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French toast gets a grain-free, gluten-free, and dairy-free makeover in this delicious breakfast recipe using Mikey’s Muffins!

Those with food allergies and diet constraints understand that eliminating certain food items means that you may also be restricted from eating many of the foods you love. Dedicated to delivering wholesome and healthy products that contain a short, clean list of identifiable ingredients, the certified-paleo, low calorie, multi-purpose English muffins are gluten, dairy, soy, and grain-free.

Mikey’s Muffins French Toast

Ingredients

1 Box Cinnamon Raisin Mikey’s Muffins
½ cup Coconut Milk
2 each Pastured Eggs
1 tbsp Ground Cinnamon
¼ tsp Kosher Salt
1 tsp Raw Honey
2 tbsp Ghee
2 Bananas, sliced
1 cup Fresh Blackberries
½ cup Maple Syrup

Preparation

Remove your box of Cinnamon Raisin Mikey’s Muffins from the freezer and place in the refrigerator the night before to thaw. Alternatively thaw on the counter the morning of breakfast.

In a large bowl whisk the two eggs together until homogenous. Mix in the coconut milk, ground cinnamon, kosher salt, and raw honey until fully incorporated.

Place a skillet on the stove and set over medium heat. Depending on the size of your pan you may have to cook your Mikey’s Muffins French toast in batches. Start by adding 1tbsp of ghee to your pan and evenly coat the pan with the melted ghee.

Dip each half of each Cinnamon Raisin Mikey’s Muffin into the pastured egg batter. Be sure the evenly coat each Mikey’s Muffin half. Do not let soak for more than 30 seconds.

After coating, place into hot skillet. Adjust heat accordingly. Do not flip until you start to see a golden brown and crispy edge around the surface of the Mikey’s Muffin that is pan side down. Once a golden edge is achieved, flip over and repeat the process. Do not flip more than once.

Once fully cooked remove from pan and transfer to a plate lined with paper towels to blot off prior to transferring to serving plates.

Repeat this process until all eight Cinnamon Raisin Mikey’s Muffins halves are cooked.

Top with sliced bananas, blackberries, and maple syrup, as desired.

*Recipe and image courtesy of Mikey’s Muffins.*

Black Forest CookeisChocolate and cherries are the foundation of the classic dessert Black Forest Cake. Now you can enjoy the same flavors in a delicious cookie that can surprisingly be served to family and friends who want gluten-, grain- and dairy-free treats.

This easy-to-make recipe was created by Carol Kicinski, a professional recipe developer, editor in chief of Simply Gluten Free Magazine and TV chef. Kicinski explains, “They are something between a macaroon and a brownie made better with ruby-red maraschino cherries.”

In fact, maraschino cherries can add color and flavor to a variety of baked goods, so it’s wise to keep a jar or two in your pantry for when you’re ready to bake.

Gluten-Free Black Forest Cookies

Ingredients

2¼ cups blanched almond flour*

¼ cup unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon kosher or fine sea salt

½ cup vegetable oil

½ cup brown sugar

1 teaspoon vanilla

2 large eggs (“Mom” prefers cage-free eggs)

¾ cup semisweet chocolate chips

1 cup maraschino cherries, patted dry and quartered

Preparation

Preheat oven to 350°. Line two baking sheets with parchment paper.

Combine the almond flour, cocoa powder, baking soda and salt in mixing bowl. Whisk together oil, brown sugar, vanilla and eggs. Add to dry ingredients; mix well. Stir in chocolate chips and cherries.

Using teaspoon or small (#60) ice cream scoop, spoon dough onto the prepared baking sheets about 2 inches apart. Bake for 11 minutes or until the cookies are firm. Cool on pans for 5 minutes, then remove to a wire rack to finish cooling.

Makes 2½ dozen cookies.

*Grind your own almond flour: Pulse about 3 cups sliced almonds in food processor until it reaches the consistency of flour. Yield: about 2¼ cups almond flour.

For delicious recipes from The National Cherry Growers and Industries Foundation, visit www.nationalcherries.com. Or go to www.simplygluten-free.com for more gluten-free advice and recipes.

*Recipe and image courtesy of NAPS.*

This cheesy garlic bread is (gasp!) dairy-free, but you would never know! It makes a wonderful appetizer or side dish this season.

