#MCM – Heather Rosenthal

#MCM – Heather Rosenthal

So the way this works is I am featuring Mom’s who change their favorite recipes into ones that are ‘Allergy Free’ – I want to showcase that there are substitutions for almost anything that you LOVE to eat or serve your children. I also want to spotlight Mom’s who’s awareness, open mind, and inclusion for all is radiant. I appreciate you, I am grateful to you and I thank you!

For the first ‘Spotlight Feature’ (#momcrushmonday) on cookingwithdyl, I’m ‘crushing on this Mom’, Heather Rosenthal. Heather is many things, she’s a religious school principal, master’s degree student, wife, soccer Mom, maid, involved in women’s groups and the list goes on. Heather also so happens to be a fantastic friend. I bet that you’d say that about anyone who’s your friend, but this woman has proven to be a diamond in the rough.

I met Heather before Dylan was born and we were not fast friends. She already had a child and was delivering her second one-month after I was delivering Dylan. We seemed to be in different places and seemed to not understand each other. I’m sure this was because I wasn’t open to anyone understanding my situation with Dylan’s allergies and had difficulty with a tough, insomniac baby that wouldn’t and couldn’t just be easy. (Whatever that means)

Through the years, Heather has made a safe space for our family in her home by creating a “Dylan Safe” pantry, teaching her children about what’s “safe” and what’s not, how to ask the right questions, and every Sunday our families have “family dinner” together. She is the only person that I don’t question incessantly about what ingredients have been included in her meal.

I’m lucky to know her and grateful that she is a Mom us Mom’s can count on (Allergy Mom’s or otherwise)!

For Heather’s Spotlight, she has made #allergyfree Pumpkin Muffins –Let’s get started.

Processed with VSCO with s1 preset

Ingredients:

  • 4 C Gluten Free Flour
  • 1/2 C Sugar
  • 1/4 C Brown Sugar
  • Egg Substitue (2 Eggs)
  • 1/3 C Dairy Substitue (Coconut Milk)
  • 1 tsp Vanilla
  • 1 can pumpkin puree

Directions:

Preheat the oven to 350. Mix Dry ingredients in a bowl and add in all wet ingredients. Mix everything together and scoop into your muffin pan. Bake your muffins for 15-18 minutes. Once removed from the over immediately move from the pan to the cooling rack. Allow cooling for a minimum of 8 minutes before serving. These muffins are awesome with a sweet drizzle, cut open and warmed with butter, or simply eat them plain.

 

Your Allergy Free Thanksgiving

Your Allergy Free Thanksgiving

If you’re making an allergy free Thanksgiving this year, I’m sharing all my secrets. Get cozy and settle in for all options free from gluten, egg, dairy, oat, and nuts. By now you have a Thanksgiving to plan, so let’s get started.

T U R K E Y

Processed with VSCO with hb1 preset

Ingredients:

  • 1 1/2 sticks butter, room-temperature
  • 2 tablespoons parsley, chopped
  • 2 tablespoons thyme, chopped
  • 2 tablespoons rosemary, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 12 lb turkey, fresh or defrosted
  • 1 onion, quartered
  • 1 stalk celery, chunked
  • 1 carrot, chunked
  • 1 head garlic, cut in half horizontally

Directions:

Heat oven to 375° while you combine butter, parsley, thyme, rosemary, salt and pepper in a small bowl. Place the turkey breast-side up in a roasting pan. Sprinkle the cavity with salt and pepper. Place the onion, celery, carrot and garlic inside. Using your hands, rub the turkey with the butter mixture. Roast for 18 minutes per pound (for a 12-pound bird that’s roughly 3 1/2 hours). The turkey is finished roasting when the thermometer inserted into the thickest part of the thigh reaches 165° and the juices run clear. Tent the turkey loosely with foil and rest for 20 minutes before carving.

S T U F F I NG

Processed with VSCO with s2 preset

Ingredients:

  • 1 C Quinoa
  • 1 C Wild Rice
  • 4 C Vegetable broth
  • 3 Stalks of Celery
  • 4 Fuji Apples
  • 1 package of Mushrooms
  • 1/2 White Onions
  • Cranberries to taste
  • Thyme to taste
  • Sage to taste
  • Garlic Salt
  • Pepper

Directions:

Add Quinoa, Wild Rice, Onions, 2 Apples shopped without skin, Vegetable broth, Garlic Salt and Pepper to your crock pot on HIGH for 5 hours.

Once your crock pot is done cycling, mix your Quinoa, Rice and Onions. Add celery and mushrooms for 1 hour on warm.

Once ready to serve, add Thyme, Sage, 2 cut apples and Cranberries to the top of your stuffing. Serve.

M A S H E D    P O T A T O E S

Processed with VSCO with hb1 preset

Ingredients:

  • 10 Potatoes (peeled and cut)
  • 4 tbls Vegan butter (I use earth balance)
  • ½ of Dairy Alternative (Soy, Coconut, Lactaide etc.) (you can leave this ingredient out if needed)
  • Green Onions (depending on your taste buds but I did 4 stalks)
  • Salt and Pepper

Directions:

Peel and cut potatoes. Bring them to a boil in a big pot. Once boiling bring heat down slightly and allow potatoes to soften.

Once soft, drain water and add all ingredients together while whipping potatoes into a mash.

