I’m excited to share with you a new meal planning solution and an awesome family-based company today!
I rely on meal planning. It not only makes my day go smoother because I don’t have to think about what’s for dinner that night, but it creates an opportunity for our family to gather at the table and share a meal once a day. It’s a tradition that Joe and I love.
Whenever I talk about meal planning, people tell me that they want to meal plan but it’s too difficult or it takes too much time.
Well, I’ve at an awesome, no-fuss solution for you – Plan to Eat!
There are a lot of neat things about Plan to Eat.
One of my favorite things is that everyone can try Plan to Eat for 30 days at no charge. Sign up here for your free trial.
Some of my favorite features include:
- Import your favorite recipes from any website with the click of a button using Plan to Eat’s bookmarklet. Here, I imported my Berry Lemonade Green Smoothie.
- Drag & drop meal planner – simply drag a recipe to the day and meal you’re planning on using it.
- Recipe ingredients are automatically exported to an editable shopping list divided by category, including amounts needed for each item
You can also add friends on Plan to Eat so that you can use their recipes, too. It makes establishing your recipe database much quicker.
When you sign up for your free trial, you can add me to your friends with the username “Simply Sugar and Gluten-Free.”
Ready for an annual membership? Get 30% off!
Plan to Eat is giving all Balanced Platter readers 30% off of an annual membership through July 31 with the coupon code: FabulousFood2013
Plan to Eat is giving threee (1-year) memberships valued at $39 each to Balanced Platter readers. Enter to win before May 25th!
To enter, fill out the form below. You can earn additional entries by:
Contest guidelines: Contest runs until 11:59pm CST on Saturday, May 25, 2013. Winners will be notified via email and their names will be updated on this page.
If you are a Gluten-Free Baker, I promise you that you WILL want to get your hands on a copy of The Essential Gluten-Free Baking Guide, Part 1 AND Part 2, written by Brittany Angell, of Real Sustenance, and Iris Higgins, of The Daily Dietribe.
Brittany and Iris have put together an incredible baking resource full of information about 12 different gluten free flours, breaking down the tastes, textures and best uses along with invaluable baking tips, nutritional profiles and substitutions. Once you read through these books and explore the 100+ recipes, you will be awed at the amazing results coming out of your kitchen.
The Essential Gluten-Free Baking Guides are the “all inclusive, one-stop shop to gluten and allergen free baking”. They show you all there is to know about how to use: Amaranth, Almond, Quinoa, Garbanzo, Millet, Coconut, Sweet Rice, Sorghum, Buckwheat, Teff, Cassava, AND Potato Flours.
Click through to enter our giveaway!
I was asked to share my favorite cookbook, and while I would be hard-pressed to select a top pick “of all time,” I can definitely tell you that The Pure Kitchen by Hallie Klecker is my favorite new cookbook of 2012.
There are hundreds of “pretty” cookbooks, and even more creative recipe collections, but I’ll pick the cookbook that I actually use any day of the week. The Pure Kitchen is nestled in the small bookcase right next to my desk, along with just a dozen cookbooks and food reference books that I want to keep handy. Here is the short list of why I like this cookbook so much:
Simple Recipes – Recipes need not be complicated when you are using good whole quality ingredients, and Hallie knows this better than anyone else. You won’t find elaborate concoctions with unique flavor pairings. Rather, you will find wholesome, reliable, everyday recipes.
I scream, you scream, we all scream for…ice cream!
And thanks to Kelly Brozyna, the talented woman behind The Spunky Coconut (and a regular contributor here at The Balanced Platter!), we can now savor healthy dairy-free ice cream all summer long. Can I get a hooray?!
Kelly’s newly released cookbook contains 55 dairy-free recipes for ice cream, frozen yogurt, sorbet, pops, and accompaniments. Everything in the book is also free of gluten, grains, soy, and refined sugar. I just love it when I crack open a new cookbook and discover that I can actually eat every single one of the recipes inside.
It was not easy deciding on what treat to try first! But with so many ripe and juicy strawberries in my fridge, I settled on the Strawberry Ice Cream. Trust me. It did not disappoint. Creamy and refreshing, it’s the perfect treat to cool off with on a scorching summer’s day.
Kelly’s recipes focus on whole, natural ingredients. Most of the recipes are sweetened with honey or raw agave nectar, coconut sugar, dates, and fresh fruit. The ice cream bases are made from a blend of coconut milk and cashew or hemp milk. I love all things coconut, but I appreciate that the blend of milks lends subtle coconut flavor that isn’t overly pronounced.
To help thicken the ice cream, Kelly recommends using guar gum. I didn’t have any on hand when I tried the strawberry ice cream recipe, so I followed her instructions for using dissolved gelatin instead and it worked great. I’ve also made the ice cream without any thickener and it still tasted fantastic!
I’m eager to crank out more ice cream throughout the warm summer months ahead. Armed with this book, I know I won’t be lacking inspiration any time soon. I’m eager to try Kelly’s Chai Ice Cream, Carrot Cake Ice Cream, and the Chocolate Chip Banana Bread Pudding Pops. The title alone is making my mouth water…