Chicken Croquettes (Gluten-free, Dairy-free, Egg-free)

Posted on February 2, 2011 | Comments Off

If there is one thing that really gets me fired up, it’s paying for overpriced organic “kid” food when I know I can make it myself.  Don’t get me wrong, I’m all for the convenience of pre-made food when I’m in a bind.  We keep our freezer stocked with a few options just in case I get tired of cooking (yes, it happens).  But I don’t like paying nearly 7 dollars for a box of frozen organic chicken fingers at Whole Foods when half the time Kula Baby doesn’t even like them.  He likes the idea of crunchy chicken fingers but the taste is often lacking in pre-made, store-bought varieties.

Who else hates the name chicken fingers?

So gross.

The other night I was inspired to create my own “chicken fingers” but I refuse to call them chicken fingers so my husband named them…CHICKEN CROQUETTES!

Both of my men LOVED them.  Kula Baby requested them for days and was elated I was serving him something he could dip in ketchup.  It’s the simple joys in life for a 2-year-old.  Crunchy chicken croquettes and ketchup.  Yum.

Chicken Croquettes

Ingredients:

1 breast organic chicken, cooked (bake covered at 375 degrees for 45 min, season with salt and pepper and put 1/4 cup veggie broth in bottom of dish.)

2 cups cooked brown rice

2 small/medium red potatoes, peeled and sliced thinly

1 tablespoon butter (optional–this adds dairy)

1/4 cup rice milk

1 1/2 cup breadcrumbs (I use rice chex made by Health Valley to keep these gluten-free.  Just put them in a ziploc bag and smash them up.  Kula Baby usually handles the smashing part for me.)

4 tablespoons gluten-free flour

1/2 teaspoon baking powder

1 teaspoon salt

1 clove of garlic, chopped

1/8 teaspoon each: paprika, chili powder, garlic powder

1 dash of hot sauce (I used the trader joe’s variety, this is optional)

Directions:

Steam the sliced potatoes in a steamer basket for 10 minutes until soft and set aside.

Slice up the cooked chicken and place it in the food processor.  Pulse for a few minutes to shred the chicken.  Add 1 cup of rice, potatoes, 1/4 cup rice milk, salt, clove of garlic, spices, hot sauce, baking powder and flour.  Blend until you have a nice chunky mixture working.

Place mixture in large bowl.

Add 1/2 cup breadcrumbs (you can add more if your mixture seems too thin but remember it will thicken up a bit as it sits).  Add the remaining cup of rice and stir to combine.  (NOTE: If your child is sensitive to texture you may choose to blend the second cup of rice instead.)

Let mixture stand for 5 minutes.  It will thicken as you wait.

In a small bowl place the remaining breadcrumbs.

Form small ball of the chicken mixture with your hands.  Roll the ball in breadcrumbs to coat.  Place on greased cookie sheet.  Repeat until all the mixture is used.

I sprayed my croquettes with olive oil spray before putting them in the oven.  This helps them bake up golden brown.

Bake at 400 degrees for 15-20 minutes until golden brown.

Dip in ketchup or another sauce of your choosing.

Comments Off

Posted in Recipes, Uncategorized

Tagged , , , , ,

Keeping Kids Healthy in 2011

Posted on January 27, 2011 | 1 Comment

Photo: Pink Sherbert

We all want our kids to stay healthy throughout the year, right?  It’s no fun to have a sick kid at home so anything we can do to avoid illness is a good thing.

So what can we do to keep our kids virus-free?

