tag:blogger.com,1999:blog-75985443849622072062024-03-13T13:29:19.904-07:00Vegan Mommy ChefToddler and Allergy-Friendly Vegan RecipesAllison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.comBlogger116125tag:blogger.com,1999:blog-7598544384962207206.post-27529266916820559982014-04-09T10:54:00.000-07:002014-04-11T08:05:18.206-07:00Fluffiest GF Coconut Pancakes--Without the Fluff!I'm going to tell you how I really feel. I don't like the gluten-free craze. If you have celiac disease or a true allergy, then I understand, but I don't think that wheat in it's pure form is making everyone sick. Rather, I think refined, genetically modified wheat is what's making many ill, but if we could all stop eating that garbage, then I think we would find that good old humble whole wheat is not the culprit. In going gluten-free, I think a lot of people are improving their health because this forces them to change their way of eating and thus consume less processed, chemical-laden foods, including refined, GM wheat. But would we have the same outcomes if we all just cut out processed and genetically modified foods, increased our fruit and veggie intakes, and ate organic homemade whole wheat bread? We will probably never find out because the paleo diet appears to be taking over the world, just like its next of kin, the Atkins Diet, did before. <br />
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My allegiance to wheat now proclaimed, I will add that I make gluten-free meals and baked goods for my family not infrequently because I think that God has made all sorts of grains that are good for our bodies and that make for a more interesting palate of flavors and textures. Wheat makes up much of our grain intake, but I want my family to also have a taste for the many wonderful grains given to us for our health and enjoyment. So here is a GF pancake recipe I whipped up on a night of breakfast for dinner, with some coconut flour I had purchased out of curiosity. This recipe was inspired by <a href="http://glutenfreeeasily.com/gluten-free-paleo-sweet-potato-muffins-tessa-the-domestic-diva/" target="_blank"><span style="color: blue;">Tessa's sweet potato muffins</span></a> made with coconut flour--the first egg-free recipe I found using coconut four. These pancakes are gum-free; frankly, I'm not sure how they hold together, but they sure did, and were adored by all. I think the combination of the chickpeas and coconut flour are what make for the magical fluffiness. As Abiline said, "We don't have a treat after dinner tonight because these pancakes are our treat!" As you can see from the picture, I also believe in chocolate chips.<br />
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1 cup roasted sweet potato flesh*<br />
1/2 cup cooked chickpeas, rinsed and drained<br />
2 cups plain or vanilla non-dairy milk + 2 Tbsp. lemon juice<br />
1 tsp. vanilla<br />
1 tsp. coconut extract (optional)<br />
2 Tbsp. coconut cream (You could sub oil.)<br />
2 Tbsp. coconut sugar<br />
1/3 cup applesauce<br />
2 Tbsp. hemp seeds (optional)<br />
1 cup buckwheat flour<br />
1/2 cup coconut flour<br />
1/2 tsp. salt<br />
2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/4 tsp. cinnamon<br />
chocolate chips (optional)<br />
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Preheat your pancake griddle or frying pan over medium heat (about 275 on the griddle). Puree the sweet potato through hemp seeds in a food processor or blender until smooth. In a large mixing bowl, combine the flours, salt, baking powder, baking soda, and cinnamon. Pour the liquid ingredients into the dry and stir until evenly moistened. The batter will be thick. Drop by 1/4 cup fulls on the preheated griddle and sprinkle with chocolate chips, if you like. After 2 or 3 minutes, check if they are firm enough on bottom to flip, then cook on the other side for 2-3 minutes more. <br />
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">*To roast a sweet potato, preheat your oven to 400, line a baking pan with parchment paper, scrub the potato, and place it on the pan in the oven for about an hour. The cooked potato will be very soft and easily pierced with a fork and have golden juices bubbling from it. Do not try to steam or microwave your potato instead; to bring out the sweetness, it must be roasted.</span><br />
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My little helper...<br />
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This recipe is linked to <span style="color: blue;"><a href="http://www.realfoodallergyfree.com/2014/04/diy-chocolate-bunnies-peanut-butter-cups-breakfast-banana-split-and-beefy-cauliflower-one-dish-dinner/" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a> <span style="color: blue;"><a href="http://helloveggy.com/2014/04/11/healthy-vegan-fridays-13/" target="_blank"><span style="color: blue;">Healthy Vegan Fridays</span></a> <span style="color: blue;"><a href="http://www.allergyfreealaska.com/2014/04/10/whole-food-fridays-4-11-2014/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+AllergyFreeAlaska+%28Allergy+Free+Alaska+%29" target="_blank"><span style="color: blue;">Whole Food Fridays</span></a>.</span> </span></span>Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com13tag:blogger.com,1999:blog-7598544384962207206.post-62608519589802093972014-04-01T23:15:00.002-07:002014-04-04T09:46:30.706-07:00Breakfast Banana Split with Chocolate and Caramel Oatmeal PuddingI love fancy breakfast. My husband is always telling the kids that they are totally spoiled for getting pancakes, waffles and french toast almost every week. Of course I make breakfast for my kids because I love them, but my motives are also selfish, as I need something a bit more stunning than a bowl of cold cereal to transition me from grumpy woman wishing she were still in bed to mile-a-minute mom. <br />
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This particular breakfast indulgence came about as I sought for ways to use the leftover pulp from making oat milk for <a href="http://veganmommychef.blogspot.com/2012/04/thick-and-rich-homemade-coconut-oat.html" target="_blank"><span style="color: blue;">my homemade yogurt</span></a>. I whipped up the thickest chocolate pudding the other day using the soaked oats, which of course tasted great with banana, which got me to thinking...Breakfast Banana Split!!!<br />
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The first step to making this dream a reality is to soak your oats overnight. Then your pudding will come together in about 15 minutes in the morning: a bit more work than a bowl of cereal, but well worth it. If you have extra time to devote to your toppings, this would taste great with my <a href="http://veganmommychef.blogspot.com/2013/03/sugar-free-pumpkin-caramel.html" target="_blank"><span style="color: blue;">pumpkin caramel sauce</span></a> on top. This recipe makes enough for 4 small (1/2 banana each) or 2 large (1 banana each) banana splits.<br />
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<i>For the soaked oats</i>:<br />
2 cups rolled oats<br />
filtered water to cover (I use about 4 cups.)<br />
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<i>For the Chocolate Oatmeal Pudding</i>:<br />
1 cup soaked oatmeal (1/2 of the soaked oats)<br />
2 Tbsp. cacao powder<br />
3 prunes<br />
2 medjool dates, pitted<br />
1/2 Tbsp coconut sugar<br />
1 tsp. vanilla<br />
pinch of salt<br />
2 scoops stevia powder (I use Trader Joe's Organic brand.)<br />
1 Tbsp. sunflower seed butter<br />
1/3 cup black beans<br />
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<i>For the Caramel Oatmeal Pudding</i>:<br />
1 cup soaked oatmeal<br />
1 Tbsp. tahini<br />
1/3 cup pitted medjool dates (3-4)<br />
1/2 Tbsp. coconut sugar<br />
1/4 cup chickpeas<br />
1 Tbsp. vanilla<br />
pinch of salt<br />
2 scoops stevia powder<br />
2 Tbsp. white chia seed meal (optional, but will make it thicker. You could use flaxmeal if you don't have a flax allergy like we do.)<br />
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<i>To assemble the banana splits</i>:<br />
2 medium, ripe bananas<br />
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<i>Optional Toppings</i>:<br />
non-dairy yogurt (I use <a href="http://veganmommychef.blogspot.com/2012/04/thick-and-rich-homemade-coconut-oat.html" target="_blank"><span style="color: blue;">homemade</span></a>.)<br />
hemp seeds<br />
mini chocolate chips<br />
sliced strawberries<br />
<a href="http://veganmommychef.blogspot.com/2013/03/sugar-free-pumpkin-caramel.html" target="_blank"><span style="color: blue;">pumpkin caramel sauce</span></a><br />
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1. Place the oats and water in a large bowl, cover, and soak in the fridge overnight.<br />
2. In the morning, you can either a) drain the oats in a colander and proceed to make the pudding or b) make oat milk with the soaking water by blending the oats and the water and then straining out the oat pulp using a mesh sieve.<br />
3. Make the chocolate oatmeal pudding by blending all of the ingredients in a high-powered blender or food processor until smooth. Empty the chocolate pudding into a bowl, clean out the blender or work bowl, and then combine all of the ingredients for the caramel oatmeal pudding and blend until smooth.<br />
4. Assemble the banana splits by cutting your bananas in half lengthwise. (For four small splits, cut the bananas in half widthwise as well.) Use an ice cream scoop or large spoon to dish up a scoop of each pudding over the bananas. Garnish with desired toppings.<br />
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Here's the other big news around here beyond fancy breakfast:<br />
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Emie is Walking!<br />
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And Sawyer and Abiline had a momentary truce.<br />
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This post is linked to <span style="color: blue;"><span style="color: blue;"><a href="http://wholenewmom.com/traditional-tuesday/corn-free-corn-tortillas-dairy-free-sour-cream-df-gf-bloomin-onion-choc-avocado-cookies-grain-free-pb-choc-muffins/" target="_blank"><span style="color: blue;">Allergy-Free Wednesdays</span></a> <a href="http://helloveggy.com/2014/04/04/healthy-vegan-fridays-12/" target="_blank"><span style="color: blue;">Healthy Vegan Friday</span></a> <a href="http://www.allergyfreealaska.com/2014/04/03/whole-food-fridays-4-4-2014/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+AllergyFreeAlaska+%28Allergy+Free+Alaska+%29" target="_blank"><span style="color: blue;">Whole Food Fridays</span></a></span>. </span></div>
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<br />Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com0tag:blogger.com,1999:blog-7598544384962207206.post-11444934528202258582014-03-04T23:09:00.002-08:002014-03-07T08:41:07.603-08:00Creamy Hummus-Infused BBQ Black Beans with Sweet Potato Polenta Tonight I went a bit loony while making dinner. You see, dinner prep is a pretty high-stress operation around here, as my husband does not get home until after the kids need to start eating, so I become quite the juggler of pots and pans, babies and bath-time, dropping more balls on some nights than on others. On this particular evening, the kids wanted to plant a flower they had begged for at the nursery earlier in the day. I thought, "Surely we can dig a hole in the ground, plop a flower in it, and still leave me enough time to make dinner while the baby is napping." Surely. But then the winter covering was still over the spigot, so they had to come inside to fill their watering pots. Then there was a lake in the middle of my hardwood floors. Then the baby woke up after 10 minutes and wouldn't go back to sleep. Maybe if I cried harder than Emie while mopping up the torrent, she would feel bested and relent. No such luck. After much delirium and prayer, the dinner still gets made every night, but I wonder how it is that I still love to cook. Who knows--maybe the final product wouldn't be so enjoyable if it weren't such a miracle!<br />
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If your situation is anything like mine, then easy meals are much appreciated. Here is a pretty simple week-night meal I came up with when I had left-over <a href="http://veganmommychef.blogspot.com/2014/02/oil-free-creamy-cilantro-pesto.html" target="_blank"><span style="color: blue;">creamy cilantro pesto</span></a> to use up. It got high marks, once certain parties got over their new food phobia. <br />
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<i>Sweet Potato Polenta</i>:<br />
2 cups water<br />
1 cup plain non-dairy milk<br />
2 medium sweet potatoes, roasted and skins removed (about 2 cups)*<br />
1/2 tsp. ground cumin<br />
1/2 tsp. smoked paprika<br />
1 tsp. salt<br />
dash of pepper<br />
1 cup polenta corn grits (or I have even used plain old cornmeal to make polenta before!)<br />
2 Tbsp. coconut cream (skimmed from the top of an unshaken can of coconut milk)<br />
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<i>Creamy Hummus-Infused Black Beans:</i><br />
1 1/2 cups black beans, drained and rinsed, if canned<br />
1 cup tomato sauce<br />
1/2 cup hummus<br />
1 tsp. dijon mustard<br />
2 Tbsp. maple syrup<br />
1/2 cup water<br />
1/2 tsp. onion powder<br />
1/4 tsp. salt<br />
dash of pepper<br />
2 Tbsp. sunflower seed butter<br />
