Tag Archives: delicious

Slow Cooker Sweet and Tangy Chicken

I have always loved to cook and bake for parties.  I have always loved to host parties.  After food allergies came into our lives, I became a bit apprehensive in this area.  However, with time and healing from the post traumatic stress of TJ’s first anaphylactic reaction, I embrace them again.  I also embrace a tasty new allergy-safe recipe that could be used for the parties we now host again.   One example of this was a chicken recipe that we made for his third birthday party, sweet and tangy chicken.

 

untitled design (24)

So here it is:

Ingredients:

  • 1-2 bottles of sesame teriyaki sauce or a sauce of your choice(We used Organicville brand) Sauce Website
  • 1-2 cans of organic pineapple chunks with juice or a fresh pineapple (chopped up 3/4 of the pineapple and put the other 1/4 of it in the Vitamix or blender of choice to make your juice
  • 1 green or red pepper chopped
  • 1-2 onion chopped (I like onions and usually had some extra
  • 2 garlic cloves minced
  • 8 boneless skinless organic chicken breasts

Directions:

  1. Mix teriyaki sauce with pineapple chunks, juice, pepper, onion and garlic.
  2. Place 4 pieces of chicken on the bottom of the slow cooker
  3. Pour half of the sauce over it.
  4. Place the other four chicken breasts on top.
  5. Pour the rest of the sauce.
  6. Cover and cook on low for 9 hours.
  • Start with one bottle of the sauce when cooking.  Then, add the second bottle to taste.
  • Note: This sauce has sesame.  Sesame is the 9th most common food allergy in our country and now an allergy in our house too.  Substitute with a sauce that will work with your family and their needs. We know we will be doing just that the next time we make this so that Madi can enjoy too.
  • Note 2: Always make sure to check and double check every ingredient to make sure it is safe for you and your own family. Remember to label read even if you have already used the product before. Companies do change the make up of their products sometimes so it is in the best interest of everyone to always check.

What a simple, but tasty recipe that all guests will devour. It may even give you some extra time out of the messy kitchen, to mingle and enjoy too. This is an area I’m still working on…

 

 

 

Our Party Cake

Over the years, we have experimented with a lot of different types of recipes in order to find the best cake for our taste buds.   We use this recipe for birthday parties, play dates, or any kind of event or day that we need extra sweetness. This led to this beauty of a creation:

 

Peanut, dairy, egg and sesame free

But every bite more delicious 

for at home or any kind of party. 

 

Ingredients: 

2.5 cups of flour

1.5 cups of sugar

2 TBSP  baking powder

3/4 tsp salt

1/2 c + 1/8 c oil (we typically use coconut)

1 c milk (coconut or our preferred protein nut milk if tree allergies are not an issue)

2 TBSP vanilla extract

1 C organic, unsweetened applesauce

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix flour, sugar, baking powder, salt and oil in a bowl.
  3. Mix in milk, applesauce, and vanilla.
  4. Pour batter into a greased cake pan or greased cupcake liners/  (use oil for greasing or a butter alternative like Earth’s Balance.
  5. Bake cupcakes for 20 minutes or cake for 35 minutes.
  6. Test will a toothpick.
  7. Cool.
  8. Decorate as you wish!

 

We promise to not lick the spoon … but we can’t promise to not eat any before the party...

Two years later, we are still using the recipe. Just mixing it up a bit…

Can you tell we love Legos?!?!

Stay tuned for our favorite crumb cake … a classic everyone should have… no allergies attached!

And here’s a sneak peek…

Honey Oat Bites

I love granola bars.   Over the years, I have gone through phases of several brands.   However, the more and more I learn about food; the more and more I want to create our own version.   A very close friend of mine shared a similar recipe with us back in March of 2018; however, it used peanut butter.   Therefore, we switched it up and made it safe for us. It is a hit not only with everyone in our house, including our picky son, but also a huge favorite for anyone who visits.

 

Ingredients:

1 cup old fashioned oats

1/2 cup of almond butter (We use Barney’s almond butter because it is free of peanut contamination, unlike many other brands.)

