tag:blogger.com,1999:blog-59935496214433979502024-03-13T09:17:17.224-07:00YummyAllergenFreeRecipes for the Delicious Allergen Free lifeFoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.comBlogger123125tag:blogger.com,1999:blog-5993549621443397950.post-5388353465692079072014-03-03T10:55:00.001-08:002014-03-03T21:45:32.414-08:00Ice Cream Cake (Gluten Free, Dairy Free, Egg Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZUpFTRGBUw9t1f6ntXYWwTui1kjnUFmzrS_agd4BPUUwjTesKBmbAuzTLh7m7d2vKnZWkSbdYHntL6SgN6M1Bz2gPLoycnCOwMD06EblOGEG50r7tdGylqejkEkKEtBoNlviq7D5_54/s1600/P1180127.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZUpFTRGBUw9t1f6ntXYWwTui1kjnUFmzrS_agd4BPUUwjTesKBmbAuzTLh7m7d2vKnZWkSbdYHntL6SgN6M1Bz2gPLoycnCOwMD06EblOGEG50r7tdGylqejkEkKEtBoNlviq7D5_54/s1600/P1180127.JPG" height="240" width="320" /></a>It would appear that my blogging days are coming to an end, and it has occurred to me that every time I open up my blog (and possibly forever more, when anyone finds themselves here) the last thing that I posted will be here waiting to represent my entire blog. The last thing I posted was a review. Don't get me wrong, it was a good review, but not exactly the farewell post that I had dreamed of. I started YummyAllergenFree in 2008 right after my youngest daughter's 6th birthday. I was testing cake after cake recipe in search of the perfect allergen free birthday cake, and was starting to realize that I thrived on the challenge. Once I started the blog, and started interacting with all of my readers, I knew that I had found my passion. In 2010 I finally came up with an <a href="http://yummyallergenfree.blogspot.com/2010/03/fabulous-allergen-free-marble-cake.html" target="_blank">allergen free cake</a> that I was happy with. Another of our favorites was a giant crispy rice treat made into a cake, but I guess I didn't post that one. Well, here we are at birthday number 12. I feel good about bringing this full circle and wrapping it all up with a birthday cake, and I expect that this year's incredible ice cream cake will be a welcome greeting every time I return here looking for archived recipes (yes, I still do that, and I hope you will too). I can't thank you all enough for joining me on this journey, you have touched and enriched my life so very, very much! Okay, enough with the tears...here's to the inspiration for it all...Happy Birthday Emily!!!</div>
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<strong>Ice Cream Cake</strong>: (this is going to be rambling...I mean instructions... more than a recipe)<br />
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Prepare one package of <a href="http://www.pamelasproducts.com/products/baking-mixes/pamelas-chocolate-brownie-mix/" target="_blank">Pamela's Chocolate Brownie Mix</a> (available to the right in my "Amazon Favorites") as directed on the side panel for eggless chocolate cake. A note here: *Pamela's does have possible cross contamination warnings, so please read the package carefully, and/or call the company, before deciding if it is right for you. Bake in two 8" round cake pans. Put in the freezer to cool.<br />
<br />
While the cake is cooling, soften one pint of dairy free ice cream of your choice. This time around I used <a href="http://www.doublerainbow.com/dr/products/soy_creams" target="_blank">Double Rainbow</a> mint chip soy ice cream, which I had never heard of before, but it was the only mint chip I could find, and it was really good. *Double rainbow also carries cross contamination warnings. When the ice cream was soft, but not melted, we mixed a few drops of green food coloring so it would look more like traditional mint chip ice cream. If you really want to get crazy and make your own ice cream, <a href="http://speedbumpkitchen.com/category/ice-cream/" target="_blank">speedbumpkitchen's ice cream shoppe</a> is one of my favorite resources.<br />
<br />
Lay one cake round on your platter. If you are going to be decorating it and want you platter to be clean, lay strips of waxed paper just under the edges of the cake. The frosting will get on the paper instead of the plate, and then the paper strips can be slid out and thrown away when you are finished. Make sure ice cream is soft but stiff. refreeze a little if necessary. Spread the ice cream on the cake, spreading evenly, and all the way to the edges. Place the other cake round on top of that and press down just a bit. Use an icing spatula or a butter knife to smooth the ice cream around the edges of the cake and give you nice flat sides. Pop the cake back in the freezer for about an hour.<br />
<br />
We frosted our cake with Betty Crocker's whipped white frosting, then decorated it using <a href="http://yummyallergenfree.blogspot.com/search/label/frosting" target="_blank">my buttercream frosting</a> recipe. Thank you to my daughter Amanda for the beautiful decorating job! In order to keep the colors true, we doubled the amount of palm shortening in the recipe and omitted the margarine. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-XmpI35fMFXhdD4Iev4e4NOwcQSkMnZeE_9wVsnsu3OJ0F98PBSWskajM5HutUtEuPNbWmvIs8lw18cX3NCRhWfrfIKtWG0Fped5GPJhAn-tnpmafegJZbgbLbxwZFlnRqLC3O93tUI/s1600/Ice+cream+cake.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-XmpI35fMFXhdD4Iev4e4NOwcQSkMnZeE_9wVsnsu3OJ0F98PBSWskajM5HutUtEuPNbWmvIs8lw18cX3NCRhWfrfIKtWG0Fped5GPJhAn-tnpmafegJZbgbLbxwZFlnRqLC3O93tUI/s1600/Ice+cream+cake.png" height="320" width="240" /></a></div>
That's it, put it back in the freezer until ready to serve. I was a lot easier than I thought it would be, and it was really, really good!!!<br />
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<strong>One last thing...please know that although I may not be posting new recipes (or maybe I will, who knows what the future holds), I will continue to respond to all questions and comments left on all posts, current or ancient. I would still love to hear from you! :)</strong><br />
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FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com4tag:blogger.com,1999:blog-5993549621443397950.post-3164225693789662422013-04-23T09:43:00.000-07:002013-04-23T09:43:18.633-07:00Review Of The Sneaky Chef's No-Nut Butter and my recipe for No-Nut Butter Cookies :)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tHfzCDypRPG60xOBkzAwzAm0pqP3GY6kBWkPYmGJUpXqIjFkt4KFDG5HpzcigG41pazp92Ya8BYqCNwV84_NO5m0qT2-7F-jxFMrWc9haSHwYJvAhnorObP9GdNa6DeLceOwOZtumk4/s1600/No-Nut+Butter+Cookies.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tHfzCDypRPG60xOBkzAwzAm0pqP3GY6kBWkPYmGJUpXqIjFkt4KFDG5HpzcigG41pazp92Ya8BYqCNwV84_NO5m0qT2-7F-jxFMrWc9haSHwYJvAhnorObP9GdNa6DeLceOwOZtumk4/s320/No-Nut+Butter+Cookies.JPG" width="320" /></a>I received some products to try from <a href="http://www.thesneakychef.com/" target="_blank">The Sneaky Chef.</a> One is a smooth pasta sauce, which I haven't tried yet, but will probably be reviewing next. The other is <a href="http://www.thesneakychef.com/free-recipe-no-nut-butter.php" target="_blank">No-Nut Butter,</a> made from golden peas. It is exactly what it sounds like, a peanut butter substitute made with no nuts in a nut free facility. It is also free of all top 8 allergens, made with no high fructose corn syrup, no hydrogenated oils, no artificial colors or flavors, and is packaged in a BPA free jar. As if all that weren't enough, it tastes delicious! Emily has decided she likes it much better than sunbutter and has been eating it on sandwiches, ants on a log, and simply as an apple dip all week long. The flavor is a little less "nutty" than sunbutter and a little sweeter in my opinion. The texture is softer and thinner, almost like softened butter. It's definitely better for spreading on gluten free bread. Sometimes with the sunbutter I have to spread it so hard that the bread falls apart, No-Nut Butter just glides right on. We love it! That being said, there are only two minor drawbacks. The protein content is only 3 grams, not a problem for Emily, but my older daughter Nikki is a vegetarian and needs all the protein she can get. The other is that, although the flavor is perfect for sandwiches and other snacks, it got lost when I tried to make N0-Nut Butter cookies. Nikki said they taste like oatmeal cookies to her. Don't get me wrong, the cookies are REALLY good! They are soft and chewy, they just don't have an obvious nut flavor. I loved them, Emily loved them, and the neighbor up the street (who eats peanut butter, eggs, dairy, and wheat) loved them. No-Nut Butter is currently available in some East Coast Whole Foods stores, and you will find it online here at <a href="http://www.netgrocer.com/" target="_blank">netgrocer</a>. Now, on to the cookie recipe...</div>
<br />
<strong>No-Nut Butter Cookies:</strong><br />
<br />
<span lang="EN">1/3 c Millet flour<br />
1/3 c Gluten free oat flour<br />
1/3 c Sorghum flour<br />
1/4 c Potato starch<br />
1/4 c Tapioca starch<br />
1/2 t Xanthan gum<br />
1/2 t Baking soda<br />
1/2 t Baking powder<br />
1/2 c Dairy free margarine (we use Nucoa)<br />
1/2 c <a href="http://www.thesneakychef.com/free-recipe-no-nut-butter.php" target="_blank">No-Nut Butter</a></span>
<span lang="EN"> 1/2 c Granulated sugar</span><br />
1/2 c Brown sugar<br />
1 Eggs worth of prepared Ener-G egg replacer<br />
1 t Vanilla extract (make sure it’s gluten free)<br />
<br />
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.<br />
<br />
In a medium bowl, using a whisk, mix together the flours, starches, xanthan gum, baking soda, and baking powder, and set aside.<br />
<br />
In a mixing bowl cream the margarine and No-Nut butter on medium speed for 30 seconds. Add the sugars and beat until combined, scraping down the sides as needed. Beat in the egg replacer and vanilla. Slowly add the flour mixture, about 1/3 at a time, scraping down the sides after each addition.<br />
<br />
Shape the dough into 2 inch balls, or cheat like I did and use a small spring action ice cream scoop. Place balls 2 inches apart on parchment lined baking sheet. Flatten by making crisscross marks with the tines of a fork.<br />
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Bake for 10 minutes. Allow to cool on the cookie sheet for about 5 minutes, then transfer to a cooling rack. They should stay soft and fresh in an airtight container for about 5 days.FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com2tag:blogger.com,1999:blog-5993549621443397950.post-53321347817350722802013-04-16T11:26:00.000-07:002013-04-16T11:33:13.665-07:00Super Good, Gluten Free, Vegan Pancakes! (aka Pancakes for Syrup)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzYS8vJYxclHEAB65htKkb-dcj9t-gCjIRxjwCsNxCvbu_mgxMlB45hL6pMPcmX38YWu6_D6fayq3pQlYuRl9fMs6DmSTdd1KisZwjl2MholYXoMIWm7JGBIsddJEzCtq1Y5Wn9e8FgiY/s1600/pancakes.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzYS8vJYxclHEAB65htKkb-dcj9t-gCjIRxjwCsNxCvbu_mgxMlB45hL6pMPcmX38YWu6_D6fayq3pQlYuRl9fMs6DmSTdd1KisZwjl2MholYXoMIWm7JGBIsddJEzCtq1Y5Wn9e8FgiY/s320/pancakes.JPG" width="320" /></a>I have tried a lot of pancake recipes. Some of them I invented, some of them I borrowed, none of them spectacular...until now. I found <a href="http://thecinnamonquill.com/blog/2010/05/pancakes-for-syrup/" target="_blank">this pancake recipe</a> at <a href="http://thecinnamonquill.com/blog/" target="_blank">Cinnamon Quill</a> and the author was kind enough to allow me to re-post it. These are hands down the best gluten free vegan pancakes I have ever had! I had to play with my measurements a little, and my pictures aren't nearly as beautiful as hers, but both of my girls LOVE them hot off the griddle, or microwaved from a frozen state. I added some personal notes into the recipe as to what changes I made. Also, if you check out Cinnamon Quill's original recipe, she includes some helpful troubleshooting tips of her own. Enjoy! :)</div>
<br />
<span lang="EN"></span><br />
<span lang="EN"><strong>PANCAKES:</strong></span><br />
<dir>1 1/4 c Non-dairy milk<br />
1 t Cider vinegar<br />
1 Eggs worth of Ener-G Egg Replacer<br />
1/4 c Canola or safflower oil<br />
2 t Vanilla extract<br />
Oil for pan<br />
1/2 c Rice flour<br />
1/2 c Millet flour<br />
3/4 c Tapioca flour<br />
1/4 c Brown sugar<br />
3/4 t Xanthan gum<br />
1 t Baking powder<br />
3/4 t Baking soda<br />
Tiny pinch salt<br />
Up to ¾ c of water (reserved)<br />
</dir><dir></dir>In a medium mixing bowl, stir together wet ingredients. Whisk in dry ingredients, making sure there are no big lumps of flour. At this point, look at the thickness of your batter, it should be only slightly thicker than standard pancake batter. If needed, mix in a little water at a time, until desired consistency is reached. I added the full ¾ of a cup of water, but I think it is because I used soy milk (the thickest of the alternative milks), and white rice flour instead of brown rice flour. <br />
