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Cookie Bars (Vegan, Gluten-Free and Nut-Free)

September 3, 2014 by Holly Yzquierdo 7 Comments

Gluten-Free, Nut-Free, Vegan Cookie bars

I first made this recipe when I was trying to make cookies. It tasted good but the consistency was off. I tweaked it to develop the Sunbutter Cookie Recipe (also GF and Vegan) that I shared last week. This recipe is easier and works really well as Cookie Bars. They are very sturdy and perfect for lunch box packing. My kindergartener ate them daily after school.

Gluten-Free, Nut-Free, Vegan Cookie bars

I make this recipe with Sunbutter because my youngest son is allergic to peanuts and tree nuts. You could try this with peanut or almond butter if you are not allergic. Also, if you do not have brown rice flour and sorghum flour you could use a gluten-free baking mix. If you make it with any adaptations I’d love to hear how they go. I’m considering making them with oat flour next. I imagine they would work fine with wheat flour also but I haven’t tried it.

Gluten-Free, Nut-Free, Vegan Cookie bars

Cookie Bars

Ingredients

  • 1/2 cup SunButter
  • 1/2 cup sugar
  • 1/2 cup Brown Rice Flour (this is the best deal I’ve found)
  • 1/2 cup Sorghum Flour
  • 1/2 tsp Xanthan Gum
  • 1/2 tsp vanilla
  • 1/8 cup rice milk
  • 1/2 cup Enjoy Life Semi-Sweet Chocolate Chips (optional)

Do

  1. Cream Sunbutter and Sugar together.
  2. Dump the rest of the ingredients together, except chocolate chips.
  3. Mix well, adding extra rice milk if needed.
  4. If using chocolate chips mix them in or just sprinkle them on top.
  5. Pour into a 9×9 pan that is lined with parchment paper.
  6. Bake at 350 degrees for 12 minutes.
  7. Allow to cool before removing from pan and cutting into bars. Store at room temperature in an airtight container for about 5 days.

Serve

This is perfect for an after school snack or in the lunch box.

The odd thing is that my super picky kid loved these and the one who eats everything didn’t like them. He doesn’t always want to try new things because of his food allergies so I don’t force it.

Do you need to work around various food allergies or restrictions? I try to make them as accommodating as possible. What restrictions do you deal with?

Yield: 8 bars

Cookie Bars

Gluten-Free, Nut-Free, Vegan Cookie bars

Gluten-Free, Nut-Free, Vegan Cookie Bars

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 20 minutes
Total Time 47 minutes

Ingredients

  • 1/2 cup SunButter
  • 1/2 cup sugar
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Sorghum Flour
  • 1/2 tsp Xanthan Gum
  • 1/2 tsp vanilla
  • 1/8 cup rice milk
  • 1/2 cup Enjoy Life Semi-Sweet Chocolate Chips (optional)

Instructions

  1. Cream Sunbutter and Sugar together.
  2. Dump the rest of the ingredients together, except chocolate chips.
  3. Mix well, adding extra rice milk if needed.
  4. If using chocolate chips mix them in or just sprinkle them on top.
  5. Pour into a 9×9 pan that is lined with parchment paper.
  6. Bake at 350 degrees for 12 minutes.
  7. Allow to cool before removing from pan and cutting into bars. Store at room temperature in an airtight container for about 5 days.

Notes

You could try this with peanut or almond butter if you are not allergic. Also, if you do not have brown rice flour and sorghum flour you could use a gluten-free baking mix.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Filed Under: Allergies, Back to School, Dessert, Recipes Tagged With: allergies, Back to School, Dairy Free, gluten free, Healthy, kids, Plant Based Diet, Recipes, Vegan

3 Reasons I Don’t Pack a “Healthy” Lunch Box

August 23, 2014 by Holly Yzquierdo 17 Comments

3 reasons I don't pack a Healthy lunch box

If you’ve been following me on Instagram you may have noticed I don’t pack my kindergartener the healthiest lunches. It may even surprise you to find out how deliberate I am with what I pack.

