Pumpkin muffins

This recipe I also use for pumpkin bread but I was in a muffin mood today. I use a minimal amount of sugar because I am adding the sweetness of the chocolate chips but you can increase the sugar and omit the chocolate chips it you like.

Pumpkin Muffins

Ingredients:

2 1/3 c. GF all purpose flour   

1 can pumpkin puree

1/2 cup oil 

1tsp baking powder

1 tsp baking soda

3/4 c. dark brown sugar

1/3 c. white sugar

1/2 c. orange juice

1/4 package chocolate chips(enjoy life brand)                          

1tsp pumpkin pie spice mix 

1Tbsp vanilla extract                                                                                                            

1/2 tsp salt

1 Tbsp ground flax seed

Mix all wet ingredients first, add in sugar and stir until dissolved

Then add in flour and mix all with spoon.

Spoon into muffin pan and top batter with a few more chocolate chips.

Bake at 350 degree oven for 20-25 min

                                                                        

gluten free,milk free,soy free, nut free, food allergy, multiple food allergies,cooking gluten free, gluten free recipes,

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Can an apple a day cure food allergies?

Can An Apple A Day Cure Food Allergies?

Apples rich in polyphenols may reduce or prevent food allergy attacks.


Apple polyphenols are phytochemicals found in the skin of apples. These plant compounds are found naturally. Apple polyphenols are powerful antioxidants believed to help fight free radicals, improve our immune functions, provide nutrition, fight heart disease, improve skin problems and fight male baldness.


Apples polyphenols are also believed to help stave off fat, including reducing fat around body organs, and increase strength. Some experts even recommend that people trying to lose weight and/or gain strength should take 500 mg of apple polyphenols before breakfast, dinner and before a workout. Your average apple has more than 200 mg of polyphenols.
Apple polyphenols have been found to reduce atopic dermatitis, which often goes had in hand with food allergy reactions. Scientists at the Nestlé Research Center discovered that mice with an allergy to ovalbumin, a protein in egg white, had reduced allergic responses when they consumed apple polyphenols before being given ovalbumin.

According to FoodNavigator.com, two things may be occurring: “The polyphenols may be reducing the release of an allergic mediator by cells called effector cells, which are white blood cells activated by the presence of an allergen. A second mechanism may involve a binding of the apple polyphenols to the allergen itself, which would reduce the allergenicity of the protein.”

Other studies have shown that polyphenols may change an allergen’s structure.

Of course this study is still in the mice stage but if it gets to the human stage, the results could be promising.


This blog post was reposted with permission from allergy grocer web site and blog. 


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Sunbutter Noodles with shredded Chicken and Vegetables

Sunbutter Noodles with shredded Chicken and Vegetables

1 package of 1/4 inch rice noodles

1-2 Tbs canola oil

1 Tbs Asian sesame oil

2 chicken breast (boiled)

1/4 cup rice vinegar

1 1/2 Tbs fish sauce

2 medium carrots grated

2 small zucchini garted

1-2 Tbs chopped fresh mint

lime wedges

1/2 cup sunbutter(sunflower seed butter) 

First, in large pot of water cook rice noodles according to package instructions. Usually 7-11 minutes.

Meanwhile, whisk together in a medium bowl the sunbutter, sesame oil, rice vinegar, mint and 3 Tbs. warm water.

Next, in a medium skillet heat the canola oil and cook the zucchini and carrots for 5 min stirring frequently. When zucchini and carrots are almost cooked shred the chicken and add to the skillet. Just before removing from the heat add in 1/2 of the sunbutter mixture. 

Last, drain the rice noodles and add the other 1/2 of the sunbutter mixture. Add in the zucchini, carrots and shredded chicken to serve.

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Food Allergy Awareness Week 2011

Food Allergy Awareness Week 2011

FAAN (Food allergy and Anaphylaxis Network) created Food allergy awareness week to educate others about food allergies, a potentially life threatening medical condition. This year is the 14th annual Food Allergy Awareness Week, May 8-14, 2011.

Go to FAAN for more resources about food allergies and food allergy education.

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What is a food allergy?

A true food allergy is a reaction to a food substance protein where your immune system releases antibodies know as immunoglobulin E ( IgE) antibodies in a response to the allergen. Mast cells in your body can also release a chemical called histamine into the bloodstream.

These chemicals cause a range of allergy signs and symptoms. They are responsible for causing allergic responses that include dripping nose, itchy eyes, dry throat, rashes and hives, nausea, diarrhea, labored breathing, and even anaphylactic shock.

