Momma BreeLeoni - Cooking Allergy-free

Potato Crusted Fish Fillet

2011-08-19T22:21:00.000-07:00

Eight foods account for 90 percent of all food-allergic reactions. They are milk, egg, peanut, tree nuts, fish, shellfish, soy, and wheat.
Some of these allergens may be outgrown, but others, such as peanut and shellfish, will remain lifelong allergies.

Thankfully my son did not have an allergy to shellfish. But I do. Therefore I have never been a fan of any kind of seafood. Before I knew I was even allergic to shellfish I would get nauseated every time I smelled shrimp in particular. The smell was overwhelming. It was my bodies way of telling me that danger was imminent. I listened to my senses and not to other people telling me I should try it.

It's funny now that I think about it because with all of my son's allergies I see him smelling his food before he takes a bite. If it doesn't pass the test then he won't eat it. Maybe that is his way of making sure he doesn't eat anything that will do harm?

Because of my food allergy I never cooked fish let alone eaten it, aside from tuna fish in a can. My husband on the other hand adores it, and over the years I have on occasion grilled or sauteed salmon for him so he could get his fish fix at home. I wanted my son to be able to enjoy fish, not only because of it's nutritional value, but also to provide him with another food source.

Because I want my son to experience all the foods that he can enjoy without worry, I found a fish stick product that is gluten free (potato crusted instead of bread crusted) and easy to cook. I usually just take a frozen stick and cook it in olive oil for extra calories. My son has now taken it upon himself to jump in and cook his own meals, with our assistance of course, and enjoy them right from the pan. Whatever works in getting a toddler to eat is good with me.

Buon Appetito!

Schar Products

2011-07-27T00:13:00.000-07:00

gluten-free bread sticks

With extra virgin olive oil these breadsticks are great for dipping and practicing your crunching. Delizioso!

Ingredients

no additional milk
no additional eggs
no additional soy
no preservatives

potato starch, rice flour, modified corn starch, yeast, buckwheat flour, palm oil, corn syrup, sugar, salt, hydroxypropyl methylcellulose, datem, ammonium bicarbonate, natural flavor

Nutrition Facts:

Serv. Size: 7 breadsticks (31g), Amount Per Serving: 5, Calories 130, Fat Cal. 20, Total Fat 2g (3% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 250mg (10% DV), Total Carb. 26g (9% DV), Dietary Fiber 0g (0% DV), Sugars <1g, Protein 1g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (4% DV), Iron (0% DV)

gluten-free Table Crackers

Nibble away on healthy buckwheat

Crispbread for every occasion. These wafer-thin crackers are light, easy to digest, and tasty. Spread a little sunbutter on the cracker and you have a fantastic treat!

Ingredients:

no additional milk
no additional soy
no preservatives

potato starch, rice flour, buckwheat flour, eggs, palm oil, modified corn starch, dextrose, salt, yeast, hydroxypropyl methylcellulose, sunflower lecithin, cream of tartar, ammonium bicarbonate, natural flavor

Nutrition Facts:

Serv. Size: 5 crackers (30g), Amount Per Serving: 7, Calories 130, Fat Cal. 30, Total Fat 3g (5% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 300mg (12% DV), Total Carb. 24g (8% DV), Dietary Fiber <1g (3% DV), Sugars 1g, Protein 1g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (4% DV), Iron (2% DV)

Buon Appetito!

Glutino Crackers

2011-07-26T23:46:00.000-07:00

Vegetable Crackers

Light and flaky crackers, flavored with tomato and oregano.

PRODUCT WEIGHT: 4.4 oz. (125 g)

CONTAINS: Eggs.

MAY CONTAIN:Traces of soy, milk, and sesame.

Really tasty and they have a lot of flavor. Big boy crackers.
They do contain eggs (which we have added back into my son's diet this year) and natural flavors. The trace amounts mentioned above have not effected him since he really doesn't eat that many. I supose if he ate the whole bag we could have issues in the GI tract.

They do have a plain version of this cracker and if your not allergic to dairy they also have a cheese flavor as well. I'm sure they are delish!

Buon Appetito!

Quinoa Pasta

2011-07-26T22:37:00.000-07:00

This brand has been one of our favorites and easy to find on store shelves.

Quinoa pasta offers a number of advantages over traditional pasta. For one thing, quinoa pasta has a very high amount of protein in it. Quinoa pasta also has a robust amount of amino acids, and if you subscribes to the model of complete proteins, quinoa is one of the few grains which has a complete protein in and of itself. Quinoa pasta also has a great deal of iron, magnesium, and phosphorous.

Additionally, quinoa pasta has no gluten in it, and so is a wonderful alternative for people who are gluten intolerant or have celiac. For us, pasta is an important part of our diet, and when we discovered that my son could not eat wheat, it seemed as though pasta was going to have to be eliminated entirely. Quinoa pasta offered an alternative to cutting pasta out and is healthier in many ways than traditional wheat pasta.

