Cranberry Pumpkin Streusel Muffins

In honor of Pumpkin Spice Late season... This muffin is Vegan, Gluten, and refined Sugar Free. A delicious Muffin that is perfect for the Celiac, Diabetic, Allergic, or Veganic person. Or just perfect for the person trying to be a little more healthy. These contain all natural, organic ingredients that have zero allergens or refined junk that you can't pronounce. Also olive oil is used in place of vegetable oil, so the person with high Cholestrol can participate too!

Streusel Ingredients

1 Cup of Multi-Grain Gluten Free Blend (see the Multi-Grain Flour Blend Post)

1/2 Cup Packed Raw Coconut Sugar

1 tsp. Cinnamon

Pinch of Sea Salt

5 Tbsp. Olive Oil

1/2 Cup Craisins

Muffins Ingredients

Dry

2 Cups Multi-Grain Gluten Free Blend

3/4 Cup Packed Raw Coconut Sugar

1/2 Cup Agave Nectar or Pure Maple Syrup (not dry but mix it in anyways)

2 tsp. Baking Soda

1 tsp. Baking Powder

3/4 tsp. Guar Gum

1 1/2 tsp. Cinnamon 

1/4 tsp. Nutmeg

1/4 tsp. Ground Cloves

1/2 tsp. Sea Salt

Wet

3/4 Cup Pumpkin Purée

1/2 Cup Olive Oil

1/4 Cup Coconut Milk

1/4 Boiling Water

1 Tbsp. Apple Cider Vinager 

Directions

Mix all struesel ingredients on low for a couple of minuets. Set bowl aside. Preheat Oven to 350 F. 

In a separate Bowl, mix all Dry ingredients (including Agave Nectar). Once dry ingredients are mixed, slowly add wet ingredients one at a time. Beat on high for a coule of minuets. 

Line a muffin tin and fill cups 3/4 full. Use a separate spoon to top muffins with struesel mix. Bake for 35 minuets and let cool. Enjoy!!

Carrot Zucchini Muffins

These muffins are to die for! So healthy. Not an ounce of refined sugar or even sugar replacements. They contain 2 Veggies and 2 Fruits. Paleo Friendly and Totally Gluten-Free, Egg, Dairy, Soy, Nut, Wheat, And Grain Free! Does an Allergy Mom's life get any better?? 

My kids both love them!!! They are great to throw in the car for those on-the-go moments when you need a healthy snack. Here's the recipe, I hope you enjoy them as much as we do. 

Ingredients

1/2 Cup Coconut Flour

1/2 Cup Quinoa Flour

1/2 tsp. Guar Gum

1/2 Cup Shredded Carrots

1/2 Cup of Craisins or Raisins

1 Cup of Shredded/Strained Zuchinni

1 tsp. Baking Soda

1/4 Cup of Apple Sauce or 1 Banana

1/4 tsp. Sea Salt

3 Tbsp. Grapeseed Oil or Olive Oil

1 Tbsp. Ground Flax

3 Tbsp. Warm Water

1/2 Cup Maple Syrup

1 tsp. Vanilla Extract

1/2 tsp. Ground Cinnamon 

Directions

1. Preheat Oven to 350 F

2. Mix Flax and Warm Water to make gel. Set aside for 8 minuets

3. Mix all ingredients in a mixing bowl and then add Flax Gel

4. Line cupcake tin with paper liners. Use a spoon to fill each liner with batter.

5. Bake at 350 F for 35 minuets or until toothpick pokes clean. 

Enjoy!! So Glad you gave it a try. Please let me know how you like them.

*you can use a Gluten-Free Flour mix instead of Coconut and Quinoa Flour. But, if you choose to it will be very very moist. To avoid this you can omit the Applesauce or Banana.

Dairy Free Italian Soda

One of my favorite drinks! I have tried several different ways to make this without dairy and with a syrup that is allergy safe. I tried to make berry syrup homemade and it wasn't all that great. So, here's what I finally came up with and after some trial and error, it was perfected! 

