Monday, August 19, 2013

Allergy Free Orange Muffins

Orange Muffins
1 cup hemp milk
1/2 cup orange juice
1 container coconut yogurt
3 tsp egg replacer whisked with 4 T rice milk
1 cup Earth Balance, melted
3  1/2 cups flour blend
1  1/4 tsp xanthan gum
1 cup sugar
1  1/2 T baking powder
1/2 tsp salt
zest of 1 orange

1  1/2 cups powdered sugar
1/8 cup orange juice (plus a few extra Tablespoons if needed)
2 tsp orange zest

Whisk together milk, orange juice, coconut yogurt, egg replacer mixture, and melted Earth Balance.
In a separate bowl mix the flour blend through salt.
Pour the wet ingredients into the dry ingredients and mix until just incorporated.
Fold in orange zest.
Pour into greased muffin tins and bake at 350 for 18 minutes.
Cool on wire rack.
Once cool, pour the glaze over each muffin.

Makes 18-24 muffins.

Friday, August 16, 2013

Teaching Independence and Food Allergy Awareness

One of our goals is to teach Bee to take responsibility for her allergies.  One day she will be somewhere without me and she will have to be her own advocate.  The thought of that absolutely terrifies me.  But I know that she will grow up and she will have to be responsible for her allergies, health, and safety.  I'm not exactly sure how we're going to teach this independence.

I want her to understand the seriousness of her allergies and know that all it takes is one little bite.  I want her to recognize that there are no second chances and that her allergies will be something she deals with on a daily basis.  However, I don't want her to live in fear either, paralyzed to go places or enjoy new experiences.  Where is the balance?

So, not only do I worry about her food allergies, I worry about how she will handle them herself and how I will teach her.  But I was encouraged just last week -

My husband took the kids ice skating.  He loaded them in the car with their skates, jackets, and heavy socks.  They backed out of the driveway and a small voice from the backseat piped up, "Don't forget the Epi!"  Yes, little Bee has heard me say this phrase about a million times in her little life.  And now she has taken responsibility for reminding others to see to her needs.  Since that day, I have heard that phrase from her every single time we walk out the back door. 

I don't forget her Epi and I remember that one of the most important things I can do is to model actions and words for my kids.  They are always watching and they have learned the importance of taking the Epi with us just from watching us.  So, I think we've discovered step 1 in teaching Bee to be her own advocate.  We can do this!

Wednesday, August 14, 2013

Pure and Peanut Free

Here's a great post about living with food allergies for all the wonderful allergy parents out there!

Monday, August 12, 2013

Allergy Free Chicken Veggie Soup with Red Potatoes

Chicken Veggie Soup with Red Potatoes
1 onion, diced
2 cloves garlic, minced
1 tsp olive oil
1 lb chicken, cooked and diced
8 cups chicken broth
4 red potatoes, peeled and diced
4 carrots, peeled and diced
1 cup broccoli florets, diced small
diced baby spinach
salt and pepper to taste

Saute the onion in oil until translucent.
Add in the garlic and saute for just a minute or two.
Add the chicken and season with salt and pepper.
Add the chicken broth, potatoes, and carrots.
Bring to a boil and cook until potatoes and carrots are tender.
Add in the broccoli and cook for a few minutes.
Remove from heat and stir in spinach to wilt.

Monday, August 5, 2013

Allergy Free Pea Butter Chocolate Chip Cookies

Pea Butter Chocolate Chip Cookies

1/2 cup Earth Balance
1/2 cup sugar
1/2 cup brown sugar
1  1/2 tsp egg replacer whisked with 2 T rice milk
1 tsp vanilla
3/4 cup No Nut Butter
1 cup flour blend
1/2 tsp xanthan
1 tsp baking powder
1/4 tsp salt
1 cup chocolate chips - Enjoy Life chocolate chips

Cream Earth Balance and sugars until creamy.
Add egg replacer mixture and vanilla and mix until smooth.
Add No Nut Butter and mix well.
Add dry ingredients and stir gently with spatula.
Fold in chocolate chips.
Drop by spoonfuls onto parchment lined baking sheets.
Bake at 375 for 10-11 minutes or until just golden brown.
Cool on cookie sheet 1 minute before removing to wire racks.
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