AllerJoy Living

09/10/2020

Hi All,
I just learned that I’ve been hacked with my FB identity & picture stolen!😆
Please don’t respond to any IMs or post from me for now...will alert you when resolved.
Thank you!

09/10/2020

Hello All,
I just learned my FB identity & picture were stolen!
PLEASE DO NOT respond to any Friend Requests or IMs from me for now. Trying to sort this out😆

04/19/2020

Hi all! Checkout my yummy “Bacon Cheeseburger &
Fries Pie” - sans bun!! Please let me know what you think 😀

https://youtu.be/_kNsCrT6QJY

An allergy friendly cheeseburger pie! If you try it out, let me know what you think.

04/15/2020

Check out my latest recipe!
Be sure to use PLAIN, UNSWEETENED yogurt!

04/15/2020

Check out my Allergy-Friendly Chicken Strips! Be sure to use PLAIN, UNSWEETENED yogurt.

03/27/2020

Part 2: “2” Ingredient Pineapple AngelFood Bars

03/27/2020

Part 1:
Springtime Tasty & SO Easy!
FREE OF: Milk, Wheat,Peanuts/Treenuts, Shellfish, Fish, Soy, &
Sesame!
1-15oz. can crushed pineapple in
natural juices
1-12 oz. box angel food cake mix of
choice(I use Kinnickinnick-may
contain Egg)
Mix 2 ingredients in bowl by hand or
mixer till combined. Pour into greased 13x9 baking dish. Bake at 350 for 35 min. or until knife inserted in center comes out clean.
Cool, cut into bars, sprinkle top w/powdered sugar if desired. ENJOY!!

03/09/2020

Hi Everyone,

Check out my first Allerjoy Living Cooking Video! WHAAAT??!
Savory Pizza Calzone, Free of: the TOP 8 ALLERGENS and SESAME! It’s oozing with “cheese” and a delicious doughy crust...tastes and smells just like a pizzeria!
Stay tuned, more Cooking Videos to follow. Enjoy!

PIZZA CALZONE

Slight crunch on the outside, chewy dough inside oozing with savory meatsauce & “cheese”, YUMMM!!

FREE Of: Milk, Wheat, Egg, Peanuts, Treenuts(except Coconut), Soy, Fish, Shellfish and Sesame

Always call manufacturer before trying a new product to confirm if specifically safe for you!
INGREDIENTS:

- One 14 oz. frozen pizza dough ball, thawed - (I use Wholly - Gluten Free by Wholly Wholesome)
- 10 oz. ground beef, turkey or chicken
- One sm. chopped onion
- One tsp. salt
- One tsp. black pepper
- One tomato sauce of choice (jarred or homemade - see my recipe on website)
- One shredded mozzarella “cheese” substitute of choice ( I use Daiya brand)
- small safe all-purpose flour for dusting dough roll-out
- parchment paper
- baking sheet

DIRECTIONS:

- Preheat oven to 400 degrees.
- Saute meat, salt, pepper & onion until browned - drain fat
- Combine 16 oz. of tomato sauce with meat and heat on low for 5-10 min.
- Dust parchment paper and dough ball with flour, place dough ball onto paper.
- Cover dough ball with second piece of parchment paper (to prevent dough from sticking to rolling pin).
- Roll out dough with rolling pin to a 10” diameter.
- Transfer dough ON parchment paper to a baking sheet.
- Remove top paper.
- Spoon meat sauce onto half of dough, leaving a 2” border.
- Mix half of cheese with meatsauce, then sprinkle remaining cheese on top of meat sauce.
- Fold dough over filling to meet perimeters, press down edges to seal with fingers.
- Brush or spray top of calzone lightly with olive oil.
- Bake for 20-25 min. or until golden brown.
- Remove from oven and allow to cool for 5 or so minutes.
- Cut in half, serve with remaining heated 8 oz. of tomato sauce for dipping.

Enjoy, ALLERJOYFULLY!

https://youtu.be/nWRbCxJvR58

Check out my first Allerjoy Living Cooking Video! WHAAAT??! Savory Pizza Calzone, Free of: the TOP 8 ALLERGENS and SESAME! It’s oozing with “cheese” and a de...