 Ingredients

1 Cup of Club Soda 

1 Cup Coconut Milk

3 Tbsp. Vanilla Extract

1 Tbsp. Maple Syrup

Half of a Peach sliced

Ice

Directions 

1. Pour Syrup and Vanilla in a glass filled with Ice

2. Add a few slices of Peach

3. Add Club Soda

4. Add Coconut Milk

5. Do NOT stir

The Best Roast

I have been reading a lot about bone broths. They contain vital nutrients to our bodies and our digestive systems. Hence the reason we drink broth when we have the tummy bug. Eosinophils are produced in the human bone marrow. Because of our bodies 'going into over drive', we produce unnecessary white blood cells and our bone marrow can suffer. How can we replenish the very important part of our bodies, cell production, and mother hub for the immune system? Drink broth! Ta-Da! So, I made a roast that is Food Allergy friendly, Eosinophil friendly, Gluten-Free, Paleo and delicious! We eat the meat and potatoes. Zachy drinks the broth and eats the potatoes. It's called killing two birds with one stone. Amazing really! Here's what you need. 

Ingredients

4 lb Lean Beef Roast (fat trimmed off)

2 Cups of Baby Carrots

3 Sweet Potatoes

1/2 cup of Brown Sugar

1 Tbsp. Bee-Free Honey or Maple Syrup

1 tsp. Sea Salt

1/4 tsp. Chili Powder

1/4 Cup Balsamic Vinegar

3 Tbsp. Minced Garlic

2 Cups of Beef or Chicken Stock

Directions

1. Wash, peel and chop Sweet Potatoes 

2. Put all ingredients into a slow cooker

3. Cook on High for 5 hours or until Roast falls apart 

4. Serve over Quinoa and enjoy

5. Save all the broth once the food is gone. You can use this as a juice, cooking fat, dressing, or sauce.

Sweet Green Smoothy

And yet I present to you another great way to throw some healthy veggies into your kids meal...Meet the Sweet Green Smoothy! Sure to be a hit with you, and the little ones.  Here's what you need for Ingredients.

Ingredients

A splash of Coconut Milk

1/4 Cup of Coconut Yogurt

1 Cup of Spinach 

1/2 Cup of frozen or fresh fruit

1/4 Cup of Orange Juice

Directions

1. Throw it all in the blender.

2. Let some cute chubby fingers press start

3. ENJOY (yes, that is part of the directions)

this is my beautiful toddler boy, BIG brother and protector of Zachy!

Vegan Quinoa Pancakes

Vegan Quinoa Pancakes

These are Egg Free, Dairy Free, Nut Free, Wheat Free, Gluten Free, Soy Free, Vegan, Organic, and Delicious! Not kidding!!

Ingredients

1 Cup Quinoa Flour or Flakes

1 Cup Coconut Milk

1/4 Cup Applesauce

2 Tbsp. Coconut Oil

1 Tbsp. Stevia or Sugar

1 Tbsp. Pure Vanilla Extract

1 tsp. Baking Powder

1/4 tsp. Sea Salt

Directions

1. Add all ingredients to Mixing Bowl and mix on high for 2-3 minuets

2. Coat frying pan in oil of choice (I used Olive Oil)

3. Pour Small round cakes into pan and let cook until edges turn brown

4. Flip Pancakes and lightly press down in center with spatula

5. Cook until slightly brown on bottom

6. Serve with Pure Grade B Maple Syrup warmed. Can you say YUMMY?

Gluten-Free Vegan Baked Risotto

Who said an amazing Italian dish had to be full of Carbs and Cheese. Your world is about to get rocked by this flavorful Italian wonder. 