Preheat skillet or griddle; brush with a very light layer of oil or cooking spray. Let batter stand 3-5 minutes, if it thickens too much you can still add more water. Keep in mind that thinner batter equals thinner pancakes. <br />
<br />
Using a ladle or ice cream scoop, pour batter by the scant 1/4 cup onto the hot pan. Cook until edges look set and there are little bubbles on the surface of the cake. Flip and cook 30-60 seconds more, until bottom is golden. If you are using a non-stick skillet, you may need to lower the heat quite a bit.<br />
<br />
Halfway through, you may need to refresh the oil on the pan, depending what kind of pan you are using.<br />
<br />
Because they are thick, these pancakes may take a bit longer to cook, be patient, and do a test pancake to determine exact cooking time.<br />
<br />
Makes about 18-20 5″ pancakes.FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com3tag:blogger.com,1999:blog-5993549621443397950.post-55343662906972527082013-03-29T10:14:00.000-07:002013-03-29T08:36:15.253-07:00Egg-Free Easter Eggs! (Egg Free, Dairy Free, Gluten Free Crispy Rice Treats)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWHYopEv45LAQFuwXmlt0QRtsasco2WpA7ZmUS4k6KCf9GJCvma9csQgHla8f3gf_isEfjX9V11vFcHX0-lcc9b5cLfUQ90qjSPxHyLIL4mzOXyxEovqI5dK-pTs-hxNSlNsp0Us3-QYE/s1600/Rice+crispy+eggs.bmp"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5455672522617223538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWHYopEv45LAQFuwXmlt0QRtsasco2WpA7ZmUS4k6KCf9GJCvma9csQgHla8f3gf_isEfjX9V11vFcHX0-lcc9b5cLfUQ90qjSPxHyLIL4mzOXyxEovqI5dK-pTs-hxNSlNsp0Us3-QYE/s320/Rice+crispy+eggs.bmp" style="float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a> OK, so they're a little lumpy...it's a work in progress. Emily saw the commercial for Easter themed rice crispy treats and had this great idea. Every year we debate weather to dye eggs in this house, since half the family is allergic to eggs.The fun, however, is not in eating them but in decorating them. Since we can touch the shells without incident, we usually dye eggs and then Daddy has to eat them all. "Well", Emily said, "why don't we make rice crispy eggs and cover them in white icing so they look like real eggs, then we can decorate them!" We had so much fun!!! I think we all agreed it was even more fun than decorating real eggs. Just be sure to use edible substances for decorating. We used colored icing (just powdered sugar, water, and food color), candy sprinkles, and Paas Color Snaps which look like Q tips (kind of a rip off though, as 1 package was only enough to color about 4 eggs).<br />
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<div>
MARSHMALLOW CRISPY TREATS:</div>
<div>
</div>
<div>
3 T Dairy free margarine</div>
<div>
6 c Mini marshmallows</div>
<div>
6 c <a href="http://www.usmillsinc.com/usmills/productview_description.php?id=143&back=BisIJlsrAT1XPQJoA2lWJwEoUiBWYlBnW3oHNlQ6AX0FdwAzBnVRPwNiA3dXMFU5AWNSbgBg">Erewhon Crispy Brown Rice Cereal Gluten Free</a></div>
<div>
2 Dozen hollow plastic Easter eggs (optional)</div>
<br />
<div>
Wash and dry the plastic eggs before you start. Use margarine or oil to grease the insides of the eggs. </div>
<div>
Melt margarine in a large pot over low heat. Add marshmallows and continually stir until they are completely melted and smooth. Remove from heat and add cereal. Mix until cereal is fully coated.</div>
<div>
Using greased hands, take a plastic egg and pack as much cereal mixture as you can into each side. Close the egg until it is snapped shut and continue to hold it firmly closed for a few seconds, until you can let go without it popping open. Move on to the next egg. This is a great family project, the more hands involved, the faster it will go. (optionally, you can simply form the eggs by hand, but I didn't seem to possess the skill required for this) While your eggs set up, prepare the icing.</div>
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<div>
SUGAR ICING (dries fairly hard):</div>
<div>
</div>
<div>
6 c Sifted powdered sugar</div>
<div>
6 T Water</div>
<div>
1/4 c Corn syrup</div>
<br />
<div>
Mix powdered sugar and water until smooth. Stir in corn syrup. Scrape down sides of bowl as needed until all ingredients are fully incorporated. Lay out a wire cooling rack with foil or plastic wrap underneath to minimize the mess. Remove crispy treats from plastic eggs and dip them one at a time into the icing. Coat each egg fully, shake off excess icing, then place it on the wire rack to dry. They will take 5 hours or more to harden completely. Now decorate your "eggs". Have fun and HAPPY EASTER!!!</div>
FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com5tag:blogger.com,1999:blog-5993549621443397950.post-85566855248862680322012-12-23T13:01:00.000-08:002012-12-23T13:04:25.163-08:00Mini Gingerbread Houses With Egg-Free Royal Icing (Top 8 Allergen Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhds5IHRJWMmpr7Dj4pEwNLc2XiWkewQf4VvbCbdlxNiKU5MF_1upe6wucDC3UeZEep_yhELUZPy5YWqLVZNgmtRaqBwhbF9LIgF9wUmpo4IPEIxLMAEc2ImhnXtsY4mQ4YGO5SWQCUwLk/s1600/gingerbread+houses.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhds5IHRJWMmpr7Dj4pEwNLc2XiWkewQf4VvbCbdlxNiKU5MF_1upe6wucDC3UeZEep_yhELUZPy5YWqLVZNgmtRaqBwhbF9LIgF9wUmpo4IPEIxLMAEc2ImhnXtsY4mQ4YGO5SWQCUwLk/s320/gingerbread+houses.JPG" width="320" /></a></div>
It seems like every year we have less and less time for the fun crafty things at Christmas. These were our quick fix answer to "gingerbread" houses. We used <a href="http://consumer.kinnikinnick.com/index.cfm/fuseaction/products.home/productcategoryid/12" target="_blank">Kinnikinnick's S'moreables Graham Style Crackers</a> (these do carry the warning "may contain eggs" because they are made in a facility that uses eggs, but we have never had a problem with them). They are very small, the finished houses are only about 2 ro 3 inches tall. Also, we found that cutting the squares with a knife, rather than trying to break them, gave us cleaner lines. We assembled the houses with the thick version of my <a href="http://yummyallergenfree.blogspot.com/search/label/egg%20free%20royal%20icing" target="_blank">egg-free royal icing</a> and let them harden for about an hour. Then I made a thinner version of the icing and added some food coloring (we were out of red). I found some Skittles in the cabinet, so we threw those on too...these were the epitome of a last minute, "let's see what we have in the cabinet", fun, Christmas project. I hope everyone is having a wonderful, beautiful holiday season... full of love and joy (but free of allergens)!!!<br />
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Oh, I almost forgot...<br />
Picked this up at the GoodWill the other day and thought I would share it :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVTRRyjhI0cZwnrjSHg4mhHofmbOkETOlH7JeEOBPJf9LPd9ccA30Aq2uOX6oYkr8Ov1wSTe4Je7m1bJnPR8nWWR5Ep9PDiEMj_GU3FZZ5la3OwnCw_0n3socz0xuAhgA6fCUIwND9nP0/s1600/P1160485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVTRRyjhI0cZwnrjSHg4mhHofmbOkETOlH7JeEOBPJf9LPd9ccA30Aq2uOX6oYkr8Ov1wSTe4Je7m1bJnPR8nWWR5Ep9PDiEMj_GU3FZZ5la3OwnCw_0n3socz0xuAhgA6fCUIwND9nP0/s320/P1160485.JPG" width="320" /></a></div>
FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com2tag:blogger.com,1999:blog-5993549621443397950.post-12443672306128985992012-10-16T09:42:00.000-07:002012-10-16T09:51:42.627-07:00Vegan Black Bean Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTPnjyEEHUHBw5moaYiYFpD1Q4yCPOIzQxCPHk-xRiKEBCmeY9mA0W91Jaj2sPTLSOwWQnGuCljPa_6KLJL_VkFXok8CNO_I3mW6FbUyeUhbBD-oYJuU4GdKzSqLqRerHdt850qTLlfE/s1600/chili.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTPnjyEEHUHBw5moaYiYFpD1Q4yCPOIzQxCPHk-xRiKEBCmeY9mA0W91Jaj2sPTLSOwWQnGuCljPa_6KLJL_VkFXok8CNO_I3mW6FbUyeUhbBD-oYJuU4GdKzSqLqRerHdt850qTLlfE/s320/chili.JPG" width="320" /></a></div>
The leaves are changing color, the weather is damp and dreary...it feels like time for a warm bowl of chili! My chili (as with most of my recipes) is child friendly. That is to say that, although it has onions and tomatoes in it, they are blended in so the kids can't pick them out and say "I don't like these". This chili is vegan, although, as you can see here, we sprinkled a little cheese on it for Nikki who does do dairy. A wonderful vegan cheese alternative, however, is <a href="http://daiyafoods.com/our-products/cheddar" target="_blank">Daiya Cheddar Shreds.</a> My mother has become obsessed with this stuff, It's really good! Unfortunately, Emily fell in love with Vegan Rella a long time ago (which as far as I can tell has gone out of business), and she has never liked any cheese alternative since. We paired our chili with a delicious sweet cornbread. The base recipe can be found <a href="http://glutenfreegoddess.blogspot.com/2007/12/skillet-cornbread-with-green-chiles.html" target="_blank">here</a> with Karina The Gluten Free Goddess. We, however, left out the green chilies and drizzled a little honey over the top before baking for a sweeter version. It's also really good with gluten free tortilla chips. Yum!<br />
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<u>VEGAN BLACK BEAN CHILI</u><br />
<br />
1 Can of allergy safe vegetable broth<br />
1 Can (14.5 oz) stewed tomatoes and juice<br />
2 Bay leaves<br />
3/4 t Cumin<br />
1 1/2 t Chili powder (more if you like it spicy)<br />
1/2 Chopped yellow onion<br />
2 Cloves of garlic <br />
3 Cans of black beans, drained<br />
Salt and Pepper to taste<br />
<br />
Put all of the ingredients except for black beans in a large pot and simmer for half an hour. Remove bay leaves. Combine this mixture with 1/2 a can of black beans in a blender and blend well. Pour back into the pot. Add remaining 2 1/2 cans of black beans and simmer for another hour or so, stirring frequently, until liquid is reduced to desired consistency. If your chili gets too thick you can simply stir in a little water, about 1/4 cup at a time, until it looks good again. Super simple...super delicious!!! Enjoy!FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com0tag:blogger.com,1999:blog-5993549621443397950.post-3954307876775928092012-08-31T09:38:00.002-07:002012-08-31T09:47:28.623-07:00Free Epipens for School!<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97grYviZRdIaE6alD4LLw-vQ3HGpQtKaFqhDRWAMKFukvvz7Y8MoSsJLh97u9kRjwhuyGdDAcDaiamV0DOoN7A3eDDdyVwsWm3zs1W8i3Kg26PpgwY9HhtRQ8tpMg4TlK2OPJZcoZEaE/s1600/epipens.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97grYviZRdIaE6alD4LLw-vQ3HGpQtKaFqhDRWAMKFukvvz7Y8MoSsJLh97u9kRjwhuyGdDAcDaiamV0DOoN7A3eDDdyVwsWm3zs1W8i3Kg26PpgwY9HhtRQ8tpMg4TlK2OPJZcoZEaE/s1600/epipens.jpg" /></a><span style="background-color: white; color: black; font-family: "Arial","sans-serif";">How many EpiPens have you had to purchase and then discard over the years? Don't get me wrong, I'm glad we didn't have to use ours. Still, I have 3 girls, times one two pack of Epipens per year of school, times 12 years of school each...that adds up! Mylan has started a program to pay for school-use-only Epipens, and I am so happy, and so very, very thankful for this, I wanted to share it with everyone! I don't have time to write a formal post, so I have copied and pasted the press release below. To get your free Epipens just follow one of the links below, print the paperwork, get a prescription from your doctor. Take it all in to your child's school, explain it to them, and they can do the rest. The Epipens will be mailed directly to the school. HAPPY BACK TO SCHOOL EVERYONE!!! :)</span></div>
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<span style="color: black; font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal">
<b><span style="color: black; font-family: "Arial","sans-serif";">Mylan Specialty Offers
Free EpiPen<sup><span style="font-size: xx-small;">®</span></sup> (epinephrine) Auto-Injectors to Schools
Nationwide<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal">
<b><span style="color: black; font-family: "Arial","sans-serif";"><o:p> </o:p></span></b><b><i><span style="color: black; font-family: "Arial","sans-serif";">Through
EpiPen4Schools<sup><span style="font-size: xx-small;">TM</span></sup> Program, Mylan Helps Schools Better Prepare For
Students With Life-Threatening Allergies <o:p></o:p></span></i></b></div>
<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b><i><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></i></b></div>
<span class="xn-location"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">BASKING RIDGE,
N.J.</span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">, <span class="xn-chron">Aug. 14, 2012</span> -- Mylan<span style="color: black;">
Specialty L.P., the fully-integrated specialty pharmaceutical business of Mylan
Inc. (Nasdaq: MYL), today announced the EpiPen4Schools<sup>TM</sup> program.
