Pumpkin Chocolate Chip Cookie Recipe

We made these cookies together and Matthew LOVES them. We don't let him have more than a half a cookie to monitor his wheat allergy--but so far he's doing ok---a little rash on his cheek here and there, but nothing like it used to be, so promising.

These are very soft cookies---great with coffee or tea...or of course, milk!

Pumpkin Chocolate Chip cookies

Ingredients
1 cup white sugar
1 cup brown sugar
1 cup shortening ---Spectrum brand
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon and a dash of pumpkin pie spice
12 ounces semisweet chocolate chips

Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.

Update on Matthew's allergies...

Some good news---because of his wheat allergy he was never able to play with Play-Doh since it has wheat in it. Well, about 6 weeks ago he played with it at a children's museum and had no reaction so of course I went out and bought him a little bucket of it. He hasn't stopped playing with it since!!! And no reactions....even when he tries to "taste" it. LOL

So since then we've tried regular white saltines. His allergist suggested that we try wheat at some point, but to make sure it's white wheat and not whole wheat (which contains the gluten I guess). He hasn't had any reactions to Saltines and absolutely LOVES them. We then tried making pancakes with regular flour, no eggs and rice milk--he did well!!!

So we are feeling better that perhaps he is growing out of his wheat allergy at least. It'd be such a blessing to get rid of all of them, but we'll take what we can get.

Stuffed Tomatoes with Quinoa

Matthew helped grow a garden this year---tomatoes (cherry and the larger ones) along with green pepper, asparagus, rhubarb and onions.

With the abundance of tomatoes, I was in search for the perfect recipe. I found it!!

http://www.oprah.com/food/Warm-Quinoa-and-Zucchini-Stuffed-Tomatoes

NOTE: We left out the parm cheese and breadcrumbs

I would also recommend pairing with a smaller cut of meat, perhaps a small fillet. Matthew gobbled this stuff up!

Again, Quinoa is a grain that is VERY high in protein--perfect for those on restricted diets.

Pork tenderloins with a white cream sauce and pasta

I was looking for something different so decided to look at pork recipes--found one on Rachael Ray's website that I liked and made some switches of my own.

2 pork chops---cut them width-wise so they were thinner and then cut in medallion size pieces
Brown Rice Flour--dredge the pork chops in it
Olive Oil--heat and then place the pork chops in it--cook on both sides, remove and cover with foil

In the meantime....
Pasta---make the pasta of your choice. We use quinoa pasta

Cream sauce--
I used the "white cream sauce" that I had in an earlier post and added some garlic

Mushrooms---
Saute in soy-free, dairy free butter and add some garlic. Place in the cream sauce

Sweet potatoes---I pressure cooked them. Delicious! For an added treat, I used a mixer and combined the sweet potatoes, a little rice milk, a little allergy free butter and then some pumpkin pie spice. Matthew couldn't get enough of it!!

Voila!!! Dinner is served.
I put the white sauce over the noodles and the pork---delicious. Enjoy!

Happy 2nd Birthday Matthew!!!

It was one year ago during his first birthday party that we realized the severity of his food allergies. He almost went in to anaphylactic shock after consuming about a fingernail's size of cake during his cake smash. Since then it's been wheat, dairy, egg, peanut and nut free for him.

We decided to have his party at an indoor jumping arena--which he loves to go to. But the only food they allow is pizza. All I can say is "Thank you Amy's kitchen"---because of their rice crust/soy cheese pizza he was able to enjoy pizza just like the other kids. And boy, did he ever!!

Cake has been the other big issue when we go to other birthday parties. I found a recipe that I spoke about earlier in the blog called "wacky cake" and it's amazing!!! It was developed during the Great Depression when butter and eggs were rationed. Perfect for us! So for this birthday I decided to make one of those Wilton giant cupcakes, just like I did last year so we could redo his "first cake moment". He's not a huge cake eater, but he sure loves the candles and birthday song.

