Avocados...The Perfect Game Day Snack!

Today ONLY: February 4th, Organic Avocados are on sale 5/$5 at Whole Foods

*Call your local store to make sure they are participating

Here are two great recipes for your delicious, healthful avocados!

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Guacamole
4-6 ripe avocados
1/2 red or yellow onion, minced
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
coarse salt to taste
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped (optional)
*if you want, omit the onion, serrano chiles, and tomato and just add some fresh salsa (about 1/4 cup). Doing this makes this recipe SO easy!

Directions
1. Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.

Serve with tortilla chips

Black Bean Salsa

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, peanuts, fish and shellfish

Ingredients

2 cans of black beans drained and rinsed

*I like to use organic black beans or whole foods 365 black beans (they are only .89) and they do not have preservatives or added salt.

1 small bag of organic frozen corn, drained

1 lime OR lemon (for juice)

1 Haas avocado cut into pieces and soaked in fresh lime or lemon juice to preserve its color

*You might want to do this right before you serve this dip so the avocado is at its freshest

1 small onion, diced

1 red bell pepper, chopped

1 mango, diced OR pineapple, diced 

4 tbsp olive oil

4 tbsp white wine vinegar

fresh cilantro, chopped

Directions

Mix all ingredients in a large bowl. Cover. Let refrigerate at least 30 minutes or until ready to serve. Stir before serving.

Serve with tortilla chips

Fruit Kabobs

I saw the most delicious looking fruit kabobs in one of the (free) magazines that I get. I knew I wanted to post about it, and now I cannot find it anywhere. So frustrating :)

Fruit Kabobs would be a great addition to an Easter Brunch, or even as an appetizer or fun dessert for Easter Dinner.

The fruit kabob recipe that I wanted to share with you was made with strawberries, pineapple and kiwi. The colors looked "spring-like".

Why I like Fruit Kabobs?

• They are easy to make


• You can be creative with the kinds of fruits your family likes


• The kids could help put them together and even learn about making patterns


• There is something about putting fresh fruit on a skewer that makes you want to pick one up and eat it.


• It's a healthful snack/dessert

Directions

-cut up the assortment of fruit that you are going to use

-stick them on a wooden skewer or kabob stick

-arrange on a plate or even have them sticking out of a tall glass or vase

Homemade Hummus

This

Plus this

add a few more ingredients


equals...yummy homemade hummus!!!!

Oh wow...I LOVE Hummus! I have been eating it with pita chips, putting it on sandwiches, the possibilities are endless. I bought some at Trader Joe's the other day (16 oz for $3....which isn't bad). But, I got brave and decided to make my own. The result? Less expensive, creamy, delicious hummus. Also, try some other variations such as roasted garlic, roasted red pepper or spinach artichoke...be creative.

Hummus

This recipe is free of milk, eggs, wheat, soy, peanuts, fish and shellfish (contains tree nuts due to tahini (puree of sesame seeds),

*I double this recipe so we have leftovers

Ingredients:
3 tbsp. juice from 1-2 lemons (when doubling, I just use the juice from 2 lemons)
¼ cup water
6 tbsp. tahini, stirred well
2 tbsp. extra virgin olive oil, plus extra for drizzling
1 (15 oz.) can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed through garlic press

a dash of sea salt
¼ tsp. ground cumin
1 tbsp. minced fresh cilantro or parsley (optional)

Directions:
Combine lemon juice and water in a small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.

Process remaining chickpeas, garlic, salt, and cumin in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula With machine running, add lemon juice-water mixture in steady stream through food tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through food tube, continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

Transfer hummus to serving bowl, (sprinkle cilantro over surface if using), cover with plastic wrap and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

Serve with pita (Stacy's Pita Chips are my favorite...they do contain wheat), tortilla chips or veggies like (celery, cucumbers, carrots, red peppers, etc)

Recipe from Cooks Illustrated, May/June 2008

Garden of Eatin Organic Tortilla Chips $1

Here is a great coupon/sale match up for you. If you live near a Kroger, they have Garden of Eatin Tortilla Chips (9 oz) bag on sale for $2. Click here to print a $1 off coupon and you only pay $1 for a bag organic tortilla chips. I served the Blue Chips with my black bean salsa and they are great; love em'...love em' more for a buck! Kroger deals end Saturday 3/21.

Black Bean Salsa

The other night, I taught a Wellness Workshop and I made this salsa that is healthful and easy, because you can make it in advance and let the flavors come together. This can be used as an appetizer or as an accompaniment to grilled chicken breasts, etc.

