Wednesday, February 25, 2015

Chicago Area Events



Spring is right around the corner and I am ready to get out.  I sure you are ready to say good bye to Winter too.  I have a tradition of willing myself into Spring, where I decide I will no longer wear socks and bring out the peep toe shoes for work.  Well that time has come this year.  I am done with socks and am looking for the day I can hang the wool coat back in the closet till next winter. 

I have several fun event planned for us in the Chicagoland area this Spring and I would love to meet you face to face. Hey we could even have our picture together and you can go home with an autographed cookbook for your bestie or even your self.

March 14th - Crown Point, Indiana


We will be at Wiseway serving up Spring triffles you can add to your Easter menu or even just make up and eat all by yourself.  We are partnering with Namaste to show you an easy way to make gluten free Strawberry Triffles!  Join us at Wiseway for taste it for yourself and get your GF Mom Certified swag!


April 12th - Skokie, Illinois


I will we teach a gluten free cooking class at Williams-Sonoma at Old Orchard.  This makes me really excited.  Come on who doesn't walk into Williams Sonoma and just want to use all the fun and amazing gadgets and tools, I can't be the only one.  Well this day I will be in the kitchen at Williams-Sonoma with best of the best cooking utensils showing you how to mix up your own batch of gluten free donuts.  Snack on a donut and have a cup of coffee.  Don't forget to RSVP.  You can also snag some GF Mom Certified swag and a sweet discount on your store purchases that day.  Register today by calling 847-933-9803 and putting your name on the list.  



May 2nd & 3rd - Schaumburg, Illinois

We will be at the Gluten Free Allergen Friendly Expo (GFAF Expo) and have loads of fun.  I invite you to mark the weekend on your calendar and plan to attend both days.  Major Swag Alert!  I also have a BIG SECRET to share that weekend, so make sure you stop by our booth and get in on the family secret.  We will have expo specials too!  Cancel your appointments and call off at work, you have to be at the GFAF Expo! (p.s. schedule your babysitter now)



For more events check out our Speaking and Event page - Join us in Charlotte, NC or Atlanta, GA!

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Saturday, February 14, 2015

Vegan Velvet Cake for Valentines! #GlutenFreeEggFreeDairyFree


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Have your kids ever asked for something and your like "sure no problem", then it is a big fail.  Did you try to put a swing in your tree? or perhaps it was the Elyse braid or a princess dress? or maybe that was all me.

My girls requested a red velvet cake for Valentines.  I was like sure no problem.  I had a gluten free recipe in a cookbook, hubby had purchased for me.  I read it over and it seemed simple enough.  It called for 2 eggs, no biggie I have been successful with replacing up to 2 eggs so far.  So why not.

I dug out my mini bunt pan so they each could each have one and mixed my flours.  As we all know gluten free all purpose flour is not all the same.  I love to use Namaste or my own blend.  We were out of Namaste so I mixed up my flour blend and got started.  The cakes went in the oven, they rose really quickly and kinda exploded like a volcano in our oven.  Then came out of the oven sunken and flat, and tasted bad.

Just like a Pinterest Fail.  I threw the whole thing away, they weren't even red.  I was frustrated and determined to give my girls cake as requested for Valentines.

So, I dug out my vegan muffin recipe that is perfect every time.  They rise, are airy, fluffy, moist and delish.  I looked at the ingredients and started to break down the chemistry in the recipe.  I dug into the velvet cake recipe and started modifying the ingredients.  Cake needs to have air and lightness to have it rise.  I was determined to make the cake gluten free, dairy free and egg free.  I used organic products and got to work. Recipe creating! The kind of work I love.  I tasted ingredients as I went and constantly check for weight and texture.  I used almond milk, you could also use coconut milk as well.  Without the dairy you need a milk with fat.  I replaced the water with coffee for a richer flavor.  I changed out the white vinegar for apple cider, because we removed the eggs.   This is where the chemistry happens; my love for food and the magic potion of a recipe.



The cake batter was thin, yet had air.  It tasted perfect and not overly sweet.  I poured it into the prepared bunt pan and tapped the bottom to remove any air bubbles.  I set the timer and removed everyone from the kitchen.  NO loud noises or jumpy, my cake was not going to fail from children.  I even went to the toy room to keep myself from opening the oven door to peak.


video
We had a winner! 


Here is the recipe for you! Happy Valentine's Day!

