To all my readers: I appreciate all of you and your support of Nom Yum & Free. Thank you so much for your repeated visits and continuing to share this blog with friends and family. I know your time is invaluable, so I appreciate that you spend some reading, commenting on, and sharing my posts.
I hope every one of you continue to find something useful on your visits here, be it new allergy friendly recipes or products to try, or simply the camaraderie of others who care deeply about food allergy awareness. I wish I could have shared prizes with all of you!
Peggy, I hope that you will come back and share how you and your family enjoyed your gluten free, allergy friendly Raspberry Peach Champagne Jam Bar Cookies and other prizes – even it was spooning leftover jam straight into your mouth (yes, I admit doing it)!
I hope you didn’t miss celebrating Food Allergy Awareness Week last week!
If you did, don’t be discouraged – you can continue to celebrate the rest of the year by making a difference in the lives of those with life threatening food allergies TODAY! And, it’s still Allergy & Asthma Awareness Month and Celiac Awareness Month until May 31st!!
(I am not sharing a new recipe this Monday, but scroll down to the picture of my Jam Bar Cookies for a chance to get some yummy allergy friendly treats! )
Call to Action: I challenge you to join me by doing at least 1 task on my to do list and make a difference for food allergy sufferers, including 15 million in the United States alone. Please help me make a difference!
How Did I Celebrate Food Allergy Awareness Week 2013?
I put together a to do list – and am proud to say I crossed off every item on that list!! If I can do this in one week, I hope you can do at least 1 item on the below list by the end of this month. Will you join me in this challenge?!
1. Sign-Up (or Renew) Membership for Food Allergy Research & Education (FARE)
Food Allergy Research & Education (FARE). FARE is a 501(c)(3) nonprofit organization whose mission it is “to ensure the safety and inclusion of individuals with food allergies while relentlessly seeking a cure.” FARE works on behalf of the 15 million Americans with food allergies, including those at risk for life-threatening anaphylaxis. Did you know that 1 in 13 children in the U.S. – that’s roughly 2 kids in every classroom – suffer from this potentially deadly disease?!!
Among other things, to accomplish it’s mission, FARE provides education and resources to schools, advocates for legislation to protect children with food allergies, increases food allergy awareness as a serious public health issue, and funds research to advance treatment and understanding of the disease.
Will you support FARE and its efforts? For as little as a tax-deductible $40 donation for the entire year, you can become a member of FARE – that’s less than $1 per week! In addition to supporting FARE’s work, you get a host of membership benefits.
2. Share FARE’s New Public Service Announcement on Food Allergy Bullying
Whether or not they have food allergies, most people enjoy sweet treats!
Sharing some food allergy friendly baked goods with someone with food allergies can show them how much you care. Taking into consideration the (sometimes life-threatening) dietary restrictions of a friend or classmate and including them can truly brighten his or her day!
Sharing some food allergy baked goods with someone without food allergies can also show them how much your care. One of my favorite parts of sharing allergy friendly desserts is the look of shock on the faces of those without food allergies when I tell them what they enjoyed was gluten free, dairy free, egg free, etc. I sincerely hope the more that people without food allergy restrictions realize that food allergy safe foods can be yummy too, the more inclusive they will be of those with food allergies.
ALLERGY FRIENDLY GIVEAWAY EXTENDED!!
[UPDATE: GIVEAWAY HAS NOW ENDED - Thank you to all who entered!!]
Allergy Friendly Raspberry Peach Champagne Jam Bar Cookies
Last week, I shared a great Food Allergy Friendly Giveaway that I was hosting in celebration of Food Allergy Awareness Week. Since I am not sharing a new food allergy friendly recipe this Monday, I figured I would extend theGiveawaythru the end of today (Monday, May 20)!!
One Giveaway Winner will get these allergy friendly prizes – perfect for sharing :
Layered Jam Bar Cookie Mix in a Jar with Bob’s Red Mill Gluten Free All Purpose Flour and Gluten Free Rolled Oats;
A jar of Stonewall Kitchen All Natural Raspberry Peach Champagne Jam courtesy of Stonewall Kitchen;
Mini Silicone Spatulas to help scrape that last bit of deliciousness from your jam jar;
A Nom Yum & Free “Allergy Friendly Love for Eating!” Chef’s Apron; and
Nearly $30 of your choice of Udi’s Gluten Free Foods Products.**
[UPDATE: GIVEAWAY HAS NOW ENDED - Thank you to all who entered!!]
4. Register for Local 2013 FARE Walk
As I mentioned, last year, my family and I participated in our first Walk in support of food allergy education and research. Last week, I signed us all up for the 2013 Northern Virginia FARE Walk.
2012 FAAN Walk – Team Nom Yum & Free
If you’re in the DC, VA, MD area – I challenge you to join us on Walk Day (Sunday, October 6, 2013)!! It is FREE to register – FARE gets support through the donations/sponsors you earn. Just click here to visit our Team Walk page and join.
If you’re not in the NOVA area, consider making a tax-deductible donation in support of Team Nom Yum & Free by clicking here and visiting our Team Walk page. Any donation is appreciated – no donation is too small! Thank you in advance for your support!!
Or you can help by creating your own team to walk in your local FARE Walk – it all goes the same place: to FARE and its efforts to fight for those with food allergies.