There are a number of different manufacturers of quinoa pasta, and it can be found in all sorts of different shapes. While the range of quinoa pasta shapes is still less than that of traditional pasta, it can be found in elbows, spaghetti, veggie curls, and other major shapes. Cooking quinoa pasta is slightly more precise than cooking traditional pasta, simply because the texture of quinoa pasta can go wrong if undercooked or overcooked more easily than white pasta. Many people compare quinoa pasta's texture to that of whole wheat pasta, and the same cooking precision applies.

We certainly enjoy the quinoa pasta and really do not taste any difference over white pasta. Enjoy!\

Buon Appetito!

Gluten-Free Chocolate Cake with Gluten-Free Buttercream Frosting

2011-07-26T22:00:00.000-07:00

By Diane Kittle

Gluten-Free Chocolate Cake

Serves 16

This recipe makes an impressive birthday cake and it is very yummy. It’s also great for cupcakes as I found out when I made them for my son's 4th birthday party. Line cupcake tins with paper baking cups. Fill tins nearly to the top and bake at 350 degrees for 20 minutes or until done. Makes about 30 cupcakes.

Ingredients:

1 cup brewed hot coffee
1 cup cocoa powder
1 cup hot water
3 cups gluten-free All-Purpose Flour Blend*
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1 cup (2 sticks) butter, margarine or Spectrum Organic Shortening
2½ cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract

Preparation:

1. Preheat oven to 350 degrees. Grease three 8- or 9-inch round cake pans and dust with gluten-free flour.

2. In a medium bowl, whisk together coffee and cocoa powder. Add hot water and whisk until smooth.

3. In a separate bowl or on a piece of waxed paper, sift together the flour blend, baking soda, baking powder, salt and xanthan gum.

4. In the bowl of an electric mixer, beat margarine and sugar at medium-high speed until light and fluffy, approximately 5 minutes. Lower mixer speed to medium and add eggs, one at a time. Add vanilla and cream well, scraping down the bowl.

5. Add half of the dry ingredients to the wet batter, mixing until combined. Add half the cocoa mixture, mixing until combined. Add remaining dry ingredients and cocoa mixture and mix on medium speed until smooth, approximately 2 minutes.

6. Spoon batter equally into the 3 prepared cake pans. Place in preheated oven and bake for approximately 40 minutes or until done. The cake is done when an inserted toothpick comes out clean. Cool the cake in pans for 20 minutes. Then turn the cake out of pans onto a wire rack to cool completely before frosting.

Each serving contains 291 calories, 13g total fat, 5g saturated fat, 0g trans fat, 53mg cholesterol, 42g carbohydrate, 476mg sodium, 2g fiber, 4g protein.

TIP: This cake can be made egg free. Replace 4 large eggs with 6 tablespoons unsweetened applesauce mixed with 2 teaspoons baking powder + 4 tablespoons warm water mixed with 1 tablespoon gluten-free egg replacer.

Gluten-Free Buttercream Frosting:

ENOUGH FOR ONE 3-LAYER CAKE

This frosting is not too sweet. To vary the flavor, replace vanilla with another gluten-free flavoring extract, such as lemon or coconut.

Ingredients:

6 cups powdered sugar
½ teaspoon salt
½ cup boiling hot water
2½ cups Spectrum Organic Shortening
¾ cup (1½ sticks) butter or margarine, slightly
softened, cut into 1-inch pieces
1 tablespoon pure vanilla extract

Preparation:

1. In the bowl of an electric mixer, combine powdered sugar and salt.

2. Using a whisk attachment, add boiling water and whip at low speed until smooth and cool, approximately 5 minutes.

3. Add shortening and margarine to the sugar mixture and whip at medium speed until smooth, approximately 3 minutes. Add vanilla. Increase speed to medium high and whip until light, fluffy and increased in volume, approximately 10 minutes. Frosting will fill most of a 5-quart mixing bowl.

TIP: Leftover “Buttercream” Frosting is great on cupcakes or cookies. Refrigerate in a sealed container for up to 2 weeks. Allow chilled frosting to return to room temperature before using. To fluff it up, whip for a couple minutes.

Gluten-Free All-Purpose Flour Blend:*

I chose to make a flour blend from ingredients I already had on hand instead of a commercial flour blend.

Ingredients:

1/2 cup rice flour

1/4 cup tapioca starch/flour

1/4 cup cornstarch or potato starch

Preparation:

To make the flour blend, thoroughly combine all ingredients. Store in a covered container in the refrigerator until used. You can double or triple these recipes to make as much flour mix as you need.

© 2011 Living Without is a lifestyle guide to achieving better health. It is written with your needs in mind but is not a substitute for consulting with your physician or other health care providers. The publisher and authors are not responsible for any adverse effects or consequences resulting from the use of the suggestions, products or procedures that appear in this magazine. All matters regarding your health should be supervised by a licensed health care physician. Copyright 2011 Living Without, Inc. All rights reserved worldwide.

Tanti Aguri Nick

Birthday Boy

Peter Rabbit Organics

2011-07-20T00:19:00.000-07:00

http://www.peterrabbitorganics.com

These are awesome treats for the kids. They pack well and you can open and reseal them on the go!

The Apple and Grape is one of my son's favorite snacks. He is allergic to strawberries so mommy will have to eat this one. The Mango, Banana, and Orange is tasty but my son has an aversion to bananas.

We are still working on the vegatable selection. The jury is still out on those.

