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WIN A Food Allergy Gift Basket!

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We have teamed up with Smart Allergy Friendly Education (Daniella Knell) for a fantastic food allergy give-away. We both hold dear, the importance of food allergy education and safety. Daniella knows and lives with food allergies as a mom of a food allergic child. She is passionate about making it easier to navigate the food allergy world through books, resources, recipes, community and products both food and non-food that make life easier. That is why she created S.A.F.E. Food Allergy labels.

These brightly colored, simply stated labels are the EASIEST TOOL AROUND to make sure a LIFE THREATENING MISTAKE doesn’t happen!  Your family and friends will  ‘thank you’ for making it easier to keep your loved ones SAFE while in their care.

“No Need to Memorize My Kid’s Food Allergies because I label the safe food with S.A.F.E food allergy labels.”

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At Allergic Solution we know food allergies, are not the newest fad or marketing gimmick – it’s our reality and yours. Did you know that one out of thirteen people suffers from some type of food allergy? So, we created products that were not only allergen-free but tasty and nutritious.

All of our food mixes are food allergy safe from farm to the manufacturing facility and top 10 allergen-free. They do not contain refined starches such as potato or rice. Instead, we use nutritious bean flours.

Our mixes are free of corn, dairy/casein, eggs, gluten/wheat, peanuts, tree nuts and soy.

Try our All Purpose flour, Pancake/Waffle Mix,  Vanilla Cake or Yeast Free Bread Mix. 

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And now for the contest! It’s easy to enter and you could win a basket with our delicious allergen-free mixes and lots of S.A.F.E. Food Allergy labels. Bake up a storm of tasty allergen-free goodies and then label them!

You just have to tweet about our contest to enter and you can do it once a day to get extra entries. If you visit the Facebook Fan pages or follow us on twitter then you get extra entries! It’s that easy.

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Chocolate Molten Lava Cakes for Valentine’s Day (dairy, nut, corn, soy & gluten FREE)

lava cakes

I had wanted to attempt molten lava cakes for awhile but just never got around to it. I found this recipe on marthastewart.com it was so easy had it whipped up in in the oven in less than 15 minutes.

Molten Lava Cakes

Ingredients:

4 tblsp coconut oil

1/3 cup organic sugar

pinch of salt

cream together until blended well

Add:

3 large eggs mix well then add 1/3 cup Allergic Solution All Purpose Flour Blend

Stir in 8 oz of melted semi-sweet chocolate (we used Enjoy Life). You can also use bittersweet chocolate.

Pour into 6 greased ramekins. Bake in a 400F oven for 10 to 12 minutes.

Top with coconut milk whipped cream or coconut ice cream and berries.

They were delicious and did not last long!

 

Finally Pie I can Eat! (gluten-free, dairy-free option, egg-free crust, soy-free)

Screen Shot 2014-10-10 at 4.38.57 PM  Thanksgiving is probably my favourite holiday.  I love turkey and all the fixin’s including pumpkin pie.  I cooked my first turkey when I was 8 and after that It became my holiday.
Last week I was able to finally perfect a gluten free/vegan pie crust.  My oldest son loves pumpkin pie so first on the agenda is to finally be able to bake my famous (well famous in my family) pumpkin pie completely gluten free, Yay!

PIE CRUST

  • 2 1/2 cups AS all purpose flour
  • 1 1/4 cups coconut oil chilled (I also used butter)
  • 1/2 cup coconut milk or sour cream(Full fat, NOT light coconut milk or light sour cream)(If you use coconut milk chill the can in the fridge for a couple of hours.  Drain off the liquid and use only the fat)
  • 1 tsp salt (If using salted butter you can omit)

METHOD

1) Place the cubed coconut oil or butter in a bowl

2) In a large bowl, whisk together the flour, salt

3) Sprinkled the cubes of coconut oil/butter over the flour. Use a pastry cutter to blend the coconut oil into the flour. Work the CO into the dough until you have what resembles a coarse meal

4) Add the coconut fat/sour cream to the flour oil/butter mixture. Use a fork to incorporate into the mixture.