Back to School Month

Since this blog is about “plant-based” living you may expect me to pack veggie wraps and super healthy lunch box fare. I hope I haven’t let you down, but I’m not concerned with my kid having a “Healthy” lunch box.

3 reasons I don't pack a Healthy lunch box

I have complete oversight regarding what my kids eat at home. At school, I really can’t know. I could pack a super healthy lunch box but that doesn’t mean it would be eaten. Instead I focus on the following ideas.

1. What Will Get Eaten

My son is 5 and eating five meals a week away from me. He is not quite used to that amount of freedom. The first few days of school I packed lots of choices. I wanted to get a good idea of “how much” he would eat during his lunch time. I instructed him not to throw anything away and to bring all of the leftover home.

Sandwiches would only have a few nibbles, if that much. Of course, sweet and salty foods were eaten right up. Fruit was hit and miss. His leftovers would normally be eaten after school.

2. Avoiding Ridicule

No one wants to be the kid with a weird lunch. I remember feeling lunch box shame when my lunch didn’t match the cool kids at the lunch table. I was the kid with bologna.

Somewhere between broccoli-flavored tofu nuggets* and bacon-wrapped candy bars* there is a happy medium of  foods that make parents and kids happy. (*Please note that we don’t eat either of those.)

3. Quick and Easy

Have you been in a lunch room during elementary lunch? It’s a mad house, every man for himself. Even though there may be as many as 30 minutes scheduled for lunch by the time kids arrive at their table they may only have 15 or so minutes to eat. They best thing I can do for my kid is to pack food he can eat quickly and easily.

Elementary kids, especially kindergartener like mine don’t really understand how to budget their time. They may spend 10 minutes laughing and telling jokes then 5 minutes waiting for a lunch aide to help open their container. Everything I pack for my son is easy for him to open and can be eaten easily.


 

For more Back to School ideas visit my Back to School Pinterest Board. You can also check out Lunch Box Guide (it’s a printable) and my Lunch Box Essentials post.

Do you pack a lunch for your child? What do you normally pack?

UPDATE

We finished the school year and I have to say I’m pretty happy with our lunches for the year. Using the EasyLunchBoxes system saved my sanity. They held up well and helped us pack great lunches for our kids.

I visited my kindergartner one day for lunch toward the end of the year. The lunch aid said my son always had the healthiest lunch at the table. My son would occasionally ask for foods he saw the other kids eat, like lunchables and Cheetos. Instead we’d occasionally buy Enjoy Life Cookies that are allergy-friendly and once tried Organicasaurus dino shaped corn snacks.

The next Back to School campaign starts in August! Make sure you subscribe so you don’t miss incredible giveaways and tips!

This page contains affiliate links.

Filed Under: Back to School, Life with Kids Tagged With: Back to School, kids, lunch box, Plant Based Diet, Vegan

Keeping Kids with Food Allergies Safe at School

August 14, 2014 by Holly Yzquierdo 2 Comments

Does a 504 Plan Keep your food allergy kid safe
Please note I am not a doctor or attorney. I do not give medical or legal advise.

As you know it’s back to school month here at My Plant-Based Family! We are celebrating all month, well I’m celebrating and trying to make your back to school transition a little smoother.

Back to School Month

Today I want to address all of those families that have kids with food allergies but please stick around even if your family isn’t touched by food allergies.

If you are new to the Food Allergy scene I’m sure you are a nervous wreck about sending your kid to school. Rightly so. It can be very scary. I’m in a number of food allergy support groups online and the stories I hear are heart breaking. The purpose of today’s post is to equip and hopefully encourage you as you send your kids with food allergies back to school.

 

Does a 504 plan keep your kids safe

What is a 504 Plan?

Did you know that severe, life threatening food allergies are considered a “hidden disability” by the U.S. Department of Education? Section 504 of Rehabilitation Act of 1973 (and American with Disabilities Act amendments) prohibits discrimination against children with disabilities at schools that receive federal funding. Essentially it assures that students with disabilities receive the same education in the least restrictive way.

A 504 Plan is a cooperative plan put in place at your child’s school designed to keep them safe from food allergies. A student with severe peanut allergies may have a 504 Plan that prohibits peanuts being brought into the classroom. They typically address any area of the school where the student has access.

