Yummy Mummy Monday: 2 Meals 1 Bird

I’m LOVING having my friend Jena as a regular contributor to TPB, especially when she sends me yummy recipes like this one! With the bump due to arrive at any time I’m really appreciating her help keeping things running smoothly. I’ll keep my blurb short & sweet and hand it over to Jena to introduce this week’s YM post:
When
my husband’s food allergies hit an all-time high and we started researching
what he could eat and what foods would help to heal his intestinal lining,
broth came up again and again. Broth is getting big folks! Food kiosks devoted
entirely to broth are popping up in North America’s hippest cities, and the
broth pioneers are claiming it enhances gut health, fights inflammation, and
provides a healthy dose of proteins, minerals, collagen, and electrolytes.
Luckily for us, an amazing ‘brodo’ (Italian for broth) recipe is a staple in my husband’s
family and I’m going to share my take on that recipe. But first, to make
broth you need ‘ze bones’. In my quest to make broth, I made a roast chicken and
discovered, that while it might seem daunting to roast a chicken, it is in fact
an easy go to for busy parents. You can prep the bird for roasting in under ten
minutes, toss in the oven over some yams for just over an hour and your meal is
complete. No need to put aside 45 minutes in the kitchen, while your two year
old destroys your life- I mean play room. These recipes are gluten free, paleo- friendly, egg free, and dairy free if you omit the parmegiano that I like to
rain down on my soup.
Yummy Mummy Recipe:2 Meals 1 Bird
Simple Roast Chicken with Yams
Chicken Brodo Soup (for all y’all on the broth craze) 
Simple
Roast Chicken with Yams
Prep
time: 10 min
Cook
time: 1-1.5 hours
Ingredients:
Whole
Chicken
Sea
Salt
Pepper
Olive
Oil
2
large yams
Dutch
Oven
Directions: 
1. Preheat
Oven to 400 degrees Farenheit.
 2. I
start by rinsing the bird and I pat it dry so it doesn’t steam in the oven. I
then truss it, which you can Google, but it just means using cooking string to
tie the legs and wings to the bird so they are nice and tight to the body.
3. I
then lather the little lady in olive oil, and cover with sea salt and pepper. I
like to combine the salt and pepper in a bowl before hand, that way I don’t
have to wash my hands in between and can just rub it all in.
4. Slice
yams into ¾ inch pieces and lay at the bottom of the dutch oven. Place the
chicken on top and put into oven. Cook chicken based on weight (approx. 20
minutes per pound). You can use a meat thermometer to ensure that meat is
cooked to 175 degrees at the thickest point.
5. Carve
and Serve with a quick salad and Voila! I like to pour the juices over the yams
and chicken meat, its delicious.
6. IMPORTANT: Put
aside carcass for soup!
Chicken Brodo Soup*
Part
One:
Ingredients:
Chicken
Carcass
3
stalks of celery chopped in large pieces
2
carrots chopped in large pieces
1
white onion quartered
1
tomato quartered
Salt
and pepper
Directions: 
1. Take
a large pot and add everything except the salt and pepper. 
2. Cover with water and
bring to a boil. Then allow to simmer for 2.5 hours. (I do this after dinner,
while the kids are going down. I then leave it to cool and put it in fridge
overnight).
Part
Two:
Ingredients:
2
stalks of celery chopped into small pieces
1
chicken breast (optional, I add this if there is not much chicken left over
from the night before)
Handful
of spinach chopped
Brown
rice (optional, not paleo)
Parmegiano
(optional)
Directions:
1. The
next day bring brodo to a boil again and strain into a second pot or bowl. 
2. I then put
the carrots back in the broth and mash. I pick the chicken out of the strainer
and return to broth, I also add any left overs from the carved chicken.
3. If
there isn’t much meat left over from my meal the night before, I dice and
sautee a chicken breast and add to the soup. 
4. Sautee the spinach and celery and
add to soup. Bring to a boil and serve! 
I like to make a batch of brown rice
and add to my soup, but my husband whose diet is more restricted, omits it.
Sprinkle with parmegiano (if you can eat dairy) and eat!
*
You can also simply make the broth and have a serving of it a day. It’s all the
rage!  
Chicken Brodo Soup & Salad = YUM!
 March posts sponsored by Little Dreamers Consulting

