Totally Tubular

I once read a blog post (some recipe, I don’t remember what it was) in which the author used the phrase “totally tubular” at least three times.  When I say “I once read,” I don’t mean back in 1989.  I mean just a few months ago, in early 2017.  I just…. I mean…….. *sigh*

But now, I have a reason to write about tubes!  That’s right, meet the blogosphere’s newest tubie! IMG_2414 Continue reading

Cinnamon Rolls!!!

At the time of this post, I am on my way back from a trip to Costa Rica.  I’ll write more about that later, but because I have been out of the country for a week, I don’t have a recipe for this week.  Instead, I wanted to share one of our favorite products.

OrganicCinnamonRoll-thumbnail Let’s face it: sometimes products made for people with certain dietary restrictions (eg. gluten-free, egg-free, dairy-free, etc.) are pretty obviously missing something. Often they are ok, but clearly something isn’t right.  But these…. these are AMAZING!  Not only are they delicious, they are 100% safe for our allergy kids.  They are not gluten-free, but wheat and gluten aren’t problems for us.  They are, however, dairy-free and egg-free, which makes them perfect for Reese (our little EOE dude). Not all Annie’s products are safe for him, but these are, and they are excellent.  Reese doesn’t eat much, even when the foods we give are safe, but these he loves. And the rest of us do, too!  They are little more expensive than other brands (like Pillsbury, for example), but it’s totally worth paying a little more for Reese to be able to eat yummy cinnamon rolls with us on a lazy Saturday morning.

Sometimes it can be a little tough to find certain Annie’s products at the store.  Even if they carry some, they may not carry all.  Check them out here or go to  www.annies.com  to see what else they have.

Eating Isn’t Always Easy

Eating Isn’t Always Easy is a book about a kid with EOE.  It was written by a child psychologist (Dr. Nancy S. Rotter) and a pediatric gastroenterologist (Dr. Qian Yuan).

It begins simply.  The first few pages establish the child (named Ben) as a normal kid, one who rides his bike and has a sister. It then introduces EOE in very kid-friendly language. It goes on to explain how they found out that Ben has EOE and what that means for his day-to-day life. Continue reading

Hawaiian Chicken Kebabs

The  taste of  summer, bite-sized.Hawaiian Chicken Kebabs (small)

Any parent knows that coming up with dinners can be a challenge.  If that parent has a kid with food restrictions (whether due to allergies, EOE, or any other of a host of things), it is that much more difficult.  In the midst of the “I don’t want to do spaghetti again” conversation, Michelle had an idea.  It was a brilliant idea.  KEBABS.

Here’s the thing with a kebab “recipe.”  It’s basically just a suggestion.  The suggestion we started with came from Holly at www.spendwithpennies.com (modified to fit our tastes and dietary needs, of course). As suggested by Holly, we started with KC Masterpiece BBQ rub and sauce mix.  This would be very easily done with whatever barbecue sauce you like (or any other marinade and seasoning mix, for that matter).

The ‘Hawaiian’ part is not really authentic Hawaiian, but more of a “Taco Bell is real Mexican food” type of thing.  We “mainlanders” have a tendency to think pineapple makes everything Hawaiian.  Not necessarily enlightened, but it is delicious. Mix the sauce mix (or whatever sauce you use) with pineapple juice.  Cut chicken up into kebab-sized pieces (1″ square or so) and marinate the chicken for about 4 hours. Normally I would marinate over night, but I didn’t want the chicken to get so tender that it would fall apart on the skewer.  (Side note: I see this all over the food blog world, so let’s straighten this out – “marinate” is a verb, “marinade” is a noun.  Two different things. That is all.)  While chicken is marinating, cut veggies into kebab-sized bites (about 1″ square). We went with green, red, and yellow bell peppers and red onion. To make it “Hawaiian,” add in some pineapple.  And please use fresh pineapple. There is no point to canned pineapple (unless you like the taste of the inside of a can).

Carefully thread the piece of chicken and veg onto the skewers. Be sure to be careful, or you might skewer your finger.  I only did that about 4 times before I figured out how not to. I made sure to have the onion and pineapple next to the chicken because I wanted those to flavor the chicken.  It probably doesn’t matter, though. You can see from the pictures that I basted the kebabs with sauce.  You may want to consider doing that near the end of the cooking.  The sugar content made it char around the edges a little faster than I would have liked. You want it to sizzle, not burn.

