Learning to Eat Allergy-Free

My Home Photography Studio

2012-05-31T07:00:00.000-04:00

Early on in the process of creating my book, Learning to Bake Allergen-Free, I decided to take all of the photos myself. Little did I know what I was getting myself into. During the past year I have become a food stylist and photographer, in addition to a cookbook author, but I wouldn’t have it any other way. Doing the photos myself gave me a lot of control over my schedule, and forced me to stretch those creative muscles in new ways.

In short, taking the pictures for my book was a great deal of fun.

But it wasn’t easy. In my quest for information on food photography best practices I found that there was very little information on the subject – just a handful of books. While there are many photography magazines on the bookshelves, they cater to portrait, landscape, wedding, and action photography. Articles on food photography are few and far between.

But I have learned a great deal from doing this project, and am happy to share it with you. Today, I want to focus on my photography studio.

The most important point here is that I realized I needed a space that I could call a studio. Prior to that I was rearranging furniture in the kitchen every time I wanted to shoot. It was tedious and impractical. I picked the sunniest spot in the house – and luckily it was vacant. This was my oldest son’s room, now used as a guest room. I pushed the bed against the wall and purchased a table that I placed by the window.

The most critical component of photography – even more important than the food itself – is the light. I took down the curtains, pulled the blinds all the way up, and ditched the wooden grids off of the windows so I could get a pure stream of light. My camera is most often placed as you see above, with the window to my left, but I do sometimes shoot with the food backlit.

I purchased a large light filter that I can move around, depending on light conditions, but usually keep as a filter right by the window (and I move it around as the sun moves). I also purchased some white foam boards to bounce the light off of. (I only use natural light.) This is the angle I shoot from most frequently – it’s like a light box, and I love the results!

The table I purchased from Ikea is adjustable up and down, and makes a great tabletop on its own, but I often put other surfaces on top to vary my “tabletops.”

For a long time (and during the shooting for my book) I had my props (I’ll talk more about props in a future post) in boxes all over the floor, but I got tired of tripping over them and searching for what I wanted. Recently I decided to makeover the closet so I could store all of my equipment and props, and I am very happy with the result:

Where do you take your food photos? What is your setup like?

A Reminder

2012-05-28T07:00:00.000-04:00

I found this sign posted at the serve yourself salad bar at my local grocery store:

A reminder to never, ever, buy from the open bins or self-serve containers, if you have food allergies.

Quick Quesadilla with Guacamole

2012-05-24T07:30:00.000-04:00

Sometimes a short cut is in order. That’s when I turn to simple solutions like this Quick Quesadilla recipe.

I used Sandwich Petals to form the Quesadilla. I heated the flatbread for about 20 seconds on each side in a medium skillet, then added one tablespoon of olive oil. I added the filling (I used cheese, but any filling or non-dairy cheese will work). Once heated, I cut it into wedges and served it with guacamole.

Can you ever get enough guacamole?

TV Drama’s Favorite New Plot Line – Peanut Allergy

2012-05-21T07:00:00.001-04:00

Twice within the past month I have turned the TV on to one of my favorite shows to find a plot that includes food allergies. The topic is hot, in more ways than one. I’m not surprised that drama writers – especially those who need engaging twists and turns for suspenseful stories – would latch onto anaphylaxis as a way to move the story forward. But, I’m concerned. Let’s take a look at the stories:

Spoiler alert: don’t read on if you watch these shows and haven’t seen these episodes.

The Firm – This NBC drama is based on John Grisham’s novel. At one point, Mitch McDeere (whose family is on the run and under FBI protection) and his brother, decide to go rogue and take down the leader of an illegal insurance operation to murder patients who may cost Noble Insurance too much money. (Yes, it’s a mouthful of a plot.) The bad guy, Stack, has a severe peanut allergy. We know this because McDeere found it in his military file. Stack is ex-special forces.

McDeere and his family cook up a scheme to “disable” Stack, by forcing him to have an anaphylactic reaction, giving them just enough time to steal the special codes needed to break into the secure room where the information they need is located.

