Updating menus and life

 It's been awhile since I did any updating.  Life has been a bit hectic lately.  I was diagnosed with Stage 4 Metastatic Breast Cancer in March and have been going thru treatment and am doing alright so far.  Finding myself unable to work or even spend time in my garden, I thought it would be a good time to update my menus and add some new ones to the list.  I've gotten a few done and have just updated the links on 3 of them that have very good interactive allergen menus.  It's just easier to have you go thru what you want on there than to go thru and post every item on the menu.  

Managing your food allergies during a Pandemic

With your favorite eatery shut down do to the Coronavirus, you might think you are limited on eating options.  This is not true.  No, you can't do take out or delivery for most of your places, but I have seen some of the vegan restaurants (atleast here in Florida and my friends tell me the same in Washington) have moved to delivery.  I do caution you to use care when ordering from a delivery service though.  Most restaurants that are open will not be doing special requests such as 'no msg' or 'no bread'.   With people hoarding food that is shelf good for years, fresh fruit, veggies and some meats are in plentiful supply.  I have also seen a few companies start up a sort of farmers market delivery.  They will deliver to your neighborhood.  As for being stuck at home with nothing to do?  Get creative with your cooking!  Can't cook you say?  Bah!  Now is the time to learn!  Chop that squash up with some fresh onion, toss in a little oil/butter and seasonings and saute away!

But, in all seriousness, most of us with food allergies will be able to manage just fine since most of the processed foods that have our particular bad items are now gone from the store shelves.

If you are a parent with a special diet child and are running out of formula, call the company.  The number is on the back of the can and they will send you free formula during this crisis.


Stay safe, stay healthy. 


https:/https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/prevention.html

Turmeric

I know this has nothing to do with gluten/dairy, but I felt it needed to be passed along to as many people as possible.  I know many of you are using it as a healthy option for treating alot of things and this is very important!

They are up to 8 different labels so far!

http://www.fda.gov/Safety/Recalls/ucm515328.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery#recall-photos

PCC MARKET

So, as you know, I have moved to the great north and am now spending my days wearing layers
and trying to adjust to the temperature changes from Florida to Washington.  BRR!  I haven't had
much time to do restaurant menu investigations here yet, but I have found one place I think you will fall in love with.  PCC Market.  They do a huge amount of gluten free and vegan foods.  They have a restaurant in the store that serves foods based on what they have available for the day.  You can get anything from fresh chicken to red curry tofu and so much inbetween you'll have trouble deciding what to eat!  You can sample anything that catches your fancy.  I won't be posting a menu for them because it changes daily.   You can eat inside or out on the sunny patio (yes, the sun DOES shine here!)  They offer fresh, local, organic fruits and vegetables. Their cheese wall is amazing (for those of you that can actually eat it!)  Their bakery does both gluten free and vegan bread items.  One item I will mention as they carry it all the time, is their Vegan Carrot cake Cupcakes.  They are to die for!  They have become my new downfall.  Now you CAN have your cake!

There is one more thing you should know...You can order from them thru Amazon Now and have
it delivered straight to your door provided you live within their delivery area.  I could seriously become a hermit here if I only had a job I could do from home LOL!  

Big Move

I just want to let you all know, I have moved from one side of the country to the other!  I made my move from Florida all the way to Seattle 2 months ago and am working on getting settled in and am house/apartment hunting.  I will start updating the site to reflect the new restaurants here that I will be exploring soon!  Wish me luck!

Thanksgiving leftovers

So, I was sitting at the table, staring at all the leftovers wondering what to do with it all, when this idea just popped into my head...Thanksgiving PotPie!  They turned out amazingly well and everyone I have shared this idea with has made them with the same results

Use your leftover stuffing, chilled, to line potpie pans like a crust.  Bake for 15-30 minutes at 350 (time depends on how crispy you want your crust)

Fill with left over turkey, greenbeans, gravy and top with mashed potatoes.  You can also top with more stuffing if you have any left.

I put mine straight into the freezer for dinners the rest of the month (not counting the one I left out to eat at midnight tonight!  You can pop them straight back into the oven from freezer and bake until rewarmed.

