Peanut Monsters on Halloween

Halloween this year turned out to be much more eventful than we planned.  With the boys allergies, we always cash-out their candy at our dentist’s office and then they use the money at the dollar store or for something they’ve been saving for.  I also give them some safe allergen-free candy which I have here.  However, they still like to dump out their stash and look at the pieces and count them.  My husband has a few favorites from their candy which he keeps and takes to work, so we use this time to sort out the candy for him as well.

My youngest son and I were alone in the living room and we had my husband’s candy sorted out.  I walked into the kitchen to get a ziplock bag.  When I came back into the living room I noticed my son was missing, and thought it was strange.  Just then he rounded the corner with a bit of a mischievous look on his face. I asked him to open his mouth and was dismayed to find a piece of candy in his mouth.  I fished it out and became alarmed to discover that it was a SNICKERS bar!!  Not a good thing for a boy with a severe peanut allergy! 

I immediately washed his mouth out in the bathroom.  He was complaining that his tongue was itchy, so I gave him a dose of Benadryl.  Then I watched him, not much was happening, so I thought we had it under control.  Over the course of about five minutes his back was itching a little.  I took his shirt off, he developed a few hives, but nothing serious.  A couple of minutes later his voice started getting a little hoarse.  I started to wonder if the Benadryl was going to be enough.  I began some tapping on acupressure points to help slow the reaction in his body.  A couple of minutes later he started coughing.  This was alarming, although he had been coughing for a few weeks (from a cold), so still not as alarming as it should have been.

I decided that the epi-pen might be in order so I went to get it.  I got back to him and all of a sudden he threw up, twice!  Now I’m starting to panic, it’s been about 10-12 minutes since we gave Benadryl, and about 15 minutes since he ingested part of the snickers bar.  I knew I need to give the epi-pen, but am a bit nervous about this as well.  What if I inject it in the wrong spot?  What if I don’t hold it in his leg long enough and the medicine doesn’t get in his system?  What if he has a reaction to the epinephrine?  What if it doesn’t work and my baby dies??  A million thoughts are running through my mind.

I take off his pants, position him on my lap and inject the epi-pen in his thigh.  He cries while I pray.  Within a couple of minutes all of his symptoms start to reverse and he relaxes completely in my arms. 

I clean him up (from the throwing-up), place him in his Daddy’s arms as he is now falling asleep from the Benadryl and probably the epinephrine as well.  Now my next task is what to do next…this is after all the first time having to use the epi-pen.  I knew that I needed to seek medical care, but wasn’t sure if I should call 9-1-1 or just take him to the ER.  A quick search on the internet informs me that the epi-pen can wear off within 20 minutes.  I place a quick call to the after-hours care at his pediatrician’s office, leaving my cell phone # as a call back and head to the ER with my son.  Thankfully my pediatrician calls me back right as I pull into the parking lot.  She felt that since I had given him both benadryl and the epi-pen that it would be okay if we forego the ER trip and just monitor him carefully at home.  She suggested he sleep in my bed and if ANY symptoms reappear to immediately call 9-1-1 or go straight to the ER.

I brought him home and put him in bed.  I then did some additional research on anaphylactic reactions.  I learned that up to 20% of people have a biphasic reaction (or a second reaction) that can be mild, equal, or more severe than the first reaction.  It often occurs within 4-6 hours after the first reaction, but can occur up to 24 hours after the first reaction.

I stayed up until 4 hours after the incident, then crawled into bed with him by my side.  About 45 minutes after I went to bed, he woke up coughing & threw up.  I thought, “Oh no, he’s having a second reaction.”  I flew out of bed to prepare to take him to the ER.  He immediately fell right back to sleep.  I cleaned him up again (from the throwing-up) and then woke him up to assess him.  He was not coughing, his voice was not hoarse, he had no hives and was breathing fine.  I decided not to rush him to the hospital, but closely monitor him for awhile.  He had no further problems.

