Monday, August 25, 2014

Broccoli Coleslaw Salad #eggfree #easyrecipe

If you're looking for a different, tasty and food allergy friendly side dish for upcoming Labor Day picnics, I have a great one for you.

I whipped up a tasty broccoli coleslaw recipe this weekend for a family dinner. The recipe is egg-free and free of traditional mayo. Everyone loved this broccoli coleslaw and many second helpings were taken :)

Why do I love this recipe so much?
  • It's a unique side dish for picnics and other meals
  • It includes lots of healthy ingredients like broccoli, apples and cabbage (According to WebMD, cabbage contains chemicals that are thought to help prevent cancer!)
  • It's egg free and allergy-friendly
  • It's a nice mixture of flavors and textures (sweet, "sour" from the vinegar, crunchy and soft) and the dressing is lighter than the usual heavy creamy coleslaw recipes 
egg free coleslaw

Main ingredients:
  • 14 oz bag shredded cabbage (my bag included carrots)
  • 2 cups broccoli (cut/pulled into small florets)
  • 2 apples, diced
  • 3/4 cup craisins
  • 3 Tbsp sunflower seeds (I used Gerbs Lightly Sea Salted Sunflower Seeds)
Dressing Ingredients:
  • 2/3 cup Earth Balance mayo (egg-free)
  • 4 Tbsp apple cider vinegar
  • 2 Tbsp sugar
  • 1 tsp fresh lemon juice
Directions:
  • Mix together main ingredients
  • Mix together dressing ingredients
  • Pour dressing on main ingredients and mix well. Refrigerate before serving.

broccoli coleslaw egg free

Our family meal this weekend included barbecue chicken, wild rice and salad, plus the coleslaw. Since many barbecue sauces have artificial and/or added ingredients in it, I used Wegmans Organic BBQ Sauce. It tasted great and the kids even loved it!


egg free coleslaw

This broccoli coleslaw would work perfectly with other meals like:

Chicken with pepperoni sauce

Homemade crockpot BBQ pulled pork

Turkey burger with avocado, tomato and corn

Look for back-to-school posts soon!  Good luck to all those parents whose kids have already started school! 


   

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Monday, August 18, 2014

Easy homemade bread: Gluten-free, vegan and sesame-free

Where in the world do you buy FRESH tasting egg-free, dairy-free and sesame-free bread?

So far, I have no idea. I haven't found ONE off the shelf bread that's safe for Little Guy.

But I sure do know how to make it!

Even though Little Guy grew out of his wheat allergy, he still prefers the original gluten-free and vegan bread he ate as a toddler. I've tried a number of times to bake vegan wheat bread (whole wheat, half whole wheat half white, etc.) but he still asks for "my white bread".

Argh.

Every other week I make a different kind of bread in our breadmaker with different portions of white and whole wheat flour. I know that someday he WILL eat other bread. In the meantime, I'm going to keep on truckin' along with the same King Arthur Flour Gluten Free Bread Mix!  All you need is the bread mix box, a loaf pan and the ingredients!

gluten free bread

Let me tell you, I'm thankful that this bread mix exists. It has made my life a whole lot easier for these past few years. Yes, it's expensive, but only Little Guy eats this bread, and the convenience factor outweighs the expense for now.

I figure, we don't buy many other "convenience" foods, or even eat out much. So, I can justify the convenience of this bread!

Here's the back of the box with the necessary ingredients. You can see the directions for the dairy free version under the pictures. In addition to the bread mix, here are the ingredients we use as substitutes:
  • 1/4 cup vegetable oil
  • 1.5 cups lukewarm water
  • 3/4 cup applesauce (1/4 cup applesauce = 1 egg)
vegan sesame free bread

We follow the other directions as usual, and the bread always bakes to a wonderful light brown color, soft texture and fresh taste.

It's not crumbly like other gluten free breads, and it's light and fluffy. It's also a perfect for a toddler/preschooler sized sandwich!

(And let me take a moment to thank my wonderful Mama for her bread making efforts and skills. Many days when she's watching the kiddos and I'm at work, I come home to find that she's made Little Guy his bread. What an angel she is to us).
vegan sesame free bread

Now, how do we store it?

Since this homemade bread doesn't have any preservatives in it, it gets moldy with a few days on the counter. It also gets a little mushy in the fridge and doesn't keep as long there either. We've had lots of trials and errors of storing it, believe me. 

