tag:blogger.com,1999:blog-14347874959615070272024-03-12T22:42:18.894-04:00Learning to Eat Allergy-FreeThe Allergen-Free Baker solves problems for busy families with multiple food allergiesColettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.comBlogger548125tag:blogger.com,1999:blog-1434787495961507027.post-69292153941976608722018-03-14T14:55:00.000-04:002018-03-14T14:55:19.589-04:00Dairy-Free Ice Cream Pie for Pi DayIn honor of Pi Day, I thought I would re-post one of my favorite pie recipes (not that any of us need an excuse to eat pie).<br />
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<b>Dairy-free, Gluten-free Ice Cream Pie with Cookie Crust</b> <br />
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<a href="https://3.bp.blogspot.com/-5E3tyFA7lmU/VtXAAVBQ4qI/AAAAAAAADQA/aIjrjmY9DY0/s1600/Pi4All-P.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dairy-free Ice Cream Pie with Gluten-Free and Top-8 Allergen-free Cookie Crust at Learning to Eat Allergy-Free" border="0" height="640" src="https://3.bp.blogspot.com/-5E3tyFA7lmU/VtXAAVBQ4qI/AAAAAAAADQA/aIjrjmY9DY0/s640/Pi4All-P.jpg" title="" width="425" /></a></div>
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<i>For the crust:</i><br />
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32 grams brown rice flour (1/4 cup)<br />
30 grams sweet white rice flour (1/4 cup)<br />
20 grams potato starch (2 tablespoons)<br />
16 grams tapioca starch (2 tablespoons)<br />
¼ teaspoon xanthan gum<br />
¼ cup organic cane sugar<br />
¼ teaspoon salt<br />
4 tablespoons dairy-free/soy-free shortening (cold)<br />
½ teaspoon vanilla extract<br />
2 tablespoons So Delicious Coconut Milk Beverage (cold)<br />
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<i>For the filling:</i><br />
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1 pint So Delicious Cherry Amaretto Coconut Milk Frozen Dessert (or your favorite frozen milk dessert)<br />
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<i>For the drizzle:</i><br />
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1 tablespoon dairy-free/soy-free shortening<br />
1/3 cup allergen-free chocolate chips<br />
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Combine the flour(s), xanthan gum, sugar, and salt. Cut the shortening into tablespoons-sized pieces, lay them on top of the flour mixture and work the shortening into the flour using a pastry cutter. Add the vanilla and milk and work the liquids into the flour until the dough forms. <br />
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Grease a 9-inch pie plate. Roll the dough between two sheets of parchment (as you would if you were rolling a pie crust). Transfer the crust to the pie plate, making sure the dough goes up the edges of the plate. Refrigerate for an hour.<br />
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Pre-heat the oven to 325 degrees. Bake for 15-16 minutes. Allow the crust to cool completely. While waiting, take the frozen dessert out of the freezer to let it soften (but don’t let it melt!)<br />
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Fill the pie with the softened ice cream. Freeze for at least an hour.<br />
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If you plan to serve with chocolate drizzle (highly recommended), melt the shortening and chocolate chips together over low heat. Let it cool before drizzling over the pie.<br />
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<b>Mix it up:</b><br />
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98 grams of your favorite gluten-free flour blend may be substituted for the flours. <br />
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I used Earth Balance shortening; coconut oil may be substituted. <br />
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I used Pascha chocolate chips. Enjoy Life or Divvies chocolate chips would also work well.<br />
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If ice cream pie isn’t your thing, check out the <a href="http://www.learningtoeatallergyfree.com/2015/03/chocolate-mousse-pie-with-chocolate.html">Chocolate Mousse Pie I created for a previous Pi Day</a>.<br />
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<br />Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com0tag:blogger.com,1999:blog-1434787495961507027.post-38313692630400711582017-02-16T09:27:00.000-05:002017-02-17T16:57:04.552-05:00The Epinephrine Auto-Injector Market is Changing – A Look at the Landscape in 2017Two thousand and sixteen was a <a href="http://www.learningtoeatallergyfree.com/2016/09/yes-there-should-still-be-epinephrine.html">trying year for those who need to carry epinephrine auto-injectors</a>. With the recall of Sanofi’s Auvi-Q in 2015, patients were left with few options, and in many cases, unaffordable price tags, forcing some families to make some tough budget choices. Mylan CEO, Heather Bresch, was called to task by the media and Congress for what some called price-gouging, given the market dominance of the Epi-pen (Mylan’s branded epinephrine auto-injector) following the disappearance of the Auvi-Q and the lack of new auto-injectors being approved by the FDA.<br />
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But 2017 is a new year and with it comes change – most, in my opinion, for the better. Let’s take a look:<br />
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<b>Choice</b> – There are more epinephrine auto-injectors on the market, and most notably, Auvi-Q is back! Kaleo Pharmaceuticals re-acquired the rights to market the Auvi-Q and have re-introduced it to the market. Consumers and doctors can now choose between Mylan’s Epi-pen, Kaleo’s Auvi-Q, and Amedra’s Adrenaclick. So there is choice… sort of.<br />
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Generics</b> – In response to the uproar over Epi-pen pricing, Mylan launched a generic version of their epinephrine auto-injector, with a price tag of $300 for a twin-pack versus the $600 for the branded version. It’s the same device, same drug, with different labels. Early this year, CVS introduced a generic version of the Adrenaclick – available for $110 for a twin-pack, only at CVS Pharmacies. This would seem to be progress, but it’s important to note that – for most of us with insurance – the Pharmacy Benefit Managers (PBMs) make the decisions about what a plan will cover. The PBMs have a track record of dropping coverage for a brand name drug when a generic is available, and dropping coverage for a drug altogether when it available over the counter.<br />
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Innovative access solutions</b> – And it’s not just the PBM’s that take a cut of the profits. Take a look at <a href="http://photos.prnewswire.com/prnfull/20160825/401225-INFO">Mylan’s chart</a> which describes the problem. There are insurance companies, wholesalers, and pharmacies involved in the supply chain for drugs. This is why I am very excited about Kaleo’s recently announced access program for the Auvi-Q. The <a href="https://www.auvi-q.com/affordability/">Auvi-Q Afford-ability program</a> bypasses the middlemen. In my opinion, this is a game-changing solution to a supply chain problem and is a particularly well-suited solution for a prescription that doesn’t need to be taken every day or filled every month. Most epinephrine auto-injectors go unused (thankfully) and need to be replaced just once a year. <br />
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<b>Pricing all over the map</b> – So there is a lot going on, and that is causing some interesting pricing dynamics. On my plan (CVS Caremark), the generic Adrenaclick is the only epinephrine auto-injector covered without the need for prior approval (at a cost of $370 with $20 out of pocket). The brand Adrenaclick (with approval) costs $456, with $210 out of pocket. Neither version of Mylan’s Epi-pen (brand or generic) is covered by my plan in 2017. (In 2016, the Epi-pen was covered at a cost of around $600 with out-of-pocket cost around $100). My prescription plan covers the Auvi-Q only with pre-approval; it is listed at a price of $8910 for a pack of four, with $210 out of pocket. It's not clear whether my insurance plan would cover a twin pack of Auvi-Q, but the official list price for a twin pack of Auvi-Q is $4500. But remember, all that matters is how much you actually pay. When your Auvi-Q prescription is filled directly through Kaleo’s Afford-ability program, if you have insurance, the out of pocket cost is $0.<br />
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And there are still wildcards</b>. What will happen with the Affordable Care Act? Will Congress take action on drug pricing? And more specifically, will they address the supply chain issues plaguing affordable access to drugs?<br />
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Watch this space…<br />
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Note: all prices and co-pays noted here are from the CVS Caremark tool for my insurance plan and may not reflect the pricing you will see.Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com4tag:blogger.com,1999:blog-1434787495961507027.post-27512559352969346002017-01-09T14:08:00.000-05:002017-01-09T14:32:58.200-05:00Whole Cranberry SauceIt was Thanksgiving. Plates of turkey, mashed potatoes, and veggies were being passed around the table. My son asked if we had cranberry sauce. We didn’t.<br />
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<a href="https://1.bp.blogspot.com/-Y5J9wFt_rFQ/WHPlPM6DoEI/AAAAAAAADZY/QAK8MR5kxEQV3UZqPm-jnoq9erb7RLX3ACLcB/s1600/CranSauceCollageP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never be without cranberry sauce again! This gluten-free, vegan, and allergy-friendly cranberry sauce is made with whole cranberries and Sucanat. " border="0" height="400" src="https://1.bp.blogspot.com/-Y5J9wFt_rFQ/WHPlPM6DoEI/AAAAAAAADZY/QAK8MR5kxEQV3UZqPm-jnoq9erb7RLX3ACLcB/s400/CranSauceCollageP.jpg" title="" width="213" /></a></div>
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I had made a deliberate decision not to make cranberry sauce.<br />
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Here’s the back story: I have made cranberry sauce for every Thanksgiving dinner for – forever – or at least as long as I have been preparing Thanksgiving dinner. In recent years it seems that I am the only one who eats the cranberry sauce and the leftovers eventually get thrown away. I didn’t think the cranberry sauce would be missed. I was wrong.<br />
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So when I saw the last of the season’s cranberries on sale at the grocery store, I decided to go all in. But instead of freezing the cranberries, I chose to make cranberry sauce and preserve it.<br />
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<a href="https://4.bp.blogspot.com/-xSWCvnf0yM8/WHPd0NajS6I/AAAAAAAADY0/xEGoDd7iTDUj6JGE5aqukAf63Stg-bhvACLcB/s1600/CranSauce1P.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Use a water bath to take advantage of the last of the season's cranberries; make whole cranberry sauce." border="0" height="320" src="https://4.bp.blogspot.com/-xSWCvnf0yM8/WHPd0NajS6I/AAAAAAAADY0/xEGoDd7iTDUj6JGE5aqukAf63Stg-bhvACLcB/s320/CranSauce1P.jpg" title="" width="226" /></a></div>
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<b>Whole Cranberry Sauce</b><br />
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Makes 6 to 6 ½ half-pints<br />
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3 (12-ounce) bags of cranberries<br />
2 ½ cups Sucanat (another granulated sugar, e.g., organic cane sugar may be substituted)<br />
1 ½ cups apple juice<br />
2 tablespoons lemon zest<br />
3 tablespoons fresh lemon juice<br />
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If you plan to preserve the sauce, as I did, then start a boiling water bath with jars.<br />
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Combine the cranberries, Sucanat, juices and zest in a large nonreactive pot over high heat. Once it reaches a rolling boil, reduce the heat to medium. Boil for 15 to 20 minutes until all of the cranberries have popped and the sauce is thickened.<br />
