Monday, August 24, 2015

Back to School Nut-free Lunch Ideas from Welcoming Kitchen


It's here again! Back to school. 

For me, it's back to lunches! Here are some things that I will be making for lunch this year. They are all nut-free, so they are safe if your child eats at a nut-free lunch table or has a nut-free school.

My kids do not like sandwiches, so here are some of our lunch ideas.

Smoothies make great lunches. Loaded with fruits and veggies, they can sip up their lunch quickly so they can get outside to play at recess. Add a crunchy snack, and they will have enjoy their meal and have the energy they need to get through the rest of the day.

Back to School Nut-free Lunch Ideas from Welcoming Kitchen
Smoothies make a fun and nutritious lunch.


Soup in a thermos is another favorite option.

Back to School Nut-free Lunch Ideas from Welcoming Kitchen



Sunny Chocolate Coconut Butter is delicious in a sandwich or spread on apple slices.



Try some of these other ideas, too:
This post was shared with Allergy Free Wednesday.

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.

Tuesday, August 18, 2015


Dairy-free, Soy-free Vegan Cream Cheese Frosting with Double Chocolate Zucchini Cupcakes

Here is another entry in the So Delicious and Go Dairy Free Snackable Contest. I use so many So Delicious products in my cooking and in my kitchen that I had to enter another one of our favorites. (It's also one of your favorties! This frosting is one of the most popular recipes on Welcoming Kitchen.)




In no way are these vegan, gluten-free cupcakes health food, but they are delicious. The zucchini keeps the cupcakes moist without lending a vegetable flavor. You just taste chocolate-y cake topped with tangy/sweet frosting. Yum!

Dairy-free, Soy-free Vegan Cream Cheese Frosting with Double Chocolate Zucchini Cupcakes



Dairy-free and Soy-free Cream Cheese Frosting (Yogurt Frosting)
(Makes more than enough to frost 15 cupcakes or a double-layer cake.)

Ingredients:
  • 4 tablespoons soy-free Earth Balance buttery spread
  • 1/2 cup So Delicious vanilla cultured coconut milk yogurt
  • 4 2/3 cups powdered sugar 

Preparation:
  1. In a food processor, blend together Earth Balance and yogurt.
  2. Add in powdered sugar, and process together until smooth.
  3. Refrigerate frosting to allow it to firm up before spreading.  (If you know that you want a pretty firm frosting, you can add more powdered sugar in that step as this is a softer frosting.)

Double Chocolate Zucchini Cupcakes (adapted from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes )
Makes 15 cupcakes

Ingredients:

3 cups gluten-free oat flour (or 3 cups GF all-purpose flour and 1 1/2 t. xanthan gum)
1 teaspoon baking soda
1 3/4 teaspoons baking powder, divided
1 teaspoon salt
1/4 cup plus 2 tablespoons cocoa powder
1/2 cup applesauce
1/4 cup So Delicious vanilla or chocolate cultured coconut milk
3/4 cup packed brown sugar
3/4 cup granulated sugar (or evaporated cane juice)
1/4 cup canola oil
1 tablespoon vanilla
2 cups raw grated zucchini
1 cup allergy-free chocolate chips

Preparation:

  1. Preheat oven to 350.  Oil muffin pans or line with muffin papers.
  2. In a medium bowl, combine oat flour (or all-purpose flour and xanthan gum), baking soda, 1 teaspoon baking powder, salt, and cocoa powder; stir with a whisk.
  3. In a large bowl, combine applesauce with 3/4 teaspoon baking powder.  Add cultured coconut milk, sugars, oil, and vanilla to applesauce.  Thoroughly mix zucchini into applesauce mixture.
  4. Mix dry ingredients into zucchini mixture.  Stir chocolate chips into batter.
  5. Spoon into oiled muffin pan or muffin pan lined with paper liners.  Bake 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 
  6. Let cool completely before frosting.


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, August 13, 2015

Disney's new food allergy site, My Allergy Kingdom


A few months ago, I received some really exciting news. Two huge players in the world of food allergies were teaming up to create an inviting resource for families living with severe food allergies. Mylan, the manufacturer of Epi-Pen and Disney have created a new site, My Allergy Kingdom, that is full of information, recipes and support for kids and their families living with severe food allergies.

Disney has been a leader in accommodating food allergies for years. They have all sorts of food options, both at their restaurants and at grab-and-go spots throughout their parks and on their cruises for guests who need to follow a special diet.

Disney knows how to serve up information in an entertaining way. This new site is no exception. In addition to the site, there will also be a book, a cookbook and allergy-friendly demonstrations at The Epcot Food and Wine Festival.

Allergy free Pizza for Disney's new food allergy site, My Allergy Kingdom



I am honored to be part of this new website. For its launch, I created an easy allergy-free pizza that you can put together in a snap if your child needs a pizza to bring along to a party or for a quick weeknight dinner.

You can get the recipe for Better Than Delivery Pizza here

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.

Tuesday, August 4, 2015



Hemp Seed Hummus - Kim's Welcoming Kitchen
Photo Credit: Bill Milne



The Hemp Seed Hummus from Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth (Superfood Series) is one of my favorite summer recipes. It's protein-packed, so it can fuel your summer fun. It's quick to come together and not too heavy, making it ideal for summer snacking. Serve it with cut veggies or crackers, spread on a sandwich or dolloped on a green salad.


Hemp Seed Hummus (vegan, gluten-free, allergen-free)
from Super Seeds by Kim Lutz (Sterling Publishing, 2015)Makes 1 ½ cups

Hemp seeds do double duty in this recipe.First, they take the place of the traditional ingredient in hummus, tahini (some people are allergic to sesame seeds). Second, they bring crucial phytonutrients, including zinc and magnesium, to this tasty, satisfyingly textured dip.


1 ¾ cups cooked garbanzo beans (or one 15-ounce can, drained and rinsed)
2 tablespoons hemp seeds
2 tablespoons lemon juice
¼ teaspoon ground cumin
½ teaspoon salt
3 tablespoons olive oil
1 clove garlic, minced
2 tablespoons water


Blend all ingredients together in a food processor or blender until smooth.


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.