Monday, after school, we rushed to the dentists office as soon as possible to sell back our remaining Halloween candy.  We have a peanut-free home, and I felt so much better to restore it back to its peanut- free status.  While this was a frightening experience, I learned much.  I will now no longer fear giving the epi-pen.  I have a much better idea of how to train those who have my son in their care for symptom identification and treatment.  I hope my son has learned from this experience.  Needless to say….I’m already fearing next Halloween….not for the ghosts & goblins, but for the horrible “peanut monsters” that lurk behind every doorbell.

Cranberry Fruit Salad

1 ½ c. water

1 ½ c. granulated sugar
12 oz. fresh cranberries
1 ½ c. navel oranges
½ c. red apples
½ c. bananas
2 Tbsp. pecans, chopped

1 pkg. unflavored gelatin
¼ c. boiling water
2 Tbsp. granulated tapioca

1 pkg. dairy-free vanilla pudding

In a medium saucepan, combine the water, sugar & cranberries. Cover over medium heat until the cranberries just begin to open, stirring occasionally. Transfer the cranberries to a large bowl. In a medium saucepan, dissolve 1 pkg. unflavored gelatin in 1/4 c. of boiling water. Add granulated tapioca. Let stand one minute. Add to bowl with sweetened cranberries. Cover the bowl and refrigerate for at least 2 hours.

Prepare vanilla pudding as per label and allow to chill in refrigerator for 2 hours.

Stir in cooled vanilla pudding into salad mixture. Peel and cube oranges, core and cube apples, peel and slice bananas. Fold fruit and chopped pecans into the cranberry salad. Refrigerate at least one hour before serving.

Product Review: Coconut Milk Ice Cream

I thought I had found my all time favorite dairy/gluten-free back when I posted about the Coconut Almond bars, but it has now been replaced by a new favorite....So Delicious German Chocolate Coconut Milk Ice Cream. It is truly a delight....rich creamy chocolate flavor with a perfect amount of caramel & coconut. My mouth is watering just writing about it...good thing I have some in my freezer right now...what's in your freezer?

Natural Cleaning Solutions

Okay ~ so you're eating a pure, healthy allergen-free diet. But what are you cleaning your house with? Chemical cleaners leave toxic fumes in your home and can contribute to poor health. Try these tried & true cleaning solutions, not only do they work great but they smell great too!

All Purpose Cleaner (Mix in a spray bottle)
1 cup vinegar

1/8 cup dish soap (1 oz.)

1/2 cup fresh lemon juice

1 cup water

Glass Cleaner (Mix in a spray bottle)

1/2 tsp. dish soap

3 Tbsp. vinegar

2 cups water

Toilet Bowl Cleaner
Sprinkle baking soda in the toilet bowl, pour a generous amount of vinegar in toilet bowl
Scour with a brush & flush

Laundry
Replace fabric softener with ½ cup vinegar added to each load’s rinse cycle.
Adding ½ cup of baking soda to laundry helps naturally whiten them and deodorize them.

Furniture Polish
Mix well 1 ½ cups olive oil, with ½ cup of vinegar. Apply to furniture with a soft cloth.

Oven Cleaner
· Dampen the oven surface by sprinkling with water.
· Rub with a very fine steel wool pad using baking soda as an abrasive paste
· Wipe away residue with a sponge, rinse with a damp cloth and let dry before using oven.

Drain Cleaner
· First use a plunger or plumber’s snake
· Slow drains can be improved by pouring one cup of baking soda down the drain followed by one cup of vinegar. Cover if you can and let stand for five minutes to let this mixture foam-up. This mixture works by breaking down fat & allowing the clog to be washed down the drain. After five minutes was away remaining clog with very hot water.

Mineral & Lime Remover
Soak a cloth in vinegar and wrap around a faucet for an hour to remove buildup.

Mold Killer (Mix in spray bottle, use on moldy places)
2 tsp. tea tree oil
2 cups water

Product Review: Udi's Whole Grain Bread

Our family is in love with the new bread by Udi's. We prefer the Whole Grain version, although a "white" sandwhich bread version is also available. The thing we love about it is it's soft texture and fabulous flavor. Up until this point, all gluten-free breads were very lacking in the flavor department and terrible in the texture department. That is why I spent the last year baking my own gluten-free bread from this recipe "Gluten Free Harvest Loaf".

