Tag Archive | food

Do You Use Vitamins To Supplement Your Child’s Diet?

We have been on the gluten, dairy and soy free diet for many years.  We use many supplements in order to ensure that we get what our bodies need daily.  My son, who is now 15 and growing quickly; has always swallowed pills of any size and shape easily.  In fact, he would swallow ALL of his pills dry if we let him.  🙂

😉  We take a liquid Vitamin b12 supplement made by Now which is free of all of our allergens.  This gives us extra energy each day. In fact, we can tell it’s working because when we don’t take it, we are all dragging.

😉  We also take Liquid D3 & B Complex supplements both from The Vitamin Shoppe.  They are free of our allergens and are necessary in our diets. 

😉  Vitamin D3 deficency is a common occurrence in individuals on the autism spectrum due to their lack of exposure to consistent and daily sunlight.  Since he is my son, I too lack in this area since I am the one who takes or does not take him out on a daily basis.  Of course, this is without considering what he does in school Monday thru Friday.  We take 5,000-6,000 IU of Liquid D3 daily. 

😉  The B – Complex helps to tame your anxiety/stress.  I don’t know anyone who can’t use this vitamin!  As a mom of a teen with autism and since my son also has anxiety disorder, this is a vitamin we desperately need and use daily.

😉  We all take Swansons EFAs Omega Tru MultiOmega 3-6-9 (Flax, Borage, Fish) which is free of our allergens.  This is taken for our ADHD; yes the 3 of us have ADHD – LOL.  Our life as a family is NEVER boring!  This supplement helps us with concentration and focus on a daily basis.

😉  Vitamin C in its powdered format from The Vitamin Shoppe is another daily vitamin.  I mix this along with the liquid vitamins in our morning smoothies and it works out great for us.

😉  Last but not least, we all take multi-vitamins that are compounded to address each one of our needs.  So, we are all taking different multi-vitamins and it works well for us.

🙂   What vitamin regiment is your teen/child and even your family on?  How long have you been supplementing with vitamins &/or herbs?  Why do you take each vitamin?  Do you see any difference when you skip your vitamins?  Please share with us below. 🙂

GFCFSF Carrot Cake with Cream Cheese Frosting

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I have been craving carrot cake since the first warm day hit us at the end of March.  Finding a recipe that had a cream cheese frosting that we could eat was very challenging but after many Google searches – I finally found THE ONE!  LOL  As you can see from the picture above, we thoroughly enjoyed this cake.  It came out so moist and sweet.  The frosting was very good and easy to make.  The picture below is the professional picture from the magazine where I found the carrot cake recipe.  Looks good, doesn’t it?  Why not try it out yourself?  Let me know how yours turns out.  Enjoy!  😉  Please see below the cake recipe for the very easy allergy free cream cheese frosting recipe.

FROM LIVING WITHOUT APRIL/MAY 2009 EDITION
By Diane Kittle

Gluten-Free, Dairy-Free Carrot Cake

MAKES ONE 2-LAYER CAKE

Lighter and fluffier than most carrot cakes, this recipe delivers rich, spicy flavor.

5 large eggs, room temperature

½ cup vegetable oil (I used Safflower Oil)

2 cups sugar (I used Sugar in the Raw)

2 cups Gluten Free All Purpose Flour Blend (see below recipe)

2 teaspoons baking soda

1 teaspoon baking powder

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1 teaspoon xanthan gum

3 cups grated carrots (I peeled 6 carrots and threw them into my Vitamix)

1 cup raisins

1 cup chopped walnuts (I threw 1 1/2 c of walnuts into my Vitamix)

1. Preheat oven to 350 degrees. Grease two 8- or 9-inch round cake pans and lightly dust with gluten-free flour.

2. In the bowl of an electric mixer, beat eggs, oil and sugar at medium-high speed for 3 minutes.

3. In a separate bowl, sift together flour blend, baking soda, baking powder, cinnamon, nutmeg, salt and xanthan gum.

4. Add the dry ingredients to the wet batter and mix on medium-low speed just until blended, approximately 30 seconds. Fold in grated carrots, raisins and nuts (if desired) until combined.

5. Divide the batter between the two prepared pans. Bake in preheated oven for approximately 60 to 75 minutes, depending on oven and pan size. Begin checking for doneness at 60 minutes. Cake is done when an inserted toothpick comes out clean. Let cake cool in the pans for 20 minutes; then turn it out of the pans and cool completely on a wire rack before frosting.

Gluten-Free All-Purpose Flour Blend

MAKES 2 CUPS

1 cup rice flour ½ cup tapioca starch/flour ½ cup cornstarch or potato starch

Thoroughly combine all ingredients. Store in a covered container in the refrigerator until used.