How to get a 504 Plan

If your child needs a 504 Plan you should contact your child’s school. I recommend you write an email so you have a paper trail. You will need proper documentation from your child’s doctor. Your job will be to prove that your child is eligible for the plan. I’ll include more resources at the end of the post to help you.

If your child is eligible a 504 Plan there will be meetings where you and various people at the school typically administrators, teachers, cafeteria managers, school nurse, etc. will attend.

We do not have a 504 Plan and I’ve never had to go through the 504 Plan process. I’ve asked other food allergy moms about their experiences though.

What really happens

I asked a couple of food allergy moms to share their experiences with me. Meet Jeannette and Rachel!

Do you feel like a 504 Plan keeps your child safe?

Jeannette says,

Unfortunately, the answer is no.  I had a talk with our allergists who has never been a big advocate of 504’s about this. He told us “A school will either do what is right for your child or they won’t.  A 504 won’t change that”.  After having talked with several special education professionals, I got the same answer.  If we look at human behavior, we see that simply having something on paper does not determine behavior (if that were the case, no one would ever drive over the speed limit).  A 504 can provide understanding and clarification, but it will not keep your child safe.  The only thing that keeps your child safe is educators committed to the inclusion and safety of all students.

Rachel says,

I think Molly’s  504 keeps her safe when it is followed.  I have had two different experiences at two different schools.  The biggest issue for us was not safety but exclusion.  As Molly has gotten older being excluded or different has been hard for her to deal with, at times it’s heartbreaking.  Bullying was an issue at one school but not the other.  That is something that I will always be sure to address, how will you handle bullying?

Do you have advice for families considering a 504 Plan? As parents what issues should we address?

Jeannette says,

The best strategy to ensuring safety of food allergic students is to ensure that school staff understand the concepts of community, inclusion, and safety of all students and have the ability to engage in collaborative conversations about how we balance conflicting needs and interests.  As parents of food allergic students, we clearly have a lot of “skin in the game”, that being said, success and safety for food allergic student’s requires all members of the team (principal, nurse, teacher, education assistant, etc.) all see that they also have a vested interest.

Rachel says,

Don’t let small things slide.  If they aren’t following the plan on ANYTHING let them know, nicely.  Little things not being followed turn into big things.  I always address inclusion: classroom, field trips, extracurricular activities, bullying, parties and programs, absences, self carried emergency medication, Epi action plan, cleaning in the cafeteria, school bus safety, recess and PE.  I make sure that I can take her on all field trips because we once had an asthma attack on a field trip severe enough to go to the ER.  I also request permission to be at every classroom party.

Another thing to mention is substitute teachers/staff.  The one time Molly had to have Epi at school was when they had a substitute.  To me it is a HUGE safety issue.  I also had a substitute tell her once she could not take her Epi bag with her.  She has self carried since she was four, so she stood her ground.  

I firmly believe that every student with a life threatening food allergy should have a 504 Plan. It provides a set of guidelines that everyone needs to follow. Never the less, students and parents must remain vigilant to keep food allergic children safe.

Helpful Resources

Two of the best things I’ve read about 504 Plan’s can be found at Nut Free Wok and Multiple Food Allergy Help!

Visit FARE for more info about 504 and Written Management Plans along with lots of other helpful information.

The US Department of Education’s Q&A Page for the ADA Amendments of 2008 and their explanation of the civil rights of children with  hidden disabilities .

Special Thanks to Jeanette Baxter and Rachel Reed!

Jeanette is a passionate advocate for the Allergy, Anaphylaxis, and Asthma community, mother of four, one of which is a brave little girl with peanut allergies, asthma, and Mast Cell Activation Disease.  Follow her work in Oregon to help those living with Allergies, Anaphylaxis, and Asthma at http://oregonaaaalliance.blogspot.com/, on Facebook, or Twitter (@Oregonaaaalliance).
 
Rachel Reed is mom to Molly, peanut, tree  nut, peaches, banana, coconut allergic.  They have been conquering ANA allergies, eczema and asthma since 2 weeks old.  They are currently in an OIT program in Dallas, Texas and you can follow them at www.mollyoit.blogspot.com or on twitter @prissymomtoo.  
 

