Today's Recipe: Banana Bread

Quick breads are easy and always satisfying. Try this allergy safe version of banana bread for breakfast, a quick snack, or even for dessert :)

Banana Bread

1 1/2 cups gluten free flour such as Bob's Red Mill
1 pinch of salt
3 small-medium sized bananas, smashed (overripe bananas work best)
1/3 cup vegetable or canola oil
3/4 cup sugar
1 egg equivalent - try Ener-G Egg Replacer
1 tsp baking soda

Preheat oven to 350 degrees.
1. In a medium bowl, combine oil and smashed bananas.
2. Add sugar and combine.
3. Add egg-replacer and combine.
4. Add baking soda and salt and combine.
5. Add flour and mix thoroughly.
6. Pour batter into 1 or 2 loaf pans that have been sprayed with non-stick spray.
7. Bake for 1 hour (check at 45 minutes to avoid over-baking).

Suggest serve with sunbutter or a drizzle of honey!

Safe Grilling This Memorial Day

Grilling is a great way to prepare foods, it offers great color, texture, and flavor and not to mention does not require added fat. Ever taken a close look at grill grates? Even if you are good about cleaning these, allergens can remain a threat. Residues from meats, sauces and marinades can cling onto the grill and get into your food. If you plan on going to a barbecue this weekend that you yourself are not hosting, consider these tips for the grilling allergy free.

1. Consider cooking your foods in a foil pack. Part of the fun of grilling is hearing the sizzle of the meat and seeing the grill marks, which will likely be missed with this method, but at least you know your food is safe. Heavy duty foil may be best and be sure to use a separate set, or a clean set of grilling tools when touching the food.

2. Ask the host of the party if you can bring over your own grill grates. May sound excessive, but that way you or your family member with a food allergy and still enjoy the same foods, prepared the same way.

3. Consider bringing over a portable grill along with separate grilling tools. These get more expensive each year and would avoid any hesitation when using someone else's grill.

While your out grilling, try this allergy-friendly BBQ sauce! (make one day ahead of time)

2 cups ketchup
1 cup water
1/3 cup brown sugar
1/3 cup white sugar
1/2 Tbsp. black pepper
1 Tbsp. onion powder
1/2 Tbsp. dry mustard powder
2 Tbsp. paprika
2 Tbsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
1/2 cup apple cider vinegar
2 Tbsp light corn syrup

Combine all ingredients in a large pot and bring to a boil on high heat, stirring frequently. Turn heat down and let simmer for 2hrs, totally worth it!

Today's Recipe - Tropical Smoothie

Memorial Day kicks off summer and summer parties. Grilling and snacking are all too common this time of year with holidays, graduation parties, and summer vacation around the corner. Hopefully this weekend will provide some sun and much needed relief from the rain. A cool beverage made from mostly whole fruits can help getting into summer mode.

Tropical Smoothie
(milk free, egg-free, wheat-free, peanut-free, soy-free, nut-free)

2 bananas sliced
3/4 cup 100% pineapple juice
1 medium orange, peeled and sectioned
2 Tbsp. thawed orange juice concentrate
1 (8 oz) can pineapple chunks in juice, undrained (could substitute 1 cup chunks of fresh pineapple, and add 1/4 to 1/2 cup additional juice) 
1/4 tsp. good vanilla extract

1. Combine all ingredients in a blender and blend until smooth.

2.  Serve in tall glasses with straw and slice of pineapple or maraschino cherry on top.

Plant sterols and stanols - read the fine print

Plant sterols and stanols are thought to help lower cholesterol through the inhibition of cholesterol absorption.  Today, there are a number of food products containing plant sterols available. You may have seen these marketed in products such as margarine, milk, and cheese among other items. its important to read the labels on these foods with regard to a potential allergy threat. For instance, Minute Maid Heart Wise orange juice contains plant sterols, these plant sterols may be derived from highly refined vegetable oils such as soybean or peanut. Its a good idea to check double check labels if you are buying products that may be marketed as "heart healthy" through the addition of plant sterols.

This week's favorite product

I love sunflower seeds, lets say sprinkled on my salad, or baked into or on top of whole grain bakery bread. Honestly, I never gave them much thought outside of that. Since starting this blog, grocery shopping has been a real eye opener. I never paid much attention to foods marketed to be "allergy-friendly" because it has never been anything I needed to worry about. 

