Its the middle of winter, and I have not been very good at keeping my child entertained. Or rather, entertained in ways that do not involve the television.
Its a bit of do as I say, not as I do around here. I remember when my sister's oldest child was a toddler, and I was an all-knowing sociology major, telling her the hazards of television on development. Considering she was an education major, I think she already knew this. And now I find my daughter is a t.v. junky, crying or begging for it when its off, talking in her sleep about Caillou, staring with glazed eyes while Barney sings or Elmo giggles. I have lists of things we can do, but most of the time we don't.
For those with little ones, going to the mall, a museum, or other play activities may be simple trips, but may not be as easy for us. I have to be aware of the locale and what happens there with regards to food. Mall play areas are not for us- they are usually near food courts and not every child washes post-meal. I also usually see food eaten in those areas too, so they are off limit to my Allergy Babe for fear she might touch and then ingest an allergen.
Part of our failure to do some things now has more to do with my stubborn toddler who is in the throes of the terrible twos. It is not fun trying to leave a library with a child who is stiff as a board and crying because we have to leave. However, I'm not going to give up on trying new adventures. A little patience, some allergy safe snacks, and wipes, and away we go.
Here is a list of some winter allergy-safe activities:
1. Local children's museum, because they don't allow food in their exhibits.
2. Library story-time
3. Building a fort using a sheet and chairs
4. Beading a necklace or bracelet
5. Coloring, coloring, and more coloring
6. Putting on some music and dancing around the house
7. Bundling up and going to a local zoo, park, or waterfront
8. Indoor gardens if in your area (e.g. Milwaukee Domes, Chicago Botanical Gardens).
There's plenty more to do. Any suggestions? I'm interested.
Monday, January 24, 2011
Monday, January 10, 2011
Faux Peanut Butter Cookies
I know I only just posted about getting healthier, and here I am talking about cookies. Well, I've been meaning to post this recipe for a few weeks now, and finally have the chance. And secondly, its all about portion control. I've been pretty good this past week watching what I've been eating and getting in some exercise too. Despite that, I was able to squeeze in a few of these Faux Peanut Butter Cookies and still lose weight.
Baking vegan and gluten free isn't super difficult once you figure out substitutions and any additions (e.g. xanthan gum). However, it does become exhausting to have to bake and clean up every time you want something sweet. I now have a simple, super easy cookie that takes about 30 minutes to make, start to finish. The reason it is a "faux" peanut butter cookie is that sunflower seed butter is substituted for peanut butter. Believe me, it tastes just as good as the real thing. This cookie is great for kids allergic to peanuts (and several other items). While its not a diet food, one or two shouldn't hurt your diet.
Faux Peanut Butter Cookies
1 Cup Sunflower Seed Butter
1 Cup sugar
1 tsp baking powder
1 tsp vanilla extract
1 Tbsp ground flax seed meal + 3 Tbsp water
1. Preheat oven to 350 degrees. Grease 2 cookie sheets.
2. Mix the flax seed and the water, let sit 3-5 minutes.
3. Stir together the sunflower seed butter and the sugar. After fully combined, add the baking powder, vanilla, and flax seed mixture. Combine.
4. Using a tablespoon scooper (or just a tablespoon), scoop out cookies onto cookie sheets. It should make approximately 24 balls. Take a fork, and gently push mounds down, making a hatch mark pattern on the dough.
5. Bake for 10-12 minutes. Let cool for a minimum of 5 minutes before removing from cookie sheets (you need this time for the cookies to finish firming up). Enjoy!
Baking vegan and gluten free isn't super difficult once you figure out substitutions and any additions (e.g. xanthan gum). However, it does become exhausting to have to bake and clean up every time you want something sweet. I now have a simple, super easy cookie that takes about 30 minutes to make, start to finish. The reason it is a "faux" peanut butter cookie is that sunflower seed butter is substituted for peanut butter. Believe me, it tastes just as good as the real thing. This cookie is great for kids allergic to peanuts (and several other items). While its not a diet food, one or two shouldn't hurt your diet.
Faux Peanut Butter Cookies
1 Cup Sunflower Seed Butter
1 Cup sugar
1 tsp baking powder
1 tsp vanilla extract
1 Tbsp ground flax seed meal + 3 Tbsp water
1. Preheat oven to 350 degrees. Grease 2 cookie sheets.
2. Mix the flax seed and the water, let sit 3-5 minutes.
3. Stir together the sunflower seed butter and the sugar. After fully combined, add the baking powder, vanilla, and flax seed mixture. Combine.
4. Using a tablespoon scooper (or just a tablespoon), scoop out cookies onto cookie sheets. It should make approximately 24 balls. Take a fork, and gently push mounds down, making a hatch mark pattern on the dough.
