My First Product Review! Organic Palm Shortening

You won't make it very far in the baking world without stumbling across a recipe that is impossible to make without using shortening.  Pie crust is one recipe that comes to mind, along with some cookie recipes that are just better with shortening. Most people automatically think of Crisco when they think about shortening, but I am here to tell you that there is a better option!

A little over a year go, we decided to switch completely to real fats that come from real sources such as: real butter, whole milk, real full fat cheese, grass-fed beef, chicken fat, coconut oil and palm shortening and we haven't looked back. Food tastes SO much better and we feel SO much better to be using real fat as opposed to low-fat man made foods.  I won't go into too much detail about why I believe real fat is healthier than fake fat, but I will say this. People led very healthy lives for thousands of years eating real fat from real food sources that God made.  A few decades ago, Americans switched to fats made in a chemical processing plant and our health has suffered ever since. We also aren't as active as they were, and we eat way too much sugar, but the chemicals also have something to do with it because our bodies weren't designed to handle the processed food.  The key is to use fats from real food in moderation.  I'm not giving you permission to load up on sticks of butter...moderation folks :) But when you do use fat in cooking, use fat from a real food source. Most fake fats are also loaded with soy which is the #1 GMO "food" in our country. To learn more about the dangers of GMOs, watch this video: http://geneticroulettemovie.com/

Anyways, instead of using crisco in my baked goods I now use organic palm shortening that I purchased from Tropical Traditions. This is also the perfect substitution for those who are allergic to soy. Yes, it is a bit pricier (it's on sale right now), but a gallon of shortening will last you quite a while and the savings in better health is well worth it if you really enjoy baking.  I am still using the first gallon I bought and it is continuing to make us delicious pies and cookies! I use it for pie crusts and Tooter's chocolate chip cookie balls. You can also use it as a healthier substitute to deep fry doughnuts, mozzarella sticks, french fries, corn dogs, etc.  Organic palm shortening is derived from palm oil, which is a mixture of saturated and unsaturated fatty acids. It's not hydrogenated, contains no trans fats and contains no GMOs. I know the "saturated" part might scare you, but again it's important to get your fats from real sources, not from a laboratory. 

You can purchase the palm shortening here:

1 Gallon Organic Palm Shortening - 112 oz.

If you order by clicking on this link and have never ordered from Tropical Traditions before, you will receive a free book on Virgin Coconut Oil. Also, I will receive a discount coupon for referring you. But, no pressure or anything :) 

Happy Thanksgiving - Egg and Nut Free Apple Cranberry Pie!

I'm not a big fan of pumpkin pie. It's pretty hard to make an egg-free version and I just don't like the texture. So this year I'm bringing an egg and nut free apple cranberry pie so C has something for dessert while we're at our Thanksgiving gathering. I love the combination of apples and cranberries and this easy pie dough recipe I got from foodallergymama.com is great. The only substitution I made to the dough recipe was to use palm shortening instead of regular shortening. Even dessert can use a little health modification here and there ;)

More important than pie though is that I hope everyone has a wonderful and blessed Thanksgiving with their family and friends. We are overwhelmed with thankfulness for our son, another blessing on the way and for everything the Lord has given to us.

"Enter into his gates with thanksgiving, and into his courts with praise: be thankful unto him, and bless his name. For the LORD is good; his mercy is everlasting; and his truth endureth to all generations." Psalm 100:4-5. Happy Thanksgiving!

Apple Cranberry Pie

For the dough:
2 cups unbleached all-purpose flour
1 tsp. sugar
1/2 tsp. salt
2/3 cup palm shortening
5-7 Tbsp. ice water

Combine the flour, sugar and salt in the bowl of a food processor. Add the shortening and pulse a few times until you have small crumbs. Add the ice water, 1 Tbsp. at a time, pulsing until the dough comes together. Split the dough in half and wrap each piece in plastic wrap. Chill in the fridge for at least 30 minutes.

For the pie:
2/3 cup organic sugar (or sucanat/rapadura)
3 Tbsp. flour
1 1/2 tsp. cinnamon
1/8 tsp. all spice
1/4 tsp. nutmeg
1/4 tsp. salt
4 apples, peeled and sliced into wedges
1 cup fresh cranberries
2 Tbsp. butter
Sugar for sprinkling

In a large bowl, combine the sugar, flour, spices and salt with a wire whisk. Add the apples and cranberries and mix well.

Preheat oven to 400. Line the bottom of a 9-inch pie plate with the dough, letting it come up over the edges. Fill with the apple mixture and top with pieces of the butter. Roll out the other half of the dough and use Thanksgiving-shaped cookie cutters to cut the dough into shapes. Top the pie with your dough shapes and sprinkle the top of the pie with sugar. Bake for 50-60 minutes, or until the apples are bubbling and crust is browned.

Cool completely before serving.