Buon Appetito!

Patty-O Buffal-o Stew

2011-07-19T23:56:00.000-07:00

When my son was diagnosed with food allergies/sensitivities to a lot of foods, it was difficult to decipher all the code names on the list of ingredients for all food products. There was a page of ingredients to avoid for every food allergy/sensitivity that my son had. Basically, I had to start from scratch! Until I became more adept at deciphering ingredients, I made most of my son's foods from scratch so that I would know every ingredient that went into it.

Thankfully we live in an area that has a lot of specialty grocery stores. We can usually find a variety of foods that will work for our needs and for recipes like this one: Patty-O-Buffal-o Stew. It's not my original Irish Stew but it will do in a pinch for St. Paddy's Day!

Ingredients:

3 lbs. of Buffalo (use chuck roast) meat, cut up for stew

1 large yellow onion, peeled and chopped

3 garlic cloves, thinly sliced (I like to mash it through a fine grater into the pot)

Extra Virgin Olive Oil (EVOO)

Salt and freshly ground pepper to taste

1 Bottle of dry red wine for marinating, extra liquid, and of course for drinking (make that 2 bottles – not for the wee ones though)

2 Tablespoons tomato paste (could also use ½ c. catsup in a pinch)

1 Cup mushrooms, sliced and sauteed (whatever kind you like)

2 Bay leaves

3 Thyme sprigs, plus 2 teaspoons finely chopped thyme leaves

2 Celery ribs, finely chopped

3 Slices thick-cut bacon, cut into 1-inch pieces (can use Italian bacon too – do not use cured meats if you have a dairy allergy)

Corn Starch (to use as thickener) – or any other flour choice

2 Large carrots cut into 1 inch pieces

2 Cups Chicken stock (homemade or store bought if you prefer)

2 Tablespoons minced flat-leaf parsley

1 lb potatoes (optional)

Preparation:

1. In a large bowl or baking dish, toss the buffalo chuck with the onions, garlic, thyme sprigs, bay leaves, ½ cup EVOO, and 1 cup dry red wine; season with salt and pepper. Cover with plastic wrap and refrigerate overnight (min. 24 hours).

2. Drain the meat. Transfer the meat to a papertowel – lined plate and pat dry; reserve the onion mixture separately for later. Cut meat into 1-inch pieces if not done yet (I have found it cheaper to buy the meat as a chuck roast and cut it up myself).

3. In a large pot, heat 2 tablespoons of EVOO. Add the bacon and cook over moderately high heat until crisp, about 5 min. Add the reserved onion mixture and the celery and cook over moderately high heat, stirring occasionally, until softened, about 8 min. Using a slotted spoon, transfer the onion-bacon mixture to a bowl.

4. Heat 2 tablespoons of EVOO in the pot. Dust the meat with flour, shaking off any excess. Add half the meat to the pot and cook over moderately high heat until browned all over, about 10 min. Transfer the meat to the bowl with the onion-bacon mixture. Lower the heat to moderate and brown the remaining meat.

5. Return all of the meat and the onion mixture to the pot and stir until sizzling. Stir in the tomato paste. Stir in carrots, mushrooms, and potatoes (optional). Add the stock as well as whatever is left of that bottle of wine you’re drinking and bring to a boil. Season with salt and pepper. Cover and simmer over low heat until the meat is tender, about 2 hours. Discard the thyme sprigs and bay leave.

6. Uncover the stew and cook over moderate heat until the sauce is slightly thickened (can always add a little flour or cornstarch to the mixture to get desired thickness), about 10 min. Add the parsley and 2 tsp of chopped thyme, season with salt and pepper and serve.

Buon Appetito!

Buffalo - "real American meat"

2011-07-16T23:12:00.000-07:00

When Nick was diagnosed with a dairy allergy that meant we had to avoid all dairy, including the cow itself. I struggled to find other sources of protein to replace red meat. That's when I started thinking outside the box and inquired about buffalo meat with his allergist. He didn't see any reason why we shouldn't explore this option so I started researching it on the Internet.

Buffalo Over Beef?

Buffalo meat is naturally flavorful and healthy, in fact if you didn't know, you would think you were eating the most flavorful burger you have ever had.

Nutritional Value

Buffalo meat has a rich, beef-like taste. Being lower in cholesterol and calories yet higher in iron and protein makes buffalo a perfect beef substitute for the health-conscious, or those on restricted red meat diets, which included Nick because of his allergy. In fact, buffalo has less cholesterol than chicken with the skin removed or even most fish!

Important differences when compared to beef include:

100% Ranch Raised
100% MSG Free
60% to 80% less fat (depending upon the cut of the meat.)
35% less cholesterol than beef (+less than chicken with the skin removed.)
30% higher in protein and less calories.
No growth-inducing hormones or steroids or antibiotics
No known human allergies.

Bison Burger

To me, buffalo meat tastes better than beef. The flavor is similar but buffalo has a lighter flavor and doesn't leave a greasy feel in your mouth. And, it doesn't taste "gamy."

Aside from the health benefits mentioned above it is higher in protein, iron and all the omega and amino acids.