These were the simplest thing to make!

Honestly, it made my kitchen god husband a bit jealous that I came up with them!

Chicken Bonaire

I think I've mentioned my husband before....He is a GOD in the kitchen and this week he's
proved it again!

One of my favorite dishes, pre-allergy, was Chicken Bonaire from Madfish Grill.  This week,
he's come up with a dairy-free, gluten free recipe for it that is amazing!

This recipe makes enough dinner for 2, but you can easily adjust it for more

1/2 pkg of your favorite bacon chopped and cooked (keep the grease)
3 chicken breasts cubed (bite size or smaller)
2 tubs of Go Veggie Cream Cheese (or your favorite)
1 jar of Go Veggie Parmesan (or your favorite)
1 bundle of green onions thin sliced
minced garlic
1/2c butter ( I use blue Bonnet light tub, not the sticks)


Cook the bacon not too crispy and remove from grease.
Cook your chicken in the bacon grease until nicely done.  (I like mine just starting to brown
up).
Keep the pan on the burner just enough to keep the cheese and butter at melting point
 Add in the onion and garlic to taste (I use about 1 tsp myself).
Drain off the excess grease and add in the cooked bacon keeping aside a little bit to sprinkle
on the top when served.
Stir in the cream cheese until smooth then add the parmesan stirring until this smooths out
as well.
Add in the butter and stir until sauce is smooth.  You can add more butter in if it still seems
thick to you.

Serve over rice (my favorite) or your favorite pasta and enjoy!

Being non-dairy, this dish keeps very well in the fridge and is just as amazing as leftovers as

it is fresh off the stove.

Pre Holiday Planning

Well, it is becoming that time of year again.  You know, when you feel left out of special dinners, all those holiday treats and feeling like the bad guy when you question  your host/hostess about the ingredients of your meal.  This year, I'd like to get a head start on planning dinners for guests with special food needs.  What I would like to do, is have YOU share your favorite recipe with us.  Hopefully, this will open up opportunities for everyone to expand their holiday dishes to include everyone.

This year is going to be especially hard for me as a good portion of my close family will be far away from me.  So, share your dish, share your celebration, share your heart!  Everyone is welcome to post and I will combine your recipes into one special holiday meal!

Iced Coffee

Yesterday, I made a lovely discovery in Gevalia Iced Coffee.  Normally I make my own, but now, when I'm out and about there is an alternative!   Everyone sees the Starbucks, Java Monsters et al, but now Gevalia has marketed theirs made with almond milk.  It comes in Mocha, Vanilla and Caramel.

Now to get my store manager to put them in the fridge!

Gluten Free Beers

While at work yesterday, a customer asked me for gluten free beer.  I realized I couldn't name a single one.  I had left them out of my listings since I normally don't drink beer.  So after some research I have come up with a list and some small reviews on each one.  There are only 3 on this list currently that I would recommend as far as 'true' beer flavorings go.  If you have any others you'd like to pass along, feel free to add them to your post and I will add them to  the list!


A quick note on gluten free vs. gluten-reduced: Beers labeled “gluten-free” must not contain wheat,
barley or rye; hybrids of those grains; or any ingredients derived from them. Beers with lower gluten
levels that may still contain traces of wheat, barley or rye are labeled “gluten reduced,” or “crafted to remove gluten.”

Redbridge:  It’s produced by Anheuser-Busch and is a sorghum-based lager.RedBridge is also in the
process of partnering with The National Foundation for Celiac Awareness to help spread the word about Celiac disease and gluten intolerance.

Bard's :  Bard’s is brewed with a 100 percent malted gluten-free sorghum. Bard’s American lager is
made with sorghum, yeast, hops, and water. The company is very conscious about its brewing methods and makes sure the beer contains no wheat, barley, rye, or oats and is naturally gluten-free.

Greens:  Green’s produces nine different  gluten-free beers that range from golden ale to IPA to amber. They are currently being brewed by the best of Belgian craft brewers and have the European
accreditation of being gluten-free. Green’s Endeavour is quite popular in the gluten-free community for its double dark beer.

