Acknowledging the wide continuum of mothering-a true celebration of Mother’s Day

Back Camera

As of tomorrow, May 13, it has been two months since my last post.

In those two months I have gained hundreds of Facebook followers, dozens of Pinterest and Google+followers and a handful of Twitter followers.

You know what that tells me?

It tells me that, even in my absence, you are still sharing my information…my site stats tell me you are still visiting…and the e-mails I have received tell me that you are worried about this unusual break.

I appreciate your concern. I appreciate you checking in on me. Most of all, I appreciate you still being here.

Please know that the off-line realities that have held me back these last couple of months are starting to dwindle. I will be back in the swing of things before you know it, and I have many new recipes to share when the time comes.

Today though, today I wanted to stop and talk with you a moment about Mother’s Day.

You see, I was never supposed to be able to have children.

Well, in the very least, it was supposed to be difficult for me. Or so I was told.

I lost an ovary at a very young age due to a cystic tumor that had grown to a tremendous size. Later I was diagnosed with Polycystic Ovarian Syndrome (PCOS); a rather newly identified autoimmune syndrome that often leads to infertility.

It was not until after the birth of my youngest that I was diagnosed with Celiac Disease, but I now know undiagnosed/untreated Celiac Disease should have made it even more difficult for me to conceive.

The more I reflect on the battles my body had to overcome before I could reproduce, the more I understand that my children are true miracles.

Beyond that, the more I ponder on the miracle of adoption, the more I realize it is because I was told that I would probably never conceive on my own that my heart was open to adopting…which is how two of my amazing children came to me.

Undoubtedly, I am blessed beyond measure.

For some reason, motherhood has been weighing on me more than usual this past year.

I don’t mean that things have gotten more difficult, they haven’t.

I just mean that my responsibility as a mother and what I need to do to ensure I fulfill every sacred duty laid before me has been heavy on my mind. 

Because of this, some life adjustments are in order which have added to my unexpected blogging break. 

Rest assured, the changes that are coming will not only allow me more time to focus on my family, these changes will also allow me to focus more on writing, more on cooking and recipe writing, and more on the needs of those around me.

So when I return, expect that I will return in full force with more dedication than ever before and blogging on a more frequent basis than ever before.

But for now, for now I want to wish you all a happy Mother’s Day. 

To all women with “A Mother’s Heart,” those of you who have children and those of you who don’t, Happy Mother’s Day.

Most importantly though, I would like to take a moment to appreciate and “acknowledge the wide continuum of mothering,” through this perfectly worded letter from Amy over at The Messy Middle:

“To those who gave birth this year to their first child—we celebrate with you

To those who lost a child this year – we mourn with you

To those who are in the trenches with little ones every day and wear the badge of food stains – we appreciate you

To those who experienced loss through miscarriage, failed adoptions, or running away—we mourn with you

To those who walk the hard path of infertility, fraught with pokes, prods, tears, and disappointment – we walk with you. Forgive us when we say foolish things. We don’t mean to make this harder than it is.

To those who are foster moms, mentor moms, and spiritual moms – we need you

To those who have warm and close relationships with your children – we celebrate with you

To those who have disappointment, heart ache, and distance with your children – we sit with you

To those who lost their mothers this year – we grieve with you

To those who experienced abuse at the hands of your own mother – we acknowledge your experience

To those who lived through driving tests, medical tests, and the overall testing of motherhood – we are better for having you in our midst

To those who have aborted children – we remember them and you on this day

To those who are single and long to be married and mothering your own children – we mourn that life has not turned out the way you longed for it to be

To those who step-parent – we walk with you on these complex paths

To those who envisioned lavishing love on grandchildren -yet that dream is not to be, we grieve with you

To those who will have emptier nests in the upcoming year – we grieve and rejoice with you

To those who placed children up for adoption — we commend you for your selflessness and remember how you hold that child in your heart

And to those who are pregnant with new life, both expected and surprising –we anticipate with you

This Mother’s Day, we walk with you. Mothering is not for the faint of heart and we have real warriors in our midst. We remember you.”

Please know that wherever you stand in the continuum of mothering, you are loved and appreciated.

God bless you all.

xoxo

Coconut Flour Country Biscuits

Biscuits are one of those cherished southern foods my grandfather was an expert at. Learning how to make these dairy-free proved to be a mild challenge…making them gluten-free?  Difficult to say the least.

My largest challenge came after discovering that I am sensitive to nuts.

Over the last several years I have played with dozens of gluten-free recipes, most of them grain-free but all of them containing nuts.

So when Food Network asked bloggers to post their favorite biscuit recipe, I knew I wanted to create something that was not only nut-free but also auto-immune friendly.

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No matter the allergy, we all deserve to enjoy a flaky, golden biscuit every now and then…

Right?

:) Perfect with your favorite homemade jam, a drizzle of honey or even your favorite gluten-free and dairy-free gravy; I hope these biscuits fill your belly and satisfy your craving…wherever you are!

