Sucanant or Cane Sugar?

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  • April 20, 2013 at 8:28 pm
    Rachel White
    Participant

    We have long distance travels weekly, so I understand your dilemma. I don’t have a problem using bread, as long as it’s a good type (i.e. using seeds like quinoa/millet,etc., or it’s sprouted or soaked spelt). Each of my children have their own lunch tote and water container.

    I make mufifns for traveling; preferably a quinoa combination since it’s high in protein and will be satisfying.

    Nuts/raisins mix

    plain nuts

    yogurt with plastic spoons (the only time we use plastic utensils)

    org. popcorn cooked in coconut oil and drizzled with coconut oil/salt/pepp./paprika

    I’d like to start making my own nut and fruit bars, but haven’t yet.

    We have an overstock-discount store just down from us, so I get many healthy things leftover from various grocery stores at dirt-cheap prices. So I’ll get either Larabars or KIND bars there; among other things.

    Also, sandwiches or wraps.

    fruit that travels well

    carrots w/dip (I put the carrots in a small ziplock and a small container of dip).

    I’m looking forward to some new ideas from others!

    April 21, 2013 at 1:14 am
    LindseyD
    Participant

    We have an insulated picnic basket that we love to take to the park or to play dates. I throw an ice pack or two in with our food, and it lasts just fine. Some of our grain-free picnic food includes:

    Cheese cubes

    Applegate Farms lunch meat

    Grapes, apples, or other fruits that I can put into a jar or tub for travel

    Grain-free crackers with cheese or nut butter

    Almonds, pistachios, or other nuts

    Applesauce

    A thermos of soup (we do this a lot actually when going to dh’s worship rehearsals)

    Baby carrots, celery

    Hummus

    We even do Boulder kettle chips on occasion. They’re made from potatoes! I don’t like the oil they use, but these are a rare treat for us.

    Our family does not care for cold salads, but potato salad, cole slaw, chicken salad, carrot-raisin salad, and such would be good too. We just don’t like them.

    Hope that gives you some ideas!

    April 21, 2013 at 1:52 am
    petitemom
    Participant

    I really like these:

    http://www.anjasfood4thought.com/2010/09/nutty-fruit-bars.html

    there are a few recipes on that blog that are very good!

    Larabars are really easy to make, there are a lot of recipes online.

    http://forthemommas.com/featured-r/homemade-larabar-recipes

    April 21, 2013 at 12:27 pm
    Misty
    Participant

    You ladies are amazing.  I just need to get my head away from my private-no hot lunch program for 8 years eat a PB&J sandwhich everyday (and I still love them!)  Thank you for your posts I have greatly appreciated them.  Writing this (copy/paste) all down.

    Grain free crackers? Pleaes do share what you like.  I have tried a few different recipes and never liked what comes out in the end.  I have a dehydrator and that is a huge bonus I believe but maybe yours only use ovens.  Please share

    April 21, 2013 at 12:32 pm
    petitemom
    Participant

    I like these crackers:

    http://ohsheglows.com/2012/01/31/endurance-crackers/

    and these:

    http://www.multiplydelicious.com/thefood/2011/09/paleo-herb-crackers/

    My kids prefere them w/sesame seeds then w/herbs.

    April 21, 2013 at 9:50 pm
    blue j
    Participant

    Here are cracker recipes we’ve used and like.  Feel free to change up the seasonings once you get the hang of the recipe.  I’ve found that some cracker recipes are fussier than others, but all are pretty easy.

    Elana’s Almond Pulp Crackers

    Elana’s Multi-grain Crackers – I used this as a starting point and tweaked it for our needs.

    Elana’s “Wheat” Thins – I haven’t worked with this yet to get the agave out of it, but if that’s not an issue for you, then enjoy. My family enjoyed them.

    We have also subbed ground walnuts or pecans or simply added them to a recipe to make different flavors with varying results.  I have made hazelnut milk and used the pulp from that as a sub for almond pulp.  The only one we haven’t played with is the wheat thing recipe, which, as I noted, I need to remove the agave and sub with something that gives a very similar result in both taste and texture.  Probably can do it, just haven’t tried yet.

    As for the biscuits, we took this recipe that Lindsey shared and tweaked it for our family. If your family is able to eat all of the ingredients as they are listed, work with that.  Otherwise, we subbed 1 c garbonzo bean flour and 1 cup arrowroot powder for the flours and xanthan gum listed with great results. I need to play with this and see if I can find another flour mixture that we can have at this point since both of those flours are out for our family right now.

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