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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.

Gluten Free Dairy Free Chocolate Zucchini Scones

Gluten Free Dairy Free Chocolate Zucchini Scones || Homemade Dutch Apple Pie

 I am a sucker for scones. I just love them! They are great for breakfast, snacks or even dessert. I even serve them with soup quite often.

With zucchini abounding I decided to make zucchini scones.

My daughter does not always share my love of scones.  So she was not too excited when I told her what I was making.

With that in mind I changed my scone idea slightly and made chocolate zucchini scones. Everyone was very happy!

These scones are gluten, dairy, egg and nut free. They stay soft and moist. My daughter devoured hers. My son actually calls them brownies.  That’s how good they are.

If you have some extra zucchini try using it for scones. You’ll have a wonderful breakfast treat that is also filled with vegetables.

Chocolate zucchini scones freeze well. So make a big batch. Eat some now and save some for later.

Do you love scones? Even if you don’t you’ll love these. 

Gluten Free Dairy Free Chocolate Zucchini Scones || Homemade Dutch Apple Pie

Gluten Free Dairy Free Chocolate Zucchini Scones
Yields 12
A simple scone full of vegetables and free of most allergens.
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Ingredients
  1. 2 cups any combination of gluten free flours (i.e. amaranth, sorghum, rice, tapioca)
  2. 1 cup grated zucchini
  3. 2 Tbsp. pureed squash, pumpkin or applesauce
  4. 1/3 cup organic cane sugar, sucanat or coconut sugar
  5. 1 tsp. baking powder
  6. 1/2 tsp. baking soda
  7. 1/2 tsp. sea salt
  8. 1 1/2 tsp. flax seed
  9. 1/4 tsp. cinnamon (optional)
  10. 1/4 cup organic cocoa powder or carob powder
  11. 1/2 cup organic palm shortening, butter or coconut oil, softened
  12. 3 Tbsp. honey or maple syrup
  13. 1/3 cup chocolate chips, nuts and/or dried fruit (optional)
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, flax seed and cocoa powder.
  3. Add the zucchini, squash, honey and fat. Mix well.
  4. Stir in the chips, nuts or fruit.
  5. Drop by mounds onto the prepared baking sheet.
  6. Bake for 35 - 40 minutes.
  7. Allow to cool completely before removing from pan.
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Sweet Cherry Coconut Milk Ice Cream

Sweet Cherry Coconut Milk Ice Cream - Homemade Dutch Apple Pie

Summer isn’t complete without at least one cherry treat. Coconut milk blends perfectly with sweet cherries for a delicious dessert.

This ice cream is perfect for those with allergies. Sweet cherry coconut milk ice cream is naturally dairy, nut, egg, gluten, corn and soy free.

Even if you don’t have to be dairy free this ice cream is wonderful.  Both of my kids LOVE it. It’s not too heavy and not too sweet. Just a perfect balance.

Not sure what to do with your sweet cherries? Make ice cream! Have you already frozen  your cherries? No problem. Frozen works just as well as fresh to make ice cream. So you can enjoy a summery treat all year long. 

Sweet Cherry Coconut Milk Ice Cream - Homemade Dutch Apple Pie

Sweet Cherry Coconut Milk Ice Cream
A creamy cherry ice cream that is dairy free.
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Ingredients
  1. 2 cups (1 can) coconut milk
  2. 1 cup pitted sweet cherries
  3. 1/2 cup choice of sweetener (honey, maple syrup, cane sugar, coconut sugar)
  4. 1 Tbsp. organic vanilla
  5. 1 Tbsp. tapioca flour
  6. 2 egg yolks (optional)
  7. Chocolate chips and/or chopped cherries (optional)
Instructions
  1. Combine all of the ingredients (except chocolate chips/chopped cherries) in a blender. Blend until smooth.
  2. Process the ice cream in an ice cream maker according to manufacturer's directions.
  3. Transfer the ice cream to a freezer-safe container.
  4. Stir in chocolate chips and/ or chopped cherries if desired.
  5. 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.

