Thursday, August 29, 2013

Allergy Friendly Pasta Salad

I can't believe the summer is almost over! Where did it go?

For those of you celebrating the last days of summer with a barbeque, or a back to school party here's an allergy friendly pasta salad recipe loaded with vegetables.

I sometimes add other vegetables I have around. I added some sautéed spinach to the one pictured below. Feel free to add other vegetables you like.

This recipe is wheat free, soy free, corn free, egg free, dairy free, peanut/tree nut free and vegan.

For some other weekend party ideas check out my allergy friendly recipes for Buffalo Hummus Burgers and Potato Salad. And for the adults only, try Summertime Sparkling Sangria.

Enjoy you Labor Day weekend!

Pasta salad

1 cup peas
1 cup finely diced, or shredded carrots
1 cup broccoli florets
1 cup finely diced zucchini or summer squash
1 lb. rice pasta spirals
1 tablespoon olive oil
Red wine vinaigrette (see recipe below)

Cook pasta according to package directions and let cool.
Heat the olive oil in a pan over medium heat. Add the carrots, broccoli, squash and peas and cook until softened about 3-4 minutes. Add salt and pepper to taste. Let cool.
In a large bowl combine the pasta and sautéed vegetables.
Pour vinaigrette over the pasta and vegetables and toss.
Adjust seasoning.
Chill in refrigerator for at least an hour.

Red wine vinaigrette

1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
1/4 teaspoon salt
Pinch of black pepper

Mix all ingredients except the oil in a blender or with a whisk. Slowly blend in the oil.

Wednesday, August 21, 2013

Allergy friendly SeaWorld

We visited SeaWorld last weekend and it was an incredible experience! Cody loved seeing the animals, most importantly the sharks, which we had to see first to get him to stop saying, "where's shark" over and over. And I was very pleasantly surprised by how food allergy friendly SeaWorld is.

All over the park are allergy friendly snacks for purchase in stands labeled as "allergy friendly."

Also, every eating spot had allergy information cards that had advice and instructions. The other side of the card had a place to write down your food allergies to give to the staff at your chosen restaurant.

I was very impressed and encouraged. After we came home I looke into it more and found out that the SeaWorld parks, which also include Busch Gardens and Sesame Place, partnered with FARE (Food Allergy Research and Education) to implement staff training and guidelines for handling of food allergies. Here is the link with more information: SeaWorld Parks allergy friendly dining and allergen information.

Not only did we have a wonderful time at SeaWorld  this weekend, but also found it to be a good allergy friendly getaway. We'll definitely be back and have plans to visit Busch Gardens soon also.

Anyone have any other great recommendations for good allergy friendly family vacations?

Wednesday, August 14, 2013

A bread disaster!

Last week I tried making bread again. I made two batches.

I temporarily lost my mind while making the first and kept uncontrollably adding more oat milk. I knew it was wrong, but I just couldn't stop!  

I decided to try to cook the mess of dough just to see what would happen. I really wish I had taken a picture before I threw it away because it was hilarious. I have never seen "bread" like this. After cooking it for 45 minutes I finally decided it had enough. It looked nice and golden brown on the outside, but when I tried to transfer it from the loaf pan to a plate it collapsed on itself and oozed out mush. It reminded me of some lava cakes I have had in restaurants, but those are delicious and no one wants their bread to ooze stuff out of the middle. That's just gross!

After laughing at myself and regaining my sanity I tried another loaf. Close, but still too dense. Tasted good though. Still determined to get this right and will try again another time.

This week I started trying out birthday cake and frosting recipes since Cody's birthday is coming up. 

Wish me luck and I'll let you know how it goes!

Friday, August 9, 2013

KWFA Freeling Friday!

If you haven't seen this yet today you should check it out.

Today is Kids With Food Allergies Foundation's Freeling Friday. You can stock up on allergy friendly back to school snacks from Peanut Free Planet and Allerific and 5% of your purchase will go to the Kids With Food Allergies Foundation. You'll also receive a gift bag containing allergy friendly products.

Here are the links: and .

What are your favorite treats from these sites? Let me know what you think of any new ones you try.

Friday, August 2, 2013

Mini-Meatloaves with Smashed Potatoes and Carrots

I'm pretty excited that we're getting to the point that Cody can eat some of the meals I make for us. I'm getting used to cooking with the modifications for his allergies and even though we ate healthy before, we're eating even better now. I'm actually noticing those last few pesky pregnancy pounds coming off too. Can't beat that!

I made this for all of us for dinner last night. Cody really liked the meatloaf.

I love that you can bake this meal in one pan. Anything that simplifies makes me happy!

Here's the recipe. Enjoy!

This recipe is egg-free, dairy-free, wheat-free, soy-free, peanut/tree nut-free, fish/shellfish-free (many meatloaf recipes contain Worcestershire sauce which has anchovies in it).

Mini-meatloaves with smashed potatoes and carrots

1/2 cup oats
1/4 cup rice or oat milk
1 tablespoon olive oil
1/2 small onion, diced
1 cup shredded or finely diced carrots
1 cup peas
1 cup chopped green beans
1 clove garlic, minced
1 lb. ground buffalo, beef or turkey
3 tablespoons zucchini sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Additional zucchini sauce* for brushing tops

Potatoes and carrots:
2 Yukon gold potatoes
1 large sweet potato
8 baby carrots
Olive oil

Preheat oven to 400 degrees. 
Put oats in large mixing bowl. Add milk. 
Let soak while preparing other ingredients
In a large pan, heat olive oil over medium/high heat. 
Add onions and veggies and sauté until just softened, about 8 - 10 minutes. 
Add garlic and cook for another 30 seconds. 
Let cool completely.
Combine the oats, veggies and ground meat, zucchini sauce, salt and pepper and mix by hand.
Form five mini-meatloaves and place on a baking sheet. 
Brush tops with zucchini sauce

Potatoes and carrots:
Peel and slice the potatoes into 1/4 inch slices. 
Cut the carrots in half lengthwise.
In a bowl, toss the potatoes and carrots with olive oil, salt and pepper.
Place them on the baking sheet with the meat loaves.

Bake 35 - 40 min.  

Transfer the potatoes and carrots to a bowl and smash with a fork.
Serve immediately with the meat loaves.

*If you have no problem with tomatoes, you can use ketchup instead of zucchini sauce.