Tuesday, June 29, 2010

Dairy- Free Egg-Free Yellow Squash Muffins (repost)

I thought I'd repost this recipe as we've got a plethora of yellow squash about to come in and I figure you probably do to! :)

This recipe is featured on Allergy Sense and Yellow Squash on Foodista

I found the original hand-written recipe on a piece of notebook paper in a cookbook that I purchased at a yard sale. Because Witt is allergic to eggs, I substituted 1/4 c applesauce for each egg and they turned out great! (and without apple flavor)

(For a healthier version of these muffins, click here.)

2 lb Yellow Squash (about 8)
1/2 c Applesauce
1 c melted DF Margarine
1 c White Sugar
3 c AP Flour
1 Tbs + 2 tsp Baking Powder
1 tsp Salt
1/2 tsp Baking Soda

Boil squash until tender. Drain. Return to pot and mash.

Measure 2 cups of squash into another bowl. Add applesauce and margarine. Mix. Add remaining ingredients. Mix. Fill ungreased muffin cups 3/4 full. Bake 350 until lightly golden brown; about 15 - 20 minutes.

Thursday, April 29, 2010

Cookbook Giveaway: What's to Eat?

*** Congrats to Spooky!! Giveaway is now closed***

This is my personal copy of What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook. Some pages are bent and the spine is broken, but all the pages are there and I'm certain it will be of use to somebody. :)

If you'd like to enter the giveaway, just leave me a comment on this post. I will draw a random winner on Thursday, May 6th. US mailing addresses only, please.

Good luck!

Tuesday, April 13, 2010

Chocolate Cake Brownies

Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Peanut-Free

This recipe was adapted from the March edition of Guideposts Magazine.  You could substitute regular flour for the rice and amaranth flour if gluten is not a concern. 

3/4 cup coconut oil
3/4 cup honey
1 1/4 cup milk substitute
1/4 cup flaxseed meal
2 t vanilla
1 1/2 cups rice flour
1/2 cup amaranth flour
1 cup cocoa powder
1 t baking soda
3/4 t sea salt
2 t baking powder
1 cup organic walnuts
1/2 cup chocolate baking chips

Preheat oven to 350.  Grease the inside of a 9x13 pan with coconut oil.  Combine oil, honey, milk substitute, flaxseed and vanilla in order, then mix 1 minute on medium.  Gradually add flours and cocoa powder - mix one minute on medium.  Add baking soda, salt and baking powder in order, then mix 1 minute on high.  Add walnuts and chocolate chips - mix well.  Pour into pan and bake 17-20 minutes.  Store in fridge. 

Makes 12 brownies.

Thursday, April 8, 2010

Kale Chips

I started making these at the end of last summer. In fact, I think it was the first time I had ever tried kale. I HAD BEEN MISSING OUT!!! Oh wow... kale ranks high on my favorite greens list. :)

I started out with this recipe at We Like It Raw and also enjoyed this vlog at Making Love in the Kitchen. There are also recipes that add other flavors, like these "cheesy" ones I still want to try. :)


olive oil
sea salt (I use Celtic)

Wash and dry the kale. I don't like the stems in mine (they are really hard to chew and take away from the crispiness of the leaf in my opinion), so I tear the leaves into large pieces and compost the stem. However, another option is to leave the stem and just eat around them. Leaving the stem in seems to help the leaf not stick so badly to the tray. That honey can be a pain sometimes! LOL!

I massage in each ingredient one at a time to make sure each leaf is covered. After massaging in the ingredients, you should be able to notice that the kale has reduced in size. If not, you need to massage some more. :)

Now, take a bite of it. If you enjoy the kale now, you'll really like it with the crispiness. Add more of whatever twang you want: sweet, sour, or lemon. You get them all in this recipe! :)

I've made these in the dehydrator and the oven. I don't really have a preference as to which does a better job, so I'll just tell you how I've done it and let you choose.

Option 1: Dehydrate. My dehydrator doesn't have a temperature control. I opened the vent all the way and turn it on. If memory served me correctly, they were done in 6 - 8 hours.

