Gluten Free Vegan Protein Rich Chocolate Chip Blondies

        Do you have a sweet tooth? I do!  In fact, I would gladly skip any meal just to have dessert.  

     Since I decided to make our family's meals and treats a lot healthier this new year, I'm now focused on creating recipes that are sneakily filled with good for you ingredients.  To get the ball rolling, I am sharing with you this very easy recipe for our favorite Chocolate Chip Blondies.  

        Unlike the traditional ones, these blondies don't contain any butter or shortening, eggs or even gluten.  The beans make it creamy and delectable.  Flax seeds not only binds it together, it also provides Omega 3's and fiber.  Speaking for fiber, have you heard of Tigernuts?  Tigernuts, contrary to its name is not a nut but a small root vegetable native to Africa.  It is the #1 source of Resistant Starch, a Prebiotic fiber that resists human digestion and becomes fuel for our bodies natural Probiotic bacteria.   The flour I used in this recipe is made with Tigernuts which has a sweet and nutty flavor. 

          Are the ingredients making you scared?  Don't be!  These have been used by people outside the US for ages.  Plus the end result is surprisingly divine.  Just ask my four tough critics.  The best part is that, I don't have to be guilty about having a piece or two.  Oh, and these are also great for the kids' lunch box dessert.  

            Ready to try something new?  Then give these blondies are try.  Don't forget to let me know how it turned out too. 

             Have a great week!

- Roz

Ingredients:

1 15 oz can cannellini beans, rinsed well
1 cup organic raw cane sugar
1 tsp. vanilla extract
2 Tbs. flax meal (ground flax seed)
6 Tbs. lukewarm water
1/4 cup avocado oil
1/2 tsp. baking powder
1/2 tsp. Himalayan Pink Sea Salt (coarse ground)
1 tsp. ground nutmeg
1 cup Organic Gemini TigerNut Flour
3/4 cup chocolate chips (I used Enjoy Life Dark Chocolate Morsels  )

1. Preheat oven to 350 degrees.
2. Line a 9x9 inch pan with parchment paper.
3. Make a flax goo by combining water and flax meal. Set aside for at least 5 minutes before using.
4. In a blender or food processor, add the beans, sugar, vanilla, flour, baking powder, oil, nutmeg and flax goo.  Blend or process until smooth.
5. Transfer the mixture to the prepared pan.  Top with chocolate chips.
6. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
7. Remove from the oven and sprinkle the sea salt on top.
8. Let the blondies cool in the pan before slicing.
9. Enjoy!

(Note:  This post contains affiliate links for the ingredients I used in this recipe. Please see my full disclosure here.)

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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Today's Freebies: Healthy Living Ebooks

      It's never to late to start having a healthy lifestyle.  I'm sharing with you three ebooks filled with tips and yes, healthy recipes to try.  The best part is that they are all free to download today. 

       Enjoy your day!

-  Roz





       

Gluten Free and Vegan Cranberry Oat Muffins

       It's the first day of Spring break in our home.  Do you know what that means? There will be non stop cooking, baking and entertainment for the kids.  Are we having a party?  Not really.  It just so happens that when my school age children have no school, all the food seem to fly off the pantry and fridge.  Have you experienced that too?

        Anyway, I realized that it has been a while since I posted a recipe.  So today, I'm sharing with you one of the family's new favorite snack and weekend breakfast treat.  These easy to make muffins are very light, it can pass as a delicious cupcake base.  It's also filled with healthy dried cranberries (kids' new fruit to try) which give that sweet and tangy flavor we all love.

        If you are looking for something new to serve for Easter brunch or just a healthier lunch box treat, I suggest you give this one a try. Even those who aren't vegan or in a gluten filled diet will never know the difference.  As my kids' say "It's 4 thumbs up!"

       Have a great week my friends.


