Raspberry Sauce to top Any Meat

This is a great Marinade or Sauce to top any Meat. Zachy has not yet been approved to eat Meats on the Eosinophilic Guideline Diet, however I try to experiment for the future. And, any mom of a child with food allergies knows that most Marinades, Sauces, and Dressings contain Soy, Dairy, and Gluten. Not to mention all the other un-healthy stuff in them like, High-Fructose Corn Syrup and Sodium. Crazy right?! I was shocked too. Any who, on with the sauce. A great part of cooking Allergy Free, even if my little guy can't share, is that I don't have to stress about touching him while I'm enjoying my food. Zachy's allergies to Wheat and Dairy are so bad that if it even touches his skin he will get hives and start wheezing. One time dad kissed him after he ate a granola bar that contained yogurt, and Zachy's whole face swelled up. Needless to say we get a little anxious when people are eating Wheat or Dairy and don't wash their hands before touching our son. If I can create meals that don't contain the things he's allergic to, it makes my life that much easier. Getting up to wash my hands every time his Sippy Cup hits the floor, or his spoon is too far out of reach, or he wants to offer me some of his food to eat, can be quite the task. With this meal, I williningly helped him with sauce all over my little fingers. Enough jabber, lets get to the point. I baked some Boneless Chicken Breasts with a little Salt, Pepper, Onion Salt, and Olive Oil. Once the Chicken was fully Cooked I drizzled this sauce over the top, and the results were amazing. It made for some very delicious, Allergy Free Dinner that the Hubs, and the 3 year old Man-Child both approved of. 

Ingredients

15 oz Fresh Raspberries

Olive oil

1 Tbsp. Minced Garlic

1/4 Cup Lemon or Citrus Juice

1 Tbsp. Pure Maple Syrup

Directions

1. Heat a small sauce pan with Olive Oil drizzled in the bottom

2. Once oil is popping, add 15 oz of washed, fresh raspberries

3. Add Minced Garlic and Lemon Juice to sauce pan

4. Let cook on Medium High until boiling

5. Once boiling turn heat to Low and use a masher to burst the fruit

6. Add Maple Syrup and stir well

7. Turn heat off to allow it to thicken some. 

8. Use to top any Meat of Choice

Sweet Green Smoothy

And yet I present to you another great way to throw some healthy veggies into your kids meal...Meet the Sweet Green Smoothy! Sure to be a hit with you, and the little ones.  Here's what you need for Ingredients.

Ingredients

A splash of Coconut Milk

1/4 Cup of Coconut Yogurt

1 Cup of Spinach 

1/2 Cup of frozen or fresh fruit

1/4 Cup of Orange Juice

Directions

1. Throw it all in the blender.

2. Let some cute chubby fingers press start

3. ENJOY (yes, that is part of the directions)

this is my beautiful toddler boy, BIG brother and protector of Zachy!

Vegan Quinoa Pancakes

Vegan Quinoa Pancakes

These are Egg Free, Dairy Free, Nut Free, Wheat Free, Gluten Free, Soy Free, Vegan, Organic, and Delicious! Not kidding!!

Ingredients

1 Cup Quinoa Flour or Flakes

1 Cup Coconut Milk

1/4 Cup Applesauce

2 Tbsp. Coconut Oil

1 Tbsp. Stevia or Sugar

1 Tbsp. Pure Vanilla Extract

1 tsp. Baking Powder

1/4 tsp. Sea Salt

Directions

1. Add all ingredients to Mixing Bowl and mix on high for 2-3 minuets

2. Coat frying pan in oil of choice (I used Olive Oil)

3. Pour Small round cakes into pan and let cook until edges turn brown

4. Flip Pancakes and lightly press down in center with spatula

5. Cook until slightly brown on bottom

6. Serve with Pure Grade B Maple Syrup warmed. Can you say YUMMY?

Gluten-Free Vegan Baked Risotto

Who said an amazing Italian dish had to be full of Carbs and Cheese. Your world is about to get rocked by this flavorful Italian wonder. 

Ingredients

4 Tbsp. Olive Oil

1 Diced Red Pepper

1 Peeled and Cubed Spaghetti Squash

1 tsp. Onion Powder

1 tsp. Sea Salt

1 Tbsp. Minced Garlic

1 Handful of Fresh Parsley

1 1/2 Cups Quinoa

2 Cups of Water

2 Cups of Gluten-Free Chicken Stock

2 Cups Spinach

1/4 Cup Coconut Yogurt

1 Cup Cherry Tomatoes 

1/4 Cup Kirkland Marinara Sauce *Costco brand is the most allergy-friendly*

Directions

1. Preheat Oven to 425 F

2. In a Medium saucepan on medium heat, add the first 7 ingredients, plus 1 Cup of Spinach and stir well. Saute for approximately 4 minuets