Option 2: Oven. The lowest temp on my oven is 170. I generally preheat my oven to this and stick the kale in for about 30 min - 1 hour. Then I turn off the heat and turn my oven light on. Let them sit over night. By morning there should be a gentle crispiness to them. Turn them over and let them sit longer for more crisp or eat for breakfast. :)

Option 2: Oven. You can also toast them for a quick treat, but you're gonna have to watch them. Heat to 350 for 10 - 15 minutes. (This would not be a raw version, btw.)

Enjoy!! I don't know how long these last as I usually end up eating the whole batch in a day. The kids don't really care for them, but I LOVE THEM!!! So they are MINE... ALL MINE!!!! :)

Thursday, March 25, 2010

Tortilla Soup -- Dairy Free

Finding good soups or a taco soup that is dairy free is a big challenge.  So many have cheese or cream cheese.  Here's a tortilla soup that my daughter really likes.  It also is not very spicy which really appeals to a toddler.

Tortilla Soup (or Taco Soup as my daughter calls it)
(I found this in Everyday Food by Martha Stewart)

1 Tbsp olive oil
4 garlic cloves
1 tsp chili powder
2 cans diced tomatoes
2 cans black beans
1 can chicken broth (boullion would work, too)
10 oz package frozen corn
salt and pepper to taste
1 cup crushed tortilla chips (I used some leftover taco shells)
1 Tbsp fresh lime juice.

1. In large saucepan, heat oil medium.  Cook garlic and chili powder until fragrant about 1 minute.
2. Add tomatoes with juice, beans, broth, corn and 1 cup water.  Season with salt and pepper.
3. Bring soup to boil, reduce to simmer.  Add tortilla chips and cook until softened about 2 minutes.  
4. Remove from heat and stir in lime juice.  Serve with extra tortilla chips.

**This soup freezes really well. The tortilla chips get a little soft, but you could always freeze a portion before adding the tortilla chip. And then add tortilla chips after unthawing.**

Saturday, March 13, 2010

Green Bean Casserole

I created this recipe because I was tired of not having any "popular" potluck items to bring to family functions.  Everyone loves green bean casserole, however, it is hard to find a recipe that doesn't call for some type of creamy soup.  I brought this to a family get-together a few years ago and everyone loved it.  In fact, they asked me to bring it back the next year.  No more cream of mushroom casseroles!!

  • 2 c. wild rice
  • 4 c. chicken broth
  • 1/2 c. chopped celery
  • 1 small chopped onion
  • 1 t. rosemary
  • 1 c. sliced mushrooms
  • 1 lb. steamed green beans
  • Wheat germ

Preheat the oven to 350.  Cook rice in broth until done.  Add the rest of the ingredients and mix well.  Top with a layer of wheat germ.  Place in a casserole dish and bake until the wheat germ is toasty (approximately 30 minutes).

To make into a main dish add 2 cups of diced chicken to the casserole before baking.

Monday, February 22, 2010

Dairy-Free, Egg-Free French Toast

Dairy-Free, Egg-Free French Toast
1/2 cup vanilla soymilk (I used Very Vanilla by Silk)
1/2 cup applesauce (unsweetened)
2 Tbsp vegetable oil
1 Tbps flour
dash cinnamon
several slices of bread (I have used homemade French Bread and regular store-bought bread)

1. Mix ingredients together.
2. Dip bread in mixture.  I found that letting it soak in on a wire rack for a minute or two helps.  Than I took a knife and scrapped off the excess.
3. Bake each side 5 minutes or until golden brown.  I set my skillet at 350 degrees or on the stove on medium to medium-low.

**Stick extras in freezer for an easy breakfast.**

Thursday, February 11, 2010

Dairy Free Chocolate (Avocado) Pudding

Ok, this is going to sound strange, but here are your ingredients:

cocoa powder
vanilla extract
maple syrup

(not so scientific) Directions

Place desired number of avocados in food processor. (Three regular sized ones give a nice sized portion for four people.)

Start processing. Add cocoa powder by the tablespoon until the green turns brown like chocolate. You may need to stop the processor and scrape down the sides. Add a dash of vanilla. Then begin adding the maple syrup while processing and do several taste tests until it is sweet enough.


PS. My kids have been known to make a mess while eating this! :)

~I found this recipe at Green & Crunchy

Tuesday, February 9, 2010

Dairy-Free, Egg-Free Chicken Pasta Salad

This is one of those recipes that requires "special" ingredients. I made it today because I had some leftovers of everything listed that also needed to be used up. Listed at the end of this recipe are some links to more recipes for these "special" ingredients.

