Chocolate chip Pumpkin Cupcake

I am back!!!! After a much needed break...can we all just admit that we need one every once in a while? I decided to blog! Yippee! I know that taking a break is against the cardinal rules of blogging, however life happens and some things are just more important than blogging. However, my love for blogging and cooking did not vanish. So, if there's anybody out there reading this, give me a shout out and post a comment! With out delay here is a delicious recipe that is a fall must! 

Chocolate chip Pumpkin Cupcake

2 1/2 Cups of Gluten free Flour Blend

1 1/4 Cup Agave Nectar

2 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Guar Gum

1 tsp. Cinnamon

1/2 tsp. Sea Salt

1/4 tsp. Nutmeg

3/4 Cup Pumpkin Purée 

1/2 Cup Grapeseed Oil

1/2 Cup Hot Water

1/2 Cup Coconut Milk

1 Tbsp. Lemon Juice

1/2 Cup Vegan Chocolate Chips

Directions

Preheat oven to 350 F and line a cupcake tin. Mix on ingredients in a mixer on medium speed for a couple of minuets. Pour batter into cup 3/4 full. Bake at 350 for 30 min or until toothpick pokes clean. Enjoy!

Pumpkin pancakes

It's the season for pumpkin everything! Pumpkin Pancakes. These are delicious, Vegan, and totally Allergy Free. Free of Gluten, refined Sugar, Eggs, Dairy, Soy, Nut, Wheat, and Corn. These are also kid friendly! My kids loved them. 

Ingredients

2 cups of Multi-Grain Gluten Free Blend (see my post for that)

1/2 tsp. Guar Gum

1/2 Cup Shredded Coconut

1 1/2 Cup Coconut Milk

1 1/4 Cup Puréed Pumpkin

2 tsp. Baking Powder

1/2 tsp. Sea Salt

2 tsp. Cinnamon

1/2 tsp. Ground Cloves

1/2 tsp. Nutmeg

1 Banana (mashed)

1/3 Cup Coconut Sugar or Brown Sugar

1 tsp. Pure Vanilla 

3 Tbsp. Grapeseed or Olive Oil

Directions

Mix all ingredients on high for several minuets. Use a 1/4 Cup to portion out cakes onto a non-stick frying pan. Cook on medium heat until top starts to bubble. Then flip and cook until edges start to brown. Top with Pure Maple Syrup or Agave Nectar. Yummy!

Product of the Week #3

Quinoa! Just a fad or is this stuff as good for you as they say? I'll give you the facts and let you decide. As many of the 'glutards' have come to find out, wheat is the new 8th deadly sin. Why? Because recent research has proven that most of the nutrition is completely processed out of it. For people with gluten sensitivity, wheat can put a person on the couch for hours. Some people just avoid all grains in order to let their guts heal. My approach to this is that our bodies need Carbs, but healthy carbs. Carbohydrates is what fuels our bodies to have energy. It plays an important role in metabolism and regulation of absorption of nutrients. Sure some carbs are found in fruits and starches, but does the average person consume enough fruits to give them the same carbohydrate intake as a grain? Usually not. The problem with many gluten-free foods, is that many of them are made with rice, almonds, corn, and potatoe. These aren't exactly healthy alternatives to wheat. Especially for People surffering from diabetes. Rice and potato are carb loaded and lack proteins we need. Almonds and corn are not good for the allergic person because they contain allergens. So what grains can we eat?? Don't get so hopeless. This new wonder grain is good for everyone. It's full of protein, it's low in the glycemic index, and it contains vital and healthy carbohydrates that our bodies require to convert food into energy.

Here are the nutrition facts. For every gram consumed, your body takes in 1 gram of protein per 1 gram of carb. That gives blood sugar a chance to regulate as your body breaks this stuff down. 

It's totally hypoallergenic. It's actually just the bud of a plant. So there isn't much processing that needs to be done to it once it's harvested. There aren't any additives either. This makes the person suffering from sensitive digestive issues, able to consume it without problems. It doesn't cause inflammation like rice or millet either. It's easy on the gut. 

It can be ground and made into a powder to add to flour mixes. It can be used in place of oats in recipes, or even used as an oatmeal. It's versatile if you haven't caught my drift. 

How do you cook it? Just like rice, 2 cups of liquid to 1 cup of Quinoa. Let it boil for about 20 minuets until all liquid is cooked out. I personally cook mine in chicken stock. But you can use water and get the same result. What do I eat it with? Use it like rice in any recipe. Add it to soups, use it as a side, or pour meat and juices over it. Get creative. 