There are a number of factual inaccuracies in the story:

1. The allergic reaction is caused when Stack picks up a phone that has peanut oil on it. While we don’t know for sure that the peanut oil they used was highly refined, it’s unlikely that peanut oil could have caused the reaction we saw (highly refined oils are fat and do not contain the proteins that cause allergic reactions.) That said, the allergic reaction was believable – Stack swelled up, rashes appeared, he quickly passed out.

2. Stack was military. The military does not accept candidates with anaphylactic reactions to food. Apparently the writers either missed that point, or decided to ignore it for the benefit of the plot.

3. The McDeere’s knew that they had only 15 fifteen minutes to administer epinephrine before Stack would die. Except, in real life, it could take as little as 6 minutes. I guess 6 minutes wasn’t enough time for them to break into the secret room and grab the hard drive. On the positive side, they did use the Epi-pen (which Stack carries with him but they had stolen) properly.

And there is a serious moral/legal dilemma here:

When would it ever be right for someone to intentionally cause an anaphylactic reaction? Keep in mind that it was the good guys who did this, and Stack could have died. With this kind of behavior on TV, it’s no wonder we see kids on the playground threatening food-allergic children with peanuts.

Smash – An NBC drama about the making of a Broadway musical, with a cutthroat environment – especially among the stars vying for the lead. The actress brought in to play Marilyn, Rebecca Duval (played by Uma Thurman) has a peanut allergy. She makes it clear that she has an allergy, and is very diligent about it. The day after the first show (where no one clapped at the end), Rebecca drinks her morning smoothie that has been spiked with peanut, and she collapses.

About the facts:

1. This allergic reaction is somewhat less believable. Rebecca appears to be having difficulty breathing, but she keeps drinking while this happens and we see little else.

2. After the incident, the director tells the cast that Rebecca has been “sedated” and would be out of the hospital in a few days. There is no mention of her being given adrenaline/epinephrine. Even if I give the writers the benefit of the doubt and assume that the character must have been given epinephrine, I’m not aware of sedation as a course of treatment after epinephrine.

And, once again, the dilemma:

Rebecca believes that someone must have intentionally spiked her drink. The episode ends with everyone wondering who might have done it? Karen, the under-study? Ivy, the cast member who originally played Marilyn? Worse yet, nobody cares. Rebecca herself doesn’t even want to know.

Again, I ask – is it ever okay to intentionally cause an allergic reaction?

We see horrific crimes being committed in TV dramas every day. Drama is drama, after all, and attempted murder is attempted murder, whether it’s by a gunshot, or an intentional poisoning. But these stories of intentional peanut allergy poisoning aren’t being treated like the horrific crimes they are. There’s almost an implication that it’s okay to poison someone with a food allergen if you have an Epi-pen nearby. Don’t we have enough accidental allergic reactions?

What do you think?

Food Allergy Facts – Awareness Week, Day 7

2012-05-19T07:00:00.000-04:00

Each day during food allergy awareness week I am sharing some facts based on the most recent data and research. Here are today’s facts:

The market for foods that address the needs of those with food allergies and intolerances is expected to grow to $26.5 billion (yes, billion) dollars over the next 5 years according to Global Industry Analysts.

The US represents the world's largest market for gluten-free products.

Please share these facts with your audiences.

Food Allergy Facts – Awareness Week, Day 6

2012-05-18T07:00:00.000-04:00

Each day during food allergy awareness week I am sharing some facts based on the most recent data and research. Here are today’s facts:

It can take as little as 6 minutes for the entire body to shut down during anaphylaxis. Only a tiny amount of protein is required to cause anaphylaxis.

Severe allergies (and any anaphylactic reactions to common foods will prevent a candidate from joining the military. (military.com)

Please share these facts with your audiences.

