Lemon Potatoes.....YUM!

Feel free to play around with the garlic and lemon in this recipe......we love both lemon and garlic!  This potato dish takes a bit of time but it is delicious!

Ingredients:

8 potatoes, scrubbed.  I used red potatoes.
1/2 cup lemon juice
1/3 cup olive oil
3 cloves of garlic, minced
2 tsp salt
2 tsp dried oregano
1 tsp pepper

In large pot of boiling salted water, cover and cook potatoes until slightly tender, about 15 minutes. Drain and let cool. With paring knife, peel off skins if desired; cut into wedges.
In large bowl, whisk together lemon juice, oil, garlic, salt, oregano and pepper; add potatoes and toss gently to coat.

(Make-ahead: Cover and refrigerate for up to 4 hours.)

Arrange potatoes on parchment paper-lined or greased rimmed baking sheet. Roast in 400°F (200°C) oven, turning once, until tender-crisp and most liquid is evaporated, about 40 minutes

I used parchment paper and cleanup was quick and easy

Cream of Cauliflower Soup.....very exciting!

Is it possible?  Dairy free Cream soup?  Absolutely it is!

I came across this recipe and thought it might be a good start.  I tweaked it slightly to make it accomodate our needs and.....it was a hit!  I doubled the recipe and there is one small dessert bowl's worth left. 

Very easy, and delicious!

1 Tbsp margerine (we use Earth Balance, Vegan & Soy free)
2 Cloves Garlic, minced
1 Onion, diced
2 Cloves Garlic, diced
1 head of Cauliflower, chopped
3 cups Chicken Broth (or for a vegan soup, use vegetable broth)
2 Bay Leaves
Salt & Pepper to taste
Dash of Nutmeg (optional)
Grated cheese (we use Daiya cheddar), or soy cheese if you can have soy
Green onions (optional)

In large pot or stockpot, sautee onion and garlic in margerine until onions are soft, about 3-5 minutes.
Add the potato and cauliflower and cook for a few more minutes, stirring frequently.
Add broth and bay leaves and simmer for 30-40 minutes, until vegetables are soft.
Remove bay leaves and put soup into a blender (we have a Magic Bullet and LOVE it!).  Puree the soup, add salt and pepper to taste.  Add nutmeg (I didn't, but it's because I didn't have any in the house) and reheat if necessary.
Top with cheese and onions if you so choose.

Enjoy!  Trust me, this soup will be a huge hit!

I know the title says cream of, which indicates milk, but this soup is full of creamy deliciousness!

Double Chocolate Zucchini Muffins

There is a blog that I frequently visit, The Baking Bookworm, as I am continuously on the lookout for new recipes that are safe for my family to eat.
I came across a recipe for double chocolate zucchini muffins the other day, and seeing as a coworker gifted me a huge zucchini, I thought it was the perfect time to try to make these delicious sounding treats. 

Now let me tell you, they went fast.  Like, really fast.  I doubled the recipe but in a family of 6, it doesn't take much when what's on the plate is chocolate....let alone double the amount! 
The recipe will be copied as identical from The Baking Bookworm's blog however, I will let you all know how I tweaked the recipe to make it nut, dairy, egg and soy free.


Double Chocolate Zucchini Muffins

1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup white sugar
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/4 cup cocoa
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs
3/4 cup milk
1/2 cup vegetable oil
1/4 cup unsweetened applesauce (one of those individual applesauce containers will do)
1 1/2 tsp vanilla
1 3/4 cup shredded zucchini
3/4 cup semi-sweet chocolate chips

Preheat oven to 350F. Grease muffin tin or use paper liners. Set aside.

In a large bowl, combine flours, sugar, baking powder, salt and baking soda. Sift cocoa into flour mixture. Add cinnamon and nutmeg. Mix well and set aside.

In a medium bowl, combine eggs, milk, oil, applesauce and vanilla. Pour wet ingredients into dry mixture. Mix until just combined. Overmixing will produce tougher textured muffins (I cannot state this enough). Gently fold in the zucchini and chocolate chips.

Using a large melon baller (or two spoons) fill muffin cups 3/4 full. Bake for 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

**I did find that I had to increase the baking time to closer to 35 minutes however, I did both mini muffins and regular sized muffins**

And now for the replacements!

For each egg called for, I used 1/2 tsp baking powder and 2 tbsp water.

To replace the milk called for, I used rice milk.  However, you could use almond milk (if nuts are not a concern in your family), soy milk (again, if not a concern) or coconut milk.

In place of vegetable oil (which may contain soy, so please be 100% certain yours does not if soy is a concern), I used Olive Oil.

And finally, in place of regular chocolate chips, we use Enjoy Life Foods chips.  You'd never know the difference by the great taste they have!