A typical breakfast for me has always been peanut butter and toast. For whatever reason, I have been on a ~6 month hiatus from my breakfast staple. This weekend at the grocery store, I went to the peanut butter isle to re-instate my favorite go-to breakfast. I usually glance over the alternative "peanut" butter spreads, but this time I took a closer look. I noticed something called Sunbutter, a spread made of sunflower seeds. Peanut free, tree nut free, and gluten free - what an idea! To my surprise it actually tastes really good, and I can say this is a nice alternative to peanut butter. Now I just have to try it in a cookie recipe.

I fully understand that I am likely behind the times on this discovery, so I apologize for those of you thinking..."jeez, this is an old trick" however still very exciting to me:) Anyone tried making their own sunflower seed butter?

Check it out..... http://www.sunbutter.com/index.php

Today's Recipe - Cornmeal Crusted Chicken Nuggets

As promised a healthy meal with packed with fiber, lean protein,  antioxidants, and of course...no milk! (or wheat, or nuts, or soy, or eggs)

Cornmeal Crusted Chicken Nuggets and Berry Honey Mustard Dipping Sauce
Nuggets:
1 pound chicken tenders cut in half to make "nuggets"
1/4 cup yellow cornmeal
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil

Dipping Sauce:
1 cup chopped blackberries
1 1/2 Tbsp whole grain mustard
2 tsp. honey


1. Combine your chopped blackberries, mustard and honey. Stir or mash well to make a sauce and set aside.
2. Spinkle the chicken tender chunks with salt and pepper.
3. Place cornmeal in a large plastic bag with a seal (freezer size)
4. Place the chicken into the bag with the cornmeal, seal bag and gently shake to coat the tenders.
5. Heat the oil in a large non-stick skillet to medium heat.
6. Cook the chicken turing at least once for 6-8 minutes total.

*Serve with steamed broccoli and a baked sweet potato. Sweet potatoes have more flavor, so the butter and sour cream wont be missed. Try topping with some vegan butter and brown sugar.

Today's Recipe - Macaroni and Cheese (dairy-free of course)

So I know I have not posted the most health conscious recipes so far, my dietitian guilt is starting to sink in and I promise to post some more nutrition focused recipes.  All of the cloudy days keep steering me towards comfort food, and today is no exception. I love macaroni and cheese, who doesn't? When I make it the way I really like it, I am not shy with milk,butter and multiple cheeses for great flavor.  I would never guess that a dairy free macaroni and cheese could taste good, but really I think its possible........

Dairy Free Macaroni and Cheese

8oz pasta (can use gluten free or rice pasta) - I like shells
3 cups vegan cheddar cheese shreds (again, no product promotion, but Daiya does actually stretch nicely)
3 Tbsp vegan butter (try Earth Balance buttery spread)
2 cups rice milk - unsweetened (can use soy milk also)
1 Tbsp nutritional yeast
1/4 tsp black pepper
1/2 cup bread crumbs (can use gluten free variety)
1/4 tsp paprika (try smoked paprika for more flavor)
1/4 cup vegan Parmesan cheese (if you can find it)


1. Pre-heat oven 350 degrees.
2. Cook pasta according to package directions.
3. In a medium sauce pan, melt the butter then add the pepper and nutritional yeast.
4. Stir in the 2 cups of rice or soy milk.
5. Add the cheddar and cook while stirring for 2-3 minutes.
6. Add in the pasta and mix together.
7. Transfer pasta to a baking dish, top with bread crumbs and paprika.
8. Bake for 15 minutes, or until the cheese starts to turn brown. 

Top with Parmesan crumbles and serve.

I am going to try this one, I will let you know how it turns out. I have tried to make a vegan mac and cheese before with very mixed results.....the verdict on this one awaits.

Today's Recipe - Dairy Free Pizza

1 pre-made pizza crust (make sure contains no milk) or your own homemade crust
1 tsp. olive oil
1/3 cup pizza sauce (more if you want)
Pinch of dried oregano
8 oz italian style vegan cheese (Try Daiya  http://www.daiyafoods.com/)
Veggie and/or meat toppings of choice

1. Preheat oven to 425 degrees.

2. Brush the pizza crust with olive and oil and spread out pizza sauce leaving a 1/2 inch crust.

3. Sprinkle with dried oregano.

4. Sprinkle with half of the vegan cheese.

5. Add toppings of choice and top with the rest of the cheese.

6. Bake for 8-10 minutes or until the cheese starts to brown.

Eating Around a Milk Allergy

A milk allergy may sound straight forward, right? Avoid milk and milk products, easy enough. Well the problem usually lies in the "milk products" definition. Some foods may surprise you, always read labels if you suspect a food may contain milk protein.  This week's blog posts will be dedicated to the milk allergy, so check in daily. Here are some basics to start:

Foods to Avoid: 
Cow's milk
Butter
Buttermilk
Cheese
Cream Cheese
Cream
Half and Half
Ice Cream, Frozen Yogurt
Cottage Cheese
Yogurt
Pudding
Sour Cream

**Some people with milk allergy, may also have sensitivity to milk proteins in sheeps and goats milk, so these are not always a good alternative.