01/05/2020

CHOCOLATE BARK
So easy, sweet, tart, salty, and melt-in-your-mouth delicious!!

FREE OF: MILK, WHEAT, EGGS, PEANUTS, TREENUTS, SHELLFISH, FISH and SESAME!

Always call manufacturer before trying a new product to confirm if specifically safe for you!

INGREDIENTS:

- 1- 10 oz. “Safe” Chocolate chips (I use Enjoy Life Foods Chocolate Chunks)
- Pretzels broken into bite-size pieces
- Mini marshmallows (I use Dandee brand)
- 1- 1 oz. Box dried cranberries (I use Ocean Spray Craisins)

(Optional Add-ins: Popcorn, crushed candy canes, trail-mix)

DIRECTIONS:

- Pour chocolate into a bowl and melt in microwave, stirring frequently so not to burn.
- Pour melted chocolate onto a foil/parchment lined baking sheet and spread out to ¼ inch thickness.
- Immediately pretzel pieces, marshmallows & cranberries over top of chocolate while soft.
- Put pan into freezer for 20 minutes to set bark.
- Remove from freezer and break bark into large chunks.
- Store in airtight container.
ENJOY!

12/15/2019

Chocolate-Covered Peppermint Pretzels

Sweet, Salty, Crunchy and Festive - Holiday snacking delight!
So easy & So good!!

Free From: Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish and Sesame

(Always call manufacturer before consuming a new product to confirm safety for you!)

Ingredients:

- 1 cup safe chocolate chips of your choice ( I use Enjoy Life Foods brand semi-sweet)
- 2 cups of safe pretzels (contact me for brand information)
- Crushed peppermint candy canes for topping ( I use Spangler brand)

Directions:

- Cover a large baking pan with aluminum foil.
- Melt chocolate chips in microwave safe bowl, stirring frequently.
- Using tongs or a fork, dip pretzels individually into melted chocolate allowing excess to drip off.
- Place dipped pretzels on foil covered in a single layer.
- Sprinkle crushed peppermint candy canes on top.
- Place flat on freezer shelf for 15 minutes to set chocolate.
- Remove from freezer and Enjoy!

Store in airtight container.

12/09/2019

FESTIVE "CREAM CHEESES"
Festively flavored “Cream Cheeses” for Holiday Brunches or Snack Dipping:
Sweet Triple Berry and Savory Salmon with Chives, SO GOOD!!

Free From: Milk, Wheat, Eggs, Peanuts, Treenuts(except Coconut), Shellfish, Soy and Sesame!
(Always call Manufacturer before trying a new product to confirm safety for you!)

Sweet Triple Berry “Cream Cheese”

Ingredients:

- 8 oz. Milk-Free plain “cream cheese” of your choice ( I use Daiya brand - if using Strawberry Flavor, eliminate honey & strawberry ingredients)
- 2 - large strawberries (fresh or thawed from frozen)
- 8 - red raspberries (fresh or thawed from frozen)
- ⅛ c.- blueberries (fresh or thawed from frozen)
- 1 Tbsp. honey

Directions:

- Blend all ingredients in a bowl with a hand mixer on low until combined.
- Spread atop bagels/toast or use a dip for fruit.
Enjoy!

Savory Salmon & Chives “Cream Cheese”

Ingredients:

- 8 oz. Milk-Free plain “cream cheese” of your choice ( I use Daiya brand - if using Onion & Chive Flavor, eliminate onion & chive ingredients)
- 4 oz. cooked Salmon
- 1 Tbsp. finely chopped onion
- 1 tsp. chopped chives
- 1 tsp. freshly ground black pepper

Directions:

- Blend all ingredients in a bowl with a hand mixer on low until combined.
- Spread atop bagels/toast or use as a dip for fresh veggies.
Enjoy!

*We use The Greater Knead brand bagels - Free from many allergens with a variety of delicious flavors!)

12/03/2019

FREEZER MASHED POTATOES (White or Sweet) - WHAAATT??!!

Save your delicious left-over mashed potatoes for quick & easy reheat! Great for portion control!

