Tag Archives: Allergy Friendly

Creamy Broccoli Salad Recipe with Vegan & Turkey Bacon Options (Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free)

August 24, 2015 Leigh

This allergy-friendly creamy broccoli salad recipe is so tasty that no one will be able to tell that it’s vegan, egg-free, dairy-free, soy-free, nut-free, pepper-free, and gluten-free. Make it vegan friendly or add turkey bacon to punch up the flavor, and you can even chop the broccoli smaller to disguise it from picky eaters. It’s the perfect make-ahead and take dish for everyone to enjoy at picnics or pot-lucks because it’s celiac and allergy-friendly, and has no egg or dairy to trigger food poisoning… because who would want to be responsible for that!

Ingredients:

1½ pounds fresh broccoli tops (blanched for color & health)

1⅓ cup golden raisins (or purple raisins, or craisins)

1 cup diced leeks (or spring onions, shallots, red onion)

¾ cup sunflower seeds / kernels (raw or toasted)

½ of my prepared Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free (Click here to see it!)

* Optional: ⅓ pound chopped turkey bacon (or vegan bacon, bacon bits, regular bacon)

Instructions:

Gather and wash your ingredients then dice the leeks. Blanch the broccoli tops in boiling water for a few seconds… or quickly microwave them, I won’t tell. Chop the broccoli into smaller pieces to get your picky eaters to devour their veggies… but you might just want to call it “creamy salad”! (Bagged broccoli tops are an easy shortcut. I used half of a 3 pound bag from Costco.)

If you’re using bacon… bake, grill, or pan fry it, and then chop it up. (It’s easy to split a recipe into two bowls… one for the vegans, and one for those who think no meal is complete without meat!)

Prepare a ½ portion of my Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) for this broccoli salad. (For a larger crowd, use a whole recipe of dressing with a double recipe of the broccoli salad.)

Mix everything together, and refrigerate until ready to consume. (This is such a great make-ahead and take dish.)

Here is the broccoli salad in its vegan form… no bacon!

This is the omnivore’s broccoli salad… bacon, bacon, bacon, and more bacon!

Make both my macaroni and broccoli salads using just one recipe of my creamy dressing. Pair them with a baked chicken breast for a complete meal.

Make the broccoli and macaroni salads the day before a gathering for even greater flavor as the ingredients have had time to meld… and so you can indulge in more sleep the next morning.

Take any of my allergy-friendly salads to picnics and pot-lucks, and be assured that no one will go home sick by your hand. (Egg-based mayo + outdoors = food poisoning threat… so not fun for anyone.)

So just keep calm and picnic on!

Faithfully Yours,

Leigh

Recipes

Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free

August 24, 2015 Leigh

This allergy-friendly creamy salad dressing recipe is so tasty that no one will be able to tell that it’s vegan, egg-free, dairy-free, soy-free, nut-free, pepper-free, and gluten-free. It’s the perfect touch for any combination of salad fixings, and a half-portion serves as the base for each of my broccoli salad and macaroni salad recipes. They are the perfect make-ahead and take dishes for everyone to enjoy at picnics or pot-lucks because they’re vegan, celiac and allergy-friendly, and have no egg or dairy to trigger food poisoning… because who would want to be responsible for that!

Ingredients:

1½ cups soy-free vegan mayonnaise (try the Follow Your Heart brand, or any mayo)

½ cup unsweetened vegan coconut yogurt (or any plain or unsweetened yogurt)

¼ cup lemon juice (or lime juice)

2 tablespoons Dijon mustard (or stoneground mustard)

2½ teaspoons granulated sugar (cane, coconut, white, etc…)

2½ teaspoons sea salt (adjust for taste & sodium needs)

1 teaspoon celery seed (a great salad staple for a spice cabinet)

Instructions:

Gather the ingredients, and feel free to make any substitutions you need to. (I used a healthier mayo and combined it with yogurt to add good probiotics. It also cut out some calories without cutting any flavor at all… trust me, my grandmother would definitely let me know if it had.)

Mix the measured ingredients well, and feel free to add some of your favorite herbs to complement the salad fixings you’re pairing them with.

I like using an elegant gravy boat to serve dressing on the side… it’s less likely to end up on your tablecloth!

This particular salad contains organic romaine lettuce, heirloom cherry tomatoes, prepared beets, artichoke hearts, sprouted pumpkin seeds, dried parsley… and of course my creamy salad dressing.

