Showing posts with label Allergy Free Fun Fridays. Show all posts
Showing posts with label Allergy Free Fun Fridays. Show all posts

Friday, December 2, 2011

Allergy Free Fun Fridays: Milk & Cookies?!



Delicious GF Ginger Snaps!
If you find yourself needing to restrict some (or even most) of your favorite foods due to allergies, then welcome aboard!  With lots of mild allergies, I have found that just by giving up the wheat I feel so much better.  I have not ventured to completely gluten free, mostly because I seem to be able to stick better to food restrictions when it's just one thing at a time!  Bit simpleminded, but so far it's workin' for me!

Since I've been avoiding wheat, I have found my allergy, fibromyalgia and IBS symptoms to be greatly reduced. Based on that, I plan to continue my avoidance of wheat and search for substitutions when I miss some favorite foods.

Today, it was milk and cookies!  Just had a craving for that traditional American after-school snack. Searching my pantry, I found some wheat free, gluten free Ginger Snaps from Mary's Gone Crackers.

If you're a fan of the usual ginger snaps found in the orange box this time of year, then I highly recommend these!  Mary's Ginger Snaps were so flavorful and tasty.  They were also a bit easier to bite into - I recall that the traditional ones are very hard and absolutely must be dunked in milk.  The ginger snaps held up very well when I dipped them in a bit of whole milk I "borrowed" from Baby!  Hmmmm, Hmmmm, Hmmmm!

I was not paid for, nor did I receive any thing for this post. Just happy to share a yummy treat I found in my kitchen! I think these are some delicious snacks that are Christmas-cookie-plate worthy! Please leave a comment or link to your favorite allergy free cookie!

Friday, November 4, 2011

Allergy Free Fun Fridays: Chocolate Crispy Treats

Recently I bought Ricemellow Creme by Suzanne's Specialties. Immediately I put together a yummy rice cereal treat.  They have various recipes on their website, which helped get me started. (Looking forward to trying out the fudge recipe for Christmas time!) I found that the treats were very tasty, even brought them to a pot-luck at church where they disappeared quickly! They hold up best when kept in the fridge. Enjoy!


 Here's my allergy free version!  Leave a comment with a link to your favorite allergy free rice cereal treat:)

Chocolate Crispy Treats (DF, WF, GF)

1 Cup Suzzane's Ricemellow Creme
1 Tbsp soy margarine
1 Cup dairy free mini chocolate chips
4 Cups crispy brown rice cereal

In 2 quart saucepan, melt margarine and Ricemellow Creme. Stir til smooth. Add chocolate chips and stir til melted. Remove from heat and add crispy brown rice cereal. Press into greased 8" or 9" pan. Cool in fridge and cut to serve.


Friday, September 9, 2011

Allergy Free Fun Fridays: Teeccino

Hello, my name is Denise and I'm a coffee lover. I love the taste, the flavor, the smell. I've been known to drive miles out of my way for a coveted grande-decaf-non-fat-latte-please! I'm sorely disappointed if Hubby stops at Wawa and does not bring me home a delectable cup of coffee.  I love it cold in the summer and hot all year long.

A few years back I discovered that I was allergic to many things, but at the top of the list was my beloved coffee!  In an ideal world, with perfect self-control and a Hubby who hated coffee, I would have given it up altogether.  Since this is not an ideal world, I struggle with self-control in the consumption department and I married a fellow coffee lover...I have not been able to completely give up coffee.

Fortunately, my allergies are mild, but many, so in an attempt to avoid allergic reactions or at least minimize them, a rotation diet has been the suggested coarse of action.  Again, ideal world and all, I have found this extremely difficult to adhere to successfully.  I've managed here and there to give up certain food allergens, like coffee, for a time, but inevitably they creep back into my diet via some social gathering or weak hormonal moment!

Coffee is such a staple in my home, that I've actually considered it success to give up everything else while still clinging to my morning cup o' Joe! I suppose I have those original tea partiers to thank blame for my modern addiction to coffee, although I do love a good cup of "Earl Grey, hot," from time to time.

In an effort to start cutting back on the coffee intake, yet again, I have been on the hunt for some coffee substitutes.  Over the years I have tried my share of "tastes just like coffee" drinks and have dumped most of them down the drain.  Only recently did I come across a hot beverage that could actually fulfill my coffee cravings, Teeccino.