DIRECTIONS:

- Cover a cookie baking sheet with aluminum foil.
- Scoop individual serving-spoonful size of potatoes onto sheet 2 inches apart.
- Cover loosely with aluminum foil.
- Place flat on shelf in freezer.
- Freeze overnight or at least 8 hours.
- When frozen hard, place frozen spoonfuls of potatoes in plastic Freezer-Safe zip top bag.

To reheat, take desired amount of frozen servings from bag and heat:

Microwave: in a bowl for 2-3 minutes, stir then heat again 1-2 min. Till warm.

Stovetop: heat in pan with a small amt. Of”milk” of your choice, on med/low heat stirring until warm.

Frozen sweet potato servings can be added to smoothies with chopped apples, cinnamon, Honey, and “Milk” or yogurt of your choice!

ENJOY!

11/28/2019

LEMON GARLIC CHICKEN
Savory & Bright, you will “eat” the tantalizing smells long before you taste!

Free From: Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish, Soy and Sesame!

INGREDIENTS:

- 4 bone-in chicken breasts, skin on
- 10 garlic cloves
- 2 Tbsp. grated lemon zest
- ½ c. freshly-squeezed lemon juice
- ¼ c. good olive oil
- 1 tsp. dried oregano
- 1 tsp. + extra for sprinkling Seasalt and Black pepper
- 2 lemons cut into 16 pieces
- Few sprigs of fresh thyme or rosemary (for garnish if desired)

DIRECTIONS:

- Preheat oven to 400 Degrees.
- Heat olive oil and garlic in a small pan on low heat, for 2 minutes until fragrant, do not brown.
- Remove from heat, then add oregano lemon juice, zest, salt, pepper and stir together.
- Pour into 9 x 13 baking dish.
- Place chicken skin side down onto sauce.
- Tuck the lemon wedges around and under the chicken.
- Bake for 20 minutes, then turn chicken over to skin side up.
- Brush tops with small amt. Olive oil and sprinkle with salt and pepper.
- Bake for another 25 minutes or until tops brown and juices run clear.
- Cover and allow to rest for 15 minutes.
- Plate each piece covering with a generous portion of sauce and lemon wedges.
- Garnish with thyme or rosemary sprigs (if desired).

ENJOY!

11/18/2019

SOFT PRETZEL BITES

Sooo good!! Warm & crispy on the outside, soft and chewy on the inside.
Enjoy on their own or with your favorite dipping sauce.

Free Of: (Milk, Wheat, Peanuts, Treenuts, Shellfish, Sesame and Egg(unless chose to use).

INGREDIENTS:
Always call manufacturer to confirm if new product is specifically safe for you!

- 4 Tbsp. baking soda
- ⅛ tsp. Sea salt
- 5 cups water
- 1 Tbsp. olive oil OR (1 beaten EGG if not allergic)
- ½ Tbsp. kosher salt
- 14 oz. frozen(thawed) or fresh pizza dough (I use Wholly Wholesome Frozen Gluten-Free Pizza Dough Ball)
- all-purpose flour of your choice to flour hands

DIRECTIONS:

- Preheat oven to 450 degrees.
- Line a cookie-baking sheet with parchment paper.
- Pour water in to a large pan and stir in salt and baking soda, heat to a boil.
- Roll dough into 1 inch balls with lightly floured hands.
- Carefully add the dough balls to the boiling water.
- Cook for 1 ½ minutes, stir gently.
- Remove the balls from water with a slotted spoon, draining the extra liquid.
- Place on baking sheet, 1 inch apart.
- Brush the tops of balls with olive oil OR (beaten EGG, if not allergic and using).
- Sprinkle with kosher salt.
- Bake 13-16 minutes or until golden brown.

Serve warm alone, with mustard or your favorite dipping sauce.
Enjoy!

11/12/2019

TOMATO SAUCE...Delicious and so easy to make!
(Free Of: Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish and Sesame)

INGREDIENTS:
Note: Always call Manufacturer before consuming a new product to confirm safety for you!

