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Healthy Lunchbox Round-Up

September 10, 2011 By 4 Comments

Two months ago, as I began to prepare for the up and coming school year, I had an idea.

Every year the struggle to fill my children’s lunchboxes with healthy foods that they will enjoy seems to become a little more complicated.

This year, my youngest is in kindergarten.  Couple that with a promotion that has doubled, no, tripled my workload, I knew I needed help.

How do I fill my children’s lunchboxes, all five of my children’s lunchboxes, with food that is both nutritious, delicious and something they will ask for time and time again?

I have no doubt that I am far from alone in this struggle.

So, I asked for help.

On a whim, I reached out to friends, family and my favorite bloggers seeking healthy lunchbox ideas.

Before I knew it, this little idea of mine became a series.  A wonderfully beautiful series.

First, I shared my own secret to making healthy lunchboxes an easy reality.  Planned-over’s are a staple in my home and a great way to fill your lunchboxes with nutritious foods that your children will love. As the initiatory post to this lovely series, it is an honor to offer you two delightfully delicious recipes from The Gluten-Free Asian Kitchen along with a chance to win your own copy.  I am taking entries until 11:59pm, Monday, September 12.  Be sure to stop and enter here for your chance to win!

Next, my friend Emily shared her own recipe for made-from-scratch bagels and white bean hummus.  While I unfortunately cannot partake of her beautiful bagel recipe, I am happy to say her hummus recipe is a fantastic addition to our school lunchboxes.  My kids love using this hummus as a dip for their vegetables.

After that, Stacy from Paleo Parents offered their own lunchbox ideas along with several money-saving tips.  Her delectable dishes have become a staple in my own lunchbox and have given me many new ways to bring whole-foods into my children’s lunchboxes on a daily basis.

…You should know that Stacy and Matthew did not stop their healthy lunchbox contribution with this beautiful guest-post…from this, they have started their own Healthy Lunchbox Challenge and have added to the many ideas already shared here.

I continued sharing my healthy lunchbox ideas with a high-protein, vegetable packed dessert I sent in my children’s lunchbox on the first day of school.  These Yellow Squash Vanilla
Cupcakes are not only healthy, they are wonderfully delicious and a treat I do not mind sending with my kids time and time again.

A few days later, I was tickled pink to share a very special guest-post from the gorgeous Gluten-Free Gigi.  She, too, had a very special treat to share.  These gluten-free, soy-free, dairy-free
and nut-free Chocolate Chip Mini-Muffins are the perfect treat for your food-sensitive child.

Heather from The Gluten-Free Cat’s Guest-Post was the first to give us a different perspective—one from the teacher’s side.  What many do not realize is that teachers are often impacted just as heavily as our children are when we do not feed them the foods they deserve.  As an educator, I can attest to the disruption created by children who are filled with heavily-processed, sugar laden food.  Somehow, Heather captured my emotions perfectly, giving ways we can help our children stay healthy while still letting them be kids.

The most responded to guest-post came from the wonderfully amazing Shirley-GFE, Gluten-Free Easily.  Shirley and I obviously have the same line of thinking…using food you already have on hand to create easy-going yet interesting healthy lunchboxes are at the heart of a Tapas meal. Shirley’s Tapas Approach to School Lunches is not only cleaver; it is a great way to fill your lunchbox every-day.

Food-Network’s Summerfest gave me an opportunity to share one of the more delicious tomato recipes I have ever consumed…This Garlic Tomato Basil & Pesto Bruchetta is jam-packed with nutrition and extremely versatile.  I’d love to hear what ways you have shared this recipe with your own family!

What an honor it is to know that the remarkably talented Ricki Heller from Diet Dessert and Dogs took some time to contribute to this series as well.  Her vibrant collard wraps are so different, filled with color and packed with flavor; you and your children will have no problem devouring these on a regular basis.

Finally, Susan from Real Kids Eat Spinach rounded out this series with a plethora of ideas and a decadent recipe for naturally gluten-free energy bars which, as Susan mentioned, can be made dairy-free by using pumpkin puree in place of the yogurt.  Her positively delicious ideas bring a delightful ending to this first of what I hope to be an annual event.

Thank you to everyone who has stopped to visit.  For all of your ideas, insight and delectable recipes.  Thank you to my guest-bloggers for taking the time to build on this little idea of mine, to make this series a reality.  It is an honor to work with each and every one of you.

Please be sure to check back in on Tuesday.  Not only will I announce the winner of The Gluten-Free Asian Kitchen, I will have a special recipe to celebrate my Blogaversary with you!

Thank you for being here, for making this little dream of mine a reality.

Enjoy the rest of your weekend. xoxo

Filed Under: Dairy Free, Gluten Free, Healthy Lunchbox, Main Courses, Other, Paleo, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With:

Healthy Lunchbox Guestpost — Stacy and Matthew, Paleo Parents

August 19, 2011 By 12 Comments

Today’s Healthy
Lunchbox Guest Post comes from a very special couple. 

