Vanilla Chia Vegan Yogurt

Going dairy free,  we've missed yogurt!   We've tried a couple of the coconut milk ones but they are so expensive,  so alternatives to store bought are a must.  I tried this month's ago and literally forgot how much I liked it so I was so happy when someone reminded me of it.   My son,  who is still top 8 allergy free wasn't too keen on the chia seeds but maybe after a few tries,  he'll warm up to them!

So this is a super simple process but the first stage of it is super important.  Chia seeds will get clumpy in the coconut milk if you don't stir it ever 20 minutes two times to keep the seeds separated and evenly distributed through the milk as it starts to absorb.   Then you can leave it over night and be ready for breakfast in the morning!

Just measure the chia and put it in a container that you have a lid for.   Honestly a mason jar would be perfect but I didn't have an extra one to try at the time so regular Tupper are works fine too.   Add in the coconut milk,  sweetener,  and vanilla extract and just stir until it's all mixed evenly and refrigerate.   Then make sure after about 20 minutes you go back and stir it again and better yet,  do that one more time in another twenty minutes.   That last stir isn't super necessary but is helpful with the consistency of it come morning.   

The next day,  pull it out of the fridge,  give it a stir and top it with your favorite berries.  You've got yourself a natural breakfast that will leave you feeling full and energized for hours!  

Ingredients :

1/4c chia seeds (either black or white) 

1c unsweetened coconut milk

1 packet of Stevia or 1 tsp of honey 

1 tsp vanilla extract 

1c mixed berries (used to top) 

Preparation :

Mix ingredients (minus the berries)  into a container,  cover,  and refrigerate.   Stir yogurt after 20 minutes to keep consistency and repeat after another 20 minutes.   Let sit overnight.   When ready to eat, top with your berries and enjoy! 

Making Birthdays Happen

Today, he turns 5!  The thought of this day has had me having panic attacks for weeks now.  My aunt pulled through and sent up some goodies from Erin McKenna's Bakery NYC that had me relax a bit knowing that we had safe treats in the house for the events and he loves them.  However this morning, he stressed the importance of having cake with frosting.  Seriously!?!?  on the day of his birthday he throws this at me!!!  Ok...mission accepted....I think!

First thing I do, like anything else is get on the internet and start searching.  When that had me even more frustrated about which one to pick and will it turn out, I searched facebook for allergy moms group and landed on one that was inactive for the last few months.  I decided to post a plea for help anyway and am blessed with a couple of moms who pulled through and sent me chocolate cake recipes that we easy enough!  I sent my husband to the store with a list of things we didn't have at the house and prayed all day while at work that I would be able to pull this off.

There was one recipe that a woman sent to me that was written like I think. Short thoughts and straight to the point so that was the one I used.  And I have really been wanting to try the Dollop frosting, which is gluten free, soy free, and vegan so this was the perfect opportunity!

The first part was easy, combine the wet ingredients with the dry ingredients, split the dough, and bake for ten minutes!  Cool, I can handle that!  So my two youngest and I combined the rice flour, organic sugar, cocoa, baking soda.  The mixer held the light olive oil, eater, vanilla extract, and apple cider vinegar.  I'll admit that I loved that there was no egg replacement because that it usually where everything I bake takes a turn for the worst.  So we put it into to pans and baked just for ten minutes.  Once it cooled for about 5, flipped it onto what was supposed to be wax paper and I didn't have any!  I tried to make due with foil but I seriously recommend being prepared!

I put the cakes in the freezer for about 30 minutes to solidify.  Then removed the cakes and frosted the center with the Dollop Vanilla frosting, flipped the other half on top and iced the rest.  I just added a little food coloring to the frosting in the corner of a little baggie to do some piping and words.  I am seriously not creative, not fancy, and not good in the kitchen so this is a masterpiece for me and it made my little man one happy birthday boy!

special thanks to Rachel D for coming through and helping with this!

Allergy free Oreo Cake

Ingredients:

2 1/2 cups of white rice flour
1/2 cup + 3 tbsp carob powder
2 cups white sugar
2 tsp baking soda

1/4 cup + 2 tbsp light olive oil
2 1/4 cup + 2 tbsp water
1 tbsp vanilla extract
2 tbsp apple cider vinegar

Instructions:

Preheat oven to 350 degrees and grease 2 circle layer pans.

Combine dry ingredients in a large bowl, mix, and set aside

Combine wet ingredients, mix, and add to dry ingredient bowl just until blended.

Divide dough evenly into two cake pans and bake for 10 minutes or until the knife comes out clean.

Let sit for 5 minutes then invert onto wax paper and let cool completely.

Freeze cake for 30 minutes before constructing!



Hope this helps you come up with a great treat for your allergy free munchkin and the family!