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Coconut Flour Country Biscuits (Gluten-Free, Dairy-Free, Egg-Free, Vegan, Paleo)

Ingredients

  • 1 can whole-fat coconut milk
  • 2 Tbs lemon juice
  • 2 c coconut flour
  • 2 tsp cream of tartar
  • 2 tsp baking soda
  • 1 ½ tsp sea salt
  • ½ c palm shortening
  • 9 Tbs palm shortening

Instructions

  1. Pre-heat oven to 450f.
  2. Mix together coconut milk and lemon juice, set aside.
  3. In a large mixing bowl, blend together coconut flour, cream of tartar, baking soda and sea salt. Cut in ½ c palm shortening using a pastry knife or metal whisk, mixing until small crumb has formed. Slowly blend in coconut milk/lemon juice blend ¼ c at a time until dough is soft and moist but not sticky. Add in remaining 9 tbs of palm shortening, folding in 3 tbs shortening at a time. Do not overwork dough. Even though there is a lack of gluten, you want the dough to remain together but somewhat flaky…if you overwork the dough, you’ll end up with coconut hockey pucks instead of nice, flaky biscuits.
  4. Roll or pat dough onto lightly floured surface until approximately 1 inch thick, or however thick you wish your biscuits to be, I generally like ours to be between 1 – 1 ½ inch thick. Cut biscuits into 2 inch circles using a biscuit cutter…or, if you have children who like to misplace your biscuit cutter like mine, whatever 2-inch metal or glass kitchen tool you have handy. My ¼ c metal measuring cup worked perfectly for us.
  5. Place each biscuit on to parchment lined cookie sheets and bake at 450 f for 15-18 minutes or until golden brown. Serve warm.
  6. Makes approximately 20 biscuits
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This recipe is also linked to: Eat, Recycle, Repeat’s Virtual Whole Foods Pot Luck

Dairy-Free, Paleo Friendly Cheddar Cheese (Vegan Option Noted)

January 1, a new year, a new you.

While many people use this day to mark their new, fresh eating habits; while many of my friends have begun their sugar-detox, juicing or Whole30 plan, my next Whole30 won’t begin until this Friday.

“Why?” you ask?

Well, first off, Thursday is my husband’s birthday. And while Dallas & Melissa would say “don’t let that stop you!”, with my husband’s commitment to do his second Whole30 with me (this is my third!), I wouldn’t dare make him miss a piece of cake on his own birthday.

Only, this time I’m not just doing the Whole30 as I have done it in the past…this time I am following the Whole30 auto-immune protocol.

What does this mean?

Well…in addition to the standard Whole30 which is grain-free, dairy-free, gluten-free, no sugar or sweeteners of any sort for 30 days I will also be night-shade(tomatoes, eggplant, peppers, spices made from peppers), nut, seed and egg free. After 30 days I will slowly reintroduce these foods back into my diet and determine, by how my body processes this food, if I can truly tolerate these foods or not.

I have my suspicions, but time will tell.

I know that sounds like a lot to eliminate, but with the help of Practical Paleo, my friend Melissa Joulwan and her awesome book, Well Fed, and of course my own creative ingenuity, I have no doubt that this will still be a month filled with deliciousness and recipes to share!

That being said, I still have a couple of recipes to master and share before then…

This ‘cheese’ comes to you for a number of reasons.

#1, I love cheese. Before learning that I cannot tolerate dairy or casein, before my daughter was diagnosed with a severe dairy allergy; my motto was “everything is better with cheese.” And while I have learned to live and love food without, every now and then a bit of cheese is exactly what you need.

But this couldn’t just be any cheese…this had to be sliceable cheese…

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And shredable cheese…

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And this cheese had to melt, too! (sorry, no picture, but it does melt!)

#2, and probably the primary reason why I needed to invest time into perfecting this recipe; I was given a challenge to ‘paleocize’ a delicious looking recipe from my friend, Shirley over at Gluten-Free Easily. A challenge I gladly accepted and have been diligently working towards since.

Funny thing is, this isn’t the first recipe I have been inspired to create a recipe so that I can replicate or duplicate one of Shirley’s recipes.

Not only does she have some great ideas, like me, Shirley is dedicated to creating foods that her family loves in a new and better-for-them, gluten-free fashion.  This often means that, while our means may be slightly different, our goals and inspiration can be one and the same.

So…before I share my ‘paleocized’ version of Shirley’s Garlic-Cheese Biscuits, I first must share the recipe for the cheese you need to make these with!

This ‘cheese’ not only meets the requirements listed above, it taste delicious, pairs well with fruits like pineapple and grapes and is pretty much everything that someone who can’t eat cheese would want their dairy-free cheese to be.

Except stretchy.  Sorry, without the use of grain or corn-based ingredients like xanthan gum, I haven’t been able to get a stretch into the cheese.

Still, not to pat my own back or anything…this is, hands down, the most perfect grain-free cheese I have had since going dairy-free; even my dairy-eaters couldn’t get enough!

I hope you and your family agree!

