Friday, June 26, 2015

Whole Grain Oatmeal Chocolate Chip Cookies - Kim's Welcoming Kitchen
Whole Grain Oatmeal Chocolate Chip Cookies




Here is a delicious whole grain cookie that is loaded with oats and chocolate chips. What's not to love?


Whole-Grain Oatmeal Cookies
Makes 24 large cookies

Ingredients:
  1. 1 tablespoon flaxseed meal
  2. 3 tablespoons warm water
  3. 1 cup gluten-free oat flour
  4. 2 cups gluten-free rolled oats (old-fashioned oatmeal)
  5. 1/2 teaspoon cinnamon
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 1/2 cup coconut palm sugar
  9. 1/4 cup pure maple syrup
  10. 1/2 cup non-GMO canola oil
  11. 1/2 cup allergy-free chocolate chips
Preparation:
  • Preheat oven to 350.
  • In a small bowl or cup, combine flaxseed meal with water and set aside.
  • In a medium bowl, combine oat flour, rolled oats, cinnamon, baking soda and salt.  Set aside.
  • In a large bowl, combine coconut palm sugar, maple syrup, and oil.
  • Mix dry ingredients into wet.
  • Stir in chocolate chips to combine.
  • Drop batter by heaping tablespoons onto ungreased cookie sheets or cookie sheets lined with parchment paper.
  • Bake 13-15 minutes or until golden brown.
  • Let cool for 3-5 minutes on the cookie sheets before removing to cooling racks.

Happy Cooking!
Kim

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

Thursday, June 18, 2015


How to Survive a Potluck with Food Allergies or a Special Diet
Fresh fruit is a safe offering for almost every guest at a potluck!


This is another post that I wrote about Growing Up With Food Allergies. With new people learning about the need for a special diet all the time, I though it would be good to bring it back.

Just when you think you have the hang of your special diet (whether it's vegan, gluten-free, due to food allergies, etc.) 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.

How to Survive a Potluck with Food Allergies or Other Special Diets




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. 
 Need some potluck inspiration?
Happy Cooking!

Kim 


Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life)is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.




Saturday, June 13, 2015

Q&A: Cooking with Chia, Quinoa, Flax, Hemp & Amaranth
I LOVED meeting librarians at the ALA meeting!



One of my favorite parts about writing Super Seeds has been getting out and talking to folks about how to increase the nutrition in their cooking by using these little powerhouses. Adding chia, quinoa, flax, hemp and amaranth to everyday favorites is such an easy way to get more protein, fiber, minerals, fatty acids and vitamins in your diet.

I have spoken about Super Seeds to lots of audiences from librarians at the American Library Association to neighbors at a neighborhood meeting to viewers on WGN TV. Tonight, I'm going out for an evening with the Frankfort Public Library.

Regardless of where I'm speaking, some questions come up again and again. If you haven't made it to one of my presentations, here are some frequently asked questions that are sure to arise!

1) Are chia seeds the same as those used in Chia Pets?
Yes they are! Not just decorative hair on your fun planter, chia is a wonder food that provides protein and fiber to your cooking. You can use it to create a quick raw pudding, to add creaminess to your smoothies, or to take the place of eggs in your baking. 

2) Do you get high from eating hemp seeds?
Nope. Although hemp is related to the cannabis plant, it doesn't contain THC, the psychoactive component of marijuana.

3) What is an easy way to start eating seeds?
Here are some easy ideas to get you started:
4) Why do you like these seeds so much?
That's the easiest one to answer. I love how you can incorporate these seeds into your cooking and easily improve the nutrition of all of your favorite dishes. Because these little whole food wonders are loaded with protein, fiber, fatty acids, vitamins and minerals, they bring a whole range of goodness to whatever you add them to.

5) Are all of these seeds gluten-free?
Chia, hemp, flax, amaranth and quinoa are all gluten-free and vegan. Because they are a good source of protein, fat and fiber, they can play an important role in special diets by adding nutrients that might otherwise come from foods that are off-limits. 

Do you have any questions about using super seeds? 

Happy Cooking!
Kim 

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

Thursday, June 4, 2015

Lemon Dill Vegan Pasta Salad, Gluten-free and Food Allergy Friendly, too.


Sometimes, simple is better. That's what this pasta salad is -- simple. Crunchy asparagus and juicy tomatoes shine brightly with a lemon dill dressing.

I think it's best to make gluten-free pasta salad the day you want to eat it. If you let it sit in the refrigerator over night, the pasta can get tough. If you do have leftovers, I think it's a good idea to let it come back to room temperature and toss with a little extra dressing to replace some of the moisture that got absorbed by the pasta.

The folks at Tolerant Gluten-free Foods sent me some of their single-ingredient pasta to try. It's naturally gluten-free, vegan and allergen-friendly because it's made from either red lentils, green lentils or black beans. I used the Red Lentil Rotini in my salad. I liked the flavor, color and the clean ingredient list -- organic red lentils. That's it.

For this salad, you could use any pasta you choose.

Lemon Dill Vegan Pasta Salad, Gluten-free and Food Allergy Friendly, too.


Lemon Dill Vegan Pasta Salad (Gluten-free, Food Allergy Friendly)
Makes 6 servings

Ingredients:
  • 12 ounces dry pasta, any short, chunky shape you like
  • 8 to 10 stalks of asparagus
  • 1 cup grape tomatoes
  • 1/4 cup plus 2 tablespoons fresh-squeezed lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh dill
  • 1 to 2 teaspoons agave nectar (optional, but will help mellow the tartness of the dressing)

Preparation:
  1. Cook pasta according to package directions.
  2. While pasta is cooking, break off tough ends of asparagus and discard.
  3. Slice asparagus into one-inch chunks.
  4. When pasta is done cooking, toss asparagus into pasta pot, then drain pasta and asparagus.
  5. Slice tomatoes in half.
  6. Whisk together lemon juice, olive oil, dill, and agave if using.
  7. Toss pasta and veggies in dressing. 
  8. Add salt and pepper to taste. 
  9. Serve warm or cool down a bit in the refrigerator.
FTC Disclosure: Tolerant Gluten-free Foods sent me boxes of pasta to try. All opinions are my own.



Happy Cooking!
Kim 

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.