Friday Freebies: Ebooks and Giveaways

     It's Friday once again and you know what that means --- Freebies!  I know it's been a while since I last posted my ebook finds.  Would you like to know why?  Well, for weeks now, I am working on getting more free stuff for you.  Eventually, you will notice the changes every Friday and for sure you will be excited.  

     For starters, have you joined the Free Bag of Javazen Coffee Blend giveaway already?  It's ending at 12 midnight later.  If you haven't, click here and it will bring you directly to the blog post. 

      There's also an ongoing giveaway sponsored by the Gluten and Allergen Free Expo.  As you may have known, I am one of the official bloggers for the Secaucus, NJ event on September 6 and 7.  This year, I have four (4) adult admission tickets up for grabs.  Head on to this post if you would like to join me there.  

       Now, for the main event. Here's my list of free ebooks for today. Hurry up before the prices go up. 

- Roz      

                 



Disclosure:  
      I'm a part of Amazon's Affiliate program.  Some of the links on this post will bring you directly to Amazon.com. 

Get Free Epinephine with a $0 Co Pay Card

          A few more weeks and my gang will be back to school.  Are yours still home too?  Whether the kids are already in school or not yet, I'm pretty sure us parents are feeling the crunch of back to school shopping. 

 

          For those with food allergies, part of the arsenal is the emergency Epinephine injectors. Did you know that you have to get a new one every year?  Yes, this medication has an expiration date. 

 

          As I prepare to get a prescription refill, I learned online that the manufacturers of both Epipen and Auvi-Q are giving some big discounts to their customers. Each has their own $0 Co Pay Cards which can be downloaded in their websites. 

 

 

 

          To make sure that this promotion works, I tried it last Sunday.  I called my pharmacy ahead of time for a refill.  When I picked it up, I showed the $0 Co Pay card that I printed out to the pharmacist.  I think it was the first time she saw such request so I was asked to wait for a few minutes.  After about 3 minutes of validating the card, she changed the enclosed receipt, let me sign the acknowledgement and gave back my card. 

 

         I don't know about you but my co pay should have been $30 for each 2 dosage pack. It was definitely a nice discount.  It doesn't stop there.  The promo which is valid until the end of the year, allows each card holder up to 4 packs of Epi-pens or 3 packs of Auvi-Q per prescription.  Isn't that sweet? 

 

         Just take note that  there are a few restrictions on the Promo such as:

          1. Promo is not available for Medicare, Medicaid or similar state or federal programs including state medical pharmaceutical assistance program.

          2. One card per patient or prescription.

          3. $100 maximum discount per pack. 

 

 

         So, what are you waiting for? Get your $0 Co Pay cards now by going to www.Epipen.com or www.auviq.com. Don't forget to share the love too. 

 

- Roz 

A Stack of Gluten Free and Vegan Mint Chocolate Mini Donuts

          Summer is in full swing and I'm pretty sure if you have young children in the house, your grocery bill is competing with your electric bill. In our case, the more outdoor activities the kids have, the more they asked for food.  I barely can keep up with the demand.  Since it's too hot to turn on my trusted oven, I used my beloved donut maker to stock up on quick snacks.

        Thin Mints are my children's favorite Girl Scout cookie.   Before the food allergy diagnosis nine months ago, our family would have boxes after boxes of this highly addictive treat.  We do have 2 Girl Scouts trying to get the much coveted patch after all. 

          Though my girls still sold GS cookies this year, we didn't purchase much for ourselves.  Aside from yours truly, there's no one else fit to eat those delectable yet non food allergy friendly delights.  Then one day, while I was preparing to make some mini donuts, child #3 asked why we can't make some Thin Mint donuts.  Light bulb moment! I decided to play around in the kitchen and after a few trial and error, I was able to create a recipe that my toughest critics approved. 

          Whether you are having a big case of GS cookie craving, wanting a food allergy friendly treat or simply wanting to try something new, give this one a go.   I'm sure you'll love them too. If you need any help just let me know.