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<a href="https://2.bp.blogspot.com/-nENZX3-myYI/WHPeLzGAboI/AAAAAAAADZA/qDciYX_8oAEfWm0LrT_YkT_ep62L8Ba3gCLcB/s1600/CranSauce2P.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole Cranberry Sauce. Just tangy enough, just sweet enough!" border="0" height="320" src="https://2.bp.blogspot.com/-nENZX3-myYI/WHPeLzGAboI/AAAAAAAADZA/qDciYX_8oAEfWm0LrT_YkT_ep62L8Ba3gCLcB/s320/CranSauce2P.jpg" title="" width="320" /></a></div>
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If you are preserving, fill the jars (leave ½ inch headspace) and process in a water bath for 10 minutes. (Full details on using a water bath and preserving techniques can be found in <a href="http://www.amazon.com/gp/product/1615192085/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615192085&linkCode=as2&tag=learni08-20&linkId=4ZXJHA3MCXC3HOY3">The Allergy-Free Pantry.</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=learni08-20&l=as2&o=1&a=1615192085" height="1" style="border: none !important; margin: 0px !important;" width="1" />)<br />
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This sauce is tangy and lightly sweet. It can be used as a side with your favorite dish or spread on your bagel or toast as a jam.<br />
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<a href="https://2.bp.blogspot.com/-UYtbfL1qK2U/WHPd9PGmy-I/AAAAAAAADY4/u2sOijH2AvETBI5pbbsWPepy6wdl6zGBwCLcB/s1600/CranSauce3P.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never be without cranberry sauce again! Gluten-free, vegan, allergy-friendly." border="0" height="320" src="https://2.bp.blogspot.com/-UYtbfL1qK2U/WHPd9PGmy-I/AAAAAAAADY4/u2sOijH2AvETBI5pbbsWPepy6wdl6zGBwCLcB/s320/CranSauce3P.jpg" title="" width="226" /></a></div>
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I love having these jars in my pantry. Next time someone asks for cranberry sauce at my dinner table, I will be ready!Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com1tag:blogger.com,1999:blog-1434787495961507027.post-4484545881012438362016-12-12T08:03:00.000-05:002016-12-12T09:10:26.408-05:00Low Histamine Maple Oatmeal CookiesLately, I have been suffering from sneezing and congestion fits that look and feel a lot like allergy. To date, I have been unable to determine what the culprit is. I am, however, certain that this is related to food. After about a month of food journaling I am suspicious that this may be a histamine problem, as there are simply too many foods – including foods I have been eating for years without an issue – that seem to set off these reactions. (I am also still suspicious that I may have a true food allergy to sunflower seeds – a prospect that makes me sad… no more SunButter cups…) <br />
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I have nonetheless embarked on a low histamine diet. Note that there is no way to be on a no histamine diet, as all food contains histamines, some more than others. And two of the highest histamine foods are chocolate and red wine (arguably my two favorite foods). This means no chocolate chip cookies for me. And I have switched to white wine (in moderation). What is a girl to do? Create a new recipe, of course. <br />
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Here is a cookie recipe that I have been perfecting for the last two weeks. It fits the low histamine requirements – even down to using vanilla sugar in lieu of vanilla extract – and I think you will agree that it satisfies the snack craving.<br />
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<a href="https://3.bp.blogspot.com/-VP6MVfAZSII/WE2Ui3zs9sI/AAAAAAAADYg/SX_ji5sbIDwNMQQLBDh6kpQqs4msTI73gCLcB/s1600/LowHistamineCookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="These cookies are gluten-free and top-8 allergen-free and meet the requirements of a low histamine diet." border="0" height="400" src="https://3.bp.blogspot.com/-VP6MVfAZSII/WE2Ui3zs9sI/AAAAAAAADYg/SX_ji5sbIDwNMQQLBDh6kpQqs4msTI73gCLcB/s400/LowHistamineCookies1.jpg" title="" width="284" /></a></div>
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<b>Low Histamine Maple Oatmeal Cookies</b><br />
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128 grams (about 1 cup) gluten-free flour blend <br />
½ teaspoon xanthan gum<br />
½ teaspoon baking powder<br />
2 tablespoons vanilla sugar (see below)<br />
2 tablespoons canola oil<br />
½ cup maple syrup <br />
2 tablespoons applesauce<br />
100 grams (about 1 cup) quick cooking gluten-free oats<br />
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Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.<br />
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Combine the flour, xanthan gum (use this only if your flour blend doesn’t contain a gum), baking powder, and vanilla sugar in a medium bowl. <br />
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Combine the oil, maple syrup and applesauce in a large mixing bowl.<br />
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Add the dry ingredients and blend together well. Add the oats and blend for another 1-2 minutes.<br />
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Scoop the cookies onto a baking sheet. Flatten the tops.<br />
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Bake at 350 degrees for 15-16 minutes.<br />
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<b>Vanilla Sugar</b><br />
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To make vanilla sugar, combine ½ cup organic cane sugar with one whole vanilla bean in the bowl of a small food processor. Process until the vanilla bean is completely combined.<br />
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<a href="https://4.bp.blogspot.com/-ouq8jeoVTLg/WE2Ui2JC5aI/AAAAAAAADYc/YstjlRoo49svEJHxI8ezk3i5J667uJBlwCLcB/s1600/LowHistamineCookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Maple and oatmeal shine in these cookies that are gluten-free, dairy-free, soy-free, nut-free, egg-free, and alcohol-free!" border="0" height="640" src="https://4.bp.blogspot.com/-ouq8jeoVTLg/WE2Ui2JC5aI/AAAAAAAADYc/YstjlRoo49svEJHxI8ezk3i5J667uJBlwCLcB/s640/LowHistamineCookies2.jpg" title="" width="320" /></a></div>
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In addition to being low in histamine, these cookies are of course gluten-free, dairy-free, egg-free, soy-free, and nut-free. They have just a touch of crunch, and just the right amount of soft-baked. And they smell soooo good while they are baking!Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com14tag:blogger.com,1999:blog-1434787495961507027.post-7806311464842664562016-12-01T14:10:00.000-05:002016-12-01T14:10:35.735-05:00Five Things I Learned About Eosinophilic Esophagitis at The Food Allergy Bloggers Conference<table cellpadding="0" cellspacing="0" class="tr-caption-container zemanta-img" style="float: right; margin-right: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://commons.wikipedia.org/wiki/File:Eosinophilic_esophagitis_-_2_-_high_mag.jpg" imageanchor="1" style="margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: clear:right;"><img alt="English: Intermed. mag. Image:Eosinophilic eso..." border="0" class="zemanta-img-inserted zemanta-img-configured" height="213" src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Eosinophilic_esophagitis_-_2_-_high_mag.jpg/350px-Eosinophilic_esophagitis_-_2_-_high_mag.jpg" style="border: medium none; font-size: 0.8em;" width="320" /></a></td></tr>
<tr><td class="tr-caption zemanta-img-attribution" style="text-align: center; width: 350px;">English: Intermed. mag. Image:Eosinophilic esophagitis - high mag.jpg (Photo credit: <a href="http://commons.wikipedia.org/wiki/File:Eosinophilic_esophagitis_-_2_-_high_mag.jpg" target="_blank">Wikipedia</a>)</td></tr>
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My son was diagnosed with eosinphilic esophagitis (EE/EoE) at the age of ten, more than a decade ago when doctors were just starting to understand the disease. Today – thankfully – we know much more. And because of that, it’s not too surprising that more people are being diagnosed. In <a href="http://www.amazon.com/gp/product/1615190538/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615190538&linkCode=as2&tag=learni08-20&linkId=QWWEVWJNFDR7KOPB">Learning to Bake Allergen-Free</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=learni08-20&l=as2&o=1&a=1615190538" height="1" style="border: none !important; margin: 0px !important;" width="1" /> I shared the story of our journey to a diagnosis. It wasn’t easy. I like to think that today we would have an easier time getting the correct diagnosis due to the efforts of physicians like Dr. Vivian Hernandez-Trujillo. <br />
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Dr. Hernandez-Trujillo gave an informative talk on EoE at <a href="http://fablogcon.com/">FABlogCon</a> in November. Here is some of what I learned:<br />
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1. <b>This is not an equal opportunity disease.</b> Of the 57 per 100000 patients diagnosed with EoE, males outnumber females three to one. And those who live in colder climates are more likely to have the disease. More than 1/3 of these patients also had an allergic disease (e.g., food allergies, allergic rhinitis, asthma, etc.)<br />
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2. <b>EE/EoE is more common than you might think.</b> There are almost as many patients with EoE as appendicitis.<br />
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3. <b>Food can be the enemy.</b> Milk is the most common EoE trigger. Wheat, egg, soy, and beef are also common. Yes, beef.<br />
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4. <b>Beware the allergy cure.</b> In patients that have been treated with oral immunotherapy for food allergies, up to 10% will develop EoE over time. Is this a good trade-off? I’m on the fence.<br />
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5. <b>Treatment options are still evolving.</b> Yes, doctors know more than they did when my son was diagnosed, but there is still a lot left to learn. Some patients must avoid all trigger foods. Some can be treated with medications traditionally used for asthma (e.g., fluticasone) but the long-term effects of steroid use are not yet well understood. And a small number of patients can actually tolerate small amounts of their trigger foods.<br />
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For more information on EE/EoE and other eosinophilic disorders, visit <a href="http://apfed.org/">APFED</a>’s website. And now is a great time to consider a donation to this non-profit.Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com5tag:blogger.com,1999:blog-1434787495961507027.post-72074469076096667612016-11-18T09:48:00.001-05:002016-11-18T13:14:18.571-05:00Four Things I Learned About Epinephrine Auto-Injectors at the Food Allergy Bloggers Conference<div class="separator" style="clear: both; text-align: center;">
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The sessions at the <a href="http://fablogcon.com/">Food Allergy Bloggers Conference</a> (FABLogCon) are always terrific. There are two tracks and sometimes difficult choices have to be made. This year I made it a priority to hear Dr. Julie Brown talk about epinephrine and auto-injectors (a session that I missed at FABLogCon 2015).<br />
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I learned that it's not just size and form of the auto-injector that matter:<br />
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1. <b>Dosage is less scientific than I thought.</b> Epinephrine auto-injectors come in two standard sizes/dosages – the adult version (containing 0.3 mg of epinephrine) and the junior/child version (containing 0.15 mg of epinephrine), for children weighing less than 66 pounds. We have been taught to always carry two epinephrine auto-injectors, as in some cases a second dose is needed. However, we don’t really know what the “best” dosage is. The very simple reason for that is that doctors can only study the data based on what has happened in the past. (No, we really don’t want to be forcing anaphylaxis in humans to study the drug.) Unlike medications for hypertension, for example, the correct epinephrine dose for each patient cannot be found by prescribing a dose, testing, and modifying. Nevertheless, with epinephrine the two-sizes-fits-all approach seems to work well. <br />