This effort </span>offers four free EpiPen<sup>®</sup> or <span style="color: black;">EpiPen Jr<sup>® </sup>(epinephrine) </span>Auto-Injectors
upon qualification, which includes having a valid prescription, to public and
private kindergarten, elementary, middle and high schools in the U.S. The
products will be available in the form of two EpiPen 2-Pak<b><sup><span style="color: black;">® </span></sup></b><span style="color: black;">cartons</span>, two EpiPen Jr 2-Pak<b><sup><span style="color: black;">®</span></sup><span style="color: black;"> </span></b><span style="color: black;">cartons</span> or one 2-Pak of each kind. For complete
details, <span style="color: black;">visit <a href="http://www.epipen4schools.com/" target="1">www.EpiPen4Schools.com</a>.<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal">
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt;">The
EpiPen4Schools program is designed to </span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">help schools have
improved access to epinephrine in the event a person experiences an anaphylactic
reaction at school. This access is important because epinephrine is the only
first-line treatment for life-threatening allergic reactions (anaphylaxis),
which can occur quickly and without warning. According to the food allergy
guidelines developed by the National Institute of Allergy and Infectious
Diseases, <span style="color: black;">if experiencing anaphylaxis, a person
should use an epinephrine auto-injector and seek immediate emergency medical
attention. Carrying an epinephrine auto-injector does not prevent patients from
having an anaphylactic reaction; hence, patients must remain vigilant of their
environment at all times.<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal">
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt;">“Anaphylaxis
is a public health problem and a major safety issue in our nation’s schools,”
said Heather Bresch, CEO of Mylan. “</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">The EpiPen4Schools
program underscores Mylan Specialty’s commitment to helping schools become more
aware of the risks of anaphylaxis and become better prepared to respond during
an emergency. Each school should have a comprehensive anaphylaxis action plan in
place that emphasizes avoidance of the allergen. The plan also should include
awareness of the risks, preparedness for an emergency and access to epinephrine
and immediate medical care.”<o:p></o:p></span><br />
<br />
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Anaphylaxis causes
approximately 1,500 deaths annually, and children and adolescents are among
those most at risk. Schools nationwide have made efforts to reduce exposure to
allergens in the school environment—a critical first step in managing the risk
of <span style="color: black;">life-threatening allergic reactions. </span>While
practicing allergen avoidance is imperative, <span style="color: black;">accidental contact can still happen</span>, <span style="color: black;">which is why it is important that epinephrine is
accessible. </span><o:p></o:p></span><br />
<br />
<div class="MsoNormal">
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">“As the prevalence of
food allergies increases, now affecting an estimated one in 13 U.S. children, so
does the importance for schools to be prepared with an action plan in the event
of potentially life-threatening allergic reactions,<span class="MsoEndnoteReference"> </span>” said John Lehr, CEO of the Food Allergy
& Anaphylaxis Network/Food Allergy Initiative. “For the millions of children
in the U.S. with potentially life-threatening allergies it is critically
important for schools to have epinephrine auto-injectors on hand to treat
anaphylaxis should it occur.”<o:p></o:p></span><br />
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">EpiPen4Schools aims
to provide EpiPen Auto-Injectors so they may be available not only to the
students and school personnel who are known to be at risk, but also to those who
are determined to be at increased risk.<o:p></o:p></span><br />
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">For this reason,
Mylan Specialty encourages each school to develop a comprehensive anaphylaxis
action plan, so that students, teachers and school
employees:<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin-left: 38.3pt; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Understand the risk
of anaphylaxis <b><o:p></o:p></b></span></div>
<br />
<div class="MsoNormal" style="margin-left: 38.3pt; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Avoid allergic
triggers <b><o:p></o:p></b></span></div>
<br />
<div class="MsoNormal" style="margin-left: 38.3pt; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Recognize the signs
and symptoms <b><o:p></o:p></b></span></div>
<br />
<div class="MsoNormal" style="margin-left: 38.3pt; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Are prepared with
access to epinephrine auto-injectors (two doses) <b><o:p></o:p></b></span></div>
<br />
<div class="MsoNormal" style="margin-left: 38.3pt; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Know to seek
emergency medical care following administration of treatment
<b><o:p></o:p></b></span></div>
<br />
<div class="MsoNormal">
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></b></div>
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">About
Anaphylaxis<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Anaphylaxis is a
life-threatening allergic reaction that has many possible triggers, occurs
quickly, without warning, and must be treated immediately with epinephrine.
Symptoms may include hives or redness of the skin, tightness in the throat,
nausea, dizziness, breathing problems, a decrease in blood pressure and/or
fainting. Anaphylaxis can be caused by triggers such as food, stinging and
biting insects, medicines, latex or even exercise. Epinephrine is the only
first-line treatment for anaphylaxis. <span style="color: black;">According to
the food allergy guidelines developed by the National Institute of Allergy and
Infectious Diseases, if experiencing anaphylaxis, a person should use an
epinephrine auto-injector and seek immediate emergency medical attention.
</span>Epinephrine is a naturally-occurring hormone, also known as adrenaline,
and it should be available at all times to patients at risk. Failure to
administer epinephrine early in the course of treatment has been repeatedly
implicated with anaphylaxis fatalities. <span style="color: black;"><o:p></o:p></span></span></div>
<br />
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">About the
EpiPen4Schools Program<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">To participate in
EpiPen4Schools, a school nurse or other authorized school representative must
visit <a href="http://www.epipen4schools.com/" target="1">www.EpiPen4Schools.com</a> to download the order and certification
form, then fax or email the form with a valid prescription to 1-973-718-4328 or
<a href="javascript:main.compose('new','t=info@bioridgepharma.com')">info@bioridgepharma.com</a>.
Alternately, school representatives can call 1-973-845-7600 to speak with a live
representative.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">In addition to the
EpiPen4Schools program, Mylan Specialty offers a discount program through which
schools can purchase, upon qualification, EpiPen 2-Pak (0.3 mg) cartons and
EpiPen Jr 2-Pak (0.15 mg) cartons at a discounted price. <o:p></o:p></span><br />
<br />
<div class="MsoNormal">
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></b></div>
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">About
EpiPen<sup>®</sup> Auto-Injector <o:p></o:p></span></b><br />
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">EpiPen Auto-Injectors
are used for the emergency treatment of life-threatening allergic reactions.
Each EpiPen 2-Pak contains two single auto-injectors, instructions for use and a
training device, with no drug product or needle, to help patients become
familiar with the administration technique. EpiPen Auto-Injector should be
administered immediately at the first sign of an anaphylactic reaction. EpiPen
Auto-Injector is not a substitute for emergency medical treatment.<sub>
</sub>Patients should call 911 and seek emergency medical attention immediately
following administration. For more information about EpiPen Auto-Injector,
please visit <a href="http://www.epipen.com/" target="1">www.epipen.com</a>.
<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Important Safety
Information<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">EpiPen Auto-Injectors
contain a single dose of epinephrine, which you inject into your outer thigh. DO
NOT INJECT INTRAVENOUSLY. DO NOT INJECT INTO YOUR BUTTOCK, as this may not be
effective. In case of accidental injection, please seek immediate medical
treatment. Epinephrine should be used with caution if you have heart disease or
are taking certain medicines that can cause heart-related (cardiac)
symptoms.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">If you take certain
medicines, you may develop serious life-threatening side effects from the
epinephrine in EpiPen Auto-Injectors. </span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Be sure to tell your
doctor all the medicines you take, especially medicines for asthma. Side effects
may be increased in patients with certain medical conditions, or who take
certain medicines. These include asthma, allergies, depression, thyroid disease,
Parkinson's disease, diabetes, high blood pressure and heart disease.
<o:p></o:p></span><br />
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">The most common side
effects may include increase in heart rate, stronger or irregular heartbeat,
sweating, nausea and vomiting, difficulty breathing, paleness, dizziness,
weakness or shakiness, headache, apprehension, nervousness or anxiety. These
side effects usually go away quickly, especially if you rest.
<o:p></o:p></span><br />
<br />
<div class="MsoNormal">
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></b></div>
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Indications<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">EpiPen<sup>®</sup>
(epinephrine) 0.3 mg and EpiPen Jr<sup>® </sup>(epinephrine) 0.15 mg
Auto-Injectors are for the emergency treatment of life-threatening allergic
reactions (anaphylaxis) caused by allergens, exercise, or unknown triggers; and
for people who are at increased risk for these reactions. EpiPen and EpiPen Jr
are intended for immediate self-administration as emergency supportive therapy
only. Seek immediate emergency medical treatment after use.
<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Please <a href="http://files.epipen.gethifi.com/footer-pdfs/patient-packaging-insert-pdf/Prescribing-Information.pdf" target="1">click here</a> or visit <a href="http://www.epipen.com/" target="1">www.EpiPen.com</a> to view the EpiPen Auto-Injector prescribing
information. <br /><br />Please <a href="http://files.epipen.gethifi.com/footer-pdfs/patient-packaging-insert-pdf/Patient-Information.pdf" target="1">click here</a> or visit <a href="http://www.epipen.com/" target="1">www.EpiPen.com</a> for the EpiPen Auto-Injector patient insert.
<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">You are encouraged to
report negative side effects of prescription drugs to the FDA. <br /><br />Visit <a href="http://www.fda.gov/medwatch" target="1">www.fda.gov/medwatch</a> or call
1-800-FDA-1088. <o:p></o:p></span><br />
<br />
<div class="MsoNormal">
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">About Mylan
Specialty<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Mylan Specialty, a
subsidiary of Mylan Inc. (Nasdaq: MYL), is a specialty pharmaceutical company
focused on the development, manufacturing and marketing of prescription drug
products for the treatment of respiratory diseases, life-threatening allergic
reactions and psychiatric disorders. The company puts patients first and
facilitates efficient, cost-effective partnerships with customers. For more
information, please visit <a href="http://www.mylanspecialty.com/" target="1">www.mylanspecialty.com</a>.<o:p></o:p></span></div>
<br />
<div style="margin: 0in 0in 0pt;">
<b><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></b></div>
<b><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt;">About
Mylan<o:p></o:p></span></b><br />
<br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Mylan is a global
pharmaceutical company committed to setting new standards in health care.