- 1 - 28 oz. can Tomato Puree ( I use Muir Glen)
- 1 - 28 oz. can Diced Tomatoes
- ⅛-C. Fresh Flat Leaf Parsley, chopped
- 1- Tbsp. Dried Oregano &
- 1- Tbsp. Dried Basil (crush herbs between your fingers
to release flavor)
- 1- tsp. Sea Salt
- 1- Tbsp. Black Pepper
- ½- tsp. Onion Powder
- ½- tsp. Garlic Powder
- ¼- tsp. Crushed Red Pepper (Optional-if you like a little heat!)

DIRECTIONS:

- Combine all ingredients in a sauce pan and simmer on Low/Med for 30 min.
- Add ½ C. water if you desire a thinner sauce.

ENJOY with your favorite pasta, zoodles, casseroles and other recipes!

11/12/2019

TEX-MEX CHILI
Just in time for chilly evenings - Savory, spicy, and oh so comforting!!

Free Of: Milk, Wheat, Eggs, Peanuts, Treenuts, Shellfish, Fish, Soy and Sesame!

INGREDIENTS:

- 1 - Ib. ground beef or turkey
- 6 - 15 oz. cans kidney beans
- 1 - 28 oz. can fire-roasted crushed tomatoes
- 1- 28 oz. can fire-roasted diced tomatoes
- 1 - 4 oz. can diced green chili peppers
- 1 - cup chopped onion
- 3 - Tbsp. ground cumin
- 1 - Tbsp. chili powder
- 1 - tsp. red pepper flakes (optional)
- 1 - Tbsp. + 1 Tbsp. sea salt
- 1 - Tbsp. + 1 Tbsp. ground black pepper
- 1 - cup water

DIRECTIONS:

- Place crumbled ground meat and onion in skillet, season with 1 Tbsp. of each salt and pepper. Saute over medium heat until browned. Drain fat from meat.

- To a large pot add beans, tomatoes, chili peppers and water heating over medium heat bringing to a slow boil.

- Stir in browned ground meat, cumin, chili powder, red pepper flakes, remaining salt and pepper.

- Simmer on Med.-Low heat for 1 hour or more. Allowing for beans to soften and flavors to marry. Add more water if needed to thin.

- Serve hot topped with shredded “non-dairy” cheese and dollop of “safe” yogurt of your choice.
ENJOY!!

11/04/2019

CHOCOLATE-COVERED STRAWBERRY FOOTBALLS - “Eye Candy” sweet treat and perfect for Football Season!!

Free Of: (Milk, Wheat, Eggs, Peanuts, Shellfish, Fish, and Sesame!)

INGREDIENTS:

- Large fresh Strawberries
- “Milkless” Chocolate Chips (I use Enjoy Life Foods Chocolate Chunks/ Chips)
- “Milkless” White Chocolate ( I use No Whey Foods Polar Dream Bars )
- Cookie baking sheet pan covered in aluminum foil or parchment paper.

Note: Always call Manufacturer before consuming a new product to confirm safety for you!

DIRECTIONS:

- Wash and thoroughly dry the strawberries to prepare for dipping.
- Melt chocolate in a microwave safe bowl for 1-2 min. or melted, stir.
- Dip strawberries individually into melted chocolate to cover ¾ of strawberry.
- Place on cookie sheet allowing space in between berries.
- Place cookie sheet flat in refrigerator for 1hour till chocolate hardened.
- Melt white chocolate in microwave safe bowl, pour into a pastry bag with a small round decorating tip.
- Pipe white chocolate “football seam” onto each strawberry.
- Refrigerate strawberries again till chilled.

ENJOY !!

10/31/2019

HAPPY BIRTHDAY SWEET SIXTEEN!!
WHOOHOO!!
Birthdays are a gift and should be celebrated! However, finding the perfect “safe” cake can be extremely challenging or seemingly impossible with Multiple Severe Food Allergies.
It almost always requires being made at home from scratch, which in itself is not a bad thing, but can be difficult with limited ingredient options and trying to make it party worthy.

We just celebrated my son’s 16th Birthday in August and had a fabulous birthday cake and party - two in-fact! A Friends’ Party and a Family Party, both were fantastic!

