Holidays for many are a time of family, fun, and food! However, for families with food allergies and sensitivities these can become times of stress and fear! NO MORE! Holiday time is here again and we all should be having a blast with family, fun, and food! So, this blog is dedicated to restoring your fun and enjoyment of food over the holidays...while making your holiday travel easier and cost effective! I hope that by sharing these ideas with you your holiday food and travel will be filled with family and fun! instead of dread and fear! The Menu I put together is dairy free, gluten free, (most are) egg free, and naturally sweetened. I am going to include some of the recipes so hopefully this will give you some fun ideas as you travel over the holidays!
We leave for our big trip to KC on Wednesday at 9am! This year things are a bit crazier than normal as I am out of town Monday morning from 4:30am until Tuesday around 1am, for a speaking engagement. (Also, I will be meeting Josh Axe, Jordan Rubin's partner with Beyond Organic...I am so excited and blessed for this opportunity.) So, everything will have to be done and ready by tomorrow at bedtime. So, let the shopping and cooking begin!
Pre Trip Prep: (over weekend)
Make chex mix, cookies, muffins, veggie dip
Tuesday before trip: Paul (my hubby) goes to get veggies and fruit for trip.
Wednesday: CAR DAY (Wed. Preparation: Make egg sandwiches right before leaving, make sandwiches, make salads for each person: lettuce, onion, olives, and dressing in top container)
Supplies: Cooler, paper plates, paper towels, salad ziplock bowls, small bowls, and forks
1 large water bottle for each person- traveling causes dehydration, I have heard....so this helps keep them filled up!
Breakfast- Egg Sandwiches- (blog- )Make as everyone is getting ready and place in the oven as a warmer, until ready to go. Then serve in the car on a paper plate! These are really good with some organic orange juice, so I will serve that as well. This is a really big treat as we are not a juice family at all! Juice is a very special "treat".
Snacks- Note: I double all the snacks and pack a set so that they are ready for the trip home as well.
GF/DF homemade chex mix: Chex Mix
1 ¼ c. peanuts or mixed nuts
9 c. Health Valley Rice Crunch-ems Cereal
1 tsp. sea salt
2 T. GF Wors Sauce
4T. coconut oil- melted
1 tsp granulated garlic
½ tsp onion salt
Muffins: Beet (blog- March 6 ), banana chocolate chip and blueberry (both in cookbook)
Beef sticks: I get them at a meat market in St. Joseph, MN. You can find them at any co-op (grass fed)
Granola bars: For trips I actually splurge with another special "treat"
A mix of veggies: carrots sticks, celery sticks, pea pods, green beans, broccoli, cauliflower all tossed in a big bag with paper towel
A bowl of veggie dip: (in cookbook)
Fruit Salad: A large bag filled with mixed fruits.
Lunch- Meat sandwich, fruit, veggies (all in cooler ready to go!)
Afternoon snack- Itailian Salad (in cookbook)
Dinner: Grandma is always so amazing and has an amazing homemade dinner waiting for us after our long day in the car. It is usually a brisket with veggies and fruit!
Thursday: Turkey Day
Breakfast- I will bring a box pancake mix, GF vanilla, coconut oil (the small one from Trader Joes), rice milk, and flax meal for the eggs. I also will bring some "good" bacon!
Lunch- peanut butter or sun butter sandwiches, fruit, veggies
Snackies for the afternoon (party time begins)- artichoke dip with GF/DF flatbread, cowboy caviar (in cookbook) and organic corn chips, grass fed salami and crackers.
My GF/DF additions to the Thanksgiving Day meal:
Pumpkin Pie:
1-9 inch pie crust (pre-made or make home made with Bob's Red Mill Brisket Mix- follow recipe on side but use coconut oil instead of butter)
2 flax eggs (2 T. flax meal with 6 T. water- allow to sit and "gel" then add to pumpkin)
1- 15oz. can of pumpkin
1/2 tsp. sea salt
8oz of coconut milk creamer original (if looks to dry add a bit more- a creamy texture like cake batter is desired)
2 tsp. pumpkin pie spice
Prepare pie crust per directions on package. Whip all the pie ingredients together and pour into baked pie crust. Put in 425 degree oven for 15 minutes, then reduce to 350 degrees for about an hour or until knife inserted comes out clean. Let sit at room temp 2 hours then serve or refrigerate until serving. (Does not freeze well)
Pumpkin Bars with walnut drizzle: Pumpkin bars (click here for recipe) I used walnuts instead of pecans for the drizzle both work and both taste great!
GF/DF Stuffing: Down in the Valley Bakehouse is my favorite dressing recipe! There are others you can get at co-ops as well.
DF mashed potatoes: We use turkey broth from the turkey and no butter with some sea salt.
Breakfast- Gluten Free Granola Cereal with Rice Milk (I bring both)
Lunch- Sloppy Joes (I pick up the beef there at Whole Foods- I bring maple syrup, ketchup, and mustard. The best way to describe how I make it is 3lbs grass fed beef, a lot of organic ketchup maybe a cup or so, a dash of mustard maybe a tsp or so, then use maple syrup to desired sweetness, I bring the buns as well), fruit, and veggies
Dinner- At grandmas....not sure what it will be yet.
Saturday:
Breakfast- Omelets
Lunch- Pizza: homemade- Bob's Redmill Pizza Mix (with flax and olive oil I bring with), pepperoni, pizza sauce, Diaya Cheese, (I bring everything with)
Dinner- At grandmas....not sure what that will be yet.
Sunday: CAR DAY
Breakfast- Before we leave we have french toast (GF cinnamon raisin bread, rice milk- about a cup, a tsp vanilla, 2 flax eggs, and cinnamon to taste. Stir all together- dip bread in and fry up on a griddle with some coconut oil)
Snacks- SAME AS TRAVEL DAY TO KC- SEE ABOVE
Lunch- Grass fed salami sandwiches, veggies, and fruit
Dinner- (at home)- I have chili in the freezer I make before we leave, I will grab it out, warm it up. To accompany it I will whip together a batch of corn bread!
That is how we travel hassle free. Then I do not spend my vacation worrying about what we are going to eat, breaking the bank trying to figure out the "food", and I am not preoccupied with "food", I can actually enjoy myself. This is a lot of up front work, but it leads to an amazingly easy and relaxing vacation!
***Note that I bring a lot of stuff as Whole Foods is sooooo expensive and there now is a Trader Joes there that helps. But, I love to avoid the grocery store as much as possible on vacation!
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