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1. For the polenta, heat the water to boiling in a large cooking pot. Puree the remaining ingredients in a food processor. Once the water is boiling, slowly stir in the sweet potato-polenta mixture. Lower the heat to medium-low and cook, stirring constantly, until thickened. If you have trouble getting it really thick after about 15 mins., then turn off the heat and let it cool, and it will thicken right up.<br />
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2. For the black beans, combine all of the ingredients in a medium pot and simmer over medium heat for 10-15 mins. until heated through. Serve over polenta, topped with <a href="http://veganmommychef.blogspot.com/2014/02/oil-free-creamy-cilantro-pesto.html" target="_blank"><span style="color: blue;">creamy cilantro pesto</span></a>. <br />
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">*To roast your sweet potatoes, preheat your oven to 400, line a baking pan with parchment paper, scrub the potatoes, and place them on the pan in the oven for about an hour. The cooked potatoes will be very soft and easily pierced with a fork and have golden juices bubbling from it. Do not try to steam or microwave your potatoes instead; to bring out the best flavor, they must be roasted.</span><br />
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Here is a good distraction tool when you need a few moments to get something done in the kitchen: window crayons!<br />
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This recipe is linked to <a href="http://wholenewmom.com/traditional-tuesday/dont-miss-recipes-gf-v-oreos-black-bean-lava-cakes-grain-df-magic-bars-paleo-choc-pumpkin-muffins/" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a> <span style="color: blue;"><a href="http://glutenfreehomemaker.com/gluten-free-wednesdays-3-5-14-change/" target="_blank"><span style="color: blue;">Gluten-Free Wednesday</span></a> <a href="http://www.rickiheller.com/2014/03/wellness-weekend-march-6-10-2014/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+DietDessertAndDogs+%28Diet%2C+Dessert+and+Dogs%29" target="_blank"><span style="color: blue;">Wellness Weekend</span></a> <a href="http://helloveggy.com/2014/03/07/healthy-vegan-fridays-8/" target="_blank"><span style="color: blue;">Healthy Vegan Fridays.</span></a> </span><br />
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<br />Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com0tag:blogger.com,1999:blog-7598544384962207206.post-81866281613580296392014-02-26T10:14:00.000-08:002014-02-27T23:37:50.884-08:00Oil-Free Creamy Cilantro Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ckdbmS4ktII/Uw4uHaAH7JI/AAAAAAAAB18/nHeLQePPy5U/s1600/IMG_1300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-ckdbmS4ktII/Uw4uHaAH7JI/AAAAAAAAB18/nHeLQePPy5U/s1600/IMG_1300.JPG" height="300" width="400" /></a></div>
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We are gearing up for spring around here, with the bunnies coming out in full force. I am excited to plant my spring garden, and this year we will definitely be doing a bunch of herbs, as they are easy to grow and quite expensive at the store. So, to celebrate the coming of spring and maybe to liven up your St. Patty's day meal, here is a nice green sauce to dress potatoes, rice, burritos, tacos, even pasta!<br />
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<i>Makes about 2 cups</i><br />
2/3 cup white beans, rinsed and drained, if canned<br />
1/3 cup raw, shelled hemp seeds<br />
1/2 medium, ripe avocado<br />
1 cup packed cilantro leaves<br />
3/4 tsp. salt<br />
2 Tbsp. lime juice<br />
1/4-1/3 cup plain non-dairy milk (I usually use rice milk. For an extra creamy texture, use coconut.)<br />
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Puree all of the ingredients in a food processor or blender, starting with 1/4 cup non-dairy milk and adding more as necessary to get a smooth consistency.<br />
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This recipe is linked to <span style="color: blue;"><a href="http://www.tessadomesticdiva.com/2014/02/allergy-free-wednesday-106.html" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a> <a href="http://glutenfreehomemaker.com/gluten-free-wednesdays-2-26-14/" target="_blank"><span style="color: blue;">Gluten-Free Wednesdays</span></a></span> <a href="http://www.rickiheller.com/2014/02/wellness-weekend-february-27-march-3-2014/#more-22103" target="_blank"><span style="color: blue;">Wellness Weekend</span></a> <a href="http://helloveggy.com/2014/02/28/healthy-vegan-fridays-7/" target="_blank"><span style="color: blue;">Healthy Vegan Fridays</span></a><br />
<br />Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com2tag:blogger.com,1999:blog-7598544384962207206.post-43858400636865755432014-02-25T23:20:00.004-08:002014-02-27T23:37:36.181-08:00Naturally Sweet & GF Chocolate Chip Cookie Clouds<br />
Apparently, our dining table is a jungle gym. No matter how many times I say "bum down!" the kids are climbing under it, lying down on the benches, falling off and hitting various body parts. What would a meal be without a new bruise and some tears? Don't ask me. I wish each child had a seatbelt to keep them from crashing, but apparently they only make those for high chairs. Here is snapshot of a typical seating configuration:<br />
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<a href="http://4.bp.blogspot.com/-DqJHz3ArYy4/Uw2AQph3LzI/AAAAAAAAB0k/DyenAxZe6jA/s1600/IMG_1182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-DqJHz3ArYy4/Uw2AQph3LzI/AAAAAAAAB0k/DyenAxZe6jA/s1600/IMG_1182.JPG" height="300" width="400" /></a><br />
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Snack time seems to be the most tame time at the table, probably because it seems like more of a privilege and less of a chore than dinner. Also, I don't notice anyone lying down for a snooze during dessert...<br />
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Which is yet another reason to love treats! These cookie clouds came about as I was simultaneously trying to change the banana millet muffins from <i>Peas and Thank You</i> to my liking (less sugar and oil) and to make a gluten-free version of the white bean chocolate chip cookies from <i>Happy Herbivore</i>, which my now gluten-free friend adores<i>.</i> I just love the texture of these cookies, which is why I call them clouds: they are moist, but not heavy. This is one recipe that all three of my kids seem to equally love. I give them out as snacks, treats--I would even give them for breakfast if anyone dared to ask. To me, they do not have a strong banana flavor, but if you are adverse to any hints of banana, you could try subbing more sweet potato or applesauce for the mashed banana. The millet gives them a nice crunch that we miss around here in our nut-free cookies, but you could omit that as well if you prefer.<br />
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<i>Makes one dozen cookie clouds</i><br />
1/3 cup dry millet<br />
1/2 cup brown rice flour<br />
1/2 cup millet flour<br />
1/3 cup potato starch<br />
3 Tbsp. tapioca starch<br />
1/2 Tbsp. baking powder<br />
1/2 tsp. baking soda<br />
1/4 tsp. salt<br />
1/2 tsp. cinnamon<br />
1 tsp. guar gum<br />
3 Tbsp coconut/palm sugar<br />
1/2 cup roasted sweet potato (white or orange-fleshed)*<br />
1/2 cup mashed, ripe banana (not overly ripe, just yellow with not too many brown spots)<br />
1 tsp. vanilla<br />
2/3 cup white beans, drained and rinsed, if canned<br />
1 Tbsp. coconut oil, melted<br />
4 Tbsp non-dairy milk<br />
1/3 -1/2 cup chocolate chips<br />
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1. Preheat your oven to 350 and line two baking sheets with parchment paper. Combine all of the dry ingredients (millet through coconut sugar) in a large mixing bowl.<br />
2. In a food processor combine the sweet potato flesh, banana, vanilla, beans, melted coconut oil, and non-dairy milk and puree until smooth.<br />
3. Add the wet ingredients to the dry and stir until evenly moistened. Stir in the chocolate chips and drop large spoonfuls onto your prepared baking sheets.<br />
4. Bake for 10 minutes, staggering the pans in the oven and turning them halfway through the baking time. For ultimate cloud texture, the cookies should be just barely brown on the bottom when you remove them to place on wire racks to cool.<br />
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*To roast a sweet potato, preheat your oven to 400, line a baking pan with parchment paper, scrub the potato, and place it on the pan in the oven for about an hour. The cooked potato will be very soft and easily pierced with a fork and have golden juices bubbling from it. Do not try to steam or microwave your potato instead; to bring out the sweetness, it must be roasted.<br />
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This recipe is linked to <span style="color: blue;"><a href="http://www.tessadomesticdiva.com/2014/02/allergy-free-wednesday-106.html" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a> <a href="http://glutenfreehomemaker.com/gluten-free-wednesdays-2-26-14/" target="_blank"><span style="color: blue;">Gluten-Free Wednesdays</span></a></span><br />
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<a href="http://www.rickiheller.com/2014/02/wellness-weekend-february-27-march-3-2014/#more-22103" target="_blank"><span style="color: blue;">Wellness Weekend</span></a> <a href="http://helloveggy.com/2014/02/28/healthy-vegan-fridays-7/" target="_blank"><span style="color: blue;">Healthy Vegan Fridays</span></a>Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com5tag:blogger.com,1999:blog-7598544384962207206.post-68324042656476849482014-02-18T22:40:00.002-08:002014-02-21T08:03:46.420-08:00Green Smoothie PuddingThis recipe is basically baby food grown up. Anyone who has made their own baby food knows that mashing banana and avocado together is an easy and almost foolproof baby pleaser. And whenever it hasn't been, I have been happy to eat the leftovers--which led me to conclude that this winning combo must just not be for babies. And, indeed, the banana and avocado mash-up has grown with my kids. Whenever I make yogurt nowadays, Abiline always wants either purple (whipped with frozen blueberries) or green, which is how this pudding version of a green smoothie has developed over time. This pudding is great in a parfait with banana and granola, or you can go all out with the baby food idea and eat it with baby "puff" cereal on top, like Abbie likes it. Go ahead--regress! We do it all the time around here... <br />
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This recipe makes two generous or four dainty servings.<br />
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3/4 cup white beans, rinsed and drained, if canned<br />
1 small, ripe avocado<br />
1 medium, ripe banana<br />
1/2 cup plain non-dairy yogurt (I use <a href="http://veganmommychef.blogspot.com/2012/04/thick-and-rich-homemade-coconut-oat.html" target="_blank"><span style="color: blue;">homemade</span></a>.)<br />
1/4 tsp. stevia powder (I use Trader Joe's organic.)<br />
2 Tbsp. coconut sugar or 2-3 pitted medjool dates, to taste<br />
pinch of salt<br />
1/4 tsp. spirulina powder<br />
2 tsp. vanilla<br />
1 cup spinach leaves<br />
2 Tbsp. hemps seeds<br />
2 Tbsp. lime juice<br />
1-3 Tbsp. rice or coconut milk<br />
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Combine all the ingredients (starting with 1 Tbsp. non-dairy milk) in a high-powdered blender or food processor and blend until totally smooth, adding additional milk if necessary to get the mixture moving enough to blend up. I have used both a blender and food processor successfully, but if you are using a food processor, I have had better results with using the coconut sugar over the dates. If you want a n utterly smooth consistency, you've got to use the blender.<br />
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Some after dinner smiles from this evening. Happy tummies, happy kids...<br />
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This recipe is linked to <span style="color: blue;"><a href="http://wholenewmom.com/traditional-tuesday/molten-lava-cakes-garlic-knot-rolls-chocolate-torte-raspberries-pomegranate-cupcakes/" target="_blank"><span style="color: blue;">Allergy-Free Wednesdays</span></a> <span style="color: blue;"><a href="http://www.rickiheller.com/2014/02/wellness-weekend-february-20-24-2014/" target="_blank"><span style="color: blue;">Wellness Weekend</span></a> </span><a href="http://helloveggy.com/2014/02/21/healthy-vegan-fridays-6/" target="_blank"><span style="color: blue;">Healthy Vegan Fridays</span></a></span><br />
<br />Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com2tag:blogger.com,1999:blog-7598544384962207206.post-86995710870547031522014-02-11T23:10:00.002-08:002014-02-14T12:53:44.186-08:00Sugar and Oil-Free Chewy Granola Bars<div class="separator" style="clear: both; text-align: center;">
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Every time I have tried to make homemade granola bars--which has been quite a few times, actually--they crumble. I just cannot get them out of the pan without the bars disintegrating into plain old granola cereal. I had pretty much given up, but then I got the idea from my <a href="http://veganmommychef.blogspot.com/2013/10/clif-meets-lara-cookie-dough-bliss.html" target="_blank"><span style="color: blue;">cookie dough bliss balls</span></a> that maybe beans and dates would make better binders then the oil and maple or brown rice syrup that are often used in vegan granola bars. Success! These came out of the pan easily in bar form and are portable if tightly wrapped and not placed where they will be smooshed. They have a crunch and toothsome texture from the steel cut oats and seeds, but they are chewy, not crispy. Perhaps, if you subbed in some brown rice cereal, you would get more of that light-airy Quaker crispiness, if that is what you want. I prefer the denser texture, though. My son ate these happily in his snack at school, and I even made some into a granola pie crust for my dairy and <a href="http://veganmommychef.blogspot.com/2012/01/soy-free-dairy-free-cheesecake.html" target="_blank"><span style="color: blue;">soy-free cheesecake</span></a> by processing about half a pan with a bit of rice milk and then pressing the mixture into the pie pan. <br />
