Chicago Update (4/21/17- 4/24/17)

We went to Chicago !!!!! We went to the Gf Af Expo ( Gluten free, Allergen friendly Convention)
We stayed for 3 1/2 days it took us 6 hours to drive there. Me and my mom had so much fun!
We got a ton of free samples and I can't wait to try them :)  Life is 10x better when you can actually eat food that without getting sick.

                                         

                                               Day 1 of the Expo, we had 3 bags of free samples

Day 2 : The expo was more crowded than the first day

The Expo was held at the Renaissance Convention Center.

These are my samples that I got from the expo :)

These were all of the samples we got at the two day expo event

 

     It took us 6 hours to drive to Chicago

3 bags full of snacks :) 

It felt good to be away from home , but I also enjoyed being back at home.
We plan to go back to Chicago sometime. 

                                                        

Foodie at heart ❤️️ Pizza and Rice crispy treats

March 15, 2017

I've been making these pizza strips, out of tortillas. they are so good



They are pretty simple to make but I'll list my recipe, there will be an allergy free recipe and a non allergy free recipe for those of you who don't have food allergies.

Supplies: (Allergy free recipe)
- Mission Gluten Free Tortillas (or any kind of gluten free wraps or tortillas)
- Gluten Free Pizza Sauce, I use Francesco Rinaldi
- Dairy Free Cheese, I use Daiya mozzarella style shreds
- Pepperoni (of your choice), I use turkey pepperoni

Steps
1. I get all of the supplies out of course, then get any sized pan that you want turn it on low.
2. It's your choice if you want to cut your tortilla in strips but I cut it in 6 strips but I ate two, so I have 4 strips I put it in the pan for a few seconds just so it can start to brown.
3. Next I take it out, then start to put my toppings on.
4. I then put it on a pan, put it in the oven for 7 minutes.
5. and you're done :)

Supplies: (Non Allergy free recipe)
- You can use any tortillas that you have, unless you prefer a different kind like Wheat or Grain Tortillas
- Any pizza sauce that you have will work also
- You can use any kind of Cheddar or Mozzarella shreds
- And you can use Beef or Turkey pepperoni

March 30, 2017

We made Homemade Rice Crispy Treats they are soooo yummy!!

Updates!!

I Am sooooooooooooo sorry, life has gotten in the way along with school. i'll try to blog more (like on the weekends).

the book fair was 10/4/16
i always loved the book fair :)

10/2/16

Yesterday's errand day!
Some how I always get extra

9/28/16

~La vie est belle ~
(life is beautiful)

9/5/16

The rest of school shopping 😊. I had so much fun today !

9/3/16

  

Yesterday's errands, I'm so happy because I finally got the shoes I wanted and my old Hollywood books 😍. Today it took us 6 hours our errand days usually take up 8 hours.

8/16/16

Yesterday's mini muffin throw down for school lunches and breakfast

Tomorrow is the first day of school 😢 I'm so not ready

8/10/16

Yesterday's dinner was amazingggg

8/3/16  Today's shopping trip

8/5/16  Day 1 of back to school shopping and a part of#ohiotaxfreeweekend 
Most of the stuff is from ALDI USA, I'm Obsessed with my lunch boxes 💕.
Thanks mom for you and all your sacrificing

8/6/16 Day 2 of back to school shopping. It didn't go as planned but its still great. 

Cinnamon Rolls Topped with Yogurt & Berries & Bunny Grahams Yogurt Parfait ~Breakfast recipe

Cinnamon Rolls Topped with Yogurt & Berries 

Ingredients

• 1 container Annie’s Cinnamon Rolls with Icing
• 2, 4-oz. container of Annie’s Organic Whole Milk Summer Strawberry yogurt
• 1 cup sliced strawberries

Instructions

1. Bake Annie’s Cinnamon Rolls with Icing according to package instructions.
2. Drizzle each cinnamon roll with Annie’s Organic Whole Milk Summer Strawberry yogurt, adding an additional dollop to the center of the cinnamon roll.
3. Sprinkle sliced strawberries over the top of the cinnamon rolls. 