5. Register for First Food Allergy Bloggers Conference
This conference is not only for bloggers, but for anyone who cares about or loves someone with food allergies. Wondering whether there will be something safe for you to eat? The hosts of the Food Allergy Bloggers Conference are taking great care to consider everyone’s dietary needs. Not only is Chef Keith Norman of the “Allergen Safe” South Point Hotel Casino in the kitchen to address your needs, but the first email I received after registering was from Jenny asking me if I had any food allergy restrictions that they could share with the kitchen. I wish every conference (especially those centered around food allergies) was so considerate!!
So I am on the list of attendees – next step to work on airfare for four (since Baby Girl unbelievably will be 2 years by then) and making hotel reservations!
Another Way to Help Someone with Life-Threatening Food Allergies
Although not originally on my to do list, this is another item that I hope to complete before the end of Asthma and Allergy Awareness Month and Celiac Awareness Month, both which end on May 31st.
Cindy’s two sons both suffer from serious food allergies and are at risk risk for life-threatening anaphylaxis. In an effort to protect those most dear to her, she has launched a “Gimmie 5 Campaign” to encourage people to make a simple tax-deductible $5 donation to help them train and get their Allergy Alert Dog named Gia. Donations will be used to train Gia, fly Cindy and her family to meet Gia, and for an intensive 10-day training. And any excess funds will go to Angel Service Dogs, Inc. to train other Allergy Alert Dogs for families in need.
To donate simply click on the badge below!
Please Comment & Share How You Made a Difference
I know there are many ways to make a difference in the lives of those with food allergies, including many not on my list. However you decide to join me in making a difference to support those with life-threatening food allergies, I thank you for your help.
I would love if you could share in a comment below what you have done in support of those with life-threatening food allergies. Perhaps an item on my list? Or maybe you made an impact another way – please share so we can all learn more ideas on how to make a difference for this serious public health concern!
Taco-less Layered Salad with So Delicious “Yogurt” Dressing & Quinoa
Inspiration for Taco-less Layered Salad with “Yogurt” Dressing
I just learned this morning (when finally catching up on my Twitter account) that So Delicious is hosting its first recipe contest. If you have been following my blog then you have seen quite a few recipes calling for So Delicious products. I’m a HUGE fan of So Delicious because not only are its products dairy free, but so many of the products are also free of the other top 8 most common food allergens. And most importantly, they are SO versatile and truly SO delicious!
Unfortunately, since I just found out about the contest this morning (while at work and without access to my blog account), I won’t have time to enter all of the yummy recipes that I have created with So Delicious milk and “yogurt.” Thus, I only have time to share one.
Please help me win some tools to create more yummy treats and meals to post on Nom Yum & Free. Just LIKE my Taco-less Salad with “Yogurt” and Quinoa here on this Pinterest board. (You don’t have to PIN or have a PINterest account to vote.) Thanks!!
Ultimately, I decided to enter a dish that was not only fun to create and fancy to look at as my cake pops, but also as simple to make as my hot breakfast cereal. This flavorful and delicious salad is healthy, protein-packed, and perfect for warm late-spring and summer months. So, I am entering a tried and true favorite – my Vegan Taco-less Layered Salad with “Yogurt” Dressing and Quinoa – as my So Delicious recipe contest entry!
FREE Ingredients in Taco-less Layered Salad with “Yogurt” Dressing
1 (6 oz.) container So Delicious plain Greek style “yogurt”
2 tbsp. Dijon mustard
1 tbsp. lime juice
1 Roma tomato per salad – sliced
Romaine lettuce – chopped
Green onions (about 3 per salad) – chopped
Red pepper – cut in small cubes
Avocado, halved, pit removed, and sliced (half per salad)
Fresh cilantro – removed from stem
Special Tools:
Food Rings Mold Set(Note: I also enjoyed this salad without layering, so don’t feel like you have to make it fancy to enjoy)
Plastic Squeeze Bottle (Note: You can just spoon the dressing over your salad, but the squeeze bottle helps with portion control and “fancy” decorating)
Method for Preparing Taco-less Layered Salad with “Yogurt” Dressing
“Yogurt” Dressing:
In a small bowl, stir together So Delicious plain Greek style “yogurt,” mustard, lime juice, and 2 tsp. taco seasoning until well combined. Spoon into a plastic squeeze bottle for easy portion control and decorating. Refrigerate until ready to prepare salad.
Quinoa Refried Beans Layer:
Rinse quinoa thoroughly, until water runs clear. Lightly sauté in a saucepan with olive oil until toasted (about 5 – 7 minutes). Add water and 1 tbsp. taco seasoning to pot and finish cooking in accordance with package directions. Set aside or refrigerate to cool.
In a large bowl, mix together refried beans and ½ to ⅔ of taco seasoning packet. (Reserve remaining taco seasoning.) Add cooked quinoa to beans and stir to combine. Set aside quinoa-beans mix (refrigerator recommended) until ready to prepare salad.
Salad Layering:
Lightly grease the food rings mold and tamper with a bit of olive oil before assembling your salad. Put the mold in the center of a large plate (you want the plate large enough that there’s room for the salad to fall when eaten). Use the tamper to lightly press down after adding each layer. However, do not use the tamper on the avocado or cilantro layers! It is easiest to gently remove the mold after the avocado layer before sprinkling the cilantro on top.
Layering order (from plate to top):
Tomatoes
Lettuce mixed with just enough yogurt dressing to bind and mold
Quinoa and refried beans mix
Green onions mixed with just enough yogurt dressing to bind and mold
Red peppers
Avocado (spread like a fan)
Cilantro (easiest if added after removing mold)
If you do not feel like buying a food molding set, I have heard that an old soup can cut in half also works. Or if you’re pressed for time, I have enjoyed this salad many times thrown together without layering.