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Dairy-Free, Paleo Friendly Cheddar Cheese (Vegan Option Noted)

Ingredients

  • 1 ½ c water
  • 2 Tbs Unflavored Gelatin*
  • ½ c Raw Cashews
  • ¼ c Nutritional Yeast Flakes
  • 3 Tbs Fresh Lemon Juice
  • 2 Tbs Sesame Tahini
  • 3 tsp smoked paprika
  • 3 tsp onion powder
  • 1 ½ tsp sea salt
  • ½ tsp garlic powder
  • ¼ tsp cayenne
  • ¼ tsp dry mustard

Instructions

  1. Using palm or coconut oil, generously grease a 1-quart glass or ceramic bowl or casserole dish, set aside.
  2. In small sauce pan, bring gelatin and water to boil for 1 minute. Quickly move this and all other ingredients to blender and allow to blend at highest setting until mix is completely smooth.
  3. Pour sauce into prepared bowl, refrigerate uncovered for 3 hours. Cover and chill overnight. Store in refrigerator for up to 10 days.
  4. Slice, shred, cube, serve.
  5. Makes approximately 2 cups.
  6. *For a vegan version, agar agar can be used in place of the gelatin. While I have not tested measurements on this recipe, generally speaking 2 tbs gelatin = 1 ½ tbs agar agar powder or 5 tbs agar agar flakes. If you do a vegan version of this, please let me know what measurements work for you!
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Where I’ve Been and a Christmas Giveaway for you!

I’ve been a bad blogger lately.

Life has gotten in the way. I have been exhausted and needing to spend my attention elsewhere and so, my blog has had to take an unannounced break.

Even with this my followers continue to grow.

For that, I owe each and every one of you a tremendous amount of gratitude.

So beyond work, children, science fair projects, church, meetings, traveling and life…what have I been up to?

Well, if you follow me on Instagram or Twitter, you have probably noted my repeated use of the hashtag #elf4health.  You may have even noted the Elf4Health image in my side bar over to the right.

Because I am aiming to keep up with my healthy habits this season but not quite ready to do another Whole30, I jumped on board when my friend Elle announced that she and Lindsay, the Lean Green Bean, were hosting this event.  Elf4Health is like a ginormous support group filled with fun challenges to help keep us on the right track throughout the holiday season.

Most of these challenges have been fairly on-track with my day to day habits anyway… share a healthy snack, make your own dressing, add weights to your routine, etc etc.  But there was one that I really hesitated to join in on. In fact, I almost skipped it all together.

Seriously, a huge part of me didn’t even want to think about participating in this challenge.

The idea of not only walking out of my house without make-up was that terrifying to me.

Seriously.

But I did it.

Not only did I leave my house without make-up; I did it on a day when I was hosting a staff development day on my campus. A day when I would see teacher friends and trainers who only see me once every few months. A day when I would stand in front of my entire district and offer a welcome to them and members of our corporate office.

And before I did that, I posted a picture of my nude face online. (Crazy, right?)

I was sure someone amid this group would have something to say about my nude face.

But you know what?

They didn’t.

Not only that, but I received several compliments about the amount of weight I have lost (2 dress sizes in the last 4 months) and I was told that I looked “fresh and happy.”

Seriously!

By that evening, dozens of people had seen me online and in person without a drop of makeup on and not one negative comment.

Not even from my children.

I even went out with my husband that night…without having to ‘put on my face’ it was the quickest date night prep ever.

Then my friend Lindsay made a compilation of all of the beautiful make-up free Elf’s who had happily joined in on the challenge (several going to much bigger events than I) and I understood what a liberating thing this was.

I let my make-up free adventure carry over through Saturday and most of Sunday. I did put on a bit of eye shadow for church, but have remained make-up free otherwise.

:) Boy this has been fun!

 

This week I have created a menu for my family (something I know I should do but rarely accomplish), I am ready to drink lots of water tomorrow, clean out my fridge on Tuesday, eat two servings of veggies before dinner (that’s an easy one!), treat a co-worker to a healthy treat on Thursday and workout with a buddy on Friday.

It’s not too late for you to join in on the fun! Simply fill out the form on this page and you’re in!

Who knows, maybe we’ll even be buddy elves in the third round! (I would LOVE that!)

 

And while I don’t have a recipe to share with you this evening, I do have a gift for one lucky reader!

This will be especially handy for someone making a transition into the gluten-free world.

Following my Celiac diagnosis, shopping became treacherous. Hours upon hours reading labels and trying to discern if those “natural ingredients” were worth trying or not.

While my shopping habits have changed and packaged foods are rarely a concern, there are still times when I need to know if a product is truly safe for my family.

When in doubt, I turn to my Triumph Dining Gluten-Free Grocery Guide.  This handy dandy book has saved me countless hours over the years, and I have no doubt it will save you, too.

So tonight, one lucky reader will have the opportunity to receive a free copy of The Essential Gluten-Free Grocery Guide to help them through this holiday season and beyond.

To enter, please leave one comment for every action completed below:

1. “Like” And Love it, Too! on Facebook, leave a comment saying that you did.

