Mothers Day Apple Crisp

The other day I decided I needed to print off hard copies of all my favorite recipes in case for some crazy reason I don't have internet and can't access all the recipes I have accrued. In the process Charlize decided she wanted to go through all of them and make something. She recently made her favorite Banana Banana Bread and now has the baking bug. She came across an Apple Crisp recipe that we all love. She then decided she had to make it for me for Mother's Day. Since we be will out and about all day on Mother's Day she made it today with her Dad while I was enjoying getting my hair done. Needless to say, she rocked it!! All the recipes we make are dairy, egg and peanut free. I hope you all enjoy this as much as I did. 

My daughter is my own personal little rock star. 

Charlize is getting all of her ingredients ready to go. 

We try to use organic/non gmo as much as possible. 

 

Dad was busy being Sioux Chef and didn't get any other pics of our girl in action. Charlize decided to add blueberries to the apple mixture this time. My girl knows how her Mama likes her blueberries.

 

We added our favorite non dairy ice cream to finish it off. Charlize made sure here mama got the first bowl. Like I said my kiddo rocks.

Prep Time: 30 Minutes         Cook Time: 45
Ready in: 1 Hour 20 Minute       Servings: 12

Ingredients:

10 cups of your favorite baking apples, peeled, cored and sliced

1 cup white sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

2 cups quick-cooking oats

2 cups all-purpose flour

2 cups packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup dairy free butter/margarine, melted

Directions:

1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a large bowl. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, sprinkle over apples and carefully mix till apples are well covered in mixture. Place the apple mixture in a 9x13 inch pan.
3. Combine oats, 2 cups flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

You can add a cup of blueberries to the apples prior to adding your sugar mix if you would like. We have done it both ways and it was delicious either way.

Dairy, Egg and Nut free Banana Bread

 

 

Banana Banana Bread

This banana bread is probably the most moist and 

delicious banana bread I've ever had! 

It's got a great big banana flavor and

Charlize begs for it for breakfast, lunch and dinner.

A loaf rarely lasts more than two days at our house.

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 Dairy free butter (I use Earth Balance Vegan Buttery Sticks)
• 3/4 cup brown sugar
• 1/2 cup apple sauce
• 2 1/3 cups mashed overripe bananas

Directions

  

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter, brown sugar and applesauce. Stir in bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 65 to 75 minutes. When I make this bread I check to see how doughy the center is with a toothpick. If it comes out extra doughy then add another 5 to 10 minutes. Since there are no eggs in this bread you don't have to worry if the center is not completely cooked because with all the bananas and applesauce it tends to be extra moist. Letting the bread cool completely will set the center without having to overcook it. Once the top of the bread is a dark brown it should be done. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. * If you find that the bread is a little too moist for your liking you can cut back on the applesauce by 1/4 cup.

Hope you enjoy this recipe just as much as we do!!!

 We're Back!!!!!

Things have changed a bunch around here but my passion to find healthy alternatives for Charlize has not. Charlize is going to be a big seven years old this year. WOW! Where has the time gone? She also became a big sister to Elijah (3 years ago). Elijah doesn't have any of the allergies that Charlize has. It's a good thing not having to worry about him and allergies too but I find it easier to give in to the not so healthy foods available to children without allergies. With all the GMO foods out there it has become even more of a habit for me to read labels. I'm very thankful for the vegan society. With the exception of nuts in their diets the recipes I have found provide so many available options for Charlize as substitutes for the stuff that the rest of us who don't have allergies get to enjoy. Fruit is a HUGE deal in our house and finding Organic fruit can be time consuming to say the least. It’s such a shame that we have to search so hard to acquire food that's healthy. Our goal this year is to grow as much as we can right here at home. I am a huge supporter of regulating GMO foods. I don't believe that we should genetically modify our food. I believe the farther food gets from its original God given state the worse it will be for us and our children. We are still in the process of trying to go completely Organic and Non-GMO in our house but until its regulated it's a battle.