2/3 Cup unsweetened coconut flakes (toasted at 350 degrees for 6 minutes, flip them half way through)

1/2 cup chia seeds or grounded flax

1/3 cup raw honey

1/4 cup Enjoy Life mini chocolate chips

1 teaspoon vanilla extract

Directions:

  1. Combine all ingredients.

  2. Chill for 30 minutes

  3. Roll into balls

  4. Store in an airtight container for up to a week.

  5. Enjoy!

Notes:

  • Substitute any other nut butter including peanut butter if safe for your family.
  • For a protein boost, add in some protein powder.

These are a great way to satisfy that sweet tooth and get some much needed energy along the way.

 

img_0090

 

Blissful Banana Bread

Who doesn’t love a good baked bread especially when it involves bananas. Here is one of our simple favorites.

 

Ingredients:

First Bowl:

1.5 cups of flour

1.5 teaspoon baking powder

1 teaspoon cinnamon

pinch of salt

Second Bowl:

2 mashed bananas

1/3 cup of applesauce

1/2 cups of sugar

1/4 cup cooking oil (We use melted coconut oil, but have used others.)

1/4 cup dairy free chocolate chips (optional but a favorite)

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease a loaf pan. We use Earth’s Balance.
  3. Mix in all the dry ingredients in a large bowl and make a well in the middle of it.
  4. Mix the second set of ingredients in a separate bowl or even directly into the well of the first bowl.
  5. Then mix together everything thoroughly.
  6. Add in dairy free chocolate chips.
  7. Pour mixture into the greased pan.
  8. Bake for 45 minutes.  Test with a toothpick.
  9. Enjoy!

Notes:

  • We prefer Pyrex but have learned (the hard way) to be careful when taking out glass from the oven.  Do not place directly from the oven onto the cool surface like the counter.  It can explode!

Now, let me try to get to that counter…

 

Butternut Squash Soup

While I don’t always eat it, I love soup and get into little kicks of making it every weekend.  Since it has been unbearably cold lately, soups have stolen the spot from salads as my lunch.

After some experimenting, here is my new favorite butternut squash soup recipe.

Untitled design (64)

 

Total Time: an hour

Cook Time: 45 minutes

Prep Time: 15 minutes

INGREDIENTS

3 cups vegetable stock/ vegetable broth

Olive oil

2 carrots, peeled and chopped

1 apple, cored and chopped

1 yellow onion

1-2 butternut squashes (I usually use 1.5 for the soap and the other .5 for another meal)

2 garlic cloves

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon sage

1/4 teaspoon cinnamon

1/4 teaspoon cayenne

optional – nutmeg

1/2- 1 cup of So Delicious boxed unsweetened coconut milk

1 bag of riced cauliflower

DIRECTIONS

  1. Cut the butternut squash in halves and sprinkle lightly with olive oil. Place face down in the oven for about 45 minutes at 400 degrees or until soft.
  2. Chop the other vegetables.
  3. Saute the onions and garlic with some olive oil for 3-5 minutes. (Optional)
  4. Add the vegetable stock or broth, carrots, onion, apple, and all the spices into a pot on the stove.   Cook on a medium heat for about 30 minutes.
  5. When the butternut squash is done.   Spoon out the squash and put into the pot on the stove.
  6. Mix in the coconut milk.
  7. Blend it all in a blender.  Our favorite is the Vitamix.
  8. After it is all blended, pour back into the original pot and add the rice cauliflower for texture until it is warmed up and ready to go.
  9. Add some paprika and cilantro to the top or even some crumbled organic turkey bacon (Optional)
  10. Enjoy!

Delicious! Now, I am excited for my lunch for the next couple days and the best part is…. with a crazy busy week coming up, I don’t need to do a single thing but heat it up.

Do you have a favorite soup? If so, what kind?  I am always up for a new soup recipe to try out.

 Give this one a try, but of course modify it to your dietary needs and taste buds.  It will not disappoint even on a counter that still needs to be cleared…

Untitled design (62)