Working together around the world to provide 7 billion people access to high
quality medicine, we innovate to satisfy unmet needs; make reliability and
service a habit, do what's right, not what's easy and impact the future through
passionate global leadership. We offer a growing portfolio of more than 1,100
generic pharmaceuticals and several brand medications. In addition, we offer a
wide range of antiretroviral therapies, upon which approximately one-third of
HIV/AIDS patients in developing countries depend. We also operate one of the
largest active pharmaceutical ingredient manufacturers and currently market
products in approximately 150 countries and territories. Our workforce of more
than 18,000 people is dedicated to improving the customer experience and
increasing pharmaceutical access to consumers around the world. But don't take
our word for it. See for yourself. See inside. <a href="http://mylan.com/" target="1">mylan.com</a> <o:p></o:p></span></div>
<br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">EpiPen<sup>®</sup>,
EpiPen Jr<sup>®</sup>, EpiPen 2-Pak<sup>®</sup>, and EpiPen Jr 2-Pak<sup>®
</sup>are registered trademarks of Mylan Inc. licensed exclusively to its
wholly-owned subsidiary, Mylan Specialty L.P.<o:p></o:p></span><br />
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p> </o:p></span></div>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">EpiPen4Schools<sup>TM</sup>
is a trademark of Mylan Specialty L.P.<o:p></o:p></span><br />
<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span><br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">© 2012 Mylan
Specialty L.P. All rights reserved. <o:p></o:p></span></div>
<br />
<div class="MsoFooter">
<span lang="X-NONE" style="font-family: "Arial","sans-serif"; font-size: 10pt;">EPI12-8066</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">/</span><span lang="X-NONE" style="font-family: "Arial","sans-serif"; font-size: 10pt;">EPI482010<o:p><strong>FR</strong></o:p></span></div>
FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com0tag:blogger.com,1999:blog-5993549621443397950.post-76737236391480517972012-06-14T22:43:00.000-07:002012-06-14T22:43:22.572-07:00Enjoy Life's Fabulous New Snack: Plentils<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpaxnn7qYVfk0Q4os1DD87OcU3NYRjKAmS35XVZBJnhqqepKXcyPNPq-GxrZp5jlfUhBSt4n8yqdAUjS0T0wdJfrYHlWQCVtNoFBaMEp2Qvvm5lt3MeqPHL-VOlC9tijdcG16WNa4f5o/s1600/Plentils.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpaxnn7qYVfk0Q4os1DD87OcU3NYRjKAmS35XVZBJnhqqepKXcyPNPq-GxrZp5jlfUhBSt4n8yqdAUjS0T0wdJfrYHlWQCVtNoFBaMEp2Qvvm5lt3MeqPHL-VOlC9tijdcG16WNa4f5o/s320/Plentils.JPG" width="320" /></a></div>
Plentils are a wonderful new chip/cracker from Enjoy Life that are made from lentils. These things are amazing! I really don't know where to start. First of all, I am always baffled when companies make dairy flavored products with no dairy. Plentils come in four flavors: light sea salt, margherita pizza, garlic and parmesan, and dill and sour cream...all dairy free! That's just the beginning though, Plentils are free of all top 8 allergens. I should also mention that they have 40% less fat than regular potato chips (we don't really watch our fat around here, but I know it's important to others). I've been racking my brain trying to figure out how to describe the texture of these chips. They are light, airy, and crispy...puffed, with little air pockets...very slightly reminiscent of pork rinds. They are hands down one of the best textured gluten free cracker/chip type snacks I've ever had! The other thing that I absolutely love is that they have intense flavor. I have mentioned before how frustrated I get every time we try a new gluten free cracker and find out that it also seems to be salt free. Why can't celiacs have salt??? These four flavors are all salty and delicious, eating them actually feels indulgent. Wow, I just read over this post and am slightly embarrassed by my obvious love of fat and salt, I might as well go all the way and let you know we eat a lot of sugar too. :) Well, anyway, all the more reason why I should be eating healthier snacks like this. Right? <br />FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com7tag:blogger.com,1999:blog-5993549621443397950.post-30861883603394537502012-05-03T18:06:00.000-07:002012-05-03T18:06:42.285-07:00Crock Pot BBQ Pulled Pork (Gluten Free) and Vegan Coleslaw<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTGNdwAZhOjM_RSHAqFjHf4uW9lEktQXZ0BgsFQXuRI1fzj2lmOq0qrq_thbvR2riSakSYteXeMs4zeSPdsSaVQsesgXxd-b9wFtOU2psk5lFQ2MZVdUrGdKDtfopKWU-b9tuXx9cnDY/s1600/pulled+pork+and+coleslaw+%25289%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTGNdwAZhOjM_RSHAqFjHf4uW9lEktQXZ0BgsFQXuRI1fzj2lmOq0qrq_thbvR2riSakSYteXeMs4zeSPdsSaVQsesgXxd-b9wFtOU2psk5lFQ2MZVdUrGdKDtfopKWU-b9tuXx9cnDY/s320/pulled+pork+and+coleslaw+%25289%2529.JPG" width="320" /></a></div>
This meal just screamed summer time outdoor picnic to me...but today it's raining. Fortunately it tasted just as good indoors. I set the crock pot before I went to work. When I got home and picked Emily up from school the pork was ready to be shredded. I showed Emily how to do it and let her take it from there. She REALLY enjoyed it! I think this is her new favorite meal. My original recipe for hamburger buns is <a href="http://yummyallergenfree.blogspot.com/search/label/hamburger%20buns">HERE</a> , but I made them with Bob's Red Mill gluten free bread mix this time. We have also recently discovered Udi's gluten free buns. They contain eggs, so Emily can't have them, but Nikki can have eggs and Udi's is the first bread she has enjoyed since going gluten free 3 years ago. Also, if you want to skip the buns altogether, we found that Emily actually preferred to just eat the BBQ pork straight out of the bowl. Enjoy! :)<br />
<br />
BBQ PULLED PORK:<br />
<br />
<span lang="EN">2 to 3 lbs Boneless pork (preferably the “dark meat”, we used boneless country style ribs)<br />
½ c Allergy safe chicken broth<br />
½ c Sweet Baby Ray’s original BBQ sauce (it is gluten free!)<br />
<span lang="EN">½ t Wright’s All Natural Hickory Seasoning Liquid Smoke (also gluten free!)<br />
</span>
<br />
Pour broth, BBQ sauce, and liquid smoke into the crock pot and mix well. Add your meat and flip it around a little bit until it is coated with the sauce. Cook on low for 8 hours. Remove cover and use two forks to pull and shred the meat. Stir the shredded meat and sauce together. If the sauce is too watery, leave the lid off, turn the crock pot up to high, and cook for another 15 minutes or so, stirring occasionally, until it reaches your desired consistency.</span><br />
Serve as sandwiches or as a main course, it's also very good over rice!<br />
<br />
VEGAN COLESLAW:<br />
<br />
<span lang="EN">1 Small head of cabbage, shredded <br />
3 Medium carrots, shredded <br />
1 c Vegenaise<br />
1/4 c Sugar<br />
1/4 c Cider vinegar<br />
1/2 t Celery seeds<br />
1/2 t Onion powder <br />
<br />
Put cabbage and carrots in a large bowl. In a separate bowl mix remaining ingredients until sugar is dissolved. Pour the dressing over the cabbage and carrots and mix well. Refrigerate for an hour or so to let the flavors combine. Salt and pepper to taste.<br />
<br />
Another thought (I've never tried this, but I've seen it on TV), you might want to pile your sandwich up with BOTH pulled pork AND coleslaw...they say it's really good. :)</span>FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com4tag:blogger.com,1999:blog-5993549621443397950.post-86867248522125946652012-03-31T22:10:00.006-07:002012-04-01T13:09:40.307-07:00Surf Sweets Spring Mix Jelly Bean Scones<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqGu6kY9jhjoLyJnzVE2vAmNN4F8v3sHPF9ow5VzVqlryBVviYYrkzM1uLbXhaTvNxnUYDwBnn47fml1WRkAETVfOsgFgZFXcRY8dMahXlmeZgbkn5esqQGtS-CYcSuqdFu0S1Uf7120/s1600/P1140467.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5726296871353280962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqGu6kY9jhjoLyJnzVE2vAmNN4F8v3sHPF9ow5VzVqlryBVviYYrkzM1uLbXhaTvNxnUYDwBnn47fml1WRkAETVfOsgFgZFXcRY8dMahXlmeZgbkn5esqQGtS-CYcSuqdFu0S1Uf7120/s320/P1140467.JPG" /></a> You are looking at the Grand Prize Winner of the Surf Sweets Jelly Bean Blogger Bake-Off! Can you believe it??? I'm still in shock. The Surf Sweets organic candy company invited 16 food allergy bloggers to enter their organic (and allergen free) jelly bean bake off, and they got 16 amazing enteries...just in time for Easter! Following is my recipe for Surf Sweets Spring Mix Jelly Bean Scones. If you would like to see the other delicious entries, you will find them at <a href="http://www.surfsweets.com/imgs/contestwinners.pdf">http://www.surfsweets.com/imgs/contestwinners.pdf</a><br /><br />SCONES:<br />5 T Milk alternative: rice, hemp, coconut, sunflower, etc. (safe for your allergies)<br />1/2 c Sorghum flour<br />1/4 c Millet flour<br />1/4 c Tapioca starch<br />2 T Sugar<br />1 1/4 t Baking Powder<br />1/4 t Baking soda<br />1/2 t Xanthan gum<br />1/8 t Salt<br />3 T Spectrum shortening<br />1/2 c Surf Sweets Spring Mix of Organic Jelly Beans<br />1/2 t Vanilla extract (make sure it’s gluten free)<br /><br />1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.<br /><br />2. Mix together milk alternative and lemon juice to create a “buttermilk” . Set aside.<br /><br />3. Put the sorghum flour, millet flour, tapioca starch, sugar, baking powder, baking soda, xanthan gum, salt, and lemon zest in a large bowl. Stir with a dry whisk until combined. Using a pastry cutter, two knives, or mashing with a whisk, cut in the margarine until the mixture resembles coarse crumbs. Stir in the Surf Sweets Organic Jelly Beans.Add vanilla extract to milk alternative and lemon juice. Pour 1/4 cup of this “buttermilk” mix into the dry ingredients to make a dough. Stir until just moistened, add the rest of the liquid if needed. Gently knead dough 2 or 3 times until it holds together.<br /><br />4. Using millet or sorghum floured hands, gather the dough into a cohesive ball and transfer to the lined baking sheet. Pat into a 1/2" thick circle. Using a floured knife, cut the dough into 4 wedges, pulling them apart slightly.<br /><br />5. Bake 15 minutes, until lightly browned. Transfer to a cooling rack and let cool for at least 5 minutes.<br /><br />ICING:<br />1 T Milk alternative (or water)<br />1 c Powdered sugar<br />1/2 t Vanilla extract (make sure it’s gluten free)<br />Mix liquids and powdered sugar together until smooth. Apply a generous layer to the tops of scones.<br /><br />DECORATION: Use leftover Surf Sweets Jelly Beans to press into the icing and decorate in any way desired! (We cut our Jelly beans in half lengthwise so that they would stay on better.)FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com3tag:blogger.com,1999:blog-5993549621443397950.post-1714729886252833092012-02-04T22:58:00.000-08:002012-02-06T19:03:22.149-08:00The Healthy Gluten-Free Life: Book Review and a Delicious Recipe for Ginger Lime Chicken Bites<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVq-Ia3FW3sFiqjR06Mj-ZazfgJb8k5pUPsyAxBaxDi_56wpae4bj31QGaY661L2JpztQneXvil8jwau7PmIuEPxfHWm9hnHsmnK9V2Cp6F0Jwuyfi-JN9J0lOz4_wVGTbDiihkln3F4/s1600/the+healthy+gluten+free+life.