Category: Food allergies

Does one (or all!) of your children have food allergies? Sadly this is no longer a rare thing. More and more kids struggle with food allergies now than ever before.

I’ve been there too. Skin testing, blood work, epi-pens…the works. It can be challenging or down right scary.

But you don’t have to live in fear. And you don’t have to just accept food allergies as a life sentence. There is help!

My son went from over twenty food allergies and an epi-pen to being able to eat just about anything. Even nuts!

There are ways to heal the gut and nourish the body so your child can get back to a normal life. Food allergies have so many underlying causes. Once you figure out the root problem and treat it the body will begin to heal.

Don’t let food allergies define your life. I’m here to help you and your child heal.

September 14, 2014

Meal Plans Week of 9-14-14

A typical morning here…I just sit down to write and little one is crying. So it’s time to feed and type (if that’s possible). Life with three kids is never dull.

We’re starting to get into the school and activity routine here. Though I’m still adjusting to the whole making lunches thing.

This will be another fairly busy week. On top of our usual activities I have to do bloodwork to check my thyroid levels again. We also have our first mom’s group meeting. We might go raspberry picking this weekend. I’d also like to go to the orchard if time allows. We’ve seen relatives every weekend for the last four weeks. So it’ll be nice to have a free weekend.

I don’t have any major kitchen projects this week. I do have to bake some kind of bread or muffin for our mom’s group meeting. My son has been begging for pudding so I’ll make a batch of that this week as well. My son and I have also been making one loaf of gluten free bread every week. It’s our baking project together. I get to experiment and he’s going to be a master gluten free baker some day.

In case you missed last week’s posts I shared my recipes for cookies and cream ice cream, dairy free “Thin Mint” cookie ice cream and gluten free cheese biscuits.

For meals this week I’m keeping it simple. I’m also trying to get broth in our diet whenever possible. We’ve already been through our first colds. I want to boost our immune systems (we are also taking elderberry syrup and I’m ordering essential oils soon!).

In addition to my “breakfast for dinner” every Friday I’m now adding soup night to our weekly meals. It makes meal planning easier and it’s super healthy.

Fall weather is here. I’m ready for some fall food. Here’s what’s on our menu. What’s on yours?

********************MENU********************

Sunday
L – meatloaf muffins, pepper slices and chips with dip
D – salmon cakes, baked sweet potatoes, peas
*make dairy free pudding, make fruitsnacks

Monday
D –macaroni and cheese, broccoli
*make gf bread

Tuesday
D – (prep ahead) – chicken taco soup
*

Wednesday
D – (prep ahead) – squash soup w/ chicken, chocolate zucchini scones
*bake scones, make ice cream

Thursday
D – sloppy joes, baked beans, peaches
*bake muffins or bread for MomBreak

Friday
D – omelettes, muffins, roasted cauliflower, fruit salad
*bake muffins

Saturday
D – grilled steak, roasted potatoes, roasted squash
*bake pie?

September 12, 2014

Gluten Free Cheese Biscuits

Cheesy, flaky and gluten free. These gluten free cheese biscuits are the perfect compliment to any soup or salad.

Whenever I make soup (which is quite often) I serve some kind of sweet bread with it. I just love salty and sweet together. So we eat lots of muffins, sweet breads, etc.

Recently I wanted something different. I went with savory for a change. I made cheese biscuits.

Cheese biscuits are very easy to make. They bake up nicely with a slightly crispy crust and a soft inside.

You can serve cheese biscuits with your favorite soup, have them for breakfast or enjoy them as a snack any time of day.

These biscuits are gluten, egg and nut free. You can use any variety of cheese you like and add any seasoning. Some herbs would really boost the flavor.

As school starts and you are trying to get easy meals on the table, a crockpot full of soup with cheese biscuits on the side is perfect.

Gluten Free Cheese Biscuits

2014-07-24 05:48:39

Yields 6

A gluten free biscuit that is light and cheesy .