And because they are naturally resistant to disease and grow faster than domestic animals, they don't need all the antibiotics and growth hormones that are typically given to beef cattle?

We've been able to find fresh buffalo meat at Whole Foods Markets and Sprouts (seasonal), otherwise most grocery stores now carry frozen ground buffalo if you need it in a pinch. They even have buffalo hotdogs, which my son really enjoys.

I'll include some of the recipes that I found tasty because depending on the cut, buffalo can be a bit tricky to cook due to it's low fat content.

Buon Appetito!

Bison Hotdogs

Earth Balance - Soy-Free Buttery Spread

2011-07-16T22:00:00.000-07:00

When you have allegies to dairy, soy, and nuts then the soy-free version of this product is what you need. It is quite delicious and is a great alternative to olive oil when you want a more buttery flavor. You can saute, bake, fry, spread and cook with this product. It has less calories than olive oil per tablespoon but allows you more freedom in the kitchen with all it's uses.

http://www.earthbalancenatural.com to find other products to fit your lifestyle.

Buon Appetito!

Rudi's Bread - Mmmm good!

2011-07-16T20:43:00.000-07:00

When you are allergic to wheat, dairy, soy, and nuts, it's hard to find a bread that is fluffy and tasty. After trying many brands I finally found this one for my son. It's the closest thing to bread I can find and it's not as dense as some of the other options out there that are only palatable as toast. Not only does this make great toast but it also is great for cheesy sammies and makes a great crust for an allergy-free pizza. Using cookie cutter shapes makes for some good eats.

Buon Appetito!

Lemon Roasted Asparagus

2011-07-16T20:21:00.000-07:00

While my son has a wonderful palate most of the time, he hasn't developed the taste buds for this dish quite yet. He does try a few bites and it's well documented that it takes toddlers at least 10 times of presenting the food and tasting it before they know if they like/dislike the dish.

This recipe came from Parade magazine, April 9, 2006. It really is very yummy and one of the best ways I like making asparagus other than on the grill. It makes a nice accompaniment to any main dish.

Ingredients:

1 pound medium-sized asparagus
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 tablespoon chopped flat-leaf parsley
2 lemons, sliced (for garnish)

Preparation:

Preheat the oven to 400 degrees F.

In a roasting pan, coat the asparagus with oil, salt and pepper. (I find that tossing them in a plastic freezer bag works well in order to coat the asparagus thoroughly).

Arrange the asparagus in a single layer, facing the same direction. I also drizzle a little lemon juice over them and layer about 6 slices over the top while roasting.

Cover with foil and roast for 10 minutes.

Remove foil; roast for 10 minutes more.

Arrange on a platter, garnish with parsley (optional) and fresh lemon slices.

Serves 4. Per serving: 80 calories, 5g carbohydrate, 2g protein, 7g fat, no cholesterol.

Buon Appetito!

Pollo e Pepe (Chicken and Peppers)

2011-07-15T12:14:00.000-07:00

A friend of mine gave this recipe to me after preparing it for us when I had just come home from the hospital after giving birth to our son. It's easy to prepare and absolutely delicious. The chicken is so well flavored and extremely moist that I had no problem preparing this dish for my son with all of his food allergies since it had protein and vegetables, all of which he could eat. And because the meat was so tender it was easy for him to chew. You can pair it with rice or roasted new potatoes for a complete meal deal. Yummy!

Ingredients:

3-4 chicken breasts
1-2 bell peppers (red, green, yellow), chopped
1 medium onion, chopped
2-3 tablespoons of extra virgin olive oil
1/2 cup rose zinfandel or similar
1 small can diced tomatoes (if you want more spice use the Italian stewed or Mexican stewed tomatoes)
1/2 cup chicken broth
oregano, parsley, salt, pepper, and sugar to taste

Preparation:

Preheat oven to 350 degrees.

Saute peppers and onions in olive oil. Add chicken breasts, brown on both sides.

Mix wine, diced tomatoes, chicken broth and spices in a separate saucepan, heat until slightly reduced.

Place chicken, peppers, and onions in an oven safe pan, pour sauce over top. Cover with foil, bake for 45 minutes.

Note: for even more flavor you can add a few tablespoons of capers. Mmmm Mmmm.

Buon Appetito!

Margarita Chicken

2011-06-29T02:22:00.000-07:00

This dish was obtained from www.disneyfamily.com and was submitted by Alison Needham. It is a very tasty chicken dish that is perfect for summer entertaining. Serve it right off the grill or eat it cold, sliced and tossed into a salad. Just make sure you use fresh lime juice, which has a better flavor than the bottled kind.

Ingredients:

2 pounds of chicken boneless, skinless chicken breasts
Zest of 1 lime
1/3 cup fresh lime juice (about 4 limes)
1/4 cup oil
2 tablespoons tequila
2 tablespoons cilantro (chopped) - optional if you don't care for the flavor
2 cloves garlic (mashed)
1 teaspoon chili powder
Salt and pepper to taste

Preparation:

Place all the ingredients, except the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.

Coat pan (or grill) with oil or cooking spray ( I usually do not do this step and wait until the chicken releases from the grill - if it does not move it is not ready to flip). Heat pan (or grill) to medium-high (I will cook chicken over indirect heat after cross-hatch mark is completed so that it does not overcook). Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross-hatch marks are desired. Serve immediately.

