I am pleased to announce I have finalized our Thanksgiving menu, and everything is allergy friendly for at least one child, if not both. Here is our menu:
Ginger Butternut Squash Soup
Plainville All Natural Turkey
Roasted Potatoes
Basmati Wild Rice Pilaf (alternative to stuffing)
Asparagus
Corn
Allergy Friendly Banana Bread
Allergy Friendly Corn Bread
Grapes
Applesauce (Adam can't have any, but oh well)
Desserts for the boys will include jello and allergy friendly Thanksgiving cupcakes. They are not fans of pie. We'll save the pies for when they go to bed anyways!
I'm very excited about Thanksgiving. It has taken a lot of work BUT we have a meal everyone can eat and enjoy!
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Wednesday, November 11, 2009
Friday, September 18, 2009
Allergy Friendly Thanksgiving Festivities
Here are the final plans for our month long Thanksgiving Celebration. Unfortunately there will be no trip to Virginia. It's so funny, just as we make plans, something or many things always seem to come up. Oh well. We'll still be doing lots of fun things!
Thanksgiving Treats
1. Food Allergy Friendly Pumpkin Pie-www.allergymoms.com
2. Allergy Friendly Pumpkin Cookies (same as used in Halloween post)
3. Sweet Turkey Treats with some alterations-www.familyfun.com
4. Thanksgiving Cupcakes
Thanksgiving Activities
1. Charity Donations (Getting rid of ALL the stuff in the house that we don't need!)
2. Football Party & Game
3. Thanksgiving Dinner
Thanksgiving Crafts
1. Thanksgiving Tree
2. Pumpkin Candle Holders-www.familyfun.com
3. Boy Pilgrim Doorknob Hanger-www.dltk-holidays.com
4. Cornucopia Paper Craft-www.dltk-holidays.com
5. Finger Print Turkey Craft-www.dltk-holidays.com
6. Thanksgiving Cards
7. Leaf Place Mats-www.familyfun.com
8. Leaf Rubbing Place cards-www.familyfun.com
My apologies. I could not get links to work again. Who knows why, hopefully the problem will be fixed soon. Meanwhile I'll just label where I get every idea. Hope this helps! We'll definitely be having fun with food allergies in November. Details about food for the football party and Thanksgiving dinner and dessert to come in a later post!
Thanksgiving Treats
1. Food Allergy Friendly Pumpkin Pie-www.allergymoms.com
2. Allergy Friendly Pumpkin Cookies (same as used in Halloween post)
3. Sweet Turkey Treats with some alterations-www.familyfun.com
4. Thanksgiving Cupcakes
Thanksgiving Activities
1. Charity Donations (Getting rid of ALL the stuff in the house that we don't need!)
2. Football Party & Game
3. Thanksgiving Dinner
Thanksgiving Crafts
1. Thanksgiving Tree
2. Pumpkin Candle Holders-www.familyfun.com
3. Boy Pilgrim Doorknob Hanger-www.dltk-holidays.com
4. Cornucopia Paper Craft-www.dltk-holidays.com
5. Finger Print Turkey Craft-www.dltk-holidays.com
6. Thanksgiving Cards
7. Leaf Place Mats-www.familyfun.com
8. Leaf Rubbing Place cards-www.familyfun.com
My apologies. I could not get links to work again. Who knows why, hopefully the problem will be fixed soon. Meanwhile I'll just label where I get every idea. Hope this helps! We'll definitely be having fun with food allergies in November. Details about food for the football party and Thanksgiving dinner and dessert to come in a later post!
Tuesday, August 25, 2009
Banana Bread
I have found the most delicious banana bread recipe! Both of my boys can eat it with all of their many food allergies AND I really like it too.
I found the recipe on-line. I only altered it a little. The recipe is so flexible to accommodate several allergy needs. First I will give the recipe as I found it online and then I'll give the exact recipe that I used.
Joy’s Banana Bread
3/4 cup sugar (OR 1 tsp stevia)
1/2 cup butter, margarine or oil
2 eggs (OR 3 tsp egg replacer mixed with 4 TB water OR an extra banana)
1 cup mashed bananas with 1 tsp baking soda mixed in (usually I do 2 bananas and skip the baking soda step, but my sister says it makes a difference)
2 Tb milk (cow, soy, rice)
1 tsp baking powder (OR 1/4 tsp baking soda mixed with 1/2 tsp of lemon juice)
1 3/4 cup flour (wh. or br. wheat, spelt, or rice flour OR my favorite mix: 1 cup br. rice flour, 2/3 cup chickpea flour, 1/3 cup tapioca flour – this mix can be used in place of wheat in almost all recipes)
pinch of salt
Bake at 350 degrees. 50 minutes for wheat, 45 minutes for spelt, 40 minutes for rice/chickpea/tapioca flours.
Here's what I did:
3/4 cup sugar
1/2 cup Fleischmann's unsalted margarine (dairy free)
1 cup bananas (3) plus 1 extra banana in place of egg
1 tsp. baking soda
2 tbsp. rice milk
1 tsp. baking powder
1 3/4 cup rice flour
The bread took about 65 minutes to bake, rather than the 40 minutes the recipe called for, but it is SO moist and... I don't think I've tasted an allergy friendly recipe that I liked so much. We will definitely have fun eating this bread again and again!
I found the recipe on-line. I only altered it a little. The recipe is so flexible to accommodate several allergy needs. First I will give the recipe as I found it online and then I'll give the exact recipe that I used.
