Tag: Allergy Friendly Candy

Allergen Safe Easter Celebration

Chocolate-Bunny-2

With the Easter holiday around the corner and grocery store aisles filled with Easter candy chock full of allergens, it is important to post about how we have a fun and allergen safe Easter in our home every year.  Not to mention, still celebrating the true meaning of Easter and Jesus.

The picture above depicts chocolate covered mini eggs and I’m yet to find these that are dairy, nut and egg free.  For the last eight years I have pre-ordered Easter (and most of my holiday chocolates) from these two vendors:

Amanda’s Own Confections

Premium Chocolatiers

I have written about the delicious chocolates both of these companies offer several times in the past.  Amanda’s Own Confections products are all (except Sunbutter Cups) FREE of the top 8 allergens.  They are delicious and taste like real chocolate!  You would never know they do not contain dairy.  Furthermore, Premium Chocolatier’s products are FREE from: NUTS, DAIRY, GLUTEN and EGGS.  Both companies use dedicated equipment and can guarantee their products are free from the above listed allergens.  Each company makes molds of Easter bunnies that are chocolate during the springs season that are absolutely adorable in various sizes.

This year I even ordered a new product from Premium Chocolatiers called Cream Eggs!  The description sounds like the ever-famous Cadbury eggs we all grew up eating, just without the Allergens!  I’m so excited for my boys to try these on Easter morning!

In addition to the above products, I like adding a few packages of Surf Sweet gummies and/or jelly beans to my children’s Easter baskets: Surf Sweets Candy.  For my local followers the Grain Train and Oriana (in Traverse City) carry them.  These candies are free from the top 10 allergens and are delicious gummy treats!

Now for the Easter Egg hunt that traditionally kicks off Easter morning for our boys. I typically purchase about 50-60 plastic eggs (they can be reused year after year) and fill them with a variety of items such as: money, erasers, bouncy balls, gum, safe Easter bunny marshmallows, little safe chocolates, jelly beans, trinkets, Peeps (be sure to check labels as some have dairy; the yellow peeps are safe for sure!), etc.  I don’t go too crazy.  Additionally, I like to add several non-food items to their basket because it adds variety and little toys and educational items are fun for the boys to work on throughout the day of celebration.

Have a wonderful Allergen-Safe Easter Celebration and please feel free to contact me with any questions.

~Erika

 

 

First Friday for Foodies at Crooked Tree Arts Center Today

Please come out to Crooked Tree Arts Center today at 11am and support local Food Allergy Awareness.  I will be offering delicious samples from some of my favorite allergen friendly healthy recipes.

http://www.petoskeynews.com/calendar/community/first-fridays-for-foodies-small-town-allergy-mom/event_bf7e097a-dd83-11e5-90d2-10604b9ffeb6.html

Please Follow Me!

email icon

I just transferred my blog domain name to a new host site.During this challenging transition, I did not retain all of my BLOG followers.Please click on the link and FOLLOW ME to receive updates from Small Town Allergy Mom™ on social media.

I sincerely appreciate your support and I promise to keep adding useful content!

~Erika

Small Town Allergy Mom is Interviewed During “Live Podcast”

Just prior to Halloween on October 24, 2015, I was interviewed by Sean Miller at the Petoskey News Review for the “Teal Pumpkin and Food Allergies” live Podcast.  Please click on the link below to listen to my live interview and learn more about food allergies in general.

Enjoy and thank you for your listening support!

http://www.petoskeynews.com/podcast/

 

 

 

Vegan Green Bean Casserole for Thanksgiving

 

With Thanksgiving just one week away I thought it would be appropriate to post one of my favorite holiday recipes.  I have been preparing a dairy, nut and egg free Thanksgiving dinner for the last 7 1/2 years.  It is not only healthy, but most importantly SAFE for our two boys.  Not to mention DELICIOUS!

One of my father’s all time favorites is the standard American “Green Bean Casserole” dish.  This is an iconic American Thanksgiving staple and to be honest with you, my father didn’t think I could make a vegan version of it seven years ago that would even come close to his unhealthy “Cream of Mushroom Soup Green Bean Casserole.”  Well, I have proven him wrong year after year and he begs me to make it every Thanksgiving!  I have added my own delicious and healthy twist to an American Thanksgiving classic.