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Ingredients

1 cup any combination of gluten free flour (i.e. amaranth, rice, sorghum, tapioca)
1/4 cup cold butter
1/4 tsp. sea salt
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground flax seed
1/2 tsp. garlic powder or other seasoning/herb of choice (optional)
1 cup grated cheese
1/2 cup milk

Instructions

Heat the oven to 350*F. Line a baking sheet with parchment paper.
In a large bowl combine the flour, salt, powder, soda, flax seed and seasoning.
Cut in the butter until the mixture is crumbly.
Add the cheese and mix.
Add the milk and mix.
Divide the dough into 6-8 parts.
Shape each mound of dough into a ball. Place on the parchment paper and flatten slightly.
Bake for 30 - 35 minutes, until golden and baked through.
Allow to cool slightly before serving.

Notes

If not serving fresh, reheat in the oven for 5-10 minutes to crisp.
Using half "white" flour works best (white rice or tapioca)

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

September 10, 2014

Dairy Free “Thin Mint” Cookie Ice Cream

Both of my children LOVE mint ice cream. We make it quite often. Recently when making a batch I wanted to spruce it up a bit.

I thought about adding some cocoa (who doesn’t love mint and chocolate together?). That reminded me of Thin Mint Girl Scout cookies. Inspired by this classic cookie I came up with my dairy free” Thin Mint” Cookie ice cream.

This ice cream is filled with mint and chocolate flavor. Plus you get the crunchy chocolate cookie taste as well.

“Thin Mint” Cookie ice cream is a treat just about anyone can enjoy. You can replace the coconut milk with cream if you tolerate dairy.

Scoop yourself a big bowl of “Thin Mint” Cookie ice cream, add a little chocolate sauce and enjoy. What a great way to celebrate the start of the school year. Remember, summer isn’t over quite yet!

Get the chocolate cookie recipe here!

This post is linked to Allergy free Wednesdays.

Dairy Free Thin Mint Cookie Ice Cream

2014-07-25 06:00:42

Dairy free ice cream filled with the flavor of Thin Mint cookies.

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Ingredients

2 1/2 cups coconut milk (can be replaced with cream if you tolerate dairy)
1/2 cup any combination of sweetener (cane sugar, coconut sugar, honey, maple syrup)
1/4 cup organic cocoa powder
1 Tbsp. vanilla
1/2 tsp. peppermint extract
1/4 tsp. sea salt
1 Tbsp. tapioca flour (optional)
1 - 3 egg yolks (optional)
1/2 cup chocolate cookie pieces (see post for recipe link)
1/3 cup mini chocolate chips (optional)

Instructions

In a blender combine the coconut milk, sweetener, cocoa powder, vanilla, peppermint, sea salt, flour and egg yolks. Blend until smooth.
Process in an ice cream mixer according to manufacturer's directions.
Transfer the ice cream to a freezer-safe container.
Mix in the cookie pieces and chocolate chips.
Freeze until firm.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

September 8, 2014

Cookies and Cream Ice Cream {Guest Post}

Summer is coming to an end (sad to see summer go…happy to see fall come). How about one more ice cream flavor?

Cookies and cream is another classic flavor that can be made from scratch using nutrient-dense foods. Start with a sweet vanilla ice cream, and add homemade chocolate cookies. The end result is an amazing frozen treat.

Want the recipe? Head over to Mommypotamus where I’m sharing my cookies and cream ice cream!!

September 7, 2014

Meal Plans Week of 9-7-14

Phew…we made it through the first week of school and my husband going back to work. I even managed a trip to Target with the two little ones. This week more activities start. I hope the baby doesn’t mind tagging along with big brother and big sister.

I’m definitely still in the healing process. I’m almost back to pre-pregnancy weight. But I have a ways to go before I’m at an ideal weight. It’s frustrating to still have swelling and not even be able to get my wedding ring back on yet. I also feel like I have to start back at square one in terms of fitness. I’ve just started very slow walking on the treadmill. I look forward to being able to jog, lift weights and do yoga. But not yet.

I also have to stay focused on my nutrition. Since giving birth my iron levels have been quite low. So I am focusing on iron rich foods and will likely have to take a supplement for a while. I also have to get my thyroid levels checked soon to see if I need to adjust my medication.

I’m still adjusting to packing a lunch for my daughter every day. So far it has been pretty easy. I just have to be sure we have quality lunch foods on hand.

Meals are still pretty simple right now since I never know when I’ll have two free hands to cook. Plus we have a pretty busy week with two Kindermusik classes, dance and our first mom’s group steering team meeting. I should also get to the health food store to find my iron supplement. It’s also grocery week. I’ll just have to see if we can squeeze in a stop at the farmer’s market as well.

