cognizable

Gluten & Dairy Free Vanilla, Bourbon French Toast

2011-06-09T09:11:00.000-07:00

If you had asked me ten years ago “What are two foods that you could not live without?” I would have answered bread and cheese. Yet here I am, after spending my last three years with constant digestive issues, avoiding gluten (everything made from wheat, rye, and barley) and dairy (cheese, ice cream, milk). Is it a sacrifice? Sometimes. Mainly when we’re eating out or at a party. Is it worth it? Absolutely. I do not miss the painful cramps or the uncomfortable, tight waistband that made me look and feel three months pregnant. Gratefully though, I have discovered an entire world of products and recipes full of flavor and indulgence that abates any longing for my past culinary desires.

My two latest brand obsessions that I recently discovered are Udi Gluten Free Breads and So Delicious Coconut Milk. The bakers at the Udi company based in Denver, Colorado, have created a tasty line of bread, bagels, pizza crust, muffins, sweet rolls and more. After trying many varieties of store-bought gluten free bread (most of them from the frozen food section) Udi far and above surpasses other brands with a product that has a fresh, soft, light texture and tastes closer to my former life than anything else I’ve eaten. Bravo Udi! It is a bit on the pricey side (close to $6 for a loaf of bread), but again, well worth the cost (there’s a $1-off coupon available on their web site). Udi brands are also dairy and nut free, an added bonus for food allergy sufferers.

There are so many wonderful qualities of So Delicious Coconut Milk it’s something I think everyone would benefit drinking even if dairy doesn’t affect you. Other than being dairy and soy free (an excess amount of soy may disrupt hormone balances), it’s low in calories (just 50 per serving) and sugar (the unsweetened variety has 0 grams), is fortified with 10% of the Daily Recommended Allowance (DRA) of calcium, vitamin A and magnesium; 30% DRA of vitamin D, and 50% DRA of vitamin B12 (click here to see benefits of vitamin B12). Although the label reads 5 grams of saturated fat, it is mostly a special, healthier version of saturated fat (yes, there is such a thing) called “medium chain fatty acids (M.C.F.A.s). These “healthier” fats are not easily stored in the body, but burned as energy instead. Plus, all the ingredients are non-genetically modified, often organic, and the So Delicious parent company, Turtle Mountain, applies strict quality control methods to eliminate non-declared food allergens. Even though the Food and Drug Administration recently declared coconut as part of the tree nut family, it is usually not a problem for those allergic to tree nuts as it is distantly related (please check with your allergist to confirm this is right for you). So Delicious makes a plethora of coconut milk products including drinking milk, coffee creamer, yogurt, and ice cream. The French vanilla coconut coffee creamer and unsweetened drinking milk are my personal favorites.

With all that said, here’s a breakfast I thought I would never enjoy again — French Toast. To my delight, this recipe is such a treat I barely remember that it is gluten and dairy free when I savor every last bite. Born and raised in Kentucky, I am very partial to anything with bourbon. If you like a strong bourbon flavor (like I do) feel free to add a tablespoon to this recipe. Though, for most who may prefer a more subtle flavor, stick with 2 teaspoons for this single serving. Because the gluten free Udi bread slices are small (about 4 inches square) this recipe will make four pieces of French Toast. If you’re feeding a larger party than just one, multiply recipe as needed. While hot, I highly recommend topping with dairy free margarine (I used Earth Balance brand), and warmed, REAL Vermont maple syrup. Perhaps it was my time living in Vermont in my early 20s that did it, but I have become a bit of a maple syrup snob. The Log Cabin “maple flavored” corn syrup that I grew up on now makes me cringe. Yes, again, the real thing is not cheap, but you don’t drink it like water. A little goes a long way and you may just reach nirvana when tasting it paired with the bourbon and vanilla. A dusting of powdered sugar is a fantastic finish as well.

Vanilla, Bourbon French Toast*

GLUTEN & DAIRY FREE

1 egg (preferably organic)

1/4 cup So Delicious unsweetened coconut milk

2 teaspoons real vanilla extract (better quality = better flavor)

2 teaspoons of your favorite brand Kentucky bourbon

a sprinkle of cinnamon (optional)

4 slices of Udi gluten free bread

1. Whisk all ingredients together in a wide, shallow bowl.

2. Coat bread in the egg mixture allowing it enough time to soak it up a bit like a sponge.

3. Cook slowly over a pre-heated, not stick skillet, at medium heat for about 3-5 minutes per size (or until lightly browned and egg mixture begins to cook all the way through the bread). Flipping with a thin, off-set spatula helps.

4. Serve warm with dairy free margarine and maple syrup. Dust with powdered sugar (optional). Garnish with berries.

* Of course, if gluten and dairy are not an issue, feel free to replace with wheat bread and milk.

Dairy, Gluten Free Apple Onion Frittata

2011-06-05T11:28:00.000-07:00

Since my son outgrew his egg allergy almost two years ago we’ve been eating a lot of this quick and economical protein. It not only starts our day with much needed fuel to keep our brains focused and our stomachs full, but with a few additions can transition well to a healthy lunch or a light dinner. A “frittata” is an Italian version of quiche, sans the pastry crust, which is very helpful for those watching their carbs. My son calls it “egg pizza,” perhaps because of the wedge-shaped slices, but I call it the perfect healthy meal, fast. Many recipes include shredded cheese, but if enough herbs or other savory ingredients are added the dairy is not missed. In this recipe, the sweetness of the apples and the caramelized onions combined with the flavorful Italian seasoning more than suffice.

Apple Onion Frittata

DAIRY & GLUTEN FREE

serves 8

Preheat oven to 350º

2-4 tablespoons extra virgin olive oil

2 apples, cored, pealed and chopped into 1" pieces

2 yellow onions, chopped into 1" pieces

2 cups baby spinach, coarsely chopped

one dozen eggs (preferably organic)

2 tablespoons dried Italian seasoning*

sea salt and freshly ground black pepper to taste

1. On the stove, heat a large (10 or 12 inch), non-stick, oven-proof skillet over medium-high heat for a couple of minutes (I prefer the Cuisinart Green Gourmet brand)**.

2. Coat the skillet with olive oil, swirling to ensure the entire surface is covered. Be generous, it is essential to serving the frittata with ease.

3. Lower heat to medium. Slide onions into the skillet and saute for 3 to 4 minutes or until beginning to soften. Add apples and continue to cook another 5 or so minutes until onions and apples begin to turn golden and slightly browned. Taking the time to ensure the onions and apples are caramelizing will increase the overall sweetness and flavor.

4. Add Italian seasoning to onions and apples tossing to combine. Mix in chopped, baby spinach and saute until spinach begins to wilt.

5. Add a little more olive oil and mix.

6. In a separate bowl, whisk together the dozen eggs. Add salt, pepper.

7. Pour eggs in the skillet and cook on stove for 2 minutes, or until the bottom of the egg just begins to set.

8. Place in the 350º oven for 10-15 minutes and cook until the egg is set and no longer loose in the pan. Upon removal, place on cool stove top or trivet, using a thin, offset spatula to run around the edges of the pan for easier removal. Slide onto a large plate, slice in pie-shaped wedges. May be served warm or at room temperature.

* Dried Italian season may be found in the herb and spice section of your grocery. It is a combination of dried basil, oregano, rosemary, and thyme.

** According to the Environment Working Group, non-stick pans can contain PFCs, many of which breakdown into PFOA (also known as C8) in the environment and your body. Once in the body, PFOAs can circulate for years. PFOA is considered a carcinogen causing testicular, pancreatic, mammary, and liver tumors in rats.

Nut, Dairy, Gluten Free Chocolate Candy

2011-05-13T10:15:00.000-07:00

It’s is national Food Allergy Awareness week. Living with food allergies often centers around what has to be sacrificed in order to protect oneself from anaphylaxis. My 8-year-old son, who is allergic to peanuts, tree nuts and dairy, frequently struggles with feeling excluded at school and extended family events. Describing it as “embarrassing” that he has to bring his own food to these occasions. It can be hurtful, frustrating and isolating.

We have tried to make lemon aid out of lemons, focusing on what he IS able to eat and try to create comparable, delicious, safe treats that he can enjoy or share with group. So far it’s helping — his classmates talk about how “delicious his mom’s treats are,” and many times wish that they were eating what he brought instead. These gestures have brought us joy and him pride knowing that his ‘safe’ food is desired by his peers.

One food that is usually off-limits is chocolate. Most chocolate is processed in factories that also process peanuts and tree nuts, increasing risk of cross-contamination. It also frequently has dairy as a main ingredient. Thank goodness for Enjoy Life semi-sweet chocolate chips! These tasty, little morsels have been essential for creating goodies that emphasize options instead of limits. They have allowed my son to relish in chocolate treats just like the rest of his friends and help him feel as if he’s part of the group.

This chocolate candy recipe is so simple and takes almost no-time to make. In addition to the Enjoy Life chocolate, I’ve added salted, hulled pumpkin seeds from another great nut-free company: Gerbs. Their line of nut and gluten free pumpkin seed products are addicting to eat and offer some of the same health beneﬁts as nuts — high in protein, high in minerals such as potassium, magnesium and zinc, and high in healthy omega-6, omega-9 fatty acids. Those who have food allergies won’t miss anything with this salty sweet combination of crunchy pumpkin seeds that lend a ‘nutty’ flavor to the luscious chocolate.

