Happy Recipe Friday!
How we #LiveOurHealth …
Due to both of my sons allergies, we have all drastically changed our diets – no wheat, egg, soy, peanut, tree nut, sunflower or sesame seeds. One healthy advantage, is having to incorporate fresh vegetables and fruit into our diets as staples and not simply as sides. Traditionally, vegetables and children don’t get along… but I’d like to think I’m changing that. My children have learned to love roasted vegetables, cauliflower crust pizzas and nutritious gluten-free grains (like Teff flour). I truly believe that less is more when it comes to processed foods and am working on using more natural sugar substitutes, such as dried fruit and maple syrup, in place of refined sugars. I try and buy as much organic produce whenever possible and support my local farmer’s markets in the summer months.
About Petite Allergy Treats
Due to my sons’ allergies, my family and I have drastically changed our diets. It can be very overwhelming when a family member is newly diagnosed with a food allergy, so I’ve created the blog Petite Allergy Treats to document my recipes in hopes of helping other families suffering from food allergies too. Cooking and baking are essential when managing so many allergies. My main focus is creating recipes that are: wheat-free, egg-free, soy-free, peanut-free, tree-nut-free, seafood-free and shellfish-free. Almost all of my recipes are free of the top 8 food allergens.
Gluten-Free Garlic Zucchini Noodles
These Garlic Zucchini Noodles are so easy, delicious and 100% plant-based. Plus, they are great because all the ingredients are available all year round. I hope you enjoy the recipe!
What You’ll Need:
2-3 zucchinis julienned
1 cup organic grape tomatoes (colored variety)
3-4 cloves garlic
2 T canola oil
What You’ll Do:
1. Peel garlic and crush with a knife. Pour oil into a cold pan and add garlic. Turn heat on low-medium to infuse the garlic in the oil. Be sure to watch the garlic so it doesn’t burn (it will become bitter). Remove pieces of garlic after 5 minutes and discard.
2. Julienne zucchini with a modified potato peeler or cut into very thin sticks.
3. Stir fry zucchini with whole tomatoes on high heat for 3-4 minutes constantly stirring. Enjoy!
Thanks so much Fruitive for hosting my blog today!
Bio: Laura loves to connect with her readers. You can find more recipes on her blog petiteallergytreats.blogspot.com, and can follow her on FaceBook, Pinterest, Google+ and Twitter. Please feel free to email her with any questions, comments or just to say hello: firstname.lastname@example.org