2. Follow And Love it, Too! on Twitter, leave a comment saying that you did.

3. Subscribe to And Love it, Too! by E-mail and leave a comment saying that you did.

4. Join the Elf4Health Challenge (tell them Sunny from And Love it, Too! sent you!) and tell me which up-coming challenge you think will be most fun and which one you believe would be most challenging in a comment.

5. Sign up for the Triumph Dining Newsletter and leave a comment saying that you did, below.

Entries will be received until Friday, December 14, 2012 at 11:59pm CST. Here’s to a healthy and happy holiday season! Best of luck to you all! xoxo

October ICM Winning Recipe and the November Challenge-Ingredient Announcment!

Is it just me, or as this year goes on, do the months seem to get shorter?

Can you believe tomorrow is Ingredient Challenge Monday-November?!?

Yeah, me either!

Even with more than 30 days to sample all of the wonderful Winter Squash recipes in October’s Ingredient Challenge, it just did not seem like enough time to narrow down my favorite!

I loved all of the savory options like the Hazelnut Roasted Kabocha Squash (LOVE LOVE this squash!), Cucumber and Avocado Collard Wrap from Janet at The Taste Space; and this Stuffed Acorn Squash from my friend Heather, The Gluten-Free Cat. I’m even taking some of this garlic-roasted butternut squash and kale salad with pomegranate, also from Janet, to work with me this week.  Super nutrient-packed and delicious, I hated to miss out on the leftovers!

I was surprised that there weren’t more dessert type recipes, especially with the holidays coming up; though I was grateful that the two desserts entered were both cold.  Despite the early cold spell we had more than a month ago, our temperatures have still been lingering in the upper 80’s and lower 90’s.

Maybe that explains why I’m still not ready for the holidays…it’s just too darn warm!

Anyhow…I loved the creamy 4 ingredient pumpkin soft cream from my friend Kate at Eat, Recycle, Repeat, and this creamy pumpkin-cranberry smoothie from my friend Tessa, the Domestic Diva has become our go-to treat for a healthy solution to those not-so-healthy cravings.

Jam packed full of seasonal beauty, loaded with pumpkin, apples, cranberries and a hint of cinnamon; loaded with healthy fats and delicious protein, Tessa’s Creamy Pumpkin-Cranberry Smoothie is our choice for the October Featured Recipe!

Only, after much discussion on the internet and with bloggers like The Paleo Parents, I have made the conscientious decision to no longer post the winning recipe directly to my site.

Even though by participating in the Ingredient Challenge Monday these ladies all agreed, should their recipe be selected, I could post their recipe to my site. Yet by doing so I may prevent some of my readers from visiting their site.

The last thing I want to do is inhibit anyone from visiting any of these fantastic creations at their origin.

So please, take a moment to visit these amazing recipes.

And trust me, they are all simply amazing!

Tomorrow will begin another round of the Ingredient-Challenge Monday and I will continue to make your recipes and share my thoughts when you do! I will still select a winning recipe and share our photo of your creation…then I will send my readers to learn more about your amazing creation on your website!

I hope this helps generate plenty of traffic for you, and more entries into the challenge (meaning more recipes to try, too!) for me.

Deal? Deal.

So are you ready for this month’s challenge?

With the holidays quickly at our heels, there are some essential recipes I am trying to perfect.

Undoubtedly, you are too.

Of all the recipes I am working on, one little ingredient kept showing itself as something that I want to use more often but haven’t figured out how to get my family as hooked as I am…

So this month’s challenge is…

Mushrooms.

A good source of fiber and protein, packed with nutrition yet have minimal calories and a negative inflammation factor, mushrooms are a great addition to most any meal.

And trust me, a mushroom recipe that will win my family over is a recipe worth having!

I look forward to seeing what everyone has to share this month.

xoxo

ICM July Winning Recipe: Berry Almond Crunch by Heather, the Gluten-Free Cat and Challenge-Ingredient Announcement!

I can’t believe we haven’t had an Ingredient Challenge Monday since July, but with the Healthy Lunchbox Series overlapping the 2nd Monday in both August and September, missing those months just couldn’t be helped!

That being said, with Bountiful Baskets offering blueberries in bulk this summer, I enjoyed the extra time to review and re-review every recipe offered in July’s Ingredient Challenge Monday.

And boy oh boy were there some great options!

Janet’s Blueberry Salmon Teriyaki Spinach Salad was a definite winner, especially with my fish eater. He may not care for green stuff, but he loves fish and this dish was a great way to get him to eat both! Make certain you use either GF-Tamari Soy Sauce or Coconut Aminos to keep it safe!

Tessa won me over with her Raw Dark Chocolate Mousse, which is Paleo friendly  and really easy to make!

But through the final days of summer, there was one recipe my family requested several times over.

This Berry Almond Crunch from my friend, Heather the Gluten-Free Cat is super simple, lightly sweet and a great alternative to ice cream; when my husband or children insisted something cold and sweet was in order, I was happy to oblige by sharing a bit of this easy dish with them.