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2. <b>The size of the needle matters.</b> I never really paid attention to the length of the needle (it is hidden in the auto-injector, after all). But the needle length is designed so that the drug can be injected into the muscle. If the needle goes too far, it hits bone. If the needle doesn’t go far enough it can’t reach the muscle. (Remember that the auto-injector should be placed against the meaty part of the outer thigh.) The adult versions of auto-injectors have slightly longer needles than the kids’ versions. But depending on how much muscle and how much fat you have (yeah, I mean weight) – can affect where the needle lands. The key here is to get it into the muscle. In very lean patients it may be necessary to bunch up the skin before injecting to avoid hitting bone.<br />
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3. <b>There is a good reason the instructions for epinephrine auto-injectors have changed</b>. For years we were told to hold the auto-injector against the thigh and count to ten. Ten seconds has been reduced to three. Once the drug is released, there is no reason to hold just for the sake of holding… and holding too long can result in serious injury. Dr. Brown showed us photos of lacerated thighs and thighs with scars from injection accidents where the patient moved quickly or the needle was inserted into the thigh a second time because the person administering the dose wasn’t sure it was complete. <br />
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4. <b>The type of needle also matters.</b> Dr. Brown showed us video of a variety of “traditional” pen-like auto-injectors (e.g., Mylan’s Epi-pen and Impax’s Adrenaclick) and we could see the needle going into the lab-fashioned “thigh” (no human subjects were used in this simulation), with the drug being released in about 2 seconds. With these traditional devices, the needle is pulled out of the thigh (and then covered with a cap until it can be disposed of properly). Most revealing to me was the video of the Auvi-Q auto-injector; in this case the needle goes in more quickly, releases the drug more quickly and then retracts – this all happens in what appeared to be an instant. Dr. Brown didn’t have to say anything more to make it clear that the retractable needle is more efficient and safer (avoiding the lacerations noted above). It turns out there is a whole lot more to auto-injectors than meets the eye.<br />
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Notes: Epi-Pen and Adrenaclick are currently available on the market. Kaleo Pharma plans to bring the Auvi-Q back to the market in the first half of 2017. Pictured above is the training device for the Auvi-Q.Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com2tag:blogger.com,1999:blog-1434787495961507027.post-23342545398892528012016-10-25T09:17:00.000-04:002017-04-30T16:03:43.623-04:00Bob's Red Mill Gluten Free Granola - Product ReviewMy breakfast is usually quite predictable, either gluten-free oatmeal (preferably prepared on the stove top) or corn flakes. Throw some blueberries on top, add some hemp milk, and I am set. But sometimes a fast and easy solution is required -- a breakfast bar or something like this new granola from <a href="http://www.bobsredmill.com/" rel="nofollow" target="_blank">Bob's Red Mill</a>.<br />
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<i>Disclosure: Bob's Red Mill sent me a sample for review.</i><br />
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Can I be a bit of a food snob for a minute? I must admit that I prefer my own homemade granola (recipes can be found in <a href="http://www.amazon.com/gp/product/1615192085/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615192085&linkCode=as2&tag=learni08-20&linkId=4ZXJHA3MCXC3HOY3">The Allergy-Free Pantry</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=learni08-20&l=as2&o=1&a=1615192085" height="1" style="border: none !important; margin: 0px !important;" width="1" />). There's something about homemade that just makes it taste better. But if you prefer an off-the-shelf version, this is a great alternative.<br />
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This gluten-free apple blueberry granola is described as "lightly sweetened," and it fits that bill. At 15 grams of sugar per serving, it is not too sweet and yet sweet enough that you won't be tempted to add sugar. <br />
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Note the warning for tree nuts and soy. The label also states that the product is "tested and confirmed gluten free in our quality control laboratory." <br />
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As with most Bob's Red Mill products, it tastes quite good. Whereas there are small bits of apple in the granola (they are hard to see, but you can taste them), there are no blueberries. Instead, natural blueberry flavoring is added. I may add some fresh blueberries in my next bowl.<br />
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<br />Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com1tag:blogger.com,1999:blog-1434787495961507027.post-7675215254842435052016-10-18T13:29:00.001-04:002016-10-18T13:29:29.385-04:00Are You Ready for Halloween? These Treats from Free2B Might Help!Fifteen tears ago, I dreaded Halloween. My son was about 10 and we had just figured out what foods he needed to avoid. And, short of lollipops, there was virtually no safe candy for him. I tried looking for something to swap out for him -- something without milk, peanuts, or possible contamination -- and it just wasn't available. He quickly took on the role of Chief of Handing Out Candy at our front door so that he could participate safely.<br />
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So much has changed, and yes! for the better. Most in our community are painting pumpkins teal and collecting their stash of non-food treats. (Why didn't we think of this years ago?) But we also now have delicious, safe, top-8 allergen-free candy options, including these Sun Cups from <a href="https://www.free2bfoods.com/" target="_blank">Free2B Foods. </a><br />
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<i>Disclosure: Free2B foods sent me a sample pack of Halloween candy for review.</i><br />
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I am sooooo excited about these. I will note that the bag has been sitting on the kitchen table for a few days and my husband has asked every night if he can have one. Nope, he's not getting any, even after I finish this review. I am saving them for Halloween!! And, if there are any leftover, they are going in a care package to my son (who is allergic to dairy and peanuts, among other foods). <br />
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These treats are every bit as good as I expected. They come in both dark chocolate and "plain" chocolate varieties. The lighter chocolate is simply made with a lower percentage of cocoa. Care to guess which is my favorite?<br />
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If you are looking for more options for Halloween candy, check out the <a href="https://community.kidswithfoodallergies.org/blog/2016-allergy-friendly-halloween-candy-guide" target="_blank">allergy-friendly Halloween candy guide by Kids with Food Allergies.</a>Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com0tag:blogger.com,1999:blog-1434787495961507027.post-68210604698148990872016-09-22T12:28:00.002-04:002016-09-22T12:28:33.509-04:00Yes, There Should Still be Epinephrine in Our SchoolsI will get right to the point. I am worried that the recent discussions on Epi-pen and Mylan Pharmaceuticals could set us back a decade on access to epinephrine. <br />
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Four years ago I wrote a piece that appeared here and on <a href="http://www.forbes.com/sites/work-in-progress/2012/01/19/of-course-there-should-be-epinephrine-in-our-schools/#7da4a72a45d9">Forbes.com</a>, titled, <a href="http://www.learningtoeatallergyfree.com/2012/01/of-course-there-should-be-epinephrine.html">“Of Course There Should Be Epinephrine in Our Schools.”</a> During those four years hundreds of advocates, medical professionals, and legislators have come together to ensure that there is epinephrine in our schools – a place where food is served every day and, unfortunately, where some children will have their first anaphylactic reaction. <br />
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<b>This is progress.</b><br />
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And yet, I worry. Yesterday I watched a portion of the Congressional Hearings on Epi-pen pricing. What bothered me most were the questions about epinephrine in schools. <br />
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Nearly every state now has a law that allows undesignated (meaning not labeled for a specific child) epinephrine in schools, and many states require it in schools. Mylan has helped with their Epi-pen for Schools program that gives schools free Epi-pens and sells them additional pens at a discount. I assert that without this program, many of the 65000+ schools that stock undesignated epinephrine would not have it.<br />
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<b>This is progress.</b><br />
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And yet, many of the senators questioning Heather Bresch at the hearings wanted to focus on how she went about getting the Epi-pens into the schools, the role her mother (who happens to be the head of the National Association of State Boards of Education) played in getting the legislation passed, and whether she was ensuring a monopoly while getting this legislation passed. <br />
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This is where it gets scary.</b><br />
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Heather Bresch was berated for walking down the halls of Congress to help pass legislation for undesignated epinephrine. Of all the things we can be angry about, passing this legislation should not be one of them. Yes, Mylan had a great a marketing plan to expand the market. But it was a win-win. The company expanded the market while increasing access to a life-saving drug. <br />
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Every food-allergy advocate, parent, and health care professional that I know supported these laws. Many of them worked to ensure that the wording stated “epinephrine,” to allow all types of auto-injectors (including the Auvi-Q, then on the market, and any to come in the future) to be covered under the law. Any of us would have drawn on our network (personal or otherwise) to help pass this legislation. Because it was the right thing to do. <br />
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<b>But we’re not finished.</b><br />
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Yes, epinephrine <b>still</b> needs to be in our schools. <b>But it also needs to be on airplanes, in ambulances, and in restaurants.</b> Epinephrine needs to be everywhere there is a defibrillator or where food is served. Let’s not take a giant step backwards by focusing on the wrong issues.<br />
<br />Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com1tag:blogger.com,1999:blog-1434787495961507027.post-5837170888773194852016-08-04T08:29:00.000-04:002016-08-04T08:29:02.687-04:00Skinny and Company Coconut Oil Beauty - Product ReviewIf you have been following here for a while you know that I am on a constant quest for the best allergen-free skin care. For me, that means products that don't contain wheat or soy proteins, or chemical sunscreens. If I use them I may break out in a rash, and I will be itchy, for sure. Preservatives and fragrances also sometimes cause problems. So I was very excited when <a href="https://www.skinnyandcompany.com/" target="_blank">Skinny and Company</a> asked if I wanted to try their coconut oil beauty products. Yes, yes, yes! They sent me a complimentary samples of the facial oil and body butter, along with some good oil coconut oil (for baking, cooking, eating).<br />
