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This week’s recipe at Stockpiling Moms is GFCF Homemade “Larabars”. I was challenged by a reader of their website to create a homemade Larabar-type energy bar. This recipe is not only tasty, it is also quite low in sugar (especially if you use a natural peanut butter). My son thought these were rather tasty and was all too happy to take them in his lunch for a snack. Nicholas rating = 10 Thumbs Up!


Gluten-Free, Casein-Free Roasted Bananas are a simple way to both use bananas that are starting to get too brown and make a tasty snack! I adapted the recipe from the cookbook, Melissa’s Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables. I served these as an accompaniment to a chicken dinner that I made last week and they were splendid.  My husband kept asking for more of them.  They are so easy to make and yet so satisfying. What more could you ask for? My husband gave these 20 Thumbs Up!

GFCF Roasted Bananas (Husband Rating = 20 Thumbs Up!)

canola oil spray

3 ripe bananas, peeled and cut in half lengthwise

2 Tbsp freshly squeezed lime juice

1/2 tsp ground cinnamon

1 Tbsp brown sugar

1-2 Tbsp coconut oil spread (I like Earth Balance), divided into small pieces

Optional garnish – toasted pecan halves (see instructions below)

1. Preheat oven to 375 degrees.

2. Spray a 9-inch baking dish with canola spray. Add bananas in a single layer, cut side up.

3. Sprinkle lime juice over all bananas. Sprinkle with cinnamon and sugar; dot the coconut oil spread pieces all over bananas.

4. Place in oven and bake for 15 minutes or until tender and lightly glazed.

5. If you wish, garnish bananas with toasted pecan halves.

(How to toast pecans – place pecan halves in a single layer on a cookie sheet that has an edge on it. Toast in middle of a 350-degree oven for about 5 minutes, or until lightly toasted. Keep an eye on them because they can burn quickly. Cool before using.)

We recently had to stop feeding Nicholas potatoes to try to resolve some “gut issues” he is still having.  Since he loves homemade french fries, I was trying to figure out how to substitute something that was ok for him to eat and that he would enjoy.  As he had already loved the “Yummy Yam Spears” in Everyday Paleo, I thought I would try substituting butternut squash for the yams/sweet potatoes. As it turned out, we happened upon a terrific alternative that we all enjoy! And, Nicholas is now….gasp….eating a vegetable! (But, don’t tell him that, please!)

Butternut Squash Fries (Nicholas Rating = 100 Thumbs Up)

1 large butternut squash (about 2 lbs)

3 Tbsp coconut oil

1/2 Tbsp paprika

1/2 Tbsp cinnamon

1/4 tsp cayenne pepper

Sea Salt and Black pepper, to taste

1. Preheat oven to 375 degrees.

2. Peel the squash, then split in half and remove the seeds. Cut into planks about 4 inches long and 1/2 inch wide.

3. In a large bowl, mix all the spices together with the melted coconut oil and then toss the squash planks in and stir them so they get coated evenly with the sauce.

4. Line a cookie sheet with foil and evenly spread the planks out on the foil-covered cookie sheet.

5. Bake for 30-35 minutes, turning planks over at least once halfway through the cooking time.

6. Serve with ketchup, mustard, or even gluten-free ranch dressing!



Spring is here and the temperatures are rising – well, at least they are here in Southern California! Avocados seem to be plentiful in the store and I’ve been buying them like crazy! Nicholas’ new favorite snack is super easy and super healthy – a great combination. Avocados are loaded with calcium, lots of vitamins, nutrients, and the “good fat” we all need. And, you don’t even have to buy them organic!

This is an easy snack to have available when the neighborhood kids drop by or if you have to go to a potluck and just want to bring something a bit different.  I must confess, it’s not exactly an original recipe; many in the paleo diet community have shared this before, but I thought it fit well for being both gluten and casein free.

Guacamole and Plantain Chips (Nicholas Rating = 100 Thumbs Up!)

2 ripe avocados

1/2 lime

plantain chips (make your own or buy them at Whole Foods Market or Trader Joe’s)

Slice and mash the avocados in a small serving bowl. Squeeze juice of a half lime into avocado and mix well. Serve with plantain chips as a dip!

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