I adapted this from my dairy-based, egg-based recipe. I've been pretty successful tweaking my own recipes to make them dairy-free. My goal is to make food that everyone can eat and not know it's missing dairy and egg.

Dairy-Free, Egg-Free Chicken Pasta Salad
(This is a small serving size of 2 to 4 small servings. You can easily double this recipe.)

1/2 cup pasta, (I use small shells)
1 carrot, chopped
1 celery stalk, chopped
1/4 cup onion, chopped
1/2 cup chicken, pre-cooked
1/2 cup Vegeniase
1/8 tsp garlic powder
1/4 tsp dill weed

1. Boil water and make pasta. Drain.
2. While pasta is boiling, chop veggies and mix in a bowl with chicken.
3. In separate bowl mix cream cheese and sour cream with garlic powder and dill weed. Mix in Veganaise.
4. Mix all together. Let sit in fridge for an hour before serving.

**Recently I made dairy-free, egg-free dill dip with Better than Sour Cream and Better than Cream Cheese. Also, here's a great dairy-free cream cheese frosting. Vegenaise can be used in place of mayo in any recipe or for sandwiches. Tofutti has recipe ideas here under fun stuff!**

Friday, February 5, 2010

SunButter Winners!!

From Random.org: The winners are 13, 10, and 5!!

Congrats to: Hanna, NoWheyMama, and Chef Penny!

Wednesday, February 3, 2010

Buckwheat Pancakes

Pancakes are a weekend favorite in our house - the only problem is that most of the packaged mixes contain at least one of the foods my son is allergic to. And if the mixes don't contain them, the recipe calls for eggs or milk.

I started making my own mixes not too long ago and not only are they allergy-free and easy to make, but they save a TON of money!!

Buckwheat Pancakes

Blend the following ingredients:

  • 1 1/2 c. water
  • 3 T oil (we prefer coconut oil)
  • 1 c. buckwheat flour
  • 1 t. baking powder
  • 1/2 t. salt
  • 1 t. vanilla

You could add 1/2 c. sugar to the mix to sweeten it. We prefer to drizzle our pancakes with maple syrup instead.

This recipe should make 6 large pancakes (8-10 small).


No Bake Cookie Bars

adapted from Lynn's Kitchen Adventures


1/2 c honey
1/2 c coconut oil
2 Tbsp cocoa powder
1/2 tsp vanilla
1/3 c Sunbutter
1 1/2 c oats (I used "old fashioned")
1/2 c dairy free chocolate chips


Melt honey, coconut oil, and cocoa powder on low stirring well to combine. Whisk at least 1 minute once melted as the honey really likes to settle on the bottom. Remove from heat.

Stir in vanilla and Sunbutter. Add oats and chocolate chips. Stir to combine.

Transfer to a brownie pan and refrigerate until hardened (approximately 1 hour or more).

Tuesday, February 2, 2010

Homemade Dairy-Free, Nut-Free Chocolate Candy

With Valentine's Day coming up, I struggle with chocolate candy for my dairy-free, egg-free, nut-free daughter. You can buy expensive allergy-free chocolate or you can make your own. Here's what I came up with to make some fun chocolate candies.

Use a mold or silicon ice cube tray. I bought mine at the dollar store, but I've also seen them at the dollar spot at Target. Simply melt dairy-free chocolate chips, such as Enjoy Life chocolate chips, and pour into the mold. Chill and pop out.

Here's another recipe to change it up a little. Yummy!

Chocolate Sunbutter Hearts
1/2 cup dairy-free chocolate chips (I use Enjoy Life)
1/4 cup
Sunbutter (or Soybutter)
2 Tbsp daiy-free butter (I use
Earth's Balance)

1. Melt in microwave for 30 seconds.
2. Pour in mold
3. Chill in freezer for an hour or longer.
4. Once chilled, pop out and eat!

**Use more or less of the ingredients depending on how many you want to make. You really can't do it wrong.*

(This recipe is featured on Mallergies.)