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Skinny and Co's coconut oil products are 100% raw, cold-pressed, and never heated above 97 degrees. <br />
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I have been using the beauty products for about a week, and I am thrilled with them. I must point out that they are expensive (as beauty products go) but a little goes a long way. You will need far less facial oil (just a few drops a day) than the dollop of traditional cream products you might use.<br />
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You will also notice that the products truly are oils. Even though they start solid (but on a warm day they might melt) they will liquefy quickly as soon as you touch them. No worries though, just rub them in and go.<br />
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I know what you're thinking... they must be greasy, right? Nope, not at all. Within minutes your skin absorbs the oil, leaving it soft and smooth. <br />
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I must point out that the body butter combines coconut oil with almond oil, therefore inappropriate for those with tree nut allergies. But for me, these products are winners!<br />
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To get 15% off your Skinny & Co. order, use code: SKINNYCO15. I plan to try the shampoo bar and the lip balm next! Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com1tag:blogger.com,1999:blog-1434787495961507027.post-25967123923276184232016-07-27T07:00:00.000-04:002016-07-27T07:00:21.758-04:00Snyder’s of Hanover Pretzels Now Made in a Peanut-Free Facility – And a Giveaway A box full of pretzels arrived the other day, from <a href="http://www.snydersofhanover.com/products/pretzels.html" target="_blank">Snyder’s of Hanover</a>. “Ooooh, pretzels, can I have some?” asked DH. “Not until I take pictures and do my review,” I replied. That’s a standard response in my house. <br />
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<i>Disclosure: Snyder’s of Hanover sent me pretzels for review, and is sponsoring this giveaway and blog post.</i><br />
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My husband didn’t even notice that the packaging said “gluten-free,” and he definitely missed the big news. Yup, there’s news! Take a look at the labels:<br />
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In addition to the certified gluten-free labeling on the front of the package, <b>check out the “no peanuts” label near the ingredients label</b>. That’s right, these pretzels are now made in a completely peanut-free facility. Woo-hoo! And kudos to Snyder’s!<br />
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Note that I received only gluten-free pretzels in my package but Snyder’s also makes traditional wheat pretzels, also produced in a peanut-free facility. <br />
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It’s important to note that Snyder’s pretzels never “contained” peanuts; i.e., the ingredients list never listed peanuts. But making the production facility completely peanut-free means the risk of cross-contamination has been minimized and makes these snacks safe for just about anyone or anywhere. Send them to school with your child in a peanut-free classroom or take them on an airplane without worries about your own child or the person sitting next to you.<br />
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And the best news is that they taste great! The formula hasn’t changed – you will still be eating the best pretzels around.<br />
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Now you can try the new pretzels too! Snyder’s of Hanover is giving away a product prize pack and a $25 VISA gift card to one lucky winner. Enter here: <br />
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<a class="rcptr" data-raflid="8802f2db2" data-template="" data-theme="classic" href="http://www.rafflecopter.com/rafl/display/8802f2db2/" id="rcwidget_sc5capmm" rel="nofollow">a Rafflecopter giveaway</a><br />
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Share, share, share (use hashtag #PretzelsBaby) and spread the #PeanutFree news! <br />
<script src="https://widget-prime.rafflecopter.com/launch.js"></script>Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com30tag:blogger.com,1999:blog-1434787495961507027.post-66228647484253288912016-07-12T08:00:00.000-04:002016-07-12T15:18:52.708-04:00Raise a Pint Recipe Contest – Chocolate Dipped Frozen Dessert SandwichesThe sound of the ice cream truck means summer is truly here. I remember standing on the corner with a quarter (yup, it was a long time ago) trying to decide – should I get the chocolate dipped ice cream bar, the ice cream sandwich, or the chocolate éclair bar? For sure, my choice would include chocolate. <br />
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When Alisa Fleming of <a href="http://www.godairyfree.org/" target="_blank">Go Dairy Free</a> asked me to participate in the Raise a Pint Dairy-Free recipe showdown (sponsored by <a href="http://sodeliciousdairyfree.com/" target="_blank">So Delicious Dairy Free</a>), I knew that I wanted my treat to bring back some of that nostalgia, but I also wanted it to be easy to make. Who wants to heat up the oven in the middle of the summer? So I picked some of the my favorite allergen-free products to create this treat. <br />
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<b>Chocolate Dipped Frozen Dessert Sandwiches </b><br />
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This recipe makes 6 sandwiches<br />
<i>Ingredients:</i><br />
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1 pint So Delicious Dairy Free Coconut Frozen Dessert <i>(Any flavor may be used, I chose cookies and cream.)</i><br />
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1 box Enjoy Life Crunchy Cookies <i>(Any flavor may be used, I chose Double Chocolate. You may substitute any homemade or off-the-shelf cookie you prefer – flat, crispy cookies will work best.)</i><br />
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1 bag dairy-free Chocolate Chips <i>(Enjoy Life or Pascha semi-sweet chocolate chips are my choice.)</i><br />
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2 tablespoons Earth Balance Vegan Shortening <i>(If you need to avoid soybean oil, substitute Earth Balance soy-free buttery sticks.)</i><br />
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Let the frozen dessert sit at room temperature until slightly softened (20-30 minutes). <br />
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Line a small baking sheet with parchment. Line up six pairs of cookies. <br />
(If you are using Enjoy Life Crunchy Cookies there will be fourteen cookies in the box – save two to create the crunchy topping, if desired.)<br />
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Slide the frozen dessert onto a cutting board (if it doesn’t slide out of the container it isn’t soft enough yet). Slice the frozen dessert into six slices. Trim the larger slices so they fit the cookies.<br />
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Place one slice of frozen dessert between each pair of cookies – keep the flat side of the cookies on the inside. Trim and/or smooth the edges as needed. Use any extra frozen dessert to fill gaps. Refrigerate for at least two hours. The ice cream and the cookies should be completely frozen before dipping.<br />
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When you are ready, make the dipping sauce. Melt 2 tablespoons of shortening in a small saucepan (or double boiler) over low heat. Add the chocolate chips (the full package) and stir until completely melted. Let the sauce cool for about 20 minutes. (It should still be warm but not hot when you dip the sandwiches.) If the cookie topping is desired, crumble the remaining cookies. (Be sure to do this prep step before dipping the cookies – the chocolate coating will freeze up quickly after you dunk.)<br />
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Take the frozen sandwiches out of the freezer and dip them in the sauce. This can be very messy so I recommend having a wet paper towel nearby. Dip the treats on all sides and around the edges. Return the dipped sandwiches to the baking sheet. If there is any chocolate sauce remaining, pour it over the tops of the sandwiches. Sprinkle the crumble cookies on the top of the sandwiches.<br />
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Return the baking sheet to the freezer for at least 30 minutes before serving. Store sandwiches that won’t be eaten soon in an airtight container in the freezer.<br />
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Did I mention this is a contest? Here’s the scoop…<br />
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Watch for amazing recipes by 21 talented bloggers, authors and recipe creators in this summer’s <a href="http://www.godairyfree.org/" target="_blank">Go Dairy Free</a> recipe contest, sponsored by <a href="http://sodeliciousdairyfree.com/" target="_blank">So Delicious Dairy Free</a>. The entrants will use So Delicious Coconut Milk Frozen Desserts or Cashew Milk Frozen Desserts to create the Coolest and Creamiest treats. All recipes will be shared between July 10th and July 24th (follow the hashtag #RaiseAPint on Twitter and Instagram), and then you will be able to vote on your favorites, including my entry into the Coconut Milk section! <br />
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Starting on July 25th you will be able to vote on the <a href="https://www.facebook.com/godairyfree/" target="_blank">Go Dairy Free Facebook page</a>. The recipe contest winners will be announced in August, and will include two $500 grand prize winners and two $250 runner-up winners.<br />
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Along with the contest, you can join in the #RaiseAPint Event, which will run from July 11th to August 5th. During this time, So Delicious will award 20 entries with an ice cream party prize pack. Simply share your moment on Instagram, Facebook, or Twitter and be sure to use #RaiseAPint! <a href="http://sodeliciousdairyfree.com/thrive/raise-a-pint/">Full details here. </a>Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com1tag:blogger.com,1999:blog-1434787495961507027.post-79274418490813305122016-06-30T12:41:00.002-04:002016-06-30T12:41:53.917-04:00Hampton Creek Salad DressingsI have been a fan of <a href="http://www.learningtoeatallergyfree.com/2015/10/just-mayo-prevails-story-and-product.html" target="_blank">Hampton Creek's Just Mayo </a>since I was able to try a sample of their mayonnaise-like products last fall. A big fan. So much of a fan that I asked <a href="https://www.hamptoncreek.com/just-mayo" target="_blank">Hampton Creek</a> if they would send me some of their new products to try, and they did!<br />
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I love, love, love these products! I love everything about Hampton Creek. All of the new dressings you see here are top-8 allergen-free and gluten-free. Like the original Just Mayo, these new products are based on pea protein. The ingredients lists are longer than the "mayo" products, so be sure to check the entire list before trying them.<br />
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Also, please note that these new products should be kept refrigerated (in contrast to the Just Mayo which should be refrigerated after opening). I usually find Just Mayo in the condiments aisle, I expect I will find these (when available in my local store) in the refrigerated section.<br />
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Now, for the real test, will my husband be able to tell that these are not traditional salad dressings? I served him a side salad topped with Just Thousand and he loved it.<br />
