Living & eating healthy with food allergies

Vegan with Allergies

Vegan with Allergies

Living & eating healthy with food allergies

Recent Posts

Healthy Vegan Sweet Potato Muffins & a Road Trip

Healthy Vegan Sweet Potato Muffins & a Road Trip

I just took a 1000 mile roadtrip from Oregon to Southern California. In a week I’m going back home. I definitely learned a few things along the way. I thought it would be helpful to tell you all about my trip and include a delicious […]

Welcome to 2019!

Welcome to 2019!

Happy New Year! It’s been a long time since I’ve posted anything. I’m still vegan and still cooking. In July 2017 my life changed drastically when my husband Anthony passed away. All my plans changed in a moment. I’ve been busy figuring out what the […]

Why did I become a Pampered Chef consultant?

Why did I become a Pampered Chef consultant?

Recently I was invited to a Pampered Chef party. I wasn’t sure what to expect. The consultant handed out catalogs and I suddenly got much more interested. There were so many great kitchen tools that would make cooking plant-based fun and simple. The catalog includes colanders that can wash my quinoa and lentils without everything falling through.

Then it was time for cooking. We were separated into  groups. I was in the group that chopped up vegetables using the manual food processor. It made it so easy to create a simple salsa. I was already hooked. How could I not have this great tool?

Salsa

One of my favorite toppings is salsa. I love to make my own salsa to top just about any recipe. Salsa doesn’t always have to be super spicy. You can add fruit like mango or pineapple to make it sweet.

I created a simple salsa recipe last summer when my mangoes and tomatoes were bountiful at my local grocery store. As I looked at the manual food processor I realized how much easier makinMango salsag my favorite salsa would be. Just add all the ingredients and chop once.

Usually I add sweet or red onion, tomatoes, mangoes, jalapeno, and lime juice. Sometimes I’ll add some chopped cilantro too.

 

My goal is to make plant-based recipes easy for everyone. You shouldn’t need to spend a lot of time and energy creating fancy recipes every day. Most of the time I make my meals in 20 minutes or less.

As I looked through the catalog I realized that these tools can help to make prep easier and reduce clean-up. (Personally I hate washing dishes so I will do anything not to clean multiple tools.)

It was an easy choice to become a consultant. I want to share these great tools and my recipes so you too can see how easy it is to be plant-based. Preparing quick recipes with tools that make it easy are how you make cooking fun. You shouldn’t need to spend a lot of time in the kitchen to make healthy and delicious food.

You can check out my Pampered Chef website any time. Please check out my Facebook Page to find out about upcoming online parties.

 

Super Munchies for Super Bowl Sunday

Super Munchies for Super Bowl Sunday

I’m a big football fan. Even when my team isn’t having a good year I will still watch all the games. This year was particularly bad as my team not only lost but moved to a new city. But that doesn’t mean I can’t still […]

Eating healthy when life is crazy

Eating healthy when life is crazy

My life is a little crazy right now. Maybe a whole lot of crazy. I hope you’ll excuse me for not including any recipes in today’s post. I promise a bunch of recipes are coming your way very soon. I’m getting ready to make a […]

Sun Bites

Sun Bites

Do you ever feel like you just want something sweet but you only want a bite? I’m always trying to eat healthy, whole food avoiding candy and sweets. Despite that I love baking and making sweets to give away. Planning to give them away ensures I don’t eat them all. That would not be a good plan.

Generally, for breakfast I eat oatmeal with fruit, ground flax and cinnamon. Recently I bought some ground flax at Trader Joe’s and every morning I would look at the bag and read this recipe for “Energy Bites”. Eventually I decided I had to find a way to make them. The original recipe used peanut butter so I needed to find a good substitute.

Looking in my pantry I found an unopened jar of sunflower butter. Hmm… I wondered if this would work in place of the peanut butter?

Using the following ingredients, I made my own version of the Trader Joe’s Energy Bites.

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They are vegan, gluten-free, nut-free and delicious. Although it would be easy to eat them all, I consider them a treat so no more than 1 or 2 at a time. An even better idea is to share them so I can’t eat too many.

The SunButter sunflower butter needs to be on the thin side. You’ll find that it’s thicker at the bottom. One trick is to heat it in the microwave gently or put the jar into a bowl of hot water. Then you can mix the butter and it should be easy to stir.

I like to use Enjoy Life mini chocolate chips for this recipe. They are just the right size and easy to work with.

First, gather all your ingredients. Get a medium sized bowl and a metal pan that fits on your freezer shelf. Make some room in your freezer for the pan.

Measure and pour all the ingredients into the bowl. Use a spatula to mix everything together well.

Wet your hands. You’ll need to keep your hands a little moist so it might be good to be near the sink.

Using 20161029_194436a tablespoon scoop out a little of the mixture and roll it between your hands into a small 1” ball. Place the ball on the pan. Continue until you’ve used up all the mixture. I got 24 bites out of mine. Place the pan in the freezer.

