Friday Freebies : DIY Organic Beauty Ebooks

        Kids are out! Time to get pampered my dear Moms.  If you are a bit hesitant on spending big bucks on a spa treatment or splurging on pricey cosmetics, don't worry, I have a treat for you today.   I found these free ebooks filled with recipes on how to make your own organic scrubs, body butter, creams and more. 

         After scanning all three ebooks, I am so excited to find out that making your own spa treatments are not that difficult at all.  There are no harsh chemicals to play with too.  The best part is that almost all the ingredients are already in the pantry.  That means major savings! 

         Click away and download now. Then try it this weekend.  You definitely deserve it.

 

- Roz

 

 

Friday Freebies: Juicing for Detox & Weight Loss Ebooks

          Hello Food allergy friends!  I can't believe it's already Friday.  I know I have been missing in action lately.  I have been cooking non stop for my hungry swimmers and I barely have enough time to sit.  The more I try to make them physically active, the more they kept on asking for food.  Can you relate?

 

           Anyway, one of the most asked questions I get from friends and readers is about Juicing and Detox.  I don't consider myself an expert on this topic. However, I've done some juicing for months now and even did Dr. Oz's 3 day Detox program. 

 

            I love the idea of juicing or making smoothies because it enables me to get the recommended amount of fruits and vegetables without having a big fuzz about it.  Okay, I confess, I am a meat and potato type of girl and I'm not a consistent follower of the juicing diet.  However, I devote at least 3 days a month for juicing/smoothie detox because I love how light my body feels when I do so.  Plus, it inspires me to make healthier food choices. 

            If you are looking for ideas and recipes for juice detox, here's my Friday free download treat for you.  Take note, I didn't try all the recipes here but I'm sure you will find one that you like.  My tip if you're feeling hesitant, pick the concoction that includes your favorite fruits and veggies.  If you already like their individual tastes, chances are you might like the combined flavors as well.

           TGIF!

- Roz

 

             

Vegan Double Chocolate Chip Mini Donuts - Gluten Free

         One of the biggest challenges I experience as a food allergy mom is letting my young children eat baked goods. As you may have already know, we are wheat, dairy, egg, soy, nut and peanut free.  Wait! Did I just write the basic ingredients for baking and told you that we can't have any? 

 

         Since I don't like my kids to feel left out especially when they are invited to birthday parties, I decided to devote a big deal of my time creating recipes that will satisfy that sweet craving.  One of my favorites, if you haven't notice by now are mini donuts.  I like these little treats because kids find it fancy. Grown ups like it for portion control. (Yeah right?)  For me, it's a matter of  portability.  I even started bringing these to family gatherings and luckily, they are well accepted.

 

         Two weeks ago, I brought these double chocolate chip donuts to my niece's birthday party.  These light and flavorful little desserts became an instant hit.  The non gluten free eaters didn't even care what's in it.  All they say is that it's really good as they keep on popping one after another. 

 

         Who says those who have food restrictions eat boring and tasteless food? 

 

- Roz 

     

 

 

Ingredients:

 

1/2 cup cocoa powder

3/4 cup oat flour (you can also use sorghum flour)

1/4 cup rice flour

1/4 cup potato starch

1 Tbs. baking powder

1/2 cup raw cane sugar (I use organic)

1 Tbs. flax meal

3 Tbs. lukewarm water

3/4 cup flax milk (any non dairy milk substitute, rice, almond, hemp)

2 tsp. rice vinegar (you can also use apple cider vinegar)

1/4 cup coconut oil (you can also use sunflower or canola oil)

1 tsp. vanilla extract

1/2 cup mini chocolate chips (I used Enjoy life)

 

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

2. Preheat your electric donut maker. 

3. In a big bowl, whisk together the cocoa powder, oat flour, rice flour, potato starch and baking powder until well blended. Set aside.

4. Make "buttermilk" but adding the vinegar to the non dairy milk.  Let it stand for 3 minutes.  Don't worry if it starts to curdle a bit.

5. In another big bowl, cream the oil, sugar and flax goo.  Use can use either a stand mixer or handheld electric mixer for this. If you don't have either, you can just whisk it by hand until it is well blended and light in color.

6. While mixer is running on low, alternately add the flour mixture and non dairy buttermilk to the oil and sugar mix. Start and end with the dry ingredients. 

7. Fold in the chocolate chips.  Make sure you don't over mix the batter. 

8. Let the batter stand for 5-8 minutes.

9. Pour about 2 tablespoons of the batter on each donut cavity.  Top with a few pieces of chocolate chips.

10. Bake for 6-7 minutes. 

11. Transfer on a wire rack to cool before serving.

 

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 

 

  

        

Kid Approved Roasted Chicken Alphabet Soup - No dairy, egg, gluten, soy, nuts and peanuts

       It's just the 25th of July and we've experienced a sudden drop of temperature here in New Jersey.  Can you believe the highest my place reached is 72F?  Call me crazy but we still managed to attend the 45 minute swim lessons this morning. Talk about dedicated students!

