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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.

When A Picky Eater Might Have More Going On – How To Cook For Oral Sensory Disorder

When a picky eater might have more going on || Homemade Dutch Apple Pie“Do you have a picky eater? Are meal times a battle? Before you get frustrated and assume your child is just strong-willed, take a closer look at what is really going on.

Yes, some kids truly do like to feel in control and may assert this behavior at meal times. In that case it is just a phase. But for many it is not a choice. There is a big difference.

Refusing to eat broccoli for a period of time is not a big deal. Being distracted one day by a new toy during lunch is no cause for concern. But if feeding your child is causing frustration at every single meal he or she may have oral sensitivities related to sensory processing disorder (SPD).”

Want to learn more?  I’m sharing my experience with a “picky eater” at Kitchen Stewardship!

You can also read about root causes of a picky eater here and some solutions here.

Meal Plans Week of 8-24-14

 Allergen-Friendly Weekly Menu 8-24-14 || Homemade Dutch Apple Pie

 Last week we were counting down to baby. It’s hard to believe we’re heading home now and starting life with three kids!

As you can imagine this week I’m all about simple meals, resting and recovery. And of course snuggling with all of my kiddos. I suppose we have to get back-to-school stuff ready too. I’m kind of in denial that my big girl is going to be in school all day next week.

We are celebrating my grandpa’s 90th birthday on Saturday. Hopefully we can join the celebration and introduce everyone to our newest addition.

Be on the lookout for more delicious recipes this week. Here’s what’s on our menu. What are you eating this week? 

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

Sunday
B – breakfast cookies, fruit snacks / yogurt, granola, eggs, toast
L – TBD
D – tacos (from freezer), fruit

Monday
D – seven layer dinner (from freezer)

Tuesday
D – squash soup, muffins

Wednesday
D – meatloaf, baked potatoes, broccoli

Thursday
D – tomato soup (from freezer), grilled cheese

Friday
D – pancake and sausage muffins, peas, fruit

Saturday
D – at party?

Gluten Free Dairy Free Blueberry Scones

Gluten Free Dairy Free Blueberry Scones || Homemade Dutch Apple Pie

If you haven’t noticed yet, I love scones! They are like a cross between a muffin and a cookie.

Scones are great for breakfast, brunch, a snack or even dessert. I enjoy serving them with soup. A sweet scone is a great contrast to salty soup.  Plus it helps fill you up and get a good balance of carbohydrates, protein and fat in your meal.

The nice thing about these blueberry scones is that they are gluten, dairy and nut free. They can also be made egg free.

My daughter raved about these scones. She said they are like blueberry cookies.

This is another great way to use up some of your fresh blueberries. Or you can make them in the winter with your frozen stash.

Don’t think you have time to make scones for breakfast? Prepare the dough the night before and chill it over night. In the morning simply put the scones in the oven. By the time you get yourself ready you’ll have fresh scones. You can even freeze the dough for later.

Another option is to bake the scones when you have time and then freeze them for later.  Scones from the freezer make an easy breakfast on a school morning.

Serve a batch of blueberry scones with scrambled eggs, bacon, soup or cheese (that’s what I usually do for breakfast). You really can’t go wrong.

Do you like scones? You’ll love these gluten and dairy free blueberry scones.

Gluten Free Dairy Free Blueberry Scones || Homemade Dutch Apple Pie

Gluten Free Dairy Free Blueberry Scones
Yields 10
A light and sweet scone filled with fresh blueberries.
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Ingredients
  1. 1 cup white gluten free flour (tapioca, white rice)
  2. 1 cup whole grain gluten free flour (amaranth, sorghum, brown rice, teff)
  3. 1/2 cup cane sugar or coconut sugar
  4. 1 tsp. baking powder
  5. 1/2 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 cup room temperature fat - palm shortening, lard or butter
  8. 1/4 cup milk or milk substitute
  9. 2 egg yolks OR 1 tsp. flax seed + 1 Tbsp. milk or water
  10. 1 tsp. organic vanilla
  11. 1/2 cup blueberries (fresh or frozen, thawed)
Instructions
  1. Heat oven to 375*F. Line a baking sheet with parchment paper.
  2. In a food processor combine the flour, sugar, powder, soda, salt and fat. Pulse until mixture is crumbly.
  3. Add the milk, eggs and vanilla. Mix until well combined/a dough forms.
  4. Transfer the dough to a bowl. Stir in the blueberries.
  5. Drop by large mounds onto the baking sheet.
  6. Bake immediately or cover and chill until ready to bake.
  7. Bake 35 minutes. Allow to cool for 15 minutes before serving.
  8. Store in an airtight container.
  9. Warm in a 350*F oven for 5-10 minutes to re-crisp if serving again.
Notes
  1. I used a combination of tapioca and sorghum flour.
  2. The scones will get soft in a container. Warm in the oven to re-crisp.
  3. The dough can be chilled or frozen if you are not baking the scones right away.
  4. Baked scones can be frozen for long term storage.
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Gluten Free Dairy Free Chocolate Graham Crackers