Meal Plans Week of 8-3-14

Allergen-Friendly Weekly Menu 8-3-14 || Homemade Dutch Apple PieIt’s August!!! I feel like I’ve been waiting for August for a long time. Today is 37 weeks. That means 18 days to go!  Even this close to meeting my little miracle it seems surreal.

Our weekend was filled with blueberries. We had fun blueberry picking as a family. Most of them are in the freezer already. But some will be used for baking projects this week. And lots of fresh eating of course. Blueberries are my favorite fruit. So this is always a great time of year.

I’m thankful that our week won’t be too busy. I’m looking forward to getting a few more things done around the house and spending lots of time with my kids.

If you missed the new recipes last week be sure to check them out – cherry jam, classic vanilla ice cream and gluten free dairy free double strawberry shortcake. Be on the lookout for more fun recipes this week!

Last week I attempted to create a gluten free bread recipe four times…and failed. I think I’ll give it one more go today. Then I’ll have to take a break from bread baking. We’ll see how this one turns out. Even if it doesn’t work now I’ll figure it out someday…when I have more time.

 Here is our menu for the week. I’m trying to keep the meals simple so I have the time and energy to keep up with baking and preserving all of the fresh produce. What’s on your menu this week? What are you doing in the kitchen?Allergen-Friendly Weekly Menu 8-3-14 || Homemade Dutch Apple Pie

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

Sunday
L – cp applesauce chicken, carrots, rice
D – zucchini pizza bites
*make gf bread, make blueberry bread pudding, make soaked pie crust

Monday
D – sloppy joes, broccoli, fried potatoes
*make blueberry pie

Tuesday
D – squash soup, blueberry scones
*make blueberry scones, skim cream, soak flour, freeze blueberries

Wednesday
D – macaroni and cheese, beans, peaches cp roast chicken, baked potatoes
*make blueberry buckle, make ice cream, make crackers, soak flour, freeze beans, freeze blueberries, make broth

Thursday
D – egg muffins, peas, blueberries, toast OR chicken pesto pasta, peas
*make crackers, make chocolate zucchini muffins, strain/freeze broth

Friday
D – out to eat
*clean

Saturday
D -grilled brats, zucchini fries, baked potato wedges
*clean, make blueberry buckle

Cherry Jam

Cherry Jam - Homemade Dutch Apple PieSweet cherries are abundant in the summer here in Michigan. We love to go picking and then freeze a ton to use all year long (we got almost forty pounds this year!).

We also use a lot of them fresh. Sweet cherries are great for making desserts and smoothies.

But another way to enjoy them is in jam. Nothing beats fresh cherry jam!

This jam recipe is very easy to make. Plus it’s free of pectin. You can make a big batch and freeze most of it to use throughout the year.

One recipe makes about four 1/2-pint jars. You can easily double the recipe so you have a lot to freeze.

Not sure you love cherries as much as I do? Swap some of the cherries for another fruit for a combination jam. Cherries and raspberries work very well together.

Cherries offer a perfect natural sweetness so you don’t need to add much to the jam.

Are you ready to start your day with a plate of scrambled eggs and toast with fresh cherry jam? I sure am! I think I could even eat the jam straight out of the jar. It’s that good.

Cherry Jam - Homemade Dutch Apple Pie

Cherry Jam
Yields 4
A simple and sweet homemade cherry jam that is free of pectin and fillers.
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Ingredients
  1. 2 Tbsp. lemon juice
  2. 2 Tbsp. pure cherry juice (can be replaced with more lemon juice)
  3. 3 tsp. grass-fed gelatin
  4. 4 cups sweet cherries, pitted and chopped (keep any juice that comes out from chopping with the cherries)
  5. 1/2 cup organic cane sugar, sucanat or coconut sugar
Instructions
  1. In a medium saucepan combine the lemon juice, cherry juice and gelatin. Let the gelatin dissolve for 3-4 minutes.
  2. Add the cherries and sugar to the pan.
  3. Cook and slightly mash cherries with a potato masher over medium heat until it comes to a boil.
  4. Turn down heat and allow jam to simmer for 2 minutes.
  5. Remove from heat and pour the jam into clean jars.
  6. Place lids on the jars and refrigerate until fully gelled.
  7. Store in the refrigerator or freezer.
Notes
  1. This recipe makes about 4 - 1/2 pint jars.
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Classic Vanilla Ice Cream