I have a few extras planned in the kitchen since we have quite a bit of milk left from last week and will be getting more today. I’m sure there will be some added on as the week goes as well since my son loves to bake with me when big sister is gone all day.

If you missed any of last week’s posts be sure to check them out – gluten free brownie mix, zucchini cake with two frostings and easy chip dip. Be sure to check back this week as there are more great recipes coming!

Here’s what we’re eating this week. How about you?

***************MENU***************

Sunday
L – grilled hot dogs, french fries, beans
D – leftover souffle, milkshakes, fruit
*make ice cream, make yogurt

Monday
D – baked pork chops, baked potatoes, broccoli
*make gf bread, make mud balls

Tuesday
D – (prep ahead) – cp pea soup, muffins
*make muffins

Wednesday
D – (prep ahead) – cp roast chicken, mashed potatoes, peas
*make broth, make elderberry syrup

Thursday
D – tacos/fajitas, applesauce
*strain/freeze broth

Friday
D – french toast muffins, sausage, roasted brussels sprouts
*

Saturday
D – grilled brats, roasted potatoes, carrots
*bake TBD with my daughter

September 5, 2014

Gluten Free Brownie Mix

I love to bake. But I don’t always have time to do all of the measuring and mixing…especially when it comes to gluten free baking. It takes extra time to measure four types of flour instead of one.

You could solve that problem by buying a mix. But that means you’re going to get extra ingredients in your baked goods that you don’t want.

My solution? A homemade mix. Brownies are one of my favorite baked goods. So I made a brownie mix for days when I have very little time in the kitchen.

Find a day when you have some time and mix up all of the dry ingredients for your brownies. You can make a double, triple or quadruple batch so making brownies is easy any time.

Store the mix in the freezer. It will stay fresh, and you can use it straight out of the freezer.

A homemade brownie mix is also a wonderful gift for Christmas or for a new mom.

Even if you are busy you can have homemade brownies. This gluten free brownie mix is simple to assemble. Then getting a pan of brownies in the oven only takes minutes.

These brownies can also be made dairy and egg free. It’s a great treat for just about anyone. And now you can have it just about any time.

Gluten Free Brownie Mix

2014-07-10 05:42:12

Yields 16

A simple mix to have on hand for quick gluten free brownies any time.

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Dry Mix

2 cups any combination of gluten free flours (a 1:1 ratio of whole grain to white works best)
1/4 cup organic cocoa powder (or carob powder)
1 tsp. baking soda
1/2 tsp. sea salt

Brownies

Dry mix
1/4 cup water
3 eggs
1/3 cup coconut oil or butter, melted
1/2 cup honey
1/4 cup chocolate chips (optional)

Dry Mix

In a medium bowl combine all of the dry mix ingredients.
Pour the mix into a storage container and seal (I like to use glass jars).
Store the mix in the cupboard, refrigerator or freezer (depending on how long you want to store it).

Brownies

When ready to bake, heat the oven to 350*F. Grease an 8" or 9" baking pan.
Combine the brownie mix with the wet ingredients. Mix well.
Pour the batter into the prepared pan.
Bake for 25 - 30 minutes, until baked through.
Allow to cool. Cut into squares.
Store at room temperature or freeze for long term storage.

Notes

Sorghum, amaranth, brown rice and teff work well as whole grain flours.
White rice and tapioca work well as white flours.
To make these brownies egg free omit the eggs and add an extra 1/4 cup honey and 2 Tbsp. coconut oil or butter.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

September 3, 2014

Zucchini Cake With Two Frostings (gluten free, dairy free)

School is starting. Fall is coming. But don’t think it’s too late for another zucchini treat!

We get quite a bit of zucchini from our garden every summer. So I’m always trying to find new ways to use it.

This year I created a gluten free dairy free zucchini cake. To make it extra special I came up with two kinds of frosting. One is a cream cheese icing. The other is a dairy free cinnamon sugar buttercream.

Both frostings are equally delicious. I like the tang and lightness of the cream cheese icing. My kids really liked the cinnamon sugar frosting.

One of the best parts about this cake is that it’s packed with two cups of zucchini. It’s also very allergen-friendly and refined sugar free.