Give your graham crackers a little flavor boost by making chocolate graham crackers. These are allergen friendly and so easy to make!Gluten Free Dairy Free Chocolate Graham Crackers || Homemade Dutch Apple PieI make graham crackers all the time. They make a great grab ‘n’ go snack. Plus I love that I control what goes in them so they are safe for my family.

Kick it up a notch.

Once in a while I make a real treat – chocolate graham crackers! I get asked about the recipe quite often. It’s finally time to post it.

This is a great treat to prepare before school starts. Then you’ve got something easy on hand to put in lunch boxes. You can even make a double batch and freeze half of it.

A great snack.

Chocolate graham crackers are great plain or spruced up a bit. Try spreading peanut butter on top for a fun snack. I love to eat them with a slice of cheese on top! Salty, sweet and chocolaty – that is the perfect combination.

why won't my child eat 728x90

Both kids and adults will love chocolate graham crackers. This is a variety that just about everyone can enjoy since they are gluten, dairy, nut and egg free.

Need a chocolate fix? Try a chocolate graham cracker.

Gluten Free Dairy Free Chocolate Graham Crackers || Homemade Dutch Apple Pie

Gluten Free Dairy Free Chocolate Graham Crackers
A gluten and dairy free cookie that is big on chocolate flavor.
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Ingredients
  1. 1 1/2 cups any combination of gluten free flours (i.e. amaranth, sorghum, rice, tapioca)
  2. 1/2 cup organic cocoa powder
  3. 1/2 cup organic cane sugar
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. sea salt
  6. 1/2 cup organic palm shortening and/or coconut oil (using at least some shortening works best)
  7. 6 Tbsp. honey
Instructions
  1. Heat the oven to 350*F. Cut three pieces of parchment paper the size of baking sheets.
  2. In a large bowl, cream the shortening/oil and sugar.
  3. Add the cocoa powder. Blend well (a hand mixer works well).
  4. Add the flour, baking soda, salt and honey. Blend well.
  5. Using a spoon or your hands, check if the dough is moist enough/holds together well. If the dough is still crumbly slowly add water, 1 Tbsp. at a time until dough will hold together when squeezed with your hand.
  6. Place 1/2 of the dough onto one of the pieces of parchment paper. Place another layer of parchment paper over top
  7. Roll the dough between the parchment paper until it is 1/4″ thick. Remove top paper.
  8. Using a pizza cutter or a knife, cut the dough into squares.
  9. Place the cookies (still on the parchment paper) onto a baking sheet.
  10. Repeat this process for the second half of the dough.
  11. Bake the cookies at 350 for about 15 minutes.
  12. After removing the cookies from the oven, run the pizza cutter/knife along the cut lines again.
  13. Allow the cookies to cool completely. They will crisp as they cool.
  14. Store in an air tight container in the cupboard or in the freezer for long term storage.
Just Take A Bite https://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Zucchini Pesto Pasta

Zucchini Pesto Pasta || Homemade Dutch Apple PieZucchini is a wonderful summer vegetable that can be used in so many ways. One delicious (and sneaky) way to add zucchini to your meal is to mix it with your pasta.

Zucchini pesto pasta incorporates zucchini in two ways. First it is blended in the pesto. Then grated zucchini is sauteed until it the liquid is released and the zucchini becomes soft and creamy. It can then be mixed right in with the pasta.

Even my picky vegetable eater didn’t notice it was there!  But it added big flavor and lots of nutrition. As an added bonus this dish uses chicken broth. So it is very nutrient dense.

The pesto and the sauteed zucchini can be prepared in advance. Then when dinner rolls around all you have to do is cook noodles, add the remaining ingredients and let it simmer for about 10 minutes.

You can keep the pasta simple or add cooked chicken and/or grated cheese for a well-balanced meal.