The top 8 most common food allergies are: 

• Milk
• Eggs
• Peanuts
• Tree nuts (such as almonds, cashews, walnuts)
• Fish (such as bass, cod, flounder)
• Shellfish (such as crab, lobster, shrimp)
• Soy
• Wheat

In 2004 the FDA implemented a law that requires food manufacturers to label foods clearly that contain any of the top eight food allergens in the Food Allergen Labeling and Consumer Protection Act. This act is also aimed at protecting the gluten intolerant consumers.

Approximately 12 million Americans suffer from food allergies. Food-induced anaphylaxis is believed to cause 50,000 emergency room visits and about 150 deaths annually. 

(source: http://www.foodallergyalliance.org/foo.html#unit)

Approximately 12 million Americans suffer from food allergy. Food-induced anaphylaxis is believed to cause 50,000 emergency room visits and about 150 deaths annually.


Food Allergies are a very serious medical issue that must be treated with care. Stay in touch, next week I will cover the facts about food sensitivities.

 

gluten free,milk free,soy free, nut free, food allergy, multiple food allergies,cooking gluten free, gluten free recipes,

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Allergy friendly restaurants

I am still in awe of this world wide web even after all these years of using it!
Here are a few resources that you will be amazed at too if you have not visited them before.

Allergy Eats  This one lets you select your allergies and gives you a list of restaurants within your zip code that will meet your need! A-mazing

Avoiding milk protein   Web page with tons of great links for restaurant nutritional information.


Gluten free friendly list  This list is from the well known living without web site

My advice for dining out with food allergies is to:
1) talk to the manager on duty before placing your order
2) Also talk to the manager about cross contamination ie: wheat items cooked in the same fryer as non wheat items
3) Be friendly
4) Tip well



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"FRENCH TOAST"

This "french toast" gets made in my house about once a week, if not more.

Ingredients:
2 pc. Ener-G Foods Brown Rice Loaf (it is more dense than white rice bread & can soak longer)
1/2 c  milk(your choice/we use rice)
1 tsp of vanilla extract
1/2 tsp cinnamon
2Tbsp olive oil
1 tsp powdered sugar
maple syrup

In a small bowl add milk,vanilla, and cinnamon. Let sit 1 minute or until cinnamon dissolves. Add bread to soak until moist.

Add olive oil to a non-stick skillet pan and heat the oil at med high heat. Once the oil is hot add the bread and lightly brown on both sides.

Remove from skillet and sprinkle with powdered sugar.

gluten free,milk free,soy free, nut free, food allergy, multiple food allergies,cooking gluten free, gluten free recipes,

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Spinach & Garlic Chicken sausage w/Rice pasta and Snap Peas

This spinach & Garlic Chicken sausage w/Rice pasta and Snap Peas was fast and easy. I did all my shopping at Target except for the 50% off dressing I snagged at Tom Thumb.

I sliced the chicken sausage into 1/4 inch pieces and put them in a non-stick pan to brown on both sides-about 14 min. total. 

Next, I but on a pot of water to boil for the pasta and followed the instructions for cooking which was 7 min. for the pasta.

Then I steamed the sugar snap peas in their bag in the microwave 2min 30 seconds.

After I drained the pasta I tossed the chicken sausage with fat drippings in with the pasta. Then using the same saute pan toss in snap peas and a Tbs or 2 of the sun dried tomato vinaigrette for 1 min. then toss into pasta and sausage and toss---gluten free & allergy free dinner is served in about 20 minutes or less!!

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Coming soon...gluten free,egg & milk free cupcakepops!

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Happy Easter! Eating out with Allergies

Happy Easter to everyone! We ventured out to eat Easter brunch today without taking any food to the restaurant for Mia(the allergic one). Now I have to say I am completely biased, but I love my chef husbands restaurant: Nick and Sam's in Dallas.

Mia was treated to shrimp, crab claws and allergy free chocolate chip pancakes for brunch today!
It makes eating out much easier if you know the chef ;)

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Allergy Eat'n

Gluten-Free Bloggers List

gluten free,milk free,soy free, nut free, food allergy, multiple food allergies,cooking gluten free, gluten free recipes,

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Boston Market: Our new Love

There is nothing quite like the feeling you get when you have a new love. In this case it's a place and not a person. Our new love is Boston Market. They are Gluten free friendly! Boston Market has all of their ingredients listed online so you know what you can have and not have if you need to avoid certain food items before you go to the restaurant.

Here is the link to get you the information on Boston Market menu:

They say necessity of the mother of all invention, well it is the mother of trying something risky too. I was out running errands with the kids one evening and realized the kids were getting cranky because they were hungry. We were a few miles from home and I really needed to make one more long stop before we headed home so I pulled into the drive thru and asked if the rotisserie chicken had wheat in it.
Mia ( my allergic child) loved the rotisserie chicken. We have now made it our Friday night eat'n spot and my non allergic child gives rave reviews on the mac n cheese too.

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