tag:blogger.com,1999:blog-40451690724877232882024-03-04T22:44:31.551-07:002nd Gen Allergy Mom, Allergy SuperheroesEileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-4045169072487723288.post-18016462851799153302016-06-08T12:30:00.000-06:002016-06-08T12:30:24.582-06:00New Blog!Hello friends!<br />
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If you have subscribed to this blog but aren't following on any other social media channels, then you may have missed that I have a new blog address! It is:<br />
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<a href="http://allergysuperheroesblog.com/">http://allergysuperheroesblog.com/</a><br />
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Along with the new address, I rebranded at the start of may. 2nd Gen Allergy Mom is now the Allergy Superheroes Blog!<br />
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<br />Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-12696270248694953002016-03-21T05:41:00.000-06:002016-03-21T05:41:02.041-06:00Easy Potatoes BoulangerI modified this recipe from the potatoes that accompanied a pork recipe in our McCall's Cooking School cookbook. The pork is killer and I'll post my variation of that recipe sometime, but it's a time-consuming beast, best for special occasions. I enjoy making the potatoes on their own (even though they don't get any pork flavoring this way) because it can be done much more quickly and adds some great flavor to any meal!<br />
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<span class="item">Easy Potatoes Boulanger</span></div>
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<div class="author">
Recipe by Eileen Rhoadarmer - 2nd Generation Allergy Mom</div>
<div class="summary">
A great side dish to add flavor to any meal. And the best part is, it's Top 8 Free!</div>
Prep time: <span class="preptime">10 min</span><br />
Cook time: <span class="cooktime">20 min</span><br />
Total time: <span class="duration">30 min</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">4-6</span>
<span class="name">potatoes</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">onion, diced</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">clove garlic, minced</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount">1/2 - 2/3 cup</span>
<span class="name">chicken broth or stock</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">pinch</span>
<span class="name">pepper</span>
</li>
<li class="ingredient">
<span class="amount">pinch</span>
<span class="name">thyme</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">parsley</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">cornstarch (optional)</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Cut your potatoes into chunks or discs.
</li>
<li class="instruction">
Heat your olive oil in a large skillet over medium heat.
</li>
<li class="instruction">
Add potatoes, onions, and garlic. Pan-fry, covered, until almost done (15-20 minutes), stirring occasionally.
</li>
<li class="instruction">
Once potatoes are nearly cooked through, add chicken broth to pan and sprinkle potatoes with spices.
</li>
<li class="instruction">
Continue to cook, covered to control loss of fluid, until potatoes are done.
</li>
<li class="instruction">
If the sauce is too thin, mix 1 tsp of cornstarch with water and then slowly add to the potatoes while stirring. Stop adding as soon as the sauce thickness is to your liking.
</li>
</ol>
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Chop your potatoes. They would more traditionally be in discs, but I've found it easier to pan-fry potatoes when they're cut in small chunks.<br />
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Heat your oil.<br />
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Start frying your potatoes, onions, and garlic. Make sure to stir them intermittently so they don't burn on the bottom. This part <i>could</i> be done without a lid, but they cook faster and more evenly when the heat is contained.<br />
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Prepare your broth and seasonings. I like to use Better than Bouillon, but you should use whatever stock is safest for your family.<br />
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Add the broth and then sprinkle on your seasonings. Stir, and then put the lid on to continue cooking.<br />
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If the sauce is too thin once your potatoes are cooked through, mix cornstarch into a few spoonfuls of water and then slowly pour this into your potatoes while stirring. Stop as soon as it's thick enough, you don't need to use all of the cornstarch! (You could alternatively use another thickener of your choice.)<br />
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A tasty accompaniment to a variety of meals!<br />
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Linking up at <a href="http://www.realfoodallergyfree.com/">Allergy Free Wednesdays</a> and <a href="http://vegetarianmamma.com/gluten-free-fridays/">Gluten Free Fridays</a><br />
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<br />Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-78935685395525003072016-03-17T10:59:00.002-06:002016-03-17T10:59:37.925-06:00Top 8 Free White Chocolate and Make Your Own Easter Bunnies - Guest Post for KFAAre you tired of all the allergen warnings on Easter chocolate?<br />
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I am too, which is why I decided to make my own chocolates this year! Head over to the Kids with Food Allergies Blog to see how easy it is to make Easter goodies you <i>know</i> you kids can enjoy!<br />
<a href="http://community.kidswithfoodallergies.org/blog/how-to-make-allergy-friendly-chocolates-easter-bunnies"><br /></a>
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<span style="font-size: large;"><b><a href="http://community.kidswithfoodallergies.org/blog/how-to-make-allergy-friendly-chocolates-easter-bunnies">Make your own Chocolate Easter Bunnies!</a></b></span></div>
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All pictured sweets are Top 8 Free!</div>
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<a href="http://community.kidswithfoodallergies.org/blog/how-to-make-allergy-friendly-chocolates-easter-bunnies">http://community.kidswithfoodallergies.org/blog/how-to-make-allergy-friendly-chocolates-easter-bunnies</a></div>
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But that's not all! You can also read Part 2:</div>
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<span style="font-size: large;"><b><a href="http://community.kidswithfoodallergies.org/blog/how-to-make-dairy-free-white-chocolate">Top 8 Free White Chocolate Recipe!</a></b></span></div>
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That's right, you can make and sculpt your own white chocolate! Go see how it's done!<br />
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<a href="http://community.kidswithfoodallergies.org/blog/how-to-make-dairy-free-white-chocolate">http://community.kidswithfoodallergies.org/blog/how-to-make-dairy-free-white-chocolate</a><br />
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White Chocolate recipe will be shared on <a href="http://www.realfoodallergyfree.com/">Allergy Free Wednesdays</a> and <a href="http://vegetarianmamma.com/gluten-free-fridays/">Gluten Free Fridays</a><br />
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<br />Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com2tag:blogger.com,1999:blog-4045169072487723288.post-23358799080826338352016-03-14T05:45:00.000-06:002016-03-14T05:45:15.757-06:00Stuffed OnionsI first made this recipe for hubby years ago on his birthday. It was a side dish for a larger recipe, but we both decided this was the only part of the recipe worth repeating! If you like onions, check out this delicious way to serve them as a side dish for your next killer meal!<br />
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<div class="hrecipe">
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<div class="fn">
<span class="item">Stuffed Onions</span></div>
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<div class="author">
Recipe by Eileen Rhoadarmer - 2nd Generation Allergy Mom</div>
<div class="summary">
These stuffed onions make a great side dish for many entrees! Free of peanut, tree nut, egg, soy, fish and shellfish.
Contains wheat and dairy (substitutions would easily make it free of those as well.)</div>
Prep time: <span class="preptime">20 min</span><br />
Cook time: <span class="cooktime">45-50 min</span><br />
Total time: <span class="duration">1 hour, 10 min</span><br />
Yield: <span class="yield">2 stuffed onions</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">medium onions</span>
</li>
<li class="ingredient">
<span class="amount">2 Tbsp</span>
<span class="name">butter, dairy-free alternative, or olive oil</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">1/4 tsp</span>
<span class="name">pepper</span>
</li>
<li class="ingredient">
<span class="amount">2 Tbsp</span>
<span class="name">grated Parmesan Cheese (omit for dairy allergy)</span>
</li>
<li class="ingredient">
<span class="amount">1 cup</span>
<span class="name">croutons, crushed</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Peel your onions and chop off the bottom and the top (be careful not to cut too much.)
</li>
<li class="instruction">
Using a combination of a sharp knife, a spoon, and a grapefruit knife if you have one, hollow out the center of each onion leaving roughly 1/4 inch all around.
</li>
<li class="instruction">
Finely chop the center pieces of onion (you'll probably have about 1 cup.)