I love dishes that have lots of vegetables mixed right in. And zucchini pesto pasta definitely does just that!Zucchini Pesto Pasta || Homemade Dutch Apple Pie

Zucchini Pesto Pasta
Serves 4
A nutrient-dense easy pasta dish filled with zucchini.
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Pesto
  1. 1 cup frozen peas (thawed)
  2. 1/2 zucchini, grated or cut in chunks
  3. 1/4 cup extra virgin olive oil
  4. 1/4 cup water
  5. sea salt and garlic powder to taste
Pasta
  1. 2 cups grated zucchini
  2. 1 Tbsp. coconut oil or butter
  3. 1 tsp. sea salt
  4. 2 cups dry noodles (any variety - wheat, rice, corn)
  5. 1 cup chicken broth
  6. 1 cup cooked chicken (optional)
  7. 1/2 cup grated cheese (optional)
  8. seasoning to taste (salt, pepper, garlic powder)
Pesto
  1. Combine the pesto ingredients in a blender.
  2. Blend until smooth. Add extra water or olive oil if the pesto is too thick.
  3. Adjust seasoning to taste.
Pasta
  1. Saute the zucchini in the oil/butter with salt until creamy and soft, about 15 minutes.
  2. Cook the pasta until almost done. Drain.
  3. Add the broth, sauteed zucchini, 1 cup pesto, chicken and seasoning to the cooked pasta.
  4. Simmer and stir occasionally until the broth reduces and the sauce thickens, about 10 minutes.
  5. Add cheese if desired.
Notes
  1. Extra pesto can be served on the side or reserved for use as a salad dressing or dip.
  2. The pesto, sauteed zucchini and cooked chicken can all be prepared in advance.
Just Take A Bite https://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Gluten Free Dairy Free Blueberry Zucchini Muffins

Gluten Free Dairy Free Blueberry Zucchini Muffins || Homemade Dutch Apple Pie

 When blueberries and zucchini are in season that means it’s time for muffins! This is a great breakfast packed with fruits and vegetables.

The best part…you can’t even tell there is zucchini in them.  Seriously. They are just like blueberry muffins. Plus they are gluten, dairy and nut free.

Make a big batch. Eat some now and freeze some for later. Paired with a little protein, these blueberry zucchini muffins make an excellent quick breakfast for school mornings.

Do you need a delicious breakfast that is allergen-friendly but tastes moist and delicious? Blueberry zucchini muffins are just the thing. The zucchini keeps them moist while the blueberries add a burst of flavor.

My kids love these. I feel good knowing they are starting their day with quality carbohydrates and even vegetables.

No more dense, crumbly gluten free muffins. Blueberry zucchini muffins are the perfect breakfast for the whole family.  They are easy to make and can be prepared in advance. Breakfast just got a lot tastier, healthier and easier. 

Gluten Free Dairy Free Blueberry Zucchini Muffins || Homemade Dutch Apple Pie

Gluten Free Dairy Free Blueberry Zucchini Muffins
Yields 16
An allergen-friendly muffin combining fresh summer produce.
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Ingredients
  1. 1 1/4 cups whole grain gluten free flour (amaranth, sorghum, teff, brown rice)
  2. 1 cup white gluten free flour (white rice, tapioca)
  3. 1 cup cane sugar or coconut sugar
  4. 1 tsp. baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 tsp. cinnamon
  8. 1 cup grated zucchini
  9. 1/3 cup coconut oil or palm shortening, melted (butter can also be used if you are not dairy free)
  10. 2 Tbsp. water
  11. 2 eggs
  12. 1 cup fresh or frozen blueberries
Instructions
  1. Heat the oven to 375*F. Grease a muffin pan or line with muffin cups.
  2. In a large bowl combine all of the ingredients, except the blueberries. Beat until well mixed.
  3. Stir in the blueberries.
  4. Fill muffin cups 3/4 full.
  5. Bake 25 - 30 minutes, until golden brown and baked through.
  6. Allow to cool for at least 10 minutes before serving.
  7. Store at room temperature for a few days or in the freezer for long term storage.
Just Take A Bite https://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The BEST Chocolate Ice Cream

This chocolate ice cream is rich and creamy, with no artificial flavors or fillers. A combination of cocoa and carob creates a deep unbeatable chocolate flavor.The BEST Chocolate Ice Cream - Homemade Dutch Apple Pie

It’s no secret that I LOVE ice cream.

I think my daughter is following in my footsteps. We could both eat it every day…and often do!  Especially when we  have delicious homemade ice cream using our fresh, raw cream.