http://www.annies.com/recipes/cinnamon-rolls-topped-with-yogurt-berries

Bunny Grahams Yogurt Parfait

Ingredients

• 1, 4-oz. container of Annie’s Organic Whole Milk Summer Strawberry Yogurt
• 1/3 cup Annie’s Friends Bunny Grahams
• ½ cup sliced strawberries

Instructions

1. Layer a jar with ½ the container of Annie’s Organic Whole Milk Summer Strawberry Yogurt.
2. Add half the Annie’s Friends Bunny Grahams.
3. Add half the sliced strawberries.
4. Repeat steps 1-3 with remaining ingredients. 

http://www.annies.com/recipes/bunny-graham-friends-yogurt-parfait

Broccoli Pesto Mac and Cheese ~ Dinner recipes

Broccoli Pesto Mac and Cheese

Ingredients

• 4 cups broccoli florets (reserve 2 cups for the pesto below)
• 1 (5.5 ounce) box Annie’s Four Cheese Macaroni & Cheese
• ½ cup unsweetened almond milk, or regular milk
• 2 tablespoons unsalted butter
• 3 tablespoons pepitas (or pine nuts)
• 1 handful fresh basil
• 1 clove garlic
• 2 to 3 tablespoons fresh lemon juice
• ¼ cup extra-virgin olive oil
• 1 pinch sea salt
• 1 pinch freshly ground black pepper

optional toppings:

• handful of toasted pepitas or pine nuts
• pinch of red pepper flakes
• sprinkle of chives

Instructions

1. Prepare a large saucepan of salted boiling water and a large bowl of ice water.
2. Drop all four cups of broccoli florets into the boiling water and blanch for 30 seconds to 1 minute, until slightly tender but still vibrant green. Remove and immediately immerse into the ice water for 1 minute, then drain.
3. Make the pesto: In a food processor, combine 2 cups of the blanched broccoli with the pepitas, basil, and garlic. Pulse until combined. Add the lemon juice and a few generous pinches of salt and pepper and pulse again. With the blade running, add the olive oil until the pesto becomes smooth. Taste and adjust seasonings. Set aside.
4. Rinse the saucepan you used for the broccoli, fill it with fresh water, and bring to a boil.
5. Add the pasta and cook 8 to 10 minutes, or until al dente, stirring occasionally. Drain the pasta in a colander.
6. While the pasta is draining, add the milk and butter to the warm saucepan. Sprinkle the cheese over the milk and stir to combine.
7. Add the cooked pasta to the saucepan and stir well.
8. Stir in the remaining 2 cups of blanched broccoli florets until the broccoli is warmed through.
9. Stir in a few scoops of pesto. Serve with extra pesto and optional toppings on the side.
10. Store extra pesto in the fridge for 2 to 3 days.

Tip: for a lighter pesto, sub half the olive oil with vegetable broth. 

Credits:http://www.annies.com/recipes/broccoli-pesto-mac-and-cheese

Last Nights Dinner And A December Recipe And Diy!

OK last nights dinner was amazing \(^o^)/  it was the best, greatest, most amazing-est pizza i ever had (the best homemade pizza) my mom has an food allergies to wheat,soy,dairy,gluten,yeast so we have to eat all things gluten free and of course of the opinions and thoughts gluten free stuff is not bad most of it is amazingly good. so stuff we tried came out horribly bad and the other was a hit success, anyway i have to do chores and have to tidy a few things up.

is anybody happy its almost THANKSGIVING!!!! I Know I Am i love watching The Macy's Day Parade  Every Year, MY  FAVORITE THANKSGIVING FOOD IS: MACNCHESSE , cranberry sauce, ham ,green beans, dinner rolls, yams,mashed potatoes, pumpkin pie, candied bacon, and apple pie.


and moving along from November, Lets Welcome December!!!! With A December Diy , A Recipe

First Let's Start With a Recipe

Cinnamon Roll Waffles with Cream Cheese Glaze

20 min prep time 

20 min total time 

4 ingredients 

5 servings 

Ingredients

1

can Pillsbury™ Grands!™ refrigerated cinnamon rolls with cream cheese icing

1

cup powdered sugar

3

tablespoons milk

1

teaspoon vanilla 

DIRECTIONS 

Heat waffle maker; spray with cooking spray. Remove cinnamon rolls from can; set icing aside.