Ingredients

4 Tbsp. Olive Oil

1 Diced Red Pepper

1 Peeled and Cubed Spaghetti Squash

1 tsp. Onion Powder

1 tsp. Sea Salt

1 Tbsp. Minced Garlic

1 Handful of Fresh Parsley

1 1/2 Cups Quinoa

2 Cups of Water

2 Cups of Gluten-Free Chicken Stock

2 Cups Spinach

1/4 Cup Coconut Yogurt

1 Cup Cherry Tomatoes 

1/4 Cup Kirkland Marinara Sauce *Costco brand is the most allergy-friendly*

Directions

1. Preheat Oven to 425 F

2. In a Medium saucepan on medium heat, add the first 7 ingredients, plus 1 Cup of Spinach and stir well. Saute for approximately 4 minuets

3. Add Quinoa to saucepan and mix well. Let cook for another 4 minuets

4. Pour 2 Cups of Chicken Stock, plus 2 cups of water to saucepan. Mix well and bring to a boil. Once boiling, turn heat to Medium Low and let simmer for 20 minuets, or until liquid is absorbed

5. Grease a Large Baking Dish with Coconut oil. Pour Cherry Tomatoes into dish and spread evenly to cover the pan.

6. Use a Chopper, or a can of beans if you don't own a chopper. Smash all tomatoes until they are popped open.

7. Mix Coconut Yogurt into Tomato

8. Once Quinoa and Veggies are fully cooked, pour entire saucepan into Baking Dish

9. Use a Potato Masher and Press firmly over the entire Pan

10. Bake at 425 F for 20 Minuets

11. Once Baked, Pour Marinara Sauce over the Pan evenly.

12. Next spread 1 Cup of Spinach on top layer of Pan

13. Bake at 425 F for another 15 minuets

Your are Done!!!!

Let this masterpiece cool down and cut into even squares. Serve warm and ENJOY!

Sneaky Cereal

Lots of Parents scratch their heads at how to get their kids to eat veggies. Fortunately my kiddos love their veggies. I always throw something nutritious into their snacks, like carrots! I love to throw carrots into a food processor and bam, shredded carrots ready to add to any dish. One snack Zachy loves is Brown Rice Crisp Cereal. So, I take equal amounts of Shredded carrots and equal parts Brown Rice Crisps, then mix together. 

Now you have a healthy breakfast full of nutrition. Carrots are naturally sweet so it's pallet friendly and better than adding sugar!! Take in a ziplock bag or a snack dish and they will munch it on the go. So much better than Cheerios or those sodium filled baby puffs! 

Gluten-Free Chocolate Chip Oatmeal Cookies

This is by far the best cookie I have ever eaten! I'm serious! I gave myself a huge pat on the back for these! I even enjoyed them while the monsters, I mean kids, played in the bath.

Ingredients

1/2 Cup Coconut Oil

3/4 Cup Brown Sugar

1 1/2 Cup Ancient Grains Gluten-Free Flour Mix

1/2 Cup Stevia

3 Tbsp. Warm Water

1 Tbsp. Ground Flax

1 Banana

1 tsp. Pure Vanilla Extract

1 tsp. Baking Soda

1 tsp. Cinnamon

1/2 tsp. Sea Salt

3 Cups Gluten-Free Oats

1/2 Cup Craisins

1/4 Cup Enjoy Life Chocolate Chips

Directions

1. Preheat Oven 350 F

2. Mix Flax and Warm water and sit for 8 minuets to form gel.

3. Mix all ingredients, including flax gel, with a mixer

4. Use a spoon to form small balls of dough. Press balls onto a non-greased cookie sheet

5. Bake at 350 F for 10 minuets

Blow your mind Brownies

I have to say I was a little reluctant to experiment with brownies. I recently made some Coconut Flour Brownies that were a total flop. So, with some tweaking I came up with the perfect recipe. It tastes absolutely wonderful! Even if you aren't a Vegan, have Celiacs disease, or are Food Allergy ridden. I can honestly say these brownies will hit the spot. Better than hit the spot, they are packed with Protein and Healthy Fats. Even Better than that they have NO SUGAR! Are you serious right now? I know right! A healthy brownie? I'm sold! Here's the recipe.