Monday, February 1, 2010



I bought some Sunbutter in bulk and now I've got more than I can use by the SELL BY date of March 2010. Wanna take some off my hands for free? :)

Giveaway: 3 different winners will receive a 16 oz jar of Sunbutter Natural.

Processed in a peanut free and tree nut free facility. Made on equipment that processes soybeans.

Ingredients: Sunflower seed, dehydrated cane juice, salt, and natural mixed tocopherols to preserve freshness.

1. Leave me a comment about why you'd like to try it... allergy, curious, don't like peanuts?
2. Open to US mailing addresses.
3. One entry per person.
4. Comments close Friday, Feb 5, 2010 at NOON CST and THREE (3) winners will be chosen.
5. Please leave a way for me to contact you or I will choose another winner.
6. You will have 2 days from the time I send you an email notifying you that you won to send me your mailing address.

Good luck!

Sunday, January 31, 2010

Getting to know us and birthday cake!

I am so excited to be a part of this blog! For me recipes need to be easy to follow and easy to make or I wont touch them lol! This blog has given me many ideas on ways to cook for my 1 yr old daughter with many food intolerance's. We finally did allergy testing and all tests, except for grass, came back negative as we thought, because there is no testing to check for GI response allergies (or intolerance's as they like to call them). We have a plan to slowly introduce dairy/soy/rice/bananas and a variety of other foods that our daughter has reacted poorly to but for right now I will be learning to cook free of all of these.

Our first obstacle....Birthday Cake and frosting!

Since I am fairly new to cooking with many restrictions I visited our local Whole Foods and found many birthday cake mixes. One that I especially thought looked promising is a yellow cake mix by Cherrybrook Kitchen (most all of their products are dairy/egg/peanut/soy free.) It does call for butter so i picked a tub of Earth's Balance dairy/soy free butter and brought it home to make. It was so easy as it only calls for butter, water and the cake mix, and tasted GREAT! Its a bit more dense then your average cake but well worth it to be able to let my daughter have cake on her birthday.

To frost it I made a very simple frosting that required powdered sugar, "safe" butter,almond flavoring and a bit of water to smooth it out. I first melted the butter (the amount of butter depends on how much you want to make. I used about 1/2 cup of butter.) I then mixed in powdered sugar to make it clumpy and added about a teaspoon of water just to smooth it out. If you want it thicker you will want to add more powdered sugar. After I got it to the consistency I wanted I added 1/4 tsp of almond flavoring and 3 drops of pink food coloring. It turned out great and my daughter loved it! You can tell it tasted good by how she dug into it! For everyone else I made mini cupcakes with the same cake mix and frosting mix.

Everyone loved them and couldn't even tell they were allergy free!

Thursday, January 28, 2010

Our Story

Since I've been introducing the new allergy cooks, I thought it would be appropriate to share a little bit of our story, too.

In October 2007, our youngest son (then 5 months old) had an anaphylactic reaction to his first bottle of milk-based baby formula. After allergy testing, a severe dairy allergy was confirmed as well as allergies to egg whites and egg yolks. Because his allergies were life threatening, we immediately began living as a dairy-free/egg-free family. A year later, peanuts were added to his list of allergens.

As I began making more and more from scratch, I found that it was often cheaper (and healthier) to make our own meals and not rely heavily on pre-packaged, processed foods. As I had the time, I recorded some of our favorite recipes here as a way to organize them. I had no idea that it would become a source to meet other allergy families, swap recipes, and share stories. Being in contact with other families has been such a blessing!

2009 began our intentional journey of integrating more whole foods while continuing the strict avoidance of his allergens. I began using more whole wheat flour, coconut oil, sucanat, and the like in our recipes during this time. Baby steps, as they say. :)

In December 2009 at his annual allergy testing, it was determined that our son's allergies had disappeared! All tests came back negative! Gone! God is so good! He passed the live milk challenge that was conducted under medical supervision. He has also passed at-home tests of baked-in egg. He won't touch a straight egg yet. LOL! We will do at-home testing for peanuts after he turns three in May 2010.

2010 will mark the beginning of learning how to cook without limitations of allergens, but within the limitations of nourishing foods. I've started a new recipe blog to organize the recipes I convert towards whole food and cook from scratch.