Frito Lay and product labeling

Please, my friends, be aware that 'most' of their product packaging do not contain the warning that the item may be produced on the same lines as products containing gluten/milk or other allergens.   I found this on their website this morning after having a reaction to original Wavy Lays Chips

The above products do not contain milk; however, they are produced on the same line as our products that do contain milk. Although the lines are washed between batches, a slight residue may remain on the line. Individuals who are extremely sensitive may be affected.

I have emailed them and asked that they start adding the information that their foods are produced in a facility that also produces items containing other allergens.  Everyone should do so, maybe we can get them to change their labeling and stop others from having reactions.

Luckily I had only eaten a few chips when I started having problems breathing.  But this is also not a good thing if only a few chips set me off.

So, please just be careful!

Thank You

I would just like to say thank you to all of you who have been following my blog.  We crosses the 40,000 views this month after 2 years of writing!

Life has been pretty hard the last month for me but I do check in and try to keep this list as up to date as I can.

Thank you so much!

Ahh the Holidays, part 2

Yes, friends, that time of year is upon us again.  Tables laden with pies and cakes and all those things that make us drool and curse our allergies.  BUT, this year, there is a bright spot in all that gloom!

My wonderful husband has done it again!  Welcome  back to holiday desserts!

He was determined to not have me left out of desserts this year and came up with this variation of my favorite pumpkin pie.

1 can pumpkin(your favorite brand)
2 eggs
1 1/2 cup sugar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 1/4 cup vanilla almond milk


pie crust  nabisco graham crackers (these are dairy free, you can also use your favorite gluten free pie crust recipe!), crushed and your favorite butter substitute

baking instructions

crush the crackers and add your softened butter until it is sticky enough to hold a crust.  Line  a pie pan with it and chill while you make the pie filling

In a small bowl, mix sugar and spices.  In a larger bowl, whisk the eggs, then add the pumpkin.  After combining, add the sugar/spice mix and then slowly add the milk, mix thoroughly.

preheat oven to 425.

Pour your filling into your crusts  (yes, this will make 2 pies!)

bake for 15 minutes, then reduce your oven heat to 350 and continue baking for another 50 minutes or until a knife comes out clean in the center.

cool 2 hours then ENJOY!

I couldn't wait to try this one and ate it warm.
AMAZING!!!!

The only thing missing was the whipped cream topping.  He has that far off look in his eyes contemplating how he can remedy this!


There is nothing on earth more enchanting than a good man who loves to cook.

Holy Lasagna!

Once again, my awesome husband has come thru with a wonderful recipe to replace a lost cheese dish!  Lasagna....the word alone brings up tastes in my memory that drive me nuts with cravings.  If you read down the posts, you will have read about the pork/bacon burgers he made.  Well, last night, he made lasagna, completely dairy free/gluten free using up the left overs from lunch.

1 Eggplant, thinly sliced
1-2 zucchini also thinly sliced
1 lb Medium tofu (marinated in salt water for a couple of hours, depends on your taste) then crumbled
2 jars of your favorite pasta sauce.  I use one with chunky veggies and no added hfcs.
1 1/2 tub of GoVeggie Cream Cheese
GoVeggie Parmesan sprinkle to taste
1/2 lb of already cooked pork/bacon burger crumbled up

Just layer them all like normal, Sauce on bottom, eggplant, zucchini, tofu crumbles, spoonfuls of cream cheese, burger crumbles, repeat until you have used it all up or used up every baking dish in the house!  Sprinkle a good layer of the Parmesan on top and bake for 1 1/2 hrs at 350.  I don't recommend baking it any higher or the cheese will burn and leave a bad taste in your meal.

Life

Just want to let you all know I may not be updating this blog for a few months.  Trying to get into school (unfortunately, need more funding)  and we are moving.    I will definitely check in every day, but posting new stuff may have to take a back seat to life for a bit.