Yummy Mummy Monday: Gluten Free Dairy Free Oatmeal Raisin Cookies

Since we’ve had to take gluten & dairy out of Ari’s diet I’ve been on the hunt for yummy treats and snacks that I can make for her. Rather than stuffing our cupboards with all of the store- bought options (many of which seem to be quite high in sugar and/ or other ingredients that don’t really strike me as healthy) I’m trying to make my own that a) don’t taste like cardboard and b) are packed with nutrients. A little while ago a friend of mine served up some of her own healthy homemade oatmeal raisin cookies and Ari pounced on them (gluten and all). So I took her hint and decided to tempt her with my own version sans dairy & gluten. Low in sugar and high in fibre, these cookies are like granola bars in cookie form. They’re such a hit I’ve been making them in double batches & plan on making a monster batch to freeze to have on hand for when baby #2 arrives.
Yummy Mummy Recipe: Gluten Free Dairy Free Raisin Cookies 
Makes 12- 15 cookies 
Ingredients:
1 cup gluten free oats
3/4 cup gluten free flour 
1 1/2 tsp baking powder
1 tsp cinnamon
pinch salt
2 tbsp melted coconut oil
1 large egg (swap in a half cup of apple sauce if you’re allergic)
1 tsp pure vanilla extract
1/2 cup genuine maple syrup or honey (or try a ripe mashed banana)
1/2 cup raisins (dried cranberries would be good too)
Optional:
1 tbsp flax seeds
Directions:
1. Preheat oven to 325 degrees.
2. Mix the dry ingredients in one large mixing bowl; mix the wet ingredients in another bowl & then combine, working out any lumps.
3. Line a baking sheet with parchment paper & scoop rounded spoonfuls of dough onto the sheet about an inch apart.
4. Bake for 12- 14 minutes or until the cookies just start to turn golden brown.
5. Allow to cool on baking sheet for a few minutes before transferring.
What’s your favourite combo for cookies? I’d love to hear your ideas for different variations to try. 🙂
For more recipes- with lots of gluten and dairy free options- check out the blog’s Yummy Mummy Recipes page.

March posts sponsored by Little Dreamers Consulting

Yummy Mummy Recipe: Gluten Free Berry Muffins

Now that we’re officially into Spring (which means Summer is right around the corner!!!) I start to shift my cooking & baking from the heavier comfort foods of Fall & Winter to some lighter options for Spring & Summer. This is a great time of year to make some freezer- friendly goodies such as muffins, since the last thing you want to do in July is turn on the oven! I was recently scanning Pinterest for some inspiration for some gluten free muffins that Will could chow down on; ultimately I combined a few recipes to come up with an option I liked. I’m slowly becoming more comfortable making tweaks in my baking so I can create custom goodies that suit the new dietary needs in the family. These muffins are not only simple & healthy, but are a delicious gluten free option.
Yummy Mummy Recipe: Gluten Free Berry Muffins
Ingredients:
1 cup chopped berries of your choice (I made a batch each of blueberry & strawberry)
if using blueberry, no need to chop
1 3/4 cup gluten free flour (I used Cloud 9)
1/4 cup sugar (I used coconut sugar from Gallowaysamazing!)
1 tbsp baking powder
1/2 tsp salt
1 tsp vanilla
1/4 cup vegetable oil
1/2 cup milk (or substitute your favourite non- dairy milk- I love coconut)
1 egg (or substitute 1/4 cup applesauce)
Directions:
1. Preheat oven to 350 degrees & line or grease 12 muffin tins
2. In one bowl, mix flour, sugar, baking powder, & salt; in another mix vanilla, oil, milk, & egg/ applesauce
3. Add the berries to the dry mix, then combine with wet ingredients until blended well with no lumps (other than the berries)
4. Pour batter into muffin tins- only fill 2/3; bake for 25- 30 minutes, or until a skewer poked into the centre of a muffin comes out clean
5. Eat nice & warm from the oven or allow to cool & freeze for yummy snacking later
Enjoy! These babies were gone in no time! Light & delicious.
The blueberry muffins…
 …and the strawberry…
..YUM!
Photos by Katherine Petrunia

