Amazing Dairy Free Rice Krispy Treats!

I have a gluten allergy and that causes me to already have a restricted diet, but leave it to a one month old to make things worse. My newest little bundle of joy has colic and we have found that cutting dairy out of my diet has helped cut down the fussiness and eliminated the projectile vomiting. So poor me now has to be gluten free, dairy free, and avoid chocolate, AND peanut butter (those foods seem to trigger him spitting up as well). Did I mention that I have a sweet tooth? Yeah try finding a dessert that doesn’t contain any of those things…………it’s Rice Krispy Treats. 

So I have decided to up my Rice Krispy making game. No pathetic back of the box recipe here. No no no, instead we have super big, super crunchy, super gooey deliciousness! Here we go, THE RECIPE! ⬇️⬇️⬇️



Dairy Free Rice Krispy Treats

8 cups Rice Krispy Cereal

4 Tbs Coconut Oil (if you do not care about dairy you can substitute butter)

2 Bags Mini Marshmallows 

1 cup Mix In of Choice — (this could seriously be anything. I chose to do Lucky Charms marshmallows but some other great ideas are chocolate chips, flaked coconut, chia seeds, nuts, candy pieces, sprinkles, or dried fruit) 

Measure out your cereal in a large bowl. Add half of one of the marshmallow bags and stir to combine then set aside. (this step is so you get those delicious chunks of marshmallow in the Treats) 

In a Pot on the stove melt your coconut oil and add the remaining bag and a half of the marshmallows. Stir on medium heat till you have melted marshmallow goo with no lumps. 

Pour over your cereal and stir till evenly coated. After you have stirred for about 1 minute you can add in your mix ins and continue to stir till everything is evenly coated. 

Pour the gooey mixture into a greased 9×13 pan. Put plastic wrap around the bottom of a cup and use it to smooth the mixture flat into the pan. 

Place in the fridge for 20 minutes till set and easy to cut. Cut and enjoy!! 

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Prepping for My Second Labor/Recovery

I can’t believe it’s that time already! So much has gone on during this pregnancy, as aposed to my first one, that it all seems like a blur, but now here I am suddenly approaching the finish line. Not going to lie, the thought of actually having to give birth soon has been keeping me up at night. The first time I went into labor it was so by the book. My water broke, we rushed to the hospital, my husband didn’t speak the whole car ride (getting his game face on I suppose) and yet there I sat totally psyched for what was about to happen. This was it! The moment we had been reading about and anticipating! I was excited! 

Twenty-one hours later, even though I was exhausted and could hardly keep my eyes open, I remember being so happy and satisfied. I had did it! I had conquered fear and anxiety and had successfully created and delivered a human being! I felt like a goddess! It was a great feeling and I was fully prepared to do it again. 

So where was that goddess feeling now? 

Haha well, let’s be honest, with your first child you get to pamper yourself during pregnancy. You get to read books and go into that delivery room with a plan, although I would like to say my plan was shot straight to hell, however you still feel foolishly prepped and ready. 

Baby number two is a whole different story. This time around you’re chasing after a child. You’re already cooking extra meals, and folding more laundry, (and if your crazy like me and have your kids close together) then you’re probably still changing diapers too. For some strange reason the little growing baby inside you doesn’t show any sympathy and adds to that already busy schedule nausea, hunger, tiredness, laziness, and emotional upheaval. “Catch up on those chores while your child sleeps” they say. Yeah right! When my child is sleeping you better believe I’m sleeping that’s how you keep from going insane (that and diffusing some lavender oil).

So here I am, multitasking the best I can and catching naps when my kiddo sleeps, and I thought to myself “How do I grasp that goddess feeling?” That braught me to a list. Anytime I try to grasp or accomplish anything it always succumbs to a list. Like I said earlier, it makes you feel foolishly prepped and ready. My list consisted of:

  • Setting up the nursery 
  • Ordering items needed for new baby like: new changing pad, newborn diapers, baby book, etc.
  • Listening to my Labor Story and Hospital Bag HomeBase podcast episode which you can find Here. (This gave me my hospital bag list)
  • Meal Planning

Since my husband will be taking the lead on meals during my recovery, I wanted to make sure he was fully equipped with everything he needs to assemble some tasty and nutritious meals for both my recovering body and my toddlers growing body. That brings me to today’s topic (I know I took my time getting there). 