Spruce up your layered (or non-layered) salad by using a plastic squeeze bottle to add decorative So Delicious plain Greek style “yogurt” dressing zig zags atop your salad or dressing dots on your plate.
NOM YUM –Taco-less Layered Salad with “Yogurt” Dressing
Everyone who has tried this salad has loved it! From its popularity with Baby Girl and my husband (who has enjoyed it with me time and time again); to being a featured favorite on multiple blogs; to impressing attendees at a teacher/parent workshop I did for Baby Girl’s school, including many who do not generally eat vegan or dairy free foods – and were shocked that a dish so healthy could taste SO delicious!!
The combination of quinoa and refried beans make this a filling, protein-packed dish perfect as an appetizer or a meal in itself. And layered and topped with a delicious, homemade, tangy taco-flavored “yogurt” dressing that is little more than a bit of good-for-you dairy free So Delicious Greek Style coconut yogurt, no one felt guilty devouring their plate of taco-less salad!
With this salad recipe being so yummy and also so quick and easy to prepare, it definitely has led me to restock my containers of So Delicious Greek style yogurt every time I visit the grocery store! Packing a lunch for work doesn’t get much easier – and more fulfilling – than this.
Cookies & PAL Hero Award for Food Allergy Awareness Week
This Year for Food Allergy Awareness Week 2013
This year, like last year, I wanted to find ways to share FAAW with others. So I have decided to stop procrastinating and knock off the following items on my to do list by the end of the week!
5 Easy Ways to Celebrate Food Allergy Awareness Week in 2013
These five ways to celebrate Food Allergy Awareness Week are not only quick and easy to do (perfect if you have little ones and are pressed for time), but most of them also great for a limited budget!
1. Sign-Up (or Renew) Membership for Food Allergy Research & Education (FARE)
When I learned that Baby Girl had multiple food allergies, like many other moms in a similar situation, I started researching!
One of the first organizations that I came across was the Food Allergy & Anaphylaxis Network, which has since merged with the Food Allergy Initiative to form Food Allergy Research & Education (FARE). FARE is a 501(c)(3) nonprofit organization whose mission it is “to ensure the safety and inclusion of individuals with food allergies while relentlessly seeking a cure.”
I admire and am thankful for all the hard work that FARE and its members continue to do to do, including providing resources for parents of children with food allergies, working to acquire legislation to protect our children, and increasing awareness of the seriousness of food allergies.
Last year, I joined FAAN as a member for the first time to support its efforts. As soon as I publish this post, I intend to renew my membership (through FARE).
2. Share FARE’s New Public Service Announcement on Food Allergy Bullying
Last year, in a moment of disgust from reading another report about food allergy bullying in school, I wrote a post, “Would You Laugh If Someone Gave Your Child Arsenic?,” comparing food allergy bullying to taunting a child with arsenic. Is there really difference?
I am thankful that FARE has put together this much needed PSA to educate other children (and PARENTS) about the seriousness of food allergies. This is not a joke!
A great way to show someone with food allergies how much you love or care for them, is through their stomach (isn’t that the way to show anyone you love them)?! Going out of your way to make something special, taking in consideration the dietary restrictions of a friend or family member, can truly brighten someone’s day.
Last weekend, Little Man’s social calendar was packed with back-to-back birthday parties. One of his friends cannot eat gluten. Watching the joy (and chocolate mess) on her face as she devoured some gluten free cupcakes bought by the 1st birthday boy’s mom, while her friends ate their cupcakes was refreshing. And I am sure her mother (who of course was prepared with some gluten-free cake that came in handy for the 2nd party) was even more thankful for the gesture and inclusion of her daughter.
B. WHO DOES NOT HAVE FOOD ALLERGIES
One of my favorite parts of making allergy friendly desserts, beyond being able to share with everyone, is showing those without food allergies how yummy allergy friendly can be.
The other week I made gluten free, vegan Jam Bar Cookies for a potluck at Little Man’s school (primarily with his gluten free buddy in mind). I overheard several people saying how surprised they were by how yummy my allergy friendly Jam Bar Cookies were. I even got recipe requests.
I hope if more people without food allergy restrictions realize how delicious a food allergy safe food can be, they might be more willing to adapt their diets (even if just for a meal) to eat more inclusive food when they break bread with someone who does have food allergies.
LOOKING FOR ALLERGY FRIENDLY RECIPE IDEAS?
Allergy Friendly Raspberry Peach Champagne Jam Bar Cookies
Last week I announced a JAM BAR COOKIEGIVEAWAY on my blog in celebration of the great events in May – Mother’s Day, Asthma and Allergy Awareness Month and Celiac Awareness Month, and this week’s Food Allergy Awareness Week.
Among other things, the giveaway winner will receive an easy gluten free jam bar cookie mix with Bob’s Red Mill Gluten Free All Purpose Flour and Stonewall Kitchen All Natural Raspberry Peach Champagne Jam – perfect for sharing!!
I will complete my sharing task when I pick the winner of thegiveaway, which ends at the end of Food Allergy Awareness Week (Sat., May 18). Click hereor on sidebar to enter.
[UPDATE: GIVEAWAY HAS NOW ENDED - Thank you to all who entered!!]
4. Register for Local 2013 FARE Walk
Last year, my family and I participated in our first FAAN Walk in support of individuals, including the 6 million children, with serious food allergies. Our team “Nom Yum & Free” raised over $500 in support food allergy education and research.
It is easy and FREE to register for your local FARE Walk. But the true support comes from the donations/sponsors you earn.