Ingredients for Brownie

1 Cup Quinoa

1/3 Cup Cocoa Powder

1 + 1/4 tsp. Sea Salt

2 Tbsp. Ground Flax

6 Tbsp Warm Water

1/4 Cup Bee Free Honey 

1 Tbsp. Grapeseed Oil

1/2 Cup Coconut Milk

1/4 Cup Water

1 tsp. Apple Cider Vinager 

1 tsp. Pure Vanilla Extract

Directions 

1. Preheat Oven to 325 F

2. Mix Flax and Warm water to form gel. Let sit for 8 minuets

3. Mix all other ingredients together with the flax gel. Pour batter into a greased pan. (I use coconut oil for grease)

4. Bake at 325 F for 20 minuets and let cool when done.

Now for the Icing

Ingredients for Icing

A Dash of Coconut Milk

8 Tbsp. Coconut Oil

5 Tbsp. Pure Maple Syrup

1/4 Cup Cocoa Powder

Directions

Beat on high for a few minuets until smooth. Pour onto cooled Brownies. Refrigerate before serving. 

Sweet Potato Fries with Coconut "Mayo"

Ingredients

1 Sweet Potato Washed, Peeled and Chopped into long strips

1 Tbsp. Cinnamon 

1/2 Cup Coconut Oil

1/2 Cup Warm Water

1/4 Cup Olive Oil

4 tsp. minced Garlic or 4 cloves

1/4 tsp. Sea Salt

Directions

1. Coat a large frying pan with a generous amount of olive oil and heat on high

2. When oil is popping, add sweet potatoes. Sprinkle cinnamon generously over entire pan

3. While sweet potatoes are cooking start sauce

4. Once cooked fully, lay fries out on a paper towl to absorb moisture

Directions for Sauce

1. In a blender mix last 5 ingredients on high for a few minuets

2. Dump contents into a pretty dipping bowl 

You're done! Now enjoy

Stupid Easy Allergy Friendly Pasta

Ingredients

Quinoa Pasta *Purchased at Sprouts*
1 Jar of Kirkland Marinara Sauce *Costco brand is the most allergy-friendly*
1 Zucchini
Sea Salt to taste
Olive Oil

Directions

1. Boil a pot of water and add Quinoa Pasta. My advice is use a lot of water!!!!! Quinoa absorbs quickly. The more water the better the results. 
2. Chop Zucchini into half circles
3. Saute Zucchini in a Pan coated with Olive oil and Sea salt
4. When Zucchini is soft, add to sauce pan with Marinara Sauce and let simmer on low.  Set Zucchini pan aside
5. Once Quinoa Pasta is soft, strain out water and flip in pan with olive oil left over from Zucchini
6. Once Marinara Sauce is warm, add the Pasta and mix well.
7. Serve and Enjoy your Allergy-Free Italian Dish!

5 Reasons why EVERYONE should follow my blog

Photo taken by:

http://www.simplytakenbytammilynn.com/

1. First and foremost because Zachy is about the cutest little fat boy on planet earth, and this blog is all to support him!
2. The FDA has reported a 50% increase in food allergies since 1997 among children!! They also reported that 8% of American Children suffer from one or many food allergies. Don't believe me?   Check out this Link! http://www.foodallergy.org/document.doc?id=194 This blog will help people with food allergies have options that are tasty, and safe to eat.
3. We all, if we are honest, could use a lifestyle change when it comes to our diets. It would be safe to say that Americans consume too much junk food and not enough real food. Enlighten your world of food with my totally healthy recipes. Your waist will thank you!
4. All of my recipes (what did we do before hashtags?) are #Gluten-Free #Allergy-Free #Eosinophilic-Friendly #Healthy #Organic and most of them are #Vegan.  But, Best of all they are all #Delicious
5. An informed person is an empowered person, ok that sounded a little crazy...But I am fishing for viewers here so cut me some slack. Anyways, Esosinophilic disorder is a very rare and un-talked about illness that 1 in 10,000 people suffer from. Imagine being told that food, the very thing we thrive off of, is causing you to be sick. And now imagine being told that healthy food like peas and corn are making you sick. And then imagine being told that healthy foods that you aren't even allergic to are making you sick. As a parent it is easy to feel trapped and totally helpless, been there and got the shirt. But, hypo-allergenic foods can be fun, delicious, and creative. My blog will help people with Eosinophilic disorder see the glass, or feeding tube rather, as half full and not half empty. There are options, and there are delicious options! 