This post is linked up on Allergy Free Wednesdays!

http://www.realfoodallergyfree.com/2012/11/allergy-free-brown-bread-dinner-rolls-chocolate-mint-cookies-pumpkin-wafers-and-more/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+RealFoodAllergyFree+%28Real+Food%2C+Allergy+Free%29

Pumpkin Doughnut Holes

It's been crazy windy/rainy here so C and I have not gone out since Monday morning. C has been entertaining himself sorting buttons by color and watching Thomas the Tank Engine. I finally was able to set some time aside to bake since I haven't really been able to update my allergy friendly recipes in a while. As these little treats were cooling on the counter, C spotted them and grabbed one off the counter. He looked at me and said "Oh, wow!" as if I had no idea they were there! I love being able to make my own allergy friendly treats so I don't have to worry about whether or not what we have is safe for him. These delicious little doughnuts would be perfect for Thanksgiving breakfast!

Pumpkin Doughnut Holes
 1 3/4 cup white whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. all spice
1/3 cup coconut oil
1/4 cup natural maple syrup (such as organic grade B)
1/4 cup unsweetened applesauce
1 tsp. vanilla
3/4 cup pumpkin puree
1/2 cup whole milk

Preheat oven to 350. Combine dry ingredients in a bowl with a wire whisk. Combine wet ingredients in a glass measuring cup (make sure to melt the coconut oil first and let it cool before combining it with a cold liquid or else it will solidify). Pour wet ingredients into dry and stir until just mixed (don't over mix). Pour batter into a greased mini muffin pan. Bake for 10-12 minutes. Makes 24 small doughnut holes.

This post will be linked up on the Allergy Free Wednesdays blog hop. http://wholenewmom.com/traditional-tuesday/vegan-pumpkin-cheesecake-chocolate-mousse-cake-grain-fee-chicken-pot-pie-more/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+wholenewmomfeed+%28Whole+New+Mom%29

Allergy Update and Pizza!

We had C's allergy blood tests repeated and we're about the same, if not a little bit worse right now. He stayed pretty much in the 3 and 4 category, but some of the IgE numbers went up especially for peanuts, eggs, sunflower seeds and cashews. I guess I was expecting them to go down a little bit now that he's a year older, but that just means he hasn't hit the "peak point" yet so we're not on our way to outgrowing them anytime soon. Which is a big bummer.

C has never consumed a food that he's allergic to because we found out about his allergies before he was eating table food, so he's never had a real reaction.  The doctor said that based on his numbers, a reaction could be vomiting, bad hives or swelling of the face/throat. So clearly we will continue to maintain a strict diet without any nuts, eggs, sunflower seeds or sesame seeds.

At home, cooking without eggs and nuts has become a way of life for me, so I've learned my way around the kitchen without them and have become pretty used to finding substitutes. The hardest part about these allergies is that I can never leave home without some kind of plan for C's meals and snacks which can get kind of overwhelming at times especially when you're busy and don't have time to prepare food in advance. There are not many quick "go to" foods we can rely on on a busy day.  Whenever we go out of town or overnight somewhere, I plan ahead for every meal and usually bring food along for those meals or check menus at restaurants nearby to see if there's something safe for him. Besides all that though, the hardest thing is that C is a toddler and he's picky. He doesn't always like what we're having for dinner and there are very few quick back up plans he can have. That's why I love this pizza recipe that I found: http://heavenlyhomemakers.com/pizza-night. I made a substitution so it will be gluten free (b/c of course C just couldn't stop at eggs, nuts and seeds!) and although I prefer the wheat version, this isn't too bad. It's easy, quick pizza without all the ingredients that are bad for you. and he absolutely loves it so I don't have to worry about him not eating it. Also, I can add whatever topping I have on hand and even sneak in some veggies (like tonight's version with broccoli!) This recipe works great when I know he's not going to like what we're having for dinner, or for nights like tonight when he decided to get pink eye and I didn't get home from the doctor with him until 6 :P

Gluten Free Pizza
3 1/2 cups gluten free all purpose baking flour (I use Bob's Red Mill brand)
3 1/2 tsp. xantham gum
1 cup butter, melted
1 cup plain whole milk yogurt
1 tsp. salt

Stir together flour, salt and xantham gum in a mixing bowl. Add yogurt and melted butter. Mix well.

Pizza toppings:
1 jar pizza sauce (or make your own)
8 oz. mozzarella cheese
favorite toppings: pepperoni, sausage, peppers, broccoli, you name it!

I also usually sprinkle some garlic powder and oregano over the crust to flavor it.

Preheat oven to 400 degrees. Roll out dough (this recipe will make 2 separate crusts or 6 mini crusts). Spread pizza sauce on dough, top with shredded cheese and preferred toppings. Cook at 400 for 20-25 minutes or until cheese is golden brown. 