Chocolate Covered Pumpkin Seeds*

1 packet of Enjoy Life semi-sweet, mini-chocolate chips

1, 3.5 oz. packet of Gerbs Nut Free Pumpkin Seeds with sea salt

1. Empty chocolate chips into a Pyrex measuring cup (or other microwave proof glass dish).

2. Microwave on high for no more than 40 seconds.

3. Remove from microwave and stir. Chocolate should begin to melt.

4. Continue to microwave at 20 second intervals, removing and stirring each time, until all chocolate chips are thoroughly melted. This should only take one or two more times.

5. Add entire packet of pumpkin seeds.

6. Using a mini-scooper, or teaspoon, drop blobs of chocolate covered pumpkin seeds in miniature, foil, candy wrappers (available at craft stores) or on a cookie sheet covered with wax paper.

7. Place in refrigerator and cool until hardened (about 20 minutes). You may speed up hardening time by placing in the freezer instead.

* The great thing about this chocolate treat is that it’s also COMPLETELY FREE from the TOP 8 FOOD ALLERGENS including: SOY, EGG, FISH, SHELLFISH, GLUTEN/WHEAT, and as mentioned, PEANUT, TREE NUT, and DAIRY! What would we do without excellent companies like Enjoy Life and Gerbs?!

Dairy, Nut, Gluten Free Sweet Potato Salad

2011-05-03T08:38:00.000-07:00

Loaded with anti-oxidants such as vitamin C and beta carotene, chock full of fiber and potassium, sweet potatoes are one of those perfect foods — easy to make and satisfying to eat. They’re a staple in the weekly menu at our home. Though as warm weather returns, the desire to eat piping hot root vegetables fades for cooler, crisp cravings.

Enter sweet potato salad. Served cold or at room temperature, this flavorful mix of crunch and spice is an excellent addition to a potluck or cookout. Its light, sweetened vinaigrette eliminates wondering if the usual, mayonnaise-laden potato salad has spoiled after two hours of sitting in the backyard sun. One less reason to worry, one more reason to enjoy.

Sweet Potato Salad*

DAIRY, NUT & GLUTEN FREE

serves 4-6

2 tablespoons extra virgin olive oil

2 pounds sweet potatoes (about 2-3 large ones)

1 jalapeño pepper

1/2 red bell pepper

2 celery stalks

4 pieces of peppered turkey bacon

1/4 cup chopped fresh, flat leaf parsley

5 tablespoons white vinegar

2 tablespoons agave nectar (or honey)

1 tablespoon canola oil

1/2 teaspoon hot sauce

1 teaspoon dijon mustard

salt and pepper to taste

Preheat oven to 400º

1. Peel sweet potatoes and cut into 1" cubes. Toss with olive oil and lightly salt. In a single layer, spread on a large, rimmed cookie sheet lined with parchment paper. Cook for about 25 minutes or until sweet potatoes are soft and can be pierced with a fork.

2. Seed and dice jalapeño, red bell peppers. Use a spoon or knife to seed the jalapeño pepper as their hot oil may linger on your fingers, causing them to sting slightly. Dice celery stalks.

3. Cook turkey bacon until crisp and finely chop.

4. In a small bowl, whisk together vinegar, agave, canola oil, hot sauce, mustard, a little more salt and pepper until combined well.

5. Place cooked sweet potatoes, diced peppers, celery, bacon, chopped parsley in a large bowl. Coat with vinaigrette and gently toss until mixed. Refrigerate until serving.

* This recipe can be made the day before serving as the sweet potatoes become more flavorful when they absorb the vinaigrette.

Gluten & Dairy Free Butternut Squash Risotto

2011-03-27T17:34:00.000-07:00

Meatless Monday’s are the latest trend for those trying to be more conscious of our Earth’s environment. As a post-Vatican II, cradle Catholic, my family has observed this tradition on Friday’s for as long as I can remember — at least during the holy season of Lent. Now days vegetarian options have exploded with taste and texture. Gone are the meals of grilled cheese sandwiches with tomato soup or crunchy tuna casserole. Going meatless isn’t the sacriﬁce that it used to be.

The wonderful thing about this recipe is that it covers all the bases — vegetarian, gluten free, food allergy friendly — pleasing every crowd (including my children). It is a bit more time consuming since the risotto has to be constantly stirred, but the resulting dairy-free creaminess is worth it.

My husband, whose grandfather immigrated from Lucca, Italy, made me a version of this for one of our first dates. It was the first time I had ever eaten Italian Arborio rice — the short grain variety that makes the best risotto. Gratefully, it was one of many firsts that has graced our last 14 years together and now it’s part of the regular menu at our home.

Butternut Squash Risotto

GLUTEN FREE, DAIRY FREE

6 tablespoons of extra virgin olive oil (divided)

1 medium or large butternut squash

3 inches of fresh ginger root, pealed and minced

1 medium onion diced

1 cup Italian Arborio rice

1 cup dry white wine (nothing expensive,

an affordable Chardonnay works well)*

4 cups chicken broth (I use an organic box brand)

2 cups water

sea salt and freshly ground black pepper to taste

freshly chopped flat leaf parsley for garnish (optional)

Preheat oven to 450º

1. With a sharp knife, cut butternut squash in half, vertically. Scoop out seeds. Peal and dice one half of the squash into 1" cubes. Place the solid half (skin side down) and the pealed, diced pieces on a rimmed baking sheet lined with parchment paper. Drizzle 3 tablespoons of extra virgin olive oil on top and sprinkle with salt and pepper to taste. Bake for 45 minutes or until the flesh of the solid squash is soft and can be pierced easily with a fork.

2. In a sauce pan, heat chicken broth and water until warm,

but not boiling.

3. In a large, heavy-bottomed soup pot, on medium heat saute onions in 3 tablespoons olive oil until translucent (about 8 minutes).

Add minced ginger, stirring for about 3 more minutes.

4. Pour in the cup of Arborio rice, stirring quickly to coat with olive oil/onion mixture.

5. Add white wine, stirring constantly.

6. Once wine is absorbed into the risotto, begin adding chicken broth mixture 1/2 cup at a time, stirring continually until the liquid is absorbed with each 1/2 cup. Slowly the risotto will plump and thicken.

7. After all the chicken broth has been absorbed and the risotto has a creamy texture, stir in roasted, cubed squash and lower heat.

8. Scrape soft squash flesh from the skin of the solid half and add.

9. Finish with a little salt and pepper to taste, stirring well to combine.

10. Serve on a plate or in a pasta bowl and garnish with chopped parsley. Eat while warm.

* If looking for a slightly sweeter risotto a light riesling may be used instead of the chardonnay.

** If dairy is not an issue for you, feel free to stir in a cup of freshly grated parmigiano reggiano with the squash and top with a little more parmigiano before serving.

Gluten Free, Dairy Free Chicken á la King

2011-03-10T09:14:00.000-08:00

On a cold, rainy, late winter day, nothing tastes more comforting than a hot, creamy meal. If you’re avoid dairy and wheat, as I am, making a dinner that meets that criteria can be tricky. Changing out a few ingredients with comparable dairy/gluten free options is much easier and tastier than one might think. The secret is a “roux” that is created from blending dairy free margarine with finely ground rice flour and chicken broth. The best part is you’ll be warmly satisfied and your happy intestines will thank you for it.

Gluten Free Dairy Free Chicken á la King*

Serves 4

4 tablespoons dairy free margarine (I use Earth Balance brand)

4 tablespoons finely ground rice flour** (may use brown rice flour instead)

4 cups warmed chicken broth (I use an organic brand in a box)

1 cup of cooked chicken, chopped

1 1/2 cups of chopped shiitake mushrooms

1-2 tablespoons of extra virgin olive oil

1/2 cup jar of pimentos (drained)

1-2 tablespoons of sherry

2 sprigs of fresh rosemary, chopped for garnish (optional)

sea salt and freshly ground black pepper to taste

4 toasted, gluten free, English muffins

1. Coat a small skillet with olive oil and saute the shiitake mushrooms over medium high heat until soft (about 3 minutes). Set aside.

2. Warm chicken broth in a small sauce pan until slightly steaming, but not boiling.

3. In a large, heavy bottomed pot, melt the dairy free margarine over medium high heat. Slowly add rice flour one tablespoon at a time, stirring constantly and quickly to make a thick, dough-like mixture called a roux.

4. Slowly pour in chicken broth, continuing to stir constantly and quickly, to incorporate the broth with the roux into a thick, gravy-like mixture. It is important to work fast during this process so that the ingredients blend smoothly. If the base has to much broth, shake in a bit more rice flour one tablespoon at a time, stirring constantly.

5. Reduce temperature to medium heat and continue to stir to avoid scorching. Add cooked chicken, sauteed mushrooms, jar of pimentos, sherry, salt and pepper until well combined and warmed throughout.

6. Serve immediately over toasted English muffins and sprinkle with freshly topped rosemary.

* If gluten or dairy is not an issue in your diet, replace dairy free margarine with butter, rice flour with all purpose flour and gluten free English muffins with toasted wheat bread or English muffins.