If you have not taken the time to visit Stacy
and Matthew over at Paleo Parents, please do so
right away! 

Until then…the
beautifully written Healthy Lunchbox Guest Post below is simply a small example
of the brilliance behind the couple. 

Thank you Stacy and
Matthew!

____________

Thanks to Sunny, I finally have the motivation to make a post that’s been long overdue. I know one of the hardest challenges for us in the beginning of adapting a Paleo lifestyle (that’s removal of dairy, grains, legumes, sugar, chemicals and all processed foods) was figuring out what to pack for lunch. Breakfast was easy enough, since we love eggs. And dinner can simply be solved by replacing grains with salad on most meals we were making before. But lunch, what a challenge!

However, lunch really isn’t that hard – or at least it doesn’t need to be. It took a few weeks (OK, maybe months) for us to finally re-conceive what a packed lunch looks like – but now we’ve got it down and it’s not at all hard anymore. In fact, the sheer simplicity is what has kept us from making a post before this point. We realize there’s more options without bread, than there ever was with it. It was Sunny who asked us to guest blog a lunch box guest blogger series, featuring packed lunch ideas for the back-to-school fears keeping a few moms up late at night. Thanks for the gentle nudge and thinking of us!

I notice that most healthy lunch boxes I see online use images of glass containers, which are seriously fantastic in our home. However, I do not trust our boys with breakable items for school. If you met my jubilant and very active children, you would also agree that this would not be the best of ideas. As a result, we often use container lunch boxes, like those shown below, because they are convenient and store juicy items well. But, the boys prefer the “normal” looking lunch boxes above. We adapt using WrapMats, small BPA-Free containers and snack bags from individual sellers on Etsy for kraut, olives, guacamole, meats, fruits, etc.

True to my thrifty form, I got these Bento brand Laptop Lunchbox kits from Zulilly at 50% off several months ago. As a subscriber to quite a few “discount” sites (Eco Baby Buys is another good one), I see these and other brands regularly – if you really want some but aren’t ready to give up the gold I suggest joining as many sites as you can (create a new e-mail account just for sales if you want!) and then wait until you see them for a price you’re willing to pay. Otherwise, Amazon has some really cute ones too! This particular brand does a fantastic job of keeping food and fluids in the box, but it also comes with a case just in case little hands forget to replace the lid perfectly.

These Goodbyn lunchboxes are my personal favorite. They have a handle, fit well into the front flap of Cole’s book bag and have a surprisingly huge amount of storage space. However, since the lids have to be put on carefully (or else spills will occur) we usually use these for picnics and events where we know adults can help secure the adorable customized lids (with provided stickers) for our boys.

When shopping for lunch meat look for brands without any ingredients other than meat and spices (like salt, not dextrose). We like Applegate Farms (their turkey bologna is the most affordable) and get wonderful buffalo and venison salami from our butcher and farmer’s market. You can also use your own roast chicken meat, roast beef or pork belly slices to make an equivalent to lunch meat – we’ve featured these examples to showcase how easy and simple lunch packing can be.

We find that the key to success with packing lunches is playing to the kids favorites. Our boys like lunch meat, black olives, fruit, eggs and avocado – so we figure out ways to always include at least one or two of their favorites. We have some seriously excited boys when we offer something with which to dip or wrap. It makes it fun, entertaining and something other school aged kids are curious about, instead of being grossed out and causing an “ewww” scene.

Whatever lunch you pack or carrying device you use, just make it fun and exciting for the kids. Write notes to them and make sure to pack one item they will be super excited to find. It’s hard enough to be different, but if the other children see that your child’s food is colorful and exciting because they always have something cool like dips or wrapped food, then the other kids will be curious (read: jealous) instead of mean about your child’s difference.

And remember, kids have days where they just go, go, go: always pack more than you think they could ever possibly eat! Otherwise, they might come home and say they were hungry for a snack so the teacher gave them Goldfish, Ritz or Oreos.

If these ideas are a good start but still leaves you wanting more, check out the following posts to further provide inspiration:

*Note, the Anytime Cookies, Black Olive Tapenade and Pineapple Sauce recipes will be available (eventually), we promise – until then, use treats (Lara Bars) and dips your kids love (wholly guacamole brand is always a hit with our boys)

Filed Under: Dairy Free, Gluten Free, Healthy Lunchbox, Main Courses, Paleo, Recipes, Side Dishes, Sugar Free Tagged With: , , , , , , ,

Adopt A Gluten-Free Blogger, Elana Amsterdam @ Elana’s Pantry

August 8, 2011 By 3 Comments

It could be said that every day is Adopt a Gluten-Free Blogger in my home. As a relatively recently diagnosed celiac (almost 2 years), there are reflections and inspirations derived from various bloggers in most everything I make.