My only complaint about the bread is it's small loaf size, which translates into small slices of bread. I will say, however, that the size of the loaf seems to have gotten bigger since we first tried it about 6 months ago. The upside is that the bread is dairy free, gluten free & soy free.

Try a loaf (or two) today. You won't be disappointed!

Lemon Almond Frittata

Here is a light and delightful recipe that is great for a Sunday morning brunch. We drizzled ours with pure maple syrup.

Lemon Almond Frittata

4 eggs
1/4 cup sugar
Pinch of salt
1/2 c. ground almonds
1/2 c. coconut milk
1/2 c. sliced almonds (more for garnish)
1 lemon, zest and juice
2 Tbsp. coconut oil
Powdered sugar (for garnish)

1. Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, coconut milk, sliced almonds, lemon zest and juice.
2. Melt coconut oil in an 8-inch ovenproof skillet over low heat; add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
3. When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.
Yield: 4 servings.

GFCF Buttermilk Biscuits

We recently found a biscuit recipe that we absolutely love. It's hard to believe they are gluten & dairy free and my husband even loves them. This recipe has been adapted from the Gluten Free Every Day cookbook by Rob Landolphi.

GFCF Buttermilk Biscuits

1 1/4 c. tapioca flour

1/2 c. sorghum flour

1/2 c. brown rice flour

3/4 c. potato starch

1 1/2 tsp. xanthan gum

4 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. sugar

1 tsp. sea salt

1/3 c. palm oil shortening

1/4 c. dairy free margarine

3/4 c. unsweetened rice milk

3/4 c. unsweetened coconut milk

1 Tbsp. apple cider vinegar

• Preheat oven to 425 degrees. Lightly grease a baking sheet with palm oil shortening.
• In a medium bowl, combine the tapioca flour, sorghum flour, brown rice flour, potato starch, xanthan gum, baking powder, baking soda, sugar and sea salt. Stir with a whisk to blend.
• Using two dinner knives, cut the shortening and dairy free margarine into the dry ingredients. Cut the through the mixture with a pastry blender until the mixture is coarse and crumbly.
• Mix together the rice milk, coconut & apple cider vinegar to create "buttermilk". Add to dry ingredients and stir just until moistened.
• Drop by 1/4 cup mounds on baking sheet, 2 inches apart. Bake for 10-12 minutes or until golden brown. Remove from the oven and let them cool slightly. Serve warm.
• Makes 16 biscuits

These are wonderful with coconut oil, honey or fresh preserves. It was even suggested that they would be perfect fore gluten-free strawberry shortcake. Happy baking!

Product Review: Multi-Seed Crackers

We found a new gluten-free cracker at the store that we *love*. They have a fabulous flavor, and could easily be served to a crowd of non gluten-free people and they would never know the difference. There were 4 flavors available, but unfortunately only the "Original" work for us as they are dairy free as well.

If you go to the company website http://www.crunchmaster.com/ you can print a coupon for the crackers. Also, I just saw on their website that the crackers are available at Costco...I'll definitely be checking that out.

Decadent Dairy-Free Chocolate Mousse

My brother-in-law is married to a wonderful girl from Switzerland who shared her Grandmother's chocolate mousse recipe with me years ago. It was a family favorite for many years, but hadn't been made for nearly 5 years since we went dairy free. I decided it was time to tackle this recipe and somehow find a way to convert it. It was the most challenging conversion of a recipe I have done....but the results were incredible! It was the most decadent of desserts, and I could hardly believe it was dairy free. Try it, you won't be dissapointed!

Special Notes:

• I'm dividing the ingredients up into three sub-groups as they are mixed into three separate bowls and then combined at the end.
• Place two cans of coconut milk in the fridge for 4 hours before making recipe. Be careful not to shake them before or after putting them in the fridge, as you will want to be able to scrape the coconut cream off of the top.

