Friday, October 16, 2015

Allergy-Friendly Pumpkin Bread and More Pumpkin Recipes

'Tis the season for all things pumpkin!
Cody and I just made pumpkin bread. Delicious! And my little baker helper has a new Halloween apron that he loves.

See below for the recipe.

I've also included some of my other pumpkin recipes below since there's pumpkin galore now,.


These recipes are free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Pumpkin Chocolate Chip Cookies

Pumpkin Pancakes

Pumpkin Muffins

Pumpkin Dinner Rolls

Pumpkin Bread

2 cups canned pumpkin
1/2 cup vegetable oil
1/2 cup maple syrup
2 1/2 cups oat flour
4 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

Preheat oven to 350 degrees.
In a large bowl mix the pumpkin, oil and maple syrup.
In a separate bowl mix the flour, baking powder, pumpkin pie spice and salt.
Slowly add the flour mixture to the pumpkin mixture.
Pour into a loaf pan and bake for 50 – 60 minutes until a toothpick inserted in the middle comes out clean.
Cool completely then slice.

Thursday, October 1, 2015

Halloween, Allergy-Friendly Candy and the Teal Pumpkin Project

Happy October! Halloween is my favorite holiday and it seems I have passed that on to Cody. He is so excited for Halloween already!

Food Allergies don't have to keep you from enjoying Halloween. 

Here are some tips and my favorite things for Halloween:

Cody knows from last year that we "Trade-or-Treat." We trade in his Halloween candy for a special toy. He has already picked out what he wants and he loves this!

There is a book about this that helped him to understand and get excited about it. It's the No Biggie Bunch Trade-or-Treat Halloween. I love the No Biggie Bunch books. We have them all. They address food allergies in a positive way that kids can relate to and understand.

We give out allergy-friendly candy and non-food treats for Halloween.Here are our favorites:

SurfSweets. Not only are they allergy-friendly, but they are also the best gummies I have tasted. Watermelon rings are my favorite.

YumEarth. Delicious, allergy-friendly lollipops and gummies.

Amanda's Own Confections. Cute and delicious allergy-friendly chocolates. These are Cody's favorite treat.

Oriental Trading. They have tons of fun/cute non-food treats and decorations.

Have you heard about the Teal Pumpkin Project?  The idea is to paint a teal pumpkin to put outside your house to let kids with food allergies know that you have non-food items. Learn more at FARE. You can also sign the teal pumpkin project pledge and add your house to the map. 

Hope you all have a fun and safe Halloween!

Tuesday, September 15, 2015

Happy Birthday to Our Cody!

Yesterday was Cody's 4th Birthday! Happy Birthday to our sweet, funny boy who we love so much!

Here he is about to blow out the candles on his favorite allergy-friendly chocolate cupcake.

Thursday, September 3, 2015

Join Us for the 2015 FARE Walk Tampa!

The annual Tampa FARE Walk for Food Allergies is coming up! We have participated the last two years, but this year my husband and I decided to be on the planning committee. FARE has done so much for us, we want to give back.

We hope to see lots of people at the walk this year! Spread the word!

Please contact me if you know of anyone who would want to be a corporate sponsor.

Here's the information for this year's walk:

FARE Walk for Food Allergy
Tampa, FL
Saturday, November 7, 2015 • Check-in/Activities: 8:30 am
Lowry Park
7525 North Boulevard, Tampa, FL 33604 

Click here to register for the walk.
Click here to donate to Team Cody.

Please contact me if you know of anyone who would want to be a corporate sponsor.

Wednesday, September 2, 2015

Allergy-Friendly French Toast

Yes, you can make French toast without eggs and milk and it's still really good!
School has started, and this is an easy breakfast to make on school days.

Cody started his preschool on Monday! See picture below.
The start of school can be very stressful for parents of kids who have food allergies. I hope it is going well for all of you so far.

It can be really difficult to find bread if you have multiple allergies. I've been wanting to try the recipe for bread from Kids With Food Allergies (link is below), but I haven't yet.