Black Bean Salsa

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, peanuts, fish and shellfish

Ingredients

2 cans of black beans drained and rinsed

*I like to use organic black beans or whole foods 365 black beans (they are only .89) and they do not have preservatives or added salt.

1 small bag of frozen corn (not in sauce), drained

* I can practically get frozen veggies free when I combine sale/coupons

1 lime OR lemon (for juice)

1 Haas avocado cut into pieces and soaked in fresh lime or lemon juice to preserve its color

*You might want to do this right before you serve this dip so the avocado is at its freshest

1 small onion, diced

1 red bell pepper, chopped

1 mango, diced OR pineapple, diced (I used pineapple because when I cut open my mango, it was yuck...no flavor)

4 tbsp olive oil

4 tbsp white wine vinegar

fresh cilantro, chopped

Directions

Mix all ingredients in a large bowl. Cover. Let refrigerate at least 30 minutes or until ready to serve. Stir before serving.

Serve with tortilla chips

Dinner Idea

*We had some extra black bean salsa left over, so I marinaded some chicken breasts in Annie's Naturals Mango Cilantro Marinade (does contain soy ingredients), threw them on the grill and served this salsa on top....SO FRESH AND SO DELICIOUS!

Nibble Tray...Serve up Some Healthy Snacks

I need to go to the grocery store to buy more fruits, but today I gave the boys O's, raisins, Glutino Pretzels, Teddy Puffs, Pineapple, and a red delicious apple

A friend of mine didn't have a muffin pan so she used the muffin cups (great idea, huh?) and she served her non-food allergic daughter her lunch like this: turkey, sugar snap peas, string cheese, blueberries, and a couple animal crackers.

Nibble Tray

I love making sure my boys get a variety of healthy snacks throughout the day. Plus, they are not eating the same food (and a ton of it). I tell them they have to move on to the next muffin cup when they have eaten the one that they really wanted. It makes me feel good knowing that I am fueling their growing bodies with the right kind of foods. Plus, they don't keep asking me for snacks...they already have them.

You might be able to use this idea for your kids or even for yourself. A friend of mine implemented this idea at her house and even saw her husband grabbing some fresh blueberries and other healthy foods throughout the day because it was convienient. I find myself grabbing more healthy snacks if they are cut up and easily available. Be as creative as you want with the foods.

Here's what Dr. Sears says about Nibble Trays (I got to meet him back in October...it was so cool!). I share this concept when I teach my Wellness Workshops:

*Some of these options are would not work for food allergic children, but you get the idea :)

Offer a nibble tray. Toddlers like to graze their way through a variety of foods, so why not offer them a customized smorgasbord? The first tip from the Sears' kitchen is to offer toddlers a nibble tray. Use an ice-cube tray, a muffin tin, or a compartmentalized dish, and put bite-size portions of colorful and nutritious foods in each section. Call these finger foods playful names that a two-year-old can appreciate, such as:
apple moons (thinly sliced)
avocado boats (a quarter of an avocado)
banana wheels
broccoli trees (steamed broccoli florets)
carrot swords (cooked and thinly sliced)
cheese building blocks
egg canoes (hard- boiled egg wedges)
little O's (o-shaped cereal)
Place the food on an easy-to-reach table. As your toddler makes his rounds through the house, he can stop, sit down, nibble a bit, and, when he's done, continue on his way. These foods have a table-life of an hour or two.

Now, go get that nibble tray ready and feel good about the food choices your kids are making.

*Don't forget to leave water out for your kids so they can stay hydrated throughout the day.

*This is the teacher in me coming out...you are picking ALL of the choices (which gives you control), but your kids get to still choose which snack they want to eat first, etc. (this makes them feel like they have control). I LOVE THIS...everybody is happy :)

Guacamole

I LOVE LOVE LOVE guacamole. I take advantage of making it when avocados are on sale since they can be a bit pricey sometimes. If you have a Publix nearby, they are on sale for 2 for $1 (until next Tuesday 2/9). So...guacamole for the big game? I say..YES!

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Guacamole
4-6 ripe avocados
1/2 red or yellow onion, minced
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
coarse salt to taste
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped (optional)
*if you want, omit the onion, serrano chiles, and tomato and just add some fresh salsa (about 1/4 cup). Doing this makes this recipe SO easy!

Directions
1. Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.