We are so grateful to be celebrating 16 Years of life with him… He went into
Anaphylactic Shock at the age of 7-1/2 months after a very small taste of ice-cream, and miraculously revived! It was absolutely terrifying to say the least! He was then diagnosed with Life-Threatening Allergies to: Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish and Sesame! (Read more of his story on my blog page).

Because of this, over the last 15 years I have endeavored to find creative ways from his 1st Birthday to his 16th to make each Birthday Celebration feel special in spite of the Allergies!
I struggled with making a delicious cake that was safe for him, since my options for “cake” ingredients were limited. Thankfully I have found a few spectacular Allergy-Friendly cake mixes over the years which have helped greatly. I decided since these cakes were always very tasty and enjoyed equally by our non-allergic guests, I would focus my attention on creating an extraordinary “cake-theme” to align with his interest at the time. The “big reveal” of the cake has been a highlight for sure!

I have ordered many special cake pans online to create a Sandcastle Cake for a “Madagascar Movie” theme, Octopus Cake for an “Under the Sea” theme, Dinosaur Cakes for a “Jurassic Park” theme, “Toy Story” theme using wooden alphabet blocks to create a
Stacked Cupcake Sculpture, and various SuperHero themes. The sculptured cake pans provided a foundation for the party theme which I would augment with party decorations from party stores.

I used sturdy cardboard display boards from office supply stores for a flat surface to build the cake on. This also allowed for safe transport of the cake from the kitchen to the party area. I would cover the display board with a colored plastic tablecloth to enhance the cake. Ex. Blue for the “Under the Sea” theme, then surrounded the Octopus Cake with turbinado cane sugar crystals and gummy fish to replicate the sandy sea floor.

For the “Jurassic Park” theme, I made various kinds of small dinosaur cakes then placed them on a green covered board and surrounded them with palm trees and jungle theme party decorations.
This year for his 16th Birthday I designed a Football Field on a green cardboard display board, then made his favorite cupcakes and formed them into a “16”. I also made chocolate-covered strawberry footballs to serve with the cupcakes.

Seeing the excitement on his face at each of his parties was priceless and worth every effort!
The many boundaries and eliminations produced by Severe Food Allergies do not have to eliminate happiness. I believe we created memories of birthday joy to last a lifetime and you can do the same!

ENJOY!!

10/28/2019

CARAMELIZED CARROT SPICE CUPCAKES
(Free of: Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish & Sesame)

INGREDIENTS:

Note: Always call Manufacturer before consuming a new product to confirm safety for you!

- 1- Box Spice Cake Mix of choice (I use Cherrybrook Kitchen Gluten-free Wheat-free Carrot cake mix)
- 12 – Large “Marshmallows” (I use Dandee brand)

DIRECTIONS:

- Preheat oven to directed temperature on box.
- Make cupcake batter following box directions.
- Line pan with cupcake liners.
- Fill each cupcake cup in pan just over ¾ full.
- Place a large “Marshmallow” into the middle of each cupcake, pushing halfway down into the batter.
- Bake following box instructions for cupcakes, usually about 20-25 minutes.
- Marshmallow will puff-up and expand while baking, looking very impressive!
- Cool slightly and remove from pan, serve soon after.

ENJOY!

10/25/2019

SWEET & SPICY PINEAPPLE CHICKEN
Savory, Bright & Sweet With A Little Heat!

Free Of: Milk, Wheat, Eggs, Peanuts, Treenuts, Shellfish, Fish and Sesame!

INGREDIENTS:

- 1 sm. clove of garlic
- 1 red bell pepper chopped into 1 inch chunks
- 1 orange bell pepper chopped into 1 inch chunks
- 1 scallion chopped
- grated zest and juice of 2 limes
- 2 Tbsp. grated fresh ginger
- 1 sm. jalapeno pepper, chopped & seeds removed
- 1 sm. bunch cilantro, leaves and stems separated
- 1 14oz. can pineapple chunks in their natural juice
- 3 Tbsp. extra-virgin olive oil
- 4 strips pre-cooked bacon but into pieces
- 1 ½ lbs. skinless, boneless chicken breast cut into 2 to 3 inch chunks
- 1Tbsp. seasalt
- 1 Tbsp. ground black pepper
- 4 pieces of aluminum foil about 10 inches long.

