Posts Tagged ‘gluten free’

Well it seems our little muffin cannot tolerate gluten like some of us do.  We have to start a GF (gluten free) home and frankly, I’m somewhat excited to see how it may improve the health of all of us.  Surprisingly it’s a lot easier to do this than – say 10 years ago.  So much GF food is available these days and – as it just so happens – it seems Zoe is eating mostly GF anyhow (perhaps her body already knew?) She loves hard boiled eggs and seaweed for lunch, and balks at the idea of eating a sandwich with it’s bread – so half the battle is won for us.  It’s just new to my husband and I – who for years have said with pride “our kids will eat anything!”  Now sadly – our dumpling outings may be curtailed a bit – but all for a good reason.

This little trooper is done with tests and ready to eat gluten free!  And in the photo mix below; see her using my yellow sweater in a new way while snoozing in the car ride home from upstate.  (Sleeves as pants! This girl comes up with the most interesting ideas sometimes… )

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I could eat these little French fry toes: IMG_8776


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Javits Center here in NYC hosted the Green Festival Expo last weekend. While Zoe and I went to a birthday party, Ezra got to try Kombucha, various flavors of gluten and dairy free ice cream and test out some pretty slick kitchen knives. I’m not really sure where the bubble full of money comes in on all this but Ezra definitely had a great time scrambling to collect as many dollars as he could over a wind machine!

yessss, has a fruity bouquet!

yessss, has a fruity bouquet!



these bean filled chairs are soooo comfy

these bean filled chairs are soooo comfy

catch some cash!

catch some cash!

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Can you believe this delicious thing is made from avocados? Photo from Gluten Free Gus.

Well we woke to a blanket of snow this a.m. and it’s still going. I imagine this weekend will be filled with hours of sledding or some indoor activities. Stay warm and dry and enjoy!

— I plan on giving this recipe a test drive this weekend. If it’s a success it will be my go-to dessert for Passover.

— More fun things to do with food coloring! I love the ice marble idea.

— These incredible gowns remind me of blue onion china, with a twist.

Two talented brothers make beautiful art together. I love their ant pin.

— What a foxy dog.

Mark Molloy’s photos put me in the mood for a summer retreat (and eating.)

— Look at this amazing play space in Chicago! We will be spending a lot of time in ours this weekend.

Summer fun colors. I’m ready for it.

— And don’t forget the red lipstick.

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It’s starting to snow here in NYC. We may get a storm, so my mind is already on indoor activities for the kids. Normally when I spot a batch of over-ripe bananas on our kitchen counter I plan on making banana bread with the kids … but I found this much easier, much more kid-involved recipe for cookies instead. This simple 2 ingredient cookie from The Burlap Bag – using just ripe bananas and quick oats – is fun for kids to mash with their hands and takes away the worry when they want to lick the batter (no raw eggs!) Throw in a bunch of raisins or chocolate chips and they taste like little breakfast scones. (A bonus – these are great for when you have kids with allergies over… no peanuts, gluten or dairy!)






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We went to a children’s ‘Lunch Hour’ event at the main branch of the New York Public Library. Cookie Monster acted as sous chef to celebrity chef Rocco Dispirito – a chef from around our neighborhood (Queens) which made him particularly fun to blog about after being out of town for a few weeks. (As it turns out, Cookie Monster and Sesame Street characters hail from Queens as well.) Kids got to play with hand-out sticker books and coloring books until Cookie Monster arrived to toss most of the ingredients around the stage. Meanwhile Rocco dazzled parents with his white bean chocolate chip cookies. Yeah you heard right – he replaces flour (and gluten, and dairy and tons of sugar) with much healthier ingredients. And I’m telling you – the chocolate chip white bean cookies are TO DIE FOR. In the end you have a cookie that is 45-70 calories instead of the standard 200-400 calories for an average chocolate chip cookie. AND it’s still chewy and yummy. Good for parents and – with most the processed stuff out – good for kids too.

Get the recipe here (below the photos) or check out the library’s website, and happy baking!

Double Chocolate Chip Cookies (makes 12 large cookies, 74 calories each)
Nonstick cooking spray
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder, sifted
1 cup canned white cannellini beans, rinsed and drained
2 tablespoons agave nectar
3 large egg whites
4 packets (about 4 grams) powdered stevia, such as SweetLeaf
1/4 cup puffed millet cereal, such as Arrowhead Mills
1/4 cup mini chocolate chunks
2 tablespoons turbinado sugar, such as Sugar in the Raw


1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.

2. In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and agave, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.

3. In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the stevia. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add the millet to the batter. Fold batter until the millet is evenly dispersed and cocoa mixture is completely incorporated.

4. Drop mounded spoonfuls of batter onto the prepared sheets. Spread butter out to form cookies about 2 1/2 inches in diameter. Sprinkle the chocolate chips and turbinado sugar on top of the cookies.

5. Bake for 12 to 14 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.

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