in particular 🙂

7 Minute BBQ Shredded Beef Made From Leftover Beef Roast :: Turn those roast beef leftovers into delicious, juicy BBQ shredded beef sandwiches in just minutes!

Birthday week means a little extra prep needing to happen for party time, and I love to plan quick and easy dinners during those weeks. Nourishing and nutrient dense in less time is the name of my game on party weeks!

These barbeque shredded beef sandwiches also happen to be one of my birthday girl’s favorite dinners, so it really works out well! They are kid friendly in heat – in fact they are quite mild, but you can definitely pop the heat up with extra smoky chipotle or just straight heat with cayenne if you want.

7 Minute BBQ Shredded Beef Made From Leftover Beef Roast :: Turn those roast beef leftovers into delicious, juicy BBQ shredded beef sandwiches in just minutes!

We enjoyed a delicious Sunday beef roast dinner, and I just made sure we had a good sized roast so there were some leftovers enough to make the BBQ beef. This prep goes so fast, you could almost make the BBQ shredded beef the evening you make your roast and just pack it away to warm through the next day. Just fix a salad for the side, and maybe cook up some sliced potatoes for homemade potato chips, and you have just made a 5 year old’s day with a super yummy dinner!

7 Minute BBQ Shredded Beef Made From Leftover Beef Roast :: Turn those roast beef leftovers into delicious, juicy BBQ shredded beef sandwiches in just minutes!

The serving possibilities are endless really. We love using Sami’s gluten free millet buns or these super quick gluten free pitas, but I actually end up serving them over baked potatoes quite often and it is just delicious. You can serve the BBQ beef in any wrap, bread, bun you like to use.

7 Minute BBQ Shredded Beef Made From Leftover Beef Roast :: Turn those roast beef leftovers into delicious, juicy BBQ shredded beef sandwiches in just minutes!

If you love to make your own breads here are a few I found for you to try!

Grain Free & Gluten Free Options:

Soft & Fluffy Plantain Buns (AIP/Paleo) from The Curious Coconut
Grain Free Hamburger Buns from Deliciously Organic
Grain Free Plantain Sandwich Rounds from Delicious Obsessions
Paleo Burger Buns from A Calculated Whisk
Grain Free Rolls from Against All Grain
Soft Gluten Free Hamburger Buns from Petite Allergy Treats

Einkorn/Wheat Based Breads:

Whole Grain (Einkorn Flour) Hamburger Buns from Live Simply
No Knead Einkorn Sourdough Bread from Nourished Kitchen
Light & Fluffy Einkorn Dinner Rolls from Don’t Waste The Crumbs
Sourdough Hamburger Buns from Eat Real Stay Sane
Easy Homemade Buns from We Got Real
Bread Recipes Round-Up from Common Sense Homestead

5.0 from 6 reviews
Author: 
 
Ingredients
  • 2 TB friendly fat to cook in such as butter, lard, coconut oil, etc
  • ½ onion, chopped
  • 3 cloves garlic, minced
  • 3 cups leftover grassfed beef from a roast, shredded
  • ½ cup organic ketchup
  • 1½ TB blackstrap molasses
  • 2 TB organic mustard
  • 2 tsp raw honey (pure maple syrup or sucanat would work too)
  • ¼ tsp chipotle powder (You can add more if you like more heat)
  • 1 tsp sea salt
  • 3 TB of leftover roast juices, bone broth, or water
  • 1 TB apple cider vinegar
Instructions
  1. Warm a skillet over medium heat, melt 2 TB of butter, and add in the onion with a pinch of sea salt. Cook the onion over medium heat for a few minutes until it softens and sweetens.
  2. Add the garlic and cook for a minute.
  3. Add the rest of the ingredients, combine, and cook over medium heat until the sauce thickens, approximately 5-7 minutes.
  4. Serve on buns or wraps of your choice. It is also great over white rice, or if you are grain free it is delicious over a baked potato!

For more real food dinner ideas, you can follow my Dinner Ideas board on Pinterest!

More real food ideas you might like:

20 Minute Spring Stir Fry with Garlic Butter Sauce

20 Minute Spring Stir Fry with Garlic Butter Sauce :: Weeknight dinner friendly, this 20 minute spring stir fry with a garlic butter sauce will satisfy on the busiest of spring evenings!

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10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!

November 28, 2015

Enjoy enchilada night – real food style! Smokey, spicy, sweet and tangy this enchilada sauce has nothing on canned, and only 10 minutes to simmer stovetop!

10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!

