Monday, July 5, 2010

Cake - 4th of July Cake

The girls and I made a 4th of July cake today. We used two boxes of Cherrybrook Kitchen's yellow gluten free (also dairy, egg, nut free) cake mix, and then added the cut up strawberries and blueberries, then our own white icing (made without vanilla since we do not have any clear vanilla on had at present) and then we topped it with strawberries and blueberries to make it look like a flag. Who says you can't have a pretty cake that is also wheat/gluten, egg, dairy, soy, etc. free. It tastes good too!
This is the recipe for the icing we used.
6 cups powdered sugar
6 tsp. filtered water
3 tbs. Spectrum organic vegetable shortening
*** You would normally use about 3 tsp. of vanilla, but if you use it with this recipe your icing will be a dark cream or beige, not white (unless you have clear vanilla on hand).
Mix all ingredients until smooth and creamy. You can add more of any ingredient to make it the consistency you need for your project.

Product Review - So Delicious Ice Cream Sandwiches


The children had Day Camp this week and Thursday's snack was ice cream sandwiches. My daughter is avoiding wheat, gluten and soy among other things, but if you are not these are a great alternative to regular dairy ice cream sandwiches. They taste great and they look just like what everyone else is eating, except - NO TUMMY ACHE! (According to my son who is avoiding dairy.)

Now, please check the label and call the company before you try to give this to your child. They say they use safe practices in cleaning their equipment between batches (because they do use a lot of different allergens), and when we tried these for my daughter (during the 9 month period when she was able to eat soy) and (starting first with just 1/8 tsp. of the ice cream every 15 minutes and gradually working up to more over 4 days) she did not have an anaphylactic reaction. She did, however, have severe stomach aches so that closed the case for us on soy and we are avoiding it again. If, however, you child can tolerate soy but not dairy, try these out. Also look into their coconut based ice cream. It might work for you. Please note, however, that they have also started making an ice cream that contains peanut/peanut butter. Please be careful and enjoy it if you can.

Sunday, July 4, 2010

Blog Link - I am gluten free blogspot


When my daughter was first diagnosed with all of her allergies there were so few allergy resources. Now there are so many allergy recipe books, support groups and blogs. Here is one I found today. The recipes look great. Check it out sometime.

Book Review, Blog Link - Gut and Psychology Syndrome: Natural Treatment for Dyspraxia, Autism, ADD, Dyslexia, ADHD... by Dr. Natasha Campbell-McBride


You probably know by now that when you start to enter the allergy world or the world of nutritional supplements, dietary intervention and so on that everyone around you is probably going to be offering you different advice. At a particularly low point when my daughter had gotten so sick that she had lost 20 pounds, and seemed to be loosing language or struggling to find words that had come easily only days before, a friend recommended the book Gut and Psychology Syndrome: Natural Treatment for Dyspraxia, Autism, ADD, Dyslexia, ADHD, Depression, Schizophrenia by Dr. Natasha Campbell-McBride, MD. I watched all of the videos on-line and then started searching for the book. Now if your child only has food allergies, this may not be an avenue that you will even need to pursue, but since my daughter had always spoken, interacted and performed better in school every time she got sick and stopped eating (or only ate fruit), we knew that all of our food testing, blood testing and food avoidance was just the first step. We needed to try something more to help her succeed. Right around that time I decided to call a DAN doctor because the more I learned about the gut symptoms, severe cramping, and night wakings due to extreme pain that my daughter was experiencing the more it seemed that a new diet and supplement protocol would help. At the same time we were able to make an appointment with a DAN doctor, Dr. Mary Megson of Richmond, VA. When it came down to it we decided that it would be easier to take wheat, gluten, oat, and soy out of her diet (we are already eliminating dairy due to severe food allergies) and add the supplements that her body was lacking. This decision was easy for us because at one time my daughter had been anaphylactic to wheat and soy and we had only been back on wheat for 5 years and soy for 9 months. It was during this time that we had noticed the increase in word slurring, severe cramping, increased break outs, eczema, etc. Within six weeks of this diet change my daughter's health began to improve dramatically. She began to gain weight again, the severe stomach cramps were gone, and her conversation and reading skills increased dramatically. We have been following this protocol for 19 months, and now that it has become part of our routine, we are ready to try a few more dietary changes to make our family more healthy. For one, I am going to pull out the book I mentioned above and try to implement what we can to help with some digestive problems that I am having myself and see if it can help my family become more healthy. For so long our focus has been on just finding foods that my daughter can eat on a daily basis or at parties, and now I want to work on seeing if we can continue this gut healing process and maybe in the process make some of her lesser food allergies or intolerances less severe (if this is even possible).

Here is a helpful link for cooking and planning menus on the GAPS diet

A link for Dr. Mary Megson -

I will add the links for the videos in the near future.

Monday, June 21, 2010

Product Review - Tinkyada Pasta


Tinkyada Pasta is the best gluten/wheat free pasta we have found. It is the best at keeping its shape and not getting slimy, hard or falling apart. It is also the best when re-heated, so it will still be nice and al dente if you decide to cook it at home and then re-heat it at an event or restaurant. You will probably not want to do this with plain pasta, but it is great if you mix it with spaghetti sauce, a gravy, or even an Italian dressing (for a cold pasta salad).

Product Review - Salad Dressing - Good Seasons Italian All Natural Salad Dressing


This is a very simple way to make a delicious Italian Dressing for a green or pasta salad. I like the mix because it is very flavorful and you can use your own oil. So, if you are allergic to soy (which is used in many commercial salad dressings), vegetable, olive, or canola oil, you can substitute an oil you can tolerate like safflower or corn oil.

We have used this dressing on green salads, to marinate chicken for grilling, and on rice pasta for a salad which tastes very similar to the Suddenly Salad mix. I hope you enjoy it too.

Saturday, June 12, 2010

Product Review - Ice Cream Storage Containers


I was so happy to find these little containers. They are just the perfect size for freezing individual size portions of ice cream or sorbet for my daughter to take to birthday parties, ice cream sunday making parties, or travel. (I am going to attempt to transport ice cream this weekend. I will let you know how it goes.) I am also trying to keep a few of these on hand in case the Ice Cream Truck ever ventures into this neighborhood. There is nothing more disheartening than having to tell a child no when it is because of a dairy allergy. I found these at Wegmans for less than $10.00, so don't buy them from Amazon. Their price is outrageous!

Product Review - So Delicious by Turtle Mountain


For those who are able to eat soy (They also make coconut ice cream.), this is a delicious ice cream. You should always check the label, and this label mentions that it uses safe procedures to ensure it does not have cross contamination with several different allergens. In a moment of desperation and rare courage I decided to allow my daughter to try this ice cream. She is usually scared to try new things, but she wanted to eat ice cream so much that she decided to try this one. She did not have a severe reaction, but she did break out. She was fine with that, she said she didn't mind the itching because she got to eat ice cream, but I did. I just didn't feel safe. I don't know if the breakout was from traces of something she is allergic to or if it was just from soy. We later found out that even though her numbers were low and the doctor said she could eat it, every time she tried soy she broke out. So, we are avoiding soy again. I am just glad that we finally found the ice cream recipes from Vance's (which I have posted here) and the ones from The Super Allergy Girl Cookbook. They have helped us give our daughter ice cream and we are very thankful.