</li>
<li class="instruction">
Heat your butter or oil in a skillet over medium heat. Add the chopped onion and saute for about 3 minutes.
</li>
<li class="instruction">
Remove the pan from the heat and mix the salt, pepper, Parmesan, and crushed croutons into the onions.
</li>
<li class="instruction">
Stuff the mixture into the hollow onions, mounding it on the top.
</li>
<li class="instruction">
Wrap your stuffed onions in foil and bake upright at 350 degrees for 45-50 minutes.
</li>
<li class="instruction">
Serve warm. Delicious!
</li>
<li class="instruction">
Easily double (or more) the recipe to serve more people.
</li>
</ol>
</div>
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Hollowing out the onions does take some practice. You need to be particularly careful not to cut all the way through to the bottom. Just go slow and be careful.<br />
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Sauteeing the onions.<br />
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Make sure you chop or crush your croutons before mixing them in. Onions aren't big enough to handle large chunks of breading.<br />
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Pack your onions as tightly as you can. Even so, you will have some stuffing leftover. Bake it alone wrapped in foil, or just allow the moisture to penetrate the croutons and you've got another great side dish for the next day!<br />
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I bake these in my toaster oven when I'm only making two. The actual stuffed onions don't keep as well as leftovers, so I tend to only make as much as we'll eat in one night. If you increase the recipe to make more you'll need to put them in your regular oven.<br />
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You can add them to the oven with other items like turkeys or roasts. You may need to increase baking time by up to a half hour if they're sharing the heat.<br />
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Wrap them in foil to protect them from burning or spilling while they bake.<br />
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Look at those delicious beauties!<br />
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This was a perfect accompaniment to our late-night, much-delayed Valentine's dinner. What will you pair them with?<br />
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Happy eating!<br />
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Linking up at <a href="http://www.realfoodallergyfree.com/">Allergy Free Wednesdays</a> and <a href="http://vegetarianmamma.com/gluten-free-fridays/">Gluten Free Fridays</a><br />
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(Adapted from a recipe originally found in McCall's Cooking School.)<br />
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<br />Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-5175817809433711872016-03-10T05:47:00.000-07:002016-03-10T05:47:02.088-07:00Completing the Allergy Superheroes Rogues' Gallery<div class="separator" style="clear: both; text-align: left;">
It's been a while, but I wanted to share the rest of the Allergy Superheroes villains here on the blog. With these four characters, our Rogue's Gallery is complete! (For now.)</div>
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You can see the entire <a href="http://shop.allergysuperheroes.com/pages/shop-by-allergy">Rogue's Gallery here</a>!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AfY4yfx2vz0OeNVOjJlD2UoHG2AfEe4YHhZLbmLEVWwnnxbeBiIGb74Xo4HGXFf4UmFgYN69J_KfN0i5QaJOF45FgO23TQURUdjzQLHg38kVMtN7eyS90A-v39q1ZIBVkZ_yxocpWxS4/s1600/Meet+Nutzilla.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AfY4yfx2vz0OeNVOjJlD2UoHG2AfEe4YHhZLbmLEVWwnnxbeBiIGb74Xo4HGXFf4UmFgYN69J_KfN0i5QaJOF45FgO23TQURUdjzQLHg38kVMtN7eyS90A-v39q1ZIBVkZ_yxocpWxS4/s320/Meet+Nutzilla.png" width="320" /></a></div>
<span style="font-size: large;">NUTZILLA</span><br />
Nutzilla was created when a radioactive explosion caught a poor, helpless lizard in the middle of a nut farm. The resulting DNA-scrambling mutation grew at immense speed until she reached a height of 35 feet tall.<br />
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Nutzilla is still an animal, so her main goals are to survive. She primarily eats nuts, though she will settle for animals when nuts aren’t in season. She prefers to shelter underneath walnut or pecan trees when the weather gets bad. She generally remains in the country except when conditions force her to search for food elsewhere.<br />
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Already a menace due to her large size and ability to eat people in a single bite, Nutzilla is particularly dangerous to those with nut allergies because her scales are made of tree nuts. And because she scatters nut residue over an area the size of a football field when feeding.<br />
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<span style="font-size: large;">FISHAZOID</span><br />
Fishazoid doesn’t know where his power came from. All he knows is that first he was content to swim with the school, but there was something fishy about that patch of murky water he swam through one day, and the ocean just didn’t seem big enough anymore.<br />
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The world above the water seemed ripe for the taking, so Fishazoid used his newfound brainpower to construct a Mecha-suit out of parts scavenged from sunken boats and submarines.<br />
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The world of land had bigger fish to fry than he’d anticipated, but he still wanted it all. Right at this moment he is making plans for world domination, encouraged by the fact that people with fish allergies, in particular, are intimidated by him. But the Allergy Superheroes have no intention of letting this freaky fish harm anyone with a fish allergy. Or take over the world.<br />
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<span style="font-size: large;">MEDUSOY</span><br />
Medusoy is the fabled Medusa’s lesser-known little sister. One look at her can’t turn you into stone, but she has been known to paralyze soy-allergic victims with fear.<br />
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Medusoy has a severe case of stage fright, which has kept her out of the spotlight for centuries. However, the recent increase in soy allergies got her thinking that she could claim some of the glory usually attributed to her sister. However, Medusoy is too timid for a direct attack, preferring to lurk in unsuspecting corners in order to catch people by surprise.<br />
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<span style="font-size: large;">CHEF CROSS</span><br />
There was once a magician who also worked a side job as a cook. He wanted his magic to pay his bills but it didn’t, so he was angry a lot. One day he decided to put magic into a black top hat. He tried spell after spell, but all the magic went into the chef hat the magician wore at his restaurant job.<br />
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He wore this newly-magical hat to work, where he spent the evening fuming about all of the “special requests” from the diners. He didn’t really believe that simply touching one food to another would hurt a customer with food allergies, and he resented all the extra steps he had to take every time an “allergy order” came in. Chef Cross, the hat who had just been magicked to life, quickly shared the magician’s anger about food allergies and longed to cross contaminate a plate, just to see what would happen.<br />
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The next day, the magician threw Chef Cross away--but being alive he set off on his own. Chef Cross learned, as he searched for another home, that he had a psychic power over anyone whose head he sat upon; particularly over the foods they ate or touched.<br />
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The Allergy Superheroes are constantly working to educate other about the dangers of cross contact, in order to counteract the influence of Chef Cross and others who don’t understand the dangers of food allergies.<br />
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So now you've seen them all! Which Food Allergy Villain is your Nemesis?</div>
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Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-67825292655738184252016-03-07T06:36:00.000-07:002016-03-07T06:36:00.262-07:00Pizza CrustI've been using this pizza crust recipe for a while, when we make homemade pizza. I like it's ease of use--your bread machine does most of the work for you, and it behaves nicely when you spread it out on the pan. If you'd like a way to make your own pizza at home, this is a great foundation on which to build your masterpiece!<br />
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<div class="hrecipe">
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<div class="fn">
<span class="item">Bread Machine Pizza Crust</span></div>
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<div class="author">
Recipe by Eileen Rhoadarmer - 2nd Generation Allergy Mom</div>
<div class="summary">
An easy way to make great-tasting pizza right at home! Contains wheat. Free from other major allergens!</div>
Prep time: <span class="preptime">1 hour 30 min (most of it passive)</span><br />
Cook time: <span class="cooktime">15 minutes</span><br />
Total time: <span class="duration">1 hour 45 min to 2 hours</span><br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 cup and 2 Tbsp</span>
<span class="name">warm (120 degrees) water</span>
</li>
<li class="ingredient">
<span class="amount">2 Tbsp</span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">3 cups</span>
<span class="name">bread flour</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">granulated sugar</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">rapid rise yeast (bread machine yeast)</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Place ingredients in the above order in your bread machine. (It is particularly important to follow ingredient order if you will be setting the timer on your bread machine. Yeast should be the last ingredient added, sitting on top of the flour, not touching any liquid ingredients or salt as those will prematurely activate the yeast. Ingredient order does not matter as much if you're starting it right away.)