- Roz

Ingredients:

1 cup oat flour
1/2 cup rice flour
1/3 cup potato starch
1/4 cup tapioca starch
1 Tbs. baking powder
1/2 tsp. baking soda
1/4 cup avocado oil (you can also use canola, coconut or sunflower oil)
2/3 cup raw organic sugar
2 Tbs. flax meal
6 Tbs. lukewarm water
1 cup unsweetened applesauce
1 tsp vanilla extract
2/3 cup dried cranberries

1. Combine the flax meal and water in a small bowl to make a flax goo.  Set aside for at least 5 minutes before using.
2. Preheat the oven to 350 F.  Line muffin tins with paper baking cups.  This recipe makes about 16 - 18 standard sized muffins.
3.In a bowl, whisk all the dry ingredients (flours, starches, salt, baking powder, baking soda and salt).
4. In another bowl, with the help of a stand up or handheld mixer, cream the oil, sugar, flax goo, applesauce and vanilla extract.  This takes about a 1-2 minutes.
5. Withe the mixer running, slowly add the flour mixture.  Mix until the flour is well incorporated and there are no lumps.
6. Stir in 1/3 cup of dried cranberries.
7. Fill the muffin tins 2/3's full with the batter.  Top with dried remaining cranberries.
8. Bake for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
9. Serve warm or at room temperature. Top with powdered sugar before serving.

Tip: If you can have white chocolate, melt some in the microwave and drizzle on top of the muffins before serving.

January 2014 Healthy Reading list

      Welcome 2014!  This year, I promised myself to be more organized so that I can find time to really enjoy one of my favorite things to do which is Reading.  I confess, I often have barely read books laying around the house which I always meant to finish but never seem to have the chance to. This eventually gives rise to feelings of regret and resentment.  Often leading to the question, "Why can't I do something for me?"  Can you relate?  

       To solve the issue, I decided to plan ahead and pick my top 3 books every month.  That way, I  can focus on the topic and eventually prevent some book and mind clutter.  Sounds good right? So without further intro, here's this month's list.

     

     First, is this book our family received last Christmas eve from our parish.  I am a practicing Catholic since birth and was even an active church group member for years. After the arrival of my fourth child,  the challenges of running a big household and daily activities have taken a toll in my spiritual life.   I have to say, this book came in at the right time.  

      Next is this book by Nutrimom, Tracy Bush.  As a mom of children with multiple food allergies, there is no such thing as too much information.  It is a daily learning process. I heard there are some bonus recipes included here.

     Lastly, this book by Money Saving Mom, Crystal Paine.  As you may have known, the diagnosis of my children's multiple food allergies has tremendously affected my life not just a mom but as a person in general. Literally, my lifestyle changed overnight.   For 2014, I promised myself that I'll find ways to make daily home management less stressful and yes, give myself quality Me time.  Some of the things that this new book aims to help me with.

   

      Has anyone read any of the above mentioned books?  I love to hear your thoughts about it.  If you haven't, will you  join  me this month? 

- Roz

        

Chicken and Pesto Spooky Pasta

        Hello Friends!  It's been a while since I posted a recipe right?  To those who are following me on Instagram, thank you for reminding me. 

 

        Since we are celebrating Halloween, I decided to share with you my kids' favorite spooky food.   Funny thing is, I never imagined it as something freaky or even a Trick or Treating dinner staple.  It is pesto sauce for crying out loud! 

 

         I can still remember the first time they saw this dish.  They were so amazed because I was able to make a really "Spooky Pasta".  Was that even a compliment?  Anyway, the color definitely caught their attention and imagination.  The basil and spinach combo gave it a milder taste that the kids enjoyed.  If you have a "veggie - phobic" one just like my Child #2, don't even mention what the ingredients are.  The name "Spooky Pasta" can do the trick.  Green Eggs and Ham anyone?

 

         This kid friendly dish is very easy to prepare and all the components can be made ahead of time. As you may know, pesto can be frozen and so is cooked chicken.   So it is basically a reheat and serve type of dish.  Just make sure that your pasta is al dente to prevent it from being mushy.  Since it is also good at room temperature, it is an excellent lunch box idea.  Oh, did I mention that it's healthy too?     

 

        Happy Halloween!