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Next up, we tried Just Ranch. I made a "whatever we had leftover in the fridge" dinner salad and topped it with this creamy ranch dressing:<br />
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It was <i>just</i> delicious! <br />
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These dressings are dead ringers for the traditional versions -- in most cases better, because they have less sugar than your standard off-the-shelf dressing.<br />
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<i>A special note:</i> Hampton Creek has also recently introduced cookies and cookie dough. Please be aware that these products contain wheat and gluten.<br />
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<i>Disclaimer: </i>Hampton Creek sent me complementary products to review.<br />
Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com0tag:blogger.com,1999:blog-1434787495961507027.post-86089260192476556582016-06-07T12:14:00.001-04:002016-06-07T12:14:23.581-04:00The New Milks -- Cookbook ReviewSo many cookbooks, so little time.<br />
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I love cookbooks, and I love that the cookbooks coming out lately are so unique and compelling. Here is a selection of cookbooks that I have been sent review copies of, sitting on my shelf, waiting for me to have the time to do a proper review. I will get to them all.<br />
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But today I am writing about <a href="http://amzn.to/1UwTjy7" target="_blank">The New Milks; 100-Plus recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks</a>.<br />
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To be sure, this book has recipes that use nuts and soy. Coconut, as we all know, is not really a nut. And yes, author Dina Cheney actually makes her own coconut milk from whole coconuts (in contract to <a href="http://www.learningtoeatallergyfree.com/2016/01/homemade-coconut-milk.html" target="_blank">my cheating version</a>). The author does seem to have a preference for soy, almond, and cashew milks, but there is absolutely no reason why you can't substitute your own favorite non-dairy milk in most of the recipes. I know that I will be choosing hemp milk and coconut milk in most cases.<br />
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Many of the recipes are gluten-free (and some can be easily adapted). Some recipes use eggs (including some egg dishes).<br />
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All disclaimers aside, there are some delightful recipes in this books that I will be trying. Shepherd's Pie with Beef, Mushrooms, and Butternut Squash sounds yummy and reminds me of a dish I had recently in <a href="http://www.learningtoeatallergyfree.com/2016/04/gluten-free-in-dublin.html" target="_blank">Dublin</a>. Dina's version uses almond milk, I will substitute hemp.<br />
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The book covers recipes for breakfast, entrees, sweets, dressings, and smoothies. One of my favorite parts of the book is the introduction where it covers how to make all types of milks and has a chart of flavor profiles and uses. Even I (having been making my own milks and cooking and baking dairy-free for years) learned a few things. Did you know you could make milk from tigernuts? Right about now I am wishing I still had some samples of tigernuts (not a nut) from <a href="http://fablogcon.com/" target="_blank">Fablogcon</a>!<br />
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For me this book is largely inspiration as it does use ingredients that are off-limits, but it is a lovely book and chock-full of great ideas!Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com1tag:blogger.com,1999:blog-1434787495961507027.post-87664897518190436722016-05-17T08:35:00.000-04:002016-05-17T08:35:00.149-04:00Aquafaba French ToastAquafaba is hot! Not literally, you will nearly always use it room temperature, but the liquid from a can of beans (yup, that's aquafaba) can be used for so many things it's a wonder we haven't heard more about if before now.<br />
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My latest invention is Aquafaba French Toast. I've been yearning for an egg-free French Toast. I have tried it with flaxseed gel, but it's messy and sticks to the pan. Aquafaba, on the other hand, works beautifully!<br />
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<b>Aquafaba French Toast </b><br />
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Start with any safe bread. This can be homemade (top-8 allergen-free bread recipes are available in <a href="http://www.amazon.com/gp/product/1615192085/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615192085&linkCode=as2&tag=learni08-20&linkId=4ZXJHA3MCXC3HOY3">The Allergy-Free Pantry</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=learni08-20&l=as2&o=1&a=1615192085" height="1" style="border: none !important; margin: 0px !important;" width="1" /> and <a href="http://www.amazon.com/gp/product/1615190538/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615190538&linkCode=as2&tag=learni08-20&linkId=QWWEVWJNFDR7KOPB">Learning to Bake Allergen-Free</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=learni08-20&l=as2&o=1&a=1615190538" height="1" style="border: none !important; margin: 0px !important;" width="1" />) or off-the-shelf. French Toast tends to work best with slightly stale or stiff bread.<br />
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Use the liquid from one can one chickpeas. Instead of pouring it down the sink, drain the beans and preserve the liquid. Aquafaba can be refrigerated or frozen and used later. Whisk the liquid (as you would whisk eggs if you were making traditional French Toast) until it is frothy:<br />
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Soak the bread until the liquid is absorbed:<br />
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Cook in a pre-heated skillet with a safe oil, until browned on both sides and serve with real maple syrup. Powdered sugar is optional:<br />
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Try it, I think you'll love it!<br />
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For more aquafaba recipes, see <a href="http://www.learningtoeatallergyfree.com/2015/12/aquafaba-mayo.html">Aquafaba Mayo</a> and <a href="http://www.learningtoeatallergyfree.com/2015/05/aquafaba-goodness-meringues-and.html">Aquafaba Meringues</a>.Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com5tag:blogger.com,1999:blog-1434787495961507027.post-24047976240833904702016-04-27T08:47:00.000-04:002016-04-27T08:47:02.935-04:00Gluten-Free in DublinTravel can be hard if you're not sure where or what you will be able to eat.<br />
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I recently returned from a trip to Dublin with my husband. Prior to departure I did my research. Would I be able to eat? I need to avoid gluten and soy (making this an easier trip than if the whole family were traveling - then we add dairy, eggs, and peanuts to the list of foods to avoid).<br />
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I am happy to report that Dublin is not only a very food-allergy-friendly city, but the food is fabulous!! I'm not sure what I was expecting. I had visions of over-cooked, over-priced, mushy foods, and lots of potatoes. Okay, there were lots of potatoes, but also lots of fish, and well-cooked vegetables.<br />
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My very first food stop was a fish and chips place called Beshoff's. I have a thing for gluten-free fried fish and shellfish, probably because it is so hard to find. Susan Heim Kelly suggested Beshoff's and she was spot on! First I had the haddock, but later in the week I went back for Cod.<br />
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Yes, they use a separate fryer for the gluten-free fish and chips!<br />
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My favorite place to eat was Rustic Stone. Another friend turned me onto this place with the promise of chocolate soup (yes, please!). Many of the dishes (meats and fish) at Rustic Stone are served on a simmering stone. They arrive rare and it's up to you how long to leave them cooking on your hot stone. Very cool! After an olive appetizer, I had the tuna steak. What a treat!<br />
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Oh, and that chocolate soup was divine!<br />
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The chocolate soup was a scoop of cool chocolate mousse, with a slightly warmed puddle of chocolate sauce poured around it, and a dollop of whipped cream. I plan to work on a dairy-free, egg-free version so that everyone can enjoy it.<br />
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My husband and I liked Rustic Stone so much that we dined there a second time. This time I had the fish-in-a-bag (yummy) and (of course) more chocolate soup!<br />
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I was on my own for lunch. I discovered a sandwich chain called O'Brien's that carried <a href="http://www.learningtoeatallergyfree.com/2015/12/bfree-breads-and-rolls-product-review.html">BFree bread</a> and was able to make me gluten-free sandwiches. I didn't even have to ask them to change their gloves, they did it routinely.<br />
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Another great lunch find was at the Brambles Cafe in the National Museum of Archaeology. They had lots of gluten-free options (and lots of vegan options). I chose the Shepherd's Pie.<br />
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Brambles even had gluten-free snack options.<br />
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Burgers are big in Dublin. I was excited to find Bobo's on Dame Street (near Trinity College) had gluten-free burgers including my applewood bacon burger.<br />
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Another dinner favorite, The Farm, was right around the corner from the hotel we were staying at. All of the food at The Farm is locally sourced. My husband and I shared a veggie and hummus appetizer and then I had the salmon.<br />
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Oh my gosh, that was good!<br />
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Overall, Dublin is a very food-aware place. I found that most restaurant staff could tell you exactly where the food came from. How great is that? Menus are well-labeled with notations for gluten-free (either as "gf" or sometimes "c" (for celiac) or "ca" (for celiac adaptable), vegan, and top food allergens (although the list in Dublin is different than the US top 8).<br />
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Many restaurants had specific notations for dishes that contained nuts. Those with dairy and egg allergies would find it relatively easy to eat due to the preponderance of vegan choices.<br />
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More important than the menu and the labels was the knowledge of restaurant staff. I didn't encounter a single restaurant worker who didn't "get it." They understand about separate fryers and are able to articulate how the food is prepared (and they can do this without running back to ask the chef). I was impressed... and very well-fed.Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com0tag:blogger.com,1999:blog-1434787495961507027.post-64479830768245730302016-04-12T09:13:00.000-04:002016-04-12T09:13:00.161-04:00Cedar Lane Quinoa and Vegetable Enchiladas - Product ReviewI did something yesterday that I rarely do. I ate cheese. I know, I know... but I admit that I do, on occasion, when my son isn't home. These Quinoa and Vegetable Enchiladas were calling to me, and I had to try them. <br />
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<i>Disclaimer: I received a complimentary sample from Cedar Lane to review. </i><br />