My Creamy Macaroni Salad Recipe (Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free) uses a half portion of my prepared creamy dressing.

Also using a half portion of this creamy dressing is my Creamy Broccoli Salad Recipe with Vegan & Turkey Bacon Options (Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free). Chop the broccoli into smaller pieces to get your picky eaters to devour their veggies… but you might just want to call it “creamy salad”!

Make both my macaroni and broccoli salads using just one recipe of this creamy dressing. Pair them with a baked chicken breast for a complete meal.

Make the broccoli and macaroni salads the day before a gathering for even greater flavor as the ingredients have had time to meld… and so you can indulge in more sleep the next morning.

Just keep calm and picnic on!

Faithfully Yours,

Leigh

Recipes

Lemon Glazed Pumpkin Pear Teacakes (Gluten-Free Vegan, Dairy-Free, Egg- Free) for Mother’s Day Tea

May 6, 2015 Leigh

My dairy, egg, and gluten-free recipe for Lemon Glazed Pumpkin Pear Teacakes began as an experiment to concoct an original healthy and allergy-friendly cake. It can be fashioned into your choice of layered cake, cupcakes, and teacakes. The level of sweetness can be controlled by the amount of glaze you choose to top it with, and almost four cups of pumpkin and pear make this a yummy but guilt-free treat for all to enjoy. So for this Mother’s Day, let them eat teacakes!

Pumpkin Pear Cake Ingredients:

4 cups gluten-free baking mix (brands vary greatly… I used Arrowhead Mills)
2 egg replacers (3 teaspoons + 4 Tablespoons water = 2 eggs… or just use eggs)
1 cup of canned pumpkin (or use homemade purée)
2 ¾ cups pear puree (blended ripe pears, or other fruit purée)
½ cup melted coconut oil (or butter)
1½ cups sugar (or alternative granular sweetener)
2 tablespoons lemon juice (or other citrus juice)
2 teaspoons pure vanilla extract (not imitation)
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice

Lemon Glaze Icing Ingredients:

4 tablespoons lemon juice (or any citrus juice)
1 cup confectioner’s sugar (or use powdered)
optional: dust with more confectioner’s sugar (or use powdered)

Instructions:

Mix all the dry ingredients together.

Add in the wet ingredients to make a super sticky batter.

Spray a 2 tea cake pans, 1 muffin tin, or 2 cake rounds with coconut oil… or use a jarred stuff to grease them the old fashioned way. Do not dust with flour afterward.

Pack the dough into your pans. If you’re making muffins, shape rounded tops with the back of a spoon. If making cakes or tea cakes, smooth the mixture flat with a spoon. (This is a sticky dough that will retain more of its shape than the more fluid batters.)

Slide your filled pans into a non-preheated 350ᵒ oven. (This is because gluten-free vegan goods bake a bit differently than the wheat and egg types.) Bake according to your oven’s temperament, for about 40 minutes.

Let them cool off a little before popping them out.

To make the glaze while you’re waiting for them to cool completely, simply mix the ingredients well in a bowl.

Spoon the glaze onto cooled teacakes.

Confectioner’s sugar may also be dusted over the top if you like. (Confectioner’s is a dusting sugar without corn additives.) Top these teacakes with raspberries for a delightful sight.

They were a delicious allergy-free addition to my Spring Garden Mother’s Day Tea.

I hope they bring a smile to your face too!

Faithfully Yours,

Leigh

Recipes

Easy to Mold Naturally Colored Pink Sugar Shapes Sweethearts Recipe = a Spoonful of Sugar for Your Mother’s Day Tea

May 6, 2015 Leigh

Celebrate Mother’s Day the Mary Poppins way with a spoonful of sugar in your tea! This no-cook recipe for pink sweethearts utilizes natural beet juice instead of artificial food coloring, but you can substitute any color of juice you like. Plus, they’re really easy to make and mold into any shape you desire. They’re a “supercallifragilisticexpialidocious” alternative for decorating your baked goods as well, because they contain no corn syrup. It only takes a matter of minutes to mix and mold, then let them dry overnight. They are “practically perfect in every way”.

Ingredients:

2 cups granulated sugar (I used evaporated cane juice)
3 teaspoons water
1 teaspoon bottled beet juice (or other juice… or gel food color + 1 teaspoon water)

+ flexible silicone molds in your choice of shape

Instructions:

Gather the ingredients, and measure them precisely.