Optimal immune function is the key to keeping your children healthy. Since over 50% of our immune system is located in the gut, a healthy digestive tract is vital to immune function.  As we enter into 2011, keep the following wellness tips in mind:

  • Eat a diet rich in organic whole foods including; fruits, vegetables, whole grains, legumes, nuts and seeds.
  • Keep your gut flora healthy with a high quality probiotic.
  • Drink filtered water throughout the day.
  • Incorporate immune-boosting carotenes into your diet including; dark greens, orange and yellow squash, carrots, yams and sweet potatoes.
  • Eat foods from the cabbage family to increase immune function including; Brussels sprouts, broccoli, cauliflower, kale and mustard greens.
  • Avoid Immune System BUSTERS; refined sugar, damaged fats, excessive pasteurized dairy, food sensitivities/allergies, pesticides and insecticides, processed foods, and stress.

And in case your little one gets sick despite your best efforts…stick to these words of wisdom from my mama:  “No sugar, no dairy!”

I used to joke with her and yell: “NO FUN!”

But my mama speaks the truth—removing sugar and dairy from your diet will help the immune system get back on an alkaline, healing track!

Happy 2011 everyone!

(Part of this article (along with some immune-building recipes) is featured in the February issue of Natural Awakenings Magazine.  To see the publication click here.)

→ 1 Comment

Posted in Uncategorized

Tagged , , , ,

Simple Hummus

Posted on January 27, 2011 | Comments Off

I am a hummus addict.

For real.

Not a day goes by that I don’t dip a veggie or spread a cracker with this delectable treat.  Early in Kula Baby’s culinary adventures, I learned to use hummus as a protein source for any snack involving his beloved cracker.  For a period of time Kula Baby would eat ANYTHING covered in hummus. ANYTHING!

Now that my son is a bit older, he enjoys making this hummus with me.  I let him run the food processor—he thinks it’s the best job ever.  The key to this recipe is the toasted sesame seeds.  It takes only 2-3 minutes to roast the seeds and the flavor is SO much better than regular hummus!  Don’t be alarmed by the steps in this recipe—once you get them down you can literally make this in 15 minutes once the beans are cooked.

Enjoy!

Simple Hummus

(adapted from a Jennifer Lange recipe in the Kidz Culinary Academy Coobook.)

1 cup dry garbanzo beans, soaked overnight (makes about 2 cups cooked)

2 cups organic vegetable broth

1 cup filtered water

1 inch square of kombu (Found in any health food store.  Get a package and keep it in your pantry for easy access!)

7 cloves of garlic, peeled, sliced

5 tablespoons of sesame seeds

2 teaspoons sea salt (or more to taste)

Juice of one lemon (this is about 2-3 tablespoons)

1/2 cup olive oil (or more!)

Directions:

Bring veggie broth and water to a boil and add garbanzo beans (after they have been soaked overnight).  Turn burner down to simmer and add kombu.  Simmer for 1-1.5 hours until beans are soft.  Remove from heat, strain (reserve at least a cup of broth).  NOTE:  You can use canned beans if you don’t have time to soak but you’re missing out on some awesome nutrients with canned goods (not to mention the BPA lining in most canned foods is less than ideal) so try to use fresh beans when possible.

Let the beans cool (I run them under cool water when I’m in a hurry)

Get out a skillet.  Place sesame seeds in pan and dry roast them over medium heat for a few minutes until they start popping (don’t leave them alone or they might burn!).  Place sesame seeds in a grinder and blend.  Set the seeds aside.  I use my husband’s coffee grinder (don’t tell him!).  I simply wipe out grinder with dry paper towel, blend seeds and wipe clean again.  Easy.

Now return to your pan on the stove.  Put 2 tablespoons of olive oil in pan and saute the slices of garlic until soft and cooked slightly.  Turn off burner and set aside.

Putting it all together:

In a food processor or blender combine: beans, ground sesame seeds, lemon juice, oil and garlic (from your pan on stove).  While the motor is running pour a little more olive oil and broth/water to bean mixture if it’s too thick.  Add salt to taste.  I add a dash of paprika to my hummus too.

Optional variation:  Sneak some flax oil into this recipe for some omega-3 fats!

