Quinoa Puffs - A Tasty Snack made Healthier

     One of my guilty pleasures is snacking on those round cheesy puff treats that come in that gigantic plastic tubs. You know what I'm talking about right?

    Before we found out that the kids have food allergies, I confess I used to buy a container every two months. Though generally, we were healthy eaters, back then, that treat was something our whole family looks forward to whenever we have our weekly movie night. Those airy, crunchy and salty snack is so comforting and yes, highly addicting too. Personally, a bowl isn't enough for me.  

    Anyway, those bright orange balls which happens to be a regular on summer gatherings, have always been included in Child #2 and Child #3's wish list. In fact, they often say that it is the first food they will eat once they outgrew their allergies. Really? 

    For years now, I have been looking for a product that will satisfy our family's craving for this childhood comfort snack. Then, with a stroke of luck, I was approached to try a new product called Quinoa Puffs by I Heart Keenwah.  

      What are Quinoa Puffs? Well, basically they are light, airy and crunchy balls (just like the cheese puffs we've used to have as a child). The major difference is that these Quinoa puffs do not contain any artificial colors or flavors and are even loaded with 5 grams of protein. It's basic ingredients are:

• quinoa flour
• brown rice flour
• white rice flour
• pea protein concentrate
• baking powder
• sunflower oil
• all natural seasonings

(TFM Allergy Alert! The Aged Cheddar flavor contains dairy. There's a notice in the package that indicates that the products were manufactured in a facility that also processes soy, dairy and tree nuts.) 

  

  It comes in 4 savory flavors such as Sea Salt Truffle, Herbs de Provence (Child #2 and #3's favorite), Sweet Chili (husband's fave) and Aged Cheddar (Child #1 and #4's favorite). All varieties are Gluten Free, Kosher and Soy Free. Except for the Aged Cheddar flavor, the rest are also Vegan, Dairy Free and NON Gmo Verified. Does that sound great? 

     As for the taste, each variety is packed with distinct and yummy flavors. All the kids enjoyed the Sea Salt Truffle and Herbs de Provence. They like the Sweet Chili as well but the punch from the jalapeno and habanero peppers was a bit too much for their taste buds. My husband and I loved it though. As for the Aged Cheddar (tried by the two non food allergy kids), they both agreed it's like the regular cheese puffs but is less salty. Yes, this cheese puff loving mom agrees as well.  

      

      Since we are still celebrating the Celiac and Food Allergy Awareness Month, I've convince the wonderful people at I Heart Keenwah to extend a free tasting offer to you. One lucky TFMFriend reader (US Resident) will win a Sampler Pack of I Heart Keenwah Quinoa Puffs. Yup, you'll be able to taste all flavors. Are you excited? Scroll over and get some entries. 

      The giveaway starts today May 21, 2015 and will end on May 30, 2015 11:59 pm EST.  

      Will you be that lucky reader? 

       

- Roz

(Note: I received free products for this review. This however, doesn't have any effect on the opinions I had posted. Everything I've written were my honest opinions so that you, my readers will get a better idea on the products and you can check it if will be a good fit for your needs. Please see my full disclosure here.)  

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Brothers All Natural Fruit Clusters Review & Gift Pack Giveaway

      Wow it's October 1st! What could be better than starting this month with a giveaway right?  I'm sure you'll be pretty excited with this new product I'm sharing with you today.

      As a mom of 4, I am always looking for better snack ideas to keep my children fed throughout the day. Even though I'm a big fan of homemade treats, I confess, I do rely on packaged products as well to help me keep up with my family's growing demand.  

       Though store shelves are lined with what seems like endless array of products, finding something that is food allergy safe, nutritious and the kids would actually eat is still a little challenging.  Did I mention that most organic snacks are even pricier too?  So, when I was contacted to try Brothers All Natural's new freeze dried fruit snacks, I didn't even winked.  

        One of the products that caught my attention on the Brothers All Natural's website is their line of Fruit Clusters.  I was quite familiar with freeze dried fruits but these clusters are something new. What exactly are they?  Brothers All Natural Fruit Clusters fruit snacks are made of best quality fruits picked at the peak of ripeness, cut into pieces, freeze dried and rolled into 1/2 inch bite sized clusters.

     These Fruit Clusters are 100% fruit and without added sugars, additives or preservatives.  It is free of the Top 8 common allergens such as wheat/gluten, soy, peanut, nuts and dairy.   Aside from that, it is Non-GMO Project certified, vegan and OU Kosher certified as well.  