I had tried a single serving bag in the spring, which I found okay and had since been on the hunt to try some other flavors.  Unfortunately, the single serving style was not available around here in any of our health food stores.  I had seen them in a nearby Whole Foods way back when, so I made the trek to see what kind they had on hand.  Of course, they didn't carry the single serving size, just the huge 11 oz. bag for about $9!

Speaking from experience, I wanted to avoid throwing more money away on what seemed to be a hopeless search for a coffee substitute. I inquired with a clerk to see if they might be getting a shipment of the single serving or asked if I could taste test a cup before purchasing a larger bag. The young lady handed my a free bag of Teeccino on the spot to taste test.  Thank you grocery girl, that was so very nice of you!

It was with great trepidation that I brewed my first pot of Mocha Teeccino at home.  Would it taste good?  Would it smell good?  Would it satisfy my love of coffee?  Believe me, I was quite thankful that I had not spent 10 bucks on a veritable unknown.

The coffee pot cranked into gear, dripping this foreign beverage that looked like coffee, and even smelled like coffee.  Hope rose within me.  For my first sip, despite the pleasant, chocolate, nutty scent, I braced myself for the typical "tastes just like coffee" disappointment. I found myself pleasantly surprised.  It tasted like a hearty, mocha drink!  Whew!

After experimenting with a few cups of the mocha, I found that adding a bit more half and half than usual gave me the similar creamy taste that enjoy in my coffee.  Just this morning I found myself sipping my Mocha Teeccino and savoring it just as much as a cup of coffee.  In fact, I had forgotten that it wasn't coffee!

Thank you Teeccino for finally providing me with a coffee substitute that I can thoroughly enjoy.  The smell, the flavor and the taste!

If you're looking to replace your coffee, or just cut back on your caffeine intake, give it a try. You can actually order $2 sampler sizes...who knew?  Now you do!

Please comment below if you have some other suggestions for good tasting coffee drinks!

Friday, June 24, 2011

Allergy Free Fun Fridays!

Mom's Chicken Soup: (DF, {WF}, {GF})

1 rotisserie chicken carcass or 3-4 chicken breasts
3 qt water
2 stalks celery, chopped
1 vidalia onion, chopped
1 parsnip, chopped
1 radish, chopped
variety of frozen veggies
dried or fresh herbs
salt & pepper
6-8 oz broad egg noodles (several handfuls.)  OR gluten free noodles of choice.

Place carcass in 6 qt pot.  Cover with water.  Add a tsp of salt. If using chicken breasts, fill pot about half way full with water.    After chopping up onion, celery, parsnip and radish, add the ends and celery leaves to cook in stock.  TIP:  Every time I chop veggies, I throw the unused ends in a ziplock in the freezer and when it comes time to make soup I cook it along with the carcass.  I find that this, along with using a rotisserie chicken, gives the best flavor to my soups!

Bring stock to a boil.  Reduce heat.  Cover and simmer for a few hours.  Strain stock into smaller pot and set aside meat to cool.  Add chopped celery, onion, parsnip & radish.  Add some frozen veggies.  I start with peas and corn, if I haven't added raw carrots I use frozen.  Start with 1/2 cup each, but add if you want more color to your soup!  For those of you who may live by measurements, relax and trust your instinct!  Add a bit of your favorite veggies and it will be a great soup.  Cover and simmer til tender.

While soup simmers, pull meat off carcass to add to soup or chop up chicken breasts (add 1-2 to soup and save the rest for a casserole or chicken salad.)  Add meat to soup.  Add salt and pepper to taste.  Add some dried or fresh herbs.  Below are some options:
  • If you're going Italian style I suggest some basil or oregano - start with 1/2 tsp each. 
  • Another tasty herb for soup is rosemary, chop a few sprigs.
  • Thyme and tarragon work well together, start with 1/2 tsp each if you want to try that instead.
Lastly, add the noodles and cook about 10 minutes til tender.  Enjoy!

Friday, May 20, 2011

Allergy Free Fun Fridays!

This is a little more detailed of a recipe than I normally cook, especially when it comes to soup, but it is sooooo worth it!  It is such a flavorful soup, I hope you enjoy it as much as our family did!