I wanted to share some recipes that I researched and found, and then actually tried and approved. I’m going to just give you all links to the original posts because all of these women are awesome and I wouldn’t want to rob you of the pleasure of reading their posts. HOWEVER, I have included some of my own notes with each link, so be sure to read those! 

First up we have Laboraid. This is an electrolyte drink that many women are consuming while pregnant, during their at home laboring, and during recovery. It has many health benefits that Eva very sweetly shares in the post which can be found Here. I found this recipe to be a tad pungent so to it I added 12 oz of brewed Raspberry Leaf tea and some ice and that made it perfect!! If you don’t know the health benefits of raspberry leaf tea, specifically for pregnant women, then please read about them Here. I will be making a tub of this mix and freezing it ahead of time, then thawing it when we get home from the hospital and pouring it into a pitcher to keep in the fridge. 


Next up we have Protien Balls! I know what you’re thinking, you’ve seen a million of these. You have probably even tried some just to find that they are typically not that great. I was in the same boat, until my mom braught me some of these to try and they are super good!! Better yet my toddler loves them and they are just a few simple ingredients. 

  • 1 cup Oats
  • 3 Tbs Honey
  • 1/2 cup Nut Butter*
  • 1/2 tsp Vanilla
  • 1 Tbs Chia Seeds 
  • 2 Tbs Flaked Coconut

That’s it! Mix and roll into balls (get your little helpers to do this part) and store in an air tight container in your fridge. Super healthy and they taste just like a chewy granola bar! *The ones in the picture are made with peanut butter. I have also made them with almond butter, cashew butter and sunflower butter. The sunflower butter was my favorite.


Here we have Groaning Cake. This recipe is also from our friend Eva, who actually got this recipe and the Laboraid recipe from her midwife. I liked Eva’s idea of doing muffins instead of a cake (muffins are easier to freeze and then pull one out when you want one) but I had so much batter that I ran out of muffin cups and had to make a loaf too! The loaf was great as well so go with what your family prefers. Now the only problem with this recipe for me is I’m Gluten Free and it calls for 3 cups of wheat flour 😱. I went out on a limb and tried just straight up subbing 3 cups of Pillsbury Gluten Free flour mix and they came out perfect!! Light and fluffy, seriously deliscious, and these little guys pack a flavor punch! They have gratted carrot, apple, zucchini, coconut, walnuts, spices, and molasses! Hands down best muffin of my life! Oh yeah I went there! Nothing else has ever been so moist, packed full of nutrition, sweetened only with honey, and can be Gluten Free!! This is a world altering muffin and really wish I could send each of you one right now so you could try it and know that I’m not lying!! I’m just going to hope that you all go grab the recipe which you can find Here and make your own. 


Lastly we have Quinoa and Bean Burritos! These are another one of my mothers great recipes. They are so easy to make, tasty to eat, and pop right from the freezer to the microwave for the fastest meal ever! They are a freezer staple at my house. What’s really great about these is there is no real recipe. Simply cook up a large batch of Quinoa and add as much or as little of the following:

  • Black Beans
  • Corn
  • Cilantro
  • Salsa
  • Diced Tomatoes
  • Lime Juice 
  • Jalapeños 
  • Onion 
  • Chicken (I normally make mine vegetarian) 

Simply mix it all together, plop some in the middle of a large flour tortilla, top it with shredded cheese, roll it up, wrap it in foil, and put them all in a massive ziplock bag for the freezer. You can take them out of the freezer and heat them in the oven 400 degrees for 10-20 mins or unwrap them from the foil and pop them in the microwave for 2-3 mins. 

