Organized Christmas started it’s countdown yesterday. Day One includes the welcome message, explains about the upcoming ‘Get Organized Week,’ encourages and explains how to set up a Christmas holiday planning center, and has a silly “Pumpkin Poop” recipe for your little goblins… If you want to follow along with the Houseworks Holiday cleaning plan, which focuses on the public spaces in your home, you will find that here.
Day Two focuses on making a Holiday Planner, which is great for me because I have mine all put together from following the plan for the past few years. I will look at the free printouts and see if anything has been added that I could use, however. The recipe for today is a pumpkin spice cookie with a browned butter glaze. My gluten and dairy free version of a pumpkin cookie is here.
I love following the free planning schedule and cleaning assignments. I am frankly not that organized and find it nice to just have assignments to do to keep me on track for Christmas while I keep everyday life moving along. This week for Christmas and Thanksgiving I will also be making a batch of gluten free ginger snaps for the freezer. I will probably double the recipe and divide in 3 freezer containers with a few in the cookie jar (one container for Christmas, one for Thanksgiving, and one for gifts or “just because.” I am also going to double one of our meals to freeze and save for the holiday season. I like to have extra meals in the freezer during the holidays, because everything seems to get so busy and having the back up is a lifesaver time wise, and is easier on the budget!
Head over to Laura’s for Menu Plan Monday to see an amazing amount of meal plans. For the Gluten Free Menu Swap, see Asparagus Thin who is hosting this week. She has chosen the theme of coconut, which is GREAT! I love everything about coconut, the oil, the milk, the water… mmmm. This week, I will be making a new batch of coconut kefir (I follow the instructions here). Crockpot 365 made dairy yogurt in her crockpot last week, and even though I can make coconut yogurt really easily and without a yogurt maker at home, I am hoping to make my coconut yogurt following the instructions on her blog, but using coconut milk. How great and easy would that be?
Don’t forget to come on back for the Gluten Free Edition of Freezer Food Friday and link a recipe to share. See you then!
Monday: Orchestra day/Boy Scout meeting (dutch oven cooking night)/make chicken stock
Chicken Salad Grilled Sandwiches (or chicken, veggie and rice noodle soup) and salad
Tuesday: Science Club/Piano lessons/make meatloaf mix (freeze 4 mixes worth)
Mini meatloaves and roasted Brussels Sprouts
Wednesday: Science Club/mom volunteer in school library
Fried Rice with whatever is “left over” (using leftover pre-soaked rice, and any mushrooms, veggies, meats, etc.) that can be incorporated…
Thursday: mom volunteer in kindergarten
Taco Chili (similar to this link, using Green Mountain Gringo’s Roasted Garlic Salsa and my own taco seasoning mix), salad
Friday: mom volunteer at kindergarten Halloween party/Early Release Day from school for all kids/harvest party at local church
Chili Maple Glazed Pork Tenderloin, stir fried bok choy, and pumpkin pie-sicles
Saturday: Halloween Party for the big girl
Tacos at the request of the kids (probably shredded chicken tacos)
Angela's Kitchen 
Sounds good! How long do you soak the rice for the pre-soaked rice? Just wondering if it is like sprouted rice…
-sea
I soak rice for 7 hours with a bit of lemon juice, rice or cider vinegar or coconut water kifer in the water (one tablespoon of the acidic medium for each cup of water). It’s from the book Nourishing Traditions to improve it’s digestibility. I figure we can use all the help we can get!
I kept meaning to make brussel sprouts, but never found them at the market! I must have missed the season. Have a great week!