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Posts from the ‘Recipes (Allergy Free)’ Category
Something that really irritates me about dealing with food allergies is that baking mixes and prepared foods made specifically for those with food allergies are often very unhealthy. They are usually loaded with starches, sugar, and grains with little to no fiber or protein. I am happy to tell you, there are healthy alternatives out there for those looking for baking short cuts. Bye-bye rice flours, hello Allergic Solution!
Allergic Solution sent me each of their baking mixes to try at home. I just love to bake, so I was quite excited to give their products a try. Before my full review, just what makes Allergic Solution different from the other mixes on the market?
- All Allergic Solution baking mixes are Vegan, Kosher AND free of: corn, dairy, eggs, gluten, peanuts, tree-nuts and soy. Very safe for my little man.
- No need to add egg or egg substitute. Usually only need to add a liquid of your choice, oil, and sugar. So easy and fast to prepare.
- Contains no added sugar. You control the type of sugar and how much you want to use. We are a refined sugar-free house, so this was HUGE to me.
- Contains high fiber and protein – good for everyone, but especially diabetics.
- The company is one of the few food manufacturers with an Allergen Control Program in place. To learn more about their production standards, certifications, and Allergen Control Program, visit this webpage.
So, how do they taste?
Carob Cake Mix
The carob cake mix was the first of the Allergic Solution mixes I tried. I’ve never tried carob before as I’m definitely a chocolate girl. I just never understood carob really. I can eat chocolate, I adore chocolate, so what’s the point of going chocolate free? I was delighted to try this carob cake mix and finally give carob a go. But, I must say that carob is not chocolate. It may look like chocolate (and I was able to fool my four-year-old son), but it does not taste at all like chocolate in my opinion. However, those looking for a chocolate alternative – this mix would be great. It was very dense, but with a nice mild flavor. Maybe my mistake was treating this more like a brownie without a frosting when adding a frosting to this cake would have been very tasty. I opted for a coconut milk whipped cream instead and for me it was not enough.
I used extra-virgin olive oil, unsweetened flax milk and 1/2c. maple syrup. It seemed very runny and not thick enough for cake batter after mixing it up, but I poured it into an 8×8 in pan and baked it for 45 min. It came out with a great texture. Personally, next time around I’d use coconut milk, up the sugar, and add 1/8tsp of salt to make it super tasty.
I chose to make pancakes, but these babies didn’t brown at all. I just couldn’t get them nice and golden brown, which I often find is a problem when making gluten-free pancakes. The flavor was quite beany and they were dense, not light and fluffy, but considering the amount of protein and healthy flours, I’ll take that any day. Just add some good toppings and you’re set. We added unsweetened apple sauce, strawberries, flax, and maple syrup. YUM!
I used light flavored extra virgin olive oil and original (sweet) hemp milk. Next time I’d also add maybe 1/4 tsp of vanilla and 1/8tsp of salt. These made 20 – 4″ pancakes.
I made cupcakes, which had a very nice, mild vanilla flavor. Topped with amazing allergy-free vanilla butter cream frosting from Cybele Pascal, my favorite allergy-free baker. Sorry, no photo of these little cupcakes – they were so good they didn’t last long enough for a photo.
I used EVOO, flax milk, and maple syrup. I’m not sure I’d change anything – it was really a good, basic cake and would pair well with any frosting really.
YUM! This was my favorite! Just a quick note – I’d never made bread with vinegar before (and had no idea it could be done) and it honestly could not have been easier. I am quite a failure at making ANYTHING with yeast, so I was eager to try this bread mix out and I was not at all disappointed. I was expecting this to yield a typical bread dough, but it was very wet and more like a batter than a dough. I was very apprehensive when I put it in the oven, but it came out perfectly. Great texture – firm and dense, with a nice crusty top. I used rice vinegar (I was out of apple cider vinegar – I know, horror!), and a few other ingredients to the mix and ended up with my own recipe! The seeds gave this bread a lovely crunch and the cranberries blended really well with the flavor of the bean flour. Excellent for toast or sandwiches (roast turkey comes to mind).
Cranberry Sunflower Seed Bliss Bread
Makes one loaf of bread
2 tbsp ground chia seeds
3 tbsp vinegar
1/4 cup warm water
1 Yeast-Free Bread mix from Allergic Solution1/3 cup olive oil
1 cup water
1 tsp cinnamon
1 TBS maple syrup (up t0 1/4 cup if you want a sweet bread)
1/2 cup of apple juice sweetened, dried cranberries
1/2 cup raw sunflower seeds (soaked overnight is best)
Preheat oven to 400°F and grease bread pan.
