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.