And lastly, as the other kids had their vanilla ice cream cups, Matthew got to enjoy some raspberry sorbet that I found that is gluten free and dairy free (not all sorbets are dairy free as I've learned, so check those labels). Mmmmm......

So it was a great allergy-free day---no need for Benadryl or the epi pen---hoooray!!!!!

Let him eat cake.....or pancakes at least.

Although I've found some recipes to use for pancakes that Matthew can eat, I've finally found a pancake mix to use that resulted in yummy, fluffy pancakes that the entire family could enjoy.

ORGRAN Apple and Cinnamon pancake mix
http://www.orgran.com/product-information/packet-mixes.html

You use the entire box and instead of using eggs, we just used water (it has instructions on how to do this right on the box). There are even dehydrated apples in it that add to the taste.

Thumbs up from mom and Matthew!!

Peanuts on airplanes----Breaking news!

Department of Transportation Docket Number DOT-OST-2010-0140 ---which basically is saying they are reconsidering peanuts on flights. However, BREAKING NEWS according to the site below indicates this is now off the docket. I'm so disapointed!! Do people REALLY need those insanely small packages of peanuts when it is potentially risking people's lives??

My thought is that those in charge have never been exposed or been witness to someone who has gone in to anaphylactic shock due to peanuts. It is one of the scariest things to see! And obviously even scarier to experience personally.

The DOT is soliciting public comment until 08/09/10 on three options to providing greater access to air travel for persons with peanut allergies:

1. Banning the serving of peanuts and all peanut products by both U.S. and foreign carriers on flights covered by DOT's disability rule;
2. Banning the serving of peanuts and all peanut products on all such flights where a passenger with a peanut allergy is on board and has requested a peanut-free flight in advance;
3. Requiring a peanut-free buffer zone in the immediate area of a passenger with a medically-documented severe allergy to peanuts if a passenger has requested a peanut-free flight in advance.

Here is the BREAKING NEWS that it's come off the docket----BOOOOOOOOOOOOO!
http://www.ajc.com/business/dot-backs-off-on-555154.html


You can post comments here to the regulatory committe:

http://www.regulations.gov/search/Regs/home.html#searchResults?Ne=11+8+8053+8098+8074+8066+8084+1&Ntt=DOT-OST-2010-0140&Ntk=All&Ntx=mode+matchall&N=8099+8061+8056+8057+8058

LIKE RIBS???

• Then here is a great rib rub recipe that is gluten free
  1/3 cup dark brown sugar
  1 tablespoon paprika
  1 1/2 teaspoons chili powder (see below for gluten free chili powder recipe
  1 1/2 teaspoon salt
  1 teaspoon ground cumin
  3/4 teaspoon black pepper
  3/4 teaspoon ground oregano
  1/2 teaspoon cayenne pepper
  1/4 teaspoon sugar
  
  Mix all and then rub on the meat. Can be used for about 4 pounds of ribs.
  
  For BBQ sauce we use Organicville original organic BBQ sauce
  
  Chili powder recipe
  1 tsp oregano
  1 tsp cayenne pepper
  2 tsps ground cumin
  1 tsp paprika
  2 tsps garlic powder
  
  I make a bunch of this and keep in a jar for use at any time--we use it in tacos and chilis as well as rubs.

Pumpkin Cranberry Muffin recipe--YUM!

I was looking for an activity that I knew Matthew would enjoy--and since he loves to help mom in the kitchen AND wear his special apron, I figured baking was the key!

Here is a recipe for muffins that are very tasty and moist. They made about 16 cupcakes (although they were a good size). You can also pour in a bread pan. Keep in mind you can have some now and freeze some for later.