Mix them together very well, until the pink color is evenly distributed.

Use spoons to dispense the sweet mixture into each well of the mold. Pack it down tightly, flattening the top with the back of a spoon. (This recipe filled two of my heart molds.)

Let them sit out to dry overnight, and unmold them gently in the morning. Keep them stored in an airtight container until you’re ready to use them.

Here they are at the Spring Garden Mother’s Day Tea.

One must be allowed to indulge in girliness every once in a while.

These are so much cuter than plain little squares of white sugar.

So how about you… one lump, or two?

“In every job that must be done, there is an element of fun. You find the fun, and – snap – the job’s a game!” –Mary Poppins

Faithfully Yours,

Leigh

Recipes

Cherry Pecan Chicken Salad (Soy-Free / Egg-Free with Stuffed Tomato & Gluten-Free Shaped Finger Sandwich Options) for Mother’s Day Tea

May 6, 2015 Leigh

Skip the watercress and cucumber, and opt for heartier fare for your Mother’s Day Tea with this easy allergy-friendly recipe for Cherry Pecan Chicken Salad. Serve this delicious soy-free and egg-free delight with gluten-free bread or crackers for all your guests to enjoy worry-free. Or just make a nutritious lunch of adorably shaped finger sandwiches for the kiddos and a stuffed tomato for yourself. Either way, try some today!

Ingredients:

1 oven baked chicken breast (see my recipe for this here… or use a can, leftovers, or even turkey)
½ cup pecan pieces (or walnuts, almonds, etc.)
½ cup diced green onion (or leeks, onion, etc.)
½ cup dried cherries (or dried cranberries, raisins, etc.)
¾ cup soy-free veganaise (or mayo, vegan unsweetened yogurt, etc… or mix these ½ and ½)
sea salt to taste (or salt free substitute)
ground peppercorns to taste
optional: heirloom tomato to stuff, gluten-free crackers to top, artisan lettuce to fill, gluten-free bread for tea sandwiches, etc.

Instructions:

Bake and cut a chicken breast into cubes. (See my roasted cocorico chicken with root veggies recipe here, and my chicken with sautéed mixed greens recipe here.) Wash and dice the green onion.

Measure and mix all of the ingredients. Add sea salt and pepper according to your taste and sodium requirements.

Here I cut the top off of a large red and purple heirloom variety tomato, and then scooped out some of the center. Then I spooned a good portion of chicken salad into it and garnished the top with ground red peppercorns and green onion.

The green and purple artisan lettuce it’s resting on, also makes a wonderful carb-free wrap for the chicken salad. Those are gluten-free vegan Mary’s Gone Crackers in the Super Seed variety… yum!

The chicken salad was the perfect filling for the gluten-free tea sandwiches I served at the Spring Garden Mother’s Day Tea.

To go beyond tea sandwich triangles, simply press a cookie cutter into the bread, and fill with chicken salad. (Tulip, daisy, and butterfly shapes were my choice for the tea, but you can see bunny bread here with my carrot crouton recipe.)

Thanks Mom, for all the chicken salad you’ve made me over the years!

Faithfully Yours,

Leigh

P.S. If you’re looking for another easy version of this, try my turkey salad recipe here.

Recipes

Meatloaf “Cupcakes” & Mashed Potato “Frosting” April Fool’s Recipe (Allergy-Friendly, Gluten-Free, Egg-Free, Dairy-Free) + Traditional Loaf Option & Hearty Meatloaf Sandwich

March 28, 2015 Leigh 1 Comment

Lay asunder mean-spirited pranks this April Fool’s Day, by celebrating with a merrymaking menu. Meatloaf “cupcakes” with mashed potato “frosting” are sure to bring smiles to the sourest of faces, but it can also be shaped into a traditional loaf… the way your grandma used to make it. This is the style that slices best into hearty meatloaf sandwiches, perfect for the next day’s lunch. And this allergy friendly recipe sticks together perfectly, without the need for egg, dairy, or gluten. Best of all, it’s sure to replace, “Are we really having meatloaf again?” with “When can we have meatloaf again?”

Meatloaf Ingredients:

3 pounds ground beef (or ground turkey or chicken)
½ almond milk (or any variety of milk)
1½ cups brown rice breadcrumbs (or any variety crumbs)
2 six ounce cans tomato paste (preferably organic)
2 tablespoons golden flax meal (or ground seeds)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground oregano
1 teaspoon ground black peppercorns
1 teaspoon sea salt (or salt replacer)

◊ if making a traditional loaf… top with organic ketchup (which has sugar instead of corn syrup) before baking

◊ for meatloaf sandwiches… add gluten-free bread, lettuce, & veganaise to the ingredient list

Meatloaf Instructions:

Mix everything (except for the ground beef) together in a bowl well.