Zucchini cake works well as a breakfast (like coffee cake) or as a dessert. We even ate some for dinner with soup. It’s good no matter how you serve it.

Kick off the school year with a special treat that is also very healthy. Zucchini cake is the perfect fit.

Zucchini Cake With Two Frostings

2014-08-14 06:28:35

Serves 12

A light zucchini cake that is gluten, dairy and nut free - with two frosting options.

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Cake

2 cups any combination gluten free flours (rice, tapioca, sorghum, amaranth, teff)
2 cups grated zucchini
1 cup cane sugar or coconut sugar
2 tsp. aluminum-free baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. cinnamon
1/2 cup butter, coconut, lard or palm shortening - soft/room temp
2 eggs
1 tsp. vanilla

Cream Cheese Frosting

1/2 cup whole milk yogurt or coconut milk yogurt
2 Tbsp. maple syrup
1/2 cup tapioca flour
1/2 tsp. vanilla

Dairy Free Cinnamon Sugar Frosting

1/2 cup organic palm shortening (can be replaced with butter if you tolerate dairy)
1/2 cup coconut sugar
3 Tbsp. maple syrup
1 tsp. vanilla
3/4 tsp. cinnamon

Zucchini Cake

Heat the oven to 350*F. Grease an 8x11" baking pan.
In a large bowl combine all of the cake ingredients. Mix well.
Pour the batter into the prepared pan.
Bake for 45 minutes. Allow to cool before frosting.

Cream Cheese Frosting

Combine all of the frosting ingredients. Mix well.
Let sit in the refrigerator at least 15 minutes before using.

Dairy Free Cinnamon Sugar Frosting

Combine all of the frosting ingredients. Mix well.
Use immediately or cover for use later.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

August 31, 2014

Meal Plans Week of 8-31-14

Is it really Sunday…and the last day of August?? The last week and a half flew by. I’m not even sure what day it is.

But this week it’s time to get back on track and get started with school, work, fall activities, etc. I hope I’m up for the challenge.

Recovery is going very well so far. And our sweet baby is also doing well. I’m thankful I’ve got some energy and feel somewhat ready to take on the tasks of the week.

It’s hard to believe that just a week after bringing home a new member of the family my big girl will be going to school all day every day. We sure are going to miss her!! But I’m sure she’ll love first grade. She also starts dance this week. So I’ll get to try driving and getting all three kids ready and out the door on my own this week.

Another new project for me is packing lunches every day. On the flip side that will be one less lunch to make during the day.

We don’t have any big holiday plans. We’re just enjoying our last day at home as a family before school starts and my husband is back to work. If the weather cooperates maybe we’ll walk to the local ice cream stand. We didn’t go once all summer.

I’ve got a few kitchen projects planned. But I’m still keeping them to a minimum. I want to enjoy these few weeks of the newborn phase as much as possible.

There were a lot of posts on the blog last week! Check them out if you missed them – baby is here, guest post on oral SPD, zucchini crackers and zucchini pizza bites.

I’m going for easy meals this week. I just never know if I’ll have one hand or two free when it’s time to make dinner. Here’s what’s on our menu.

Are you getting ready for fall activities? What’s on your menu?

***************MENU***************

Sunday
L – sweet and sour chicken meatballs, mashed potatoes, carrots
D – zucchini, chicken and lentil soup, zucchini muffins
*make fruit snacks, make zucchini muffins

Monday
D – grilled steak, grilled zucchini, roasted potatoes
*make “goldfish” crackers

Tuesday
D – spaghetti, broccoli, garlic toast
*make cookies

Wednesday
D – (prep ahead) – cp stuffed peppers, peas, bread
*make ice cream

Thursday
D – pasta with corn pesto and chicken, broccoli
*make gf bread

Friday
D – apple pie breakfast cake, bacon, roasted cauliflower, fruit
*make cake

Saturday
D – vegetable souffle with bacon, carrots, peaches
*

August 29, 2014

Zucchini Pizza Bites

Is your refrigerator still overflowing with zucchini? Are you wondering what to do with it besides baking with it or grilling it? Why not make pizza!

Zucchini pizza bites make a great snack, lunch or appetizer. They are very kid-friendly. They are naturally grain free and can be made dairy free as well.

We had them recently and made them a variety of ways. I made some with pureed squash or tomato sauce and toppings to be dairy free. I added cheese to some as well. They all had great flavor.