** gluten free, rice flour can be bought at Whole Foods, the natural food section of your grocery or online. Ener-G brand is the only brand that is free of potential cross-contamination from nut flours.

Rosemary and Garlic Roasted Chicken

2011-03-04T07:01:00.000-08:00

During the rush of weekday evenings it can be challenging to put a homemade meal on the table in less than an hour. Especially when it comes to cooking a whole chicken. So you might choose to save this meal for the weekend when you can be more attentive to preparation, basting and baking. In the end, it will actually save time by providing enough meat for three meals. The first feast is a tender, rosemary, garlic chicken with crispy skin. The second might be a light, sweet chicken salad with apples, tarragon and dried cranberries for lunch (see Cognizable April 2010 for the recipe). The third could be a thick, comforting, warm, “Chicken á la King” served over your favorite toasted bread. All of the recipes using healthier, food allergy friendly ingredients. The added bonus is saving money by spreading the chicken out over three meals (an organic, 3 pound, whole chicken costs around $11 at Whole Foods where I live). Not bad for three meals.

This recipe is inspired from Mark Bittman’s technique of roasting a bird at a high temperature with the breast side down for the first 20 minutes. This tip will keep the meat tender and juicy. My twist on the recipe includes sliding sprigs of fresh rosemary under the skin of the breast and shoving 5 or 6 whole, crushed garlic cloves with more rosemary sprigs inside the cavity of the bird. These additions infuse a subtle flavor throughout the chicken and your house will smell incredible.

Believe me, I never thought in my wildest dreams that I would ever be able to successfully roast a whole chicken. I did not grow up cooking along side my mom (my job was to set the table). So if I can do this, you can too. It’s a lot easier than I ever thought possible. You will be impressed with yourself when you see and TASTE the finished results.

Rosemary and Garlic Roasted Chicken

serves 4 with leftovers

GLUTEN, DAIRY, EGG and NUT FREE

1 whole, 3 pound organic chicken, thawed

6 sprigs of fresh rosemary

5-6 whole garlic cloves, crushed

1/2 cup + 2 tablespoons extra virgin olive oil

1 1/2 cups warm water

sea salt

freshly ground black pepper

Special equipment

Large roasting pan with roasting rack

Baster

Meat thermometer

Preheat oven to 500º

1. Remove the giblets from the chicken (the sack containing the heart, liver and gizzard from inside the cavity). Some choose to saute or fry the giblets for eating later, but I prefer to discard.

2. Whisk together extra virgin olive oil and warm water with a little salt and pepper in a bowl and set aside.

3. Remove rosemary leaves from two more sprigs, chop, set aside.

4. Slide two, 4-5" sprigs of fresh rosemary under skin of chicken breast.

5. Place two more sprigs of fresh rosemary inside the cavity of the chicken along with the 5-6, crushed garlic cloves.

6. Rub the chicken with 2 tablespoons of olive oil, sea salt and freshly ground black pepper to taste.

7. Place bird, breast side down, on the rack in your roasting pan.

8. Cook for 20 minutes, baste with a little olive oil mixture.

9. Briefly remove chicken from the oven and turn breast side up on the roasting rack. Baste with more olive oil mixture, sprinkle with chopped rosemary and return to the oven for 8 more minutes. After 8 or so minutes, baste again. Skin should be beginning to brown (if not, roast a few more minutes at 500º until you notice it taking a golden hue).

10. REDUCE TEMPERATURE OF THE OVEN TO 325º and baste again. Cook at this temperature until a meat thermometer inserted into the thickest part of the thigh, without touching the bone, reaches 160-165ºF. Total roasting time should be under an hour, about 50 minutes. Baste a few more times... every 10 minutes or so, to ensure the meat will be extra moist.

11. Remove the chicken from the oven and tip the pan to spoon juices into a clear measuring cup. Skim off as much fat as possible, reheat and serve with the chicken.

Carve the bird according to your preference. My kids like the legs, while my husband and I prefer the white meat from the breast. Remember that a serving of meat is smaller than the palm of your hand to allow for enough leftovers to stretch into more meals.

A. Here’s what the chicken looks like with the rosemary slid under the skin. Be sure to roll the skin back over the entire breast of meat to seal in the juices. B. Slightly crush the garlic using your palm and the flat side of a large knife.

Serve with a generous side of vegetables such as sauteed green beans in olive oil with minced garlic (as shown in the photo above) or roasted sweet potatoes and baby carrots spread around the roasting pan while the chicken is cooking.

Blooming Valentine

2011-02-12T15:10:00.000-08:00

Hearts, flowers, candy... love. It’s Valentine’s Day again. The quintessential Hallmark holiday. No need to fluff their coffers. Make your own Valentine to show your sweetheart how much you really care. Just a few pieces of colored paper, some fancy scissors and a little time will mean more to the love of your life than a quickly picked, mass produced Kansas City creation. This idea transforms the symbolic heart into a flower and has no shortage of syrupy sweet jargon. It’s up to you to add the words of sincerity and feeling. Have fun, but most importantly, let your loved one know how much they are

loved and appreciated.

Supplies

Red, white, and shades of pink card stock

Heart punch

Scalloped scissors

Black, fine tip Sharpie marker

Small jewel (used for Scrapbooks)

Glue stick

Double sided tape

Craft glue

Metal ruler

X-acto knife

Self-healing mat

Pencil

With ruler, pencil and X-acto knife, measure and trim red card stock to 8.5" x 5.5" on self-healing mat and fold in half so the finished size is 4.25" x 5.5". Punch four hearts from the shades of pink card stock and fold in half, set aside. Measure and trim white card stock with scalloped scissors to the finished size of 3.75" x 5" and adhere to front of folded red card stock with double sided tape. Using stick, glue the right half of each heart to the white, scalloped paper in the flower petal formation. Allow space for the center jewel. Place a small dollop of craft glue in the center of the flower and press on the jewel. After the jewel dries slightly for a couple of minutes, write message with black, Sharpie marker. I wrote, “Thinking of you...” opening inside to: “... makes my heart BLOOM!” Center a heart punch in the inside of the card to create interest and dimension. Finish with a personalize message of love.

Nut and Dairy Free Maple Sweet Potatoes

2010-11-23T05:20:00.000-08:00

One of my favorite Thanksgiving side dishes from childhood was sweet potatoes with lightly toasted marshmallows on top. What other time of year did your parents encourage you to eat your vegetables with marshmallows? However, our family recipe included lots of butter and pecans, which were out of the question now that my son had food allergies to dairy and tree nuts. So, in order to have a traditional recipe we ALL could enjoy, I developed this super easy dairy and nut free version. While the turkey is occupying the oven, the sweet potatoes can cook in the microwave. This quickly steams them in their own moisture resulting in soft, tender potatoes. Using real maple syrup is a bit pricey, but worth the splurge. The maple, cinnamon combination create such a luscious flavor that you’ll never miss the butter or pecans.

Nut and Dairy Free Maple Sweet Potatoes

serves 6

4 pounds sweet potatoes or yams (approximately 3 large potatoes)

1/2 cup of Earth Balance Vegan Buttery Spread*

2 teaspoons cinnamon

1 cup of real maple syrup

one or two bags of small marshmallows

1. Wash the sweet potatoes well and prick all over with the tines of a fork. This lets the pressure escape while cooking in microwave and prevents the sweet potato from exploding.

2. Place the sweet potatoes on a microwave safe dish (I used a pyrex pie plate) and cook on high for 12 minutes. Turn the sweet potatoes over, so the softer side is up, and cook in the microwave for an additional 9 minutes, or until the sweet potato feels a squishy all over.

3. Set the sweet potatoes aside for about 10 minutes until they’re cool enough to handle.

4. Slice the sweet potato in half, length wise, and scrape the potato from the skin with a spoon into a large mixing bowl.

5. Add Earth Balance, cinnamon and maple syrup.

6. Mash with a potato masher until combined. They don’t need to be whipped smooth like mash potatoes, a lumpy texture is fine.

7. Spread in a 8.5" x 11" baking dish greased with Earth Balance to prevent sticking and ease with cleaning.

8. Top with marshmallows and BROIL on HI for a couple of minutes, or until marshmallows look puffy and toasted. This happens fast so watch it carefully.

* Earth Balance can be substituted with other dairy free spreads like Fleischmann’s Unsalted Margarine.

Silly Pumpkin Gourd

2010-10-31T10:33:00.000-07:00

Pumpkin gourds – or jack-be-littles, as some say — are the perfect size for small hands to decorate. Easily grasped and light weight, children love to paint, draw on and stick these fall harvest treasures. This quick and easy craft uses classic, brass push pins with colorful coatings — found at most office supply stores. The push pin points are dull enough to keep most kids safe, but if your children are still at risk of randomly swallowing or sniffing small objects than this is an activity I would avoid. I used this craft for my son’s second grade class Halloween party and they loved it. Some of the children used multiple “eye” push pins to create a monster gourd, others only used one eye to make a cyclops. The pumpkin gourds are inexpensive enough to buy in bulk and display in groups to add a festive Halloween spirit to every room of your home.