Decadent Chocolate Mousse
5 egg whites

1 egg yolk
200 grams sweetened dark chocolate
50 grams milk chocolate (dairy free, we use Enjoy Life brand which uses rice milk)
1 cup coconut milk
1 Tbsp. tapioca starch

2 cans coconut milk
6 oz. plain coconut milk yogurt

1. Beat egg whites separately until stiff.
2. Combine one cup coconut milk with 1 Tbsp. tapioca starch, mix well. Melt chocolate in the top of a double boiler with coconut milk/tapioca starch combination. As chocolate melts, add egg yolk.
3. Using the two cans of coconut milk, which have been refrigerated for 4 hours, carefully scrape off the thick cream from the top (use approximately the top half of each can). Discard the remaining bottom half of both cans of coconut milk, as this will just be the watery portion that remains. Beat coconut cream until stiff. Keep the plain coconut milk yogurt separate.
4. Fold together chocolate mixture, egg whites, whipped coconut cream and plain coconut milk yogurt in a large bowl. Stir just until mixed, being careful not to stir too much.
5. Pour into dessert bowls, chill for 8 hours. Serve & enjoy!

Corn & Bean Salsa

This is a fabulous dip recipe. It would go great at a sporting event or a book club, or a movie night at home. My 9 year old son loved it and couldn't keep his chips out of it!

Corn & Bean Salsa

1 can (1.5 cups) garbanzo beans

1 can (1.5 cups) red kidney beans

1 can (1.5 cups) black beans

1 cup frozen sweet corn

2 tomatoes, seeded & chopped

1/4 cup cilantro, chopped

1 medium sweet onion, finely chopped

4 garlic cloves, finely chopped

1 avocado, diced

Dressing:

1/4 cup olive oil

3 Tbsp. lemon juice

3 Tbsp. Bragg's Liquid Aminos

1/4 tsp. black pepper

1/4 tsp. ground cumin

Drain & rinse all beans, add to a large bowl. Add frozen corn, tomatoes, cilantro, onion, garlic & avocado. Mix dressing in a small bowl. Drizzle over bean mixture & toss. Serve with tortilla chips.

Product Review: Coconut Almond Non-Dairy Dessert

I have recently discovered the most *amazing* diary free treat I've had since embarking on this journey 4+ years ago. The SO DELICIOUS Coconut Almond non-dairy frozen dessert bar is a delectable delight! Eating one is very satisfying and makes me feel like I am somehow cheating on my diet.....but the beauty of it is that I'm not! Try one today, you won't be dissapointed (and if you are I would be happy to finish off the other 3 bars in your box ;)

Rudolph The Red Nosed Cupcake

Here's a fun way to decorate cupcakes or cookies for the holidays. We used gluten-free pretzels for the antlers, a dried cranberry for the nose and dairy-free chocolate chips for the eyes. This also works great with cookies by shaping he cookies into a triangle and baking the pretzel antlers right into the cookies, add the chocolate chip & nose embellishments right as they come out of the oven. Happy baking & Merry Christmas!

GFCF Sugar Cookies

This recipe was converted from my mother's sugar cookie recipe which I ate all through my growing up years. It has a slight lemon flavor which I think adds a nice touch in a sugar cookie. Enjoy these during the holidays.

Gluten-Free Sugar Cookies

1 c. sugar
¾ c. shortening
2 eggs
¼ c. rice milk
1 ½ tsp. baking powder
3 c. gluten-free flour blend
1 ½ tsp. xanthan gum
½ tsp. salt
1 tsp. lemon flavor
1 tsp. vanilla

Cream together shortening and sugar. Add eggs and beat well. Mix in rice milk, vanilla and lemon flavoring. Add salt, baking powder, xanthan gum and flour.

Refrigerate for 15 minutes and then rollout about ¼ inch thick. Sprinkle with sugar. Cut with cookie cutters.

Bake at 375° for 8-10 minutes.