I actually had a little bit of leftover spaghetti meat sauce to use up. So there was practically no prep work involved. It was perfect for our Sunday evening simple dinner.

I love how the smaller ones are the perfect size for little hands and little mouths. Plus most kids will eat just about anything that you call pizza. So they are getting lots of vegetables and enjoying pizza without you having to make pizza crust!

I have a picky vegetable eater. So he was hesitant when he saw the zucchini. But once it was in his mouth he was all smiles. If your child is not a fan of zucchini, try peeling the zucchini first. Then once the pizza bites are topped you can’t even tell it’s a vegetable on the bottom.

The zucchini rounds are first baked to make sure they are cooked through and have good flavor. Then you add the toppings and bake them again for a few minutes.

Zucchini pizza bites make a fun, easy, allergen-friendly meal. Have you ever made pizza with your zucchini? If not, you should!

Zucchini Pizza Bites

2014-08-07 06:05:55

A fun finger food pizza that is free of allergens.

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Ingredients

Zucchini, sliced in 1/2 - 3/4" thick rounds
Extra virgin olive oil for brushing
Sea salt
Preferred pizza toppings

Instructions

Slice the zucchini and place the round on a parchment lined baking sheet.
Brush the zucchini with olive oil and sprinkle with salt.
Bake at 450*F for about 30 minutes.
Allow the rounds to cool for about 10 minutes.
Transfer the rounds to a clean piece of parchment paper on a baking sheet.
Add desired pizza toppings to each round (don't overfill them or they will be hard to pick up).
Bake at 400*F for about 15 minutes.
Allow the pizza bites to cool for about 5 minutes before serving.

Notes

Pureed squash makes a great substitute for cheese and/or pizza sauce.
Do not slice the zucchini too thinly or it will be difficult to pick up.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

August 27, 2014

Gluten Free Dairy Free Zucchini Crackers

Zucchini crackers are crispy, allergen-friendly and full of zucchini. They make the perfect snack at home or on the go.Are you in need of a healthy snack or lunch box addition for school? Zucchini crackers are just the thing!

They are very allergen-friendly. Plus they add vegetables to your diet.

Even if your child is picky about vegetables this is a great option. You can’t tell there is zucchini in them! The flecks look like seasoning. If your child can’t handle the sight of green…use golden zucchini or summer squash! Still not convinced? Simply peel the zucchini before grating it.

The dough for these crackers comes together in minutes. You just dump all of the ingredients in a bowl and stir. It’s that simple.

My kids love munching on crackers, and I can feel good about it when the crackers are homemade and made with vegetables. No vegetable oils. No strange ingredients. Just the good stuff.

I also love that I can control the seasoning. The crackers can be very mild with just sea salt (for my oral sensory child). Or I can make them with various herbs and seasoning for lots of flavor.

The next time you need a healthy snack for your kids try some zucchini crackers. You’ll love them!

Gluten Free Dairy Free Zucchini Crackers

2014-08-09 04:56:50

A crispy, allergen-friendly cracker filled with zucchini.

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Ingredients

1 cup any combination of gluten free flour
1/2 cup grated zucchini (may be peeled)
1/2 tsp. sea salt
1/2 tsp. cane sugar
3 Tbsp. coconut oil or palm shortening, melted
3 Tbsp. water
seasoning/extra salt to taste

Instructions

Heat oven to 350*F. Cut two pieces of parchment paper the size of a baking sheet.
Combine all of the ingredients in a bowl.
Mix until well combined.
Adjust seasoning to taste.
Roll the dough between the pieces of parchment paper until 1/8" - 1/4" thin. Remove the top piece of parchment paper.
Sprinkle salt and/or seasoning over the top of the dough.
Cut the dough into squares.
Transfer the dough (on the paper) to a baking sheet.
Bake for 25 minutes.
Turn off the oven. Leave the crackers in the oven for an additional 15 minutes.
Remove from the oven and allow to cool/crisp.
Store in an airtight container.

Notes

It works best to use at least half white gluten free flour (white rice or tapioca).
The crackers keep well in the freezer.
One batch makes about 2 cups of crackers. You can double or triple the recipe for a larger batch.

By Mary - homemdedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

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This post is linked to From The Archives Friday.

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