Archive for May, 2011

Making Faces – Pancakes {Dairy-, Egg-free}

This has to be the easiest breakfast to make…ever. The Hubster makes breakfast for our family every Saturday morning. It’s his specialty and it’s a great break from the norm – cereal and milk. Today he made some delicious pancakes for our girls – with a smiley face. It brightened up their morning and gave them one more reason for why they love their daddy so much. And really, it’s so easy I’m almost embarrassed to tell you.

First, follow the directions on the Bisquick box for pancakes. Substitute milk with Almond Milk {or your choice of dairy-free milk} and 2 heaping tablespoons of cornstarch in place of the eggs. Fry up some sausage links, cut them into the shapes you want for your pancake face and arrange accordingly. Finally, EAT UP! {with a healthy dose of maple syrup}

See, I told you it was easy.

May 30, 2011 at 8:39 pm 1 comment

Family Favorite

Just made these yummy no-bake cookies….the girls are really looking forward to having one of these after dinner!

May 26, 2011 at 2:50 pm Leave a comment

Feels like Summer…

…and that means the children’s stomachs are a bottomless pit. At least that’s how they act. So, I’ve begun stocking up and brainstorming again for healthy snacks for the hungry little people in this house. My goal for this summer {in the food category} is to only have healthy foods on hand for daily snacking. Of course, this dessert-loving mama will always have an emergency sweet treat on hand, but for snacking purposes we’re going healthy. This should accomplish 1 of 2 things. Either they will 1) learn to eat and love healthy snacks or 2) they will not ask for a snack every 15 minutes. Either way, it works out good for me. So, this week I’m going to try to post some healthy snack ideas for summer!

Let’s start the week with Strawberries!

Just get some fresh, juicy strawberries – wash them and serve them up with a little packet of Truvia {natural sweetener}. My girls love to put their own “sugar” on their berries and one packet of a natural sweetener works great. There’s no guilt or ‘accidental dumping of sugar’ with the individual packets.

Make a yummy dairy-free Strawberry Shortcake.

Make some Strawberry Scones.

Do some fruit kabobs and serve with dairy-free whipped cream!

Or serve fresh strawberries with this Dairy-Free Chocolate Dipping Sauce {below}:

1/4 cup vegan chocolate chips

1 T Tofutti brand sour cream OR 1 T almond milk

Melt together in a small saucepan or in the microwave at 30 sec intervals. Serve!

Stay tuned for more healthy, but yummy treats for summer!

May 24, 2011 at 2:22 pm Leave a comment

Holy Stromboli! {dairy-, egg-, peanut-free}

I have been craving some dessert stromboli lately. My mom made this once or twice when I was growing up and I just remember it being so delicious. So, thanks to that craving I made this dairy-, egg-, and peanut-free one.

YUM! The end.

Dessert Stromboli {dairy-, egg-, peanut-free}

1 Pillsbury refrigerated pizza dough {I used the thin crust}

Smart Balance LIGHT buttery spread

Cinnamon

1/4 cup brown sugar {double this if you want a thicker filling!}

1 cup powdered sugar

3 T lemon juice {or more depending on how your drizzle sets up}

Pecans, chopped – {you can either find one that hasn’t been around peanuts or leave this out}

Roll out your pizza dough. Spread butter all over the dough – not too thick – and sprinkle cinnamon and brown sugar onto one half of the rolled-out dough. Fold the opposite side {with no sugar/cinnamon} over on top of the sugar side. Crimp or pinch the edges together so none of the good stuff leaks out! Bake at 400 degrees until top is golden brown. Meanwhile, mix powdered sugar and lemon juice together to make a nice drizzle {not too runny} and drizzle it over the top of the baked stromboli. Sprinkle pecans on top, if you desire. Cut into thin slices. Serve warm.

May 21, 2011 at 12:15 pm 2 comments

Strawberry Cornmeal Scones {dairy-, egg-free}

Ever since watching the Royal Wedding, I’ve had scones on my brain. So, I set out on a quest to find a great scone recipe and I think this version hits the spot! I’ve had scones only one time in my life when I visited London and that was too long ago. I found some great-looking recipes, and then I adapted some to fit what I wanted. Here you go!