I still consider myself relatively new to the gluten-free world and have no doubt that I am very early on my gluten-free learning curve.

Earlier, when I first began this gluten-free journey, I spent much time picking up different types of flours, gums, etc. I spent countless hours trying to find anything that would help me create familiar dishes that kept me from feeling deprived but still meet my new dietary requirements.

It was not until I was introduced to Elana’s Pantry that everything seemed to fall into place.  Elana Amsterdam’s wonderfully simple creations not only satisfied my taste buds, they satisfy my need for simplicity, nutrition and more often than not…the need to provide not only gluten-free but also dairy-free creations for my family.

For this month’s Adopt a Gluten-Free Blogger event, I am pleased to have the opportunity to review two fantastic recipes from this amazing woman.

First, Cherry Vanilla Power Bars

These fiber rich energy bars have become a go-to travel companion. Not only are they easy to carry, these power bars are rich in sweet cherry flavor, beautiful in color, and truly a treat to envy.

Second, Gluten Free Porridge

Elana and I both openly conversed with Ricki Heller from Diet Dessert and Dogs regarding her recent recipe for No-Cook, Allergy-Friendly, Grain-Free Breakfast Porridge.  I immediately fell in love with Ricki’s creamy sweet version and was thrilled to give Elana’s savory porridge a try.

While I followed this recipe to a ‘t’ for this Adopt a Gluten-Free Blogger event, I must say take heed to Elana’s comment about ¼ tsp being super salty…this amount was a bit too much for my taste. Even so, I have found with mild adjustment this savory version is highly delectable and has quickly become a favorite way to start the day.

I am forever grateful for the time, enthusiasm and love Elana shares through each of her recipes.

It is an honor to adopt Elana Amsterdam for this month’s event.

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Raw, Recipes, Side Dishes, Sugar Free, Vegan Tagged With: , , , , , , , , , , ,

Adopt a Gluten-Free Blogger, Amy from Simply Sugar and Gluten Free

July 8, 2011 By 5 Comments

Of all the events I have been honored to participate in since beginning my blog, just 10 months ago, somehow I have consistently missed one: Adopt a Gluten-Free Blogger.  When Wendy from Celiacs in the House announced that she would be hosting this month’s event, I was happy to jump on board!

Lucky for me, I actually have the opportunity to review recipes from two of my favorite bloggers this month: Amy from Simply Sugar and Gluten Free on this page, and Stephanie from A Year of Slowcooking on my other site: Ingredient Challenge Monday. 

Interestingly, while these bloggers have many differences in the lives they live and the way they cook, they are both consistent sources of inspiration for me.  :) I will save my review of Stephanie O’dea for my other page, which will be available early Sunday; but know that I appreciate her site as much as I do Amy’s. 

First, I would like to speak for a moment about how Amy inspires me. 

As she says in her “about” section “Amy is a devoted wife and is passionate about creating healthy meals for her husband and helping others find their way out of an unhealthy lifestyle.”  She and I certainly see eye to eye there…

Her about section also describes Amy as a “diet flunkie.”

I love this phrase.

Something I do not speak about often is my long-term battle with weight.  While I am more than 100lbs thinner today than I once was; after a solid year on steroids (my Dr’s attempt to help expedite the healing process of my gut), I am not as thin as I would like to be. I have had a very difficult time dropping this weight and am at a point of frustration with it.  I too consider myself a ‘diet flunkie.’

I have mentioned before that diet is a four letter word I choose not to use in my home.  I am not on a diet, I refuse to be on a diet, rather I am trying to find the lifestyle that will ultimately help me feel complete, inside and out. 

Every day I am getting closer to finding that ultimate balance.  Every day I am finding myself a little closer to finding my happy spot…and, now that I have made a few additional changes to my life (and am no longer on medication), I find myself losing weight, working my way back to that happy spot physically as well as mentally…

If you have been following my site, you may have noticed these slowly but surely changes as they reveal themselves through my recipes…Amy’s insight and inspiration are evident in those changes as well.

As Amy puts it “the key to long-term weight loss lies (in) finding your own answers, and what works for your body, mind and spirit.”

Amy’s devotion to a sugar-free lifestyle is part of what makes her one of my most referred-to bloggers. 

I mean, anyone who can make a lineup that includes truffles, granola and carrot cake bites, all without a bit of sugar or gluten; well that person certainly deserves a bit of attention, right?? 

:) Here is my chance to share my appreciation.

With so many recipes to select from, you might be surprised to learn which two recipes I chose to review.

First, ketchup.

Yes, ketchup.

When making the decision to remove refined sugars from my home, I had to become extremely diligent about reading my labels.

I mean…I already have to inspect every label for milk, gluten, potentially hidden sources of milk or gluten, barley, malt, rye, natural ingredients, etc…so.much.to.look.for.  Label reading is exhausting. Why would I punish myself by adding to that???

Why?  Because I love my family, that is why.

