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Thursday, August 30, 2012

{Allergy Free} "Cream Cheese" Icing

A while ago I made carrot cake with "cream cheese" icing.  In all the moving craziness, I forgot to blog the recipe and then I couldn't find it!  Well, this week I found my icing recipe so I made another round of carrot cake (which disappeared in 2 days).  The icing was just as I remembered!



Cream Cheese Icing
1 cup Earth Balance Soy Free
pinch of salt
3 1/2 cups powdered sugar
1 Tablespoon rice milk
1/2 teaspoon lemon juice
1 teaspoon vanilla

In mixer, beat Earth Balance well, adding a pinch of salt.
Add the powdered sugar, alternating with the rice milk, lemon juice, and vanilla.
Beat until the icing is smooth and fluffy.

Monday, August 27, 2012

{Allergy Free} Chicken and Rice Soup

I love using my crock pot, especially on long school days.  Here's a very simple chicken and rice soup that is a favorite of Ladybug's.  The recipe is very basic so you could always experiment with the spices.



Crock Pot Chicken and Rice Soup

1 pound of boneless chicken breast
chicken broth
6-7 stalks of celery
14 carrots
1 onion, chopped
1 teaspoon ground sage
3 cloves garlic, minced
1/2 teaspoon minced thyme
salt and pepper
2 cups cooked brown rice

In crock pot, combine chicken, veggies, seasoning, and enough chicken broth to cover.
Cook on LOW for 6 to 8 hours.
Add the cooked rice.
Salt and pepper to taste.

This makes a giant recipe to fill up my crock pot so that we will have leftovers.


Saturday, August 25, 2012

{Allergy Free} Pumpkin Maple Bread


I'm trying to bring on the fall weather by doing some pumpkin baking.  I made these pumpkin loaves for our breakfast and they were perfect with some powdered sugar and even some extra maple syrup on top.  The bread has a very subtle pumpkin flavor with a hint of maple and is not overly sweet.  It was a great breakfast bread and a great snack!

Pumpkin Maple Bread
1 cup pumpkin puree
3 teaspoons egg replacer whisked with 4 Tablespoons milk
1 cup maple syrup (real maple syrup!)
1/4 cup brown sugar
2 1/2 cups flour blend
3/4 teaspoon xanthan
5 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/4 cup hot water

Preheat oven to 350 and grease loaf pans.  (I used mini loaf pans but you could use one large loaf pan).

Mix flour through nutmeg in a large bowl.
In a separate bowl mix the pumpkin through brown sugar and whisk well.
Add the dry ingredients to the wet, alternating with the hot water.  (I mixed with a whisk to work out the lumps.)
Pour into loaf pans and bake for 30 minutes (or more for larger loaf pan).
Loaves are done when a tester comes out clean.
Makes 4 small loaves or 1 large loaf.

Friday, August 24, 2012

Down Days



I think we handle our allergy situation well.  We do lots of cooking and label reading and we are careful to monitor all of Bee's surroundings for allergens.  We've accepted our differences and moved on, with the focus of keeping her safe.

But there are still some days when I have a down day.  Those are the days when I feel depressed about all of our differences.  I look at Bee's future and know that she'll have to be vigilant every single day of her life.  She'll have to constantly let others know about her special needs and there won't be a day that goes by that she can forget and just dive right in to a normal life.  The limitations can be depressing.

Then I start to feel overwhelmed as I wonder how we're going to continue our allergy free life day in and day out.  Did I call that restaurant?  Did I read that label?  Did I double check that recipe?  Do we have our doctor's appointments scheduled?  Are we ready for more allergy tests?  Yes, it's so overwhelming to plan ahead for every meal and every outing and to question, question, question.  I have lists and I read labels and I scour the internet for safe recipes.  And sometimes it gets so very old and I just feel like I don't know where to begin even now.

At that point, I feel stressed.  I worry and allow fear to take over.  On those days, I don't want to go anywhere or be around anyone or even think about eating out again.  I don't feel like I can read another label and the stress keeps me from thinking straight.  Sometimes I can't even recall Bee's extensive allergy list and I feel panicked and worried that I'm forgetting something or missing something.  I feel sure I've overlooked something important.