What loved most about the July ICM entries was how simple many of them turned out to be. Evidence that the best recipes don’t have to be complicated, we hope you enjoy this dish as much as we have.

Thank you, Heather!

Berry Almond Crunch by Heather, the Gluten-Free Cat

Ingredients:

  • 2 c. frozen mixed berries
  • 1/2  c. raw almonds
  • 1 T. honey or agave nectar

Directions:

1.  Place all ingredients in the food processor and pulse until chunks stick together when scooped with a spoon.

2.  Spoon into bowls and enjoy.

Makes 2 snacks or 4 small desserts

 

So are you ready to see what challenge I have for you this month?

With a change of season, the fall harvest well on its way coupled with Halloween right around the corner, winter squash of all shapes and sizes are filling the market.

Among my favorites, of course, are Hubbard Squash, Pumpkin and Kabocha (or green pumpkin).

Recently my Squash Lady introduced me to Australian Butter Squash, which looks like a pumpkin but has a lot more flesh and cooks up without any of the string that pumpkins tend to have.  After canning 6 quarts of squash yesterday, I believe I have found my new favorite pumpkin pie solution.

So whatever your favorite winter squash may be, have fun! Get creative and link in tomorrow when I reveal my entry into this month’s Ingredient Challenge Monday! xoxo

Local Oven – Gluten-Free Goodies Worth Talking About!

Earlier this month I had the opportunity to attend the Gluten & Allergen Free Expo in Dallas, TX.

In addition to finally meeting some of my favorite blogging gals face-to-face for the first time, I enjoyed a weekend filled with food that was amazingly delicious and completely safe for me.

While I did forgo my grain-free ways for the weekend, I was excited to be able to sample so many foods that were completely gluten and dairy free.

Given that I have lived in my small town since before I was diagnosed, it is rare that I can walk in anywhere and feel like I can relax and enjoy some food.

I avoid bread baskets and bakeries like the plague, because really, gluten makes me that sick; it might as well be the plague.

Imagine my joy to be able to not only be near so many baked goods, but to even be able to sample the goods from all around.

Over the next couple of weeks, I am excited to share with you some of the foods and finds that my family and I have enjoyed since my weekend at the expo.

Tonight, I am pleased to introduce you to my newest favorite bakery.

Over the summer, my school sent me to a summer training in Dallas and in my search for local eateries that would be safe for me to visit, one name kept popping up: Local Oven.  Not 100%  certain what this Local Oven place could be, I simply passed over the information on my smart phone and opted for more familiar restaurant names where I knew my gluten-loving friends would be happy to eat as well.

Still, my curiosity was piqued.

When I entered the expo and noticed a familiar logo, I decided it was time to find out more about this Local Oven that had once again appeared in my search for a place to eat the night before I attended the expo.

With several smiling people standing at their table, I was eagerly offered samples of various breads that had I been anywhere else, I would have jumped 10 feet to avoid.

Examining their product, I was pleased to find out that a majority of their items are naturally dairy-free in addition to being gluten-free…

And thus the sampling began.

From hamburger buns to pita bread, not only was this bread beautiful, it was soft in the middle, crispy on the outside and had every bit the taste and texture of the traditional bread.

The day after I returned home, I received an email from Todd Fitzerman, the smiling gentleman who enthusiastically introduced me to every dairy-free product Local Oven had to sample.  When he asked if I would do a review of their products, I was thrilled!

By the end of the week, Todd had sent out a box filled with beautifully gluten-free items and somehow had made certain I had enough to share with my whole family.

When you’re feeding 7 people, including two teenage boys, this is no small feat.

The very night we received our package, my school hosted a dinner. Knowing that the menu included gyros, salad and rolls, I was grateful to have something on hand that my gluten-free children could enjoy without feeling like they stood out from the crowd.

Not only were these onion rolls a perfect match to the glutinous version being served by the school, my children savored them in such a way that their friends were jealous over what they had to eat!

The following week, while my children enjoyed much of their usual fare, I decided to change things up and serve them BLT’s pita style, like my mother used to make me.

When my 10 year old gluten-eating (outside of the home) daughter opened her lunchbox, she exclaimed “A normal lunch?!?”

Don’t get me wrong, they enjoy the foods I send but sometimes all a child wants is to fit in.

Local Bakery has helped them feel like they can more easily fit.

Because their product comes individually packaged, it is easy to use just what you need and not have to worry about whether or not the rest of your product will stay fresh.

Local Oven specializes in providing gluten-free goods to food service organizations including dozens of restaurants and a growing number of schools, and they spend much of their time educating their customers about cross contamination and how to avoid it.

Local Oven products can be purchased at their dedicated gluten-free facility in Carrollton, TX or via online.

Undoubtedly if you are a regular purchaser of gluten-free goods, you’ll be pleasantly surprised to see how deliciously affordable their product is.

Enjoy! xo

Culinary Creativity, a review and a giveaway!

If you followed the Healthy Lunchbox 2012 series, undoubtedly you are familiar and slightly enamored with my friend Dawn Allen’s bento boxes.