Vegan Velvet Cake

Ingredients
2 cups gluten free all purpose flour (Mom Certified blend from Three Days to Perfection)
1 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbs egg replacer
2 tbs cocoa powder
1 tsp vanilla extract
1 cup milk
1 tbs apple cider vinegar
1/2 cup cold coffee
1/2 cup grape seed oil

2 tbs red food coloring optional for red velvet cake

Directions

Preheat oven to 325 degrees.  Prepare your bunt pan or 2 8-inch round cake pans, by rubbing with coconut oil and then coating with flour, shake and remove the excess.

In a large mixing bowl, whisk together all dry ingredients and set aside.  In a medium bowl mix together all remaining ingredients and food coloring if using.

Make a well in the middle of the dry ingredients and slowly pour the wet mixture into the well. Slowly whisk together until well mixed, then beat for 1 minute to ensure the cake batter is completely combined.  Pour the batter evening into the prepared pans.

Bake for 30 minutes without opening the oven door.  Check the cake and rotate 180 degrees. Bake for about additional 10 minutes until the top bounces back when touched and a toothpick comes out clean when inserted into the center.

Remove from the oven and let cool on cooling rack for 15 minutes. Invert pans on cooling rack to remove from the pans. Let cakes cool completely, then frost with cream cheese icing or vanilla buttercream. 

If you want more great allergy friendly recipes pick up one of our cookbooks. Just click on the amazon button on the side bar and we will ship it directly to you! Let us help you bring Joy to your table too!

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Monday, February 9, 2015

Why publish a cookbook

I get asked many time why I do what I do or "why publish cookbooks?" or "where do you find the time" or just the simple "why?"


As many of you know our little Lillie has been in the hospital for the past couple days after some testing.  She is home now and resting, as we wait for the test results to come back later next week.  If you are not familiar with our story the short-short version is I found out I had the celiac antibodies while going through infertility, the gluten was keeping me infertile and then God gave we 3 beautiful girls in 3 years all with food allergies.  I have 2 girls with Epi pens and 1 with a liver disorder also.  I know I was given this challenge to share and help other parents raise children with food allergies.  My reason why I do this is for my girls. I write cookbooks and publish to help hundreds of other children enjoy food and celebrating with family and friends around the table, while helping their busy mom's with easy recipes that the whole family will love.  I believe no Mom (or Dad) should have to fix 2 separate meals for their family. I believe you should not feel fear or anxiety every time your child is hungry.

We started our gluten free and dairy free recipe designing and cooking several years ago and with each child God gives us to raise, we learn to cook without another ingredient.



Lillie was a baby born at 42 weeks, chubby, happy and full of joy and style.  She grew and loved food.  Around 15 months of age she started showing signs of allergies as she was on a full table food diet.  She had eczema, rosie cheeks, diarrhea, skin rashes and it only got worse. We now know she is aniphlatic to peanuts and tomato, she is allergic to onions, green pepper, yellow cheese, flax and intolerant to gluten and dairy.  The little girl is LITTLE, weighing in last week at 23.8 lbs and 34 inches tall.  She has grown an inch and gained no weight in over a year, she eats well but with 6 poops a day it is hard to absorb. We have been doing some extensive testing this past month for that reason. We have looked for worms, parasites, ecoli, bacteria, virus, blockages, and more.  This past week she was schedule for an endoscope and colonoscopy. She had 14 biopsies. During her colonoscopy the doctor visible saw erosions and inflammation, the concern was the amount of blood she lost during the procedure and a large hemotoma found in her sigmond colon. She had X-rays and more blood work.  At this time as we wait for all the results, the diagnosis looks like Crohn's disease for our 2 year old.

So again the reason behind GF Mom Certified is our children and to help the children in your life.  The recipe we design are kid friendly and full of flavor.  Baking without the primary ingredients in American food like dairy and all purpose flour can be a challenge.  Did you know that baking is like chemistry and the ratio really matter?  Lately with Josi's egg allergy we have a whole new challenge.  I have excepted it with full engagement and soon you will see recipes for pancakes and more free of the top 8 allergens.  Combined our girls are allergic to gluten, dairy, peanuts, eggs, tomato, green pepper, onion, yellow cheese, anatto, flax, red 40 and I personally am allergic to millets, sorghum, teff, and yeast.  This makes cooking a challenge and fun.