As all those feelings hit, I feel such a sadness that we can't be carefree and enjoy life without all the worry and planning.  I remember when we used to head to restaurants as a family or take short trips without worrying about ice chests full of specialty foods.  I remember going to birthday parties without a single thought.  Simple things like going out for ice cream or enjoying a picnic at the park or a playdate at a friend's house used to be so easy.  I didn't have to be hyper vigilant.  I miss those days.  I feel such a sadness that I have to view everything as a potential danger and I have to spend so much time planning ahead and educating everyone about Bee's allergies.

So, even though we've been doing this for several years now, it doesn't always feel like it has gotten easier.  Some days it's just hard to process the changes we've made and it's difficult to keep moving forward.  I just want to wish things back to the way they were or have a do-over.  This is not what I envisioned for our family.

I don't experience the days of sadness as often as I used to, but they still come.  Some days, all the emotions and stress and worry compound, and I feel like I can't continue.  I have a feeling that I'll always have days like these.

But when I do start to feel overwhelmed, I just look at Bee and remind myself of how far we've come.  Seeing her smile and hearing her giggle as she plays serve as encouragement.  She's doing so well and we've learned so much in just a few short years.  She's worth all the changes and the sacrifices.

Still, there's just a bit of sadness when I look at her as I wonder what challenges she'll face as she grows and learns to become her own advocate. 

Wednesday, August 22, 2012

Yakaturi Steak Marinade


This is our favorite steak marinade that was originally made by my grandfather and my dad.  I got the recipe from my dad and we've changed it so that Bee can enjoy steaks with us.  Let the steaks marinade for 24 hours for the best flavor and you will have one juicy steak.  Curly and Tiger are huge fans although Bee prefers her steak with ketchup!

Yakaturi Marinade

1/2 cup coconut soy sauce
1/4 cup olive oil
2 Tablespoons molasses
2 teaspoons dry mustard
2 teaspoons ginger
6 cloves garlic, diced

Combine ingredients in large bowl.  Pour over steaks and let marinade.  Grill!  (That's my hubby's favorite part!)

We usually double the recipe to have enough marinade for all of our steaks.

Tuesday, August 21, 2012

{Allergy Free} Yellow Sheet Cake

One of my favorite cakes is a yellow cake with chocolate frosting.  So, to satisfy a pregnancy craving I made myself one!  This cake is more like a sponge cake texture and is perfect with your favorite chocolate frosting.  I use the frosting recipe from The Allergen Free Baker's Handbook by Cybele Pascal.



Yellow Sheet Cake
1/2 cup Earth Balance soy free melted
1 cup plain coconut yogurt
1 1/2 cups sugar
2 teaspoons vanilla extract
3 teaspoons egg replacer whisked with 4 Tablespoons milk
2 cups flour blend
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rice milk mixed with 1 teaspoon lemon juice

Preheat oven to 350 and spray cake pan.
Combine butter and yogurt in mixing bowl and whisk well.  Add sugar and vanilla and beat with mixer on medium speed for 3 minutes.  Add egg replacer and continue to mix.
Combine flour, xanthan, baking soda, and salt in separate bowl.
Add dry ingredients to mixing bowl, alternating with the rice milk/lemon juice mixture.  Begin and end with flour mixture.  Mix well.
Pour batter into pan and tap once on counter to remove air bubbles.
Bake at 350 for 30 minutes.  Let cool and then frost.


Ladybug kept looking for more cake.  She was so disappointed when it was gone!

Monday, August 20, 2012

{Allergy Free} Lemon Poppyseedless Muffins

Bee has a sensitivity to most seeds so we're not taking any chances with poppyseeds.  But that doesn't mean that she can't enjoy lemon "poppyseed" muffins.  We just omit the poppyseeds.  These buttery, lemony muffins are a favorite breakfast of Curly.  The tart glaze is perfect on the warm muffins.



Lemon Poppyseedless Muffins

3 cups flour blend
3/4 teaspoon xanthan gum
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 Tablespoons Earth Balance
1 cup sugar
3 teaspoons egg replacer whisked with 4 Tablespoons rice milk
1 1/2 cups plain coconut yogurt (3 containers)
3 Tablespoons lemon zest

Preheat oven to 375.
Whisk together flour through salt.
In separate bowl cream Earth Balance and sugar with mixer.
Add egg replacer and lemon zest and beat well.
Alternately add the dry ingredients and the coconut yogurt, beginning and ending with flour.
Bake for 25-30 minutes.

Glaze:
2 Tablespoons lemon juice
1 cup powdered sugar

Whisk ingredients together and pour over muffins while still warm.

Makes 24 muffins.



 
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