Friday, June 30

My Confession of the Day and Groupon Coupons!

I have a confession to make. I've NEVER used Groupon Coupons before today. Crazy, right? I'm not a big online bargain shopper (although I do like a good bargain!). However, after today, I'm sold! 

Groupon send me some deals to share with all of you. I wanted to try it out before I shared, and wow, I saved some money today on Amazon! I ended up saving $11 in shipping on 6 jars of SunButter.  

WOW! And you KNOW how much we LOVE our nut free SunButter!!

Plus, the Sunbutter was cheaper than I can find it in stores...about $5.90 per jar instead of the $6.50 - $8 per jar cost in store. 

So, if you're a Groupon lover OR if you've never tried it before, then try it out today! You know how expensive allergy friendly food is....why not find out if your favorite brand is cheaper online (especially with free shipping!).

Here's how it worked....

When you go to Groupon Coupons for Amazon, you'll see all the Amazon deals.  I chose this one!


I clicked on "see sale" and it was activated! 

Then, you can see when I chose my jars of SunButter, it gave me the FREE Shipping qualification - YAY!

I can't wait until our 6 jars of SunButter arrive! Yay for Groupon Coupons! What do you usually order on Amazon? Or what would you order with these coupons?

Thanks to Groupon for sponsoring this post. Sponsored posts help pay to keep this blog running!

Saturday, June 24

Debbie Adler's New Plant-Based Cookbook: Sweet, Savory & Free

Have you ever followed a plant-based diet? For someone with food allergies, plant-based diets can be challenging because many of the recipes focus on nuts or soy - two of the top 8 allergens. That's why I'm excited to tell you about Debbie Adler's new cookbook, Sweet, Savory & Free with recipes free of all of the top 8 food allergens. Debbie so kindly sent me a copy to review. Wow, these recipes are so diverse and unique, and they all look delicious. 

I decided to try out a falafal recipe, and guess what?  It WAS delicious! (Scroll down for the recipe that Debbie was so nice to share with Mamacado readers)
Plant-Based Falafel Recipe

I remember when I met Debbie Adler at FABlogCon in Las Vegas. In addition to her warm reception, big smile and shining personality, one of the first things she asked me after I told her I was a food allergy blogger was...

"How can I help you with your blog?"

Wow. Only a truly kind person asks you a question like that when they first meet you.
Plant-Based Falafel Recipe

And in addition to being kind, Debbie is just a downright awesome cook and businesswoman!  If you don't know all about Debbie and her accomplishments, you can check out her cupcake business, Sweet Debbie's Organic Cupcakes, AND her Plant Power Rising website.


Plant-Based Falafel Recipe

And definitely check out this recipe! I made the salad with ingredients I already had in my fridge, but I love the idea of adding pickles and fresh squeezed lemon juice to my salad. To try next time!

PRINT THIS RECIPE

Falafal Bowl with Horseradish Dill Cream Sauce Recipe

*Recipe re-posted with permission from Debbie Adler, author of Sweet, Savory and Free

Falafal Balls Ingredients
1 medium sweet potato (about 4 ounces)
1 15 oz. can of chickpeas, drained and rinsed
3 cloves garlic, minced
2 Tbsp chopped fresh parsley
2 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp sea salt
3 Tbsp water

Horseradish Dill Cream Sauce Ingredients
1 medium avocado, peeled and pitted
1/4 cup vegan Horseradish**
1/4 cup fresh dill, chopped
3 Tbsp fresh chives, chopped
2 Tbsp vegan hot sauce
1/4 cup coconut milk

**in the book, there's also a recipe for homemade horseradish!

Salad Ingredients
1 head butter lettuce, hand torn
2 large tomatoes, halved, seeded, and chopped
2 large cucumbers
1/2 cup diced red onion
4 dill pickles, chopped
3 Tbsp freshly squeezed lemon juice

Directions:
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Add the sweet potato to a small pot of boiling water, cover the pot, lower the heat, and cook until it is fork tender, about 10 minutes. Drain. Once it cools slightly, peel it and slice it into rounds.

3. Add the chickpeas, cooked sweet potato, garlic, parsley, cumin, coriander, salt and water to a food processor. Pulse until the mixture comes together but still has some texture.

4. Make 18 falafel balls, using about 1 tablespoon per ball, and place them on the prepared baking sheet.

5. Place the baking sheet in the oven, and bake until the falafel balls turn a light golden brown, about 20 minutes. Turn the falafel balls over halfway through baking.

6. To make the horseradish sauce: Add the avocado, horseradish, dill, chives and hot sauce to a food processor and pulse until the mixture comes together. While the machine is still running, add the coconut milk, 1 tablespoon at a time, until the sauce is very smooth. Add a little water if the sauce is too thick.

7. To make the salad: Combine the lettuces, tomatoes, cucumbers, onion and pickles in a large bowl. Drizzle the vegetables with the lemon juice.

8. Transfer the baking sheet from the oven to a wire rack, and let it sit for 10 minutes. Add the salad and several falafel balls to each bowl, and drizzle the horseradish cream sauce over them.

Plant-Based Falafel Recipe

I hope you check out Debbie's new cookbook and enjoy!


Thanks to Debbie Adler for sending me her cookbook to review, and for sharing this recipe with Mamacado readers. This post contains affiliate links at no cost to you!
 
Content © Mamacado. All Rights Reserved | Design © 2013 Laura Jane Designs