Gluten-free is a way of living for many people. I was recently told to go gluten-free by my doctor, and while it wasn’t all that different from the way I was eating it does make me re-think dinner planning where I have been searching for new recipes that both myself and the kids will enjoy. This isn’t always an easy feat with picky kids but I was so excited to discover a collection of healthy, hearty and kid-friendly finds (including gluten-free desserts!) on Foodie.com. This all in one resource for everything recipes is an incredible place to discover something different, or in my case, something to meet your dietary needs. I added them into my own personal collection that I can easily refer to Here are 12 of our favorite new gluten-free recipes:
Did you know that one billion people suffer from a hidden form of hunger rarely on the development agenda: chronic malnutrition. In fact, 40% of Africas children are so chronically malnourished by the age of five that they will never fully thrive, physically recover or mentally develop and this has not improved in two decades. While these facts are devasting, Momtrends is celebrating Sweet Potato Day to support ONE, a non-partisan, grassroots advocacy organization, co-founded by Bono, that fights extreme poverty and preventable disease, by making the sweet potato famous.
The idea behind Sweet Potato Day is to increase awareness about world hunger by featuring the sweet potato as a mascot. Packed with vitamin A, fiber and vitamin C, the sweet potato can also be grown in numerous places around the world and has been providing nutrition to children and people in Africa. The sweet potato is literally saving lives.
We love them in our family (see recipe below) with other root vegetables (carrots, parsnips, and beets) as a delicious and healthy side. I love to roast in a simple blend of olive oil and cinnamon with some salt and pepper that I serve with fish or chicken. This vitamin-rich combination is also delicious the next day that I add into salads or with quinoa.
Take Action! As we celebrate the delicious sweet potato and its many health benefits, we can also join the fight against this hidden killer of malnutrition. One of the easiest things to do is to send a letter to congress. At this time, less then 1% of the US budget is spent on foreign assistance. These funds are at risk and if these smart programs are cut, millions could lose access to food, medication and AIDS treatment. You could also sign a very simple petition to spread the word to get our leaders to step up to reduce chronic malnutrition for 25 million kids by 2016.
Malnutrition is the hidden killer of nearly 2 million children around the world. You can now take action by spreading the word to fight for good nutrition to help the kids that need it to thrive and survive.
Roasted Sweet Potatoes and Veggies
2 sweet potatoes, cut up lengthwise
2-3 carrots, cut up lengthwise
2-3 stalks of parsnips, cut up lengthwise
2-3 beets, cut up lengthwise
dash of cinnamon, salt and pepper
drizzle of olive oil
Directions: Preheat oven to 375 degrees. Wash all veggies and then cut them lengthwise. Add in some cinnamon and drizzle with olive oil. Sprinkle with some salt and pepper. Let cook for 45 minutes. Enjoy!
Check out all of the blogs that are also celebrating Sweet Potato Day:
The latest buzz word related to food is ‘clean eating,’ which actually doesn’t have anything to do with a fad or a diet. It is essentially eating healthy, whole foods-based like fruits and vegetables and staying away from processed foods. This can be challenging in our fast-paced world where meals are eaten on-the-go and take-out is the norm. I try to cook wholesome and healthy foods as much as possible, but regardless of what your my intention is I do get into cooking ruts.
To help me out, I have been reading the new cookbook, Clean Eating for Busy Families. Written by Michelle Dudash, R.D., an award-winning registered dietitian, writer, television personality and recipe developer, who breaks down in a clear way how every parent can create delicious meals for their families. Throughout the book, she provides a plan of action by teaching parents how to create weekly grocery lists, simple-yet-delicious recipes, and practical tips for healthy family eating.
This includes recipes that are quick like easy sauteés and casseroles, to slow cooker meals, to pan-less grilling options that can all be prepared in 30 minutes of less. The core of the recipes is clean eating where you will discover a wholesome ingredient lists to nutritional analysis on every recipe. The recipes also feature eco-friendly tips, along with information on how to go green while shopping and cooking. I also loved the delicious recipe ideas from Pecan Crusted Chicken Tenders, Oatmeal Breakfast Cookies, Buckwheat Noodle Bowl with Edamame & Ginger Orange (see below), Peel Chicken & Broccoli Stir-fry with Brown Rice and Baja Fish Tacos with Pico de Gallo is a great way to focus on clean and healthy eating while also making it kid-friendly and tasty.
Buckwheat Noodle Bowl with Edamame & Ginger
Get your Zen on with this Japanese-inspired dish. Your well-stocked clean kitchen will likely have all of these ingredients on hand for a quick, one-pot dinner.
1 tablespoon (15 ml) expeller-pressed grapeseed or canola oil
2 medium carrots, coarsely shredded (about 2 cups, or 220 g)
4 scallions, green parts diagonally cut into ¼-inch [6 mm] pieces, white parts chopped, divided
5 thin slices peeled gingerroot
2 cloves garlic, smashed
5 cups (1.2 L) organic or reduced sodium vegetable broth
2 (3.5-ounce, or 100 g) bundles dry buckwheat (soba) noodles
1¼ cups (148 g) frozen shelled edamame
1 sheet roasted nori (optional, found in Asian food section), cut into bite-size strips
Heat a large pot over medium heat and add oil. When oil begins to shimmer, add carrots, white parts of scallions, gingerroot and garlic and stir-fry for 3 minutes. Pour in the broth and bring to a boil on high heat. Add noodles and bring back to a boil. Add edamame and maintain a low boil for 5 minutes until noodles are al dente. Stir in the nori and tamari.
When reheating leftovers, pour in a bit more broth for a soupy consistency.
You can get away with using only 4 cups (1 L) of broth if youd like the finished dish to have a thicker consistency.
Momtrends was not paid for this post. We were given samples.