Here's how we find it works best.
  • After it cools, slice the bread and place as much as you want to freeze in layers in a big Ziploc freezer bag. I usually freeze one or two pieces on the bottom, and then layer it on top with wax or parchment paper. Then add another layer of bread.
  • Save a few pieces of bread to be stored on the counter. This is only if you know you're going to eat it in the next one or two days.
  • When you're ready to eat your bread from the freezer, microwave it for 30 seconds or more depending on your microwave's power. 
  • You can defrost your bread overnight, but it will become nice a soft if you microwave it for a few seconds even after it's defrosted. I still do this even if I'm packing a sandwich for later in the day. Wrap the sandwich in foil when the bread is still a little warm. 
This is actually a photo I took before we left for a week at the beach. I baked a loaf two days before, stored it in the refrigerator until we got there, and then put it in a Ziploc bag as I usually do in the freezer.


sesame dairy and egg free bread

Some of Little Guy's favorite sandwiches are:

Sunbutter and banana sandwich 
Chicken salad with avocado (mayo-free)
Ham or turkey sandwich with Daiya cheese slices

If you deal with multiple food allergies, what's your usual go-to bread?


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This post is NOT sponsored. We truly have been using King Arthur Flour Bread Mix for the past 3+ years. This post includes affiliate links.

Monday, August 11, 2014

Healthy Potato Skins: #Kid-friendly and #Dairyfree

Need a new way to serve your family veggies? Need a new way to get your KIDS to eat veggies?  These healthy potato skins are kid-friendly, dairy free, and a great solution to the same old meals.

Presentation is everything, right?

Little Guy has been somewhat picky lately, and I think he's getting bored with the SAME food over and over again. I understand how he feels since his diet is somewhat limited with food allergies to nuts, eggs, sesame, dairy (and possibly salmon). So, I wanted to try something a little different and fun to get him excited.

Enter...Healthy potato skins that can be filled with anything you and your family like (or that you want your kids to TRY to like!).



I actually showed little guy a photo of these potato skins first. I wanted to get him excited about them, and I called them potato BOATS. I explained they were so yummy and he was going to have his own boat to fill with whatever he wanted. Basically, I tried to build them up before we ate them!

He WAS excited about it, so I knew I already won the first half of the battle.

So how do you make them?

First, wash the potatoes and spray or rub them with olive oil. I used my trusty Misto Olive Oil Sprayer. Oh how I love it!

Then bake the potatoes at 425 degrees for 40 - 60 minutes. Mine took closer to 60 minutes.

Cut the potatoes in half lengthwise and scoop out the insides. I used a tablespoon which was about the perfect size for these potatoes!  Save the leftover potatoes for another meal...something like mashed potatoes or even potato pancakes!?

Spray the insides and outsides with a little more olive oil, flip over the potatoes skin side up on a baking sheet, and sprinkle with a little salt. I used kosher salt.

Broil the potatoes in the oven for 3 - 5 minutes to get them crispy.

Flip over your potatoes skin side down and sprinkle on your favorite cheese. We of course used Daiya due to Little Guy's dairy allergy. Daiya cheddar style shreds worked nicely for this recipe.

Broil the potatoes for another few minutes (about 3) until the cheese melts.

Add your toppings. We had black beans, tomatoes, chicken, avocado, and corn and broccoli not pictured here.

Top your potato and enjoy!

Little Guy loved filling up his boat.

He actually ate it too!  Amazing!

What are some cool things about this recipe?
  • You can fill your potato skins (or potato boats!) with whatever you want
  • This is a great make-ahead recipe where you can cook your potatoes up to the cheese step, and prep your toppings ahead of time. Just add cheese, broil the potatoes, and fill 'er up!
  • You can make a fun and beautiful presentation with these for your family or guests!
  • The skins of potatoes are actually VERY nutritious. According to eatright.org, potato skin has more nutrients than the rest of the potato. They contain B vitamins, vitamin C, iron, calcium, potassium and other nutrients.
Ingredients
  • 4 potatoes - makes 8 potato skins
  • Daiya cheddar cheese
  • Salt
  • Olive oil
  • Toppings: Whatever you desire. We used black beans, tomatoes, chicken, avocado, and corn and broccoli.
Directions
  • Wash the potatoes and spray or rub them with olive oil. I used my trusty Misto Olive Oil Sprayer
  • Bake the potatoes at 425 degrees for 40 - 60 minutes. Mine took closer to 60 minutes.
  • Cut the potatoes in half lengthwise and scoop out the insides. I used a tablespoon. Save leftover potatoes for another meal.
  • Spray the insides and outsides with a little more olive oil, flip over the potatoes skin side up on a baking sheet, and sprinkle with a little salt. I used kosher salt.
  • Broil the potatoes in the oven for 3 - 5 minutes to get them crispy.
  • Flip over your potatoes skin side down and sprinkle on your favorite cheese. We used Daiya cheddar style shreds.
  • Broil the potatoes cheese side up for another few minutes (about 3) until the cheese melts.
  • Add your toppings. We had black beans, tomatoes, chicken, avocado, and corn and broccoli.
Next time I'd like to add a little bacon for crunch and flavor. What would you put on your potato skin!? 

Here's my favorite Misto sprayer!
 
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