 

- Roz

Ingredients:

1 lbs. cooked gluten free spaghetti
1/2 lb. chicken breast cut in to 1 inch cubes
1 1/2 tsp. extra virgin olive oil
1/4 cup pasta water (water used to cook the pasta)

Pesto:

1 tsp. minced fresh garlic (about 3 big cloves)
1 cup fresh basil leaves
1 cup fresh baby spinach
1/2 cup extra virgin olive oil (used the best that your budget can allow)
2 tsp. salt
1 tsp. ground black pepper
2 Tbs. canned cannellini beans (rinsed)
1/2  cup Daiya cheddar style cheese (if you can have dairy, use parmesan cheese)

1. Excluding the olive oil, put all the pesto ingredients in a food processor or blender.
2. With the machine running, slowly drizzle the olive oil. 
3. Once everything is well incorporated, stop the machine and set aside.
4. In a heated pan, sauté the chicken in olive oil.
5. When the chicken is cooked through, add the pesto.
6. After 2 minutes, add the cooked spaghetti and toss until the pasta is well coated with the sauce. If the sauce looks dry, add a little of the cooking liquid from a pasta.
7. When the pasta feels warm, turn off heat.
8. Serve immediately. 

Healthier Garlic Mashed Potatoes - Dairy Free

          My children and I love mashed potatoes.  No matter how big the batch I made, it is often gone within 36 hours.  I don't know about you, but that simple side dish, when done right, always brings happy memories.  Emotional eating alert?  Who cares! Moderation is key right? As if all of you can resist a creamy, buttery and cheesy potato. 

 

         Anyway, when I learned that we have to remove dairy from our home, one of the toughest dishes I have to remake is the mashed potatoes.  As most delicious recipes available out there, this dish is nothing but a simple concoction of  vegetable, seasonings and a truck load of dairy --- butter, sour cream, cheese, milk, cream.  The more the merrier!

 

         So after tons of disastrous attempts, I finally was able to come up with something that have a creamy, flavorful and yes dairy free version for my food allergy kids.   Surprisingly too, it turned out healthier and very much lower in fat than the traditional ones. 

 

        The trick to this recipe is to add as much flavor as possible.  As you will notice below, I cooked the potatoes in broth.  Use the best one that you can find.  If you are lucky enough to have some cheese, feel free to add a tablespoon or two.  Don't go overboard.  You will be surprise how little you will need. 

 

         Serve this in your next gathering and you will have more room for dessert too! How's that?

 

- Roz            

Ingredients:

1 lb. russet potatoes, skin removed and cut into 2 inch cubes
2 1/2 cups vegetable or chicken stock (enough to cover the potatoes)
2 cloves fresh garlic, smashed
1 1/2 tsp. sea salt
1/2 tsp. ground black pepper (you can also use white pepper)
2 tsp. garlic powder
3 Tbs. buttery spread (I used Earth Balance Soy free) or 2 Tbs. bacon grease (oil from cooking bacon)
2 Tbs. chopped fresh parsley


1. In a stock pot, combine the potatoes, stock and garlic.
2. Bring it to boil.  Once it starts boiling, lower the heat to simmer and cook the potatoes until fork tender.
3. When the potatoes are cooked.  Turn off the heat and remove about 3/4 of the stock and the garlic pieces. Don't throw away the stock.  Set it aside.
4.  With the help of a potato masher, gently mash the potatoes in the same pot.  If it looks a bit dry, slowly add some of the broth that was set aside.  Keep mashing until you reach your desired consistency.
5. Season with salt, pepper, garlic powder and buttery spread or bacon grease. 
6. Mix well and top with chopped fresh parsley.
7. Serve hot.

Gluten Free Vegan Carrot Cake Mini Donuts

          Ah Donuts! I can't believe how obsessed I have become after purchasing that cute Babycakes Mini Doughnut Maker which my children saw on sale about a year ago.  I can still clearly remember that day.  It was a few weeks after Child #3 was diagnosed with food allergies and our home has to be clear of wheat, dairy, egg, soy, nuts and peanuts.  While grocery shopping, the kiddos gang up on me and sweetly justified why we need another kitchen gadget.

 

           Since I haven't made any doughnuts before, I'm a bit hesitant.  Their positivity, however,  about being able to eat their favorite treat again, made me gave in.   Boy! I'm so glad I listened to them.

 

            Maybe you're wondering why I am so passionate with donuts all of a sudden. Here are the top five reasons.

              1. The mini donuts are portioned and portable.  I can always throw some in the lunch box.

              2. Making my own donuts allows me to add healthier ingredients.  Sneaky way of giving more fruits and vegetables to the kids.

