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| Tied in the front |
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| Reversible and tied in the back |
Tuesday, March 1, 2011
Pretty Pinafore
I won this pattern from THE SEWING DORK. It is quick and easy and oh so adorable.
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.
2-3 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.
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.
Tuesday, February 22, 2011
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.
Monday, February 21, 2011
Birthday Purse
Thursday, February 10, 2011
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.
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.
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.
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