Add the ground beef, and mix it well with clean hands.

Fill a muffin tin with your meat mixture. I lined mine with naturally non-stick parchment baking cups, but use baking spray if placing directly in the tin. The easiest way to fill these is to make giant meat snowballs, and press them into each cup. This ensures no air pockets are included. Note that the meat will rise up and shrink in as it bakes.

If using traditional loaf pans, spray them with baking spray (like coconut oil spray) before filling with the meat mixture. Note that multiple small loaf pans cook more evenly than a single large loaf. Top the mounded mixture with a generous amount of ketchup. Bake in a 350ᵒ oven for about 30 minutes (depending on your oven’s temperament).

Remember to check the center of a large loaf, or the center of the innermost cupcake, for doneness. (I mention this because I’ve actually been served raw meatloaf at a dinner party… Yikes!)

Mashed Potato Ingredients:

2½ pound Yukon Gold Potatoes (preferable because of viscosity & natural butter flavor)
1 teaspoon sea salt (or salt replacer)
½ teaspoon onion powder
½ teaspoon garlic powder

◊ if not making this as a “frosting”… add ¼ cup extra virgin olive oil & ½ cup almond milk for creaminess

◊ for garnish “sprinkles”… fresh ground pink peppercorns (which look red to me)

Mashed Potato Instructions:

Wash the potatoes with a veggie brush and quarter cut them for speedy cooking. Peel them if you’d like the “frosting” to look more like real frosting, but I chose to leave mine on in order to preserve vitamin and fiber content. Bring them to a boil in salted water, and then simmer. (My mother insists on boiling them the entire time, and it works, so anything you do to cook them is fine so long as they’re well cooked… because raw white potatoes are actually toxic.)

The potatoes are done when they’re fork tender. Drain out the cooking water.

Add in your spices… and mash away, mash away, mash away all. (Or use the easiest and quickest method invented… the immersion blender!) Add oil and milk only if you are eating this by itself as a side dish, because it will prevent it from being as sticky… which is a good thing when you’re using it as faux frosting on a meaty cupcake. (Eaten together, you really don’t miss the oil and milk, because you’re tasting it with the flavor of the meatloaf.)

Optional Serving Instructions:

Meatloaf will leach liquid with cooking, so drain your cupcakes before serving. I actually replaced the parchment cups on mine before topping them with mashed potatoes, but they look great without the paper for a non-April Fool’s meal. Top your cupcakes with potato frosting using a silicone spoonula if you have one. (It’s a spoon-like spatula… I nicknamed mine the “Count”.)

Cut a traditional loaf into servable slices for dinner and tomorrow’s tasty lunch.

Ketchup, veganaise, and lettuce on gluten-free bread make a hearty meatloaf sandwich that will clean you out of leftovers in a hurry!

Serve these meals with a healthy dose of super-greens. This salad has romaine lettuce, fresh parsley, cherry tomatoes, sprouted pumpkin seeds, and sprouted hemp seeds. It has a creamy ranch-style dressing made of unsweetened vegan coconut yogurt seasoned with chives, marjoram, coriander, pink peppercorns and sea salt.

Unfaithfully Yours (April Fool’s Y’all!),

Leigh

P.S. For other healthy mashed tater recipes, check these out:

Irish Colcannon / Herbed Kale Mashed Potatoes St. Patrick’s Day Recipe (Allergy-Friendly, Gluten-Free, Dairy-Free, Vegan)

Quick & Easy “Shortcut” Cauliflower Mashed Potatoes Recipe (Heart-Healthy & Dairy-Free)

Recipes

Healthy Gluten-Free Carrot Croutons / Vegan “Bacon” Bits Recipe for Spring Garden Salads (Perfect for Easter, Showers, Luncheons, & Brunches)

March 25, 2015 Leigh

This easy recipe for colorful carrot croutons transforms any spring garden salad into a healthy gluten-free creation. Roasting carrot slices enhances their inherent sweetness while herbs and olive oil impart crouton flavor. Use baby carrot slices for healthy vegan “bacon” bit crunch with no cholesterol. This modern twist on old favorites is a continuation of the undercover veggie series, which makes it simple to get your little bunny to eat her carrots!