This recipe (depending on the type of bread you choose) is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.


French Toast

6 slices of bread that fit your allergy set. If you can't find any, here's a recipe for sandwich bread from Kids with Food Allergies.
1/2 cup oat flour
1 cup oat milk
1/4 cup maple syrup
1 teaspoon vanilla
2 -3 tablespoons vegetable oil, or dairy-free and soy-free spread (I use Earth Balance soy-free)

In a large bowl combine the flour, oat milk, maple syrup and vanilla.
Whisk until smooth.
Heat a tablespoon of the oil or spread in a large skillet over medium heat.
Dip two piece of bread in the mixture to coat evenly.
Place the bread in the skillet and cook for 2-3 minutes on both sides, until golden brown

Serve sprinkled with sugar and cinnamon, powdered sugar, or drizzle with maple syrup.

Tuesday, July 28, 2015

Allergy-Friendly Banana Bread

I hope everyone is having a nice summer!

Cody has gotten tired of the zucchini bread and sweet potato bread that he used to eat all the time, so I decided to try something new. This banana bread is really delicious. I never used to like banana bread because of the nuts, but I'm a big fan now and Cody loves it too..


This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Banana bread

4 very ripe bananas
1/2 cup dairy-free and soy-free spread (we use Earth Balance soy-free)
1 cup maple syrup
3/4 cup oat milk or another dairy-free milk
1 teaspoon vanilla
3 cups oat flour or flour/blend of your choice
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350 degrees.
In a large bowl mash the bananas and the spread.
Stir in the maple syrup, oat milk and vanilla.
In another bowl combine the flour, baking soda and salt.
Slowly blend the flour mix into the banana mix.
Pour into a loaf pan and bake 50 – 60 min. or until a toothpick inserted in center comes out clean.
Cool completely then slice.

Wednesday, June 10, 2015

Allergy-Friendly Pumpkin Pancakes

This is one of those recipes that I have been using for a while. I thought I already posted it and was surprised to see I didn't! We all love these delicious pancakes.


This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Pumpkin or Sweet Potato Pancakes 

Makes about 8 pancakes

1 1/2 cups oat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups pumpkin or sweet potato puree
1 cup oat milk
1/4 cup applesauce
1/4 vegetable or coconut oil
1/4 cup maple syrup
1 teaspoon vanilla

In a large mixing bowl combine the flour, bakng powder and salt.
In another bowl combine the pumpkin/sweet potato purée and the remaining ingredients.
Combine the wet and dry ingredients.
Heat a lightly oiled griddle or skillet over medium heat.
Use a ladle or measuring cup to pour about 1/4 cup batter on the skillet or griddle.
Cook until the bottom is golden brown, about 2 minutes.
Flip using a spatula and cook until the other side is golden brown, about 2 minutes.
Place on a plate and keep warm in a 200 degree oven.
Repeat until the batter is gone.

Monday, May 18, 2015

Food Allergy Awareness Week - Thank You!

Food Allergy Awareness Week is over, but I didn't want to overlook this opportunity to thank the people in Cody's life who keep him safe and everyone who read the posts. If you missed them, the most important one to read is Anaphylaxis Awareness.

We particularly want to thank Cody's PALs. PAL stands for Protect A Life. Cody is so lucky to have so many PALs in his life. Every one of our family members work hard to keep Cody safe including his three-year-old cousin. He also has his teachers, his friends at school and their parents. We see every effort you make and appreciate it more than we can ever fully express!

Here's how you can be a PAL to someone with food allergies:

I also want to note that it is still asthma awareness month. Many who have food allergies also have asthma. Cody and I both do. I often forget about the asthma because we have to focus so much on the food allergies, but it is a serious disease on it's own that must be properly managed. And anyone with food allergies and asthma should be aware that allergic reactions can be more severe.
Here's more information from the Allergy and Asthma Foundation of America and the CDC.

Wednesday, May 13, 2015

Food Allergy Awareness Week - Anaphylaxis Awareness Day

Today is anaphylaxis awareness day. Anaphylaxis is the most severe allergic reaction. Below are important anaphylaxis facts and information from FARE.

