Allergy-Friendly Cole Slaw and Father's Day

This is a little late because we were visiting my parents, but I wanted to say Happy Father's Day to all you great dads out there. I was able to celebrate this Father's Day with my dad and my husband, Cody's daddy, Josh. They are two of the best dads I know and Cody and I are very lucky to have them!

This Saturday is the official start of summer! It's time for all those summer pool parties and barbecues. Here's a really easy, allergy-friendly side dish.

Enjoy!

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.

Cole slaw

1/4 cup red wine vinegar

1 1/2 tablespoons maple syrup

2 tablespoons soy-free Veganaise (you can use vegetable oil if you want, but Veganaise gives it a bit of creaminess that I like) 

1 teaspoon celery seed

1 bag shredded cabbage and carrots

Salt and pepper to taste

Mix the first four ingredients in a bowl. 

Add the cabbage, season to taste with salt and pepper and toss.

That's all!

Allergy-Friendly, Eggless Chickpea Frittata

A while back I posted about a recipe I found for chickpea omlettes. I started making frittatas instead of omlettes. It's much easier and faster, which is always a plus! And you really won't believe how good this is until you try it! Feel free to try your favorite omlette or frittata fillings.

Enjoy!

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.

Chickpea Frittata 

1 cup chickpea or garbanzo bean flour

1/4 cup oat flour

2 teaspoons baking soda 

1/4 teaspoon salt

1 small onion, chopped

1 cup fresh or frozen spinach, chopped

1 small zucchini,chopped

1 small tomato, chopped

1/4 cup fresh basil, chopped

1 1/2 cups water
Salt and pepper to taste

Preheat oven to 400 degrees.
In a large mixing bowl combine the flours, baking soda and salt.
Slowly pour in the water while whisking to mix well and set aside.
In a large, heavy pan, sauté the onion over medium heat for about 4-5 minutes, until just soft.
Make sure you use a cast iron pan or heavy stainless steel pan that can handle the 400 degree oven.

Add the zucchini and cook for 3-4 minutes, until just soft.

Add the spinach and tomato and cook for another 2 minutes 

Pour the batter into the pan, mix and cook for about 3-4 min. to brown the bottom.

Transfer to oven and bake 10-15 min until golden brown.

Allergy-Friendly Potato, Leek and Broccoli Summer Soup

Summer may not have officially started yet, but it's blazing hot here. It sure feels like summer!

When it's hot out I like cold food. My mom used to make vichyssoise (a cold potato and leek soup) in the summer when I was a kid and I have always loved it, so I decided to make a version with broccoli stems. The potatoes make a great, "creamy" soup without any milk or cream.

Cody loves broccoli. And by that I mean he could eat broccoli all day every day. If I offer him any other food and broccoli he will always choose broccoli. I call him the broccoli monster! Anyway, I end up with a lot of broccoli stems. I hate to throw them away, so I often use them in soups, or chop them up and use them in stir fry. 

This soup can also be served hot if you prefer.

Enjoy!

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.

Potato, leek and broccoli soup

1 large leek, white and light green parts only, rinsed well (best to immerse in water and separate layers to wash thoroughly) and chopped

1 lb. russet potatoes, peeled and chopped

3-4 broccoli stems, chopped 

5 cups vegetable broth

Salt and pepper to taste 

Fresh chives, chopped

Add all of the ingredients except chives to a large soup pot.

Bring to a boil.

Reduce heat, cover and simmer for about 20 min, until the vegetables are soft and falling apart.

Use and immersion blender, or transfer to a blender or food processor to blend until smooth.
Adjust seasoning and garnish with chives.

Food Allergy Awareness Week: Thank you!

Because of the nature of food allergies we often have to ask and rely on others to keep our kids safe.

Thank you to grandparents, siblings, family, friends, babysitters, teachers, administrators, school nurses, classmates, other parents and sometimes even strangers. We are more grateful for what you do than you know!

Also today is the Kids With Food Allergies Foundation and Peanut Free Planet Freeling Friday fundraiser. You get an allergy-friendly gift bag with your purchase and 5% goes to KWFA!

An Amazing and Talented Little Girl Raising Money for FARE

You may have heard about Fashion by Mayhem on social networking sites recently. She and her mom make beautiful dresses out of paper! You have to see them. They're amazing!

They are auctioning off some of the dresses for charity. Today they are auctioning a teal dress to raise money for FARE for Food Allergy Awareness week since Mayhem has several food allergies.

Kudos to Mayhem and her mom and dad!

Food Allergy Awareness Week: Anaphylaxis Symptoms and Treatment

Do you know how to recognize the symptoms and how to treat anaphylaxis (severe food allergy reaction)? Speed of recognition and treatment is crucial when someone is having a severe reaction. Epinepherine is the first line of treatment. It is a common misconception that antihistamines should be given first. Antihistamines will not stop the progression of a severe allergic reaction.

This is a great, one-page document from FARE on symptoms and treatment. We keep a copy on our refrigerator.

Happy Mother's Day and It's Food Allergy Awareness Week!

I love Mother's Day and I hope all of you wonderful moms had a great day yesterday!
Below are the two reason's I celebrated: my mom and Cody.

Did you know that this week is Food Allergy Awareness Week?

Be sure to visit FARE's Food Allergy Awareness Week page on their website. They have all kinds of great resources including this infographic on food allergies in the U.S.