Strawberry Cornmeal Scones {dairy-, egg-free}

Nonstick Cooking Spray

1 1/3 cups all-purpose flour

2/3 cup yellow cornmeal

2 T granulated sugar

2 T packed brown sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1 T cornstarch

1/3 cup cold Smart Balance Light butter, cut up

1/2 cup Almond milk + 1 T lemon juice {this is a substitute for buttermilk}

1/4 cup All-Fruit Strawberry Jam

Preheat oven 450. Coat baking sheet with cooking spray.

Combine flour, cornmeal, sugar, brown sugar, baking powder, baking soda and cornstarch. Cut in butter until flour mix resembles coarse crumbs. Make a well in the center. Pour in almond milk/lemon juice mixture. Stir with fork just until moist.

Add strawberry jam to mix. Stir gently, 3-5 turns until incorporated. Use large spoon and drop dough into 12 mounds, 1 inch apart. Bake 12-15 minutes or until tops are golden.

Drizzle a powdered sugar/lemon juice icing over the top. {1 cup powdered sugar with 2-3 tsp lemon juice} Serve warm.

May 11, 2011 at 3:55 pm 1 comment

Food Allergy Awareness Poster Contest

The Food Allergy Initiative has launched a campaign called Give it Up that is designed to create more food allergy awareness in our communities and our government. You can read about the Give it Up campaign here and read what I posted about it last year here.

Right now through May 31st, you can and your child can make a poster to create more food allergy awareness and enter it into their contest either by taking a picture of your poster and emailing it to them or by snail-mailing your poster to them. There are 3 different age categories that will be judged and the winner of each category will win a $100 Divvies gift certificate!! Woo Hoo! I am totally entering this contest with my 5 year old! I hope you will all enter, as well!

May 10, 2011 at 9:24 am Leave a comment

Mesquite BBQ Sandwiches {Dairy-, Egg-, Peanut-free}

Because of my continuous posting of sweet stuff, I decided to throw in some meals that you can actually eat and receive nourishment from. I know it’s hard to believe, but man cannot live by sweets alone. It’s a fallen world we live in. So, we better make the most of it! This is one of my favorites. It involves one of the greatest inventions ever…the crockpot.

Mesquite BBQ Sandwiches {Dairy-, Egg-, Peanut-Free}

Pork Tenderloin, Mesquite flavored {any size}

Hamburger Buns {Publix brand are free of egg and dairy.}

Put your pork tenderloin in the crockpot and cook on low for 8 hours {You could cook on high 4-6 hours and get same results.} Pork will be falling apart perfectly. Shred and put in a bowl. Add a little {or a lot} of your favorite bbq sauce and mix until it is covered to your liking. Put on hamburger buns. Serve with Black Beans and Chips & Salsa. {See below for recipes}

Southwest Black Beans {allergy-free}

2 cans Bush’s Seasoned Black Beans, drained {and I rinse mine, but it’s not necessary}

1/3 cup brown sugar

3 T red wine vinegar

ground cumin

chili powder

salt

freshly ground pepper

Put beans in sauce pan, add brown sugar, vinegar, cumin and chili powder. Heat through, stirring often. Add salt and pepper to taste. You can also add more vinegar as needed. I usually add more near the end. Make sure beans are cooked until tender. Serve.

Homemade Salsa & Chips

1 can Rotel, drained 10 oz.

1 can Hunts Whole Tomatoes, drained 28 oz.

2-3 green onions, cut up

handful of fresh cilantro, roughly chopped

jalepeno, sliced & deseeded, then chopped {use as many as you like…I use only 1}

red wine vinegar to taste {or lime juice instead}

chili powder

salt

Put all ingredients in food processor. Pulse until you get the desired texture. Serve with tortilla chips.

May 7, 2011 at 5:27 pm Leave a comment

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