Posted by alisa on May 31, 2009 | 4 Comments
The moment of truth is here. Who will receive this yummy gift of dairy-free, vegan candy bars …
Sarah (comment #202) – That tweet paid off!
Mariposa (comment #22) – “Mama’s” got some candy coming her way!
Jenny (comment #258) – No Pay Day yet, but maybe a Jokerz will do!
Kevin King (comment #108) – Coconut sans hydrogenate oils, just as you requested!
Heather (comment #151) – Another tweet win … ye shall be rewarded for making that extra effort!
Have no fear if you don’t see your name. Go Max Go is working hard to distribute these yumilicious treats. See their Where to Buy page for a retailer in your area or that can ship some candy bars directly to you!
Also, I have a couple of quick announcements today to support some of my favorite healthy bloggers:
- Meghan at Making Love in the Kitchen is hosting her second Green Smoothie Cleanse. It is a 3-day cleanse that will begin Sunday, June 7th. Meghan offers useful tools and information online, and you can live anywhere in the world and join in. Plus, she is giving aways some goodies for extra motivation!
- Angela at Oh She Glows is hosting Shop 4 a Cause to raise funds for the Canadian Cancer Society. You can support her event by donating an item for auction and/or bidding on items that catch your fancy on June 11th. I have contributed new copies of Go Dairy Free and My Sweet Vegan as prizes, but you can bet I will be on the bidding end too!
I have a backlog of recipes waiting to be posted up, in addition to some awesome grocery deals you won’t want to miss. Check back tomorrow as I do plan to keep on blogging …
Want to keep up with my recipes, posts, and giveaways? …
By TwitterIcon.com
Posted by alisa on May 28, 2009 | 21 Comments
Reminder: Candy Bar Giveaway still in effect, comment to win now! Okay, moving on to today’s super simple, tasty recipe …
Salads, our new best friend for loading on protein and healthy veggies in one healthy swoop. I have had some fun trialing different dressing recipes that appeal to both my husband and I, but unfortunately, he isn’t a fan of one of my favorites, honey mustard.
But the other day when he had already inhaled his lunch, I had the opportunity to experiment for my own tastes. I looked up several recipes for this everyday dressing, but all sounded a bit muddled in my opinion. Mayo, yogurt, pepper, onion … too many distractions from the simplistic deliciousness that the basic honey and mustard combo can offer.
So, I winged it … and it was delicious! I mixed equal parts of three flavors that I thought would meld nicely, and a fat-free vinaigrette was born. Unfortunately, while the flavor was right (sweet, tangy, and with enough bite to stand out amongst the greens), it was a bit too thin. Searching through the fridge and pantry for a nice, mild, natural addition, I came upon my trusty (and cheap!) flaxseeds. A quick whiz in the spice grinder turns these seeds into gel-magic. The flaxseeds add the tiniest bit of “healthy” fat, which transforms this dressing from non-fat to light, but I think your waistline can handle that extra gram.
I call it sweet dijon dressing, rather than honey mustard, because you really can swap in agave for equally delicious results, and … well, the word dijon just sounded a bit more sophisticated. As for the third ingredient, white wine vinegar, it may sound fancy, but it is cheap and relatively easy to find amongst the other vinegars in most grocery stores. I haven’t tried it, but apple cider vinegar might work well in its place.
Sweet Dijon Dressing Done Light
This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and optionally Vegan
- 2 Tablespoons Honey or Agave Nectar
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons White Wine Vinegar
- 1 Teaspoon Ground Flaxseeds (grind then measure)
Whisk these four little ingredients together until well combined, then pop the dressing in the fridge to thicken a bit while you make the rest of your salad.
Yields 3 to 4 servings
Tags: dairy-free, egg-free, food allergy-friendly, gluten-free, milk-free, nut-free, quick & easy, recipe, salad, seeds, soy-free, vegan, vegetarian, wheat-free
Filed Under: Alisa's Recipes
Posted by alisa on May 26, 2009 | 324 Comments
Oh do I have a tasty giveaway for you this week! I had the honor of sampling the new candy bar line from Go Max Go, and let me tell you, it is awesome …
Jokerz … think Snickers
Buccaneer – think 3 Musketeers
Mahalo! … think Almond Joy
Twilight … think Milky Way
So beyond the fact that they look incredible and taste like sweet heaven, what is so special about these new candy bars? For starters, they are all natural – no funny business on that ingredient statement. But Go Max Go didn’t stop with just natural ingredients, they made these bars dairy-free, egg-free, and vegan, so that even more of us could enjoy them!