Ingredients:

sliced carrots (large carrots make crouton chips, while baby carrots make bits)
extra virgin olive oil (to drizzle over carrot slices before roasting)
your favorite dried herbs & seasoning (to sprinkle before roasting, I used sea salt and dill, but try grilling spices for bits)
fresh garden salad (I used baby kale, baby chard, baby spinach, diced English cucumber, orange heirloom cherry tomatoes, sprouted pumpkin seeds, & chopped fresh parsley)
dressing of choice (try a lemon vinaigrette with a 3 to 1 ratio of extra virgin olive oil to lemon juice plus herbs like dill & parsley)

Instructions:

Wash the carrots, and peel the large varieties. These baby carrots are a peel-free shortcut to orange vegan “bacon” bits. Slice as many as you like, keeping in mind that they will shrink with roasting. (A cookie sheet full is enough to top 6 side salads.)

Disperse the sliced carrots over a parchment lined cookie sheet. Drizzle them with olive oil, or generously spray them with a Misto. Sprinkle dried herbs and seasoning over them. (I chose sea salt with dill for a light garden fresh taste, but grilling spices with black pepper would be more bacon bit like.)

Roast in a 350ᵒ oven for about half an hour… this will vary greatly depending on carrot size and oven temperament! Just keep an eye on them once the edges brown, with the oven light on. (If utilizing a dehydrator, cook them at 145ᵒ for 30 minutes, and then reduce heat to 115ᵒ for 24 hours until crunchy.)

Spoon the crunchy carrot bits over any variety of fresh garden salad.

Roasting makes them more flavorful than regular old carrot slices. (Find the bunny ears napkin ring craft tutorial here.)

Bunny sandwiches are the perfect accompaniment for a carrot topped garden salad. (Cut the bread shapes with a cookie cutter before filling them.)

The colorful carrots are a beautiful way to coordinate with any existing orange elements in your menu or décor. (See more from the leaping bunny garden party here.)

These are not only gluten-free, but also guilt-free… because no pigs or waist lines are harmed by consumption!

For more undercover veggies and a creamy dressing, see my Heartbeats Recipe here.

Faithfully Yours,

Leigh

P.S. The Easter Bunny approves this message.

(This is one of the wild backyard bunnies visiting my porch!)

Recipes

Spicy Guacamole Shooters / Avocado Appetizers Recipe (Allergy-Friendly & Nightshade Free = No Red Pepper or Tomatoes)

March 17, 2015 Leigh

This allergy-friendly guacamole recipe has no nightshades like red pepper or tomatoes, but it still has a spicy kick which makes is the perfect party appetizer that everyone can enjoy. It contains my secret Tex-Mex trick for adding creaminess, which also serves to keep the avocado from browning during the festivities. Serve it rustically in chunky form or blend it into creamy perfection. I can be served with any variety of veggies, chips, or even as a sauce for a meal. Think beyond taco pairings, and embrace it as dressing for your veggies. The heart-healthy avocados make this a guilt-free food, even though it tastes like a special treat, so enjoy!

Ingredients:

3 large avocados (add more if using small ones)
3 tablespoons lemon juice (or lime juice)
2 heaping tablespoons unsweetened coconut yogurt (or use plain yogurt, or mayonnaise, or veganaise)
1 diced leek (or use onion or spring onions)
2 teaspoons dried cilantro (add more if using fresh)
1 teaspoon ground ginger
2 teaspoons ground black peppercorns
1½ teaspoons sea salt (or no salt seasoning)
Dipping Foods: veggies for crudité or chips (pictured are pomegranate potato chips)

Instructions:

First, gather all your ingredients. Using bottled citrus juice is perfectly acceptable, just make sure that it is pure juice and not the fake variety… or else your guacamole will brown. I’ve used Haas avocados for this recipe. Ensure that they’re ripe by gently squeezing the outside. If they give in a bit, then they’re ready to eat. If not, then store them on the counter until they are.

Wash the outside of the leeks, cut off the excess green tops, and then slice them in half. Wash the insides of the two halves, and then dice them. (I really like the flavor leeks add to the mixture, and they won’t make you cry!)

Mix all of the herbs into the lemon juice to allow them time to soften while preparing the avocados. Adding yogurt or mayo is the secret Tex-Mex trick to making smooth and creamy guacamole. Both this and the lemon juice will keep the guacamole a lovely shade of green during your party.

