Allergy Free Halloween Candy

I love candy, but like millions of people, I have to be careful about the sweets I choose. Thankfully more and more companies are rolling out safe options and identifying what's in their products. It doesn't make a bit of difference to me whether they're doing it because they have a genuine concern for people with food allergies/sensitivities or if they're just jumping on the bandwagon. It makes my decisions easier!

Here are some links to lists and articles that might help make this holiday season a little easier to navigate. Of course, if you're ever in doubt, it's better to err on the side of safety, and you can also contact the manufacturer's customer service department to find out if your candy is safe.

Gluten Free Candy
Peanut and Tree Nut Free Candy
Allergy Free Candy - All candy is free of the top 8 allergens - wheat, milk, soy, eggs, peanuts, tree nuts, fish or shellfish.
Allergy Free Halloween Candy Round-Up

A Rant for the Dietarily Restricted

I hate people's views of gluten free/allergy free eating (especially the media). I don't have dietary restrictions because I'm trying to be trendy or heard it might help me lose weight. I don't do it to be difficult or because I'm a picky eater... I'm anything but. I have to eat this way because if I don't I get sick. Don't believe me, ask my husband. He's seen me doubled over in pain feeling like I wanted to die because the pain in my gut was so severe. He's seen me spend entire evenings in the bathroom over a slice of bread or cheese... ONE slice. He's seen me near tears because my entire body hurt... every joint... at the same time. It sucks. I still crave the same foods I used to eat, but if I want to feel like a normal human being, without joints that make me feel like an 80 year old woman with arthritis, without constant nausea, without severe abdominal pain that can literally last for days, then this is how my life has to be. I'm sorry if you don't understand it. I'm sorry for your ignorance. Just do me a favor & don't assume that you know my motivation behind ordering the way I do, or making the choices I do.

FRIENDLY FRIDAY: Texas Roadhouse & Logan's Roadhouse

  

I'll admit I'm a fan of the occasional steak dinner, but since the discovery of my food sensitivities, finding a steakhouse that can accommodate my needs isn't easy. Tonight I did a little research into Logan's and the Texas Roadhouse. My first hurdle is that both establishments offer ridiculously yummy-smelling rolls. It's hard to say no when the smell makes your mouth water. So, for me it's either stay away and resist temptation, shove my mouth full of peanuts while I wait for my meal, or give in and pay the consequences. Not fun, but I have found that I do much better when I have done my research before hand and go in with a plan. I was a bit disappointed by my findings this time.

Texas Roadhouse does not offer a gluten free menu or nutritional information for any of their food (according to their own statements on their website). They claim that it is too difficult to give accurate information like some other outfits because other places use prepackaged food and they make their food from scratch. Call me crazy, but I'm pretty sure there are other "from scratch" restaurants that are doing a decent job of informing customers about allergen and nutritional information. Sounds like a cop out to me. So while I'm fairly certain there are items on their menu that I can eat, the choice is simple for me. At least I know one place to leave off my list.

Logan's does at least offer a gluten free menu. Although it is not available online, you can request a copy from your host. Of course, since Logan's uses a common cooking area they can't guarantee that cross-contamination won't occur, and they do make a statement to that effect. I was unable, however, to find any other allergy information. According to discussion boards, it's hit or miss as to whether the staff is knowledgeable about allergies or even willing to accommodate a diner's needs. Personally, I have been able to eat there without incidence, and the staff have been very accommodating, but when in doubt I follow 2 rules of thumb... ask or avoid!

Keeping the Holiday Splurge Urge in Check

If you're anything like me, and I'm sure you are... the Thanksgiving bounty has left you feeling as bloated as the Macy's parade balloons. Too much of a good thing can sometimes be... well... too much! As good as I tried to behave I indulged in treats and dishes we don't normally eat, and like a fool I paid little or no attention to the fact that the foods I was eating were NOT allergy free. I'm thankful that my allergies do not cause anaphylactic symptoms or hives... they cause digestive upset and inflammation. I suppose I've just lived with it for so long that sometimes I just don't care what the consequences are... until later that night or the next day when I'm miserable.

So, now enough of the complaining. What am I going to do to make sure this doesn't happen again at Christmas, or New Years, or any other food-centric event? I could kid myself and say I'm just going to eat carrot sticks and lettuce leaves... no allergens there, but that's just not realistic. Not to mention it will most likely lead me to binge later. It's obvious I made some typical mistakes, so here are some tips to help keep the splurge urge in check.