Lots of love,
Lisa Fickenworth

Sunbutter Shako cups

So it's Easter and that used to mean that there was a TON of chocolate that surround us.  The entire family is fanatics about the Reeses cup and reeses eggs made it even better!  However this year, we are limiting the chocolate and since reeses don't quite make the list when it comes to being top 8 allergen free, we needed to find a way to adapt so that Gavin (and momma) wasn't feeling so lonely!  Plus it's a perfect time for me to find another treat that combines allergy free and healthy for my EoE munchkin and Portion Control approved with clean food ingredients for the mommas!

I have been getting creative the past months since I was doing the 21 day fix and chocolate isn't allowed with the extreme plan so we've been making our own, using the super nutrition of shakeology. So it dawned on me that if I can use this to make healthy chocolate substitute then I could use it for a pb cup, right?!?  It seemed way too perfect!  Now before I even start to write down about how easy this is...let me warn you!  I don't make things pretty, lol.  I like to throw things together and just pray that they taste good!  Sometimes things work out, other times not so much. So what I am about to share with you, may not be super pretty but I know many of you moms out there who would be able to finesse the heck out of this for perfection!  So i'll share the roots of the project, and allow your creative minds to expand!

I started with brainstorming what we had because who has time to run to the store when you have a brain storm and I decided on 2 scoops of chocolate vegan shakeology. This meant me and the kids would get some crazy doses of nutrition while enjoying dessert, bonus right!?!  Then to find a way to form it and solidify it, I went with coconut oil and the plan to freeze it.  Sunflower seed butter as the PB alternative, and a dab of gf vanilla extract.  Using the mini muffin pan, which is a genius invention by the way, I think we were set to begin!.  The kids pulled their chairs up to the cupboard and we got started!

Now I warned you, I said things aren't pretty in my kitchen so bear with me!  I first melted the coconut oil and mixed it in with the two scoops of shakeology and the capful of vanilla extract.  I slowly added tbsp of water into the mix until I got the consistency I liked. It was about 8 tbsp total although that can be played with based on how you work with it and form it.  I used the coconut oil on the corner of a paper towel to lightly coat the inside of the tin.  I then scoops about 1/3 of a tsp of the shakeology mix onto the bottom of the tin and attempted to flatten it out the best I could. I think if I mixed it longer and added a tad more water/oil, this would work better.  But it is what it is so we kept going.  I placed a tiny bit of sunflower seed butter in all the tins as the next layer and then topped several of them with more shakeology mix and left a few with just the sun-butter as the top.  The last step was to throw them in the freezer. I would recommend at least 4 hours but I just left them in overnight since it was close to bedtime.

The next morning I pulled the tin out of the freezer and used a spoon to pop them out!  They stayed together and were exactly what I wanted.  Mini sun-butter cups, top 8 allergen free, and packed with nutrition! Perfect for the EoE munchkin, tasty for the girls, and 21 day fix approved for mom!  Chalking this up as a win and can't wait to perfect that constituency so they look as good as they taste for next time.  You are going to want to store them in refrigerator after making so that they stay solid!

Recipe and Preparation

Items needed:

mini muffin pan

1 1/2 tablespoons of Coconut Oil

Chocolate Vegan Shakeology 

1/4 water

1/2 tsp of gluten free vanilla extract

1/2 cup of sunflower seed butter or the alternative of your choice

Preparation

1.  Use the corner of a paper towel covered with coconut oil to wipe in the cups of the mini muffin pan.  You will need to prepare for a dozen Sun-Butter cups.

2.  Melt the remaining coconut oil in the microwave.

3.  Place two scoops or servings of vegan chocolate shakeology into a bowl and add in the vanilla extract and melted coconut oil.

4.  Begin to mix or stir ingredients together and begin adding water one tablespoon at a time. Continue to stir until the chocolate mix reaches a consistency that is smooth.

5.  Use about a 1/2 tbsp of shake mix and put on the bottom of each tin cup.  Try to tap the pan at the end to smooth out the bottom layer.  Place in the freezer for 15 minutes.

6.  After 15 minutes the bottom layer should be solid enough to scoop on the sun-butter nice and neat.  The amount you want to use it up to you.  I recommend at least 1/2 a tsp.

7.  Lastly, you can choose to top the cups with more chocolate or leave it with the sun-butter on top. If you choose to top them, you may need to mix another tbsp of water into the shakeology mix and then scoop it onto the top layer of each of the cups and again tap the pan down once you are down to try for a more smooth look.

8.  Place in the freezer for 4 hours or overnight and pop them out with a spoon once they are solid.  Store them in the refrigerator until ready to eat.

AWESOME for portion control planning and when the cravings hit hard!!!  For those of you doing the 21 Day Fix, 21 Day Fix Extreme, Insanity Max or any of the Portion Control meal plans then 2 cups would be: 

1/2 Red

1/2 tsp 

For more information about portion control meal planning, weightloss, clean eating, and exercise, check out the resources at www.itsfitpossible.com or email me!  My goal is to help others find ways to realize that you CAN handle it all!  There are huge benefits in caring for your special needs children when you are caring for yourself as well!  A healthy mom creates a healthy family <3

Lisa Fickenworth

www.facebook.com/lfickenworth