Root Down Denver Restaurant Review

My recent trip to Denver concluded with the best meal we had while visiting.

A friend who is local and a foodie (and aware of our food allergy needs) had recommended a few restaurants and we were able to get into Root Down.

I was so impressed with the knowledge of the staff. When my daughter listed her allergies (Dairy (ANA), Soy Protein, Tree Nuts, Peanuts, and Celiac) the waitress said that’s not too bad! My daughter was relieved as the waitress pointed out the entrees on the menu my daughter could enjoy.  Then when I listed my allergies (Dairy, Celiac, and Nightshades) I asked about a certain dish and she said “that usually has Goji Berries on it but we are using something else right now instead.  I was amazed she knew that Goji Berries were a nightshade.

I ordered the beet salad minus the cheese and the risotto.  Both were wonderful! My daughter order the crab taco’s and although she wasn’t too sure if she liked them, she was able to try something new.

Crab Taco's

The best part of Root Down was that we were able to order dessert! We ordered both the tiramisu rice pudding and the truffles.  Dessert!  We never get to order dessert! Now I need to learn how to make truffles because that’s all my daughter can talk about.  The desserts tasted heavenly.

I definitely would put Root Down on your itinerary when traveling to Denver with food allergies.  They made us feel both special and normal!  Thank you for making our trip safe and delicious.

 

 

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Summer Hygge

It is finally feeling like summer. As I plant more seeds and thin out the rouge dill/fennel/borage/mustard/cilantro I am adding some minutes of self care and hygge to today’s gardening. I’m hygging in the shade with some coffee cake, coffee, beach playlist, and flowers thinned from the garden.

I enjoyed my winter holiday hygge challenge and have been tying to make my breaks a little more special.

Denver Sushi Review (Okinawa and Motomaki)

When traveling our safe food is Sushi.  It can easily accommodate for our Celiac needs and food allergy avoidances.  Following are the two restaurants we visited while in the Denver area.

After hiking Dinosaur Trail we headed to the city of Golden.  The town is cute and has lots of shops and restaurants.  We ate at the new Okinawa.  It had some great options and I was excited there was a roll with fruit and greens I could have.

Our waitress was knowledgable and helpful and we had a wonderful lunch.

The next day after hiking around Red Rock we ate at Motomaki in Lakewood.  Motomaki is Sushi Burrito’s and Bowls.  It is much like a Chipotle where you choose what goes in your Burrito or Bowl.  There menu is clearly marked with the gluten-free ingredients and the employees were happy to answer questions we had about any ingredients.   The sushi burrito was good and the bowl looked tasty.

I would return to either of these places to eat.  Thank you to both these Sushi restaurants for making our allergy travels safe.

 

Snacks for flights (Gluten-free, Dairy-Free, Nut-Free, Soy (Protein)-Free and some Nightshade-Free)

Traveling with Celiac and food allergies always take more planning a preparation.

For the I bought chips, chocolate, and other sweets for the flights.  I bought enough safe snacks for the flight to Denver and the return flight.  I put half in my checked bag for the return flight.

 

For this trip I bought my favorite BoBo’s Bars.  I like the original and the Apple Pie flavors. I like to carry three in my carry-on for flights.  I bought my nightshade eating child Kettle Chips, and for me Heart Keenwah “Herbs de Provence”  .  For treats I had Sunflower Butter Cups Free 2 B, and one mint cup, some Junior Mints, CoComels, and Pumpkin Seed barkTHINS.

 

I was pleasantly surprised to find two of our staples at the Denver airport on the way back.

One thing I learned is that some granola type bars (like my beloved BoBo’s) can cause your bag to be searched.  During one of my last trips the TSA agent (who knew what BoBo bars were!) had told me to put all my food in a separate bag inside my carry-on and have it go through the x-ray machine separately.  When they asked if I had any snack bars I was able to remove the separate bag and send it through on it’s own.

What do you take with you on your flights for snacks?  Do you buy anything in the airport?  Happy allergy travels!

 

Ham Salad (Gluten-Free, Dairy-Free, Soy-Free, Tree Nut-Free, Peanut-Free, and Nightshade-Free)

I try to make a sandwich spread each week.  One that I love is ham salad.

Finding a ham that is free from maltodextrin is hard to find.  There is one at Aldi that is Gluten-Free and Maltodextrin-Free (also free of dairy, soy and nuts).  I like to use it for this sandwich spread.