10 Facts About Anaphylaxis

1.     Anaphylaxis is a severe allergic reaction that is rapid in onset and may cause death. Anaphylaxis should always be handled as a medical emergency. 

2.     During anaphylaxis, allergic symptoms can affect several areas of the body and may threaten breathing and blood circulation. 

3.     Food allergy is the most common cause of anaphylaxis, although several other allergens– insect stings, medications, or latex – are other potential triggers.

4.     Although anyone who has a food allergy can experience anaphylaxis, the foods most likely to cause a severe reaction are peanutstree nutsfish and shellfish

5.     People who have both asthma and a food allergy are at greater risk for anaphylaxis.

6.     Epinephrine (adrenaline) is a medication that can reverse the severe symptoms of anaphylaxis. It is available by prescription via an epinephrine auto-injector. If an anaphylactic reaction is occurring, give epinephrine immediately and call 911. 

7.     Use of antihistamines is the most common reason reported for not using epinephrine and may place an individual at significantly increased risk for progression toward a life-threatening reaction. 

8.     Epinephrine is considered a very safe medicine. There are currently three types of epinephrine auto-injectors available in the U.S.

9.     You can still have a life-threatening reaction to your problem food, even if you have never had a serious reaction before. Past reactions do not predict future reactions! 

10. Those at highest risk for food-induced fatal reactions are adolescents/young adults, individuals with asthma and individuals with known food allergies and a prior history of anaphylaxis. 


Tuesday, May 12, 2015

Food Allergy Awareness Week - #TealTakeover

Today is Teal Takeover day. Post your pictures with #TealTakeover to show your support!

Monday, May 11, 2015

Food Allergy Awareness Week - Food Allergies in the U.S.

Food allergy awareness week is here. Please share this infographic and let's raise awareness!
For more information go to FARE or Kids with Food Allergies.
Tomorrow is Teal Takeover. Wear teal and share your photos with #TealTakeover.

Thursday, May 7, 2015

Happy Cooking for Cody 2nd Anniversary!

Yesterday marked the 2nd anniversary of the Cooking for Cody blog!

Thank you so much for reading and following! I really hope this blog has helped others. It has definitely helped me. It has helped me find my food allergy voice.

You see, when Cody was first diagnosed I knew I was going to have to learn to talk about severe food allergies in a way I never had before. Even though I have lived my entire life with a life-threatening allergy to fish, I still was not very good at talking about it. And it's just different when you have a child entering school with multiple, severe food allergies.

I knew that I had work to do in order to effectively advocate for him and to teach him to advocate for himself with confidence, and to try to keep him from being overly fearful. I was going to have to find my food allergy voice in order to help him find his. This blog was my way to do that and to practice as much as possible before sending him off on his own to school. 

Severe food allergies require a lot of discussion and advocacy because of the constant presence of food, the life-saving medicine that has to go everywhere with him and instructions for use of the medication, and also because there is often a lot of misunderstanding that surrounds serious food allergies as a real medical condition.

This blog has helped me gain confidence in talking about our food allergies and hopefully I'm passing that on to Cody because I feel it is crucial that he has confidence when talking about his allergies. 

Again, thank you! You have helped us so much and I hope we have been able to pay it forward and help others!

Here's to another year of good, fun cooking and recipes and approaching severe food allergies with confidence. Cody still loves cooking with me, making his favorite foods, eating the dough and I love that!

Below are some of my favorite recipes from the last year. All are free of the top 8 allergens (peanut, tree-nut, egg, dairy, soy, wheat, fish and shellfish).

Tuesday, April 28, 2015

Allergy-Friendly Brownies

It took me a really long time to attempt to make allergy-friendly brownies. I'm not quite sure why except that I think I was afraid they wouldn't turn out good and brownies are my favorite. 

Well, they came out better than I expected. Yummy, gooey, chocolate-y goodness!
Must. Stop. Eating these!

I have started to bake more and more with sweet potato. I think it gives baked goods a better texture than using applesauce alone.