5) Work pastry dough together into a large ball.  cut the ball in half. Form into disks. Place one disk between two pieces of plastic wrap, parchment paper or wax paper.  Roll out to desired thickness .  remove top layer of plastic wrap, place pie plate upside down on rolled out dough.  Using the bottom layer of plastic wrap flip pie plate over and let dough fall into pie plate.  Use your fingers to pat dough into place and pinch edges of dough around pie plate. Place in refrigerator until ready for the filling

FILLING

  • 2 cup pumpkin puree
  • ½ cup packed light brown sugar
  • 3 large eggs
  • ¾ cup coconut milk or evaporated milk
  • 1 ½ tsp finely grated fresh ginger
  • ¾ tsp ground cinnamon
  • 1/2  tsp ground cloves
  • 1/2 tsp salt

    Directions

    1) Preheat the oven to 400 F.

    2) Whisk the pumpkin purée, brown sugar and eggs together, then whisk in the  milk, ginger, cinnamon, clove and salt. Pour this into the chilled pie shell.

    3) Place the pie onto a baking tray and bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake the pie for another 35 to 40 minutes, until the pumpkin filling is set, but still has a little jiggle to it in the centre. Cool the pie to room temperature, then chill completely, about 4 hours, before serving.

    4) Pumpkin pie is best serve chilled and topped with any allergen friendly whipped cream of your choice

Flaky Biscuits (gluten-free, egg-free, dairy-free optional, corn-free, soy-free)

 Biscuit

 

 

 

 

 

Flaky Biscuits

Ingredients

  • 2 cups  Allergic Solution All Purpose Flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter or coconut oil, cubed
  • 1 cup buttermilk or (coconut milk with 1 tsp vinegar)
  • 1/3 cup cream or full fat coconut milk

Preparation

In large bowl, stir together all purpose, sugar, baking powder and salt. Using fingertips, pastry blender or 2 knives, rub or cut in butter/coconut oil until in coarse crumbs. Stir in buttermilk and cream to make lumpy wet dough.

Using ice-cream scoop or large spoon, portion dough into 9 scoops, dropping each onto well-floured surface. Turn each to coat with flour and shape. Place 1 in centre of parchment paper-lined baking sheet; arrange remaining scoops like petals around scoop.

Bake in 425°F (220°C) oven until golden and flaky, 25 to 30 minutes. Remove from pan; let cool on rack. Makes 9 biscuits.

 

 

At Last a Fluffy Gluten-free Potato Gnocchi (egg-free, optional)

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Ingredients:

  • 2 lb. russet potatoes or sweet potatoes (about 4 medium), peeled and cubed
  • 1-1/2 cups Allergic Solution All Purpose Flour Mix, more for kneading and rolling
  • 1 tsp. kosher salt
  • 1 large egg, lightly beaten (optional)

Boil potatoes until tender, drain and rinse in cold water. Blend potatoes until smooth set until completely cooled.

Meanwhile place flour in a bowl and mix in salt, when potatoes are cool add egg and mix well.

Add potato mixture to flour. Mix together until all combined. (this step is easier if you use your hands)

Transfer it to the floured surface and wash your hands.

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Knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. (Don’t over-mix it, or the gnocchi will be tough; the dough should feel very delicate.) Move the dough to one side, making sure the surface underneath it is well floured. Cover it with a clean kitchen towel.

Cover two large rimmed baking sheets with parchment and sprinkle lightly with flour.

Remove any lingering bits of dough from your work surface and lightly re-flour the surface. Tear off a piece of dough about the size of a large lemon and put the towel back on the rest of the dough so it doesn’t dry out.

With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter.

 

With a sharp knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi. Arrange the gnocchi in a single layer on the parchment-covered baking sheets, making sure they don’t touch. Repeat until you run out of dough, re-flouring the work surface as needed. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour. You can freeze the gnocchi to use later, put the baking sheet in the freezer until they are frozen then transfer to a zip lock freezer bag. If you are cooking right away they can stay out on the counter for 2 to 3 hours.

To cook drop gnocchi into boiling water and cook until they have all risen to the top. Serve with your favorite sauce.

 

 

Food is Medicine! How I Healed Chronic Bladder, Sinus & Yeast Infections!

Food is Medicine! How I Healed Chronic Bladder, Sinus & Yeast Infections!

By Sarah Clark (Bio Below) 

Food as Medicine!

Food as Medicine!

