Pretty Pinafore

I won this pattern from THE SEWING DORK. It is quick and easy and oh so adorable.

Tied in the front

Reversible and tied in the back

MonkeyGirl wants a red one with zebras. I can't wait to see how it turns out. You can buy the pattern here.

Shepard's Pie

Preheat oven to 350.

2-3 potatoes, peeled and cubed

Boil until soft, then mash with garlic and almond milk until fluffy. Set aside.

2 lbs ground beef, browned
2 dashes of Worcestershire sauce

Drain beef and scoop into the bottom of a casserole dish. Set aside.

Saute:
4 carrots, cubed
1/2 onion, cubed
2 celery stalks, cubed
1 tbsp minced garlic
2 tbsp olive oil
1/2 cup frozen peas
2 tsp Italian spices (I used Epicure Pasta Italian)
1 tsp sage
1 tsp rosemary

Cook until softened. Place veggies on top of beef in casserole dish.

I made gravy from GlutenFree Goddess.

2 tablespoons olive oil
2 tablespoons rice flour
1 and 1/2 cups almond milk
2 tablespoons vegan butter (I used Earth Balance)
2 tablespoons GF nutritional yeast (or use some gluten-free bouillon if you prefer)
Sea salt and ground pepper, to taste

Heat the olive oil in a pot over medium-low heat; stir in the rice flour to make a paste. Stir and cook for half a minute. Slowly add in the almond milk, and keep stirring. Add the vegan butter, nutritional yeast, and sea salt. When it begins to thicken remove from heat and taste test.

Read more: http://glutenfreegoddess.blogspot.com/2011/02/gluten-free-shepherds-pie-two-ways.html#ixzz1FPPQA1mF

Pour gravy over veggies. Smooth mashed potatoes over the top. Bake in oven for 30 min.

Comox Valley Breastfeeding Support Bag Project

Breast milk is the natural first food for babies. The World Health Organization recommends exclusively breastfeeding for the first six months of life for optimal health, growth and development.

After brainstorming with other milky mamas in the Valley, we decided to put together a breastfeeding resource project.

With the Comox Valley Breastfeeding Support Bag project, our mission is to provide pregnant and post partum mothers with education and support to sustain their breastfeeding relationship. We do this by offering breastfeeding information and community resources along with samples of breastfeeding friendly products in a reusable bag. We will distribute the bags to pregnant and post partum mothers in our community.

The Comox Valley Breastfeeding Support Bag project supports the WHO's international code for marketing of breast milk substitutes. To find out more about the code, please refer to the FAQ.

We are asking for donations from local businesses, who support breastfeeding. We welcome donations of breastfeeding information, community resources for breastfeeding moms and babes and/or samples of products that support breastfeeding. If you or your business want to be part of this project, please contact me at kendrahansen30@gmail.com.

Birthday Purse

My girlfriend, Tanya, is celebrating her 25th birthday soon. I made her this purse. I hope she loves the print and the cozy recycled wool inside. I even stitched a small, zippered pocket inside. Thanks to tiny happy for the easy to follow tutorial.

My Favorite Rice

My mom used to make this for me in the oven in a casserole dish. I make mine in my Cuisinart rice cooker.

2 cups boiling water
1 cube of chicken boulianne
2 tbsp Earth Balance butter
1/2 onion, diced
1 cup rice

Cook in rice cooker or bake in covered casserole dish for 30-40 min. in 350 oven.

Meat Loaf

This is a success with my family. I find it turns out best if I don't measure anything.

Preheat oven to 375.
Add to bowl:
2 lbs of lean ground beef
1/2 cup gluten free oats
1/4 cup of organic ketchup or tomato paste
1/4 cup of almond milk
Let the oats absorb the milk/tomato, about 10 minutes. Mix with your hands.
Add:
1 onion, diced
a splash of wheat-free tamari
1 can of sliced mushrooms

Bake in oven for about 1 hr. Serve with oven fries and veggies.

Ahoy Matey!

More wool longies. They look so cute on my boy that I can't stop making them.