This smoothie is berry berry good! Get it? Berry = Very? I know, I have the sillies today! I am trying to make more smoothies for my family to start our day or as an afternoon snack! I am a big fan of Keeley McGuire and her blog. She posted a great tip here, about how she uses reusable ball freezer jars for her smoothies. She makes a batch up on Sunday then freezes all the smoothies. Then takes them out of the freezer each day when she’s ready! She’s pretty much a genius!
Berry Green Smoothie – #glutenfree #vegan
- 3 cups fresh spinach
- 1 banana
- 1/2 cup fresh strawberries
- 1 cup fresh blueberries
- 1 scoop protein powder (of your choice, we use an allergy free vegan blend)
- 1/2 cup milk (of your choice, we used help milk)
- Blend in your food processor or blender until smooth.
OKay before I tell you about these products, let me say that I am hungry looking back at these pictures! They were SO good, the snaps are LONG gone….in my belly!
El’s Kitchen is a great company! They not only make yummy products but they are beyond friendly! I was lucky enough to run into the gang at the GFAF expo in Chicago back in April. I had done a review for them before on their Medley’s and I am excited to tell you about their SNAPS today!
The Snaps contain:
- NO gluten
- NO eggs
- NO peanuts
- NO nuts
- NO dairy
- NO soy
WOOT! What more could I ask for? So the day they arrived, my kids were super excited! We were about to leave to run some errands, but of course when a box arrives we have to open it! Its like Christmas! The kids were so excited to see the snaps! They wanted to take them with! So we made sure to photograph the set before we left! Good thing I did because when we returned home there were zero snaps left in the “Simply Sea Salt” bag that we took! YUMMO!
The next morning we broke into the “Cinnamon and Sugar” snaps! Oh, boy it was just the sweet crunchy snack I needed! This flavor was a huge hit with my kids too! We packed them as snacks for the week and they traveled well in our bags!
We also tried the “Garlic and Herb” snaps! My husband is a huge garlic lover so he tried those and they loved them. The flavor was a bit too much for the kiddos. They enjoy more mild flavors. I enjoyed this flavor too!
You can purchase them online by clicking here.
These are truly GREAT snacks! They are FREE of so many of the things my family needs to avoid! Thank you for El’s Kitchen for providing us samples to taste and review! The opinions in this post are from the Veg Mamma family! We loved them!
To learn more or connect with El’s Kitchen you can visit their website, facebook, twitter and pinterest.
Have you ever met someone that you’ve never met before but it feels like you’ve known then an eternity? Well that happened to be recently with a few special ladies! One of those special ladies is Pam! I had the HUGE pleasure of meeting Pam from I’m A Celiac at the Chicago Expo! This blog does not have enough room to describe her awesomeness! She is a wonderful person, cook and blogger!
Pam sells super cute “Gluten Makes Me Sick” tshirts and sweatshirts! I was lucky enough to score a gray sweatshirt which I love! Pam also has a great cookbook! She has recently written “Family Approved Gluten Free Recipes.” It is an amazing cookbook at a SUPER reasonable price! You can score this little ditty on amazon for $6.29!
Pam has created a fantastic cookbook that boosts over 80+ pages of glutenfree greatness! The cookbook is very user friendly! The recipes are clear cut and use ingredients that you and I would typically have in our pantries! No crazy exotic stuff here! In this awesome cookbook you can find recipes on breakfast, appetizers, main dishes, slow cooker, freezer meals, side dishes and desserts! There are recipes for meat lovers and vegetarians alike!
Pam is a busy mom of three kids (who are SUPER cute, BTW!) So as an added bonus these recipes are tried and true…..they are KID tested!
This is a fantastic cookbook and a GREAT price! You won’t be sorry you bought this one!
You can connect with Pam at her website, facebook, twitter, pinterest and instagram.
There is a secret ingredient in this dish…its not the brussels through those pack some great nutrition! The secret ingredient in this mac is tofu. Silken tofu to be exact. Silken tofu is what makes this dish so creamy! Even if you are not a tofu fan, you will love this dish! Even my picky eater did not realize there was tofu in this mac! This recipe was inspired from here.