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I must be clear up front that this product contains dairy. It is gluten-free, yes. But the ingredients list includes milk, cream, sour cream, and multiple cheeses. <br />
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On the plus side, for those who are gluten-free (and not vegan or allergic to dairy) they are quite healthy. The enchiladas are made from corn, there are 12 grams of protein in a serving, and 7 grams of fiber, with only 340 calories. They would pass scrutiny from vegetarians, with the protein coming primarily from beans and quinoa.<br />
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This is as easy as it gets with heat and go meals. Take it out of the freezer, pop it in the oven for half an hour and you have a great meal for one (add a side salad) or a side dish to share. Most importantly, I was pleasantly surprised at how good they tasted. Perhaps it was all that cheese...Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com0tag:blogger.com,1999:blog-1434787495961507027.post-28356772484517766642016-03-29T08:16:00.000-04:002016-03-29T08:16:02.750-04:00Flaxeed Mayonnaise from The Allergy-Free PantryMayonnaise has gotten a lot of attention lately, especially non-traditional, egg-free mayonnaise. And it makes perfect sense. There are so many ways to make emulsions that taste great, no eggs required. But did you know that it's easy to make mayonnaise at home? Yes, it's a lot easier than you think! <br />
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Of all the recipes in <a href="http://www.amazon.com/gp/product/1615192085/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615192085&linkCode=as2&tag=learni08-20&linkId=4ZXJHA3MCXC3HOY3">The Allergy-Free Pantry</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=learni08-20&l=as2&o=1&a=1615192085" height="1" style="border: none !important; margin: 0px !important;" width="1" />, Flaxseed Mayo is one I am most proud of. This is also one of the recipes that I make most often, and use to make so many other recipes, including Ranch Dressing, Mock Caesar Dressing, and <a href="http://www.learningtoeatallergyfree.com/2014/10/potato-salad-recipe-from-allergy-free.html" target="_blank">Potato Salad</a>. <br />
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I hope you enjoy it as much as I do!<i> </i>And if flaxseeds aren't your thing, check out my <a href="http://www.learningtoeatallergyfree.com/2015/05/aquafaba-goodness-meringues-and.html">recipe for Aquafaba Mayo</a>, another great recipe invention!<br />
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<b><br />
Flaxseed Mayonnaise</b><br />
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Makes 1¼ cups (300 ml)<br />
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<i>Because this mayonnaise starts with flaxseeds rather than eggs, it has the benefit of being both healthier and tastier than traditional mayonnaise. Even if you aren’t allergic to eggs, this might just be the best sandwich topping you have ever tried!<br />
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Use measuring cups with a spout to measure the oil; this will allow you to pour the oil directly into the container for your blender when making mayonnaise.</i><br />
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2 Flaxseed Eggs (2 tablespoons ground flaxseeds (measured after grinding) or flaxseed meal combined with 6 tablespoons warm water)<br />
½ teaspoon salt<br />
1 teaspoon Mustard, or ¼ teaspoon ground mustard seed<br />
1 tablespoon fresh lemon juice<br />
½ cup (120 ml) organic canola oil<br />
½ cup (60 ml) light olive oil<br />
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1. Combine the flaxseed eggs, salt, mustard, and lemon juice in a working glass or the container for your immersion blender, blender, or food processor. Pulse four or five times to combine the ingredients.<br />
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2. With the blender running continuously, pour a few drops of canola oil into the container. The slower you pour, the better. The mixture will start to become creamy as emulsification occurs.<br />
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3. Continue blending and adding oil in a slow trickle until all of the oil is incorporated; add all of the canola oil first and then the olive oil. If the oil starts to pool on top of the mixture, slide your immersion blender up and down ½ inch, or stop pouring until the oil combines.<br />
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4. Cover and refrigerate for up to 1 week. The mixture will set further as it chills.<br />
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<i>To substitute</i><br />
A single oil or any combination of oils (up to ¾ cup/180 ml total) can be used to make this mayonnaise, with the exception of coconut oil or palm fruit oil (which behave differently). Use less oil for a thinner spread.<br />
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Credit line</b>: Recipe from <i>The Allergy-Free Pantry: Make Your Own Staples, Snacks and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts</i>, copyright © Colette Martin, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. <br />
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Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com0tag:blogger.com,1999:blog-1434787495961507027.post-49193106063026068372016-03-22T08:29:00.000-04:002016-03-22T08:29:00.161-04:00Asthma Is Not Stopping Me, Featuring Fabulous Me, Piper Lee! A Book ReviewDid you know that there is a strong connection between food allergies and asthma? A <a href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3155248/">2011 study found that children with food allergies and asthma are more likely to have near-fatal or fatal allergic reactions to food and more likely to have severe asthma.</a><br />
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I received a complimentary copy of <i>Asthma Is Not Stopping Me, Featuring Fabulous Me, Piper Lee!</i> for review. <br />
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The book is written by Tolya L. Thompson, a physician assistant who has done a great deal of work in emergency medicine. The illustrations are by Terence Gaylor.<br />
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The book is big, bold, and colorful. The illustrations are detailed, fun, and have an animated feel. The story is simple, upbeat, and inspiring. Piper Lee swims, runs, and dances her way to fun, while managing her asthma symptoms. The book stresses the importance of staying away from triggers, and using inhalers to manage symptoms.<br />
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It’s hard not to notice that that lead character in the book and her sidekick are African American. This is significant, and a brilliant choice by the author because <a href="http://www.aafa.org/page/asthma-facts.aspx">twice as many African American children have asthma as compared to white children. Sixteen percent of African American children have asthma. Eight percent of white children have asthma. </a>It's about time someone focused on this segment of our population with this type of positive story.<br />
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The book is appropriate for very young (read-aloud) to early school aged children. Pick up a copy for someone you love!Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com0tag:blogger.com,1999:blog-1434787495961507027.post-47789259347372062952016-03-15T08:55:00.000-04:002016-03-15T08:55:12.642-04:00AllergyEats Announces the Top Allergy-Friendly Restaurants for 2016It's not a big surprise, and yet it is. This year's <a href="https://www.allergyeats.com/top10chains2016/">top 10 allergy-friendly restaurants </a>(5 large and 5 small) include returning favorites and some new faces. As in past years, the list is based on crowd-sourced data from the <a href="https://www.allergyeats.com/">AllergyEats</a> app (which incidentally, has recently undergone extensive changes to make it even easier to use, rate, and find restaurants that might suit your needs).<br />
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<b>So, who made the list? </b><br />
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<b>Most allergy-friendly large chains (50 or more restaurants):</b><br />
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Maggiano’s Little Italy (4.63 rating)<br />
Chipotle Mexican Grill (4.38 rating)<br />
Mellow Mushroom (4.36 rating)<br />
Red Robin Gourmet Burgers (4.31 rating)<br />
P.F. Chang’s China Bistro (4.29 rating)<br />
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<b>Most allergy-friendly small chains (less than 50 restaurants):</b><br />
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Rainforest Café (4.87 rating)<br />
Burtons Grill (4.74 rating)<br />
Not Your Average Joe’s (4.45 rating)<br />
Joe’s American Bar & Grill (4.41 rating)<br />
Legal Sea Foods (4.39 rating)<br />
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Hello, Rainforest Café with an outstanding 4.87 rating! I would not have expected to see them on the list (I can't recall the last time I ate there, if ever, but will now need to seek them out!)<br />
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Some of my fave are (not surprisingly) still on the list, including Red Robin, Chipotle, and Legal Sea Foods. For the first time in 2015 I dined at Burtons Grill (found in the greater Boston area in the Northeast) and am in love with their gluten-free fried calamari! I have been back a half dozen times for that treat:<br />
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My favorite on this list continues to be Legal Sea Foods. I was surprised and thrilled to learn that at some Legal Sea Foods they are now making all of their fried foods gluten-free. That's right -- everyone who orders gets gluten-free fried clams, and they are amazing! (Be sure to check if you go, it may not be all locations and the practices may change.)<br />
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Yes, I have a thing for fried seafood (my apologies to those with shellfish allergies). <br />
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Note that this list only includes chains. That means that your favorite family-owned restaurant around the corner was not included. Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com0tag:blogger.com,1999:blog-1434787495961507027.post-63422082997147468262016-03-04T08:00:00.000-05:002016-03-07T08:09:54.625-05:00Dairy-Free Ice Cream Pie with Cookie CrustPi Day is coming! That would be March 14th, of course. Do you need an excuse to make pie? Not really, but if you do, Pi Day, this pie, and the So Delicious Instagram pie contest (see below) are all the rationale you need!<br />
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<a href="https://3.bp.blogspot.com/-5E3tyFA7lmU/VtXAAVBQ4qI/AAAAAAAADQA/aIjrjmY9DY0/s1600/Pi4All-P.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dairy-free Ice Cream Pie with Gluten-Free and Top-8 Allergen-free Cookie Crust at Learning to Eat Allergy-Free" border="0" height="640" src="https://3.bp.blogspot.com/-5E3tyFA7lmU/VtXAAVBQ4qI/AAAAAAAADQA/aIjrjmY9DY0/s640/Pi4All-P.jpg" title="" width="425" /></a></div>
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<a href="http://sodeliciousdairyfree.com/?gclid=CjwKEAiAmNW2BRDL4KqS3vmqgUESJABiiwDT6iUU1oappNjfLPe0AS1hd1qiw9zzusxjaiTuuvc8_RoChhLw_wcB">So Delicious</a> asked me to create a special pie for them to help kick off this contest. And did I mention that everyone wins because for every photo posted, So Delicious will donate $3.14 (get it?) to Kids with Food Allergies.<br />
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<i>Disclaimer: I was compensated for creating this recipe and I am a member of the board of directors of AAFA (of which Kids with Food Allergies is part).</i> <br />
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<a href="https://3.bp.blogspot.com/-kWEQP9g1pE4/VtW_-me0nDI/AAAAAAAADP4/_fRITLat8s4/s1600/Pi4All-3P.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dairy-free Ice Cream Pie with Gluten-Free and Top-8 Allergen-free Cookie Crust at Learning to Eat Allergy-Free" border="0" height="320" src="https://3.bp.blogspot.com/-kWEQP9g1pE4/VtW_-me0nDI/AAAAAAAADP4/_fRITLat8s4/s320/Pi4All-3P.jpg" title="" width="320" /></a></div>
