Wednesday, 30 November 2011

Fast plant food

Last night for dinner I boiled cubed potatos, with the skin on, and steamed frozen green beans. I made a glaze sauce for the green beans that had slivered almonds in it. But really for an easy meal skip the glaze. Just put a vegan margarine (ours is also soy free) ontop of the potatos, and green beans, add some salt and pepper. Then I took a big spoonful of garlic hummus and added that to my plate. I dipped my buttery potatos into the hummus. It was simple, delicious, and great comfort food. Gluten free, dairy free, soy free, nut free, and vegan.  Happy planet, happy me.

For those of you who are interested. David and Alex ate vegetarian breaded "chicken"-wheat and soy. I took leftover chicken and breaded it with gluten free bread cumbs for Tyler so that his food looked like David's and Alex's. The potatos and green beans we all had. This meal was easier than the tacos. :)

Tip:
For those of you who like to make vegetable stock keep the water from the potatos. Just put it in the freezer for when you are ready. You can use it to add to soups. When you boil vegetable I read that some of the vitamins are lost in the water. So keep the water!

Tuesday, 29 November 2011

No Dairy, No Soy.....Coconut

My son can't digest soy or dairy so what is left?

Choices has started selling coconut yogurt. Yummy. They also have coconut coffee creamer, ice cream, cold desserts, and coconut milk in cartons.

For those of you who are bored with your food and want variety from your dairy products, coconut alternatives are very yummy.

Monday, 28 November 2011

Taco's for dinner...simple eh?

So this is an example of a dinner for our family.

The kids:
Both had raw carrots and steamed broccoli with French salad dressing dip
Alex ate taco beef with soy cheese, rice, tomatos, lettuce in a wheat wrap
Tyler ate taco beef with goat cheese in a corn taco shell with rice

I ate avacado with tomatos and lettuce in a corn taco shell with baked black kale
David ate a vegetarian meat substitute for his tacos, with soy cheese, and rice, and kale

So who wants to invite us over for dinner?

Sugar intollerance

David and I went out for dinner last night and I had a lovely vegan & gluten free dinner. The restaurant was very accomodating. Milestones actually has a lot of gluten free and vegetarian options. What I actually wanted to write about was the restaurants manager has a sugar intollerance. I have never heard of that before. He said he's not celiac but that he can't process wheat because of his sugar intollerance. Well that's one more food intollerance to add to my research. Very interesting!

Sunday, 27 November 2011

Easy, Easy Vegan soup for everyone!

This recipie is sooooo easy and yummy. For all of those who have a list of allergies/intollerances this will match your search criteria.

Take out a big pot.
Add about 2 cups of water or vegetable stock.
Buy a large bag of frozen veggies of your choice. For example, broccoli. 
Dump the whole bag in and just let it cook for a while until everything is soft.
This is the creative part: You can add in any spices or fresh herbs you want. You can fry up some garlic or onion and put it in the soup. Add some salt.
 Let it cool.
Then take out your food processer and blend it down. (DON'T BLEND HOT LIQUIDS) Separate into containers and freeze. Done.

During the winter frozen veggies are great because they have been picked during the summer at their peak. Frozen veggies are cheaper. This soup is vegan, so it's cheaper and Earth/People friendly. It's great to have in the freezer. If you want a quick way to add veggies to lunch or dinner, or have this be a meal on it's own. So easy!

Get creative. You can have broccoli soup, sweet potato soup, carrot soup, squash soup, the mixture of veggies soup.

You can also use this as a vegetable stock. You can freeze it in ice cube trays and keep them in ziploc bags for easy access.

Add flavor to other soups or stews that you are making. Add it to slow cooker receipies instead of water.

LOVE LOVE LOVE LOVE LOVE it!

Saturday, 26 November 2011

The breakfast of champions

What do you eat? Is a question I get asked a lot. Well for most of my breakfasts I eat Vega. Vega is a protein shake that is gluten free, dairy free, soy free, corn free and vegan. I LOVE IT! In one serving it has

Probiotics = 100g of probiotic yogurt
Vitamin E = 23 cups of Spinach
Protein = 4 Farm fresh eggs
Fiber = 7 Slices of whole wheat breatd
Iron = 29 oz of beef
Antioxidants= 1 cup of Blueberries
Omega 3 = 6 oz Wild Salmon
Potassium= 6 Bananas
Calcium=5 Cups of Milk
Cholorophyll=1 head of lettuce

When I first started drinking it I had to drink it all at once because I didn't like the taste, but now I like it. I like the chocolate flavor and I have it with chocolate soy or almond milk. Yummy.

For those who want more eartth-friendly meals on lid to the Vega container they have written:

A Vega breakfast is an incredible 38 times greener for the planet than a traditional bacon and egg breakfast and 10 times better than a wheat cereal-based breakfast. In fact, switching to Vega for 1 year would be equal to truning off a 60 watt light bulb for 12,500 hours, or 521 consecutive days.

For more info on it go to myvega.com

Friday, 25 November 2011

Shapes of rice noodles....oh my

Yesterday I went to cook my 4 year old son his lunch. I was going to use rice noodles, but the shape of the noodles upset him. Apparently the shape I was showing him do not taste good.  He was crying over the noodle shapes and refused to eat them. So now, not only do I need to be creative and come up with meal ideas that are dairy, gluten, and soy free, I have noodles shape to throw in the mix.  The emotional explosions of a frustrated four year old are temporary. I still can't help but wonder...when will he start to cook his own meals? 

TIP - For those of you who are a kid at heart and like Kraft dinner, you can use the cheese sauce pouch that is gluten free and just add it to the rice noodles. There is dairy and soy free margarine out there from Earth Balance, and you can add almond milk or just use more margarine to help melt the cheese sauce. My son can handle traces of milk in his food, like modified milk ingredients. Anyone else who is like this, this might be an option.

Note: Many people who can't handle wheat also stuggle with eating dairy.