Mac and Cheese with Brussels – #glutenfree #vegan
- 1 box of Gluten Free pasta
- 1 package silken tofu
- 2 tablespoons dairy free butter
- 1 1/2 cups non dairy cheese
- 1 t of All Purpose Gluten Free Flour (I use Better Batter)
- 1 cup of cooked brussel sprouts
- Prepare and boil pasta per box instructions, set aside.
- In a food processor blend tofu until smooth.
- Place blended tofu, butter and cheese into pan. Stir and heat until warm.
- Add flour and continue to stir; your sauce will thicken.
- Add in cooked brussel sprouts; stir.
- Combine sauce with pasta.
The winner of our Copy Kids DVD and $25 Whole Foods gift card is #55 from last week! Congrats!
Check out Copy Kids at their website, facebook, youtube and twitter!
As many of your know we are working hard to raise money to train an Allergy Alert Dog named Gia! Gia will be a protector for my two boys. She will be trained to detect the scent of peanuts and almonds. Those are the life threatening allergies of my children. Copy Kids has made a generous donation to our effort! The next 10 people who donate $10 to our cause (its even a tax deductible) will receive a Copy Kids DVD! All you need to do is send me the “email receipt” you get when you make your payment online! This option is open worldwide! Copy Kids will ship their DVD to the next 10 people who make their donation….WORLDWIDE! Please consider making a donation to help the boys, its tax deductible AND you will score an awesome DVD!! You can donate online here. If you choose to mail in your check you can mail it to: Angel Service Dogs, Inc. 3815 Highview Drive Colorado Springs, CO 80908 Email me at cindy(at) vegetarianmamma (dot) com to let me know you made the donation and we can go from there! A HUGE thank you to Copy Kids!
Here are my favorites from #43!
Quinoa Patties via Gluten Free A-Z Blog
Vegetable Stack via Gluten Free Yummy
Chocolate Sweet Potato Frosting via Sandi’s Allergy Free Recipes
Vegan Lentil Dahl via Your Healthy Place
Asian Spring Rolls via Vegan Heritage Press
Since the peanut allergy diagnosis in our house, I have missed peanut butter items. The odd thing is though, I don’t think I could actually eat peanut butter anymore. Just the thought of what it could do to my little men just breaks my heart. We went away for the weekend recently and there were several peanut products (yummy ones) available to eat, but I just couldn’t do it! So to create a happy medium, we made some yummy sunbutter chocolate chip cookies! We adapted the recipe from here to fit our dietary needs.
Sunbutter Chocolate Chip Cookies – #glutenfree
- 1 1/4 c flour (I used gluten free Better Batter)
- 1/2 t baking soda
- 1 egg
- 1/4 c water
- 1/2 c sunbutter (or your favorite)
- 1/2 cup chocolate chips (I used allergy free Enjoy Life Brand)
- 1/4 c oil
- 3/4 c sugar
- 1/2 t vanilla
- Preheat oven to 375.
- Mix all ingredients together in mixer.
- Place flattened balls into greased cookie sheet.
- Bake for 8-10 minutes.
These cookies should be kept in the fridge and eaten within 1-2 days! Don't worry, you'll eat them up quick!
Remember all our recipes can be adapted! Our recipes can be enjoyed by vegans, vegetarians and meat eaters! You should be able to easily swap out ingredients such as dairy/non dairy milks/cheeses, you can adjust gluten free and wheat flours as well as add extra protein to our dishes.
Though I have the word “snack” in the name of this dish, it can most certainly can be used as an easy dinner! I have used it for a snack and for an easy Friday dinner served with other goodies!
Scoop Nacho Snacks – #glutenfree #vegan
- 25 scoop style tortilla chips
- 1 T salsa
- 1/4 cup sour cream (I used dairy free)
- 1/2 cup black beans, cooked and rinsed
- 1/4 cup shredded cheese (I used Daiya)
- Line up the scoop chips on a cookie sheet.