Yummy Mummy Monday: Blueberry Bran Muffins

Here in BC it’s Family Day, and what better way to spend some quality time together than cozied up at home baking up some yummy goodness? I’m lucky to know a few ladies with some pretty delicious tried and true recipes, my Mother- In- Law being one of them. Affectionately referred to as Mama Mary on occasion, this lady can cook and bake up a storm like nobody’s business. 
On a recent Grandma date, Ari and I got to snack on a few of her delicious muffins. These suckers don’t stand a chance; they barely make it out of the oven. When I asked for the recipe I had to grab a pen to jot down everything quickly, since Mary has it memorized! This is a perfect example that some of the best baking- and healthiest- is also sometimes the simplest; you don’t need a laundry list of complicated ingredients for the outcome to be sensational. These are a great snack full of fibre, perfect for on- the- go families- just make sure to grab yours before they’re all snatched up!

Yummy Mummy Recipe: Blueberry Bran Muffins
Makes 12 muffins


Ingredients:

2 cups flour
2 cups bran
1 cup rolled oats
1 1/2 tbsp cinnamon
2 tbsp baking powder
1/2 tsp salt
1/2 cup brown sugar
2 tbsp chia seeds
2 eggs (or sub 1/4 cup applesauce per egg for an egg- free version)
1/2 cup oil
2 cups milk (sub almond or coconut milk for a dairy free version)
1 cup blueberries

Directions:

1. Preheat oven to 400 degrees; line muffin tin with liners; alternatively grease with oil or butter.
2. In one bowl mix the dry ingredients; in a separate bowl, whisk eggs; add oil and milk to the eggs and stir well.
3. Combine the wet with the dry ingredients, stirring constantly to avoid lumps.
4. When mixed, add blueberries and stir until distributed throughout batter.
5. Pour batter into paper liners/ pan; distribute evenly, trying not to spill over the sides (I hate scrubbing the baked on stuff off the pans after!).
6. Bake for 20 minutes, or until you can poke with a skewer and it comes out clean.
Because of the bran and rolled oats, these muffins can be quite dry; if you prefer a more moist version, add 1/2 cup applesauce. 

I hope these are as big a hit with your family as they are with mine!

Image Source: http://oceanspray.com/Recipes/Corporate/Breads—Muffins/Blueberry-Bran-Muffins.aspx?courses=BreadsMuffins

January 2014: See What We Got Up To!

What a great start to the year! If you missed some of our posts or haven’t had the chance to finish reading them (who knew life could be so busy?!) 😉 here’s an overview of TPB’s content for the past month in order of appearance:

Amazing Mom: Helen Sands, Hushababy Consulting Inc
Who doesn’t need sleep advice with a baby?

Yummy Mummy Monday: Lemon Squares
Citrusy yumminess! Another contribution from my friend Celine.

FYI: Maternity Leave
Some helpful info about qualifying & applying for Maternity & Parental Leave.

Yummy Mummy Monday: Home Made Pizza!
Need I say more? Gluten free or vegetarian versions are delicious options too!

Amazing Mom Part 2: Sleep Advice From Helen Sands, Hushababy
More great advice from Sleep Consultant Helen Sands

Yummy Mummy Recipe: Cinnamon Apple Quinoa Breakfast Bake
A delicious & healthy make- ahead brekkie for the week! Gluten free & a great source of protein!

Mom Knows Best: The Terrible Twos
The first in a series of posts about advice through the ages. Sage advice from Moms who’ve ‘been there, done that’.

Yummy Mummy Recipe: Chocolate Chip Banana Bread
Yum! How about a recipe that can be gluten free, dairy free, and/ or egg free and still taste delicious???

They Grow Up So Fast: Starting Solids
Some tips on when & how to start solids with your bumpkin. Helpful chart with food suggestions & portion sizes.

Amazing Mom: Debbie Fettback, popYOUlarity
This lady has such a cool job: interviewing celebrities in the music industry!

Candy Hearts Photo Shoot: A Preview!
A sneak peak at our Valentine’s Day promo photo shoot!

Newborn Photo Shoot: 5 Quick Tips
Capture some special memories- great tips not just for newborns!

Feature Friday: Baby Go Round
An incredible organization in Metro Vancouver that distributes donated baby & kid supplies to families in need.

Image Source: http://media-cache-ak0.pinimg.com/originals/84/9a/12/849a121e8d0f145a7725dc5bbb8f8f9d.jpg

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