Recipe by Diane Kittle, owner of Dee’s One Smart Cookie, a gluten-free, dairy-free, allergy-friendly bakery in Glastonbury, Connecticut.

The Cream Cheese Frosting I found at another website and it was so easy, I almost cried! I searched and searched and while many recipes called for me to soak almonds and other deep and time-consuming methods; Megan and Kim at Welcoming Kitchen ‘welcomed’ me with open arms and a tasty recipe.  Please click on the link below to see what other great recipes they have to share. 

Dairy and Soy Free Cream Cheese Frosting

4TB Soy-Free Earth Balance Buttery Spread

1/2C Vanilla Flavored Coconut Milk Yogurt (I used So Delicious Brand; as suggested by Megan and Kim)

2 1/3C or more of powdered sugar

Mix together Earth Balance and yogurt in stand mixer until smooth.  Add powdered sugar until your frosting reaches the texture you enjoy.  (I’m not sure how much I used since I just kept adding until it was as thick as we like our frosting).  I frosting the cake immediately;  after letting the cake cool for 20 minutes.  This frosting dries FAST so make sure you are ready to frost as soon as you are done making it.  I ended up using a spatula in very hot water to smooth the frosting on our cake.  Regardless, this frosting complements the carrot cake perfectly.  Thank you so much Megan and Kim from Welcoming Kitchen; for such an easy and tasty recipe!

GFDFSF Coconut Yellow Cake with Coconut Buttercream Frosting

Yesterday was my Mom’s (actually she’s my Mother in Law but we are very close) birthday and I wanted to make her favorite cake.  I had NO idea what that cake would be so I devised a scheme where my sister was able to get the information secretly from her husband.  I couldn’t find a recipe online that I liked so I decided to make the entire cake using my imagination.  Sorry, I forgot to take a photo but both of my Mom’s loved it and when I ate a piece I could see why. 

Coconut Cake but not the one I made 2-27-2013

Below are the two recipes I tweaked to make this absolutely yummy Gluten, Dairy and Soy Free Coconut Yellow Cake with Coconut Buttercream Frosting.  Try it out and see if yours comes out just as tasty.

 

Classic Yellow Cake

adapted from Easy Gluten Free Baking

{Italics is what I replaced the original recipe ingredients with}

INGREDIENTS:

Prepared Cake Pans (Spray with allergy free pan spray or use shortening with paper towel and flour with rice flour or sweet rice flour)

Toothpicks to make sure cake is done;  Little oven safe glass bowl filled with water to place on the bottom rack of your oven (this keeps your cake moist)

DRY                                                                                                                      WET

1C plus 2T sifted White Rice Flour                  1C Butter Flavored Shortening

1C Cornstarch                                                                         1C Granulated Sugar

2t GF Baking Powder                                                           4 Large Eggs

1t Xanthan Gum                                                                     1/2 C  Coconut Milk

1t Salt                                                                                         2t Vanilla Extract

This makes one 8 inch 2 layer cake, one 9×13″ cake or 2 dozen cupcakes

DIRECTIONS:

1) Preheat oven to 350 degrees

2) In a medium bowl, whisk together all dry ingredients.

3) In the bowl of your stand mixer, cream together shortening and sugar until light & fluffy; about 30 seconds.

4) Add eggs & beat for an additional 15 seconds.  Add dry ingredients and mix until completely combined.  Add milk and vanilla extract.  Blend until batter is thoroughly combined & fluffy.

5) Pour into prepared pans or cupcake holders.

6) BAKING TIMES = For 8″ round pans about 25-30 minutes;  for 9×13″ pan about 35-40 minutes; for cupcakes about 15-25 minutes

7) Pull out oven rack and poke each cake in the center with a toothpick.  As long as toothpick is clean when you remove it, your cake is done.

8) Remove pans from oven & place on wire racks to cool for 5 minutes.

9) Transfer cake(s) directly onto racks to cool completely.

GFCFSF Coconut Buttercream Frosting

adapted from Free For All Cooking

{Italics is what I replaced the original recipe ingredients with}

INGREDIENTS:

1/2 C Butter Flavored Shortening (I use Spectrum Organic Butter Flavored Shortening)

2  1/2C Confectionary Sugar

1  1/2t Coconut Extract

1T or more of Coconut Milk

1/4 C or more of sweetened or unsweetened coconut flakes (I used sweetened)

DIRECTIONS:

Blend shortening and extract until thoroughly mixed.

Add sugar while blending simultaneously.

As your frosting thickens, add milk until it is the consistency you want to frost your cake.

After you frost your cake, sprinkle your coconut flakes on top.

