#allergen friendly

[thefirsthogokage]

I struggle getting myself fed due to a combination of anxiety, depression, ADHD, and chronic pain. I cannot exaggerate what a fucking life saver my cheap, simple rice cooker has been. I think my rice cooker is six cups, so this won't work in a two or four cup one. I got my Oster one from Target, off sale it was $25, I think right now it's on sale for $15.

(FYI I googled "Oster zionist" and nothing came back connecting the two.)

I don't know more beyond the one simple recipe I use for it, but it's been emergency food multiple times the past few months. It's for coconut jasmine rice.

As someone who doesn't like coconut, I love this recipe.

Ingredients:

Jasmine Rice - 2 rice cups

CANNED Unsweetened Coconut Milk (possibly in the Asian foods section), about 13.5 ounces

1 Teaspoon of Salt

1 Teaspoon of Sugar (I think I use some sort of sugar substitute and it works fine)

1 1/4-1 1/2 normal cups of water

You will need one of those wire mesh strainer things (pictured), a can opener and a rice cooker, of course.

Steps:

1. Measure out two cups of rice into the strainer, then thoroughly wash rice until the liquid is clear. It doesn't take too long and I promise this is the most laborous part. When done washing, put the rice into the cooker.

2. Pour your water, coconut milk, salt and sugar into the rice cooker. Stir.

3. Hit start, wait for it to cook. Give it 10-15 minutes when finished cooking. Open it, stir it, if it's too wet for you, press cook again. My rice cooker just does an additional 3 minutes on its own when I press start, it doesn't do the whole time over again. Press start again if it needs additional time after that.

That's it! Feel free to eat it with some other stuff. Stir fry some frozen veggies to add in if you like. Eat it with your favorite style of cooked egg or some other protein.

I hope this can help someone like it helped me.

I also just learned how to make meatballs and it was shockingly easy and unstressful, so anyone would like me to talk you through that as well, I can. Fun fact: there are gluten free bread crumbs, so meatballs can be gluten free (if you don't want to use just egg). I also have my Bolognese cheat on here too...somewhere.

[kindnessonthemenu]

Baked Falafel with Quinoa Tabouli and Tahini Sauce:

Ingredients for the Baked Falafel:

-2 cups dried chickpeas, soaked overnight -1/2 cup fresh parsley, chopped -1/2 cup fresh cilantro, chopped -1/2 red onion, chopped -4 cloves garlic, minced -2 tablespoons lemon juice -2 tablespoons olive oil -2 teaspoons ground cumin -1 teaspoon ground coriander -1 teaspoon salt -1/2 teaspoon black pepper -1/2 teaspoon baking soda -chickpea flour or gluten-free all-purpose flour (opt. for binding)

Ingredients for the Quinoa Tabouli:

-1 cup cooked quinoa -1 cup chopped chopped cucumber -1 cup chopped tomatoes -1/4 cup chopped fresh mint leaves -1/4 cup chopped fresh parsley -2 tablespoons lemon juice -2 tablespoons olive oil -Salt and pepper for taste

Ingredients for the Tahini Sauce:

-1/4 cup tahini -2 tablespoons lemon juice -2 tablespoons water -1 clove garlic, minced -Salt to taste

Optional garnish:

-Fresh parsley or cilantro leaves -Lemon wedges

Instructions:

Preheat the oven to 375°F (190°C).

In a food processor, combine the soaked chickpeas, parsley, cilantro, red onion, garlic, lemon juice, olive oil, cumin, coriander, salt, black pepper, and baking soda. Pulse until well combined but still slightly chunky.

Transfer the falafel mixture to a bowl and stir in the flour, a tablespoon at a time, until the mixture holds together.

Shape the falafel mixture into small patties or balls and place them on a baking sheet lined with parchment paper.

Bake the falafel in the preheated oven for 20-25 minutes, or until golden brown and crispy.

While the falafel is baking, prepare the quinoa tabouli by combining the cooked quinoa, chopped cucumber, chopped tomatoes, mint leaves, parsley, lemon juice, olive oil, salt, and pepper in a bowl. Mix well to combine.

