A couple weeks ago I made an ooey gooey butter cake without eggs or grains. It got me thinking that a variation of the cake would also make a great quick bread that the kids could make all by themselves. So we modified the recipe and turned it into a yummy little focaccia. Now the girls can say that they make their own bread—which they think is pretty cool

We love adding kalamata olives and oregano to this quick bread, but ask your kids what they would like to add. It’s amazing how much more likely my kids are to eat something if they 1) made it themselves, and 2) got to choose some of the ingredients.

This bread would also be nice with sundried tomatoes, roasted garlic, pepperoni, or green onions. We haven’t tried it yet, but I think it could become a sweet bread with cinnamon, raisins and nuts.
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© kbrozyna for The Balanced Platter, 2012. | Permalink | 12 comments | Add to del.icio.us

Vegan Chocolate Chilli Mousse

Anyone can make a healthy pudding or mousse in minutes by throwing a variety of dairy free milks, juices, fruits, vegetables, nuts, grains, and seeds, with some sweetener and thickener in the blender. Not only are they a fantastic last minute lifesaver for those unexpected dinner guests, they are a fantastic way to get your kid’s excited about cooking. They can exercise their creativity and gain confidence in the kitchen with endless possibilities.

Here are some tips, tricks, and easy recipes to get you started:

Start with a creamy base:

I will often use avocado, silken tofu, fresh raw coconut, raw cashews, or a mixture of two of these things as a nice neutral base in most of my puddings.

All of these ingredients will create a beautiful thick, creamy texture, but are also able to take on any flavors you add in.  You can use banana to thicken puddings but the taste can be overpowering, unless you are aiming for a banana flavor. In small amounts, however, bananas can be wonderful.

Alternatively,

Start with vegan milks or fruit juices as a base and thicken:

Use pureed fruit, fruit juices, vegan milks such as almond milk, soy milk, rice milk, coconut milk, hemp milk, hazelnut milk and oat milk or a mixture or several of these options, and then thicken them with chia seeds, agar flakes or powder, kuzu root, or Irish Moss. I love making vegan panna cotta by mixing different milks and fruits and thickening them with agar. But chia seeds would have to be the easiest and healthiest way to thicken puddings and boost their nutritional content.

Chia seeds are a super food rich in protein, minerals and fiber. The contain about 500 percent more calcium than dairy milk and a huge amount omega 3. Chia seeds can absorb about 12 times their weight. As a general rule, use 3 tablespoons of chia seeds per cup of liquid.  Then chill in the fridge and allow to thicken and set.
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© tmasters for The Balanced Platter, 2012. | Permalink | 4 comments | Add to del.icio.us

May is Celiac Awareness Month


I am Celebrating with Cupcakes

Last year I was part of the team that built the world’s tallest gluten-free cake in Washington DC.  The purpose was to bring attention to the need for gluten-free labeling regulations and standards.  The FDA replied and we now await the regulations that should be out by the end of September.
This year, in place of a huge cake, we (the American Celiac Disease Alliance) invite everyone to make cupcakes to honor the personal impact this rule-making will have on each of us.

Make your cupcakes, take a picture, and share it with the community by posting to the ACDA’s Facebook page.  Vote for your favorite cupcake by “liking” the photos. Prizes will be awarded in categories like best presentation; most unique decorations; most years being gluten-free; and kids categories. The winners will receive products and coupons from gluten-free companies.

Get out those whisks and mixing bowls. The more “likes” we receive, the more voices will be heard from our virtual community. Go to 1in133 for guidelines.

Let’s Eat Cupcakes 
Last weekend, I made 56 chocolate cupcakes with peanut butter frosting; 36 for me (see photo above) and 19 for my son, Jeremy. That’s a lot of cupcakes.  Let me tell you.  But, I’ve seen, firsthand, the power of community. When a standard for gluten-free on food packaging comes out, I can say I had a hand in making it happen.  I can say that I did something that will make my son’s life better.  I hope you’ll join me in that effort. It feels good. And, besides, you get to eat cupcakes!