Canned veggies

I never thought in a million years I'd have to worry about what was in my canned veggies.  Unfortunately, today, I found I was mistaken.  Chris made a big pot of pork chili for dinner (it was delicious!)  Standing in the kitchen clearing up his mess (men...)  I picked up the empty can of stewed tomatoes and read this 'may contain milk ingredients'! (now I know why I have been having trouble breathing today) A double Benadryl and panic attack later, I have now added reading veggie labels to my to do list while shopping.  It is starting to look more and more like I just need to go all the way back to the basics and not use canned anything again.

So, lesson learned.  Be extra careful when buying anything!

Coffee and you!

After years of drinking my coffee with non-dairy creamer and ending up allergic to dairy, I have finally found a great replacement for those fancy (oo so delish) creamers.   Blue Diamond has just come out with Vanilla Cocoanut almond milk.  Add a little chocolate syrup (yes!  Hershey's has NO milk in their syrup)  and you have your almond joy.  Ok, ok, I know....Mela, you're a chocolate nut.  But, seriously,  there are so many flavorings that you can add to your coffee with your favorite no-dairy milk, that brings coffee back to your realm of heaven, your family will love you again!  You can buy all those little flavor bottles in the baking isle to add in.  Mint chocolate, pumpkin spice, hazelnut.  You just have to be very careful when adding them since the tops are not drop friendly.  I bought a regular medicine dropper and use 2-3 drops per cup, it really doesn't take very much to over do those flavors at all!

Raspberry Cream Cheese Hand Pies

Yes my friends, you CAN have your pie and eat it too!

Pillsbury has come out with a gluten free pie dough that is also dairy free.  So, in my testing, I decided to make these little lovelies.

Just roll out the dough into what ever size pielett you want to make, spread your favorite cream cheese ( I use Go Veggie Cream Cheese Alternative), and Rasperry pie filling (also use your favorite!).  Add the top piece of dough, pinch the edges together and bake for 25 min.  You don't need to eggwash the top unless you really want to.

Next on the menu....Blackberry!

I would include a pic...but I ate them before I thought about that!

Ahhhh, the Holidays

As the holiday's approach, we are faced with so many dinners
out with family and friends.  Not knowing if there will be
food you can eat or just the embarrassment of having to ask
what is in every dish you see can be enough stress to just make
you want to forget it!  I know, I am depressed already and I'm sure
many of you are too.  The one thing I can suggest, is, to talk with
your host/hostess at the time of invitation and let them know
your food needs.  Many meals are 'potluck' and can really be
a hazard.  Make your own dish to bring, so you know there will
be at least something you can share.

I am really not looking forward to get-togethers this year since
it is the first real holiday season that I can't eat what I want I will be
 making a few dishes that everyone can eat.
Our family has dairy free, gluten free, diabetic, vegetarian
and vegan eaters, so you can just imagine THAT!

Experimenting with making a vegan cream of mushroom soup to make
my usual green bean cassarole with.  The Better Than Bouillion
chicken base I use also comes with a 'not chicken' vegetarian base
that I will be trying out.(see yummy soups again post)
Also making my own fried onions to top it with.


As always, if you have any recipes to share or just want to vent,
feel free to reply!

The Not hamburger Burger

My husband is the most amazing man.  I know, I've said it before, but he is.  Being allergic to all things cow, I have been missing things like cheese, chocolate and his dad's famous Back Yard Burgers.  This week, he came up with an  awesome recipe for burgers that go great on the grill so I am not left out at family cook outs anymore.  Straight ground pork just doesn't seem to ever get enough flavor from seasonings, so he's added a 'secret ingredient'.  He bought a package of hickory smoked bacon!  After putting it through the food pro, he added it to 2 lb of plain ground pork.  The bacon gave it a very nice smoky, (almost bbq) flavor and I completely forgot about beef at that point!  Trust me, saying that, from a former Texan point of view, is not something you will normally hear.  My favorite food on earth has always been a nice bit of beef and potato in most any form.


1 pkg bacon (your favorite)
2 lbs plain ground pork
no extra seasonings (doesn't need anything at all)

This recipe makes 8-12 burgers depending on how thick you make them.  Dad's Backyard Burgers are thick, so it made 8 for us.