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<i>For the crust:</i><br />
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32 grams brown rice flour (1/4 cup)<br />
30 grams sweet white rice flour (1/4 cup)<br />
20 grams potato starch (2 tablespoons)<br />
16 grams tapioca starch (2 tablespoons)<br />
¼ teaspoon xanthan gum<br />
¼ cup organic cane sugar<br />
¼ teaspoon salt<br />
4 tablespoons dairy-free/soy-free shortening (cold)<br />
½ teaspoon vanilla extract<br />
2 tablespoons So Delicious Coconut Milk Beverage (cold)<br />
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<i>For the filling:</i><br />
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1 pint So Delicious Cherry Amaretto Coconut Milk Frozen Dessert<br />
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<i>For the drizzle:</i><br />
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1 tablespoon dairy-free/soy-free shortening<br />
1/3 cup allergen-free chocolate chips<br />
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Combine the flour(s), xanthan gum, sugar, and salt. Cut the shortening into tablespoons-sized pieces, lay them on top of the flour mixture and work the shortening into the flour using a pastry cutter. Add the vanilla and milk and work the liquids into the flour until the dough forms. <br />
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Grease a 9-inch pie plate. Roll the dough between two sheets of parchment (as you would if you were rolling a pie crust). Transfer the crust to the pie plate, making sure the dough goes up the edges of the plate. Refrigerate for an hour.<br />
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Pre-heat the oven to 325 degrees. Bake for 15-16 minutes. Allow the crust to cool completely. While waiting, take the frozen dessert out of the freezer to let it soften (but don’t let it melt!)<br />
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Fill the pie with the softened ice cream. Freeze for at least an hour.<br />
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If you plan to serve with chocolate drizzle (highly recommended), melt the shortening and chocolate chips together over low heat. Let it cool before drizzling over the pie.<br />
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<b>Mix it up:</b><br />
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98 grams of your favorite gluten-free flour blend may be substituted for the flours. <br />
<br />
I used Earth Balance shortening; coconut oil may be substituted. <br />
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I used Pascha chocolate chips. Enjoy Life or Divvies chocolate chips would also work well.<br />
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Any So Delicious dairy-free frozen dessert flavor may be substituted. <br />
(This would be awesome with chocolate chip cookie dough – my other favorite So Delicious flavor!)<br />
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This recipe could also be used to make ice cream sandwich pies (wheels turning…)<br />
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If ice cream pie isn’t your thing, check out the <a href="http://www.learningtoeatallergyfree.com/2015/03/chocolate-mousse-pie-with-chocolate.html">Chocolate Mousse Pie I created last year for Pi Day</a>.<br />
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<b>Participate:</b><br />
<br />
Instagram Contest – <b>#Pi4All</b> (by So Delicious Dairy Free)<br />
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Post your pie photo on Instagram between March 12-March 14th and tag @So_Delicious as well as #Pi4All with your description of an allergy-friendly pie (homemade or not, your choice!)<br />
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Three cash prizes will be awarded – $314 for the first prize, $200 for the second prize and $100 for the third prize. Additionally, So Delicious will be giving away 3 VIP coupons for free products to an additional 10 folks who post their pie recipes. And, for each pie photo uploaded So Delicious will donate $3.14 to Kids with Food Allergies. <br />
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Please limit one entry per person per day (3 total). Winners will be selected randomly by So Delicious Dairy Free. All winners will be contacted individually and announced on the So Delicious blog by 5pm PST on Wednesday, March 16th.<br />
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<i>Kids with Food Allergies is a foundation that educates families and communities with strategies to manage food allergies, provides kids and parents with practical information and the tools they need to live well and happily. KFA helps save lives and make every day more fun for everyone. </i>We say, #Pi4All!<br />
<br />Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com1tag:blogger.com,1999:blog-1434787495961507027.post-30203304633692285062016-02-29T08:13:00.000-05:002016-02-29T08:13:03.199-05:00Any Day Pancakes – Enjoy Life Product ReviewSometimes life gets in the way. Just before Valentine’s Day I received a goodie box from <a href="http://enjoylifefoods.com/">Enjoy Life Foods</a> (complimentary) to do a product review of their new off-the-shelf Pancake and Waffle Mix. <br />
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But due to a family emergency (caused by a blizzard and a fall and surgery for my 81-year-old Mom) I got very distracted from pancakes. My Mom is now recovering and will eventually be walking again, thank-you.<br />
<br />
So back to pancakes. Obviously, I missed Valentine’s Day pancakes, but since pancakes are indeed my favorite “special day” breakfast, I decided to post these for Leap Day. What could be more special than a day that only comes once every four years? Well, maybe these pancakes…<br />
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One of the things I love about the Enjoy Life baking mixes is that you only need to add water and oil. That’s right, no need to try to figure out the best substitute for eggs or which non-dairy milk to use. There is no need to use any refrigerated ingredients (hence making these perfect for college students or young adults with tiny apartments). And, of course there are no top allergens used in the mix. <br />
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The ingredients list is a bit longer and more varied than most off-the-shelf mixes. The Pancake and Waffle mix contains buckwheat, teff, rice, millet, and tapioca flours, along with leavening ingredients and probiotics. <br />
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Like the other Enjoy Life Foods mixes, this one boasts 5 grams of protein per serving, but I have to admit I am baffled about what a serving size is. The box says a serving is one pancake, with 11 servings per box. I made eighteen 4-inch (about) pancakes with one box, so I figure one serving is 1 ½ pancakes. Honestly, 3 pancakes is what I think most of us would consider a normal serving.<br />
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I found that I needed to add considerably more water than suggested. The instructions call for 1 ½ cups water, I used 2 full cups and the mix was still very thick. I might add even more water next time.<br />
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The pancakes fluffed up nicely and browned nicely (something that is not always true of allergen-free pancakes). They were a bit dry (even with the extra water), but nothing lots of maple syrup won’t solve. <br />
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Try them yourself, or make them for someone you love! Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com0tag:blogger.com,1999:blog-1434787495961507027.post-74584620254135142622016-02-23T08:28:00.000-05:002016-02-23T08:28:02.365-05:00Warm Breakfast for a Cold Morning: Coffee CakeThis Coffee Cake from <a href="http://www.amazon.com/gp/product/1615190538/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615190538&linkCode=as2&tag=learni08-20&linkId=QWWEVWJNFDR7KOPB">Learning to Bake Allergen-Free</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=learni08-20&l=as2&o=1&a=1615190538" height="1" style="border: none !important; margin: 0px !important;" width="1" />will definitely hit the spot on a cold winter morning. I am sharing this again for all of you in search of an allergy-friendly breakfast that doubles as a tea-time snack or dessert.<br />
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<a href="https://1.bp.blogspot.com/-Q8stshhhABQ/VstgkLyvbkI/AAAAAAAADO4/pcOgwVjmaKk/s1600/CoffeeCakeLTBAF-P.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="This yummy Coffee Cake from Learning to Bake Allergen-Free is made without gluten, dairy, eggs, soy, or nuts! " border="0" height="640" src="https://1.bp.blogspot.com/-Q8stshhhABQ/VstgkLyvbkI/AAAAAAAADO4/pcOgwVjmaKk/s640/CoffeeCakeLTBAF-P.jpg" title="Coffee Cake with Streusel Topping" width="320" /></a></div>
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<br />
<b>Coffee Cake with Streusel Topping</b><br />
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<i>Did you know that most coffee cakes don’t contain coffee? They get their name because they are intended to be served with coffee, which makes them the perfect treat for breakfast. My favorite part of a coffee cake is always the streusel topping—just enough sugar to wake you up.<br />
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The technique used here to create the streusel topping is one that will be used frequently when making cookie dough and pie crusts.</i><br />
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Makes 12 to 16 Servings<br />
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<i>For the cake:</i><br />
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2 cups (256 grams) of your favorite gluten-free flour blend <br />
½ teaspoon xanthan gum (leave out if your flour blend contains xanthan gum)<br />
3 teaspoons baking powder<br />
½ teaspoon salt<br />
4 tablespoons (½ stick) Earth Balance Natural Shortening, softened (see tip)<br />
½ cup granulated sugar<br />
3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons warm water (equal to 2 eggs)<br />
½ cup unsweetened applesauce<br />
1 cup coconut milk beverage (see tip)<br />
1 teaspoon vanilla extract<br />
<i><br /></i>
<i>For the streusel topping:</i><br />
<br />
2/3 cup gluten-free oat flour <br />
¾ cup light brown sugar<br />
3 tablespoons Earth Balance Natural Shortening, cold<br />
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1. Preheat the oven to 350°F. Spray a 9-inch square baking dish with cooking oil.<br />
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<i>Prepare the Cake Batter:</i><br />
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2. Mix together the flour, xanthan gum (if needed), baking powder, and salt in a medium bowl. Set it aside.<br />
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3. Cream together the shortening and granulated sugar in a large bowl, with a mixer on medium speed, for about 5 minutes, until a textured paste forms. Scrape down the sides of the mixing bowl as needed.<br />
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4. Add the egg replacer mixture, applesauce, coconut milk, and vanilla to the creamed sugar. Blend with a mixer on medium-low speed for 2 to 3 minutes.<br />
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5. Gradually add the flour mixture and blend on medium speed, about 2 minutes.<br />
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6. Pour the batter into the baking dish, spreading it to the sides of the pan.<br />
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<i>Prepare the Streusel Topping:</i><br />
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7. In a large mixing bowl, combine the oat flour and brown sugar, using a pastry cutter or pastry fork.<br />