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1 cup steel cut oats<br />
1/4 cup shredded coconut<br />
1/2 cup sesame, hemp, or sunflower seeds, or a combination thereof<br />
1/4 tsp. salt<br />
3/4 tsp cinnamon<br />
2 scoops stevia powder (I use Trader Joe's organic)<br />
2 Tbsp. chia seed meal, coconut flour, or vegan protein powder<br />
3/4 cup prunes, dates, or raisins, or a combination thereof<br />
1/2 cup cooked chickpeas<br />
1 tsp. vanilla<br />
1/4-1/3 cup unsweetened rice milk<br />
1 Tbsp. molasses<br />
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1. Preheat your oven to 350 and toast the oats and seeds for 5 minutes. Add the coconut and toast for 5 mins more. Remove from the oven and transfer to a large mixing bowl. Mix in the salt, cinnamon, stevia, and chia seed meal or alternative.<br />
2. Place the dried fruit, chickpeas, vanilla, molasses, and 1/4 cup rice milk in a food processor or blender and process until smooth. If necessary, add more rice milk a Tbsp. at a time to get a smooth consistency.<br />
3. Stir the wet ingredients into the dry until uniformly moistened. Line an 8 or 9 inch square baking pan with parchment paper. Pour the granola bar mixture into the pan, and then lay another piece of parchment paper on top and press the mixture down as firmly as you can. Refrigerate for about an hour before cutting. I store mine in the fridge until I am ready to pack or eat them. <br />
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Dress up time. Seems that no matter how much they dress up, they all still look very much alike...<br />
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This recipe is linked to <span style="color: blue;"><span style="color: blue;"><a href="http://wholenewmom.com/traditional-tuesday/gluten-free-wheat-thin-crackers-olympic-ring-gummies-wheat-destroying-thyroid-chocolate-crunch-balls/?utm_source=MadMimi&utm_medium=email&utm_content=Gluten+Free+%E2%80%9CWheat+Thin%E2%80%9D+Crackers%2C+Olympic+Ring+Gummies%2C+Could+Wheat+Be+Destroying+Your+Thyroid%2C+and+Chocolate+Crunch+Balls&utm_campaign=20140211_m119148182_%28post_title%29&utm_term=Gluten+Free+_E2_80_9CWheat+Thin_E2_80_9D+Crackers_2C+Olympic+Ring+Gummies_2C+Could+Wheat+Be+Destroying+Your+Thyroid_2C+and+Chocolate+Crunch+Balls" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a> <a href="http://www.rickiheller.com/2014/02/weekend-wellness-february-13-17-2014/#more-22018" target="_blank"><span style="color: blue;">Wellness Weekend</span></a></span> <a href="http://helloveggy.com/2014/02/14/healthy-vegan-friday-5-vegan-valentines-day/" target="_blank"><span style="color: blue;">Healthy Vegan Fridays</span></a>.</span>Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com2tag:blogger.com,1999:blog-7598544384962207206.post-60540243901937820802014-02-05T09:22:00.003-08:002014-02-26T14:01:16.641-08:00"Better Than Chocolate Cake" Ultimate Rice BowlI'm sure you've all heard of that infamous chocolate cake with the caramel, whipped cream, and toffee that is so gooey, rich, and delicious. Well, this rice bowl is the dinner version of that over-the-top dessert. It has all of my favorites mingled together: guacamole rice on the bottom, topped with tahini pumpkin butter barbecue sauce, black beans, chili-maple roasted sweet potatoes, steamed greens, "bacon" bits, and a hemp-seed ranch drizzle. These are the kind of inspirations that strike when I am nursing my baby in the middle of the night. See what you are missing out on by sleeping all night?<br />
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Don't shy away from trying this because of all the parts; it comes together pretty quickly. I managed to get it all together between bath time and My Little Pony, with minimal crying (on my part, I mean. Emie cried almost the whole time, I think because she wanted to eat what I was making. Alas, this is a little complex for baby food. )<br />
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<i>For the rice</i>:<br />
1/12 cups brown rice, I used short, but long-grain would work<br />
3 cups water<br />
1/2 cup guacamole<br />
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<i>For the Chili-Maple Sweet Potatoes</i>:<br />
4 cups cubed sweet potato (about 2 medium)<br />
1 Tbsp. extra-virgin olive oil<br />
1 1/2 Tbsp. maple syrup<br />
1/2 Tbsp. chili powder<br />
1/8 tsp salt<br />
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<i>For the Tahini-Pumpkin Butter BBQ Sauce</i>:<br />
1 cup tomato sauce<br />
2 Tbsp. pumpkin butter<br />
1 Tbsp. molasses<br />
2 Tbsp. tahini<br />
1/2 tsp. smoked paprika<br />
1/2 Tbsp. dried basil<br />
1/2 Tbsp dijon mustard<br />
1/2 Tbsp. lemon juice<br />
dash of pepper<br />
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<i>For the Hemp Seed Ranch Drizzle</i>:<br />
1/2 cup shelled hemp seeds<br />
scant 1/2 tsp. salt<br />
dash of pepper<br />
1/2 tsp. onion powder<br />
1 tsp. dried parsley<br />
1/2 tsp. dried dill<br />
2 Tbsp. lemon juice<br />
1 tsp. maple syrup<br />
2-4 Tbsp. plain, unsweetened non-dairy milk, to thin it out<br />
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<i>To assemble:</i><br />
Protein of choice: tofu, tempeh, a cup or two of black beans<br />
Steamed greens of choice<br />
1 recipe of my <a href="http://veganmommychef.blogspot.com/2013/05/crispy-sunflower-seed-bacon-bits.html" target="_blank"><span style="color: blue;">sunflower seed bacon bits</span></a><br />
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1. Cook your rice by bringing the water to a boil, adding the rice, and cooking on low for about 35 mins., until all the water is absorbed. When the rice is done, stir in the guacamole and set aside.<br />
2. While the rice cooks, preheat your oven to 400F and line a baking sheet with parchment paper. Toss the sweet potatoes with olive oil, maple syrup, chili powder, and salt. Roast them in the pre-heated oven for about 15-20 mins., until easily pierced with a fork and caramelized. <br />
3. Meanwhile, prep the sauces. Mix all of the barbecue sauce ingredients together in a medium bowl. Toss your steamed greens and protein with the barbecue sauce. Combine all of the ranch drizzle ingredients in the food processor and buzz until smooth, adding more non-dairy milk as necessary to get a drizzle-able consistency.<br />
4. Finally, prep your <a href="http://veganmommychef.blogspot.com/2013/05/crispy-sunflower-seed-bacon-bits.html" target="_blank"><span style="color: blue;">sunflower seed "bacon" bits</span></a>. At this point, the rice and sweet potatoes will be done, and you can layer up your bowl: guacamole rice on the bottom, then the barbecue mixture, sweet potatoes, ranch drizzle, and a sprinkling of sunflower seeds. Enjoy the bliss. <br />
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This recipe is linked to <span style="color: blue;"><a href="http://wholenewmom.com/traditional-tuesday/chocolate-cheesecake-gf-df-paleo-ice-cream-bon-bons-df-dairy-free-mozzarella-sticks-fruity-rocks-cereal/?utm_source=MadMimi&utm_medium=email&utm_content=Chocolate+%E2%80%9CCheesecake%E2%80%9D+GF+%26+DF%2C+Paleo+Ice+Cream+Bon+Bons+%28DF%29%2C+Dairy-Free+%E2%80%9CMozzarella%E2%80%9D+Sticks%2C+%26+%E2%80%9CFruity+Rocks%E2%80%9D+Cereal&utm_campaign=20140204_m119038406_%28post_title%29&utm_term=Chocolate+_E2_80_9CCheesecake_E2_80_9D+GF+_26+DF_2C+Paleo+Ice+Cream+Bon+Bons+_28DF_29_2C+Dairy-Free+_E2_80_9CMozzarella_E2_80_9D+Sticks_2C+_26+_E2_80_9CFruity+Rocks_E2_80_9D+Cereal" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a> <span style="color: blue;"><a href="http://glutenfreehomemaker.com/gluten-free-wednesdays-2-5-14/" target="_blank"><span style="color: blue;">Gluten-Free Wednesdays</span></a> <span style="color: blue;"><a href="http://helloveggy.com/2014/02/07/healthy-vegan-fridays-4/" target="_blank">Healthy Vegan Fridays</a> <a href="http://www.rickiheller.com/2014/02/wellness-weekend-february-6-9-2014/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+DietDessertAndDogs+%28Diet%2C+Dessert+and+Dogs%29" target="_blank"><span style="color: blue;">Wellness Weekend</span></a></span></span></span><br />
<br />Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com0tag:blogger.com,1999:blog-7598544384962207206.post-87149776981360074002014-01-28T22:42:00.000-08:002014-01-31T09:35:01.386-08:00Build Your Own Breakfast Cookie<div class="separator" style="clear: both; text-align: center;">
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This past week I purchased carob chips for the first time in my life, as I was making a treat for a friend's dog and learned that chocolate is a no-no for pooches. I gave some of the chips to the kids on a whim, fully expecting that they would be promptly spat upon the table as my children dealt with the treachery of being given imitation chocolate. Imagine my surprise when they begged for more and continued to ask for carob chips every day since. I was raised by a wonderful mother who was and is fiercely loyal to chocolate and all things sugar, who taught me at a young age that carob was an unpalatable chocolate imitation that only self-punishing "no-sugar moms" would eat. Who would have thought that I would so betray my roots and raise these carob-loving children and be feeding them sugar-free breakfast cookies. I hope my mother does not think of me as her own worst kitchen nightmare.<br />
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In my defense, I am not so pure as to be a "no-sugar mom," but I do always want my cookies to be healthier than everyone else in the family seems to prefer. If I call my creations "breakfast cookies,"though, then everyone recognizes that they are not dessert cookies and is just happy that they are eating cookies for breakfast. I have seen a number of breakfast cookie recipes on various blogs, but they always seem to be more on the cookie side and less on the breakfast side to me. So, be warned: my idea of a breakfast cookie is like portable oatmeal, not a cookie that you eat for breakfast just because someone added flax seed and maple syrup to a Tollhouse cookie or some nonsense like that. Believe it or not, a breakfast-y treat like this can be tasty and kid-approved without any added sugar or oil.<br />
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Here is the basic formula, with some variations we have enjoyed. This makes 10-12 standard size cookies.<br />
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<i>Basic Recipe</i><br />
1 cup cooked quinoa<br />
1/2 cup rolled oats<br />
1/8 tsp salt<br />
1/8 tsp. stevia powder<br />
1/4 cup dried fruit (If the fruit is not particularly soft, soak it in boiling water for 10 mins. and then drain)<br />
1 tsp. vanilla<br />
2/3 cup applesauce, mashed banana, pumpkin, cooked sweet potato, or other fresh fruit or a combination thereof<br />
1 Tbsp. tahini or sunflower seed butter<br />
optional add-ins: 2-3 Tbsp. additional dried fruit, carob chips, mini-chocolate chips, hemp or sesame seeds<br />
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Preheat the oven to 350 and line a baking sheet with parchment paper. Add the quinoa, oats, stevia, salt, and cinnamon, if using, to your food processor and pulse just until combined and oats are ground up some but not quite flour. Add your wet ingredients and buzz until combined. Your batter will be a bit thinner than regular cookies but thicker than muffin batter. Stir in any optional add-ins. Drop large spoonfuls onto your prepared baking sheet and bake for 10-12 minutes, until lightly browned on the bottoms. Let cool on wire racks for 5-10 mins. before enjoying.<br />
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<i>Apple-Sweet Potato Variation</i><br />
1 cup cooked quinoa<br />
1/2 cup rolled oats<br />
1/8 tsp salt<br />
1/8 tsp. stevia powder<br />
1/4 cup raisins, soaked in hot water for 10 mins. and drained<br />
1 tsp. cinnamon<br />
1 tsp. vanilla<br />
1/3 cup applesauce<br />
1/3 cup cooked sweet potato,<br />
1 Tbsp. tahini<br />
2 Tbsp. hemp seeds<br />
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<i>Carob-Berry Variation </i><br />
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1 cup cooked quinoa<br />
1/2 cup rolled oats<br />
1/8 tsp salt<br />
1/8 tsp. stevia powder<br />
1 tsp. vanilla<br />
1/4 cup prunes<br />
1/2 cup blackberries and/or blueberries<br />
1/4 cup applesauce or pumpkin<br />
1 Tbsp. sunflower seed butter<br />
2 Tbsp. carob powder<br />
3 Tbsp. carob chips<br />
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My little cookie-munchers, loving life!<br />
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This recipe is linked to <a href="http://www.thetastyalternative.com/2014/01/allergy-free-wednesday-week-102-january.html" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a> <span style="color: blue;"><a href="http://www.allergyfreealaska.com/2014/01/30/whole-food-fridays-1-31-2014/" target="_blank"><span style="color: blue;">Whole Food Fridays</span></a> <span style="color: blue;"><a href="http://www.rickiheller.com/2014/01/wellness-weekend-january-30-february-3-2014/#more-21923" target="_blank"><span style="color: blue;">Wellness Weekend</span></a> <a href="http://helloveggy.com/2014/01/31/healthy-vegan-fridays-3/" target="_blank"><span style="color: blue;">Healthy Vegan Fridays</span></a></span></span><br />