Lastly, where do I but this? Costco, if you've been following me for any amount of time you know that I love Costco. The cost equals out to be less than $2 a pound. Most health food stores or regular grocery stores carry it, but for double the price. Buy bulk and save! Enjoy.

Chocolate Zucchini Muffin

These are so good and fluffy. They are completely Allergy free. They contain NO Gluten, Egg, Wheat, Dairy, Corn, Tree-Nut, Peanut, or Soy. They are Vegan, super healthy and include a secret ingredient that contains healthy fats.

Let me first add that I found and amazing Ancient Grains, Gluten-Free All Purpose Flour that I used in this recipe. It is called Premium Gold All Purpose Gluten-Free Flour. I ordered it online but I have heard that most Costco's sell it. However, our local Costco does not carry it. It contains no Corn Meal, or Almond Flour unlike most Gluten-Free Flour. It is made with Rice Flour, Flaxseed, Quinoa Flour, Buckwheat Flour, Amaranth Flour, Tapioca Flour, Arrowroot Flour, and Xanthan Gum. To access where to Order it just simply click on the link and it will take you right to the website. If you don't have access to this and don't want to order the flour I have the conversion for you.

All Purpose Flour Mix Conversion

1 Cup Quinoa Flour (or grain of choice)

8 Tbsp. Tapioca Starch (or starch of choice)

3/4 tsp. Guar Gum or Xanthan Gum

Ingredients

1 Mashed Avocado

1 Cup Shredded Zuchinni 

3 Tbsp. Flax meal

6 Tbsp. Warm water

1/2 Cup Grape-seed Oil

1 tsp. Pure Vanilla

1/3 Cup Boiling Water

1 1/2 Cups of Gluten-Free All Purpose Flour

1/2 Cup Cocoa Powder

1/2 Cup Craisins

3/4 Cup Stevia or Sugar

1 1/2 tsp. Baking Soda

1 1/2 tsp. Cinnamon 

Directions

1. Preheat Oven to 350 F

2. Mix Warm Water and Flax meal. Let sit for 8 minuets to form a gel

3. Mix all wet ingredients with Flax Gel

4. Mix all dry ingredients

5. Combine wet and dry ingredients

6. Line a muffin tin with paper baking cups

7. Fill paper cups with batter to top

8. Bake on top rack for 35 minuets or until toothpick pokes clean

*You can Convert the Recipe to a Bread Simply by putting batter in a Greased Loaf Pan and increasing the time to 55 minuets.

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.

Raspberry Sauce to top Any Meat

This is a great Marinade or Sauce to top any Meat. Zachy has not yet been approved to eat Meats on the Eosinophilic Guideline Diet, however I try to experiment for the future. And, any mom of a child with food allergies knows that most Marinades, Sauces, and Dressings contain Soy, Dairy, and Gluten. Not to mention all the other un-healthy stuff in them like, High-Fructose Corn Syrup and Sodium. Crazy right?! I was shocked too. Any who, on with the sauce. A great part of cooking Allergy Free, even if my little guy can't share, is that I don't have to stress about touching him while I'm enjoying my food. Zachy's allergies to Wheat and Dairy are so bad that if it even touches his skin he will get hives and start wheezing. One time dad kissed him after he ate a granola bar that contained yogurt, and Zachy's whole face swelled up. Needless to say we get a little anxious when people are eating Wheat or Dairy and don't wash their hands before touching our son. If I can create meals that don't contain the things he's allergic to, it makes my life that much easier. Getting up to wash my hands every time his Sippy Cup hits the floor, or his spoon is too far out of reach, or he wants to offer me some of his food to eat, can be quite the task. With this meal, I williningly helped him with sauce all over my little fingers. Enough jabber, lets get to the point. I baked some Boneless Chicken Breasts with a little Salt, Pepper, Onion Salt, and Olive Oil. Once the Chicken was fully Cooked I drizzled this sauce over the top, and the results were amazing. It made for some very delicious, Allergy Free Dinner that the Hubs, and the 3 year old Man-Child both approved of. 

Ingredients

15 oz Fresh Raspberries

Olive oil

1 Tbsp. Minced Garlic

1/4 Cup Lemon or Citrus Juice

1 Tbsp. Pure Maple Syrup

Directions

1. Heat a small sauce pan with Olive Oil drizzled in the bottom

2. Once oil is popping, add 15 oz of washed, fresh raspberries

3. Add Minced Garlic and Lemon Juice to sauce pan

4. Let cook on Medium High until boiling

5. Once boiling turn heat to Low and use a masher to burst the fruit

6. Add Maple Syrup and stir well

7. Turn heat off to allow it to thicken some. 

8. Use to top any Meat of Choice

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/