This year, not only do I hope to raise more, but I want to encourage more people (with and without food allergies) to join us! So, if you happen to be in the Northern Virginia area and want to join Team Nom Yum & Free at the2013 FARE Walk, just let me know. I will pass along the information once I register and set up our team page (by the end of this week).
5. Register for First Food Allergy Bloggers Conference
When I learned that my online food allergy mom and fellow attorney blogger friend Homa Woodrum (of Oh Mah Deehness!) had been working hard to put together the first annual Food Allergy Bloggers Conference, I knew this was a conference that I could not miss!
I just have been procrastinating registering and buying a plane ticket to Vegas – perhaps because I haven’t decided yet whether this will be a solo or family trip? Or maybe I am waiting to see if we have enough credit card points saved up for a free hotel room or airfare? But I will procrastinate no more!
If you love yummy treats and/or love someone with food allergies, then this giveaway is for you! Or maybe you don’t believe that a gluten free (vegan optional) dessert can be amazingly delicious? Well, here’s your chance to find out that it can!
What YOU Will Win?
Nom Yum & Free Allergy Friendly Jam Bar Cookie Ingredient Giveaway
From now until the end of Food Allergy and Awareness Week, you can enter to win these great allergy friendly prizes! Giveaway package features over $70 worth of swag:
Layered Jam Bar Cookie Mix in a Jar with Bob’s Red Mill Gluten Free All Purpose Flour and Gluten Free Rolled Oats;
A jar of Stonewall Kitchen All Natural Raspberry Peach Champagne Jam courtesy of Stonewall Kitchen;
Mini Silicone Spatulas to help scrape that last bit of deliciousness from your jam jar;
A Nom Yum & Free “Allergy Friendly Love for Eating!” Chef’s Apron; and
Nearly $30 of your choice of Udi’s Gluten Free Foods Products.**
** Note: As mentioned when I announced this giveaway, the Udi’s Gluten Free Foods coupons expire May 30, 2013.
How To Enjoy YOUR Allergy Friendly Prizes?
Simply stir your mix, add dairy free (or regular) butter, use your spatulas to spread your jam, and bake – then discover why these jam bar cookies were so popular with everyone who tasted them!! (FYI, most of my testers didn’t have food allergies.)
In the Giveaway box below, simply sign in using your email address or Facebook account, and then follow the easy step-by-step directions.
Scroll through the Giveaway box to see the many different ways to enter. Get another entry for every way you pick. You can even earn up to 5 extra entries for every time you share this giveaway!
Please let me know in a comment if you have any difficulties entering.
In the spirit of Mother’s Day, I’m sharing quick and easy recipe for gluten free, allergy friendly Sweet and Spicy Cucumber Sandwiches (or Hot Pepper Peach Cucumber Sandwiches) inspired by tea parties with my mom.
To celebrate Mother’s Day, May’s Allergy and Asthma Awareness Month, and upcoming Food Allergy Awareness Week, I also am sharing a yummy Allergy Friendly Giveaway today! Scroll down below today’s recipe for giveaway details!
Update: Giveaway Extended Thru Monday, May 20!! Last chance to WIN!
[UPDATE: GIVEAWAY HAS NOW ENDED - Thank you to all who entered!!]
When I was little, I would “host” tea parties (often for my dolls, babysitter, or parents) with miniature china tea cups. Sometimes, my mom would help me make mini finger sandwiches for the party. Then, when I was older, my mother took me for special teatimes at The Frick Art & Historical Center.
These memories flooded back last weekend when I spied a beautiful mini china tea set at an estate sale (pictured in background). I immediately knew I had to get it for future tea parties with Baby Girl.
“Traditional” Cucumber Sandwiches
And what goes great with a new mini china tea set? Mini tea sandwiches! I thought cucumbers would pair nicely with the Stonewall Kitchen Hot Pepper Peach Jam that I have been excited about having since my husband and I taste-tested it on our staycation. But who knew we would enjoy our mini Sweet and Spicy Cucumber Sandwiches so much that we would make regular sized ones many times later?
** My husband and I also had some more “traditional” cucumber sandwiches with dairy free, soy free buttery spread and cucumbers marinated in a bit of white wine vinegar and pure maple syrup. But we enjoyed our Sweet and Spicy Cucumber Sandwiches best!
Method (or Mistakes)
Sweet and Spicy Cucumber Sandwiches
Lightly spread dairy free cream cheese on one side of two slices of bread.
On one slice of bread, cream cheese side up, spread 2 tsp. of Hot Pepper Peach Jam.
On top of the jam layer, place one layer of 4 cucumbers, and then add a second layer of 4 cucumbers.
Top with other slice of bread, cream cheese side down.
Cut off corners of bread, and then cut each sandwich into thin rectangles or triangles. (I preferred how the rectangles looked.)
Repeat steps 1-5 for as many sandwiches as you desire.
NOM YUM
These Sweet and Spicy Cucumber Sandwiches and our more “traditional” sandwiches were fun to eat as I admired my . . . I mean Baby Girl’s new tea set. I look forward to the day when she and I can nibble mini tea sandwiches together and sip miniature cups of hot tea.
My husband and I really enjoyed the combination of the cucumbers and Stonewall Kitchen Hot Pepper Peach Jam. Something about the contrast of the sweetness of the jam with the bitterness of the cucumbers, combined with the creaminess of the dairy free cream cheese and the hint of spice from the hot peppers, was amazingly yummy!
In fact, my husband liked this recipe so much that he asked me to make him a regular size Sweet and Spicy Cucumber Sandwich after we finished off our tea sandwiches. Then, last week, I packed a regular sized one in my lunch bag every day of the work week! I just added more cucumbers and some lettuce for a bit more substance – YUM!