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<br />Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com4tag:blogger.com,1999:blog-7598544384962207206.post-41033284622572504372014-01-27T22:47:00.007-08:002014-01-30T20:42:37.861-08:00Gratitude for Food AllergiesI recently received a copy of the book <i><a href="http://discoveringthewordofwisdom.com/buy-book" target="_blank"><span style="color: blue;">Discovering the Word of Wisdom</span></a>, </i>which advocates for a whole-foods, plant-based diet as the healthiest diet available to humans. It has caused me to ponder, yet again, the question, "If my children outgrew their dairy and egg allergies, would our family go back to eating the way we used to?" Wouldn't I just be so thrilled to be able to go back to eating cheese, cheese, and more cheese, like we did when we were vegetarians for so many years? Surprisingly enough to my former self, my answer now is "no," for both health and religious reasons that go hand-in-hand.<br />
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In <i>Discovering the Word of Wisdom, </i>the author, Jane Birch, argues that a whole foods, plant-based diet is the diet most in accordance with the guidelines for health (known as the "<a href="https://www.lds.org/topics/word-of-wisdom?lang=eng" target="_blank"><span style="color: blue;">Word of Wisdom</span></a>") followed by members of the Church of Jesus Christ of Latter Day Saints. For those who may not be familiar with this code of health, it is a scriptural revelation to the Prophet Joseph Smith that states that meat "is to be used sparingly; and it is pleasing [to God] that [it] should not be used, only in times of winter, or of cold, or famine" and that "All grain is good for the food of man; as also the fruit of the vine; that which yieldeth fruit, whether in the ground or above the ground." Surprisingly, considering the clear directions given to us that we are to consume vegetables, fruits, and grains as the mainstays of our diet and use meat only in times of food scarcity, not many members of our church are vegetarian, let alone vegan. The book contains many testimonial accounts of people who have reversed numerous chronic ailments by switching to a vegan, whole-foods, plant-based diet, which they felt was more in accordance with what we consider to be God's law of health. The scientific and anecdotal evidences provided in the book and on the <a href="http://discoveringthewordofwisdom.com/" target="_blank"><span style="color: blue;">related website</span></a> are compelling, and while even I had not thought that my religion encouraged a vegan diet, I found myself persuaded that such a diet is certainly in accordance with the commandments we have been given. "Perhaps," I started to think to myself as I read, "this is why my prayers for my children to be healed of their food allergies have not been answered in the way I had hoped..."<br />
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In the months following my son's diagnosis with severe food allergies, I had an almost constant prayer running through my mind, pleading with the Lord to heal him. But as I prayed, I always felt in my heart that it was the wrong prayer: I knew that I was not praying for the Lord's will, that this challenge was here for a reason and that He wasn't going to just take it away. Still, I grieved for the loss of the life I expected as a mom, with family trips to Baskin Robbins and endless boxes of macaroni and cheese. I was not ready to give it up.<br />
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When I had my second child, I prayed that my new-born daughter would be spared from food allergies. That prayer was not answered either, and at first I despaired. I mean, I cried and cried, and cried some real crocodile tears. I thought I couldn't have any more kids: How could I purposely give another being such a life of deprivation? How could I feed my children? Up until that point, I had been operating on the assumption that my son's whole allergy fiasco was temporary. When I saw Abiline's numerous allergic reactions, I gave up that delusion and stopped fighting against the path God had so clearly laid out for me. I completely changed my diet to align with my children's and went to work in the kitchen figuring out a new way to cook without dairy, eggs, or nuts. I quickly saw the benefits of a vegan diet, as I got sick much less frequently and had revitalized skin and over-all energy. Still, if you asked me back three years ago if I would have gratefully gone back to a vegetarian diet if my kids could join me, I would have answered with an emphatic "Yes!"<br />
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So what changed my mind? A recent trip to an organic dairy farm scheduled by an unassuming fellow pre-school co-op parent played a part. If that is how the allegedly pampered organic cows are treated-- kept in perpetual pregnancy with their calves taken from them at birth, calves that are then forced to wean from cow's milk so that humans can drink it instead--there is no way I can ever support the dairy industry again with good conscience. If I still had some dairy desires after that, they were smothered when I read <i>Discovering the Word of Wisdom</i>, which gives many of the same arguments as <i><a href="http://www.amazon.com/The-Kind-Diet-Simple-Feeling/dp/1609611357" target="_blank"><span style="color: blue;">The Kind Diet</span></a> </i>for why the consumption of any and all animal products damages our health, the earth God has blessed us with, and the animals he has entrusted to our care, coupled with many persuasive religious arguments for how God would want us to care for our bodies. (I must admit, though, I am not ready to go oil-free as the die-hard whole foods, plant-based diet eaters demand. A little olive oil on my roasted sweet potatoes? Yes, please. For those with healthy weights and cholesterol levels, I see no reason to live a completely ascetic existence.) <br />
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Don't get me wrong: I would love for my children to outgrow their food allergies, so that they would not have to live a life in fear of anaphylaxis and possible death if they come into contact with the wrong foods. We would all gratefully do without that part of the food allergy reality. But, all in all, I consider the allergies our family has been given as a blessing that has forced us to take better care of our bodies than we would have ever done if we could have chosen to keep eating dairy and processed junk foods. If the day came that we were no longer forced to eat this way, I would still choose to do so.<br />
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This recipe is linked to <span style="color: blue;"><a href="http://www.thetastyalternative.com/2014/01/allergy-free-wednesday-week-102-january.html" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a> </span><span style="color: blue;"><a href="http://www.allergyfreealaska.com/2014/01/30/whole-food-fridays-1-31-2014/" target="_blank"><span style="color: blue;">Whole Food Fridays</span></a> </span><a href="http://www.rickiheller.com/2014/01/wellness-weekend-january-30-february-3-2014/#more-21923" target="_blank"><span style="color: blue;">Wellness Weekend</span></a><br />
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Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com1tag:blogger.com,1999:blog-7598544384962207206.post-7010864110913454042014-01-07T23:56:00.000-08:002014-01-10T22:08:30.607-08:00Blackberry Muffin Sweet Potato Pudding ParfaitI love the Thanksgiving/Christmas season when Costco stocks those huge bags of organic sweet potatoes, which turn into so many wonderful sweet potato experiments. This particular sweet potato incarnation resulted when I decided that my nine-month old was tired of all of her baby food options, as she launched the "banana beet blueberry" mush pouch at me for the eighth time. "What could I make..." I mused as I wiped pink goo off my baby-battered forehead, "that would be new and delicious but still meet those high baby food standards (which should be all people-food standards, really) of not being sugar, fat, and salt-laden? She's never had a muffin, I suppose..." So I pulled out all of the odds and ends in the fridge to make these surprisingly moist and just-sweet enough muffins. To entice my three-year-old to eat them, late last night I concocted this sweet potato "frosting," which I then decided would make for a delightful parfait! I looked forward to this morning, when Emie devoured her muffin, Abiline took delicate frosting-laced nibbles of hers, and I indulged in breakfast pudding parfait. All were satisfied. For the time being. Until I offer another muffin to Emie, and she launches it at my head.<br />
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For the Blackberry Banana Muffins:<br />
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1 medium, ripe banana<br />
1/2 cup fresh blackberries<br />
1/2 pouch banana-beet-blueberry baby food (or sub another 1/2 cup blackberries)<br />
1/2 cup rice milk<br />
1/2 cup coconut cream (from the top of the canned coconut milk)<br />
scant 1/4 tsp. stevia powder<br />
2 tsp. vanilla<br />
1/4 tsp. salt<br />
1 tsp. baking powder<br />
1 1/2 cups rolled oats<br />
1/2 cup buckwheat flour<br />
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Preheat the oven to 350 and line muffin cups. I got 12 mini muffins and 6 regular-sized muffins out of this recipe. In a food processor or blender, blend the banana, blackberries, baby food, rice milk, coconut cream, stevia, vanilla, salt, and baking powder until smooth. Add the oats and process again until totally ground up. Then add buckwheat flour and pulse just until combined. Spoon the batter into the prepared muffin tins until the cups are about 2/3-3/4 full and bake in the preheated oven, about 14 minutes for mini muffins and 20-22 minutes for standard-sized muffins, turning the pans half-way through the baking time. Let cool on wire racks before eating. I think they tasted best after sitting overnight in the fridge. Enjoy frosted with sweet potato pudding, or crumble into a parfait glass, alternating layers with the pudding and blackberries and/or bananas.<br />
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For the Sweet Potato Pudding/Frosting:<br />
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1 large sweet potato<br />
1 medium banana<br />
1/2 Tbsp. vanilla<br />
1/4 cup shelled hemp seeds<br />
2 Tbsp. coconut oil (I did not melt it.)<br />
1-2 Tbsp. maple syrup<br />
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1. Bake the sweet potato at 400 degrees for about an hour, until very soft when poked with a fork. Remove the peel.<br />
2. In a blender or food processor, combine the sweet potato flesh, banana, vanilla, hemp seeds, coconut oil, and 1 Tbsp. maple syrup. Blend until totally smooth. Taste, and if you want it a tad sweeter, add some additional maple syrup.<br />
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Here is the adorable culprit of meal-time mayhem, along with her cronies:<br />
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If you are wondering what on earth my kids are doing in this picture, I must tell you that I was pretty tickled that afternoon when they decided that the most enchanting activity was to build with staples. They made a city, train tracks, and "the longest bench in the world," while I was left wondering why I had spent so much money on toys for Christmas. Move over Legos...<br />
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This recipe is linked to <a href="http://www.thetastyalternative.com/2014/01/allergy-free-wednesdays-week-99-january.html" target="_blank"><span style="color: blue;">Allergy-Free Wednesdays</span></a> and <a href="http://www.rickiheller.com/2014/01/wellness-weekend-january-9-13-2014/" target="_blank"><span style="color: blue;">Wellness Weekend</span></a>.<br />
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<br />Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com1tag:blogger.com,1999:blog-7598544384962207206.post-35434802315666632422013-12-05T22:48:00.001-08:002013-12-20T17:06:46.160-08:00Ranch HummusA few months ago I was making a smoothie, which we always have with our dinner, and Abiline spied what I was putting in it (fruits, avocado, spinach, etc.) "No!" she wailed. "I don't want any FOOD in my smoothie!" You heard it here first, folks--the reason why your kids may not be eating what you give them: they don't want any food in their food. Since that shocking incident, Abiline has treated many of my creations with suspicion. "What is this brown thing in my <a href="http://veganmommychef.blogspot.com/2013/10/clif-meets-lara-cookie-dough-bliss.html" target="_blank"><span style="color: blue;">cookie dough ball</span></a>?!" she demands. "A chocolate chip," I reply (although there may be a piece of a date or a black bean in there as well...)<br />
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She has yet to ask what is in her beloved "dip" that her carrots love to dive in. I will tell you all the shocking truth: chickpeas, tahini, spices, oh my! The more sophisticated out there would call it "hummus." We call it "delicious" when we spruce it up with ranch-dip-style spices and add it to grilled "cheese." Mmmmm....you've got to try it. Just don't let the kids see you making it...<br />
