Tag Archives for " dairy free "

3

Piggy Breakfast Tostadas

Need a fun breakfast idea to get your kids fueled up for their day? Your kids are going to LOVE this idea!

7-17-Piggy-Breakfast-Tostadas 1I’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!

Piggy Breakfast Tostadas

  • Author:
  • Cuisine: Breakfast

Ingredients

  • 2 corn tortillas
  • 2 teaspoons oil or cooking spray
  • 2 large eggs, scrambled
  • Salt and pepper
  • 1/4 cup shredded cheese
  • 2 deli ham slices + extra for “ears”
  • 2 slices tomato
  • Mustard

Instructions

  1. Preheat the oven to 350F.
  2. Make the tostadas by toasting the tortillas. Brush them with the oil, and bake for 10 minutes, or toast them in a toaster oven.
  3. Coat a small pan with cooking spray, and heat on the stovetop. Cook the eggs, and season with the salt and pepper to taste.
  4. Place the tostadas on serving plates. Top each with the eggs, then the cheese.
  5. Place the ham slices over the top. Cut additional ham into triangle shapes, and fold over for ears.
  6. Use an oval tomato slice for the nose, and then use the mustard to draw the eyes and mouth.

Nutrition

  • Serving Size: 2

 

5

Black Bean Mini Taco Cups

At MOMables, we are often asked about vegetarian lunch ideas. These black bean taco cups will impress even the pickiest of eaters!

black beans taco cups recipe so easy to make and they are a great lunch idea!

These Vegan Mini Black Bean Taco Cups are just one example of how a simple and delicious prep-ahead recipe can be adapted to fit your family’s needs for lunches. They even make a perfect appetizer!

Related: Top 5 Lunchboxes We’ve Tested

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.

Vegan Mini Black Bean Taco Cups

5 from 1 reviews

  • Author:
  • Yield: 24 Mini Cups
  • Category: lunch

Ingredients

  • 1 15-ounce can black beans, rinsed and drained well
  • 1/2 cup flour
  • 1 teaspoon cumin
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • Toppings/fillings of choice

Instructions

  1. Preheat the oven to 350ºF. Coat a 24-cup mini muffin tray with cooking spray.
  2. In a blender or food processor, pulse the beans, flour, cumin, paprika, salt, and olive oil until a soft dough forms.
  3. If the dough is too runny, add additional flour 1 tablespoon at a time.
  4. Place the dough evenly into the 24 cups. Using the back side of a spoon, form mini cups by spreading the dough up the sides of each cup.
  5. Bake for 15 to 20 minutes. Cool completely.
  6. Fill the cups evenly with the toppings of your choice. Enjoy!

Notes

Adapted from Cake Batter and Bowl

 

Sweet Potato Salad Recipe

You are going to love this twist on traditional potato salad. 

Sweet Potato Salad Recipe

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.

Related: Top 5 Lunchboxes We’ve Tested

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.

Summer Sweet-Potato Salad

Serves 8

  • Author:
  • Cuisine: Side Dish

Ingredients

  • 2 pounds sweet potatoes, peeled and diced
  • 2 hardboiled eggs, peeled and diced (optional)
  • 1/4 cup diced red onion
  • 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

Instructions

  1. 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.)
  2. Once the sweet potatoes are done cooking, drain and let cool completely.
  3. Meanwhile, begin dicing your onions and celery.
  4. In a large bowl, toss together the onions, celery, thyme, paprika, salt, and pepper.
  5. Add the yogurt and mayo, then mix again until well combined.
  6. 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.”
  7. Let chill for 2 hours before serving.
  8. Garnish with additional fresh green onion and paprika.

 

63

Easy Black Bean Veggie Burger

Looking for an alternative to hamburgers? Our black bean burgers are a family favorite!

These homemade black bean burgers are veggie filled and delicious! They can also be made with white beans for a vegetarian high protein patty!

Made small and sandwiched in slider buns, they are the perfect addition to any lunch box!

Related: Top 5 Lunchboxes We’ve Tested

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!

Grilled Black Bean Burgers

5 from 5 reviews

  • Author:
  • Yield: 6 burgers
  • Cuisine: Dinner

Ingredients

  • 2 15-ounce cans black beans, rinsed & drained (2 1/2 cups cooked)
  • 1 1/4 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon salt
  • 2 teaspoons finely chopped cilantro
  • 1/4 cup finely chopped green pepper
  • 1/2 cup breadcrumbs, or oats
  • 1 medium shallot, finely chopped (1/4 cup red onion)
  • 1 large carrot, grated
  • 1 egg, or 1 flax egg, (see the note)

Instructions

  1. In a large mixing bowl, gently mash the black beans. Add garlic powder, chili powder, cumin, paprika, salt, and cilantro, mix to combine.
  2. To the black beans, add peppers, bread crumbs, onion, carrot, and egg. Mix to combine.
  3. With your hands, form six patties.
  4. In a large greased pan, pan-fry the patties over medium heat. Flip after 5 minutes, and grill or cook for an additional 5 minutes on the other side.
  5. Serve on a bun with your favorite toppings such as lettuce, tomato, and pickles. Alternatively, serve over a bed of lettuce as a salad.

Notes

Flax egg: 1 tablespoon ground flax + 3 tablespoons warm water. Mix and set aside for at least 5 minutes.

 

129 gluten egg dairy free chocolate cake recipe

Gluten-, Egg-, and Dairy-Free Chocolate Cake

Are you frustrated at the lack of allergy-friendly cake options? I know I was.

Gluten Egg Dairy Free Chocolate Cake 2

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!

Gluten-Dairy-Egg-Free-Chocolate-Birthday-Cake-MOMables

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.

Now, let’s celebrate! “Let them eat cake!”

Gluten-, Egg-, and Dairy-Free Chocolate Cake

gluten egg dairy free chocolate cake recipe

4.5 from 8 reviews

  • Author:
  • Yield: 2 9-inch round cake pans/ 1 birthday cake.
  • Cuisine: Baking

Ingredients

Cake:

  • 3 cups gluten-free all-purpose flour
  • 1 3/4 cups granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 2 cups chocolate nondairy milk
  • 1/2 cup vegetable oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon vanilla

Frosting:

  • 1/2 cup nondairy spread or butter
  • 2 teaspoons vanilla
  • 1/2 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/2 cup coconut milk or nondairy creamer

Instructions

  1. Preheat the oven to 350F. Coat two 9-inch cake pans with cooking spray and set aside.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, xanthan gum, and salt, and blend.
  3. In a medium bowl, combine the milk, oil, vinegar, and vanilla.
  4. Pour the wet ingredients into the dry ingredients. Stir until smooth, scraping the bottom and sides of the bowl.
  5. Pour into greased cake pans, and place in the oven.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven, and let them cool for 5 minutes, then move them to a wire rack to cool completely.
  8. While the cakes are cooling, make the frosting. (I did mine in my food processor, but you can also make it in a large bowl with an electric mixer.)
  9. Beat the butter until light and fluffy.
  10. Add the vanilla, cocoa powder, and powdered sugar.
  11. Add the coconut milk or creamer slowly until it’s completely mixed.
  12. If the frosting is too thick, add more creamer 1 tablespoon at time. If it’s too runny, add more powdered sugar 1 tablespoon at a time.
  13. Frost the cakes after they are completely cooled.

 

 

×
MENU