DIRECTIONS:

- Preheat oven to 400 degrees.
- In a skillet sautee the pineapple chunks with 1/4 cup of juice from can, until just caramelized light brown. Remove from heat.
- Combine cilantro stems, lime zest & juice, remaining pineapple juice from can, 3 Tbsp. olive oil, scallion, ginger, jalapeno and garlic in a blender or food processor. Combine until thickened liquid forms.
- Put chicken, bacon and bell peppers into a bowl sprinkle with salt & pepper then toss.
- Pour liquid marinade into bowl, tossing until chicken & bell peppers coated.
- Lay 4 pieces of foil on a baking sheet, divide chicken mixture evenly among 4 foil packs.
- Top each foil piece with equal amount of caramelized pineapple chunks.
- Fold over ends of foil to close and form packs.
- Bake for 30-40 minutes until chicken is cooked through.
- Carefully open packs, sprinkle each with desired amount of chopped fresh cilantro leaves.

Serve alone or atop spaghetti squash, zoodles, pasta or rice!

Enjoy!

10/20/2019

PUMPKIN WAFFLES

Crispy on the outside, moist and delectable Fall flavors on the inside!
Free Of: (Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish and Sesame!)

INGREDIENTS:

Note: Always call Manufacturer before consuming a new product to confirm safety for you!

- 1- Box Pancake/Waffle Mix of your choice (I use Enjoy Life Foods Pancake & Waffle Mix).
- 1C. – Canned 100% Pumpkin Puree’
- 2 tsp. Ground Cinnamon
- 1 tsp. Ground Ginger
- 1 tsp. Nutmeg
- 1 Tbsp. Pure Vanilla Extract
- -“Butter-Substitute”
- Maple Syrup

DIRECTIONS:

- Make waffle batter for 8-10 waffles following directions on box.
- In a separate bowl combine pumpkin, spices and vanilla.
- Stir pumpkin mixture into waffle batter just until combined.
- Cook waffles in waffle iron to your desired likeness.
- Top with “butter substitute” of your choice and warm maple syrup.

Options: As a dessert – Top with “Substitute – Whipped Cream/Vanilla IceCream”! YUMM!!

ENJOY!

*Please contact me with any questions regarding the product ingredients I use. I’m happy to help!

10/17/2019

“Cheesy” SPINACH LASAGNA – Ooey-Gooey and oh so delicious!

(Free Of: Milk, Wheat, Egg, Peanuts, TreeNuts, Shellfish, Fish and Sesame)

Note: Always call Manufacturer before consuming a new product to confirm safety for you!

INGREDIENTS:

- 1- 10oz. box Lasagna Noodles ( I use Tinkyada Brown Rice Noodles)
- 1lb.- Ground Beef or Turkey ( I use ½ lb. of each )
- ¼ C.- Chopped Onion
- 2 -C. Fresh Spinach
- 3 – 7oz. Bags Shredded Mozzarella “Cheese” Substitute
- 2 – 25 oz. Jars Tomato Sauce of Choice (or make your own with recipe below)
- 9 x 13 Baking Dish or 6 individual Qt. size Baking Dishes

DIRECTIONS:

- Preheat oven to 400 Degrees.
- Cook lasagna noodles according to package directions.
Brown meat in skillet with the chopped onion then drain fat from meat.
- Add 1 Jar of tomato sauce (or half of above Tomato Sauce Recipe) to meat in skillet, stir to combine.
- Simmer meat sauce on Low/Med heat for 5 min.
- Carefully remove cooked noodles from pot and lay out on a sheet of aluminium foil to cool slightly.
- Using the second jar of tomato sauce (or other half of Tomato Sauce Recipe) cover bottom of baking dish with a thin layer of sauce.
- Place a layer noodles on top of sauce to cover.
- Spread a layer of meat sauce on top of noodles.
- Cover meat sauce with a layer of “cheese”.
- Spread spinach leaves over “cheese”.
- Spread a few spoonfuls of tomato sauce over “cheese” to cover.
- Cover “cheese” with a layer of noodles.
- Continue this process until you reach the top of baking dish,
ending with layer of noodles on top.
- Cover noodles with tomato sauce and sprinkle with last of shredded “cheese”.
- Bake uncovered for about 30 min or until bubbly and “cheese” is melted.
- Remove from oven and let sit for 10 min.
- Cut into servings and ENJOY!