Comments Off

Posted in Recipes, Uncategorized

Tagged , , , ,

Roasted Veggie Fries (Gluten-free, Dairy-free)

Posted on January 18, 2011 | Comments Off

You can never have enough snack recipes on hand when trying to keep up with a child’s fast metabolism.  These Roasted Veggie Fries are a great snack for both kids and adults.   They take about 35 minutes to prepare from start to finish.  Loaded with immune-boosting carotenes, these fries help keep your children healthy….and happily fed.

Roasted Veggie Fries

(recipe adapted from recipe by Lisa Barnes in Cooking for Baby)

Ingredients:

2 small sweet potatoes

1 yam

1 beet

1/2 teaspoon each: chopped sage, thyme and flat leaf parsley.

Salt to taste

2 tablespoons unrefined, organic coconut oil (melted).

Directions:

Pre-heat oven to 500 degrees

Cut potatoes, yams and beets into 1/2 inch strips.  Toss melted coconut oil, veggies, salt and spices in a bowl.  Line a cookie sheet with parchment paper to prevent sticking and spread veggies evenly.  Cook for 20-25 minutes.  Stir the veggies occasionally to prevent sticking.

Cool and serve as bite-sized snacks!

Comments Off

Posted in Recipes

Tagged , , ,

Super Bowl Chili (Gluten-free)

Posted on January 10, 2011 | 1 Comment

Photo: The Bitten Word

My husband is always requesting chili on rainy Sunday afternoons and in California we’ve had a lot of rainy days this winter!  As a result I’ve made many pots of chili–some good, some not so good…however last weekend my husband told me I’d hit the chili jackpot.  One bite of this recipe and he exclaimed, “Write this one down!  Did you write this recipe down???  Write it down!”  (I’ve been known to create some yummy dishes in the past with no ability to recreate them because….wait for it…I DIDN’T WRITE THEM DOWN.   So, my husband’s concern is legitimate.

With all the upcoming Super Bowl parties this month you may find a use for this recipe in your own home.  Let me offer one suggestion regarding the canned ingredients (tomato and beans).  Try to buy Eden Organic canned goods because the cans are not lined with Bisphenol-A (BPA).  As a general rule I try to keep endocrine disruptors out of my food so I only buy Eden Organic canned goods (most canning companies line cans with BPA as part of their processing).

BPA is a sneaky little chemical, isn’t it?

Super Bowl Chili (serves 4)  Printer-friendly HERE.

2 tablespoons olive oil

1 medium size onion, finely chopped

3 cloves of garlic, chopped

1 pound grass-fed, organic beef

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon molasses

1 teaspoon organic peanut butter

2 teaspoons oregano

1 can black beans (pinto is fine, too), undrained

1/2 cup (or more to taste) organic frozen corn

1 15-oz can crushed tomatoes

1 teaspoon salt, or more to taste

chicken or veggie broth for extra liquid if needed

Directions:

Saute onion and garlic in oil until tender, about 5 minutes.  Add ground beef and cook until brown.  Add black beans (with juice), corn, tomatoes, peanut butter, molasses, salt and spices.  Simmer for 30-40 minutes to let the flavors blend.  Add more liquid if needed.  Taste chili and adapt to your preferences (more liquid, a little more molasses, more salt)…you be the judge.

Top with cheddar cheese and enjoy!

→ 1 Comment

Posted in Uncategorized

Kale Chips

Posted on December 10, 2010 | 1 Comment

Kale Chips!

(Don’t be scared.)

This is such an easy, nutritious snack…I want to thank my friend Suzanne for reminding me about them on her website last month.  Kula Baby and I made them together awhile ago and then promptly forgot about these yummy chips.  Do you ever do that?  Completely forget a recipe exists for a time?  It’s not my best trait.

This is a great recipe to use with your kids because it’s really easy for children of all ages to help you.  Making them is simple.  Cut kale, pour olive oil, massage the leaves (Kula Baby’s favorite part), sprinkle with salt and bake.  Done.