              3. It's baked which means less oil and calories.

              4. Since I make them food allergy friendly, my children don't feel left out or very restricted.

              5. The kiddos just love them! 

           When I was young, I am not a huge fan of carrots.  Everything changed when I had my first slice of the carrot cake from a newly opened bakery near our home.  If something made from carrots can taste as heavenly as that, then vegetables aren't that bad at all.   

 

             This recipe was reminiscent of that feeling.  These doughnuts which are loaded with carrots are a delectable treat without the big guilt.  I often leave it unfrosted to avoid extra sugar and make it school snack friendly.  Dusting it with confectioner's sugar at the end, makes it a pretty dessert too.

 

              Are you craving now?  Me too.  I think it's time to make another batch just for me. Want to give this a try? What are you waiting for?  If you need any help, just let me know.

 

- Roz

 

            

Ingredients:

2 Tbs. flax meal
6 Tbs. lukewarm water
3/4 cup sugar (I used Wholesome Organic Sugar )
1/3 cup coconut oil
1 tsp. molasses (you can also use maple syrup)
1 cup rice flour
1/2 cup oat flour
1/4 cup potato starch
1/4 cup tapioca starch
1 Tbs. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon powder
1 tsp. nutmeg
1/2 tsp. Chinese 5 spice powder
1 1/2 cup finely grated carrots
1/4 cup powdered sugar (optional) This will is just for dusting after the donuts are done.

1. Preheat an electric donut maker. 
2. In a small bowl, combine the flax meal and water to make a flax goo.  Set aside for at least 5 minutes before using.
2. Whisk together all the dry ingredients.  Set aside.
3. With the help of an electric mixer, cream the oil and sugar until it is light in color. 
4. Add the flax goo and molasses.
5. Slowly add the flour mixture until just combined. Don't over mix.
6. Fold in the carrots. 
7. Drop about 2 Tbs. of the batter on the donut maker crevices.  Bake for 7-8 minutes.
8. Sprinkle some powdered sugar on top.

Friday Freebies: Healthy Lunch Ideas for Kids Ebooks

        A few weeks more and it's back to school.  If you one of the many who wants to make sure what  your children are eating in school, I have a treat for you.  For those who have no kids, don't worry, I'm sure you'll find these very helpful and yummy too. So feel free to try out these goodies as well.

 

        So without further more intro, here are the free recipe ebooks I found today.  Get them now before the prices go up.  Just a quick note, if you don't have a kindle, IPad or any tablet, you can still get them.  All you have to do is download a free laptop or desktop reader app from amazon.  I actually keep mine in my laptop. 

 

         Do you have any ebooks that you like me to look up for you?  Let me know and I'll keep a watchful eye for it.

 

          Have a great Friday!

 

- Roz 

 

  

        

Surprisingly Good and Healthy Gluten Free Vegan Chocolate Chip Cookies

          Do you have a foodie buddy? You know that friend who always enjoys talking about food, eating and even shares recipes with you.  I do!  In fact my list of food loving friends exponentially grew when I started my food allergy journey.  If you don't have at least one yet, don't worry, yours truly is always here.  Also, you are most welcome to join me and the gang on Facebook thru the page Allergy Friendly Home.   

 

            One of my favorite foodie buddies is Fit Chef Trina of Fit Chef for Life. I have known this wonderful person for years.  We were college block mates to be exact.  Okay people, I'm not revealing any age here so don't ask how long that has been.  Anyway,  Trina is a living testimony that one doesn't have to sacrifice good food to be able to be healthy.  Check out her amazing story and I'm pretty sure you will be inspired too.

 

            When I first learned about the restrictions in my children's diet, Fit Chef Trina was one of the firsts who came to my rescue.  She gave me ideas on what other food I can use as substitute for dairy and eggs.  She even shared her easy to prepare gluten free dishes.  Most importantly, she empowered me to tackle this cooking for food allergies challenge in a very positive manner.

 

          

           Earlier this month, she surprised me with a recipe for a healthier gluten and egg free Chocolate Chip Cookies.  My children were so excited when I showed them the picture.  With just some minor substitutions, we were able to make the cookies and the response was priceless.  We are even making another batch right after I finish this post. 