Besides these great recipes, I’m also making sure I’ve got the fridge stocked with lots of fresh fruits and veggies all washed and chopped and ready for the munching. There will also be individually wrapped cheeses for snacking, yogurt and granola for easy breakfasts, hard boiled eggs for a quick protein boost, lots of squeezy apple sauce for my toddler and a box of chocolates for my sanity’s sake. 

I think I’m pretty close to ready! Not that you are ever really ready for the phenomenon of giving birth but you try your best to be. Hope this list of recipes helps some of you prep for your post labor recover too! 

Xoxox   

Show Stopping Pot Roast

Hey there all! It’s been a minute since I’ve posted something hasn’t it? That’s beyond sad I know. In my defense my world has been flipped all around lately. I think back to October when my husband said he wanted to look into breaking our lease and looking for a house, and here we are only two months later moved into our first house throwing birthday parties and hosting people for Christmas. To say it’s been a bit hectic would be a massive understatement! Let’s not forget I’m also pregnant and due in 7 weeks! All while chasing around a two year old! Whew! They need to invent an exhausted mother emoji I would use it a lot!! 

Any ways, now that the dust has settled, my Christmas tree is stowed in the attic, and the last few cookies devoured, I find myself remembering that I have a blog! And when I sat down and thought of what I would like to share with you all, the first thing that came to mind was my famous Pot Roast recipe. 

This Pot Roast has saved me on many occasions and was put to good use this Christmas. For starters it’s easy, a crowd pleaser, and yet I add a twist that makes it unforgettable. I’m constantly asked for this recipe and I am quite remissed that I haven’t shared it with you all before. 

Now I’m going to apologize up front (MAKE SURE YOU READ THIS PART) because I don’t measure when I cook unless I’m baking something. But please don’t panic!!! Today the recipe I’m sharing is for a marinade so it’s not rocket science and you really can’t go wrong. I will put round about measurements of how much I think I use. Just know if you don’t have the exact amount of something don’t fret and if you use too much no worries. (You all are hating me right about now aren’t you?) I promise once you taste this Pot Roast you will be singing my praises in the form of a traveling minstrel like in Monty Python 😜 I’m full of silly references today. 

First a picture of what you have to look forward too……. oh yeah that’s the good stuff right there! I love to serve this with little rolls so you can make small sandwiches. You can eat it plain or serve it on full sized buns as well. Sometimes I lay out some Provolone or Swiss cheese for those assembling sandwiches. 

Alright here we go……


Show Stopping Pot Roast Recipe (or Italian Beef whichever you want to call it) 

1 Roast thawed (I normally get one at least 3lbs) 

1 cup Apple Cider Vinegar 

1/2 cup Worcestershire Sauce 

1 TBS Garlic Powder

2 sprigs of Fresh Rosemary (or 2 tsp of dry) 

1 TBS Mustard (any works I prefer Dijon)

1 tsp Cayenne Pepper

Pinch of Salt and Pepper

Mix all this in a ziplock bag and then add the Roast. Zip shut and massage into the meat. Place into the fridge to rest for 24 hours. Half way through go in and turn the bag over so all the liquid doesn’t settle on one side of the Roast. 

Next day pour intire bags contents into a crockpot. Add one whole jar including liquid of Pepperincini Peppers. Cook on high till falling apart, 6-8 hours depending on the size of the Roast. 

Once tender pour out liquid and set aside. Shred beef with a fork. Leave peppers in with beef and add back in enough liquid just to keep it from drying out. Serve and enjoy! 

I’ve used left overs for sandwiches, quesadillas, and tacos! Get creative! 

Love you all! Hope you had a Merry Christmas and I can’t wait to be a part of your New Year!! 😘

The BEST Roasted Pumpkin Seeds!

  
These guys are so simple and delicious, they are the reason me and my hubby buy a pumpkin to carve! 