Pumpkin Cranberry Muffins
1 cup white sugar
1/4 brown sugar (I used dark)
1 tbsp baking powder
2 2/3 c oat flour (we use Arrowhead Mills brand)
1 1/2 tbsp pumpkin pie spice
1 tbsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
2 tbsp xantham gum
4 tbsp vegetable oil
1 tbsp apple cider vinegar
15 oz can of pumpkin puree
1/2 c rice milk
1 cup of dried cranberries (stir those in at the end)

Mix all of the dry then use a hand mixer to mix in the wet ingredients. Spoon into lined muffin tins and bake on 350 for about 20 minutes or in a bread pan for about 50. You'll know it's done when you stick a toothpick in and it comes out clean (not wet).


Storage: Store them in an airtight container for about a week or so. If you want to freeze, wrap in wax paper and foil and then place in a freezer bag. They will last a few months in the freezer.

C-Section and Celiac link

So apparently studies are now beginning to show the link between babies born under c-section that have celiac disease opposed to those born vaginally. I've often times heard that babies born under extreme circumstances were at higher risk for allergies, but never understood why.

I will be very interested to hear more about this. I know that Matthew was born via c-section after he went in to distress prior to induction and often wondered if that was partly to blame for his numerous allergies.

Link:
http://www.celiac.com/articles/22132/1/The-Cesarean-Section-and-Celiac-Disease-Connection/Page1.html

I love Heinz!!!

Ketchup really does make everything better....but did you realize that Heinz also makes many other products, including Ore-Ida fries??

One morning I was curious as to whether Heinz Ketchup was gluten free so called the 800 number on the package. I never do that and was pleasantly surprised to not only speak to a human on the other end, but she also asked if I wanted a list of all gluten free products they provide. SURE!!!

Now the list updates all the time, so I'd recommend going to their site directly---but I noticed yesterday that the bag of Ore-Ida fries I bought also now states gluten free right on there. Keep in mind, you need to check for any other allergins, but if gluten is the issue---we found a solution!

Matthew sure does love his french fries--and now he gets to dip them in Heinz Ketchup. He dips hamburger in there as well. Heck, pretty much anything goes in to ketchup these days.

A couple new snack finds!

He's a major snacker--which is so like his mom (LOL)....so I found a few snacks that he's really liking right now:

• Glutino brand Gluten Free Breakfast bars (blueberry)---they really aren't bad! He gobbles them up for a quick breakfast along with a banana and applesauce.
• Orgran Gluten Free Itsy Bitsy Bears. These things are like those teddy grahams but are free of all allergens! SCORE. He really likes these. Hard to find though.
• Fruit snacks---you know, those little things made my many of the major kid food companies you can get anywhere in those tiny little "on the go" packages. I'm finding that he's done very well with those. Just stay away from any fruit flavors they might be allergic to as a safety.

Meal ideas (part 1)

I receive a lot of questions pertaining to meal ideas for Matthew, so I thought I would post a few to get those who recently received an allergy diagnosis some assistance.

Breakfast:

• VANS gluten free, egg free, dairy free waffles (they come in plain, mini and blueberry)
• VANS french toast (also gluten free, egg free and dairy free)
• Gluten free, egg free, dairy free bread with Earth Balance soy free, dairy free butter spread or even just jelly
• Oatmeal
• Fruit
• Soy yogurt or rice yogurt (Whole Foods sells Rice Yogurt--Ricera is the brand)
• Barbara's breakfast O's (very hard to find)--but taste exactly like Cheerios.
• Rice Krispies-----they are gluten free, egg free, dairy free
• Rice milk or soy milk
• Rice or Corn Chex are now gluten free

Lunch:

• Grilled cheese using the butter mentioned above and approved bread--with rice or soy cheese
• Bread with sunbutter (available at Trader Joes, Whole foods, etc)--made from sunflower seeds and is not considered a nut
• Meatloaf---made with oatmeal instead of bread crumbs and Heinz ketchup (which is gluten free). I also put in shredded carrots and green pepper. This freezes very well
• Chicken breast and rice
• Fruit, steamed veggies

Dinner:

• In a pinch, can always use ideas from lunch menu above
• Steak or any meat, well-cooked, no marinade or can use Hendrickson's marinade (tastes awesome as a salad dressing as well)
• Rice pasta with dairy free, peanut free, gluten free pasta sauce (there is also corn pasta out there as well)
• Quinoa with fish (quinoa is a high protein "pasta" type of substance--I generally add butter from above and a pinch of salt for flavoring)
• Amy's pizza---rice crust with rice cheese or soy cheese---he loves it and it's gluten free, egg free and dairy free (we usually have this on Sunday evenings)
• Steamed veggies of all kinds (he loves pretty much all of them!!)
• Use the cream soup recipe from the tuna casserole post below and can either make tuna casserole or even a chicken pot pie (minus the crust or make an allergy-free crust)

So I hope this helps get you started and gives some new ideas!! More to come.....

Recipe: Tuna Noodle "Casserole"--allergy free!!!!

Tuna Noodle "Casserole"
(totally allergy free)

Use this recipe to make a "cream soup" base. Super easy!!! http://www.grouprecipes.com/sr/21934/dairy-free-cream-soup-white-sauce/recipe/

Saute some finely chopped onions and chopped mushrooms in a little oil---add to the "cream soup".

2-3 cans of Tuna in water (drained)---add to the "cream soup"

Take your pasta of choice and cook it---we used a Rice Pasta Fettucine noodle.
Add some frozen peas in to the pasta, halfway through cooking

Drain the pasta once cooked--add it back to the pan it was cooked in and then pour the "cream soup" mix in and mix it up.

You can actually add broccoli or carrots as well, but we just had the peas this time.


I hope this recipe makes sense---it was very easy and VERY tasty. Matthew absolutely loved it. I've never seen him eat anything so fast. Even my husband liked it! ENJOY.

New Allergist....and results!

So we received the results from our new allergist. By the way, we LOVE her. She's very thorough and just completely understanding. While we were there, she educated us on the fact that regardless of having a cat in our household (he's highly allergic), that there was a very large chance he would still end up with asthma. He's already been exposed to the cat for his entire life and she honestly, saw no reason that at this point we should give the cat up.

We were thrilled and nervous at the same time! Our thoughts are why keep something in the house (even though she's like one of our children) that could further expose Matthew to something harmful to his health. But we will see how things go and trust our gut.

MORE RESULTS:
I was shocked to see the diagnosis on the form of " Reactive Airway Disease". I of course quickly consulted with Dr. Google to find out that according to the Mayo Clinic, it's a diagnosis made when they aren't sure what kind of respiratory issue there is, but commonly it's asthma.

The GOOD:

• We can begin feeding him more soy, as that now shows up as a Class 0 on their tests.
• They indicate that in a few months we can try to start introducing (slowly) plain white wheat flour (but not whole grain wheat flour, which contains gluten).
• He is showing no sign of Celiac Disease which is GREAT!!!!! Of course, you can't truly diagnose without invasive biopsies, but so far so good.

What hasn't changed is that we must still stay off of egg, dairy, peanut and tree nuts and for now, wheat/gluten. So really no change since I'm not a fan of soy anyways. They'll retest in one more year. He was originally tested around 12 mos of age and he turned 18 mos yesterday.

BUT I do feel that in time he will get better with his allergies (crossing fingers).

Let him eat cake!!!!

We have a First Birthday party tomorrow for a friend and my big goal was to make a cupcake that we could bring along for Matthew to enjoy. So I searched the net....and voila..... a great recipe http://www.eatingwithfoodallergies.com/allergyfreebirthdaycake.html right here.

And surprisingly, it tasted really great!!! Very chocolately and rich. I gave him a 'test' taste tonight and he not only LOVED it but didn't react to it.

The background is that at Matthew's First Birthday party he didn't get to have his cake because as soon as he began the "cake smash" and barely got a taste of cake/icing he went in to anaphylactic shock. It was pretty scary, but luckily turned out. However, he has not had cake since then...and he'll be 18 months old this week.

