Green Juice Recipe

Hey guys, here is the new recipe I promised…..this one is done in a blender! Loosely fill blender with fresh spinach and lettuce leaves to top of blender. Add 2″ of pure apple juice and blend. Next add one whole banana and blend again! Your final step is to add a peeled avocado and re-blend. This is an awesome drink that fills me with ENERGY!

Posted in Fat sick and nearly dead diet, Food- Recipes, recipes by Janice

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My Favorite juice recipe

This is my day 19 of juicing and it’s been a great journey. I have lost 4 lbs and gained LOTS of energy! Juicing is a fantastic way to supplement your diet with veggies and fruits.

Here is my favorite juice recipe:

1 red apple
1 green apple
handful of green grapes
handful of purple grapes
2 stalks of celery
10 black berries
10 blueberries
10 strawberries
20 baby carrots
2 lettuce leafs
1 tomato

This is a sweet, yummy jam packed delicious juice recipe for you to enjoy:)

~Janice w/ www.sunrisewd.com

If you are on Twitter, follow me @sunrisewd.com would love to talk with you

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Posted in Fat sick and nearly dead diet, Food- Recipes by admin

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Salad – Thanksgiving Slaw (Serves 6)

Using a little bit of cranberries as one of the ingredients, the following easy recipe for slaw makes a great addition to Thanksgiving dinner. Paleo food and easy paleo recipe
Slaw Ingredients
6 cups of shredded coleslaw
1 tablespoon lemon juice
1 tablespoon fresh parsley (minced)
Sprinkling of slivered almonds
½ cup of mayonnaise ( egg free)
2/3 cups cranberries (dried)
Directions
–Mix the above ingredients in a bowl. Cover the bowl and refrigerate before serving.

Posted in Food Allergies, Food- Recipes, recipes by Donna

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Vegetable Side Dish – Butternut Squash (Serves Six)

Vegetable Side Dish – Butternut Squash (Serves Six)
A Thanksgiving classic, the following recipe is simple to make and will appreciated by all the guests at your Thanksgiving table.
Ingredients
One big squash (butternut)
1 tablespoon of dairy free butter ( earth balance butter)
Dash of salt
Dash of nutmeg
Water
Directions
–Slice the squash lengthwise in two. Place each half face-up in a microwave-safe dish in a little bit of water and cover. Microwave for approximately ten minutes.
–Take the squash out of the microwave and allow it to cool before taking out the seeds and throwing them away.
–Remove the pulp and put it in a serving dish, mixing in the margarine.
–Mash the vegetable until it has a smooth consistency.
–Sprinkle on the nutmeg and salt and microwave again for five minutes before serving.

Posted in Food Allergies, Food- Recipes, recipes by Donna

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Vegetarian Recipes for Thanksgiving

You can have a hearty and healthy feast for Thanksgiving, even if you don’t make turkey or meat the mainstay of the meal. The following dishes can be included in the festivities and will all be well-received by all of your Thanksgiving guests. After the meal, take a walk and don’t forget to bring your safe, reusable water bottle for hydration purposes.

Main Dish – Corn Pie – (makes 6 servings) – This entrée, similar to a recipe that was contrived by Native Americans, is an appropriate as well as delicious vegetarian dish for the Thanksgiving table.
Corn Pie Ingredients
2 cups fresh corn
2 cups pinto beans
2 cups tomatoes
1 teaspoon chili powder
½ teaspoon dried oregano
¼ teaspoon ground cumin
Dash of salt
1 Tablespoon olive oil
1 chopped onion
1 diced red bell pepper
2 minced cloves of garlic
Topping for Pie
1 ¼ cups cornmeal
1 cup cheddar cheese (daiya Cheese)
5 cups of water
Dash of salt
Directions:
–Heat the olive oil in a large skillet. Add the chopped onion and sauté it while adding the diced bell pepper and minced garlic. Sauté the mixture until the onion becomes a light brown.
–Add the corn, pinto beans, and tomatoes to the above mix and sprinkle the chili powder, dried oregano, and ground cumin over the vegetables. Stir and leave on low heat for approximately ten minutes. Add the salt before removing the mixture from the burner.
Topping Directions—
–In a large saucepan, bring the water to a vigorous boil. Carefully dispense the cornmeal into the water, and stir the mix so it’s free from lumps. After you’ve added all the cornmeal, add the salt and let the pan sit, covered, for approximately 15 minutes on low heat, stirring the cornmeal every now and then.
–Preheat the oven to 350 degrees Fahrenheit
–Add the olive oil to a fairly large baking dish (1 ½ quarts) and cover the inside of the dish with half of the prepared cornmeal.
–Pour the mix of vegetables from the skillet into the dish and add the cheddar cheese before topping off with the rest of the cornmeal.
–Bake the pie for approximately 50 minutes or until the top is golden brown. Remove the pie from the oven and let it cool for about 15 minutes. Cut the pie into squares for serving.