5. Bake for 10-12 minutes. Let cool for a minimum of 5 minutes before removing from cookie sheets (you need this time for the cookies to finish firming up). Enjoy!
Tuesday, January 4, 2011
Trying to get Healthy
We made it through the holidays. While my husband and I enjoyed a certain amount of gluttony, the Babe continued with her typical toddler eating ways. While we want to fatten her up, we need to slim down. Her diet keeps her weight just right (although a little chubbier would be great), but frequent potato chips, hummus (more than one serving at a time for the adults), baked goods, frozen french fries, and full-fat hot dogs, were not meant for regular adult consumption.
Its a new year, but that does not mean resolutions. Resolutions are meant to be made and then broken within weeks, if not days. No, its time for getting healthier. Its a matter of timing- birthday celebrations, holidays, and travel are now done with, so no more excuses to over-indulge. Day two of my keeping track and portion controlling is going well, although not sure how long it will last. I have not eaten off her plate or finished her left-overs. That alone is an accomplishment- I just hate to waste it since our grocery bills are just so high. Our other goal is to start moving more. It doesn't take much since I know I don't move around enough. We've played the Wii a few times already this week, so that's a start. Tomorrow's goal is to get to the gym. Small steps might eventually get us somewhere.
Its a new year, but that does not mean resolutions. Resolutions are meant to be made and then broken within weeks, if not days. No, its time for getting healthier. Its a matter of timing- birthday celebrations, holidays, and travel are now done with, so no more excuses to over-indulge. Day two of my keeping track and portion controlling is going well, although not sure how long it will last. I have not eaten off her plate or finished her left-overs. That alone is an accomplishment- I just hate to waste it since our grocery bills are just so high. Our other goal is to start moving more. It doesn't take much since I know I don't move around enough. We've played the Wii a few times already this week, so that's a start. Tomorrow's goal is to get to the gym. Small steps might eventually get us somewhere.
Monday, December 20, 2010
Chocolate as Medicine
I believe chocolate has medicinal powers. Well, maybe not medicinal, but it certainly does make me feel better at times. Like today, a day after a night when my daughter fought going to bed for 3 hours, and didn't fall asleep until 12:30, only to wake up earlier than normal. Coffee didn't cut it when I needed a pick-me-up. Which brings me to the subject of chocolate, a beloved food group in my family. My mother was the first person I ever knew to declare herself a choc-o-holic. I'm not quite there, but today I needed it like a drug.
What options are there for chocolate when you can't have dairy in your house? I certainly can't stock candy bars and milk chocolate chips to nibble on. For baking I use semi-sweet chocolate chips or cocoa powder. While it should be obvious that milk chocolate chips have dairy in them, semi-sweet chocolate chips should be non-dairy. However, the common brands found in most grocery stores, such as Hersheys, Nestle, and Girardelli , all have a mark indicating either manufactured with dairy or cross contaminated with dairy. By mark, I refer to the Kosher symbols identifying them as Dairy (e.g. OU-D). That means I can't use those brands. I buy a few different Kosher brands, such as Liebers or Mishpacha. They are more reasonably priced then the ones marketed for being "allergy-safe", and have a mark indicating they are non-dairy.
I've been running low on chocolate chips, and haven't had the opportunity to get to a store that carries them (none within a 30 minute drive of my house). That leads me to my quick fix...I made fudge. The easiest recipe on earth, I use this one: Microwave Fudge. Its on About.com's website, although Cooks.com has a similar one. The great thing about it (besides being super easy and fast), is it calls for cocoa powder. No chocolate chips needed. Only five ingredients. For my allergy-friendly version, I use: cocoa powder, powder sugar, non-dairy margarine, vanilla, and Rich's non-dairy creamer. When its freshly made, it can be used as a thick fudge sauce. Otherwise, chill it and cut it into squares ...or be really decadent and eat it with a spoon!
What options are there for chocolate when you can't have dairy in your house? I certainly can't stock candy bars and milk chocolate chips to nibble on. For baking I use semi-sweet chocolate chips or cocoa powder. While it should be obvious that milk chocolate chips have dairy in them, semi-sweet chocolate chips should be non-dairy. However, the common brands found in most grocery stores, such as Hersheys, Nestle, and Girardelli , all have a mark indicating either manufactured with dairy or cross contaminated with dairy. By mark, I refer to the Kosher symbols identifying them as Dairy (e.g. OU-D). That means I can't use those brands. I buy a few different Kosher brands, such as Liebers or Mishpacha. They are more reasonably priced then the ones marketed for being "allergy-safe", and have a mark indicating they are non-dairy.