Bon appetite!

green beans

Vegan Green Bean Casserole

Ingredients:

Sauce:

12 oz. fresh button or baby portabella mushrooms, washed, trimmed and sliced thinly

1 tsp good quality olive oil

4 cloves freshly minced garlic

1 shallot minced

2 Tbsp flour

3/4 cup soy creamer (I use Silk)

Salt & freshly ground pepper to taste

1 Tbsp dry cooking sherry

Beans:

1 1/2 lbs fresh Haricots Verts or Fresh Green Beans (I like to use Haricots Verts because they are not only more tender but have a more complex flavor, do not worry if you cannot find them)

2 quarts of water

1 Tbsp salt

Casserole Topping:

1 -7 oz bag French Fried Crispy Onions (I use the Meijer Brand, make sure to check ingredients as many brands include allergens)

3 slices bread (I use All Natural Koepplingers 100% Wheat Bread)

1 pinch of salt to taste

1 pinch of freshly ground pepper

1 Tbsp Earth Balance Butter Spread

3/4 cup organic vegetable stock

Preparation:

Preheat your oven to 425 degrees.

Bring the water to a rolling boil in a large pot.  While it is heating trim the beans into 1 inch pieces.  Add the salt and beans to the boiling water.  Cover and cook for approximately 4-5 minutes.  Do not over cook the beans.  Drain the beans in a colander, and plunge into an ice/water bath to stop the cooking process for a few minutes.  Then let them continue to drain in the colander.  Set aside.

For the sauce, heat up a frying pan over medium heat and add a teaspoon of olive oil.  Add the mushrooms, garlic, shallots, salt and pepper.  Cook until mushrooms are soft.  In a separate bowl whisk together the flour and vegetable stock.  Then, add to the mushroom mixture and gently combine and reduce the heat.  Next add the sherry to the sauce and simmer, stirring occasionally until the sauce thickens.  Once the sauce starts to thicken add the soy creamer and continue to simmer for 5 – 10 minutes until the sauce thickens more. 

While the sauce is simmering, add the bread, Earth Balance Buttery Spread, salt and pepper into a food processor and pulse until crumbly.  Pour into a separate bowl and gently fold in the French Fried Onions with a spatula.

Then gently add the green beans to the sauce mixture and remove from the heat.   Add to an oiled casserole dish.  Top with the bread crumb/onion mixture and bake for approximately 15 minutes until the bread topping is cooked through.  Turn on your oven broiler to medium and broil the casserole for about 1-2 minutes watching constantly until the topping is golden brown.  Remove from the oven.

Serve and enjoy!

 

 

 

 

Halloween Party Treats

pumpkins

Halloween is finally here and like every other year we are hosting our annual Halloween Open House.  Because we live north of the 35th parallel and right on Lake Michigan, the weather can be pretty cold for trick-or-treating.  Our friends usually stop by our house throughout the night to warm up, give their kids a break from trick-or-treating, and to enjoy the special Halloween treats and baked goods I prepare every year.

My boy’s favorite Halloween treats, in addition to my donuts, are my Chocolate Pretzel Rods with Sprinkles.  They look really cute and are always a huge hit!  Plus, they are dairy, egg, and nut free.

Ingredients:

Gordon Food Store Pretzel Rods

1 bag of Enjoy Life Chocolate Chips

A few containers of your favorite Halloween sprinkles.  Make sure they are free of allergens

pretzel 3

Preparation:

  1. Cover a few cookie sheets with parchment paper.
  2. Add about 1/3 of bag of chocolate chips to a glass bowl;
  3. Microwave chocolate chips for 60 seconds then stir constantly;
  4. Microwave again for about 40 seconds and then stir repeating this process until all of the chips are melted.
  5. Take a pretzel rod and use a spoon to add the chocolate to it, spooning off excess chocolate.
  6. Gently roll the rod into the sprinkles that you have poured onto a plate.
  7. Repeat until you make desired amount.
  8. Refrigerate until chocolate hardens, place rods in a festive glass or mug, serve and enjoy!

pretzel 1

pretzel 2

Find Homes in Your Neighborhood Participating in the Teal Pumpkin Project™ [MAP]

Print

This is awesome thanks to F.A.R.E.  Please click on the pink link below and add your information to the interactive map if you are participating in the Teal Pumpkin Project this year!

Source: Find Homes in Your Neighborhood Participating in the Teal Pumpkin Project™ [MAP]

Find Homes in Your Neighborhood Participating in the Teal Pumpkin Project™ [MAP]

Print

This is awesome thanks to F.A.R.E.  Please click on the pink link below and add your information to the interactive map if you are participating in the Teal Pumpkin Project this year!

Source: Find Homes in Your Neighborhood Participating in the Teal Pumpkin Project™ [MAP]