 

        I love that I can make these cookies right in the food processor.  That means less things to clean up for me.  The original recipe calls for Almond Butter and Almond Milk.  Since we are nut free at home, I used Vanilla flavored Flax Milk and No Nuts Pea Butter.   Also, instead of the sweeteners mentioned, I made the cookies with what I have on hand which is Organic raw cane sugar (about 2/3 cup).  I also used Enjoy Life Mini Chocolate Chips in place of the Ghirardelli ones.

            To make the cookies even in size, I used a small ice cream scoop that holds about two tablespoons of batter.  Then I dipped a fork in some sugar to flatten it before putting the chocolate chips on top.  I was able to get a total of 24 cookies from the recipe.

 

             I urge you to give this recipe a try. You, your mom, friends and even children will surely love these delicious treat.  Not to mention, your body will love you back too.

 

           Enjoy your week Frugalista Foodies!

 

- Roz      

    

 

        

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.

Snickerdoodle Mini Donuts - Vegan, Gluten and Soy Free too

       Last Saturday, my girls celebrated their birthdays with a joint pool party.  It was their first time to have a party after the food allergy diagnosis.  I tried to make it as simple as possible by ordering Gluten free Dominos Pizza for my kiddos and regular pizza for guests.  Sneaky right? Then I made Double Chocolate S'mores Cupcakes (Sorry everything just flew like crazy before I got to take some pictures.), allergy safe chips, limeade and these Snickerdoodle Mini Donuts. 

 

 

 

         I always love to entertain.  Not only for the company but to test my recipes.  I'm lucky I have awesome people who are willing to try anything that comes out of my kitchen.  Anyway, I'm a little nervous this time because the young guests ages 8 - 10 aren't familiar or have never even tried any gluten free and vegan baked good.  Knowing them, it is a matter of either they eat or doesn't touch the food at all. 

 

         To my surprise, these donuts were a big hit.  I brought 4 dozen (2 batches of this recipe) for the 15 guests including a couple of moms.  Everyone enjoyed it and were even asking for more.  The moms couldn't believe that the donuts are indeed vegan and gluten, nut, peanut, soy free.   With so much rave, I'm not confident to share with your the recipe. 

 

         Without further intro, here's the recipe you have been waiting for. Warning! These are highly addictive so count as you pop.  :)

 

- Roz

 

Ingredients:

1/4 cup potato starch
1/4 cup tapioca starch
1/4 cup sorghum flour
3/4 cup rice flour
1 Tbs. baking powder
2 tsp. cinnamon powder
1/2 tsp. sea salt (finely ground)
2/3 cup organic cane sugar (regular white sugar will also work)
1/4 cup coconut oil (sunflower oil will also do)
1/2 cup flax milk (rice, almond or refrigerated coconut milk)
1 Tbs. flax meal
3 Tbs. lukewarm water
2 tsp. vanilla extract
1/4 cup unsweetened apple sauce

Topping:
1 Tbs. cane sugar (Turbinado sugar has bigger grains for more texture)
1/2 tsp. cinnamon powder

1. Preheat your mini donut maker.
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 the potato and tapioca starch, rice flour, sorghum flour, baking powder, cinnamon and salt.
4. With an electric mixer or hand mixer, cream the oil, sugar, apple sauce and flax goo.
5. Once it's well incorporated, add the milk and vanilla.
6. Turn the mixer on low and slowly add the dry ingredients. 
7. Pour about 2 tablespoons of the batter in the donut crevices. 
8. Bake for 5-6 minutes.
9. Combine the sugar and cinnamon topping.
10. Once the donuts are done, immediately dip in the cinnamon sugar mixture.  If most topping does not stick, let the donuts cool for about 2 minutes and lightly brush with non dairy milk before dipping in the topping mixture.
11. Enjoy!      

 

 

Friday Finds: Jamba Juice Smoothies

       Summer is in full swing.  That means nothing can beat a nice ice cold sweetened treat on a hot sunny day.  Since most of us are spending more time outdoors, a quite a challenging task for us with food allergies and special food requirements,  I decided to search ahead of time online for ice cream shops and frozen yogurt places which carry dairy free and healthier versions of cold treats.

