Tag Archives: Dessert

WIAW- Food Allergy Awareness Week 2014

This week is food allergy awareness week, and in honor of the annual event, I am going to dedicate my What I Ate Wednesday post to allergy-friendly meals from some of my favorite bloggers. It can be really difficult to find food that fit all of one’s dietary restrictions, but it’s such a big relief when you come across a recipe that needs minimal adjustments.

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There are up to 15 million people in the United States alone with food allergies (source). We can do our part to help those with food allergies by becoming more knowledgeable in what constitutes allergies, how to ask questions about someone’s allergies, and how to handle food in situations involving those with allergies.

Breakfast

Sweet Potato, Apple and Pancetta Hash — from Gutsy by Nature

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Lunch

German Sweet Potato Salad — from AIP Lifestyle

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Snack

Crispy Curried Turnip Chips — from The Clean Dish

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Dinner

Our Favorite Vegetable Beef Chili — from Oatmeal with a Fork

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Dessert

Ice Cream Bars — from Cook It Up Paleo

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Doesn’t that sound like the perfect day of food to you? Start off with a great egg-free breakfast hash and follow it up with a sweet potato salad jam-packed with bacon. Then munch on some crunchy, homemade vegetables. For dinner enjoy a big bowl of both grain and tomato-free chili, and round out the day with some cold and creamy homemade ice cream bars.

All of the recipes above are free of the top 8 food allergens: peanuts, eggs, milk, fish, shellfish, wheat, soy, tree nuts. These 8 foods account for 90% of all allergic reactions (source).

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Thank you to Jenn for allowing me to link-up with WIAW again this week. Check out her blog for even more food inspiration!

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So tomorrow I am heading down for the final details of my next internship. Last summer I was 3 1/2 hours north of home and this year I am about 2 1/2 hours south. I have to pass a final drug test and physical examination before being officially offered the job, but I can confidently say that I think I’m safe in those regards 😉 My main concern right now actually is my living arrangements. I was notified kind of late about the job and only had a week to find an apartment. Nothing is 100% yet, but I’m trying to work it all out come Monday when I start. Yikes. I’ll update you more when things are concrete.

Goodbye for now and happy Wednesday!

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Questions for you:

Have you ever had to move for a job before?

What is your favorite allergy-friendly meal?

Do you, or does someone you know, have food allergies?

Coconut Flour Brownies

Coconut Flour Brownies

Would you like to know why today is so incredibly marvelous? I hope you said yes, because I am going to tell you either way.

Today is marvelous because I have two super exciting things to write about in this blog post. First is my contribution for April’s Recipe Redux. Second is a very special cookbook that I have a recipe featured in!

So as for the recipe…

Recipe Redux

This month’s Recipe Redux theme was “Treasured Cookware.”

Share a story of classic cookware – and a healthy recipe to go with it. Some of us will be celebrating Mother’s Day next month (May 11,) but it’s more than once a year that many of us cook with a pan, a wooden spoon or another piece of cookware passed on to us from the kitchens of our favorite relatives. Let’s see what you can cook up with your treasured kitchen tool!

This theme was very challenging for me because there so many tools in my kitchen that I love to use. Cookie sheets, vegetable peelers, food processors, whisks, baking pans just to name a few. In reality I don’t think that a single one was passed down from a relative! We do have some antique kitchen items but those are either for decoration or in storage. Maybe it’s just because I’m not old enough to be handed down anything yet?

However, since I am technically an adult now, everything in my parents’ home is kind of like a tool passed down from my relatives (aka Mom and Dad), right?! Right. From these I ended up picking two of my most commonly used kitchen tools/cookware for this recipe.

As I decided to make brownies, a glass baking dish was kind of a given. I don’t thinking brownies would have turned out very well on a cookie sheet… And seeing as how my recipe is gluten-free, a food processor was also a must. Those who bake with gluten-filled flours have to worry about over-mixing and tough final products; however, those who bake with gluten-free flours can mix to their hearts content. A food processor for blending up the batter was the obvious next conclusion. I make about 50% of my recipes in a food processor just because it’s such a fast and easy method for mixing.

Coconut Flour Brownies

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

Adapted from War Eagle Mill

Makes 9 brownies

Coconut Flour Brownies

Ingredients:

  • 2 eggs
  • 6 tbsp coconut oil, melted
  • 1/3 cup honey
  • 1 tsp vanilla
  • 3 tbsp coconut flour
  • 3 tbsp cocoa powder
  • ¼ tsp salt

Directions:

  1. Preheat oven to 350 degrees. Line a 9×9 or 8×8 square glass pan with parchment paper and your favorite cooking oil to prevent sticking.
  2. In a food processor place all of the ingredients and blend for about a minute or until thoroughly combined. Alternatively you could mix the eggs in a medium bowl first, then add the wet ingredients, and finally the dry ingredients, mixing well.
  3. Pour the brownie batter into the prepared pan and use a spatula to smooth out the top.
  4. Bake for approximately 25-30 minutes. Remove when firm to the touch (or remove sooner if you prefer gooey chocolate brownies). Let cool for a few minutes before slicing and enjoy!

Substitution notes: You can use carob powder in place of the cocoa powder for a caffeine-free version. To make this recipe sugar-free you could probably substitute the honey with 1/3 cup mashed banana or pumpkin along with some liquid stevia to taste. I have not attempted to make this recipe egg-free but a flax, chia, or tapioca egg substitute may work (no guarantee).

 After reading the rest of my post for today (trust me, you don’t want to miss it!), check out all of the other bloggers who linked up their recipes for this month’s Recipe Redux. 

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Now comes part two of today’s post, which I am equally excited to talk about. Do you remember a What I Ate Wednesday post about one month ago where I shared a picture of a quiche that I made with an almond flour crust?

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Well, I submitted that recipe to be part of Chowstalker’s first community cookbook. I got the final digital copy recently and it’s fantastic. There are so many amazing meal ideas in there and I’ve already successfully made one of the recipes for my family this weekend.

**The rest of this post was promotional and removed according to the rules of The Recipe Redux. You can read my other posts more recently on the subject matter. Sorry for any inconvenience.**

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Questions for you:

Do you prefer brownies or cake?

Have you ever contributed to a community cookbook before?

Do you have community cookbooks at home? We have a lot from church and local fire stations.