</li>
<li class="instruction">
Select your bread machine's dough cycle and start it. (Note: if you will be delaying it, use hotter water as it will lose heat sitting on the counter. If you delay for a long time, the yeast may not activate as fully.)
</li>
<li class="instruction">
Once the dough cycle is done, the dough should have risen to about double its original size. Punch it down, remove it from the bread machine, and transfer to a pizza pan. You can grease your pan or dust it with cornmeal, if you like.
</li>
<li class="instruction">
Stretch and roll the dough out until it covers the pizza pan evenly.
</li>
<li class="instruction">
Prebake your crust at 400-450 degrees for about half of your pizza's total bake time--usually around 6-8 minutes.
</li>
<li class="instruction">
Remove from oven, top with your choice of sauce, cheese, and toppings, and then return to the over. Bake until the cheese is melted and bubbly all the way to the center.
</li>
<li class="instruction">
Enjoy!
</li>
</ol>
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Ingredients.<br />
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I "preheated" my bread machine by filling it with super hot water and letting it sit for a few minutes before starting this recipe. I also used water that was too hot for the yeast, because I was preparing it before picking my kids up from school, and I wanted the dough to be waiting for me when I got home and was ready to make dinner. I don't know the exact temperatures, but it worked out just fine!<br />
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When using the timer to delay the making of bread or dough, add all the wet ingredients and the salt FIRST, then the flour and other dry ingredients. Then make a well in the center of the flour and fill it with the yeast. This keeps the yeast away from anything that could activate it until the bread machine starts mixing.<br />
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This device saves me so much time. I love it!<br />
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What will you top your pizza with this week?<br />
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Linking up at Allergy Free Wednesdays</div>
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Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com1tag:blogger.com,1999:blog-4045169072487723288.post-1298377228277249312016-02-29T05:28:00.000-07:002016-02-29T05:28:06.478-07:00Keeping Green Eggs out of the ClassroomMarch 2nd is Dr. Seuss's birthday, which has nationally become known as Read Aloud Day. This is a great opportunity to increase literacy in younger children by sharing Dr. Seuss's extensive collection of great kids books. Many preschool and elementary school teachers include crafts inspired by the books as a way to increase excitement and student involvement with the stories.<br />
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Unfortunately, the mass popularity of Green Eggs and Ham sometimes leads to the exclusion of kids with egg allergies when real eggs get involved.<br />
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Nobody likes to see their child get excluded--especially when a dangerous item gets brought into the classroom. If your child has an egg allergy, it's not too late to ask your child's teacher what her/his plans are for the day, and to steer them towards a safer way to celebrate.<br />
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Here are some great suggestions, and a Google search for "Dr. Seuss crafts" will point you towards dozens more!<br />
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<span style="font-size: x-large;">Cat in the Hat hats</span><br />
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These are easy to make and involve only a paper plate, large sheets of red and white construction paper, glue, scissors, and a stapler.<br />
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Cut out the flat center part of the paper plate. Cut red stripes roughly two inches wide from the red construction paper (this can be done in advance for younger kids.)<br />
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Glue red stripes onto a white piece of construction paper. Curl the striped paper into a tube and insert the bottom 2-3 inches into the hole in the paper plate. Glue or staple the tube together.<br />
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Cut 2 inch slits in the bottom of the tube and fold the resulting flaps under the rim of the paper plate. Staple the flaps to the plate to secure the two pieces together.<br />
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Bingo! It's the Cat's Hat! (You could secure it with string or elastic if the kiddos are going to be wearing it for a long time.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFz66MmuORk0Ir8JcE9q6EgrJCbKCWkkN-w7g1iQzzeMM3lsfY6Iov7HgCRDTCgX1HCs-YkmuaQcGQJJ2aoQ9KxvDGoJiQhebOKYLarNFTcTveM_FzQV2htYG0eXmViVi1WSM8f_Pgz8mk/s1600/Dr+Suess+Cat+in+the+Hat+Food+Allergy+Superheroes+Egg+Allergy+11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFz66MmuORk0Ir8JcE9q6EgrJCbKCWkkN-w7g1iQzzeMM3lsfY6Iov7HgCRDTCgX1HCs-YkmuaQcGQJJ2aoQ9KxvDGoJiQhebOKYLarNFTcTveM_FzQV2htYG0eXmViVi1WSM8f_Pgz8mk/s320/Dr+Suess+Cat+in+the+Hat+Food+Allergy+Superheroes+Egg+Allergy+11.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cat mask courtesy of my seven-year-old</td></tr>
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<span style="font-size: x-large;">Handprint Thing 1 and Thing 2</span><br />
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What child doesn't like to paint with their hands? These are fun to make and a great keepsake to remember how small their hands are!<br />
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Start by painting the child's palms and all fingers EXCEPT the middle finger with red paint.<br />
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Have them place their hands on a piece of paper with the fingers towards the edge. Having an adult press down on the top of their hands before lifting will make sure fewer gaps are left. Have the child wash their hands and then return.<br />
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Paint the child's palm white and their fingers blue, getting a little blue onto the perimeter of the palm as well. Flip the red handprints upside down and line up each hand so that the red handprint is a Thing's body, the new white palm will be the head, and the fingers are the hair. Again, have the child wash their hands.<br />
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Once the paint is dry, add a white spot to the center of the body, and then draw features on the face. Write "Thing 1" and "Thing 2" in the white circle once that paint is dry.<br />
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<span style="font-size: x-large;">Toilet Paper Tube Horton with Clover</span><br />
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This loveable elephant is easy to make, although younger kids may need an adult to cut out Horton's features.<br />
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Have the children paint toilet paper tubes gray. Allow to dry. <br />
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While waiting, have the children cut out Horton's ears, trunk, and make a black fringe for hair. You can use construction paper or craft foam.<br />
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Glue these in place, and then use a marker to draw Horton's features.<br />
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Glue a pom pom to the end of a chenille stem for the clover, and glue a speck of paper for the dust speck, if you like.<br />
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With a little creativity, there's no need for any children to be left out of the Dr. Seuss Day festivities. <span style="font-size: large;">Remember, the moral of Green Eggs and Ham is that we should be willing to try new things! That goes for educators too!</span><br />