I had permission from The Baking Bookworm to repost her recipe, thanks very much!  I'd also urge anyone and everyone to check out her blog (address in link at top of page), always lots of interesting and exciting stuff going on there!

Frito Lay-what a great website!

I decided to pick up a bag of chips today.  Chips.  Seems simple enough, right?  Well, nothing is simple anymore.  When you have an allergy, or multiple food allergies, you have to check, check and re check ingredients, every single time you shop for them.  Ingredients change, policies for labelling change, which means that a food that was safe a month ago, may no longer be safe.

I decided to check out the Frito Lay website to see what sort of allergy information they provided.  And as I was looking for infomation, came across this great link that had all of the allergen information right there.  There is both the USA and the Canadian information, for all of their products.  This site was bookmarked on my computer immediately!

Always remember, if you're unsure or (like me) just want to be 100% sure, you can always call the company.  I have had only positive experiences doing this, and the customer service people are always happy to help out!

A link for anyone curious about Eosinophils

Eosinophil.  This word has become part of our lives.  It is the whole reason that one of our family members is dairy and soy free.  Without going into great detail, I urge you to please watch the following video, explaining EGIDs (Esophilic Gastro Intenstinal Disorders).  People are always asking me what eosinophils are, and I have a hard time explaining them.  Hopefully this video presentation will!

How do you manage?

I seem to be asked this question alot.  And my answer?  You just do.  When foods are no longer safe to eat, you have no choice but to figure out how to live without them in your daily routine. 

Food is seen as a necessity, a comfort thing, a social thing........food is everywhere, all the time.  So we have to make it work for our own situations. 

There is always going to be a way to replace the offending foods when it comes to baking and cooking, you just have to figure it out.  The internet is a fantastic resource, the library also has a wealth of information within it's walls.  Ask questions.  Experiment using different ingredients.  Yes, the recipe might be a flop, trust me, this has happened on more than a few occasions in my house.  But, through trial and error, and persistance, it will get sorted out. 

This is why I chose to start this blog.  This is why I take pictures and post up recipes as I try them out and have success with them.  I use it as a resource when I make that recipe again, and hope that others will find it somehow useful in their cooking and baking.

At the end of the day, as long as my family is happy and full, I know I've done what I can!

Homemade Stuffing

or just as a side dish to enjoy!

Finding a packaged stuffing mix when dealing with MFA (multiple food allergies) is a task in itself, so I decided to attempt to make stuffing from scratch on my own.  And here is what I came up with!  Now, I will admit, it was a little bland, but feel free to add whatever spices you wish to play with the flavors.  If you do, be sure to post it up so I can try it next time!  It wasn't bad, just bland.  But, my family still gobbled it up!

Ingredients:

4-5 slices bread, can be fresh or stale, whichever you have on hand.  I used my homemade bread, for allergy reasons, fresh, and just tore it into small chunks.

*1/4 cup water

1 medium sized onion, chopped.

1 celery stalk, chopped.

1 apple, peeled and chopped.

1 teaspoon poultry seasoning (be sure to check ingredients).

A pinch of salt, a pinch of pepper.  I really like pepper, so added about half a teaspoon.


*I chose to sautee the onion and celery in 1/4 of butter (we use Earth Balance Vegan Soy free) and added that to the bread mixture, and omitted the water except for about 1 tablespoon. 

Add all ingredients together, put into casserole dish, cover and bake in a 350F oven for approx 1 hour.  If you like it a bit crispy, take the lid off for the last 15 minutes. 
Enjoy!

A little bit of heaven

That is the only way I can describe Poppy Topps Kettle Corn.  And that is no exaggeration.  We discovered this popcorn at the St Norbert Farmers Market, which is in St Norbert, Manitoba, last summer and have been faithful customers since. 

I don't know why this popcorn is so much tastier than other Kettle Corns, but it is.  All it contains is popcorn, corn oil, sugar and salt.  Watching them make it is an experience, and our kids know that stopping for popcorn has become sort of a tradition for us.  I recently learned that you can actually freeze it, which could be dangerous to my wallet come October when the market closes for the season. 

If you ever are around the market or have the opportunity to try out Poppy Topps, I'd highly recommend doing so.  And if you don't love their popcorn, we'll finish the bag off for you!

*I should mention that this popcorn is safe for our food allergies, which are dairy, soy, egg and tree nut.  Always check to make sure it's safe for yours!*

Beet Chips anyone?

I've never heard of Beet chips before (yes, I guess I live somewhat of a sheltered life) but someone had mentioned them and my ever curious when it comes to foods mind, wanted to find out more about these!  Now, we are very lucky that during the summer, there is a fantastic Farmer's Market within walking distance from our home.  Tons and tons of fresh, ready to prepare and eat fruits, vegetables, and meats.  I quickly ran over to the market to buy some Beets to attempt to make these interesting sounding treats.