Charlize went to pre-school from August 2010 to December 2011. It was a great learning experience for her. We unfortunately felt the need to pull her out after having to watch her battle every sickness others brought to school on a monthly basis. You see, she has severe asthma and when she gets a cold it’s not just a cold for her. It goes straight to her chest and breathing becomes a huge struggle for her. Watching her become sick for two weeks of every month and end up in the hospital every month is not something any parent wants for their child. Of course I was told from the beginning that all she needed was to build up immunities. How long does one wait for that to take effect? I watched for a year and a half while she supposedly built these immunities only to realize it didn't seem to be happening. Everyone is different. All our bodies are affected differently by different illnesses. For Charlize it was making her life less than she deserved. Charlize can't have the flu shot because it's created in egg embryo. She's deathly allergic to eggs so that option is out for her. To be honest, even if she wasn't allergic to it I wouldn't subject her to it. That's my choice based on research I've done for my family. I believe with the right diet she is protected better than a flu shot can protect. Again, my choice based on my research. There is a delicate balance in keeping Charlize healthy and I may not always get it right but it’s my choice as well as my husbands because we know our daughter and her special needs. I'm merely sharing our story because I hope that maybe it will help someone else.

Since January of 2012 I have been homeschooling Charlize. WOW! It has been just as rewarding as it has been challenging. Is it worth the challenge? Heck yeah! Watching your child prosper and grow because you are able to nourish and feed their little minds is beyond words. I started her in the Kindergarten program in January 2012 instead of continuing on with pre-school. She finished out the school year as a Kindergartner. She started first grade in August of 2012 and excelled even though she was technically a year ahead. I found that the program we were using wasn't challenging enough for her so we switched programs August of 2013 when she started second grade. It's a more hands on program but that's the kind of learner she is. This is part of why I love homeschooling. I am able to see that she needs to be challenged in a different way and taught with a different approach because she was honestly board with the other program. In a classroom of thirteen to twenty other children the teacher may not have had the resources or the time to see this in her. Don't get me wrong, I have several friends who are teachers and I have the utmost respect for them. They are unfortunately dealing with a lot of bureaucracy which takes away from what they could really be focusing on. So, I have taken this part of my daughters education into my own hands. Her favorite subject is Science and we have the luxury of having a Zoo that offers multitudes of different classes where she can focus on animal sciences and environmental sciences beyond what she learns from the program we are now using. Even our Botanical Garden has classes they offer for home school children.

So, in a nutshell this is what we have been up to. I will continue to share recipes that are dairy, egg and nut free but will also be including Non-GMO information, gardening, home schooling information and home school projects. My hope is that through any one of my posts I will be able to help someone. Learning to feed Charlize with all of her allergies was daunting in the beginning but now I have the tools to do so. I'd like to share those tools amongst other things with you. Thanks for reading and please feel free to ask any questions and I will do my very best to answer in a timely manner and as accurately as possible. Be on the lookout for a recipe in the next day or two!

Spanish Rice with a Twist

Spanish Rice with a Twist

• 1 cup long grain white rice
• 1 pound of chicken breast tenders/chick thighs cut into 1 inch pieces
  
• 1/2 small can of roasted garlic tomato sauce/you can use just plain too
• 2 1/2 cups boiling water
• 1 tsp cumin
• 1 tsp season salt
• 3/4 tsp garlic salt
• 1/2 tsp onion powder/salt
• 1/2 tsp black pepper
• 1/4 cube chicken boulion
• 1 - 14oz can of corn drained
• 1 - 14oz can of black beans drained

Toast rice at medium heat till browned in a large skillet.
While toasting rice bring water to a boil in separate pot.



Once rice has been browned add tomato sauce and mix well.



Then add boiling water and seasonings. Bring to a boil.
Reduce heat cover and simmer for 20-25 minutes.
The key to good rice is letting it simmer down without
stirring it.