      Anyway, to reward my enthusiastic swimmers, I decided to make this very easy, delicious and hearty soup.  All it took was just 30 minutes yet it tasted like it has been cooking for hours.  The secret to this flavorful soup is the combination of:

      1. Leftover homemade roasted chicken or even a store bought rotisserie chicken. If you are not making your own, just make sure that  it is gluten free or is food allergy friendly as it may contain seasonings that can be allergen to some.
   
      2.  Chicken stock adds plenty of flavor even if it is diluted in water.  By having more water, I was able to keep the recipe as budget friendly as possible. Isn't that great?

      3.  The chicken bones that were added to the soup during simmering also gives an extra boost of chicken flavor.  So please, do put it in.  Just don't forget to remove it before serving. 

        You will also notice that I didn't pre-cook the pasta. Since I was using a gluten free version that tends to easily deteriorate, I decided to just let it cook in the soup.  The starch that the pasta release during cooking, also thickens it.  Thus, there is a silky texture. 

       So, if you are craving for some homemade soup and is short in time, keep this recipe handy.  The ingredients are simple and readily available.  Even the pickiest kid will give this a thumbs up.
   
        Happy Cooking!

- Roz                                   

 

 

Ingredients:
1/2 of a rotisserie chicken, skin removed (I used the breast portion including the bones)
1 Tbs. olive oil
2 tsp. fresh garlic, minced
1 cup white onions, chopped
1 1/2 cup celery, chopped
1 1/2 cup carrots, chopped
1 32 oz. box of chicken stock (I used a low sodium, gluten free brand)
5 cups water
1/2 tsp. dried rosemary
1 tsp. black pepper, ground
4 tsp. sea salt
1 1/2 cup dried alphabet pasta (I used Sam Mills Pasta for Kids, Alphabets, Gluten Free, 12-Ounce Bags (Pack of 12))
1 Tbs. fresh parsley chopped

1. Prepare the chicken by removing the skin and meat from the bones.  Discard the skin but keep the big bones and shredded meat.
2. In a big soup pan, heat the oil and sauté the garlic, onions, carrots and celery for about 5 minutes. 
3. Pour in the chicken stock and water.
4. Add the chicken meat and bones.  Make sure the bones the big enough to be easily removed later.
5. Bring to a boil. 
6. Once the soup is boiling, season with the rosemary, ground black pepper and 2 tsp. sea salt. 
7. Simmer for at least 10 minutes. 
8. Taste.  Depending on the chicken stock you used, you may not need to use all of the remaining 2 tsp. of salt.  Since the brand I used is low sodium, I have to use all of the salt.
9. Bring to a boil again. 
10. When it starts to boil, add the pasta and let it cook for about 8 minutes or until the pasta reached your preferred texture. Keep stirring so that the pasta doesn't stick to each other.  Make sure not to over cook the pasta.  The hot soup will continually cook the pasta even if the heat is already off.
11. Turn off heat and then add the parsley. Mix
12. Remove the bones before serving.
13. Enjoy hot!   

 

Make it Special with a Budget Friendly Coq Au Vin Blanc

      My friends! Don't let the name scare you.  It is just a French phrase for Chicken in White wine.  If you have been following me (I hope so.), you already realize that I love braising meat and vegetables. I found that this method of cooking easier to manage even it entails a long cooking.  Once it's on the simmering step,  I just set the timer and it allows me to do other things in the house. Cool right?

 

      You might be asking how I can call this fancy sounding dish budget friendly.  Well, when I created this recipe, I made sure I'll only use ingredients that are found in most people's panty.  Also, I cut back on the wine.  Most traditional recipes I know use at least a full bottle.  By just using 2 cups and adding chicken broth, I still get the exquisite aged flavor of the wine in the dish and still have some for drinking later.  In fact, when I first made this, I took the leftover wine in the fridge.  

 

     Just a little reminder though when cooking with wine.  Pick the one that you can drink and actually like.  It doesn't have to be expensive.  There are white wines under $10 a bottle that are good.  One of my favorites is Jersey Fresh wines.  Search for local wines, you'll be surprised that some are really good.

 

        Best thing about this dish is that it tastes better the next day.  This batch produces enough for another day's meal saving you precious time.  Bring it to your next pot luck.  I'm pretty sure your friends and extended family will be impressed.

 

 - Roz

 

     

Ingredients:

3 pcs. chicken breast (boneless, skinless and sliced in about 1/2 inch thick)
5 pcs. chicken thigh (bone in and with skin)
1 Tbs. extra virgin olive oil
2 tsp. chili powder
2 cups white wine
2 cups chicken broth (I used low sodium)
1 cup carrots, diced
3 cups potatoes quartered (about 2 inch cubes)
1/4 cup sundried tomatoes, thinly sliced
3 tsp. sea salt
1 tsp. ground black pepper
1/4 tsp. chili flakes
2 tsp. dried thyme
1/2 cup baby spinach (thinly sliced or chiffonade)
1/2 cup white onions, chopped