Although I won't have a lot more to add regarding DFEFPF recipes, there are still several recipes that we've tried but haven't gotten around to posting yet. I'm hoping that the addition of more allergy cooks to Must Follow Recipes will keep the recipes flowing. If you would like to include your family's recipes as well, please email me! {missbecky75 *at* gmail [dot] com}

If you would like to read our full story, feel free to visit us at Boys Rule My Life.

Wednesday, January 27, 2010

Pre-Packaged Dairy-free, Egg-free, Peanut-free

Scroll to bottom of this post for the list of DF-EF-PF pre-packaged food.


(Whew... what a title!)

I admit it... I was a big pre-packaged cooker before Witt's allergies hit us. Yes, allergieS. The dairy allergy was obvious and then the egg allergy was confirmed when he ate something with egg in it... I don't remember what it was, but I do remember him scratching terribly about two hours after ingestion. Poor little guy. I have not tried barley again yet as I just haven't had the time to pay close enough attention. So, at least two confirmed allergies... possibly a third.

Now that Witt starting to eat more table food, I must be more careful now than I was before; so, I want to start a log of pre-packaged foods that he has eaten so I can keep a reference. I hope this list will also help others and verify some of the foods that "appear" to be dairy-free egg-free. By appears to be I mean that there are so many milk derivatives that it is sometimes hard to keep them straight. Also, some things have the same labeling, but might not be milk-derived (ie "caramel color" can come from milk or other places - I have to call the manufacturer to find out). It's a very tedious process of reading labels (many, many times) to keep Witt safe.

Some of these might appear obviously dairy-free, but you just never know... we found dairy products in toddler toothpaste!!!

Although I am do a lot more "from scratch" cooking now, here are the prepackaged foods that Witt has already had without reaction (this will be a living list as I will add as we go and is in no particular order).

Please note that Witt has never had reaction to foods that use the terminology "May contain xyz" or "Processed on lines with xyz". The extent of each person's allergies is different, so be sure to read the labels. This list is not "guaranteed" safe, it is just what worked for us.

UPDATE: Dec 2008 - Witt also tested positive to peanuts this year, so this list will also include peanut free foods he has eaten.

For Milk Allergy Mom's list of tried foods: click here and here.
I Can't Believe It's Vegan also has a huge list of dairy-free egg-free prepackaged foods.
Go Dairy Free has a wonderful list of not dairy free, possibly dairy free, and surprisingly dairy free ingredients.
For other DF Bloggers, check out my Dairy-Free Blogroll.

Cereal/BreakfastPlain Cheerios
Cinnamon Life
Pop-Tarts: Brown Cinnamon & Sugar with icing
Pop-Tarts: Strawberry (no frosting)
Malt-o-Meal Berry Colossal Crunch
Van’s Wheat Free Mini Waffles
100% Pure Maple Syrup
Lucky Charms
Fiber One Caramel Delight
Kellogg's Frosted MiniWheats (Strawberry Delight)
Kroger Instant Oatmeal Lower-sugar Apples and cinnamon
Malt OMeal Marshmallow Mateys
Bluebird Mini Honey Buns

Nabisco Graham Crackers - honey
Cambridge Graham Crackers - honey
Pringles chips- Plain
Best Value Semi-Sweet Chocolate Chips (Wal*Mart brand)
Kroger Value Semi-Sweet Chocolate Chips
Ritz Original Crackers
Cambridge Ritz style crackers
Clancy's Pretzel Sticks (from Aldi)
Golden OREOs Original
Vanilla MoonPies
SuperPretzels (plain)

Bush's Black Eyed Peas
Del Monte Green Beans
Le Sueurs whole carrots
Plain Applesauce
Canned fruits
Fruit bowls (no parfaits, yogurts, ONLY plain)
DelMonte Greenbeans
Ragu Sauteed Onion & Garlic Pasta Sauce
Parkay Squeeze "butter"
Fleischman's Unsalted margarine
Willow Run Vegan Margarine
Tofutti Better Than Cream Cheese
Tofutti Sour Supreme / Better Than Sour Cream
Heinz Ketchup
Kraft Creamy Italian dressing & dip
Kikkoman's soy sauce
Red Star Nutritional Yeast
Rachel Ray's Beef Flavored Stock
Heinz Worcestershire Sauce
Kikkoman Soy Sauce
Hormel Real Bacon Bits (50% Less fat)
Chef's Cupboard Onion Soup Mix (from Aldi's)
Private Selection Organic Chicken Broth (Kroger)