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 300px; FLOAT: left; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5706217057485221282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVq-Ia3FW3sFiqjR06Mj-ZazfgJb8k5pUPsyAxBaxDi_56wpae4bj31QGaY661L2JpztQneXvil8jwau7PmIuEPxfHWm9hnHsmnK9V2Cp6F0Jwuyfi-JN9J0lOz4_wVGTbDiihkln3F4/s320/the+healthy+gluten+free+life.jpg" /></a> I tried to put a link to the book here, but it's not working. If you would like to order The Healthy Gluten-Free Life online through Amazon at a discount you can use my link in my "Amazon Favorites", just look to the right of this post and scroll down (or up) a little bit as needed. It is also available through <a href="http://www.barnesandnoble.com/w/the-healthy-gluten-free-life-tammy-credicott/1106016688?ean=9781936608713&itm=1&usri=the+healthy+gluten-free+life">Barnes and Noble</a>. I know I have given good reviews to cookbooks before, but this one I have been waiting for with great anticipation! The Celiac Maniac was a local bakery that made gluten free/vegan goodies, and their english muffins were outstanding. Unfortunately they had to go out of business, but there is a silver lining. Tammy Credicott (the wife of "The Maniac") wrote this cookbook, The Healthy Gluten-Free Life ...and the english muffin recipe is in it! I asked Tammy if I could post a recipe from the book and she said yes, so of course I knew exactly which one I was going to post (yes, the english muffins!). Then she brought me the book. I started looking through it and, oh my goodness, EVERYTHING looked so good! This is a thick book, full of beautiful color photographs. It contains 200 recipes for breakfasts, main dishes, side dishes, sauces and dressings, lots of yummy baked goods, and drinks. All of the recipes are gluten free, dairy free, and egg free. There are a few recipes with soy and/or nuts, but for the most part they are easily omitted, and when they can't be omitted Tammy gives suggestions for substitutions. The first 43 pages are full of stories, guidance, and lots of essential information including a wonderfully simple guide to the textures and flavors of gluten free flours, egg and dairy replacements, and nutritional info on the foods we cook with. This is a great book for anyone just starting on the allergen free journey and for those of us who still want to learn more. Well, after reading through this book cover to cover, and looking at all of these mouth watering pictures, I came to a decision...you will have to buy the book for the English muffin recipe and all the other great recipes in it...I had to make the Ginger Lime Chicken Bites first. The picture in the book kept calling to me (on that note, sorry my picture is so dark, I had lighting issues). We served our chicken bites over Thai Kitchen Stir-Fry Rice Noodles. It was everything I had hoped for, Emily and I gobbled it up and it was soooo good!!! So without further adieu, here is the recipe:<br /><br />GINGER LIME CHICKEN BITES: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22OgbFnDIM76Ir9pouTK_Ayp7x1FSzDlnfhI2RgGJ3ZvDcHo56SVrHK2gfdgUmV1LgP7fp6nYNZBUZvGGlbEPpDZbHbWq4ubZreiK34kFAMFKFF_hKsNfCvV1Ayo6jwwJMnopJWEDzUo/s1600/ginger+lime+chicken.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5706217365905253394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22OgbFnDIM76Ir9pouTK_Ayp7x1FSzDlnfhI2RgGJ3ZvDcHo56SVrHK2gfdgUmV1LgP7fp6nYNZBUZvGGlbEPpDZbHbWq4ubZreiK34kFAMFKFF_hKsNfCvV1Ayo6jwwJMnopJWEDzUo/s320/ginger+lime+chicken.JPG" /></a><br /><br />CHICKEN:<br />1 T Coconut oil<br />3 Boneless skinless chicken breasts, cut into bite size pieces<br />SAUCE:<br />Juice from one organic lime<br />2 T Bragg liquid aminos (or San-J wheat free soy sauce or Coconut Secret coconut aminos, also available through my "Amazon Favorites" at right)<br />1 T Olive oil<br />1t Freshly grated ginger<br />1 Garlic clove, minced<br />1 T Raw organic honey<br />1 t Granulated onion<br />TOPPING:<br />Chopped green onions<br />Sesame seeds<br /><br />1. Mix sauce ingredients in a small bowl and set aside.<br />2. Heat oil in a large skillet over medium-high heat. Add chicken. Cook chicken, stirring occasionally, until browned and almost done. About 5 minutes.<br />3.Add sauce to skillet, turn heat to low, and simmer, uncovered, for another 5 minutes, or until chicken pieces are cooked through.<br />4. Serve with rice or rice noodles, if desired. Top chicken bites with chopped green onions and sesame seeds. Enjoy!FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com4tag:blogger.com,1999:blog-5993549621443397950.post-38094609067885406712012-01-29T15:05:00.000-08:002012-01-29T15:48:47.047-08:00Not Nuts Seed and Fruit Mixes-YUM!OK, so, I am borrowing pictures from the Ejoy Life website because I wasn't able to get a picture of my Not Nuts fruit and seed mixes before they were ripped open and eaten up. Not Nuts has been around for a while, but their packaging recently received a makover-this is what the colorful new bags look like. I almost felt guilty receiving free samples of the Not Nuts mixes for my review, because I not only have already tried them, but I buy them all the time. We LOVE them! The girls, my mother, and I took a trip to San Francisco last summer and we practically lived on these between meals. I never travel without them! These "trail mixes" are made in a dedicated nut and gluten free facility. They are free of all of the top 8 allergens, they are also free of casein, potato, and sesame, and they contain no sulfites!!! Amazing stuff :)<br />There are two flavors:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FfShlELCB1vZBiFH0-M0mX1MLnvatDdnWGLo1mWpk49JTZwD59q9oIuKjEZH3qDM25qB3vvo7Qt7NxCedpxhwT0nQICxzIIpPDCPy97987MYQBZ6KxcrNrF7m5zPWh6b28gM3Ov-EIA/s1600/beachbash_medium.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 129px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703199163636469042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FfShlELCB1vZBiFH0-M0mX1MLnvatDdnWGLo1mWpk49JTZwD59q9oIuKjEZH3qDM25qB3vvo7Qt7NxCedpxhwT0nQICxzIIpPDCPy97987MYQBZ6KxcrNrF7m5zPWh6b28gM3Ov-EIA/s200/beachbash_medium.jpg" /></a><br />Beach Bash is made with Raw Sunflower Kernels, Dried Pineapple, Roasted Hulled Pumpkin Seeds (Sunflower Oil, Citric Acid, Salt), Dried Cranberries, and Dried Apricots. Beach Bash is my favorite!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTAjCPXRa_5VW1hqFKeKkjq01EGiDIo26JkRAMbEQeb_vwZ3M7X29od6ia-MAlICee3Y-a8UVmz_0vU_vgk1FEWyjRecIB01UBzDxeptqxEkGUMYJsPXYIa9bMymbrBuujtIihdoluTg/s1600/mountain_mambo_medium.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 129px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703200301252543746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTAjCPXRa_5VW1hqFKeKkjq01EGiDIo26JkRAMbEQeb_vwZ3M7X29od6ia-MAlICee3Y-a8UVmz_0vU_vgk1FEWyjRecIB01UBzDxeptqxEkGUMYJsPXYIa9bMymbrBuujtIihdoluTg/s200/mountain_mambo_medium.jpg" /></a><br /><br /><br /><div><br /><br /><div>Mountain Mambo is made with Raw Sunflower Kernels, Roasted Hulled Pumpkin Seeds (Sunflower Oil , Citric Acid, Salt), Raisins, Dried Apples, Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor, Non-Dairy Cocoa Butter), and Dried Cranberries. Mountain Mambo is the favorite of both my girls, of course they always go for the chocolate chips.</div><br /><div></div><br /><div></div><br /><div>I highly recommend keeping a bag in your purse and one in the car for those snack attacks and little food emergencies.</div></div>FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com0tag:blogger.com,1999:blog-5993549621443397950.post-52276343039813797812012-01-06T08:34:00.000-08:002012-01-06T13:37:17.744-08:00Enjoy Life's Crunchy Cookie Collection<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNjwruCsnapjOUGduwWWl0nZ_ty5xb2Nv5m5crg03iJ0MVYyZIKRaTGUTZuUv7C60_hE2lvosNbg7T0RNiTe5FDVj98Ezm5yh6HszHLTAjo2qKZtugzBX4S728yU4lpb1Pk2BLB7Nv6Q/s1600/P1140195.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5694558715048972578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNjwruCsnapjOUGduwWWl0nZ_ty5xb2Nv5m5crg03iJ0MVYyZIKRaTGUTZuUv7C60_hE2lvosNbg7T0RNiTe5FDVj98Ezm5yh6HszHLTAjo2qKZtugzBX4S728yU4lpb1Pk2BLB7Nv6Q/s320/P1140195.JPG" /></a> First of all I need to apologize to the wonderful people at Enjoy life, they sent these cookies for me to review a month ago, and I am just now getting around to it. The cookies were delicious, so sadly all I have left to take a picture of are empty boxes. Now I have mentioned many times before that I am not a crunchy cookie kind of girl. For this reason I tried to get my girls to head up this review for me, but all I could get out of them is " I don't know, they're all so good!" It's speaks highly of the cookies, but not very descriptive. So, at this point, I decided to try them myself.<br />When I did get around to trying them the<br />Double Chocolate Cookie and the <a href="http://www.amazon.com/gp/product/B004SEOUU0/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=yummyallergen-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B004SEOUU0">Chocolate Chip Cookies</a> were already gone. I assume this either means that these were the preferred flavors or that my kids are chocoholics (highly possible). I tried the two that were left. My favorite of these two was the Sugar Crisp, although the Vanilla Honey Graham would be PERFECT for making s'mores. Texturally I can tell these are a gluten free cookies, they do have that slight tell tale grittiness, but if you are used to eating gluten free you won't even notice it. The flavors, however, are amazing! With many allergen free cookies all you taste is sugar. The new Enjoy Life Crunchy Cookies have wonderfully full and complex flavors. Even the sugar cookie didn't just taste sweet...it tasted like a sugar cookie. All four flavors were definitely a thumbs up. We also discovered that any one of these cookies makes an awesome "ice cream" sandwich!<br />I am so glad to see that Enjoy Life seems to be blossoming as a company. I have seen a few good allergen free companies come and go in recent years. Enjoy life is still expanding, and I am even finding it in my less expensive everyday grocery stores now. How great is it not to have to travel 15 miles out of your way to pick up a box of chocolate chips cookies, or worse yet pay double what they're worth in shipping charges?! To the Enjoy Life company...Thank you for this opportunity to review your products and I hope to see more and more from you in many years to come! :)FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com4tag:blogger.com,1999:blog-5993549621443397950.post-68995641472912307392011-12-09T19:01:00.000-08:002011-12-10T11:04:38.665-08:00Egg Free Royal Icing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AZ-plVNuMzYEPr7qpt2sM5-BDytZZtI89O-pnvqz3wsG-SinhqVV5ao5XAn4bZfgkkkUdh6Z0pdfLHH5gUKXUwTnG7ND5CvGvWpidHpkrGI1sCybMXCgzAK1ohO3lKaKMX2UihfMCcc/s1600/gingerbread+men"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5684331544527216642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AZ-plVNuMzYEPr7qpt2sM5-BDytZZtI89O-pnvqz3wsG-SinhqVV5ao5XAn4bZfgkkkUdh6Z0pdfLHH5gUKXUwTnG7ND5CvGvWpidHpkrGI1sCybMXCgzAK1ohO3lKaKMX2UihfMCcc/s320/gingerbread+men" /></a>As usual, I have no time to make or post anything new, but I thought at the very least I could re-post my egg free royal icing recipe. I don't think I could live without it this time of year. I hope it comes in handy for others in need too. I hope you all are having a very, very wonderful holiday season!!! :) <br />And here's the recipe...<br /><br /><br />1 c Powdered sugar<br />1 T Ener-G egg replacer (dry)<br />1 t Cream of tartar<br />1/8 t Xanthan gum<br />2 T Water (approximately)<br /><br /><br />Blend all dry ingredients together. Add water slowly until desired consistency is reached. Less water will be strong enough to bind gingerbread houses, more water will be better for a piping bag.FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com2tag:blogger.com,1999:blog-5993549621443397950.post-16034655000976995362011-11-23T20:32:00.000-08:002011-11-23T20:59:47.351-08:00Mini Cherry Pies: Gluten Free and Vegan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVy4gNHpI12i8nbAu_iKm88ebuc1rM0AfUl11fH-BQVtgHcq7WR_93gMbVOYflnY4ZAB7gYv2wKElnGhXm2HAYhHpZpCFmQh1Zr9P65cv-nb27c5odTDEEmMNInsAadSE71StqL7f5mI/s1600/cherry+pie.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5678415932412357474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVy4gNHpI12i8nbAu_iKm88ebuc1rM0AfUl11fH-BQVtgHcq7WR_93gMbVOYflnY4ZAB7gYv2wKElnGhXm2HAYhHpZpCFmQh1Zr9P65cv-nb27c5odTDEEmMNInsAadSE71StqL7f5mI/s320/cherry+pie.JPG" /></a> I had not planned to post this, it was an afterthought really. The rest of the family is having cheesecake for dessert on Thanksgiving and Emily asked for cherry pie. I was already using my 9" pie pan for the cheesecake, so we made her two mini pies in small ramekins. Again, I wasn't going to mention the pies here, but when we finished making them I stepped back and looked at them...they were adorable! They were so beautiful I HAD to get a picture! Then of course I thought "I have a picture, I might as well post it". The picture doesn't do them justice though. Maybe the holidays are making me overly emotional, but these doggone things were so cute I almost cried!<br /><br />NOT SO MUCH A RECIPE, BUT HERE YA' GO:<br /><br />1 batch of pie crust, mine is here<br /><a href="http://yummyallergenfree.blogspot.com/search/label/pumpkin%20pie">http://yummyallergenfree.blogspot.com/search/label/pumpkin%20pie</a><br />1 can of allergy safe cherry pie filling<br /><br />Preheat oven to 350 degrees. Press your pie crust evenly into the ramekins. If you have any leftover crust you can cut designs for the top. This was my first ever lattice top...maybe THAT'S why I was so proud!