Food Allergy Facts – Awareness Week, Day 5

2012-05-17T07:00:00.000-04:00

Each day during food allergy awareness week I am sharing some facts based on the most recent data and research. Here are today’s facts:

According to Dr. Kari Nadeau at the FAI Editorial Roundtable on April 11, 2012:

If one parent has any type of allergy (allergic rhinitis, asthma, food allergy, etc.), his or her child has a 65% chance of having some type of allergy.
If both parents have an allergy, their offspring have an 85% chance of having some type of allergy, and will likely have more severe allergies.

Please share these facts with your audiences.

Food Allergy Facts – Awareness Week, Day 4

2012-05-16T07:00:00.000-04:00

Each day during food allergy awareness week I am sharing some facts based on the most recent data and research. Here are today’s facts:

Households with incomes less than $50K are half as likely to have a food allergy and half as likely to be diagnosed with food allergy.

Asian and Black children have higher odds of having a food allergy, yet are 24% less likely to be diagnosed.

Food allergies are more prevalent (as a percent of the population) in highly populated areas (urban centers and metro cities) than in more sparsely populated areas (small towns and rural areas).

Based on The Prevalence, Severity, and Distribution of Childhood Food Allergy in the United States, Pediatrics Vol. 128 No. 1 July 1, 2011.

Please share these facts with your audiences.

Food Allergy Facts – Awareness Week, Day 3

2012-05-15T07:00:00.000-04:00

Each day during food allergy awareness week I am sharing some facts based on the most recent data and research. Here are today’s facts:

The most common food allergies among children are peanuts (25.2%) and milk (21.1%).

The prevalence of wheat allergy in children is only 5% (a number I thought surprisingly low).

More than 30% of children with food allergies have multiple food allergies.

The prevalence of all top allergens increases as children get older, except with peanut (which drops slightly) and milk (which drops substantially).

Based on The Prevalence, Severity, and Distribution of Childhood Food Allergy in the United States, Pediatrics Vol. 128 No. 1 July 1, 2011.

Please share these facts with your audiences.

Food Allergy Facts – Awareness Week, Day 2

2012-05-14T07:00:00.000-04:00

Food-allergic reactions cause 203,000 emergency room visits every year, or one every three minutes. Most of these are due to accidental exposure. (JACI, March 2011).

39% of children with food allergies have experienced a severe or life-threatening reaction.

$6 billion per year is spent on food allergy care in the US (according to the CDC).

During this food allergy awareness week, please share these facts with your audiences.

Food Allergy Facts - Awareness Week, Day 1

2012-05-13T07:00:00.000-04:00

May 13th-19th is Food Allergy Awareness Week.

Each day this week I will share some food allergy facts. Please pass them on and share them with your audiences so that we can get the message out about food allergies. Much of what I will be sharing I learned at a recent press editorial roundtable, hosted by the Food Allergy Initiative.

Today's food allergy facts:

Food allergies continue to grow at an alarming rate:

A 2007 CDC study estimated that over 12 million Americans including 1 in 25 children, had a food allergy.
The most recent research (based on a study funded by FAI and published by Northwestern University in 2011) shows that up to 15 million Americans have food allergies including 1 in every 13 children (or 8% of children).

The average classroom of 25-30 students now has two children with food allergies.

Birthday Cake!

2012-05-09T14:20:00.000-04:00

When I was growing up, my grandmother made the birthday cakes. Sometimes she would start planning the cake a month in advance, throwing out suggestions. Cherry Vanilla with Pink Frosting? Red Velvet? No, for me it was always Chocolate with Vanilla Frosting.

As a Mom, I’ve always made birthday cakes for my kids. Even when I ordered a fancy store bought cake (like the Teenage Mutant Ninja Turtle cake I surprised my oldest son with one year), I made another one at home – just for the family. When food allergies hit us, cake from the bakery was no longer an option, so I created my own recipes.

I no longer expect anyone to make a cake for me. To be honest, I prefer to make my own because I know exactly what I want – chocolate with vanilla frosting.

Besides, it’s my birthday and I’ll bake if I want to ☺

The recipe for this Triple Play Chocolate Cake can be found in Learning to Bake Allergen-Free. I plan to serve it with a cranberry sauce. The sauce is one that I was inspired to create after taking a class on sauces at the Culinary Institute of America.