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<b>Ranch Hummus</b><br />
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1 1/2 cups cooked chickpeas (or one can, drained and rinsed)<br />
3 Tbsp. lemon juice<br />
2 Tbsp. tahini<br />
1 1/2 Tbsp. extra-virgin olive oil<br />
1/2 Tbsp. red-wine vinegar<br />
2 Tbsp. water<br />
3 tsp. dried parsley flakes<br />
1/2 tsp. dried dill<br />
3/4 tsp. onion powder<br />
1/2 tsp. salt<br />
dash of pepper<br />
1/4 cup shelled hemp seeds<br />
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Add all of the ingredients to a food processor or high-powered blender and process until smooth. Hooray--so easy!<br />
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Let's hear it for the girls! I try so hard to please them, but really all they want to munch all day are baby "Cheerios." <br />
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This recipe is linked to <span style="color: blue;"><a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-121013/" target="_blank"><span style="color: blue;">Slightly Indulgent Tuesday</span></a> <span style="color: blue;"><a href="http://wholenewmom.com/traditional-tuesday/chocolate-caramel-cups-cranberry-pistachio-white-chocolate-fudge-pumpkin-pie-gummies-diet-affects-mental-health/" target="_blank"><span style="color: blue;">Allergy-Free Wednesdays</span></a> <a href="http://www.rickiheller.com/2013/12/wellness-weekend-december-19-23-2013/" target="_blank"><span style="color: blue;">Wellness Weekend</span></a>.</span></span><br />
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<br />Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com0tag:blogger.com,1999:blog-7598544384962207206.post-41057708228595748242013-11-04T21:02:00.001-08:002013-11-08T10:33:35.874-08:00Double Chocolate Cookie Dough Kale Ice CreamWe have grown gobs of kale this year, which of course is great in smoothies and in all kinds of savory recipes. My favorite is to serve it as a side ,sauteed in a bit of olive oil with a dash of smoked paprika, apple cider vinegar, and maple syrup. I haven't used it in dessert, though--until tonight. As I was contemplating some chocolate ice cream to accompany our dinner this evening, I saw the kale on the counter and went for it. You can taste it slightly, which lends a good twist to the flavors, deepening the chocolate even. Ever since I worked at an ice cream shop as a teenager, I have always wished for chocolate ice cream with chocolate cookie dough in it. Here it is--a sophisticated version I may not have ever imagined in my youth:<br />
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<u>Double Chocolate Cookie Dough Kale Ice Cream</u>:<br />
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1 can full-fat coconut milk<br />
1 cup plain non-dairy milk<br />
1/2 cup cocoa powder<br />
1/4 cup chocolate chips<br />
3 Tbsp. sweetener of choice (coconut sugar, maple syrup, agave)<br />
1/8 tsp. stevia powder<br />
2 Tbsp. sunflower seed butter<br />
2 tsp. vanilla extract (or you could sub mint extract for a thin mint-style ice cream)<br />
pinch of salt<br />
5 large kale leaves, cleaned and torn into small pieces <br />
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1/4 recipe <a href="http://veganmommychef.blogspot.com/2013/10/clif-meets-lara-cookie-dough-bliss.html" target="_blank"><span style="color: blue;">chocolate brownie cookie dough balls</span></a>, broken into small chunks<br />
2-3 Tbsp. mini chocolate chips, optional<br />
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1. Blend all of the ingredients, coconut milk through kale, in a Vitamix or other high-powered blender. You don't want any chunks of kale!<br />
2. Freeze in your ice cream maker according to manufacturer's instructions.<br />
3. Once the ice cream is churned, stir in the cookie dough chunks and chocolate chips before serving.<br />
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And here are some ice cream lovin' faces (although Emie has yet to try any...)<br />
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This recipe is linked to <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-110513/" target="_blank"><span style="color: blue;">Slightly Indulgent Tuesdays</span></a> <span style="color: blue;"><a href="http://www.tessadomesticdiva.com/2013/11/allergy-free-wednesday-80.html" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a> <span style="color: blue;"><a href="http://www.rickiheller.com/2013/11/wellness-weekend-november-7-11-2013/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+DietDessertAndDogs+%28Diet%2C+Dessert+and+Dogs%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: blue;">Wellness Weekend</span></a> <a href="http://veggienook.com/2013/11/08/healthy-vegan-friday-68/" target="_blank"><span style="color: blue;">Healthy Vegan Friday</span></a>.</span></span>Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com1tag:blogger.com,1999:blog-7598544384962207206.post-5829214998025836962013-11-03T20:51:00.005-08:002013-11-05T21:46:00.150-08:00Baby-Led-Weaning with Allergies: Ideas for ages 6-8 monthsMy first baby loved baby food. It never occurred to me to give him "real" food until he was around a year old and refused to swallow another mouthful of puree.<br />
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My second child barely tolerated any mush; she just wanted what was on my plate. But I was reluctant to just let her dive in because I was afraid that if I did not follow the rule of introducing one new food at a time with a five day wait rule, I would somehow make her allergies worse, or not be able to tell which ingredient she was having an allergic reaction to. Her whole weaning process was a battle, since she wanted to explore foods way faster than I was willing to let her.<br />
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When my third baby reached that magical time around six months of age when she started grabbing for our food and clearly wanted to take part in meal time, I was filled with dread. Already having two children with established food allergies, I have not had much hope of number three escaping that same fate. I found myself agonizing, "Is there some way to go about introducing new foods that will help her to have less food allergies?" Some doctors have told me to introduce highly-allergenic foods early on in order to avoid allergies; others say to wait as long as possible. After letting Emie lick a spoonful of seemingly allergen-safe pancake batter and get a rash, I threw my hands up in the air and decided that she will probably have allergies no matter what I do.<br />
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I knew I didn't want to make freezer-fulls of baby food this time around or battle with my baby who wants to grab food off my plate. Could I do baby-led weaning with a child with such high food allergy potential? I decided to go for it: avoid the top allergens--dairy, eggs, wheat, corn, nuts, peanuts, soy--but basically let her eat whatever we are eating rather than feed her mashed banana for a week, then avocado, etc. <br />
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We are about six weeks in to our allergy-friendly baby-led weaning adventure, and I wanted to share some things that I have found to be working so far, for other moms who may be facing this same challenge. Of course, I am not an authority on baby nutrition, so my approach is by no means a plan for all to follow, but I hope it will be helpful to those searching for ideas.<br />
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<b>Fruits</b>: Emelise has enjoyed sucking on the inside of banana peels, mango skins, and sucking the rest of the avocado off the skin. She has not had much luck holding the actual fruit--they're all too slippery. But at least she is getting a taste for them. She has had some success with holding large pear and apple slices and gnawing them. She loves kiwi and has managed to hold and devour them all on her own.<br />
<a href="http://1.bp.blogspot.com/-PI88KIUkYlc/UnbxNV825bI/AAAAAAAABqQ/qLFmslRF8TM/s1600/IMG_0889.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="300" src="http://1.bp.blogspot.com/-PI88KIUkYlc/UnbxNV825bI/AAAAAAAABqQ/qLFmslRF8TM/s400/IMG_0889.JPG" width="400" /></a><br />
<b>Yogurt</b>: She has been loving her first tastes of <a href="http://veganmommychef.blogspot.com/2012/04/thick-and-rich-homemade-coconut-oat.html" target="_blank"><span style="color: blue;">homemade coconut-oat milk yogurt</span></a> this week. I scoop it for her and then hand her the spoon for self-feeding.<br />
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<b>Vegetables</b>: She loves to suck on cooked broccoli trees and sweet potato. Green beans and carrots get sucked on for a few moments and then get thrown on the ground.<br />
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<b>Smoothies</b>: I have been making allergy-safe smoothies that Emie likes so much she will let me help her hold the cup:<br />
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<u>Pumpkin-Pear Smoothie</u>: Blend about 1/4 cup pumpkin puree, with 1/2 ripe pear, and enough rice, oat, or coconut milk to get it smoothed out.<br />
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<u>Baby Green Smoothie</u>: Blend a couple cubes of frozen mango, 1/2 small banana, a handful of fresh spinach, and a generous slice of avocado, along with enough coconut, rice, or oat milk to get it smooth.<br />
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<b>Grains:</b> Crunchy rice rolls are a big hit. Much easier to hold and gnaw on than those baby rice cakes sold for $3-$4 a bag. Trader Joe's just discontinued their vegan rice rolls, but I have found some on <a href="http://www.amazon.com/J1-Crunchy-Rolls-3-5-Ounce-Packages/dp/B003KSWDYU/ref=sr_sp-atf_title_1_1?ie=UTF8&qid=1383196052&sr=8-1&keywords=rice+rolls" target="_blank"><span style="color: blue;">Amazon</span></a>.<br />
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<u>Baby Biscotti</u>: I adapted this recipe for <a href="http://www.eatingrules.com/2013/10/banana-coconut-slices/" target="_blank"><span style="color: blue;">Banana Coconut Slices</span></a>, subbing coconut oil and maple syrup, grinding the oats and coconut, and using a rice flour gluten-free blend I found at Costco. I then sliced some of the bars into biscotti-sized chunks and baked them for 12 minutes on each side in a preheated 375 degree oven. They made great teething biscuits!<br />
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<u>Buckwheat-oat pancakes</u>: Take your favorite vegan pancake recipe and sub the regular flour with 1/2 buckwheat flour and 1/2 oat flour. Crumble into small bits for baby to pick up.<br />
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<u>Pumpkin Quinoa Breakfast Cookies</u>: I saw <a href="http://www.skinnytaste.com/2013/10/pumpkin-spice-quinoa-breakfast-cookies.html" target="_blank"><span style="color: blue;">a recipe for something like this</span></a> and liked the idea, although the egg whites, flax seed, and white flour were a no-no, so here is my version:<br />
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2 1/2 c. cooked quinoa<br />
1/3 c. homemade coconut milk yogurt (You could sub banana, applesauce, or more pumpkin.)<br />
1/3 cup pumpkin puree<br />
2 Tbsp. maple syrup<br />
3 Tbsp. melted coconut oil<br />
dash of salt<br />
1 tsp. pumpkin pie spice, or plain old cinnamon<br />
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Mix all ingredients together and form into about 12 little cakes. Place on a cookie sheet lined with parchment paper and bake in a preheated 375 degree oven for 15-20 mins. Check them frequently, as you don't want them to get too crispy for baby.<br />
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These cookies are crumbly, which Emie liked because she could squish them and pick up tiny pieces to gum on. If you want them firmer, then experiment around with adding some baby cereal or gluten-free flour. Admittedly, I ate most of these cookies, with Emie just doing small bites. At this stage, it seems that she only needs a few tablespoons of food over the course of the day to supplement her breastmilk feedings.<br />
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<u>Oatmeal made from oat-milk pulp</u>: When you make home-made oat milk (I describe the process simply in my <a href="http://veganmommychef.blogspot.com/2012/04/thick-and-rich-homemade-coconut-oat.html" target="_blank"><span style="color: blue;">yogurt post</span></a>), the pulp is already processed finely for baby--just be sure to blend it long enough! I thin it out a bit and add some applesauce, pumpkin, or smooshed banana. I find this to be the best way to make baby oatmeal: it's much cheaper than buying packaged baby food and is just as lump-free.<br />
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<u>Protein</u>: Just breastmilk at this stage! We are not doing nuts or soy, of course, and at this point I am still avoiding beans and seeds until between 10 and 12 months, as my other daughter had a reaction to lentils when I gave them to her early on.<br />
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I would love to hear your ideas and recipes you have found to work for your baby!<br />
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<i>This post is linked to <a href="http://www.tessadomesticdiva.com/2013/11/allergy-free-wednesday-80.html" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a>.</i>Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com2tag:blogger.com,1999:blog-7598544384962207206.post-76770984727027659352013-10-15T23:33:00.002-07:002013-10-19T11:20:56.862-07:00Clif Meets Lara Cookie Dough Bliss Balls: 11 Fabulous Flavors<div class="separator" style="clear: both; text-align: center;">
