I'm in love!

I don't normally peruse the organic section of the grocery store while I'm there but for some reason I decided to just browse the other day. I think I should do that more often! I found butter!! Well, not really butter but a "buttery spread" that tastes just like margarine!

When I saw it I thought "how good could this be?" but decided to give it a try anyway. I can't tell you how awesome it has been to have a delicious butter substitute to put on veggies and potatoes! OMG! Potatoes! A baked potato just isn't as good without butter. I've been eating it for a few days now with no reaction from Mini whatsoever!

Anyway, it's called Earth Balance and you have to be sure to get the red container because that's the one that's soy free too!

Home Fries

I've loved these for a very long time but it's been a while since I've made them. For some reason they just popped into my head when I opened the pantry and saw potatoes this morning. Thankfully, they're dairy, soy, etc. free!

1 Tbsp. oil
2 medium red potatoes
1 small onion
salt, pepper to taste

Heat oil in medium pan over medium high heat. Chop potatoes and onion into cubes and cook in oil until tender.

The photo above (I actually remembered to take a picture this time!) uses 2 medium red potatoes and was plenty for me for breakfast but I usually have a pretty healthy appetite!

Fried Squash

Here's an easy one and it's allergy friendly unless you're allergic to corn! Even if you are allergic to corn you could use flour instead of cornmeal.... if you're allergic to both this probably isn't the recipe for you.

I never measure so I'm just going to tell you the ingredients and process.

What you'll need:
yellow summer squash
yellow cornmeal
onion powder
garlic powder
salt & pepper
oil (I use canola)

Place cornmeal (enough to coat however much squash you use), onion powder, garlic powder, salt & pepper (to taste) in a gallon zip top bag. Chop the squash roughly into 1 inch square pieces and place in bag. Shake bag to coat squash. Cook over medium high heat, turning squash occasionally, until golden brown and crispy.

That's it! It's so easy and soooo yummy! Even my toddler eats it!