Cranberry Dessert Sauce

1 cup cranberries
2/3 cup sugar
1 tbsp lime juice

Combine the ingredients in a small saucepan and simmer over medium heat, about 10 minutes, until the sugar has dissolved. Stir occasionally to break the cranberries open. Strain the sauce through a mesh strainer, pressing the juice through the strainer. Discard the pulp. Serve warm or cold underneath (or on top of) the cake.

I don’t like to use food coloring (too many additives and dyes) in my baking, which means that my frostings are almost always white. But, I decided to try to add some color by adding a couple drops of my cranberry sauce to the frosting. It gave the frosting a delightful pink color (and a bit of a cranberry taste) that I could make the rosettes out of.

I can’t wait to eat the cake later!

What's your favorite birthday cake?

Allergies and Awesome You – A Book Review

2012-05-08T07:00:00.000-04:00

I was really thrilled to receive a copy of Dr. Atul Shah’s new book, Allergies, and Awesome You: Believe You Can Get There Too! to review.

Dr. Shah is not just any allergist, he is The Amazing Allergist, and treats patients every day at his center on Long Island. But Dr. Shah isn’t just worried about what happens in his office, he cares about what his patients need after they leave his office – just one of the reasons he created the Amazing Allergist series of children’s books.

Allergies and Awesome You is a read-aloud book, but could also be read by young readers with their parents or alone. In the book, two young athletes with allergic rhinitis (nasal allergies) are playing soccer – one is struggling, and the other is playing at peak performance. You can probably guess that one has been getting allergy shots (and getting better) and the other has not.

The book is a great introductory book for a child who is about to start getting treatment for environmental allergies, but it’s much more than that. Dr. Shah truly believes in the mind-body connection. Unique to this book are exercises and activities which are intended to help kids think positively and learn new behaviors.

While not about food allergies, the positive messages here are useful for all, and I encourage you to check it out.

Even better, Dr. Shah has some special gifts for readers who purchase the book during this launch. Find out more about the book, including the special gifts, here. And be sure to check out Dr. Shah’s facebook page here.

Cupcakes for Celiac Awareness – Chocolate with Cherry Vanilla Frosting

2012-05-04T07:00:00.000-04:00

May is such a jam-packed month. May 13th-19th is both Food Allergy Awareness Week and Eosinophilic Awareness Week. But May is also Celiac Awareness Month. Yup, all of these food-related awareness activities are stacked on top of one another, giving us a lot to talk about.

But today it’s all about cupcakes!

The American Celiac Disease Alliance and 1 in 133 have asked us to bake cupcakes to spread the word about celiac disease. Last year, the world’s tallest cake was built in Washington as members of the celiac community lobbied for gluten-free labeling laws. This year, instead of one big cake, it’s cupcakes all over the world. Gotta love it!

While technically no one in my family suffers from celiac disease (at least not officially), my son is allergic to wheat (among other things) and I am gluten-intolerant. We have been eating wheat-free and gluten-free for eleven years, hence the eleven cupcakes.

I decided to make Basic Chocolate Cupcakes from Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts with Cherry Vanilla Frosting. The cupcake recipe is gluten-free, vegan, and top 8 allergen-free, and can be found in the book. The frosting is super-simple:

Cherry Vanilla Frosting

3 cups confectioner’s sugar
12 tbsp Earth Balance natural shortening (softened)
2 tbsp water
2 tsp vanilla extract
1 tsp cherry extract

Combine the sugar and shortening with a blender until crumbly. Add the water and extracts, and blend for 2-4 minutes longer until the frosting is smooth and creamy. Decorate the cupcakes!

I added some mini Enjoy Life Chocolate Chips, because – well, do I really need a reason to add chocolate chips?

Now, the question is – do we have to share? Sure, why not...

Be sure to join the American Celiac Disease Alliance Cupcakes for a Cause event page to check out all the cupcake photos and/or enter your own. While you're there, click "like" on the entries to vote for your favorites.