Just in case you have some concerns that these bars won’t match up to their more traditional counterparts, here is what one of our “can eat whatever she wants” taste-tester said, ”They were all SO good! I am liking these new bars better than the originals!” Seriously, we all were.
But don’t take our word for it, taste test them for yourself! Five of you will win a care package from Go Max Go to include one of each new candy bar. That is correct, I said Five Winners!
To enter to win, simply:
- Leave a Comment: Tell me which bar you are most excited to try, and if you feel like it, put in a request for another candy bar that you would like to find in an all-natural and/or vegan format. My vote is cast for Butterfinger.
- For Additional Entries: Spread the word about the giveaway and leave another comment letting me know you did. This might include mention this giveaway on your blog and linking to this post; twitter (or passing the tweet on); or mentioning it on facebook. You get one entry for each shout out!
The last call for entries will be on Sunday, May 31st … so what are you waiting for!
For future reference, if you are interested in updates of recipes, more giveaways, and posts on One Frugal Foodie and Go Dairy Free, you can follow my on twitter, facebook, and via the Go Dairy Free RSS and the One Frugal Foodie RSS.
Posted by alisa on May 22, 2009 | 12 Comments
Maggie at Say Yes to Salad has proposed a Whole Life Challenge, an opportunity to add one healthy new habit into your lifestyle each day. I wasn’t sure if she meant pick a different one each day, or just pick one of them and do it each day … so I will improvise. Since I might be cheating a bit with a few of her items (I already stick to organic greens, for example), I have built on her suggestions to create a customized ”Challenge” list.
- Drink More Water – Start each day with a nice big glass of filtered water with lemon or lime. There is no better way to start the day, but I always forget.
- Get Walking – Add 20 minutes of walking to my exercise routine. This could be around the neighborhood, treadmill-style if the heat is overwhelming, or simply doing some stairs!
- Adventure New Meals - Try at least 1 *new* meal recipe each week – can be for lunch or dinner. Hmm, I may even shoot for 2!
- Soak Up Some Vitamin D – Get at least 20 minutes of unadulterated sunshine per day.
- Add Green to My Morning Smoothie – Eeek, green, my biggest beverage fear. I can’t do the green oats, but I will go for the morning shake.
No worries, I won’t bore you all with my daily log, but will let you know the results. I think this idea is fantastic. Just picking one thing a day takes away the overwhelming nature, but allows you to make real, lasting strides. I encourage you to join Maggie’s challenge too! Use her list, my list, or make your own choices toward a healthier lifestyle and try to do just one thing per day!
For those of you who read this post about getting healthy, I shall reward you with some giveaway links and a note that I have some great recipes coming up on the blog very soon, and a fantastic giveaway starting on Tuesday that you won’t want to miss. Here are some fun bloggie giveaways going on right now …
Have a fun Memorial Day Weekend!
Posted by alisa on May 20, 2009 | 13 Comments
Last week our favorite “farmers” market (a grocery store, but focused on produce, bulk foods, fresh items, etc.) had boneless, skinless chicken breasts on for $1.67 per lb. Since we are using more lean protein, we stocked up. Okay, that is an understatement. We packed our tiny little freezer right to the ice maker!
So, when my Taste & Create partner was announced, I ♥ Food 4 Thought, I went straight to the categories on her site and selected chicken. One dish immediately caught my eye, the Balsamic Chicken and Mushrooms. Let me tell you, it is delcious! In fact, I have already made it a few times. The first time I followed the recipe exactly, and then I added in some of her suggestions and a few of my own tweeks.
Thank you Clara – this is a great light and easy dish! So light in fact, that you should be able to justify some dessert from her other blog, I ♥ Cuppycakes.
Balsamic Chicken with Vegetables
Recipe adapted from I ♥ Food 4 Thought
This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, and Soy-Free
This dish can be made on the fly, but it is best if you plan ahead, and let the chicken marinade for at least 4 to 24 hours.