Grill a few ears of fresh corn-on-the-cob (just shuck and throw on the grill) and you have one awesome combination. And don't forget the Margaritas...for the adults only.

Buon Appetito!

Sweet and Sour Chicken with Sweet and Sour Pineapple Ginger Sauce (Soy-Free)

2011-06-28T23:22:00.000-07:00

Coming up with different ways to make chicken and having it taste good can be challenging especially when you have a family member that is allergic to or has food sensitivities to a lot of different foods/ingredients. Simple take-out food is not so simple...or is it?

Well, I finally found a recipe from Simply Recipes: http://simplyrecipes.com for Sweet and Sour Chicken that is allergy-free and tasty. There is also a Sweet and Sour Pineapple Ginger Sauce recipe that I found from R.W. Knudsen, www.godairyfree.com. They are both easy to make and taste great. For a fun take-out idea: pick up "to-go" containers from the dollar store to make this a special take-out treat for the kids.

Ingredients:

1 pound of boneless and skinless chicken breasts or thighs, cut into 1 inch chunks
1 egg white (or egg substitute)
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2 teaspoons cornstarch (or flour alternative)
1 10-ounce can pineapple chunks (reserve juice)
1 tablespoon + 1 teaspoon cooking oil
1 red bell pepper, cut into 1 inch chunks
1 yellow pepper, cut into 1 inch chunks
1 teaspoon grated fresh ginger

Sauce:

3/4 cup packed brown sugar
2 tablespoons cornstarch
1 cup pineapple juice
1/4 cup balsamic vinegar
2 teaspoons grated fresh ginger
1/2 teaspoon kosher salt (1/4 teaspoon table salt)

Preparation:

Step 1: In a bowl, combine the chicken with the egg white (or egg substitute), salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

Step 2: In the meantime, stir together the brown sugar and cornstarch in a medium saucepan. Stir in the pineapple juice, balsamic vinegar, ginger and salt. Cook and stir until thickened and bubbly (makes about 1 1/2 cups).

Step 3: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

Step 4: Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and 1/2 of the sweet and sour sauce (reserve the rest for dipping). Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking time.

Buon Appetito!

Annie's Organic Bunny Fruit Snacks

2011-06-15T00:32:00.000-07:00

Even a child with food allergies has to have some fun with food and this product does just that. It does not have any of the controversial ingredients or preservatives you might find in other brands of fruit snacks.

Annie's are made with real fruit juice and have no artificial colors or preservatives. They are USDA Organic and really yummy. While the other kids are eating gummy whatever, Nick is able to have the same type of treat without the worry of getting sick.

When I find a tasty product that I don't have to make and that is handy to have in a pinch, especially when traveling, I make sure to mention it. Hopefully others will do the same.

Blueberry Pops

2011-06-15T00:04:00.000-07:00

Summer is here and so are the sugary treats. Personally, I was tired of reading labels on sorbet, Italian ice, and other seemingly harmless treats for kids only to find that the amount of sugar or sugar substitute and dyes (red 40,etc.) in them are incredible. High fructose corn syrup, natural and artificial flavors, and others round out the list of controversial ingredients.

Why not make your own? It's not hard and it doesn't take any time to make them. You can add your own berries, substitute honey or agave for the sugar, and add yogurt and 100% juice (freshly squeezed even) to bump up the nutritional value of these cool summer treats.

To make these tasty cool pops:

Ingredients:

1 1/2 cup blueberries (or whatever berry you prefer)
1 cup water
1/2 cup orange juice (fresh squeeze perhaps or other juice of choice that complements the berries)
3 Tbsp Honey or Agave (can use sugar if you want)
1 cup nonfat vanilla yogurt (soy, rice, etc if dairy is a problem)
Popsicle molds (can use dixie cups and Popsicle sticks or ice cube trays)

Preparations:

In a medium saucepan, simmer 1 1/2 cups of fresh blueberries, 1 cup water, 1/2 cup orange juice, and 3 tablespoons of honey for 10 minutes.
Let the mixture cool for 20 minutes, then blend in a food processor or with an immersion blender until smooth (I even used a blender).
Stir in 1 cup nonfat vanilla yogurt.
Pour the mixture in to Popsicle molds and freeze.
Makes approx. 8 (3 oz) pops.

Buon Appetito!

Fun Fact:

Popsicle - The History of the Popsicle By Mary Bellis

In 1905, the Popsicle was invented by an eleven-year-old Frank Epperson. Frank Epperson was only 11 years old when he invented the originally named Epsicle. He had left his fruit flavored soda outside on the porch with a stir stick in it. The drink froze to the stick and tasted good. It took 18 more years in 1923 for Epperson to apply for a patent for a "frozen ice on a stick" called the Epsicle ice pop, which his children re-named the Popsicle.
In 1925, Frank Epperson sold his famous Popsicle to the Joe Lowe Company of New York. Good Humor now owns the rights to the Popsicle.

Twin Popsicles (two popsicles sticks together) were invented during the Great Depression.
Popsicle sticks were first made from Birch wood.

