Tag: Egg Free

Vegan Egg Quiche

quiche

Vegan Egg by Follow Your Heart is a revolutionary new egg product that is vegan, dairy free, gluten-free, non-GMO and soy-free!  I have to say, this product has been an amazing addition to my recipes enabling my boys to have eggs for the first time in their lives!   The day Vegan Egg became available for purchase, I immediately placed an online order for 3 cartons of Vegan Egg on amazon.com.

I have made scrambled eggs, omelets, sugar cookies and now quiche with the Vegan Egg.  My two boys as well as husband have deemed all of the Vegan Egg recipes as WINNERS!   Vegan Egg has the consistency of real eggs and can be substituted for eggs specifically in most recipes.  The product is made from whole algal flour and algal protein which is the protein source.  It is low in cholesterol and healthy all around. 

The directions on the egg carton state to use “ice cold water” and whisk vigorously with the Vegan Egg mixture.  I recommend following these directions precisely and you will achieve the delicious Vegan Egg result that I have on multiple occasions.   Once again, Follow Your Heart has created a delicious product and I am now a new loyal customer for this product!

My Vegan Egg Quiche is a dish that can be enjoyed for any occasion.  I’m excited to make it for our annual Christmas morning brunch this year and hope you will enjoy it as much as my family does!

Vegan Egg Quiche Florentine:

Preparation Time:  20 minutes

Cook Time:  50 minutes

Ingredients:

3 eggs (6 Tbsp of Vegan Egg whisked vigorously with 1 1/2 cups ice cold water)

3/4 cup organic soy milk (or other non-dairy alternative)

1/2 cup organic chopped spinach

1/4/ cup organic deli ham diced

1/4 cup Follow Your Heart American Style Slices diced

1/4 tsp salt

1/2 tsp freshly ground pepper

1/2 teaspoon fresh parsley chopped

fresh Italian parsley for garnish

1/8 tsp cayenne pepper

1 Pillsbury pre-made pie crust

Preparation:

  1. Preheat your oven to 400 degrees;
  2. While oven is heating vigorously whisk the ice cold water and Vegan Egg together in a large bowl and set aside;
  3. Form the pie shell into an ungreased pie dish and place in the oven for 10 minutes;
  4. While pie shell is in oven add parsley, peppers, and salt to Vegan Egg mixture;
  5. Remove pie shell from oven and reduce temperature to 350 degrees;
  6. Add the diced ham, spinach and American cheese to the bottom of the pie shell and spread out evenly;
  7. Using a spatula gently pour the egg mixture into the pie shell on top of the ingredients;
  8. Once oven temperature has decreased add quiche to the oven and cook for approximately 50 minutes or until a took pick inserted into quiche comes out clean.
  9. Serve hot and garnish with fresh Italian parsley.
  10. Enjoy!

 

 

Dairy Free Pizza Pockets

One of my boy’s favorite meals are my pizza pockets.  They are dairy, nut and egg free and pretty simple to make.  In fact, my youngest son who turned six yesterday even requested them for his birthday dinner!  This was the perfect simple and easy item to make for dinner last night because we had to be at my son’s school by 6pm for his annual Christmas choir concert.

The pizza pockets were a huge hit, as always, and in the essence of time, I decided to use Pillsbury Crescent Roll Dough in lieu of making my own.  A good pizza dough recipe will also work well if you have one on hand.

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Prep Time: 15 minutes                                                        Cook Time: 14-16 minute

Ingredients:

3  (8oz) cans refrigerated Pillsbury Crescent Roll dough

1/2 cup marinara sauce – I use a good quality store bought marinara sauce (Meijer Organic)

1/2 cup sliced organic deli ham (I use Applegate Naturals Uncured Black Forest Ham)

1/2 cup sliced Salami (I also use Applegate Naturals Salami)

1 1/2 cups Daiya Mozzarella Style Shreds

1/4 cup washed and sliced mushrooms

1/4 cup chopped organic spinach

 

Preparation:

  1. Preheat oven to 375.
  2. Spray a large cookie sheet with non-dairy cooking spray like Pam.  Set aside.
  3. Unroll each can of Pillsbury Crescent Roll Dough.  You will be able to separate each can into a total of 4 rectangles (2 triangles for each rectangle).
  4. Press each rectangle firmly to form a 6 x 4 inch larger rectangle.
  5. Spread approximately 1 Tbsp of marinara on half of each rectangle leaving about 1/2 from the edge.
  6. Add 2-3 Tbsp of Daiya cheese and your preferred toppings to each rectangle.
  7. Fold the other half of the rectangle over the filling and seal by pressing a fork along all of the edges.
  8. Repeat until all of the dough has been made into pizza pockets.
  9. Poke a few holes in each pizza pocket with a fork to allow steam to escape the dough.
  10. Bake 14-16 minutes until the pockets are a beautiful golden brown.
  11. Serve hot and enjoy!

