October 13, 2011 · 5:54 pm

Two New Gluten Free Favorites

I recently found two new gluten free products that I want to share with you.  One is a breakfast item and one is a snack item… both tough parts of the day to be gluten free!

Cocomama Cereal is a new product that my mom found online. It is made from quinoa, which means that it is naturally gluten free and high in protein.  Similar to oatmeal.  Breakfast is the toughest part of the day for me, so when I found out about Cocomama, I was happy to give it a taste.  I ordered the cereal packages online, and they arrived within 48 hours of my order… talk about fast service!  I ordered 6 single serving packages of this quinoa cereal for $25 (including shipping), which is a bit pricey for “cereal” but I was eager to try it.  Among their 4 varieties, I ordered the honey almond.

I poured one package into a bowl and heated it in the microwave for about 1 minute and 30 seconds.  It looked delicious, but I added some soy milk just to give it a more soupy texture.  At first bite, it was pretty good!  I liked the flavor, the consistency, and the nutritional facts.  Each package boasts 250 calories, 3 grams of fiber, and 5 grams of protein.  Pretty impressive for a breakfast cereal.  Furthermore, it did keep my appetite in check until lunch!  Overall, a great product, but I would like to see the price drop a bit.  (Although, they did give me a coupon with my order!)

The other product I recently found was the Kind Bar.  Kind Bars are like granola bars, but gluten and dairy free because most of them are made with just fruit and nuts.  I have seen Kind Bars in Starbucks with other snack items, and recently also found them at Whole Foods.  I bought one to try as an afternoon snack… and it was one of the most delicious “granola” bars I have ever had!  I bought the Almond and Coconut one for about $1.79.  It was sweet, very coconutty, and also very filling.  I was very sad when I realized the package was empty!

I will definitely buy these again as an afternoon snack, or as part of my lunch.  Their slogan is “wholesome ingredients you can see and pronounce,” which is not only true, but comforting.  I love reading ingredient lists that only have a few raw ingredients because you can feel good about snacking.  If you look on their website, you can see how many different varieties there are, and how many different products they have.  I can’t wait to try more!

Happy Allergy Free Eating!

 

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October 11, 2011 · 6:47 pm

Apple Cinnamon Shmash

Mashed potatoes usually involve heavy cream and butter… which is not only not allergy friendly, but also unhealthy.  So I made a non-dairy and healthy mashed potato option this week.  I adore sweet potatoes… they are much healthier than white potatoes because they have more antioxidants, and I think they taste so much better.  So, given the fall season, I made apple cinnamon shmashed sweet potatoes!

Apple Cinnamon Shmash

Pieces:

  1. 4 sweet potatoes, peeled
  2. olive oil for misting, about 2 tbsp.
  3. 1 cup apple cider
  4. 2 tbsp. cinnamon
  5. 1 tsp. nutmeg
  6. 1 tbsp. honey
  7. 1 tbsp. vegan butter
  8. salt and pepper to season, about 1 tsp. each

Process:

  1. Chop the peeled sweet potatoes into quarter inch rounds.
  2. On a lightly greased cookie sheet, spread out the sweet potato rounds and lightly spray with olive oil.
  3. Bake at 375 degrees for about 35 minutes, until fork tender.
  4. In a medium pot, place the tender sweet potato rounds.  Add the apple cider, cinnamon, nutmeg, honey, vegan butter, and salt/pepper.
  5. Mix together with a hand mixer until combined.
  6. Serve hot!

Happy Allergy Free Eating!

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October 9, 2011 · 6:02 pm

Restaurant Reviews

Gluten free is quickly becoming a trendy menu item on local and chain restaurant menus… so, I have of course had to taste some local favorites!

Recently, I have been to PF Changs and Joe’s American Bar and Grill… both of which feature gluten free menu items.

At PF Changs, I tried the Singapore Street Noodles and the Moo Goo Gai Pan.  Both delicious!  Both are regular menu items that they have made gluten free and feature in a gluten free section.  At PF Changs, all gluten free meals come on a different signature plate, so you know that your meal has been cooked in an allergy free environment.  And, I notice NO difference in taste to their regular menu items!  They also offer gluten free soy sauce… a major plus.