I buy online from The Vegan Store:

Follow Your Heart Vegan Cheese: "Cheddar", "Mozzarella"
Veganaise Mayonaise
Parmazao Imitations Parmesan

Near East Couscous - Wild Mushroom and Herbs
ASIA Specialties Soy Ginger (from Aldi)
Near East Rice Pilaf Mix - Original
Jehling Ramen Noodle Soup - chicken flavor (from Aldi)
10 Minute Success Boil in Bag Rice
Smart Taste Pastas
THAI KITCHEN Spring Onion Instant Rice Noodle Soup

Baby Finger Foods
Gerber Graduates APPLE wagon wheels
Gerber Graduates mini fruits (dried) - banana strawberry
Kroger Brand Little Comforts Puffs – Blueberry, Strawberry Apple
Gerber Graduates Juice Treats

Nesquick Chocolate powder
Hershey's Chocolate syrup
100% Juices
Silk Soy Milk
Rice Dream Milk

Hebrew National Hot Dogs (of course cut up very small with skin removed.)
Great Value fully cooked Homestyle meatballs (frozen at Wal*mart)
Tennessee Pride mild sausage patties
Brookdale Vienna Sausages
Brookdale Potted Meat
Valley Fresh 100% natural while chicken in water
Ian's fish sticks (GF, CF, DF, EF, SF, NF)
Boca Burgers - original vegan
Hormel Real Bacon Bits (50% Less Fat)
Carolina Pride Beef Smoked Sausage
Banquet Chicken Nuggets
Hormel Natural Choice 100% Honey Deli Ham

Sunbeam King Thin
Pillsbury Crescent Rolls
Publix white
L'Oven Fresh white (Aldi)
Sara Lee Soft & Smooth 100% Honey Wheat - see Aimee's comment

Mt. Olive Kosher Mini Dill Pickles
Ore-Ida Extra Crispy Tater-tots
Old El Paso Taco Dinner Kit

Tofutti Cuties (ice cream sandwiches)
Great Value Semi-sweet chocolate chips
Dairy Free Ice “creams” (DREAM, Purely Decedent)
Duncan Hines Moist Deluxe Red Velvet (substitute eggs with a little less than 3/4 c unsweetened applesauce)

Fast Food
McDonald's French Fries - see Melissa's comment
Burger King plain hamburger with bun
Burger King french fries
Chicken MeeFun (rice noodles) from our local Chinese restaurant (not at a buffet)
Terriyaki Chicken on a stick from our local Chinese restaurant (not at a buffet)

NOTE: This post has been copied from my personal blog. The original post (from May 2008) and all the comments are still available there, but I thought it would be most handy for those that read here as well.

Friday, January 15, 2010

Welcome New Allergy Cook: The Snells

A little about our food journey...it started when my daughter was born last January. I felt from day 1 she had a MSPI (milk and soy protein intolerance) but her drs were quick to dismiss me. She was so sick for so many months :( She was diagnosed with reflux at 3mo and we were told to thicken her formula with rice cereal. This helped keep the formula down but worsened her allergy symptoms (mucusy diarrhea,eczema,bad stomach aches, off and on rashes, etc) Finally i went on my own and got some nutramigen formula which still didn't help so i went to Neocate (an elemental formula) and simply thick (an alternative to rice cereal to thicken with) and she was a happy baby again! From there we started to try foods. What a hard thing this has been!

We first did the rice cereal which was a no go :( Next I tried green beans and she liked the taste but she had a GI reaction so that was stopped as well. We then tried and failed sweet potatoes, squash, potatoes, zucchini, carrots,egg noodles and bananas. As of now she is almost 1 yr and can eat apples, pears, dairy/soy free puffs, dairy/soy free crackers, kix cereal, strawberries, grapes, neocate nutra (an elemental form of rice cereal) and can have pear, grape and apple juice. Since she has so many foods she has done poorly with it has made it very hard to find and make things she can eat. I shop a lot at whole foods and get mixes or "safe" alternative ingredients there. We have RAST testing coming up on the 26th of this month but unfortunately since that only tests for skin reactions we most likely wont have a better idea of what she is truly allergic to. Its mainly just trial and fail for us.As of now she has not had eggs or anything with egg in it nor has she had peanuts or anything of the like.