3. Add Quinoa to saucepan and mix well. Let cook for another 4 minuets

4. Pour 2 Cups of Chicken Stock, plus 2 cups of water to saucepan. Mix well and bring to a boil. Once boiling, turn heat to Medium Low and let simmer for 20 minuets, or until liquid is absorbed

5. Grease a Large Baking Dish with Coconut oil. Pour Cherry Tomatoes into dish and spread evenly to cover the pan.

6. Use a Chopper, or a can of beans if you don't own a chopper. Smash all tomatoes until they are popped open.

7. Mix Coconut Yogurt into Tomato

8. Once Quinoa and Veggies are fully cooked, pour entire saucepan into Baking Dish

9. Use a Potato Masher and Press firmly over the entire Pan

10. Bake at 425 F for 20 Minuets

11. Once Baked, Pour Marinara Sauce over the Pan evenly.

12. Next spread 1 Cup of Spinach on top layer of Pan

13. Bake at 425 F for another 15 minuets

Your are Done!!!!

Let this masterpiece cool down and cut into even squares. Serve warm and ENJOY!

Sneaky Cereal

Lots of Parents scratch their heads at how to get their kids to eat veggies. Fortunately my kiddos love their veggies. I always throw something nutritious into their snacks, like carrots! I love to throw carrots into a food processor and bam, shredded carrots ready to add to any dish. One snack Zachy loves is Brown Rice Crisp Cereal. So, I take equal amounts of Shredded carrots and equal parts Brown Rice Crisps, then mix together. 

Now you have a healthy breakfast full of nutrition. Carrots are naturally sweet so it's pallet friendly and better than adding sugar!! Take in a ziplock bag or a snack dish and they will munch it on the go. So much better than Cheerios or those sodium filled baby puffs! 

Gluten-Free Chocolate Chip Oatmeal Cookies

This is by far the best cookie I have ever eaten! I'm serious! I gave myself a huge pat on the back for these! I even enjoyed them while the monsters, I mean kids, played in the bath.

Ingredients

1/2 Cup Coconut Oil

3/4 Cup Brown Sugar

1 1/2 Cup Ancient Grains Gluten-Free Flour Mix

1/2 Cup Stevia

3 Tbsp. Warm Water

1 Tbsp. Ground Flax

1 Banana

1 tsp. Pure Vanilla Extract

1 tsp. Baking Soda

1 tsp. Cinnamon

1/2 tsp. Sea Salt

3 Cups Gluten-Free Oats

1/2 Cup Craisins

1/4 Cup Enjoy Life Chocolate Chips

Directions

1. Preheat Oven 350 F

2. Mix Flax and Warm water and sit for 8 minuets to form gel.

3. Mix all ingredients, including flax gel, with a mixer

4. Use a spoon to form small balls of dough. Press balls onto a non-greased cookie sheet

5. Bake at 350 F for 10 minuets

Blow your mind Brownies

I have to say I was a little reluctant to experiment with brownies. I recently made some Coconut Flour Brownies that were a total flop. So, with some tweaking I came up with the perfect recipe. It tastes absolutely wonderful! Even if you aren't a Vegan, have Celiacs disease, or are Food Allergy ridden. I can honestly say these brownies will hit the spot. Better than hit the spot, they are packed with Protein and Healthy Fats. Even Better than that they have NO SUGAR! Are you serious right now? I know right! A healthy brownie? I'm sold! Here's the recipe.

Ingredients for Brownie

1 Cup Quinoa

1/3 Cup Cocoa Powder

1 + 1/4 tsp. Sea Salt

2 Tbsp. Ground Flax

6 Tbsp Warm Water

1/4 Cup Bee Free Honey 

1 Tbsp. Grapeseed Oil

1/2 Cup Coconut Milk

1/4 Cup Water

1 tsp. Apple Cider Vinager 

1 tsp. Pure Vanilla Extract

Directions 

1. Preheat Oven to 325 F

2. Mix Flax and Warm water to form gel. Let sit for 8 minuets

3. Mix all other ingredients together with the flax gel. Pour batter into a greased pan. (I use coconut oil for grease)

4. Bake at 325 F for 20 minuets and let cool when done.

Now for the Icing

Ingredients for Icing

A Dash of Coconut Milk

8 Tbsp. Coconut Oil

5 Tbsp. Pure Maple Syrup

1/4 Cup Cocoa Powder

Directions

Beat on high for a few minuets until smooth. Pour onto cooled Brownies. Refrigerate before serving. 