First of all, if you're hosting the event then there is no reason to not have foods available that you can eat, but  if you're like most people, you'll be heading over to someone else's house for the holiday festivities. My major mistake this Thanksgiving was not taking control of some aspect of my meal. Don't do what I did. Have a conversation with your host, and be honest with your dietary needs. I don't believe in making it their responsibility to provide acceptable foods for you, but offer to bring a dish or two that you can eat. That way you'll at least have something there that's OK for you. If there's a traditional dish that you just know you're going to have trouble avoiding... research some alternatives. Rework the recipe with ingredients that are acceptable for you. Take control.

I realize that sometime the host is someone we don't know, and there will be situations where you can't control the food being served. My advice in those situations are to find out as much as you can about the foods being served, be smart about the foods you do choose to eat, and if nothing else... eat before you go.

The bottom line is we're all going to come across some irresistible food this holiday season, whether it's mom's special dish that she only makes once a year or a killer recipe someone is just dying for you to try. Don't sabotage yourself, be honest about your needs, and go with a plan.

Fruit Pouches

I am in love with these little guys! My husband and I found Buddy Fruits this summer while preparing snacks for vacation. I wanted to have healthy options available that were hassle free. Since then we've tried a few different brands, and I have to say, they're all really good! The most surprising flavor favorite was Mashups' Orange, Carrot, Mango. The beautiful thing about all of these products is they're not only easy & hassle free, but more importantly, they're made with a conscience! They are all 100% real fruit... no added sugars, colors, flavors, or fillers. Each of these companies believe in providing healthy alternatives without the added "yuck" that some other products use. They're obviously marketed towards kids, but my husband and I keep them on hand to throw in our lunch. They travel well and do not require any utensils. Oh yeah... and they're allergy free (provided you do not have a specific fruit allergy). These little gems are a keeper!

Buddy Fruit

GoGo Squeez

Mashups

Allergy Free Buffalo Chicken Meatballs

Adapted from the Rachael Ray Show. The site includes a video clip showing how to make these.

Ingredients
1 pound ground white meat chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons margarine
1/2 cup hot sauce (such as Frank’s)
3 scallions, green and white parts thinly sliced
Store-bought, dairy free ranch dressing for dipping
A couple of handfuls celery sticks
A couple of handfuls carrot sticks

Directions

Preheat oven to 400ºF. In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley, and season with salt and freshly ground black pepper. Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total. Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes. While the meatballs are baking, melt the margarine in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat. Transfer the meatballs to a serving platter and spike each one with a toothpick or serving fork. Place the dressing in a small serving bowl and garnish with scallions. Serve the meatballs with the dressing, celery and carrot sticks alongside.

Allergy Friendly Halloween Candy *UPDATED*

Halloween is right around the corner. It's time for ghosts and goblins, creepy crawlies and candy! Who doesn't love candy? I've been known to have the occasional sweet tooth. Ok... so maybe it's more honest to say I live with a constant sweet tooth. Whether you have food sensitivities, have a child with them, or just want to have an allergy friendly option for those who do here are some links that might be helpful. These sites provide lists of gluten free and allergy free candies for Halloween. Happy Haunting!

About.com Gluten Free Candy - Updated for September 2012
Gluten Free Nut Free Dairy Free Halloween Candy List - Updated 2012
gfreelife.com - Updated 2012
Sure Foods Living - Updated 2011
My Gluten Facts - Updated 2011
Celiac.com - Update 2011
Dairy Free Candies

As new lists become available for the 2012 Halloween season I'll be sure to update!

Pumpkin Fluff Recipe

This recipe is from All Recipes.

This is one of my favorite fall treats. It's quick, easy, and not too heavy. I normally make this recipe with prepared pudding instead of just adding the powdered mix to the pumpkin and whipped topping. There's just one problem... if you're sensitive to dairy, most pudding mixes will not set with any milk other than real milk. Jell-O brand says on their website that you can make the cooked pudding with soy milk, but the consistency will be thick. It's all rather frustrating if you ask me. Let's hope this recipe is just as tasty and works well!

You serve this as a dip with graham crackers, ginger snaps, or any other cookie of your choice. I'm going to try it with some allergy free ginger snaps or vanilla cookies. Can't wait! Enjoy!