I looked on the internet to find a simple recipe for the chips, but as I was looking, I started to realize that you don't really need a recipe to follow. 
So this is the recipe that I'm using.

A couple of Beets (I used 2 medium size ones and got two cookie sheets worth of slices)
Salt
Olive oil in an oil sprayer

Cut off stem of beets and peel the outer layer off with a peeler.
With a very sharp knife, and very carefully, slice the beets very thinly, like a potato chip.  I've read some people use a Mandoline, but I don't own one.
Place on an oiled (use your sprayer) cookie sheet.  Try not to overlap beet slices.
Spray beets with a bit of E.V.O.O and add a bit of salt.

Bake in a 350 F oven for 40 minutes, flipping slices and respray some more oil on them after 20 minutes.  Keep an eye on them so they don't burn.

They should crisp up as they cool.

I forgot to take a picture of them after they came out of the oven, and as much as the rest of my family enjoyed them, I didn't find them wonderful.  But, they liked them and they are a healthier alternative to the traditional potato chip, so they will be made again!   Perhaps I can tweak the recipe a bit here and there and find a way to make them so I like them too!

Ian's Natural Foods....the taste test and review

We recently discovered Ian's Chicken Nuggets at one of the grocery stores we shop at.  This is great news!  One can only imagine how difficult it is to find a simple Chicken nugget that is allergy friendly, and for a 5 year old child, Chicken nuggets are a much desired food!
As I picked up the small box of nuggets, I was pleasantly surprised that they are free of pretty much everything.  Free of wheat, gluten, casein, milk, eggs, nuts and soy.  Our 5 year old was very very excited that finally he could have Chicken nuggets and fries for dinner!  On the drive home I thought to myself, I wonder how these taste?  I mean, they can't taste like "normal" chicken nuggets, missing so many things that are commonly used when making tasty breaded little treats. 
We baked them in the oven, and then the moment of truth.......he devoured them!  He loved them!  And it certainly made one meal much easier than cooking and baking for my family has been for the past while. 
If you go to the Ian's Website, all of their foods and allergen information is there.  I love the fact that the information is so easily accessible, I find it very frustrating when it takes me tons of time to find what I am looking for when it comes to certain companies.  This isn't one of them!  I love that you can check off the allergen's you're looking for, and it will search for the "safe" products for you.  Such a great feature! 

We will definitely be picking up Ian's products to throw in the freezer, for quick, easy and safe meal ideas. 

Here is an allergen chart that was provided for me to put up on the blog, please use it and the website to find what foods are safe for your family!

Thank you Ian's for making safe foods that my children can enjoy!!!!!

"Trustworthy" companies when dealing with allergies

I just got off the phone with someone from Maple Leaf Canada.  I had called to speak to someone in regards to a couple of products I had in the fridge.  We had picked up a few packages of Country Morning lunch meats (which are made by maple leaf), at our local Co-Op foodstore.  I was very pleased to learn about their labelling policy when it comes to allergens.  Any of the top 9 allergens will be and are indicated on their ingredient lists, including "may contain" and "may contain trace of" statements. 
He also told me that Maple Leaf, Schneiders, and Canada Bread are all owned by the same company, and that the ingredient/allergen info is the same for any products that fall under their names. 

We try to not buy processeed things, but realistically at times, we need to. 
My 5 year old is quite excited that he can have a bologna and cheese (galaxy brand rice vegan cheese) sandwhich for lunch today!

I know it seems a simple thing, but only someone living with allergies, can appreciate when a new, safe food is discovered! 

Off to make some lunch now!

Galaxy Nutritional Foods Rice Vegan Cheese and our personal review

Click here to be taken to the Galaxy Foods website

Let me first start by saying how excited I was to find this product at our Superstore where I tend to do most of my shopping.  As soon as I saw it, I grabbed it off of the cooler shelf, flipped it over to read the ingredients expecting to see what I see in most dairy free products, that there is soy in it.  Guess what!  No soy!  Also, no dairy, no casein, no egg........so into my basket it went.

I can't tell you the joy on my 5 year old's face when I made him the first grilled cheese sandwhich that he's eaten in awhile!  He loved it! 

I loved that the block of cheese was easy enough to slice, I was a bit worried that it would fall apart when I was cutting it, but it was not a problem at all.  It melted nicely which was a bit of a concern as well.  I didn't want to serve a sandwhich that was all nicely browned on the outside but still cold in the inside.  It turned out perfectly!

I will definitly be buying this product again and again, the store didn't have the "cheddar" flavor or the slices, but I will be asking the store manager if they were just out of the product, or if they don't carry it.  If they don't carry it, I will certainly ask for them to start!

Thank you Galaxy Foods for making a safe, great tasting, enjoyable product for those who either choose to, or are unable to eat "traditional" dairy based cheese!
And now I'm off to the Galaxy Foods website to see if, and what other vegan soy free products they have for us to try next!