Tuesday, May 10, 2011

Island Inspiration

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Tuesday, April 26, 2011

Tuesday, April 19, 2011

Easter week gf newsletter

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Tuesday, April 12, 2011

SplendorPath.com Newsletter

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Wednesday, April 6, 2011

SplendorPath.com Newsletter

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Calling all Gluten-free Support!

I have enjoyed doing this facebook pg now for 1 yr & 7 months, helping people in our Gluten free Kingwood classes, & even meeting moms at the grocery store to go shopping. This is the reason I started SplendorPath.com ... to help people in a way that doesn't take so much time from my own family, but can help a large amount of people all at one time. I hear over and over again, "what can I eat now" or "I coundn't do that", "my kids would never eat that"..... or I hear about how they just give in because they don't know where to start. I just can't sleep at night knowing that....so thats' what drives me. I know what can happen if someone doesn't stick to the GF diet when they need to & I also know how health can come from this GF lifestyle. We have lived it....& still are everyday! My family is proof of what a GF lifestyle can do! I want them to be able to experience the health we have seen.


Now I know many of you are already GF and many have a routine down & you don't feel like you need this plan....but I challenged you to think of what we can accomplish by getting SplendorPath.com off the ground. There are so many people out there that need this where they are....most people aren't already eating healthy, most don't know what gluten is, most people are not going to take control of this issue if they don't know where to start. I urge you to help me in this matter....I really want it to work! So let me give you some bullet points about the GF meal plans!

■anyone can use it (GF/GFCF/Non-GF)

■basis for every meal is always fresh meats, veggies, fruit

■directions are simple & easy to use

■comes w/ a organized shopping list to use at any grocery store

■low price point ($1.49 per week) you will save more than that, just by following the plan.

■each recipe is developed by a mom of a celiac family

■you get 65+ GF recipes w/ no repeats & can continue on ...if you like

■you get the care & concern of a mom that really knows what this can do for a family

■meals are balanced & family friendly

I am asking you to support me by purchasing this meal plan to help other families. Look at it as a $17.99 investment in someone's health....whether it be your own or just so that we are able to reach someone else. It is less than $20 and Who couldn't use a GF recipe meal plan to help with dinner! I have seen this business model work for non-gluten free meal plans, but We have the potential to make it work for the Gluten-Free community! All I need is buzz about what we are trying to do....please help me in this matter by ordering (you will see how awesome it is)! Once you see with your own eyes & tummies ....you will gladly want to spread the word! Please support me in this matter!

Thank you for taking the time to read this,

Jenny Johnson
281-608-1309
http://www.splendorpath.com/

Wednesday, November 17, 2010

Cornbread Stuffing

Cornbread Stuffing

*Pamela's & Gluten Free Pantry both have a good stuffing & the Natural Kitchen in KW sometimes carries one called the Baker's Rack (this is the one I used at library class)
*follow directions on package.

Pre-made GF cornbread, day old & crumbled
1 C Onion, chopped
1 C Celery, chopped
Pork sausage, crumbled & browned (I used plain ground, Kroger brand)
1 C to 2 Cups Chicken stock, just enough to moisten stuffing slightly ( you will have to eye it)
Salt/ pepper
1 & 1/2 tsp Poultry Seasoning
4 T butter (Earth Balnce is dairy/casien free)
In a deep skillet or large pot, heat butter & add in celery & onion. Saute’ for about 4 minutes, add in pork sausage, break up & brown. Add salt/ pepper & 1 tsp poultry seasoning. When fully cooked, add crumbled cornbread and 1/2 tsp of Poultry seasoning & s/p to taste. Add chicken stock slowly as you stir. Put in a baking dish, cover with foil and heat through right before ready to eat. 20-35 minutes.
*this can be made ahead of time & reheated day of.
___________
Nana’s Fruit Salad
4 - 5 red apples, peeled, cored, cut into bite size pieces
1-2 large cans of mandarin oranges, drained
1 can whole cranberries
1 1/2 C chopped pecans
1 C coconut shreds
Bag of marshmallows (I use Kroger brand)
Gently mix together all ingredients, serve or refrigerate. Needs to be be prepared day of.
*dip cut apples in lemon/water mixture to keep color
*top individually with whipped cream

**Check all ingredients... to be sure they are Gluten Free before using!

Thanksgiving Recipes

Jenny’s Simple GF Pumpkin Pie


Start with “Gluten Free Pantry” Perfect Pie crust mix

*make according to directions – (makes 4 -8 in crusts) as for me it made 2 crusts, I used glass pie dish.

*key to the crust is to keep butter (Earth balance) chilled before cutting it into mix, follow directions.

*Also I did use sugar in the crust.



Pumpkin mixture

½ C sugar

¼ C brown sugar

½ tsp salt

2 tsp ground pumpkin pie spice mixture (I used Spice Islands brand)

2 large eggs

1 can (15 oz) Libby’s 100% Pure Pumpkin

12 oz can coconut milk

2 ½ T instant Tapioca



Pre-heat oven 425 degrees F.

Mix dry ingredients in a small bowl.

Beat eggs in a larger bowl. Add in wet ingredients, spices, & Tapioca. Mix well.

Pour into (unbaked) pie shell. Bake in oven 425 degrees F for 15 minutes, then Reduce temperature to 350 F & bake 40-45 minutes or until toothpick comes out clean. Cool on a wire rack for 1 hour. Serve or refrigerate.

Sunday, September 12, 2010

Peanut Butter Cookies

1 c fava bean flour (bob's red mill)
1 c brown rice flour (i used x-tra fine)
3/4 tsp xanthan gum
1/2 tsp baking soda
1/8 tsp salt
1 stick unsalted butter (I used dairy free)
1/2 c organic granulated sugar
1/2 honey ( I didn't have honey so I used molasses)
1 c creamy peanut butter
sugar for coating

mix first five ing. together, Cream butter sugar & honey & beat 'till fluffy (or at least creamy), about 5 mins. add peanut butter & blend, slowly add dry ingredients. allow dough to sit for 1 hour before baking.
preheat oven 350 degrees. line cookie sheet w/ parchment paper.
using a small ice cream scooper or a melon baller, scoop a ball of dough & roll in sugar, then place on cookie sheet. using the tines of the fork, press cookie slightly to flaten & turn fork & press again to get that peanut butter cookie look that we remember from when we were kids.  Bake for 8-10 minutes. they will seem underbaked, but no worries they will be perfect. Don't overcook....they dry out easily.
Come Eat!