Sweet Potato Fries with Coconut "Mayo"

Ingredients

1 Sweet Potato Washed, Peeled and Chopped into long strips

1 Tbsp. Cinnamon 

1/2 Cup Coconut Oil

1/2 Cup Warm Water

1/4 Cup Olive Oil

4 tsp. minced Garlic or 4 cloves

1/4 tsp. Sea Salt

Directions

1. Coat a large frying pan with a generous amount of olive oil and heat on high

2. When oil is popping, add sweet potatoes. Sprinkle cinnamon generously over entire pan

3. While sweet potatoes are cooking start sauce

4. Once cooked fully, lay fries out on a paper towl to absorb moisture

Directions for Sauce

1. In a blender mix last 5 ingredients on high for a few minuets

2. Dump contents into a pretty dipping bowl 

You're done! Now enjoy

Flaxseed Egg

Flax is by far my favorite Egg replacer for baking. It has amazing nutritional value and contains Omega Fatty Acids, Fiber and Protein. Whoa did someone just say Protein? Nice! This makes for a healthy recipe all in of itself. Flax also keeps the texture of the product by acting as a binder and maintaining its moisture once cooked. So how do you make this wonder faux egg you ask? I have the answer!

• 1 Tbsp. Ground Flax or Flaxmeal
• 3 Tbsp. Warm Water

Mix two ingredients together and let sit for 8 minuets. After gel is formed you can add to whatever recipe you want. Pretty nifty eh?

Replacing Eggs

There are many different ways to substitute for eggs when baking. I will say though, that many Paleo recipes cannot use egg replacements and have good results. The reason being, the recipes are totally grain free and use lots of protein, which is great! But the consistency of the finished product is dependent on the eggs. Replacement eggs will not even come close to what the recipe looks or tastes like. In my many failed attempts to master paleo recipes without egg, I found that the recipe would either crumble, or never fully cook and turn to mush. However, there is a specific kind of Paleo diet called the "Auto-Immune Paleo Diet" that does not use eggs, or any foods that contain allergens for that matter! When I discovered this I literally sang the hallelujah chorus! Because, there is nothing better than finding a large cook-book that not one recipe has to be omitted or drastically changed in order for it to meet your dietary restrictions! But, for those of you who don't have an Auto-Immune Paleo cookbook, or those who just want to broaden their selection of foods to eat, there are great options to replace eggs when using a non-allergy friendly recipe!

• 1 Banana equals 1 Egg

• 1/4 Cup Applesauce equals 1 Egg

• 1/4 Cup Flaxseed Gel (recipe is in the Blog) equals 1 Egg

• 1 1/2 tsp. Ener-G Egg re-placer mixed with 2 Tbsp. of warm water

Stupid Easy Allergy Friendly Pasta

Ingredients

Quinoa Pasta *Purchased at Sprouts*
1 Jar of Kirkland Marinara Sauce *Costco brand is the most allergy-friendly*
1 Zucchini
Sea Salt to taste
Olive Oil

Directions

1. Boil a pot of water and add Quinoa Pasta. My advice is use a lot of water!!!!! Quinoa absorbs quickly. The more water the better the results. 
2. Chop Zucchini into half circles
3. Saute Zucchini in a Pan coated with Olive oil and Sea salt
4. When Zucchini is soft, add to sauce pan with Marinara Sauce and let simmer on low.  Set Zucchini pan aside
5. Once Quinoa Pasta is soft, strain out water and flip in pan with olive oil left over from Zucchini
6. Once Marinara Sauce is warm, add the Pasta and mix well.
7. Serve and Enjoy your Allergy-Free Italian Dish!

Eosinophilic (ee-oh-sin-oh-fill-ick) Disorder?

What is this word, how do you say it, and why is it important?

An eosinophil is a cell! More specifically it is a white blood cell, and even more specifically it is a white blood cell of the immune system. It is responsible for inflammation, which is a good thing when it comes to fighting off infection etc. A very bad thing when it comes to fighting food. Eosinophils working properly help fight off bad things. When not working properly they can cause permanent pathological changes in your body.

Here is a picture since the human eye cannot see it.

How do you say it? eee-oh-sin-oh-Phil (I like my version better than Google's)

What is an EGID? EGID is stupid for Eosinophilic Gastrointestinal Disease. Basically an abnormal amount of this white blood cell, in a specific area of the digestive system. Why is this disorder so crucial in children? It can cause so much damage and inflammation to the GI system that digestion of foods and absorption of nutrients is impossible. Malnutrition in children is linked to Developmental disabilities, organ failure and ultimately death. Simply put, when the body cannot absorb proper nutrients, bad things can happen. 

So, is this a death scentance? Absolutely not! 

Is there light at the end of the tunnel for people that have this condition? Absolutely! 

Is it hard to completely adjust your life? Absolutely! 

Is it imposible? Absolutely not!