Posted in Food Allergies, Food- Recipes by Donna

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Dairy free pizza recipe ( gluten free, soy free, egg free as well)

Last night I made this amazing gluten free, dairy free, soy free, egg free, vegan pizza.

Dough– cheated and used Bob’s red mill pizza dough gluten free/dairy free

Toppings: red bell peppers, broccoli, zucchini, tomatos, tomatoe sauce

Cheese: Daiya Cheddar cheese! I love that stuff!

Make the dough according to directions, we substituted the eggs for egg replacer

Then spread the tomato sauce on put the veggies on and top with lots of daiya cheese and wa la!

You have the best dairy free, gluten free pizza!

Now a word about the Daiya cheese, I buy mine in 5lb bags. The shipping is very expensive to S.Texas but we freeze it and use it for a few months.

I also made the whole packet of dough and made a big pizza so the kids would have lunch the next day!

Living with allergies is challenging but I actually love it in some ways.  We get to spend quality time cooking and we get to experiment with new recipes. Plus we are a ton healthier :-)

Posted in Food Allergies, Food- Recipes, Lunch & Snack Ideas for Kids by

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Oh yum! A nut free way to do apples & no peanut butter

In our family we are nut free. Not that we are allergic but since we have so many other food allergies, I just like to live on the safe side :-)

Here is the best nut free peanut substitute on the market:

Sunbutter! Oh goodness I live by that stuff. You can buy it at target or my favorite on line shoppe is

http://www.allergyfreeshop.com/shop/

Here is the simple recipe:

Take 1 organic apple

and 2 tsp of sunbutter

dip the apple and enjoy!

A healthy gluten free-dairy free-tree nut free but not taste free snack!

Posted in Food Allergies, Food- Recipes, Lunch & Snack Ideas for Kids, recipes by

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Yummy Ginger cookies, dairy free, egg free and gluten free

Last night I got the yearning for some ginger cookies. So we pulled a recipe from About.com dairy free cooking and modified the recipe.

Recipe:

2 1/4 Gluten free flour mix. I used 1 1/4 cup all purpose flour, 1 cup brown rice flour both Bob’s Red mill

2 tsp of egg replacer ( mixed with way too much water as my 5 year old helped! we only added what was needed)

1/4 tsp xanthum gum ( bob’s red mill)

1/2 tsp baking soda ( bob’s red mill)

1 cup brown sugar

3 tsp molasses

1 tsp clover

3 tbs ginger powder

1/2 cup vegan organic shortening by spectum

dash of salt as we do low sodium in our lifestyle

1/4 cup granulated sugar for dusting cookies

Heat oven to 350 degrees. Line wax cookie sheets with wax paper

mix all dry ingredients together.

Mix sugar, shortening, egg replace together until nice and fluffy. Then add the dry ingredients

using 2 medium size spoons, spoon a cookie unto the sheet. Using the back side of spoon press the cookie down then sprinkle with a dusting of granulated sugar.

Bake 12-15 min at 350 depending on oven.   Remove was harden, place on wire rack and enjoy your gluten free, dairy free, super easy to make ginger cookies!

