Lunchtime Giveaway! [Closed]

Happy Saturday! Today is a special day because it’s time for another giveaway.

This [mini] giveaway has some great items for lunchtime:

1) Laptop Lunches was so gracious to give my lucky winner a $25 gift certificate to order your very own Bento-Ware! (the lunchbox in the picture is mine and not included in the giveaway)

2) 9 oz Lifefactory glass water bottle.

3) To-Go Ware Bamboo Utensil Set which includes a fork, knife, spoon and chopsticks.

4) Plus a surprise treat 😉

Lunchtime Giveaway by Adventures of a Dairy-Free Mom

Now for the rules!

There are two different ways to enter.

This giveaway is starting Saturday August 30th and will end Saturday September 6th at 9 pm PST.

1) Follow my blog

AND

2) Comment on this post sharing a lunchtime tip or your favorite item to pack for lunch.

OR

1) Follow me on Instagram @dairyfreemommy

AND

2) Hashtag (#dairyfreemommy) a photo of your lunch or bento-ware and tag me (@dairyfreemommy) in the photo!

Good luck 🙂

UPDATE:

Thank you to all who entered this giveaway! Thanks to Random.org, Michelle is our winner. Yay Michelle 😉

 

More Bento-Style Lunches and Tips:
Five Tips to Packing a School Lunch

Five Tips to Shopping Smart

Check out Laptop Lunches BentoWare!

Flour-Free Chocolate Peanut Butter Cup Cupcakes

I’ve been experimenting with recipes that are free from flour, because honestly, can it get any easier than that?! Sometimes dealing with alternative flours can be a little tricky, and another plus is that you cut out a significant amount of carbs and extra calories.

As you all know by now, I love me some peanut butter! And it was my mom’s birthday, so basically that meant…CUPCAKE TIME!

PB Cup Cupcakes

Peanut Butter Cup Cupcakes

Yields 6 Cupcakes

Cupcake:

3 eggs

1 medium ripe banana

1/4 cup peanut butter

3 tbsp honey

3 tbsp cocoa powder

2 tsp vanilla

1 tsp almond extract

1/4 tsp baking soda

Filling:

1 tbsp peanut butter

1/2 tsp honey

dash of vanilla extract

dash of almond extract

Icing:

1/4 cup honey

1/8 cup rice milk

1/8 cup Earth Balance

2 tbsp peanut butter

2 tbsp cocoa powder

1 tsp vanilla

1/4 tsp almond extract

This recipe uses a good amount of peanut butter and honey, so make sure you have plenty on hand! I first mixed my banana, honey, cocoa powder, baking soda and extracts in my magic bullet so that I could get a smooth consistency and get rid of the banana chunks. I then poured the mixture into my bowl and added the peanut butter and eggs and mixed until smooth.

In a separate bowl, mix up the filling, the extracts are optional, I just poured in a little for some extra flavor. You can always taste test! I mixed the filling until it was a fluffier consistency. Add the batter into the cupcake tin (either greased or lined) until it is 1/4 full. Add 1 tsp dollop of the filling into each of the cupcakes. Add the remaining batter on top, which should be about 3/4 full.

Bake the cupcakes at 400 degrees for 9-12 minutes.

While the cupcakes are in the oven, take out a saucepan and stick it on your stove top over low heat. Add the ingredients for the icing, minus the milk. Stir the ingredients until melted and then slowly add the milk in while mixing. During this part it is beneficial to have a whisk, which I don’t have! GASP! I know it’s silly.

Once the cupcakes are done cooking and have cooled, add the icing on top. Then try not to eat them all in one sitting!

Enjoy 🙂

Chocolate, coconut and peanut butter! Does it get any better?

Wild Friends is a new[er] brand of nut butters on the market, and they have great flavors including Chocolate Coconut Peanut Butter, which was my muse for these two recipes.

I have been trying to find a protein bar on the market that is not only is dairy-free but inexpensive, and it has become a trying task. So I decided to make my own. These bars are not only simple to make, but it makes a large batch and only used a fraction of the ingredients that I purchased.

Chocolate Coconut Peanut Butter Protein Bars

Chocolate Coconut Peanut Butter Protein Bars

Approx. 20 small bars

2 cups oats

1 cup puffed brown rice cereal

3/4 cup Wild Friends Chocolate Coconut Peanut Butter

1/3 cup shredded coconut

1/2 cup brown rice syrup (I used Lundberg’s Organic Sweet Dreams)

2/3 cup brown rice protein powder (I used Growing Naturals Brand in Chocolate)

1 tsp vanilla

I combined the peanut butter and brown rice syrup and heated it in the microwave for a few seconds until it was slightly melted and easier to stir, you could also heat it on your stove top over low heat-this step made the process of mixing much easier. Add the additional ingredients and keep stirring until the mixture is uniformly combined.

