Easy and Healthy Roasted Asparagus, Mushrooms & Grape Tomatoes

         Can you believe that the end of July is almost here?  That means we only have a month and a few days left to enjoy the summer.  Where did the days go?  Hmmm... let's see... vacation, get together, play dates, cold drinks, BBQ, no wonder that swimsuit is slowly getting smaller!

 

          Anyway, one of the best things I enjoy every summer aside from the pool and staying outside is the availability of fresh produce. Local farmer's markets are popping everywhere.  Thus making organically grown fruits and vegetables affordably accessible. 

 

           Since most of us don't want to be locked in the kitchen, I'm sharing with you my favorite recipe for fresh vegetables.   It's simple, delicious and very healthy too.  If you are scared to use that hot oven, don't worry, this dish can also be prepared on the grill.  Just make sure to roast them on top of an aluminum foil with the sides folded a bit so that you will not lose the fresh and sweet juices. 

 

           Give this waist friendly veggies a try.  I'm sure your palate and wallet will love it too.

 

           Have a great week everyone!

 

 - Roz                

 

 

 

Ingredients:

 

2 lbs. fresh asparagus (washed and trimmed)

1 pint grape tomatoes (sliced in half)

8 oz. sliced mushrooms (I like baby Bella for it's meatier taste)

2 tsp. extra virgin olive oil

1/2 tsp. salt

1/8 tsp. ground black pepper

2 tsp. fresh lemon juice

 

1. Preheat oven to 425 degrees Fahrenheit.

2. In a 9 x 13 baking pan, arrange the asparagus and mushrooms.

3. Add the olive oil and lemon juice. 

4. Season with salt and black pepper.

5. Toss lightly to make sure the vegetables are evenly coated with the seasonings.

6. Bake in the preheated oven for about 15 - 25 minutes or just until the asparagus is tender.  Do not overcook.

7. Once the asparagus reached the tenderness that you prefer, remove the pan from the oven and add the tomatoes.  Mix well.

8. Let the dish stand for at least 3 minutes before serving. The heat of the mushrooms and asparagus will slightly cook the tomatoes adding another level of flavor.

9. Serve warm.

Today's National Dine Out Day

       Guess what? I'm not cooking dinner tonight!  My family and I will be eating out later to support  restaurants who are pledged to donate a portion of day's sales to the Hurricane Sandy New Jersey Relief Fund.  As all of you might have noticed, I am based in New Jersey and am quite active in trying to give some love to my beloved Jersey shore people. 

 

        What's so great about this event is that you don't have to be in NJ to give some support.  There are about 3,000 restaurants across the country who are participating.  Just check out which ones are close to you here.  I'm sure your favorite place is included.

 

 

 

 

          "Eating out with the family." I know what you are thinking.  You are now starting to wonder where can I possibly take my children who are gluten, egg, dairy, soy and nut free.  Well, after some time of trial and error, we now have a few Go To establishments.  Would you like me share them with you soon?  

 

          In the mean time, I have to get ready for this dinner out for a cause. Have a relaxing evening Frugalistas.

 

- Roz 

Healthy Dairy and Gluten Free Vegan Mac n Cheese

      One of the dishes that my children can't live without is Macaroni and Cheese.  Three out of my four kids who have lower levels of food allergies for wheat and milk would sometimes compromise with me just to have a serving this creamy, yellow, cheesy dish when we eat out.  Even if the two older ones already know that they will get some slight eczema irritations for at least 3 days after consuming it, they are willing to endure it.  Crazy right?

 

       So, what's a food allergy mom got to do?  Since I can't control those cravings and I don't like to start with the blaming game, I decided to experiment on ingredients to make an allergy friendly and healthier version of the dish the kids love.  With so much trial and error, I finally found a version that is closest to the real thing and the children truly gave it a huge thumbs up. 

 

     My secret ingredient for this so called "Mac n Cheese" is sweet potato puree.  It provides the familiar yellow color and creamy texture. Even if you are not really dairy free and is just looking to save some calories, this version will make your comfort food much healthier by using less cheese and butter.  Give this a try and I'm pretty sure you'll love it too.   