      Among my 4 kids, Child #2 is the pickiest fruit eater. Unlike her 3 siblings who prefer fresh, dried or frozen fruits over any cupcake at any given time, Child #2 is the total opposite. Just how picky?  Well, if you ask her if she eats any fruit, she'll say "Yes!  I love apple pie, banana muffins, peach marmalade, mango Italian ice."  Mind you she's already 9 years old.  Do you get the picture?  

       Anyway, Child #3 who's a big fruit eater, (The one who says that the only reason he's not a vegan is me torturing him to eat meat for extra protein.), first tasted the Fruit clusters. He described it as apple cinnamon flavored popcorn. Crunchy and naturally sweet, I find these bite sized treats a way better option than a bag of sugar loaded caramel popcorn.  

       His non stop munching caused the other kids to be curious.  After my eldest and youngest each gave the Fruit Clusters a thumbs up, Child#2 eventually gave in.  She tried one which led to another and another and another.  Finally, she realized she finished a whole bag.  A big surprise from someone who's known as a non fruit eater!   

        When I asked her why she liked the Fruit Clusters.  She said that it is like eating popcorn that tastes like Apple Pie.  Not just a regular apple pie, a really good one. 

        Since the official tasting, Brother All Natural Fruit Clusters has become a staple in the children's lunch box.  It works well as a quick mid day snack for my Kindergartner and 2nd Grader.  The older ones like it as dessert that comes along with their lunch.  

       I like that each 1.25 oz resealable bag contains 6 servings of fruit.  It can easily be divided so that every child gets a portion or more. Plus it come in three flavors - the kids' favorite Apple Cinnamon, Blueberry Apple and my personal choice Raspberry Apple.

   

       Did I get you curious?  Well, our generous friends from Brothers All Natural has agreed to sponsor the prize for this giveaway.  One lucky reader (must be a US resident) will win his or her choice of 8 Fruit Cluster packs which will be shipped directly to his or her home for free. Isn't that cool? 

           What are you waiting for?  The giveaway ends on Oct. 13, 2014 11:59 pm EST.  

           Good luck!

- Roz

(Note:  I received free products to try and review for this post.  This however, hasn't affected my opinions about the brand.  See my full disclosure here.)

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Gluten Free Vegan Lemon Poppy Mini Donuts

       Last month, when the Girl Scout cookies arrived in our house, my boys started to ask me if I can make mini donuts inspired by these treats.  I know what you're thinking. Why do we have those food allergy laden temptations in my house?  Well, I still have 2 Girl Scouts and yes, we still sold some cookies for that coveted badge. 

 

      Anyway, since my children already know that we are not having any GS cookies (I confess I got a box of Thin Mints and Samoas for me.), I decided to make some donuts and use these yummy cookie flavors as inspiration.  First on the list is the Savannah Smiles. These tart and sweet lemon shortbread cookies were released 2 years ago to celebrate the 100 years of the Girl Scouts.  It's a big hit in our home so I'm pretty sure a lemon poppy donut will do the trick.

 

        In this recipe, I used lemon zest, juice and even extract to bring out that bright sour flavor.  Though the donut itself is really flavorful, don't skip the glaze.  It makes these small treat extra special.  Just the like the original, one piece will not be enough.  Watch out if you're on a diet. :)

 

         Smile!

 

- Roz

 

             

 

 

Ingredients:

 

2 Tbs. flax meal

6 Tbs. warm water

3/4 cup raw cane sugar

1 cup apple sauce

1/4 cup lemon juice

1 tsp. lemon zest

1 tsp. lemon extract

1/4 cup coconut oil

2 1/2 tsp. poppy seeds

1/4 tsp. salt

1 cup sorghum flour

1/2 cup rice flour

1/2 cup tapioca flour

2 tsp. baking powder

1 tsp. baking soda

 

 

Lemon Glaze

1 tsp. lemon zest

1 cup powdered sugar

3 Tbs. lemon juice

 

 

1. Preheat a mini donut maker.  If you are using the oven, preheat at 350 F and grease mini donut pans. 

2. Make a flax goo by combining flax meal and water in a small bowl.  Set aside for at least 5 minutes before using.

3. In a big bowl, whisk together sorghum flour, rice flour, tapioca starch, salt, poppy seeds, baking powder and baking soda.



4. In a separate bowl, cream the coconut oil, sugar and flax goo.

5. Add the apple sauce, lemon juice, zest and extract.

6. Slowly add the flour mixture and mix just until combined.  Make sure not to over mix.

7. Pour about 2 tablespoons in each canal of the donut maker.  Bake for 5-7 minutes or until it can easily be removed from the openings.  If using the oven, bake for 10-15 minutes or until a toothpick comes out clean after poking it.