- Roz

                      

 

 

 

Ingredients:

 

1/2 cup cocoa powder

3/4 cup oat flour

1/4 cup rice flour

1/4 cup potato starch

1 Tbs. baking powder

1 Tbs. flax meal

3 Tbs. lukewarm water

3/4 cup flax milk (or other non dairy milk)

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

1/4 cup coconut oil

1/2 cup raw cane sugar

1 tsp. vanilla extract

1/2 tsp. mint extract

 

Glaze:

1/2 cup chocolate chips

1 tsp. mint extract

 

1. In a small bowl, make a flax goo by mixing the flax meal and water. Set aside for at least 5 minutes before using.

2. Prepare the non dairy "buttermilk" by combining the flax milk or any non dairy milk and rice vinegar. Set aside.

3. In a big bowl, whisk the cocoa powder, oat flour, rice flour, baking powder and potato starch.

4. With the help of an electric mixer with a paddle attachment or a hand mixer, cream the coconut oil and sugar until light in color.

5. Add the flax meal goo and mix until well combined.

6. Alternately add the flour mixture and buttermilk mixture. Remember to start and end with the flour mixture. 

7. Add the vanilla and mint extract.  Mix just until combined.  Be careful not to over mix.

8. Pour about 2 tablespoons of the batter on each slot of a preheated donut maker and bake for 5-6 minutes. 

9. Once baked, cool in a wire rack for a about 10 minutes before frosting.

10. To prepare the frosting, transfer the chocolate chips in a microwave safe bowl and melt it on high for about 40 seconds in 15 second intervals.  Make sure not to overheat the chocolate. 

11. Once melted, add the mint extract and mix until well combined.

12. Dip the cooled mini donuts in the chocolate mixture and transfer to a cooling rack until the chocolate coating sets.

13. Enjoy! 

     

Friday Finds - Natural Remedies, Allergy Solutions E-books

      It's officially the first day of Summer! That means hours and hours will be spent outdoors.  With that in mind, I would like to share with you my very informative Finds today. 

      These three FREE e-books below are loaded with tips about natural remedies.  From common skin irritations like acne and bug bites to irritable bowel syndrome (IBS), I'm sure you will find them very handy and useful. What's so great about using natural remedies is that they are readily available in the kitchen or even the garden.  Plus, they cost really cheap.

      One of my favorite tips, is using Tea Tree Oil.  I have a small bottle in the medicine cabinet which I use for stuffy nose.  From one of the books, it was mentioned that the oil can also be used as an antiseptic for cuts and even acne.  Who knew?

       Well, I will not keep you long. Better download these now before the prices go up.

       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

 

  

 

How to Cook the Perfect Gluten Free Pasta

     When I first found out the news that our family needs to switch to gluten free pasta because of my sons' wheat allergy, my entire world was shaken.  Pre food allergy, being a Frugalista Mom , I never paid more than $1.00 for a 16 oz. box of pasta. Since I have no other choice, I took the plunge, waited for a sale and started buying. 

      After trying numerous brands and types (corn, quinoa, rice etc.), I realized that the gluten free versions aren't really bad at all.  Sometimes one can't really tell the difference in a dish.  In fact, my kids liked the texture and taste of GF better than the whole wheat version.  Yes, all my children have eaten the later pre diagnosis.   The most critical thing I learned about Gluten Free pasta is the preparation. Unlike its wheat counterpart, GF pasta tends to become really soft and soggy within a few minutes of cooking.  Spaghetti varieties in fact, can easily break apart and turn into a huge mess.  It can turn into a sort of couscous in a matter of seconds. 

       Having cooked GF pasta every week for more than 8 months now, I have gone through times of frustration and even crying over the messy goop and the idea of throwing precious expensive food that nobody wants to eat.  Can you relate?  Anyway, after much trial and error, whatever brand I used, (I now stock up if I find GF pasta on sale.), I was able to find a way to properly cook my Gluten Free Pasta.  The best part is that I am more than happy to share it with you. 