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Credit where credit is due: I got the hat ideas from <a href="http://www.mamaslikeme.com/2012/03/easy-dr-seuss-hats.html">this blog</a>, the handprint things from <a href="http://www.123homeschool4me.com/2013/02/thing-12and-3-hand-art.html">this blog</a>, and Horton from <a href="http://www.meetthedubiens.com/2011/03/happy-birthday-dr-seuss.html">this blog</a>.Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com2tag:blogger.com,1999:blog-4045169072487723288.post-33839464300852616252016-02-24T05:31:00.000-07:002016-02-24T05:31:02.383-07:00Auvi-Q News, Sanofi to drop the Auvi-Q<div class="separator" style="clear: both; text-align: center;">
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When Sanofi recalled Auvi-Q last October, it would be fair to say that a lot of people were upset. Plenty of people preferred the Auvi-Q to the EpiPen, and it isn't hard to see why.<br />
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The Auvi-Q:</div>
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<li>Is smaller</li>
<li>Is pocket-sized</li>
<li>Talks to you</li>
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We've never carried Auvi-Qs, but that didn't stop our kids from falling in love with the testers they received at our FARE walk last summer. It was <i>months</i> before I stopped hearing those instructions on a daily basis. (Although on the other hand, the Auvi-Q tester is also how our son Zax learned that Epis have needles inside them, and aren't just magic devices that deliver medicine, which has led to greater Epi fear around here...)</div>
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Anyway, I digress. Just yesterday we heard the news that Sanofi is not going to be bringing the Auvi-Q back. </div>
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<a href="http://www.in-pharmatechnologist.com/Drug-Delivery/Sanofi-abandoning-Auvi-Q-after-dosage-problems-led-to-total-recall">http://www.in-pharmatechnologist.com/Drug-Delivery/Sanofi-abandoning-Auvi-Q-after-dosage-problems-led-to-total-recall</a></div>
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<span style="font-size: large;">HOWEVER!</span></div>
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Here are some things you might not know (especially if you haven't read the article yet.)</div>
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<li>Sanofi did not develop the Auvi-Q. They licensed it from <a href="http://www.kaleopharma.com/">Kaleo</a>, a pharmaceutical company founded by twin brothers Eric and Evan Edwards. Both have life-threatening food allergies of their own. The two were determined to create a better epinephrine device, and they tailored their post-graduate education to do just that.</li>
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<li>Kaleo is alive and well, and currently sells another device, <a href="http://www.evzio.com/patient/">Evzio</a>, which bears a remarkable resemblance to the Auvi-Q. It delivers emergency medication to treat an opiod overdose. There has been no news that Evzio has had any problems.</li>
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<li>Kaleo has a number of options regarding how to proceed here, including producing the Auvi-Q themselves or licensing the device to another company. I'm not going to speculate as to what they'll do. It is, of course, far too soon to tell. And there's no word in this round of news regarding how the problem that led to the recall is being resolved.</li>
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But I will say this. The Auvi-Q was the flagship product of Kaleo and the Edwards brothers. The company is larger than those two, and it has grown, but at its core it came from the desire of two teenage boys to carry a better epinephrine auto-injector. It was their passion project.</div>
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The way I see it, the Auvi-Q coming back on the market is just a matter of time.</div>
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Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-4617402643952836342016-02-22T06:31:00.000-07:002016-02-22T06:31:03.516-07:00The Bright Side of LifeI'm handing the blog over to my husband Dean for another guest post today. And it's not about donuts! It <i>is</i> about something sweet though. Take it away, Dean!<br />
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Oh, I should warn you that he likes puns.<br />
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He really likes puns.<br />
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<span style="font-family: "verdana" , sans-serif;">Time for another guest blog post from Dean (the SuperDad in this family of Superheroes). When Zax was diagnosed with his egg allergy, it wasn't completely alien to us since Eileen has her tree nut allergy. And she had an egg allergy when she was much younger. He's just a chocolate chip off the old block. But it was still a newer and different allergy than we were used to. Unlike peanut, we came to realize just how prevalent egg is in so many items, especially baked goods.</span><br />
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<span style="font-family: "verdana" , sans-serif;">We didn't want to stop baking or completely give in to that's how the cookie crumbles, so the search was on for an egg replacer. We came across Ener-G, a powder that you mix with water. It works pretty well for a lot of things, (I use it for pancakes), but it works well for cookies too.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I've always loved chocolate chip cookie dough, especially in ice cream. It's my favorite. When anyone around me would make cookies, I would sneak some of the cookie dough. Sometimes I would be caught with my hand in the cookie dough bowl, sometimes I would get away with it. It was a small amount and to me, worth the risk of salmonella poisoning. Tsk, tsk, to me.</span><br />
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<span style="font-family: "verdana" , sans-serif;">But a silver lining to Zax's egg allergy means being able to eat the cookie dough (or cake batter) without the fear of getting ill! For me, it's one of the brightest spots to his otherwise crummy allergy.</span><br />
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<span style="font-family: "verdana" , sans-serif;">The first time I made cookie dough with the egg replacer, Eileen asked if I was making cookies. I told her no and she raised an eyebrow. She's one tough cookie. I was making it to go in ice cream. That way it was more cost effective and more importantly, I could control the amount of cookie dough in each bowl.</span><br />
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<span style="font-family: "verdana" , sans-serif;">So here is the recipe that I love for chocolate chip cookies (it might have been posted here before by Eileen, but here it is again!)</span><br />
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<span style="font-family: "verdana" , sans-serif;">Free From: Egg, Peanut, Tree Nut, Fish and Shellfish. I hate sea flavored ice cream. It could easily be soy free with Enjoy Life chocolate chips, and substituted with your other allergy friendly substitutions so it's not just another cookie cutter recipe.</span></h4>
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Ingredients:</span></h3>
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<li><span style="font-family: "verdana" , sans-serif;">2 1/2 cups of flour</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 teaspoon salt</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3/4 cup of firmly packed brown sugar</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tablespoon Ener-G egg replacer mixed with 4 tablespoons of water = two eggs</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 cup applesauce</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 teaspoon baking soda (and definitely can't substitute with baking powder!)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup butter</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3/4 cup sugar</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 cups chocolate chips</span></li>