I hope that gives you a better idea of what we have been through and we are facing in the future. At this point our daughter will not be on cows milk until she is at least 2yrs so its going to be quite a challenge to find things she can have to get her the nutrients she needs to continue to grow and be healthy. Your blog gives me so much hope that I will have a bunch of different things we will be able to share with her. Right now we put her to bed and then eat dinner just because its so hard to have her watch us eat and know we cannot give her any. Before she was born I never had any idea on how hard this could be!

Tuesday, January 12, 2010

Welcome New Allergy Cook: Scottish Twins!

My son, Gabriel, had his first allergic reaction when he was 2 months old, after he had milk-based formula for the first time. While we were in the ER the doctors told us that he had a milk allergy and that we should only give him soy-based formulas. But, when we tried soy he had a similar reaction. Doctors confirmed his milk and soy allergies with blood tests and we thought surely he wouldn't be allergic to anything else.

When he was six months old we started introducing solid foods. We made sure to only try one food at a time and never introduce more than one new item in a week. It was through this process that we discovered his allergies to eggs, pineapple, and tomato. Then, around 14 months Gabe was accidentally given a cereal and we discovered his peanut allergy. By the time he was two years old blood and skin tests had confirmed his allergies to cow's milk, goat's milk, eggs, soy, peanuts, pineapple and tomato.

In December 2009, skin tests showed that he no longer had the tomato, pineapple, or soy allergies. Since I have a soy intolerance, most of my recipes still do not contain soy products.

Feeding Gabe has always been a challenge, but I have reached the point now where I can adapt just about any recipe to be safe for him. Our family focuses a lot on alternative health and whole foods, and we document our journey toward wellness at intendedtemple.blogspot.com. We like to avoid processed foods and many of my recipes reflect that.

Sunday, January 10, 2010

Welcome New Allergy Cook: Melody!

I am a married mother of a 2-year-old girl who has allergies to milk, egg, peanut and other tree nuts. I hope to share my recipes that will help other families who have these challenges with allergies. I grew up with allergies to grass, mold, flowers, etc. Plus I am allergic to raw fruits and vegetables (although I could eat them all when I was pregnant!). So, I have great sympathy for those who have allergies. It's not always easy, in fact it's very frustrating. But you just have to channel your energy to see the positive.

I exclusively nursed my daughter for about 5 1/2 months. After her checkup, the doctor advised I start giving her cereal. I decided to give her cereal with a little bit of milk-based formula. She had less than a teaspoon of the cereal before she started rubbing her chin and crying. Her face nearly tripled in size. I didn't know what it was at first, so I was on the phone with a doctor who wasn't very helpful (one of many not so-helpful doctors). I was so concerned that she might stop breathing, and we lived twenty minutes from the hospital. I eventually recognized the rash as hives (from my own allergic reactions when I was a kid) and was able calm down some. I never imagined her first bites of "food" to be such a big deal.

From that moment I concluded that it was a milk allergy (one doctor said it might be the rice cereal, I disagreed). I didn't even know a baby could be allergic to formula or that formula was milk-based. Once she turned 1, I started her on soy milk and started making food without dairy. We did a blood test and concluded that she might have an egg allergy, too. At a year we did some testing at home, and we determined she is able to tolerate milk and egg in baked goods. Although I still limit that intake because there are no guarantees. At her 2-year-old checkup we tested for other allergens and found out she is allergic to peanuts and cashews, too. Some other tree nuts are questionable, so I avoid all nuts because most nut products are processed together.

We live in the dairy-state, so all I have ever known for cooking is dairy. I had to re-educate myself on how to cook without milk, cheese and a million other products. At first it was very challenging. We were living in an area that didn't have a Whole Foods nearby or any other grocery stores that supported alternative diets. Since January 2008 we have lived in a much larger city, and if I read about a product I would like to try I can usually find it. However, I don't always want to go out and buy what ends up to be expensive ingredients that may only be used once or twice. I really like recipes that are simple and contain ingredients I have in my pantry or refrigerator So I hope you find that my recipes are practical and tasty.

Here's a link to my blog, Life with a Dairy-Free Toddler.