Let’s do the taco Tuesday thing this week!

Enchiladas are one of my favorite make ahead meals for a busy weeknight that everyone loves to eat. The sauce can be made way ahead of time and only takes 10 minutes to simmer stovetop. It can even be frozen – I love making double or triple batches to stash in my freezer for a quick weeknight dinner anytime.

10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!

Smokey, flavorful heat is the name of my game – I love this sauce.

You can play around with the heat how you wish. This is really kid friendly heat – you can add more smoky heat with more chipotle powder, or more heat in general with a pinch or two of cayenne.

10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!

Once the sauce is made the enchilada filling is super quick to make. Whether choosing chicken, beef, pork, or sprouted beans, I take the opportunity to stuff my enchiladas with a big handful or two of greens. Once everything is cooked and drowning in that yummy sauce no one will even notice there is spinach or kale in there!

10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!I’ll share my 10 minute enchilada sauce here and you can make your enchiladas how you like to in your house, or you can follow my favorite way to make them just below this recipe!

10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!

5.0 from 3 reviews
10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!
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Ingredients
  • 2 TB friendly fat to cook in (butter, lard, avocado oil etc)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 TB chili powder
  • 1 TB cumin
  • ⅛ tsp chipotle pepper powder (or more if you want more heat)
  • 3 tsp honey
  • 1 – 15oz can organic tomato sauce (I get mine at Costco)
  • 1 cup bone broth or water
  • Sea salt /pepper to taste)
Instructions
  1. Melt a couple of TB of friendly fat in a sauce pan and cook the onion with a pinch of salt for about 5 minutes.
  2. Add the garlic and cook for a minute.
  3. Add the rest of the ingredients and low simmer the sauce for about 10 minutes stirring occasionally.
  4. Puree the sauce with handheld blender or in a blender until smooth and then sea salt and pepper to taste.

Ok! So here is how I like to make the enchiladas at my house – I left plenty of play so you can use whatever veggies you have around or like to use.

10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!I like to use the Sami’s Bakery “Lavish” for my enchilada tortilla wrapping. Sprouted rice or corn tortillas work fine too. If you can handle the gluten go for a sprouted wheat tortilla. You can find all of these in the freezer section of most health food stores. If you want to make your own, you can use this GF pita recipe and just thin out the batter to make a tortilla texture. If you are grain free you can Google grain free wraps – there are so many to try! Or just use the sauce in a great stir fry sans the wraps.

  • 2-3 cups ground or shredded beef, pork, or chicken or sprouted beans of choice
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/8 tsp or more chipotle powder depending on the heat you like
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 3 cups vegetables of choice (zucchini, spinach, kale, peppers, etc)
  • 1-2 cups organic corn (I get frozen organic/non-GMO at Costco)
  • 1 recipe of my enchilada sauce (a little over 2 cups)
  • 1 ½ cups cheese, freshly grated
  • Sea salt/pepper to taste
  • Tortillas of choice
  1. Melt a tablespoon of butter in a large skillet, and add the meat and seasonings. If your meat was already cooked you can just heat through and go onto the next step. If your meat was not cooked just cook it all the way through and go onto the next step.
  2. Add the onions, vegetables, and corn and cook over medium heat until the vegetables are cooked through.
  3. Turn the heat off the skillet and stir in ½ cup of the enchilada sauce, and 1 cup of the cheese and combine.
  4. Put  ½ cup of the enchilada sauce at the bottom of a 9×13 baking dish and tip the dish around so the sauce covers the bottom of the dish.
  5. Scoop the meat/veggie mixture into tortillas and roll. Place them seam side down into the baking dish. My trick for rolling gluten free wraps that can be “dry” and hard to fold is to run them under a little water and then steam them in a pan quick – they soften and roll right up.
  6. Pour the rest of the enchilada sauce over the rolled up tortillas, sprinkle with about ½ cup cheese, cover the baking dish with foil, and bake in a 400 degree oven for 20 minutes.

10 Minute Enchilada Sauce :: Plus a delicious enchilada recipe!For more real food dinner ideas you can follow my Dinner ideas board on Pinterest!