Supplies

pumpkin gourd or “jack-be-little”

brass push pins with colorful tops

black, permanent Sharpie marker

white paint pen

1. With black Sharpie marker draw dots on white and yellow push pins to make pupils for your eye balls. Placing the dots in various locations around the circular push pin front will provide added expression for your face as well.

2. Use white paint pen to draw fangs or teeth on other colored push pins like blue, green or red.

3. Push the pins into the pumpkin gourd to create your silly (or scary) face design.

Nut Free Ginger Chicken

2010-09-23T07:01:00.000-07:00

Ordering Chinese takeout is a convenient dinner option for many, but since most Asian restaurants serve dishes topped with peanuts and cashews, it can be a deadly bite for those with food allergies. You can still have the taste of Asia at home with this simple Ginger Chicken recipe. Inspired by Mark Bittman from his cookbook, “The Best Recipes in the World,” my recipe uses agave nectar, which delivers a sweet sauce with a lower glycemic index. This version also has a more kid-friendly, milder flavor without skimping on deliciousness. Yet, if spicy is what you like, feel free to add a pinch of red pepper flakes. The finely chopped shiitake mushrooms are known to strengthen your immune system and have anti-cancer properties as well. (www.drweil.com) The minced ginger also has anti-inflammatory effects and helps to ease digestion. Although, the true test of success came the other evening when I was cooking this recipe — my seven-year-old son walked in the kitchen and said with delight, “Mmmm... smells like ginger! Are we have ginger chicken for dinner? I LOVE ginger chicken!” Chalk one point up for mom.

Ginger Chicken

NUT, DAIRY and EGG FREE

2 -3 tablespoons of canola oil

1 medium onion, finely chopped

4 garlic cloves, minced or pressed

one, 3-inch piece of fresh ginger root, peeled and minced

1 pound boneless, skinless chicken breast,

cut into 3/4-inch chunks (organic chicken if possible)

4-5 medium sized shiitake mushrooms,

stems discarded and diced

3 tablespoons soy sauce*

3 tablespoons agave nectar (or honey)

1/4 cup lime juice (fresh squeezed is best)

salt and black pepper to taste (optional)

1. Heat wok or large deep skillet over medium-high heat for

2 or 3 minutes. Add the oil and swirl to coat pan.

2. Add the onion, stir and cook for about 2 or 3 minutes, or until softened.

3. Add the garlic and ginger and continue to cook while stirring, about 30 more seconds

4. Include the chicken, turning the heat to high and browning all sides until the chicken is no longer pink (about 4 to 5 minutes). Reduce heat to medium.

5. Next add the shiitake mushrooms, stir and cook for

2 more minutes.

6. Lastly, drizzle in the soy sauce, agave and lime juice and cook for 2-3 more minutes while the sauce thickens.

7. Serve on brown rice, garnished with steamed broccoli.

* This recipe can be made GLUTEN FREE by substituting the soy sauce with Bragg’s Liquid Aminos All Purpose Seasoning, available at Whole Foods or your local health food store.

Vegan Monkey Cupcakes

2010-08-10T07:51:00.000-07:00

“Monkey see, monkey do,” was a phrase I often heard in my youth. Growing up with a mother from the rural south, most of my life lessons were defined by such folk colloquialisms. So when I came across a playful, monkey-designed cupcake on the cover a family-friendly magazine I had to attempt my best mimicry. Especially since their design and recipe was laden with dairy and peanuts (it used Nutter-Butter cookies for the ears).

My version uses a deliciously, moist vegan cupcake recipe from my favorite vegan cupcake goddesses Isa Chandra Moskowitz and Terry Hope Romero in their book, Vegan Cupcakes Take Over the World. This cookbook is not only filled with excellent vegan cupcake recipes, but also offers witty commentary that will crack a smile on the most serious of cooks. Its whimsical graphic design and cheerful photos are an added bonus. To make these cupcakes peanut free and continue in the vegan vein, I used Cherrybrook Kitchen’s Gluten Free Vanilla Graham Mini Cookies for the ears and face (the swirled imprint of the Mini Cookies add to the monkey’s folly). Instead of M&M’s for the eyes, I used mini-marshmallows (cut in half) which end up creating much more expression than a static, hard-shelled candy. The pupils, nostrils and mouth are piped on using melted, Enjoy Life, allergy-free semi-sweet chocolate chips. But the best part is — no artificial colors, flavors or preservatives — just a yummy, silly cupcake.

Makes one dozen cupcakes

Vanilla Vegan Cupcake Recipe

officially titled, “Sexy Low-Fat Vanilla Cupcakes”

directly from Vegan Cupcakes Take Over the World,

by Isa Chandra Moskowitz and Terry Hope Romero

1/2 cup vanilla soy yogurt (may substitute rice yogurt, see note*)

2/3 cup vanilla or plain soy milk (I used rice milk)

1/4 cup applesauce

3 tablespoons canola oil

3/4 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 1/4 cup all-purpose flour

2 tablespoons cornstarch

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1. Preheat oven to 350º F and line a muffin pan with cupcake liners.

2. In a large bowl, whisk together yogurt, soy milk, applesauce, oil, sugar, and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix.

3. Fill cupcake liners three-quarters full. Bake 22 to 24 minutes until a toothpick inserted comes out clean. Transfer to a cooling rack and cool completely.

* For those allergic to soy, a new product called Ricera yogurt is an excellent replacement. Read more about Ricera at their web site:

www. ricerafoods.com

Chocolate Buttercream Frosting

also directly from Vegan Cupcakes Take Over the World

1/4 cup margarine, softened (I use dairy-free Earth Balance)
1/4 cup shortening
1/2 cup unsweetened cocoa powder, sifted if there are clumps
2 1/2 cups powdered sugar, sifted
3 tablespoons soymilk (I use chocolate soymilk)
1 1/2 teaspoons pure vanilla extract

Cream together the margarine and the shortening until well combined. Add the cocoa powder and incorporate well. Add the confectioners sugar in about 1/2 cup batches and beat well, adding a little splash of soymilk after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy (about 3 minutes with a hand mixer, 7 minutes if mixing with a fork).

Decorating the Monkey Face

Chocolate Buttercream frosting (see recipe above)

36 Cherrybrook Kitchen Vanilla Graham Mini Cookies

12 mini-marshmallow (one for each cupcake)

1/2 cup Enjoy Life semi sweet chocolate chips

1 re-closable sandwich bag

kitchen shears

1. Icing cooled cupcake with chocolate frosting.

2. While icing is still soft, place two mini cookies on each side for the ears, slightly digging into the cupcake at a 45º angle.

3. Place the third cookie in the lower, center of the cookie.

4. Cut one mini-marshmallow in half with kitchen shears, position each half of the mini marshmallow, sticky side down, above the third cookie to appear as eyes.

5. Melt chocolate chips in a small, glass, microwave proof bowl for 30 seconds. Place in a re-closable, sandwich size, plastic bag (Whole Foods 365 brand is PVC and phthalate free). Squeeze chocolate down to one corner of the bag and with the kitchen shears, snip the tip of the plastic bag corner creating a small hole for piping the chocolate. Dot chocolate on marshmallows for pupils, dot chocolate at the top of the third cookie for nostrils and swoop across the bottom a quick smile for the monkey’s mouth.

“Sexy Low-Fat Vanilla Cupcakes” and “Chocolate Buttercream Frosting” recipes from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

Father’s Day Gift Idea

2010-06-19T09:13:00.000-07:00

He makes the kids pancakes every Saturday morning. He teaches them the proper way to shoot a jump shot. He tells them they “can” when they think they “can’t.” He’s the strength in our family that keeps us going. What would we do without dad?

Yet, it’s tricky to find just the right way to show our appreciation. After all, this is the man who has everything (and whatever he doesn’t have, he will either buy or doesn’t want). So it has to be something sincere; something from the heart; something that is irreplaceable... a perfect opportunity to create art. Fortunately, my husband has a penchant for all things modern, and abstract art can open an easy door for children to discover success in painting. It was Pablo Picasso who said, “It took me four years to paint like Raphael, but a lifetime to paint like a child.”

Pre-made, finished canvases (available at most art supply stores in a variety of sizes) are the answer to making instant artwork suitable for display in the finest of galleries (or dad’s office for that matter). A few tubes of acrylic paint in the primary shades of red, blue and yellow are enough to mix nearly every color imaginable (reference the Bauhaus genius, Joseph Albers, color theory); add a couple of decent artist paint brushes and your child can create the next expressionist masterpiece — at least in the eyes of their dad.

Supplies

Pre-made canvas (Michael’s Crafts has an excellent selection)

One or two 1" - 1/2" wide, artist paint brushes

Tubes of acrylic artist paint in red, blue and yellow

Paper towel, old rag, or sponge

Smocks, or old t-shirts for the kids (acrylic paint does stain)

Newspaper

Cover your work area with newspaper. Squirt quarter-size blobs of paint on a clean, plastic lid from your recycling container. Hand the kids their brushes and let them go to town. Encourage them not to overwork the paint by minimizing long strokes repeated in the same area. Dabbing the brush in multiple colors at once and applying them to the canvas can build beautiful, subtle shades without making a muddy mess. You may also choose to use a paper towel or rag to blot the paint for additional blending. Once dry, with a permanent marker, be sure to have your child include a sentimental note and date on the back of the canvas frame.