S W E E T    P O T A T O E S

Processed with VSCO with s2 preset

Ingredients:

  • 8 Sweet Potatoes (I used sweet potatoes not yams)
  • ½ cup of coconut milk
  • ½ cup brown sugar
  • Marshmallows

Directions:

Peel and cut potatoes. Bring them to a boil in a big pot. Once boiling bring heat down slightly and allow potatoes to soften.

Once soft, drain water and add all ingredients together while whipping potatoes into a mash.

Add potatoes to a casserole dish and add marshmallow’s to the top. Bake for 5-10 minutes. Be careful to not allow marshmallow’s to fluff over the edges.

V E G G I E S

Processed with VSCO with s2 preset

Not much to say here – Basically you grill veggies with olive oil, salt, pepper, and garlic. Seems way too easy but don’t under-estimate the power of simplicity.  Here I grilled Green Beans and Mushrooms.

 

Good Luck and Happy Thanksgiving!

 

 

Skinny Something

Skinny Something

Why is it called a ‘SKINNY’? Well, as its name implies, a skinny margarita is a lower-calorie version of a regular margarita.  Instead of syrupy sweet margarita mixes, the skinny margarita keeps it simple: tequila, fresh lime juice and a flavored liqueur. You won’t get much in the way of nutrition from this drink, but you will save a few calories.

Since I didn’t buy my mix and made it from “scratch” I’m calling this the ‘Skinny Something’… and you’re welcome!

Ingredients:

  • 12 Mint Leaves
  • 1 tbsp. Coconut Sugar
  • 1 Lime, juiced
  • 1 Grapefruit, juiced (ps. I don’t like grapefruit and don’t normally eat it but a friend dropped one off with our lemons and I just wanted to use it – no offense to the grapefruit)
  • 1/3 cup Champagne
  • 3 oz Tito’s Vodka
  • Ice ccubes

Pour it all in a shaker, shake shake shake and then into a glass 😉 – garnish and make it pretty – Cuz that’s half the fun!

(You could [also in some cases] use a blender ball ‘shaker’ – like at my friend Heathers house – She doesn’t own a shaker – AND she’s a Mom of two >> Heather, you crazy girl!)

Enjoy!

Arugula Pesto

Arugula Pesto

Pesto is one of my favorite sauces. I used to (before allergies) put it on everything; chicken, pasta, bread! Yumm… Now that we are unable to use ingredients commonly found in pesto i.e. pine nuts, peanuts, or walnuts, we have just stayed completely away.

A friend of ours (who just so happens to be a chef) invited our family over for an allergy free meal. This meal included my favorite, pesto! Even better, after inspecting his kitchen, reading all the ingredients he had already sent me through text (in advance), and having him repeat the ingredients all back, I found out that Arugula was used to make his pesto.

Side note: My love for arugula is one that I can’t explain. Spicy but fresh all at the same time, it’s like heaven.

unnamed

I was very skeptical of this combination but OH.MY.GOD. I can’t believe I’ve been missing this amazing concoction for 3 years. I promise you won’t be sorry for trying this one out

Ingredients:

  • Arugula
  • Lemon (1)
  • 3 Cloves of Garlic
  • S&P
  • Olive Oil

Directions:

  • Over medium heat cook down 3 cloves of garlic with a little olive oil
  • In a food processor or blender combined the rest of your ingredients
  • When the garlic is browned add the olive oil and garlic to your mixer
  • Blend on your low setting and drizzle olive oil in as all your ingredients puree

Thanks Jeff – http://grubtribe.org/

Zucchini

Zucchini

Zucchini is pretty darn good. Dylan is finally seeing the difference between a zucchini and cucumbers. Dylan has never had a problem eating his vegetables but if you’re the parent who has a difficult time getting your kiddos to munch on something healthy, here is a way to make zucchini look the part but also taste great too!

  • Preheat oven to 400
  • Cut your zucchini length wise in half
  • On your stove top, soften your zucchini in a flat pan with olive oil for 5-8 minutes
  • Move onto a baking sheet
  • On the top of your zucchini add:
  • Add olive oil
  • Salt and Pepper
  • Garlic Powder
  • Italian Seasonaing
  • Mozzarella Cheese
  • Diced tomatoes
  • Bake for 15 minutes

Smoothie Bowl

Smoothie Bowl

You know I LOVE Smoothie Bowls! I even found a place around the corner that makes great ones. Only downfall is I don’t know if it would be safe for Dylan to consume because they don’t seem to have their allergy game up to par. So of course, I just make them at home!

  • Handful of Blueberries
  • 1 tablespoon Greek yogurt
  • ½ cup Coconut Milk
  • 5 strawberries
  • 1 banana
  • 1 Apple (I like honey crisp)
  • Chia seeds

On top added:

  • Coconut Flakes
  • Strawberries
  • Apples
  • Blueberries

Picks Salad

Picks Salad

We call them “picks” in our house but it basically means a little bit of everything to pick at. In this bowl we created a picks that we ended up devouring in minutes. This has now come to be known as “picks salad”:

Included:

  • Beets
  • ‘Back to Nature’ Crackers (Allergy Friendly)
  • Garbanzo Beans
  • Carrots
  • Persian cucumbers (because they are small and cute)
  • Honeycrisp Apples
  • Blueberries
  • Lettuce (spring mix)
  • Avocado