Allergy Friendly GIVEAWAY
Update: Giveaway Extended Thru Monday, May 20!! Last chance to WIN!
[UPDATE: GIVEAWAY HAS NOW ENDED - Thank you to all who entered!!]
One of my new loves is Stonewall Kitchen and their jam! Not only did my husband and I enjoy their jam in our Sweet and Spicy Cucumber Sandwiches, but my allergy friendly Raspberry Peach Champagne Jam Bar Cookies were such a huge hit (even featured on several food allergy friendly blogs) that I already bought these Stonewall Kitchen jams to bake more! (In fact, I’m set to make some gluten free, vegan Jam Bar Cookies for a potluck at Little Man’s school later this week.)
Raspberry Peach Champagne Jam Bar Cookies
Which Leads to My Allergy Friendly Giveaway . . .
I am sending my mom Raspberry Peach Champagne Jam Bar Cookies for Mother’s Day. Well, sort of – she’ll have to bake them herself, but I’ll provide the ingredients and do most of the work. Making an already easy recipe even easier, I created a layered jam bar cookie mix to pair with a jar of Stonewall Kitchen jam. All my mom will need to do is stir, add “butter,” layer, bake, and then enjoy! (Sorry to spoil the surprise mom. )
You may be thinking – but what about me? Well, I thought other food allergy moms (or dads, grandparents, spouses, or anyone who loves someone with food allergies) might also enjoy some allergy friendly jam bar cookies. So, to celebrate upcoming Food Allergy Awareness Week, Allergy and Asthma Awareness Month, and Mother’s Day, I am giving away a collection of prizes so you can enjoy your own Raspberry Peach Champagne Jam Bar Cookies!!
What Will You Win?
One lucky reader will win an allergy friendly Layered Jam Bar Cookie Mix made with Bob’s Red Mill gluten free flour and rolled oats. And when I shared with Stonewall Kitchen that I wanted to add a jar of their jam, they generously offered to provide a jar of their deliciousStonewall Kitchen All Natural Raspberry Peach Champagne Jam! I also am throwing in a set of Mini Silicone Spatulas to help you scrape that last bit of jam from the sides of your jar – trust me, you’ll be thanking me later.
WIN Stonewall Kitchen Jam & other amazing Allergy Friendly prizes!!
Finally, the giveaway package includes a Nom Yum & Free “Allergy Friendly Love for Eating!” Chef’s Apron and Coupons for Other Gluten Free Products. (In addition to realizing I had leftover Udi’s gluten free bread to make the above Sweet and Spicy Cucumber Sandwiches, I found almost $30 worth of coupons (that expire at the end of this month) for more gluten free products.)
To Enter:
Simply sign in using your email or Facebook account in the “Giveaway” box below. Then scroll through the many different ways to enter. You get to choose which you like best. (You can earn extra entries by picking more than one – including 5 extra entries just for referring friends!)
Next week, I will try to post photos of the prize package (worth over $70). Contest ends the last day of Food Allergy Awareness Week (scheduled for May 12 thru May 18, 2013)!
Please let me know in a comment if you experience any difficulties entering the contest. Thank You and Good Luck to all who enter!!
Update: Giveaway Extended Thru Monday, May 20!! Last chance to WIN!
[UPDATE: GIVEAWAY HAS NOW ENDED - Thank you to all who entered!!]
Allergy Friendly Taco-less Salad with “Yogurt” Dressing & Quinoa
Yes, I probably am one of the least tech savvy bloggers out there. All this time, I thought you could Subscribe to Nom Yum & Free by Email — just to now learn that’s not the case, because I never “activated” that function of my blog account. BIG OOPS – sorry!!
Vegan Italian Sausage and Spinach Lasagna with Pine Nut Ricotta
So I’m now “activated,” and you canSubscribe to Nom Yum & Free by Email to be the first to know about new allergy friendly recipes (like the yummy ones pictured throughout this post), allergy friendly products I have tried and liked, and fun allergy friendly giveaways!
Allergy Friendly Raspberry Lemonade Cupcakes
In fact, I have a giveaway in the making for May’s National Asthma and Allergy Awareness Month that you won’t want to miss!! So Subscribe to Nom Yum & Free now and stay tuned in early May for further giveaway details . . .
Thanks for visiting!! - Devin (a.k.a. the not so tech savvy, allergy friendly blogger who loves to eat! )
Allergy Friendly Raspberry Peach Champagne Jam Bar Cookies
Inspiration
These absolutely delicious Raspberry Peach Champagne Jam Bar Cookies (free of the top 8 most common food allergens) were inspired by a recipe I found when myIrish Hot Chocolate Cupcakes with Spice Infused Buttercream Frosting were featured on Heavenly Treats Sunday. Featured along with my cupcakes were some beautiful looking apricot jam bar cookies. As soon as I saw this recipe, I knew I wanted to try converting it into one for vegan, gluten free, soy free, jam bar cookies – and, let me tell you, success has never tasted so good!
Update: Want to try these bars yourself? Visit this post or click on the Giveaway tab in the sidebar to enter to WIN an amazing set of allergy friendly products to enjoy some easy-to-make Raspberry Peach Champagne Jam Bar Cookies!! (Contest ends Saturday, May 19, 2013!)
Update 2: Giveaway Extended thru Monday, May 20!! Last chance to WIN!