1. In the medium setting of the stove, heat the oil in a Dutch oven or a heavy soup pot.
2. While the oil is heat, coat the chicken pieces with the chili powder.
3. Brown the chicken in batches, starting with the dark meat.  Set the browned meat aside.
4. After all the meat has browned, sauté the onions and sundried tomatoes in the same pot for 3 minutes or until fragrant.
5. Deglaze the pan with wine and let the alcohol evaporate for about 4 minutes.
6. Pour the stock and bring to a boil.
7. Put back the chicken pieces in the boiling liquid.
8. Season with pepper, thyme and 2 tsp. salt. Bring it back to a boil.
9. Once it starts to boil, add the carrots and potatoes.
10. Lower the heat and simmer for 2 hours.  You can also put the whole pot in a preheated oven at 325F for 2 hours.  If using the stovetop method, stir the mixture every 25 minutes to make sure nothing sticks at the bottom of the pan.  You can forgo stirring if you are using the oven method.
11. After 2 hours, check for seasoning.  Depending on the chicken stock you used, you may need to add the remaining 1 tsp. of salt.
12. Stir in the spinach and chili flakes. 
13. Serve hot with rice, pasta or bread. Enjoy!

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: Go Organic Natural Remedies Ebook

       It's Friday again Frugalista friends.  If you are one of those fortunate to  have an extended long weekend, I hope you are enjoying every minute of it.  As for those who aren't as lucky, let's count the minutes together.  While you are at it, check out what I have found today.

 

 

 

 

        This Go Organic handbook is a great reference to have on hand.  It is loaded with 201 remedies for common dilemma such as headaches, diarrhea, eczema, mosquito bites and so much more.  The best part, the concoctions only uses organic materials such as food and natural oils.  Most of which are already available in our pantries and medicine cabinets. 

 

         So if you are like me who tries to stay away from synthetic drugs or you are just looking for better and cheaper alternatives to treat certain conditions, click on the photo and download this very useful E book while it's Free.  What are you waiting for?

 

         Have a great weekend!

 

- Roz 

Best Chili and Beans Recipe

      Hello July!  Today is officially the first day of summer in our home.  With a new schedule that includes swimming lessons, library educational programs, reading logs, play dates, parties and school homework, (Oh yes! Each of my kids have a thick packet of assigned work and even website activities to be graded once school starts.) cooking will be quite a challenge. Can you relate?  For sure, nobody wants to be stuck in the kitchen especially when the weather is beautiful right? I don't know about your kids but mine seem to have bottomless pits when they are home.  As in every 30 minutes they are looking for something to eat! No wonder I barely can keep up with the demand.

        In times like this, I rely on recipes that can be cooked once and have versatile uses.  One of my lifesavers is this delicious Chili and Beans.  If you don't feel like watching it on the stove for an hour or so, definitely use that Crock Pot you've been hiding in your closet.  To use this method, simply sauté the garlic and onions and let the meat brown first on the stove before mixing it with the rest of the ingredients in the slow cooker. Then let it do its thing for 6 hours on the low setting.  It's that easy.

        You may also notice that this recipe is quite a big batch. Don't be afraid to make the whole thing.  I often transfer this chili in small containers and keep it handy in the freezer.  So versatile, you can also serve this chili over pasta, on top of nachos, as a dip for  chips and sliced veggies and of course, as an  excellent topper to hotdogs and burgers. Whether you have a big family such as mine, love to entertain or just too busy to cook everyday, give this one a try.  I'm sure you'll love this as much as I love it.

        Happy cooking and have a great summer!

- Roz

      
Ingredients:

5 lbs. ground beef (you can also use pork and turkey combination)
2 Tbs. olive oil
2 Tbs. garlic minced
1 1/2 cups onion chopped
3 pcs. bay leaf
1 28 oz. can crushed tomatoes
2 1/2 Tbs. chili powder
1 Tbs. garlic powder
2 Tbs. sea salt
1 tsp. ground black pepper
1 Tbs. dried oregano
1 tsp. cumin
1/4 cup cognac
2 15 oz. cans beans (I used cannellini)
1 Tbs. sriracha or hot sauce (this amount is for a kid friendly version, you can definitely add more if you like)
2 Tbs. mini chocolate chips (I used Enjoy life) *

1. In a big Dutch oven or pot, heat the oil and sauté the minced garlic and onions for about 2 minutes or until the onions become translucent.
2. Add the ground meat and cook until brown.  Stir occasionally to make sure the meat is cooked evenly.
3. Pour in the crushed tomatoes and cognac. Mix and let the alcohol evaporate for about 5 minutes.
4. Season with salt, pepper, cumin, garlic powder, chili powder and oregano. 
5. Add the beans and bay leaf. Cover and bring to a boil. 
6. Once the mixture comes to a boil, add the chocolate and mix until melted.
7. Let the chili simmer for at least 40 minutes.  The longer you simmer it, the better (about 2 hours).
8. Just before serving, mix the Sriracha or your favorite hot sauce.
9. Enjoy!

* If you are not dairy free, you can use 3 pcs. of Hershey's kisses.