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Directions:</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIKejAfdjorO51XOhRzB1jUxTg9aP7nN83rAccTA6yhqz8C00UMzlszgjZb35VPpsaBbjyo-qsIOLBhagS_QH0sirV1kCtnHdv-q_HuSbe_sdcIxQvQxu5Z80puPJ7ShF5d92L-5Gq3A/s1600/Allergy+Superheroes+Cookie+Dough+Ice+Cream+flour.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIKejAfdjorO51XOhRzB1jUxTg9aP7nN83rAccTA6yhqz8C00UMzlszgjZb35VPpsaBbjyo-qsIOLBhagS_QH0sirV1kCtnHdv-q_HuSbe_sdcIxQvQxu5Z80puPJ7ShF5d92L-5Gq3A/s320/Allergy+Superheroes+Cookie+Dough+Ice+Cream+flour.jpg" width="320" /></span></a><span style="font-family: "verdana" , sans-serif;">In a small bowl, combine flour, baking soda, and salt; set aside.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0m5mGxa54AqNXqW5bCL_6jBKMmBckATDxXhza0ZwE2trqfY9-uTJ3bc2825Yqouy4TbiTUmbTcp1cqSHx3HrjoiFo-RqYo2-GhfsFxNMXLEVOcU6kq66gBtuNdolOI-g3jXU62hyphenhyphenDaA8/s1600/Allergy+Superheroes+Cookie+Dough+Ice+Cream+sugar.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0m5mGxa54AqNXqW5bCL_6jBKMmBckATDxXhza0ZwE2trqfY9-uTJ3bc2825Yqouy4TbiTUmbTcp1cqSHx3HrjoiFo-RqYo2-GhfsFxNMXLEVOcU6kq66gBtuNdolOI-g3jXU62hyphenhyphenDaA8/s320/Allergy+Superheroes+Cookie+Dough+Ice+Cream+sugar.jpg" width="320" /></span></a><span style="font-family: "verdana" , sans-serif;">In a large mixer bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeIAaGLQFNRADFhhh1EwAvOlYsIWijkvt59Emr81lp6XWCnUPKdN9Vg3NHe8KnY2JwvKMxTdsW-g5tN3Ghv8OeOhcqJ6JU9A_lOt58nnJGy7mWi8zwnrVwFxJ222qKyanFHrJPlAj4aU/s1600/Allergy+Superheroes+Cookie+Dough+Ice+Cream+egg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeIAaGLQFNRADFhhh1EwAvOlYsIWijkvt59Emr81lp6XWCnUPKdN9Vg3NHe8KnY2JwvKMxTdsW-g5tN3Ghv8OeOhcqJ6JU9A_lOt58nnJGy7mWi8zwnrVwFxJ222qKyanFHrJPlAj4aU/s320/Allergy+Superheroes+Cookie+Dough+Ice+Cream+egg.jpg" width="240" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fVWp-FqeWwBZ5dAQau1lf_Cqcpm4w4-aQfJ0Pd7BFuqqVbG_0NLrjYG7FnwHrTUh4ENcsx24kiKlQQCFAdhoUeUduZZAPmWHvYzyI6eau4-P-lzKTuADPWiBQiht_A7f_zpsgDL4TO8/s1600/Allergy+Superheroes+Cookie+Dough+Ice+Cream+mix.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fVWp-FqeWwBZ5dAQau1lf_Cqcpm4w4-aQfJ0Pd7BFuqqVbG_0NLrjYG7FnwHrTUh4ENcsx24kiKlQQCFAdhoUeUduZZAPmWHvYzyI6eau4-P-lzKTuADPWiBQiht_A7f_zpsgDL4TO8/s320/Allergy+Superheroes+Cookie+Dough+Ice+Cream+mix.jpg" width="320" /></span></a><span style="font-family: "verdana" , sans-serif;">Gradually add flour mixture.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhel0rZ1mtrbBBjXMtlIiCE3haZ7snUQHshwRYTMa7mlNwbtTvd7bx8OSHuPY5YtHrhSHo_itzQw-pdU-jkf3aIy-eZqEGm6_N00Ki2TxSnian8swnvp39-p_1HTpxMjlM2Y7cKtWmkMZw/s1600/Allergy+Superheroes+Cookie+Dough+Ice+Cream+chips.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhel0rZ1mtrbBBjXMtlIiCE3haZ7snUQHshwRYTMa7mlNwbtTvd7bx8OSHuPY5YtHrhSHo_itzQw-pdU-jkf3aIy-eZqEGm6_N00Ki2TxSnian8swnvp39-p_1HTpxMjlM2Y7cKtWmkMZw/s320/Allergy+Superheroes+Cookie+Dough+Ice+Cream+chips.jpg" width="320" /></span></a><span style="font-family: "verdana" , sans-serif;">Stir in chocolate chips.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yPj6pyNLIWr5zTd9OrpdfAR2rgT5vQkHxvU-E2g6RTARRxNdg5HSyFM2otmfYrTXD4FXvf0p-mmZHlzqenmB6oCU7s84PHVSEtLYD62OmgSjz0OXPYgKC19v-Yzrq2mCZmn-vktNwPc/s1600/Allergy+Superheroes+Cookie+Dough+Ice+Cream+bite.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yPj6pyNLIWr5zTd9OrpdfAR2rgT5vQkHxvU-E2g6RTARRxNdg5HSyFM2otmfYrTXD4FXvf0p-mmZHlzqenmB6oCU7s84PHVSEtLYD62OmgSjz0OXPYgKC19v-Yzrq2mCZmn-vktNwPc/s320/Allergy+Superheroes+Cookie+Dough+Ice+Cream+bite.jpg" width="320" /></span></a><span style="font-family: "verdana" , sans-serif;">Test cookie dough to make sure it's good enough for your family.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUguBeOOSc2T8l0KtnwddilcQGwyvA8MCoavmGaC7ji39OXeCOzq_dtYTvJOPMyNo-aM_BMeLSk99y_f4mKHu4XoZP53qmmRofPup5YaV0ASDJ5zkmT5x8DOBSzJnwqFnwbJyO7jjrNOM/s1600/Allergy+Superheroes+Cookie+Dough+Ice+Cream+share.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUguBeOOSc2T8l0KtnwddilcQGwyvA8MCoavmGaC7ji39OXeCOzq_dtYTvJOPMyNo-aM_BMeLSk99y_f4mKHu4XoZP53qmmRofPup5YaV0ASDJ5zkmT5x8DOBSzJnwqFnwbJyO7jjrNOM/s320/Allergy+Superheroes+Cookie+Dough+Ice+Cream+share.jpg" width="320" /></span></a><span style="font-family: "verdana" , sans-serif;">Have your family double check your work.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Drop in as much cookie dough you want into your favorite ice cream (I used chocolate chip ice cream, you can't get enough chocolate chips) and enjoy! My family said it was good, I like to think I'm one smart cookie. Until my next blog post, don't forget how super you are!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieNn7c7_O8Di9SGD4T8iomA5fFtNs8GlNZjKNdgH87_E9AKfLcjTEVmvEVMB3wbsMqx45ZTa8EXOg1Nzj9msN3uBGnMHiIwegbIP97-vSih_IAcvTuIhbBGz0pHD3eHUEWxJzn-bOVFFM/s1600/Allergy+Superheroes+Cookie+Dough+Ice+Cream+enjoy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieNn7c7_O8Di9SGD4T8iomA5fFtNs8GlNZjKNdgH87_E9AKfLcjTEVmvEVMB3wbsMqx45ZTa8EXOg1Nzj9msN3uBGnMHiIwegbIP97-vSih_IAcvTuIhbBGz0pHD3eHUEWxJzn-bOVFFM/s400/Allergy+Superheroes+Cookie+Dough+Ice+Cream+enjoy.jpg" width="400" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">My apologies for offending anyone with my cookie puns, especially Cookie Monster. Please don't eat my cookies or cookie dough.</span></div>
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Linking up at <a href="http://www.realfoodallergyfree.com/">Allergy Free Wednesdays</a></div>
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I did warn you that he likes puns.<br />
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Allergy Superheroeshttp://www.blogger.com/profile/11913300515379900037noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-35912606216915922642016-02-15T05:50:00.000-07:002016-02-15T05:50:06.948-07:00Slow-Cooker BBQ PorkI love my crockpot! It's so nice to dump all the ingredients in one big pot and let time do the cooking all day. I'll use it any time I get the chance!<br />
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Another thing I love is pulled pork. I've shared my <a href="http://2ndgenallergymom.blogspot.com/2015/05/crockpot-hawaiian-kalua-pork.html">Hawaiian Pork</a> recipe before, so today I'll share how to make a succulent barbecue pork in your crockpot!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYaf0Nia9PY9vzL6yCETdcLQdRkpTohgmnjWLI_NgEKHaXUtTjLYfAf2AgTeWyS67L3VYydqxyAXwMqWY2pRB-cPBL116G3SoEHuCLB8gLjVnk4DMmJqS6udRdv1ddpv9j7ORvteDBgr79/s1600/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYaf0Nia9PY9vzL6yCETdcLQdRkpTohgmnjWLI_NgEKHaXUtTjLYfAf2AgTeWyS67L3VYydqxyAXwMqWY2pRB-cPBL116G3SoEHuCLB8gLjVnk4DMmJqS6udRdv1ddpv9j7ORvteDBgr79/s640/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+15.jpg" width="572" /></a></div>
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The crockpot also makes this a great party food! I served it at our Superbowl Party, and the crockpot kept it warm and safe throughout the whole game!<br />
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<span class="item">Slow-Cooker BBQ Pork</span></div>
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Recipe by Eileen Rhoadarmer - 2nd Generation Allergy Mom</div>
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Top 8 free! (At least, it is if you're using safe bbq sauce!)</div>
Prep time: <span class="preptime">15-20 min</span><br />
Cook time: <span class="cooktime">18 hours**</span><br />
Total time: <span class="duration">19 hours**</span><br />
Ingredients<br />
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<span class="amount">1</span>
<span class="name">pork shoulder or butt roast</span>
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<span class="amount">2</span>
<span class="name">onions, sliced</span>
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<span class="amount">3/4 cup</span>
<span class="name">apple cider vinegar</span>
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<span class="name">barbecue sauce of your choice</span>
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Cooking Directions<br />
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Layer one sliced onion in the bottom of your crockpot.
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Place pork roast on top of onion.
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Pour vinegar all over roast.
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Layer second sliced onion on top.
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Cover and cook on low for 10-12 hours**, turning if necessary. (I've never turned mine.)