King Authur Flour Glutenfree cookie mix - Amazing Chocolate Chip Cookies

2011-06-14T22:50:00.000-07:00

While we were in Colorado on vacation my son wanted his favorite rice yogurt. We managed to find a Whole Foods Grocery Store that was more than 30 miles away from where we were staying. Unfortunately they did not carry the Ricera Yogurt like they do in Arizona. My son was sad but asked if we could make chocolate chip cookies instead. He really wanted them. I wasn't sure what to do since we did not have all the ingredients or the recipe we needed in order to make the cookies.

We searched the isles, and with the help of a friend that was with us that day, we managed to find a pre-packaged glutenfree cookie mix. It did not come with the chocolate chips but we did find the Enjoy Life Allergy-friendly Semi-sweet Chocolate Chips to add in.

Later we made the cookies and OH MY GOSH were they the BEST ever chocolate chip cookies that I have ever tasted, especially for being very allergy friendly. Toll House cookies watch out! When these puppies came out of the oven you would never have known that they were allergy-friendly. This cookie mix is so wonderful that I have to give it a blog all it's own: Say hello to King Authur Flour Glutenfree cookie mix. You can make it special with your own add-ins. And we did!

It was just amazing to be able to find a mix that was so good. I usually make my own baked goods but after having used this ready made cookie mix - why bother. It saves money by not having to have all the ingredients, and that can be a lot, that can go bad in a short period of time. I was really impressed. Everyone, including Nick, loved the cookies.

Homemade Microwave Popcorn

2011-06-14T22:00:00.000-07:00

Move over Rachael Ray. We have been making this homemade version of microwave popcorn for my son Nick for some time now. And we use EVOO (extra vergin olive oil), NOT butter.

Since starting this blog I have been reading other blogs as well and ran across one by Rachael Ray about her version of microwave popcorn and that she never realized that you did not have to buy microwave popcorn to make popcorn in the microwave. All you need is a paper lunch bag (even the old wine bottle bags you get will do in a pinch and you get to recycle too), some regular popcorn, EVOO and some salt to taste.

Since my husband is Mr. Microwave I usually let him do the honors as he is a much bigger popcorn fan than I am, being from the corn state of Nebraska. My son seems to share this interest as well and corn is NOT one of the food allergies that he has.

To Make Your Own Mircrowave Popcorn:

Ingredients:

1 brown paper bag (lunch size)
1/4 cup popcorn
EVOO
salt to taste

Preparation:

Place popcorn in the bag, fold over the top and lay on it's side in the microwave like you would a regualr store-bought version. Microwave on high for up to 2 minutes (or you can use the popcorn setting) or until the popping slows down. Pour the popped corn in a bowl and drizzle with EVOO and sprinkle with salt to taste.

Buon Appetito!

Chicken Fingers

2011-05-24T23:42:00.000-07:00

With a wheat, soy, dairy, peanut, tree-nut, and egg allergy it was going to be challenging to find foods that would be fun, tasty, nutritious, and provide calories. I guess Mickey D's was out of the question. At the same time, I think I might even be thankful for Nick's food allergies in that I know exactly what he's eating and I know I am providing a healthful diet for him. Calories and fats are the main issue we have as well as food intake (volume). It 's ironic that while we are fighting obesity in this country that I have someone on the other end of the spectrum who has been underweight and never on a growth chart since he's been born (well below the 3rd percentile). But Nick is growing, not as fast at his gastroenterologist would like, but nonetheless he makes strides in height and weight each month. Thank goodness for EVOO (extra virgin olive oil).

With a recipe from Enjoy Life Foods and some re-arrangement of ingredients and cooking methods I've been able to provide tasty chicken fingers that kids enjoy. Just add dipping sauce.

Ingredients:

3-4 slices of rice or tapioca bread
1 teaspoon Italian Seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon parsley
A little handful of freshly grated nutmeg (optional)
2 teaspoons EVOO (extra virgin olive oil - or vegetable oil) plus enough for frying if you choose this method
1/4 cup water*
3 tablespoons tapioca flour*
2 boneless, skinless chicken breasts cut into fingers (4-6 pieces)

* These ingredients mimic the effect an egg would have allowing the bread crumbs to stick. If you can tolerate egg then place 1 cup of bread crumbs in a shallow dish. Place 1 cup of tapioca flour in a second dish and 3 beaten eggs in a third dish, positioned between the flour and the breadcrumb mixture.

Coat the chicken fingers by dredging them in the flour, egg, and breadcrumb mixture.

Follow the remaining instructions to bake or fry the chicken fingers.

Preparation:

Dry out bread slices by letting them air out overnight or by heating in the oven. For the oven method, preheat the oven to 200 degrees F. Place on cookie sheet. Bake for 30 minutes or until the bread is crunchy. Cool.

Increase oven temperature to 375 degrees F if you want to bake the Chicken Finger - otherwise skip this step.

Place the dried bread in a food processor and blend into fine crumbs or a little larger if you prefer for more texture.

Add seasonings to 1 cup of bread crumbs; save remaining crumbs for later. Add oil and mix with a fork until coated. Place the crumb mixture in a shallow pan or plate and set aside.(You can disregard adding oil to the breadcrumb mixture if you are using eggs in this recipe).