I've been running low on chocolate chips, and haven't had the opportunity to get to a store that carries them (none within a 30 minute drive of my house). That leads me to my quick fix...I made fudge. The easiest recipe on earth, I use this one: Microwave Fudge. Its on About.com's website, although Cooks.com has a similar one. The great thing about it (besides being super easy and fast), is it calls for cocoa powder. No chocolate chips needed. Only five ingredients. For my allergy-friendly version, I use: cocoa powder, powder sugar, non-dairy margarine, vanilla, and Rich's non-dairy creamer. When its freshly made, it can be used as a thick fudge sauce. Otherwise, chill it and cut it into squares ...or be really decadent and eat it with a spoon!
Wednesday, December 15, 2010
Winter Soup
Its that time of year to snuggle up and sip on warm beverages, that includes soup. I created a new one today spur of the moment for company, and we all enjoyed it. One of my guests does not tolerate onion, which makes soup-making a slight challenge. To me, onion adds a ton of flavor. However, except for the onion in the soup base I used (which does not appear to bother him), there was no onion in the pot.
I try to have in my pantry at all times Imagine No-Chicken Broth. It comes in handy to add as a base to soup, in mashed potatoes, and to cook poultry in. I also use it to make the rue for my gluten-free green bean casserole- that's right, I don't use canned cream of mushroom soup. Anytime you want to keep a dish vegetarian or vegan, and the only animal product it calls for is Chicken broth, this is a great substitute. So with that little plug for a favorite staple in my house, here's the recipe from today's soup.
Winter Soup
2 Large carrots, diced, approximately 1 1/2 Cups worth
2 stalks celery, diced
1-2 Tbsp canola oil
1 medium sweet potato, peeled and diced
1 package frozen cooked butternut squash (squash is only ingredient in package)
1 tsp dried thyme
1 tsp salt (approximately)
2-3 Cups Imagine No-Chicken broth
1. Saute/sweat the carrots and celery in the oil for about 10 minutes.
2. Add the sweet potato for another 2-3 minutes. Stir occasionally.
3. Add the thyme, salt, frozen squash, and broth. Bring to a boil, then reduce heat to low. Stir occasionally. Continue to cook 30-40 minutes.
4. With an immersion blender (sorry, don't have a regular blender), puree soup. Let cook an additional 10 minutes on low and then serve.
I try to have in my pantry at all times Imagine No-Chicken Broth. It comes in handy to add as a base to soup, in mashed potatoes, and to cook poultry in. I also use it to make the rue for my gluten-free green bean casserole- that's right, I don't use canned cream of mushroom soup. Anytime you want to keep a dish vegetarian or vegan, and the only animal product it calls for is Chicken broth, this is a great substitute. So with that little plug for a favorite staple in my house, here's the recipe from today's soup.
Winter Soup
2 Large carrots, diced, approximately 1 1/2 Cups worth
2 stalks celery, diced
1-2 Tbsp canola oil
1 medium sweet potato, peeled and diced
1 package frozen cooked butternut squash (squash is only ingredient in package)
1 tsp dried thyme
1 tsp salt (approximately)
2-3 Cups Imagine No-Chicken broth
1. Saute/sweat the carrots and celery in the oil for about 10 minutes.
2. Add the sweet potato for another 2-3 minutes. Stir occasionally.
3. Add the thyme, salt, frozen squash, and broth. Bring to a boil, then reduce heat to low. Stir occasionally. Continue to cook 30-40 minutes.
4. With an immersion blender (sorry, don't have a regular blender), puree soup. Let cook an additional 10 minutes on low and then serve.
Tuesday, December 14, 2010
Easy Entertaining
I now have an easy go-to menu for company. Its got a hint of the Southwest, and has plenty of flavor. It can be made ahead or just in time to serve. The first recipe is Lime Marinated Chicken Breasts, and the second recipe is Kicked-up Quinoa. The Quinoa has enough protein in it to be a meal in itself, and can be served warm or cold. It definitely can be made a day ahead, and the chicken can be cooked in the crockpot (ergo the easy part) or in the oven. The quinoa dish is a definite menu item when I have a vegan or vegetarian guest.
Lime Marinated Chicken Breasts
1-2 lbs boneless skinless chicken breasts
1/2 C lime juice (4-6 small limes)
1/3 C extra virgin olive oil
1 tsp salt
1 tsp garlic powder
1. Juice the limes. Whisk together the lime juice, olive oil, salt, and garlic powder.
2. If cooking in the crockpot, place chicken breasts in crock, pour marinade over them, cook 4 hours on high.
3. If cooking in the oven, place chicken in a resealable plastic bag, add the marinade, let sit in the refrigerator 2-6 hours. When ready to cook, preheat oven to 375 degrees. Place chicken and liquid in a pan, bake for 40-45 minutes.