Here is the link if you would like to learn more about So Delicious Soy Ice Cream or Turtle Mountain I just noticed that they have started making an ice cream that contains peanuts/peanut butter. Please be careful, call, ask questions, and then if you feel comfortable start with something small like 1/8 tsp. of the product every 15 minutes for a number of days until you are sure your child will not react.

Recipe Review - Strawberry Sorbet from The Super Allergry Girl Cookbook


I am reviewing the Strawberry Sorbet recipe from The Super Allergy Girl Cookbook. In short, it is amazing, so sweet and tangy on the tongue and so easy to make. I highly recommend making this sorbet. Everyone loved it, and we all wondered how they could call that frozen stuff at the store sorbet. We have been spoiled by the real thing and will never go back!
I cannot wait to make strawberry sorbet ice pops for my kids. They are going to be so much better than the apple juice pops we have been making. Doesn't the picture just remind you of summer? I can't wait to surprise the children with these pops!

For now, I have the sorbet in little plastic containers similar to the ones above. I found them at Wegman's in the fruit preserve section. I believe they were less than $10.00. They freeze well and will be so good for transporting ice cream to birthday parties!

Recipe Review - Rice or Soy Ice Cream (Vanilla or Chocolate) from The Super Allergy Girl Cookbook


Recently I have been trying to find a way to make the best ice cream for my daughter. When she could eat soy (for about 9 months of her life) we loved So Delicious Soy Ice Cream, but I noticed that even though her numbers had gone down and the doctor said she could eat it, that she would break out and eventually we also linked it to severe stomach cramps that she would get hours later. Enough of that, let's get to a recipe that she can eat. I like this recipe because I do not have to worry about cross contamination, I do not have to pay high prices at the supermarket, and I do not have to worry about what type of oil they may have used in the ice cream.

The recipe for Rice or Soy Ice Cream is so easy that my daughter could make it all by herself. She was so delighted to be able to so. The main ingredient is the rice or soy milk that you are already drinking. I really liked the quickness of this recipe and the fact that I did not have to heat up anything (which means less time waiting for it to cool down), and that I could just mix everything in the blender and then move it to the refrigerator. It was not quite as good as the Vance's recipe I have already posted, but it was still great and very similar to the Rice Ice Cream you can buy at the store.

We also tried the chocolate version, but it ended up being somewhat like a Wendy's Frosty. That is mostly because I tried to make it right after we had made vanilla ice cream and the ice cream bowl was not as frozen as it should have been. It was still delicious and the kids loved it.

Product Review - Freezer Safe Glass Storage Containers


I was very happy to find these freezer-safe glass containers. I have heard about so many problems with storing or heating your food in plastic bags or containers, but I did not know of an alternative. When my daughter was having severe stomach pain, we did some testing that revealed (in addition to some other things) that she had evidence of plastics in her system. It made the plastic hazards much more real to me. When I found these containers I decided to start heating all of our food in them, and I am now starting to use them for freezing as well. I hope they will help someone else as well.

Recipe Review - Cherrybrook Kitchen Yellow Cake and White Icing

Here are some of the mixes that I use from Cherrybrook Kitchens. Well, I have never used the pre-made icing, but I posted it here in case you might be more likely to use prepared icing rather than making your own. These cupcakes are so easy to make, but very hard to find. At this point I can only get them through the Cherrybrook Kitchen site or Whole Foods. Amazon does not carry them yet and although I have tried to get Wegmans to carry them that hasn't happened yet either.
My daughter prefers the white or yellow cupcake to the chocolate cupcake, and honestly they are much less messy. The chocolate cupcake is very crumbly and leaves her with chocolate crumbs all over her teeth. Not very pretty at a birthday party. So, while the chocolate cupcake tastes great and is easy to find, I am now trying to pack the less messy version when we go to birthday parties. I hope you will enjoy it as well. - Look up Cherrybrook Kitchens.

Recipe Review - White Bread from 125 Best Gluten Free Recipes


This is a review of the White Bread recipe from the 125 Best Gluten Free Recipe book by Donna Washburn and Heather Butt. This bread is the best we have ever tried or tasted. When it first came out of the oven, it almost tasted like regular bread. It was soft on the inside and crusty on the outside. By the second day you could tell that it was made from rice flour, but it was still soft and good, especially with jelly. By day three it was still nice enough to enjoy as a sandwich. This is going to be the bread recipe that we make several times a week. It is wonderful. This review is based on the oven baked loaf. We are going to try the bread machine loaf this evening.

Note: The recipe you will find in the book lists both dairy and egg ingredients. We used DariFree powder (a potato based product) and Ener-G Egg Replacer instead. The recipe calls for 2 eggs and 2 egg whites. You must use 1 1/2 tsp of Ener-G Egg Replacer per egg with 2 tbs. of water. The box states that if a recipe calls for egg yolks you should stir in 1 1/2 tsp and 1 tbs. of water for each egg. So, I used 2 tbs Egg Replacer and 6 tbs of water to replace the eggs in the recipe. The batter will seem wet, but the bread will be great.

Allergy Recipe - Chocolate Frosting from Lisa A. Lundy author of The Super Allergy Girl Cookbook


I just posted about Lisa A. Lundy's Texas Sheet Cake or Brownie Cake recipe that she has posted on her blog. It is not available in her cookbook. Below the cake recipe she has posted a frosting recipe which is great for icing cupcakes as well. I like this version better than the one I have been using, so I am going to make a batch, freeze it and have it ready for cupcakes when the next impromptu party comes up.

Please check out her blog http://http// Currently the Texas Sheet Cake and Chocolate Frosting recipes are on her most recent blog.

Chocolate Frosting
From Lisa A. Lundy, author of The Super Allergy Girl Cookbook

1 stick of acceptable margarine or shortening (DF - Fleischmann's Unsalted Margarine or DFSF - Spectrum Organic Shortening)
4 tbs. cocoa
4-5 tbs. of water or non-dairy milk substitute (Rice Milk)
1 tsp vanilla

Combine all ingredients until smooth and creamy.

Allergy Recipe - Texas Sheet Cake or Brownie Cake by Lisa Lundy author The Super Allergy Girl Cookbook


While looking for a gluten-free cake or dessert that I could take to a potluck dinner, I came across this recipe from Lisa A. Lundy author of the Super Allergy Girl Cookbook. This recipe is only posted on her website. Here is the link -

My only advice is to go ahead and have everything pre-measured so you can stay on top of things once it is at a "rolling boil".

Texas Sheet Cake or Brownie Cake
From Lisa A. Lundy The Super Allergy Girl Cookbook

Preheat oven to 350º F. This recipe uses a special sized pan and that is important. Use a jelly roll type pan which would measure approximately 15" x 10" x 1 1/2" OR 15" x 10 1/2" x 1". Grease and flour your pan.

In a large mixing bowl, combine and then set aside:

2 cups Gluten-free flour (see note below)
2 cups sugar
1/2 tsp. salt
1 1/2 tsp. xanthan gum

In a medium saucepan, combine and bring to a rolling boil and then set aside:

2 sticks of acceptable margarine or shortening (DF - Fleischmann's Unsalted Margarine or DFSF - Spectrum Organic Shortening)
1 cup water
4 tbs. cocoa

Once you have completed the above two steps, mix together:

1/4 cup water combined with 1 tbsp. Ener-G egg replacer

Then Add:

1 tsp baking soda
1/2 cup non-dairy milk substitute (Rice Milk)
1 tbs. vinegar
1 tsp vanilla

Mix well. Add the second two mixtures to the first flour mixture and combine until smooth. Pour into your prepared shallow baking pan. Bake in a 350º F oven for 20-23 minutes or until done. Watch so it does not over bake. Frost the cake while it is warm. This cake freezes well.

