This fall, NOW Foods is launching the Living Now™ line of great-tasting, allergy-friendly foods. Living Now is a way of life for anyone with food sensitivities. They focus on wholesome, healthy, natural and organic foods that are big on flavor but free of the 8 major common allergens including wheat, nuts, soy, dairy, eggs, and fish. With a focus on wholesome ancient grains and flours, all of their products are proudly produced in a dedicated, certified gluten-free, allergy-friendly, Kosher facility.
I was sent Living Now™ products (including Organic Amaranth, Organic Brown Rice Flour, Organic Quinoa, Tapioca Flour and White Rice Flour) to create and share my own original kid-friendly recipe on Mommy? I’m Hungry. Chef Suzy will review the recipe submissions from their participating bloggers and choose one winner based on its originality, ease of preparation and of course – tastiness! As a bonus, both the winning blogger AND one of her lucky readers will receive a grand prize including more than $250 worth of NOW Real Food and pampering personal care products, from a selection of their popular Real Teas, to their new Slender Sticks drink packets, a variety of nut and berry mixes, Living Now product and their new Clarify & Illuminate Moisturizer and Shea Butter. How great would that be to win??
So, since going gluten free two years ago this month (and feeling SO much better since), I created this recipe for Gluten Free Quinoa and Chicken Egg Rolls that are baked, not fried. I have made another recipe along the same lines of this one, where you bake them using spring roll wrappers, not the glutened egg roll wrappers that you'd normally eat when an egg roll is fried. As for the ingredients, I used Living Now Quinoa, and depending on your allergy, I've listed alternatives to using soy products in the recipe. Since I am just gluten sensistive, I use Tamari Sauce (a gluten free soy sauce) and a homemade hoisin sauce that also uses tamari. I love egg rolls so I'm very happy that I can have baked gluten free ones now!
I made these up to go with dinner, and my kids loved them!! I even caught one eating another after dinner, and when I went to have one for lunch the next day not very many were left! I think someone else loves egg rolls in my home too! I hope you'll enjoy these also!
I have also used Living Now in quite few other recipes I've shared and linked to below. If you or someone you love has a food allergy, I hope that you'll enter yourself to win Living Now products in my giveaway here.
from Mommy? I'm Hungry!
1 1/4 C. cooked Quinoa
1 C. cooked, diced, chicken breast
1/2 C. cabbage, shredded
2 large carrots, shredded
1/2 C. water chestnuts, chopped
4 green onions, chopped
2 TBL tamari (or Bragg’s Liquid Aminos, Coconut Aminos or alternative)
2 TBL hoisin sauce (be sure Ing. are allergy friendly -homemade recipe)
1 TBL Chinese rice wine
1 clove garlic, minced
2 tsp fresh ginger, minced
Dash of pepper
15 rice paper wrappers
In a medium bowl, toss to combine the quinoa, chicken, cabbage, carrots, water chestnuts, green onions. In a separate small bowl, combine the Tamari (or other), hoisin sauce, rice wine, garlic, ginger, and pepper. Combine this sauce with the quinoa mixture.
In a shallow pie dish filled with warm water, add one rice paper round. Allow to soften in water until pliable, less than a minute. Take it out and place a on a ceramic plate. Add about 2 TBL quinoa mixture to the bottom section, nearest you. Roll rice paper up and over that, then pull each side of paper over that and roll up as tightly as you can. Place rolled up egg rolls in a single layer on a plastic wrap lined tray and keep covered. Repeat until all egg rolls are wrapped. You may keep these refrigerated until ready to bake.
Line another baking sheet with parchment paper and lay out the eggrolls on it. Spray tops of egg rolls with nonstick spray and bake in a 400' oven for 20-30 minutes until outsides feel a little crispy and slightly golden brown. Serve with your favorite (gluten free) dipping sauce.
All wrapped, ready to bake!
hot from the oven!
I made this Coconut Amaranth Pudding, and I thought the flavor was delicious, but if you have texture issues with your food this may drive you a little crazy. The tiny amaranth seeds reminded me of tapioca pearls, but I didn't think it was too bad. I did love the coconut milk ingredient. I found the recipe at In My Vegan Life.
Popped amaranth! I liked it this way, but it's just too tiny to eat lol. I licked the tip of my finger and picked it up that way. All you have to do is add it to a hot dry pan and let it pop away, it's pretty neat. Check out my quick little video:
I am really excited to get to try Amaranth and Quinoa, they are still fairly new to me so I've been looking up recipes. This hot breakfast cereal sounded amazing and trust me, it was! It comes from Choosing Raw.
I used the flour blends for my favorite homemade gluten free pie crust in this delicious gluten free Lemon Cream Pie. We all loved it!
uncooked quinoa reminds me of bird seed.
These have become a favorite of mine, Quinoa Spring Rolls.
Enter below for a chance to win Living Now products!
a Rafflecopter giveaway
*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Living Now . The product(s) in this review were provided to me free of cost for the purpose of conducting my review and or giveaway. All opinions expressed in this review are my own. This giveaway is provided by the company. Product info and stock images if any are provided by PR or Co.