Tag Archives: Allergy Friendly

A Food Holiday Idea— I Need Your Help!

Howdy Ho Ranger Joes!

I have this very strong feeling that I’ve used that as an introduction on this blog before. But even if I have that’s okay because it’s a fantastic one at that. Doesn’t it just bring back great childhood memories and make you all warm fuzzy inside?

I sure wish I was all warm and fuzzy inside. Instead as you read this I will be shivering my butt off stargazing.

friday-stargazing

Yes. Stargazing. In the middle of Winter (okay, so it’s not technically Winter yet but it’s snowed, it’s cold, and I’m counting it).

But yes, tonight I am going to my school’s planetarium to look at stars for my Astronomy class. I could have done this months ago when it was summer and warm, but I love venturing out by myself at 9:00 at night during the Winter where I am so bundled up in my coat/scarf/gloves that even if someone did attack me and try to steal my non-operating cellphone, their fist would basically just bounce off my mountain of puffy layers.

Or perhaps if I showed them my bubbly, burnt foot they would feel sorry for me and go bother someone else.*

friday-foot-burn-2

Don’t worry. I will keep you updated with ALL of the photos of my lovely foot through its recovery stages. This is only Day 2. If my phone was functioning properly you could see how awful it looks today.

*Nothing’s really concrete yet and it’s basically a toss-up if they would actually believe my pitiful story.

As it is though, I have t-minus 40 minutes before I should leave and thus only 40 minutes to write this post. While that may be a lot of time for some people, it doesn’t seem to be nearly enough for me. Actually I’m kind of just panicking thinking about it.

39 minutes to go.

friday-sheldon-twitching

Moooving on…

Lately I have been seeing some pretty incredible holiday recipes all around and they are just getting me more and more excited for Christmas! One thing my Pinterest feed is lacking though is some good, quality holiday recipes that us allergic folks can make and eat. Every time I click on a recipe I cross my fingers and hold my breath… then I scan the ingredients list and sigh.

For clarification purposes, I am NOT anaphylactic to any foods, I just think these comics are hilarious.

Really, it’s no one’s fault that I can’t eat 99% of the recipes they post. Actually, it’s kind of MY fault for following people that post nothing but recipes I can’t eat. Their pictures are just SO BEAUTIFUL though!

friday-peppermint-cookies

Case in point: http://www.tasteandtellblog.com/peppermint-butter-cookies/

Instead of complaining any further though, here is what I propose:

I would like to plan a 12 Days of Allergy-Free Christmas Recipes

(Title pending).

This would all depend you guys though, because I would like some of you to co-host with me! 🙂 Twelve days would be way too many recipe round-ups and I’m pretty sure that you would get tired of it fast. Instead we could divide and conquer, each taking up responsibility for one of the twelve days. Each day would have a different theme. For example- appetizers, beverages, main dishes, side dishes, cookies (maybe even split cookies into types- gingerbread, sugar, chocolate), pudding, cake, muffins, casseroles, soup, salad, lunch, breakfast, candy… That way there wouldn’t be an overlap, and we would increase the chances of someone finding at least ONE recipe in each of the categories that would fit their dietary needs.

friday-santa-breakfast

We could start whenever, counting down literally to Christmas, or even perhaps end a few days before. You could announce what theme you will be hosting in the next few days, make a call out for recipes that fit the bill, and then post a recipe round-up (along with a new recipe of your own) on the specified day.

Sort of like some of these recipe round-ups: Fall Favorites, WITHOUT the Pumpkin, or 20 Apple Dessert Recipes.

 

Or like my recent Catching Fire round-up! http://eatingforbalance.com/2013/11/20/catching-fire-wiaw/

Or like my recent Catching Fire round-up! http://eatingforbalance.com/2013/11/20/catching-fire-wiaw/

At the end what we would have is an incredible collection of recipes that would be a wonderful resource for those with food allergies or dietary restrictions. (Now, this wouldn’t mean that everything has to be egg/wheat/dairy/peanut/etc-free. I’m just suggesting that it be free of a few things. Maybe vegan or vegetarian, maybe Paleo or primal, or maybe even just simply or simply dairy-free or egg-free!)

So… Do I have any volunteers? It would be wonderful to get up to 12 bloggers to participate (or even more!), but whatever we get will be perfect. If enough are interested I will post a more concise and detailed post in the next few days with what you need to do, a button to include in your post, etc. I will probably also create a page on my blog where I will link all of the posts together at the end so that anyone who comes here will be able to find you as well!

—————————————————————————————————————————————–

Who would like to participate?

You don’t need to have a food allergy blog to join in … Just be a blogger with a willingness to devote one day/post to this “extravaganza!”

If you do want to join, you can also pick what day you’d like to post, and what theme you want to do (it can be whatever you want, just specific enough that there won’t be tons of overlap!).

And if you don’t want to join, that’s okay too.

You can just follow along. In the comments share any ideas/thoughts/suggestions that you have for this big round-up!

You can also email me at allehays[at]gmail[dot]com if you want to participate or have any questions/suggestions.

Chili, Chips, and Cheeze

Hola mis amigas (o amigos)!

I’ve still not gotten fully adjusted to this whole working around the clock thing, so today’s post isn’t going to be very long. My eyelids are drooping again way before I should be going to bed…

——————————————————————————————————————————————–

Here is a recipe that I made a few weeks ago for my mom and dad before I headed off to my internship. In the words of my dad to my mom: “She really made this?”