Brad’s Raw Foods Rock

2012-05-03T07:00:00.001-04:00

A few weeks ago I had the pleasure of interviewing Brad Gruno about his raw chip business. Brad’s transformation to a raw foods entrepreneur is fascinating and you can read about it at forbes.com, but today I want to talk about the food. When Brad asked me if I wanted some sample to try I said yes, and I am so glad I did!

These chips rock!

I received two packages of crackers and one package of leafy kale. All of Brad’s Raw Foods products are indeed raw – they are dehydrated at low temperatures (rather than oven baked or fried) so that they retain all of their nutritional value.

The crackers are somewhere between a traditional cracker and a chip. They are sturdy enough to dip, and can easily be garnished with whatever you would put on a traditional cracker. They are gluten-free, vegan, egg-free, soy-free, and dairy-free. They are made from all whole foods – vegetables, seeds, and buckwheat groats. The package lists “love” as one of the ingredients, and I can see why. These are very special crackers.

The leafy kale is very much like the kale chips you would bake at home, but they are also dehydrated. Added flavors give them a taste like nothing I’ve ever had before. This product contains nuts – cashews are used to give the chips flavor.

Unlike many gluten-free and allergen-free foods, these are high in fiber, low in sugar, and low in calories. While neither product is suitable for those with tree nut allergies, these make a great alternative to popcorn for a snack.

Brad’s Raw Foods can be found in some Whole Foods, and are making their way into stores across the country. Have you had a chance to try them yet?

Virginia Enacts Stock Epinephrine Law to Help Protect Students with Allergies

2012-04-30T07:00:00.002-04:00

Last week, Virginia Governor Bob McDonnell signed a bill that will require public schools to adopt and implement policies for the possession and administration of epinephrine.

Common food allergies in children (Photo credit: Adams999)

Epinephrine is a life-saving drug used to halt anaphylactic allergic reactions. While students who have suffered anaphylactic reactions often have an epinephrine injector for their personal use at school, not all do. This was the case with Amarria Johnson, who died earlier this year from an allergic reaction after accidentally being exposed to peanut at her school in Virginia. Still other students may experience their first anaphylactic reaction while at school.

There is good cause for action.

At a recent food allergy roundtable in New York City, Mary Jane Marchisotto, Executive Director of the Food Allergy Initiative (FAI) shared the most recent statistics on food allergies, saying that, “Every classroom now has two students with food allergies.” A July 2011 study funded by FAI and published in Pediatrics, found that 15 million Americans and one in every thirteen children now suffer from food allergies – a significant increase from prior data.

While the Virginia legislation is critical, Maria Acebal, Chief Executive Officer of the Food Allergy and Anaphylaxis Network, wants to raise the discussion up a level. She is lobbying on Capitol Hill for federal legislation that would incent the states to enact laws similar to the one just enacted in Virginia. Acebal just isn’t happy with letting the states delay any longer saying, “Do we have to wait for a child to die in every state before the state does it themselves?”

Referred to as a “stock” epinephrine law, Virginia’s new legislation will require schools to keep epinephrine that is not targeted for a specific child available for use in children who do not have their own prescription epinephrine injectors at the school. While food allergy leaders are driving the charge, stock epinephrine laws will help protect students with all types of allergies.

With the signing of this bill, Virginia joins California, Georgia, Illinois, Kansas, Missouri, Nebraska, and New York, which already have stock epinephrine laws on the books.

Eight down. Forty-two states to go.

Brasserie 292 – A Restaurant Review

2012-04-26T07:00:00.000-04:00

My home town of Poughkeepsie is often the target of jokes and you may not think of it as a destination for fine dining, but you may consider after reading this post. The truth is, there are many terrific restaurants in the area, due in part to the fact that one of America’s top culinary schools – the Culinary Institute of America – is just up the road in Hyde Park. It’s not unusual for graduates to open their own restaurants in the area.

Another important factor is the revitalization of downtown Poughkeepsie – also known as Main Street. A number of upscale restaurants have cropped up along Main Street in the last few years, allowing that part of town to now claim “historic” status.

