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mylittleallergybaby

My journey with an allergy baby.

Oatmeal almond chocolate chip waffles 

Oatmeal + chocolate + waffles…  What could go wrong!? These are pretty yummy! 

All I did was make a batch of Oatmeal, to your liking. Mine included: old fashion oats, almond butter, applesauce, flax egg, Cinnamon, honey and almond milk. 

Next, cook the Oatmeal and blend it to make it a smooth batter. I used a hand blender. 

Pour on a waffle iron, top with a few non dairy chocolate chips. Cook and enjoy! 


Enjoy! 

#allergybaby 

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Chocolate cake! 

Just when you think my little allergy baby can’t have a cake… Grandma came to the rescue. I actually remember making this cake with my grandma as a kid and I loved it. But I had forgot all about it. The story my grandma told me was her grandma made this cake during the depression when a lot of ingredients were not available to her. She only used one pan to mix and bake it in so she would not have to wash more than one. I always thought it was a pretty cool story, so fast forward 20 years and here is my mom making it for hazel. We altered it slightly due to her allergies but I have to say it was amazing and tasted pretty close to what I remember eating as a kid. 

What you need:

  • 3 cups Gluten free flour
  • 2 cups of sugar 
  • 6 tbs baking cocoa, unsweetened 
  • 2 tsp baking soda 
  • 1 tsp salt
  • 1 tbs vanilla 
  • 1 cube butter (vegan) 
  • 2 tbs white vinegar 
  • 2 cups water 

What to do:

Mix it ALL together! 

Bake at 350 degrees for 30-35 minutes, or until done. 

You can top with frosting or we always sprinkle powder sugar on top. 

Enjoy! 

#allergybaby 

Spaghetti squash. 🍝🍝

This was a fun new dinner… Spaghetti squash. I tried it a long time ago and it was not good, this time, delicious! It was also extremely easy! 

What you need:

1.5 pounds of your favorite meat, I used sweet Italian chicken sausage.  Cook and chop. 

1 large spaghetti squash cut in half. 

Spaghetti sauce –  homemade or the equivalent to about 2 jars. 

What to do:

  1. Put the cut squash in the crock pot open part down. 
  2. Pour the sauce and meat over the top. 
  3. Cook on low for 8 hours. 
  4. When ready to serve (use gloves or tongs) take the squash out of the crock pot. Remove the seeds. 
  5. 6. Top as you would ordinary spaghetti! 

Enjoy! 

Cheerio bars. 🍪

It has been so long since I posted..  Pregnancy, 3rd baby, 5 year old and a 2 year old (the allergy baby, click here for Hazel’s story!) makes life a little crazy! It’s (almost) a new year, a new start! 

Here is a fun little recipes to do with your little ones. Allergy friendly, of course. 

Cheerio bars. 

What you need:

  • 3 cups cheerios
  • 1/2 cup honey 
  • 3/4 cup nut butter or non nut butter. We use almond butter. 
  • 1 teaspoon vanilla 
  • 1 tablespoon Cinnamon 

What to do:

  1. In a microwave safe bowl, mix the butter and honey for about a minute or until melted. 
  2. Mix in Cheerios, vanilla and Cinnamon. 
  3. Line a 9×9 pan with Parchment paper or foil and spread in the mixture.
  4. Put in the freezer for 45 minutes. 
  5. Cut in squares. Store in refrigerator. 

Enjoy. 

#allergybaby

Vegan Mac and cheese. 

Vegan + cheese is not something I’m totally into. I ❤️ cheese. All of it. Mac and cheese is one of my favorite comfort foods! So… I challenged myself to find a vegan recipe for Hazel.

Click here for Hazel’s story!
It turns out there are some options. I found this recipe using nutritional yeast and vegetables to make a “cheese” sauce so I thought I would give it a try. I had never heard of nutritional yeast until now, it seems many people use it as a cheese substitute.


I found the recipe here!

Vegan Mac and Cheese 

  • 1 sweet potato
  • 2 medium carrots
  • 1/2 sweet onion
  • 12 ounces pasta
  • 1/2 c. nutrional yeast
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced garlic
  • Salt/ pepper to taste
  • Dash of cayenne pepper
  1. Boil (in two cups of water) the vegetables and onion until they are done and soft.  
  2. Cook pasta according to the directions.
  3. Add the remaining ingredients to the cooked vegetable. Purée and set aside. I used a hand blender, but a regular blender would work as well.    
  4.  And lastly… Pour the sauce over the cooked pasta!  

Well, Lucy liked it! 😃 Hazel has been sick the past couple days, so it was probably not the best time to try something new on her.

I will level with you, had I never had REAL mac and cheese I would say this is pretty good. But you can not help and compare to the good stuff…

 Enjoy!

#allergybaby

Sunbutter granola bites. Nut free. ☀️🌞

We have discovered another food allergy… peanuts. Sigh. I actually thought we were good with peanuts, it took her trying it three or four times to actually react. She finished a rice cake with some peanut butter on it and immeditely following she started screaming and was covered in hives. It was a little scary! Fortunately, her breathing was fine and it the hives slowly went way. So here we go again with another food challenge!

In our house, we make ‘breakfast cookies’. It is similar to the recipe listed below but with peanut butter versus sunbutter. Now that peanuts are not an option I had to come up with an alternative breakfast cookie. So here it is:

I made a small batch to test it and see if she would like 

Click here for Hazel’s story!
 