5 Reasons why EVERYONE should follow my blog

Photo taken by:

http://www.simplytakenbytammilynn.com/

1. First and foremost because Zachy is about the cutest little fat boy on planet earth, and this blog is all to support him!
2. The FDA has reported a 50% increase in food allergies since 1997 among children!! They also reported that 8% of American Children suffer from one or many food allergies. Don't believe me?   Check out this Link! http://www.foodallergy.org/document.doc?id=194 This blog will help people with food allergies have options that are tasty, and safe to eat.
3. We all, if we are honest, could use a lifestyle change when it comes to our diets. It would be safe to say that Americans consume too much junk food and not enough real food. Enlighten your world of food with my totally healthy recipes. Your waist will thank you!
4. All of my recipes (what did we do before hashtags?) are #Gluten-Free #Allergy-Free #Eosinophilic-Friendly #Healthy #Organic and most of them are #Vegan.  But, Best of all they are all #Delicious
5. An informed person is an empowered person, ok that sounded a little crazy...But I am fishing for viewers here so cut me some slack. Anyways, Esosinophilic disorder is a very rare and un-talked about illness that 1 in 10,000 people suffer from. Imagine being told that food, the very thing we thrive off of, is causing you to be sick. And now imagine being told that healthy food like peas and corn are making you sick. And then imagine being told that healthy foods that you aren't even allergic to are making you sick. As a parent it is easy to feel trapped and totally helpless, been there and got the shirt. But, hypo-allergenic foods can be fun, delicious, and creative. My blog will help people with Eosinophilic disorder see the glass, or feeding tube rather, as half full and not half empty. There are options, and there are delicious options! 

Photo taken by:

http://www.simplytakenbytammilynn.com/

Go-To Wheat-Free flour mix

For best baking results I have found that the perfect ratio of starch to grain is 3:7.(See my last post about gluten free flour for more details)

Drumroll please............

Starches

Tapioca

Arrowroot

Potato starch

Grains

Amaranth

Millet

Quinoa

Sorghum

Teff

Any combination of these will work in most baking recipes. Didn't know you had to be a mathematician to make brownies? It's not that difficult! Take the amount of cups called for flour in the recipe, then multiply it by 0.7. Now use that amount for your grain. Then take the number of cups of flour called for again, multiply it by 0.3 and use that amount for your starch. 

The most practical way to bake fast and calculator free though, is to pre-mix a huge batch of the combination you like best. You can measure 7 cups of grain, 3 cups of starch, and throw it all in a blender. Then store it in a Tupperware container and freeze (this way it does not go rancid). Wam bam thank you Sam! 

Why Gluten Free Flour falls short...

According to the Eosinophilic diet guidelines many of the grains available in the American diet are not suitable to ingest. Why? Many of them cause inflammation in the digestive tract, and Eosinophilic Disorder is nothing short of an inflammatory disease. So, what grains are good and what grains are bad? Many of the Gluten-Free flours contain Corn Starch, Rice Flour, and Almond Flour. None of which are tolerable for the Eosinophilic person. Well, the exception there is Rice. Rice is considered acceptable, however there are studies that show that Rice causes inflammation and that it also lacks nutritional value. Rice is full of carbohydrates and contains no protein. Need I say more? I personally avoid Rice Flour. Back to the Gluten-Free flour topic...Another problem that Eosinophilic patients run into with Gluten-Free flours is that many of them require several eggs for baking. Eggs are out of the question for people with Eosinophilic Disorder. I have done many trial and error runs with non-wheat flours and egg replacements. The results were not Blog worthy, or even edible! That being said, I thought I would spare some of you the hours of research I have spent, and money wasted on expensive organic ingredients to find the perfect match.The results? The necessary mixture for your wheat replacement flour is 30% starch to 70% grain. In my next post I will categorize safe grains and starches. I have to say that I feel like an eosinophilic pioneer woman now that I know this. I find myself dreaming about baking things! Ok maybe that's a little far fetched, but I am very excited about this find!

Quinoa Blueberry Banana Bread

Ingredients

3 Ripe (or black) Bananas

1 Cup Quinoa Flakes

1/2 Cup Coconut Flour

1/2 tsp. Baking Soda

1/2 tsp. Sea salt

1/2 tsp. Cinnamon

1/2 Cup Stevia

4 Tbsp. Warm Water

3 tsp. EnerG Egg Replacer

1/2 Cup Vanilla Coconut Yogurt

2 Tbsp. Coconut Oil

1/2 Cup Blueberries (or more)

Directions

1. Preheat Oven to 350 F

2. Coat 8x4 loaf pan with Coconut Oil

3. Combine dry ingredients and warm water until light and fluffy. 

4. Separately mix wet ingredients including Mashed Bananas. 

5. Fold wet and dry ingredients together and pour into pan

6. Bake at 350 F for 55 minuets