- 1 lb Chicken Breasts
- 1/4 Cup Balsamic Vinegar
- 1 Tablespoon Dijon Mustard
- 1-1/2 Teaspoons Crushed Garlic or 4 Garlic Cloves, crushed
- 1/2 Teaspoon Dried Thyme
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Black Pepper
- 1 Teaspoon Olive Oil
- 8 Ounces Mushrooms, halved or quartered (depending on size)
- 1 Small Onion, cut into wedges
- 2 Medium Zucchini, sliced
Spread the chicken out in a dish. Combine the vinegar, mustard, garlic, thyme, salt, and pepper in a small bowl. Pour 3 Tablespoons of this mixture over the chicken, flipping it to coat, and cover. Cover the leftover marinade. Place the chicken and leftover marinade in the fridge for at least 4 hours if you have the time.
When ready to cook, heat the teaspoon of oil in a large skillet over medium heat, moving it around to cover (can use cooking spray instead). Add the chicken along with all of its marinade (not the reserved marinade) and cook until it is cooked through (no pink left in the middle) – I cover it to retain moisture - flipping only once. Remove the chicken and divide it among your serving plates.
Add the onions to your skillet, and continue to cook for 2-3 minutes, or until they begin to soften. Add the zucchini and reserved marinade, and cook for 2 more minutes, followed by the mushrooms, cooking until all the vegetables reach your desired doneness. Serve the vegetables alongside the chicken. If desired, this dish goes nicely with a grain, such as brown rice or quinoa.
Want some Broccoli?: Instead of the zucchini use 6 to 8 ounces of broccoli florets. Add the florets after just one minute of cooking the onion, along with 1 tablespoon of broth, wine, or water. Cover, and allow the broccoli to cook for a few minutes, before removing the lid and adding the reserved marinade and mushrooms. Proceed cooking until the vegetables are done to your liking. Since the mushrooms will release some additional liquid, you may want to sprinkle on a little flour to thicken the sauce.
Note: If there is any leftover sauce that looks a bit runny, I like to thicken it for a minute or two after I plate the vegetables, by sprinkling in just a little bit of flour (your choice) and whisking over the heat then drizzling it over the chicken and veggies.
Yields 2 to 4 servings (depending on your appetite, and if you serve it with a grain)
Tags: broccoli, chicken, dairy-free, egg-free, food allergy-friendly, gluten-free, milk-free, mushrooms, nut-free, quick & easy, recipe, soy-free, sugar-free, taste & create, vegetables, wheat-free, zucchini
Filed Under: Alisa's Recipes
Posted by alisa on May 18, 2009 | 18 Comments
… and it is ALL ORGANIC
That reusable bag, sent as a freebie from Earthbound Farms, is HUGE to give you some perspecitve. Yesterday, my haul included:
- 2 Boisterous Heads of Organic Green Lettuce (2 fo $1)
- 5 Medium-sized and Perfectly Green Organic Bell Peppers (3lbs for $1 - yes, that was lbs!)
- 5 Beautiful and Big Organic Red Delicious Apples ($.50 / lb)
- 2 Medium to Large Organic Cucumbers ($.89 each)
- 1 Large Organic Lemon ($.50 – a splurge for my water)
Total: $5.17
Result: Two packed veggie and fruit keepers in my fridge!
Extra Benefit: Most were “local” to my area. The cucumbers were foreign, however, I have yet to find any domestic organic cukes.
Thank you Whole Foods!
Posted by alisa on May 17, 2009 | 9 Comments
Sarena of the Non-Dairy Queen is one of my favorite dairy-free divas. So I was completely honored when she used one of my recipes to create her family’s favorite new everyday bread. My original recipe is called Tender Squash Dinner Rolls, and it can be found in Go Dairy Free: The Guide and Cookbook. I love serving these buttery soft and lightly sweet rolls (just like they are from the bakery!) at family get togethers; they literally disappear …
For more of a savory product, Sarena replaced the squash with potato, and reduced the fat and sweetener a bit to create this delicious dairy-free and vegan Potato Roll Recipe that her family enjoyed with veggie burgers …
Unable to stop there, she tweaked it just a bit more, and made a Potato Bread Recipe that was equally successful. I will definitely be trialing these recipes out, and I hope that you get the chance to enjoy them too. Thanks Sarena!
Tags: baking, bread, cookbooks, dairy-free, egg-free, food allergy-friendly, Go Dairy Free, milk-free, nut-free, recipe, soy-free, vegan, vegetarian
Filed Under: Alisa's Recipes, Cookbook Trials
Posted by alisa on May 14, 2009 | 31 Comments
One of the biggest challenges with our new fitness regimen has been getting in enough lean protein. I think I mentioned before that it includes a diet plan which is very lean, and starts out low in carbs, higher in protein (gradually tapering off to a very sustainable and carb-rich diet for energy). Since we don’t consume dairy or soy, this means protein powders, eggs, fish, and meat.