 

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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/

 

 

 

Classic Pumpkin Pie

I cannot imagine a Thanksgiving meal without pumpkin pie for dessert.  I have had several requests for my pumpkin pie recipe which I have borrowed.  My go-to for the last several years is from Kelly Rudnicki’s  The Food Allergy Mama’s Baking Book.  Her pie is easy to make and definitely a crowd pleaser!  I however, cut corners a bit and use the store bought Pillsbury pie crust or Spartan brand.  If you want to make everything from scratch I have also included her pie dough recipe below.

Oh and do not forget to top each individual sliced piece of pumpkin pie off with a dollop of So Delicious Coco Whip!  You can read my review of the product here:  http://smalltownallergymom.com/2015/06/18/vegan-whipped-cream-finally-a-1st-for-our-boys-boy-is-it-so-delicious/

Enjoy!

pumpkin pie

 

Classic Pumpkin Pie

½ recipe Best Pie Dough for 9 inch pie

1 ½ c. silken tofu, whipped in blender until creamy

¾ c. packed light brown sugar

½ tsp. good quality vanilla extract

½ tsp. salt

1 tsp. cinnamon

½ tsp. ground ginger

½ tsp. ground nutmeg

¼ tsp. ground cloves

1 15 oz. can pumpkin puree (not pumpkin pie filling)- I use organic

Preheat oven to 350 degrees. Fit chilled pie dough into 9 inch pie plate and trim dough to form a rim. Crimp with fingertips. Line dough with aluminum foil and fill with pie weights. Bake until crust is very light brown, about 15 minutes.

Increase oven temperature to 425 degrees. In the large bowl of a mixer fitted with the paddle attachment combine ½ c. whipped tofu, brown sugar, vanilla, salt, spices and canned pumpkin  Add remaining 1 c. whipped tofu and beat well. Pour mixture into prepared pie plate and bake 15 minutes. Decrease temperature to 350 degrees and bake another 50-60 minutes or until set. Cool to room temperature on wire rack, then refrigerate.

BEST PIE DOUGH

¾ c. cold dairy free shortening (buy in stick form, and cut into small pieces)

1/2 tsp. salt

2 c. all purpose flour

4-5 T. ice cold water

 Combine flour and salt in a food processor. Add chunks of shortening and pulse a few times until mixture is crumbly. Add water one tablespoon at a time, pulsing until dough just comes together. Transfer mixture onto floured board, and divide into two disks. Wrap in plastic wrap and chill for at least an hour or frozen up until one month.

 

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Is a Pasture Raised Turkey Worth the Price?

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YES!  YES! and YES!  If you have never tasted a free range turkey this year is the time to try one!  I have been ordering turkeys from our local Duerksen Turkey Farm in Mancelona, Michigan for the last 6 years and the difference is not only in the humane practices they use to raise the turkeys but the taste is AMAZING!

Pasture raised is best according to Duerksen Turkey Farm because, “Omega-3 is one of the two essential fatty acids that cannot be produced by our bodies but are required for good health. Omega-3 fatty acid is found in green leaf vegetables and grass. ..Omega-6 fatty acid is found in grains such as soy beans and corn. Both are essential for our health.”

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At Duerksen Turkey Farm, “Our turkeys spend their lives in wide open spaces. They dine on tender green grass and breathe fresh country air, while chasing after a delicious meal of a variety of insects and grasshoppers. They are not subject to crowding, toxic ammonia fumes, or inhumane practices.”

The above accounts from my local turkey farm are similar to the hundreds of other free range turkey farms across the country.

Some people may be afraid to buy a pasture raised bird because they have grown up accustomed to eating their Butterball and Purdue turkeys since they were a child.  Others may complain that $3.99 a pound for an organic turkey is too much.  I would argue isn’t your health worth a couple dollars more a pound?  Plus, you know where your food is coming from.