Rudi’s Gluten, Dairy & Soy Free Chicken Quesadillas

Hello friends!!! It has been so long since I’ve written you.  I apologize immensely.  I’ve been very sick and I’m also running my own online business.  Sitting down and standing up is pretty painful so this will be short & sweet.  ;-). 

Several weeks ago I entered a contest and won!!! Praise God!  I won a quesadilla maker and 3 packages of Rudi’s new tortillas.  Well, I couldn’t wait 2 make some.  I googled quesadilla sauce from Taco Bell, got some raw chicken breasts to cut up and went to work.

I will shred this next time

It turned out great!  Next time I won’t leave it in the maker so long or spray so much cooking spray.  See the below picture. 

Let me know how yours turns out.  I’ll be doing some more tomorrow for the Cowboys/Eagles Game.

 

 

 

GFCFSF Taco Bell Chicken Quesadillas

 

SAUCE

1/4c soy free mayonnaise (I used soy free Vegenaise)

1/8tsp Jalapeño Juice

1tsp Sugar

1/2tsp Cumin

1/2tsp Paprika

1/8tsp Cayenne Pepper

1/8tsp Garlic Powder

1 dash of salt

QUESADILLAS

6 Rudi’s Tortillas

2 boneless/skinless chicken

1c shredded Daiya Cheddar Cheese

1c shredded Daiya Mozzarella Cheese

The best ever!

Oops! Still tastes good but definitely over done! 🙂

DIRECTIONS

1. Combine sauce ingredients the night before, stirring until smooth.  Place covered in refrigerator. Add jalapeño slices if you like it very spicy.

2. Grill chicken, onions, red & green peppers  in safflower or canola oil & cut into thin slices.

3. Put tortilla on plate and spread 1 tablespoon of sauce on tortilla, then add your chicken mixture & small chunks of tomatoes.

4.  Lightly spray quesadilla maker and place clean side on q.m.  Then add some sauce to plain quesadilla,  place it on top of chicken mixture.

5. Using an oven mitt, close lid & press until it locks.  The lights will indicate when it’s done.  Enjoy!!   🙂

Corn Dogs – Gluten-free, Dairy Free

Sounds interesting. I’ll have 2 try it since my son has never had them.

Baking for You

After lots of trial and error, we have finally found a corn dog batter worth writing home about. A Cozy Kitchen provided the perfect base for this recipe.  We love the way the batter fries up crunchy and delicious!

View original post 274 more words

Pretzels that taste great!

We LOVE these pretzels in our family!! Yes, they are dairy, gluten and soy

free but we can’t tell.  Use this link ~

https://www.tripleclicks.com/detail.php?item=76554/11697313

so you can get them at the lowest price I’ve been able to find them.

Try them out and let me know what you think.

Disaster or Success – Have You Ever Made Waffles From Scratch?


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Just wondering how many of you out there have tried to make waffles from scratch? I mean ALL SCRATCH!! Pre~made mixes not included! 😉 It can be pretty nerve-racking and annoying even without all the food allergies.  Is it too thin or too thick? Too many lumps or not enough?

I have been making waffles and pancakes for years and have FINALLY stumbled upon a recipe that tastes just like the waffles of my long gone days of no allergies~2~food living! The texture is so much like a ‘regular’ waffle that you can share  waffles with your family and friends and they will unknowingly LOVE them!!! Where or where did I find such a wonderfully tasty and ‘regular’ waffle recipe??? I’ll let you know in a bit….

20120413-163122.jpgThe author of this cookbook places the recipe under pancakes but one morning, the only flour I had available matched the flour needed in her recipe. Warily, I followed the recipe and poured my first batch of batter into the waffle maker. When I opened the waffle maker to check out the waffle…

WHAT TO MY WONDERING EYES SHOULD APPEAR??? NOT A MINIATURE SLEIGH & EIGHT TINY REINDEER BUT SOMETHING MUCH BETTER….A WAFFLE THAT LOOKED ‘NORMAL’!!

I was so shocked that my son grabbed the waffle before I could put it on his plate!  He liked it so much that by the time a waffle for me was done, he was already asking for more. 😉 He inhaled both waffles then sat back smiling…. I smiled back as I tentatively bit into my waffle. Before I knew it, I too was gobbling up my waffle. When I finally came up for air, my son was sitting there laughing at me. ‘It’s good Mom, right?’

I HAD FINALLY FOUND IT!!! Yes, Son; it not only is good but it is a permanent keeper in our family menu. Check it out yourself. I found the recipe in Jules E. Dowler Shepard’s book Free For All Cooking, page 60.

For those of you who have favorite recipes from other places, let me know what recipes you have had success with below. Perhaps you can gift me with another tasty and easy recipe for homemade allergy free waffles. I’ll be happily munching and waiting….. 🙂

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