Vermont Acupuncture

Tag: kid-friendly

  • Trifecta Meatballs (Whole30 compliant)

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    These meatballs are sooo much better than the turkey meatballs I made last week, which I over-cooked because I was following a recipe that said to use a meat thermometer to check the inside temperature, but it didn’t work and I cooked them too long. I suggest when you think they might be done, take one out and cut it in half to see if it is done on the inside.

    I created this recipe because I wanted a meatball recipe that would be Whole 30 compliant and super tasty, and it is! It’s also super easy. (more…)

  • Swiss Pears

    A super simple and refreshing appetizer.IMG_8447

    Sliced ripe pear with slices of Emmentaler or Jarlsberg or other Swiss cheese.

  • Salmon Burgers

    Our new family favorite – decidedly kid-friendly.

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    Two 6 ounce wild salmon fillets (or 1- 14 ¾ ounce can of wild salmon or 2 small cans)

    1 T mustard (Dijon or stone brown)

    1 T mayonnaise

    1 T lemon juice

    ½ t grated lemon zest

    2 scallions, chopped

    ½ t sea salt

    1 egg

    ½ cup bread crumbs, panko, or ground spelt crackers (cooked quinoa or ground dry oats may also work here)

    Sprouts, arugula or baby lettuce

    Tartar sauce:

    3 T mayonnaise

    1 T relish (more…)

  • Blueberry Banana Muffins

    Vegan, Gluten-FreeIMG_6097

    Makes 8- 10

    These are the best muffins I’ve made to date. They are super healthy and super delicious.

    Ingredients

    • 1 1/2 cup gluten-free flour blend – 1/2 cup oat flour, 1/2 cup buck wheat, 1/4 cup coconut flour, 1/4 cup tapioca*
    • 1/4 cup palm sugar (any sugar is OK)
    • 1 t baking soda
    • pinch salt
    • 2 eggs
    • 2 T coconut oil, melted
    • 1/2 cup unsweetened almond milk or rice milk (any milk will work)
    • 1 t vanilla extract
    • 1 ½ T maple syrup
    • 1/2 cup blueberries
    • 1 smashed very ripe banana

    * You can substitute almond flour, garbanzo flour, or whatever you have – I mix it up according to what I have on hand. The oat flour I have is not totally gluten-free, so if you are gluten-intolerant, make sure you get GF oat flour or grind GF oats.

    Instructions

    1. Preheat oven to 375 degrees F and lightly grease 12 muffin tins or line with paper baking cups.
    2. In a small bowl combine flour blend, brown sugar, baking soda, and salt. Whisk together.
    3. Beat eggs, either by mixer or by hand. Add almond milk, vanilla, coconut oil, and mix. Add dry ingredients and mix until combined.
    4. Add well-smashed banana and mix well.
    5. Fold in 1/4 cup blueberries (fresh or frozen).
    6. Divide batter evenly into the muffin tins: about 2/3 – 3/4 full.
    7. Bake for 25-30 minutes or until the tops are golden brown and a toothpick or knife inserted comes out clean.
    8. Let cool for a few minutes, then serve warm.

    Will keep in an airtight container for a couple days. Freeze to keep longer.

  • Shonishin Clinic 2014

    Japanese Pediatric Acupuncture

    Friday, February 21 starts 2014 Shonishin walk-in clinic.

    Shonishin is a Japanese energy balancing treatment especially for babies and kids. Special tools are used to gently brush or press the surface of the skin – harmonizing energy and strengthening overall constitution.

    Full Moon Fridays 3:00 – 4:30

    Jan 24, Feb 21, Mar 21, April 25, May 16, June 20, July 18, Aug 15, Sep 19, Oct 17, Nov 14, Dec 12

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    shonishin_back_web

    Please RSVP

    Check website for date changes and additional Saturday clinics.

    Sessions last 10-15 minutes and is by donation $5-$35.

    Shonishin is also available by appointment MWF.

    check out my You Tube video about Shonishin

    shonishin_front-web

  • Chocolate Latte for Kids (dairy free)

    IMG_7155 This hot beverage is nutritious and satisfying. The warming spices are great for kids whose digestion could use a little spark. No dairy, maple sweetened and if feels like a total treat. Great for the whole family!

    Mix together:
    1 cup of India Spice herbal tea (alternatively ginger, cinnamon, herbal chai), HOT
    1 t unsweetened cocoa

    Stir in:
    1 t maple syrup
    1/2 cup unsweetened almond milk

    Serve it up and watch them smile!
    Two thumbs up, actually 10 thumbs up, is the report over here!

  • Gingerbread men, Kelly’s Delicious Gluten-free, Dairy-free version

    IMG_7096Makes about 32 cookies.

    1 cup buckwheat flour *
    ½ cup rice flour *
    1 cup almond meal *
    1 cup coconut flour *
    1 tablespoon ground ginger
    1 ¼ teaspoon ground cinnamon
    1 teaspoon baking soda
    ¾ teaspoon sea salt
    ½ teaspoon freshly grated nutmeg
    ¼ teaspoon ground cloves
    ¼ teaspoon freshly ground black pepper

    ¾ cup vegetable/palm shortening
    ¼ cup palm sugar
    ¼ cup barley malt syrup (or molasses)
    ¼ cup maple syrup
    1 egg, at room temperature
    2 teaspoons vanilla extract
    ¾ teaspoon freshly grated orange zest
    ¾ teaspoon finely grated fresh ginger root

    * or any flour combination that you have or like

    Combining the dry ingredients. Combine the flours, ground ginger, ground cinnamon, baking soda, sea salt, nutmeg, cloves, and black pepper in a large bowl. Whisk them all together to combine and aerate.