CHICKEN TORTILLA SOUP: (WF, GF, {DF})

1 24 oz can chicken or veggie broth
1 tsp olive oil
1 small onion
1 green pepper or poblano pepper, diced
1 jalapeno pepper, seeded & thinly sliced
4 cloves garlic (pressed, mincer or chopped)
1/4 tsp pepper or pepper flakes
1 tsp salt
1 28 oz can crushed tomato
1 Tbsp cumin
1 c. crushed tortilla chips
1 can (7-15 oz) pinto beans (drained & rinsed)
1 c. or 16 oz bag frozen corn
1/2 c. or small container of fresh cilantro
juice from 1 lime

Optional: shredded cheese & sour cream to top when serving.

Saute onion & peppers over medium heat in olive oil until onions are translucent.  Add garlic, pepper & salt.  Saute.  Add to pot of broth or cook this in your pot and add the broth and the remaining ingredients to it.  Add tomatoes, cumin, beans & corn.  Let simmer.  Add crushed tortilla chips, cilantro & lime.  Add additional salt & pepper to taste.  Serve with garnish of shredded cheese, tortilla chips, sour cream & cilantro.

Check out Jo-Lynne's Gluten Free  meal planning for some more recipe ideas!

Friday, May 13, 2011

Allergy Free Fun Fridays!

Here's a little twist on the traditional stuffed peppers.  Our teens enjoyed it, despite the fact that "peppers" are in the title.  The mozzarella cheese and crushed tomatoes give it that pizza flare, which makes for a tasty dish.  Enjoy!

Stuffed "Pizza" Peppers (GF, WF, SF, {DF})

3 large bell peppers, halved
1 - 1 1/4 lbs ground beef
1 can crushed tomatoes, 15 oz
1/2 onion chopped
1 cup minute brown rice or long grain
1/2 tsp oregano
1/2 tsp basil
1 tsp Bragg's Liquid Aminos
1 c. water
salt & pepper (to taste)
1 c. shredded mozzarella cheese (or dairy free option)

Halve peppers, remove stems, seeds and membranes.  Boil in salted water for 3 minutes.  Drain inverted on paper towel.

In skillet, brown beef and onion, drain.  Add undrained can of tomatoes, rice, water, Bragg's, basil & oregano.  Bring to boil, cover & simmer 15 minutes or until rice is cooked.  Salt & pepper to taste.  Stir in 1/2 c. cheese.  Spoon beef mixture into peppers. Place in baking dish with any remaining beef mixture.  Bake at 375 for 10 minutes.  Top with remaining cheese and bake another 5 minutes. 

Friday, May 6, 2011

Allergy Free Fun Fridays!

Probably every week I make a meatloaf.  I don't recall loving meatloaf as a kid, but I certainly do as a Mom! Meatloaf can hide a multitude of healthy, nutritious veggies and the kids will never know!  My family (teens too!) love my meatloaf and it is one of my go to recipes when bringing a meal to others.

MOM'S MEATLOAF: (WF, {GF}, SF, DF)

1 1/2 - 2 lbs ground beef, or turkey or pork, or meatloaf mix
1 c. rolled oats (or 1c. spelt flakes or GF flakes)
1/2 c. water
2 tsp. Bragg's Liquid Aminos
1/2 tsp salt
1/8 tsp pepper
1/2 avocado, chopped and smashed
1 stalk celery, finely chopped, include celery leaves too for extra flavor
1/2 onion finely chopped
1 egg (optional, but does hold together better with it)

Other healthy addition options: 1 carrot finely chopped, 1/4 bell pepper finely chopped, 1/4 c. chopped fresh or frozen spinach...be creative and have fun!

Preheat oven to 350 degrees.  Mix everything together in a bowl.  Place in greased loaf pan.  Cook at least 1 hour or til center is no longer pink.

Friday, April 29, 2011

Allergy Free Fun Fridays!

As I'm in the packing up and heading out of town mode, I thought I would take a moment to post a quick link to an old post about Bragg's Liquid Aminos.  This is a favorite product of mine that is WF, GF, DF, SF, but not taste free!  A great substitute for soy sauce, but I use it in a lot of my cooking to add flavor.