     Have a great day!

- Roz

Ingredients:

1 lb. cooked pasta preferable al dente (gluten free if you're like us)
1 Tbs. Extra Virgin Olive oil
1 Tbs. fresh garlic (minced into really tiny pieces but don't puree)
1 1/2 cups sweet potato puree (recipe below)
1 cup broth (chicken or vegetable)
1/2 cup original flavored almond milk (you can use unsweetened coconut milk not the canned one)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
4 pcs. fresh sage leaves
pinch of chili flakes
1 Tbs. vegan buttery spread (I use Earth Balance Soy free)
2 inch cube cheddar style Daiya vegan cheese

1. In a big pan, with the heat on low, sauté the garlic in olive oil until the oil gets much of the flavor of the garlic.  Make sure not to brown or burn the garlic.  After about 3 minutes, you can remove the garlic if you like.
2. Add the sweet potato puree and broth.  Increase the heat to medium and bring to a slight boil.
3. Season with salt, pepper, chili flakes and paprika.
4. Add the almond or coconut milk and sage leaves.  Lower the heat and simmer for 5 minutes.
5. Remove the sage leaves and let the buttery spread and Daiya cheese melt in the sauce.
6. Once all the "cheese" is melted, add the cooked pasta.  Sauce is a little loose but let the noodles absorb most of the sauce.
7. Serve immediately. 

Sweet Potato Puree

1 big sweet potato (peeled and cut into 1 inch cubes) About 2 - 2 1/2 cups total
2 1/2 cups water (enough to cover the sweet potatoes)

     Bring the sweet potatoes and water to a rolling boil.  Cook until the sweet potatoes are fork tender.  Let the mixture cool for 10 minutes.  Transfer the sweet potatoes and 1 1/2 cups cooking liquid to a blender or food processor.  Puree until smooth.  Use immediately or let it cool and transfer to a freezer bag.  Freeze until ready to use.

    

Friday Freebies - Guide to Healthy Juicing Ebooks

       Spring has definitely arrived in New Jersey.  In fact for the past few days, people here in the East Coast have experienced summer like temperatures.  Can you believe that?

        As we expect warmer weather soon, I'm pretty sure we all need ideas for healthier cold drinks.  That's why I'm sharing for you my latest finds. Whether you are trying to lose weight, wanting to add more fruits and vegetables in your diet, or simply looking for new drinks to serve on your next gathering, these e-books are a big help.  Loaded with great recipes for juices and even smoothies, you'll definitely find something you'll love. 

       What are you waiting for? Download now before the prices go up. 

       Have a great Friday!

-Roz

 

 

 

 

Gluten Free Vegan Zucchini Bars

          Before I became a food allergy mom, I always bake snack treats for my children.  It's my sneaky way of making sure the kids especially Child #2 eat vegetables and fruits.  The zucchini bars or Z bars as we call it, are a staple in their lunch bag. The original recipe that I developed for these bars is loaded with fresh veggies, applesauce and has reduced amount of sugar.  Something that makes me smile every time they ask for another slice.  (wink, wink)

 

           When we started to convert to a gluten free lifestyle and eliminate the food allergens of the kids, I spent a lot of time researching and trying flour combinations to recreate these Z bars.  Unlike carrots or apples, I found out that zucchini tends to be less forgiving and temperamental if prepared without eggs and wheat.

 

            After some or should I say many trial and error baking sessions, I finally came up with this new Z bars.  This recipe produces a very moist cake-like texture making it really addictive.  It is not very sweet so it's fine kick it up a notch by serving it with some frosting or even buttery spread.  If you are able to get young fresh zucchini, you can use it with the skin on. Otherwise, I suggest peeling some of the skin off because it will leave a bitter after taste. 

 

           Give this recipe a try, you can even use it for a birthday cake.  I'm pretty sure your family will love it as much as we do. 

           Enjoy!