I must confess, I am not a big egg fan, and I have never been a big meat consumer either … even dabbling in vegan cooking regularly. However, I have found some ways to sneak in some of that lean protein in an enjoyable way. One of them is breakfast sausage! Of course, pork would be a wee bit too fatty, so we opted for a nice, homemade turkey sausage.
I went ultra-lean on this sausage, but for a juicier end product I have included recipes for “leaner” and “lean” turkey sausage. All are low-carb (obviously!) but lean will have the best texture while maintainig some virtue, and ultra-lean will suit super low-fat dieters.
Turkey Breakfast Sausage (Lean to Ultra-Lean)
Starting with the Spices … Combine all of the following spices, either leaving them whole, giving them a five or six pulses together in your spice grinder (my preferred method), or whizzing them to a powder in your spice grinder.
- 1/2 to 3/4 Teaspoon Salt (I like 3/4 – but it will still be good with 1/2)
- 1 Teaspoon Fennel Seed
- 1 Teaspoon Sage
- 1 Teaspoon Thyme
- 1 Teaspoon Pepper, White and/or Black (I use a mix of white and black freshly ground peppercorns)
- 1/4 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Ground Nutmeg
- Generous Pinch of Crushed Red Pepper
Choose your meat …mix your spices into 1 lb of Ground Turkey, choosing ONE of the folllowing …
- Lean – Use 1 lb of 93% Fat-Free Ground Turkey (best for egg-free)
- Leaner – Use 1 lb of 97% Fat-Free Ground Turkey
- Ultra-Lean – Use 1 lb of 99% Fat-Free Ground White Turkey Meat
Let it Rest … If time permits, cover and chill for at least an hour (preferably overnight) to allow the flavors to meld. If you are in a hurry, skip this step and move ahead to the next one.
Add Some Moisture … Combine ONE of the following egg options into the meat to add a little moisture into that turkey meat …
Lean – Use 1 Large Egg (optional)
Leaner – Use 1 Large Egg or 1 to 2 Large Egg Whites
Ultra-Lean – Use 2 Large Egg Whites (about 6T pasteurized egg white)
Time to Cook … Spray a skillet with cooking spray (or use 1 teaspoon of oil) and heat it over medium heat. Scoop the ground turkey (it will be very moist if you added egg, I use an ice cream scoop) into your skillet and flatten it with the back of a spatula. Cover and allow the patties to cook for 3 minutes. Flip, cover again, and allow them to cook for another 2 to 3 minutes, or until the turkey is cooked through. Don’t cook them too long, as the meat will dry out, but make sure there is no pink left in the middle. And serve.
Yields 4 servings (about 8 2-ounce patties)
Blog Events:
Tags: breakfast, brunch, dairy-free, food allergy-friendly, gluten-free, meat, milk-free, nut-free, quick & easy, recipe, soy-free, sugar-free
Filed Under: Alisa's Recipes
Posted by alisa on May 13, 2009 | 1 Comment
Some of you may already know, but we are in the midst of Food Allergy Awareness Week. Seriously, there are so many of these special “days, weeks, and months” that I really can’t even keep track. Even though this week falls right in line with the website I run, I nearly passed it by!
But, whether or not you have food allergies, you can spread the word about a great post you have by submitting it to the Living With Food Allergies Blog Carnival. A few lines about your post will appear in the round-up, with a link straight to you. It is a great way to let more people know about your blog.
Whether it is a social issure related to special diets, a relevant bit of news, or a great recipe that is in some way food allergy-friendly (vegan recipes count too!), the food allergy community would love to find it. I am hosting the carnival this week on Go Dairy Free, so I thought I would put out a formal invite. Just go to the Submission Page, and make sure you have the living with food allergies carnival selected.
While I am on the topic of Go Dairy Free … I am working on cleaning a few things up there, adding some themes, and doing more summary posts so that the recipes and reviews I post up on the site aren’t forever lost. A few themes I have already started are Frugal Foodie Fridays (of course!), The Dairy-Free Library (featuring a recommended book/cookbook review), and Sweet Sundays (no explanation required!). If you have any ideas, I would love to hear them.
Giveaways Going On:
Four prizes to choose from at An Apple a Day!