Chocolate Frosting (I use this on regular cupcakes as well. Wonderful and so easy!)

1 stick of acceptable margarine or other shortening (See substitute above.)
4 tbs. cocoa
4-5 tbs. of water or non-dairy milk substitute (Rice Milk)
1 lb (16 oz) acceptable powdered or Confectioner's Sugar
1 tsp vanilla

Combine all ingredients until smooth and creamy.

Friday, June 11, 2010

Allergy Recipe - Blueberry Muffins


I believe I found the original recipe for these Blueberry Muffins in Family Fun magazine. I altered the recipe to make it free of wheat, gluten, butter, eggs, and milk. I will post the original recipe along with my substitutions so you can pick the ingredients which fit your particular allergies.

Blueberry Muffins


1/4 cup butter, room temperature (DF - Fleischmann's Unsalted Margarine, DFSF - Spectrum Organic All Vegetable Shortening)
3/4 cup sugar
2 eggs (1 tbls. EnerG Egg Replacer + 4 tbls. water)
1/2 cup milk (Rice Milk)
1 tsp. vanilla extract
2 cups all purpose flour (Bob's Red Mill GF All Purpose Flour, or Combine: 1 cup rice flour, 1/2 cup tapioca starch flour, 1/2 cup cornstarch or potato starch)
2 tsp. baking powder
1/4 tsp. salt
2 cups blueberries, stemmed and rinsed


1/3 cup sugar
1/2 cup all-purpose flour (Bob's Red Mill GF All Purpose Flour, or Combine: 1/4 cup rice flour, 1/8 cup tapioca starch flour, 1/8 cup cornstarch or potato starch)
1 1/2 tsp cinnamon (We omit.)
1/4 cup butter, room temperature (DF - Fleischmann's Unsalted Margarine or DFSF - Spectrum Organic All Vegetable Shortening)

1) Heat the oven to 350º F and line a 12 cup muffin tin with baking cups.
2) If you are planning to make this recipe gluten free and are not using Bob's Red Mill GF flour, it might be helpful to go ahead and measure out the flour combination above or make a big batch to use in any recipe that calls for 1 cup of all-purpose flour.
3) In a large mixing bowl, use an electric mixer to cream the butter (or alternative) and sugar. Beat in the eggs, then the milk and vanilla extract.
4) Sift the flour, baking powder, and salt into a medium-size mixing bowl.
5) Pour the dry ingredients over the wet ingredients and stir well, being careful not to over mix the batter.
6) Use a spatula to fold in the berries.
7) Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8) To make the crumb topping, stir together the sugar, flour and cinnamon in a small mixing bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Sprinkle the topping over each muffin.
9) Bake for 20-25 minutes or until they are lightly brown (unless you are using GF flours which will not really brown) and a knife inserted in the middle comes out clean. Cool in the tin for 15-30 minutes before serving. Makes 12.

Sunday, June 6, 2010

Product Review / Company Review - Gluten Free Pantry


I want to mention this company because many of you will probably be able to use their mixes. At this point we do not use anything that could have any trace of dairy (like a D or DE for dairy equipment) on the label. I have seen some of the Gluten Free Pantry mixes that do not have dairy ingredients listed on the label, but I have yet to contact them or research the possibility of trying any of their products. Here is the website information if you are interested in learning more about their products.

Product Review / Company Review - Glutino Gluten Free Pretzels


There is another company that you may want to look into. Glutino is a predominantly gluten-free company, but it does have some products that are also dairy, egg, and nut free. One of our favorite products is the Glutino Gluten Free Pretzels. They are listed as dairy, egg, nut and gluten free. You can learn more about these pretzels at
If you are only avoiding gluten and wheat, Glutino has a lot of nice crackers, breakfast bars, cookies, bread sticks, candy bars, pretzels, and bread products. We have not tried a lot of their products because of my daughter's other allergens, but I'd love to hear if anyone else with a severe dairy allergy has ever tried any of their other products. Here is a link to a complete list of Glutino and Gluten Free Pantry products.

Product Review / Company Review - Food for Life


Another company that you may want to check out is Food for Life. They have various wheat free, wheat and gluten free, and yeast free breads that you may be able to eat. They also have rice tortillas and corn tortillas. This is also the company that makes the sprouted grain Ezekiel bread, but we have never tried any of these.

I am basing this review on the frozen version of the Food for Life Brown Rice Bread. You can find Food for Life bread in the allergy or gluten free freezer isle, the cereal isle or bread isle. It is excellent for making bread crumbs because you store it in the freezer until you need the crumbs. It is o.k. as jelly toast or jelly bread. It is not as good for sandwich bread, because its texture is somewhat like a bagel and it is pretty dry. We have only tried the bread from the freezer section, because that is all that was available when my daughter was first diagnosed with her allergies. I tried heating it slightly in the microwave or toasting it, but my daughter really didn't like it. If you are looking for a soft sandwich bread, this is really not it. Now to be honest, I haven't tried the more recent version which is on the shelf. It is possible that it will be softer and better for sandwich making. Also, if your child has problems with texture or only wants to eat soft things, this is a little harder to chew. You could try toasting it or putting it in the microwave for a few seconds.

So, basically at this point I use this bread for bread crumbs when I am making Roasted Stuffed Pork Tenderloin or any kind of meatballs.

Recipe Review - Roast Stuffed Pork Tenderloin


I was looking for a more flavorful recipe for pork that my daughter could eat and the rest of the family and any company would enjoy. The recipe for Roast Stuffed Pork Tenderloin from 125 Best Gluten-Free Recipes was a perfect fit. We had already tried stuffing our pork tenderloin with broccoli and bread crumbs, but the additional ingredients that Donna Washburn and Heather Butt used for creating a slightly tangy sauce to pour over the tenderloin were a perfect match for putting this recipe over the top as something we would be proud to serve company.
This recipe serves 4, so we used a 2 lb pork tenderloin, sliced it lengthwise down the side, doubled the recipe for all of the other ingredients (except the nuts, of course!), and tied it together with string. Since we were cooking a larger piece of meat we used the meat timer to determine when it was done. It was moist and delicious.

This cookbook is mainly a gluten free cookbook, so there are recipes which contain eggs, dairy, soy, nuts and other allergens. You may want to check this book out of the library first to make sure there are enough recipes that you will be able to use with your limited diet. I for one would recommend buying it for the White Bread recipe alone. It is the best we have ever tasted and we now make it at least once a week!