For five years I was suffering from chronic bladder, sinus and yeast infections.  I had frequent headaches, moodiness, brain fog and days of extreme tiredness (I kept saying if someone would roll out a cot I would go to sleep). Since I naturally have high energy, luckily, I could save my naps for the weekend.  I went into early menopause when I was 28 (both of my kids are from donor eggs through IVF), so I was on birth control and hormone replacement therapies for years.  Turns out it was probably the Candida that was the cause of my infertility.  I had signs of Candida back in my early 20’s, (I am now in my early 40’s) such as acne, dandruff, skin rashes, bloating and vaginitis.  I was seeing an urologist and gynecologist to help with my issues.  I always thought my health issues were hormone related, but it turns out I had a yeast overgrowth in my system.  After taking a food sensitivity test with my Naturopath, I learned I had Candida.  Candida is a serious overgrowth of the yeast Candida albicans.  It was recommended that I eliminate sugar, gluten, caffeine, dairy, alcohol, corn and chocolate from my diet.  I knew I would need to do something, but I had no idea it would be so radical.  At that point I was desperate.  I was allergic to many different types of antibiotics, since I was taking them for my sinus and bladder infections.  At one point I thought the house was infested with fleas because I couldn’t stop itching.  I thought I saw a flea on my dog, so we fumigated the house with flea spray powder.  After spraying the house and washing the dog in a flea bath I realized I was allergic to the antibiotics.  Oops sorry Sadie (my cute little Bichon Frise), at least you got clean!

[Tweet “I just learned how to heal myself from chronic sinus, bladder & yeast infections @alergenfreegals @sesacoaching”]  Continue reading

Are you on Team Pancake or Team Waffle?

Screen Shot 2014-02-05 at 10.48.20 AM Recently I had a discussion with a friend about pancakes versus waffles. She couldn’t see the point of investing in a waffle iron and wanted to know my thoughts on the subject.

Personally I cannot make a good pancake to save my life.  They either burn or are raw in the middle.  My kids would run screaming from the room if I made them pancakes.

Waffles are an entirely different story.  I make awesome gluten-free waffles!  I used to try and make pancakes; I felt being a good mom meant making pancakes Sunday mornings for your family.  Yeah perhaps something I read at some point in my life.

I once had received a waffle iron as a gift but it was promptly put in the back of a cupboard never to be seen again until we moved.  My oldest son was 3 when we moved houses and was helping me unpack boxes in the kitchen.  He found the waffle iron and asked “Mommy wat dis?”  That would be a waffle iron sweetheart.  “wat a wabble?” A waffle is kind of like a pancake.  “I want wabble mommy”, Yeah ok I will make you a waffle tomorrow.  “Mommy I want wabble now”, we will have waffles tomorrow.  “No now” Tomorrow, Now, tomorrow, now….sigh ok I will make you a waffle for lunch.  I want wunch now.  Of course you do sweetie.  Screen Shot 2014-02-05 at 10.47.45 AM

So mommy finds the food boxes, pulls out the pancake mix and makes a waffle on a wing and a prayer.  He must have been impressed because he asked for another one. “I wub wabbles mommy!”  Cool because they were really easy to make.

That was the beginning of our waffle love.  My son is now almost 20 and we have been through 4 waffle irons and he still “wubs wabbles”.

The thing I love about waffles is they are so easy to make.  I mix up the batter, pour it on the waffle iron, close the lid and wait for the beep.  While the waffles are cooking I can go off and do something else.  I can also make up a whole whack of waffles on the weekend, throw them in ziplock bags and put them in the freezer.  During the week for breakfast I could pop a couple of waffles in the toaster and hand them to the boys as they ran out the door and I knew they were getting SOME nutrition in the morning.

I have always made my own mix, I would make up a Tupperware container of the dry ingredients so I would just have to add the wet ingredients and I was also able to add to the mix.  Whether it is blueberries, chia seeds, flax seeds, dried fruits etc you can change up the taste to whatever strikes you at the time.

Waffles can be very versatile as well, and not just for breakfast.  My boys grew up for the most part gluten free but we all hated gluten free bread but gluten-free waffles make great sandwiches.  Have you ever made a grilled cheese sandwich with waffles?  No….try it! It is very yummy.  What about putting a burger patty in between two waffles?  Delicious!  For hot dog or sausages fold your waffle in half and you have an awesome GF bun.  The thing with our Allergic Solution waffles is they are a lot more filling because of the fibre content. More fibre than a couple of slices of regular bread so you tend to eat less of them and they keep you full longer.