8. Transfer to a wire rack on top of a baking sheet.

9. Cool for 7 minutes before pouring the prepared Lemon Glaze on top.

10. Enjoy!

 

Lemon Drizzle

     Combine the lemon zest, powdered sugar and lemon juice.  Mix well. You can add more lemon juice if you want the glaze to be thinner.

The Elvis inspired Vegan Mini Donuts - Gluten Free

      Bananas, chocolate and peanut butter! What could possibly go wrong?  Taste wise, I'd say it's a piece of heaven.  Food allergy wise, it's a disaster especially to my egg, gluten, dairy, nut and peanut free gang. 

 

      After much coercing and whining from my beloved kids, I finally took the plunge to come up with an Elvis inspired treat.  Armed with my new favorite kitchen gadget -Babycakes DN-6 Mini Doughnut Maker, Yellow, 6 Donut, I decided to experiment and eventually perfect a recipe.  These mini donut treats are loaded with bananas and chocolate chips and topped with both pea butter (that's the only one we can have coz we're nut free remember?) and melted semi-sweet chocolate. Not to mention, these are baked not fried so lesser calories.  Are you excited?

     Before you scroll down, I have a little warning. Though these mini donuts are on the healthier side, they are highly addictive.  Yup, that's a disclosure.

      So what are waiting for?  Make some now and let me know if you love it or not. 


- Roz

 

 

Ingredients:

1 cup Teff flour
1/2 cup rice flour
1/2 cup potato starch
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. sea salt
2 Tbs. flax meal
6 Tbs. lukewarm water
1/4 cup coconut oil
3/4 cup sugar
1 1/2 cup mashed bananas
1 1/4  cup mini chocolate chips (allergy friendly brand)
1/4 cup pea butter (depending on your diet, you can also use other peanut butter substitute such as almond sun butter)

1. Sift teff flour, rice flour, potato starch, baking powder, baking soda and salt.  Set aside.

2. In a small bowl combine the flax meal and water to make flax goo. Set aside for at least 5 minutes before using.

3. With an electric mixer, cream the coconut oil and sugar.

4. Add the flax goo and mix it until light and fluffy.

5. Turn the mixer on low and slowly add the flour mixture. 

6. Add the bananas and mix well.

7. Stir in 1/2 cup of the mini chocolate chips.

8. In a preheated donut maker, spoon about 2 tablespoons of batter on each mold.

9. Close the lid and let it bake for 5 to 6 minutes.

10. Once the donuts are done, transfer to a cooling rack.

 

The recipe will make approximately 36 mini donuts.

 

While waiting for the donuts to cool, prepare the chocolate glaze.  Place the remaining chocolate chips in a microwave safe bowl and heat it until melted. I usually set the microwave on high and let it run in 10 second intervals until the chocolate chips looks really soft but still retain its shape. (30-60 seconds).  Mix to make sure the chips are melted.  Be extra careful not to overheat the chocolate.

 

To assemble, spread about 1/2 tsp. of pea butter on top of the donut and then dip it in melted chocolate. Return to the cooling rack until the chocolate sets or as long as you can wait. In my house, the kids rarely wait for the chocolate to set. 

 

Cheesy Garlic Breadsticks with Baked Bean Dip

       With 4 active children in the house, it is a fact, that I always need easy to prepare and healthy snacks.  Oh did I mention that they are good eaters too?  That is why when we started to convert to a  food allergy friendly home, I am more worried on what they will have for snacks than regular meals.  Let's put it this way, snacks at our home include starch, protein and fruits too.

 

         Since I am still in the learning / experimenting stage of baking wheat, dairy, soy and egg free healthy breads, muffins and snack cakes, I now rely on gluten free and allergy friendly mixes to fill in the starch they need. While working with mixes is often a hit/miss situation texture wise, as long as the end product tastes good, my kiddos will not complain.  After all, it's supposed to be just a snack right? 

 

          Anyway, this snack or appetizer recipe turned out as a surpise hit. The breadstick mix is very affordable ($2.89 a box). Plus it only required few extra ingredients that are already in the fridge.  A little warning though, this is quite addictive. 

     For the Breadsticks, I used Chebe Garlic-Onion Gluten Free Breadstick Mix.  Since the instructions on the box ask for eggs, milk and cheese, I decided to use these ingredients instead.

 

       1 box of Chebe Breadstick Mix

       1 Tbs. Extra Virgin Olive Oil

       1 Tbs. Canola Oil

       1/4 cup Vanilla Almond Milk (or you can use Rice Milk too)

       2 Tbs. Flax Seed Meal

       6 Tbs. water (lukewarm)

       1 cup Daiya Cheddar Style Shreds

 

1. Preheat oven to 375 degrees.

2. In a small bowl, mix flaxseed meal and water.  Set aside.

3. With a stand mixer running on low, make the dough by combining the Breadstick mix, oils, flaxseed mixture and Daiya cheddar. 