Kicked-Up Quinoa
1 C uncooked quinoa, rinsed
1/2 tsp Table Salt
2 Cups frozen corn kernels
1/4 C vegetable oil
1 tsp sea salt
1/2-1 C medium sweet onion, finely diced
1 10 oz can tomatoes with mild chilis (e.g. Rotelle), drained*
1 14 oz can black beans, rinsed and drained
2 Tbsp lemon juice
1/2 tsp cumin
1/2 tsp sugar
1 Tbsp canola oil
1. Put quinoa in a pan with 2 Cups cold water and 1/2 tsp table salt. Bring to a boil, then reduce heat to low, cover, and cook for about 15-18 minutes (until liquid is gone).
2. Saute corn in vegetable oil for 5-8 minutes, until softened and lightly browned. Add onions and sea salt. Cook an additional 2 minutes, until onions are softened.
3. Add corn mixture to quinoa. Then add tomatoes and black beans.
4. In a separate bowl, mix together lemon juice, cumin, sugar, and Tbsp oil. Pour over quinoa.
5. Serve warm or cold.
*if you don't like spicy foods, use a can of regular diced tomatoes, and cut back on the cumin to taste.
Lime Marinated Chicken Breasts
1-2 lbs boneless skinless chicken breasts
1/2 C lime juice (4-6 small limes)
1/3 C extra virgin olive oil
1 tsp salt
1 tsp garlic powder
1. Juice the limes. Whisk together the lime juice, olive oil, salt, and garlic powder.
2. If cooking in the crockpot, place chicken breasts in crock, pour marinade over them, cook 4 hours on high.
3. If cooking in the oven, place chicken in a resealable plastic bag, add the marinade, let sit in the refrigerator 2-6 hours. When ready to cook, preheat oven to 375 degrees. Place chicken and liquid in a pan, bake for 40-45 minutes.
Kicked-Up Quinoa
1 C uncooked quinoa, rinsed
1/2 tsp Table Salt
2 Cups frozen corn kernels
1/4 C vegetable oil
1 tsp sea salt
1/2-1 C medium sweet onion, finely diced
1 10 oz can tomatoes with mild chilis (e.g. Rotelle), drained*
1 14 oz can black beans, rinsed and drained
2 Tbsp lemon juice
1/2 tsp cumin
1/2 tsp sugar
1 Tbsp canola oil
1. Put quinoa in a pan with 2 Cups cold water and 1/2 tsp table salt. Bring to a boil, then reduce heat to low, cover, and cook for about 15-18 minutes (until liquid is gone).
2. Saute corn in vegetable oil for 5-8 minutes, until softened and lightly browned. Add onions and sea salt. Cook an additional 2 minutes, until onions are softened.
3. Add corn mixture to quinoa. Then add tomatoes and black beans.
4. In a separate bowl, mix together lemon juice, cumin, sugar, and Tbsp oil. Pour over quinoa.
5. Serve warm or cold.
*if you don't like spicy foods, use a can of regular diced tomatoes, and cut back on the cumin to taste.
Wednesday, December 1, 2010
Happy Hannukah!
Its the first night of Hannukah, and we've done the traditional things, such as lighting the Menorah, playing with dreidels, listening to Hannukah songs (XM radio channel 28), and eating latkes. And now my little one is asleep in her high chair.
Making latkes allergy-friendly is extremely easy. Grate potatoes and onion, drain any liquid, add some salt, a little of your favorite gluten-free flour (about 1 Tbsp), and flaxseed (combined first with water). Mix, and fry up the pancakes in canola oil. Couldn't tell the difference! I enjoyed mine with applesauce and some Sour Supreme (soy-based sour cream).
This holiday season we have more to celebrate, because it appears we can now add rice to our diet. Yesterday, for the first time, we enjoyed Orgran Outback Animals, gluten-free, egg-free, dairy-free vanilla animal crackers. They were tasty, and she seemed to enjoy them. Our holiday is now off to a sweet start!
Making latkes allergy-friendly is extremely easy. Grate potatoes and onion, drain any liquid, add some salt, a little of your favorite gluten-free flour (about 1 Tbsp), and flaxseed (combined first with water). Mix, and fry up the pancakes in canola oil. Couldn't tell the difference! I enjoyed mine with applesauce and some Sour Supreme (soy-based sour cream).
This holiday season we have more to celebrate, because it appears we can now add rice to our diet. Yesterday, for the first time, we enjoyed Orgran Outback Animals, gluten-free, egg-free, dairy-free vanilla animal crackers. They were tasty, and she seemed to enjoy them. Our holiday is now off to a sweet start!
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