Joy’s Banana Bread
3/4 cup sugar (OR 1 tsp stevia)
1/2 cup butter, margarine or oil
2 eggs (OR 3 tsp egg replacer mixed with 4 TB water OR an extra banana)
1 cup mashed bananas with 1 tsp baking soda mixed in (usually I do 2 bananas and skip the baking soda step, but my sister says it makes a difference)
2 Tb milk (cow, soy, rice)
1 tsp baking powder (OR 1/4 tsp baking soda mixed with 1/2 tsp of lemon juice)
1 3/4 cup flour (wh. or br. wheat, spelt, or rice flour OR my favorite mix: 1 cup br. rice flour, 2/3 cup chickpea flour, 1/3 cup tapioca flour – this mix can be used in place of wheat in almost all recipes)
pinch of salt
Bake at 350 degrees. 50 minutes for wheat, 45 minutes for spelt, 40 minutes for rice/chickpea/tapioca flours.
Here's what I did:
3/4 cup sugar
1/2 cup Fleischmann's unsalted margarine (dairy free)
1 cup bananas (3) plus 1 extra banana in place of egg
1 tsp. baking soda
2 tbsp. rice milk
1 tsp. baking powder
1 3/4 cup rice flour
The bread took about 65 minutes to bake, rather than the 40 minutes the recipe called for, but it is SO moist and... I don't think I've tasted an allergy friendly recipe that I liked so much. We will definitely have fun eating this bread again and again!
Tuesday, July 7, 2009
Basmati & Wild Rice Pilaf
I tried this recipe for the first time today and it was delicious. I prepared it with a side of Cuban Black Beans, but learned quickly it was a meal all in itself. If I was to serve it again, I'd serve it with chicken if anything, although my husband really liked mixing it with the beans.
The recipe comes from the Allergy-free Cookbook by Alice Sherwood. I highly recommend it for fun get togethers. It's a dish that will be enjoyed by all without strange ingredients. Plus it's dairy, egg, gluten, wheat, and peanut free!
4 1/2 cups chicken or vegetable stock (make sure it's gluten and dairy free)
1/2 cup wild rice (make sure it's gluten free)
2 tbsp. flavorless nut-free oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 cup white basmati rice, washed and drained
leaves from 2 sprigs of fresh thyme
1 bay leaf
3 tbsp. currants
2 tbsp. dried cranberries
2 tbsp. chopped fresh parsley
3 tbsp. pine nuts toasted
salt and freshly ground black pepper
1. Put 1 1/4 cups of the stock in a saucepan, bringing to a boil and add the wild rice.
2. Cover and reduce the heat to low and simmer for 45-50 minutes until the rice is just tender and has absorbed the liquid (it will still have a nutty texture). If necessary, remove the lid and boil rapidly for a few minutes to evaporate the last of the stock.
3. Meanwhile, heat the oil in a separate saucepan and fry the onion and celery until softened but not browned, 3 minutes.
4. Add the basmati rice and stir until the grains are evenly coated and glistening. Stir in thyme leaves. Add the remaining stock and bring to a boil. Reduce the heat to low, add the bay leaf, currants, and cranberries and cover and simmer very gently until the rice is tender and the water has been absorbed (about 10-12 minutes).
5. Remove from the heat. When the wild rice is cooked, add to the basmati with the parsley and pine nuts. Season to taste and fluff with a fork.
6. Tip into warmed serving dish and serve immediately.
Serves 6
This recipe may appear expensive at first but after buying the ingredients the first time I have enough left over to make this dish at least 7 other times. It's just the initial expense that's scary.
The recipe comes from the Allergy-free Cookbook by Alice Sherwood. I highly recommend it for fun get togethers. It's a dish that will be enjoyed by all without strange ingredients. Plus it's dairy, egg, gluten, wheat, and peanut free!
4 1/2 cups chicken or vegetable stock (make sure it's gluten and dairy free)
1/2 cup wild rice (make sure it's gluten free)
2 tbsp. flavorless nut-free oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 cup white basmati rice, washed and drained
leaves from 2 sprigs of fresh thyme
1 bay leaf
3 tbsp. currants
2 tbsp. dried cranberries
2 tbsp. chopped fresh parsley
3 tbsp. pine nuts toasted
salt and freshly ground black pepper
1. Put 1 1/4 cups of the stock in a saucepan, bringing to a boil and add the wild rice.
2. Cover and reduce the heat to low and simmer for 45-50 minutes until the rice is just tender and has absorbed the liquid (it will still have a nutty texture). If necessary, remove the lid and boil rapidly for a few minutes to evaporate the last of the stock.
3. Meanwhile, heat the oil in a separate saucepan and fry the onion and celery until softened but not browned, 3 minutes.
4. Add the basmati rice and stir until the grains are evenly coated and glistening. Stir in thyme leaves. Add the remaining stock and bring to a boil. Reduce the heat to low, add the bay leaf, currants, and cranberries and cover and simmer very gently until the rice is tender and the water has been absorbed (about 10-12 minutes).
5. Remove from the heat. When the wild rice is cooked, add to the basmati with the parsley and pine nuts. Season to taste and fluff with a fork.
6. Tip into warmed serving dish and serve immediately.
Serves 6
This recipe may appear expensive at first but after buying the ingredients the first time I have enough left over to make this dish at least 7 other times. It's just the initial expense that's scary.
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