I mean seriously, how cute is she?

Recently, Dawn wrote a cookbook that goes way beyond the bento.

Way beyond.

Excited to know that every recipe is 100% gluten-free and dairy-free, I was honored to have the opportunity to review Culinary Creativity: Let your restrictions set you free.

As explained on her cover, Culinary Creativity has over 110 recipes from breakfast to dessert without gluten, dairy, soy, cane sugar, nightshade or baker’s yeast.  105 of these recipes can also be corn free, and many of them are naturally grain-free or can easily be converted to grain-free.

Dawn does a fantastic job of listing alternative ingredients that work well in her recipes, for instances when you are either sensitive to a specific ingredient or have little or no access to the items she chooses.

While we have been able to try a couple of Dawn’s recipes since receiving her book, I am far from finished in my experimenting and look forward to trying things like her plum ketchup and her banana bread which is naturally grain-free and looks positively delicious!

Of the recipes we have tried, there was one that really stood out for me.

Maybe it’s because I have been aching for a bit of goat cheese (the upcoming holidays make me miss that most!), maybe it’s because it is such a simple yet delicious recipe…any way you look at it, this Herb Crusted Soft Cheese has quickly become a favorite in my home.

Use it as a vegetable dip, over crackers or spread a dollop on your smoked salmon and fried egg breakfast (my favorite) and you have a delicious addition to any meal.

Because we do not use rice milk, I can tell you coconut milk works fine in its place.  That being said, this is a beautiful recipe and I am grateful Dawn is letting me share it with you tonight.

Herb Crusted Soft Cheese (pg 110-111, Culinary Creativity)

2 tablespoons finely chopped parsley

2 tablespoons finely chopped dill

2 tablespoons finely chopped chives

2 tablespoons finely chopped walnuts (optional)

¾ c raw cashews

½ cup water

½ cup rice milk

1 teaspoon agar agar powder

¾ cup canned coconut milk

¾ teaspoon salt

1 teaspoon rice vinegar

 

For the herb mix, combine the parsley, dill, chives and walnuts in a small bowl.  Find two storage containers to use as molds for the cheese, each about 4-5 inches in diameter (round or square, plastic or glass). Sprinkle on fourth of the herb mix in the bottom of each.

Grind the cashews to a powder in a blender (or coffee grinder or food processor).

Combine the water, rice milk, and agar agar in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer for 5-7 minutes, whisking frequently. Add the coconut milk and whisk for 3-4 minutes. Pour the contents into the blender or food processor with the cashews, salt and vinegar. (It is necessary to blend this while it is warm before it solidifies, but use caution when blending hot food). Blend until mixture is completely smooth. Allow the liquid cheese to cool for about 5 minutes and then transfer half the cheese into each prepared container. Sprinkle the remaining herbs over top of each.

Refrigerate for a few hours until solidified.

Serve chilled with toast or crackers.

 

Are you ready to have your own copy of Dawn’s fabulous book?   Now through October 6, 2012 you can receive a discount of 15% off the cover price by using promo code: sunny0926 over at dawnallen.net.

What a great deal!

Even better though? How about a free copy?!?

Dawn has offered to send one lucky US or Canadian And Love it, Too! reader a copy of Culinary Creativity!

To enter, simply do any of the following (one entry for every action completed as listed below, please be sure to comment on each action separately):

1. Follow And Love it, Too! on Facebook, comment below

2. Follow Cuter than Gluten on Facebook, comment below

3. Follow And Love it, Too! On Twitter, comment below

4. Visit the photographic Culinary Creativity Table of Contents on Dawn Allen.net and tell me which photo (using the page number as a reference) intrigues you most, comment below.

All entries must be received by September 29, 2012 at 11:59pm CST. Winner will be announced on September 30, 2012.

Good luck to all of you!

xoxo

Healthy Lunchbox 2012: The Ultimate Collection

Over the last 31 days, dozens of bloggers have brought you their very best Healthy Lunchbox ideas, tips and recipes.

While I had the pleasure of opening the series with a week’s worth of simply beautiful healthy lunches that included everything from planned-overs to lettuce wraps, it was what came over the days that followed that really thrilled me.

While no two healthy lunchboxes may be the same, there were similarities with many of the lunches shared over the last month.

First, Healthy Lunchboxes should include options.

I love this organizing system presented to us by Jessica from Allergic to Air, quick and easy and even includes a weekly treat, such a great tool!

Next, Salads.

While we know we should get our greens, even the healthiest eaters sometimes struggle to get them in!

Struggle no more! With so many options that are beautiful and delicious, how could you?

Israeli Chickpea Salad with Mustard Greens from Feed Me Phoebe

 

Salad in a Jar  (with a Topaz Dragon Ginger Dressing) presented by Janet from The Taste Space – Steam, Bake, Boil, Shake!