Last weekend my husband and I decided to treat ourselves to dinner at one of the city’s newest restaurants – Brasserie 292. It’s so new in fact, that’s it not yet listed on Allergy Eats for review. Of course, my concern is always finding something I can eat (without wheat or soy), but I was also scoping it out to see whether my son (with even more allergies including milk and eggs) would fare well there.

I have made this distinction before, and it’s worth making again – there is such an enormous difference in a restaurant that will eliminate food allergens (like most of the chains that run a print out and tell you what’s left on the standard menu that you can eat) and one that truly accommodates special food needs by preparing a dish – complete with accompanying sides sauces and/or spices – that is safe for you. It’s the difference between just plain food and truly delicious food. Brasserie 292 fits the latter category.

The restaurant itself is delightful, with a comfortable, earthy, high-end pub-influenced design. Yes, that’s me you can see in the mirror, taking the picture – there are mirrored walls everywhere. There’s also a beautifully crafted bread station; although it’s lacking gluten-free bread, the gluten-eating members of your party may appreciate the constant refreshing of dinner rolls.

The best part was – of course – the meal:

I ordered a dish that I am accustomed to calling moule frites, but here they call it simply mussels and fries. It’s hard to find mussels anywhere in the area, never mind good mussels, but these were spectacular mussels – tender, juicy, perfectly cooked. They are served with a cream based sauce, but I was assured that the dish could be made without milk or butter, and I am sure Patrick will want to try it when he’s home.

And if chooses something else (like this 16oz steak special my husband ordered), I am very confident they will prepare it so that he can eat it.

Yum! This is a restaurant we will definitely visit again!

Cybele’s Free to Eat Cookies are Delightful!

2012-04-23T07:00:00.001-04:00

I met Cybele Pascal in the restroom. We were standing next to each other at the sinks when I recognized her. And yes, she is as lovely in person as she is online. Shortly after that bathroom encounter, Cybele gave her keynote talk to the audience at the Nourished Food Blogger Conference. But I’m not here to recap her speech. No, I want to talk about cookies, Cybele’s Free-to-Eat cookies.

As if her presence wasn’t enough, Cybele brought samples of her new packaged cookie line for us to try. I picked up a chocolate chip sample to try and she had me at the first bite.

These cookies are soft-baked, moist (did you hear me? I said moist!), and downright delicious. Keep in mind that I am hard to please. I have my own cookie recipes, and they are terrific. But we also need cookies that can stay shelf-stable weeks after they are made. I have not yet found an off-the-shelf soft-baked packaged cookie that I really loved, until now.

Cybele’s cookies are gluten-free, top eight allergen-free, vegan, and kosher. They are made so that nearly everyone with food allergies can eat them. I was able to try the chocolate chip and oatmeal raisin cookies (pictured here), but I’m quite sure my favorite will be the chocolate chunk brownie (or course). I even scoffed up the samples that I could from empty seats so that I could send some to my son to try.

These are not make-at-home cookies; they contain ingredients like sunflower lecithin and rice dextrin – not things we have at home. This is the cookie you want to take with you on-the-go, to throw in the lunch box, to send with your food-allergic child on a sleepover. This is also a cookie that you will have a hard time keeping out of the hands of your non-food-allergic family members. Cybele tells me that they will be hitting store shelves in June.

Have you tried Cybele’s cookies yet? What do you think?

The Best of the Gluten-Free and Allergen-Free Expo

2012-04-19T07:00:00.009-04:00

I am happy to report that I survived my first Gluten-free and Allergen-free Expo, and got home from Chicago safely and without incident. Woo-hoo!

Survived is a rather appropriate word, as the Expo was packed. If anyone has any doubt that there are many people starving (almost literally) for gluten-free and allergen-free food solutions, all they need to do is spent a few minutes elbowing their way to the samples the vendors were giving out, and discussing ingredients with the exhibitors.

I managed to bring home quite a stash of goodies. This is just a sample, as I sent off a box to my son at college (just the samples that were allergen-free for him), and – of course – I ate as I went.