In a separate bowl, mix together water and tapioca starch.(Skip if using eggs in this recipe).

Dip chicken into the liquid mixture and drain any extra. Roll chicken in crumb mixture until coated.

Place coated chicken pieces in a shallow lightly greased pan. Bake for 15 minutes or until chicken is tender and juices come out clear. The internal temperature should be a minimum of 165 degrees F. Enjoy!

Frying method:

Heat a half-inch of frying oil in a very large skillet over medium to medium-high heat. When the oil is hot, cook the chicken fingers a few at a time, depending on the pan size. As the chicken fingers are done, place them on a baking rack to drain or on a plate lined with a thick paper towel. The chicken fingers may be served at room temperature, but you want them to remain crisp.

Buon Appetito!

Happy Birthday to You! Allergy-free Birthday Cake

2011-05-24T19:40:00.000-07:00

When I found out about all of the food allergies/insensitivities that Nick had I was worried about how I was going to make a birthday cake for him that would taste good. I remember my first attempt at a carrot cake that was allergy-free when Nick turned one. My husband loves carrot cake and I thought it would be great if Nick shared his love of this cake as well. The cake ended up being the most awful thing I have ever made. It had so much juice concentrate in it and other nasty ingredients that I could have used it as a weapon. I give my husband John credit though in that he actually ate some of it. We laugh a lot about this baking experience and I have since found many other alternatives to a tasty birthday cake.

The recipe that I am sharing with you is from a cookbook I found by accident at Boarder's Bookstore called, Allergy-free Cookbook, Copyright 2010 Publications International, Ltd. It is an awesome chocolate cake recipe for being allergy-free. I hope you enjoy it as much as we do.

Ingredients:

3 cups gluten-free all purpose flour blend, plus extra for cake pans
2 cups sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons xanthan gum ( you can substitute guar gum - cheaper than xanthan)
1 teaspoon salt
2 cups chocolate soymilk (I used chocolate rice milk - or plain white milk of choice is fine since it is very chocolaty already)
1/2 cup plus 2 tablespoons vegetable oil
2 tablespoons cider vinegar
1 teaspoon vanilla

No-Butter Buttercream Frosting to follow

Preparation:

Preheat oven to 350 degrees F. Grease 2 (9-inch) round cake pans with shortening or dairy-free margarine. Sprinkle with gluten-free baking mix; tap out excess.

Whisk together gluten-free flour, sugar, cocoa powder, baking soda, xantham gum and salt in large bowl. Combine milk, oil, vinegar and vanilla in small bowl.

Pour wet ingredients into dry ingredients; stir until smooth, being sure to incorporate ingredients at bottom of bowl. Immediately pour into prepared pans.

Bake 25 to 30 minutes or until toothpick inserted into centers comes out clean. (Middle of cake may look darker than edges.) Cool in pans 5 minutes. Carefully invert onto wire rack to cool completely. Meanwhile prepare frosting.

Fill and frost cake; decorate as desired.

I have made this cake as a half-batch, as cupcakes, and I have used a special birthday cake tin and the cake has worked out well 100% of the time.

No-butter Buttercream Frosting

Ingredients:

1/2 cup (1 stick) dairy-free margarine (the recipe says to not use a spread but I did because it was the only thing I could find that did not contain soy. It was fine).
2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
3 to 4 cups powdered sugar
4 to 6 tablespoons soy creamer (I used rice milk)

Preparation:

Beat margarine with electric mixer at medium speed until light and fluffy. Add vanilla.

Gradually beat in cocoa and powdered sugar. Beat in creamer or milk, 1 tablespoon at a time, until spreading consistency is reached.

tip: for white frosting, omit cocoa; tint as desired.

Buon Appetito!

Nonna's Chicken Soup

2011-05-20T15:17:00.000-07:00

Nothing says yummy like a fresh pot of grandma's chicken noodle soup. Delicious and nutritious. The vegetables are cooked to tender so even those struggling to chew can bite into this dish. My Grandma Quinzi used to make this soup many years ago and I have used the recipe ever since. This was and still is Nick's favorite dish.

Ingredients:

5 lb Chicken fryer (diced after poached)
2 large carrots* peeled and thinly sliced on an angle
2 ribs celery, thinly sliced on an angle (leafy tops optional)
1 bunch green onions (leeks) - trimmed, soaked and dried, sliced
Salt and finely ground black pepper (to taste)
1-2 Tbsp Parsley (to taste) or a few sprigs of fresh parsley

Rice or noodles of choice optional (make rice or noodles according to directions in a separate pot and add hot to individual bowls of soup otherwise rice and noodles will bloat and leftovers will not be as good as the original soup.)

* Other vegetables can be used in the soup such as yellow squash, zucchini, peas, and broccoli to name a few that I have substituted.

Preparation:

To poach the chicken: Place chicken in a large pot and fill with 3-4 quarts of water (until the pot is 2-3 inches full from the top. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook, uncovered, for 2 hours. Remove the chicken to a large plate or bowl. Strain the cooking liquids with a hand strainer and skim off excess fat off top of liquid. The is the chicken stock. Pull the skin and carcass away and chop the meat.

