Need a fun breakfast idea to get your kids fueled up for their day? Your kids are going to LOVE this idea!
I’ve had to get creative coming up with new fun breakfast ideas for my daughter that are gluten-free and safe for her nut allergy. I was thrilled when Laura, the Chief Mom, shared this Piggy Breakfast Tostadas recipe idea with me!
Breakfast can seem monotonous, and I’ll admit it, I get bored making and serving the same things over and over. My daughter can be a picky eater, especially if she’s grouchy and not happy to have been woken up in the morning!
That’s why I love these Piggy Breakfast Tostadas. They’re simple to make; it’s just all about the presentation. They had her rolling with laughter when she saw the piggy face sitting in front of her at the table. Which lead to lots of oinking and belly laughs while enjoying a nice breakfast together. Nothing better!
By using a white corn tortilla to make my tostada, I was able to keep hers gluten-free. You can opt to sub the cheese for nondairy or omit it, depending on your dietary restrictions.
You already WOW them at lunch time with your MOMables Menu Plans, now you can WOW them at breakfast with these fun Piggy Tostadas!
My own family juggles gluten-free, nut-free, and dairy-free dietary needs. What I love about these cups is that the base is vegan, and we use gluten-free all-purpose flour to make them safe for my daughter.
You can fill these with whatever you like, depending on your diet! Guacamole, cheese, nondairy shreds, sour cream, onion, tomatoes, peppers, diced chicken, salsa—the possibilities are endless!
A fun way to get the kids involved would be to set up a toppings station, and let each one fill their own. As mentioned above, they make great appetizers and are perfect packed in lunches for bite-size taco treats. They were a huge hit with my family. It’s definitely getting added to our Football Food dish list! Yum.
You are going to love this twist on traditional potato salad.
Summer is upon us! That means cookouts, food on the grill, friends, family, and fun in the sun. We all know and love the foods that are served: hot dogs, burgers, chips, watermelon, corn on the cob, and potato salad.
So when you’re invited over to the neighborhood gathering this year, what do you bring? Trying mixing it up with this fresh and healthier take on the iconic potato salad, made with sweet potatoes instead! The kids will love this so much, they may even ask you to send it with their MOMables lunch.
Not only do the sweet potatoes add a vibrant color to the bowl, they’re also packed full of nutrition. They’re a great source of fiber, antioxidants, vitamins (most prevalent is vitamin A), and minerals. Sweet potatoes are another way to help “sneak in” added nutrition into your family’s diet.
Sweet Potato Salad is great served as a side to grilled meats and can be packed up as leftovers for lunch the next day.
You’ll also see in this recipe that the egg is optional, and you can also omit the Greek yogurt (just use additional vegenaise) to keep the recipe dairy-free and vegan. I also prefer using red onion in lieu of white, because it adds another layer of color to the dish and offers a sweet and milder flavor.
Make it the night before, because it’s best served chilled, to save time the day of your gathering or party.
1/4 cup thinly sliced green onion + extra for garnish
1/4 cup chopped celery
1/4 teaspoon thyme
1 teaspoon ground paprika + extra for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces plain nonfat Greek yogurt
1/4 cup mayo or vegenaise
In a large pot on the stove, boil the sweet potato pieces until softened (about 20 minutes). (Note: If you don’t have the hardboiled eggs cooked yet, throw the eggs right into the pot with the sweet potatoes so they can cook at the same time.)
Once the sweet potatoes are done cooking, drain and let cool completely.
Meanwhile, begin dicing your onions and celery.
In a large bowl, toss together the onions, celery, thyme, paprika, salt, and pepper.
Add the yogurt and mayo, then mix again until well combined.
Add sweet potato and eggs (if using) to the bowl, and mix together until well coated. Be careful not to stir too much, or the potatoes will crumble and get too “mushy.”
Let chill for 2 hours before serving.
Garnish with additional fresh green onion and paprika.
There’s nothing I love more than grilling on warm sunshiny summer days! I’m not always in the mood for a heavy, greasy burger. That’s why I love mixing it up with a delicious Grilled Black Bean Burger instead.
Black beans are a great source of fiber and provide support for your digestive health. I love coming up with excellent ways to incorporate them into our meals. MOMables is a great resource, using them in recipes such as Black Bean Corn Cakes or wrapped in a Burrito with sweet potatoes.
MOMables menus provide tons of recipes similar to these burgers, which are healthy and satisfying for your growing kids!
The burgers themselves are simple to make and smell as good as they taste. Naturally allergy-friendly, they can also be made gluten-free and vegan too, depending on what type of bread crumb or oats you use in the recipe.
We served ours on our favorite allergy-friendly hamburger buns and topped with optional Chipotle Cheddar cheese. To keep this dairy-free and vegan, sub your favorite nondairy cheese substitute or omit completely.
I also found that leftover burgers are great packed in lunch the next day!
Are you frustrated at the lack of allergy-friendly cake options? I know I was.
I’ve had to create a lot of recipes to replace some of the classics that my daughter was used to eating before her diagnosis. I was thrilled when Laura, the Chief Mom, shared her gluten-free chocolate cake recipe with me.
You know that MOMables makes the best school lunch menus, right? With foods that kids will actually eat. As a mom, Laura is also concerned with all the other things that kids eat at home, school, and on-the-go. This includes simple treats such as this one, one of the things kids seem to miss the most when celebrating birthdays.
For food-allergy parents, it can also be scary or disheartening. Parties, sweets, treats. We can’t just run to the local grocery store and pick up any cake from the case. It’s not safe.
So we’re forced to shell out the big bucks at a specialty bakery that caters to allergy-free needs or come up with a yummy recipe of our own. Don’t worry—MOMables has you covered!
At the next birthday party at school or gathering at your home with friends, everyone will be asking for a copy of the recipe—and a second helping!
My daughter is in love with this cake. So much so, she threw a birthday party for one of her dolls just so we could make it and even blow out candles. I’m a sucker for that girl, what can I say!?
Gluten-, dairy-, egg-, and nut-free, but not free from taste! It’s moist. It’s rich. It’s delicious! It will cure those chocolate cravings, too.
We’ve even included a yummy frosting recipe to go with it. Just add when cooled, and decorate to your needs!
A few recipe notes:
The vinegar cannot be substituted unless it’s replaced with another acid. It’s necessary to help the cake rise after it reacts with the baking soda. You’ll notice after you pour the milk/vinegar mixture into the dry ingredients that it will make a fizzing sound—don’t worry! That’s good! It means it’s working. If yours doesn’t fizz, that probably means your baking soda has gone bad, and you won’t get the rise you’re looking for. If you don’t have apple cider vinegar, you can use white vinegar instead.
The batter is quite runny but not liquid. You should feel that it has some volume to it.
The unsweetened cocoa powder is also important to use and not Dutch-pressed, in this case. Unsweetened cocoa powder in its natural state acts as an acid and will also react to the baking soda, creating a leavening action that will also help your cakes to rise properly when baked.