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Once tender and shredable, siphon out the juices. Discard, or allow to separate if you'd like to add a little back in or keep for another purpose. Once separated, discard the fat.
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Using two forks, shred the pork. Remove any bones or large pieces of fat that remain (most of the fat will have cooked down, and you removed it with the juices.)
</li>
<li class="instruction">
Stir the shredded meat until evenly distributed with the onions in the crockpot. Add approx. 1 cup of your favorite barbecue sauce, or more to taste. Add back some of the strained juices if you want to give it more tang. Stir again to distribute the sauce.
</li>
<li class="instruction">
Cover and continue cooking on low for 4-6 more hours**, or until flavors have married.
</li>
<li class="instruction">
Serve plain or on a bun and top with more of your favorite sauce, if desired.
</li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwmcLiMzjX0DiSJL3YNH8N_qkATuXwKa_GiX4VG2jcwO2YRGYgVbddClhWCQI1IQzUVJQpV8wrB2qHZ-jpLy3LID30v-jnCbiQwKJ2_I4vdPuQZCQ4N4swmpj_SqrnUx6PSpDrOQJD83A/s1600/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwmcLiMzjX0DiSJL3YNH8N_qkATuXwKa_GiX4VG2jcwO2YRGYgVbddClhWCQI1IQzUVJQpV8wrB2qHZ-jpLy3LID30v-jnCbiQwKJ2_I4vdPuQZCQ4N4swmpj_SqrnUx6PSpDrOQJD83A/s320/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+01.jpg" width="320" /></a></div>
This is really all you need!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ziEPpiF_va0oqUOf6WA0OQlT-0tbQLwdgtnw7gUxHwx9Pf0kNhBuPRlHGmm-BC6vBXLl1R6XUgqi8AdeIoid36vSvHayNP6LF57FpQr6a_onKZPyrEJpYfj_RXVHhwfrm3GUS9PykxU3/s1600/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+03.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ziEPpiF_va0oqUOf6WA0OQlT-0tbQLwdgtnw7gUxHwx9Pf0kNhBuPRlHGmm-BC6vBXLl1R6XUgqi8AdeIoid36vSvHayNP6LF57FpQr6a_onKZPyrEJpYfj_RXVHhwfrm3GUS9PykxU3/s320/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+03.jpg" width="320" /></a></div>
Layer one sliced onion in the bottom of your crockpot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-2nveJ2d20ztPSZ-_E32Hvm-sXF9GKVAn_K0xP4rKw_hs84Ww6GkE3ERoz5lC_cjncng5HMUxQc4Z2t7p6ngqPhEWzZUo5Rvw6DW7xn-HVfbMUAG0-O1LRUszowAMqbf-edZfpqE8nlF/s1600/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+04.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-2nveJ2d20ztPSZ-_E32Hvm-sXF9GKVAn_K0xP4rKw_hs84Ww6GkE3ERoz5lC_cjncng5HMUxQc4Z2t7p6ngqPhEWzZUo5Rvw6DW7xn-HVfbMUAG0-O1LRUszowAMqbf-edZfpqE8nlF/s320/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+04.jpg" width="320" /></a></div>
Place pork roast on top of onion. Pour vinegar all over roast. (I didn't have quite enough apple cider vinegar left, so I made up the balance with white wine vinegar. Still came out great!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVVnfXWSAXrmfSksI4kZBjUnkpJN4wlmm5HUisHNJcys1OO4SPTwu4SP8Lzy9TeJtzMtXrq36YP5KPQv5k2-aMondZG1pQ23vqB0FEd3EIiw5eJA29r9ItH5cK1Xou3gsq-dz6NEymUCr/s1600/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+05.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVVnfXWSAXrmfSksI4kZBjUnkpJN4wlmm5HUisHNJcys1OO4SPTwu4SP8Lzy9TeJtzMtXrq36YP5KPQv5k2-aMondZG1pQ23vqB0FEd3EIiw5eJA29r9ItH5cK1Xou3gsq-dz6NEymUCr/s320/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+05.jpg" width="320" /></a></div>
Layer second sliced onion on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDOuQdJS9iamOamk3m3jF0VUKApGCaJURzrHPHVfmSTR1QIaAth8BfKeXk389yo6kI8Kd8cxNbbCR2M9Y9smiIDAeFHB3GoNTYKXgsRAUPfGYBdaKQOkw_8KgT94mUBtqW4WVIraSKNLf/s1600/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+06.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDOuQdJS9iamOamk3m3jF0VUKApGCaJURzrHPHVfmSTR1QIaAth8BfKeXk389yo6kI8Kd8cxNbbCR2M9Y9smiIDAeFHB3GoNTYKXgsRAUPfGYBdaKQOkw_8KgT94mUBtqW4WVIraSKNLf/s320/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+06.jpg" width="320" /></a></div>
Cover and cook on low for 10-12 hours**, turning if necessary. (I've never turned mine.) It'll come out looking like this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzywP7xaZdjQnmfM5-xYk1SyovUoe9dHLjStriVQVl33x38wi41HknencF_AiZWjj-M0ahcgeQSmM-QEI1T-EYf2tB-ht4sMEpS1yXJxumBO6XxW4wEy6JqqNi-8F5qXi4zQBX89CUISnl/s1600/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+07.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzywP7xaZdjQnmfM5-xYk1SyovUoe9dHLjStriVQVl33x38wi41HknencF_AiZWjj-M0ahcgeQSmM-QEI1T-EYf2tB-ht4sMEpS1yXJxumBO6XxW4wEy6JqqNi-8F5qXi4zQBX89CUISnl/s320/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+07.jpg" width="320" /></a></div>
Once tender and shredable, siphon out the juices. Discard, or allow to separate if you'd like to add a little back in or keep for another purpose. Once separated, discard the fat. (I suppose this step isn't 100% necessary, but it removes fat, and the pork would've been really sloppy with all that juice!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotnEF6xgRfJbcEMH8LqESNecbVYrQgpLfkgO5Yks_exRj7mb8s4qUS9urcouoTvggkI-I9-YAr-vsNekyLonvDhnMR84tispiLKE4sISeDPnSiy9HxdPVIkJ8ooJ7X3jNEc27lXEX_fQj/s1600/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+08.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotnEF6xgRfJbcEMH8LqESNecbVYrQgpLfkgO5Yks_exRj7mb8s4qUS9urcouoTvggkI-I9-YAr-vsNekyLonvDhnMR84tispiLKE4sISeDPnSiy9HxdPVIkJ8ooJ7X3jNEc27lXEX_fQj/s320/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+08.jpg" width="240" /></a></div>
Using two forks, shred the pork. Remove any bones or large pieces of fat that remain (most of the fat will have cooked down, and you removed it with the juices.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqkrvapqd0txqfcDL7Spkb_Z2Mo4DQMnusYiSaB-ZisgUsOh2UFvAsW5_cjc8W8NxfTp_rDE68vrkuJzfkcd0GyFSt4bnI4Uh8oSAN__hLCdQenzBPb0kyNnugu47f-g7M1QVxjmVa1V3/s1600/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+09.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqkrvapqd0txqfcDL7Spkb_Z2Mo4DQMnusYiSaB-ZisgUsOh2UFvAsW5_cjc8W8NxfTp_rDE68vrkuJzfkcd0GyFSt4bnI4Uh8oSAN__hLCdQenzBPb0kyNnugu47f-g7M1QVxjmVa1V3/s320/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+09.jpg" width="320" /></a></div>
Stir the shredded meat until evenly distributed with the onions in the crockpot. Add approx. 1 cup of your favorite barbecue sauce, or more to taste. Add back some of the strained juices if you want to give it more tang (I added back maybe 1/2 cup.) Stir again to distribute the sauce.<br />
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Cover and continue cooking on low for 4-6 more hours**, or until flavors have married.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQ7ncd_WY7UICezD_TKCHD7CG5U1eO7AX9Cb5juHXLjPznbVlZvLXPNsn66FFtU9EBl4KJyTEdMGwrcMRzagUHSNXQ78vqsHDAmeHwPMwxXVw6JYPUKSYgvoQrpN9MbEiGKRAWKIThW-h/s1600/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+13.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQ7ncd_WY7UICezD_TKCHD7CG5U1eO7AX9Cb5juHXLjPznbVlZvLXPNsn66FFtU9EBl4KJyTEdMGwrcMRzagUHSNXQ78vqsHDAmeHwPMwxXVw6JYPUKSYgvoQrpN9MbEiGKRAWKIThW-h/s320/Crockpot+Barbeque+Pork+recipe+Allergy+Superheroes+Food+Allergy+13.jpg" width="274" /></a></div>
Serve plain or on a bun and top with more of your favorite sauce, if desired.<br />
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**A note on cook times. I have an older crockpot, with just "high" and "low" settings. With the newfangled ones out there, cook times probably do not need to be as long. Instead of starting it the night before, you could start it in the morning for an evening meal. Just make sure it shreds easily after the first cook time, and give it a few hours with the bbq sauce to let the flavors marry.<br />
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Linking up at <a href="http://www.realfoodallergyfree.com/">Allergy Free Wednesdays</a> and <a href="http://vegetarianmamma.com/gluten-free-fridays/">Gluten Free Fridays</a><br />