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Recipes

December 19, 2013

BREAKFAST:
Soaked Oat Pancakes
Sweet Potato and Greens Breakfast Saute
Ulimate Breakfast Cookie (GF, DF, EF, Refined sugar free)
Banana Bread (GF, DF, EF, NF)
Soaked Oatmeal Basics – Plus 6 Different Recipes!
Spinach & Sausage Egg Muffins
Sweet Potato Biscuits
Versatile Sausage Season Blend
Strawberry Baked Oatmeal (GF, DF, EF, NF option)
Strawberry & Cream Muffins (GF, EF, NF, DF option)
Blueberry Muffins (GF, NF, EF/DF options)
Cinnamon Raisin Zucchini Muffins (GF, NF, EF/DF options)
Apple Harvest Breakfast Bars
Sour Apple Breakfast Bread
Simple & Quick Gluten Free Pancakes
Immune Booster Smoothie
Apple Cinnamon Baked Oatmeal
Breakfast Porridge For Baby (Gluten, Nut, Legume, and Refined Sugar Free)
Morning Glory Muffins (Gluten & Refined Sugar Free)
Gluten Free Breakfast Biscuits
Simple Cinnamon Granola
Simple Homemade Coconut Yogurt
Blueberry Breakfast Bars :: Gluten, Nut, & Refined Sugar Free
Grain Free Apple Cinnamon Granola :: Nut Free Option
Honey Rhubarb Granola (Can sub green apples for the rhubarb if it isn’t in season!)
Strawberry Quinoa Granola
Blueberry Buckwheat Muffins
Lemon Breakfast Cookies
Strawberry Quinoa Granola
Our School Morning Breakfast Menu With Free Printable
Cranberry Orange Granola
Gluten Free Savory Spinach & Cheese Breakfast Biscuits
Practical Tips For Re-Thinking Breakfast
Protein Packed Molasses Breakfast Cookies
Nutrient Dense Green Smoothies for Kids

LUNCH:
Roasted Garlic Soup
Creamy Vegetable Soup
Sprouted Refried Beans
Guacamole
Chicken Salad Pepper Cups
Radish and Leek Soup
Savory Sweet Potato Biscuits
Fresh Tomato Soup
Broccoli Soup
Summer Vegetable Soup
Cauliflower Chowder
School Lunch Packing
Simple Soaked Granola Bars (GF, EF, DF, & Refined Sugar Free w/ NF Option)
Pizza Muffins (GF/NF w/ DF/EF options)
Roasted Pumpkin Soup
French Onion Soup
GF Chicken Noodle Soup
Simple Baked Applesauce
Roasted Butternut Squash & Apple Soup
Creamy Potato & Spinach Soup
Potato Chips
Gluten Free Soup Biscuits
Real Food Mac N Cheese
Potato & Leek Soup
Asparagus Soup
Tuna Salad For All Ages!
Simple & Quick Homemade Crackers :: Gluten Free with Grain Free Option
Sweet Potato Noodles
6 Packable Lunches Besides Peanut Butter & Jelly!
Italian Daikon Radish Salad
Spring Coleslaw
Simple & Quick Thin Crust Tortilla Pizza
Spring Dandelion Salad w/ Garlic Oil Dressing
Pita Bread :: Gluten Free quick and easy!
Molasses Protein Bars
Cream of Zucchini Soup
Chicken “Zoodle” Soup
Gluten Free Pita Bread
School Lunch Resource Guide
Egg Salad Pinwheels

DINNER:
Crockpot or Oven Roasted Chicken for Fast Weekday Meals
Nourishing Chicken Bone Broth
Nourishing Beef Bone Broth
Deconstructed Cabbage Rolls
Spring in a Bowl – A Spring Veggie Stir Fry
Vegetable Beef Soup
Slow Cooker Fiesta Soup
Potato Salad
Sprouted Baked Beans
Chicken Nuggets :: Grain, Dairy, Egg Free
Pizza :: Gluten, Egg, Dairy, Nut Free
Classic Coleslaw
Pasta Salad (Grain Free)
Spinach Lasagna Soup
Italian Chicken Meatball Soup
Classic Chicken & Broccoli Casserole
Beef Roast
Slow Cooker Sprouted Chili
Gluten Free Cornbread
Autumn Harvest Chicken Stew
Slow Roasted Pastured Chicken
Sprouted Black Eyed Pea Soup
Real Food Sloppy Joes
Gluten Free Dinner Biscuits
Slow Cooker White Chicken Chili
Thai Peanut Sauce (For Stir Frys or Dipping)
Sweet & Sour Sauce Stir Fry
Slow Cooker Irish Stew
Irish Soda Bread Biscuits
Parmesan Baked Zucchini Spears
Parmesan Baked Veggie Quinoa
Sweet Potato Noodles
Gluten Free Lasagna
Simple & Quick Thin Crust Tortilla Pizzas
Spatchcock BBQ Roasted Chicken
Light & Crispy Kale Chips
Parmesan Roasted Italian Potatoes
3 Kid Friendly Stir Frys!
Beef & Kale Soup
Quick Gluten Free Blender Squash Drop Biscuits
Stuffed Acorn Squash
Quick & Delicious Gluten Free Pizza
7 Minute BBQ Shredded Beef From Leftover Beef Roast
20 Minute Spring Stir Fry with Garlic Butter Sauce
Golden Beet Slaw
Vegetable Beef Curry Soup
Kale & Herb Stuffed Meatballs
15 Minute Ginger Chicken Stir Fry
Instant Pot Bone Broth
Instant Pot Whole Chicken
15 Minute Asian Noodles – Lo Mein Copycat
Nutrient Dense Meatloaf
15 Minute Chicken Tortilla Soup and Kid Friendly Guacamole
Instant Pot Italian Sausage Stew
Bone Broth Gravy
Homemade Cranberry Sauce
Homemade Thanksgiving Stuffing
Stuffed Pumpkin