When teaching cooking classes at a local community college this summer, I became determined to introduce everyday items to my students that can easily be made at home in ways that are far healthier than what you can purchase at the store.  In this, I became aware of several things that, for whatever reason, had remained unknown to me up to that point. 

Of all the things I learned, the amount of sugar in the typical bottle of ketchup frightened me.  Forget HFCS, heavens knows there is too much of that floating around…did you know the average bottle of non-HFCS ketchup contains 30% or more pure sugar?

30%!

Yikes.

I was pleasantly surprised to see that Amy had her own recipe for Homemade CrockPot Ketchup and immediately set out to make her recipe.

At first glance, I was surprised at the number of spices in this recipe.  The fragrance of this ketchup cooking in my home was a truly pleasant experience, making this recipe one worth repeating for that reason alone. 

I did change out the suggested Organic Brown Rice Syrup for Agave Nectar, simply because that is what I have on hand.  Otherwise, I kept true to Amy’s recipe and was very pleased with the end result. 

I look forward to applying Amy’s spices and strategy when my tomatoes finally ripen and I am able to preserve my own organic ketchup this year.

Shortly before I signed up to adopt Amy’s blog, she posted a beautiful recipe for a Strawberry Coconut “Milkshake” which caught my attention.  This beautiful green concoction seemed like the perfect balance of nutrition and dessert…

Okay, so it is heavy on the nutrition, but let me tell you—your taste buds will have no idea. 

In the last week alone, I have made this ‘milkshake’ at least 4 times.  A great way to use the beautiful organic kale my garden has produced this year, this green machine has won my heart.

 

Thank you Wendy, for hosting this event, Seamaiden for creating this event, and Amy for having such a beautifully easy to navigate blog with so ideas and areas of inspiration.

 

Keep your eyes open for the Ingredient Challenge Monday Adopt a Gluten-Free Blogger review of A Year of Slowcooking, which should be up early Sunday morning. 

In addition to this review on Sunday, Shea and I will have a very special announcement with an amazing opportunity for you!!

Again, keep your eyes on Ingredient Challenge Monday for more information!

Enjoy your Saturday.

xo,

SunnyB

Filed Under: Dairy Free, Gluten Free, Other, Recipes, Side Dishes, Sugar Free Tagged With:

Pan Seared Salmon with Fresh Peach Salsa

July 6, 2011 By 21 Comments

Summer Fest is off to a great start with some amazingly beautiful Grilled Eggplant Recipes. 

While I unfortunately was not able to join in on the eggplant challenge, I am happy to be able to jump on board with the next seasonal item of choice: Peaches!

 

Succulent and sweet, peaches are favored in desserts, jams, chutneys and sauces of all type.   

This Pan Seared Salmon with Fresh Peach Salsa is the perfect balance of sweet and savory.  Highlighting the perfection that comes with this beautiful fruit in a way that is unusual yet familiar, this dish is a fantastic way to extend your palate and enjoy the beauty of the season.

 

Pan Seared Salmon with Fresh Peach Salsa

Salsa:

3 Large Peaches, Diced

1 Bunch Fresh Cilantro, washed and diced

1-2 Fresh Jalapeño*, diced

2 Cloves Garlic, minced

Juice of 1 Lime

Salt & Pepper to taste

Salmon:

4-6oz Salmon Filets

2 Tbs Olive Oil

2 Cloves Garlic, minced

 

In large bowl, prepare salsa by mixing peaches, cilantro, jalapeños, garlic and lime juice.  Taste and add salt and pepper as needed. Set aside.

Preheat large heavy skillet over medium heat for 3-5 minutes.  Coat salmon with olive oil and minced garlic.  Place in skillet and increase heat to high.  Cook for 3 minutes, turn and cook for an additional 5 minutes or until salmon is flaky and firm. 

Serves 4

 

*To adjust the heat of the salsa, feel free to remove seeds and choose either one or two jalapeños for this mix.  I like the heat of the jalapeño and chose to make my salsa with two jalapeños, seeds included.

Be sure to go visit the other Food Network Summer Fest participants for more ways to enjoy your tantalizing peaches in full.