Win Dr. Krackers new Culinary Crisps from I Walk in this World!
Win Sonny & Joe’s Hummus at Run to the Finish!
Posted by alisa on May 11, 2009 | 59 Comments
Okay, maybe not ALL of you, but ever since I posted about the Breakfast-Worthy Banana Bread from my book, Go Dairy Free, I have been flooded with requests for the recipe. It is in the book (along with tons of dairy-free living info and many other awesome recipes, if I do say so myself), which can be ordered on Amazon for an insanely good price … but enough with the sales pitches … I am more than happy to share that recipe with you here!
But first, a little background on the recipe …
An important part of going dairy-free for me was turning to home-baked bread. At the time, every last loaf at my local grocer contained milk in some form (milk powder, cheese, whey, caseinate, etc.). Even when a couple specialty vegan/dairy-free brands appeared, they were way too costly to warrant regular purchase.
While I learned to enjoy pounding on dough for a good homemade yeast bread once in a while (excellent stress reliever), I don’t always have time or the patience for the process. So I set out to create a quick bread that was nutritious enough to use for my morning toast. With that in mind, this bread is completely sugar-free, using just the bananas for a hint of sweetness. I find it perfect as a base for nut butter, jam, or honey, each of which adds their own dose of flavor, wouldn’t you agree Ricki? [Ricki has a new cookbook out called Sweet Freedom - desserts without wheat, dairy, eggs, and refined sugar - so I consider her the ultimate expert on sugar-free baked goodies]
If you want a little of the sweet stuff, feel free to add a couple tablespoons of your favorite sugar (honey, brown sugar, maple syrup, evaporated cane juice, sugar straight up, etc.) to the recipe. But, if you want a loaf of sugar-loaded, dessert banana bread, I suggest you look elsewhere.
Healthy foodies who know how to savor the flavor … read on, and fire up that oven!
Breakfast-Worthy Banana Bread
Recipe from “Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living” by Alisa Fleming (yours truly!)
This Recipe is Vegan, Dairy-Free, Egg-Free, Soy-Free, Sugar-Free and Optional Nut-Free
“Going out on a limb, I created a banana bread recipe that is completely void of added sugar of any kind, relying solely on the extra-ripe bananas for their natural sweetness. What resulted was a mildly sweet loaf of bread that my entire family adores. It is perfect for breakfast, and won’t leave you face down on your keyboard by 10am. Feel free to make this bread the night before, allowing the banana flavor to infuse and giving the bread time to take on some moisture. If you do prefer a bit of a sweeter loaf, add a bit of sweetener with the wet ingredients.” – [Yes, I just quoted myself]
1/2 Cup Unsweetened Milk Alternative of Choice
2 Tablespoons Ground Flaxseed
2 Cups Whole Grain Spelt Flour or Whole Wheat Flour
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1-1/2 Teaspoons Baking Soda
1/4 Teaspoon Salt
1/4 Cup Grapeseed or Coconut Oil
1 Teaspoon Vanilla Extract
3 to 4 Medium-Sized, Very (Very) Ripe Bananas, Mashed (about 1-1/2 to 2 cups mashed)*
1/2 Cup Nuts, Dried Fruit, or Other Add-ins (optional)
Preheat your oven to 350ºF (175ºC) and grease a 9×5-inch loaf pan. In a large mixing bowl combine the milk alternative and flaxseed and set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside. Returning to your mixing bowl, blend in the oil, vanilla, and bananas until well mixed. Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay. Gently fold in the nuts, fruit, or any other add-ins, if using. Spread the batter into your prepared loaf pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch. Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely.
Mini-Loaf Option: The loaf pictured above is actually a mini-loaf. This recipe will make four mini loaves, baked at 350º for about 22 to 25 minutes. I topped the loaves with some sliced almonds just before popping them in the oven and subbed the vanilla extract with 3/4 teaspoon almond extract for a slightly almond vibe.
* I prefer to use a full 2 cups of banana for the deepest flavor and a very moist bread, but using 1/2 cup less will allow the bread to rise a bit more.
Yields 10 to 12 servings
Tags: baking, bananas, bread, breakfast, brunch, cookbooks, dairy-free, egg-free, food allergy-friendly, Go Dairy Free, milk-free, nut-free, quick bread, recipe, soy-free, spelt, sugar-free, vegan, vegetarian, wheat-free, whole grain
Filed Under: Alisa's Recipes
Older Entries
