Egg sandwich

Today for lunch I fried an egg. But I really didn't want JUST an egg. Again. So I pulled out the vegan cream cheese (chive and garlic), and spread it on a corn tortilla and topped it with onions and tomatoes. So yummy and simple.

Vegan Nutella

I still haven't had time for crafting, but the dairy free and gluten free diet has enabled me to find some killer awesome recipes.  Even more so now that I have put my oldest son on the same diet.  The changes in him have been astonishing!  Needless to say, it's been a bit of a challenge for him since the start of his diet.  So as a reward, I made him a vegan version (dairy free) of his favorite treat... nutella.  If you or your children love nutella, you need to try this recipe.  Even if you do not need to eat dairy free, you should switch to this instead to avoid all of those unnecessary, bad for you ingredients.  Just read the label and you'll see what I mean!

First off, whether you use this recipe or another, make sure it calls for real chocolate, not just cocoa powder.  I assure you, it makes all the difference in the world!

 2 cups whole raw hazelnuts
12 ounces vegan chocolate, chopped
4 tbsp vegetable or nut oil
1/4 cup cocoa powder
1 tsp. vanilla extract
3 tbsp of confectioners sugar
3/4 tsp. salt

Preheat oven to 350 degrees.  Spread the hazelnuts in a single layer on a baking sheet.  Roast until the skins of the hazelnuts are dark, 12-15 minutes.

While the nuts cool, melt your chocolate in a double boiler or in the microwave until smooth.  Cool. 

Grab a handful of nuts and rub in your hands (over a bowl) as though making a ball of dough.  This will remove the skins, which are bitter.  Don't worry if you are unable to remove all of the skins, just get most of them.  Process nuts in a food processor (not a blender... it won't work) until a paste is formed.  This takes awhile.  Be patient! 

Add the oil, vanilla, sugar, salt.  Blend until you have a smooth consistancy (it probably won't be perfectly smooth... that's ok!!!)

Add the melted chocolate and blend until mixed.

You can strain the mixture to remove the bits of hazelnut if you prefer, but I don't think it's necessary. 

Let it cool in the fridge and you will have a great texture as it thickens when it cools.  ENJOY!!!

Gluten free Salads

Over the last 4 months I have been on a gluten and dairy free diet.  Not by choice, mind you.  When you learn that you have a food allergy, there is this sense of relief and frustration all at the same time.  The relief is because you finally know what has been keeping you from feeling healthy for as long as you can remember.  The frustration comes because you have to learn a new way of life.  

Doesn't it seem that everything in life is based around food?  Food has become less of a main part of life in that I don't center my time with family and friends around it anymore.  Going out for dinner is no longer enjoyable because of the hassle that comes along with it.  Instead, we eat at home.  It's actually saved us so much money as opposed to costing us so much. 

The sad thing has been realizing that some of the kids have a gluten issue as well.  The behavior they exhibit when they have gluten is ridiculous! 

All of this to say, it's been a challenge, but it is so worth it.  If you have questions about gluten and/or dairy free, feel free to ask and I will help you the best I can or direct you to someone or something that can.

During this journey, I have discovered some amazing recipes and made some great ones myself.  Some of you have been asking for those recipes and here are a few for you to enjoy.

For nearly all of my salads I use an organic spring mix.  If you're not a fan of spring mix, experiment!  Also, I don't usually use measurements when making a salad dressing.  Dressing is usually 3 parts oil and 1 part vinegar.  Add your seasonings to taste.

Most of these are concoctions made by myself or my mom.

Today I came up with this crazy salad recipe that turned out to be SOOO GOOD!!!

Here it is:

Ingredients:

spring lettuce mix

1 green onion

a few canned mandarin oranges

raisins, craisins or dried cherries

dark chocolate roasted almonds

1 orange

extra virgin olive oil or grapeseed oil

red wine vinegar

salt & pepper

Cover a plate with salad and top with 1 sliced green onion (using the white and green parts) a few mandarin oranges some raisins and some almonds.  If you do not have the chocolate almonds (these are not chocolate covered, but covered with cocoa powder), use regular almonds instead and put some cocoa powder in your dressing.  in a bowl, juice 1 orange.  add a bit of oil (maybe 3-4 tablespoons) and enough red wine vinegar to add a bit of tartness (just add to taste).  Pour on your salad and add salt and pepper.

Greek Salad

Ingredients:

1/2 green pepper

1/2 cucumber

a handful of cherry tomatoes

1/4 red onion

16 kalamata olives

a few banana peppers

fresh or dried basil

3 tablespoons olive oil

1 1/2 tablespoons lemon juice

1 clove garlic

1/2 tsp dried oregano 

salt & pepper

Feta cheese (omit if dairy free)

Cut your veggies into chunks.  Slice the onion.  Pit and cut the olives in half. put the veggies and feta into a bowl.  Mix oil, lemon juice, garlic, oregano and salt and pepper well in a small bowl, pour over your salad and toss gently.  

Asian Salad

sliced leftover chicken
salt and pepper
6 cups shredded Napa cabbage
2 cups shredded romaine lettuce
2 cups shredded carrots
1 red bell pepper, cored, seeded and finely sliced
1 bunch green onions, thinly sliced
1 English (hot house) cucumber, halved lengthwise and thinly sliced
1/4 c. creamy nut butter of your choice (peanut is perfect here)

1 tbsp. apple cider vinegar

1-2 tbsp. sesame oil

1/4 tsp. freshly grated ginger (or use dried, ground ginger)

a bit of honey (just a bit to taste

1 teaspoon toasted sesame seeds

cilantro leaves - chopped

Mix the salad and place onto a serving plate.  top with chicken, carrots, bell pepper, green onions, and cucumber.  In a bowl,  mix but butter, vinegar, oil, ginger, and honey.  Top with sesame seeds and cilantro.

*with this recipe, play around with the veggies you use.  Just use what you have.  You can also skip the chicken and use almonds instead.

Mexican salad

Romaine lettuce

tomatoes

green onions

black beans

cilantro

hardboiled egg

extra virgin olive oil

white or apple cider vinegar

cumin

cayenne pepper

chili powder

garlic (or garlic powder)

salt & pepper

Put your lettuce in a bowl and add veggies, beans, and egg.  In a small bowl, mix the oil, vinegar, cumin cayenne pepper, garlic and salt and pepper.  Pour on top of salad and toss.

*You could top this with crushed tortilla or corn chips as well.  You can also choose one protein by omitting the beans or egg.