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I have been missing in action for some time now because in June we decided to look into buying a house. Suddenly, all my free time was gone as I poured over real estate listings. After a pretty frantic, stressful time, we are finally almost all moved in to our new place and functioning again. So, friends, I am finally able to share my favorite creation ever with you: We call them "cookie dough balls" around here. I make a new kind almost every week, and the kids eat them up like they are, indeed, cookies. Theses energy bites have the fruitiness of a Lara bar paired with the toothsome texture of a Clif bar and are insanely delicious. Every morning when Emie wakes me up, long before I am ready to emerge from the covers, I am comforted by the thought that after I trudge down to the kitchen, I can look forward to gobbling one of these as my morning treat.<br />
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There are a lot of energy ball/ bite recipes out there, but what I love about these is the beans. I think the combo of beans, seeds, coconut oil, and dates gives the perfect texture. Of the many flavors I have created, I think our favorite is chocolate mint. These can be made with either oats or buckwheat (if you want gluten-free); I like both equally and cannot tell much of a difference.<br />
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In other news, my friend who also has a child with severe food allergies has started a company called <a href="http://www.a-weardesigns.com/about/about-a-wear.html" target="_blank"><span style="color: blue;">Allergy Warning Wear</span></a>, which sells super-cure t-shirts for kids like ours to wear as a reminder to others of the severity of their food allergies. One of the designs is even named after my son!<br />
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<b>Classic Cookie Dough</b>:<br />
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3/4 cup hemp, sunflower, or pumpkin seeds, or a combination thereof<br />
3/4 cup cooked chickpeas (drained and rinsed, if canned)<br />
3/4 cup rolled oats or raw buckwheat groats (You can sub 1/4 cup of this with chia seed meal.)<br />
1/4 cup rice protein powder<br />
1/4 tsp. salt<br />
1/4 cup coconut oil<br />
1/2 cup pitted dates<br />
1/4 cup sunflower seed butter or tahini<br />
1-2 Tbsp. maple syrup<br />
2 tsp. vanilla extract<br />
1/4-1/3 cup dairy-free chocolate chips (I like min-chips, if you have them.)<br />
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In a food processor, pulse together the seeds, beans, oats or buckwheat, protein powder, and salt to form a fine meal. Add the coconut oil and pulse until evenly incorporated. Add the dates, seed butter, maple syrup (starting with 1 Tbsp.), and vanilla and buzz until evenly combined. If the dough is a bit dry and not yet perfect cookie dough texture, add a bit more maple syrup. Stir in the chocolate chips, form into golf-ball-sized balls, and store in the fridge.<br />
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Now the variations.....<br />
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<b>Snickerdoodle</b>:<br />
Omit chocolate chips and roll balls in cinnamon sugar.<br />
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<b>Cranberry Orange</b>:<br />
Replace the dates with dried cranberries, double the chickpeas, and take out the seed butter. Replace vanilla with orange extract. Omit chocolate chips.<br />
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<b>Chocolate-Banana Brownie</b>:<br />
Replace chickpeas with black beans, 1/4 cup of the oats/buckwheat with cocoa powder, and dates with rehydrated dried banana.<br />
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<b>Chocolate Mint</b>:<br />
Replace chickpeas with black beans and replace vanilla with mint extract. (Use tahini for the seed butter.)<br />
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<b>Tropical</b>:<br />
Replace oats/buckwheat with banana chips, replace dates with dried papaya and/or mango, replace seed butter with coconut butter, and replace vanilla with coconut extract. Omit chocolate chips.<br />
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<b>Chocolate-Covered Cherry</b>:<br />
Replace dates with dried cherries and vanilla with imitation almond extract or cherry extract.<br />
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<b>Lemon Poppyseed</b>:<br />
Add 1/4 cup poppyseeds and the zest of one lemon to the mix. Add 3 tsp. lemon extract instead of vanilla. Increase chickpeas to 1 cup and reduce seed butter by 2 Tbsp, using tahini. Omit chocolate chips.<br />
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<b>Sunflower Seed Butter and Jam</b>:<br />
Use sunflower seeds and sunflower seed butter. Replace dates and maple syrup with 1/4-1/3 cup of your favorite jam. Omit vanilla extract, maple syrup, and chocolate chips.<br />
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<b>Oatmeal Raisin Cookie</b>:<br />
Increase chickpeas to 1 cup and reduce seed butter by 2 Tbsp. Add 2 tsp. cinnamon and replace dates with raisins. Omit chocolate chips.<br />
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<b>Pumpkin Pie</b>:<br />
Add 3 tsp. pumpkin pie spice and replace seed butter with pumpkin puree.<br />
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Enjoy!!!! Eat these, and maybe you'll be as cool as my kids....<br />
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This post is linked to <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-101513/#more-11242" target="_blank"><span style="color: blue;">Slightly Indulgent Tuesday</span></a> <a href="http://www.tessadomesticdiva.com/2013/10/allerg-free-wednesday-89.html" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a> <a href="http://www.rickiheller.com/2013/10/wellness-weekend-october-17-21-2013/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+DietDessertAndDogs+%28Diet%2C+Dessert+and+Dogs%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: blue;">Wellness Weekend</span></a> <a href="http://allergyfreecookery.blogspot.com/2013/10/its-linky-party_18.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+Allergy-freeVintageCookery+%28Allergy-Free+Vintage+Cookery%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: blue;">Allergy-Friendly Lunchbox Love</span></a> and <span style="color: blue;"><a href="http://veggienook.com/2013/10/18/healthy-vegan-friday-65-fall-full-swing/" target="_blank"><span style="color: blue;">Healthy Vegan Fridays</span></a>.</span><br />
<br />Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com1tag:blogger.com,1999:blog-7598544384962207206.post-66107049334385346082013-06-09T21:44:00.002-07:002013-06-14T07:33:31.477-07:00Raw Banana Cream Pudding (No nuts!) Generally, my husband is a great supporter of my cooking efforts. Since I can count on the kids almost always complaining about something on their plate, I rely on Anthony to bolster my spirits with his gusto for the meal. When it comes to dessert, though, his palate leans toward the traditional fat and sugar laden kinds. If he suspects beans or dates, he's gone. Ironically, my healthier dessert creations are most popular with the kids. Abiline loved this pudding treat I whipped up when I came home from church last week, famished because I had forgotten to pack any snacks for myself. She and I had a little girl date gobbling it up. Little did she know she was eating a whole banana, my fruit-hating girl!<br />
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2 medium, ripe bananas (yellow, but not really spotty)<br />
1/4 cup coconut butter<br />
1/4 cup raw, shelled hemp seeds<br />
2 tsp. vanilla extract<br />
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Place all of the ingredients in a high-powered blender or food processor (I used my Vitamix) and blend until completely smooth. This made two really fillings servings. Try adding a tablespoon or two of cocoa powder for a chocolate version! Or double the recipe and fill a pie shell for banana cream pudding pie!<br />
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Let's hear it for pudding power!!!<br />
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This recipe is linked to <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-061113/" target="_blank">Slightly Indulgent Tuesdays</a> <a href="http://www.tessadomesticdiva.com/2013/06/allergy-free-wednesday-71.html" target="_blank">Allergy Free Wednesdays</a> <a href="http://thischickcooks.net/2013/06/12/whole-foods-wednesday-106/" target="_blank">Whole Foods Wednesdays</a> <a href="http://glutenfreehomemaker.com/gluten-free-wednesdays-6-12-13/" target="_blank">Gluten-Free Wednesdays</a> <a href="http://www.glutenfreecat.com/2013/06/raw-foods-thursdays-61313/" target="_blank">Raw Food Thursdays</a> <a href="http://dietdessertndogs.com/2013/06/13/wellness-weekend-june-13-17-2013/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+DietDessertAndDogs+%28Diet%2C+Dessert+and+Dogs%29&utm_content=Yahoo%21+Mail" target="_blank">Wellness Weekend</a> <a href="http://veggienook.com/2013/06/14/healthy-vegan-friday-47/" target="_blank">Healthy Vegan Fridays</a>.Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com10tag:blogger.com,1999:blog-7598544384962207206.post-58580676537190419082013-05-28T23:25:00.003-07:002013-05-31T17:03:21.617-07:00Crispy Sunflower Seed "Bacon" BitsUsually the kids eat fine for breakfast and lunch, but dinner is a drawn our affair during which the kids stare into space, and we continuously have to remind them to acknowledge the food on their plate. I don't know what it is; maybe they are trying to stave off bedtime? So we are trying different tactics to improve the situation. Last week we tried the no-nagging method: Let's see what happens if we just give them 45 minutes, offer an incentive if they finish, and then don't do any coaxing. The positive vibe at the dinner table was a plus, but, as a mom, I wasn't ok with just letting them not eat for nights in a row. So this week we are trying to motivate them with a trip to their favorite restaurant this weekend if they can eat without complaining or coercion all week. So far we are three nights down with good attitudes! <br />
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Admittedly, I have been helping them along by not giving them any super "challenging" meals. Tonight it was linguini with a creamy white sauce, sprinkled with these faux bacon bits I woke up thinking about last night. I have heard of coconut bacon, but wanted something that would mimic crispy bacon while still providing some protein. So here we have the super-simple sunflower seed turned new and improved Bac-o recipe. I think these would be great on salad as well!<br />
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1/2 cup raw sunflower seeds<br />
1/2 Tbsp. olive oil or coconut oil<br />
1 Tbsp. liquid coconut aminos, or soy sauce if no soy allergy<br />
1Tbsp. maple syrup<br />
scant 1/4 tsp. smoked paprika<br />
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Heat oil in a small skillet over medium heat. Add the sunflower seeds and stir around until a bit toasty looking. Add the coconut aminos or soy sauce, maple syrup, and smoked paprika. Stir for another minute or two to get everything well-coated and crispy. Remove from heat, cool, and serve.<br />
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This recipe is endorsed by the whole Holden crew and linked to <span style="color: blue;"><a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-052813/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+SimplySugarGluten-free+%28Simply+Sugar+%26+Gluten-Free%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: blue;">Slightly Indulgent Tuesday</span></a>, <a href="http://www.realfoodallergyfree.com/2013/05/italian-chicken-dorito-popcorn-choc-avocodo-fudge-pops-caramel-macchiato/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+RealFoodAllergyFree+%28Real+Food%2C+Allergy+Free%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a>,<a href="http://glutenfreehomemaker.com/gluten-free-wednesdays-5-29-13/" target="_blank"> <span style="color: blue;">Gluten-Free Wednesday</span></a>, <a href="http://thischickcooks.net/2013/05/29/strawberry-frozen-yogurt-homemade-sunscreen-overcoming-depression-with-nutrition-and-more-at-whole-foods-wednesday-104/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+ThisChickCooks+%28This+Chick+Cooks%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: blue;">Whole Foods Wednesday</span></a>, <span style="color: blue;"><span style="color: blue;"><a href="http://dietdessertndogs.com/2013/05/30/wellness-weekend-may-30-june-3-2013/#more-18040" target="_blank"><span style="color: blue;">Wellness Weekend</span></a>,</span> <a href="http://veggienook.com/2013/05/31/healthy-vegan-friday-45/" target="_blank"><span style="color: blue;">Healthy Vegan Friday</span></a>.</span></span><br />