The finished artwork

Curry Raisin Salmon Cakes with Coleslaw

2010-06-11T19:14:00.000-07:00

From reducing the risk of heart disease to preventing colon, prostate and breast cancer, omega-3 fatty acids can be an asset to anyone’s diet. This quick recipe not only includes wild caught salmon, which is high in omega-3s, but it also incorporates curry, a spice known to reduce inflammation in our bodies. The sweetness of the raisins also pairs well with the curry’s subtle kick. The zesty aioli is an optional bonus, but truly enhances the flavor of the salmon cakes and is worth the couple of minutes it takes to make it.

As a simple, crisp compliment to the curry flavor, try my coleslaw recipe as well. It maximizes nutrition by enhancing the raw vegetables with a light, agave-sweetened dressing. Both recipes are fantastic for dinner on a steamy summer evening when you want to avoid to heating up the house with a hot oven.

Curry Raisin Salmon Cakes

2, 10 ounce pouches of wild caught, Alaskan salmon

2 organic eggs slightly beaten

2 tablespoons of mayonnaise

1 1/2 teaspoons of curry powder

1 organic apple (I used fuji) peeled, cored and diced

1/2 cup organic raisins

1/4 cup panko bread crumbs

freshly cracked pepper to taste

1-2 tablespoons canola oil

In a medium size bowl crack eggs and beat slightly. Add salmon, flaking apart any clumps. Mix in mayonnaise, curry powder, diced apple, raisins, bread crumbs and pepper. Heat canola oil over medium heat in a large skillet. Form salmon mixture into 4 or 5 patties (depending on the size you choose to create) and cook first side for 5-7 minutes, flip and cook on the other side for 3-5 minutes more. Serve with Zesty Curry Aioli (see recipe below).

Zesty Curry Aioli

1/2 cup mayonnaise

1 1/2 teaspoons curry

1 teaspoon zest of organic lemon

(a microplane rasp grater is a wonderful tool for this)

juice of one lemon (1-2 tablespoons)

pinch of salt (optional)

In a small bowl, whisk together mayo, curry, salt, lemon zest and juice until well combined. Serve atop the Curry Raisin Salmon Cakes

Coleslaw with Agave Dressing

1/2 head of green, organic cabbage
1 large organic carrot (or 10 baby carrots) julienned
1/2 cup organic raisins

Agave Dressing
1/2 cup canola oil
1/4 cup good quality white wine vinegar
2-3 tablespoons of agave nectar
(may substitute honey if agave is unavailable)

Remove outer leaves of cabbage and cut out hard white core. Shred with knife making thin slices. Peel carrot (if necessary) and julienne (cutting in long, thin slices). Mix cabbage, carrots with raisins in a large bowl and add agave dressing. Toss to combine. Serve along side the Curry Raisin Salmon Cakes.

Strawberry Watermelon Rocket Popsicles

2010-06-06T10:49:00.000-07:00

Few things are more refreshing and relaxing in childhood than a cool, sweet popsicle on a warm summer day. Here’s a super simple recipe I created that is not only sugar FREE, but also made with certified organic ingredients. The kids will love the luscious strawberry flavor and adults will enjoy a taste reminiscent of a delectable daiquiri. These make an excellent dessert after a summer cookout or for the 4th of July.

Watermelon is a perfect base for homemade popsicles since it’s naturally sweet and has a high water content. This recipe will make enough “juice” to fill the popsicle molds twice — so pour your first batch and freeze, then save the rest in a pitcher in your refrigerator. You can refill the popsicle molds as they’re emptied or drink it straight if you like, the juice is so delicious it will certainly satisfy your sweet tooth. Instead of sugar, I added agave nectar (found at Whole Foods or the natural foods section of your grocery) which is lower on the glycemic index and all natural. If you’re unable to find agave nectar, honey is an easy substitute. I used organic, frozen strawberries and an organic, individual-sized watermelon from Whole Foods, but fresh finds from your local farmer’s market would be fantastic too. Once the crowd tires of strawberry (if that’s possible), change-up the recipe a bit by swapping them with frozen blueberries, raspberries or blackberries. The festive rocket popsicle molds are made by Tovolo and are reusable, dishwasher safe, and most importantly, BPA free.

Strawberry Watermelon Rocket Popsicles

2 cups watermelon (seeds removed)

10 ounce bag of organic frozen strawberries (approximately 2 cups)

1/4 - 1/3 cup of agave nectar

juice of one whole lemon, freshly squeezed (about 2 tablespoons)

Add ingredients to a blender and puree until liquified. Pour in individual molds and freeze (for about an hour or two). Once frozen, run the popsicle mold under warm water for a few seconds to release.

Easy Homemade Pizza

2010-05-05T16:28:00.000-07:00

Having a friend spend the night is a memorable moment of childhood. Sleeping bags, popcorn, chattering past bedtime. Yet a highlight of youth can be a headache for some. Ease the evening and create a little fun by having the kids make their own pizza, from scratch!

It’s simple with this “no yeast” pizza crust recipe, and the best part is the kids can mix it themselves. Engaging children to make their own dinner encourages them to try tastes they usually refuse. Plus, pressing out pizza dough and sprinkling their own toppings fosters a sense of freedom and autonomy that younger kids crave. Made with whole wheat flour and added ground flaxseed, the crust is an opportunity to deliver that crucial fiber and omega 3 fatty acids so often missing from our children’s daily diets. Cake pans (especially the Wilton aluminum variety) transform into excellent personalized pizza pans for each child. It’s also helpful to line the pans with parchment paper, which creates a crispy crust and quickens clean-up time. An assortment of toppings can be placed in cereal-sized bowls for swift spreading by small fingers.

Whole Wheat Pizza Crust

DAIRY, EGG, NUT FREE

serves 4

Preheat oven to 400º

2 cups whole wheat flour

1 1/2 teaspoon baking powder

1/2 teaspoon sea salt

2 tablespoons ground flaxseed

1 tablespoon dried Italian seasoning

2 tablespoons agave nectar or honey

1/3 cup extra virgin olive oil

2/3 cup warm water

Pizza Toppings

pasta sauce from a jar

(I recommend organic Muir Glen Tomato Basil Pasta Sauce)

mild Italian ground turkey sausage (cooked)

organic baby spinach (finely chopped minimizes its distinct flavor)

shredded organic mozzarella cheese OR

Daiya dairy free mozzarella style shred*

In a medium size mixing bowl mix dry ingredients together with a whisk. Add agave (or honey), olive oil and water a combine with a fork until a ball of dough appears. For personalized pizzas divide the dough into quarters and distribute among the pizza pans. Spread tomato basil pasta sauce using the back of a spoon. Sprinkle your choice of toppings, finishing with cheese (or dairy free option). Bake for 15 to 20 minutes, or until crust is golden and cheese is slightly brown.

* Daiya dairy free mozzarella style shred is the BEST 100% dairy free cheese I’ve ever tried. It actually melts and stretches like real mozzarella and has a delicious buttery flavor. Daiya is FREE of many of the common allergens including; Soy, Dairy (Casein or Lactose) Gluten, Egg, Wheat, Barley, Whey, and Nuts. It is also free of artificial ingredients, preservatives, hormones & antibiotics.

2010 © tricia barry biagi

Monogrammed Birthday Sugar Cookies

2010-04-20T19:42:00.000-07:00

Monogrammed lunch boxes, monogrammed backpacks, monogrammed pencil cases. Why not monogrammed birthday cookies? This year for their April birthday’s I made my kids monogrammed sugar cookies to share with their classmates. It was especially a thrill for my son who has food allergies. His birthday is the one day a year when he can eat the same treat everyone else is having for the birthday celebration. His friends ooh-ed and ahh-ed over the way the letter “L” was arranged to look like a maze. My daughter also proudly passed out her personalized, pink creations to her pals. And since the recipe was dairy, egg, and nut free, all her friends (with food allergies or not) could eat them without worries.

As a life-long lover of sugar cookies and after spending years searching for the perfect recipe I have finally found it! My hero, and fellow food allergy mom, Kelly Rudnicki, has an amazing web site that shares delectable recipes she’s created called www.foodallergymama.com.

She has also published a new cook book titled “The Food Allergy Mama’s Baking Book”, which can be purchased on Amazon.com.

My favorite aspect of this recipe is how the dough rolls so smoothly, without extensive cracking or falling apart. The cookies keep their shape after baking and when using parchment paper, have just the right amount of crunch and color. Most importantly, these cookies taste fantastic! The applesauce and vanilla blend so sweetly together that it’s tough to eat just one.

Since vanilla is such an essential flavor for this cookie, it is worth it to buy the best available. I used what Kelly recommended (as well as a staple on the Martha Stewart Show): Madagascar Bourbon Pure Vanilla Extract, made by Nielsen-Massey Vanillas, Inc. It is a little pricey, but worth the purchase after you’ve tasted it’s exceptional flavor. I bought my bottle at Whole Foods, but William Sonoma offers it as well. Also, Kelly uses Crisco shortening for the recipe, but I used Spectrum’s Organic All Vegetable Shortening, which works well too. Since we avoid artificial colors (due to their link in causing hyperactivity) I used India Tree Natural Decorating Colors derived from vegetables (available at Whole Foods) for the icing. I found my alphabet cookie cutters in a large tin at William Sonoma years ago, but Sur la Table sells them now individually.

