Posts Tagged ‘gluten-free’

A Food-Allergy Friendly Thanksgiving

Friday, November 18th, 2016

A food allergy friendly thanksgivingLast Thanksgiving, I made a gluten, soy, and dairy-free meal to accommodate my husband’s celiac disease and my younger daughter’s milk and soy intolerances. We still had the traditional dinner–I just made minor adjustments to each dish to meet our dietary requirements. The following are the alterations I made to accommodate my family’s food allergies.

Turkey
Surprisingly, the turkey is where I found hidden dairy in the ingredients! I looked at four different brands of turkeys before finding one that did not contain any dairy. I then brined and prepared my turkey as I normally would, except I used olive oil instead of butter.

Stuffing
To make the stuffing allergen friendly, I used Udi’s white bread  for the bread and used homemade chicken stock in my recipe.  All the brands of chicken stock or broth my grocery store carries contained soy, so I subbed in my homemade broth.

Sweet Potato Casserole
I found a paleo version of sweet potato casserole that uses canned coconut milk and coconut oil to make this dish allergen friendly.

Cranberry Sauce
This dish is naturally allergen friendly, so I did not have to make any modifications to my recipe.

Green beans with Cranberries and Almonds
With a 3 month old and a 2 year old, there was no way I was going to make a green bean casserole from scratch (including frying gluten-free onions and making a dairy-free cream of mushroom base) so I simply roasted green beans with olive oil, salt, and pepper. When the beans looked like they were getting close to being done, I tossed in some dried cranberries and sliced almonds.

Pumpkin Custard
My mother-in-law has perfected making gluten-free pie crusts. Me, not so much, so I made the filling for the pie and baked it in ramekins instead. I subbed in full-fat canned coconut milk for the milk in my pie filling recipe. I used SoDelicious’s Cocowhip as a topping.

Unfortunately, I am a mashed potato purest and have not found a dairy-free recipe for mashed potatoes that meets my standards, so we went without.  With a few minor modifications I was able to make a Thanksgiving dinner that included almost all our favorite dishes and met all our dietary restrictions.

Becky Nagel is a stay-at-home mom to two girls, a three year old and a one year old, in Denver, CO who enjoys cooking for her family, running, and hiking.

Allergen-free Snack Ideas

Tuesday, August 2nd, 2016

allergenMy husband has celiac disease so our household is gluten free.  My second daughter has a milk and soy protein intolerance (MSPI) so now I am eating gluten, dairy, and soy free.  If you’re anything like me, you’re constantly starving and snacking while breast feeding.  The following are a list of my go-to snacks that take little to no prep work and can be eaten with one hand as a bonus!

–        Unsalted, natural almonds and walnuts: Many salted varieties contain soybean oil, which my daughter is sensitive to.

–        Natural peanut butter or almond butter with apple slices or celery:  Many regular peanut butters contain soybean oil

–        Lara bars

–        Vega protein shakes made with coconut milk or almond milk

–        Bone broth with canned coconut milk:  Every commercial variety of broth I found contained some kind of soy.   After having a roasted chicken or gluten, dairy, and soy free rotisserie chicken for dinner, throw the bones in the crock pot with water and a splash of apple cider vinegar for 24 hours to make bone broth.

–        Avocado with olive oil, lemon juice, salt and pepper

–        Tortilla chips with mashed avocado

–        Trail mix made with unsalted nuts, dried fruit, and Enjoy Life chocolate chips

My favorite middle-of-the-night, post-feeding snack is baked oatmeal.  Once a week, I would bake a pan during the first few months of my younger daughter’s life.  I adapted the recipe from one I received from my mother-in-law so that it would be gluten, dairy, and soy free.  I usually ate a square right out of the pan, but you can add almond or coconut milk and warm up a square for a couple of minutes in the microwave.

Baked Oatmeal

Ingredients:
1/3 c coconut oil
2 room-temperature eggs
2/3 c brown sugar
1 ½ tsp baking powder
1 ½ tsp vanilla
¾ tsp cinnamon
¼ tsp salt
Sprinkle of nutmeg
1 c plus 2 tbsp coconut milk (or dairy/soy free milk of your choice)
3 c quick (not instant) oatmeal

Directions:

  1. Grease 1 ½ quart casserole dish and heat oven to 350°F
  2. In mixing bowl, beat eggs slightly.  Add brown sugar, baking powder, vanilla, cinnamon, nutmeg, and salt. Mix well.
  3. Slightly warm coconut milk in small pan on stove.  Add in coconut oil.  Stir just until the coconut oil is melted.  Remove from the heat and add small amount of egg mixture to the pan, stirring very quickly.  Pour coconut milk mixture into the remaining egg mixture in the mixing bowl, again stirring very quickly so that the eggs don’t curdle.
  4. Stir in oats.  Pour into casserole dish and bake for 25-30 min at 350°F

Notes: Raisins, dried fruit, or nuts can be added to oatmeal before baking.  Oatmeal can be prepared and refrigerated overnight, then baked.  I’ve also used old fashion oats and got good results.

Becky Nagel is a stay at home mom from Denver, CO to two girls, 3 years and 11 months old, who enjoys cooking, running, and hiking.

Great Party Food for Special Diets

Wednesday, December 30th, 2015

The holidays are over, but with New Year’s, Superbowl parties, Valentine’s day and Easter right around the corner, the food just keeps on coming. If you’re anything like me you love celebrating with yummy, seasonal food! Whether that means bringing friends and family together for gatherings or baking your very favorite cookies, cakes or breads to give out to everyone from neighbors to teachers to grandparents.