(?) Fill crusts to 1/2" below the top. Crimp or decorate the tops as desired. Place ramekins on a cookie sheet in case your filling boils over. Bake until tops are golden. My pies have all varied from 50 minutes to one hour. These ones baked for 55 minutes.<br /><br />I hope you all have a truly beautiful Thankgiving full of family, friends, and fabulous foods!!!FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com3tag:blogger.com,1999:blog-5993549621443397950.post-38017820861768538382011-11-16T08:32:00.000-08:002014-04-30T21:29:18.233-07:00Enjoy Life Mega Chunks and Banana Oatmeal Mega Chunk Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiieh_c65Oy8sXmZ6BxRzj00DiieUIYL-ieQ8xLyDpts2Dwvdto-iN01aLyEcTZW6GGpHa0IcMZXoQvzrct3DyDcwGDXUKF_FQDxUNUiTloh6ZdI-UU9GPJ2Ga6z_6VNSjJIX3V3HLDvPs/s1600/banana+oatmeal+cookies.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiieh_c65Oy8sXmZ6BxRzj00DiieUIYL-ieQ8xLyDpts2Dwvdto-iN01aLyEcTZW6GGpHa0IcMZXoQvzrct3DyDcwGDXUKF_FQDxUNUiTloh6ZdI-UU9GPJ2Ga6z_6VNSjJIX3V3HLDvPs/s320/banana+oatmeal+cookies.JPG" id="BLOGGER_PHOTO_ID_5675632822583734530" style="float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a> I was so excited when I heard about Enjoy Life's new Mega Chunks, but then I couldn't find them in my local store. Then <a href="http://www.enjoylifefoods.com/">Enjoy Life</a> contacted me and asked if I would like to review them and I said oh yes, yes! For the record, they also sent me a bag of their new chocolate granola to review. It tastes wonderful! I've always enjoyed the flavors of Enjoy Life granolas, but I have a problem with the texture. I am not a crunchy person, and they are definitely harder than oat based granolas. However, if you are the kind of person who loves snacking on corn nuts, like my mother, then you should definitely give it a try. Now back to the Mega Chunks. They are wonderful little chocolate chunks, about the size of half a Tootsie Roll, and have so much potential that I had a hard time deciding what to do with them first (besides eating them straight out of the bag, which we also did). Remember, they are free of all top 8 allergens, Kosher, and have no trans fats or artificial ingredients...not to mention delicious! Meanwhile, I had a brown banana calling my name and two girls in need of cookies, so was born the banana oatmeal chocolate chunk cookie. :)<br />
<br />
BANANA OATMEAL MEGA CHUNK COOKIES:<br />
1/2 c Gluten free oat flour<br />
1/2 c Sorghum flour<br />
1/8 c Potato starch<br />
1/8 c Tapioca starch<br />
1/4 t Xanthan gum<br />
1/2 t Baking soda<br />
1 t Salt<br />
1 t Cinnamon<br />
3/4 c Dairy free margarine (or Spectrum Shortening for soy free)<br />
1 c Brown sugar<br />
1 1/2 c Pureed bananas<br />
1 t Gluten Free vanilla extract<br />
3 c Gluten free rolled oats<br />
About 20 -25 pieces of <a href="http://www.amazon.com/gp/product/B004SEUA40/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=yummyallergen-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B004SEUA40">Enjoy Life Mega Chunks</a><br />
<br />
Preheat oven to 350 degrees. Lay parchment paper on a cookie sheet.<br />
Whisk together oat flour, sorghum flour, potato starch, tapioca starch, xanthan gum, baking soda, salt, and cinnamon, and set aside. Cream together margarine and brown sugar. Add vanilla and banana. Mix well, scraping sides and bottom of bowl to make sure all margarine is incorporated. Blend in the flour mix. Add oats, and stir for 1 more minute.<br />
Drop cookies on parchment lined cookie sheet by large tablespoons (or using a small spring action ice cream scoop like I did). Press one Mega Chunk deep into the center of each cookie (they tend to rise back out a bit when baking).<br />
Bake for 8 to 10 minutes. Allow to cool for about 5 minutes before transferring to a cooling rack. The chocolate chunks take about an hour to harden back up, so if you are going to be stacking your cookies for storage, you may want to refrigerate them for a few minutes first.<br />
These cookies were really delicious, and possibly bordering on healthy. I can't wait to try another recipe with this chocolate...maybe the blondie recipe on the back of the bag. Yum!FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com7tag:blogger.com,1999:blog-5993549621443397950.post-59558832827992822712011-11-06T10:44:00.003-08:002012-03-16T10:17:04.474-07:00"The Allergy Free Cook Bakes Bread" Gluten Free, Egg Free, and Dairy Free! by Laurie Sadowski<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrOSUzeJew-9RNHb6dlHovwFePUZFHP72okYs2yHURkA-o-NAk-rvrmZOzF043TbUxj8FugZya6b7yACv5f8DD8LAQOPNquBHX9RkC_VW-ZTgTL_8ZT8r_Ogabxk4f-2AMe-BwSX-b30/s1600/the+allergy+free+cook+bakes+bread.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 160px; FLOAT: left; HEIGHT: 160px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5671972562686869538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrOSUzeJew-9RNHb6dlHovwFePUZFHP72okYs2yHURkA-o-NAk-rvrmZOzF043TbUxj8FugZya6b7yACv5f8DD8LAQOPNquBHX9RkC_VW-ZTgTL_8ZT8r_Ogabxk4f-2AMe-BwSX-b30/s320/the+allergy+free+cook+bakes+bread.jpg" /></a> I am reviewing a new cookbook this week, The Allergy Free Cook Bakes Bread. It is available <a href="http://www.amazon.com/Allergy-Free-Cook-Bakes-Bread-Gluten-Free/dp/1570672628/ref=sr_1_1?s=books&ie=UTF8&qid=1320605303&sr=1-1">HERE</a> on Amazon for only $11.54! If you are new to gluten free cooking this book will be a lifesaver. When I first started this allergen free endeaver, (oh gosh, has it been 10 years ago already?), I bought an allergy cookbookbook that had a comprehensive list of gluten free flours and their properties and I could not have ever come this far without it. The problem is that there are more flours available now than there were 10 years ago, so many of the new flours were not included in my first book. The allergy Free Cook Bakes Bread not only has an extensive list of flours, but also a wonderful guide to dairy replacements, and egg replacements! I really do believe this is a m<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-LQ8LupBJN2ZlOHsvGIOdqN5H0J7k89ZWetrl3B0SEA8JhLkKaXGo39RoCZlzjqWfJ-WfmCxawkWimteksPWT5VthNw0Xxb2YQ3CkA1ioyqD_zJXH4igi5hLwjI97CU8Omwxfrd0Jjw/s1600/chocolate+chip+scone.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5671971061627136738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-LQ8LupBJN2ZlOHsvGIOdqN5H0J7k89ZWetrl3B0SEA8JhLkKaXGo39RoCZlzjqWfJ-WfmCxawkWimteksPWT5VthNw0Xxb2YQ3CkA1ioyqD_zJXH4igi5hLwjI97CU8Omwxfrd0Jjw/s320/chocolate+chip+scone.JPG" /></a>ust-have book! Now, as I have been writing this my Chocolate Chip Scones from this book have been baking. In the time it took for me to take and upload a picture...they are gone! In other words, I would buy this book just for the information it provides, but as a bonus the recipes are amazing too! :) Included are recipes for quick breads, yeast breads, scones, tortillas, bagels, focaccia, and more. I want to thank Laurie Sadowski for sending me a copy of this book!!! I let Emily decide which recipe we should make first and review, and this was her choice:<br /><br />CHOCOLATE CHIP SCONES:<br /><br />1/2 c Sorghum flour<br />1/4 c Quinoa flour (we subbed with millet)<br />1/4 c Tapioca starch<br />2 T Sugar<br />1 1/4 t Baking Powder<br />1/4 t Baking soda<br />1/2 t Xanthan gum<br />1/8 t Sea salt<br />3 T Dairy free margarine<br />1/3 c Enjoy Life chocolate chips<br />5 T Soy milk (or other milk alternative)<br />1 T Cider vinegar<br /><br />Preheat oven to 400 degrees. Line a baking sheet with parchment paper.<br />Mix together soy milk and vinegar. Set aside.<br />Put the sorghum flour, quinoa flour, tapioca starch, sugar, baking powder, baking soda, xanthan gum, and salt in a large bowl. Stir with a dry whisk until combined. Using a pastry cutter or two knives (or mashing with a whisk like I do), cut in the margarine until the mixture resembles coarse crumbs. Stir in the chocolate chips.<br />Pour 1/4 cup of the soy milk and vinegar mixture (vegan buttermilk, for which the recipe is also in this book) into the flour mixture to make a dough and stir until just moistened, add the rest if needed. Using floured hands, gather the dough into a cohesive ball and transfer to the lined baking sheet. Gently knead dough 2 or 3 times until it holds together. Pat into a 1/2" thick circle. (At this point I sprinkled a little sugar on top because we like sweet.) Using a floured knife cut the dough into 4 wedges, pulling them apart only slightly.<br />Bake 15 to 18 minutes, until lightly browned. Transfer to a cooling rack and let cool for at least 5 minutes. Serve warm. ( Ours were definitly served warm, the house smelled like chocolate chip cookies and the kids came running!)FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com2tag:blogger.com,1999:blog-5993549621443397950.post-18479549242442742012011-10-20T07:08:00.000-07:002011-10-31T12:55:34.192-07:00"Lunch Box" Gluten Free Apple Pies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMdVUJWMb4jdy9_b7TIHLWyZ2gYo7anwVw0DwB_y5b-2g3ijTHRmJ-eaW45w6RMpwJmISvJiSqnh0fzrCriArz56XKpTa0WRlrXe5IiExhysgW98jhADFcdSBrQi0JQsNRqFOnL9oQ2E/s1600/apple+pies.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5665576349200201666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMdVUJWMb4jdy9_b7TIHLWyZ2gYo7anwVw0DwB_y5b-2g3ijTHRmJ-eaW45w6RMpwJmISvJiSqnh0fzrCriArz56XKpTa0WRlrXe5IiExhysgW98jhADFcdSBrQi0JQsNRqFOnL9oQ2E/s320/apple+pies.jpg" /></a> I thought these would make great little take-along pies for Emily's school lunches, that was the plan anyway.I guess I didn't really think it through, because we made them on Friday and the recipe only made five pies, so of course by Monday when I went to pack her lunch they were all gone. Oh well, at least I know they were good! By the way, if anyone knows the name for this type of pie (mini, with the filling enclosed in crust) please tell me. I know that they have a name which is escaping me and it's driving me crazy!<br /><br />CRUST:<br />1/3 c plus 1 T Chilled vegetable shortening<br />1/4 c Rice flour<br />1/4 c Sorghum flour<br />1/4 c Potato starch<br />1/8 c Sweet rice flour<br />1/8 c Tapioca starch<br />1 1/2 t Dry Ener-G egg replacer<br />1/4 t Salt<br />2 t Sugar<br />2 to 3 T Ice water<br /><br />In a large bowl with a wire whisk blend all dry ingredients. Cut in vegetable shortening until particles are the size of small peas (most recipes say to use a pastry cutter or two knives, I actually use my whisk in a potato masher sort of way, alternating between stirring and mashing until the desired consistancy is reached). Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough holds together when shaped into a ball with hands (1 to 2 teaspoons additional water can be added if necessary). Flatten into a rectangle and chill dough for at least an hour.<br /><br />FILLING:<br />2 c Thinly siced apples (about 2 med. apples)<br />1/2 c Water<br />1 T Lemon juice<br />2 T Brown sugar<br />1/2 t Cinnamon<br />1 or 2 dashes of Nutmeg<br /><br />Stir all the ingredients together in a medium saucepan. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, until the apples are tender-crisp and the liquid has reduced to a syrupy coating. let the apples cool before handling them.<br /><br />ASSEMBLY:<br />I guess I should have taken pictures, but I think it's pretty easy to understand. Take the dough out and allow it to rest at room temperature for a few minutes. Roll it into a rectangle 40"x 20", using sweet rice flour for dusting if necessary. Cut into 10 rectangles, each 4"x 2".<br />Line a baking pan with parchment paper.<br />For each pie, lay one rectangle on the parchment paper. Then lay a mound of apple filling down the center, leaving acout 1/4" of crust open around the entire perimeter. Lay another rectangle of crust on top, lining up the edges, stretching a little if needed. If dough tears, it can be mended with a little pinching (if it won't stick, wet your fingers with a little water). Crimp all around the outside edges with a fork or crimping tool. Try to keep the thickness of the crimped edges about the same as the original thickness of the crust, in other words, around the edges the two layers should now be pressed to the same thickness as one layer would be. If you make it too thin the edges will burn.