My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Friday, November 29, 2013

Egg Free, Dairy Free Chicken and Dumplings

This is a great hearty meal that my girls couldn't get enough of. They especially loved the fluffy dumplings. Leftovers reheat perfectly.

Quick and Simple Chicken and Dumplings

6 tbsp dairy free margarine
½ cup flour
1 tsp salt
1 tsp pepper
2 cups chicken broth
2 cups cooked diced or shredded chicken
2 cans mixed vegetables
2 cups Bisquick baking mix
1 cup soy milk

Melt the margarine in a large saucepan over medium heat. Whisk in the flour, salt and pepper. Add the broth then whisk until thoroughly combined and thickened. Stir in the chicken and vegetables then bring to a boil over low heat. Meanwhile, combine the Bisquick and soy milk in a separate bowl until a soft dough is formed. Drop the dumpling mixture by spoonfuls on top of the boiling chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook an additional 20 minutes or until the dumplings are cooked through.

Monday, November 25, 2013

The Peanut Allergy Answer Book by Michael C. Young, M.D.

     I just received a copy of The Peanut Allergy Answer Book, third edition, by Michael C. Young, M.D. I wish I would have read this book when Jazlyn was diagnosed over 10 years ago. This would have answered so many questions.
     In Chapter 1, Jazlyn’s severe skin issues were explained is such detail. It gave me a greater understanding what caused her skin to be the way it was. It took a long time to diagnose all of Jazlyn’s more “minor” allergies. The food diary described on page 28 is what finally helped us to figure them out. Dr. Young went on to describe the various allergy tests, elimination diet, and food challenges. This information is perfect for someone that is new to allergies or someone who would like to understand them more.
     Chapter 3 helps you understand more deeply the meaning of anaphylaxis and what to look for.         
     Chapter 4 discusses the potential reaction to the airborne allergen and explains why it happens. When Jazlyn was first diagnosed, I didn’t know about airborne allergies. One day when we were at her great grandparents’ house, they were cooking eggs. Jazlyn was several rooms away and her face began to swell and she developed hives. I had no idea that she could have an allergic reaction to her allergies being airborne. The chapter also discusses the dangers of kissing and how important it is to talk to you partner. This is one of my fears for Jazlyn in the future.
     Chapter 5 discusses the hidden dangers of an allergen. This is so important because the allergen can be found where you least expect it. A few years ago, we were at a roller skating rink. Jazlyn’s friends were ordering from the snack bar. Jazlyn wanted to order something, so she ordered a cup of water. After a few sips, she broke out in severe hives all over her body. We were lucky because Benadryl was enough to stop the reaction. The ice must have been contaminated by the worker’s gloves touching the pizza and other foods then touching the ice. I never would have thought she would have that bad of a reaction to water.
     Chapter 6 is full of helpful information about staying safe in school. I’m so thankful that we home school, so this is one less worry for us.
     Even though this is The PEANUT Allergy Answer Book, it is a valuable resource for anyone, no matter what food allergies you suffer from.

Wednesday, November 20, 2013

Egg Free, Dairy Free, Nut Free Perfect Banana Muffins and Bread

These banana muffins are perfectly moist and full of flavor. I usually double the batch and make 2 loaves of bread and 20 muffins.



Perfect Banana Muffins and Bread

3/4 cup soy milk
3/4 tbsp vinegar
2 thoroughly mashed bananas
1 1/4 cup sugar
1/2 cup dairy free margarine, melted
3 tbsp water
1 1/2 tsp vanilla extract
2 3/4 cup flour
1 tbsp baking powder
1/4 tsp salt

Combine the soy milk and vinegar and allow to set until slightly thickened, about 5 minutes. Once thickened, add the bananas, sugar, margarine, water and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the banana mixture then beat until thoroughly combined. Divide the batter between two sprayed 8” loaf pans. Bake at 350 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to wire racks to cool completely.
* For Perfect Banana Muffins, fill 20 lined muffin cups ¾ full with the batter. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.\
* The bread and muffins freeze perfectly. Either reheat in the microwave or let thaw at room temperature or in the fridge.

Wednesday, November 13, 2013

Egg Free, Dairy Free Sausage and Potato Skillet

This is a quick and simple to prepare all in one casserole that has a great flavor.
Sausage and Potato Skillet

1 package smoked sausage, diced, 1 lb cooked diced ham or 1 lb cooked ground beef
1 can corn or green beans
2 cans diced potatoes
1 can pork gravy
1 tsp pepper
1/4 tsp salt

Place all of the ingredients in a saucepan over medium heat. Cook and stir until heated through.

Thursday, November 7, 2013

Egg Free, Dairy Free, Nut Free Cinnamon Oatmeal Pancakes

I always keep a variety of breakfast and lunch choices in the freezer. I usually take a day to the freezer. I made our Family Favorite Pancakes and Waffles, Chocolate Pancakes and Waffles and FRENCH TOAST. However, I didn't have any bananas to make our Blender Banana Oat Pancakes but I wanted an oatmeal pancake. I decided to make a pancake with oats that didn't contain any flour or oil. Wow, these pancakes are so thick and hearty with a yummy cinnamon flavor. My girls like them dipped in applesauce instead of pancake syrup.

Cinnamon Oatmeal Pancakes

2 cups oats
2 cups oats – ground in the blender into a flour
1/4 cup sugar
1 tbsp baking powder
1 tbsp cinnamon
1/2 tsp salt
3 cups water
3 tbsp vanilla extract

Combine the oats, oat flour, sugar, baking powder, cinnamon and salt. Add the water and vanilla then mix until thoroughly combined. Drop about 1/2 cup of the batter onto a sprayed skillet or frying pan. Fry until the bottom is golden. When the pancakes are ready to be flipped, they will hold together perfectly. Fry until golden.
* Makes 14 big, thick pancakes.
* These pancakes freezes and reheats perfectly. Flash freeze on baking sheets then transfer into Ziploc bags. Reheat in the microwave.