(Tomato Sauce Recipe)

INGREDIENTS:

- 2- 28 oz. cans Tomato Puree ( I use Muir Glenn)
- 1/4-C. Fresh Flat Leaf Parsley, chopped
- 2- Tbsp. Dried Oregano &
- 2- Tbsp. Dried Basil (crush herbs between your fingers
to release flavor)
- 2- tsp. Sea Salt
- 2- Tbsp. Black Pepper
- ¾ – tsp. Onion Powder
- ¾ – tsp. Garlic Powder
- ½ – tsp. Crushed Red Pepper (Optional-if you like a little heat!)

DIRECTIONS:

- Combine all ingredients in a sauce pan and simmer on Low/Med for 30 min.
- Add ½ C. water if you desire a thinner sauce.

ENJOY!

10/14/2019

VEGETABLE BEEF SOUP - Easy, Hot, Scrumptious & Comforting!

(Free Of: Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish and Sesame!)

INGREDIENTS:
Note: Always call Manufacturer before consuming a new product to confirm safety for you!

- 2lb. - Ground Beef or Turkey (I use 1lb. of each)
- 2 qts. - Beef or Chicken Stock
- 1- 25oz. Can Diced Tomatoes ( I use Fire-Roasted Flavor by Muir Glenn )
- 1- 15oz. Can Crushed Tomatoes ( I use Fire-Roasted Flavor by Muir Glenn)
- 1 qt. - Water
- 1 - Medium Sweet or Yellow Onion, chopped
- 4 - Large Yukon Gold Potatoes, chopped into bite-size cubes
- 2 -16oz. Bags Frozen Mixed Vegetables (Peas, Carrots, & Corn)
- 1 -16oz. Bag Frozen Green Beans
- 3 - Tbsp. Sea Salt
- 4 - Tbsp. Black Pepper
- 2 - Bay Leaves
- 20 Qt. StockPot

DIRECTIONS:
- Pour stock, water and tomatoes into pot and bring to a boil over med/high heat.
- Brown meat in skillet with 1Tbsp. of salt, 1Tbsp. pepper and half of the chopped onion.
- Drain fat from browned meat mixture.
- When liquid in pot is boiling add meat and chopped potatoes to the pot.
- Stir in the remaining salt, pepper and chopped onion to the soup.
- Boil for 15min on medium heat.
- Add bags of frozen vegetables to the pot and stir.
- Add Bay Leaves then stir gently.
- Simmer on med/low heat for one hour (longer if you can, to allow flavors to marry & intensify).
- Add more water to liking of too thick ( may depend on the starchiness of potatoes ).
- Remove Bay Leaves before serving!
- Ladle into bowls.
- Top with shredded “cheese”- substitute if desired.

ENJOY!
Please contact me with any questions regarding ingredient products that I use.

10/10/2019

FLIGHT PLAN!

Boarding an Airplane can feel very intimidating when traveling with Severe Food Allergies.
We have taken many flights across the Country with my son over the past 15 Years and have learned valuable tips to help with planning a safe & more relaxing trip.

Our Flight Plan is as follows:
1. 2 Weeks before the flight to help with the TSA process, I obtain a letter from his Doctor on Office Letterhead documenting the need for carrying Epi-Pens, Liquid Antihistamine, Inhalers/Nebulizer, etc. (Be sure all Prescription Meds. are in Pharmacy labeled box/bottle, I always pack extra of all Emergency Medications) ON BOARD
AND explaining the need to carry a lot of necessary food ON BOARD the plane.