Recipe - Ham, Egg and Rice

Many of you may not be able to eat this dish, but it is easy and for those children who can eat eggs, it is a great source of protein not to mention a quick and easy hot meal. Please see my note below on how I make it allergy free for my daughter.
1 ham steak
4-6 eggs
4 cups cooked rice
It is best to start the rice first. Fresh, hot, moist rice is best for this dish. Fry the ham steak in a pan with little or no oil. When the ham steak is cooked, take it out and cut it into small bite-sized pieces. (Check allergy-free note below.) I usually cook the eggs in a separate pan, because they may turn very brown from the ham juice and then my children will not eat them. After the eggs have been fully or almost completely scrambled, you can add the rice to the pan in which you cooked the ham, mixing it around until it picks up the ham juices. Then add the eggs and ham pieces to the dish. Kids seem to love this.
Ham and Rice (for those with food allergies)
After the ham is cooked, I cut it into bite-sized pieces and place it pretty far away from where I am working. When I am done making her portion, I then start scrambling the eggs. I wash my hands, add some white rice to the allergy portion, put the rest of the rice into the pan, then add the eggs and ham.

Product Review / Company Review - Enjoy Life!


You have got to check out this wonderful company. Enjoy Life! has gluten free allergy foods that are actually soft and tasty. Some of the cookies have a bit too much cinnamon, but you cannot beat the convenience of being able to buy a box of pre-made cookies. (Check out the coupons on their website. I had no idea they were there! There are different coupons on different pages of their site.) Our Wegmans does not carry everything on the Enjoy Life website, but we have had a chance to taste the following snacks and they have been safe for my daughter who is anaphylactic to even traces of dairy, egg, peanut, and pea, and who also reacts to tree nuts, wheat, soy, etc. Please follow your doctor's orders and first test small bites over several hours, or call the Enjoy Life company and ask about any of your concerns.

Here are a few of the products we have tried and would recommend. We are looking forward to trying more as the opportunity presents itself. (Also check out Enjoy Life's Cookbook on See link below.)

Cookies - no oats "oatmeal" cookies and snickerdoodle cookies
Snack Bars - Cocoa Loco (We did not enjoy sunbutter.)
Baking - Dairy, Nut and Soy free Semi-Sweet Chocolate Chips - (Awesome.)

The granolas were too sour for my children, but I see they are now new and improved. - I haven't tried any of these yet, but I am looking forward to doing so!
Enjoy Life's Cookbook -

Thursday, June 3, 2010

Recipe Review - Soft & Chewy Chocolate Chip Cookies from The Super Allergy Girl Cookbook

I was so happy to find this recipe for Soft & Chewy Chocolate Chip Cookies. They are the best cookies we have found so far! They were definitely soft and chewy (although I will admit you have to trust the timer because the cookies do not really brown like we are used to and they get harder without getting browner). There are some unique ingredients in these cookies like gluten-free baby rice cereal. I will just mention that we found Beech-Nut to be free of soy, but please check the label for yourself. Again, we use Enjoy Life! Semi-Sweet Chocolate Chips. Everyone loved these cookies and we even took them to a party where many children thought the were delicious. You will too.

Recipe Review - Molassas Cookies from The Super Allergy Girl Cookbook


If you are looking for a gluten-free Molasses Cookie recipe you may want to check out the recipe in The Super Allergy Girl Cookbook. We had gads of molasses left over from failed attempts at other recipes and I was hoping that maybe my children would love this cookie. But alas, we came up against the ginger problem again (even though I 1/2ed the amount) so even though my daughters numbers have gone down and the doctor says she can eat it, she still cannot stomach the taste of it.

I will let you know that I was very pleasantly surprised at how amazingly soft and chewy these cookies were. My little guy loved them and was thrilled that they were still soft 4-5 days after we had baked them. You can't say that for most allergy free cookies!

Recipe Review - Allergy-Free Chocolate Brownies from The Super Allergy Girl Cookbook


When it comes to brownies, the recipe we like best is Allergy-Free Chocolate Brownies from The Super Allergy Girl Cookbook. The recipe was great for me because we have not found a baking chocolate that we feel is 100% dairy free and this recipe calls for baking chocolate or cocoa powder (which we have found is safe for our daughter). We tried two different flour combinations in this recipes. I found Bob's Red Mill Gluten Free All Purpose Baking Flour to be a bit sour so I added around a cup of Enjoy Life! Semi-sweet chocolate chips. It worked very well. I also tried a combination of 1/2 cup rice flour, 1/4 cup corn or potato starch, and 1/4 cup tapioca flour (per cup in the recipe) in addition to the chocolate chips and it was much sweeter, but I did notice a more gritty texture. My children said they liked the brownies either way, and their friends agreed. These brownies do take a bit of time and effort to make, but they are very worth it. They also freeze very well and are great to take out for a party, play date, lunch box or trip. I would highly recommend buying The Super Allergy Girl Cookbook for the brownie and chocolate chip cookie recipes alone. They are so much better than anything else we have found.

Product Review - Cherrybrook Kitchen Gluten Free Brownies


I want to mention Cherrybrook Kitchen's Gluten Free Brownies. They are about as close to regular brownies as you are going to get when you are baking gluten, wheat, dairy, egg, and nut free. The best thing about these mixes is that they are manufactured in an allergy free environment. Research for yourself and see if you feel comfortable trying these mixes with your children. The brownies do contain Soy Lecithin and it seemed like it could be making our daughter break out, so we made the occasionally as she begged for them and kept looking for a mix or recipe we could make ourselves without any traces of soy. So, if your child can tolerate Soy Lecithin I would highly recommend these brownies. If not, you may want to try making the Allergy-Free Chocolate Brownie recipe from The Super Allergy Girl Cookbook.

Recipe Review - Peach Salsa from The Super Allergy Girl Cookbook

We recently tried the Peach Salsa recipe from The Super Allergy Girl Cookbook. I was hoping to find an easy answer to what to do with plain cooked chicken. The children seemed to like the salsa cold, but when I heated it up they liked it even more. Again, we cut the ginger in 1/2 and the next time we may eliminate it altogether. My children haven't quite gotten used to the taste of ginger.

Recipe Review - Pineapple Salsa from The Super Allergy Girl Cookbook


I was so excited to find a recipe for Pineapple Salsa. We had a fresh, sweet pineapple in the kitchen and I was anxious to see if I could actually bake plain chicken in the oven, add this to the plate and actually have something the kids would be excited about eating. Well, they were very excited about trying both the Pineapple and Peach Salsa, but I got mixed reviews on which was the favorite. Again, we had to cut the ginger recommended to 1/2 of what was stated and it was still a bit much for my children. We are going to try it again sometime with even less ginger. Ginger used to be one of my daughter's allergens and even though her numbers have dropped and she is safe to eat it, this was our first attempt to add it to something that was not baked. We all enjoyed trying the new taste, but I think the kids may prefer to just eat the pineapple fresh and plain.

Recipe Review - German Potato Salad from The Super Allergy Girl Cookbook

I tried this recipe mostly for myself, although I was hoping to open up my children's palate to something that I enjoyed as a child. German Potato Salad was such a huge part of my growing up years. I remember helping my Mom make huge batches of it to take to family reunions or just making it for the family and eating it for a week. I have only made it a few times since my daughter was diagnosed with an egg allergy because I could never find a safe mayonnaise that eliminated all of her allergens and I did not need to eat all that potato salad by myself!
The Super Allergy Girl Cookbook's German Potato Salad is based on a classic German recipe and although it does not taste anything like the potato salad I had growing up I recognize and appreciate the classic flavors, and I think you will too. The one tip I might add is to use Bragg's Apple Cider Vinegar. It is amazing and so much better than any other brand. My mouth is watering just remembering the flavor of this potato salad.
Any good potato salad takes a while to make, and since my children did not love the final product, it will probably be a while before I try this recipe again. My daughter hasn't quite gotten into foods that contain vinegar yet, so I am hoping to try this again once we have successfully added more foods to her diet. Don't let her opinion sway you. This is definitely worth checking out.