CIA Dropout: Peachy Keen Panna Cotta

What’s Gaby Cooking: Peach and Blueberry Cobbler

In Jennie’s Kitchen: Easy Peach Preserves

Daily Dishin: Fresh Peaches and Cream No-Bake Pie

Cooking with Books: Peaches and Cream Cheesecake

Cooking With My Kid: Peach & Friends Cobbler

PieWhite on Rice Couple: Peach Heirloom Tomato Salad

Cooking With Elise: Bruschetta with Grilled Peach Chutney

FN Dish: Summer Fest: Peach Recipes

Taste With The Eyes: Warm White Peach and Blackberry Cobbler

Recipe Girl: Fresh Peach Pie

A Way to Garden: Farm Fresh Peaches Frozen to Perfection

Napa Farmhouse 1885: Fresh Peach Cookies

Sassy Radish: Peach, Apricot and Blueberry Cobbler with a Cornmeal

CrustSweet Life Bake: Sweet Peach Ancho Chile Salsa

Indian Simmer: Indian Peach Gujiya

Pinch My Salt: Creamy Peach Smoothie

Dixie Chik Cooks: Peach Cobbler

Food2: 5 Killer Peach Flavored Cocktails

Healthy Eats: 8 Ways You Didn’t Know You Could Eat Peaches

Cooking Channel: Peaches on the Grill

Add a Pinch: My Grandmother’s Peach Cobbler

The Sensitive Epicure: A Summer Peach Tart, Gluten-Free

From My Corner of Saratoga: Double Caramel Peaches

She Wears Many Hats: Peach Wontons

I Am Mommy: Peach Bread

 

This post is also linked with: Seasonal Sundays

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Recipes, Sugar Free Tagged With: , , , , , , , ,

Red White and Blue Sorbet Sundae

June 28, 2011 By 2 Comments

It’s hot.  I mean, really really hot. 

Yes, I am fully, painfully aware that this is summer, and summer is our warmest season…but seriously.  It’s hot.

In the past few months (not weeks, months) my town has seen just a handful of days below 100+ degrees.  We have had absolutely no rain in the better part of a year, and no measurable rain in over a year. 

It.is.hot.

Fortunately, we have modern refrigeration to thank for cool treats and comfortable homes. 

A few weeks ago I posted an amazingly simple, delicious yet healthy sorbet which has quickly become a staple in my home. 

Since then, I have played with different fruits, combinations of fruits, and have made several varieties which I am happy with and hope to eventually share.

While I have several recipes waiting to be published, it was Kelly over at The Spunky Coconut and her Spunky Holiday event that urged me to post this remarkable concoction which I have for you today. 

When I first made this dessert, I was aiming for a red white and blue dessert to match the spirit of the American Independence Day.  What I ended up with, instead, is more purple than it is striped…but the color implication is there…and the flavor?  Heavenly. 

Whatever celebration you hold this beautiful holiday season, I hope you find many reasons to enjoy family, friends…and a treat to keep you cool.

 

Red White and Blue Sorbet Sundae

Topping:

1c Pomegranate Arils (Strawberries or Raspberries will work well too, I simply prefer the Pomegranate for this)

¼ c Agave Nectar

Sorbet:

1 Whole Lemon, Peeled

2 Tbs Agave Nectar

 2 Large Ripe Bananas, Peeled, Frozen then Quartered

1 c Frozen Blueberries

In small saucepan, combine pomegranate arils and ¼ c agave nectar.  Warm over medium heat for 5-10 minutes or until syrup coats the back of a spoon.  Set aside.

Using high-speed blender, place lemon, agave and frozen bananas-in that order.  For Vitamix*, select variable 1, turn on machine and quickly turn to variable 10 then turn the machine to high.  Use tamper as needed to push ingredient into the blade.  As soon as motor sound changes and the mix appears smooth, stop the machine (30-60 seconds max, any longer will cause melting).  Add blueberries.  Select variable 1, turn on machine and slowly incorporate blueberries into banana sorbet, increasing speed as needed but not any faster than variable 6.  Stop machine before sorbet turns completely purple.  This will leave you with a few full blueberries, and a nice white swirl to compliment the spirit of this dish.  Remove from stand.  Scoop into four bowls, top with pomegranate syrup and serve immediately.

*It is my understanding that if you do not have access to a Vitamix, a foodprocessor works equally well for this type of sorbet.  Additoinally, I have made sorbets in our regular blender, prior to investing in our Vitamix.  Give it a try and let me know how it works for you! xo

Serves 4

I will say that from all the sorbets I have tried to date, banana based sorbets freeze and serve better than any other.  If you are not going to serve this dessert immediately after preparing it, freeze sorbet in an air-tight container, and refrigerate syrup as needed.  Remove immediately prior to serving.

Enjoy and have a beautiful weekend!

Filed Under: Dairy Free, Desserts, Gluten Free, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , ,

Blueberry Sorbet (Sugar-Free, Gluten-Free, Dairy-Free, Vegan)

June 14, 2011 By 5 Comments

Blueberries.  These beautiful tiny treats surely pack a punch!  In one cup of raw blueberries, you will find a mere 84 calories, 4g of dietary fiber, and a great source of vitamin c, vitamin k and manganese.

Blueberries are fabulous in everything from muffins to oatmeal.  Heck, blueberries are pretty darn good fresh from the bush.

Amazingly, I do not recall having fresh blueberries until I was pregnant with my youngest child.  Once I tasted these tiny gems though, I was hooked.

Truly, one of the greatest things I look forward to in the summertime is fresh blueberries making their debut.

This blueberry sorbet is everything blueberry lovers would hope it to be: fresh, refreshing, not too sweet and the perfect complement to a hot summer’s day.