I found many foods I liked, some that were good and others that were great. Following are a few of my favorites (in random categories to suit me):

Best for kids: Qwackers gluten-free crackers. These DO contain milk, but are free of the other top allergens plus corn. Perfect for little hands.

Best for quick meals: I tried a sample of Kettle Cuisine’s gluten free soup, and it was spectacular. Amongst all of the carbs, it was great to find something that could be a meal. There are ten flavors; many are free of the top eight allergens, some contain milk.

Most excited to try for dinner: I can’t wait to get my hands on Namaste Foods pasta. Who knew they made pasta?

Most excited to try baking with (and my pick of the show): Earth Balance coconut spread is – wow!! On a tiny piece of gluten-free bread this spread tasted fab-u-lous! It’s a blend of coconut oil and palm oil, and I can’t wait to try baking with this it!

Most interesting concept: Pamela’s Products handed out packets of chocolate brownie mix to make in a cup, in the microwave. All you need to add is oil and water. The mix is free of the top eight allergens, but does contain a “processed on equipment” warning for nuts, soy, and milk. This is just such a cool idea – think dorm room, mid-afternoon office snack, traveling. I love this idea! (An apology to my son who is probably wondering why I didn’t send this to him, but I just had to try it myself.)

Not new but never tried: I’ve been wanting to get my hands on Attune Foods dark chocolate probiotic bars for some time, but haven’t been able to find them locally. I now have a sample that I am excited to try.

Patrick's pick from campus: Sunbutter's on-the-go single serving packets. He said, "Whoever came up with these is a freakin' genius," and he was raving about how you could put them in a lunch box with an apple.

We had both already tried Enjoy Life's Plentils (chips made from lentils), and still think they rock!

Which products will you try?

Be sure to check back on Monday when I review a product I sampled at the Nourished Food Blogger Conference.

Taco Night (with Guacamole!)

2012-04-16T07:30:00.002-04:00

Taco night is a favorite in my house. It’s usually an opportunity to use whatever I may have in the refrigerator – a pepper, onion, leftover rice – with ground beef, ground turkey, or even chicken. I almost never make it the same way twice. I try to keep a medium-hot salsa and some corn tacos or tortillas on hand, and then it’s easy to make tacos on a whim.

My secrets to great tacos are to let the filling simmer for a couple of hours (it’s a great meal when you don’t know what time you’ll actually be serving dinner), and to serve it with guacamole. We forgo the cheese (rather than opting for a dairy-free cheese), but this guacamole definitely makes up for it:

Simple Guacamole

1 medium to large avocado
1 tbsp lime juice
¼ cup red onion, finely diced
a pinch of salt

Mash the avocado with the lime juice and stir in the onions. Serve with your favorite tacos!

The Allergen-Free Baker’s Top Five: My Favorite Allergen-Free Products From the Past Year

2012-04-12T07:00:00.002-04:00

Today I head out to Chicago for the Nourished Conference and the Gluten-Free & Allergen-Free Expo. Based on what I’ve heard about Expo West, I’m expecting to find lots of great new products at this expo. But before we jump into the latest products, I thought it would be fun to look back on the past year, and highlight a few of my favorite new product finds from the past year.

This is my list – which means there are no rules (and no voting). It also means that while some of these products were new to the market in the past year, in some cases they were simply new to me. So, without further ado, here are my Top Five:

Enjoy Life Mega Chunk chocolate chips: This product filled a big gap in the allergen-free chocolate chip world. Sometimes a mini or regular-sized chocolate chip just isn’t enough.

So Delicious Coconut Creamer: Replacing thickened milks in baking got a lot easier with the introduction of Coconut Creamer. (Check out my chocolate truffles for an example.)

So Delicious Coconut Non-Dairy frozen dessert: Oh my, this stuff is good, and in flavors like Cookie Dough and Cherry Amaretto. This is perfect over cake or brownies, with a chocolate sauce made from Enjoy Life or Divvies chocolate chips.

Earth Balance Mindful Mayo: Dairy-free, egg-free, soy-free mayo seemed like just a dream until this product came along. If you’re missing mayo on your sandwiches, this is the answer.