Wash the outsides of the avocados before cutting into them to avoid transferring bacteria. Whack the avocado seed with a knife, then twist it a half turn to remove it. Slice a grid pattern into the green flesh. Use a spoon to scoop out it out, or just squeeze the rind to squish it into the bowl.

Mash and mix everything together. I use the back of a serving spoon to smash the avocado against the side of the bowl. You can serve it in a bowl rustically like this…

…or you can use a blender to smooth the guacamole into a perfect concoction. (Find a powerful one at Le fidèLe Design’s affiliate Blendtec at the link in the side bar.) Made in this way, there are no chunks of leeks or clumps of herbs, but all of the flavors are equally distributed. (I grew up making traditional guacamole with a molcajete, but I used an immersion blender here… which I admit is much faster and easier.)

Spoon the spicy guac into shot glasses or individual serving cups.

Add any variety of veggies or chips, from matchstick cut carrots (for Easter) to Fritos (for Cinco de Mayo).

On this day, I used pink pomegranate potato chips from Simply 7 to coordinate with my Candyland party theme. They are so yummy by themselves, but are really amazing when combined with the spiciness of the guacamole.

The little avocado shooters fit perfectly into the treat towers I crafted to match my theme. (I’ll be posting the tutorial on this very soon.)

You can also serve my Heartbeats Veggie Chips made from beet root with the guacamole, or try the Lettuce Turnip the Beet Dip I made to accompany it. It is a pink savory herbed avocado dip that I made for Valentine’s.

Faithfully Yours,

Leigh

Recipes

Quick & Easy Candyland Confection Ideas: Pink Almond Milk Juice “Recipe”, Cotton Candy “Cream” Sodas, & Gingerbread Peep Pops

March 17, 2015 Leigh

These Candyland party confections are so simple that I thought I’d just combine them into one article… if only to pass along a few easy ideas that can be prepped at the last minute. The versatile juice milk is a great way to colorize and disguise calcium while adding a flavorful kick, which is great for anyone with a picky eater. While sugary cotton candy isn’t known for its health benefits, it is a yummy once in while party-treat that looks adorable when served as ice cream sodas. And Peep pops are the fastest pop you can prop into a candy buffet! Just look for the sugar-free varieties if diabetic or avoiding corn syrup. They’re still just as yummy and cute!

Pink Almond Milk Juice Ingredients:

½ gallon Silk almond milk (or any variety of milk like cashew, hemp, rice, oat, soy, or even cow’s)
17 ounce bottle lingonberry juice concentrate (or any pink juice like pomegranate, black cherry, raspberry, cranberry, etc… or try blueberry, grape, or even orange for a liquid creamscicle!)
Optional: agave to taste… if needed to sweeten the more acidic juices, because it mixes well into cold liquids & is low glycemic

Pink Almond Milk Juice Instructions:

Gather any variety of pink juices and your choice of milk to test which combination you like best in a small glass. I quickly realized that I preferred the lingonberry and pomegranate juices with the original 60 calorie per cup Silk almond milk. Though I typically love the black cherry concentrate, I did not care for it when combined with milk. I also didn’t care for the combo with the 30 calorie Silk, but it’s a fantastic option if you’re looking to cut the numbers. Use your own taste buds to discern your favorite, and let me know what you came up with!

Mix a crowd sized amount in a jug, and test the flavor before pouring into individual servings. The easiest one to one ratio was the Silk’s half gallon and Ikea’s 17 ounce lingonberry concentrate, but I realize this taste profile isn’t for everyone. The most liked version does seem to be the orange creamscicle.

For the Candyland theme, I served the juiced milk in these super cute jugs with washable reusable straws. Another adorable option would be to use trendy jars as drinking vessels. (Find some at Le fidèLe Design’s affiliate Ball Fresh Preserving Store at the link in the side bar.)

Cotton Candy “Cream” Sodas Ingredients:

1 package of readymade cotton candy (with sugar & not corn syrup that color coordinates with your theme)
small vessels that resemble soda glasses or ice cream dishes
1 package of theme coordinating paper straws (or thick half straws as pictured)

Cotton Candy “Cream” Sodas Instructions:

This is the cutest and easiest way to serve cotton candy to a crowd… which is the perfect last minute fill-in for a Candyland theme. Find the yummy stuff packaged anywhere from convenience stores to grocery marts. (You can even find some at Le fidèLe Design’s affiliate Cost Plus World Market at the link in the side bar, they even have solid colors like a green in watermelon flavor.)