Classic Vanilla Ice Cream I LOVE ice cream! I make it almost weekly during the summer. I usually try to create unique and fun flavors.

But there really isn’t anything better than the classic vanilla ice cream.

I love to top mine with gluten free hot fudge or dairy free chocolate sauce. A little sprinkle of sea salt really adds to the flavor as well.

Vanilla ice cream goes well with just about anything. Serve it with pie, on brownies or make a sundae.

It is also very easy to make. Add all of the ingredients to a blender. Mix. Process. It’s really that simple.

Through my years of ice cream experimentation I have perfected the classic vanilla ice cream flavor. Now I’m sharing it with you!

The next time you want a refreshing summer dessert, go with a classic – pure, simple vanilla ice cream. It’s delicious and nutritious.
Classic Vanilla Ice Cream 2

Classic Vanilla Ice Cream
A simple and nourishing version of classic vanilla ice cream.
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Ingredients
  1. 2 1/2 cups. cream (preferably raw)
  2. 1/2 cup whole milk (preferably raw)
  3. 1 - 3 egg yolks (optional)
  4. 1 Tbsp. organic vanilla
  5. 1 Tbsp. tapioca flour
  6. 1/4 tsp. sea salt
  7. 1/2 cup any combination of sweetener (honey, maple syrup, cane sugar)
Instructions
  1. Combine all of the ingredients in a blender. Blend until well mixed.
  2. Adjust sweetness to taste.
  3. Process in an ice cream mixer according to manufacturer's directions.
  4. Transfer the ice cream to a freezer safe container.
  5. Freeze until firm.
Notes
  1. For a very neutral sweetener flavor use cane sugar alone or a combination of half honey and half maple syrup.
  2. The cream and milk can be replaced with coconut milk for a dairy free version. You may have to increase the sweetener a little to get the desired flavor.
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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.

Gluten Free Dairy Free Double Strawberry Shortcake

Gluten Free Dairy Free Double Strawberry ShortcakeWhat’s summer without strawberry shortcake? If you are gluten and dairy free you don’t have to go without!

This shortcake has double the berries – both in and on the cake!  Strawberry puree adds just enough moisture to the cake. Sweetened strawberries on top add a burst of flavor.

Double strawberry shortcake is a great baking project for kids. My three-year old loved helping. He especially liked to mash the berries for the topping. 

For an extra treat, add vanilla ice cream on top of the cake before adding the sweetened strawberries.Gluten Free Dairy Free Double Strawberry Shortcake Collage

If you don’t have any fresh strawberries left you can simply defrost frozen berries. So you can make this treat year round.

My kids definitely approved of double strawberry shortcake. I hope you do too.
Gluten Free Dairy Free Double Strawberry Shortcake 2