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<br />Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-45382325227192427682016-02-12T06:28:00.000-07:002016-02-12T10:12:53.234-07:00Why are our Allergens Villains?<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRUy4oS2jGOOvuyRYTCLhpC06VWEUgDnjj3pH3jFUQL4z8G9mHOh-zNmRCHKm2h-uySzbDaHGN5_0rT72IiIeY_qvIz_xQ1LWQRTeueyAex6utZ5fWcJiRFCwjsdcj7Fp3U-OZqRfniG5/s1600/Allergy+Superheroes+Villains+Lineup+Food+Allergy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRUy4oS2jGOOvuyRYTCLhpC06VWEUgDnjj3pH3jFUQL4z8G9mHOh-zNmRCHKm2h-uySzbDaHGN5_0rT72IiIeY_qvIz_xQ1LWQRTeueyAex6utZ5fWcJiRFCwjsdcj7Fp3U-OZqRfniG5/s640/Allergy+Superheroes+Villains+Lineup+Food+Allergy.jpg" width="640" /></a></div>
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A few weeks ago, Hubby and I sat down to plot the course of Allergy Superheroes for 2016. It's hard to believe we've been around for more than a year, and been "open" for almost a year. We've had a lot of ups and downs, and learned tons of things along the way.<br />
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One of our potentially contentious decisions was to make the allergens into villains. As we did market research, everywhere we turned we saw products with happy, smiling cartoons of the country's top allergens. The prevailing trend seemed to be to depict allergens as goofy, friendly types.<br />
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I understand the idea of trying to remain non-threatening, and even to depict allergens in a positive light to minimize future backlash (in case a child outgrows an allergy.) But we just couldn't get behind the "friendly" allergens.<br />
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Speaking for myself, I understand that nuts are food for other people. I know this in my head. But when I see a nut, I don't see a smiling acorn. I see this:<br />
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Despite parents' best efforts to portray food in a positive light, most kids with allergies develop an aversion to those allergens unless outgrown in toddlerhood. (I didn't willingly eat eggs by themselves until college, despite outgrowing that allergy by age three.)<br />
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But even more important, we feel that cute allergens don't treat food allergies with the respect and seriousness that they require.<br />
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Asking a peanut-allergic child to wear a smiling peanut creates the impression that peanuts are happy, friendly, and safe--not that they are a danger.<br />
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We aren't trying to scare anyone with our villains. We're going for cartoon bad guys, not terrifying real ones. What we DO want is for them to remind children and caregivers that specific allergens are not safe for each individual child.<br />
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We knew we were taking a risk by breaking the mold, but we still feel it was the right thing to do. We stand behind our villainous allergens (in fact, we keep a wary eye on them at all times.) Besides, villains fit perfectly with our theme. What's a superhero without a nemesis, after all?<br />
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<br />Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com3tag:blogger.com,1999:blog-4045169072487723288.post-34484355431731990802016-02-08T05:51:00.000-07:002016-02-08T05:51:02.687-07:00Chocolate Sugar Cookies<span style="font-size: medium;">I purchased a set of football cookie cutters a few years ago, and I decided to break them out again for our annual Superbowl party, since our home team THE DENVER BRONCOS made it to the Superbowl!!!</span><br />
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Rather than make brown or chocolate frosting, I decided to make chocolate cut-out cookies so that the cookies would already be brown. These are very similar to my regular cut-out sugar cookies, except better, because EVERYTHING'S better with chocolate! They sure were a hit at the party!</span><br />
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<span style="font-size: medium;"><br /></span>
<span style="font-size: large;"><b>Chocolate Cut-Out Sugar Cookies</b></span><br />
Contains wheat and dairy<br />
(Gluten-free flour and Earth Balance (or similar) butter substitutes would easily remove those)<br />
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<b>Ingredients</b><br />
<ul>
<li>1 1/2 cups (3 sticks) butter, softened</li>
<li>2 cups sugar</li>
<li>2 Tbsp Ener-G egg replacer + 8 Tbsp water (or 4 eggs equivalent of your favorite egg replacer)</li>
<li>1 tsp vanilla</li>
<li>1 cup cocoa powder</li>
<li>4 cups flour</li>
<li>2 tsp baking powder</li>
<li>1 tsp salt</li>
</ul>
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<b>Directions</b><br />
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(I forgot to take pictures while making the dough this time. Sorry, it was late the night before a party.)<br />
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Cream butter and sugar.<br />
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Beat in Ener-G and vanilla. Stir in cocoa, baking powder, and salt.<br />
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Switch to a dough hook if using a stand mixer. Then gradually add flour and mix until fully combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVFaFQBVJ0nmbehd6mbwcB_Ce7smODdWgvuvlpi2IUBkEhMsDv_YURwO6ans4WQf0spM4xVHurLLf7s-y7bOQm_TpxZy9wNG8bu1YSito0L6ASbJjcLQwM9Trzgt14RTn_3qRgsSCYJwf/s1600/Chocolate+Cut+Out+Football+Sugar+Cookie+recipe+Allergy+Superheroes+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVFaFQBVJ0nmbehd6mbwcB_Ce7smODdWgvuvlpi2IUBkEhMsDv_YURwO6ans4WQf0spM4xVHurLLf7s-y7bOQm_TpxZy9wNG8bu1YSito0L6ASbJjcLQwM9Trzgt14RTn_3qRgsSCYJwf/s320/Chocolate+Cut+Out+Football+Sugar+Cookie+recipe+Allergy+Superheroes+1.jpg" width="320" /></a></div>
Cover/wrap and chill 1+ hours.<br />
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Heat oven to 400 degrees F. Roll out cookies and cut. I cut the cookies on the plastic wrap I had used to refrigerate the dough, and I didn't have to dust anything with flour. It worked well!<br />
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Place 1 inch apart on a cookie sheet. Bake for 6 minutes. Remove to a rack to cool completely.<br />
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Once cool, decorate with your choice of frosting. I used my <a href="http://2ndgenallergymom.blogspot.com/2015/12/top-8-and-gluten-free-cut-out-sugar.html">aquafaba royal icing</a>, tinted blue and orange.<br />
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(Or hand frosting bags to children, smile as they decorate five cookies, and then finish the job they got bored with. ;)<br />
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Enjoy! GO BRONCOS!<br />
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<br />
Linking up at <a href="http://www.realfoodallergyfree.com/">Allergy Free Wednesdays</a> and <a href="http://vegetarianmamma.com/gluten-free-fridays/">Gluten Free Fridays</a><br />
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<br />Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com1tag:blogger.com,1999:blog-4045169072487723288.post-55604757134996268572016-02-03T06:27:00.000-07:002016-02-03T06:27:02.466-07:00Save the Date! FABlogCon 2016<div style="text-align: center;">
<span style="font-size: x-large;">Guess what?</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
We're thrilled to help announce that</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b>FABlogCon</b></span></div>
<div style="text-align: center;">
<span style="font-size: large;">(The Food Allergy Blogger's Conference)</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
