I Give Up.

My children have multiple food allergies. I do, too. And, I've always thought that I was completely aware of everything that bothered me, until recently. I seem to have some sort of threshold for certain foods by themselves, but when combined with others, I get sick. Starting today, I'm embarking on an allergy elimination diet. I'm afraid it's going to be pretty difficult, but it will be better than feeling sick each and every time I eat something.

In addition to the "Top 8" allergens, I'm also eliminating all additives, preservatives, citrus, nightshades, sweeteners (except maple syrup), and coconut. I eat a LOT of coconut (and drink coconut milk), so I'm going to avoid that for a little while to see if there are any reprocussions, good or bad.

Today has been a fairly easy day. I've eaten fruits and veggies, rice cakes with cashew butter, and I've had lots of water and some plain jane iced tea. I'm afraid I'll get bored with this after a while. But, once again... I just want to feel better.

Happy New Year!!

I resolve not to make any resolutions. =)

But seriously...

This year is all about health. Positive changes, slowing down, taking stock of one's life (well, mine), and taking back my health. I've been pretty ill since I started pastry school, and I know it's because I was constantly breathing flour, consuming foods that were "unsafe" for me, and not caring as much about my health as I should.

This year, I'll be participating in both the pure living plunge and well balanced platter health focused blog events. I'm also making sure to get in those extra greens. I've been reading a lot of information about juicing and green smoothies. Starting 1/1 - I'm drinking my greens every morning. Kale for a couple days, some romaine here and there. This morning started out with a whole head of romaine hearts, half a green apple, frozen strawberries, a couple bananas, and some ice water. It looks disgusting, no doubt about it. However, it sure did taste good!

Bottoms up!!!  =)

Vegan Magic Cookie Bars.

Yes, I said vegan. Seriously. Yum.
This cookie bar thing has been a favorite of mine since childhood. I used to make them with my grandma, and then... naturally, I'd get sick because I'd eat all of them. I really had a wicked craving for these little devils and I wanted to take a treat to our annual Christmas party with our extended family. However, I wanted to be try to myself and my non-dairy children and create something we'd all enjoy.

I started looking for different ways to create the silky sweet texture of sweetened condensed milk. Then it hit me... why not use coconut?  I added some brown sugar to a pan of coconut milk and let it come to a boil. Once that happened, I reduced the heat and let it cook down for about 30 minutes. I let it cool, completely, then stuck it in the fridge till the next day. Alas... sweetened condensed coconut milk.

The next day, I continued the recipe as it's normally made with some slight alterations. I used vegan chocolate chips, and instead of a graham cracker crust, I used crushed pretzels (Snyders Gluten Free) and vegan butter for the crust base. I also left out the nuts, due to the allergies in the family.

They turned out quite amazing. In fact, I had people asking for the recipe *as* I made it, not as they are typically made. I just wish I'd taken a pic, though... they looked exactly like their non-vegan uber unhealthy counterpart. Ahh, they were delicious!

Ohhh goodness, gluten free & vegan Eggplant Parm!

I stumbled across an absolutely amazing blog the other day, called Oh She Glows. The very first thing I saw on this blog was vegan eggplant parmesean. Of course, I knew I had to try it. I made a couple simple changes, firstly - I sliced the eggplant lengthwise. I used gluten free Panko, and I made me own "famous" vegan cheese sauce.

I served it with corn pasta and wilted spinach. Oddly enough, my husband loved the eggplant but refused to eat the pasta. Tomatoes get me every time. =)

The picture is crud since I took it with my cell phone. I was too hungry to go get my camera.

I absolutely loved this. But, I do not know how it'll hold up to reheating. My thought is... not very well. We'll see tomorrow.

Vegan French Toast

Oh yes, it can be done!

My disclaimer is this, if you dislike bananas you aren't going to like this very much.
However, I love bananas. LOVE them. And, I love this French toast.

It could not be any easier -
Mash your banana up with non-dairy milk of choice. I used coconut.
Add in some cinnamon, or orange juice... whatever you want to make your toast YOUR toast!

Dip the vegan bread into the banana/milk/cinnamon mixture - toss in a preheated pan (or on a griddle, if you are lucky enough to have one) and fry as you would normal French toast.

I slapped some Coconut butter and pure maple syrup on mine - and it was totally delish, as well as uber filling.

(Note: I used Deland Bakery Millet Zucchini Bread)

Vegan Chilaquiles

This is going to be our dinner this evening. It looks so good, I can't wait to try it!

Chilaquiles Casserole

• 2 TB olive oil
• 1 medium onion, chopped 
• 2 cloves garlic, minced
• 1/2 green pepper, chopped
• 1 28oz. can diced tomatoes
• 1 tsp. cumin 
• 1 tsp. oregano 
• 1/2 tsp. sugar
• salt and pepper to taste 
• 1 15oz. can black beans, drained and rinsed 
• 1 15oz. can sweet corn, drained and rinsed 
• tortilla chips 
• 2 cups vegan cheese   (I am going to use Daiya Pepperjack) 

1. Saute onions, garlic and green pepper in olive oil until soft.
2. Add tomatoes and spices. Bring to a boil and then simmer on Low for about 10-15 minutes.
3. Spray a medium baking dish with oil. Spread a small amount of tomato sauce on the bottom of the dish. Spread a layer of tortilla chips. Add half the beans and half the corn evenly over the chips. Ladle half the sauce and sprinkle half of the cheese. Repeat with another layer of chips-beans-corn-tomato sauce. Save the other half of the cheese for the end.
4. Cover with aluminum foil and bake at 350 degrees F for 20 minutes.
5. Remove foil, turn oven up to 400 degrees F. Sprinkle the rest of the cheese on top, return to oven and bake uncovered for 5 more minutes or until cheese melts.
6. Serve with avocado chunks and a dollop of Vegenaise or vegan sour cream.

Halloween Fruit Salad, Yummy Yummy!

As you know, my little guy has about a million food allergies. Halloween is always a giant pain for us. He's never been trick or treating, but we always have an awesomely fun night with friends, passing out candy and playing, "guess the costume." 

This year, I decided to go healthy with the halloween treat for his class party. I usually make gf/vegan cupcakes for everyone. It's kind of fun, actually - none of the kids realize that my cupcakes are allergen friendly. They just know that they are delicious. Anyhow, this year I made tiny little jack o'lanterns out of oranges and filled them with a fruit salad made of apples, grapes, oranges, and pears. I mixed all the fruit with a coconut cream whipped cream and marshmallows.  I really hope the kids enjoy them.

I am so happy with the way the "whipped cream" turned out. I'd seen the idea on other blogs, so I thought I'd give it a whirl.

Instructions:
1 (full-fat) can of coconut milk
1 tbspn agave nectar
1 tbspn pure vanilla

Step one involves waiting. I am going to start keeping a can of coconut milk in the fridge for whenever it might be needed.  The coconut milk has to be refrigerated overnight to allow the fat to solidify.

When opening the can, be sure to NOT shake it, you want the solids on the top. Carefully, scoop out the opaque solids and put them in your stand mixer. (drink the leftover water, it's healthy and delicious!)

Add the agave and vanilla - and mix using your whip attachment (or hand mixer).  I let mine go about 5 minutes or so. 

This is what it should look like: 

 Totally decadent - and safe for my little diary allergic kiddo!!!