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Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com9tag:blogger.com,1999:blog-7598544384962207206.post-447577156111279082013-05-19T22:29:00.001-07:002013-05-24T17:02:25.168-07:00Inside-Out Sweet Potato Pie FrittersThere has been a lot of conflict at the dinner table lately. Anthony and I want the kids to eat; they simply don't want to. We are at an impasse. I try not to cry in frustration as they squirm as far away from their plates as possible, fall off the bench, giggle uncontrollably, make up nonsensical words, giggle again, laugh harder when we threaten and cajole.... It goes on and on and on. I am trying to remember what Elder Dallin H. Oaks said in his<span style="color: blue;"> <a href="https://www.lds.org/general-conference/2007/10/good-better-best?lang=eng" target="_blank"><span style="color: blue;">"Good, Better, Best" talk:</span></a></span> "What your children really want for dinner is you." Me not screaming is what I assume he means. So let's just minimize the conflict and have enjoyable family time, for goodness sake. Enough with the toddler rebellion! Bring on the pie for dinner! <br />
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Yes, these inside-out sweet potato pie fritters were actually eaten with gusto. Sawyer and Abiline usually like when I make the sweet potato pie from the <i>Clean Foods</i> cookbook, but the other night I did not have time to bake a pie before dinner, so I made these cheater patties on the quick and had an instant hit side-dish. Three cheers for a few moments of peace at the dinner table!<br />
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1 large sweet potato<br />
1/2 cup rolled oats<br />
1/4 tsp. + 1/8 tsp. cinnamon<br />
1/8 tsp. nutmeg<br />
1 tsp. vanilla<br />
1 Tbsp. maple syrup<br />
pinch of salt<br />
1/2 cup pumpkin seeds<br />
1 Tbsp. coconut oil <br />
*This made about six, three inch patties. You may want to the double the recipe if you want leftovers.<br />
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1. Cook the sweet potato until very tender in preheated 400 degree oven (takes 45-60 mins, usually, for me.) Let cool and peel off the skin.<br />
2. Place the pumpkin seeds and 1/8 tsp. cinnamon in your food processor and pulse to form a crumbly meal. Spread the seed crumbs onto a large plate.<br />
3. Clean out your food processor and then add the sweet potato, oats, 1/4 tsp. cinnamon, nutmeg, vanilla, maple syrup, and salt. Puree until smooth.<br />
4. Melt the coconut oil in a frying pan over medium heat. Scoop out large spoonfuls of the sweet potato mixture, roll them in the pumpkin seed crumbs to coat (this may be a bit messy), and place in the skillet. Fry for 2-4 minutes on each side, just until the seeds are a bit toasty. Let cool for a few minutes before serving.<br />
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This recipe is linked to <span style="color: blue;"><a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-052113/#more-10716" target="_blank"><span style="color: blue;">Slightly Indulgent Tuesday</span></a>,</span> <span style="color: blue;"><a href="http://wholenewmom.com/traditional-tuesday/vanilla-cake-with-peanut-butter-frosting-water-kefir-gummies-no-bake-chocolate-cheesecakes-gf-lemon-doughnuts-and-gf-df-gingersnap-lemon-parfaits/" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a>,</span> <span style="color: blue;"><a href="http://thischickcooks.net/2013/05/22/no-bake-chocolate-cheesecake-bars-weight-loss-beverage-and-more-at-whole-foods-wednesday-103/" target="_blank"><span style="color: blue;">Whole Foods Wednesday</span></a>,</span> <span style="color: blue;"><a href="http://dietdessertndogs.com/2013/05/23/wellness-weekend-may-23-27/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+DietDessertAndDogs+%28Diet%2C+Dessert+and+Dogs%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: blue;">Wellness Weekend</span></a> </span>and<span style="color: blue;"> <a href="http://veggienook.com/2013/05/24/healthy-vegan-friday-44/" target="_blank"><span style="color: blue;">Healthy Vegan Friday</span></a>.</span><br />
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This is the face of my best eater by far. If only everyone were so content eating the same thing day in and day out...<br />
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<br />Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com2tag:blogger.com,1999:blog-7598544384962207206.post-27474698448864499872013-04-30T22:49:00.001-07:002013-05-03T16:00:15.085-07:00Lemon Poppyseed Secret Squash Quinoa Muffins Today was not the happiest day in Mommyville: lots of hitting by one eldest child, some serious tantrum action by the second, and I'm starting to tire of the baby-weight from number three. I don't feel like I accomplish much more than constant chastising on some days. Which is why I think I keep writing this blog even though I'm certainly never going to be blog-famous--it makes me feel like I did something productive. At least I managed to nourish these dear children that are nearly impossible to feed!<br />
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I have posted a squash lemon poppyseed bread before, but this new edition is more nutritionally dense with the addition of chickpeas and quinoa. They are low in sugar as well! The kids ate them without complaint, and I felt like I had at least had one small victory this day...<br />
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1 1/2 cups white whole wheat flour<br />
2 tsp. baking powder<br />
1/2 tsp. salt<br />
1/4 tsp. stevia powder<br />
1 cup cooked quinoa<br />
1 cup cooked chickpeas<br />
1/2 cup plain non-dairy milk<br />
1/2 Tbsp. lemon extract<br />
zest and juice of 1 medium lemon<br />
1/4 cup melted coconut oil<br />
1/4 cup maple syrup<br />
2 small yellow squash, finely grated<br />
1/3 cup poppyseeds<br />
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1. Preheat oven to 350 and line 12 muffin cups.<br />
2. In a medium mixing bowl, stir together the flour, baking powder, salt, and stevia.<br />
3. In a food processor or blender, blend together the quinoa, chickpeas, non-dairy milk, lemon extract, lemon zest and juice, coconut oil, and maple syrup until smooth.<br />
4. Add the wet ingredients to dry and stir just until completely combined. Fold in the poppy seeds and squash. Divide the batter evenly among the muffin cups.<br />
5. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks before serving.<br />
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Here are some of our happier moments recently...<br />
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This recipe is linked to <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-043013/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+SimplySugarGluten-free+%28Simply+Sugar+%26+Gluten-Free%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: blue;">Slightly Indulgent Tuesday</span></a>, <a href="http://www.thetastyalternative.com/2013/04/allergy-free-wednesday-week-64-may-1.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+thetastyalternative%2FeZwy+%28The+Tasty+Alternative%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a>, <a href="http://wholelifestylenutrition.com/blog/whole-foods-wednesday-your-best-healthy-recipes-tips-49/" target="_blank"><span style="color: blue;">Whole Food Wednesday</span></a> and <a href="http://dietdessertndogs.com/2013/05/02/wellness-weekend-may-2-6-2013/" target="_blank"><span style="color: blue;">Wellness Weekend</span></a>.Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com2tag:blogger.com,1999:blog-7598544384962207206.post-57370213824235027272013-04-24T22:34:00.002-07:002013-04-26T20:34:38.812-07:00Sunflower Seed Ranch Roasted ChickpeasEmelise Marie was born 5 1/2 weeks ago, and I am slowly figuring out how to do life with three kids. After months of ignoring all the cooking blog posts in my inbox, I like food again and am starting to find time to putter around in the kitchen, trying to satisfy that seemingly insatiable nursing mother's appetite in healthy ways.<br />
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In the first few weeks after Emie's birth, when I was in full recovery mode, Anthony did the grocery shopping. I sent him to the store for some dried beans, and he came home with about $50 worth.<br />
(I should have been more specific as to how much exactly we needed.) As a result, I have been seeking ideas for new ways to use chickpeas. When I ran across a post for <span style="color: blue;"><a href="http://sweetroots.blogspot.com/2013/02/cauliflower-buffalo-pizza-with-homemade.html" target="_blank">BBQ-ranch pizza</a> </span>on the Sweet Roots blog, the thought occurred to me that BBQ ranch roasted chickpeas may be good. So I gave it a try tonight, whipping up a sunflower-seed based sauce instead of the usual tofu-based. I couldn't stop munching them! We did try them on top of pizza, which was yummy, but I think I prefer to eat them straight so that the flavor is undiluted. <br />
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1 1/2 cups cooked chickpeas (drained and rinsed, if canned)<br />
1/2 c. raw sunflower seeds<br />
2 Tbsp. barbecue sauce<br />
1 Tbsp. maple syrup<br />
1 Tbsp. olive oil<br />
1 tbsp. apple cider vinegar<br />
3/4 tsp. sea salt<br />
3/4 tsp. onion powder<br />
3/4. tsp. dried parsley<br />
1/2 tsp. dried dill<br />
dash of pepper<br />
3-4 Tbsp. plain non-dairy milk, to thin<br />
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1. Preheat the oven to 400. Line a large cookie sheet with parchment paper.<br />
2. In your food processor or blender, blend all of the ingredients except the chickpeas, starting with 3 Tbsp. milk and adding more if necessary to get a smooth, dressing-like consistency.<br />
3. In a medium bowl, add the chickpeas and blended sunflower seed ranch and stir to evenly coat all the beans.<br />
4. Spread the chickpeas out in a single layer on your prepared baking sheet. Bake in the preheated oven for 20 minutes. Flip them around and then bake for 20 mins. more. They are done when golden and a bit caramelized.<br />
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This recipe is linked to<a href="http://www.tessadomesticdiva.com/2013/04/allergy-free-wednesday-64.html" target="_blank"> <span style="color: blue;">Allergy-Free Wednesday</span></a> <span style="color: orange;"> </span><a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-042313/" target="_blank"><span style="color: blue;">Slightly Indulgent Tuesday</span></a><span style="color: orange;"> </span><a href="http://cybelepascal.com/allergy-friendly-friday-42613/" target="_blank"><span style="color: blue;">Allergy-Friendly Friday</span></a><span style="color: orange;"> </span><br />
<span style="color: blue;"><a href="http://dietdessertndogs.com/2013/04/25/wellness-weekend-april-25-29-2013/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+DietDessertAndDogs+%28Diet%2C+Dessert+and+Dogs%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: blue;">Wellness Weekend</span></a>.</span><span style="color: orange;"> </span>Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com4tag:blogger.com,1999:blog-7598544384962207206.post-51019813427394759882013-04-01T16:49:00.000-07:002013-04-03T13:33:58.590-07:00Jelly Donut PancakesI had been dreaming about <a href="http://veganmommychef.blogspot.com/2011/10/whole-grain-chocolate-chocolate-chip.html" target="_blank"><span style="color: blue;">chocolate chocolate chip pancakes</span> </a>all night, but of course when I mentioned pancakes in the morning, Sawyer insisted on the white ones. Bummer for me, until I thought up this yummy idea of putting jam on the inside and powdered sugar on the outside for a healthier take on the donut treat. Sorry gluten-free folks--I made these with whole wheat flour because I live in gratitude daily that we actually aren't allergic to that, but you could certainly try subbing your favorite GF flour blend.<br />
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1 cup whole wheat pastry flour<br />
1/2 cup rolled oats<br />
1/2 cup raw sunflower seeds<br />
1 Tbsp. baking powder<br />
1/2 tsp. salt<br />
1/2 tsp. cinnamon<br />
2 Tbsp. preferred sweetener (I used evaporated cane juice.)<br />
2 Tbsp. coconut oil<br />
1 1/3 cup non-dairy milk<br />
1 tsp. vanilla extract<br />
A few Tbsp. jam of choice<br />
1/3 cup powdered sugar<br />
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1. In your food processor, combine flour, oats, seeds, baking powder, salt, and cinnamon until oats and sunflower seeds are completely ground up.<br />
2. Add the coconut oil and buzz until crumbly. Then add the milk, sweetener, and vanilla and process just until smooth.<br />
3. Heat your pancake griddle or frying pan over medium heat and drop large spoonfuls of batter onto the heated pan. Dollop about a tsp. of jam in the middle of each pancake and then cover up the jam with a bit more batter. Flip when bubbles form around the edges and cook for about 2 mins. more on the other side, until just lightly browned.<br />
4. Let the pancakes cool for a few minutes so as to not melt the sugar. Spread powdered sugar onto a large plate and place pancakes one by one in the sugar, lightly coating each side. Serve warm--no butter or syrup needed!<br />
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We decided we were tired of the cold and pretended it was summer all morning. The kids even wore their bathing suits to the grocery store. Heck, I already get enough looks from people as it is with all the ruckus we make going up and down the aisles while struggling through crises of lost gum in hair, towers of bread and beans tumbling from the cart, wails of despair for unrequited cookie cravings, etc.--I figure I might as well give people something to really snigger about! <br />