Roasted Garlic Cheese Bread with Sweet Mushroom and Pepper Bruschetta

Ingredients

Roasted Garlic Cheese Bread:

3 heads of garlic

Olive oil

Salt and pepper to taste

1/2 cup Daiya Cheddar or Mozzarella style shreds

1 tsp. rosemary or other dried herb

1/2 baguette (halved horizantally)
Mushroom and Sweet Pepper Topping:

2 tbsp. olive oil

1/2 medium yellow onion, finely chopped

2 cloves garlic, minced

12 large button mushrooms (~400 g), chopped into 1 cm cubes

1 bell pepper, chopped

2 tbsp. chopped parsley

1/2 lemon, juiced

Salt and pepper, to taste

Preparation

Roasted Garlic Cheese Bread:

1. Preheat oven to 400°F
2. Cut the tops (1cm) off the garlic heads to review the garlic clove and drizzle each with 1 tsp olive oil, season with salt, pepper and dried herb
3. Wrap each garlic head individually in aluminum foil
4. Bake in over for 45 minutes or until cloves are soft and slightly golden brown
5. Let garlic heads cool and squeeze out garlic cloves in mash into paste in bowl
6. Add 2 tbsp of olive oil, salt, pepper, Daiya shreds and spread over baguette
7. Broil until cheese is melted and slightly browned the edges (5-10minutes)

Mushroom and Sweet Pepper Topping:

1. Heat olive oil on medium high heat and add chopped mushrooms
2. Saute until mushrooms have slightly golden brown colour and water evaporated (8-10minutes)
3. Add garlic, onion and sauté until onion is translucent
4. Add bell pepper, salt, pepper and parsley and sauté 2 minutes
5. Add lemon juice
6. Serve hot or chilled over Roasted Garlic Cheese Bread

*Recipe and image courtesy of Daiya.*

This is not just your every day, average french toast! Spice up your morning with this flavorful, Fall-inspired version that is dairy-free, nut-free, and peanut-free.

SoL Pumpkin Pie French Toast

Ingredients

2 eggs
¼ cup SoL, any flavor
¼ cup pumpkin
½ tsp pumpkin pie spice
¼ tsp cinnamon
¼ tsp vanilla
Butter
8 slices of bread (“Mom” prefers stone ground whole-wheat bread)
Maple Syrup

Preparation

In a bowl, beat eggs and SoL together. Stir in pumpkin, pie spice, cinnamon and vanilla.

Heat a griddle over medium heat. Dip the bread into the egg mixture, coating both sides. Add butter to hot griddle, place the bread on the griddle and cook until golden brown on both sides.

Serve with maple syrup.

*Recipe courtesy of SoL.*

This non-dairy macaroni and cheese recipe is certain to be a comfort food in any home with young children, and is perfect for those with dairy sensitivities and lactose intolerance!

Creamy Baked Macaroni and Cheese with a Spelt Bread Crumb Topping

Pasta Ingredients

6-8 cups water for boiling, salted
12 ounces quinoa or spelt elbow macaroni

Cheese Sauce Ingredients

1/3 cup non-dairy butter
1/3 cup unbleached all-purpose flour
21⁄2 cups So Delicious almond milk
2/3 cup nutritional yeast flakes 1⁄2 teaspoon sea salt
1⁄2 teaspoon finely ground black pepper
2 cloves garlic, finely chopped
1 tablespoon light miso paste
1⁄4 cup fresh lemon juice
2 teaspoons mustard, stone ground or German

Bread Crumb Ingredients

2 slices organic spelt bread, roughly chopped
2 teaspoons neutral tasting high-heat oil
1⁄2 teaspoon garlic powder and 1⁄4 teaspoon sea salt
1⁄2 teaspoon finely ground black pepper
1⁄2 teaspoon dried oregano
1 teaspoon agave nectar
1 teaspoon fresh lemon juice

Preparation

Preheat oven to 350°F.

Bring salted water to a boil in a large (6-quart) pot. Add macaroni and cook as described on package, about 7-9 minutes.

For the sauce: Heat a medium (4-quart) pot over medium heat. Add butter and flour. Whisk together to form a paste, creating a roux. Add almond or soymilk, nutritional yeast, sea salt, black pepper, garlic, miso, lemon juice and mustard. Cook for about 7 minutes, stirring constantly, until sauce is thick and creamy.

For the bread crumbs: Place bread on a baking sheet. Drizzle with oil and sprinkle with garlic powder, sea salt, black pepper, oregano, agave and lemon juice. Toss to coat and bake for about 7-9 minutes or until crisp.
Pulse bread mixture in a food processor until bread crumb consistency is reached, and set aside.

Once macaroni is finished cooking, drain and add to pot with sauce. Mix thoroughly to coat. Place mixture in a greased 8 x 8 baking dish, or 6 personal ramekins or cocottes, and top with homemade bread crumbs.

Bake for about 30-35 minutes, or until bubbles appear in center of dish. Serve warm from the oven.

Serves 4-6.