Conventional turkeys sold by giant supermarket chains all across the nation are often raised in crowded CAFO (confined animal farming operations) conditions. These conventional turkeys are often caged with limited range of movement and kept indoors. They are fed hormones and antibiotics, which makes them retain water and artificially increases their weight. Antibiotics in the poultry business are given to guard against the many illnesses confined birds are susceptible to during their lives in crowded, unsanitary conditions, but also serve the purpose of water retention, raising the weight of the bird by as much as 15 percent and cutting a week or more off of the growing (and feeding) time. Finally, the finished, packaged turkeys are also often injected with water, salt and preservatives.

Yuck!  I don’t want my family eating a conventional bird!  DO YOU?

The boys and I are driving to the turkey farm this weekend to pick up our 22-24 lb turkey and I’m excited for the boys to see where the turkeys were pasture raised.  Typically we meet the owners at a drop off location in our town every year to pick up our turkey.  This year we decided it would be fun to take a field trip to the turkey farm instead.

Finally, free range turkeys are just as simple to prepare as conventional birds with the “pop-up” timers.  LOL!

This is straight from the Cooking Tips on Duerksen Turkey Farm’s website, “Put away your timer and get a good meat thermometer. Be prepared to use it! Turn down the heat; our experience and advice is LOW and SLOW. Keep covered to preserve the moisture. Ease up on seasonings and sauces. Grass fed turkeys should be seasoned delicately so as not to mask or compromise the true flavor. Allow turkey to rest 30 minutes before serving.” 

Estimated Cooking Times:
(based on 325 oven)

12-14 lbs – 2 ¼ to 3 hours
15-17 lbs – 3 to 3 ½ hours
18-20 lbs – 3 ½ to 4 hours
21-22 lbs – 4 to 4 ½ hours
23-24 lbs – 4 ½ to 5 hours
25-27 lbs – 5 ½ to 6 hours

If stuffed, add 30 minutes to cooking time. Suggested meat thermometer temperature should reach 160-165 degrees internally.

Now please don’t be intimidated by pasture raised turkeys and do yourself and your family a favor this year and try a free range turkey!  The taste is truly worth it!  I promise!

Enjoy!

~Erika

 

 

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

Pizza Hut “Book It” Reading Program & Food Allergies

book itTaking a jog down memory lane for me back to second grade, I vividly remember participating in the National “Book It” Program.  I would read for countless numbers of hours to accomplish my monthly required reading goals so I could obtain a Coupon, in exchange for a Free Personal Pan Pizza at Pizza Hut.  For those of you unfamiliar with “Book It” – It is a national campaign which started in 1984 and has been successful for over 3 decades!  Book It “Motivates children to read by rewarding their reading accomplishments with praise, recognition and pizza (bookitprogram.com).” According to bookitprogram.com, the program “Currently reaches over 14 million students in 38,000 elementary schools annually.”

But what if your child has FOOD ALLERGIES?

A Personal Pan Pizza from Pizza Hut would send my child into anaphylactic shock and possibly “Death by Cheese.”  Not to make light of this situation, but eating pizza in a chain such as Pizza Hut is the last thing anyone with a Dairy Allergy would do if their life depended on it!

I have had to get creative since my oldest son’s class started implementing the Book It program last year, when he was a first grader.  Thankfully, I have a good working relationship with Taylor’s teacher and last year, based on Taylor’s recommendation, we came up with Seven Eleven Slurpee Coupons for him in lieu of the Personal Pan Pizza at Pizza Hut.  This reward worked extremely well.  Taylor was not only motivated to read by the delicious slurpee reward, but he started reading extra hours on his own!

Now that my son is in second grade this year he asked me for some additional recommendations other than the Seven Eleven slurpee rewards.  Taylor still loves his Slurpee’s but I think he just wanted a new goal to strive for.  We brainstormed for awhile and decided that Subway sandwich gift cards were an excellent reward for his reading accomplishments during each Book It calendar month.  I ventured to our local Subway franchise the other day and purchased 8 individual gift cards and placed $7.50 on each gift card.  My son likes to eat the ham and turkey 6 inch Sub on Italian bread.  I priced it out with a “meal” which includes a drink and bag of chips and the total I believe was just under $7.50 and came to $7.31!  Not a bad compromise in lieu of Death Pizza!  Plus it’s a healthier option as well!

subway 2

The reward of the Subway gift card will not only continue to keep our son motivated to read every day after school but it will provide a healthy alternative to pizza, a food that he cannot eat outside of our home.