For each waffle, place 1 cinnamon roll in center of waffle maker; close. Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown. 

Meanwhile, in small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.

Serve glaze over hot waffles. 

cred: Pillsbury  

i hope it helped 

now for the DIY 

My First Diy is 

A Diy Christmas Ornament 

1.Get a clear Ornament their found at $ stores or a local store

2.You can get your favorite color or colors of paint and glitter of any choice 

3. Put the paint in the ornament and then the glitter 

4. Put the top of the ornament back on and shake it 

and then you have a colorful ornament for the tree! that you made yourself!! 

i hope the Diy and recipe inspired you , or is helpful for the holidays ! :)  

After School Snacks !!!!!!!!

  

my personal favorites are Pb&J Sandwiches and Mac&cheese, Corn Dogs <3 , chicken nuggets and french fries <3 . I'm Hungry already lol.

 

definitely pizza rolls :p

Now For The Recipes :p

Back-to-School Made Easy 

    english muffin mini pizza's 

Ingredients
2 tablespoons olive oil
1 onion, chopped (about 2 cups)
2 small carrots, grated
1 red bell pepper, chopped (about 2 cups)
1 medium zucchini, cut into 1/2-inch pieces (about 3 cups)
1 clove garlic, sliced
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
6 English muffins, split
1 1/2 cups shredded mozzarella (about 6 ounces)
1/4 cup grated Romano cheese
Assorted toppings: sliced pepperoni or ham, cooked sausage or bacon, olives, cooked chopped broccoli, hot pepper slices or pineapple

Directions
Heat the oil in a large pot over medium-high heat. Add the onions and cook, stirring, until softened and starting to brown, about 5 minutes. Stir in the carrots, peppers and zucchini and cook, stirring, until softened, about 15 minutes. Add the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring, until the vegetables are lightly browned, for 10 minutes.

Stir in the crushed tomatoes. Add 1 cup water to the empty tomato can and pour into the pot. Reduce the heat to medium low and simmer until the vegetables are very soft, the sauce has thickened slightly and the rawness from the canned tomatoes has mellowed, about 20 minutes. Puree the vegetables with a hand blender or transfer to a blender and puree until smooth, holding down the lid with a kitchen towel to prevent the hot sauce from spraying. Season with additional salt and pepper if needed and cool. You will have about 5 cups of sauce.

While the sauce simmers, lay the English muffin halves in a single layer on a baking sheet and lightly toast in a toaster oven set to broil or under an oven broiler, 2 to 3 minutes. Spread the top of each muffin with 1 to 2 tablespoons of sauce. Combine the 2 cheeses and sprinkle over the sauce. To serve as a snack right away, add your desired toppings and place the assembled pizzas under the broiler in the oven or toaster oven until the cheese is melted, 2 to 3 minutes.

Cook's Notes: The sauce recipe makes more than you need for 12 pizzas. Keep the extra in the refrigerator for up to 1 week and use in any recipe where you would normally use marinara sauce; or freeze in 1-cup amounts in plastic freezer storage bags for your next batch of English muffin pizzas.

To make ahead: Place the entire tray of mini pizzas in the freezer and freeze until hard, about 1 hour. Stack in a plastic freezer bag until ready to eat. To reheat, place the frozen pizzas on a piece of heavy-duty foil, add any toppings you like and bake in a toaster oven at 400 degrees F until golden, hot and the cheese is melted, 13 to 15 minutes.

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:12 mini pizzas
Level:Easy