With a little help from a delicious jam that I bought on a “staycation,” these allergy friendly jam bar cookies were irresistible! A few weeks back, my husband and I decided we were in need of a staycation. We took off work, dropped our kids off at school, and then shared some rarely enjoyed one-on-one date time together. While strolling around at the National Harbor, we came across a cute little store called Stonewall Kitchen. This place was a food blogger’s dream – filled with wooden utensils, decorative dishware, appliances, jams, dips, sauces, baking mixes, and other fun products (there’s even a gluten free section)! The best part was the sample stations!! We were like kids in a candy store, going around trying various jams and dips. My husband would yell out for me to try something he liked, and I would pretend to be a bit more composed as I walked quickly over to him to lure him back to another station that sparked my taste buds. Our staycation felt like a vacation when I left with a bag full of “souvenirs” – including the delicious Stonewall Kitchen All Natural Jam used in these allergy friendly Raspberry Peach Champagne Jam Bar Cookies.
Allergy Friendly Raspberry Peach Champagne Jam Bar Cookies
** You can use almost any flavor of your favorite jam for this recipe. Although, I wouldn’t recommend using Hot Pepper Peach Jam – another one of my delicious Stonewall Kitchen souvenirs.
*** Update: To answer those who have asked, to make these jam bar cookies vegan but not gluten free, simply eliminate the gluten free flour and xanthan gum, and then replace with 1 ½ cup all purpose flour.
Method (or Mistakes)
Preheat oven to 350° F.
Whisk together flour, baking powder, xanthan gum, salt, and brown sugar.
Stir in rolled oats.
Use a pastry (or regular) knife to cut the buttery spread into your oat mix.
Press ⅔ mix in bottom of a 9×13” baking dish.
Spread jam evenly on top.
Sprinkle with remaining oat mix.
Bake 35 minutes in preheated oven, until golden brown.
Let cool in pan on rack for at least 5 minutes, and then carefully cut into pieces before letting cool completely in pan. (Do not remove from pan until cooled completely!)
NOM YUM
Despite my general dislike for public speaking, I agreed to teach a workshop at Baby Girl’s daycare last week for other parents of food allergy stricken children. I knew these Raspberry Peach Champagne Jam Bar Cookies would be the perfect sweet treat to follow my eye-catching Taco-less Layered Salad with “Yogurt” Dressing and Quinoa. This salad is a healthy, quick and easy (essential for those with little ones) recipe to learn more about healthy, allergy friendly alternatives (like coconut yogurt for dressing), while seeing how simple you can make quick and easy look deliciously elegant.
Allergy Friendly Taco-less Salad with “Yogurt” Dressing & Quinoa
To no surprise, both the salad and jam bar cookies were a major hit! Everyone at the workshop (and others who just sampled ) was so surprised that a healthy quinoa salad could have so much flavor and appeal, and they were absolutely bewildered that jam bar cookies without milk, eggs, butter, and flour could taste so amazing and have such a delightful texture!!
Not only were the parents in the workshop at Baby Girl’s daycare surprised by how amazingly yummy these Raspberry Peach Champagne Jam Bar Cookies were, but so was I and everyone else with whom I shared them! Like most who commented on their perfect cookie textured bottom and apple crisp or crumble-like topping, this was probably my favorite part of these jam bar cookies (as I love crumble-like desserts). Many others shared how much they enjoyed the sweet, raspberry flavor of the Stonewall Kitchen All Natural Raspberry Peach Champagne Jam filling – which I agree was delicious! And almost everyone didn’t believe me when I said these jam bar cookies were allergy friendly – gluten free, vegan, soy free, and nut free! Knowing that Baby Girl (thankfully) no longer has the food allergy concerns she had previously, a few were insistent that I was trying to pull their legs.
I definitely will be making these jam bar cookies again soon (likely after work tonight)! This is an extremely quick and easy dessert recipe, and the flavor possibilities are as endless as the different types of jams that exist. Most importantly, it appears to be a favorite of my husband, who still claims he is not much of a sweets person but had the last jam bar cookie twice (of the ones I set aside for home, and then of the few I was able to sneak away from the workshop to share).
Mushroom Tuscan Farro with Spinach, Caramelized Onions, and “Cheesy” Yogurt
Inspiration
This beautiful Mushroom Tuscan Farro with Spinach and Caramelized Onions (and “cheesy” yogurt topping) was inspired by a conversation one of my office colleagues and I had about vegan dishes. After, she shared one of her favorite recipes – vegan baked mushroom risotto with caramelized onions. Although the recipe looked delicious, with Baby Girl and Little Man at my heels, I was afraid that I wouldn’t have time to soak and prep Porcini mushrooms. But then I remembered the package of organic FarroAiFunghi (Farro with Porcini mushrooms) that I received from Tuscan Fields as part of their 2013 Eat, Write, Retreat scholarship challenge!
Having heard so many great things about the versatility of Tuscan Fields Organic Farro, I was excited to finally try a sample. Even the day before my free packages of Tuscan Fields FarroAiFunghi blend and FarroPerlato (plain) arrived at my doorstep, some of my DC area foodie friends (Aviva of The Six O’Clock Scramble and Laura of Mother Would Know) were Tweeting about the yummy dinners they had made that night with Farro! Hearing that this traditional Tuscan grain was hearty, delicious, and reminiscent of barley, recipe ideas started flooding my head. Would I use it in a hearty breakfast cereal? Part of a quick and easy dinner? Or maybe even a dessert? (I think I may still do the breakfast or dessert – so stay tuned.)