If you have leftover dough and don't want to make another pizza, you can make pop tarts! Just roll out the dough, cut into squares, spoon jelly in the center of half of the squares and top it with the other half and then press down on the edges with a fork. Bake these at 350 for 25 minutes. 

Salmon Bites

Looking for an easy way to get your toddler (or husband) to enjoy some salmon? This is a wonderful spin on a childhood favorite which uses two incredibly healthy foods...salmon and coconut oil. I think we all know by now that salmon is loaded with omega 3 fatty acids which are essential for your little tot's growing brain. Salmon is also a good source of protein and calcium, two other ingredients that are wonderful for you and your children. And don't even get me started on coconut oil! Along with being a great fat source, coconut oil has anti-fungal properties making it good for your digestion and also good for weight maintenance.  I use coconut oil for everything...in the kitchen, for Caleb's diaper rashes (from a separate bottle of course), to take off my eye makeup, face lotion, etc. Also, if you buy the unrefined coconut oil, the taste is just incredible!

The original recipe comes from weelicious (http://weelicious.com/2010/03/23/salmon-bites/), but I made a few adjustments to make it egg and wheat free. The coconut oil substitutes for the egg and the oat flour for the breadcrumbs. I added the lime zest to make the flavor match the coconut. My husband won't go near a traditional fish stick, but these salmon bites he ate with no problem at all! The avocado dipping sauce is also her recipe and goes a long way if you're still having trouble getting your kids to eat them. What's more fun than a bright green sauce!?

Salmon Bites
16 ounces salmon steak, skinless
1/3 cup oat flour (run 1/3 cup oats through a food processor a couple of times to grind it into flour)
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. lime zest
1/2 cup coconut oil

Preheat oven to 450. Place oat flour in a bowl and season with salt, pepper, and lime zest. Place coconut oil in a separate bowl. Cut up salmon, dip in oil and then coat with the oat flour. Bake at 450 for 10-12 minutes.

Avocado Yogurt Dip
1 ripe avocado, pitted
1/4 cup whole milk plain yogurt
2 tsp. lemon juice
1/4 tsp. salt

Place in the ingredients in a food processor and puree. Serve right away.

Buckwheat Banana Pancake Muffins

We're continuing to stay away from wheat with C because we're pretty sure that was causing his itchy skin and bad diaper rashes. But he's really craving some treats and doesn't understand why he can't have them anymore :( I tried to look into some gluten free recipes, but it seems like each recipe needs 5 different flours and it's very overwhelming especially when you have other food restrictions as well! So, I just chose to start with buckwheat flour which, despite it's name, isn't even considered a grain. I originally was going to make these into pancakes, but I am reallllly bad at flipping pancakes, so I just put the batter into a muffin tin. They turned out great and were a lot easier! They're a great breakfast treat drizzled with maple syrup and served with some bacon or sausage or a good mid-morning treat. They are a little gummy due to using applesauce instead of egg, but a gummy treat for C is better than no treat at all :)  Enjoy!

Banana Buckwheat Pancake Muffins
1 cup buckwheat flour
1 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
1/4 cup applesauce
1 cup milk
2 Tbsp. coconut oil
1 banana, sliced

Combine dry ingredients and mix with a wire whisk. Combine wet ingredients in a measuring cup and stir into dry ingredients being careful not to over mix. Add sliced banana. Pour into a muffin pan with muffin liners and bake at 350 for 15 minutes.

Lemon Basil Turkey Burgers

Today is kind of a crazy day, but I wanted to post this recipe before I forget. My husband and I are going to Cincinnati this weekend for a wedding and it will be the first time we leave C overnight to go out of town! He's stayed at his grandparents before, but we were just 10 minutes away at home, so this time will be the first time we'll both be going away without him with us :) Of course this means that I have to have his meals planned out for him and I came up with this turkey burger recipe the other day to bring along to my parent's house for him. He likes it best with a mashed up avocado and I enjoyed it drizzled with yogurt and lime juice. Either way, it's really good! Unfortunately I forgot to take a picture (we were too busy taste testing), so you'll have to trust me on this one :)

Lemon Basil Turkey Burger
1 lb. ground turkey
handful of chopped fresh basil
2 bunches green onion, chopped
1 tsp. granted lemon zest
1 Tbsp. coconut oil
salt and pepper

Mix all ingredients in a bowl.  Form into either 4 large patties or 6 smaller ones. This will taste the best and juiciest if you either grill them or cook them in a pan with coconut oil for a few minutes on each side until done. Since hot oil in a pan and crazy toddlers don't mix, I just chose to bake them in the oven on 350 for about 25 minutes. That way I got it out of the way and didn't have to tend to it while it was cooking. It turned out a little dry that way, so unless you have a toddler who loves your attention, I'd go with grilling or pan frying it :) If you are going grain-free, these are delicious wrapped in some romaine lettuce with either avocado or yogurt!