Ingredients
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

Directions
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Gluten Free Donuts

As fall nears and we welcome back cooler temperatures my thoughts drift towards comfort foods that traditionally are not very allergy friendly. I have found something that has me excited and hopeful! The Bob's Red Mill site offers recipes that utilize their products. I was hoping to find something different to make with the GF Pancake Mix I have, and I did! Here's a recipe taken from the BRM site for donuts! I plan on modifying the recipe slightly by adding chopped apples and cooking them up like fritters. Enjoy

Gluten Free Donuts


A gluten free recipe to use with the Babycakes Donut Maker. This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free, Low Cal, Low Fat.

Ingredients
1-1/2 cups GF PANCAKE MIX
1-1/4 cups Water
1-1/2 Tbsp Oil
1 Egg
1/4 cup Sugar
1 tsp Vanilla

Directions
Combine all ingredients well to make donut batter. Pour batter into donut molds and cook until toothpick comes out clean, about 5-7 min. Cool donuts on a wire rack and top with powdered sugar, cinnamon sugar, or an icing of your choice.

Serves 8.

Notes
3 mini donuts is 1 serving.
Be sure donut maker is completely preheated.
Cook time is per batch.

Bob's Red Mill Gluten Free Chocolate Cake Review

I finally made something with my Gluten Free Chocolate Cake Mix that I received from Bob's Red Mill. My husband and I had been craving cupcakes, so that's exactly what I made. I have to say, this mix makes a very tasty, chocolaty, cake. I used rice milk and egg substitute and my cupcakes came out moist and delicious! The package does directions for an egg free option using ground flax seed, but since I didn't have that I just stuck with my egg beaters (I can handle egg whites better than yolk, so this option works for me). I definitely recommend this mix and will certainly buy it again!

Getting the Right Nutrients Allergy Free

Having to eliminate certain foods from my diet causes me to worry that I'm getting the right nutrients. Admittedly, I'm still not as disciplined as I need to be about avoiding my trigger foods, but even still... I know I don't eat enough of the right foods. I recently found an article from kidswithfoodallergies.org that outlines some of the common food allergies, the nutrients those foods provide, and some alternative foods that contain those nutrients.

Mexican Bean Salad Recipe

I found this recipe on Yummly.com. I know it as Texas Caviar. It's a great salad and works well when eaten with tortilla chips (kind of like a salsa).

Ingredients
15 ozs black beans (rinsed and drained)
15 ozs kidney beans (drained)
15 ozs cannellini beans (drained and rinsed)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
10 ozs corn kernels (frozen)
1 red onion (chopped)
1/2  cup olive oil
1/2  cup red wine vinegar
2 tbsps fresh lime juice
1 tbsp lemon juice
2 tbsps white sugar
1 tbsp salt
1 clove crushed garlic
1/4  cup fresh cilantro (chopped)
1/2 tbsp ground cumin
1/2 tbsp black pepper (ground)
1 dash hot pepper sauce
1/2 tsp chili powder

Ground Beef Goulash

Adapted from http://allrecipes.com/recipe/classic-goulash/

Ingredients
2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
2 tablespoons dried Italian herb seasoning
3 bay leaves
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni (Can substitute gluten free)

Friendly Fridays: Chili's

Korry and I stopped at a Chili's during our long layover in Atlanta and I figured I'd be able to order a salad at the very least. As it turns out, rabbit food just wasn't going to cut it, so I ordered a burger minus the cheese and refrained from eating the bun. Had I done my homework, I would have known that Chili's actually has menus for various allergies on their website. They update it monthly with their different specials, so they recommend you check back frequently for up-to-date information. You can get their allergen menu by clicking on "Menu" from their home page and scrolling down to the bottom where it says "Download Allergen Menu". They are pdf files so you can print them out to use later. Chili's also offers a vegetarian menu and nutritional information in pdf form.

Gluten Free Cannoli Shells

From Carla's Gluten Free Recipe Box

Ingredients
1 large egg, at room temperature
1/2 teaspoon organic vanilla extract
3 ½ tablespoons ice water (from a cup of water and ice)
1/2 cup rice flour
1/4 cup tapioca flour
1/4 cup potato starch
3/4 teaspoon xanthan gum (or guar gum, if corn intolerant)
1 Tablespoon granulated sugar or 1/4 teaspoon stevia powder
1/16 teaspoon (or a pinch) sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon cocoa powder (optional)
3 teaspoons shortening
1 egg white, beaten (for brushing)
Tapioca flour/starch for dusting/rolling
Peanut oil (or extra virgin olive oil.)