Do you have experience with 504 Plans or kids with food allergies going to school. Please share!

Filed Under: Allergies, Back to School, Life with Kids Tagged With: 504 Plans, allergies, Back to School, kids

Plant-Based Tostadas

October 18, 2013 by Holly Yzquierdo 13 Comments

Plant-Based Tostadas

Tostadas are a beloved Mexican dish known for their crispy tortilla base topped with layers of flavorful ingredients. While traditional tostadas often feature meat or seafood, there’s no reason why you can’t enjoy this tasty treat in a plant-based form. In fact, plant-based tostadas offer a fantastic opportunity to showcase the vibrant flavors and textures of vegetables, beans, and other wholesome ingredients.

Plant-Based Tostadas are a fun and easy meal idea. Kids love tostadas and they are healthy too.

Gluten-Free, Allergy Friendly Tostadas

I rediscovered the Tostada when we learned my son had a wheat/gluten allergy. Tostadas are made with corn tortillas, so they were safe for him. Always read the ingredient label though!

Plant-based tostadas are incredibly versatile and adaptable to various dietary preferences and restrictions. Whether you’re gluten-free, dairy-free, or following a specific eating plan, you can easily customize your tostadas to suit your needs. With a wide array of colorful vegetables, flavorful spices, and protein-rich beans at your disposal, the possibilities are endless when it comes to creating plant-based tostadas that are both satisfying and nourishing.

Customization and Variations

  • Get creative with your toppings by incorporating different vegetables, such as grilled corn, sautéed mushrooms, or roasted sweet potatoes.
  • Add protein-rich ingredients like tofu, tempeh, or seitan for added satiety and flavor.
  • Experiment with different salsas, guacamole recipes, or homemade cashew cream for a personalized touch.
Plant-Based Tostadas

We are always changing up our Plant-Based Tostadas! Sure we need a crispy tortilla and beans but sometimes we used Instant Pot Refried Beans and other times we use Refried Black Beans. Lettuce and tomatoes are usual staples but sometimes we add Pico de Gallo, when the garden is growing we will make Oven Roasted Salsa. Another fun addition is Mango Salsa!

Anything goes! Just use what you have.

Plant-Based Tostadas

Ingredients

  • Soft Corn Tortillas (or buy the crispy tostada tortillas)
  • Unfried Pinto or Unfried Black Beans (store-bought refried beans can be used but read the label)
  • Shredded Lettuce
  • Dice Tomato
  • Salsa (optional)

Instructions

Step 1 – Preheat Oven

If using soft corn tortillas, preheat oven to 350° and place tortillas on cookie sheet (I use parchment paper on my cookie sheet).

Step 2 – Bake Tortillas

Bake tortillas for 15 minutes then remove from oven and allow to cool for a few minutes until you can handle them. They may not feel crisp but they will get crispier as they cool. Leftover tortillas can be stored in an airtight container at room temperature.

Step 3 – Add Toppings

Spread beans onto tortillas. Top with lettuce, tomato and any other toppings you prefer.

Step 4 – Serve

These are great as an afternoon snack but also good for lunch or dinner. If serving as a meal I highly recommend making Mexican Rice to go with them. Tostadas are so simple that many kids could assemble them without much help, and they would also be a fun party food.

Plant-Based Tostadas

More Easy Plant Based Meal Ideas

If you like this recipe, you’ll love these plant based meals too:

  • Sheet Pan Chickpea and Sweet Potato Tacos
  • Vegan Pad Thai in Less Than 30 Minutes
  • Vegetable Spaghetti
  • Vegan Sushi Bowl
  • Sweet Potato and Black Bean Bowl

Plant-Based Tostadas

Plant-Based Tostadas

Plant-Based Tostadas are an easy and family-friendly recipe to add to your plant-based meal plan! They can be customized to meet any allergy-friendly needs too.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 15 minutes

Ingredients

  • Soft Corn Tortillas (or buy the crispy tostada tortillas)
  • Oil-Free Refried Beans
  • Shredded Lettuce
  • Diced Tomato
  • Salsa, peppers, your favorite toppings (optional)

Instructions

  1. If using soft corn tortillas, preheat oven to 350° and place tortillas on cookie sheet (I use parchment paper on my cookie sheet).
  2. Bake tortillas for 15 minutes then remove from oven and allow to cool for a few minutes until you can handle them. They may not feel crisp but they will get crispier as they cool. Leftover tortillas can be stored in an airtight container at room temperature.
  3. Spread beans onto tortillas in a thick layer.
  4. Add lettuce, tomato, and any other topping you will enjoy.