Please note, I did take the time to call the Pizza Hut Book It hotline in Plano, TX.  The customer service representative assured me that Pizza Hut CAN accommodate customers that have gluten allergies.  However, I would have to check with the local franchise to determine if they can accommodate “dairy” allergies.   My boys and I would NEVER set foot into a pizza hut with the possibility of cross-contamination!  It’s unfortunate but SAFETY is our utmost concern! The choice is yours however.

Please refer to my post from a few months back on “Eating at Subway with Food Allergies:”

http://smalltownallergymom.com/2015/09/03/eating-at-subway-with-food-allergies/

Pizza Hut “Book It” Reading Program & Food Allergies

book itTaking a jog down memory lane for me back to second grade, I vividly remember participating in the National “Book It” Program.  I would read for countless numbers of hours to accomplish my monthly required reading goals so I could obtain a Coupon, in exchange for a Free Personal Pan Pizza at Pizza Hut.  For those of you unfamiliar with “Book It” – It is a national campaign which started in 1984 and has been successful for over 3 decades!  Book It “Motivates children to read by rewarding their reading accomplishments with praise, recognition and pizza (bookitprogram.com).” According to bookitprogram.com, the program “Currently reaches over 14 million students in 38,000 elementary schools annually.”

But what if your child has FOOD ALLERGIES?

A Personal Pan Pizza from Pizza Hut would send my child into anaphylactic shock and possibly “Death by Cheese.”  Not to make light of this situation, but eating pizza in a chain such as Pizza Hut is the last thing anyone with a Dairy Allergy would do if their life depended on it!

I have had to get creative since my oldest son’s class started implementing the Book It program last year, when he was a first grader.  Thankfully, I have a good working relationship with Taylor’s teacher and last year, based on Taylor’s recommendation, we came up with Seven Eleven Slurpee Coupons for him in lieu of the Personal Pan Pizza at Pizza Hut.  This reward worked extremely well.  Taylor was not only motivated to read by the delicious slurpee reward, but he started reading extra hours on his own!

Now that my son is in second grade this year he asked me for some additional recommendations other than the Seven Eleven slurpee rewards.  Taylor still loves his Slurpee’s but I think he just wanted a new goal to strive for.  We brainstormed for awhile and decided that Subway sandwich gift cards were an excellent reward for his reading accomplishments during each Book It calendar month.  I ventured to our local Subway franchise the other day and purchased 8 individual gift cards and placed $7.50 on each gift card.  My son likes to eat the ham and turkey 6 inch Sub on Italian bread.  I priced it out with a “meal” which includes a drink and bag of chips and the total I believe was just under $7.50 and came to $7.31!  Not a bad compromise in lieu of Death Pizza!  Plus it’s a healthier option as well!

subway 2

The reward of the Subway gift card will not only continue to keep our son motivated to read every day after school but it will provide a healthy alternative to pizza, a food that he cannot eat outside of our home.

Please note, I did take the time to call the Pizza Hut Book It hotline in Plano, TX.  The customer service representative assured me that Pizza Hut CAN accommodate customers that have gluten allergies.  However, I would have to check with the local franchise to determine if they can accommodate “dairy” allergies.   My boys and I would NEVER set foot into a pizza hut with the possibility of cross-contamination!  It’s unfortunate but SAFETY is our utmost concern! The choice is yours however.

Please refer to my post from a few months back on “Eating at Subway with Food Allergies:”

http://smalltownallergymom.com/2015/09/03/eating-at-subway-with-food-allergies/

Heart Healthy Panko Crusted Chicken Tenderloins

What child does not LOVE chicken fingers?  What adult doesn’t love them for that matter?  I have developed a heart-healthy/allergy-friendly recipe I guarantee everyone will love and they will beg for seconds, I promise!  I usually serve my Panko Crusted Chicken Tenders with steamed organic brown rice and steamed broccoli.   It’s fun to serve with a few different vegan dipping sauces like honey mustard, my ginger dipping sauce or even ketchup. Place them in cute ramekins for serving and enjoy!

Panko Crusted Chicken Tenders

 Prep Time: 20 minutes                                                                                   Cook Time: 30 minutes

Serves: 6-8 servings (leftovers are good!)