FRIENDLY FRIDAYS: KFC

KFC now offers grilled chicken and they have salads and veggies. Surely there's something that those of us with food sensitivies can eat. The truth is, there is surprisingly little on their menu that is free of all top 8 allergens. I was disappointed to see on their Allergies & Sensitivities page that even their grilled chicken has wheat in it. Really?! You can't just take a strip of chicken and grill it? I expected wheat in their fried chicken... it's breaded, but the grilled chicken is out too. You can however have a Caesar salad without the dressing and croutons or a house salad without the dressing. Their Light Italian dressing is free of the top 8 allergens, so that's a plus. You don't have to eat a plain salad! Their bacon, lettuce, tomato, green beans, and corn (both cob and kernel) are allergen free as well, but that's about it. So, if you have a craving for chicken... keep driving, but if it's salad you're after... or some bacon and green beans, then KFC is the place for you. 

Meatloaf Cupcakes

These "cupcakes" cook up quickly and taste great... not to mention, they're just fun!

Meatloaf
Ingredients
1 lb ground beef
1 lb ground turkey
1 pkg Lipton Onion Soup Mix
2 Tbsp water
1 chopped bell pepper (optional)
2 Tbsp Worcestershire Sauce
1 Tbsp garlic powder
Cooking spray

TUESDAY'S TIPS: Allergy Free Baking

I have been looking into the ins and outs of baking allergy free and thought I'd share some of the resources I've come across.

-Cook It Allergy Free has some tips for avoiding common mistakes and mishaps on their page. There are helpful tips like avoiding sticking, giving more rise to your baked goods, and getting accurate measurements. 

-Gluten Free Goddess, aside from being an all around great resource, posted some tips for gluten free baking and baking substitutes. 

-"The Allergen-Free Baking Handbook" looks promising and you can get it on Amazon. 

-"Learning to Bake Allergen-Free" also looks like a good book to own and can be purchased at Amazon as well.

HAPPY BAKING!

Chicken Tapenade

I apologize for not having a picture of the dish.

This dish came about one night when I was searching the cupboards for something different to make. I literally made this with whatever I had on hand, so feel free to add or subtract as you wish. 

Ingredients

1 pkg boneless, skinless chicken breast

1 bottle Italian salad dressing

1 - 4oz can chopped black olives

1 - 4oz can mushrooms chopped

1/4 cup green olives chopped

3 cloves garlic chopped

1/2 cup sun-dried tomatoes chopped

Gluten free bread crumbs

Oregano 

Garlic powder

Salt & pepper to taste

Directions

Pound out the chicken to about 1/4 inch thickness and place in a shallow pan. Cover with Italian dressing and allow to marinate for 20-30 minutes. Combine olives, mushrooms, garlic and sun-dried tomatoes in a bowl. Place a few spoonfuls of the tapenade mixture on the chicken and roll up (you may want to place a toothpick through the chicken to hold it together). Season breadcrumbs with salt, pepper, oregano, and garlic powder. I just give the bread crumbs a generous sprinkling of these seasonings. Since the chicken was soaked in dressing you shouldn't need to dip it in egg or milk (I'm allergic to both so I don't use them). Coat with bread crumbs and place in baking dish. Bake at 350 for 30-40 minutes or until chicken is cooked through. 

*Optional additions:

If egg and dairy are ok for you, add a little parmesan cheese to the tapenade and breadcrumb mixture. Either egg or parmesan will help bind the tapenade if you're worried about it being too loose. Chopped artichoke hearts and capers make nice additions to the tapenade as well.

Chicken Enchiladas Recipe

Years ago I had the unique opportunity to learn how to make chicken enchiladas and salsa verde from a master... a lovely Mexican woman named Lupe who I worked with at the time. Lupe didn't work from a recipe. She just knew how to do it. She learned from her mother who learned from her mother, and so on. It was a family tradition, and now it's one of my favorite dishes. 

I'll do my best to put it all down for you, but since I learned without a recipe I apologize in advance for my approximations.

Salsa Verde

Ingredients

6-8 tomatillos

1-2 serrano peppers (you can substitute whatever peppers you prefer)

3-4 cloves of garlic

1/2 medium onion

Salt

Juice from 1 lime

Handful of cilantro leaves