Gluten Free Dairy Free Double Strawberry Shortcake
A delicious strawberry shortcake that is allergen-friendly and has a double dose of berries.
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Cake
  1. 1 cup any combination of gluten free flour (i.e. sorghum, tapioca, rice, amaranth)
  2. 1/2 cup organic cane sugar, sucanat or coconut sugar
  3. 1 tsp. baking powder
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. sea salt
  6. 1/3 cup strawberries, pureed
  7. 2 eggs
  8. 1/4 cup coconut oil, melted
Topping
  1. 2 cups strawberries, hulled
  2. 2 Tbsp. honey, maple syrup, sucanat or coconut sugar
Cake
  1. Heat the oven to 350*F. Grease an 8" square baking dish.
  2. Combine the dry ingredients in a medium bowl.
  3. Add the wet ingredients. Beat until well mixed.
  4. Pour into the greased pan.
  5. Bake for 25 - 30 minutes.
  6. Allow to cool completely.
Topping
  1. Add sweetener to the strawberries.
  2. Mash lightly with a potato masher.
  3. Store in the refrigerator until ready to use.
Shortcake
  1. Serve the cake topped with sweetened strawberries. Add ice cream or whipped cream if desired.
Notes
  1. If using frozen strawberries, allow them to thaw before making the shortcake.
  2. The strawberries can be replaced with blueberries or raspberries.
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.

Meal Plans Week of 7-27-14

Allergen-Friendly Weekly Menu 7-27-14 || Homemade Dutch Apple PieI’m almost there. By the end of the week it will be August. Baby is due in August. That means it’s really getting close!! We’re down to the last 3 1/2 weeks and all of the final preparations.

We had one final family outing to the beach yesterday. Now I’m ready to stay put and start nesting.

I’m still trying to keep up with my kitchen work…and I’ve got lots of great recipes coming your way! I might try to go blueberry picking later this week. After that it will be time for blueberry projects. We’re also in the process of freezing the beans from our garden.

My daughter has swimming lessons again all week. I hope my swollen body can handle another week of sitting in a hot pool room.

If you missed any recipes from last week be sure to check them out! I shared my recipes for zucchini salmon cakes, strawberry slushies and soaked gluten free cereal. I just finished our batch of cereal this morning in my yogurt. I hope I have time to make another before baby arrives. It’s so good!

Amazingly we don’t have any afternoon outings this week. What a nice treat. But we’ll keep plenty busy. Here is what’s on the menu. What are you eating this week?

Allergen-Friendly Weekly menu 7-27-14 || Homemade Dutch Apple Pie

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

Sunday
L – cp beef roast, vegetables
D – balogna sandwiches, watermelon, peas, chips, strawberry slush
*make/can salsa (two kinds), make df ice cream

Monday
D – spaghetti, broccoli
*make graham crackers

Tuesday
D – beef and vegetable stir fry over rice
*skim cream, make gf bread

Wednesday
D – sweet and sour meatballs, beans, mashed potatoes
*freeze beans, make ice cream, make pudding, make gf bread

Thursday
D – salmon cakes, peas, french fries
*clean, make gf bread

Friday
D – BLTs, broccoli, fruit
*clean

Saturday
D – out to eat
*freeze blueberries

Zucchini Salmon Cakes (grain free, dairy free, nut free)

Zucchini Salmon Cakes - Homemade Dutch Apple Pie

One meal that I know my kids will always devour is salmon cakes. It’s kind of an odd meal for small children to love. But they do. And it makes me so happy.

Recently I decided to change things up a bit and make zucchini salmon cakes since zucchini is in season. I wondered if my kids (one with texture issues and one that is very picky with vegetables) would still enjoy them.

To my great surprise and delight they did!! Both kids loved them!

These zucchini salmon cakes still have the flavor of a salmon cake. But there is actually way more zucchini than salmon in them. So you get the benefits of salmon combined with vegetables. And even if your kids won’t eat another vegetable with the meal you know they are at least getting some. That is my kind of meal!

Zucchini salmon cakes are very easy to make. They also work well for a lot of special diets since they are grain, dairy and nut free.

We had these as our main dish for dinner. But they were also great cold the next day for lunch. I honestly think my kids liked them better that way. I even love them cold for breakfast. It’s a great way to start my day with fish, eggs and vegetables. Plus it’s already prepared, so breakfast is easy.

I serve them with homemade mayonnaise. They would also be good with pesto. These zucchini salmon cakes are even meaty enough to be used as burgers! Put one on a bun with your favorite toppings for a change of pace.