I just had to share and hope that this recipe will help someone.

Shopping Trip to Whole Foods

It's been a while since we posted, but wanted to give a run-down of our latest shopping trip this morning to Whole Foods. There isn't one super close, but we took the drive (about 45 min) to the nearest one and loaded up today.

So many people ask "But what the heck can Matthew eat since he's allergic to SO much??"
It's been tough, but there's actually a lot out there if you're willing to take the time to look, research and go to a few stores rather than just the local grocery store (although I'm surprised to see that even they sell some items nowadays!)

So here's some of what we purchased, in case anyone needs ideas:

VANS waffles and french toast sticks---gluten free, dairy free, egg free. You know these things are good when even my husband likes them!!! We got mini waffles today too that are plain, so we can put regular organic maple syrup on them for a treat.

NANA'S No gluten lemon cookie---also egg and dairy free and no refined sugars

Glutino gluten free pretzel twists--they actually had these out as a sample and Matthew went NUTS for them. I should have taken a picture of his face after eating a couple---very cute.
I can't believe how much like "real" pretzels they taste---and they are also egg and dairy free.

IMAGINE brand creamy potato leek soup--no dairy or wheat

Pacific brand organic beef broth--no gluten (and this is hard to find). I also like the vegetable and chicken broths. Great to make your own gravies since most have gluten/wheat in them.

Quinoa--if you've never tried it--it's fabulous! It's a grain--and super high in protein, low in fat and low in sugar (and also has fiber). You can cook it in chicken broth for added flavor or add some tomatoes to it. Very good stuff and an alternative to pasta or rice.

Quinoa elbows--yes, they make pasta too! Who would have guessed?? And it actually TASTES like real wheat pasta, which is a bonus. Our whole family eats it. They make all kinds...check it out.

Enjoy Life bars---very berry and caramel apple are our faves. They are gluten free, egg free, milk free, etc (basically this whole line is "allergy free" meaning free of the 8 most common allergins. They also make a fantastic cookbook for desserts.

Rice Dream organic rice milk---because he's allergic to dairy and can't have cow's milk, this is what we've been feeding him. We also use Pacific brand. He seems to like it. Be sure any type of alternative milk you get enriched though.

Rice Vegan American flavor rice vegan slices (aka: cheese). It's from Galaxy Nutritional Foods. Unfortunately, they changed the ingredients and although still safe, they took out the jalapeno pepper and it tastes GROSS (to me). Matthew will still eat it, however I don't feel like he likes it as much as the old stuff. They have cheddar flavor too.

Ricera Rice Yogurt---they have several flavors, including strawberry and blueberry. He's not big on it, but I keep trying. It has the probiotics in it as well.

Earth Balance Buttery spread---this one is buttery (flavor) and soy free. Basically it's veggie oil that you can cook with and bake with. We use it for the whole family now. Tastes great.

Spectrum organic shortening---great for cooking and is gluten free, dairy free, etc.

Sunbutter---it's like peanut butter minus the peanuts and tree nuts. It's made from sunflower seeds and honestly, it tastes great. Salty but great. I make peanut butter sandwiches for him all the time. Trader Joe's has a great price on it.

Other stuff Matthew eats but isn't necessarily from Whole Foods:
Lots of chicken breast
Hamburger meat

Energ G Light Tapioca Loaf (bread)----very good and one of the few that he can eat untoasted.
Most gluten free breads must be toasted first.

Cherry tomatoes, green beans, asparagus, baby carrots, cauliflower, broccoli, clementines, banana, pureed blueberries and prunes, apple sauce, apples, pears.

Chex cereals---rice and corn are both gluten free and he loves them

Barbara's Breakfast O's--they are just like cheerios and easy for him to eat. I've tried others but ended up tossing them because they were rock hard. These honestly taste just like the real thing (Cheerios). But warning--they are tough to find!!