Recipe: 

  • Pumpkin seeds
  • 1 TBS melted butter
  • 1 splash worcestershire sauce
  • 1 tsp seasoning salt
  • 1/2 tsp pepper

Rinse the seeds to remove all the pulp ( I do this in a strainer and then pick out the pulp), then dump in a towel and pat dry then lay out on a patchment lined baking sheet over night to dry (DO NOT SKIP THIS STEP they have to dry out to get that crunch and not be slimy, this is also how you get all your flavor to really soak in).

Next day melt your butter and add the other 3 ingredients stirring to combine. Add the seeds to the bowl containing the melted butter and seasonings and toss them till they are all coated. Pour out on the parchment lined baking sheet and spread out. Bake at 325 for 24 mins stirring every 12 mins. Cool on paper towels on a wire rack and then store in an air tight container. Enjoy!!

You Baby Me Mummy
My Random Musings

Chicken Pot Pie Pockets

So there are some dishes to me that just scream Fall! I’m not talking the obvious ones like Pumpkin Bread and Apple Pie. I’m thinking more along the lines of main courses such as Chili, Soup, and Pot Pie! Today I’m sharing my recipe for easy and tasty Pot Pie Pockets that your family (especially your kiddos) will love! 

  Looks delicious right!! Well let’s get to the recipe already!…..Oh, and did I mention these are quick and easy! What more can you ask for?!

Pot Pie Pockets

Ingredients:

  • 2 refrigerated pie crusts
  • 3 cooked and shredded chicken breasts
  • 1 cup frozen vegetable medley (corn, carrots, peas,and  green beans)
  • 1/4 cup heavy cream
  • 1 tsp. dill weed
  • 1 tsp. cayenne pepper
  • Salt and pepper
  • 1 egg (for brushing the tops)

Preheat your oven to 450 and roll out your pie crusts on patchment paper. Use a cutter and cut out large circles and line them on a baking sheet. Combine the rest of the ingredients (except for the egg) in a bowl to make the filling.  

 Put spoon fills of the filling in each pie crust round and then top each with another pie crust round. Seek the edges with a fork and poke the tops to allow the steam to escape during cooking.  Take the egg and wikh it in a bowl and then brush the tops of the pies.  

Place them in the oven for 10-15 minutes or beautifully golden brown. Take them out and let them cool for 3-5 minutes before eating.  

 
 Aren’t they lovely! So delicious and comforting. I like to serve them with mashed or baked potatoes. It makes 12 small pies depending on the size of the cutter you use but feeds 4 people. To freeze them simply assemble and do not coat with egg and place them in an air tight container. Then to cook them, take them out to get to room temperature and then brush with egg and bake.

Hope you love them as much as we do!

Enjoy! 💕

Running in Lavender
Cuddle Fairy
You Baby Me Mummy

Easy Chicken Tortilla Soup

So it’s starting to feel like Fall and of course that means that homes everywhere are eating some delicious warm comfort food! And when it comes to comfort food I think Chicken Tortilla Soup. So I wanted to share my family favorite chicken tortilla soup recipe!  

  
Looks delicious right?! It’s super easy and straight forward, so let’s get down to it! 

Chicken Tortilla Soup (serves 8-10)

Ingredients: 

  • 1 box chicken stock
  • 12 chicken tenders or 4 chicken breasts
  • 1 can diced tomatoes 
  • 1 can black beans
  • 1 cup frozen corn
  • Fresh Cilantro
  • Sriracha, cayenne pepper, cumin, salt and pepper to taste
  • 2 drops Lime Essential Oil (I only use Young Living see my essential oil post for More Info)

  

Add everything to a large pot except the beans and bring to a boil. Then reduce heat to medium and cook until chicken is cooked through. Take chicken out in a separate bowl and shred with a fork. Add the chicken back in along with the beans and continue to cook for 5-10 minutes. 

  

Serve with Tortilla chips, Avocado, Cheese, and extra fresh Cilantro. You can also serve it over rice as well, Yummy!

Enjoy! 

The Dad Network
The Freerange Family