In a large bowl, add ground chia, vinegar and 1/4 cup of warm water. Stir and let sit for 1 – 2 minutes.
Add oil and 1 cup of water to bowl and stir until combined. Add entire contents of pouch, plus cinnamon and maple syrup, and stir until completely combined. Stir in cranberries and sunflower seeds. Pour into bread pan.
Bake for 1 hour. Allow to cool for approximately 30 minutes.
Overall I was very pleased with the Allergic Solution mixes and would highly recommend them for a healthy, allergy-free baking option. I’m thrilled to give you the chance to try them too!
By Brianna, bio below
Living with food allergies and intolerances is certainly challenging at times. Food is such a central part of our social activities (not ours specifically, but people in general), that no matter how prepared you are for something, there are times when you’re still caught off guard. If we’re going somewhere for dinner, a birthday party or holidays, I always try my hardest to make sure Ry has meals that are similar to what will be there. For the most part, it works pretty well. Read more
Today I started the 28-Day Elimination Diet from Whole Life Nutrition. I’m doing this for a couple of reasons:
- To start eating healthier – less sugar mostly.
- To determine if I have any food sensitivities or intolerances.
I hope you’ll join me in this diet as together we can be more successful.
**Before you start this diet, it’s important to note that for 28 days you must refrain from all alcohol, coffee, and cigarettes.
To get started, take a look at Whole Life Nutrition’s Elimination Diet overview. There are five phases in my opinion, although the book lists them as three:
- Getting Started (Days 1-2, “Green” Smoothies only)
- Phase 1 (Days 3-9, Eating solid, hypo-allergenic foods from an approved list. Wild caught salmon, lentils, mung and adzuki beans are ok and good sources of protein during this phase.)
- Phase 2(Days 10-15, Adding lemons, limes, and gluten-free tamari back into diet one at a time)
- Phase 3 (Days 16-28, Adding nightshade veggies, poultry, tree nuts, and soy products back into diet one at a time)
- Final Food Challenge (Adding the following foods back in to your diet at your discretion: eggs, dairy, gluten, oats, corn, and yeast one at a time. Of course there are other items you can add too, like red meat for example.)
Stock your pantry for success
To guarantee success it’s important to be prepared, which means stocking your pantries and refrigerators with everything you’ll need for at least one week at a time. Take a look at this Recipe List for each phase and use this to make your grocery list.
What about those sweet cravings?
If you have a sweet tooth like me, try this recipe for Cinnamon-Sunflower Truffles which is allowed after the Getting Started phase ends on day 3. Also, you’ll be eating plenty of yummy fruits to help keep sweet cravings at bay.
My tips with day one underway
- Buy 2x the amount of fruits and veggies you think you’ll need. I already need to head back the store and I’ve only made three smoothies so far.
- Don’t forget to buy organic – otherwise you’ll douse your body with harmful pesticides and such.
- Purchase organic apple juice with filtered water and apples – nothing else. I’ve used this to partially substitute for water in some of the smoothie recipes and it gives them a richer flavor.
- Use RIPE fruit. I bought my fruit yesterday and it’s definitely not ripe enough. I’m having trouble with lack of flavor and really pulpy smoothies.
- Speaking of pulp, I’m using a regular blender. Maybe a Vitamix would be better, but I’ve never tried one.
- Bathroom – be sure to know where the closest bathroom is at all times. The first two days are a detox/cleanse. You know what that means!
Recipe reviews – “Getting Started” Phase
- Minty Green Smoothie – page 97 (from The Whole Life Nutrition Cookbook)
- Refreshing and light – a good smoothie to have on hand for variety.
- Cabbage and Cranberry Smoothie – page 98
- Very fruity and tasty. I like this one as it’s more like the smoothie’s I’m used to.
- Tom’s Fruity Medicine Chest Smoothie – page 99
- Good, but very green tasting. This was not a good choice to start the morning with. Maybe better for lunch.
Click here for some online recipes for the Getting Started green smoothie phase. Scroll down to the “Getting Started” section.
Stay tuned for more Elimination Diet updates in the following days…….