Tag Archives: allergy friendly blog

Summer Bucket List Update

Have I mentioned before on here that I absolutely adore summer? Because you know what? I do. This summer is shaping up to be a pretty exciting and busy one. I’m doing a lot. Seeing new things. Baking new treats. Meeting up with old friends. Working hard. Going back to my roots. It’s great and without the pressure of school, I’m thriving. Summer, needless to say, is my happiest of happy places.

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Since we’re a little over halfway through the first month of bucket list goals, I decided to check in. Here is my bucket list post so you can check it out!

  1. Go for a bike ride on the Boston Trail. Not yet! Maybe next weekend?
  2. Go camping! I’m going mid-July, the week before my trip to Austria, with my best friend Tessa and our boyfriends. Stay tuned for that adventure!
  3. Get a tan. Halfway there, I say. I have the awkward boob tanline, so that’s pretty exciting!
  4. Learn to roast a chicken, Julia Child style. Ugh, no, not yet!
  5. Swim! Done and done! (though I would love to swim more! :))
  6. Learn to make alterations with the sewing machine. I made alterations on a bikini top already…now onto a skirt!
  7. Go out to dinner for lobster. Still awaiting my chance!
  8. Pick blackberries and bake a pie! It’s not pie season yet 😦
  9. Finish season seven of Mad Men. Ugh this one is taking me ages! I did, though, start watching Bob’s Burgers.
  10. Read. A lot. I’m done with Joyous Health and with The Fault in Our Stars (sobbing at 2 a.m., it’s fine). I did get a stack of books from a Half Price book sale (all for $2 each) so I have a ton more to get through!

The list definitely could use more progress, but I’m getting there! In other ways, I’ve done a lot. I’ve seen three concerts since we last checked in – Jeff Tweedy, Ben Folds with the Pittsburgh Symphony Orchestra and Jake Bugg. I visited the zoo and Sandcastle. I’ve been working out HARD at the gym and feeling good about it. And, of course, I’ve baked a couple of recipes of donuts that I’m eager to share.

I’m excited to cross off more things, and I’m considering continuing the list for each season. What do you think? Whats on your summer bucket list?

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Mocha Granola (for snacking!)

Unff granola. My addiction to the stuff is oh so real. I shared my favorite granola recipe last year, but my mom and I (both granola lovers) started branching out since then. I have a bomb gingerbread granola recipe to share with y’all when the holidays get closer (put that on ice cream with caramel sauce…perfection!), and I’m hoping to try a tropical version with some dried pineapple and apricots soon. But for today, we’re eating mocha granola.

Granola

This recipe isn’t too sweet, and I prefer it as a snack rather than in milk just because of that. And, as usual, the recipe is not only nut free, but also gluten free. Double win! I am no genius, though. I was inspired by Amy’s Healthy Baking on this one, though I switched it up to fit my family’s allergies.

Let’s get baking!

Mocha Granola
Peanut, tree nut, egg, milk, soy, sesame and gluten free

Ingredients:
1 1/2 cup gluten free oats
1 1/2 cup corn Chex cereal
6 tbsp. strong coffee (made from 1 1/2 tsp. instant coffee disolved in 6 tbsp water)
2 tbsp. cocoa powder
1/2 tbsp. canola oil
2 tbsp. maple syrup (add extra if need more sweetness)

1. Preheat the oven to 350 degrees. Grease a 9×13 inch pan.
2. In a large bowl stir together the oats and Chex. In a separate bowl stir together coffee, cocoa powder, canola oil and maple syrup. Pour over the dry mixture.
3. Spread on a pan and cook for 40-45 minutes, stirring every ten minutes. Enjoy!

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Savory Romano-Crusted French Toast with Compote Butter

Lately I’ve been cooking a lot of egg-centric, compote butter-filled recipes. I made vegetarian migas, then I made some avocado compote butter. This recipe combines the two – a savory French toast (encrusted with romano cheese) topped with a sun dried tomato basil compote butter. Woah. I was inspired by How Sweet It Is on this recipe, though of course, I adapted it to have gluten free possibilities!

All food

This recipe is a little rich and maybe a little fancy. When I told my boyfriend about it, he said it sounded fancy or gourmet. The think about it is, while your ingredients may be a little fancy or gourmet in this recipe, the actual preparation takes less than an hour, and it’s fairly easy.

Compote Butter

I used my multigrain bread to make the French toast for my mom and myself, but for my sister, we used gluten free bread in a separate egg mixture. She loved it just as much as we did, so I figure that’s a success!

French Toast1

Let’s make savory French toast!