To make the tahini sauce, whisk together the tahini, lemon juice, water, minced garlic, and salt in a small bowl until smooth and creamy. Add more water to thin sauce if desired.

Once the falafel is done baking, remove them from the oven and let them cool slightly.

Serve the baked falafel with a side of quinoa tabouli. Drizzle the tahini sauce over the falafel or serve as a dipping sauce on the side. Garnish with fresh parsley or cilantro leaves and lemon wedges if desired.

[cooking-in-the-desert]

Easy, kid-friendly jammy breakfast cookies.

No, your eyes aren't decieving you. I did, in fact, say breakfast *cookies*.

Now - these are pretty healthy (ish), but they contain sweetener (because the first batch I made was kinda bland without it), but you can leave it out if that's not your jam. Just reduce the amount of unprocessed oats by 2 tbsp.

These are a breakfast staple in my house - my college-aged daughter inhales them often on her way out the door and I usually pair them with a handful of shelled walnuts or a drizzle of peanut or cashew butter and an apple or orange slices (or whatever other fruit I have laying around that really desperately needs to be eaten) and my morning regimen of meds and supplements.

They're great because they're quick, filling, and portable, and help fend off the mid day munchies due to all the fiber. There's a bit of protein from the chia seeds but this is best paired with a bit of protein from other sources to keep you satiated.

The best thing is that these are GF, refined sugar free (if you're into that), and allergen friendly. So these could easily be served for a kid's lunch.

Servings: 12

Ingredients:

3 cups old-fashioned rolled oats (not quick cooking).

2 cups (250 mL) mashed ripe banana (about 4-5 large bananas)

4 tablespoons chia seeds

1 teaspoon cinnamon

1 tbsp coconut sugar (substitute brown sugar if you can't find this or are allergic to tree nuts).

1 tbsp agave nectar (substitute brown rice syrup, or, honey if not vegan).

1/8 teaspoon fine grain sea salt

12 teaspoons jam (any variety - I'm partial to Strawberry, Apricot, or Raspberry but Blueberry and mango jams are really good for this too).

Peanut butter (or almond or sunflower seed butter), for serving (optional).

Method:

Preheat oven to 350 F.

Add 2 cups old fashioned rolled oats to mixing bowl. With remaining cup, process in blender or food processor into coarse flour. Add to mixing bowl.

Add mashed banana, chia seeds, cinnamon, agave nectar, coconut sugar, and salt, and mix until well combined. Mixture should be slightly wet, but easily scoopable and hold it's shape when scooped onto a baking tray.

(For the grownups - throw some walnuts or another nut variety you enjoy on top).

Line a baking sheet with a silpat mat or parchment paper, and using a cookie scoop, portion out 12 cookies (you may also use your hands and roll them into balls though the mixture is sticky).

Using your thumbs, make a divot or well in the middle of each cookie and place 1/2 tbsp of jam in the center. Bake at 350 for 12-14 minutes, until cookies are soft but set.

Remove from oven and allow to cool completely before eating. Drizzle with nut or sunflower butter before serving to make them into PB and J cookies.

[theroamingvegan]

This sunbutter (for all you nut-allergy cuties) & apple toast Fs me up everytime

[gluten-free-diet-recipes]

Gluten Free Allergen-Free Cornbread in a Mug Recipe

[miasmith2519]

Allergen Friendly

SAFE SWEETS is an allergy friendly chocolate business located in Cleveland, Ohio.

[smithmichael3]

Best Allergy Free Chocolate

SAFE SWEETS is an allergy friendly chocolate business located in Cleveland, Ohio.

[moms4health]

Grain Free Pumpkin Banana Squares (sweetener and dairy free)

Grain Free Pumpkin Banana Squares (sweetener and dairy free)

There is something magical about winter squash!! I LOVE it all! In fact, I believe I could admit that I am a self diagnosed hoarder of winter squashes!! They are all so delicious and unique! AND, they last a really long time in the pantry!! I buy them when I find a good price and store them in an old sweet potato box in the pantry. 🙂 I love them so much, I had to write a whole postall about…

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