EGG, DAIRY, and NUT FREE

Kelly Rudnicki’s

Sugar Cookie Recipe

Egg, Dairy, Nut Free Apple Tarragon Chicken Salad

2010-04-11T11:18:00.000-07:00

As the weather gets warmer, I try to minimize the meals called for heating up the oven. The solar heat gain from our large, glass windows battles the cool air enough without a hot oven aiding and abetting.

This sweet, chicken salad recipe is just the thing to reduce the heat.

It makes an excellent lunch or light dinner that is sure to please all the taste buds in your house. Making the extra effort to use fresh tarragon will pay off by delivering a crisp, clean flavor. I use organic apples and dried cranberries as well, since they are both considered to have high levels of pesticide residue that remain on their skin. Pink Lady apples are sweet and delicious, or Fuji apples may be substituted instead... whichever are more readily available. Whole Foods sells the Pavich brand of dried, organic cranberries, which cost only a few cents more than the ubiquitous Craisins, but will give you peace of mind knowing you’re doing something healthier for your family and your planet.

For those interested in avoiding eggs, I use a mayonnaise called Veganaise (also found at Whole Foods in the refrigerated section).

This tasty alternative to regular mayo is cholesterol free and made with canola oil, filtered water, brown rice syrup, apple cider vinegar, soy protein, sea salt, mustard flour and lemon juice concentrate. Other brands of egg-less mayo work well too, or if eggs are not an issue regular mayonnaise may also be used.

EGG, DAIRY, NUT and GLUTEN FREE

serves 4-6 (depending on portion size)

1 pound organic boneless, skinless chicken breast

1 apple cored and chopped

freshly squeezed juice from half of a lemon

(or 1 tablespoon lemon juice)

1/2 cup egg-less mayo

1/2 cup dried cranberries

1 tablespoon of finely chopped fresh tarragon (or 1 teaspoon dried)

sea salt and freshly ground pepper to taste

Generously add sea salt and pepper to a medium sized pot of boiling water and poach chicken until thoroughly cooked (about 15 minutes for fresh chicken, 30 minutes for frozen chicken). Remove pot from burner and let chicken cool slightly in the water (about 15 minutes). Meanwhile, core and chop apple leaving skin intact. In a small bowl, sprinkle the apple with lemon juice to thwart oxidation. Coarsely chop chicken. Combine all the ingredients in a medium size mixing bowl finishing with additional sea salt and pepper to taste.

2010 © tricia barry biagi

Whimsical Bunny Mask

2010-04-05T10:12:00.000-07:00

“Here comes Peter Cottontail... hopping down the bunny trail...” words that, for better or worse, continually ring in my mind this time of year. Create your own “Cottontail” with this playful bunny mask made from a paper plate. While there are lots of paper plate ideas on the internet, this one is unique in its use of simple shapes and sturdy materials. Props like this also provide an excellent opportunity for kids to engage imaginative play. Perhaps acting out the classic Beatrix Potter story of Peter Rabbit or inventing their own bunny tale? Either way, this bunny mask will send them hopping (with a little help from all the handfuls of jelly beans).

Supplies

sturdy, white paper plate (found at party supply stores)

8.5" x 11" white, pink card stock

gray construction paper (or brown paper bag)

15" long, 2" wide ribbon (I used a sheer, turquoise color)

2.5" circle cutter

pinking shears

scalloped edge scissors

1" heart punch (I used Martha Stewart’s brand)

X-acto craft knife

self-healing cutting mat

glue stick

paint-stirrer stick (free at most hardware stores)

Bunny face template

outer ear template

inner ear template

1. Download templates above.

2. Print bunny face template and outer ear template on white card stock. Print inner ear template on pink card stock.

3. Using regular scissors, trim bunny face template out.

Cut eye holes with x-acto knife.

4. Center bunny face template on the front of the paper plate

and trace eye holes with a pencil.

5. Use x-acto knife to cut eye holes from paper plate.

6. Using circle cutter, cut two circles from gray (or brown bag) paper.

7. Trim edges of circles with scalloped scissors.

8. Cut outer and inner bunny ears with pinking shears.

9. Punch heart from pink card stock (to be used for the nose).

10. With glue stick, adhere gray circles and heart nose on the front of the paper plate as shown in the photos.

11. Glue pink inner ear onto white outer ear.

12. Flip the paper plate over — using glue stick, paste ears at the top of the paper plate, pressing hard and holding until secure.

Set aside to dry for a few minutes.

13. While paper plate is still flipped face down, position paint-stirrer stick in the center the plate and paste with glue stick, pressing firmly until secure. Set aside to dry for a few minutes.

14. Flip paper plate to view front of face and add a bow tie on the stick at the base of the plate.

Velum Easter Cards

2010-04-03T19:50:00.000-07:00

I love to make handmade cards for the holidays. It’s that little “extra” that lets someone know you took the time to create something beautiful in honor of them. Here are two Easter designs I created when my daughter was a baby — simple, clean and iconic. The translucent velum creates a softness of color when layered upon the pastel card stock. The added details of adhesive jeweled eyes, tightly tied bows, glittered chick feet, dimensional beak, and cotton tail provides finishing touches of thoughtfulness.

Supplies

8.5" x 11" yellow, pink, orange card stock

translucent velum

Martha Stewart orange glass glitter

10 inch long, 1/4 inch wide ribbon

Martha Stewart adhesive jewels

scalloped edged scissors

cotton ball

Martha Stewart glitter glue

fine-tipped Sharpie markers in bright, pastel colors

Chick and Bunny template

X-acto craft knife

metal ruler

self-healing cutting mat

Japanese hole punch

1. Download chick and bunny template and print on velum paper.

2. Trim bunny and chick out of velum with X-acto craft knife.

3. Measure, cut pink or yellow 8.5" x 11" card stock into four 4.25" x 5.5" rectangles using metal ruler, x-acto knife and cutting mat.

4. Trim 4.25" x 5.5" rectangles with scalloped edge scissors.

5. Align and center velum chick or bunny over card stock rectangle.

6. Use Japanese hole punch to make holes at the “x” on the template.

7. String ribbon through holes, tie in a bow, trimming ends until even.

8. Adhere jeweled eyes.

9. Using glitter glue, add cotton tail on rabbit.

For chick:

10. Use glitter glue to draw feet and sprinkle with glitter.

11. Trace beak template on orange card stock; cut and score with X-acto knife; fold and glue on the top of the chick card.

12. Finish with message written with fine-tip Sharpie markers.

Easy Homemade Sandwich Bread

2010-03-26T11:13:00.000-07:00

I’ve always been a little intimidated by yeast. Before I began cooking regularly, I tried a few recipes for yeast rolls and somehow they would come out flat or hard. I just couldn’t help myself from over kneading the dough, letting it rise too much, or too little. Either way, I felt defeated.

Recently I was pressed to confront my fear of yeast. My husband was going on a special, low iodine diet and needed bread without iodized salt. So, I “borrowed” my parents bread-maker (which they no longer used) and went about investigating a recipe. With a few adaptations, I developed my own whole wheat, dairy free, cholesterol free version.

In addition, the ground flax seed adds essential omega-3 fatty acids, while the agave nectar provides a low glycemic, all natural sweetness.

My husband has been off the low iodine diet for a couple of months now, but I still continue to make the bread since it is so easy and delicious (although now it includes iodized sea salt). I simply load the ingredients in the bread-maker before I go to bed and press start.

No more buying processed sandwich bread at the grocery store with all sorts of conditioners, preservatives, and artificial colors. Just wholesome, healthy ingredients with a satisfying taste. Plus, there’s nothing better than waking up to the smell of freshly baked bread.

Dairy Free Whole Wheat Sandwich Bread

for the bread-maker

1 1/3 cups of luke warm water

2 cups whole wheat flour*

1 cup all purpose flour*

2 tablespoons of ground flax seed

1 teaspoon sea salt

2 tablespoons canola oil

2 tablespoons agave nectar (honey may be substituted)

1 package of yeast

Add ingredients into your bread-maker and press start.

It should take a little over four hours to rise and bake.

Serve warm or at room temperature.

* use organic ingredients whenever possible.

Spinach Shiitake Scrambled Eggs with Tarragon

2010-03-23T11:02:00.000-07:00

When I think of spring two things come to mind — the freshness of green and the wholesomeness of eggs. This omelet is inspired by both symbols of the season, but with a modern twist: shiitake mushrooms. Known to strengthen your immune system, shiitake mushrooms bring an earthy flavor that pairs well with the sweetness of the tarragon. At our home we call it “Green Eggs and Sham,” playfully referencing the Dr. Seuss classic. The “green” portion is organic, baby spinach and the eggs are organic with added omega-3s (also an excellent source of vitamin E). Using extra virgin olive oil in the pan adds a delicious, nutty flavor you won’t want to miss. In the end, it’s the title alone that convinces our kids that this is an omelet worth eating.

