Mango-Coconut Chia Pudding

Now that I have this blog people send me the best recipes! The newest one is from my friend Heather, who eats similar to my family. We had a crazy cooking session at my house the last time she was here but it was too crazy to write about. It was a mediterranean feast of some sorts, with homemade tzatziki,  mint meatballs, salads, etc. but the kids were helping and ingredients were flying. I forgot half the things we did. Next time Heather, aka "Headda", is in town I will document it better.

http://www.food.com/recipe/mango-coconut-chia-pudding-494615

This recipe is an awesome dessert, breakfast, or snack. I, of course, had to alter the recipe a little but it is the kind of recipe that everyone can make their own. I eliminated the almonds and added blueberries and cinnamon. (The cinnamon was a recommendation from my friend Debbi who was here sampling with me. She also suggested adding pineapple to give it a little bite.)

Anyways, I have to make it again soon because I ate it all without sharing with the kids. Emma wasn't too interested but Ava had Will's last bite and liked it. I imagine the more fruit and cinnamon in it the more my kids would eat of it. If I have time to make it on July 4th I will layer with strawberries and blueberries for a fun red, white, and blue treat. 1 batch made 5 single servings so if you are going to make for a party double or triple the recipe.

Thanks for reading and if you make, enjoy!

Chocolate Chip Cookies (with Chickpeas)

Me - "Morning Girls! Lets make cookies for breakfast!"
Ava, with a puzzled look on her face - "Did you turn into Daddy?"

I wonder who is the good cop in my house? I went away on a girls trip a few weeks ago over Father's Day weekend (oops). I left Will and the kids with a huge basket of candy, movies, gift cards, and pool toys. Yes, I was feeling guilty for leaving Will on Father's Day and was trying to make the weekend as easy for him as possible. Well, as the weekend was coming to an end Ava asked Will, "When is Mommy going away again?!" ARGH!! Does she even notice he didn't do dishes, laundry, go grocery shopping, clean her room?? Just kidding, I was angry at first but then quickly realized I don't have to feel guilty about going away again! Girls trip anyone??

Anyways, I saw this recipe for chocolate chip cookies using chickpeas and peanut butter (I used SunButter) and thought it would make a good breakfast treat. And it did!! I have to at least try and be the fun parent sometimes.

Check out the link below and Enjoy!

http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites.html

Best GF Pizza Restaurant EVER

Since the day I stopped eating gluten the only thing I really miss is Pizza. I have found some frozen ones that keep me sane but I have not found a place I can take the family and just enjoy pizza. Tonight that has changed. YOUR PIE. (http://www.yourpie.com/)

First, the gluten-free pizzas are exceptional!!! Not for a second did I miss eating everyone else's pizza. They are prepared in the back, away from all traces of gluten. You have millions of toppings to chose from... pesto, sun dried tomato pesto, red sauce, unlimited free veggies, meats, etc.

Second, they have great options for non-GF peops. They have white crust and whole wheat crust. They are careful with other allergies, such as our kids' egg, nuts, and sesame allergies. They confirmed all ingredients.

Third, the kids options are awesome. They give you a kids pizza, drink (from a fountain with a million choices), and gelato for $5.99. While waiting for your food they gave my kids pizza dough to play with. They had a ball!! Emma asked if we could have breakfast there tomorrow and Ava asked if we can have all future family dinners there.

Lastly, the have wine and beer.

Kids happy, me happy, we are going back!!!!

Fudgy Black Bean Brownies

How could black beans and dates turn into delicious brownies? They can! My kids were shocked. They helped me make them and gagged at the thought of black beans, plus dates, plus sunbutter, plus chia seeds all blended together. It wasn't until I put the cocoa powder in that they considered even tasting them. However, blend and bake and I swear they come out delicious. After coming out of the oven, I must warn, they are more like a gooey souffle. Jill, the friend who gave me the recipe, suggested putting them in the fridge over night and the next day they are more the consistency of a fudgy brownie.

The recipe actually gives another recipe for a topping. I went the easy route and just put whipped cream and blueberries on top.

http://www.doctoroz.com/videos/fudgy-black-bean-brownies-and-banana-treat

Ingredients
2 cups cooked black beans or canned no-salt-added or low-sodium black beans, drained
10 Medjool dates (remove the pits)
2 tbsp Sunbutter
1 tsp vanilla
1/2 cup natural, non-alkalized cocoa powder
1 tbsp ground chia seed
Raspberries or other berries for topping

DirectionsPreheat oven to 200° F.

Blend the black beans, dates, sunbutter and vanilla in a food processor or high powered blender until smooth. Add the remaining ingredients and blend again. Pour into a very lightly oiled 8 x 8 inch baking pan and bake for 1 1/2 hours.

Cool completely before cutting into small squares. Top with raspberries or other berries.