A few months back I posted a recipe that is a favorite in this house.  Add bacon to your waffles while they are cooking.  Pour enough batter on the waffle iron just to cover it, don’t close the lid, when the batter starts to bubble put cooked strips (or crumbled) of bacon on top of the batter, some cheddar cheese (if you can tolerate it) and then pour some more batter on top and close the lid.  Wait for the beep and you have bacon, cheddar waffles, serve with a side salad for a quick and easy dinner.

Have you ever had eggs benny subbing a waffle instead of the English muffin?  If you are feeling brave try making your own hollandaise sauce (of course if you can’t tolerate eggs just skip to the next paragraph).  Just toast a waffle that you have in the freezer or use fresh made waffles, top with ham and a poached egg, drizzle with hollandaise sauce and you perfect GF eggs benny!

I will often use waffles for a base as dessert.  Add a couple of tbsp of maple syrup, sugar or honey to the batter.  (Because of the fibre content of the Allergic Solution Pankcake and Waffle mix the longer it sits the thicker it will become so don’t worry about the maple syrup or honey making the batter too runny).  Top off the waffle with whipped dairy or coconut cream, ice cream or frozen yogurt and berries and you have a nice simple dessert.  Even my non-gluten free friends love my waffle desserts.

If you don’t have a waffle iron, you can buy one for around $30 at Walmart or one of the discount department stores.  I have one I paid around $120 for but use it regularly so it was worth the investment.

 

Antibacterial Nonsense!

Screen Shot 2013-12-18 at 12.55.13 PM This article reviews how the FDA is now questioning the safety of antibacterial soaps. What do I have to say? Finally!  I have been avoiding antibacterial anything for years.  I have studied bacteria for years.  From my university days when I minored in biology to my nutrition studies where I learned about beneficial bacteria and its impact on our health.  Bacteria has never scared me because I understood its role in our everyday life.  Our bodies are covered with naturally occurring (good) bacteria that actually help guard against invaders such as fungus, viruses and harmful bacteria.  Think of them as the army that stands guard ready to rise up and defend us at a moment’s notice. 

What would happen if we wiped out that army?  We would be invaded by the bad guys and perhaps those bad guys would take over and destroy us.  At the very least something would get damaged.

This is precisely what we do when we use antibacterial products.  Regular soap and water will wash away the ‘bad’ stuff but pretty much leaves the good bacteria relatively unharmed.  Antibacterial soap or products are much less discriminating. They will wipe out the good and bad bacteria (they have also been discovered to disrupt hormones, thyroid function and brain development in children).

Ever hear of ‘super bugs’?  These were thought to develop because of the misuse of antibiotics.  Certain strains of bacteria have built up a resistance to antibiotics forcing researchers to come up with stronger and different antibiotics, same thing is happening in regards to antibacterial soaps.

We are a society obsessed with germs and manufacturers have jumped on board driving more fear into us that we somehow will die of the plague if we don’t dunk our kids in a vat of antibacterial gel several times a day.

Some say our obsession to keep our kids sterile has lead to the increase in food allergies.  Jury is still out on that one but I think there is validity in that statement when you look at the development of the immune system in children.  The first year of life is when the immune system catalogues the good from the bad; creating a kind of library.  Simply put; dirt bad, banana good.  When the immune system is not exposed to the bad, the bad is not filed away for future reference and can create confusion as to what is good and what is bad.  This is a very simplified explanation, I could write many more pages as to the theory of how this works but this gives you an idea of where the thought process came from in regards to antibacterial use and food allergies.

My generation and generations before me didn’t grow up with antibacterial anything.  We washed with soap and water and I can’t remember my mother running after me with a bottle of hand sanitizer making sure my hands were always clean.  I used to pull carrots out of the garden, wipe them on my pants and chow down.  How many parents would go into cardiac arrest if their children did that today?