DAIRY FREE

serves 1

Green Eggs and Sham

2 tablespoons extra virgin olive oil (divided)

2 organic eggs with added omega-3s

1/2 teaspoon dried tarragon

sea salt (to taste)

freshly ground black pepper (to taste)

2-3 large shiitake mushrooms (coarsely chopped)

1 cup organic baby spinach (finely chopped)

Whisk eggs with tarragon, salt and pepper and set aside. Heat a small, omelet size skillet on medium heat and add 1 tablespoon of extra virgin olive oil. Saute shiitake mushrooms for 1 minute and add chopped spinach. Cook for 2-3 minutes until softened. Remove from pan and set aside. Add 1 tablespoon of extra virgin olive oil and egg mixture to the pan. Cook for 1 minute and sprinkle spinach and mushrooms across the top of the omelet. Cook for 3-5 minutes until the egg is no longer raw. Flip omelet in half and continue to cook if necessary.

Dairy Free Irish Soda Bread

2010-03-16T21:15:00.001-07:00

What would St. Patrick’s Day be with out a little Irish Soda Bread?

For those of us who are sensitive or allergic to dairy, the usual butter laden variety would be treacherous. This recipe is a sweeter version than traditional soda bread and uses Earth Balance vegan buttery spread as a dairy substitute. I especially love the hearty flavor of the caraway seeds combined with the sweetness of the raisins. Legend has it that the cross cut on top of the bread wards off evil spirits for the holy feast of St. Patrick, but I find that it simply makes it easier to divide after baking. If dairy is not an issue to you, real butter and buttermilk may be directly substituted.

DAIRY and EGG FREE

serves 8

Preheat oven to 375º

Dairy Free Irish Soda Bread

2 cups all purpose flour

1 cup whole wheat flour

1/2 cup sugar

1 teaspoon baking SODA

3/4 teaspoon sea salt

9 tablespoons dairy free margarine

1 tablespoon caraway seeds

1/2 cup raisins

dairy free “buttermilk” divided

(1 cup + 1 1/2 tablespoons of original rice milk

mixed with 1 1/2 tablespoons of vinegar)

1. Line baking sheet with parchment and set aside.

2. In a large bowl combine dry ingredients with a whisk.

3. Mix rice milk and vinegar and set aside.

4. Cut the cold margarine into small (1/4") size chunks and mix into dry ingredients using a pastry cutter or fork until mixture is crumbly

(do not over mix).

5. Add caraway seeds, raisins and dairy free “buttermilk” reserving 1 1/2 tablespoons to brush on top of the bread.

6. Stir until evenly moist.

7. Gather dough into a ball. Kneed 16 turns on a lightly floured board.

8. Pat into a flat (1.5" thick) disk onto a parchment lined baking sheet.

9. Slash a cross on top with a knife, brush with dairy free “buttermilk”.

10. Bake for 30-35 minutes until golden.

11. Cut into wedges and serve warm or cool.

Lyrical Leprechaun Mask

2010-03-15T21:42:00.000-07:00

One of the most whimsical symbols of Ireland, and St. Patrick’s Day for that matter, is the mischievous, legendary leprechaun — a dwarf-like creature known to galavant the Emerald Isle hiding pots of gold among the rainbows. Perhaps you have your own playful “little person” at home anxious to rally in shenanigans and jest? Well, here’s a festive craft to help them express their glee. Using geometric shapes, cut with circle cutters and punches, this mask is based upon an orange paper plate.

A wooden, paint-stirrer stick (available for free at most hardware stores) becomes the handle to hold for positioning in front of one’s face. I used the Martha Stewart four leaf clover punch to add a little luck to the leprechaun’s tie. Pre-cutting the pieces will make this assembly easy and give you something with which to entertain your wee one — at least until the corned beef and cabbage is ready.

Supplies

9" orange paper plate

various shades of green card stock

peach colored construction paper

black paper or card stock

yellow paper or card stock

wooden paint stirrer stick

6" circle cutter

1" circle punch

four leaf clover punch or sticker

x-acto knife (adult use only)

scissors

glue stick

template for hat and bow tie

1. Using 6" circle cutter, cut a circle from the peach construction paper and divide in half.

2. With the 1" circle punch, create eye-holes in semicircle and save one punched, peach circle to be used later as the leprechaun’s nose.

3. Position the peach semicircle on the orange paper plate and trace eye-holes with a pencil.

4. Use the x-acto knife to cut the traced circles away from the orange paper plate, trimming slightly larger than the tracing.

5. With glue stick, attach peach semicircle onto paper plate, aligning the eye-holes. Glue reserved, 1" peach circle on as the nose.

6. Download leprechaun accessories template above and print hat and bow tie on green card stock. Trim out the pieces.

7. Trace the hat band on black paper and trim. Trace the buckle on yellow card stock, cutting the inside of the buckle with the x-acto knife.

8. Assemble hat and bow tie according to the image.

9. Double cut, a 1" circle punch from the black paper resembling a crescent moon smile for the leprechaun. Attach with glue stick.

10. Finish by applying heave glue to the wooden paint stirrer, adhering to the back of the paper plate. Press firmly and let dry until secure.

Rosemary Salmon Salad

2010-02-25T10:50:00.000-08:00

It’s the end of February, and at this time of year the constant cold, gray skies start to push me to sing the winter blues. Seasonal Affective Disorder (S.A.D.) is common during these low light winter months, but you don’t have to take it lying down. Recent research suggests that increasing your intake of omega-3 fatty acids might help your brain combat the mid-winter malaise. Wild caught salmon, a cold-water fish, is known to offer high levels of omega-3s. The American Heart Association recommends eating two servings of cold-water fish twice a week. Here’s a quick and inexpensive recipe for salmon that will not only satisfy your taste buds, but may also help improve your mood. I use Chicken of the Sea® wild caught, Alaskan salmon in a pouch — especially since learning that the carcinogenic chemical bisphenol-A (BPA) is found in the interior lining of canned goods and can leach into canned fish, among other things. The addition of capers provide a salty kick that contrasts the sweetness of the rosemary. If available, use fresh rosemary — it’s worth the effort and brightens the overall taste. For those interested, I use a mayonnaise called Vegenaise® and despite its funny name, is a delicious, heart-healthy, egg-free alternative to mayo.

DAIRY and EGG FREE

serves 2

Rosemary Salmon Salad

1, 6 oz. pouch of wild caught, Alaskan, Chicken of the Sea® salmon

3 tablespoons of Vegenaise®, egg-free mayonnaise

(or your favorite mayo)

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 tablespoon capers

freshly cracked pepper, to taste

Place ingredients in a medium size bowl and mix with a fork until well combined. Serve in a whole wheat pita or on whole wheat crackers.

*Information on this blog is provided for informational purposes only and is not intended as a substitute for the advice provided by your physician or other healthcare professional. You should not use the information on this blog for diagnosing or treating a health problem or disease, or prescribing any medication or other treatment.

Chocolate Chip, Banana, Coconut Muffins

2010-02-16T10:21:00.000-08:00

When I was a kid my family dubbed me the “Biscuit Queen” — a name earned from sneaking extras of my mom’s buttery glimpses of heaven. These days my “Biscuit Queen” status has shifted to “Muffin Maven” —

a title defined by my desire to devour piping hot muffins smeared with melting butter and accompanied by a steaming cup of green tea. Simple pleasures like this nourish my soul during these cold, winter months and bring contentment through sharing this homemade goodness with my family.

This chocolate chip, banana, coconut muffin recipe is dairy and egg free, but no one would know it from its sweet, moist texture. The secret to its rich, delectable consistency is coconut milk (transformed into coconut buttermilk by the addition of white vinegar). I use the canned, light variety, which can be found in the Asian food section of your grocery, and is lower in fat content than regular coconut milk. Many who are allergic to tree nuts, like my son, can tolerate coconut. According to Allergy New Zealand, “coconuts are not tree nuts, but are considered monocotyledonous plants of the palm family Arecaceae.” But, as always, check with your allergist to determine if coconut is something you can have.

DAIRY and EGG FREE

makes 12

Preheat oven to 375º
Line mufﬁn tin with mufﬁn cups and set aside

Chocolate Chip, Banana, Coconut Muffins

2 medium (or 3 small) very ripe bananas, mashed

1/2 cup canola oil

1/4 cup light coconut milk PLUS

1 teaspoon white vinegar (mix together and set aside briefly)

2 tablespoons water

1 cup all purpose flour

1 cup whole wheat flour

2/3 cup sugar

1 teaspoon baking soda

1 1/2 teaspoons of baking powder

1/4 teaspoon salt

1 cup dairy free, chocolate chips (like Enjoy Life brand)

Combine mashed bananas, canola oil, water, and coconut buttermilk in a stand mixer with a paddle attachment until well integrated. In a separate bowl, mix flours, sugar, baking soda, baking powder and salt with a whisk (this simulates sifting the dry ingredients). Add dry ingredients to the wet in the mixing bowl and briefly mix on medium, to low speed until combined (be careful not to over mix). Finish by adding the chocolate chips, gently mixing until well dispersed throughout the batter. Using a 1/4 cup, spring-handled, ice cream scoop (lightly coated with canola oil for easier removal) fill lined muffin cups. Bake for 15 to 20 minutes, or until golden brown and/or an inserted cake tester (or toothpick) comes out clean.