Tuscan Fields Farro blends are created with busy Moms in mind, so it made sense to use my Farro blend (with organic dried Porcini Mushrooms, carrots, onion, parsley, and garlic) in a simple twist on my colleague’s favorite vegan dish. Inspired by the flavors of mushroom risotto and the Porcini mushrooms in my Tuscan Fields Farro, I quickly put together this hearty Mushroom Tuscan Farro with Spinach and Caramelized Onions in less than an hour, leaving me plenty of time for kite flying and bubble blowing with my little ones before dinnertime!
**Farro is low in gluten with a structure different than modern wheat that, making it often tolerated by people with wheat allergies (not for those with celiac disease).
Method (or Mistakes)
Tuscan Fields Farro Ai Funghi with Porcini mushrooms – (step 7)
Finely slice and then dice one of the onions into small pieces.
Heat 3 tbsp. olive oil in a large frying pan or wok (I used a large Calphalon Omelet Pan that was part of my 2012 Eat, Write, Retreat swag bag) on medium heat, and then add chopped onion and garlic.
Cook onion and garlic mixture until golden, stirring occasionally. (About 8 minutes.)
Push onions and garlic to one end of the pan, turn heat to medium-high, and then add cremini mushrooms to empty area.
Let mushrooms cook for 5 minutes, without stirring. Then, flip mushrooms and garlic/onion mix, and let cook for an additional 5 minutes without stirring. (Mushrooms should brown and crust some.)
Add rosemary sprig and spinach to pan, and stir all together. Let cook for 1 minute.
Turn heat to high, then add in wine and balsamic vinegar. Stir and cook until wine evaporates (about 1 minute).
Add vegetable broth and ½ tsp. sea salt. Stir, making sure to scrape any bits of mushrooms stuck to bottom of the pan.
Bring to a boil, then turn heat to low and cover.
Let simmer until Farro is tender (30 – 40 minutes depending on your texture preference), stirring infrequently (about once every 10 minutes).
While Farro is simmering, start preparing your caramelized onions by cutting remaining onions in half and than into thin slices.
Heat ¼ cup olive oil in another large skillet, wok, or shallow pan over medium heat. Add onions and 1 tsp. of salt.
Cook onions until dark brown, stirring occasionally (40-55 minutes).
(Optional) To prepare “cheesy” yogurt topping, in a small bowl, stir nutritional yeast into coconut yogurt.
Let Farro sit at least 5 minutes before serving – then serve each plate topped with caramelized onions and a dab of “cheesy” yogurt topping.
This dish can be prepared beforehand. When ready to serve, add a bit more vegetable broth and reheat over medium-low heat.
NOM YUM
I totally understand the excitement about Tuscan Farro! I fell in love with its chewy texture and heartiness. I also found it a lot more filling than rice. Even though I cooked it a bit longer than recommended (due to my family’s preferences), it maintained enough of its firm, chewy (almost al dente) texture for me to enjoy. And the delicious flavor and nutrients of the Tuscan Fields Farro blend (with all its goodies – e.g., Porcini, parsley, and carrots) was enhanced further by the addition of more Italian mushrooms, spinach, rosemary, and (the optional) “cheesy” yogurt topping!!
Amazingly, I found a dish that my entirely family would eat (including, my extra picky Little Man)! Baby Girl was asking for seconds before I even had a chance to sit down and start eating!! And while my husband enjoyed his Mushroom Tuscan Farro with Spinach and Caramelized Onions as is, I liked mine mixed with a couple small dabs of “cheesy” yogurt topping, which added more “tang” and creaminess to this warm and filling, flavor-packed meal.
An Innovative Recipe App by Carrie of the Blog Carrie on Vegan (Scroll down to enter)
I know I am posting a day later than usual, but as a thank you for your patience, how about I share two vegan, allergy friendly recipes and a *Giveaway*?!! (Well worth the wait?!)
As I have been making an effort to eat healthier lately and finally shed the rest of the “baby weight” I gained when pregnant with Baby Girl, I was excited when Carrie, the creator of Carrie on Vegan asked if I wanted to try out Vegan Delish – an innovative recipe app she recently launched. Vegan Delish presents whole food, plant-basedrecipes that are as simple to prepare as they are (as my 4-year old Little Man would say) “delicious and nutritious!”
If you don’t know Carrie, her blog Carrie on Vegan is about whole food, plant based living. She also is one of the great hosts of Healthy Vegan Fridays – a weekly recipe linky party for bloggers to share their yummy plant-based creations that make use of whole ingredients and minimize the use of processed and refined foods. It’s a great party for anyone looking for some healthy, dairy free, egg free, and sometimes gluten free recipes.
I am ashamed to admit that I am not a big app person. I always have been technologically behind. Until a couple years ago, I was still jogging with a CD player, while the rest of the world had gone digital. (I was motivated to catch up when the CD player finally died.) Honestly, my 60-year old mom has more apps on her iPhone than I do!
The innovativeness of Vegan Delish has shown me the benefits of catching up with modern technology (and resetting my forgotten iTunes password)! It truly is an amazing app, and so simple to use (even for someone not so tech savvy like me). I totally can see why Vegan Delish was listed as one of the top 20 Food & Drink paid iPhone apps.
Also available for iPads, I downloaded Vegan Delish on my iPhone
There are so many great features of Vegan Delish that I cannot decide what my favorite is. I loved the searchable recipe categories, including a Kid-Friendly category and the Quick & Easy category – both ideal for anyone with little picky eaters in their home! Vegan Delish even has a Gluten-Free category with over 30 recipes!! I also am a huge fan of the easy interactive Shopping List function. With one tap, you quickly can add all of the ingredients for a recipe into an organized shopping list! Or you can individually tap the particular items that you need from the ingredient list. This made grocery shopping so much quicker and easier, which I was most thankful for when trying to quickly maneuver through the store with my energetic 4-year old Little Man and past-naptime nearly 18-month Baby Girl!! Vegan Delish also allows you to share a recipe easily via your social network or email, or to create a group of favorite recipes!