When ready to eat, take out of freezer and let sit for 5 minutes. This avoids breaking any teeth.

 

 

Sun Bites
Recipe Type: Dessert
Author: Ilene
Prep time:
Total time:
Serves: 24
Simple, quick dessert that’s gluten-free, nut-free and vegan.
Ingredients
  • 1 cup rolled oats
  • 1/2 cup chocolate chips
  • 1/2 cup ground flax
  • 1/2 cup sunflower butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
Instructions
  1. Mix all ingredients together in a medium bowl.
  2. Wet hands.
  3. Measure about 1 Tbsp of mixture into hands.
  4. Roll mixture into a ball and place on pan.
  5. Freeze at least an hour to set.
  6. Recommend keeping in freezer until ready to eat.
Eating My Greens Soup

Eating My Greens Soup

Lately I’ve been tracking what I eat using Dr. Greger’s Daily Dozen app on my phone. (Check it out on iTunes or Google Play.) It appears I’m missing out on cruciferous vegetables and greens. So I came up with a strategy, make a bag of […]

Making Ratatouille with Lentils

Making Ratatouille with Lentils

I love eating eggplant. It’s gotten me in trouble before. But that’s a whole other story. Whenever I go to the grocery store I check to see if any of the eggplant look edible. Lately it’s been very sad. The eggplant looks like it was […]

Thanksgiving – Vegan Style

Thanksgiving – Vegan Style

I had two Thanksgiving celebrations this week. Both vegan. Both potluck. That meant cooking even though I wasn’t hosting. The first celebration was the Sunday before Thanksgiving. Since I live close to Portland (sometimes known as Vegan central) there are a lot of people interested in a vegan celebration. Every year the Northwest Veg group prepares a very large potluck celebration. This year they only had 300 seats. It filled up quickly. Lucky for me I signed up early and got a spot. Last year I waited too long. The hall where it took place is actually a large building in the middle of an amusement park. It was 45 degrees out with a brisk wind so there was no chance anyone was interested in the park. As I’d never been to that part of town I headed out extra early. It actually was easy to find, right off the Sellwood bridge.

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After finding a spot for my sweet potato spiced muffins I decided to check out what everyone else brought. The nice thing about vegan potlucks (well the ones I’ve been to anyway!) is that everyone includes a note with the ingredients by their dish. This helped me plan out which dishes I could eat and which table to hit first.

Here I am with my muffins.

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I make these muffins about once or twice a month. They are pretty easy to make as long as you have fresh sweet potatoes. That’s the key to making them delicious.

1122151542I took a few pictures as I was walking around. It’s an amazing variety all made from plant based food.
table 1

table2

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So back to the muffins. I found the recipe at Savvy Vegetarian. I’ve incorporated a few of her tips to make these oil free. Make sure you check out her site as there are plenty of plant based recipes.

 

Sweet Potato Spice Muffins
Recipe Type: Dessert
Author: Ilene
Prep time:
Cook time:
Total time:
Serves: 12
Delicious and easy to make.
Ingredients
  • 1 1/2 cups whole wheat pastry flour
  • 1 cup oat floor
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 cup mashed sweet potato
  • 2/3 cup unsweetened soy milk or other non-dairy milk
  • 2 tsp cider vinegar
  • 1/2 cup applesauce
  • 1/2 cup raisins
Instructions
  1. Cook and mash the sweet potato ahead of time. I usually do this a day ahead.
  2. You can make the oat flour by grinding quick or rolled oats in your food processor.
  3. Preheat oven to 375 F
  4. Add the cider vinegar to the non-dairy milk and set aside.
  5. In a large mixing bowl whisk together the whole wheat pastry flour, oat flour, sugar, baking powder, baking soda, cinnamon, and ginger. Set aside.
  6. In a second bowl whisk together non-dairy milk mixture, mashed sweet potatoes, and applesauce.
  7. Add the wet ingredients to the bowl of dry ingredients. If you are using raisins (I recommend this!) add them as well. Stir everything together until just mixed. Don’t over stir as this will make your muffins heavy.
  8. Spoon batter into a full sized non-stick muffin pan. You can grease the muffin pan if it’s not non-stick or look for some silicone muffin liners.
  9. Bake for 20 to 25 minutes.
  10. The muffins are done when they are firm and a little brown around the edges. I usually test them with a toothpick to see if they need a few more minutes.
  11. Enjoy them warm or let them cool. You can freeze them once they’ve cooled. Just take a frozen muffin to work and it will be perfect when lunchtime comes around.
Some of my favorite allergy free foods

Some of my favorite allergy free foods

I try to cook most of my food from scratch to eat healthier and avoid allergy issues. But there are some foods that are a liitle more difficult to make yourself, plus on a busy work day sometimes I need something in case I miss […]