Hidden Sources of Milk Protein
Deli Meats
Hot Dogs
Veggie Burgers
Sorbet
Sherbet
Canned tuna (really?!)
Chocolate
Non-dairy Creamers
Commercially prepared breads and rolls
Salad dressings
Mayonnaise

Here are some more tips on label reading, check it out!  https://www.foodallergy.org/files/media/downloads/HTRLsheet2010.pdf

Today's Recipe - Allergy Friendly Birthday Cake

Planning an upcoming birthday party? Try making an allergy friendly cake for the kids to enjoy. No party? Make it anyway, the weekend is always a reason to splurge.

Classic Chocolate Birthday Cake
(milk-free, egg-free, peanut-free, nut-free)

1/2 cup milk-free shortening (Some varieties include Crisco, Spectrum or Earth Balance*)
1 1/2 cups milk-free buttermilk (1 1/2 cups soy or rice milk mixed with 1 1/2 T. white vinegar, let sit 5-10 minutes)
2 Tbsp. water
1 tsp. good quality vanilla extract
2 cups cake flour
1 1/2 cups granulated sugar
2/3 cups unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt

Creamy Chocolate Frosting

1 cup milk-free margarine
1/2 cups unsweetened cocoa powder
1/4 tsp. vanilla extract
1/8 tsp. salt
2 c. confectioners sugar

1.Preheat oven to 350° and spray cake pan with milk-free baking spray.

2. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, combine the shortening, buttermilk, water, and vanilla extract until thoroughly mixed.

3. In a separate medium bowl, combine the cake flour, sugar, cocoa powder, baking soda, and salt with a wire whisk. Slowly add the dry ingredients to the shortening mixture, and beat on high speed for 3-4 minutes, occasionally scraping the sides of the bowl with a rubber spatula.

4. Pour the batter into the prepared cake pan(s) and bake 25-30 minutes for cakes and 20-25 minutes for cupcakes. Cool completely before frosting.
Makes one 8-inch layer cake, one 13 x 9-inch cake or 24 cupcakes.

To Make Frosting:

1. In bowl of a mixer fitted with the paddle attachment or with a hand mixer, cream together the margarine and cocoa powder until smooth.

2. Add the soy milk, vanilla extract, and salt and mix thoroughly.

3. Slowly add the confectioners sugar, mixing on low for 1 minute. Increase the speed to medium and beat 4-6 minutes, until light and fluffy.
Makes 2 cups.


**We were informed due to technical difficulties, any blogspot post from yesterday was removed, however the blogger group is trying to replace them today so look for 5/12 post on roasted chickpeas!

Today's Recipe - Spicy Chickpeas

Chickpeas are a great source of fiber, protein and magnesium and good source of iron.  Sometimes bland on their own or thrown in a salad, its amazing was roasting and a little spice can do! 

Spicy Chickpeas (milk-free, egg-free, wheat-free, peanut-free, soy-free, nut-free)

1 (19oz) can chickpeas, drained and rinsed well
1 Tbsp olive oil
2 tsp. chili powder
1 1/2 tsp. gound cumin
1 1/2 tsp. dried oregano
1/4 tsp. salt
ground black pepper to taste

1. Preheat oven to 350 degrees.

2. Line a baking sheet with aluminum foil and set aside.

4. In a bowl, combine all ingredients and mix well to coat the chickpeas.

5. Spread peas onto the baking sheet.

6. Bake for 1 hour and 15 minutes or until the chickpeas are golden and crisp.

Don't have time to roast your own? Try these instead  http://www.thegoodbean.com/, different flavors available!

Eating Out With Confidence

As the weather turns warmer, most of us may be more tempted to get out of the kitchen and dine al fresco with friends and family. For a family with food allergies, this can be a daunting and anxiety provoking task. Here are some things you can do to ease your mind.