I usually let my daughter choose the ice cream flavor of the week. Recently she chose chocolate.

It’s simple. But it is SO GOOD. Everywhere we go my daughter tells people that our homemade ice cream is the best.

She’s right. It is the best. It tastes the best, and it is the best for our bodies.The BEST Chocolate Ice Cream - Homemade Dutch Apple Pie 2

It can be hard to achieve the rich flavor of a good chocolate ice cream without anything artificial added.  But I have.

This is the BEST chocolate ice cream you’ll ever have.

I promise.

I think we’ll be making this flavor very frequently.

Do you love chocolate ice cream? Then this is for you!

Are you dairy free? No problem. This can be made with cream or with coconut milk. Either way it is divine. 

The BEST Chocolate Ice Cream
A creamy, homemade chocolate ice cream with dairy and egg free options.
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Ingredients
  1. 2 1/2 cups cream (preferably raw) (can be replaced with coconut milk)
  2. 1/2 cup whole milk (preferably raw) (can be replaced with coconut milk)
  3. 1/4 cup organic cocoa powder
  4. 1/4 cup carob powder
  5. 1/4 tsp. sea salt
  6. 1 Tbsp. organic vanilla
  7. 1 Tbsp. tapioca flour
  8. 1 - 3 egg yolks (optional)
  9. 1/2 cup organic brown cane sugar or coconut sugar
Instructions
  1. Combine all of the ingredients in a blender. Mix until well combined.
  2. Process the mixture in an ice cream maker according to manufacturer's instructions.
  3. Transfer the ice cream to a freezer safe container. Freeze until firm.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Blueberry Chocolate Bread Pudding (gluten free, dairy free)

Blueberry Chocolate Bread Pudding (gluten free, dairy free, nut free) || Homemade Dutch Apple PieI have been doing a lot of gluten free bread experimenting lately. So far I haven’t come up with a winning recipe. That leaves me with a lot of loaves of so-so gluten free bread.

That means one thing…bread pudding!! Since it’s blueberry season I made blueberry bread pudding.

I love bread pudding for so many reasons.  It’s very easy to make. It’s a great way to use up bread scraps or old bread. Plus it’s completely delicious!

Bread pudding makes a great breakfast or dessert. You can modify it to meet your allergen needs and your personal tastes.

This version combines gluten free bread with fresh blueberries and a few chocolate chips for a soft and sweet treat with a burst of flavor from the berries.

Any kind of milk will work for this recipe. I used oat milk since it’s what we have on hand. Coconut milk would add a great richness to the bread pudding.

Are you in need of something different for breakfast? Try blueberry chocolate bread pudding. The whole family will love it.

Blueberry Chocolate Bread Pudding (gluten free, dairy free, nut free) || Homemade Dutch Apple Pie

Blueberry Chocolate Bread Pudding (gluten free, dairy free)
A soft and sweet bread pudding with fresh blueberries.
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Ingredients
  1. 2 cup gluten free bread, cut/torn into chunks
  2. 1 cup milk or milk subsittute
  3. 2 Tbsp. coconut oil, melted (or butter)
  4. 1/2 cup cane sugar or coconut sugar
  5. 2 eggs
  6. 1/4 tsp. sea salt
  7. 1/2 tsp. cinnamon
  8. 1 cup blueberries
  9. 1/4 cup mini chocolate chips (optional)
Instructions
  1. Heat oven to 350*F.
  2. Grease a 1 1/2 qt. casserole dish or 9" square baking dish.
  3. Combine all of the ingredients in a large bowl. Mix until well combined.
  4. Let sit 5 minutes for bread to absorb some of the liquid.
  5. Pour the mixture into the prepared pan.
  6. Bake for 75 minutes.
  7. Allow to cool and set for 30 minutes before serving.
Notes
  1. The bread pudding can be served warm or cold.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Meal Plans Week of 8-10-14

Allergen-Friendly Weekly Menu 8-10-14 || Homemade Dutch Apple PieWelcome to another week of summer! Are you enjoying your last few weeks of August before fall madness begins? I’m trying to enjoy my last one week! It just dawned on me the other day that (Lord willing) this is my last “normal” week before baby arrives.

That means this is the week to finish odds and ends. This is the week to really bump up nutrition and make sure I’m getting plenty of probiotics and broth. This is the week to spend as much time with my kiddos as I can.

There is still a lot to be done in the kitchen. This is prime preserving season. I think I’ll have to skip canning peaches this year. At least I still have quite a few jars from last year. And I’ll still do a little baking with them this week. Maybe I’ll get in one round of corn freezing this week. We’ve still got zucchini from our garden to use up. I think we are done with blueberries and beans at least.