All of the dishes on Vegan Delish are 100% vegan and made from whole foods. I tried several recipes, including some allergy friendly Spinach & Black Bean Brownies and a quick and easy 4-Ingredient Hummus. Both recipes called for a high-speed blender, but I managed (with a bit of determination and arm strength) to make them in my regular blender. (I’m still dreaming of that Vitamix or Blendtec – an early birthday gift hint ).
Spinach & Black Bean Brownies
Spinach & Black Bean Brownies via Vegan Delish
These sugar free, gluten free, vegan brownies are packed with protein, fruits, vegetables, Omega-3s, vitamins, and nutrients!! I did not at all feel guilty about eating more than one of these treats after dinner (or even enjoying one for breakfast)! I think I especially enjoyed these Spinach & Black Bean Brownies because I never have been a huge fan of chocolate, so I really liked the flavor of the carob powder in place of your typical cocoa or cacao powder. And I absolutely loved the natural sweetness of the Manjool dates!
I wanted to try the Vanilla Cream Frosting in Vegan Delish that Carrie recommends with these brownies, which I am sure adds even more flavor. However, the frosting recipe calls for processing cashews in a high-speed blender, and I figured that between these brownies and the hummus below, I had already put my little regular blender through enough hard work.
Ingredients:
1/3 cup rolled oats
1 tablespoon chia seeds
1/3 cup carob powder
nonstick cooking spray
2 cups medjool dates, pitted
3 cups black beans
1/3 cup unsweetened non-dairy milk (I used a bit extra to blend in regular blender)
1/2 cup unsalted almond butter (I substituted sunflower butter)
2 cups baby spinach
1 teaspoon vanilla extract
Directions:
Bring dates to room temperature.
Preheat oven to 300° F or 150° C.
Lightly spray a large baking dish with non-stick cooking spray and set aside.
Combine beans, dates, almond [or sunflower] butter, oats, vanilla extract, chia seeds, spinach and carob powder in a high-speed blender and process until as smooth as possible, using the tamper to push the ingredients into the blade. Add unsweetened [dairy free] milk if necessary to blend.
Pour batter into baking dish and bake for one hour. Drop the temperature to 250° F or 120° C and bake for another hour or until the top of the brownies have started to brown slightly.
Alternatively, you can bake the brownies at 375° F or 190° C for 45 minutes. If the top of the brownies begins to burn during the last 10-15 minutes of baking, drop the temperature to 350° F or 180° C.
Let brownies chill completely before serving, preferably overnight in the refrigerator. Serve with Vanilla Cream Frosting, if desired.
4-Ingredient Hummus
4-Ingredient Hummus via Vegan Delish
The only thing I would recommend to Carrie to improve her app would be to add this quick and easy 4-Ingredient Hummus recipe to the Kid-Friendly category! Baby Girl couldn’t get enough of it!! Not only did she keep asking for more during snack time, but then she “hijacked” my dinner plate when I was trying to enjoy some more hummus with some sweet red peppers and carrots. She only slightly nibbled on the veggies, using them more as utensils to scoop and eat the hummus on its own!!
Baby Girl devouring her Vegan Delish 4-Ingredient Hummus!
Ingredients:
2 tablespoons unhulled sesame seeds or unsalted tahini
3 cloves garlic
3 cups cooked or canned garbanzo beans
2 lemons
Directions:
Squeeze juice from lemons. Reserve half the juice and transfer the other half to a high-speed blender.
Rinse and drain beans. Add to blender along with garlic and sesame seeds. Blend until smooth, adding more lemon juice or water if necessary to blend. Store tightly covered in the refrigerator for up to 3 days.
Vegan Delish GIVEAWAY!!
For the introductory price of only $1.99, users of Vegan Delish receive 75 whole food, vegan recipes and access to all the new recipes added monthly!! And there are no ads within the app, so no distractions slowing you down when you’re trying to quickly move through the grocery store with your categorized shopping list and cart full of children.
Moreover, in addition to letting me share the two recipes above from Vegan Delish, Carrie generously has offered to give one of my readers the Vegan Delish app for FREE! In the spirit of things that are easy (like using Vegan Delish and the hummus recipe Baby Girl couldn’t get enough of), I have made it simple to win!
To enter: simply click on the “Facebook Connect” or “via Email” tab in the Giveaway box below to share what feature of Vegan Delish you are most excited about trying! For example, are you eager to: check out the recipe categories; quickly create an organized ingredient shopping list; easily share recipes with friends via Twitter or Facebook; use the built-in kitchen timer function; or just try out some healthy, whole foods, plant-based, Vegan Delish(ous) recipes?!!
Recipes and photos reprinted with permission from Vegan Delish by Carrie, creator of the blog Carrie on Vegan, copyright 2012. MOBILE SKILLET, LLC. User Content by Forrest Enterprises, LLC.
And a sincere thanks to Stonewall Kitchen for generously offering a jar of their yummy allergy friendly All Natural Raspberry Peach Champagne Jam for Peggy’s swag package!! If you were not the giveaway winner this time but still want to try some of this delicious jam, I highly recommend this Stonewall Kitchen All Natural Jam Collection that I bought on Amazon (and plan to buy again this weekend). 
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