As we’ve struggled with gluten intolerance and over the years I’ve become much more aware of the quality of ingredients I put in my body. Then there are my friends who also have dietary restrictions. I’ve encountered everything from Paleo to gluten-free, vegan, dairy free and nut free. Trying to keep everything straight can make your head spin so I’ve stepped away from this tradition a little bit.

special diets

Raspberry Cheesecake Bites from paleOMG

Since high school I have always made baked treats to give away, but I stopped a few years ago after my daughter was born and we discovered her gluten intolerance. To me there’s nothing worse than getting or receiving a gift that’s going to go right into the trash because nobody wants to eat it. I haven’t done it in a while but this year I’m determined to make homemade body products to give out instead–from body butters to scrubs and bath bombs these will always be a great gift.

As for hosting a party, it’s actually a lot easier than you might think. If you’re sending out an invitation, include a simple line such as “please RSVP with any dietary restrictions.” Having been on both sides of the fence, I promise it’s much more awkward for everyone involved if the person with the allergy or restriction has to call the host and ask what they’re serving so they can accommodate by brining their own food. If you’re inviting in person, take a minute to ask about food restrictions. Most likely someone will offer to bring a dish if they follow a very strict diet.

The wonderful thing about special diets is that they’re so common nowadays that you can find so many great websites and you’ll probably fall in love with a dish or two that you might have otherwise never tried. If you don’t know where to start here are some great websites that cater to different dietary needs and have fantastic recipes!

Paleo – PaleOMG and Elenas Pantry

Vegan/Dairy Free: Chocolate Covered Katie and Happy Herbivore

Gluten Free: Gluten Free Goddess and  Gluten Free Girl

Allergy Friendly: Lexis Kitchen and Cybele Pascal

Jacqueline Banks is a certified Holistic Health Counselor focused on nutrition and green living strategies. She works with women in all stages of motherhood, from mothers struggling with conception, through pregnancy, lactation and beyond to ensure the best health and nutrition for both mother and baby.

Gluten Free Holiday Desserts

Wednesday, December 16th, 2015

gluten free holiday desertsDesserts are everywhere during the holiday season and most of them are filled with gluten. If you or anyone in your family is gluten free it can be hard to find the perfect dessert that everyone loves but is still gluten free.

I’ve found this to be especially true when it comes to cookies, and there really is no escaping cookies around the holidays. I’ve searched far and wide for the right gluten-free sugar cookie recipe and after making them from scratch and counting countless bagged varieties, I finally found one that even my gluten-loving husband loves. The Pure Pantry is gluten-free and organic, making it a double winner in my book. It can be hard to find in most grocery stores but luckily you can buy it (and other varieties) from their website.

Another one of our favorite cookies that make an appearance around the holidays is Italian almond cookies. The base is made from rice and almond flour so you don’t have to experiment with finding the right gluten-free baking mix to give you right consistency. A great recipe for them can be found on Holistic Health Coach Andrea Beaman’s website.

If you’re looking for a dessert to take to a party or as the grand finale of a special meal, I would suggest this recipe for flourless chocolate cake by Jaime Oliver. Instead of topping it with dusted cocoa and berries, make some homemade whipped cream and top with some crushed peppermint candy canes–the combination of peppermint and chocolate is delicious!

If you really miss gingerbread since going gluten free, don’t worry, Chocolate Covered Katie has you covered with a yummy and healthier version.  I prefer using the Pure Pantry all-purpose baking mix instead of spelt flour, and again, I’d top it with homemade whipped cream.

Homemade Gluten-Free Whipped Cream

1 8oz container of heavy whipping cream
5 drops Sweet Leaf Stevia drops in your favorite flavor (I love English Toffee)
¼ tsp. vanilla extract

Directions: 

Pour all the ingredients into a bowl and mix using an electric mixer until it reaches your desired consistency.  Then try not to eat all of it before it tops your desserts!

Jacqueline Banks is a certified Holistic Health Counselor focused on nutrition and green living strategies. She works with women in all stages of motherhood, from mothers struggling with conception, through pregnancy, lactation and beyond to ensure the best health and nutrition for both mother and baby.

Pesto Sauce with a Twist

Wednesday, April 3rd, 2013

I have wanted to share this recipe with you all for a while now. Two things happened that provoked me to finally share it. First off the basil in my garden is ready to rock. And secondly I was stoked to find organic, gluten-free penne pasta at Costco. The brand they carry at my Costco is truRoots and check out this ingredient list: brown rice flour, corn flour, quinoa flour, and amaranth flour. All organic! I have been missing pasta soooo much since going gluten free several months ago. Discovering this package of penne pasta at Costco made me giddy! And I wanted to enjoy them in various special ways…not just with a traditional marinara sauce. Pesto sauce is a fun alternative to marinara…plus you can make it in mere minutes!

Most of you know I adore kale and am always looking for new, interesting way to prepare it (however a simple raw kale salad remains my favorite way to enjoy kale!). This pesto sauce uses kale in it! And no pine nuts. Don’t get me wrong…I love pine nuts. Love them! But man, those little dudes are pricey! Plus they are not really a staple in our diet so it is hit or miss if I will actually have them on hand when I crave pesto. However the ingredients in this Pesto Sauce with a Twist are almost always readily available in my kitchen/garden. 🙂

Ingredients:

1/2 cup walnuts

1 – 2 cloves garlic

1 large bunch of kale, de-stemmed

generous handful of fresh basil leaves

3/4 cups olive oil

juice from 1/2 lemon

2 tablespoons nutritional yeast

salt and pepper to taste

1 + tablespoons of water (if needed to thin out sauce)

Directions:

Add all ingredients to food processor and pulse until desired constistancy. Add water as needed.

ENJOY!

Sarah
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