       Without further introduction, here's my foul proof way to cook gluten free pasta at home. Take note, keep the original packaging of the pasta you are using.  The number of cooking minutes the manufacturer suggests is very important. 

1. Bring a large stock of water to a rolling boil.

2. Once the water is boiling, remove the lid and add 2 Tbs. salt.

3. Add your gluten free pasta.  Mix well to make sure the noodles don't stick.  I usually use a wooden spoon to do this because I find it less harsh to the delicate pasta.

4. Cook the pasta in hot water for 2 minutes. (The water is no longer boiling after you add the pasta.) Turn off heat.

5. Mix to make sure the noodles are not sticking to each other.

6. Cover the pot with the lid. 

7. Let the pasta  noodles soak in the hot cooking water. The soaking time depends on the package's suggested cooking time and some math.  Subtract 4 minutes from the minimum suggested cooking time to get the soaking time.  For example, the package says 8 - 10 minutes cooking time. (8-4 = 4). Soaking time is 4 minutes. 

8. After the soaking time, drain the pasta and rinse in cold running water until the pasta are room temperature.  Mix a few times to make sure the pasta evenly cools.

9. Drain again and transfer to a serving bowl. 

10. Pour your preferred heated sauce over the pasta and mix.   

Here are some notes. 

*  If you are going to make a casserole and will put the cooked pasta in the oven, instead of soaking, remove the pasta from the boiling water after 3 minutes and immediately use it for your baked recipe. 

* Hot boiling sauce and too much sauce can make your pasta softer.  Serve immediately once the sauce is added. You can also put the sauce on the side and just pour it on top of the pasta when ready to serve.

         I hope this post helps you the next time you cook your GF pasta.  If you have any questions or suggestions, please I would love to hear from you.

- Roz



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



  

Food Allergy friendly Yankee Pot Roast

      Happy Easter Frugalista Food Allergy Moms!  I have been out of the blogging world in observance of Good Friday, Black Saturday, Easter and Spring Break.  It's so great to be back since the six day hiatus has given me the much needed reflection and focus.  There are tons of exciting ideas swirling in my mind right now and I can't wait to share them with you in the posts to come.

 

       To start off, here is my take on a Yankee Pot Roast recipe that was shared to me by my good friend Laurie Laliberte of Tales and Yarns.  Laurie and I have been following each other on twitter as a result of a craft site we both belong to. Yes! We are twitter buddies and boy I'm glad! 

      Call it luck or destiny. When I first ranted about my children's allergy diagnosis, she was one of the very supportive persons who came to my rescue.  Not only did she assured me that things will be fine, she has also encouraged me to start blogging about my experiences. Oh did I mention that she's a great Editor too? Having her input surely gave me the much needed confidence to write again. Fast forward to seven months and here I am --- sharing food allergy and even healthy recipes to the world.

       Thanks Laurie for helping me stay sane during those tough moments.  I hope all food allergy moms will have someone like you to enjoy this delicious Yankee (not Red Sox) Pot Roast with.

        How about you? Do you have a special food allergy friend? Love to hear from you.

- Roz

 

 

 

Ingredients:

 

3 lbs. beef chunks (cut in 2 inch cubes)

1Tbs. bacon grease

1 Tbs. garlic (minced)

1 medium onion (sliced)

2 Tbs. worcestershire sauce (make sure it's gluten free)

2 cups chicken stock

1/4 cup beer (optional but there gluten free brands)

2 tsp. celery salt

2 cups carrots (diced)

2 cups celery (diced)

3 cups potatoes (about 3 inch cubes)

1/2 tsp. salt

2 tsp. onion powder

1 tsp. sugar

1 tsp. chopped parsley

 

1. In a heated Dutch oven or heavy pot, brown the beef chunks in bacon grease.  Do it in batches so that the meat will have a good sear.