*Recipe and image courtesy of © Spork Foods, 2009.*

This recipe comes from Sweet Sass founder Mike Campbell, whose son was a fussy eater when he was young! Sweet Sass is gluten-free, nut-free and dairy-free so perfect for dipping, drizzling, grilling and cooking with for kids with allergies.

Sweet Sass Baked Beans

Ingredients

2 cans Northern Beans
1 can Black Beans
1 can Pinto Beans
1 can Tomato Sauce (15oz)
1 1/2 Cup Sweet Sass Flavor Sauce (Original)
2 Tbsp Molasses
1 Tbsp Worcestershire Sauce
1/4 cup Brown Sugar
1 Tbsp Chili Powder
1/2 Tsp Hot Pepper Sauce

Preparation

Clean and drain beans. Mix Tomato Sauce, Sweet Sass, Molasses, Worcestershire Sauce, Brown Sugar, Chili Powder & Hot Pepper sauce. Add beans.

Bake @ 350 for at least 1/2 an hour, or until bubbling and hot.

Serve Hot or Cold.

*Recipe and image courtesy of Sweet Sass Foods.*

Mom” was recently introduced to a dairy-free, soy-free and allergen-free alternative to milk and soy milk – Good Karma Foods Flax Milk! Creamy, with the consistency of dairy milk, but without fear of causing an allergic reaction, the Flax Milk is not only great enjoyed on its’ own, but served over cereals, oatmeal, and more! Light in calories and in taste, the new Flax Milk is available in Vanilla (“Mom’s” favorite), Original and Unsweetened (which boasts only 25 calories per cup!). What’s not to love?!

Why Choose Good Karma Foods Flax Milk?

Organic
Lactose Free
Gluten Free
Non Dairy
Trans Fat Free
Soy Free
Allergen Free
Vegan
Supports Green Farming
Rich in Omega-3s

To learn more about Good Karma Foods Flax Milk, to locate a store near you, or to order online, visit Good Karma Foods.

*Company generously provided samples and images for this piece.*

Some good karma is percolating in “Mom’s” kitchen this week! Yes, that’s right! Good Karma Foods™ has introduced three delightful new coffee creamers to add to your morning cup o’ joe that are dairy-free, lactose-free, gluten-free and Vegan! Oh, did we mention that they are mighty tasty, too? The French Vanilla and Hazelnut flavors add just an extra hint of flavor to your coffee, and it is hard to choose between the two when adding it to your mug! Delectable, nutritious, and perfect for those with sensititivies, the new creamers are also trans-fat free.

Good Karma Foods™ new Dairy & Lactose-Free Coffee Creamers are available in Original, French Vanilla and Hazelnut. The best part? They are available at 700 Wal-mart stores nationwide, which means they are affordable, too!

To learn more about the new creamers, the other offerings from Good Karma Foods™, or to locate a Wal-mart near you that carries the line, visit Good Karma Foods.

*Company generously provided samples and images for this piece.*

Whether you are a practicing Vegan, or attempting to try more Vegan fare, this dish is brimming with nutrition and taste, and you won’t miss the cheese or meat at all!

Vegan Lasagne

Ingredients

For the eggplant:

1 1/2 pounds eggplant (about 2 small)
2 teaspoons kosher salt, plus more as needed
4 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 teaspoon finely chopped fresh Italian parsley leaves
1/2 teaspoon red wine vinegar
Pinch red pepper flakes

For the sauce:

2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano
1/4 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
2 medium garlic cloves, minced
1 tablespoon tomato paste
1 bay leaf
1/4 teaspoon red pepper flakes, plus more as needed
Kosher salt
2 tablespoons capers

For the noodles:

Kosher salt
12 ounces dried lasagna noodles

For the filling:

2 pounds soft tofu, drained
1/3 cup finely chopped Italian parsley leaves
3 tablespoons nutritional yeast (optional)
2 teaspoons finely grated lemon zest (from about 2 medium lemons)
2 tablespoons freshly squeezed lemon juice, plus more as needed (from about 1/2 lemon)
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed

To assemble:

1 cup loosely packed basil leaves (from about 1 bunch), cut into 1/4-inch-thick ribbons

Preparation

For the eggplant:

Heat the oven to 350°F and arrange a rack in the middle.
Cut the eggplant(s) lengthwise into 1/8-inch-thick slices. Place in a single layer on a flat surface or 2 baking sheets, overlapping slightly as needed, and sprinkle evenly with 1 teaspoon of the salt. Flip the eggplant and sprinkle evenly with the remaining 1 teaspoon salt; let sit until water beads form on the surface, at least 30 minutes. Meanwhile, prepare the sauce.