Starting with clean and well dried hands, pinch sections of cotton candy large enough to fit into the base of each dish. Keep layering until you reach the top, and stick a straw (or one cut in half) into the side of it. Take a section of cotton candy and gently ball it into a rounded mound to set on top. Gently tap it into place. (Your hands will be coated in spun sugar… but I’m thinking that’s where the phrase “finger lickin’ good” came from!)

These are especially adorable when perched atop a treat tower, like this one I crafted for the Candyland theme.

Gingerbread Peep Pops Ingredients:

1 package of gingerbread peeps (or any theme coordinating variety, note that the sugar-free varieties don’t have corn syrup)
1 package of color coordinated paper straws

Gingerbread Peep Pops Instructions:

It literally takes 2 seconds to make a Peep Pop, so it’s a last minute treat that looks absolutely precious. You can find so many varieties of the darling confections just about anywhere (and online year round), so it’s easy to add them to any candy buffet.

Simply poke a hole in each peep base with a skewer or toothpick, and wiggle it side to side to widen that hole. Slowly push in a straw until it feels securely held, yet doesn’t disfigure the peep.

Prop it into a cake pop holder or vessel filled with non-sticky candy like gumballs or jellybeans.

See more Peep Pops in action from another themes by clicking the following link: Chalkboard & Glitter Hearts Themed Valentine’s Day Party Buffet Décor Ideas (+ DIY & Printable Links)

For a tasty yet healthy snack to add to your Candyland theme, try my Spicy Guacamole Shooters / Avocado Appetizers Recipe (Allergy-Friendly & Nightshade Free = No Red Pepper or Tomatoes).

Faithfully Yours,

Leigh

Recipes

Sautéed Kale, Spinach, Chard & Pine Nuts with Herb Roasted Chicken Option (Allergy-Friendly Recipe)

March 7, 2015 Leigh

This sautéed greens with chicken recipe makes an easy but elegant weeknight meal, yet is worthy to set before a table full of guests. The kale, spinach, chard and protein packed pine nuts make a lovely side dish or even a delicious meal by themselves. Succulent herb roasted chicken may left off vegan plates and extra pine nuts added instead. This makes it easier for families of mixed preferences to adapt peaceably… and peace is the perfect ingredient for a family gathering!

Ingredients:

~1 pound of greens (I used baby kale, baby spinach, & baby chard)
½ cup pine nuts (or any nut you prefer)
¼ cup olive oil (or another healthy flavorful oil, adjust amount as desired)
½ orange (or use another citrus juice)
1 teaspoon dried marjoram (add more if using fresh)
1 teaspoon dried thyme (add more if using fresh)
sea salt & ground peppercorns (to taste, or use a salt substitute)
Optional: chicken breasts (1 for each person, + extra herbs & olive oil)

Instructions:

If opting for the roasted chicken, prepare that first so it may be cooking while you fix the greens. Drizzle olive oil over the chicken breasts and sprinkle marjoram, thyme, salt and pepper over them. Roast them in a 375ᵒ oven for about 45 minutes. (Adjust the cooking time to the size of your portions and your oven’s temperament… the pieces I cooked were huge!)

Wash your greens well in a colander. (I chose baby varieties not merely for their tenderness, but also to save time in preparation. They don’t need to be chopped or have hard core stems removed.)

Heat the pine nuts and olive oil in a pan on the stove. (I actually used my big wok because the sloped sides prevent the greens from overcooking.) When they are bit browned, add the greens.

Also add in the herbs and seasoning, and toss to cook down. (The volume of the greens will shrink as it’s cooked, so you can add smaller portions a little at a time until all of it fits in.)

Off of the heat, squeeze in the citrus juice and mix well. (Heat negates the vitamin C benefit.)

Serve them whole, or slice the roasted chicken breasts for presentation.

Add more herbs, pine nuts, or even a new element as garnish. (I used leeks in the pictured dish… because I adore them.)

Bon appétit y’all!

Faithfully Yours,

Leigh

P.S. If you like kale, check out my Irish Colcannon / Herbed Kale Mashed Potatoes St. Patrick’s Day Recipe (Allergy-Friendly, Gluten-Free, Dairy-Free, Vegan).

Living Faithfully ~ Embracing Creativity