Serve with tortilla chips

Crispy Chicken Tenders or Nuggets

Another great appetizer we are going to have for Super Bowl is chicken tenders (you could cut the chicken into smaller pieces for nuggets, this would make more). These are so easy and people will be impressed that you made them from "scratch." These taste SO much better than the processed, frozen tenders/nuggets and they are a healthier version. No one will even think that these are allergen free. Who doesn't like crispy, chicken with honey mustard and barbecue to dip them in?

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Ingredients
3 boneless, skinless, chicken breasts cut into strips (or chunks for nuggets), washed off with water, then pat some extra moisture off (leave a little moisture on the chicken so it is easier to press the chips into it)
1 bag Crushed Plain Potato Chips (I used Lay's Wavy Original because they have more texture and give a great CRUNCH)

Directions
Put 1/2 bag of Plain Potato Chips in a gallon Ziploc bag and crush them up (save the rest of the bag if you need more, I end up using most of the bag because I really coat my chicken). Put chicken strips/nuggets one at a time into the Ziploc bag and press the chips into the chicken so they are covered and the chips stick. Bake on a cookie sheet (I use my pampered chef stone) for approximately 16 minutes (or until brown and crispy) at 450 degrees. Easy and good!

Recipe from Sophie Safe Cooking

Serve these with Homemade Honey Mustard and Barbecue Sauce

Homemade Honey Mustard

Ingredients
Yellow Mustard
Unprocessed, local honey

Directions
Mix together until you get the desired sweetness.

Barbecue Sauce
You might want to try Bull's Eye Original (new recipe with no High Fructose Corn Syrup) http://brands.kraftfoods.com/bullseyebbq/flavors.html

Ingredients: Tomato puree (water, tomato paste), sugar, molasses, vinegar, salt, contains less than 2% modified food starch, natural smoke flavor, mustard flour, dried onions, spice, dried garlic.

There are no allergens listed underneath (example: wheat, etc.)

7 Layer Dip

With the Superbowl coming up, we are starting to plan our menu for the big day. I could care less about the game, I just love the food and watching the commercials. I am excited that there is going to be yummy, safe food for Brody. We are doing a lot of finger foods. It makes me so happy when food that we usually enjoy can be easily adjusted for him. This appetizer is hearty and full of flavor any time of the year! And no one will even think of it being "Allergen Free"

7 Layer Dip

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Ingredients

1 can of refried beans (or enough homemade refried beans to fill the bottom of an 8x8 pan)

2 avocados, mashed

1 lime, juiced

coarse salt, to taste

salsa (I prefer the fresh, refrigerated kind), enough to use as a layer

1 can black olives

1 tomato, diced

1 small onion, diced

cilantro, chopped

*any other toppings that you like (fresh jalapeno, lettuce chopped, etc.)

*Tabasco on the side, optional

Serve with tortilla chips and/or Frito's

When we have this with my family or take this somewhere, I have a bowl of shredded cheddar cheese and sour cream on the side for whoever wants to add it :) A small bowl of fresh jalapeno chopped is also fun for those who want to add a little kick.

Directions

Spread 1 can of refried beans (or enough homemade refried beans...I make a huge batch and freeze it in small servings) on the bottom of an 8x8 pan. In a small bowl, mash the avocados with a fork until smooth and stir in lime juice and add coarse salt to taste. Spread the avocado mixture over top of the refried beans. Spread the salsa over the avocado mixture. Add the toppings. Enjoy!

I usually make this in advance in pull it out of the frig about 25 minutes before I serve it.

Fruit Gobbler

OH MY! I couldn't resist this ADORABLE display of fruit and veggies! What a great idea for an appetizer! Brody can't have cheese, so I would omit and add more fruit...I just love this! Another project for the kids to help with!

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Ingredients
Bosc pear (head)
Melon (body)
Cheese (beak and tail feathers) *Brody can't have cheese, so I would sub some more fruit
Red pepper (snood, feet and side feathers)
Raisins (eyes)
Grapes (tail feathers)
Bamboo skewers
Toothpicks

Directions
1. Stabilize the melon body by cutting a shallow slice off the rind to form a flat base. Using a section of bamboo skewer, attach a Bosc pear head to the melon, as shown.
2. Cut a cheese triangle beak (Maybe a cut cantelope would work? and red pepper snood). Attach both, along with raisin eyes, to the head with sections of toothpick.
3. Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes (or other fruit) and red grapes, then insert the skewers as shown. Pin pepper side feathers in place with toothpicks.

This recipe is from Disney Family Fun