Tag Archives: cinnamon

December 20, 2011 · 8:22 pm

Egg Nog Sweets

About this time of year, I buy more coconut milk eggnog than I can actually drink… purely because I can only buy it once a year.  So, looking for ways to use it, I made Baked Egg Nog Sweet Potatoes.  I love sweet potatoes, and the eggnog was a great seasonal way to enjoy them!

Baked Egg Nog Sweet Potatoes

Pieces:

  1. 2 sweet potatoes, peeled and cut into very small pieces.  I cut them into disks, and then each disk into fourths.
  2. three quarters cup coconut milk egg nog
  3. three quarters cup brown sugar
  4. 1 tbsp. cinnamon
  5. 1 tsp. vanilla
  6. 2 tbsp. vegan butter

Process:

  1. Microwave the sweet potatoes pieces on high for 4 minutes to tenderize them.
  2. In a baking pan, combine the sweet potatoes, egg nog, sugar, cinnamon, and butter.
  3. Bake, uncovered, at 375 degrees for 45-60 minutes.
  4. Stir together and serve hot.

(If you want more of a casserole or souffle dish, add 2 tbsp. gluten free flour and 1 beaten egg)

 

Happy Allergy Free Eating!

 

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November 15, 2011 · 7:21 pm

Sssssslurp!

Who doesn’t love a good soup when the fall weather comes?!  There are so many varieties, and one of my favorites is butternut squash.  I don’t think I have ever made a vegetable soup from the actual raw veggie, so I thought I would give it a whirl.  I bought 2 medium sized butternut squash from my local grocer, did some cooking and mashing and spicing… and out came soup!  It was pretty fulfilling to see it come to life from start to finish!

Roasted Butternut Squash Soup

Pieces:

  1. 2 medium sized butternut squash
  2. 5 carrots
  3. salt and pepper for seasoning
  4. one half of an onion, chopped into small pieces
  5. 3 tbsp. vegan butter
  6. one half cup apple cider
  7. 4-5 cups gluten free chicken broth (or more if you like it more soupy)
  8. 1 tsp. garlic salt
  9. 3 tbsp. cinnamon
  10. 2 tbsp. nutmeg
  11. 2 tbsp. dairy free creamer or sour cream

Process:

  1. Cut the butternut squash lengthwise, scoop out the seeds, and peel the carrots.
  2. Place the squash and carrots on a baking sheet, sprinkled with salt and pepper.  Cook at 375 degrees for 60-90 minutes, until tender.
  4. Let the squash and carrots cool, about 30 minutes.
  5. Chop the carrots into small pieces, and scoop out the flesh of the squash, leaving the skin behind.  Add to a large pot.
  6. Add chopped onions, butter, apple cider, chicken broth, garlic salt, cinnamon, and nutmeg and use a mixer to combine.  I use a hand mixer… but you could also add them to a food processor and get the same results.
  7. Beat on high until well blended and smooth… to your soup texture liking!
  8. Serve with a swirl of dairy free creamer or sour cream, and salt and pepper.

Happy Allergy Free Ssssslurping!

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November 3, 2011 · 6:23 pm

Sneaking in some Cinnamon

With the fall season embracing us (against my wishes to live summer all year long), I find myself sneaking in some cinnamon wherever I get the chance.  Not only is it delicious, but it is also an antioxidant!  Lately, I have seen myself reaching for some sort of cinnamon-sugar combination in my morning, afternoon, and evening meals.

Morning

I usually make a protein enriched fruit smoothie, but the cooler weather begs for a hot breakfast.  So, I have been making enriched oatmeal.  Using gluten free oats, I cook according to package directions and then add soy milk, a tablespoon of peanut butter, a drizzle of honey, and a sprinkle of cinnamon.  Totally delicious and filling!

Afternoon

I really enjoy a good Starbucks latte in the afternoon, but sometimes I make my own to avoid the expense.  Using my Keurig, I make a cup of decaf coffee.  I then add a healthy dose of soy milk and stir with my Aerolatte.  The Aerolatte makes it look like a real Starbucks latte!

Finally, I add about 1 tsp. of chocolate syrup, 1 tsp. of vanilla syrup (both found in my grocery store), and a sprinkle of cinnamon on top.  What a nice afternoon treat!

Evening

Apple Cinnamon Shmash is perfect for this time of year, and of course includes cinnamon.  But after dinner, I tried making an Apple Cinnamon Martini… and really enjoyed the results!  In a martini glass, add one shot of cupcake vodka (seriously, you need to try this), one dash (half shot) of Amaretto liquer, and top off with apple cider.  Sprinkle some cinnamon sugar on top or around the rim, and enjoy!

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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