If you missed last week’s recipes there were some delicious treats! Check out the blueberry cake, chocolate zucchini scones and sweet cherry coconut milk ice cream. There are more fun recipes coming this week. Be sure to check back so you don’t miss them.

Here is our menu for the week. I’m trying not to bombard myself with kitchen projects. But somehow that always happens. Hopefully I can keep up. What’s on your menu?Allergen-Friendly Weekly Menu 8-10-14 || Homemade Dutch Apple Pie

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

Sunday
L – grilled cheese, broccoli, chips
D – cp pork roast, carrots, potatoes
*make fruit snacks, make chocolate sauce, make mayo, make coconut milk ice cream

Monday
D – mac ‘n’ cheese, sauteed zucchini, fruit baked chicken, beans, fries
*make gf bread, make graham crackers, soak beans

Tuesday
D – pork and bean soup, zucchini cake
*skim cream, make zucchini cake, make mayo

Wednesday
D – zucchini salmon cakes, roasted cauliflower, corn on the cob
*make ice cream, freeze zucchini

Thursday
D – hot taco rice, beans, fruit
*make peach plum cobbler, clean

Friday
D – pancakes, bacon, broccoli, peaches
*clean

Saturday
D – grilled burgers, grilled corn on the cob, chips
*make fruit snacks, clean, make graham crackers

Gluten Free Dairy Free Blueberry Cake

This blueberry cake is light, mildly sweet and perfect for summer parties. You’ll never even know it’s gluten and dairy free!Gluten Free Dairy Free Blueberry Cake || Homemade Dutch Apple Pie

 It’s blueberry season! I look forward to this every summer. Why? Blueberries are my absolute favorite fruit.

We always buy or pick a bunch and freeze them so we can enjoy blueberries all year long.

There are so many ways to use blueberries whether they are fresh or frozen. I like to use them for pie, ice cream and muffins.

This year I decided to make blueberry cake. What a wonderful summer treat!

Moist cake topped with a light blueberry frosting. A few fresh blueberries on top and you’ve got pure blueberry bliss.

Gluten Free Dairy Free Nut Free Blueberry Cake | Just Take A Bite

 

 

 

This cake is gluten, dairy and nut free. It makes a great summer birthday treat for someone with food allergies. You can also bring it to parties and potlucks. Everyone will enjoy it.

Blueberry cake got the seal of approval from my entire family.  That is a tough thing with multiple family members with food texture issues.

The cake is great served plain or with frosting. You can even make a very healthy frosting by using homemade powdered sugar! Pair the cake with ice cream and you’ve really got a treat.

Blueberries make my summer complete.  I love that I can now enjoy them in blueberry cake. What is your favorite way to use blueberries? 

Gluten Free Dairy Free Blueberry Cake || Homemade Dutch Apple Pie

Gluten Free Dairy Free Blueberry Cake
A fun cake filled with fresh blueberries.
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Cake
  1. 1 cup blueberries + 1 Tbsp. water, pureed (fresh or frozen berries)
  2. 2 cups any combination of gluten free flours (i.e. amaranth, sorghum, rice, tapioca)
  3. 1 cup organic cane sugar, sucanat or coconut sugar
  4. 2 tsp. baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 tsp. cinnamon (optional)
  8. 1/4 tsp. nutmeg (optional)
  9. 1/2 cup organic palm shortening or butter, softened
  10. 2 eggs
  11. 1/2 - 1 cup blueberries (fresh or frozen, optional)
Frosting
  1. 1 cup powdered sugar (preferably homemade - see post for link)
  2. 1 Tbsp. pure blueberry juice
  3. 1/3 cup organic palm shortening
Instructions
  1. Heat the oven to 350*F. Grease a 8x11" baking pan.
  2. In a large bowl combine all of the ingredients (except the whole blueberries). Beat well.
  3. Spread half of the batter into the prepared pan.
  4. Sprinkle the blueberries over the batter.
  5. Spread the remaining batter on top.
  6. Bake for 45 minutes.
  7. Allow to cool.
Frosting
  1. Combine all of the ingredients and mix well. If the frosting is too stiff add more juice. If the frosting is too loose add more powdered sugar.
Notes
  1. If using frozen blueberries, allow them to thaw at least partially before pureeing.
Just Take A Bite https://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

This post is linked to From The Archives Friday.