Recipe Review - Chicken Fillets from The Super Allergy Girl Cookbook

You are going to be seeing a lot of recipe reviews from The Super Allergy Girl Cookbook. My daughter was diagnosed with 49 food allergies when she was 14 months old. For seven years we were not able to add any new foods to her diet, but now that she has turned 10, and thanks in part, I believe, to liquid Zinc (which seems to have broadened her palate) we have been able to add a few spices to help even out her plain chicken, beef, etc. You will see a lot of recipes from The Super Allergy Girl Cookbook, because it is the only cookbook I have found that eliminates most of my daughter's allergies while still containing recipes that you can successfully make at home and that your family will enjoy.
I recently tried the Chicken Fillets from The Super Allergy Girl Cookbook. I was longing for something easy to bake or fry which would add some FLAVOR to our diet. This chicken fillets (nuggets or strips) certainly fit the bill. Because my children are new to spices and because they had never tried paprika before, I lowered the paprika to a heaping 1/4 tsp. I made one batch of chicken and the fillets flew off the plate so quickly that I had to get up and make a second batch all of which was eaten as well. What a great recipe success.
Now my main allergy eater, the one who has not been able to eat spices until now fluctuated between loving and not liking them even as she ate them. I think it is going to take a while for her to get used to eating food that has a flavor other than just the natural flavor of the meat. My other two children have asked me to make this recipe again and again.
I believe you could make this recipe even without the paprika if your child happens to be allergic to that spice. Enjoy!

Recipe Review - Randy's Turkey Meatloaf from The Super Allergy Girl Cookbook


I am always trying new recipes, and one of our family's new favorites is Randy's Turkey Meatloaf. I chose to try it because we do not have very many recipes that include turkey as my daughter was allergic to chicken, turkey and beef until she was five. Now that she can eat turkey I am still put off by the huge turkeys I would have to deal with should I choose to cook one for our family. So, when I found this recipe that called for ground turkey and turkey bacon I thought I would give it a try.

First of all, having grown up eating way too much meatloaf over my lifespan I promised my husband I would never, ever make meatloaf as long as I lived. When I saw this recipe, however, I decided that it was worth a try (especially since it is made out turkey). I'm so glad I did as this has become a family favorite. It is moist, it has lots of flavor, and it even has rice! My kids love rice. We make the meatloaf, steam lots of different colored veggies, and even make more rice for the kids to eat with their meatloaf. Try it sometime.

Product Review - Let's Do GF Ice Cream Cones


My little girls eyes lit up when she saw this box of Gluten Free Ice Cream Cones. Not only are they gluten free, but the are dairy, egg and nut free as well. (As always check the label every time you buy just to make sure.) They look exactly like regular cake cones you would buy at the store or at an ice cream parlor. My children were so thrilled to try them and they received three thumbs up! I can't wait to use these at our next ice cream parlor field trip or birthday party. It always feels wonderful when your child can have something that looks exactly like what everyone else is having, but is free of all allergens!

We have seen these Ice Cream Cones at Wegmans, Bloom, Safeway and Try them for yourself. Your children will be so glad you did!

Product Notification - Schar Pre-made GF Breads, Rolls, Pizza Crust, Bread Crumbs, etc.


I am including a link for a wonderful company named Schar. They make pre-made gluten free breads, rolls, pizza crust, bread crumbs, etc. The items are pricey, but if you have ever tried to make gluten free anything and after an hour or two of work only came up with something that looked good but tasted dry, hard and basically awful, you will find these pre-made goodies a life saver. You may even find that you can serve them to your gluten eating friends.

Product Review - Schar GF Classic White Bread Mix


We have had a hard time finding a gluten free bread that actually bakes well and tastes good. Currently my daughter's favorite bread mix is Schar Gluten Free Classic White Bread Mix. I agree, it is the best mix we have tried so far. All you need to add is lukewarm water, an acceptable oil, and salt. Everything else is provided for you. The bread is incredibly simple to make. It rises and bakes well, smells great and is a perfect texture for jelly bread or even sandwiches. You will need an air-tight container if you want the bread to stay soft for more than 2 days.

The only disadvantage to using this bread is the price. Wegman's sells it for $6.99 a box (and sells it in bulk for approximately $5.90 a box), and each box makes only 1 loaf which lasts for only 2-3 days. This is really too expensive for us to use as an everyday bread, but it is great if we need bread in a hurry or if we are going to be traveling and need something to take with us or to bake while on vacation. You need so few ingredients and it makes such little mess that it is a great bread for baking while on vacation or at a relative's home.

Relevant Links:

Tuesday, May 18, 2010

Recipe Review - Garfava Roll


This is an exciting post! We have finally found a dinner roll that EVERYONE loves! It is the Garfava Roll recipe from "The Super Allergy Girl Cookbook." This recipe can also be used to make a gluten free pizza crust as seen on

The website states that I can post this recipe as long as I include the following copyright information. © Lisa A. Lundy, Author of The Super Allergy GirlTM Allergy & Celiac Cookbook, From a Mother Who KnowsTM,
Please try this recipe at home and enjoy!
Garfava Roll/Danish/Pizza Crust Mix
1 1/2 cup Garfava flour (or chickpea) (I used Bob's Red Mill GF Garbanzo & Fava Flour.)
1 1/2 tapioca flour
3 tsp. xanthan gum
3 tsp. baking powder
1 tsp. salt
4 tsp. Ener-G Egg Replacer (or 2 eggs if you can tolerate eggs)
2/3 cup oil (We used canola today.)
1 Cup DariFree milk or milk substitute of any type
1 + cup sparkling water or club soda until the batter is creamy

Mix dry ingredients in a bowl. Add liquid ingredients and mix well. Batter will be light and kind of fluffy. If necessary, add more club soda or water.

Monday, May 17, 2010

Recipe - White Frosting (or Filling)


This is one of our many frosting recipes.

White Frosting or Filling

1/4 cup Spectrum Organic Vegetable Shortening (palm)
1 tsp. Westsoy Rice Milk
4 tbsp. gluten free flour
1 tsp. vanilla extract
4 tbsp. hot water
5 tsp. Ener-G Egg Replacer
1 16 oz box of powdered or confectioner's sugar

Combine the hot water and the Egg Replacer and mix well. Add the shortening, rice milk, flour, and vanilla and mix well. Then add the powdered sugar and mix well.

Recipe - Strawberry Smoothie


I asked a friend for this recipe when I was trying to find a way to get my daughter to drink rice milk. She absolutely can't stand rice milk, so we are sticking with the calcium supplements. Thank goodness for Kirkman labs. Here is the smoothie recipe for the rest of you.

Strawberry Smoothie

3 cups frozen strawberries
3 cups rice milk
1/3 cup sugar or honey

This smoothie is similar to a strawberry shake. Makes about 4 cups.

Recipe - Southern Cooked Green Beans


When my daughter was younger she could not eat any beans because of her severe allergy to peanuts. Fortunately her allergen to green beans has disappeared even though her numbers for peanuts are greater than 100. We are just happy that she is able to eat a green vegetable without breaking out. Here is one of her very favorite dishes. She would eat cups and cups of these if she could.