Also, get ready, May is allergy and asthma awareness month and May 10th - 16th is food allergy awareness week! For more information click here to go to FARE's Action Month website, or Kids With Food Allergies' awareness month website

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.


1 1/4 cups sugar
1/4 cup brown sugar
1 cup oat flour or other flour/blend of your choice
1/2 cup cocoa powder (I use Vermont Nut-Free)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup melted dairy and soy-free spread (I use Earth Balance Soy-Free)
1/2 cup sweet potato purée (I use baby food)
1/2 teaspoon vanilla 
1/2 cup allergy-friendly chocolate chips (I use Enjoy Life)

Preheat oven to 350 degrees.
In a large mixing bowl, combine the sugars, flour, cocoa powder, baking soda and salt.
Stir in the melted spread, sweet potato purée, applesauce and vanilla.
Pour into a greased 8 inch baking pan.
About halfway through baking, pour the chocolate chips over the top. 

Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Saturday, April 4, 2015

Dyeable Craft Easter Eggs

Cody got to dye Easter eggs this year!
I found out you can buy dyeable craft eggs.
We got ours from Michael's. To dye the eggs we used rice, food coloring and ziplock bags. Just put some rice and food coloring in a ziplock bag and shake it up to coat the rice. Then put in the egg and shake.
Cody thought this was really fun!

Have a safe and Happy Easter!

Monday, March 16, 2015

Allergy-Friendly Irish Soda Bread

Since it's almost St. Patrick's Day I thought I would try making Irish soda bread. Traditional Irish soda bread only has a few ingredients, so I thought it would be pretty easy to change to make it allergy-friendly. 

It was very easy to make and it turned good. Best of all, the very picky Cody likes it. Always a victory when he approves!

Enjoy and have a happy St. Patrick's Day!

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Irish Soda Bread

3 1/2 cups oat flour
2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups oat or rice milk
1 teaspoon white vinegar

Preheat oven to 425 degrees.
In a large bowl combine the flour, baking soda and salt. stir in the oat/rice milk and vinegar until well combined. 
The dough should be just slightly sticky. You may need to add a little more flour or oat/rice milk to get the right consistency.
Form into a round loaf, cut a large X in the top and place on a baking sheet.
Bake for about 35 - 40 minutes or util golden brown.

Friday, February 6, 2015

Allergy-Friendly Orange Beef Broccoli

I love Asian food, but with peanut oil, fish sauce and oyster sauce it's pretty much an allergy nightmare for our family. And if you're allergic to soy, forget it. 
But you can make your own. It's still delicious and free from all those allergens.
Feel free to add more veggies. I used broccoli, red pepper, bok choy and scallions in the one pictured below.

For use in other recipes, I often replace soy sauce with a combination of beef or mushroom broth, molasses, rice vinegar and salt.

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free).
For a vegan version, omit the meat for a veggie stir-fry.


Orange beef broccoli

Vegetable Oil
1 lb. lean beef or buffalo meat
1 lb. broccoli florets
1 clove garlic minced
1 teaspoon minced ginger
Juice from 1 large orange 
2 tablespoons white or rice wine vinegar
1 teaspoon molasses
1 tablespoon brown sugar
1/4 teaspoon salt

Slice the meat into thin strips.
In a large mixing bowl combine the orange juice, vinegar, brown sugar and salt. Add the meat to the bowl and marinate for at least 30 minutes in the refrigerator. 
Prepare rice according to package directions.
Remove the meat from the marinade, but do not discard it. Heat the oil over medium high heat  in a wok or large skillet.
Cook the meat until browned on both sides.
Transfer the meat to a plate.
Add more oil to the wok/skillet if necessary.
Add the garlic and ginger and cook for 30 seconds.
Add the broccoli and cook until almost tender, about  7 minutes. 
Add the marinade to the skillet and bring to a boil. 
Add the beef back to the skillet.
Cook until the meat and broccoli are done and the sauce is thickened, about 2-3 minutes.
Adjust seasoning.
Serve over rice.