Not Your Average Midwest Tuna Salad by Kate from Eat, Recycle, Repeat

A Salad for All Seasons from Naomi Devlin Straight Into Bed Cake Free and Dried

And most recently, Mediterranean Tuna Salad by Melissa Joulwan from The Clothes Make the Girl

 

Use your planned over’s to turn your salad into a complete meal like this one by Shannon from Enjoying Gluten-Free Life

 

Of course, Healthy Lunchboxes are best when they come in cute packages!

 

Bento Boxes by Dawn Allen from Cuter than Gluten

 

A grown-up bento by Alta from Tasty Eats at Home

Sistema lunches by Lexie from Lexie’s Kitchen

 

Healthy Lunchboxes also include better, healthier yet more allergy-friendly (sometimes pre-packaged even ) choices, too.

 

Shirley, Gluten-Free Easily’s entire post is filled with great advice from an experienced mom perspective!

Stacy and Matt offer up  products and power lunches by The Paleo Parents

Use Rudi’s Gluten-Free Tortillas to make these tasty wraps  from Cooking with Elise

 

Picking a better nut (or nut-free butter) by Tasterie

Gluten-Free and dairy-free quesadillas from Lexie’s Kitchen.

 

 

Healthy Lunchboxes also mean something warm!

 

Slowcooker Paleo Eggplant Parmesan in a thermos on your way out the door is quick, warm and hearty!

 

And everyone loves a good chicken soup, like this Gluten-Free West Lake Soup from Brian, the East Bay Celiac

 

Healthy Lunchboxes also include wraps of all kinds!

 

Pizza Wraps from Tessa the Domestic Diva

 

Just one of the 10 (yes, TEN) very different yet extremely delicious wraps Heather, the Gluten-Free Cat shared with us!

Lunchbox Crepes by Paula from Live Free, Gluten Free

 

Crepes for kids and grown-ups alike by Mary from Sweet Roots

 

 

J’s Spicy Lettuce Wrap by Janie, I am J the Blog

 

Pancakes for Dipping and Rolling by Naomi Devlin from Straight Into Bed Cake Free and Dried

 

And finally, Healthy Lunchboxes even include dessert, every now and then!

 

 

Just one of three recipes by Susan from Real Kids Eat Spinach

 

Grain-free waffles by Dawn from Cuter than Gluten

Peachy Coconut Streusel Muffins

Little Chef’s Gluten Free Back to School Cookies by Gluten-Free Gigi

 

Gluten-Free, Nut-Free Vegan Chocolate Chip Cookies by Maggie from She Let Them Eat Cake

 

Chocolate Nut Butter Oat Cookies by Shirley, Gluten-Free Easily

Maple Chai Oat Bars by Jessica from Allergic to Air

Adopt a Gluten-Free Blogger cookies, recipes from Jenni the Urban Poser

Grain-free Honey Graham Dips by Alta from Tasty Eats at Home

 

Fudgey Yumminess by Kate from Eat, Recycle, Repeat

 

Really, this roundup is a mere overview of the brilliance that came our way this month. Please visit each of the lovely posts and their respective bloggers and be sure to thank them for making this year’s Healthy Lunchbox just that much easier!

Love to you all! xo

 

For those of you seeking more Healthy Lunchbox ideas, pull up a chair to this year’s Food Network Back to School Communal Table! Enjoy!

Tidy Mom: Cinnamon Raisin Swirl Peanut Butter Cookies

Made by Michelle: Almond Butter and Banana Sandwiches

Chez Us: Healthy Tuna Salad

Napa Farmhouse 1885: Back to School Roasted Chicken Legs

Bacon and Souffle: Gruyere Grilled Cheese With Apple Salad

Zaika Zabardast: Fresh Corn Cakes With Black Bean Salad Tossed in Cumin Vinaigrette

Adult options:

This Girl Can Eat: Cashew-Curry Chicken Salad Sandwiches

Jeanette’s Healthy Living: Spicy-Korean “Ramen” Noodle Soup

Haute Apple Pie: Edamame Hummus

Feed Me Phoebe: Deviled Egg Salad Sandwiches

Creative Culinary: Margarita Watermelon

Big Girls Small Kitchen: Swiss Chard Turnovers With Parmesan and Pistachios

 

Healthy Lunchbox 2012: Melissa Joulwan from The Clothes Make the Girl

I was first introduced to Melissa Joulwan late one night, when amid a weight-loss contest at work I decided it was high-time to make the final leap into a Paleo-centric lifestyle and wanted a cookbook that would support this effort.

As you know from my March review of Well Fed: Paleo Recipes for People Who Love to Eat, Melissa’s recipes quickly became a staple in our home.

During the two Whole30’s I have completed since March, my children grew to appreciate Melissa as much as I do, as all of her Well Fed recipes are Whole30 approved, so if they wanted to make something from her book, chances were mom would say “yes!”.

Even though Melissa stays busy with her blog, The Clothes Make the Girl and as she works through the rigors of writing her next cookbook, she was kind enough to take a moment and share her Healthy Lunchbox suggestions with us today.

The final installment to our Healthy Lunchbox Series (save the final recap which will be up tomorrow), I am so grateful for Melissa and her beautiful post below.

Thanks Melissa! xo

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Truth: Restaurant salads always seem so much better than salads made at home.