2. On the same pot, saute the onions and garlic. Add the browned meat.

3. Season with celery salt, onion powder, salt and sugar.

4. Add the beer and chicken stock.  Cover and bring the stew to a boil.  Once it boils, lower the heat at simmer for one hour. Stir occasionally, to prevent any meat from sticking to the pan.

5. After one hour, add the celery and carrots.  Mix well and simmer for 30 minutes.

6. Add the potatoes and simmer until the potatoes are cooked and the beef is tender. About 30 - 40 minutes.

7. Serve hot with rice or pasta. Sprinkle the chopped parsley just before serving. 

 

Slow Cooker Method:

After searing the meat and sautéing the garlic and onions, transfer it on a slow cooker.  Then layer the carrots, potatoes and celery.  Add the chicken stock and beer (optional).  Season with celery salt, onion powder and sugar.  Reserve the salt for later. Cook on low for 6-8 hours or until the meat is tender.  Before serving, taste if you need to add the 1/2 tsp. of salt.  Depending on the chicken stock that you use, you might not need it. 

 



 

Food Allergy Friendly Fudgy Bean Brownies - Gluten, Dairy, Egg, Nut and Soy Free

        It's been a while since I last posted a brownie recipe or product review.  As I have mentioned in my previous posts, the most challenging part of being in a gluten, dairy, egg, nut and soy free diet is baking.   Unlike cooking wherein you can easily alter the outcome of a dish, baking is an exact science.  It's not just a matter of using the tastiest ingredients, it is about having the right proportions, mixing technique, proper heat, timing and pan size.  That being said I totally understand why some are scared to try baking from scratch or even baking at all. 

 

        For us food allergy Frugalista Moms, the need to bake and recreate some well loved treats or snacks is a big must.  Baking our own desserts or breads is not only for savings purposes but most importantly to have safe food for our children. With that in mind, I would like to share with you the recipe for one of our family's favorite after school and even lunch box snack  - Bean Brownies. 

 

       This version was adapted from my original recipe Black Bean Butterscotch Brownies found in my previous blog.  Since I have to remove the eggs, it took me about a dozen attempts to make the texture as close to the original as possible. Give this yummy, healthy vegan treat a try.  I'm sure you and your child will never look at brownies the same way again. 

 

       Enjoy!

 

-Roz

 

 

Ingredients:

 

1 15 oz can black beans

1 cup sugar

1 tsp vanilla extract

3 Tbs flax meal

9 Tbs lukewarm water

1/4 cup oil (you can use canola, sunflower or corn oil)

1/2 cup cocoa powder

1/4 cup buckwheat flour

1/8 tsp sea salt

1 tsp cinnamon powder

1/2 cup mini chocolate chips (Enjoy Life)

 

1. In a small bowl, combine flaxmeal and water to make a flax goo.  Set aside.

2. Rinse beans in running water.  Drain.

3. In a blender or food processor, puree the black beans, sugar, vanilla and oil until smooth. 

4. Transfer the bean mixture in a big mixing bowl and add the salt, cocoa powder, buckwheat flour and cinnamon.  Mix until just combined.

5. Pour the batter in a 9x9 greased pan and sprinkle the chocolate chips on top.

6. Bake for 30-35 minutes in a heated oven with a temperature of 350 degrees.  Do not overbake. 

7. Remove from the oven when the sides pulls away from the pan or there is a gap between the cake and the pan. 

8. Cool completely before cutting into bars. 

 

Optional:

 

Coconut drizzle

        Combine 3 Tbs coconut milk and 5 Tbs powdered sugar and mix until you have a smooth and creamy consistency. Drizzle on top of cooled and sliced brownies.  Let it set for about 5 -10 minutes before serving.  Depending on your preference, you can thin it out more by adding a few drops of coconut milk at a time or make it thicker by adding more powdered sugar.