To make the soup: to the chicken stock add celery, green onions, carrots (or other vegetables), parsley, salt and pepper. Stir. Bring stock to a boil, reduce heat and simmer 1 hour until vegetables are tender. Put cut-up chicken back into pot and cook an additional 10 minutes.

Boil water in a large pot, salt the boiling water and cook pasta noodles (al dente) or rice. Drain pasta water and drizzle with oil (olive oil preferred); stir to combine and coat noodles evenly.

Pour the soup over the noodles or rice in soup bowls and top with fresh parsley (optional).

Leftover soup may be frozen and any leftover chicken stock can be poured into ice-cube containers and frozen for use at a later date to use in making other dishes.

Buon Appetito!

In the Beginning - What's wrong with my Baby?

2011-05-20T14:03:00.000-07:00

My son Nick who will be 4 years old in July was diagnosed with food allergies/in-sensitivities as well as Periventricular Leukomalacia, otherwise considered Cerebral Palsy. He is allergic to dairy, peanuts, tree-nuts, soy, wheat, strawberries, avocado, coconut, and eggs (until recently). Nick was born full-term by emergency c-section and weighed only 4 lb 6 oz. No explanation other than I was "old." I was 47 years old when Nick was born.

I pumped breast-milk for Nick for the first 6 weeks until my supply ran dry. Nick never could "latch-on" properly so I provided what I could for as long as I could. At that time we switched to Nestle baby formula. Even-though Nick had always had the vomiting issues it seemed as if they just got worse. The pediatrician at the time said it was "colic" and that the rash he had developed all over his head was "cradle cap." He was to young to have allergies. I had no reason to think otherwise as I had heard of these terms before and it seemed to make sense. He would outgrow this, eventually or so I thought.

In the months that followed Nick did not get better. He cried, a lot. Vomiting was a daily event and the rash never went away, it was only manageable with olive oil (Dr. Sears). I also started to smell acid after the vomiting and the crying was from pain now. They say you get to know your child's cry's and know if they cry because they are hungry, tired, or in pain. I only knew the cry's for pain and more pain. I diagnosed Nick's reflux and insisted on medication to help reduce the acid. When one medication didn't work I insisted on another until we had some relief. We changed formulas as well to Alimentum. They, whoever they are, say babies don't come with manuals. I disagree as I had the best manual of all, my neonatal/pediatric nursing manual from school. I dusted that bad boy off and proceeded to figure out what was wrong with my child one symptom at a time since the pediatrician was not listening to my concerns.

Nick seemed to be doing better as he got older. He was gaining weight. I would let him sleep on my chest at night while I was propped up on pillows in order to help reduce reflux issues. He was so small and with all the problems we had been having I was not comfortable putting him in his crib that was just down the hall but felt like he was in the next state. I needed to hear and feel him breathing. By the time he was a year old I started changing the formula over to cow's milk. Just as I was about to make the final change he started having the vomiting again and the rash was back. This time inside his elbows and behind his knees. In addition, he had not been following his developmental milestones the way I thought he should have. After we returned home from a couple of summer trips my husband and I went back to the pediatricians office, this time armed with a plan, to get appointments/referrals to a gastroenterologist and a neurologist. I had my suspicions that Nick had CP and could only guess what was causing the reflux.

The GI doctor told us that Nick did not have colic as this is more of a catch-all phrase for "I don't know what's wrong with your child." She sent us to an allergist and told us to go back on the Alimentum formula. We stopped introducing baby foods as well. The neurologist scheduled an MRI. The results were food allergies/insensitivities and periventricular leukomalacia (PVL) - in short, an ischemic brain injury, mostly in premature infants and/or low birth weight babies that can lead to CP. The rast, scratch, and patch tests all came up positive for allergies/insensitivities to dairy, peanuts, tree-nuts, soy, wheat, and eggs. We were given a prescription for an epi-pen and what I call the gold standard for reflux, Nexium. Now I knew I wasn't a crazy mom anymore and I certainly stopped doubting myself as a nurse. It's amazing what a lack of sleep and proper nutrition can do to a person. Now we could go forward...or so I thought.

After 1 year of age Nick was not growing as fast as he should have been. We were always off the scale but we couldn't seem to catch up. He is still below the 3rd percentile but he is growing on his own scale. He drinks a special formula that we receive through our insurance, called Elecare. It contains all the nutrients that he needs if he can drink 30 oz/day at 30 calories/oz. Nick averages about 21 oz/day. We continue to struggle with foods. Our issues now are trying to get enough calories with the limited foods that are available as well as his issues with chewing and swallowing. Granted since Nick was first diagnosed, until now, there has been a tremendous amount of new products out on the market and they have been made available in a lot more stores. At first I had to cook all of Nick's foods for him. Traveling was difficult because you had to bring all the foods with you. I won't say that things are better...but they aren't getting worse.

So if the recipes and resources I find over time can help someone else like Nick, then I have done my job in paying it forward. It has been an extremely difficult road cooking and finding foods that are nutritious, tasty and easy to prepare but I hope that this blog can help provide you with some interesting and delicious meal ideas for anyone that may be having issues with food allergies/insensitivities.

Buon Appetitio!