Watermelon Tomato Delights

We were served these at a wedding last summer, it was the only thing being served that was dairy & gluten free and they were absolutely divine. I have since made them a couple of times and had rave reviews each time. It is a strange combination of ingredients, but is very fresh and won't dissapoint.

Watermelon Tomato Delights

Watermelon, diced

Spinach leaves, washed

Grape Tomato, halved

Bacon, cooked

Balsamic Vinegar

Cut bacon into small square pieces. Layer one watermelon piece with folded spinach leaf, one square of bacon and a tomato half. Drizzle lightly with balsamic vinegar.

Spiced Pumpkin (Dairy-Free) Milkshake

I got the original recipe for this off of this blog. It sounded so good, so I converted it to dairy free and served it to my children. It was amazing!! It's been 4 years since I had a milkshake, and this one was a treat indeed. Serve one up today, you won't be disappointed.

Spiced Pumpkin Shake
Yield: 2 servings

1/3 c. pureed pumpkin
2 Tbsp. brown sugar
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. vanilla
1/4 c. coconut milk
2 c. vanilla coconut milk ice cream or rice-based ice cream
½ c. gluten-free graham crackers or gluten-free ginger cookies, crushed

Place 2 glasses in freezer to chill.

Combine all ingredients excluding ¼ cup of the graham crackers or ginger cookies in blender and blend thoroughly. When completely blended, top each serving with remaining graham crackers or ginger cookies.

GFCF Pumpkin Pie

I can't imagine having Thanksgiving dinner without pumpkin pie. We were excited about this great recipe made with coconut milk. I love to use coconut milk as it has a nice thick rich texture. Happy pie baking!


Gluten-Free Pie Shell
2/3 c. sorghum flour
1/4 c. tapioca flour
1/4 c. potato starch
1 ½ tsp. xanthan gum
1/2 tsp. sea salt
¼ tsp. baking powder
5 Tbsp. GFCF margarine
3 Tbsp. cold shortening
1 egg, beaten
2 Tbsp. cold water
1 tsp. cider vinegar

Mix together sorghum flour, tapioca starch, potato starch, xanthan gum, sea salt & baking powder. Add margarine and shortening with a pastry blender, or pulse in a food processor until mixture is coarse. Add egg and one tablespoon of water and cider vinegar. Add remaining tablespoon of water slowly, a little at a time until the dough forms a ball.

Place the dough on some floured wax paper. Sprinkle a thin layer of flour over the top of the dough, and flour your rolling pin too. Roll the dough gently and thinly, sprinkling with flour as needed to keep it from sticking to the rolling pin, until the dough is just bigger than your pie plate.

Gently turn the crust over onto a 9-inch pie pan. Gently pat any broken or cracked places back into shape. Crimp edges. Prick the bottom of the crust with a fork. Freeze the crust for 15 minutes. Bake in a preheated oven for 15 minutes at 375°. It is now ready to add pie filling.


Pumpkin Pie Filling
2 c. pumpkin puree
1/2 c. honey
1/4 c. maple syrup
1 Tbsp. tapioca starch
1/2 tsp. sea salt
1 ½ tsp. ground cinnamon
1 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
3 large eggs, beaten
1 ¾ c. coconut milk

Combine all ingredients, mix well. Pour into gluten-free pie crust. Bake the pie in a preheated oven for 15 minutes at 425°, continue baking for 40-50 minutes at 350°, or longer if necessary (until a knife inserted into center comes out clean). A llow to cool on a wire rack, and then refrigerate.

Turkey & Sweet Potato Enchiladas

This is a family favorite of ours, particularly after Thanksgiving when you are wondering what to make with leftover baked turkey. I got the original recipe from Karina's Kitchen blog, however her recipe called for cheese on top, so this is a modified dairy-free version.