Who’s Making Cupcakes?

For starters, you are.  More than 100 people have already posted photos on the ACDA Facebook page, or they are busy frosting their cupcakes and they will soon be up.  And there are 20 days left – - plenty of time to get baking.  So please join us in a Cupcake Party for a Good Cause.

More Things You Can Do

Labeling of Gluten in Drugs

Ohio Congressman Tim Ryan and New York Congresswoman Nita Lowey have introduced legislation that will require drug manufacturers to label the source of drugs’ inactive ingredients. This is huge!  All five of the national celiac organizations are united in support of this legislation.  We need our congressional members to have that same shared voice and put forward a bipartisan message:

The safety of our constituents matters; and gluten in medicine must be labeled so individuals and their healthcare providers can make an informed, safe choice.

You can write to your member of Congress and ask them to support the bill, HR4972, by going to the Take Action page on the Alliance web site.

More than 6200 people have already sent letters to Congress.  Congratulations!  But we are continuing to look for co-sponsors.  Don’t stop writing.

ACDA Asks USDA For Commitment on GF Labeling

The celiac community has spent years pressing the FDA for a gluten-free labeling standard. Last year, FDA leaders gave us a commitment to have a standard by the end of 2012.  This year, we’re focusing on the need for labeling at USDA on meats and cold cuts.  Learn more here.

Most importantly, take action! Make cupcakes and send letters to your congress person. Together we can make a difference!

© admin for The Balanced Platter, 2012. | Permalink | One comment | Add to del.icio.us

It is time to celebrate the lovely mommies this weekend.

I know that for me, I really would love nothing more than to spend my day getting lost in the book that has been waiting patiently for me on my nightstand, or diving into the magazines that are piling up too high in my basket by the couch.

I would also love to watch the laundry magically fold itself and, better yet…put itself away!

Oh. And having my most favorite dessert ever magically appear? That would be incredible.

While I am hoping at least one of the things above might happen this weekend, I am thinking the Gluten-Free and easily Dairy-Free Mini Pineapple Upside Down Cakes (aka: my favorite dessert) probably won’t.

Although my husband can whip up a mean breakfast and handle a massive grill with expertise and precision, his baking skills would fall into the “nada” category (minus one rather surprisingly successful pecan pie adventure that he embarked on last year).

But perhaps some of you mamas may be lucky enough to have someone whip these up for you. Or, maybe you might want to whip these up for another special woman in your life this weekend! These little babies would definitely let them know how much you appreciate them!
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© kmaes for The Balanced Platter, 2012. | Permalink | 18 comments | Add to del.icio.us

On a day to day basis, I try to eat a healthy, whole foods diet, incorporating a lot of fresh vegetables and fruits. This means salads (like kale waldorf salads and salmon salads in avocado cups) and smoothies (such as this blueberry spinach mint smoothie) are a big part of my diet. I prefer it that way, as these foods really help me feel my best (and they’re delicious – especially now that spring is here!). But sometimes, the craving for comfort foods crops up. Usually, for me, that craving comes in chocolate form. The other day, however, the desire for macaroni and cheese revealed itself.

You know, revealed itself in the way that those weeds are “revealing themselves” in my garden right now. One day, there’s one or two, and before I have a chance to blink, they’ve taken over.

But when you’re on a gluten-free (and mostly grain-free), dairy-free diet, macaroni and cheese isn’t something that’s usually on the menu. Fortunately, the fridge and freezer were pretty well-stocked. I had plenty of Lexie’s raw nacho cheese left over from a few days’ prior, and I had butternut puree in the freezer from last fall that needed to be used up. With a few other ingredients, I managed to make a creamy, intensely satisfying “cheesy” dish that wasn’t going to wreak havoc on my digestive system, and packed a pretty good nutritional punch to boot. Definitely a win-win.
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© amantsch for The Balanced Platter, 2012. | Permalink | 19 comments | Add to del.icio.us