Southern Cooked Green Beans

Green Beans
Nitrate/Nitrite Free Bacon (We use Nature's Promise brand (from Giant) or Wegman's brand.)

We alternate buying fresh, frozen and canned green beans. We have found that Hanover Foods has some of the nicest beans and they do not taste like they came from a can. Fill a huge pot with filtered water and pour your beans inside. You can decide if you would like to add your pieces of bacon uncooked or cooked. I prefer to cook them and then pour the drippings into the pot. If you have a very large pot you can add up to a pound of bacon. Bring everything to a boil and then simmer for 4 or more hours. These will taste delicious and your family will love them.

Recipe - Rice Krispie Treats


Now obviously this recipe belongs to the Rice Krispie company, but hopefully they will not mind if I publish it again here just so you see how easy it is to modify things you probably ate pre-allergy diagnosis.

Rice Krispie Treats

3 tbsp. margarine - Fleischmann's Unsalted margarine (contains soy) *
1 10 oz package of marshmallows (Several, including Wegmans and Jet Puffed did not contain any egg products, but always check the label.)
6 cups Rice Krispies

Melt margarine over low heat. Add marshmallows; stir until melted and mixture is smooth. Remove from heat. Immediately add cereal; mix lightly until well coated. Press firmly into lightly greased 9"x13" baking pan. Cool completely; cut into squares.

* This doesn't seem to work with Spectrum Organic Shortening. I am having a hard time getting it to melt, but I am still working on alternatives.

Recipe - Oatmeal Jam Bars


This is another recipe that was shared by a friend, and we used it often, especially when we needed to take cookies to special events. No one could tell that it was dairy and egg free. This recipe does contain gluten in the flour and the oats. You can also use this as a breakfast treat similar to Nutrigrain bars.

Oatmeal Jam Bars

1/2 cup margarine (Fleischmann's Unsalted Margarine (contains soy) or Spectrum Organic Vegetable Shortening)
1 cup brown sugar
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups quick cooking oats (or regular oats)
1/4 cup water
1 tsp lemon juice
2/3 cup jam or jelly

Cream margarine and sugar. Add all other ingredients except lemon juice and jam. Spread half of the mixture in the bottom of an ungreased 9"x13" baking pan. Mix the jam and lemon juice in a separate container and then spread over the oatmeal mixture. Crumble the rest of the oatmeal mixture over the top and press down lightly. Bake at 350 º F for 20 minutes.

Recipe - Old Fashioned Cookies


This recipe was given to me by a friend and I am not sure if credit is due anyone. This makes a nice, soft cookie. Again, this recipe was before our gluten free days so it is only free of dairy, egg, and nuts. I will test a gluten-free version soon and let you know how it goes.

Old Fashioned Cookies

1 cup margarine, softened (Fleischmann's Unsalted Margarine (contains soy) or Spectrum Organic Vegetable Shortening (contains palm))
2 cups firmly packed brown sugar
Mix together 3 tbsp. oil, 3 tbsp. water, and 2 tsp baking powder and then place in bowl.
1 tsp. vanilla extract
3 3/2 cups flour
1 tsp. baking soda
1/2 tsp. salt

Beat margarine at medium speed with an electric mixer; add sugar, beat well, set aside. Add wet ingredients; mix well. Combine flour, baking soda, and salt. Add to creamed mixture and mix well. Shape dough into two 16-inch rolls; wrap in waxed paper and chill at least 4 hours. Preheat oven to 375 º F. Unwrap dough and cut into slices. Place on ungreased cookie sheets. Bake for 6-8 minutes (again start checking early especially if you are trying to make this recipe gluten-free). Cool on wire racks. Makes 8 dozen.

Note: This dough freezes well. Slice the dough while frozen and then bake immediately. You can also cook these cookies without putting them in the refrigerator first.

Tip: This is a very mild cookie. You can add all sorts of things like cran-raisins, cranberries, blueberries, chocolate chips, etc.

Recipe - Our Favorite Sugar Cookie Recipe


This is our favorite sugar cookie recipe. It does not get too crunchy, it rolls out well, stays fresh for several days and freezes well. The children love cutting it with cookie cutters, icing the shapes and decorating them with sprinkles. Our cookies look just like everyone else's, but they are allergy-free. I have yet to try a gluten-free version of this recipe, but I will try to see if I can do it soon.

Sugar Cookies

1 cup sugar
1 cup powdered sugar
1 cup butter (Fleischmann's Unsalted Margarine (contains soy), Spectrum Organic Vegetable Shortening (contains palm))
1 cup oil (We use corn oil.)
1 tsp. vanilla

1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
4 cups flour

Mix all wet ingredients together. Mix all dry ingredients together. Add to wet ingredients and roll to 3/8" thickness. Bake at 350 º F for 7-8 minutes. TIP - I always time the cookies for about 6 minutes and then add extra time as needed.

Recipe - Pork Roast


You will notice that we use a lot of pork in our recipes. That is because my daughter was allergic to chicken, beef, turkey, fish and so on for five years. It was during that time that we ate mostly pork and ham. Here is yet another recipe for pork roast.

Pork Roast

1 - 2 lb boneless pork roast
1 tbsp. olive oil (We use corn oil.)
2 cloves garlic, minced or crushed (We sprinkle the pork with Garlic Powder.)
1 tsp. salt (We salt the roast on one side then the other.)
1 tsp. pepper (We pepper the roast on one side then the other.)
6 large carrots, peeled and finely diced
6 stalks celery, finely chopped
4 potatoes, chopped

Preheat the oven to 350 º F. Pour or spray the oil over the pork and then add the garlic, salt, and pepper. Place the pork in the center of a 9"x13" baking pan. Place the mixed vegetables around the pork. Cook for about 1 hour, until juices run clear when pricked with a fork, or until the meat thermometer reaches 160 º F. If you would like a pale pink center, you should cook the pork until it reaches approximately 140 - 145 º F.

Sunday, May 16, 2010

Recipe - Peach Sorbet or Smoothie


I have no idea where I found this recipe, but we have been using it for several years. Katie used to take this sorbet whenever she was going to a party where they were going to have cake and ice cream. After I had made the sorbet, I would freeze it in small round containers so that it would be ready on the day of any party or special event. When we received a party invite, I would call the parents and ask specifically what would be served at the party and then I would bring duplicates of everything with Katie's name and Food Allergy printed on each label. I would also print a label for the small container of ice cream and ask the mom if it would be o.k. if we stored it in their freezer until cake and ice cream time. If it was a new friend or if the mom needed my help (or would accept it), I usually stayed for the entire party or just popped in at food time. There were a few friends that I trusted enough to let the parents serve Katie her snack, but I asked them to wash their hands prior to handing her the snack and mentioned that it would be better if Katie could take the snack (cupcake and ice cream) out of the container herself to avoid cross-contamination. This method has always worked well for birthday parties, but I will mention that we did have a problem one time at a fast food restaurant when the cashier handed Katie a bag of apples after having made a milkshake and Katie went into anaphylactic shock and had to use the epi-pen. I may go into more detail about this in another blog, but I just want you to remember to tell anyone handling your child's food that they need to wash their hands before handling even the packaging containing the food. O.k., now to the recipe.