Here’s why: Restaurants know that the way to make a delightful salad is to jettison the lettuce and arrange beautiful ingredients on a big ol’ plate. At least in my house, I can sometimes get a little lazy about what does into the salad. And who are we kidding? A big bowl of lettuce isn’t the most exciting thing you can cram into your well-deserving mouth in the middle of the day. But a big platter of fresh veggies and irresistible nibbles isn’t boring — it’s exhilarating!

Not only is a composed salad platter simple to throw together quickly, it’s loaded with nutrition and taste satisfaction — and it’s easy to pack the individual components separately, then arrange them just before you’re ready to eat them. And if your day at work or school (or at home) flies out of control, a deconstructed antipasto plate is easy to eat on the run. (Although I don’t recommend that. It’s so much more fun to sit down and savor every bite!)

MEDITERRANEAN ANTIPASTO PLATTER

My go-to is a Mediterranean Antipasto Platter because it instantly makes me feel like I’m on holiday, along the sunny shores of the Mediterranean, enjoying a light lunch before a jaunt along the coast on a scooter (wearing a really cute sundress, giant sunglasses, and a scarf on my hair).

Ahem.

I usually build my antipasto plates around a scoop of tuna salad with homemade mayo, but grilled chicken, egg salad, and chicken salad work equally well. Then I surround the protein with fresh, raw veggies and other little nibbles, like pickles, olives, artichoke hearts, pickled peppers, and a few fresh basil leaves. There’s usually some kind of dipping sauce involved — a little fat makes it easier for your body to absorb the vitamins and minerals in the veggies, plus it tastes so good! And for dessert: lovely fresh fruit. Like this:

Mediterranean Tuna Salad Recipe

Ingredients:
2 cans tuna, preferably packed in olive oil
10 pitted black olives, sliced into rings
2-3 banana peppers, sliced into rings
10 fresh mint leaves or 1/2 tsp dried mint
1 tablespoon lemon juice
salt & pepper to taste
1-2 tablespoons homemade may

Directions:
1. Place tuna in a small bowl and break up with fork.

2. Add everything except the mayo and mix ’til well-blended. Taste to see if you need to adjust the seasonings.

3. Add the mayo and gently stir ’til just combined.

Homemade Mayo Recipe

Ingredients:
1 egg
2 tablespoons lemon juice @ room temp
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup plus 1 cup olive oil (light, not extra virgin) @ room temp

Directions:
1. Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and 1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.

THIS IS THE IMPORTANT PART!
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Breathe. Relax. Drizzle slowly.

If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.

NOTE: For more details on making homemade mayo, see this post.

Creamy Italian Dressing Recipe

Ingredients:
2 tablespoons homemade mayo
1 tablespoon vinegar: balsamic, wine, or cider
1 clove garlic, crushed
1/8 teaspoon Italian herb blend (or pick one: dried oregano, rosemary, or basil)
salt & pepper, to taste

Directions:
1. Crush the dried herbs with your fingers, then add to mayo, along with garlic. Blend well with a fork.

2. Mix in the vinegar, then taste and season with salt and pepper. If your dressing is too thick, add either vinegar or water – a 1/4 teaspoon at a time – until it’s the right consistency. Keep in mind that it will get slightly more liquidy as you toss it with your salad ingredients.

NOTE: I’ve given instructions for making the dressing “to order.” I don’t recommend making a big batch in advance because I think the texture will suffer. Plus, it really takes no time at all to blend together. Your taste buds will thank you.


Plate-Filling Ideas
Choose a few or all of these to build your beautiful plate:

Bell Pepper (raw or roasted)
Broccoli (steamed and cooled)
Carrots (raw or roasted)
Cauliflower (raw, roasted, or steamed and cooled)
Cucumber (raw)
Green Beans (steamed and cooled)
Jicama (raw)
Snap Peas (raw)
-
Artichoke hearts
Olives
Hard-boiled egg
Pickled Peppers
Pickles

OTHER ANTIPASTO PLATE OPTIONS
Why limit yourself to the sunny Mediterranean when there are so many fun places your taste buds can take you? Here are a few more Antipasto Ideas that are just as easy and delicious.

Southwest Antipasto Plate
Serve Firecracker Tuna Salad with bell pepper strips, jicama sticks, carrot and cucumber coins, along with Southwestern Cumin Lime Dressing for dipping.

Asian Antipasto Plate
Serve cold or hot grilled chicken (or rotisserie chicken) with bell pepper strips, snap or snow peas, carrot and cucumber coins, along with Sunshine Sauce for dipping. Bonus if you have some Caramelized Coconut Chips on the side.

Middle-Eastern Antipasto Plate
Serve cold or hot grilled chicken (or rotisserie chicken) with cold steamed green beans, cucumber coins, broccoli and/or cauliflower florets, along with Tahini Dressing for dipping. If you want to invest a little more prep time, you can also round out the plate with gluten-free, paleo dolmas; Lebanese Onion & Parsley Salad, or Baba Ghanoush.

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