       Lucky me, last month, I was contacted by the people of Moms Meet Program of May Media Group, LLC to review two products from their sponsor, Jamba Juice. Take note,  as a Mom's Meet blogger, I have received the smoothies for free in return for posting a review of it.  All the opinions I'm posting are my own and I call everything as it is.  No special treatments.

 

         The flavor I was asked to try is Tropical Harvest which is made with mangoes, peaches, passion fruit, yellow veggies (sweet potato, carrot and butternut squash) and ice.  Aside from being refreshing delicious, I love that this smoothie does not contain added sweeteners like refined sugar and even organic syrups.  Thus saving me lots of unwanted calories.  Would you believe that a small size (Sixteen) is just 230 calories and it does taste sweet and not watery. Also, don't let the added vegetables scare you.  All six of us (including my husband and 4 kids) tried the smoothie and none can't tell that there are veggies at all.  When I asked them what it tasted like, they just replied mango.  In fact, both of my girls liked it more than the ones for the kids.

 

 

 

           As for my children, each pair get to share a cup of the Jamba Kids Berry Beet It Smoothie.  This yummy treat is made with strawberries, banana, mango, mixed berry juice and even veggies most are scared to eat like beets, broccoli, kale, carrot, lettuce and spinach.  Texture wise, it was really thick and creamy. Almost like a milkshake. What surprised me the most is how the leafy greens where nicely incorporated in it.  It was really smooth and no tiny specks at all.  We do lots of smoothies at home and there are always noticeable small pieces of leaves.  Taste wise, all we can tell is banana with a hint of strawberry.

 

      

 

 

          Honestly, I have never been Jamba Juice before this review.  Why? Because I have this pre conception that most Smoothie shops are dairy based and offers only things that are yummy yet loaded with unwanted sugars.  Then there are those specialty shops that change a fortune for a cup of  healthy yet most of the time questionable when it comes to taste.

 

         I am very happy to have been selected to review Jamba Juice Fruit and Veggie Smoothie as well as the Jamba Kids Meal.  Not only was I able to find a place to take my food allergy children, I was also introduced to a establishment that cares about delicious, affordable, healthy and natural food for everyone.   As you all can see, all four of my kiddos gave both smoothies a thumbs up.  They even ask for a Jamba when we go to the mall.       

 



 

 

             Shhh....  here's a quick tip.  Be a Jamba insider thru their Facebook page to get updates for deals and special offers.   I know you all like that. 

 

         Have a great weekend!

 

 

-Roz     

Friday Finds: Free Smoothie Recipe Ebooks 5/24/2013

     It's Memorial Day weekend and summer is officially here!  That means warmer weather, backyard parties and outdoor activities. Cold drinks will be a high demand again right?  Instead of grabbing tons of not so good for you soda and sugary drinks, how about serving some healthier versions of juices and smoothies? Farmer's Markets will be popping soon so we'll have an abundant supply of fresh fruits and veggies. 

 

     Check out these free ebooks I found today.  With more than 200 recipes combined, I'm sure will find great tasting healthy drink ideas for your next party or just to have on hand in the fridge.  The best part, these smoothies can be frozen to make healthier ice pops and slushies.  There are also some weight lost tips and natural remedies. 

 

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

 

     Have a fun long weekend!

 

- Roz

 

  

 

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.

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 Finds - Free Healthy Smoothie Recipes Ebooks

      I can't believe it is already Friday.  With the seasonal allergies kicking in and the pressure to lose those winter bulges, the need to eat more fruits and vegetables is definitely on demand.  But who  actually consumes the recommended amount from this food group?  Okay, my vegetarian and vegan friends are raising their hands!

 

       For us mere mortals with good intentions who are easily tempted, I found out that the best way to get more veggies and fruits in our diet is to make smoothies. Even my pickiest child would agree that a delicious concoction will surely get a thumbs up whatever is in it. Aside from the health benefits, a big glass of smoothie is a perfect treat on a warm day. 

 

       If you are looking for smoothie combo ideas, check out what I just found out.  I'm pretty sure you'll get some exciting fruit and vegetable combinations.  The best part is that you can download these e-books for free.

 

       What are you waiting for?  Get them now!

 

       Have a great weekend!

 

- Roz



  

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