While the rice is cooking I cook about a pound of chicken thighs
(dark meat is usually more tender) cut into 1" pieces in light olive oil
and season to taste (cumin, seasoning salt, garlic salt and onion powder).
Set aside until the rice is done.



Once the rice is done mix in chicken, black beans and corn.
The spices are approximates because I usually season to taste.
This recipe makes ALOT so we usually make it with
some Guacamole, salsa and tortillas. There is plenty left over
for lunch the next day.

Enjoy!!
Elisha & Charlize

Black Bean Pork Chops!

Black Bean Pork Chops! YUM!




This is quite possibly one of the simplest recipes
I have ever made. I hope you enjoy it as much as
we do at the Wilson household.

4 boneless pork chops thick cut
1 tablespoon olive oil
1 (15 ounce) can black beans, with liquid
1 cup salsa (I make fresh)
1 tablespoon chopped fresh cilantro

Season pork chops to taste. I use seasoning salt,
garlic salt, onion powder and cumin.
Select a frying pan large enough to hold
all four pork chops in a single layer.
Heat oil in frying pan over medium-high heat.
Brown pork chops on both sides.

Pour undrained beans and salsa over pork chops
and season with cilantro. Bring liquid to a boil,
reduce heat to medium-low, and cover.
Simmer until pork chops are cooked through,
about 20 to 30 minutes depending on chop thickness.
If unsure of time, cut a pork chop in half to
verify there is no pink left.


Fresh Salsa

1 Can of Hunts diced tomatoes with Roasted Garlic
1 Cup of Cilantro
1 Jalapeno (I take out the majority of the seeds)
1/2 tsp of cumin
1/2 tsp of seasoning salt
1/2 tsp of garlic salt
1/4 tsp of onion powder

Mix together in a blender. All the spices/seasonings
above are approximates. I usually do it to taste.

These pork chops come out so tender that even Charlize
loves them. So I usually cut it up into bit size pieces for her.I serve it with a vegetable and some red potatoes.

We hope you enjoy!!

Elisha & Charlize

Coming Soon

Coming Soon!!!!


Sorry I haven't posted lately.
It's been busy around here lately.
We went to the Sierras in California to visit
my dad and it was wonderful.
Coming from the AZ heat it was a treat
for us cause we had sunshine and rain.
There is nothing like the fresh air of the
mountains combined with the fresh smell of rain.

I will be posting a recipe or two this week so be on the look out.



See ya soon!
Elisha & Charlize

Moist and Yummy Dairy and Egg Free Cake

Moist and Yummy Dairy and Egg Free Cake


I made this cake for Charlize's birthday and it was a hit.
Yesterday I decided to make her some cupcakes
with the same recipe and oh man are they yummy!
Thank you to my friend Robbi for finding this recipe for
me. I was so worried that Charlize wouldn't get the same
experience as the rest of us when it came to delicious cake.
Boy was I wrong!




1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water (ice cold -
put ice in it to make it really cold)
1/2 cup semi-sweet chocolate chips
(read ingredients carefully only some
semisweet chocolate chips are dairy free)
1 tub of Frosting (I used Duncan Hines Whipped
Fluffy white - Be sure to read the ingredients on
the one you end up buying.)

1. Preheat oven to 350 degrees F (175 degrees C).
Grease an 8x8 inch baking pan.*

2. In a large bowl, combine flour, salt, sugar,
cocoa powder, and baking soda. Mix well with a
fork, then stir in oil, vinegar, and vanilla extract.
When dry ingredients are thoroughly moistened,
pour in cold water and stir until batter is smooth.
Stir in chocolate chips and pourbatter into
prepared pan.

3. Bake in preheated oven for 30 to 35 minutes*,
until a toothpick inserted in center comes out
clean. Cool on a rack.

4. Once completely cooled frost to your liking and serve.


*If you make cupcakes bake for 20-25 minutes or until
a toothpick inserted into the center comes out clean.



Enjoy!
Elisha & Charlize