Because I made this in my Vitamix, I will include the directions for that machine.  If you do not have a Vitamix, I encourage you to give this recipe a try in whatever machine you have.  The faster you can get it blended, the less heat will be expelled in the blending process, and the more likely you will be to end up with a dessert identical to mine.

Sugar-free, raw, and as always, gluten-free and dairy-free, this blueberry sorbet is simply delightful.

Enjoy!

Blueberry Sorbet

1 c Water

1 whole Lemon, peeled

1 lb Frozen Blueberries (organic is preferable)

Stevia to taste*

Place all ingredients into Vitamix container in the order it is listed and then secure the lid.  Select Variable 1, turn on machine and quickly turn to Variable 10, then turn the machine to High.  Use tamper as needed, to press ingredients into the blade.  As soon as the motor sound changes and the mix appears smooth, stop the machine (30-60 seconds max, any longer will cause melting).  Serve immediately.**

Serves 4

*The amount of Stevia needed in this recipe is minimal.  For my family, two servings of Stevia for the entire batch was plenty (meaning each serving only had ½ scoop).

**If you choose to freeze your sorbet, please do so in an air-tight container.  When ready to serve, allow ample time for defrost so the mix can soften to the appropriate texture.  Stir, then serve.

This post is linked to: Sweet or Savory Kitchen Challenge, Seasonal Sunday, Friday Foodie Fix

Filed Under: Dairy Free, Desserts, Gluten Free, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , ,

Celiac Awareness, Memorial Day and my fabulous Salted Cayenne Roasted Carob Cheesecake (Gluten-Free, Casein-Free, Grain-Free, Vegan)

May 29, 2011 By 2 Comments

May is a very important month for our family.  A month dedicated to Celiac Awareness, I have found many reasons to share why it is I eat the way I do, and why I participate in the blogging community the way I do, this month. 

Unfortunately being the last month of school, as a teacher and parent, I have found it very difficult to find the time to sit and write for you, to sit and share my feelings about Celiac Disease and what it means to me. 

When I first revealed this dedicated domain, I shared my personal story and how my individual understanding of what Celiac Disease (CD) is has grown over time.  Had it not been for friends and family willing to share their own experience with CD, I would have not known to push harder when an elimination diet proved wheat to be a leading cause of several years’ worth of illness and a more recently developed skin rash (which I later came to know as Dermatitis Herpetiformis (DH)). 

In fact, if it had been left to my healthcare provider, I should have been satisfied with being diagnosed with a wheat allergy and nothing more.

What is the big deal with having been diagnosed with Celiac Disease?  Why was it so important I know for certain that I didn’t just have an allergy to wheat, you ask? 

First, one should understand that being wheat free is not equivalent to being gluten free.  Gluten is a protein found in wheat, barley and rye. 

There are many products that may prove to be wheat free, but contain ingredients such as barley malt flour, rye seed, or are processed on the same equipment with other gluten containing grains.  These products are not gluten-free.  For someone with CD, knowing the difference can literally be a matter of life or death. 

The Mayo Clinic identifies a wheat allergy as an abnormal immune system reaction to one or more proteins found in wheat…the site goes on to say that wheat allergy is different from a disorder known as celiac disease, an immune system reaction that causes inflammation in the small intestines when a person eats any food containing gluten, one type of protein found in wheat. 

Under Celiac Disease, The Mayo Clinic additionally states that celiac disease can cause abdominal pain and diarrhea.  Eventually, the decreased absorption of nutrients (malabsorption) that occurs with celiac disease can cause vitamin deficiencies that deprive your brain, peripheral nervous system, bones, liver and other vital nourishment…

An allergy to wheat is best managed through diet and medication, which can help when one is accidentally exposed to wheat containing products. 

At this time, there is no medication that will cure someone suffering from celiac, or that will help repair their intestine. The only way to effectively manage celiac disease is through a dedicated gluten-free lifestyle. 

Can you see why it was vital for me to know exactly what I have?  There is a significant difference between an allergy to wheat and celiac disease.

But celiac disease is extremely rare, right?

Not exactly.

As it stands, if you have no immediate relatives who have been diagnosed with celiac disease, there is a 1 in 133 chance that you will be diagnosed with celiac disease.  This number increases to a 1 in 22 chance if you do have an immediate relative who is diagnosed with celiac. 

Currently, the number of Americans with celiac disease far exceeds those who suffer from Autism, Crohn’s Disease, Epilepsy, Unexplained Infertility, Lupus or any other number of syndromes.

Extending beyond celiac disease, it is interesting and extremely important to note that approximately 18 million Americans suffer from some form of gluten sensitivity. 

With this information readily available, one must wonder why the Food Allergen Labeling and Consumer Protection Act of 2004 did not identify gluten as one of the 8 ingredients required to be clearly identified per US FDA Labeling Provisions. 

The celiac community has been extremely busy this month, doing all they can to raise awareness. 