Turkey & Sweet Potato Enchiladas
2 c. salsa
4 c. turkey, diced
1-2 limes, juiced
sea salt & pepper
cumin, pinch
2 c. sweet potato, cooked & diced
8 oz. can roasted green chilis
olive oil, as needed
12 gluten-free corn tortillas
1 c. pineapple, diced
1/2 c. cilantro, chopped
1/2 c. zuchinni, peeled & grated
1/2 c. apple, peeled & grated

• Preheat oven to 350°. Pour about a half cup of salsa into the bottom a large lightly oiled 9x13" baking dish- or use two smaller pans for six enchiladas each.
• Place the diced turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; stir; season with sea salt and pepper and toss well.
  Season the sweet potato with cumin, to taste. Add in half of the roasted green chilies & mix.
• Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish. Add a spoonful of sweet potato down the center. Sprinkle with 1/12 of the turkey.
• Roll up the enchilada- seam side down, and place it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed to soften them.
• Pour the remaining salsa over the rolled tortillas. Add diced pineapple and remaining roasted green chilies and chopped cilantro.
• Top with grated zucchini & apples.
• Bake until the enchiladas are heated through, about 30 minutes. Serves 4 to 6.

Gluten-Free Turkey Stuffing

Here is a recipe for gluten-free stuffing that I got out of a magazine a few years back. We have had it many times and it is amazing! We like to make it with Kinnickinnick Italian White Rice Tapioca bread for the bread crumbs as they have a nice texture to use in the stuffing. My husband, who is not gluten-free, absolutely loves this stuffing. Stove-Top Stuffing...move over!

Gluten-Free Turkey Stuffing
5 c. gluten-free bread crumbs
1.5 Tbsp. olive oil
1 c. onion, chopped

2 cloves garlic, minced
2 stalks celery, chopped
2 apples, peeled & chopped
3-4 chicken-apple or turkey sausage, chopped
1/2 c. dried cranberries or blueberries
3/4 c. gluten-free chicken stock
4 eggs or egg substitute

1 tsp. poultry seasoning

Preheat oven to 350°. Spread bread cubes on cookie sheets in a single layer and bake in an oven until cubes are dry, about 15 minutes.

In a large skillet, heat oil and sauté garlic, onion and celery until soft. Add apples and sausage and sauté until apples are soft (about 3 minutes). Remove from heat

In a large mixing bowl, combine bread cubes, onion mixture and remaining ingredients. Mix until bread is thoroughly moistened.

Use as much stuffing as needed to lightly pack turkey cavity and cook according to weight of the bird. Press remaining stuffing into lightly oiled baking dish. Bake covered in a 350° oven for 45 minutes. Remove cover and continue baking to let stuffing brown, about 10 minutes.

Sausage Zucchini Skillet

This recipe has been a family favorite of ours for a long time. The original recipe called for sprinkled cheese on top, we of course, make it without, but my husband does add grated cheese to his after he dips it up.

Sausage Zucchini Skillet
½ c. brown rice or quinoa
1 lb. pork or chicken sausage
¼ c. onion, chopped
½ c. bell pepper, chopped
4 c. zucchini, chopped
1 c. tomato, diced
½ tsp. basil
2 Tbsp. cilantro, chopped
2 Tbsp. lime juicesalt & pepper to taste

Cook rice or quinoa according to directions. Cook sausage with onion & peppers, drain excess grease. Stir in zucchini and tomatoes, cook until tender. Stir in rice or quinoa. Add seasonings, cilantro & lime juice.

(Dairy Free) Fruit Sorbet

This recipe has a fabulous flavor, and goes great in the Gluten-Free Graham Cracker crust, or can be frozen into popsicles, or just in a freezer-safe dish. If you like chunky sorbet make as instructed below, or the mixture can be blended before freezing for a smooth texture. Enjoy!

Fruit Sorbet
3/4 c. orange juice
1/3 c. honey
1 ripe banana, diced
1 c. fruit, diced (peaches, strawberries, raspberries)
1/2 c. crushed pineapple, drained
1 c. coconut milk yogurt

In a large bowl, whisk honey into orange juice. Add banana, diced fruit, pineapple and coconut milk yogurt. Starting out slow, beat until creamy. Pour into gluten-free graham cracker crust, or freezer safe pan and freeze.