-Rozelyn

Ingredients:

3/4 cup canola oil
1/4 cup unsweetened applesauce
1 cup sugar
3 Tbs. flax meal
9 Tbs. lukewarm water
2 1/4  cups grated zucchini
2 1/4 cups Gluten Free Flour Mix (see it here)
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
2 tsp. vanilla extract

1. Preheat oven to 350 degrees.  Line a 9x13 pan with aluminum foil or parchment paper and lightly grease with oil.
2. Make 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 gluten free flour mix, cinnamon, salt, baking soda, baking powder and nutmeg.
4. Using a mixer, cream the oil, sugar and flax goo for about 2 minutes or until well incorporated. 
5. Then add the vanilla extract and zucchini.
6. With the mixer running on low, slowly add the flour mixture.  Don't over mix.
7. Pour the batter on the prepared pan and bake in the oven for 50 - 70 minutes. The bars are done when a toothpick is inserted in the middle of the pan it comes out clean.
8. Move the pan on a wire rack and let the cake cool completely before cutting and frosting.

Friday Freebie Finds - Gluten Free, Paleo Ebooks and more

       Hello Frugalista Moms!  This weird Jersey weather is just driving me crazy.  It's officially the third day of Spring yet our temperature here is still below freezing.  The wind isn't a big help either.  On top of that, my allergies are kicking it --- sneezing, watery eyes, runny nose.  You know the drill. 

 

       Since I'm taking a break from cooking today, I decided to look around the web for interesting ebooks to read.  Oh did I mention that these are all FREE today too? Just download, read and decide whether you like to keep them or simply delete. 

 

       I know you are all excited so I will not take long.  Plus I can feel the zyrtec is taking effect now.  Hope you all have a happy weekend!

 

- Rozelyn

 

        

Kid Friendly Chicken Curry

        It's nice to be blogging again.  Did you miss me? Awww... Anyway, I am so thankful that the flu virus had totally left our home and everything is back to normal.  I can't believe what a big relief it is to finally hear some or should I say too much noise from the children. 

 

         Since the appetite of the gang is back too, I've decided to make their favorite Chicken Curry. My husband adores Indian food but we rarely go to Indian restaurants because the dishes tend to be too spicy for the kids' palate. By cutting back on the heat, this kid friendly version will surely surprise any picky eater.  In fact, my children can feast on just the rice and sauce only.  Don't be afraid to make the whole batch.  The leftovers still tastes great (even better) after 2 days. 

 

 

 

Ingredients:

 

1 lbs chicken breasts (boneless, skinless and sliced thinly)

2 Tbs. olive oil

1 tsp garlic (minced)

1/2 cup chopped white onions

1 tsp tumeric

1 tsp curry powder

2 tsp garam masala

8 oz can coconut milk

12 oz can crushed tomatoes

2 in fresh ginger (cut into strips)

2 Tbs. sea salt

1/2 tsp ground black pepper

1/4 tsp of chili flakes (you can add more if you like)

a handful of fresh parsley chopped

 

1. In a big pan, heat olive oil and pan fry the chicken in batches. About 2 minutes on each side. Then transfer to a plate.  Set aside.

2. On the same pan, saute tumeric, curry powder and garam masala for about 4-5 minutes. Stir often so that the spices will not burn.

3. Add the onions, garlic and ginger. Cook until the onions become transluscent.

4. Pour the crushed tomatoes into the spice mixture. Stir and bring to a boil.

5. Once the sauce starts to boil, add the coconut milk and cooked chicken.  Make sure the chicken pieces are evenly coated with the sauce.

6. Season with salt and pepper.

7. Simmer for 20 to 25 minutes.  Stir every 10 minutes to prevent the sauce or chicken from sticking to the pan.

8. Turn off heat.  Sprinkle with chili flakes and chopped parsley. Serve hot on top of steamed rice.

 

Note:

      Since I serve this to small children, I only used chili flakes.  If you like this recipe to have some kick, add a tsp or more of cayenne pepper.  Taste before you add extra cayenne pepper.  It can be really spicy. 

 

Enjoy!

 

-Roz