I agree we need to be aware and not let our kids lick the floor in the grocery store, make sure they are washing their hands on a regular basis (with soap and water) and have them cough into their shirt sleeve, but are we doing them more harm than good by being germ-a-phobic and surrounding them with everything antibacterial?  I think so, but that is just one woman’s opinion.  My house is an antibacterial free zone, always has been, always will be and my kids get sick very infrequently.  Compared to other kids when they were growing up the number of school days they missed because of colds or flu was basically zero.  Broken bones and concussions well that is a whole other blog!

I rarely applaud the FDA about anything but this decision to require companies to prove, antibacterial products are beneficial, for that I am giving them a standing ovation!

Thumbprint Cookies (Gluten, egg, dairy, nut, soy & corn FREE)

T’is the season for baking cookies.  Cookies are the easiest thing to throw in the freezer and pull out when you have  guests over the holiday season.  So whenever I get the call “You home?  We are going to pop in for a bit, be there in 15 minutes!” I have a  couple of containers in my freezer so I can quickly get them out and put them on a nice Christmas Plate! Can anyone say “super relaxed holiday host!”

Truthfully, nothing fills me with more dread then those calls so to reduce some of my stress I like to plan ahead.  Coffee maker ready to go with a fresh filtre and the coffee all measured out in ziplock bags and my best Christmas tray standing ready.  Takes me less than 3 minutes to have the coffee on and cookies on the tray.  That gives me 10 minutes to rush around the house tidying up which generally means throwing stuff on someone’s bed, closing bedroom doors and giving the guest bathroom a quick wipe down.  I always say if anyone saw the crazy woman running around screaming at the kids and hubby to clean up, they wouldn’t come within 500ft of my house.

These thumbprint cookies are so easy to make and freeze really well.  Santa loves them as well so leave a few on a plate for him Christmas eve!

Thumprint cookies

 Thumbprint Cookies

2 tbsp apple cider vinegar
1 cup organic cane sugar or sugar of your choice
3/4 cup virgin olive oil
1 tbsp vanilla extract, or any extract you wish such as almond, maple, rum
¼ cup rice milk or milk of your choice
1 – 334g package of Allergic Solution™ Pancake & Waffle Mix

1) Preheat oven to 350°F.
2) Place apple cider vinegar, sugar, oil, vanilla extract and rice milk in a large mixing bowl.
3) Using an electric mixer, mix on medium speed until sugar is dissolved.
4) Gradually add Pancake & Waffle Mix and mix on medium speed until completely combined and resembles cookie dough.
5) Scoop 1 tbsp of dough and roll into small (cookie) ball, place on parchment paper lined cookie tray, spacing each cookie “ball” approximately 4 – 5 cm apart.
6) Repeat step 5 until dough finished and on cookie tray.
7) Using a spoon, flatten each cookie “ball” so each cookie is approximately 1 inch thick.

8) With your thumb press down gently into the middle of the cookie making a small well.

9) Fill each well with approx. 1 tsp of the jam of your choice.
7) Place in preheated oven for 8 – 12 minutes. (keep an eye on them as I found the first batch took 12 min the last batch was about 8 min)

Makes 24 – 36 cookies

Sausage Bites (gluten, egg, nut, soy, corn FREE. Dairy free optional)

sausage bites   Tis the time of year for endless entertaining and parties.  I get tired of being the one that takes the veggie tray with hummus because I want to make sure there is something there I can eat.  I found this recipe on one of my friends Facebook page but it used a flour based product and no seasoning.  Not sure where it originated but thought it might be a good one to convert into a gluten free/egg free /dairy-optional version.

Sausage Bites

  • 1 lb. sausage meat or ground pork (uncooked)
  • 8 oz. cream cheese
  • 1/2 c shredded sharp cheddar cheese
  • ( 12 oz Daiya dairy free cheese can be used to replace the cream cheese and cheddar cheese)
  • 2 cloves garlic minced
  • 1/2 onion finely minced
  • 2 tsp Italian seasoning
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 1/4 c. AS Pancake/Waffle mix (you will have a 1/2 pkg. left over)

Place everything in bowl and mix well (I used my stand mixer with the dough hook)

Form into 1 inch balls and place on greased cookie sheet.

Bake 400F for 20 to 25 min

I have to say they were so yummy.  My kids ate them with BBQ sauce and ketchup, I liked them on their own.

Happy Holiday Entertaining!