Hazel’s breakfast cookies (sunbutter granola bites)

  • 1/2 cup rolled oats (gluten free if need be)
  • 1/4 cup Sunbutter (made from sunflower seeds) 
  • 2 tablespoons of ground flax
  • 2 tablespoons of honey
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 cup dried cranberries (or any dried berry)
  • 1/4 cup vegan chocolate chips (optional)

Combine all the above ingredients.

In a bowl, plate or baking sheet flatten out the mixture and refrigerate for about an hour.

Form into balls or squares. If you use a baking sheet, you can cut them into bars.


AND the result….. She loves them! That smile quickly turned into tears when I would not give her the whole batch!


Note: here is the Sunbutter I used. It is a spread similar to peanut butter but made from sunflower seeds.  

 Enjoy!

#allergybaby

Egg free. Wheat free. Meatballs. 🍝🍴

Meatballs are typically made with egg and breadcrumbs, neither of which the allergy baby can have! Having an allergy baby, you learn the art of substitution, so here is my take on some fantastic meatballs!

Click here for Hazel’s story!

Meatballs

  • 2 pounds ground meat (chicken, pork, turkey or beef)
  • 2 tablespoons minced garlic
  • 1 egg- 1 tablespoon ground flax + 3 tablespoons water
  • 1/2 cup oats (this replaces the breadcrumbs)
  • 1/2 cup crumbled goat cheese (optional)
  • salt/ pepper to taste.

Preheat the oven to 350 degrees. Line a baking sheet with foil, and spray to prevent sticking.

Make the “egg” and set aside. This takes a couple minutes to form the egg- like substance.

Combine all other ingredients, adding the flax egg last.

Form into small meatballs and drop on baking sheet. Approx. 25 meatballs

Bake for 25-30 minutes.

I made good old fashion spaghetti and meatballs with these. Who does not love that?! It has always been a favorite for me, my husband could do with out, Lucy loves it, and Hazel just prefers the meatballs themselves!

Here is my sauce recipe:

 

Spaghetti Sauce

  • 28 ounces diced or petite tomatoes
  • 28 ounces tomato sauce
  • 2- 6 ounce tomato paste
  • This is where I just dump stuff, so add how you like it: minced garlic, basil (fresh is best, but not always available), salt/pepper, rosemary, oregano and parsley.

Put all the above ingredients into a crock pot on low for 8 hours. Your house will smell fantastic and it will taste even better!

This was from a little while back… But this pretty much sums up spaghetti nights!

Enjoy!

#allergybaby

Juicing. 🍏🍐🍎🍊🍋🍍

Juicing. First off, this does not replace meals for myself or the kids. I have read different opinions on juicing versus making smoothies. You seem to have more waste with juicing, but we personally like the taste of juicing better. So, we actually waste less making juices. Plus, we are drinking fruits and veggies. I would say that is a huge plus! Both girls love them, and Lucy loves to help make them.

Hazel can not drink milk, and I prefer not to give them juice very often because of the mounds of sugar, so this is a refreshing beverage! The best part… NO dairy, wheat, gluten, soy, eggs, nuts… just fruits and veggies. Allergy baby safe!

Click here for Hazel’s story!

 

Ahhhhh fresh fruit and veggies…


Here is our favorite combo:

2 whole carrots

1/2 cucumber

1 apple or pear

2 small oranges (peeled)

 

We never waste any produce because it gets juiced it if we do not cook with it. You can really do any combo you like. Another favorite:

GREEN! (my personal favorite)

1 green apple

1/2 cucumber

2 cups fresh pineapple

2 packed cups fresh spinach

1/2 lemon

 

#allergybaby

Oatmeal breakfast cups. (Dairy, egg, nut, wheat and soy free.)

Breakfast is a drag. I run out of ideas very quickly and she gets tired of things even faster. I eat eggs and avocados daily- both of which are off limits to little miss allergy baby. So… Off to experiment I go! I have made these a few times and have not had luck. They either end up too mushy, too bland or just plain terrible! But I seem to have found a good combination that she loves. I guess when she eats three in a sitting I can call it a win! 🐷🐷

Click here for hazel’s story!
Oatmeal cups: 

2 large apples (or about 1/2 cup of applesauce)

1.5 cups oats (gluten free if needed)

1/4 cup quiona

1/2 cup dried fruit (I used cranberries)

1/2 cup blueberries 

1 tsp vanilla

1 tablespoon ground flax+ 3 tablespoons of water to sub for an egg 

Cinnamon- just sprinkle some in there. 🙂

1/2 cup pumpkin purée 

1 cup of non dairy milk- if too dry add more.  

Optional:

Tablespoon brown sugar

1/4 cup vegan chocolate chips (I use Enjoy Life brand)

 What to do: 

  • If making applesauce, do this first. (Simply peel and chunk apples. Using the stove top cook until soft, add cinnamon. Purée.) 
  • Make the ‘egg’ and set aside. 
  • Mix all other ingredients in a bowl giving the flax seed time to form to an egg like substance.   
  • Add the flax
  • Scoop into lined muffin tins  
  • Bake at 350 for 20 minutes or until cooked all the way through.

For the leftover applesauce I put it in reusable squeezes! I use Little Green Pouch. 

 

Enjoy! 

#allergybaby 

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