Moo Goo Gai Pan

At Joe’s American Bar and Grill, I have had the Newbury Salad (not a featured gluten free menu, but made gluten and dairy free by subtractingcheese and croutons), as well as a burger that came on a gluten free bun.  I haven’t seen a gluten free bun on many menus, so this was something I had to try.  And it was great!  Many gluten free breads are very crumbly, but Joe’s held together the burger pretty well.  They also went so far as to make me gluten free french fries… a major plus for me because I usually have to settle with a boring baked potato.

Burger on GF bun and GF french fries

Overall, great dining experiences!  Both restaurants took my allergies seriously, checked with the chefs, and made sure that my needs were met.  I will definitely be back.  Even if you aren’t gluten free, you should try it!

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October 4, 2011 · 5:35 pm

Drunken Stuffed Peppers

I love Mexican flavors and cooking, but flour tortillas and cheese and sour cream are my worst enemies.  So, to bring some of my favorite Mexican flavors into my kitchen, I made Drunken Stuffed Peppers… a little tequila and lime flavoring definitely did the trick!

Pieces:

  1. 3 large green peppers
  2. 2 tbsp. olive oil for misting
  3. 1 lb. ground sirloin (hamburger) meat
  4. one half of an onion, chopped
  5. 2 cans chopped tomatoes with spicy chilies in them
  6. 2 shots tequila
  7. juice of one lime
  8. 2 tbsp. cumin
  9. 2 tbsp. smoked paprika

Process:

  1. Cut the peppers in half, lengthwise, so they look like bowls.
  2. Lay the peppers on a large cookie sheet and spray lightly with oil.  Bake at 400 degrees for about 30 minutes, until fork tender.
  3. In a large saute pan coated with cooking spray, add the meat and chopped onion.  Stir it for a few minutes until the meat starts to brown.
  4. Add both cans of spicy chopped tomatoes, tequila, lime juice, cumin, and paprika.
  5. Stir for a few more minutes, until the meat is cooked through.
  6. Scoop the meat into the pepper bowls and broil for a few minutes.  You may need to drain some of the liquid from the meat or use a slotted spoon.
  8. Serve hot… and with a margarita!

 

Later in the week, I even used the filling on top of a salad with some corn and spicy dressing!

 

Happy Allergy Free Eating!

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October 2, 2011 · 6:23 pm

Chocolate Chip Pumpkin Bread: Take 2

The cooler weather inspired me to take another pass at the chocolate chip pumpkin bread… and take 2 was much better than take 1!  I upped the sweet and spicy parts of the recipe, which really improved the flavor.  Next time, I will add some walnuts, craisins, or pecans… so many possibilities for fall.  I think I’m ready for fall cooking!

Pieces:

  1. 1 can pumpkin
  2. one half cup vegan butter
  3. one quarter cup vegetable oil
  4. 2 cups sugar
  5. one quarter cup agave nectar
  6. 2 eggs (or egg replacer)
  7. 1.5 cups soy flour
  8. one tsp. baking powder
  9. one tsp. baking soda
  10. 1 tbsp. nutmeg
  11. 2 tbsp. cinnamon
  12. one half cup Enjoy Life mini chocolate chips
  13. 1 tsp. vanilla

Process:

  1. Mix all ingredients in a large bowl.
  2. Stir to combine.
  3. Add mixture to a greased bread pan.
  4. Bake at 350 degrees for 60 minutes.
  5. Serve with some spread butter and/or powdered sugar.

Happy Allergy Free Eating!

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September 29, 2011 · 5:16 pm

Shrimpy Pasta with Asparagus and Lemon

I was looking for a change of my usual meat- and- veggie dinner pace this week, so I bought some shrimp and gluten free pasta.  Gluten free pasta is actually pretty good… I have tried the corn, rice, and potato varieties.  They do have a slightly different texture, but still great for a pasta night.  And shrimp?  It is one of my faves…and bags of frozen shrimp were on sale this week.  So a light, easy, and quick recipe is born…

Shrimpy Pasta with Asparagus and Lemon

Pieces:

  1. one pound gluten free pasta
  2. one pound shelled and deveined shrimp
  3. one bunch of asparagus, cut into 2 inch pieces
  4. the juice of one lemon
  5. one cup of white wine
  6. 2 tbsp. lemon pepper
  7. 1 tbsp. dill

Process:

  1. Cook pasta according to package directions.
  2. In a large stir fry pan, add the shrimp.  Add a little cooking spray or oil to coat.
  3. On medium heat, stir the shrimp until they start to get pink.
  4. Add the lemon juice, white wine, lemon pepper, and dill.
  5. When the shrimp are just about cooked through, add the asparagus.
  7. Stir for about 3-4 minutes, just until the asparagus gets tender and the shrimp are cooked through.
  8. Serve over the cooked pasta, adding some of the leftover sauce to coat.

Happy Allergy Free Eating!

 

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September 27, 2011 · 5:09 pm

Ready for Rosemary?

Rosemary has been my latest obsession in the kitchen.  Maybe that is because my dad planted a huge rosemary plant for me…

It is such a fragrant herb, and so far… easy to keep alive.  Rosemary is good on grilled chicken, in steak tip marinade, in salad dressing, and in my two latest side dishes.  I made Garlic Rosemary Potatoes and Citrus Rosemary Carrots.  Perfect introductions into fall when the weather, mood, and flavors start to get heavier…

Garlic Rosemary Potatoes

Pieces:

  1. One bag of small white potatoes
  2. 2 tbsp. chopped garlic
  3. 3 tbsp. chopped rosemary
  4. 2 tbsp. sea salt
  5. 2-3 tbsp. olive oil

Process:

  1. Wash the potatoes and cut each one in half.
  2. Spread them out on a cookie sheet (lightly sprayed with cooking spray), making sure there is breathing space between them.
  3. Lightly mist them with olive oil until lightly covered, and sprinkle 1 tbsp. sea salt.
  4. Bake at 375 degrees until fork tender, about 35-40 minutes.
  5. Coat a shallow stir fry pan with 1-2 tbsp. olive oil and turn on medium heat.  Let the oil heat up for a couple of minutes.
  6. Add the potatoes, garlic, rosemary, and remaining sea salt.  Stir frequently for 5-7 minutes, until the edges crisp.
  7. Serve hot!

Citrus Rosemary Carrots

Pieces:

  1. 1 bag of baby carrots
  2. 12 ounces of carrot juice (you can find this in any health food store with the smoothies or juices)
  3. 3-4 sprigs fresh rosemary
  4. 3 tbsp. fresh lemon juice
  5. 3 tbsp. fresh orange juice
  6. salt and pepper for seasoning

Process:

  1. In a large stir fry pan, heat half of the carrot juice on medium-high until it starts to bubble.
  2. Add the carrots, rosemary, lemon juice, orange juice, and sprinkle with salt and pepper.
  3. Stir the carrots every so often, adding more carrot juice when it starts to evaporate.
  4. Cook until carrots are tender.
  5. Serve hot!

Happy Allergy Free Eating!

 

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September 25, 2011 · 4:42 pm

Chocolate Chip Pumpkin Bread: Take 1

As sad as I am to see summer drift away, the pumpkins in the grocery store are enticing me to make some fall recipes.  So I made my very first attempt at Chocolate Chip Pumpkin Bread.  My first try was pretty good, but I think I need to make a few improvements.  It needs a little more sugar (as much as I hate to say that), and I think I would use vegan butter instead of oil next time.  Also, more spices would really kick up the flavor.

Here is the first attempt recipe:

Pieces:

  1. 1 can pumpkin
  2. half cup oil
  3. 2 cups sugar
  4. 2 eggs (or egg replacer)
  5. 2 cups soy flour
  6. three quarters tsp. baking powder
  7. three quarters tsp. baking soda
  8. 1 tsp. nutmeg
  9. 2 tsp. cinnamon
  10. one half cup Enjoy Life mini chocolate chips
  11. 1 tbs. honey
  12. 1 tsp. vanilla

Process:

  1. Mix all ingredients together in a large bowl.
  2. In a greased bread pan, pour the ingredients.
  3. Bake at 350 degrees for 60 minutes.
  4. Let cool and serve.