Bob’s Red Mill Chia Seeds: I was thrilled to discover that chia seeds can be used (similar to flax seeds) to make an egg-replacer gel. Yippee! More options!

What’s your favorite new product from the past year?

How Long Does a Year’s Supply of Paper Towels Really Last?

2012-04-09T07:00:00.001-04:00

That was the question I posed last fall after I won a year’s supply of paper towels from Brawny at BlogHer11. I was excited when two cases of paper towels arrived:

But I’m in the kitchen a lot. I bake four or five times a week, and in between I use paper towels frequently because they help avoid contamination. So I knew that those two cases might not actually last the year. Six months later, here is what I have left:

They’ll be gone by the end of the week. For me, a year’s supply was a half-year’s supply, but that’s not bad at all considering my usage. How long do you think a year’s supply of paper towels would last you?

Chocolate Avocado Pudding

2012-04-05T07:30:00.002-04:00

This is a pudding that requires absolutely no cooking or baking. It’s completely raw, vegan, gluten-free, and allergen-free. It will satisfy even the pickiest chocoholic. And it’s totally yummy!

Chocolate Avocado Pudding

1 medium avocado
2 ½ tbsp agave nectar
2 tbsp natural unsweetened cocoa powder
3 tbsp chocolate hemp milk
½ tsp vanilla

Place all of the ingredients in a high-speed blender or food processor, and blend until smooth. Garnish with dried cranberries, or fresh berries. Leftovers will keep in the fridge for a couple of days (but don’t expect there to be any).

More Avocado Mania

2012-04-02T07:00:00.010-04:00

We’ve been having avocados for breakfast, lunch, and dinner here lately, as my box of avocados ripened all at once (and these are just too delicious not to eat).

The first thing I made was Smashed Chickpea and Avocado Sandwiches, with a recipe I found at Two Peas and Their Pod. I had my sandwich on Udi’s Gluten-Free Whole Grain Bread (contains eggs) (pictured below), and my son had his on Foods for Life Millet Bread. This is so yummy!

For dinner I made a salad with Grilled Chicken and Avocados. This is as simple as grilling up some chicken breasts (I used Cajun spices), slicing up the avocados, and serving it all over baby lettuce.

For breakfast? Check out my recipe for Avocado Chickpea Bread. I am also experimenting to determine whether avocado works as an egg replacer (like a fruit puree). I’ll let you know how that works out.

Avocado Mania: Avocado Chickpea Quick Bread

2012-03-29T07:00:00.014-04:00

Sometimes the planets align.

When a box full of avocados arrives on your doorstep, it just makes sense to bake with it, right?

When Tess at Healthy Blender Recipes told me about a Kitchen Aid giveaway she is running in April, and asked if I wanted to participate in her month of Gluten-Free Baking ideas with a Kitchen Aid mixer, I jumped at the chance. After all, I needed to create something delicious with those avocados, right?

Avocado Chickpea Quick Bread

1 medium avocado (mashed) (1/2 cup)
1 ½ cups gluten-free flour blend (192 grams)
3/4 cup garbanzo bean flour (90 grams)
½ tsp xantham gum
3 tsp baking powder
¼ tsp salt
½ cup light brown sugar
3 tbsp sunflower oil
3 tsp Ener-G egg replacer mixed with 4 tbsp warm water
1 tsp vanilla
1 cup original hemp milk
1 tbsp lime juice

Notes: Use your favorite gluten-free flour blend.

Directions: Mash the avocado until it is mostly smooth. Combine the dry ingredients and set them aside. Combine the wet ingredients with a Kitchen Aid mixer. Add the avocado and blend for a minute on medium speed. Add the dry ingredients and blend on medium until smooth. Bake at 350 degrees for 42-44 minutes.

This makes a smooth bread that can be served with strawberry jam for breakfast, sliced for sandwiches at lunch, or served as a side with dinner. Enjoy! (And don't forget to enter the contest at Healthy Blender Recipes in April.)