Ingredients:

2 pounds organic chicken tenderloins

2 cups organic soy milk

1 tablespoon white vinegar

3 cups Panko Japanese Style Bread Crumbs

½ teaspoon salt

¼ teaspoon garlic powder

½ teaspoon pepper

½ teaspoon dried parsley

1 teaspoon olive oil or olive oil spray for greasing the pan

Preparation:

Preheat a conventional oven to 350 degrees. Whisk together the soymilk and the vinegar in a glass bowl and set aside to form a buttermilk consistency. Then set up a “dredging” and “bread crumbing” assembly line.

Mix together the bread crumbs, garlic powder, salt and pepper with a spoon. Set aside. Grease your baking sheet or place a piece of parchment paper on it. Set the baking sheet at the end of your assembly line station. Once your station is set up, take each piece of chicken separately and (1) dredge into the buttermilk mixture (2) then coat the chicken with the panko mixture on both sides (3) place neatly on the baking sheet. Repeat these steps until you have coated all of the chicken.

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Place the baking sheet in the oven and cook for approximately 30 minutes or until the chicken has clear colored juices and is cooked through. Once the chicken is cooked, turn the broiler on high heat and broil until the chicken is golden brown, about 2 minutes. Be sure to watch it so it does not burn.  Look at the beautiful golden brown crust below.

panko 3

Serve with my garlic ginger dipping sauce and enjoy!

Garlic Ginger Dipping Sauce

Prep Time: 10 minutes                                                                                               Serves: 4-6

Cook Time: 20 minutes

 Ingredients:

4 cloves garlic minced

2 tablespoons freshly grated ginger minced

1 teaspoon shallot minced (if you have on hand)

¼ cup scallions (roughly 2)

¾ cup Low Sodium San-J Tamari soy sauce

¼ cup water

Preparation:

Add the water and soy sauce to a sauce pan and gently bring to a boil over medium heat. Once boiling whisk in the garlic, ginger and shallots. Reduce to a simmer for 15 minutes. Once the ingredients are nicely softened add the scallions and turn off the heat. Pour into separate dipping ramekins and serve warm with Panko Crusted Chicken for Dipping.  Note:  If you would like to add a little kick to your dipping sauce add a pinch of chili peppers.

The Upside to Food Allergies

Although it’s not ideal to have to cope with two children that each have multiple anaphylactic food allergies there are actually lots of positives that come out of this challenging medical situation.

For one, my boys are both amazing eaters with a huge palate. They enjoy many foods that most kids won’t touch with a ten foot pole.  We experienced this to the fullest when we traveled to New York City for Thanksgiving 2 years ago and dined in wonderful accommodating restaurants with our boys!

Although both my husband and I joke that we each enjoyed ordering escargot when out for dinner with our parents only at the tender age of 6! I kid you not! I’m sure there is a genetic component to our boys eating foods like kale, spinach, asparagus, tomatoes right out of the garden, squash, mules and frites- muscles for those not in tune with the delicacies of shellfish. They love clams, Alaskan King crab legs, shrimp prepared every which way, even cold shrimp cocktail, salmon, whitefish, steak, venison which we have a freezer full of since we are sustainable hunters, duck, rack of lamb, trout, pork, veal, perch, sole, and my oldest’s favorite all time fish is grouper! This list probably goes on and on.

You may be asking yourself yeah so what is her point? My point is that my children’s food allergies HAVE NOT kept them from enjoying the delicacies and diverse food options available to them! Thankfully they don’t just eat hot dogs and Mac and Cheese. And not meaning to toot my own horn thankfully they have a mom who  loves to cook!

From  day #1 when my boys could eat solid foods they ate what my husband and I were eating for dinner.  No separate meals for the kids in our family! I don’t have the time, nor the energy to prepare two separate meals daily.  As a mother and passionate cook it gives me great pleasure to try new things in the kitchen knowing that my children will most likely enjoy what I have prepared…even if it’s a little “off the wall.”

All we can do as parents is protect our children from harm and teach our children to grow up as outstanding citizens. And hopefully to enjoy their veggies along the way!

~Erika

Below is a picture of the Fruti de Mari with fresh organic garden heirloom tomatoes and mules I made last night for dinner. My boys devoured dinner and each asked for second helpings.

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