Hope you can enjoy adding Bragg's to your cooking.  If you have any allergy free recipes or products, please leave a link below!

Friday, April 15, 2011

Allergy Free Fun Fridays! Clara's Chicken Casserole

Last night I was at a loss for what to make for dinner.  I hunted through the cabinet and created the recipe below.  My teens, who typically are not fond of my making-it-up-as-I-go cooking style when it results in a casserole, really liked it and ate it quite willingly.  In fact, my son, ranked it a 4 out of 5 marks.  Apparently, he only grants 5's to pizza or ice cream, so I'm feeling pretty good about my concoction being teen friendly.  I know I really enjoyed it and was surprised how tasty it was as leftovers for lunch, considering I had used the gluten free pasta.  Winner, winner, chicken dinner! 


Here is Cupcake enjoying her chicken casserole with her new fork.
  She liked it so much that I decided to name it after her!


Clara's Chicken Casserole (WF, GF, {SF})

1 large can (12.5 oz) chicken, drained (or 1 1/2 -2 c. cooked chicken)
2 cups GF macaroni from bionaturae
1 box (12 oz) Pacific Natural Foods organic cream of mushroom soup
1/3 c. milk
1/4 c. white cooking wine (optional)
4 slices cheese (American, cheese or provolone)
1 pkg. frozen broccoli or 1 bunch fresh
1 tsp. fresh chopped chives

Cook broccoli slightly, drain and place in bottom of casserole dish.  Spread chicken on top of broccoli.  Lay cheese slices on top of chicken. 

Cook pasta for 6-8 minutes in pot of boiling water, til not quite cooked.  This is key for the gluten free pasta, if you over cook it then it will fall apart in the casserole.  Drain and place on top of the cheese.  Mix together milk, wine, soup and most of the chives.  Spread over pasta in casserole dish.  Sprinkle with remaining chives. 

Bake, uncovered, at 350 for 30 minutes.  Enjoy!

Friday, April 8, 2011

Allergy Free Fun Fridays!

Welcome to Wheat Free, Sugar Free, Dairy Free, Gluten Free, Allergy Free, FUN FREE Fridays!  Many of us have found ourselves in a predicament, trying to figure out what's for dinner that fits into a fairly restrictive diet, doesn't involve ingredients that you can't find at the grocery store and is, well, edible!  It is quite expensive, not to mention disappointing, to buy some of the allergy free substitutes only to find out that it tastes like cardboard!

My hope with this weekly linky is that we can share some easy, tasty recipes that our families enjoy or recommend products that have worked or warn about those that have failed the test.  My request would be that we submit recipes that are easy to make, involve easy to find ingredients, and is something you would serve to company (or my discriminating teens who scoff at anything they think is not made from "real" food!)

Please indicate next to your recipe or product the categories it fits: GF = gluten free, DF = dairy free, WF = wheat free, SF = sugar free, NF = nut free, etc. (feel free to add others where applicable.)  If you add options that enable others to make your recipe fit their needs, then add {} around that category, as I did in the one below.  My original version is not nut or gluten free, but with an easy substitution it can be! 

Below is one of my favorite allergy free desserts to make, with additional options to fit various needs.  I hope your family will enjoy it as much as we have and, yes, our company too!


PEANUT BUTTER CHOCOLATE TREATS (WF, DF, {SF}, {GF}, {NF})

8c. Brown Rice crispy cereal (whole box of  Erewhon Crispy Brown Rice cereal)
1c. Peanut Butter (OR other nut butter or sunflower butter)
1 pkg. Sunspire Grain Sweetened Chocolate Chips, 12 oz (OR GF chocolate chips)
1/2 c. - 3/4 c. agave (OR honey)
olive oil spray

Stir together nut butter and agave.  Melt chocolate chips in separate bowl.  Add melted chocolate and rice cereal to nut butter mixture.  Mix thoroughly.  Press into sprayed pan. 

NOTES:  Add sweetener to taste, that's why the wide range of measurements in the recipe!  If you prefer to use  1/2 c. xylitol or Splenda, then dissolve that into the melted chocolate and use less cereal and less agave.  I attempted to make this without the agave and it really was too dry, but feel free to experiment and let me know what you do!






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