 If you’re looking for a delicious and nourishing summer meal this is it. There is no need to turn on the oven. Just fry up some zucchini salmon cakes. They are great for the whole family. 

Zucchini Salmon Cakes - Homemade Dutch Apple Pie 2 

Zucchini Salmon Cakes
Yields 8
A salmon cake packed with zucchini and lots of flavor.
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Ingredients
  1. 2 cups finely grated zucchini, drained (about 3 medium zucchinis)
  2. 1 6 oz. can of boneless skinless salmon
  3. 3 eggs
  4. 1/3 cup coconut flour
  5. seasoning to taste (salt, pepper, garlic powder)
  6. Lard, coconut oil or palm shortening for frying
Instructions
  1. Grate the zucchini. Place in a strainer to drain for about one hour. Squeeze out excess liquid.
  2. Combine the zucchini, salmon, eggs, flour and seasoning.
  3. Cover the bottom of a large pan with fat. Heat over medium heat.
  4. Scoop balls of zucchini mixture and form into patties. Place in hot pan.
  5. Cook until browned on bottom, about 7 minutes. Flip. Cook until the other side is browned.
  6. Serve warm.
Notes
  1. If you like the cakes to be really firm add 1/2 cup coconut flour instead of 1/3 cup.
  2. The zucchini salmon cakes can be used as burgers and served on buns.
  3. The zucchini salmon cakes can be served warm or cold, as breakfast. lunch or dinner.
  4. Homemade mayonnaise or pesto make great dipping sauces for the zucchini salmon cakes.
  5. The salmon can be replaced with tuna.
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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.

Tropical Traditions Gold Label Virgin Coconut Oil Winner

Today I’m excited to announce the winner of the Tropical Traditions Gold Label Virgin Coconut Oil!

The winner is:

Emer M.

Thanks to all those that entered. Even if you didn’t win, be sure to get  your hands on some coconut oil. Tropical Traditions offers sales very frequently. Visit the Tropical Traditions website for more information.

 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.

Simple Strawberry Slush (egg free, dairy free, nut free, gluten free)

This simple strawberry slush is a fun, fruity, allergen-friendly drink for kids and adults. It contains no eggs, dairy, nuts, grains, soy or coconut.Simple Strawberry SlushDo you want to treat your kids to a really fun drink? Try a simple strawberry slush!  It is a perfect way to cool down in the summer and consume fresh, nutritious produce.

I grew up drinking Slushies® all the time. We would bike to the local drug store all summer to get them. Of course they were made of food coloring, high fructose corn syrup and artificial flavor.

This simple strawberry slush is a much-improved version. It only uses a few simple ingredients. It is also very allergen-friendly.

My kids LOVE these. I’ll be honest – my husband and I do too!

As always, the best part for me is that it only takes about 60 seconds to make a simple strawberry slush. Plus I can add collagen for a nutrition boost.

Strawberries work very well in this drink – even frozen! But if you don’t have any or want a different flavor you can try blueberries, raspberries or even cherries. You really can’t go wrong.

This summer the whole family can cool down with a nourishing simple strawberry slush.

Simple Strawberry Slush 2

Simple Strawberry Slush
Serves 2
A fun, refreshing and healthy summer drink that is free of allergens.
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Ingredients
  1. 6 ice cubes
  2. 3/4 cups strawberries (fresh or frozen) (or other fruit)
  3. 1 - 2 Tbsp. sweetener (honey, syrup, sucanat) (depending on the sweetness of the fruit)
  4. 1/4 tsp. sea salt (optional)
  5. 1/2 tsp. collagen (optional)
Instructions
  1. Combine all of the ingredients in a high powered blender.
  2. Blend until desired consistency.
  3. Serve immediately.
Notes
  1. This makes enough for two children or one adult.
  2. You can blend it completely smooth (for small children) or leave a bit of slushiness from the ice.
  3. Blueberries, raspberries and cherries can be combined with or substituted for the strawberries.
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.