Grill these kebabs however you see fit.  For me and my house, that means charcoal grill. Watch them carefully – small pieces cook quickly.

I can’t eat kebabs off the skewer.  I have poked myself enough times I’m afraid I’ll start looking like Heath Ledger’s Joker before long. So I slide it off onto a plate and enjoy without having to ask “Do you want to know how I got these scars?”

Now, like I said, kebab recipes are just suggestions. In fact, sometimes, all it takes is the suggestion of “kebab” to make you come up with your own way to doing it.  Can’t eat onions?  Don’t!  Hate pineapple? Leave it out (I’m looking at you, Aunt Malinda.) This would be great marinaded with oil, sriracha, and lime juice.  It would be awesome with brown sugar, salt, and cayenne pepper.  It would be wonderful with coconut aminos and minced ginger.  Do it however you want, and let me know all about it. It would make my day to hear how your kebabs turn out.  Thanks for liking, commenting, and sharing!

Hawaiian Chicken Kebabs (large)

 

 

Chocolate Haystacks

Nostalgia, now dairy-free!

Chocolate Haystacks (small)

When I was a kid it seemed like there were things we always had in the pantry.  We always had chocolate chips.  We didn’t make cookies often, but we always had chocolate chips.  We also always had crispy chow mein noodles.  I have absolutely no recollection of ever having Chinese food at home, but we always had chow mein noodles. We also always had a flashlight and D batteries in the pantry, but that wasn’t quite the same (flashlights take a notoriously long time to cook, and they just aren’t worth the trouble). Continue reading

Consider the Coconut (Aminos)

My kids love the movie Moana. On any given day, our 4-year-old can probably be found somewhere singing the big movie anthem, “How Far I’ll Go.”Over and over and over. Admittedly, I love the music from the movie, too. It’s moving, it tells a story, and I love how they had people from the pacific island cultures involved in the song writing. It made things, while still very Disney, very genuine as well.  One song in particular has been running through my head today.  It’s called “Where You Are,” but the line in particular that keeps running through my head says “Consider the coconut; consider its tree; we use each part of the coconut; that’s all we need.”

I love coconut.  I like the water (best when you drink it straight from a green coconut right off the tree), I like the meat, I like coconut milk, and there are few things more satisfying that knocking down a coconut, sharp machete in hand, and opening it up to find the goodness yourself. But there is something a coconut can give that I never even knew about until recently: coconut aminos. Continue reading

Super Easy Vegan (aquafaba) Mayonnaise

A great man once said, “We never buy what we can make.”  That great man was Alton Brown.

Vegan Mayo (small)

I love mayonnaise.  I know there are a lot of people out there (eg. my sister) who do not agree with me, but I can always find a use for mayo.  It’s great on a sandwich, ideal in the bun with a smoked sausage, perfect for mixing into veggie/chip dips… and my little MegaMan can’t have it.  He’s two, so he doesn’t really know what he’s missing, but come on, man… no chip dip?  I mean, what’s the point of eating potato chips if you can’t dip them in something? Continue reading

Moving house (plus a “guest” recipe!)

So we are moving!  Moving is at the same time stressful and exciting.  There is something about a new place that bring a feeling a freshness.  Don’t worry, though.  The kids will find a way to make it un-fresh really quickly!

Because we are moving, I’m taking a short break from posting recipes.  I just can’t put it all together while moving house.  So in the meantime, I wanted to share a recipe I found on Garnished.  Completely allergy-safe, and so easy!

Check it out here:  http://www.youtube.com/watch?v=ySuSFNRmkCU

If you make this, let me know how it turns out for you!

Mystery Blogger Award

Oh my goodness, you guys.  I’ve been doing this for 2 months.  Never did I expect this: I was nominated for the Mystery Blogger Award!  Thank you so much to Roda from Growing Self for nominating me.  The fact that another blogger has decided to recognize me is pretty amazing.  Please go check out her blog at http://growingself.blog.  She has great stuff about farm life, gardening, and a great series she calls Be Still…  Check it out!

What is the Mystery Blogger Award?

“The ‘Mystery Blogger Award‘ is an award for amazing bloggers with ingenious posts. Their blog not only captivates; it inspires and motivates. They are one of the best out there and they deserve every recognition they get. This award is also for bloggers who find fun and inspiration in blogging and they do it with so much love and passion” ~ Okoto Enigma.

Continue reading