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This recipe is shared on <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-040213/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+SimplySugarGluten-free+%28Simply+Sugar+%26+Gluten-Free%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: blue;">Slightly Indulgent Tuesday</span></a> and <a href="http://willingcook.com/allergy-free-wednesdays-april-3-2013/" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a>.Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com2tag:blogger.com,1999:blog-7598544384962207206.post-83067004017485710392013-03-04T20:23:00.001-08:002013-03-08T20:58:43.146-08:00Sugar-Free Pumpkin Caramel Oh, you mean to tell me that it isn't fall anymore? Well, while this post is a bit late, and pumpkin is not all over the stores in February, I didn't want to wait another year to share this recipe. My kids don't wait until Halloween to play dress-up, so why wait until autumn-time to enjoy the magic of pumpkin caramel? This makes a great filling for <a href="http://veganmommychef.blogspot.com/2012/03/ridiculously-simple-any-fruit-oatmeal.html" target="_blank"><span style="color: blue;">ridiculously simple oatmeal bars</span></a>, or you can use it as a fruit dip, or just eat it out of the pan like Abiline did. It is thick, creamy, and sweet, with no butter or sugar. And easy to make, too!<br />
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1/2 cup full-fat coconut milk<br />
1/2 cup pumpkin puree<br />
1/2 cup, packed, pitted dates<br />
1/4 tsp. sea salt<br />
1 tsp. vanilla extract<br />
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1. Combine all ingredients except vanilla in a small saucepan, bring to a simmer over medium heat, and simmer for about 10 minutes, until the dates are very soft. <br />
2. Add the vanilla extract and transfer the mixture to your food processor or blender. Puree until totally smooth. Enjoy!<br />
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Now that I've got you in the mood, I'll take this opportunity to reminisce about our autumn adventures. It doesn't seem that long ago, considering that we just finally threw out our pumpkins last week. Happy Halloween in February, everyone!<br />
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This post is linked to <span style="color: blue;"><span style="color: blue;"><a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-030513/#more-10089" target="_blank"><span style="color: blue;">Slightly Indulgent Tuesday</span></a>,</span></span> <a href="http://www.realfoodallergyfree.com/2013/03/chocolate-chip-sunflower-seed-butter-muffins-absolute-best-anything-muffins-chocolate-peppermint-candy/" style="color: blue;" target="_blank">Allergy-Free Wednesday</a>, <a href="http://glutenfreehomemaker.com/2013/03/gluten-free-wednesdays-3-6-13/" style="color: blue;" target="_blank">Gluten-Free Wednesday</a>, and <a href="http://www.dietdessertndogs.com/2013/03/07/wellness-weekend-march-7-11-2013/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+DietDessertAndDogs+%28Diet%2C+Dessert+and+Dogs%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: blue;">Wellness Weekend</span></a>.<br />
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<br />Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com6tag:blogger.com,1999:blog-7598544384962207206.post-38373423099423050932013-02-25T20:45:00.001-08:002013-03-01T20:09:18.344-08:00Still Alive and Cooking...A LittleSo, my "farewell to food" has lasted much longer than anticipated. Suffice it to say, I have never really gotten over my nausea with this pregnancy. I do not know how my poor family has survived the many regrettable meals that I have thrown together over the last few months. I do not need to go into detail about the green sludge from Saturday night: I'm not sure who cried more about having to eat it--me or the kids. The good news is that, hopefully, in the next two to three weeks, my baby "bun" will be out of my oven, and food will become good again!<br />
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While overall I have been completely uninspired in the kitchen, there have been some rare occasions when I created something worth making again. These gluten-free, sneaky ingredient chocolate chip cookies were a big hit with the Sawyer and Abiline crowd, who, as you can see below, are as cute and nutty as ever. I even liked these little treats. It's a funny thing--while most food has been unpalatable, chocolate has kept its appeal for me. Good ol' chocolate: a pal through thick and thin!<br />
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Beanie Buckwheat Chocolate Chip Cookies (makes about a dozen cookies)<br />
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1 1/4 cup buckwheat groats, ground<br />
1 tsp. baking powder<br />
rounded 1/4 tsp. sea salt<br />
2 Tbsp. coconut sugar<br />
1/2 cup pitted medjool dates (about 6)<br />
1 cup white beans (rinsed and drained, if canned)<br />
1 tsp. vanilla extract<br />
1/4 cup coconut oil, melted<br />
1/3-1/2 cup chocolate chips<br />
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1. Preheat your oven to 350 and line a baking sheet with parchment paper.<br />
2. Grind your buckwheat groats in your food processor. Measure to make sure you have enough to equal the 1 1/4 cup, then add the baking powder, salt, and coconut sugar, and buzz to mix them all together. <br />
3. Add the dates, beans, vanilla, and coconut oil to the dry ingredients in the food processor and pulse until well incorporated and evenly moistened. Mix in the chocolate chips with a spoon.<br />
4. Form into a dozen balls, place them on the prepared pan, and flatten them slightly with your palms. Bake for 8-10 minutes, until golden on the bottom.<br />
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Did I say the kids are nutty? I take it back; Abiline is very serious about her chap-stick. (This one from Grandma was a bit too much like lipstick...)<br />
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This recipe is linked to <span style="color: blue;"><a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-022613/" target="_blank"><span style="color: blue;">Slightly Indulgent Tuesday</span></a></span>, <span style="color: blue;"><a href="http://www.thetastyalternative.com/2013/02/allergy-free-wednesdays-week-56.html" target="_blank"><span style="color: blue;">Allergy-Free Wednesday</span></a>, <span style="color: blue;"><a href="http://thischickcooks.net/2013/02/27/whole-foods-wednesday-92-featuring-your-best-recipes-and-tips/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+ThisChickCooks+%28This+Chick+Cooks%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: blue;">Whole Foods Wednesday</span></a>, <a href="http://glutenfreehomemaker.com/2013/02/gluten-free-wednesdays-2-27-13/" target="_blank"><span style="color: blue;">Gluten-Free Wednesday</span></a></span></span>, and <a href="http://www.dietdessertndogs.com/2013/02/28/wellness-weekend-february-28-march-4-2013/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+DietDessertAndDogs+%28Diet%2C+Dessert+and+Dogs%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: blue;">Wellness Weekend</span></a>.Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com1tag:blogger.com,1999:blog-7598544384962207206.post-29087903503628740532012-07-31T21:41:00.001-07:002012-07-31T21:41:30.307-07:00A Farewell to FoodI think I need to do a quick post here to explain the absence of any
new recipes to anyone who reads my blog. A few weeks ago in church I
started to feel that particular nausea that can only mean one thing:
Yep, baby number three is on the way. I have been so sick that my bile
rises if I even go near the fridge, so Anthony has taken over almost all
kitchen duties. With my first two pregnancies, my nausea lasted well
into the second trimester, so there will be no new recipes anytime soon.
Sorry, folks! I'll be in touch when I am closer to having another
adorable mouth to feed...<br />
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<br /><br />Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com4tag:blogger.com,1999:blog-7598544384962207206.post-58260321815255436042012-07-15T22:02:00.000-07:002012-07-20T14:37:32.775-07:00Cheesy Sweet Potato Cauliflower SauceThis past week has been a time of many quick and easy meals, as we just moved to the Portland area for my husband's new job, and most of my time has been spent looking for a home for us while we stay in temporary housing. I miss my stocked kitchen! But it is amazing what you can do with just a few ingredients. I needed something fast for dinner yesterday before we went to another house viewing, so I roasted some sweet potatoes and cauliflower during nap time and quickly whipped up this sauce. My kids were begging for pasta, so that is what we put it on, but I think it would also be good mixed with quinoa or rice.<br />
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It is always a bonus when I can sneak vegetables in like this, but I am proud to say that in our home that is becoming less necessary. Sawyer is eating more and more vegetables without me sneaking them in. The other week at the grocery store he picked up a cucumber and put it in the cart, declaring "Here, Mommy, we need this: I am trying new foods." And try it he did--and liked it! There is always hope, fellow moms of picky eaters, that they will come around.<br />
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1 large sweet potato, diced<br />
1/2 large head cauliflower, chopped into small florets<br />
2 Tbsp. extra-virgin olive oil<br />
1/2 tsp. salt<br />
1/4 tsp. pepper<br />
1 tsp. dried thyme<br />
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1 can white beans, rinsed and drained (about 1 1/2 cup)<br />
2 Tbsp. extra-virgin olive oil<br />
2 Tbsp. nutritional yeast<br />
1/3 cup Daiya mozzarella vegan cheese (or you could sub my <a href="http://veganmommychef.blogspot.com/2012/06/amazing-coconut-cannellini-cream-cheese.html" style="color: blue;" target="_blank">homemade vegan cream cheese</a>)<br />
1/4-1/2 cup plain, non-dairy milk (enough to thin to your desired consistency)<br />
additional salt and pepper, to taste<br />
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1. Preheat your oven to 400 degrees F and add diced sweet potatoes and cauliflower to a large glass baking pan. Add oil, salt, pepper, and thyme, and stir to coat the veggies evenly. Bake for 40-50 minutes, until the vegetables are very tender (cauliflower will be a bit browned), stirring half-way through.<br />
2. Let the vegetables cool, and then add them to your food processor or blender along with the beans, additional olive oil, nutritional yeast, "cheese," and 1/4 cup non-dairy milk. Add additional milk as necessary while blending the sauce in order to get a smooth consistency. Taste and add salt and pepper as desired. (I probably added another 1/2 tsp. salt and 1/4 tsp. pepper.) Serve over your favorite grain or pasta.<br />
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This recipe is linked to <a href="http://sweetsav.blogspot.com/2012/07/my-meatless-mondays-acorn-squash.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+MySweetAndSavory+%28My+Sweet+and+Savory%29" style="color: blue;" target="_blank">My Meatless Mondays</a>, <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-71712/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+SimplySugarGluten-free+%28Simply+Sugar+%26+Gluten-Free%29" style="color: blue;" target="_blank">Slightly Indulgent Tuesdays</a>, <a href="http://www.realfoodallergyfree.com/2012/07/smores-bars-avocado-fudge/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+RealFoodAllergyFree+%28Real+Food%2C+Allergy+Free%29" style="color: blue;" target="_blank">Allergy-Free Wednesdays</a>,<span style="color: blue;"> </span><a href="http://thischickcooks.net/2012/07/18/whole-foods-wednesday-61-featuring-your-best-recipes-and-tips/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+ThisChickCooks+%28This+Chick+Cooks%29" style="color: blue;" target="_blank">Whole Foods Wednesdays</a>, <a href="http://realfoodfreaks.com/2012/07/19/freak-friday-720-2012/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+RealFoodFreaks+%28Real+Food+Freaks%29" style="color: blue;" target="_blank">Freaky Friday</a>, <a href="http://www.ameessavorydish.com/2012/07/fit-and-fabulous-fridays-41.html" style="color: blue;" target="_blank">Fit and Fabulous Friday</a>, <a href="http://frugallysustainable.com/2012/07/frugal-days-sustainable-ways-36/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+FrugallySustainable+%28Frugally+Sustainable%29" style="color: blue;" target="_blank">Frugal Days, Sustainable Ways</a>, and <a href="http://www.dietdessertndogs.com/2012/07/19/wellness-weekend-july-19-23/" style="color: blue;" target="_blank">Wellness Weekend</a>. <br />
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Here are a few of our adventures over the past two weeks. We made a trip to the Getty Museum before we left California, where the kids seemed to enjoy the tram much more than the Klimt drawings.<br />
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Sawyer and Abiline dealt with the move quite well. They were just excited that they could have all kinds of rambunctious fun in our empty house as we packed things up. <br />
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On our way to Oregon, we stayed overnight in Redding, CA and got to ride on one of these fancy bikes. Redding is not known for its thrills to most people, but now--thanks to this magical half hour ride in which Anthony pretended to crash us into every wall on the hotel property--it's one of our kids' favorite vacation spots. <br />
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<br />Allison Holdenhttp://www.blogger.com/profile/00484439401622675665noreply@blogger.com2