Tag Archives: Cooking

And Then There Was Sesame…

Are you kidding me 2019? That was the first thing I thought of when we were leaving the allergist’s office that Monday morning in January. Really… sesame…another allergy to add to the mix.

Like I wrote about in “Some Days Just Stink,”

we had just learned that …

  • TJ’s allergy levels for this year had pretty much remained the same unlike the previous few years.
  • That he would be going into kindergarten with dairy, egg and peanut allergies.
  • Then, Madison had unsuccessfully tried straight milk with her allergist the week before. This was her final step in being able to eat anything!!!

I felt blessed that soon I would have one child who could eat whatever I ate… could eat anything at parties or play dates or restaurants …. but then …

sesame struck …

 

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Now, three times in the summer Madison had tried hummus and loved it. However, all three times her cheeks got a little red and irritated. The third time her mouth got itchy so we knew it was something to avoid and ask the allergist about.

In January, the skin test showed what we expected although we prayed and hoped for the opposite:

She had an allergy to sesame and needed to avoid it until next year when we could retest in skin and blood work.

Are you kidding me 2019? Another allergy added to the mix… and so I allowed myself the next day or two to be bummed and annoyed. But like anything, those 48 hours of sulking was enough. It was time to turn it around.

Sesame is the 9th most common allergy in the United States. However, it is one that is usually not labeled, since only the top 8 need to be. However, sesame can be sneaky.

(Sesame Allergy Post from 2015)

We are no strangers to s sense allergy as TJ once had it too. But since passing his sesame food challenge a couple years ago, he must keep it in his weekly diet 2-3 times a week. (The same protocol is used with all his past allergens.)

While TJ now loves hummus, Madison has her own favorite dip. Sesame free hummus is always an option (look for upcoming post) but also guacamole. We love organic Yucatan guacamole. But here is a simple recipe totally kid-friendly and adaptable to all taste buds.

Ingredients:

2 avocados (mashed)

1/2 of a lime (squeeze out the juice)

1 teaspoon cilentro

1/8 teaspoon cayenne

1/4 teaspoon salt to taste

1-2 tablespoons organic salsa of your choice (amount depends on how large the avocados are)

Directions:

  1. Mix the lime juice with the mashed avocado

  2. Add the rest of the ingredients

  3. For added flavor for adults, add some cayenne and cilantro to the top.

Easy enough to not leave too much of a mess behind and totally not miss sesame one bit.

 

Blissful Banana Bread

Who doesn’t love a good baked bread especially when it involves bananas. Here is one of our simple favorites.

 

Ingredients:

First Bowl:

1.5 cups of flour

1.5 teaspoon baking powder

1 teaspoon cinnamon

pinch of salt

Second Bowl:

2 mashed bananas

1/3 cup of applesauce

1/2 cups of sugar

1/4 cup cooking oil (We use melted coconut oil, but have used others.)

1/4 cup dairy free chocolate chips (optional but a favorite)

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease a loaf pan. We use Earth’s Balance.
  3. Mix in all the dry ingredients in a large bowl and make a well in the middle of it.
  4. Mix the second set of ingredients in a separate bowl or even directly into the well of the first bowl.
  5. Then mix together everything thoroughly.
  6. Add in dairy free chocolate chips.
  7. Pour mixture into the greased pan.
  8. Bake for 45 minutes.  Test with a toothpick.
  9. Enjoy!

Notes:

  • We prefer Pyrex but have learned (the hard way) to be careful when taking out glass from the oven.  Do not place directly from the oven onto the cool surface like the counter.  It can explode!

Now, let me try to get to that counter…

 

Butternut Squash Soup

While I don’t always eat it, I love soup and get into little kicks of making it every weekend.  Since it has been unbearably cold lately, soups have stolen the spot from salads as my lunch.

After some experimenting, here is my new favorite butternut squash soup recipe.

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Total Time: an hour

Cook Time: 45 minutes

Prep Time: 15 minutes

INGREDIENTS

3 cups vegetable stock/ vegetable broth

Olive oil

2 carrots, peeled and chopped

1 apple, cored and chopped

1 yellow onion

1-2 butternut squashes (I usually use 1.5 for the soap and the other .5 for another meal)

2 garlic cloves

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon sage

1/4 teaspoon cinnamon

1/4 teaspoon cayenne

optional – nutmeg

1/2- 1 cup of So Delicious boxed unsweetened coconut milk

1 bag of riced cauliflower

DIRECTIONS

  1. Cut the butternut squash in halves and sprinkle lightly with olive oil. Place face down in the oven for about 45 minutes at 400 degrees or until soft.
  2. Chop the other vegetables.
  3. Saute the onions and garlic with some olive oil for 3-5 minutes. (Optional)
  4. Add the vegetable stock or broth, carrots, onion, apple, and all the spices into a pot on the stove.   Cook on a medium heat for about 30 minutes.
  5. When the butternut squash is done.   Spoon out the squash and put into the pot on the stove.
  6. Mix in the coconut milk.
  7. Blend it all in a blender.  Our favorite is the Vitamix.
  8. After it is all blended, pour back into the original pot and add the rice cauliflower for texture until it is warmed up and ready to go.
  9. Add some paprika and cilantro to the top or even some crumbled organic turkey bacon (Optional)
  10. Enjoy!

Delicious! Now, I am excited for my lunch for the next couple days and the best part is…. with a crazy busy week coming up, I don’t need to do a single thing but heat it up.

Do you have a favorite soup? If so, what kind?  I am always up for a new soup recipe to try out.

 Give this one a try, but of course modify it to your dietary needs and taste buds.  It will not disappoint even on a counter that still needs to be cleared…

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Gluten-Free Baked Stuffing

Another recipe that looks like it would make a perfect, allergy-friendly addition to our Thanksgiving. Getting hungry for some turkey and stuffing, we smile on…

Making The Holidays Happy AND Allergy-Friendly

Gluten-free Baked Stuffing

Source: http://allergicliving.com/

Gluten-free Thanksgiving Recipes

It amazes me how many delicious recipes are out there that accommodate people living with food allergies.  Because it makes us smile on, we must share…

Gluten-free Thanksgiving Recipes

Source: http://www.kingarthurflour.com/

Making Thanksgiving special, safe and allergy-friendly.jpg

 

Butternut Pasta with Sage Cream Sauce

The following recipe looked too delicious not to share.   Enjoying the rest of the weekend, we smile on…

Butternut Pasta with Sage Cream Sauce

Source: http://allergicliving.com/

Making The Holidays Happy AND Allergy-Friendly

Nut Proteins in Olive Oil?

Because the only oil that we have safely added to my son’s diet is canola oil, we were looking to see if we could try olive oil despite his multiple food allergies.  After we briefly researched online, we came across articles stating that there may be nut proteins in some extra virgin olive oils.  We also emailed my son’s main allergist about this.   He responded back with one of the articles that we had already found and that I was planning on posting this week anyways.

Check it out and let me know your thoughts. 

Reality Check: Dr Oz on Nut Proteins in Extra Virgin Olive Oil

Source: Allergic Living


If you have nut allergies or are dealing with a family member with them, what type of oil and brands do you use? 

After reading, we must research more before any change is considered.  Instead of getting frustrated, we play detective and smile on…