On May 4th, the first Gluten Free Labeling Summit was held in Washington, D.C. where the world’s largest gluten-free cake was built.  Symbolizing the need for clear, accurate and reliable gluten-free labeling standards, and the big deal these standards symbolize in the lives of the millions of people who depend on accurate labeling for their health.  Please see 1in133.org for more information.

The Amazing Diane Eblin has been busy hosting a month-long event titled: 30 Days to Easy Gluten-Free Living.  With 30 different ways that prove how gluten free living is easy, fun and extremely tasty, this event is surely something you must visit! 

Other great events happen every week including: Slightly Indulgent Tuesdays, hosted by Amy Green of Simply Sugar and Gluten-Free; Allergy Friendly Fridays, hosted by Cybele Pascal of Allergen-Free Cuisine; Seasonal Sunday’s, hosted by Brittany at Real Sustenance.

Monthly events raise awareness all throughout the year, including: Go Ahead Honey, It’s Gluten Free!, an event created by Naomi Devlin of Straight Into Bed Cakefree and Dried; and Sweet or Savory which is hosted by Ricki Heller of Diet, Dessert and Dogs, as well as, Kim from Affairs of Living.

Finally, let’s not forget my own bi-weekly event: Ingredient Challenge Monday, which I am proud to host along with Shea Goldstein of Dixie Chik Cooks. Focused on using whole foods that will increase the overall nutrition of our home and yours, feel free to join our challenge every-other week!  Be sure to check back often to see what surprises we have in store for you. xo

Tonight’s recipe brings me to another very important event that happens in the month of May: Memorial Day. 

Traditionally observed in the United States on the last Monday of May, Memorial Day generally marks the beginning of Summer and is a day we gather together to enjoy food, friends and family. 

Let us not forget why we take time to celebrate this very special day.  Memorial Day, which was originally called Decoration Day, was proclaimed back in 1868 as a day set aside to observe and give thanks to those who have died in our nation’s service.

As the wife of a United States Army Veteran, I can attest to the importance of giving thanks to the great men and women who have sacrificed everything for our sake. 

Please, in whatever celebration you hold this beautiful weekend, do take time to remember those who have died in service to protect the freedoms and liberties of this great nation. 

Inspired by this month’s Sweet or Savory Challenge, I was thrilled to add carob to my personal repertoire. 

I must admit, prior to this, I had never worked with carob directly.  In fact, my only recollection of ever having tasted carob came through those little ‘imitation chocolate’ chips often featured at cheap corner ice cream shops.  Even so, I was pleasantly surprised at how easy roasted carob powder was to work with and at how remarkably chocolate-like this ingredient is. 

As devastating as it would seem for this self-proclaimed chocolate addict to be diagnosed with a chocolate allergy, I might just be able to survive so long as I have a ready supply of this tasty ingredient on-hand. 

Because there is no baking required to make this delightful cashew cheesecake, this dessert is truly the perfect treat to share at your beginning of summer event.

Wherever you choose to share this dessert, may you find many reasons to celebrate!

 

Salted Cayenne Roasted Carob Cheesecake (Gluten-Free, Casein-Free, Grain-Free, Vegan)

Crust:

1 ½ c Blanched Almond Flour

2 Tbs Roasted Carob Powder

½ tsp Ground Cinnamon

¼ c Coconut Oil, melted over low heat

Filling:

3 c Raw Cashews, soaked for at least 3 hours

½ c Roasted Carob Powder

¼ c Agave Nectar

2 Tbs Vanilla Extract

Topping (Optional):

1 Tbs Coarse Sea Salt

2 Tbs Palm Sugar

½ tsp Cayenne Pepper (more or less to taste)

For the crust, first mix together the almond flour, carob powder and ground cinnamon.  Slowly add melted coconut oil until the mixture is dryer than cookie dough, wetter than cookie crumbs.  Press mix into the base of a 9-inch pie or spring form pan, leaving just enough crust to cover half way up the sides. 

Prepare filling in a high-speed blender, adding all ingredients at once.  Tamper down the mix until the mix resembles cream cheese.  Be careful not to go too far, lest you end up with a carob cashew butter; which would be wonderfully tasty but not solid enough for a cheesecake.

Using a spatula, slowly pour filling over prepared crust and smooth down to ensure and even fill.  Allow to chill 20-30 minutes. 

Now at this point, you will have a beautifully chocolatey cheesecake that is ready to devour. 

 

While this is a really great dessert in and of itself, the salty-sweet and spicy topping truly brings this dish to the next level. 

For the topping, simply mix together the coarse sea salt, palm sugar and cayenne pepper. ½ tsp cayenne was just enough for my guests to notice there was a little spice…feel free to add more or less, depending on your preference. Sprinkle as little or as much as you please on each individual slice, immediately before serving.

Now with this decadent topping in place, you have a dessert truly worthy of a holiday weekend.