Peach Sorbet

1 bag frozen peaches
1 cup of juice (We use apple juice or white grape juice.) ** (tip below)
1/2 cup sugar (to taste)

If you have a good blender that crushes ice, you may be able to put all the ingredients in at once and puree to the desired consistency. I had a Kitchenaid blender that I loved but sadly it died on me and now I have a pretty but cheap imitation and I have to let the peaches almost thaw before it can blend them with the rest of the ingredients. Either way, you can then put the sorbet into one quart-sized container or three or four small round containers. If you prefer, you can add more juice until the mixture resembles a smoothie. My children love this.

** My children used to drink lots of apple juice, but I noticed that two of my children have issues with salicylates and it can cause poor behavior, potty accidents, and zombie-like staring. This may seem odd, but if you have a child who is effected by salicylates, you will understand and appreciate where I am coming from. O.k., my TIP is to freeze the rest of the apple juice in ice cube trays (and then dump it into a larger plastic container or bag), in 1 cup servings (small plastic cups) or in a small plastic bag. That way, you will have the juice when you need it, but will not feel that you have to let your children drink it every time you make sorbet.

Recipe - Vanilla Vance's Ice Cream - Ice Cream Maker


This recipe was borrowed from Vance's DariFree. It is an amazing potato-based product that I am just starting to incorporate into my baking and cooking. When I first looked into this powder, we could not use it because Katie was allergic to potatoes, but now that Katie can eat potatoes I can start trying all of the ice cream recipes I have been waiting to try.
Now, why you wonder would I want to make ice cream when I could just buy it at the store? Well, most ice cream contains soybean oil of some form. This makes Katie breaks out into itchy rashes, and we also linked it to her severe stomach cramps and night wakings as well. Rice Dream Ice Cream is o.k., but it also causes some discomfort. You will see that this "ice cream" will taste very similar to Rice Dream ice cream, but is not as good as Tofutti Soy Ice Cream.
Vanilla Vance's Ice Cream
9 tbsp. powdered DariFree (You can also use Chocolate DariFree for Chocolate Ice Cream.)
3 tbsp. tapioca starch or arrowroot
6 tbsp. sugar
3 cups filtered water
3 tbsp. margarine, ghee or healthy oil (Also Spectrum Shortening or Canola or Olive Oil.)
2 tsp. vanilla extract or grated vanilla bean
Mix dry ingredients in a pot. Add water and turn on medium to medium-high heat. Whisk the mixture frequently to prevent clumping or sticking to pan. When the mixture begins to bubble, add the margarine and vanilla extract. Stir until ingredients are dissolved, and remove the pot from the heat. Refrigerate the mixture until completely cold. (This may take up to four hours.) Add to ice cream maker per instructions. (Ours takes another 20 minutes.) Makes about 1 quart of ice cream.
You can purchase DariFree at Wegman's, Whole Foods, your allergy grocery store or at

Saturday, May 15, 2010

Recipe - Salad Dressing


This is the salad dressing that we use with spinach and greens. It's not perfect, but I haven't quite figured out what is missing.

Honey Vinaigrette

2 tbsp. white wine vinegar
3 tbsp. honey
1 - 2 tsp. extra virgin olive oil (Add more or less to taste.)
1/8 tsp. salt
1/8 tsp. pepper

Prepared Foods - Salad Dressing

I spent hours trying to come up with a salad dressing that Katie would like. I came up with one she sort of liked, but then we tried Bragg's Organic Healthy Vinaigrette and she was hooked. It is so great to be able to buy something pre-made at the store!

Recipe - Pancakes


We have tried many different pancake recipes, especially since I do not like paying extra money for mixes. But I have to admit that the best recipe we have found is on the back of the Bob's Red Mill Pancake Mix. Here is a link to the site. Enjoy and don't forget to add things like Enjoy Life's semi-sweet chocolate chips for Chocolate Chip Pancakes, or Blueberries for Blueberry Pancakes or even mini diced apples for Apple Pancakes. Yum!

Cookbook - The Super Allergy Girl Allergy & Celiac Cookbook


This post is about "The Super Allergy Girl Gluten-Free, Casein-Free, Nut-Free Allergy & Celiac Cookbook From a Mother Who Knows by Lisa A. Lundy.

O.k., you have just got to buy this cookbook. If you only have money to buy one allergy cookbook, this is the one!! Now I have heard that some people have a hard time buying some ingredients, and since I live about 20 minutes from both Wegman's and Whole Foods I am probably at an advantage, but you can still order most of the ingredients from or even

Just for a tease I want to list a few of my favorite recipes in the cookbook. I am NOT going to write them out for you because even one is worth the price of the entire book, not to mention the looks and hugs of gratitude that you will receive from your happy children. A few of our favorites (obviously spurred on by mommy's love of chocolate) are
Chocolate Pudding (It tastes like real pudding! Yum. I even sent it for school lunches.), Chocolate Chip Cookies (amazing), Allergy-Free Brownies (They taste even more like real brownies if you use Enjoy Life semi-sweet chocolate chips!), Yummy sticks (Bread sticks your kids will love.), main dishes, veggies, appetizers, soups, ice cream, desserts, you name it. This is a great book. (Thank you, Terry.)

Recipe - Gravy


This is another "recipe" that I feel silly posting, but since I had no idea how to make gravy that did not come from a jar, I will post this for you. When we boil, steam or even bake meat we take the drippings and, if necessary, add a bit of filtered water and heat. We then take up to 3 tbsp. of Argo Corn Starch and mix it with a tiny bit of water, just enough to make a watery paste. We then add that mixture to the "stock" to boil. As the stock thickens you can add salt and pepper if you wish. If you, like me, were too generous with the corn starch you can run it through a strainer at the end.

We also make gravy by thawing frozen stock that we have put into small or even quart size freezer bags. It takes even better than gravy made from just the drippings or boiled water because it contains the flavors of the chicken bones, skin, and veggies. It also turns to gravy much more easily.

Recipe - Porcupine Meatballs


Katie isn't as fond of these as Jimmy is. They are too spicy for her. I am working on creating something with Muir Glen Crushed Tomatoes and if I get a better recipe I will post it. For now, this is the Jimmy approved recipe for Porcupine Meatballs. I also have a few trial recipes that include dry mustard, more garlic and onion, oregano, basil, etc. Let me know if you want to try them. Your children may be more used to spices than mine are.

Porcupine Meatballs

1 15 oz can Hunt's or Muir Glen Tomato Sauce
1/4 cup rice, uncooked
1/2 tsp. minced dried onion
1 clove garlic, minced (We omit.)
1/4 tsp. pepper
1 tsp apple cider vinegar
1 - 2 lb ground beef
1/2 - 1 tsp. salt
4 - 6 cups of cooked rice (My family likes rice.)

Mix 1/3 cup of tomato sauce, 1/4 cup of uncooked rice, onion, garlic, pepper, vinegar and ground beef. Shape into small meatballs. Place in a large skillet and brown on the outside. Mix the remaining sauce, salt and 1/2 cup of water. Pour over the meatballs. Bring to a boil, reduce the heat and cover. Allow to simmer for approximately 20 minutes or until rice and meat are both done. Serve over cooked rice. Makes about 5-6 servings. (We always have plenty left over.)

Recipe - Chicken Quesadilla


When the rest of us are having tacos or quesadillas, we either make Katie her "pizza" (see recipe) or we use pre-cooked chicken or ham to make her own version of the quesadilla. We add a tiny bit of oil to a frying pan and toast or warm gluten-free, dairy-free corn tortillas (La Banderita Corn Tortillas) on both sides. We add the minced chicken to the middle and let it blend together. When it is warm she adds a mild salsa (which she just started being able to eat). She is happy.