Photo taken by:

http://www.simplytakenbytammilynn.com/

Go-To Wheat-Free flour mix

For best baking results I have found that the perfect ratio of starch to grain is 3:7.(See my last post about gluten free flour for more details)

Drumroll please............

Starches

Tapioca

Arrowroot

Potato starch

Grains

Amaranth

Millet

Quinoa

Sorghum

Teff

Any combination of these will work in most baking recipes. Didn't know you had to be a mathematician to make brownies? It's not that difficult! Take the amount of cups called for flour in the recipe, then multiply it by 0.7. Now use that amount for your grain. Then take the number of cups of flour called for again, multiply it by 0.3 and use that amount for your starch. 

The most practical way to bake fast and calculator free though, is to pre-mix a huge batch of the combination you like best. You can measure 7 cups of grain, 3 cups of starch, and throw it all in a blender. Then store it in a Tupperware container and freeze (this way it does not go rancid). Wam bam thank you Sam! 

Why Gluten Free Flour falls short...

According to the Eosinophilic diet guidelines many of the grains available in the American diet are not suitable to ingest. Why? Many of them cause inflammation in the digestive tract, and Eosinophilic Disorder is nothing short of an inflammatory disease. So, what grains are good and what grains are bad? Many of the Gluten-Free flours contain Corn Starch, Rice Flour, and Almond Flour. None of which are tolerable for the Eosinophilic person. Well, the exception there is Rice. Rice is considered acceptable, however there are studies that show that Rice causes inflammation and that it also lacks nutritional value. Rice is full of carbohydrates and contains no protein. Need I say more? I personally avoid Rice Flour. Back to the Gluten-Free flour topic...Another problem that Eosinophilic patients run into with Gluten-Free flours is that many of them require several eggs for baking. Eggs are out of the question for people with Eosinophilic Disorder. I have done many trial and error runs with non-wheat flours and egg replacements. The results were not Blog worthy, or even edible! That being said, I thought I would spare some of you the hours of research I have spent, and money wasted on expensive organic ingredients to find the perfect match.The results? The necessary mixture for your wheat replacement flour is 30% starch to 70% grain. In my next post I will categorize safe grains and starches. I have to say that I feel like an eosinophilic pioneer woman now that I know this. I find myself dreaming about baking things! Ok maybe that's a little far fetched, but I am very excited about this find!

Quinoa Blueberry Banana Bread

Ingredients

3 Ripe (or black) Bananas

1 Cup Quinoa Flakes

1/2 Cup Coconut Flour

1/2 tsp. Baking Soda

1/2 tsp. Sea salt

1/2 tsp. Cinnamon

1/2 Cup Stevia

4 Tbsp. Warm Water

3 tsp. EnerG Egg Replacer

1/2 Cup Vanilla Coconut Yogurt

2 Tbsp. Coconut Oil

1/2 Cup Blueberries (or more)

Directions

1. Preheat Oven to 350 F

2. Coat 8x4 loaf pan with Coconut Oil

3. Combine dry ingredients and warm water until light and fluffy. 

4. Separately mix wet ingredients including Mashed Bananas. 

5. Fold wet and dry ingredients together and pour into pan

6. Bake at 350 F for 55 minuets