- In a small bowl mix salsa, sour cream and black beans.
- Evenly divide the mixture into the scoops.
- Top with shredded cheese. 2-3 cheese shreds per scoop.
- Broil until cheese is melted.
I have heated the salsa, sour cream and bean mixture prior to putting it into the scoops, however its not necessary. When you melt the cheese under the broiler it provides enough heat to warm that mixture!
A giveaway time around here! This week our party is sponsored by Copy Kids! You might remember my review of this FUN DVD, but if not check it out here.
Copy Kids is a fun DVD that is filled with 12 7-minute video clips of kids eating healthy veggies and fruit! The idea is that if your kiddo sees the other kids eating fruit/veggies, they may join in.
My kids loved it! To be completely honest, my 3 year old watches the DVD once a week or so. He loves to watch the other kids eat the foods he loves!
Copy Kids is giving one lucky person a copy of the Copy Kids DVD and a $25 gift card to Whole Foods! If you don’t have a WF near you, Copy Kids will work with you to get a gift card for a store near you. This prize can be shipped to US OR Canada!
Check out Copy Kids at their website, facebook, youtube and twitter!
Readers can enter using the rafflecopter below and bloggers can enter by linking up a recipe!
a Rafflecopter giveaway
As many of your know we are working hard to raise money to train an Allergy Alert Dog named Gia! Gia will be a protector for my two boys. She will be trained to detect the scent of peanuts and almonds. Those are the life threatening allergies of my children. Copy Kids has made a generous donation to our effort! The next 10 people who donate $10 to our cause (its even a tax deductible) will receive a Copy Kids DVD! All you need to do is send me the “email receipt” you get when you make your payment online! This option is open worldwide! Copy Kids will ship their DVD to the next 10 people who make their donation….WORLDWIDE! Please consider making a donation to help the boys, its tax deductible AND you will score an awesome DVD!! You can donate online here. If you choose to mail in your check you can mail it to: Angel Service Dogs, Inc. 3815 Highview Drive Colorado Springs, CO 80908 Email me at cindy(at) vegetarianmamma (dot) com to let me know you made the donation and we can go from there! A HUGE thank you to Copy Kids!Here are my favorites from #42!
Coconut Butter 101 via Tessa the Domestic Diva
Panera Like Broccoli Cheddar Soup via Top 6 with a side of Gluten
Mango Tomatillo Salsa via Almonds and Avocados
‘Toll House’ Chocolate Chip Cookies via The Non GMO Journal
This is a very simple recipe that can be doubled or tripled based upon your needs. The pesto in stores commonly have milk products and nut products in them. With dairy and nut allergies in our house, we needed to create a simple option to fit our needs!
Easy Homemade Pesto – #nutfree #glutenfree #vegan
This is a flexible recipe, you can adjust the consistency by adding more or less extra virgin olive oil.
- 1 cup fresh basil
- dash garlic powder
- 1 1/2 T EVOO (adjust to your desired consistency)
- Place all ingredients in a food processor or blender.
- Blend until smooth.
- Enjoy immediately.
There is just something about fresh veggie stir fry! I love that summer is fast approaching and my garden will be in full bloom soon! I look forward to creating lots of dishes this summer using our fresh veggies!
Vegetable Tempeh Stir Fry – #glutenfree #vegan
- 2 T oil, divided
- 3 cup broccoli
- 1/2 pack of tempeh, diced into bite size pieces
- 1/2 t Bragg's or GF soy sauce
- 1 cup snap peas
- 6 scallions, diced
- 3/4 cup mushrooms, diced
- 1 cup cherry tomatoes, diced
- Heat wok to 325 degrees F.
- Heat 1 T of oil.
- Stir fry broccoli for 3 minutes.
- Next add tempeh and Braggs sauce. Stir fry for 2 minutes.
- Add remaining oil with snap peas, stir fry for 2 minutes.
- Add scallions, mushrooms and cherry tomatoes. Stir fry for 1 minute.
- Serve with sweet chili dipping sauce.