4. Slowly drizzle with milk.

5. Mixture will look more like soft sand which is fine.

6. Knead the dough for about 5 minutes or until smooth.  

7. Divide the dough and roll into sticks. The thinner the better.

8. Place into ungreased baking sheet lined with parchment paper.

9. Bake for 20-25 minutes. 

 

Note:

      - The breadsticks do not brown well so check at the mininum baking time to avoid over baking.

      - These have a crunchy texture and not soft, bread like.

      -  I found out that it is better to make the breadsticks thinner to avoid a gooey center.

      -  Perfect for dipping.

 

 

      For the Baked Bean Dip, I did a little cheating this time.  I used my favorite brand of canned baked beans and pureed it. Surprisingly, it complemented the breadsticks quite well.  

 

 

-Roz

 

 

Gluten Free Rice Krispies Treats

      When I first found out about my son's multiple allergies and was searching for affordable snacks, I instantly was drawn to his favorite --- Rice Krispies Treats.  I mean what could possibly go wrong? It was made of puffed rice anyway right?

  

       Oh well, after a few investigation (label reading that is), I realized that the ready made Rice Krispies Treats aren't as safe as I thought it was. One big reason is that the packaged ones contain SOY. 

        So I decided to make the treats from scratch. With just 6 easy steps, I'm pretty sure the freshly made rice treats are definitely worth every bite.  This version with a little melted chocolate drizzle not only takes these humble bars to the next level, it also becomes a fun dessert even for grown ups.

 

 

 

 

Ingredients:

 

3 Tbs. Earth Balance Soy Free Buttery Spread

1 10z package Marshmallows

7 cups Kellogg's Rice Krispies Gluten Free Cereal

2 Tbs. Enjoy Life Semi Sweet Mini Chocolate Chips
1/2 tsp. canola oil

 

1. Line a 9x 13 pan with foil. Using a pastry brush, grease the foil with the canola oil.  Set aside.
2. In a big microwaveable bowl, combine marshmallows and buttery spread. Heat for 30-50 minutes on high until the marshmallows are very soft.
3. Stir in the rice krispies until well coated with the melted marshmallow mixture.
4. Transfer to prepared pan. Using a spatula, spread the mixture evenly.
5. In a another microwavable boil, melt the chocolate chips on high in 10 second intervals.  Make sure you don't overheat or else the chocolate will be clumpy.
6. Drizzle on top of the rice krispies. Let it set for about 1 hour before cutting into bars. Enjoy!!!

- Roz

Fish Cakes

       As a Frugalista Mom, I always try to make easy snacks from last night's dinner. Even before our family started to go wheat, egg, dairy, soy and nut free, the practice of creating something out of leftovers is already a must. Not only this habit saves me some precious time but most importantly, it helps a ton in staying within our grocery budget.

       These fish cakes made with already cooked tilapia fillets are a breeze to prepare and are very affordable.  In fact, this recipe enabled me to use the super pricey cheese substitute that we bought and my kids later refused to eat. 

        If you are not concerned about any food allergies, feel free to use regular cheese and mayonaise.  I'm pretty sure, it will turn out good too. 

Ingredients:
5 cups cooked white fish (I used tilapia fillets)
1/2 cup Daiya mozarella style shreds (If you can have cheese, feel free to use it)
1/2 cup Earth Balance Original Mindful Mayo (You can also use regular mayonnaise)
1/2 tsp salt
1/4 tsp ground black pepper
pinch of chili flakes
1 tbs chopped scallions
1 tsp fresh lime juice

1. Using your hands, flake the fish into small pieces.
2. Add the remaining ingredients to the fish.  Mix until well combined.
3. Form into patties about 3 inch in diameter and 1/2 inch thick.
4. Heat a non stick pan or griddle. (medium heat)
5. Place about 4 patties and cook about 4 minutes or until the side near the pan is golden brown.
6. Flip carefully and cook for another 2-4 minutes.
7. Serve hot. 


Note:
     - I used leftover cooked fish in this recipe.  If you don't have any available, you can either bake or steam the fish fillets. Then cool before using. 
     - Since mayo was included in the recipe, you don't need any oil to fry the fish cakes.  In fact, you will see some oil in the pan as it cooks.
     - Make sure you are using a non stick pan and is properly heated before adding the fish cakes.  This prevents it from sticking to the pan.
     -  Depending on your diet, you can serve this over rice, salad greens or even with bread.     


-Roz