A Day Full of Cooking

The other day my mom and I spent the day cooking up a storm of ‘Meg Friendly Foods’ to individually package and freeze so that I could stick them in my freezer at school for the days when I want an easy meal. Buying pre made frozen foods that I can eat are very hard to find. I either find something that is gluten free but has dairy in it, or something dairy free but has gluten in it. Now I have over 20 frozen meals that will be great to take out if I come home from a late yoga class or am just being super lazy!
We made a slow cooker chicken and garbanzo bean veggie soup, sweet potato bean soup, turkey shepherds pie (free of potatoes), and gluten free, dairy free mac and cheese!
I taste tested all of the final products and yum were they good! I can’t wait to eat them for meals!

I would highly recommend you try this mac and cheese recipe that I used from Gluten Free Goddess. I thought that it actually tasted like a creamy dairy cheese, gluten pasta mac and cheese, it was so good! My mom even thought it was pretty good!

Gluten Free Dairy Free Mac and Cheese (slightly modified by Meg)

12 oz. dry gluten-free macaroni pasta
3 tablespoons safflower oil
3 tablespoons white rice flour
2 1/2 cups unsweetened rice milk
2 cups shredded non-dairy gluten-free cheddar cheese
1/2 to 1 teaspoon gluten-free honey mustard
1/4 teaspoon nutmeg

1 cup gluten free breadcrumbs

Bring a large pot of water to a boil and pre-cook the gluten-free pasta just until it is al dente. Drain the pasta and rinse it under cold water. Set aside.

In a saucepan, heat the olive oil over medium heat, and stir in the rice flour. Cook and stir the flour for about 10 seconds, then slowly add in the rice milk, whisking to blend.

Bring the mixture to a bubble then reduce the heat to low. Add the shredded cheese, mustard, nutmeg, and stir. Continue stirring the sauce until the cheese melts. Remove from heat and set aside.

Add in the pasta, stirring to coat. Pour into a baking dish or individual baking dishes, top with bread crumbs, cover and freeze. OR – place in a 350 degrees oven and bake for 25 minutes until bubbling.
Serves 6
before bread crumbs
after bread crumbs – final

How to make gluten free bread crumbs: Place 5-6 slices of gluten free bread on a pan and into the oven on high heat (5oo degrees). Broil until dark brown and toasted. Transfer to a food processor and process until crumbly. Place the crumbled mixture back on the pan and stick under the broil for a few more minutes until the mixture is crunchy. Voila! Now you have your own gluten free bread crumbs!

Gluten Free/Dairy Free/Potato Free Shepherds Pie
I was inspired by a recipe from WellSphere:

1 head cauliflower 2 parsnips 1 pound ground turkey 1/2 red bell pepper, chopped
1 cup broccoli, chopped 3 celery stalks, sliced 1/2 cup onion, chopped 1 cup frozen peas 2 tsp dry tarragon 2 tsp dry thyme 2 tbsp olive oil 1 cup chicken broth, divided

Peel and chop parsnips and chop up cauliflower. Steam the two until tender and then blend using a hand blender or in a food processor with 1/2 cup broth and 1 tbsp of olive oil – blend until creamy.
While the parsnips/cauliflower steam, heat 1 tbsp olive oil in a large saute pan and add the ground turkey, brown for about 5 minutes. Add onion, celery, red peppers, broccoli, herbs and 1/2 cup chicken broth, stir and cover on medium heat for 10 minutes, stirring occasionally. Add the peas once everything is cooked.
Place the meat mixture in a dish and spread the cauliflower/parsnip puree evenly over top. Shake a little bit of paprika over top. Cover and freeze – OR broil until top is golden brown.

Serves 5

* If you have opted for freezing these dishes, take them out of the freezer in the morning of the day you are going to enjoy them (or the day before) to allow them to defrost, and then bake accordingly off of the recipe.

I’m so excited to eat these meals!


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