Recipe - Katie's "Pizza"


Pizza is served at so many events that we had to come up with something Katie could eat when she was invited to a pizza party. Because plain meat on top of a tortilla doesn't look all that appealing, we decided to fold the tortilla over on top of the meat similar to a quesadilla.

Katie's Pizza

La Banderita Corn Tortillas (or any gluten-free, dairy-free corn tortilla)
Spaghetti Meat (see recipe for spaghetti sauce)

Place a tiny bit of oil in a frying pan and toast or warm your tortillas on each side. Place warmed meat in the middle and remove immediately or cook for a few more minutes. Occasionally we double the corn tortilla to hold more meat. You can leave as is and it will resemble a taco, or you can cut it into triangles to resemble a quesadilla. Honestly, this is it. I heard of a mother who cooks polenta or buys cooked polenta in a roll and then grates it on a cheese grater to simulate cheese. We haven't tried this yet, but it sounds like a cool idea, especially if I can find a strong enough dough to make a flat, round pizza.

Recipe - Chunky Spaghetti Sauce


My husband also came up with our spaghetti sauce. Seriously, I think he should just take over in the kitchen, don't you think? We make our own sauce because the only sauces we can find that do not contain soybean oil or dairy really don't taste all that great. We have two versions of spaghetti sauce, so please check out both.

Spaghetti Sauce

4 14.5 oz cans of Hunt's Petite Diced Tomatoes
1 14.5 oz can of Hunt's Tomato Sauce (The plain with no dairy (check label).

To Taste:
Sugar (c. 1/2 cup)
Salt (optional)
Garlic (light dusting over the top - minced or powdered)
Onion (Saute 1/4 cup or less for about 5 minutes in a little bit of corn oil.)
1-2 bay leaves
Squirt of Ketchup - maybe 3 tbsp.

We mix this all together and cook for 10-15 minutes before we add the ground beef with all its juices. It really tastes great. We usually double or triple this recipe and freeze what we have for quick meals or "pizza" night.

Recipes - Beef Stew


This is another recipe created by my husband. Katie loves this and it is so simple!

Beef Stew

We buy stew beef, brown it in a pan, and add it to a big pot of water (or stock if you have it). Add golden yellow potatoes, bring it to a boil and then turn it to medium-low and cook for about an hour. When it is done we either serve it as is, over rice, or we take some of the beef stock or even a bit of cold water and mix it with about 3 tbsp. of water until we have a thick paste. Add the white paste to the broth to make a thicker stew. Add salt, pepper and any other spices you may life. Serve.

Recipe - Brown Sugar Pork


Katie loves this recipe, but the rest of us do not like it as much (possibly because we ate it so many times when her diet was so limited).

Brown Sugar Pork

2/3 cup packed light brown sugar
1/4 cup applesauce (We just pour applesauce over the top. You can also use cinnamon applesauce.)
1 1/2 tsp ginger (We avoid.)
2 lbs. boneless pork loin roast (We cut it into slices so the applesauce is over each piece.)

Preheat oven to 325 º F. I usually place the meat in a baking pan and cover lightly with aluminum foil. You can also use a lightly floured oven bag or even the Crockpot. In a small bowl combine brown sugar, applesauce and ginger. Place pork roast in pan, poke a few holes with your fork or slices with your knife, and pour the mixture over the pork. Cook for approximately 1 hour at 325 º F or until the meat thermometer reaches 160 º F.

Recipe - Pork Tenderloin on the Grill


My husband came up with this recipe for making our meat more tender. Buy a large pork tenderloin, put it in a large container and soak it in water and a 1/2 cup of salt for about 1/2 hour to 45 minutes. Wrap the tenderloin very largely and loosely in aluminum foil. If you have a two burner grill, turn one burner on as high as you can and place the wrapped tenderloin on top of the other burner that is not on. Close the lid. If you are using coals, move all the coals to one side of the grill and cook the tenderloin on the other side. Cook the tenderloin until it reaches 160 º F or for about 2 hours. (We always use aluminum foil with all of Katie's food on the grill to ensure it does not come into contact with any protein that could be there from another meal. She also used to be very allergic to garlic and onion which we mixed in our hamburgers.) You can also wrap lots of cup up veggies or ears of corn in aluminum foil and cook them on the grill. It will be delicious!

Recipe - Chicken and Rice


There were many years when my daughter could only eat pork, rice and a few veggies. She was showing up allergic to chicken and beef because her egg and dairy numbers (allergies) were so high. We were so excited when we were able to add chicken to the menu. I know this sounds bland, but my daughter really loved this "dish."

Cooked chicken
Bits of bacon
Plain white rice (We tried to stop it when it was still very moist since we couldn't add anything.)

Sometimes we added corn or broccoli or safflower oil (until she became allergic). Seriously. That's it.

Recipe - Chicken Soup


My husband came up with this one evening. It is actually very good, and tastes much better than any allergy/preservative filled soup you could buy in a can!

Chicken Noodle Soup or Chicken Rice Soup (You could used pork tenderloin as well.)

Chicken Stock (Store bought, homemade or even just the water you cook the chicken in.)
Rice Spaghetti Pasta (Tinkyada Brown Rice Pasta)
Salt and pepper to taste

1) If you have uncooked chicken, you can boil it for 20 minutes or so in water, or you can cook it in chicken stock you have bought or made at home. If you have left over chicken from dinner, you could boil it in water or chicken stock.
2) Dice carrots and let them boil with the soup.
3) You can add celery if you wish. For many years our daughter was allergic, so we only add a bit for flavor.
4) About 15-20 minutes before you are going to serve the soup just add rice noodles or pre-cooked rice.

It's so easy!

Recipe - Birthday Cupcakes


These are the cupcakes that I made during the few years when my daughter was able to eat gluten containing flours. They were so light and fluffy and tasted so good that I was even willing to share them with adults and friends who did not have allergies. This recipe can really only be used for cupcakes or sheet cake because the cake is so light that it falls apart if you try to make any other kind of cake, especially layer cakes or shaped cakes. I have not tried to make this recipe as a gluten free cake, but I may try soon. I'll let you know how it goes.

Birthday Cupcakes

2 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter or margarine (Fleischmann's Unsalted Margarine (contains soy) or Spectrum Shortening (contains palm))
1 3/4 cups sugar
1 1/2 tsp vanilla
2 eggs (1 tbsp. Ener-G Egg Replacer and 4 tbsp. water)
1 1/4 cup milk (We use Westsoy Rice Beverage with vanilla flavor)

For Cake

1) Grease and lightly flour a 9"x13" baking pan; set aside. Combine flour, baking powder, and salt; set aside.
2) In a large mixing bowl beat butter, margarine or shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat till well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into prepared pans.
3) Bake in a 375 º F oven for 30-35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool on racks. Frost. Serves 12.

For Cupcakes

1) Prepare cake as seen above. Put cupcake wrappers in cupcake pan. Fill each cup about 3/4 full. Bake in 375 º F oven for 18-20 minutes or until a wooden toothpick inserted comes out clean. (I usually start checking after about 16 minutes.) Cool. Makes approximately 24 cupcakes.