SNACKS:
Crispy Salted Almonds
Energy Bars
5 Nourishing Summertime Popsicles
Simple Soaked Granola Bars
Potato Chips
Simple & Quick Homemade Crackers :: Gluten Free with Grain Free Option
Antioxidant Rich Berry Gummies
Light & Crispy Kale Chips
Electrolyte Popsicles
Molasses Protein Bars
Crispy Plantain Crackers
Chocolate Banana Mineral Power Smoothie
Vitamin C Gummies
Chocolate Chip Fruit & Nut Bar (Compare To Larabar)
9 Packable Nutrient Dense School Snacks

DRINKS:
Momma’s Honey Lemon Tea
Simple & Quick Holiday Eggnog
Winter Wassail
DIY Electrolyte Drink
DIY Coconut Milk
Fermented Lemonade
Fermented Strawberry Soda
Fermented Cherry Almond Soda
Nettle Infusions for Kids

CONDIMENTS:
DIY Salad Dressings : 5 Recipes!
Barbeque Sauce
Blueberry Jam
Caesar Dressing
Mayonnaise (Egg Free)
Condensed Cream of Chicken Soup (Just like the canned – for casseroles or adding creaminess to stir frys and soups)
DIY Taco Season Mix
Thai Peanut Sauce
Sweet & Sour Sauce
Asian Salad Dressing
DIY Olive Garden Salad Dressing
How To Render Tallow
Spanish Chorizo Season Blend
10 Minute Enchilada Sauce

HERBAL REMEDIES:
Elderberry Syrup
Elderberry Popsicles
Rehydrating Electrolyte Popsicles
Post Tummy Bug Recovery Smoothie
How to Make a Post Partum Recovery Package

OCCASIONAL TREATS:
Chocolate Birthday Cake
Fresh Strawberry Ice Cream
Strawberry Birthday Cake
Cherry Vanilla Sorbet : DF option
Cherry Pie :: GF, EF, NF
The Perfect 1st Birthday Cupcake (Grain, Egg, Nut, Dairy, Refined Sugar Free)
Maple Vanilla Ice Cream (Refined Sugar Free with Dairy Free Option
Apple Pie
Simple & Quick Gluten Free Pie Crust (Sweet or Savory friendly!)
Simple & Quick Whipped Cream
Simple & Quick Holiday Eggnog
Winter Wassail
Gluten Free Gingerbread Cookies
Gluten Free Thumbprint Cookies
Tahini Molasses Cookies (Grain, Nut, & Refined Sugar Free)
Mint Chocolate Chip Ice Cream :: Dairy Free Option
Tropical Blender Sorbet
GF Blueberry Birthday Cupcakes
Blueberry Swirl Ice Cream
Carrot Cake :: Gluten, Egg, Nut, & Dye Free!
Cream Cheese Ice Cream
Strawberry Rhubarb Creamsicles
Real Food Fudgsicles
Simple & Rich Chocolate Ice Cream
Caramel Swirl Ice Cream
Real Food Grapesicle
Peach Coffee Cake
Gluten Free Blueberry Peach Crisp
Gluten Free Vanilla Bean Cake
Gluten Free Chocolate Chunk Blender Cookies
Gluten Free Apple Crisp
Homemade Honey Sweetened Caramel Corn
Gluten Free Sugar Cookie Cut-Outs and Decorating Ideas
Gluten Free Valentine’s Day Sugar Cookies with Naturally Dyed Frosting