Carrot Apple Coconut Muffins

Parents always ask how they can sneak veggies into their kids diets. That is probably why Parenting Magazine (www.parenting.com) had a whole page article on carrots and "fun, fresh ways to fix this kid-pleasing veggie".

I had my eye on the recipe for Carrot Apple Coconut Muffins since April's issue. It was a recipe that required ingredients I always have in my house and it sounded really good. I had to modify it a little bit but the muffins were still great. And it was easy enough to make that Vince helped me bake them.

Preheat oven to 350. Mix the following ingredients:
1 1/2 cups All-Purpose Gluten-Free Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Unsweetened Coconut Flakes
1 cup of peeled, grated Carrots
1/2 cup of peeled, grated Apple (Or I used 1/2 cup of Apple Sauce)
1/4 cup ground flaxseed

Then in a separate bowl mix:
2 eggs (or 3 tsp of Ener-G egg replacer + 4 Tbsp water)
1 tsp Vanilla
1/3 cup Coconut Milk
1/4 cup Coconut Oil
1/2 cup Honey

Combine the dry ingredients with the wet ingredients. If it looks like it needs more liquid, add some coconut milk. Add 1 Tbsp of batter to mini muffin tins and bake for 15 minutes, 30 for regular size muffins.

Enjoy being sneaky.

Banana Oatmeal Raison Bars

I have been quite busy lately and haven't been trying new recipes. I am waiting for my Beetnik Gluten Free food delivery and was thinking I would blog again once that came. But yesterday when I saw on Facebook a link for these Banana Oatmeal Raison Bars I figured I could squeeze in some baking time. They actually came out delicious! I think they are even better today though, maybe they aren't meant to be eaten hot. Since there is no sugar they made a good breakfast (I don't like sugary breakfast food). If making as a dessert food, I would replace the raisons for chocolate chips.

https://www.facebook.com/groups/TheRoadToHealthy/

I shared it on my Facebook page: https://www.facebook.com/TheEverythingFreeMommy?ref=ts&fref=ts

I modified the recipe and came up with:

3 smashed Bananas
1/3 cup apple sauce
2 cups of GF rolled oats
1/4 cup Coconut Milk
1/2 cup raisons (Or I think Chocolate Chips would be great)
1 tsp vanilla
1 tsp cinnamon
1/2 tsp salt

Mix and bake at 350 for 20 minutes.

Fun Grilling Ideas from Parenting

I wanted to share this from Parenting Magazine (www.parenting.com). It is so much fun for me to find a food article in Parenting that is completely free of my family's allergies. They have so many great and creative ideas on how to feed kids but frequently they are no good for my family. These 10 ideas all look delicious and I have a whole weekend with no plans! Who has ever grilled watermelon or strawberries before?

1. Steak tacos- Grill flank steak 8 to 9 minutes each side and serve in corn tortillas with any topping you like.

2. Teriyaki Shrimp- Find a gluten-free, sesame-free teriyaki sauce and marinate shrimp and pineapple for 15 minutes. Alternate shrimp and pineapple on skewers and grill 2 minutes on each side.

3. Spartan Salad- Grill watermelon slices 3 to 4 minutes on each side, chop, and toss with lettuce, feta, and gluten-free greek salad dressing.

4. Pizza- Place gluten-free pizza crust or gluten-free pitas on the grill and cover with tomato sauce, shredded cheese, and any other topping. Lower the hood and cook 3 to 4 minutes.

5. Maple Pork Chops- Mix 3 Tbsp of maple syrup with 1 tsp chili powder. Grill pork chops 6 to 7 minutes on each side basting often with the mixture. Serve with baked beans.

6. Cheesy Corn- Grill unshucked ears of corn about 15 to 2 minutes, turning occasionally. Remove husks and serve with butter and grated parmesan cheese.

7. Strawberry Skewers- Put 3 to 4 strawberries on a soaked bamboo skewer. Brush with a mixture of 1 Tbsp balsamic vinegar and 1 Tbsp brown sugar. Grill 2 to 3 minutes, turning once.

8. Greek Chicken Skewers- Marinate chicken breast chunks in olive oil, lemon juice, and oregano. Skewer chicken and grill 5 minutes, turning once. Serve with a side of Tzatziki, lettuce, tomato, and red onion.

9. Backyard BBQ sliders- Marinate boneless skinless chicken thighs in gluten-free BBQ sauce. Grill 4 minutes on each side. Serve on buns or without, add additional BBQ sauce, and a side of cole slaw (slaw dressing has mayo so make your own if allergic to eggs).

10. Sweet Spuds-Toss sweet potato wedges with olive oil, salt, pepper, paprika, and cinnamon. Grill 10 to 15 minutes, turning once. Sprinkle with lemon juice.