Yes. It’s that good. 🙂 So gather up the ingredients and make some Mexican-inspired…

Chili, Chips and Cheeze

Makes Two Servings 

Grain/Gluten/Wheat-Free, Nut/Dairy/Egg-Free Options, Vegan Options, GAPS/Paleo-Friendly 

Chips Ingredients:

  • 1 cup almond flour (or other nut/seed flour)
  • 1 egg white (see below for vegan substitution ideas)
  • 1/4 tsp sea salt plus more for sprinkling
  • garlic and onion powder

wiaw-ccc-chips-uncooked.jpg

Cheeze Ingredients:

  • 1 tbsp oil (I used ghee, but coconut oil, butter or a dairy-free substitute would work as well)
  • 1 cup butternut squash, pureed (cooked using this method)
  • 3/4-1 cup homemade almond milk (any type of milk would work here)
  • 1 tbsp coconut flour
  • 6 tbsp nutritional yeast
  • 1 tsp each ground mustard, onion powder, garlic powder, sea salt
  • 1/8-1/4 tsp black pepper

wiaw-ccc-cheeze

Chili Ingredients:

  • 1 pound grass-fed ground beef (ground turkey, chicken, pork, would also work— see below for vegan substitution ideas)
  • 1/2-1 cup sweet onion, chopped
  • 1/2-1 cup bell pepper, chopped
  • 1 cup tomato puree (or sauce)
  • 1 tbsp honey (maple syrup or stevia for vegans would be fine too)
  • 1 tsp each of ground mustard, garlic powder, onion powder, sea salt
  • 1/4 tsp each black pepper, chili powder

wiaw-ccc-chili.jpg

Chips Directions:

Based on my Grain-Free Crispy Cracker Thins

  1. Preheat oven to 325 degrees.
  2. Combine the flour, egg white and sea salt to form a dough.
  3. Put a piece of parchment paper down on a cookie sheet. Place the dough in the middle. Place another piece of parchment paper on top. Use a rolling pin to roll out the dough very very thin. When you think it’s thin enough, roll it out some more (you want it super thin for a crispy cracker. I also had to use my hands to spread out the dough).
  4. Remove the top parchment paper carefully.
  5. Use a knife to score the chips into triangle, chip-size pieces. Sprinkle with additional sea salt and other toppings to your liking.
  6. Bake in the oven for approximately 20 minutes. You may want to check at intervals thereafter; however, to make sure that they don’t burn (oven temps differ greatly). I then flipped the chips and baked for an additional 10 minutes.
  7. Let cool for a few minutes and then carefully break off the chips.

wiaw-ccc-chips-2

Cheeze Directions:

Adapted from Oh She Glows

  1. In a medium-sized pan, heat the 1 tbsp ghee/oil over medium-low heat.
  2. In a separate bowl combine the coconut flour and almond milk well. Add to the heated oil.
  3. Combine well and then stir in the remaining ingredients mixing with each addition.
  4. Stir frequently until the cheeze sauce has thickened (add more almond milk if you like your cheeze thinner).
  5. Remove from heat.

wiaw-ccc-cheeze-2

Chili Directions:

  1. Over medium-high heat cook your ground beef (or substitute). Add the onions and peppers when almost through cooking and sautee until well-cooked.
  2. Add the remaining ingredients and combine. Cook until thickened and bubbly. Remove from heat.

wiaw-ccc-chili-2

To make the dish:

1. Take about half of the chips and place them in a bowl/on a plate.

wiaw-ccc-set-chips

2. Scoop on about half of the chili mixture.

wiaw-ccc-set-chili

3. Top with desired amount of cheeze sauce.

wiaw-ccc-complete

Substitution notes:

Nut-free: To make this recipe nut-free you can use sun flour in place of the almond flour, and any type of milk you desire in place of the almond milk (homemade sunflower seed milk, rice milk, cow’s milk, etc).

Dairy-free: To make this recipe dairy-free use coconut oil instead of ghee, and make sure to use a dairy-free milk option.

Egg-free: To make this recipe egg-free, I would recommend using a cracker recipe that you know and love. I think that making a chia/flax egg and substituting it in for the egg white in this recipe might also work, but I can’t guarantee the results.

Vegan: To make this recipe vegan, use all of the vegan substitution options above for dairy and egg-free as well as a sweetener in place of the honey. In addition, you can substitute the beef in the chili recipe with a number of different ingredients. A combination of diced mushrooms, cauliflower and extra onions/peppers would be a great way to keep this recipe paleo as well as vegan. Otherwise, cooked tvp, a meat substitute, lentils, and/or a combination of mashed beans would also be delicious. My recommendation is about 2 cups cooked (1 cup mushrooms, 1 cup lentils, and 1 cup beans sauteed and cooked would be my top pick).

Nightshade-free: To make this free of nightshade vegetables for those who have food allergies, try replacing the tomato puree with butternut squash puree and the diced peppers with celery, more onions, mushrooms, or carrots.

Shared at Fat Tuesday.

Thanks to Jenn for hosting the never-ending party that is What I Ate Wednesday!

WIAWbutton

Tomorrow is of course going to be packed full of more work, but I’m going to try my hardest to reply to all of your comments on my last two posts, as well as comment on as many wonderful WIAW as I possibly can! Thanks for being patient with me!

———————————————————————————————————————————————————-

What is your favorite Mexican-inspired dish?

Do you like having a lot of subsidization options with recipes? Or would you rather just come up with substitution options on your own?

What is your favorite food that you shared for today’s WIAW post?