Prep time: 20 min ( more if doing with kids but well worth the time and experience)

Bake time: 12-15 min

Eat time: 1 min or less! my kids loved them!

Posted in Food Allergies, Food- Recipes, recipes by

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Vegetarian Finger Foods for Kids

Vegetarian snacks are great to carry in any Lunchopolis or Eco Fab lunch box. The following three recipes are simple to prepare and very kid-friendly too.

Carrot Fries

A tasty, nutritious treat for kids are fries made from carrots. They can be baked in under a half hour and offer a nice alternative to any fast food fare.

Ingredients:

A dozen carrots

Sea salt for taste

2 Tablespoons Virgin olive oil

Wash the carrots and cut each carrot in thirds. Place the carrots in a bowl and add the olive oil, then toss. Pre-heat the oven to 375 degrees Fahrenheit before placing the carrots on a cookie sheet. Sprinkle sea salt over the carrots and bake until the carrots are lightly browned, or for about 25 minutes. Serve the carrots with a dip, such as ranch dressing.

Little Pizzas

Another vegetarian snack alternative that kids love are little pizzas. They’re not only tasty but healthy too.

Ingredients:

Two whole grain bagels, cut in half

Tomato sauce

Shredded mozzarella cheese

Turkey pepperoni pieces

Bell peppers

Cover each halved bagel with tomato sauce. Sprinkle mozzarella cheese over the bagels and add sliced bell peppers and one or two slices of turkey pepperoni. Place the bagels on a cookie sheet or pizza pan and bake at 350 degrees Fahrenheit for approximately ten minutes.

Fruit Kabobs

Here’s another easy vegetarian snack to fix that takes little time to prepare and is also fun to make with the kids.

Ingredients

Fresh strawberries

Sliced bananas

Sliced pineapple

Seedless grapes

Four skewers

Plain yogurt

Shredded coconut (optional)

Place the strawberries, bananas, pineapple and grapes alternatively on each skewer. If you wish, use plain yogurt for a dip. Also, you may want to sprinkle a little bit of shredded coconut over the fruit. Toast it lightly in the oven first to add to the taste and texture.

The above snacks are great treats to include in a Lunchopolis lunch box or Eco Fab lunch box. That way, you can always be assured that your kids are well-nourished and using a lunch box that is safe and healthy too.

Posted in Food- Recipes, Lunch & Snack Ideas for Kids, Lunch boxes, recipes by Donna

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Milk allergies- stay encouraged

Hi All,

It’s been over 1 year since I mysteriously developed milk allergies and I have to say that it was a tough hard year but I really enjoy living dairy free.

The Food allergy was a total surprise.  At the age of 30 to develop such a life threatening food allergy seemed strange.  But I am glad that I did and here is why:  It gave me a chance to slow down and think about my life.

I’ve learned to cook new and exciting dishes, which in turn has made me and my family healthier people and a closer family.  I’ve learned a ton about nutrition and how our bodies worked and I’ve discovered and enjoyed dairy free chocolate ( lots of it.)  The other great thing is that I don’t even have to try to lose weight! the only down side is that it’s not easy to eat out and my guest think it’s a little strange but I don’t care.

Dairy free living has opened up my world, even though on the onset it seems like my world would have gotten smaller.

Ironically, my allergies have been medically “cured” I had a baby ( was trying for a year) and after her birth I went to my allergiest who did 2 skin test, a Rast test and had me drink milk in his office to proof that I was no longer allergic.

I didn’t go back to dairy, although I took more liberties in my diet and added goat milk.  a few months into a looser lifestyle I began to have reactions again.

My nutritionsit says that there is hope. As it is rare for some one with life threatening allergies to ever go backwards, meaning that my cyclic allergies are trying to heal it’s self.  So with some more work and prayers  I believe that the dairy allergy that appeared can go away ( and has.)

Even when I am totally healed I won’t put dairy back in my diet. Not when there are so many fantastic alternatives.

3 John 1:2
Beloved, I pray that you may prosper in all things and be in health, just as your soul prospers.

I will write more post about what I have done to be restored of food allergies

Posted in Food Allergies by

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