• Internet is Power:  Most restaurants these days have a website where you can look up the menu. Websites of popular chain restaurants are more likely to have an updated menu posted where you can find allergen information. I find these are generally limited to wheat and nut allergens. Independent restaurants with more seasonal menus, may be a little more difficult to navigate. Try visiting http://www.allerdine.com/, they have a list of over 170 metro-Detroit restaurants that lets you know such things like if allergens are listed on the menu, willingness to custom prepare meals, allergy-friendly kitchen layout, and if a book with ingredients is available.
• Call Ahead: Ask for the manager to be sure you are getting correct information. Some restaurants may rely solely on peanut oil for deep-frying. This is valuable information that may not be clearly advertised unless someone asks. Although we like to think that our meals are all made fresh to order, this is often not the case. Many restaurants complete food prep long before meals are assembled. Marinades, sauces, salads and other items that are made ahead of time may prove to be difficult when trying to adjust menu orders due to allergies.
• Speak up from the get-go: If you have not called ahead, make sure to let your server know about your food allergies right away. I would suggest also informing the manager to be sure the word gets to the chef and food handlers immediately.
• Consider a Chef Card: These can be carried with you every time you dine outside of your home. These cards are designed to alert restaurant staff to the ingredients that need to be avoided.  Visit http://www.foodallergy.org/page/chef-card1 for a blank chef card template courtesy of the Food Allergy and Anaphylaxis Network.

Today's Recipe

Cinnamon Chips with Fruity Salsa

Its cracking 70 degrees in Michigan today, get outside if you can and snack on these! (milk-free, egg-free, wheat-free, peanut-free, soy-free, nut-free)

Cinnamon Chips:
3/4 tsp Cinnamon
2 Tbsp sugar
4 corn tortillas, cut into eighths

1. Preheat oven to 350 degrees.

2. In a small bowl, combine cinnamon and sugar. Set aside.

3. Lightly spray tortillas with cooking spray or brush with vegetable oil. Place tortillas on ungreased baking sheet. Sprinkle with cinnamon0sugar mixture.

4. Bake 8-11 minutes, or until golden brown and crisp.

Fruity Salsa
2 cups strawberries, chopped
1 banana, peeled and chopped
1 apple, cored and chopped
1 kiwi, peeled and chopped
2 Tbsp lemon juice (fresh is best)
1/4 cup sugar
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon

1. In a large bowl, combine all ingredients. Toss well.

2. Cover and chill

3. Serve with Cinnamon Chips for dipping.

Today's Recipe

Didn't get breakfast in bed this mother's day? Try these healthful pancakes this weekend, an allergy-free breakfast the whole family can enjoy!

Banana Pancakes: (milk-free, egg-free, wheat-free, peanut-free, soy-free, nut-free)

1 1/2 cups oat flour                              1 tsp vanilla
1 Tbsp sugar                                        1 1/2 Tbsp water
1 tsp baking powder                            1 1/2 Tbsp oil
1/2 tsp baking soda                             1 tsp baking powder
1/4 tsp salt                                          1 1/2 cups banana, chopped
1 1/4 cups orange juice
1Tbsp oil

1. Preheat a non-stick skillet or pan. Use cooking spray or butter on pan as well.

2. In a medium bowl, combine all ingredients, except the banana. Stir well to combine.

3. Fold in the banana.

4. For each pancake, spoon 1/3 cup batter onto the heated skillet.

5. Cook until bubbles start to form and the edges are golden. Flip the pancake over and cook other side until golden brown.

6. Top with syrup of choice.

Product Recall - Undeclared Milk

Ralcorp Frozen Bakery Products Issues Voluntary Allergen Recall of Market Pantry Snickerdoodles Cookies Due to Undeclared Milk.

FDA reports: These products contain undeclared milk. People who have an allergy or severe sensitivity to whey (milk) run the risk of serious or life-threatening allergic reaction if they consume these products. The recall was initiated after it was discovered that the ingredient whey (milk) was not listed on the product label.

The products were distributed nationwide to Target retail stores starting in March 2011.

For more specific information, please visit http://www.fda.gov/Safety/Recalls/ucm254544.htm

Food Allergy Awareness Week is here!

Welcome to All About Allergies! Today is the start of Food Allergy Awareness Week.  Food allergies affect more than 12 million Americans, so if you or someone you know has a food allergy, you are certainly not alone!  Food Allergy Awareness Week strives to get the word out about food allergies.  A new diagnosis of a food allergy can be difficult at first. Help get the word out by sharing your story. Check this blog daily for news alerts, tips, recipes and Q & A, enjoy and spread the word!