<br /><br />TOPPING: (optional)<br />Brush tops of pies with a very thin mix of powdered sugar and water. Sprinkle lightly with cinnamon sugar.<br /><br />BAKE:<br />Preheat oven to 350. Cut slits or designs into the top of each pie. Bake approximately 50 minutes. I checked mine at 45 minutes and they were not done. I cooked them for 60 minutes and they were a little crunchier than I would have liked. So, I'm thinking 50 minutes is a good time, but I haven't tried it yet. When I get around to making these again I will come back and revise this part.<br /><br />Well, there you have it. Happy Snacking!FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com5tag:blogger.com,1999:blog-5993549621443397950.post-23095016609337342692011-09-24T10:29:00.000-07:002011-09-24T11:21:10.665-07:00Human Rumination SyndromeThis isn't really a formal post. It has just occured to me that I need help and information, and I have this forum to put my plea out into the world wide web, and I have found myself with a few minutes to write. I posted a while back about my daughter Amanda and her diagnoses of Eosinophilic Esophagitis. We now think the EE is actually a reaction to the fact that she is constantly regurgitating. Every single day she gets up and has something to eat, then as soon as she is done eating, and continuously for the rest of the day, her food comes back up one small mouthful at a time. She simply swallows it back down and goes about her day, it is so constant that there really is no other option. Also, every time she eats, her stomach gets hard and swollen, but she showes no outward signs of having gas. We finally ended up at a GI who looked at her multitude of tests for her tummy troubles and said "I've been doing this for 15 years and I've never seen this before, I'm sorry, I don't know what to tell you". Huh??? We need answers!!! So, we went online and started Googling all of her symptoms, and WE found the answer. She has Human Rumination Syndrome. Unfortunately it is a "syndrome" and not a disease, so no pill or quick fix. We found a biofeedback breathing technique here <a href="http://www.healingbridge.com/articles/articles-biofeedback.htm"></a><a href="http://www.healingbridge.com/articles/articles-biofeedback.htm"></a><a href="http://www.healingbridge.com/articles/articles-biofeedback.htm">http://www.healingbridge.com/articles/articles-biofeedback.htm</a> that actually seems to help keep her food down but it's almost impossible to do as constantly as she needs to and still live a normal life, and when I tried to make an appointment with them they said they don't deal in her condition and refused us.<br />I doubt that any of my regular readers know anything about this condition, but again it is my hope that by putting this on the internet maybe someone out there who is just searching key words will see this and have some information, or input, or ANYTHING. It can't hurt to try. Right? I welcome any comments, thoughts, suggestions, and stories. Thank you!<br />For my regular readers, I really do plan to start posting more recipes again soon...I really do! :)FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com42tag:blogger.com,1999:blog-5993549621443397950.post-147339022941941742011-07-01T09:42:00.000-07:002011-07-01T10:48:10.194-07:00Lemon Poppy Seed Muffins-Gluten Free, Dairy Free, and Egg Free<div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0rb68DvDEvxRTzmTLn8mlRXTqLBaS5Hnl6msuarIH5Dvo67k_Nr_KSpSN4feUTCgL3fV_kqkDwVhYtMVcVoBLr7Vw2NEOsbopMI7HG4iZZ0f_ZjACFiNuRHxfHJ7EyfUDomXc5hPPxg/s1600/lemon+poppyseed+muffins+002.JPG"><img style="margin: 0px 10px 10px 0px; width: 320px; height: 240px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5624435393626273538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0rb68DvDEvxRTzmTLn8mlRXTqLBaS5Hnl6msuarIH5Dvo67k_Nr_KSpSN4feUTCgL3fV_kqkDwVhYtMVcVoBLr7Vw2NEOsbopMI7HG4iZZ0f_ZjACFiNuRHxfHJ7EyfUDomXc5hPPxg/s320/lemon+poppyseed+muffins+002.JPG" /></a>Well, we have probably all noticed that I don't seem to have time to create new recipes anymore, but I do find myself drawing on other great bloggers recipes from time to time. My daughter was craving lemon poppy seed muffins recently and in searching for a gluten free version I discovered Nicole at Gluten Free On A Shoestring, and I am so glad I did! Here is the link to her recipe for GF muffins (which do contain dairy and eggs) <a href="http://glutenfreeonashoestring.com/lemon-poppyseed-muffin-love">http://glutenfreeonashoestring.com/lemon-poppyseed-muffin-love</a> . Nicole uses a flour blend called Better Batter which I am planning to try in the near future. I didn't have any flour blends on hand so I used one of my usual combos, but there are so many blends out there right now, and you can certainly substitute 2 cups of your favorite blend for the first 5 ingredients in my recipe (also leave out the xanthan gum if your blend already contains it). These muffins are incredible, even without eggs and dairy! <div><div><br />½ c Rice flour<br />½ c Sorghum flour<br />½ c Millet flour<br />¼ c Tapioca starch<br />¼ c Potato starch<br />1 t Xanthan gum<br />1 t Baking powder<br />1/2 t Baking soda<br />¼ t Salt<br />Zest of 1 lemon<br />2 T Poppy seeds<br />½ c Dairy free margarine<br />¾ c Sugar<br />2 Eggs worth of egg replacer<br />1 c Soy yogurt (I used half lemon and half vanilla)<br />½ t Vanilla extract<br />Juice of 1 lemon<br /><br />Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees.<br /><br />In a medium sized bowl, place the flours, xanthan gum, baking powder, baking soda, salt, lemon zest and poppy seeds, and mix to combine. These are the dry ingredients. You want the lemon zest and poppy seeds to be coated in dry ingredients so they don’t clump together in the batter. Set the bowl aside.<br /><br /> In a large bowl, cream together the margarine and sugar until fluffy and light in color. Add the egg replacer, soy yogurt, vanilla extract, and lemon juice, beating well to combine after each addition. Add the dry ingredients to the wet mixture, and beat well until the batter becomes thicker and a bit more elastic.<br /><br />Divide the batter evenly among the 12 cups of the muffin tin. Place the muffin tin in the center of the preheated oven, and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.<br /><br />We also drizzled a little icing over ours, made from powdered sugar and lemon juice.</div><div> </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2INEud5J4bvfm9IErdjXJpKZo69Scz2beHA-5-jf_oiQTCEQAanCaqILGAKxgsXgyuy-phmjjN4NZtnu-arlBZLudCYscYi9XPpCXCZ5YEv1Y7Hw-JFNOlikR2OV2ErDFgTNy2LJB85s/s1600/open+muffin.JPG"><img style="margin: 0px 10px 10px 0px; width: 200px; height: 150px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5624435980970952578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2INEud5J4bvfm9IErdjXJpKZo69Scz2beHA-5-jf_oiQTCEQAanCaqILGAKxgsXgyuy-phmjjN4NZtnu-arlBZLudCYscYi9XPpCXCZ5YEv1Y7Hw-JFNOlikR2OV2ErDFgTNy2LJB85s/s200/open+muffin.JPG" /></a>Enjoy!</div></div></div></div>FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com7tag:blogger.com,1999:blog-5993549621443397950.post-3845908827380842312011-05-03T12:13:00.000-07:002011-11-06T13:17:13.601-08:00Kelapo Virgin Coconut Oil and Gluten Free Vegan Almond Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpRdy1SIOLUwiLncGxRUVsyRbaSech0lubdq2KeXxUCTL_4_aZ_pEzx7tZ8rg3JnCeECVyahxrr99v9Pz0oV__cyz0spegdgMZxdanGoer3kh2ggLrFzdYlyF4K_g71Mv8_6_5C8A6o0w/s1600/almond+cookies.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5602625511132444210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpRdy1SIOLUwiLncGxRUVsyRbaSech0lubdq2KeXxUCTL_4_aZ_pEzx7tZ8rg3JnCeECVyahxrr99v9Pz0oV__cyz0spegdgMZxdanGoer3kh2ggLrFzdYlyF4K_g71Mv8_6_5C8A6o0w/s320/almond+cookies.JPG" /></a> <span lang="EN">I have decided in this post to do a review and a recipe at the same time. I was sent a jar of Kelapo Cold Pressed Virgin Coconut Oil, and I have been having so much fun with it that I didn't know where to start. Coconut oil has many health benefits which you can read about by following the link below. The most relevant health benefit here, however, is that it is a dairy free, soy free baking alternative! Now I know some people don't like the taste of coconut. In the almond cookie recipe below you really can't taste it. For those of us who DO like coconut, I have to tell you, I tried spreading it on toast like the company suggests and it was amazing! The first thing you taste is coconut, then after a few seconds I swear it tastes and feels like butter on your tongue. Tonight we are going to try melting it and pouring it over popcorn. Oh yes, and I've been cooking my stir fry and root veggie casserole in it too, this really is wonderful stuff! Thank you to Jen over at the Kelapo company for introducing me to a wonderful new baking alternative! I would also like to mention that this product is organic and fair trade certified. I am having trouble with my integrated links, so please follow the link below to find out everything you want to know about Kelapo Coconut Oil <a href="http://www.kelapo.com/index.php">http://www.kelapo.com/index.php</a>. </span><br /><span lang="EN">On to the recipe...I'll keep this short, but I have to mention why I made these. When I was a little girl my Grandma would occasionally bring home a little pink bakery box with fresh baked Chinese almond cookies inside. They were so amazing! I recently felt an overwhelming desire to share this with my kids, so I altered a recipe to be gluten free, egg free, dairy free, and soy free. Guess what...they didn't even like them! Silly kids!!! Anyway, despite what the kids may say I think these are incredible. I ate the whole batch! :)<br /><br /><br /><br /><p>1 c Kelapo Virgin Coconut Oil (please see link above)<br /><br /><p>3/4 c Sugar<br /><br /><p>1 Eggs worth of Ener G Egg replacer<br /><br /><p>1 t Gluten free almond extract<br /><br /><p>1 c Almond flour<br /><br /><p>3/4 c Brown rice flour<br /><br /><p>3/4 c Sorghum flour<br /><br /><p>1/8 c Potato starch<br /><br /><p>1/8 c Tapioca starch<br /><br /><p>1/2 t Xanthan gum<br /><br /><p>1 t Baking powder<br /><br /><p>1/4 t Salt<br /><br /><p>24 Whole blanched almonds<br /><br /><p>Optional: 2 parts corn syrup to 1 part water to be used as an "egg wash"</p><br /><br /><br /><p><span lang="EN">Heat oven to 350°F. Combine Kelapo Coconut Oil and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg replacer and almond extract; beat until well mixed. Add flours, starches, baking powder and salt. Beat until well mixed. If dough is too dry and crumbly, add a teaspoon of water at a time until it JUST comes together. If you add too much water your cookies will be like marzipan in the middle (believe me- I know).<br /><br />Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheet. Flatten to about ½ an inch thick. Press an almond into the center of each cookie.<br /><br />Optional: If you want to mimic the look of egg wash, mix 2 parts corn syrup with 1 part water in small bowl, then brush tops of cookies with the mixture before baking.<br /><br /><br /><p>Bake for 15 minutes or until just set. Cool completely.</p><br /><br /></span></span><span lang="EN"><span lang="EN"></span></span>FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com12tag:blogger.com,1999:blog-5993549621443397950.post-2194757360394526992011-04-20T09:04:00.000-07:002011-04-20T09:33:49.459-07:00Peach Cobbler, Gluten Free and Vegan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KtH6-XY6JqZ70clqySPVdmyefXmp9fqErMGjUc7JrXnkioLe7l4AvpyytUQn9BIbMTHd6eYhZY1gma3d-JUuN1sZuxN9P8RW3YYDEXyX44O6zSWcx52pUYQIuTgRkraTcyMUcv99AVw/s1600/whole+peach+cobbler.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597697930255752162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KtH6-XY6JqZ70clqySPVdmyefXmp9fqErMGjUc7JrXnkioLe7l4AvpyytUQn9BIbMTHd6eYhZY1gma3d-JUuN1sZuxN9P8RW3YYDEXyX44O6zSWcx52pUYQIuTgRkraTcyMUcv99AVw/s200/whole+peach+cobbler.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHQBOmHKrBin9lAjF3HRXjh727c5qYVWbnvrziEGRyE8E01gZxsKOOxnyk7NbirL-Fl4Bf46dx43Tjzop7bnCxraAUhunyO88o4t8jq_jNlxHM_lOaGK0j8LGzGFSzBp-M4vm3SCUGYo/s1600/Peach+Cobbler.