What is so great about pumpkin bread are the varieties it can take… you can add craisins, walnuts, pecans, cinnamon chips… the list goes on.  Stay tuned for take #2 soon.

Happy Allergy Free Eating!

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September 22, 2011 · 4:58 pm

Sweet and Salty STP stir fry

In an effort to eat less meat but still get in some protein, I made a tofu based stir fry.  Tofu has a bad rap, but this recipe is a good introduction to tofu because it takes on the taste of the sauce.  If you are still scared of the white stuff, you can substitute baked chicken breast.  Either way, the sauce is a great sweet and salty balance and the butternut squash is perfect for this time of year.

Pieces:

  1. One block of firm tofu
  2. One half butternut squash, cut into bite sized pieces
  3. 2 red bell peppers, cut into bite sized pieces
  4. 3 tbs. rice vinegar
  5. 3 tbs. gluten free soy sauce
  6. 2 tsp. brown sugar
  7. 1 tbs. agave nectar
  8. 2 tsp. each cumin, paprika, cinnamon, crushed red pepper (reduce if you don’t like heat)

Process:

 

  1. Drain one block of tofu and cut in half lengthwise.  Place both halves on a towel, cover with another dishtowel, and let the extra water absorb for at least an hour.
  2. Cut the tofu into bit size cubes.
  3. Coat a shallow stir fry pan with oil and turn on medium-high heat.
  4. When the oil is hot, place the tofu cubes into the pan, leaving a little space in between each cube.
  5. Let the cubes sit for about 3-4 minutes, then flip each one over.  You may need to add more oil.  The cubes will start to crust around the edges.
  6. When the tofu is crusted, take the cubes off the heat and set aside.
  8. Cut one half of a butternut squash into bit sized cubes, or use a pre-cut package.
  9. At 375 degrees, roast the squash cubes on a cookie sheet with a light drizzle of olive oil, salt, and pepper.  They will be done when easily pierced with a fork, about 20 minutes.
  10. In the shallow stir fry pan, put bite sized pieces of red bell pepper with a spray of oil.  Cover for about 5 minutes and let cook, stirring once or twice.
  11. When the red pepper is soft, add the cooked squash and crusted tofu to the stir fry pan.
  12. Next add the sauce ingredients- rice vinegar, gluten free soy sauce, brown sugar, agave nectar, cumin, paprika, crushed red pepper, and cinnamon.  Stir.
  13. Take off the heat and serve when the sauce has thickened and the squash, peppers, and tofu are heated through.

 

Happy Allergy Free Eating!

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September 20, 2011 · 5:32 pm

Food Matters

I just finished reading “The Food Matters Cookbook” by Mark Bittman… twice.  The cookbook is based off of his NYT bestseller, “Food Matters” and he reviews the concepts of “Food Matters” in his introduction.  I found the concepts so insightful that I had to read them twice.

Both books are based off of the idea that we should be eating responsibly, eating like food matters.  He encourages “us to concentrate on eating more plants and fewer animal products and processed foods.”  The statistics he presents about our consumption of animal products is astounding… like the fact that each American eats 200 pounds of meat a year.  Or that producing meat uses 20 times as much fossil fuel as does vegetables.  Or that at least 70 percent of our calories come from animal products or processed foods.

I don’t know about you, but those statistics are startling to me… and gross.  Producing processed food is cheap and quick… necessary for our busy everyday lives.  And yet “these cheap products still come at a cost: we wind up paying for the cost of obesity and other dietary diseases in our health care system.”  This price tag is $840 billion annually, according to Bittman.  Ouch.

So what can we do?  We should be looking towards the food that our own earth gives us… fruits, veggies, legumes, and whole grains.  What I like best about Bittman’s advice is that he doesn’t advocate that we totally eliminate meat and processed food from our diet, merely cut back.  Can I eat at least one less meal each week that doesn’t have meat in it?  Sure.  Will my decisions help the environment, our society, and my health?  Absolutely.

You don’t have to search any harder for more natural foods, you just have to think differently.  That is what I have learned by having food allergies… the food my body wants is readily accessible; I just have to cook it and not automatically grab the pre-packaged grab bag just because that is what I am used to doing.

Now I’m off to make a surprise meatless dinner… stay tuned for the recipe.

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