It is also hard to find mayonnaise that is free from paprika.  I usually make my own mayonnaise and hope to get a video up soon of that recipe.

I like to have this with thickly sliced cucumbers that I use to scoop up the ham salad.  In the above photo my lunch consisted of ham salad, chopped kale, cucumbers, and mustard greens from my garden.

Ham Salad

  • Servings: Approx. 6
  • Difficulty: Easy
  • Print

Ham Salad
Ham Salad http://www.cygnetorganizing.com

Ingredients

  • 1 cup ham
  • 1/2 cup mayonnaise
  • 1/4 cup red onion
  • 2 teaspoons garlic
  • 1 stalk celery
  • 1 dill pickle spear
  • salt and pepper

Directions

  1. Add ingredients to food processor and blend until desired texture.  I like mine to still be a little chunky.
  2. Transfer to airtight container to be stored in fridge for a few days.

Like most combined salads this is best made a day ahead of time.

As things become ripe in my garden I often add them to this salad – lovage, chives or chive blossoms, radishes, or other herbs.

Enjoy – Susan

Summer party planning….

For my household summer is finally here.

Organizing wise I am washing and packing away the rest of the winter coats.  I had packed away the boots and snow pants a few weeks ago.  My kids are older and the amount of “after school’s out” paper deluge is becoming less and less.  In fact I only have one packet of papers from one child and a small pile from the other. Such a relief.

We are having a few friends over to celebrate the end of school and are planning a super simple menu.  Chips and salsa, fruit, drinks and some yummy baked goods.  (Including the awesome little sugar cookies in the above picture!)

In the garden I have lots of seedlings coming up and have planted plenty of tomato plants.  I know, “but you can’t eat tomatoes”! But I feel a vegetable garden is not a garden without tomatoes. So this year I have 5 different types, and a few pepper plants too.  My favorite part of gardening is letting things bloom and go to seed.

Garden 5/28/2019
Carpet of seedlings.
Garden-2 5/28/2019
Carpet of seedlings.

In part of my garden I currently have a blanket of fennel, dill, cilantro, mustard, and borage seedlings.  It smells heavenly when you walk through them.  I’ll pull most of it up in a few weeks when I plant another round of seeds.

The Nourished Festival is in Chicago this weekend.  If you are new to Celiac/Food Allergies it is a great place to get know companies that truly care about allergy friendly foods.  If you have been living with Celiac/Food Allergies for awhile it is always good to scope out the new finds and sample some of the new products that will be in stores soon.  I shared the event on the Cygnet Organizing facebook page and if you buy tickets ahead of time there is a discount.

Part of being an AllerCoach™ is Auto injector education.  Always have at least two auto injectors with you.

Can you spot the auto injector?
Can you spot the auto injector?

I’m not sure I would be brave enough to not have my auto injector secured inside of something, but this made my day to see this woman biking.  I usually use a running belt to hold my Auvi-q’s and phone while biking, but may need to get a real bike shirt.

I hope summer arrives for your home soon.  -Susan

Broccoli and Cauliflower Salad (Dairy-Free, Soy-Free, Gluten-Free, Nut-Free, Nightshade-Free)

I love this salad and have made it for multiple potlucks and parties. The dressing is what makes the salad. It is creamy and garlicy and wonderful!

I make it both with chickpeas and without. I often cut up the veggies the night before and make the dressing right before the event. Since the dressing is avocado base it does turn a little gray after 24 hours. Leftovers still taste good!

Enjoy this yummy salad.

Broccoli and Cauliflower Salad

  • Servings: Approx. 8
  • Difficulty: Easy
  • Print

IMG_5535
http://www.cygentorganizing.com

Salad Ingredients

  • 1-2 cups Broccoli, chopped
  • 2 cups Cauliflower, chopped
  • 1 cup Corn (I use frozen)
  • 1 can Chickpeas, drained and rinsed (optional)
  • 1/4 cup red/purple Onion, diced
  • 1/8 cup Parsley, finely chopped
  • Chives for garnish

Dressing Ingredients

  • 2 cups Avocado
  • 1/2 cup Mayo
  • 1 Tbsp Lemon Juice
  • 1 clove Garlic
  • 1 tsp Coconut Aminos
  • salt and pepper

Directions

  1. To prepare salad combine all salad ingredients.
  2. To make dressing put all dressing ingredients in food processor and blend till creamy.
  3. Combine dressing and salad, garnish with chives.
  4. Enjoy!