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597697568202662546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHQBOmHKrBin9lAjF3HRXjh727c5qYVWbnvrziEGRyE8E01gZxsKOOxnyk7NbirL-Fl4Bf46dx43Tjzop7bnCxraAUhunyO88o4t8jq_jNlxHM_lOaGK0j8LGzGFSzBp-M4vm3SCUGYo/s200/Peach+Cobbler.JPG" /></a> This is my Aunt Jamie's beloved peach cobbler recipe from my childhood (with a few alterations of course). The last time I spoke to her she said "it's called Poor Man's Cobbler", and I said "no, it's called Aunt Jamie's Cobbler, it says so right here in my cookbook." :)<br />I have been playing with different flour blends and am still perfecting it, but I have found it's better to go very light on the starches. I hope this cobbler makes you feel as happy on the inside as it does me!<br /><br /><br />1/2 c Margarine<br />1 c Sugar<br />1 c Soy milk<br />1 c Gluten free flour blend<br />1 t Salt<br />1 1/2 t Baking powder<br />1 Pinch of baking soda<br />1/2 t Cinnamon<br />1 Quart canned peaches (or other desired fruit)- drained<br /><br />Preheat oven to 350. Put the margarine into a medium sized casserole dish and place it in the preheating oven to melt.<br /><br />Mix together the sugar, soy milk, flour blend, salt, baking powder, baking soda, and cinnamon.<br /><br />Once the margarine is melted, remove dish from the oven and pour in half of the batter. Pour in the peaches, then pour the remaining batter over that.<br /><br />Bake for 1 to 1 1/2 hours, until dough rises up to cover the peaches and is golden brown. (Depending on what your specific gluten free flour blend is, it may not turn golden brown, but it will look dry on top and will be fluffed up over the peaches).FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com7tag:blogger.com,1999:blog-5993549621443397950.post-34542275328685264502011-03-24T11:02:00.000-07:002011-03-24T11:45:22.189-07:00Eosinophilic Esophagitis and More Food Allergies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvakrT0zRVgIESXYrhT2pMw7pM1UfwarxGKYdMxVjV-Q6v50dxna2g3cLICb9HZtUGm7sU4m9vNcHptwYs4SKHgqBeBKAa5KV_OuDaEuL07m3hhfrE0SC88AY7jlt1i5XASI64-YOt0A/s1600/my+back.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587719421931392386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvakrT0zRVgIESXYrhT2pMw7pM1UfwarxGKYdMxVjV-Q6v50dxna2g3cLICb9HZtUGm7sU4m9vNcHptwYs4SKHgqBeBKAa5KV_OuDaEuL07m3hhfrE0SC88AY7jlt1i5XASI64-YOt0A/s200/my+back.jpg" /></a> I know I haven't posted for a while, life has been busy, but as you can see we have new developments. I have always said that my oldest daughter, Amanda, has the fewest allergies...funny thing is, we had never had her tested.<br /><br />So, lets start at the beginning. For over a year now, my 17 year old has been having tummy troubles, but she didn't tell me until about 5 months ago when it started getting really bad. Every single day she would get up and have something to eat, then as soon as she was done eating, and continuously for the rest of the day, her food would come back up one small mouthful at a time. She would simply swallow it back down and go about her day, it was so constant that there really was no other option. The doctors started ordering one test after another. Of course they all wanted to call it GERD, but there is no acid coming up, just food. One of the tests showed some bile pooling in her stomach, but the doctors didn't seem too worried about that. The biopsy showed EE, her eosinophilic count was over 60. Then we did the allergy test. The results... peanuts (which they weren't even supposed to test her for because of a family history of anaphylaxis), wheat, barley, dairy, soy, and beef. She cut all of these things out of her diet and for the first day she had no regurgitation. We were so excited, this was actually working!!! Every day following, however, her symptoms have returned. We have not yet figured out why. So this is where we are at in our journey. It's her journey really since she is an amazing young adult now, but of course I will always be here to love her and support her in any way I can. She has started a blog journaling her condition and the foods that she eats every day. She and her boyfriend eat out a lot and I've been really impressed so far with the options they have found and with the helpfulness of their servers at the restaurants. Her blog is <a href="http://myjourneytoahappytummy.blogspot.com/">http://myjourneytoahappytummy.blogspot.com/</a> . I may be biased, but I thinks she is an amazing writer and I am so very proud of her! I'm also very proud of how well she has been handling this whole thing. She inspires me :)<br /><br />So, that's where we are now. I hope to be posting a peach cobbler recipe soon. Maybe, with this new inspiration, I will find the time and energy to start posting recipes more frequently again. Love and allergen free hugs to you all!FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com11tag:blogger.com,1999:blog-5993549621443397950.post-82888029359945851172010-12-25T21:36:00.000-08:002012-05-06T16:28:17.864-07:00Apple Pie Crisp<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUWecbA8tVd_NJWwKGfdmvHeFZ-9vTyO1OqkkIQPnyIZKeXS2xXtJRm4WCOjqgLhOSsuISRI5zRpyJqkzqkPyU39Q5BWGWhV9W5y6Lhnpvgmq-EJZooVQoySaGeOGEoNgmkWOFsSkcUM/s1600/apple+crisp+2.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5556142945738455746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUWecbA8tVd_NJWwKGfdmvHeFZ-9vTyO1OqkkIQPnyIZKeXS2xXtJRm4WCOjqgLhOSsuISRI5zRpyJqkzqkPyU39Q5BWGWhV9W5y6Lhnpvgmq-EJZooVQoySaGeOGEoNgmkWOFsSkcUM/s320/apple+crisp+2.JPG" style="float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a> Please forgive my absence. I haven't had much time for baking, let alone posting and taking pictures. This post, however, was done almost entirely by my daughters. Nikki wrote the recipe and baked the crisp and Amanda took the pictures and uploaded them for me. Thank you girls! We are calling this apple pie crisp because instead of my traditional crisp filling (which is simply sliced apples), it has a thick sweet apple pie filling. The crisp was eaten so fast that we had to make it twice before I had enough left to get a picture of one small piece! Enjoy!!!<br />
<br />
<strong>Filling:</strong>8 cups (about 5 large) of granny smith apples<br />
1/2 c Granulated sugar<br />
2 T Tapioca starch<br />
1/2 t Nutmeg<br />
1/2 t Cinnamon<br />
1 t Vanilla extract<br />
1 t Lemon juice<br />
Dash of salt<br />
<br />
Pare and slice apples. Place in a large bowl. Add remaining ingredients and mix well, we used our fingers :) lay apples in the bottom of a medium baking dish.<br />
<br />
<strong>Topping:</strong><br />
1 c Brown sugar<br />
1 c Gluten free oats<br />
1/2 c Gluten free oat flour<br />
1/2 c Spectrum shortening<br />
1/8 t Salt<br />
<br />
Mash all of the topping ingredients together until there are no longer large lumps of shortening.<br />
Sprinkle the topping over the apples. Bake at 375° for 30 minutes, or until the apples are tender.FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com8tag:blogger.com,1999:blog-5993549621443397950.post-12953609600097235662010-11-02T20:29:00.000-07:002011-11-06T13:18:41.818-08:00Meals To Live<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAEd2bPcRa8QK1MxeO4NYhEk_8uDoOrT-vnEWzqVlzO14SMx2hinnUaqgeKZO8pq89tNDOrBJ5rGiqZQc6eWuqcqRLmdDQJFGbanJ3r6Xm-4ot-t4_s1lqKPZ2W6-4nhGRQDwua6a_T0/s1600/Grilled+Chicken+Burrito.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535700225243687794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAEd2bPcRa8QK1MxeO4NYhEk_8uDoOrT-vnEWzqVlzO14SMx2hinnUaqgeKZO8pq89tNDOrBJ5rGiqZQc6eWuqcqRLmdDQJFGbanJ3r6Xm-4ot-t4_s1lqKPZ2W6-4nhGRQDwua6a_T0/s320/Grilled+Chicken+Burrito.jpg" /></a> I am very excited to have discovered the <a href="http://www.mealstolive.com/">Meals To Live</a> line of frozen foods! In their words, Meals To Live is "a strong advocate for diabetes prevention, healthy lifestyles, and proper nutrition". I was contacted by the company and asked if I would like some sample meals to review on my site...you know me, I never pass up free food. After I received the meals I was immediately contacted by <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Nisha</span> who told me that they had accidentally sent me a "standard" sample pack which included meals with gluten, and she told me to throw them away. I greatly appreciate <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Nisha's</span> diligence and attention to detail, many companies wouldn't have noticed or acted upon such a mistake. Of course I didn't throw them away because I myself don't have any allergies, so I gobbled them up! Now we come to my dilemma...six of the meals are gluten free, four are not, and one of the gluten free meals contains eggs and dairy...how do I present this to my allergy free readers? That's when I realized that many of you moms and dads are just like me, no allergies of your own but cooking for allergic kids. We need to eat too! These meals are amazingly like good wholesome home made food. They use top of the line ingredients and absolutely no fillers. They are packed with vitamins, high in protein and fiber, and low in fats and calories. Wonderful! I am told they retail for $3.99 to $4.99 which amazes me because of the quality of the foods used compared to most frozen meals already on the market. They are currently available at Ralph's, <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Walgreens</span>, Rite-Aide and Food For Less. On to the review...<br /><br /><br /><div>I am actually going to review the foods as a whole, then I will list which ones are allergen free. Every single meal was of incredible quality! The green beans were crisp like they were fresh steamed, the meats were real meat, and the sauces were minimal and delicious. My favorites were the Mexican style dishes, the spices and seasonings were very authentic. The first meal I tried was the white chicken burrito and it is still my favorite, it really tasted like something I would pay $10.00 for at a Mexican restaurant. It had <span id="SPELLING_ERROR_3" class="blsp-spelling-error">quinoa</span> and veggies inside with a nice green sauce on top. Emily's favorite was the sliced turkey with balsamic sauce and butternut squash. It was the perfect blend of sweet and tangy. The omelet with spinach and turkey sausage was impressive too, eggs don't always microwave well but this was really good ( I have to admit though, I cheated a little on this one and added some extra cheese). I will definitely be keeping a few of these meals on hand for those days when I spend so much time cooking for the kids that I forget to cook for myself. Following is a list of the current meals available and their allergen contents:</div><br /><br /><div>Gluten Free, Egg Free, Dairy Free, Soy Free, Nut Free: <a href="http://www.mealstolive.com/our-menu/chicken-fajita/">White Chicken Fajita</a>, <a href="http://www.mealstolive.com/our-menu/roasted-turkey/">Sliced Turkey with Balsamic Sauce and Butternut Squash</a>, <a href="http://www.mealstolive.com/our-menu/grilled-chicken/">Grilled White Chicken with Brown Rice Pilaf and Vegetables</a>, <a href="http://www.mealstolive.com/our-menu/shrimp-jambalaya/">Shrimp Jambalaya</a> , and <a href="http://www.mealstolive.com/our-menu/grilled-chicken-2/">Grilled White Chicken with Roasted Red Potatoes and Green Beans</a></div><br /><br /><div>Gluten Free, Soy Free, Nut Free: <a href="http://www.mealstolive.com/our-menu/spinach-mushroom-omelet/">Spinach Omelet with Turkey Sausage</a></div><br /><br /><div></div><br /><div>The following items <strong>DO CONTAIN</strong> eggs, dairy, and wheat: <a href="http://www.mealstolive.com/our-menu/stacked-eggplant/">Stacked Eggplant with Seasoned White Chicken</a> (also contains pine nuts), and <a href="http://www.mealstolive.com/our-menu/chili-relleno/">White Chicken Chili <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Relleno</span></a></div><br /><br /><div>The following items <strong>DO CONTAIN</strong> dairy, and wheat: <a href="http://www.mealstolive.com/our-menu/meatballs-with-marinara-sauce/">Turkey Meatballs with Whole Wheat Spaghetti</a>, and <a href="http://www.mealstolive.com/our-menu/chicken-burrito/">White Chicken Burrito with Green Sauce</a></div><br /><br /><div><strong>IMPORTANT NOTE:</strong> I read each and every ingredient with my own eyes...which are not perfect and sometimes make mistakes. Please remember to always read labels and only trust yourself to know what is OK for you and your family! :)</div>FoodAllergyMomhttp://www.blogger.com/profile/12033498041694337586noreply@blogger.com4