Allergy Friendly Potato Salad

We love grilling out! I used to always make potato salad, but with the mayo and egg in it I thought our days of creamy potato salad were over. That is until I discovered soy free Veganiase!

This is another of my Grandmother's  recipes adapted to make it allergy friendly.

Happy grilling and enjoy!

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

Potato Salad

8 Yukon gold potatoes
1/2 cup minced onion
1/2 cup soy free Veganaise
2 tablespoons dill pickle relish*
1 tablespoon yellow mustard*
1 teaspoon white wine vinegar
1 teaspoon fresh lemon juice
1/2 tablespoon sugar
1 tablespoon fresh chopped chives or dill
1 teaspoon celery seed**
Salt and pepper

*I make sure I get dye free mustard and pickle relish since most contain yellow dye.
**Feel free to use some celery instead. I use celery seed because I like the celery flavor, but not the texture.

Peel the potatoes and cut them in half.
Bring a pot of water to a boil.
Add the potatoes and boil for about 15 minutes until tender, but not mushy. If the potatoes get too mushy you end up with mashed potato salad!
In the meantime combine the rest of the ingredients in a bowl.
Drain the potatoes and let cool completely.
Cut the potatoes into cubes, season with salt and pepper and mix with the dressing.
Adjust seasoning if necessary.
Chill in the refrigerator overnight, or until ready to use.

Happy Father's Day!

Happy Father's Day to all of you great dads out there!

I'm incredibly lucky to have two amazing fathers in my life. My dad and my husband are pictured below.

Since many of you will probably be barbequing today and throughout the summer, I will post a recipe for allergy friendly potato salad shortly.

Have a wonderful day with your families. You deserve it!

Awesome Allergy Friendly Chickpea Omelettes

I really can't believe how tasty these are and they're egg free and soy free!

My mother-in-law recently sent me the link to a recipe for chickpea flour omelettes. I decided to try it last weekend and we all really liked them including Cody. He finally gave it a try after making his "this is going to be yucky" pfffft noise and sliding it back and forth around his tray. He ended up eating the whole piece I gave him.

Here's the link to the recipe I used from the blog Vegan Richa:

http://www.veganricha.com/2012/08/chickpea-flour-omelette-with-spinach.html

I used zucchini, spinach and only some salt and pepper for seasoning.

Seriously, you have to try these. I know I will be making them a lot!

Making oat milk part 2

A few weeks ago, I wrote about Making oat milk. I tried making it again. This time I cooked the oats and used cheesecloth to strain.

It tasted good and didn't have the grassy taste that the uncooked oat milk had, but the cheesecloth did not work at all. It might have if I gave it more time, but the process was taking way too long and it was extremely messy. I'm pretty sure the entire kitchen counter was covered in oat milk! I strained using a sieve, but it ended up too gritty and Cody didn't like that.

So after making a complete mess of the kitchen I have decided to leave the making of oat milk to the professionals!

Had anyone else tried this and how did it turn out?

It's apricot season!

I get so excited when I start seeing apricots in the stores. I love them and they always remind me of my childhood.

My grandparents had apricot trees and I remember the fun of picking buckets of apricots and then watching my grandma make yummy apricot everything!

One of the things that stands out in my mind is the apricot ice cream we used to make every year. It was my favorite. I am going to try to figure out an allergy friendly version soon.

For now I made an allergy friendly version of her apricot crisp. Our grocery store recently had a huge blueberry sale and we bought a LOT of blueberries, so I added blueberries to the crisp.

Here's the recipe. Enjoy!

Apricot blueberry crisp

Fruit filling:

8 apricots pitted and chopped

1/2 cup blueberries

2 tablespoons maple syrup

1 tablespoon oat flour

Crumble:

1/4 cup oat flour

3/4 cup oats

3 tablespoons maple syrup

2 tablespoons vegetable oil

Pinch of salt

Preheat oven to 425 degrees

In large mixing bowl combine the fruit, maple syrup and flour.

In a food processor combine the flour, oats, maple syrup, oil and salt. Pulse to form a course crumble.

Pour fruit into a greased baking dish. Top with the crumble.

Bake until the fruit is bubbly and the crumble is golden brown about 20 - 25 minutes.

Grilled cheese finally!

Finally, after about a month of trying I got the kiddo to eat a piece of oat bread with melted vegan rice cheese on top.

Before he would just carefully peel off the cheese and "hide" it in the seat of his high chair or throw it across the room. He has a pretty good arm! He also thinks it's hilarious to throw it at my head if I happen to bend over to pick up something else he threw on the floor.

Well, this time he actually ate it and seemed to like it. Yippee!

I feel like I have many more options if I can just use some kind of cheese that he will actually eat. I'm thinking allergy friendly mac and cheese will be coming soon!

The Jerome Bettis Severe Allergy and Anaphylaxis Playbook

I love football. Jerome "The Bus" Bettis is one of my all time favorite football players even though I'm a Green Bay Packers fan. I knew he had asthma, but I didn't know he was also severely allergic to shellfish.

Check out the Jerome Bettis Severe Allergy and Anaphylaxis Playbook. It has some great tips for managing food and other severe allergies.

Now I have reason to like him even more!

http://www.auvi-q.com/Media/pdf/Playbook.pdf