Monday, July 29, 2013

Glutenfree, vegan pineapple coconut rice pudding



The weather here has turned pretty cool for the end of July. 

That means that although we are still loving our ice creams, ice pops and sherbet, we are also able to turn on the oven.

This fruit-sweetened rice pudding provides a fabulous excuse to warm up your too-cool kitchen.

(I hope it warms up soon, though!) 

Hawaiian Rice Pudding (gluten-free, vegan, sugar-free)

Serves 6
Ingredients:
  • 1 (15-ounce) can light coconut milk
  • 15 ounces orange juice (empty coconut milk can filled with o.j.)
  • 2 cups fresh or frozen pineapple tidbits (small pieces)
  • pinch of salt
  • 1 cup arborio rice, rinsed
Preparation:
  1. Preheat oven to 325 degrees F.
  2. In an oven safe saucepan, bring coconut milk, orange juice, pineapple and salt to a boil.
  3. Remove from heat, and stir in rice.
  4. Cover and bake for one hour.
  5. Stir before serving.
Happy Cooking!
Kim
 
Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes

Friday, July 12, 2013

Watermelon Basil Salad
Watermelon Nectarine Salad


We have been eating triangles of watermelon day after day around here.

It's something I never get tired of.

Even so, I as delighted when my friend Julie served up this beautiful watermelon salad.  With basil and lime juice, this salad is a little more sophisticated, but just as refreshing!

Watermelon Nectarine Salad

Ingredients:
(Measurements are approximate.)

4 cups watermelon chunks, seeds removed
3 nectarines, cut into chunks
1 bunch basil, sliced in chiffonade
juice of one lime
1-2 tablespoons agave nectar

Preparation:
Combine lime juice and agave nectar in a large bowl.
Add other ingredients and stir to combine.

Happy Cooking!
Kim 


Wednesday, July 3, 2013

Picnic Options for a Special Diet
Sliced Fruit Is a Great Option


Just when you think you have the hang of your special diet, summer comes and throws a little wrinkle your way.

At least that's what happened to me.  I finally felt I had some mastery of what I could eat for breakfast, lunch and dinner when I changed my diet to address the needs of my nursing, food-allergic baby.  I wasn't eating the same one food over and over and over anymore.  I could make a dinner to serve guests that passed company muster.

And then came summer.

Summer means barbecues and potlucks and bringing dishes to share.  Ugh!!!

After figuring out a few tricks, I now look forward to the hot months with glee.

Here are some tips:
  • If I'm only bringing one dish to share, I make sure that it packs a nutrition-filled punch.  It needs to be filling and nutrient-dense so that I can be sure to join in on the fun with a grumpy belly.
  • If I'm bringing a couple of dishes, I make sure one of them is a delicious treat.  This shows the other guests that they, too, can provide a dish that's safe for others that is still going to taste great.
  • My family and I never go to a party hungry.  It's a bonus if we can eat when we get there, but if we've had something before we leave the house, we're still ok if we don't have much to choose from.
  • I separate out a few cookies or brownies from what I'm bringing and wrap them up separately for my boys.  It's easy for crumbs to mingle on a buffet table, and then all of my hard work to provide a safe treat can go down the drain.  If I have theirs set aside, I can pull them out when it's time to eat, and they will have a treat that looks like everyone else's.
  • I ask if I can serve my family first, before spoons migrate from one bowl to another.
  • Sliced fruit is always a good option to bring, too.
Today on The Balanced Platter, I have a recipe for a power-packed (and delicious) salad that's perfect for potlucks.  Stop on by to check it out!

Happy 4th of July!
Kim