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8. Cut the shortening into tablespoon-sized pieces. Use the pastry cutter to work the shortening into the flour.<br />
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9. Crumble the streusel topping over the batter.<br />
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10. Bake at 350°F for 32 to 36 minutes.<br />
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<a href="http://3.bp.blogspot.com/-LeFGjbVlrUg/VDwt9DyoVHI/AAAAAAAACoo/ALwOGZlfeAc/s1600/LTBAF.Coffee%2BCake%2Bwith%2BStreusel%2BTopping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One of my favorites from Learning to Bake Allergen-Free - easy to make and satisfying to enjoy. Gluten-free, top-8 allergen-free, and vegan." border="0" src="https://3.bp.blogspot.com/-LeFGjbVlrUg/VDwt9DyoVHI/AAAAAAAACoo/ALwOGZlfeAc/s400/LTBAF.Coffee%2BCake%2Bwith%2BStreusel%2BTopping.jpg" title="" /></a></div>
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• Note that the shortening for the cake is used at room temperature, whereas the shortening for the topping is used cold. Plan to let just the 4 tablespoons sit out to soften and leave the remainder in the fridge until you need it for the streusel.<br />
• If you need to avoid coconut due to an allergy, substitute hemp milk or rice milk for the coconut milk. <br />
<b><br />
Credit line</b>: Recipe from <i>Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts</i>, copyright © Colette Martin, 2012. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com0tag:blogger.com,1999:blog-1434787495961507027.post-77746751936768705722016-02-16T08:30:00.000-05:002016-02-16T08:30:18.248-05:00AAFA AnnouncementThank you to all who have sent me congratulations on <a href="https://community.aafa.org/blog/aafa-adds-prestigious-healthcare-leaders-to-board-of-directors?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+asthma-allergy+%28Asthma+and+Allergy+Foundation+of+America%3A+Blog+Posts%29">joining the Board of Directors of the Asthma and Allergy Foundation of America.</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-JXSDNR8MIGA/VsIHPkQLqoI/AAAAAAAADOk/AcI0d73QcUw/s1600/AAFA-prestigious-new-board-of-directors-2016-blog-title.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-JXSDNR8MIGA/VsIHPkQLqoI/AAAAAAAADOk/AcI0d73QcUw/s320/AAFA-prestigious-new-board-of-directors-2016-blog-title.png" /></a></div><br />
As you have noticed, our friend Ritesh Patel also joined the board. But here's what you may not know...<br />
<br />
Kids with Food Allergies (founded by Lynda Mitchell) merged with AAFA in 2013, and is now fully integrated as a division of AAFA. AAFA has more than 50 years of experience serving those with asthma and allergic diseases. The two organizations prior to the merger had similar values and goals, to improve the quality of life for those dealing with these diseases and still do today: <br />
<br />
<i><blockquote>AAFA is dedicated to improving the quality of life for people with asthma and allergic diseases through education, advocacy, and research.</blockquote></i><br />
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As I join the board, I am honored to be joining others in the food allergy community who you may know as well, including Heidi Bayer (board chair), Paul Antico (we all know him from Allergy Eats), and Dr. Dave Stukus. <a href="http://www.aafa.org/page/board-of-directors.aspx">You can find the entire board leadership here.</a><br />
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And... I hope you are as thrilled as I am to see that Lynda Mitchell has been promoted to Chief Operating Officer of AAFA and Melanie Carver has been promoted to VP of Community Services. So please congratulate them as well!!Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com4tag:blogger.com,1999:blog-1434787495961507027.post-42343842424132168972016-02-01T09:00:00.000-05:002016-02-02T07:10:41.077-05:00Chocolate Truffles and a Big Valentine's Day GiveawayWho needs chocolates in a heart-shaped box when you can make your own (without milk, gluten, or nuts) at home? I've never been a fan of those chocolates in the heart boxes anyway. I admit, I like my chocolate dark and plain.<br />
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Today I am sharing my favorite chocolate truffle recipe... AND... I have teamed up with some fabulous gluten-free bloggers to bring you an awesome giveaway.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4z3hM4mP_ZE/Vp0W-LwLCMI/AAAAAAAADKw/ZZZSx_WyM6Y/s1600/TruffleCollageP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-4z3hM4mP_ZE/Vp0W-LwLCMI/AAAAAAAADKw/ZZZSx_WyM6Y/s640/TruffleCollageP.jpg" width="320" /></a></div><br />
<b>Allergy-friendly Chocolate Truffles</b><br />
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¼ cup So Delicious coconut creamer<br />
1 ½ tablespoons Earth Balance Vegan Shortening (or another shortening)<br />
1 cup allergen-free chocolate chips<br />
½ teaspoon vanilla extract<br />
¼ cup cocoa (I prefer natural unsweetened) and/or candy sprinkles <br />
<br />
The coconut creamer is the perfect replacement for traditional cream in these truffles because it contains thickeners. Use your favorite allergen-free chocolate chips with this recipe. Pascha, Enjoy Life, and Divvies chocolate chips all work beautifully, and any size chocolate chip will work.<br />
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<b>Let's get started making truffles, shall we?</b><br />
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Melt the coconut creamer and shortening together over medium heat. Slowly bring it to a boil. When boiling, remove the pan from the heat and stir in the chocolate chips and vanilla (if desired). Mix vigorously until you have a creamy ganache:<br />
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Refrigerate for an hour. Before refrigerating, I transferred the ganache to a mixing bowl to prepare for the next step -- soften the ganache with a mixer (use the paddle blade for about 30 seconds). It should look like this:<br />
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Scoop out truffle-sized balls of chocolate using a small spoon, and place them on a lined cookie sheet. Don't worry about how they look at this point.<br />
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Use your hands to gently roll the chocolate into smooth balls. (This works best with gentle pressure and cool hands.) Place them back on the cookie sheet. If you want Classic Chocolate Truffles, place the cocoa in a shallow bowl and gently roll each truffle into the chocolate until just coated:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--UigDGddcAY/TymKpia4VGI/AAAAAAAAAys/FlSDTV-X0bA/s1600/ChiaBagels_20120131_3275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/--UigDGddcAY/TymKpia4VGI/AAAAAAAAAys/FlSDTV-X0bA/s320/ChiaBagels_20120131_3275.JPG" width="320" /></a></div><br />
Or, to make the wonderful Valentine's Chocolate Truffles you see below, roll the truffles in the candy sprinkles to coat them on all sides.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sFnTpjJlxRg/Vp0XPJ037kI/AAAAAAAADK4/b7_-jayMAo8/s1600/Truffles1P.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-sFnTpjJlxRg/Vp0XPJ037kI/AAAAAAAADK4/b7_-jayMAo8/s400/Truffles1P.jpg" width="320" /></a></div><br />
Refrigerate the truffles for an hour before sharing them with someone you love! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><b>Now for the BIG giveaway.</b><br />
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More than a dozen bloggers have teamed up to bring you Sweets for Your Sweeties and a fabulous giveaway, <a href="http://www.amazon.com/gp/product/B004X0Q2UU/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B004X0Q2UU&linkCode=as2&tag=learni08-20&linkId=YOHSH4D73L3XXJMH" rel="nofollow">a KitchenAid Stand Mixer (in choice of color)</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=learni08-20&l=as2&o=1&a=B004X0Q2UU" height="1" style="border: none !important; margin: 0px !important;" width="1" /> and the <a href="http://www.amazon.com/gp/product/B000094G4K/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000094G4K&linkCode=as2&tag=learni08-20&linkId=V7GNPSHIGDH3Y4ZM" rel="nofollow">accessory stainless steel bowl.</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=learni08-20&l=as2&o=1&a=B000094G4K" height="1" style="border: none !important; margin: 0px !important;" width="1" /> (I <i>love</i> having two bowls for my stand mixer!) The contest is open to U.S. residents only,18 and older and ends Wednesday, 2/10 at <b>11:59 pm Mountain Time</b>. To enter, please leave a comment here, and then maximize your chances to win with all of the entry methods allowed:<br />
<br />
<a class="rcptr" data-raflid="a7fda15a25" data-template="" data-theme="classic" href="http://www.rafflecopter.com/rafl/display/a7fda15a25/" id="rcwidget_zepx0fyr" rel="nofollow">a Rafflecopter giveaway</a><br />
<script src="https://widget-prime.rafflecopter.com/launch.js"></script><br />
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And, be sure to visit all of the participating blogs and check out the goodies:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DhJ8JUTQ6DU/VqzQXWypl1I/AAAAAAAADOQ/nyiTQAMznuQ/s1600/Sweets%2Bfor%2BSweeties%2BGluten-free%2BRecipes%2BCollage%2B700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-DhJ8JUTQ6DU/VqzQXWypl1I/AAAAAAAADOQ/nyiTQAMznuQ/s640/Sweets%2Bfor%2BSweeties%2BGluten-free%2BRecipes%2BCollage%2B700.jpg" width="331" /></a></div><ul><li><a href="http://www.sarahbakesgfree.com/2016/02/gluten-free-vegan-chocolate-peanut-butter-sandwich-cookies.html" target="_blank">Gluten Free Vegan Chocolate Peanut Butter Sandwich Cookies</a> from Sarah Bakes Gluten free</li>
<li><a href="http://flippindelicious.com/2016/02/gluten-free-raspberry-chocolate-truffle-brownie-bombs.html" target="_blank">Gluten Free Raspberry Chocolate Truffle Brownie Bombs</a> from Flippin' Delicious</li>
<li><a href="http://www.glutenfreepalate.com/gluten-free-royalty-cookies" target="_blank">Royalty Cookies</a> from Gluten-Free Palate</li>
<li><a href="https://gfjules.com/recipes/gluten-free-red-velvet-cupcakes-without-food-dye/" target="_blank">Gluten-Free Dye-Free Red Velvet Cupcakes</a> from gfJules</li>
<li><a href="http://mygluten-freekitchen.com/chocolate-love-cakes-gluten-free" target="_blank">Chocolate Love Cakes</a> from My Gluten-free Kitchen</li>
<li><a href="http://www.allergyfreealaska.com/2016/02/01/gluten-free-sweet-tortilla-pizza/" target="_blank">Gluten-Free Sweet Tortilla Pizza</a> from Allergy Free Alaska</li>
<li><a href="http://vegetarianmamma.com/cookies-and-cream-truffles/" target="_blank">Cookies and Cream Truffles </a>from Vegetarian Mamma</li>
<li><a href="http://www.learningtoeatallergyfree.com/2016/02/chocolate-truffles-and-big-valentines.html" target="_blank">Chocolate Truffles </a>from Learning to Eat Allergy Free</li>
<li><a href="http://makingitmilkfree.com/2016/02/double-chocolate-cookie-cups.html" target="_blank">Double Chocolate Cookie Cups</a> from Making it Milk Free</li>
<li><a href="http://myplantbasedfamily.com/2016/02/01/smoothie-bowl/" target="_blank">Smoothie Bowl </a>from My Plant-Based Family</li>
<li><a href="http://petiteallergytreats.com/gluten-free-cookie-dough-brownie-cake-vegan" target="_blank">Gluten Free Cookie Dough Brownie Cake (Vegan)</a> from Petite Allergy Treats</li>
<li><a href="http://iowagirleats.com/2016/02/01/chewy-chocolate-chip-cookie-dough-bites/" target="_blank">Chewy Chocolate Chip Cookie Dough Bites </a>from Iowa Girl Eats</li>
<li><a href="http://www.faithfullyglutenfree.com/2016/02/gluten-free-chocolate-chip-cookie-pizza.html" target="_blank">Gluten Free Chocolate Chip Cookie Pizza </a>from Faithfully Gluten Free</li>
<li><a href="http://www.glutenfreefrenzy.com/2016/02/ooey-gooey-red-velvet-cookies-gluten-free.html" target="_blank">Ooey Gooey Red Velvet Cookies </a>from Gluten Free Frenzy</li>
<li><a href="http://onlytastematters.com/the-ultimate-chocolate-chip-cookie/" target="_blank">The Ultimate Chocolate Chip Cookie </a>from Only Taste Matters</li>
</ul><br />
Happy Valentine's Day!! Colettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.com10