I encourage you to take a look at our products and cookbooks.  I know there will be one your family will love.  We are Celebrating this February, not only is it Black History month, Celebrates Heritage is 1 year old, this is my 6 year Wedding Anniversary and Pop's Birthday month. Come Celebrate with us!

We have huge savings in Celebration!


Mom Certified Celebrates Heritage Special Pricing of only $25.00


Special Pricing on Amazon with our e-Book Promo starting Today
February amazon promo:

Huge Sale Feb 10 th - Feb 17th 

ebooks up to 91% off


Celebrates Heritage Special Price

VIP Coupons (sign up)

Get them all Combo Celebrate February Special
- Gluten Free MomCertified ($20 value)
- Mom Certified Celebrates Heritage ($35 value)
- Three Days To Perfection ($30 value)
- Bittersweet Walnut Grove Series ($80 value)
All Printed Books

$190 Value for only $120.00 



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Thursday, February 5, 2015

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Today I have a special recipe for you.  I am in love with curries now and this mahi mahi dish is amazing. This was one of those days I should not have been looking at Pinterest.  I got inspired and need what I saw, only problem was the Pinterest link was to a restaurant.  That's right no recipe.  It was perfect, I got to do what I love.  Design in the kitchen!  I started to dream of the flavor and combination.   The spiciness of curry, the thickness of full fat coconut milk, aahhh and the buttery flavor of mahi mahi.   Below I bring you the recipe for the Coconut Curry Soup (gluten free, dairy free, vegan option). 

Enjoy!


Coconut Curry Soup

Ingredients

  • 1 tbs grape seed oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 teaspoon ginger, freshly grated
  • 1½ tablespoons Thai red curry paste or pepper paste
  • 2 cups chicken bone broth or vegetable broth
  • 4 cups butternut squash, peeled, seeded, and cut into 1" cubes
  • 1 (15-ounce) can coconut milk
  • Juice of ½ lime
  • ½ teaspoon Sriracha, optional
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
Directions
  1. Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often.
  2. Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.
  3. Pour the soup into a blender in batches and blend until smooth. Pour the blended soup back into the soup pot over medium heat and warm through, stirring occasionally.
  4. Before serving, remove from heat and mix in the coconut milk (saving a few tablespoons to garnish), lime juice, salt, pepper, and Sriracha (if using). Mix well. Pour into bowls and drizzle the remaining coconut milk on top. Swirl the coconut milk with your spoon or a toothpick. Serve with coconut rice and honey glazed mahi mahi. 





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Monday, January 26, 2015

The Scoop

The Phoenix GFAF Expo was awesome!  Here are some of my favorites from the Expo and Congratulations to our winner from the weekend Susan R!

Come inside with me and take a peek!





This is a new gift pack from Canyon Oats! Ok who is going to send me one of these?  Better yet order one for your self! 



Expo Sponsors - who is your fav? 
I know hubby would pick Smart Flour, he may be more in love with their pizza than me (joking)



The Expo is divided into 2 areas - Nut Free and Gluten Free. I love this as a parent of a peanut free child.




Lookie who is teaching in the afternoon - Your's Truly.  I love sharing our story and how to Be Vocal & Be an Advocate for children.  Join us at an upcoming GFAF Expo, to experience the class for yourself. 



So true - yet funny! Hubby eats freely as in whatever he wants. (like the see-food diet, you see it you eat it) 







OK - we love the gfree beer, maybe a little to much. haha


This was a great find!  I could taste crab rangoon and sushi again!  
I can not wait to get this at home. 



My favorite booth and vendor of the weekend.  
These bars are paleo, vegan, gluten free and more! Yet taste amazing!






Tasty gfree, vegan granola!




So cute!  A Cake for my birthday!  Did you know my birthday was the same day as the expo?

No I did not eat a piece, it had eggs. But I could pretend.  I just ate me a Pure Goodies bar instead!





Do you get gfree in the mail?


I would take all these home it I could find a way to fly home with them.  We love Canyon Oats!




Remember that crab sushi - here is the soy sauce gfree of course. 





A new way to get seaweed in your daily diet!


No time for making your own broth, pick up some Massel, I do.




The girls favorite cereal.  Literally Josi ate a whole box of Triopico's in one day.









Blogger Love


My snack and lunch!


Celiac and The Beast in the flesh! Check out her book and blog.

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