Makes 1-9 inch pie.

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , , , , , ,

Vegan Jalapeno-Rhubarb Chutney, Ingredient-Challenge Monday

April 25, 2011 By 2 Comments

What an amazing weekend this was! 

Not only did we enjoy a fabulous Easter filled with great friends and fantastic gluten-free and dairy-free food; I was fortunate to review the amazing Elana Amsterdam’s new cookbook (pre-release!) and announced our new website, which is dedicated to our bi-weekly challenges.   

Beyond having a centralized location where our readers can review previous challenge recipes, this new format allows us to give each and every one of you the opportunity to link up your own related challenge-ingredient recipes!  Thereby letting you participate in our bi-weekly events! 

Exciting, right? 

I cannot wait to see what everyone creates!

This week, Shea and I were challenged to create something with rhubarb.  As explained in my post this past Friday, rhubarb is a vegetable rich in vitamin c, dietary fiber and calcium.  Rhubarb is extremely tart and fantastic when paired with sweeter fruits and vegetables who naturally lose their tartness in the cooking process. 

You may have heard of strawberry rhubarb pie, or even had rhubarb in a muffin or tart…but I promise you, however you have enjoyed rhubarb previously; Shea and I certainly have something new and wonderful in store for you!

When thinking of how to prepare my rhubarb, I knew I wanted to do something uniquely different.  I wanted to make something I had not tried before, meaning it was likely that a number of you had not tried it before.  In my creative adventure, I did fall back to my favorite spicy-sweet combo and toyed with a number of ways to satisfy the craving my tongue so urgently desired. 

The end result?  A fabulous vegan chutney that would be wonderfully paired with tofu, chicken or even fish. 

The rich flavors revealed through this sauce are undeniably sweet, yet the subtle spice of the jalapeno brings new balance to a flavor that is completely out of this world.

Quick and easy, I have no doubt this chutney will quickly become your favorite way to savor this fabulous vegetable.

 

Vegan Jalapeno-Rhubarb Chutney

2 Stalks Rhubarb (approximately 1 lb)

1 Jalapeno Pepper

1 Med Onion

1 c Raw Apple Cider Vinegar

1 c Agave Nectar

1 tsp Cinnamon

1 tsp Ground Ginger

¼ tsp Ground Clove

1 tsp Salt (to taste)

Slice and seed jalapeno pepper.  Dice rhubarb, jalapeno and onion.  In large sauce pan, mix together diced vegetables, vinegar, agave, cinnamon, ginger and clove.  Over medium heat, bring mix to simmer.  Allow to cook approximately 20 minutes before adding salt, to taste.  Allow to continue cooking over medium heat until sauce has reached a thick, sauce-like consistency, approximately 30-40 minutes total.

Serve warm with dish of choice.

Makes approximately 2 cups

Please be sure to visit Shea over at Dixie Chik Cooks and our dedicated Ingredient-Challenge Monday page for her amazing recipe and instructions as to how you can link your rhubarb recipes along with us!

Have a fabulous week!

This recipe is also linked to: Seasonal Sunday

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Recipes, Sugar Free, Vegan Tagged With: , , , , , , ,

Raw, Vegan Almond Butter

April 19, 2011 By 2 Comments

Tonight, because my feature recipe is a two-part masterpiece, I wanted to take a moment and break it up a bit…partially because this first portion requires its own explanation, partially because this portion of the final two-part recipe is so fantastic, I want you to be able to find it over and over again!

When I decided to finally make my children nut-butter cups, I knew I wanted to use Almond Butter for the filling.  My problem?  Every store bought version of Almond Butter I could find in my little hometown contained refined sugar.  If I were to minimize the amount of sugar in the recipe, I would need to make it at home.

Problem #2…every recipe I had on hand requires roasted almonds.  Each of these recipes also required some amount of oil to be added in the process. But what if I didn’t want to use roasted almonds?  What if I didn’t want to add oil to the mix?  Is there a way to simply make raw almond butter that would be as rich and decadent as I remember raw almond butter being? 

Rawmazing provided me with the answer: YES! You can make beautifully smooth, rich and creamy raw almond butter without adding oil!   Even better, Rawmazing shows how you can make almond butter in your food processor. 

That being said, I decided to give it a try in my Vitamix…and it worked beautifully!

Here is what you need:

3c Raw Almonds

Set Vitamix to variable 1.  Turn machine on and quickly increase to Variable 10, then to High, using Temper to press almonds into blades.  Process no longer than 1 minute at a time, resting for 30 seconds each time in order to help prevent machine from overheating.  It took approximately 5 minutes total processing time for my almonds to turn into creamy, beautiful almond butter. 

Be sure to process until oils are released (you will know when this happens)…in the end you will have approximately 1 ¾ c beautiful, sugar free, raw almond butter.

Enjoy!

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Filed Under: Dairy Free, Gluten Free, Other, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , ,
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