Tag Archives: Nut-free

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.


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.


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



German Sweet Potato Salad — from AIP Lifestyle



Crispy Curried Turnip Chips — from The Clean Dish



Our Favorite Vegetable Beef Chili — from Oatmeal with a Fork



Ice Cream Bars — from Cook It Up Paleo


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).


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


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!


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?

Cheezy, Chili Crackers and WIAW

Cheezy, Chili Crackers

Happy Wednesday everybody! It’s time for another edition of What I Ate Wednesday with Jenn from Peas and Crayons 🙂


On Sunday morning I wanted to make something reminiscent of a breakfast that most of us used to have before giving up most processed foods. For part of the meal I made grain-free English muffins from Beauty and the Foodie, which I then topped with organic creamy peanut butter. The second part was a quick fried organic egg. My parents said that the English muffin didn’t really taste like the classic English muffin, but was still very bread-like and delicious.

Grain-Free English Muffin Breakfast


A few weeks ago I was contacted by Pam at Stalkerville letting me know of a community cookbook that they are creating. The cookbook is going to have a great gathering of Paleo recipes and will be available sometime in the coming months (I’ll definitely let you know when!). While we were allowed to submit recipes already on our blogs, I wanted to create something brand new. Enter: a quiche made with an almond crust. The vegetables included were potatoes, mushrooms, green peppers, and onions.

Almond Crust Quiche


Just tonight I made up this recipe for Potato Moussaka. If you may remember I made a butternut squash Moussaka around a year ago. My dad is still talking about how much he loved it, which is kind of funny because of how simple the ingredients are! This one involved yellow squash, grass-fed ground beef and red potatoes. I will be sharing the recipe for this one soon.

Potato Moussaka (Paleo)


The next recipe is the one exception to this otherwise healthy WIAW. I am only going to give you a picture preview… Hint: It’s not healthy/allergy-free/paleo/grain-free in the slightest.

Oreo Dessert...

I have been tempting you all day with food pictures and no recipes, so I figured it was only fair that I don’t leave you without at least one today.

Cheezy, Chili Crackers

Cheezy Chili Crackers

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


  • 1 cup sunflower seed flour (or almond flour)
  • 1/2 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp mustard powder
  • 1/2 tsp sea salt
  • 1 whole egg (or 2 egg whites)
  • sea salt for topping


  1. Preheat oven to 325 degrees.
  2. Combine all of the ingredients in a bowl.
  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 crackers to the size that you want. Sprinkle with additional sea salt and other toppings to your liking.
  6. Bake for 18 minutes. Break apart, turn over and bake for another 10 or until crispy.
  7. Enjoy!

Cheezy, Chili Crackers



Questions for you:

Do you have any favorite gluten/grain-free bread recipes?

Have you ever tried making homemade crackers before?

What are your favorite Spring/Summer things to eat? I need some inspiration!