Dairy Free Italian Soda

One of my favorite drinks! I have tried several different ways to make this without dairy and with a syrup that is allergy safe. I tried to make berry syrup homemade and it wasn't all that great. So, here's what I finally came up with and after some trial and error, it was perfected! 

 Ingredients

1 Cup of Club Soda 

1 Cup Coconut Milk

3 Tbsp. Vanilla Extract

1 Tbsp. Maple Syrup

Half of a Peach sliced

Ice

Directions 

1. Pour Syrup and Vanilla in a glass filled with Ice

2. Add a few slices of Peach

3. Add Club Soda

4. Add Coconut Milk

5. Do NOT stir

The Best Roast

I have been reading a lot about bone broths. They contain vital nutrients to our bodies and our digestive systems. Hence the reason we drink broth when we have the tummy bug. Eosinophils are produced in the human bone marrow. Because of our bodies 'going into over drive', we produce unnecessary white blood cells and our bone marrow can suffer. How can we replenish the very important part of our bodies, cell production, and mother hub for the immune system? Drink broth! Ta-Da! So, I made a roast that is Food Allergy friendly, Eosinophil friendly, Gluten-Free, Paleo and delicious! We eat the meat and potatoes. Zachy drinks the broth and eats the potatoes. It's called killing two birds with one stone. Amazing really! Here's what you need. 

Ingredients

4 lb Lean Beef Roast (fat trimmed off)

2 Cups of Baby Carrots

3 Sweet Potatoes

1/2 cup of Brown Sugar

1 Tbsp. Bee-Free Honey or Maple Syrup

1 tsp. Sea Salt

1/4 tsp. Chili Powder

1/4 Cup Balsamic Vinegar

3 Tbsp. Minced Garlic

2 Cups of Beef or Chicken Stock

Directions

1. Wash, peel and chop Sweet Potatoes 

2. Put all ingredients into a slow cooker

3. Cook on High for 5 hours or until Roast falls apart 

4. Serve over Quinoa and enjoy

5. Save all the broth once the food is gone. You can use this as a juice, cooking fat, dressing, or sauce.

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

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?

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!

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/

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