I took my 16 cup (12.375″ L X 9.125″ W X 3.5″ H) Sterilite rectangle lidded container and lined it with parchment paper. I added the mixture and pressed it firmly and evenly. I snapped on the lid and stuck it in the refrigerator for about an hour or two (I lost track of time); once they were cooled, I removed the bars easily with the parchment paper and cut them into 20 small rectangular bars. Then I tossed them back into the container for storage. I recommend storing them in the refrigerator, however I did have one in my purse that I forgot about…it was in a Ziploc baggy for a day or so and it still maintained the shape and flavor.

I wanted to touch on brown rice syrup briefly. I have heard controversy over this item due to reports of arsenic in rice. For one, it is an ingredient in almost every organic, natural, vegan etc bar, and two I felt comfortable using this Lundberg brand because they are taking precautions and testing the levels of arsenic in their rice as part of their comprehensive food safety plan.

And now for this masterpiece…

Chocolate Coconut Peanut Butter Pancakes

Chocolate Coconut Peanut Butter Pancakes

Approx. 4-6 depending on size

2 eggs

1 ripe banana

1/2 cup Wild Friends Chocolate Coconut Peanut Butter

2 tbsp chocolate chips (I used Enjoy Life minis)

2 tbsp shredded coconut

Optional:

Coconut oil for cooking

A little extra coconut and chocolate chips to sprinkle on top (highly recommended)

Mash the banana, then add the eggs and mix well; add the remaining ingredients and mix until relatively smooth. I heated a pan on my stove top to medium-low and added a little coconut oil to keep the pancakes from sticking.  I put about 1-2 tablespoons of the mixture into the pan; when they have formed bubbles on top that have burst they are ready to be flipped (just like normal pancakes). These don’t take long to cook!

When they are done, grab a plate and stack ’em up. I didn’t add any syrup or additional peanut butter, just a sprinkle of coconut and chocolate chips on top. I’m not even exaggerating, these were like heaven in my mouth. Next time around, I will be making a bigger batch!

Enjoy 🙂

P.S. This post was not sponsored by Wild Friends. All opinions and ideas are my own.

Dairy-Free Sundae

Just a warning, this is not healthy at all, but who says dairy-free needs to always be healthy?

I had a box of Duncan Hines brownie mix sitting in the cupboard for a while and I finally broke down and made a batch of brownies.

20130918-224145.jpg

I followed the directions on the box but I used 1/4 cup of applesauce per egg. My bake time was about 10 minutes longer than the time stated on the box but they came out PERFECT!

These brownies are not only great for those who have adopted a dairy-free lifestyle but for the vegan lifestyle as well.

So, what do you do with a warm and delectable brownie? Well, top it with ice cream of course! Are you salivating yet?

I had entered a giveaway from The Greenbacks Gal and won $80 worth of coupons from EcoBonus! One of the coupons was for Coconut Bliss, so I went out and bought a container.

20130918-225222.jpg

Coconut Bliss is a great alternative to (dairy) ice cream and it comes in several flavors, I kept it simple with vanilla.

Drumroll please…

20130918-225827.jpg

Happy Baking!

Toddler Muffins

Yay, my first post! I want to start with a disclaimer; I am not a professional in the kitchen and some of my recipes may be unorthodox. I am just a mom that is doing her best to provide nutritious foods for our dairy free lifestyle.

I found this recipe for, Toddler Muffins, and decided to tweak it a little. My family LOVED these muffins! I used less sugar in my version, so if you are looking for a sweeter muffin then you may want to add the 1/2 cup of brown sugar like in the original recipe. I also wasn’t specific with the type of flour I used, I used a gluten free flour but you can use whatever your most comfortable with!

20130806-231640.jpg

Dairy-Free Toddler Muffins:

  • 1/2 cup Olive Oil
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 cup flour
  • 1/2 cup oat bran
  • 1tsp baking soda
  • 1tsp cinnamon
  • 1/2 cup baby food squash or pumpkin
  • 2 mashed bananas
  • 1 shredded carrot
  • 1 shredded zucchini
  • 1/4 cup raisins

Bake at 375 for 15-18minutes. Makes 12 muffins. Calories: 166, Fat: 10.5g, Carb: 17.43g, Sugar: 9.6g, Fiber: 2g, Protein 2.6g

Happy Baking!