Barefoot in Suburbia

Homeschooling & Special Needs, Inspired by the Montessori Way

Our Halloween Celebration October 31, 2010

Since the kids don’t go trick or treating due to allergies, we always throw them a Halloween party at home, filled with all of the costumes and unhealthy goodness that every child enjoys on Halloween. 😉  This party’s been a couple months in the making…we decided this year to make sure our party was eco-friendly and as healthy as it can be (well, as healthy as a party can be when you’re indulging in chocolate and treats! 😉 ).  All of our decorations had to be made from materials from our recycling bin or be things that either had been reused from previous Halloweens or could be reused for future Halloweens.  And above all, the kids had to have fun, of course!

So, on to the pictures….

Jedi attacking his pumpkin. Apparently he is a little knife happy sometimes. Should I be worried?

Bug getting ready to paint her pumpkin. I think it might be bigger than she is!

Monkey loved her pumpkin and didn't want to carve it. She chose to paint it (but we'll dissect it and take the seeds out to roast in a few days. 😀 )

The girls painting their pumpkins

The painted pumpkins in the back (Monkey's is red, Bug's is blue), then Jedi's pumpkin, my "food chain fishes", and Dave's traditional jack-o-lantern face

Dirt Pudding...homemade coconut milk chocolate pudding with chocolate cookie crumbs and gummy worms. All of our food was dairy/gluten/egg/nut free due to allergies, and free of refined sugars/artificial dyes/artificial flavors due to behavior issues. And as much as possible, we tried to get things made close to home (the produce and meat was)

Chocolate couldrons--chocolate cups with yogurt (plain with fresh squeezed orange juice & orange zest) and a chocolate covered pretzel "stirring stick"

Ghost & Pumpkin chips made of corn tortillas, olive oil, & himilayan sea salt with a pumpkin dip made with one of the poor pumpkins that didn't fare well the night before.

Jack-o-lantern oranges filled with banana slices & orange segments

Faux peanut butter cups made of sunbutter & allergen free chocolate chips

Vampire teeth made of apple slices & broken jagged banana chips

Blood punch, made with an organic super fruit & veggie juice, SoDelicious coconut water sorbet, organic lemon lime soda, & ice cubes made in a jack-o-lantern muffin pan

Worms. Made with an organic beef hot dog & a homemade BBQ sauce

Sloppy Joe Jack-o-Lantern pie

The food spread

Ghost made of cheesecloth

The party room...it's not very often you see a 7 month old house covered in massive spider webs. 😉

The haunted houses the kids painted, and the signs Jedi made

One of Jedi's toilet paper roll bats

The digging pit. A huge bucket filled with sand, fake spiders, and fake skeleton bones

What's Halloween without some candy goodness?

Hunting for the hidden candy

Dr. Claw (Jedi) as the party DJ

Bug & Monkey tossing beanbags into the pumpkin pail

Feeling the items in the mystery box--a bunch of squishy toy snakes & frogs, some fake spiders, ears of corn, etc.

Digging in the pit

Jedi looking for bones blindfolded

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Random Recipe Post: Gluten/dairy/egg free zucchini+ muffins August 10, 2010

Filed under: In the kitchen — Barefoot in Suburbia @ 9:26 pm
Tags: , , , , ,

I just came up with a new recipe that I wanted to remember (and share with those that are cooking allergen free as well).  I have been using domatas living flour for my gluten free all purpose flour, but I recently decided to embark on making my own flour combinations in an attempt to get some more whole grains into our diet–that’s usually a bit tougher when one is gluten free.  I’m really pleased with how this turned out, considering it’s my first try not only soaking grains, but milling my own gluten free blend.   The kids tried them, and gave them a big thumbs up, so I’ll definitely be making this again!  (If you don’t have any inclination to grind and soak, feel free to substitute the flour blend for your favorite non-soaked all purpose flour blend…even gluten full if so desired.  If you use gluten free but don’t soak, don’t add the lemon juice, and drop the liquids down to 1/4 cup of milk.  If you use glutened flour, use the same accomodations for gluten free, plus drop the xanthan gum.)

Gluten/dairy/egg free soaked whole grain zucchini, carrot, & banana muffins (yes, that’s a mouthful, but it is really good!) 

The finished product!

Ingredients:

2/3 cup freshly ground brown rice flour

2/3 cup freshly ground sorghum flour

2/3 cup freshly ground tapioca flour

2 tablespoons olive oil (or whatever your favorite oil is)

1/3 cup unsweetened applesauce

1/4 cup + 1/6 cup SoDelicious vanilla coconut milk beverage (or whatever your dairy free milk of choice is)

1 tablespoon lemon juice

1 overripe medium banana

1 1/2 cup shredded zucchini & carrot (I used 1 medium zucchini & 1/2 medium carrot)

3/4 cup sucanant (or dry sweetener of your choice)

3/4 tsp baking soda

3/4 tsp baking powder

2 tsp xanthan gum

2 tsp cinnamon

1 tsp celtic sea salt (divided)

Soaking:

Combine all three flours into a food processor to make sure they are well blended.  Weigh and measure 10 ounces of flour.  Combine the flour with the milk, lemon juice, and applesauce.  Stir until well blended (your mix should be like a thick batter).  Cover with plastic wrap and a towel, and let sit for 8 hours or overnight.

Making the muffins:

Preheat oven to 350 degrees.  Grease a dozen muffin cups.

In your food processor, shred the carrots & zucchini.  Measure out 1 1/2 cups and set aside in a bowl.  Mix with 1/2 tsp of salt and let sit for 10 minutes while you prepare the rest of the batter.

Mix the banana into the batter.

In another bowl, mix together the cinnamon, sucanant 1/2 tsp salt, baking soda, baking powder, & xanthan gum.  Add to the batter and mix well. 

Gently squeeze the vegetables to remove excess water.  Gently fold the vegetables into the batter.

Fill each muffin cup 2/3 of the way full.  Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.