For the sauce:

Using a food processor fitted with a blade attachment, pulse the tomatoes and their juices, in batches as needed, until coarsely chopped (about 10 pulses). Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds more

Push the onions and garlic to one side of the pan and add the tomato paste to the empty side of the pan. Cook the paste slightly to remove the raw flavor, stirring occasionally, about 1 to 2 minutes. Stir the onions and garlic into the paste to incorporate. Add the chopped tomatoes, bay leaf, red pepper flakes, and a few pinches of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to meld the flavors.

Add the capers, taste, and season with additional salt and red pepper flakes as needed; set aside.

To finish the eggplant:

Using paper towels, pat the eggplant slices dry on both sides. In a large nonstick frying pan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add just enough eggplant to sit in a single layer in the pan and sear on both sides, about 4 minutes total. Taste and season with salt and pepper as needed. Transfer to a plate and repeat, in batches, with another 1 1/2 tablespoons of the oil and the remaining uncooked eggplant.

While the eggplant cooks, place the remaining 2 tablespoons olive oil, parsley, vinegar, red pepper flakes, and a pinch of salt in a large bowl and stir to combine. Transfer the seared eggplant to the oil-vinegar mixture and toss. Taste and season with additional salt as needed.

For the noodles:

Bring a large pot of heavily salted water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 7 minutes. Drain. When cool enough to handle, lay the pieces flat on a lightly oiled baking sheet.

For the filling:

Place the tofu, parsley, nutritional yeast (if using), lemon zest, lemon juice, and measured salt and pepper in the bowl of a food processor fitted with a blade attachment and process until smooth, about 30 seconds. Taste and season with more lemon juice, salt, and pepper as needed; set aside.

To assemble the lasagne:Spread a thin layer of tomato sauce in the bottom of a 13-by-9-inch baking dish. Place a single layer of noodles on top of the sauce, about 3 regular-sized noodles. Top the noodles with a quarter of the tofu filling (about 1 cup) and spread evenly. Lay a quarter of the eggplant slices over the filling. Spread about 1 cup of sauce over the eggplant and sprinkle with about 1/4 cup of the basil leaves. Make three more layers of noodles, filling, eggplant, sauce, and basil, omitting the basil from the top layer.

Cover with foil and bake for 50 minutes. Uncover and bake until bubbling, about 10 minutes more. Let cool at least 10 minutes before cutting. Sprinkle with the remaining 1/4 cup basil. Serve with any remaining tomato sauce.

*Recipe and image courtesy of CHOW.com.*

CalNaturale Svelte realizes the importance of being green all year long, which is why they choose all-natural, organic ingredients and eco-friendly/100% recyclable Tetra Pak containers for their protein shakes! In celebration of Earth Month, CalNaturale Svelte will be hosting a giveaway every Monday on its Facebook page for those who do their part to make our Earth cleaner and greener, and we will also be giving away a few of their branded reusable totes filled with Svelte shakes on Tiny Green Mom!

To enter, please tell us about a lifestyle change you have made to help the planet in a comment below for a chance to win daily on Tiny Green Mom from April 13th – April 20th, 2011.

In case you haven’t had a chance to sip on Svelte, it is a multi-functional, all-natural sustained energy protein shake dedicated to providing great taste, positive nutrition and increased vitality through pure and simple ingredients. Made with organic and all-natural ingredients, CalNaturale Svelte shakes are also non-dairy, cholesterol-free, certified gluten-free and certified kosher – the perfect pre/post workout or on-the-go treat. They offer a natural alternative to other sustained energy, protein and meal-replacement beverages in the marketplace.

Here are some additional Earth-loving tips from CalNaturale Svelte that you can follow this month, and be sure to visit Facebook and Twitter for some additional eco-friendly prizes leading up to Earth Day:

  • Eat Meatless on Mondays – Search #MeatlessMonday on Twitter for some awesome recipe ideas!
  • Purchase products with renewable and sustainable packaging
  • Buy products made with organic and all-natural ingredients
  • Make use of reusable grocery bags
  • Spread the word – educate your friends, family and online followers!

To obtain extra entries:

Follow Tiny Green Mom on Twitter.

Leave a comment on another Tiny Green Mom post. Leave a comment below with the name of the post you commented on.

Follow CalNaturale Svelte on Twitter. Leave a comment with your Twitter name to let us know that this has been done. This is only valid for one entry.

Blog about this giveaway. You must have a link to this giveaway in your blog post. Please leave a comment with the link to your blog post.

The CalNaturale Svelte Giveaway ends on April 20, 2011 and is open to the US and Canada only. Please leave your email address in each comment, and make sure to leave a separate comment for every each and every entry that you make so that they will count for you!