These chips would make a great appetizer for one of your holiday gatherings.  Pair with hummus or sprinkle them with sesame seeds and goat cheese.  Yum!

Kale Chips (inspired by Gluten Free Lunch Box)

1 bunch of kale, washed and chopped into bite sized pieces

Olive oil (enough to coat kale but not drench it)

Herbamare or salt, use a generous sprinkle over all kale chips once you have them laid out on cookie sheet or dehydrator sheet.  Herbamare is my favorite of all time!

Directions:

Wash kale and cut into bite sized pieces.  Drizzle olive oil on kale and use (clean) hands to massage oil into leaves.  If cooking in oven: spread on cookie sheet, sprinkle with herbamare or salt and bake at 375 degrees for 15 to 20 minutes or until crispy.  You will need to stir them a few times to keep them from burning.  If they turn out soggy you may have used too much oil, or you haven’t cooked them enough.

If you are using a dehydrator (my preferred method because it keeps the enzymes alive), spread chips out on trays and sprinkle with herbamare or salt.  Dehydrate at 145 degrees for 1.5  hours and then 115 degrees for 4 – 5 hours.  The kale chips in the photo above were dehydrated.

→ 1 Comment

Posted in Uncategorized

Teeny Cookies. (Gluten-free, Dairy-free)

Posted on November 16, 2010 | 1 Comment

(If you are new to the Kula Mama website, don’t forget to sign up to receive updates via email in the upper right hand corner.  I usually send out 1 or 2 a week and all of them include a yummy recipe.  If you find something you like, help me spread the word via facebook, twitter, etc–easy one-click social media buttons are located at the end of each article!  Enjoy!)

Funny story about these “cookies.”  The recipe is adapted from Rebecca Katz’s “Legal Cookie” recipe in the cookbook: The Cancer-Fighting Kitchen. I don’t need to tell you again how much I love her cookbooks (One Bite at a Time and The Cancer-Fighting Kitchen), both are priceless and make a worthy addition to your cookbook library.  Even if you don’t have cancer.

Back to my story.

We had some friends over for dinner last week.  My girlfriend is pregnant and avoiding refined sugar, but I know better than to deprive a pregnant woman of sweets so I made these cookies sweetened with maple syrup.  I told our dinner guests to erase any notion that I was serving REAL cookies…that way they wouldn’t be disappointed by the lack of REAL sugar.

Thankfully they were a hit with both the parents and our toddlers.  Kula Baby and his friend were all over their cookies (my husband told me later that Kula Baby managed to swipe a SECOND cookie from the plate while I wasn’t looking!!!  How did I miss that?).  There was only ONE problem: our kids kept calling them “Teeny Cookies.”  If these are a toddler’s idea of a “teeny” cookie, I’d like to see their ideas about the real-sized version.

Yes, we are a little concerned.

Teeny Cookies

1 cup organic almonds, raw soaked overnight.

1 cup gluten-free oats

1 cup Pamela’s Gluten-free Pancake and Baking mix, or gluten-free all purpose flour for dairy-free version.

1/4 teaspoon cinnamon

1/4 teaspoon sea salt

1/2 cup unrefined, organic coconut oil

1/2 cup maple syrup

1/4 teaspoon vanilla extract (gluten-free)

Organic chocolate hazelnut butter

Directions:

Pre-heat oven to 350 degrees.

In a food processor blend the almonds until they are a near powder.  Add the oats, flour, cinnamon and salt and mix to combine.

Add the maple syrup, oil and vanilla extract and combine until the dough becomes a ball.

Scoop roughly 1 tablespoon of dough out and place on greased cookie sheet.  Make a small thumbprint in cookie and fill with chocolate butter.  Place the rest of cookies on cookie sheet and bake for 15-20 minutes.

Printer-friendly version click here.

→ 1 Comment

Posted in Recipes, Uncategorized

Tagged , , , , ,