Heart-healthy dinner for your sweetheart

2010-02-11T15:39:00.000-08:00

Who doesn’t love Italian cuisine? This Valentine’s Day make an easy and delicious recipe that will not only satisfy the taste buds of your loved one, but will be healthy for his (or her) heart too! Starting with the organic grape tomatoes, which provide lycopene, an antioxidant that may help prevent heart disease as well as certain forms of cancer. Cooking the tomatoes in extra virgin olive oil enhances the power of the tomato’s lycopene and also delivers essential omega-3 fatty acids. Another powerhouse antioxidant, garlic, hosts an amazing compound called allicin, which may help to reduce cholesterol levels. Lastly, adding the red wine shares flavonoids, known to help prevent blood clots and plaque from building up in the arteries, and resveratrol, a compound shown to increase “good” cholesterol, which also thwarts blood clots. Enjoy with a glass of red wine and feel good knowing that this mouthwatering meal cares for your sweet’s heart too!*

serves 2

Tomato and red wine sauce with spaghetti

1/4 cup extra virgin olive oil

1 pint organic, grape tomatoes (quartered, length wise)

2 -3 garlic cloves, pealed and thinly sliced

1 teaspoon dried oregano

1/4 cup dry red wine (I used cabernet sauvignon)

sea salt to taste

1/2 pound whole wheat organic spaghetti, cooked al dente

chopped flat leaf, Italian parsley (optional)

shaved parmesan cheese (optional)

In a large skillet or saute pan, cook extra virgin olive oil over medium heat until sizzling. Gently add quartered grape tomatoes and cook until the skin begins to puckered (about 10 minutes). Add dried oregano, sea salt and thinly sliced garlic combining with a light stir. Cook 5 minutes more, or until the garlic appears soft and translucent. Lastly, add the red wine and simmer, lowering the heat, for 10 to 15 minutes. Spoon sauce upon the whole wheat, al dente, spaghetti and garnish with chopped flat leaf, Italian parsley and parmesan cheese shavings.

Chocolate + Raspberries = Valentine’s Day

2010-02-08T10:56:00.000-08:00

Chocolate and raspberries are one of those perfect combinations like basil and tomatoes, Snoopy and Woodstock, Scorcese and DiCaprio... just the right amount of tartness from the raspberries paired with just the right amount of sweetness from the chocolate. This Valentine’s Day sandwich luscious raspberry jam between simple shortbread cookies and you’ll send your loved ones swooning for more. I used a dairy free recipe from one of my favorite bloggers and bakers, Food Allergy Mama, Kelly Rudnicki. Although, any chocolate shortbread recipe will work, such as the Martha Stewart recipe linked below. Use a couple of heart shaped cookie cutters, differing in size, to create the window where your raspberry jam can sneak a peak!

Supplies

2 heart shaped cookie cutters, one twice as small as the other

raspberry jam (I prefer organic Cascadian Farm raspberry jam)

A delicious shortbread recipe:

http://www.foodallergymama.com

http://www.marthastewart.com/recipe/chocolate-shortbread

The PURR-fect Valentine

2010-01-30T11:51:00.000-08:00

My 8-year-old daughter loves CATS! Not the broadway musical, (although I’m sure if she knew about it, she would love that too), but the cute, little, cuddly, fuzzy cat images seen on notebooks, calendars, and stickers. Each year we try to come up with a festive, handmade Valentine card to pass out to her classmates. I’ve been tempted (and when pressed for time, caved) to crank out the pre-made, store-bought ones, but making Valentine’s by-hand gives us an opportunity to spend some time together with a rewarding, creative result. This year’s idea is inspired by my daughter’s cat-infatuation and is an easy, trifold assembly of circle and heart shapes made with craft punches and circle cutters. Craft punches provide an excellent chance for kids to build professional-looking projects, while improving fine motor skills and hand strength. I like Martha Stewart’s collection of craft punches the best and used her scalloped, 1” circle punch for the cat’s cheeks.

Supplies

8 1/2" x 11" light pink card stock

white, dark pink and black card stock

3 1/2 " circle cutter

1" scalloped circle punch

1 3/4 " heart punch

1/2 " heart punch

heart shaped hole punch

glue stick

metal ruler

X-acto knife

self healing cutting mat

scalloped scissors

Assembly

1. Using your metal ruler, X-acto knife and self healing cutting mat, trim 1" from the short side of the 8 1/2 " x 11" pink paper so the size becomes 8 1/2" x 10".

2. Fold card stock into itself, creating three, nearly equal sized panels (think business letter fold). Each 8 1/2" x 10" piece of card stock will yield two Valentines.

3. Place 3 1/2" circle cutter at the top of the folded pink card stock,

holding securely, firmly cut a circle through three layers of card stock.

Be sure the circle cutter extends beyond the folds to avoid cutting through them.

4. Punch a 1 3/4" heart from the light pink and white card stock, glue back to back and cut in half. The half hearts will become the ears of the cat to be glued at the top of the inside of the trifold’s center circle.

5. Cut a 3 1/2" circle from the white card stock and glue to the back of the center pink circle on the trifold. Cut a 3 1/2" dark pink circle, trim with scalloped scissors and glue to the inside of the center circle, covering the bottom tabs of the ears.

6. Using the 1" scalloped circle punch make 4 white circles and 2 light pink circles — these will be used for the cat’s cheeks.

7. Punch 6 dark pink 1/2" hearts for the tongues and noses,

then 6 black, hole punch hearts for the eyes.

8. Flip card to the outside, paste pieces as shown in the image above.

9. Write message inside across three panels. Ideas include:

“You’re purr-fect Valentine!”; “Have a purr-fect Valentine’s Day!”; and “Valentine, you’re purr-fect, just the way you are.”

Healthy Orange Mambo Muffins

2010-01-28T08:59:00.000-08:00

Since my family has been moving away from eating highly processed foods we’ve been making a lot more goodies at home. Here’s a tasty, easy, muffin recipe served warm from the oven at breakfast — or as perfect, healthy, after-school snack for the kids. The “mambo” is inspired by the Enjoy Life Mountain Mambo nut free trail mix which includes hulled pumpkin seeds, sunﬂower kernels, chocolate chips, dried apples, cranberries and raisins. Enjoy Life is a brand of products free of the 8 major food allergens and can be purchased at Whole Foods or your local grocery’s natural food section. Since the mufﬁns are chock full of pumpkin and sunﬂower seeds (high in magnesium, which may help strengthen bones), ground ﬂax seed (an excellent source of omega-3 fatty acids), calcium fortified orange juice (loaded with vitamin C), agave nectar (an all natural, low-glycemic sweetener that’s similar to honey) and organic expeller-pressed canola oil (also containing omega-3 fatty acids that beneﬁt the brain and heart) you can eat these mufﬁns guilt-free! You may also like to top them with an orange glaze to add a little extra sweetness. I like my Orange Mambo Muffins warm and slathered with Earth Balance vegan buttery spread best.

PEANUT, TREE NUT, and DAIRY FREE

makes 12

Preheat oven to 400º
Line mufﬁn tin with mufﬁn cups and set aside*

Ingredients
when possible use organic ingredients
1 cup unbleached all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon sea salt
2 tablespoons ground flax seed
3/4 cup orange juice (may use fresh squeezed or calcium fortiﬁed)
1 egg (may use Ener-G egg replacer for a vegan version)
1/3 cup light agave nectar
5 tablespoons canola oil
1/2 teaspoon orange zest

1, 6 0z. packet of Enjoy Life Mountain Mambo Nut Free Trail Mix

ORANGE GLAZE
1 cup powdered sugar
1-2 tablespoons of orange juice (freshly squeezed is divine)
1/2 teaspoon of orange zest

Whisk together dry ingredients in a medium size mixing bowl. In another mid-sized bowl, combine wet ingredients and zest. Mix dry ingredients with the wet until combined (be careful not to over-mix). Fold in the entire package of Enjoy Life Mountain Mambo nut free trail mix (about 1 1/2 cups).** Using a 1/4 cup, spring handle, ice cream scoop (lightly coated with canola oil for easier removal) fill the muffin cups with the mixture. Bake for 15 to 20 minutes, or until golden brown (watch carefully, they cook quickly).

Orange Glaze Mix ingredients in a medium size bowl with a whisk. Adjust powdered sugar and orange juice amounts to thicken or thin glaze according to your preference. Cool muffins before icing.

Notes

* I prefer using unbleached, biodegradable, chlorine-free, toxin-free, compostable, paper muffin cups made by If You Care products (found at Whole Foods).

** If you are unable to ﬁnd Enjoy Life Mountain Mambo nut free trail mix, you may add 1 cup mixture of your choice (raisins, dried cranberries, chocolate chips, etc.).

The blog begins

2010-01-26T10:15:00.000-08:00

My husband of 10 years has encouraged me to begin a blog... if not to alleviate my incessant commentary on life, then to find direction in my near mid-life wanderings. I hope to post musings on parenting, marriage, food (and food allergies), green ideas, design, paper crafts and MORE. Looking forward to reveal where this new adventure might take me...