See what we came home with? This is our grocery run after Maya was given back pork and had soy and wheat taken away.
In the Dairy Section we have:
In the Produce Section we have:
- Brussel Sprouts
- Baby Spinach
In Meats we have:
- 5lb Chub of Ground Beef
- Pork Chops (for Maya! YAY!!!!!)
In Everything Else we have:
- Refried Beans
- Unsweetened Applesauce
- Bar-b-q Sauce
- Corn Tortillas
- Quart Freezer Bags
It’s a rather small run, but with this added to my pantry stash I very well may be able to feed the whole family for a week with this 🙂
I hope you all have a lovely day!
We had a lovely birthday celebration yesterday! We enjoyed family, laughed harder than I remember laughing in my life and ate some really good food!
I used the Divvies Famous Chocolate Cupcake recipe that I found on Allergic Kid a while back when she reviewed the Divvies Cookbook (sigh, I so want that cookbook), along with a fantastic chocolate buttercream frosting from Epicurious. We then covered them in sprinkles and topped each with a Maraschino Cherry. Divine!!!!!! Oh, and by the way, this is all VEGAN! Totally safe, and nobody even knew they were egg and dairy free! Woo!
We made the cupcakes up on Tuesday afternoon so they would have a day to sit. Trust me, let them sit a day, the flavors will meld and become even more delicious and it’s then that you can’t tell they’re vegan. It’s pure awesomeness.
I took a lot of pictures of these things, but my point and shoot simply couldn’t portray the simple beauty. I hope you can see from the picture at least somewhat how gorgeous these cupcakes are.
My suggestion: Go make these! The recipe is super easy, you will love it, and so will all your family and friends. (as long as they like chocolate and/or cake of course ) 😉
2 cups rolled oats
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup applesauce
1 teaspoon vanilla
3/4 cup milk of your choice or water (we used sweet almond milk in our last batch)
1/4 cup raisins
Preheat oven to 350F
Prepare square 8×8 pan with oil. Mix dry ingredients in bowl then add in the wet ingredients and raisins. Spread evenly in your oiled 8×8 pan and bake for about 30 minutes.
It’s really and truly fall!!!! Yay! October has to be my favorite month of the year. Here in Texas the weather starts cooling off a bit, the leaves start turning colors and oh my, how I love it! I’m totally ready for soup, stew, baking and the like. Open windows, open doors, crunchy leaves, good smells coming from the kitchen…oh yes, fall is here.
Our temps are down in the 70’s today with a low in the 40’s tonight. I’ve been waiting for Chili to come back around into the menu rotation for a long time 🙂
Chili Con Carne
1 lb ground beef
1 medium onion (about 1/2 cup) diced
1 clove of garlic, minced
1 tablespoon chili powder
3/4 teaspoon cumin
1/4 tsp salt
1/4 tsp pepper
1 rounded tablespoon brown sugar
1 can 14-15oz diced tomatoes
1 can 8oz tomato sauce
1 can beans (I like both black and pinto in this dish)
Cook beef, onions, and garlic in large pot over medium high heat until meat is browned and onion and garlic are tender. Add in the rest of the ingredients except the beans. Stir well to combine and bring to a boil. Reduce heat to medium and cover. Simmer for 1 hour and then add in the beans. Bring to a boil and cook for 10 minutes.
I grew up eating chili on rice, so there’s an option. My husband grew up eating it on saltine crackers and that’s how I serve it most of the time. You can also go Cincinnati style and serve it over spaghetti noodles and sprinkle with diced onion and cheddar cheese. With dairy being a big no no in our house, I rarely serve this with cheese on top, but it’s a great topper for those who don’t have a dairy restriction.
Hope you enjoy!