Savory French Toast
Peanut, tree nut, soy and sesame free

Ingredients:
4 eggs
1/2 cup milk
2/3 cup Romano cheese
Pinch of salt and pepper
2 slices per person of gluten free or multigrain bread
3 tbsp. butter

Compote butter:
5 tbsp. butter
Handful of basil, chopped
1/4 cup rehydrated sundried tomatoes (NOT IN OIL), chopped

1. Start with the compote butter. Soften the 5 tbsp. butter, mix in the basil and sundried tomatoes. You can shape into a log on wax paper, or just serve it in a bowl.
2. Now to the egg mixture: whisk eggs, milk, cheese, salt and pepper in a bowl. Separate the mixture if you are serving gluten free and regular eaters.
3. Heat a non-stick pan over the stove on medium-high heat. Add the 3 tbsp. butter to grease the pan.
4. Dip the bread in egg mixture. Make sure it’s covered! Now cook in the pan on each side until they are brown. This may take longer than you expect, especially at first.
5. Top the French toast with compote butter and a little extra cheese. Enjoy!

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Cran-Blueberry Smoothie

Smoothies are, hands down, the best way to get in some extra fruits and (sometimes) veggies in the morning. We’ve totally been over this before, and I don’t want to get preachy about it. But I DO want to share with you this awesome smoothie recipe that not only has tons of antioxidants, but is really great for your kidney health and, ahem, UTIs. Yeah, cranberry juice is kind of gross on it’s own, especially when you buy the pure juice, which is important when you’re in it for the health benefits. However, this smoothie combines tart cranberry juice with the antioxidant power of blueberries and just a bit of agave nectar, and it comes out tasting sweet and fulfilling, without being overpowering.

Cran-Blueberry Smoothie

I always think it’s important for a breakfast to go down easy. Most people have trouble even getting in solid foods – this is a way to break out of your just-black-coffee-nothing-more-for-breakfast attitude and to move into incorporating more fruits and veggies in your day. This recipe really fills me up, too, which is really nice because I typically start thinking about lunch at 10 a.m. Yikes!

Cran-Blueberry Smoothie

So how do we make the Cran-Blueberry Smoothie?

Cran-Blueberry Smoothie
Peanut, tree nut, dairy, egg soy, sesame, fish and shellfish free (gluten free if omitting wheat germ)

Ingredients:
1/2 frozen ripe banana
1/3 cup blueberries (fresh or frozen)
1/4 cup pure cranberry juice
2-3 ice cubes
1 tbsp. wheat germ (omit if gluten free/wheat allergic)
1 tsp. agave nectar (or honey)

1. Place all ingredients in blender. Blend until smooth. If your batch is a little tart, feel free to add agave to taste!

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Links I Love

Hola amigos! I hope your week is going swimmingly so far! I’ve got some great links to share with you, from allergy-friendly recipes to body positive news stories and, of course, some fun in between.

Flowers

First, a quote to get you motivated to start the week!

“Explore, explore, travel the world over…have me in mind, I shall be watching. You can return to me. Now go.” ~Yevgeniy Yevtushenko

This week I found a few great recipes that I’m excited to try. Rebecca Sherrow at Pure and Peanut Free shared a beautiful Orange Vanilla Cake that just screams summer. I always am hoping to try to adapt A Couple Cooks’ recipe for Multi-Grain Artisan bread to not involve seeds. Joy the Baker shared a great piece on the differences between whole wheat flour and white flour in her weekly baking primer series, which I loved. And Kate over at Diary of Anaphylaxis found a great bakery in Denver for those with food allergies!

In the more literary world (I’m a huge reader, in case ya didn’t know) Slate caused the world to implode when they printed an op-ed piece that basically ripped on adults who love to read young adult fiction. It made me pretty upset, but NPR came back with an even better piece about the impact young adult fiction – and all fiction – can have on girls and women. Check it out here.

Do you sometimes have allergy symptoms to foods you aren’t allergic to? Oral Allergy Syndrome could be the cause. When pollens cross react with foods in the wild, it can sometimes cause you to have minor allergy symptoms. Check out a list of pollens and their cross reactors here.

I am not crafty, but this 5-minute Reed Diffuser project looks like something I could handle. I love yummy smelling things and I really do want to try using essential oils a bit more.

Do you live near Pittsburgh? Do you want to join the fight against poor body image and eating disorders? Come out to the NEDA (National Eating Disorder Association) walk on June 21! I’ve been following Catherine over at Rabbit Food For My Bunny Teeth for ages now, and she recently shared a very telling piece about struggling with eating disorders. Her strength in sharing was truly inspirational.

On that note, this new food-shaming trend is driving me nuts. Can you believe people are actually shaming women who look thin and are eating food? INSANE. You can learn more about how destructive things like this and “fat talk” are at the Huffington Post, where the issues behind body shaming women are unpacked in this story.

 

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