    Combining the wet ingredients. In the bowl of a stand mixer (if you have one), mix the shortening and sugar together until they are well combined. Scrape down the sides of the bowl, then add the egg and mix for a minute before adding the maple syrup, malt/molasses, vanilla, orange zest, and fresh ginger. Scrape down the sides of the bowl again and run the mixer on low speed until everything is combined thoroughly, about 2 minutes.

    Finishing the dough. With the stand mixer running on low, add the dry ingredients, about ¼ of it at a time, mixing in between until the flour has disappeared entirely into the dough. Continue this until all the dry ingredients have been added. The dough will be a little sticky to the touch. Don’t worry.

    Refrigerating the dough. Divide the dough into four pieces. Wrap each in plastic wrap and put them in the refrigerator. Chill the discs in the refrigerator for at least 1 hour or up to 3 days. Or just refrigerate it all in a covered bowl and use a knife to cut into four manageable pieces for rolling.

    Baking the cookies. When you are ready to bake the cookies, preheat the oven to 350°. Roll out the dough, to about 1/4-inch thick. You can either toss a little buckwheat flour on your rolling pin and counter/Silpac or roll between 2 pieces of parchment. Cut out the cookies using your favorite gingerbread man cookie cutter. Gather up all the scraps into a ball and roll out with the next batch of dough. After the last gingerbread men are cut out, throw the random shapes onto the baking sheet and cook them up.

    Decorating the cookies Before putting them in the over, decorate the cookies with raisins, chocolate chips (I cut them in quarters so they would be better sizes for eyes), nuts, dried fruit or anything you like.

    Bake the cookies until the centers are firm to the touch, about 15 minutes.

    Cool on a wire rack.

    Yum!

    Adapted from Gluten-Free-Girl’s recipe:
    http://glutenfreegirl.com/2010/12/gluten-free-gingerbread-men/

  • Cornmeal and Buckwheat Pancakes

    IMG_6954This is one of those gluten-free recipes that doesn’t taste like a gluten-free recipe. It is just plain good. My family loves ‘em.

    I like to make a big batch of this pancake mix and keep it in the fridge so when Saturday morning all I have to do is mix up the eggs and liquid and toss in the dry mix.

    Beat together:
    4 eggs
    1 cup almond milk (or any milk, buttermilk, yoghurt, kefir)

    Whisk in:
    ½ pancake mix (see below)

    Adjust with more water or more mix if too dry or too wet.

    Add:
    ½ – 1 cup chopped fruit and/or nuts (either mix into the batter now, or drop in when you put the batter in the pan) (more…)

  • Latkes, Not Like Bubbe Used to Make

    Serves 4-6IMG_2636

    These are a favorite around my house and neighborhood.
    I hope you like them, too!

    4 large or 6 medium potatoes
    1 large sweet potato
    1 medium beet

    1 large onion, thinly sliced

    4-6 eggs
    ½ – ¾ cup all purpose flour (buckwheat if gluten-free)
    2 t sea salt
    light vegetable oil (sunflower is my favorite) for fryingIMG_6924

    Peel and coarsely grate the potatoes, sweet potatoes and beets. The key to this recipe is the coarse grind – I use a mandolin with the coarsest setting and I try to get most of the slices pretty long (1 ½ – 2 inches). Soak all of the grated potatoes and beets in water for 10 or more minutes to draw out the starch. Then lift the potatoes out of the water and put them in a colander to drain. Some people wrap the potatoes in cheesecloth and squeeze out the water or at least dry the potatoes with a clean dish cloth. I don’t always do this but water will accumulate in the bottom of the bowl once everything is mixed together. I just keep banking the latke batter up on the side of the bowl and use the drier parts.

    Combine the potatoes with the sliced onion, flour, eggs and salt. Mix it all up. I usually start with the smaller amount of eggs and flour but if the potatoes don’t look well coated or if the latkes fall apart in the pan, add more eggs and/or flour. Depending upon the size of the potatoes that you use, you might need even more than this recipe calls for. (more…)

  • Buckwheat Crepes

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    We love these crepes. They are made with 100% buckwheat flour and no dairy. They can be served with savory ingredients for dinner, or enjoyed for breakfast with fruit and maple syrup, or with cottage cheese or yoghurt. They are pictured here with a drizzle of kefir and warmed frozen berries. When we are finished making the crepes, we pour the frozen berries right into the warm cast iron pan for a few minutes.

    This recipe makes about a dozen crepes.

    3 eggs
    1/4 cup olive oil (or melted butter)
    1 1/2 cups almond milk (or any milk)
    1/2 cup water
    1 t almond extract

    1 1/4 cups buckwheat flour
    1/4 t salt

    Beat the eggs and mix in the rest of the liquids. Then whisk in the flour and salt slowly to avoid clumps. (more…)