Notes

You can use canned beans to save time. One 15 ounce can of fat free refried beans is enough for about 4 people or 8 tostadas. You may need to add some water to the canned beans to get them smooth enough to spread.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Filed Under: Allergies, Frugal, Life with Kids, Main Dish Recipes, Mexican Food, Recipes Tagged With: Dairy Free, Frugal, gluten free, Healthy, kids, Lunchbox, Mexican Food, Plant Based Diet, Recipes, Tostada's, Vegan

10 Tips to De-Stress Your Lunchbox (plus a printer-friendly guide)

August 30, 2013 by Holly Yzquierdo 14 Comments

Do you struggle with packing your child’s lunch every day? I’ve eliminated the guess-work and created this handy-dandy guide for you. You (or your child) can pick an item from each column. You may want to mix and match your favorite combinations.

You are welcome!

MyPlantBasedFamilyLunchboxGuidegraphic

I also have a FREE Printer-Friendly PDF version available for you HERE!

10 Tips to De-Stress Your Lunchbox

  1. Pack everything they need like napkins or utensils so they do not waste time waiting for assistance.
  2. Cut up fruit and veggies to make them easier to eat.
  3. Invest in quality lunch containers.
  4. Don’t pack too much food.
  5. Let your child help pack the lunch by giving choices, “pick one item from each column”
  6. Freeze items that need to be kept cold; they will defrost throughout the day. Use ice packs as needed.
  7. Prepackage things like sliced veggies or popcorn so they can easily be added to the lunchbox.
  8. Make sure the meal isn’t too messy. No Build Your Own Pizza on picture day.
  9. Peanut Butter (or Sunflower seed butter) and jelly is always a good standby.
  10. Buy rolls or mini loaves of bread to make sub style sandwiches with veggies.

The PDF has a few recommendations as to how to use the Lunchbox Guide as well. I have mine hanging inside my kitchen cupboard door. It’s easy to reference but not visible unless you open the cabinet (that tip is just a freebie).

It’s your turn! What is your best tip to de-stress the lunch time chaos?

 

Filed Under: Life with Kids, On the Go, Uncategorized Tagged With: kids, Lunchbox, On the Go, Plant Based Diet, Vegan

Faux Cheezy Black Bean Quesadillas (Gluten-Free)

August 7, 2013 by Holly Yzquierdo 4 Comments

Gluten-Free Vegan Black Bean Quesadillas

backtoschool1 copyGraphics by Melodee Fiske

Looking for something for your kiddos lunch box? Look no further!

quesadillas Forget the boring sandwich and give these babies a try!

Faux Cheezy Black Bean Quesadillas

Ingredients

  • 1 recipe Unfried Black Beans
  • 1 recipe Faux Cheese Sauce (I used a little extra seasoning and flour for a thicker and richer sauce)
  • tortillas (I used Rudi’s Gluten-Free Tortillas)

Do

  1. Spread beans on half of tortilla then add cheese sauce on top of beans.
  2. Fold in half then heat on griddle or in a skillet until brown.
  3. Cut into easy to hold triangles

Serve

We Loved these quesadillas! I served them with Mexican spiced quinoa, salsa, guacamole, and coconut milk plain yogurt. They are the perfect size for a lunch box and can be eaten quickly.

lunchbox copyGraphics by Melodee Fiske

What’s in your kid’s lunch box?

Filed Under: Allergies, Main Dish Recipes, Mexican Food, On the Go, Recipes Tagged With: Black Beans, Dairy Free, gluten free, kids, Lunchbox, On the Go, Plant Based Diet, Vegan

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