Because my son’s Allergies are Multiple & Severe, it necessitates carrying ON BOARD all of his safely prepared meals in coolers and dry ingredients/snacks to last the entirety of the trip. We allot his food item bags as part of our carry-on count.
We cannot risk checking his food bags and them being “lost”!

2. 1 week before the flight, call airline requesting “NO NUTS” be served on flight and obtain Pre-Board Status to choose a “cleaner” seat environment as well as wiping down the seat, armrests, seatbelt, window shade, etc. (Always pack extra wipes in carry-on!)

3. Pack readily accessible meal/snacks for the flight.
We keep a “Hot Logic Portable Oven” in our carryon. It’s compact, plugs into standard outlets and can be used at the airport to warm food from cooler prior to boarding the plane or upon landing and while waiting for luggage/rental car pick-up.

We have found instituting these safety measures helps decrease flight anxiety and ultimately the trip feel more enjoyable. Please contact me with any travel questions, I’m happy to help!

Wishing you many joyous adventures!

10/07/2019

CHOCOLATE “MARSHMALLOW” CUPCAKES
(Free of Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish & Sesame)

Cupcakes anyone? Delicious & Super Easy! YUM!!!

INGREDIENTS:

- 1- Box Chocolate Cake Mix of choice ( I use Enjoy Life Foods Brownie Mix)
- 12 - Large “Marshmallows” (I use Dandee brand)

DIRECTIONS:

- Preheat oven to directed temperature on box.
- Make cupcake batter following box directions.
- Line pan with cupcake liners.
- Fill each cupcake cup in pan just over ¾ full.
- Place a large “Marshmallow” into the middle of each cupcake, pushing halfway down into the batter.
- Bake following box instructions for cupcakes, usually about 20-25 minutes.
- Marshmallow will puff-up and expand while baking, looking impressive!
- Cool slightly and remove from pan, serve soon after.

ENJOY!

10/03/2019

Hi Everyone, traveling with Multiple Severe Food Allergies is very challenging but not impossible.
Because my son’s Food Allergies are both Severe & Multiple, a trip requiring a Hotel Stay requires prophylactic planning as we have to prepare everything he eats for meals and snacks for the entire trip!

The following are Hotel Tips I have learned over the last 15 years allowing for a smooth time away:

1. Locate closest Hospital with ability to handle any Medical Emergencies in area of travel then look for Hotel choices nearby.

2. Call ahead, speak to the Hotel Manager explaining the need for the room to be thoroughly cleaned of any food residue before your check-in.

3. If possible, it may be safest for the person with Food Allergies to avoid sleeping on the pull-out sofabed…

4. Request special attention be paid to the pull-out sofabed as most often kids are the one’s sleeping there,often leaving crumbs, etc. behind.

5. If staying for 1-2 Nights, have a refrigerator & microwave in the room for storing and heating food brought for the trip.

6. For stays 3 nights or more, I look for a hotel with a kitchenette (a large refrigerator/freezer, microwave & a cooktop stove.)

7. I allow 1 hour upon check-in to prepare the “kitchen area” for safe food prep use.

8. Clean the microwave, refrigerator/freezer, cooktop stove, countertops & table to remove possible left behind food residue.

9. I ALWAYS travel with a large roll of aluminum foil for MULTI-PURPOSE USES:
- I line the Refrigerator/Freezer shelves with sheets of FOIL before putting in food items...an added layer of protection from residue not wiped clean.
- Cover countertops/table with FOIL before using for food prep...provides a moisture-proof barrier protecting from any remaining residue contamination.
- BONUS, EASY CLEAN-UP! - After food prep, foil can be balled-up with trash and discarded!

10. I use disposable plates, bowls & utensils to simplify prep & clean-up. It is worth the investment!

11. Pack from home, safe cooking essentials you may not be able to find at travel destination: (Spices, Canopener, Specialty Cookware you may need, etc.)

12. We keep his “Hot Logic” portable oven in our car (it plugs into standard outlets & the car’s 12V with an adapter) to keep meals warm or heat them up from the cooler if out touring for the day. This oven is available on Amazon!

Please contact me with any questions regarding travel navigation, I’m happy to help!

I hope these tips help to make your Hotel Stays more enjoyable!