will be</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>back in Denver this year!</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b>Save the Date!</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>November 4-6, 2016</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
at the</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Denver Renaissance Hotel</div>
<div style="text-align: center;">
3801 Quebec St</div>
<div style="text-align: center;">
Denver, CO 80207</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: x-large;">Come join us </span></div>
<div style="text-align: center;">
for the only time you will see so many </div>
<div style="text-align: center;">
<span style="font-size: large;">Food Allergy Advocates </span></div>
<div style="text-align: center;">
in one place!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;">And Early-bird tickets are on sale already!</span></div>
<div style="text-align: center;">
<a href="https://www.eventbrite.com/e/food-allergy-bloggers-conference-tickets-20896957362">https://www.eventbrite.com/e/food-allergy-bloggers-conference-tickets-20896957362</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: x-large;">Be a part of this FABulous event this year!</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;">We hope to see you there!</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://fablogcon.com/">http://fablogcon.com/</a></div>
<div style="text-align: center;">
<a href="http://fablogcon.com/about-us/save-the-date-2016/">http://fablogcon.com/about-us/save-the-date-2016/</a></div>
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Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-9703554085081771402016-02-01T05:24:00.000-07:002016-02-01T05:24:03.467-07:00Shrimp PizzaI got this recipe out of a magazine a while back, and it is scrum-diddle-e-umptious! If you're looking for a break from plain-old red sauce, cheese, and pepperoni, this pizza hits the spot! Whip one up for your next pizza night, or even for the Superbowl!<br />
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<span style="font-size: large;"><b>Shrimp Pizza</b></span><br />
Contains shellfish (shrimp)<br />
Mine also contains wheat and dairy, but those depend on your crust and cheese choices<br />
<b><br /></b>
<b>Ingredients</b><br />
<ul>
<li>1 uncooked pizza crust of your choice (refrigerated from the store, gluten-free, homemade, etc)</li>
<li>2 Tbsp olive oil, divided</li>
<li>2-3 large garlic cloves (to your taste), minced</li>
<li>1 lb shrimp, peeled</li>
<li>5 plum tomatoes, cut into 1/4 inch slices</li>
<li>1/4 cup fresh basil, slivered</li>
<li>1 cup shredded mozzarella cheese or dairy-free mozzarella-style substitute</li>
<li>Pepper to taste</li>
</ul>
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<b>Directions</b></div>
<div>
Preheat your oven to 425 degrees F. Spread/roll out your crust to fit a pizza pan (or a large cookie sheet works fine, too.)</div>
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Pre-cook your crust for 4 minutes to prevent it from getting soggy in the middle once topped. Don't pre-cook for any longer, though, or you risk it getting black on the bottom.</div>
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Remove crust from oven and brush with olive oil. Sprinkle the garlic on the crust and brush around until evenly distributed.</div>
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<div>
Pat your shrimp and tomatoes dry with a paper towel--this will also help keep your crust from being soggy when done. Top the pizza with shrimp and tomatoes, spreading both evenly.</div>
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<div>
Bake for 12 minutes.</div>
<div>
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<div>
Remove pizza from oven and sprinkle with basil and cheese. Drizzle with the remaining olive oil.</div>
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<div>
Return to the oven until cheese is melted, about 4-7 minutes.</div>
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Grind pepper over the pizza (to taste.) Cut and enjoy!<br />
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How do you like your pizza?<br />
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Linking up at <a href="http://www.realfoodallergyfree.com/">Allergy Free Wednesdays</a> and <a href="http://vegetarianmamma.com/gluten-free-fridays/">Gluten Free Fridays</a><br />
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Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com2tag:blogger.com,1999:blog-4045169072487723288.post-3369600882713966852016-01-28T06:34:00.000-07:002016-01-29T23:52:41.372-07:00FABlogCon 2015Well, I'm a few months late, but that doesn't mean that I can't still plug the excellent <a href="http://fablogcon.com/">FABlogCon</a>!<br />
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What is FABlogCon, you might ask? Well, it's none other than the Food Allergy Blogger's Conference! Hubby and I were thrilled last year when we discovered that FABlogCon 2015 would be in our neck of the woods! After all, we were a tiny start-up just discovering that nearly ALL of the food allergy events are on one of the coasts, with the east coast hoarding the majority of them. Being landlocked and stranded in the Mountain Region, it was nice for a food allergy event to come to us! We were so excited about the opportunity to meet and connect with other food allergy companies and personalities that we decided to sponsor the event!<br />
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The weekend was truly outstanding. The wonderful <a href="http://multiplefoodallergyhelp.com/">Jenny Sprague</a> put together an amazing weekend filled with informational panels, fabulous food, and a great dose of fun! We made so many connections, our heads are still spinning and we're still following up on some of them!<br />
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You don't have to be a blogger to get something out of FABlogCon. There were informational panels for bloggers looking to create/change/solidify/improve their brand, but there were also panels on food allergies in general, along with the chance to meet (and try samples of) some amazing allergy-friendly brands and meet the "rock stars" of the food allergy community. The networking alone was totally worth it!<br />
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I thought I'd recap our experience through pictures, so you'll have an idea of what to expect when you come next year!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLgOJee9mDLnWDfMjq2TVa1whR4Dys9MbqghZi0G_J3hu8dk8pBQZBAPBrckWKf8qpKVWaVln2bbepeFTOagkk_hv6xk2weYZ51g9QvU8mOOQUwsasq975W_ss8zSssg6xg-sZRmiLQx_A/s1600/P3260215+blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLgOJee9mDLnWDfMjq2TVa1whR4Dys9MbqghZi0G_J3hu8dk8pBQZBAPBrckWKf8qpKVWaVln2bbepeFTOagkk_hv6xk2weYZ51g9QvU8mOOQUwsasq975W_ss8zSssg6xg-sZRmiLQx_A/s200/P3260215+blog.jpg" width="200" /></a>Even though we're local, conference events started early and went late into the night. Hubby and I decided it was worth the splurge to stay at the hotel with everybody else, so we wouldn't have to worry about traffic, commuting, or anything else.<br />
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The Denver Renaissance Hotel has a fun shape and an even more interesting interior.<br />
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I couldn't help but take a few artistic shots when we arrived late Thursday night.<br />
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<span style="font-size: large;"><b>Friday</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaiQRWZHn4FmmMY-xJ7H2BxIY0Lc3ywID7qDU0yxceZwVcywDrOMdBRGCLukh2Ofu99yn4TxxUvHf9NQjIdBR6VpNTvVyV-i33gehk4s1CMwPWJHjZRh5U2Ti7m7h0YOZe-Ge49Mi_Ft9/s1600/Allergy+Superheroes+sponsor+FABlogCon+recap+003.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaiQRWZHn4FmmMY-xJ7H2BxIY0Lc3ywID7qDU0yxceZwVcywDrOMdBRGCLukh2Ofu99yn4TxxUvHf9NQjIdBR6VpNTvVyV-i33gehk4s1CMwPWJHjZRh5U2Ti7m7h0YOZe-Ge49Mi_Ft9/s200/Allergy+Superheroes+sponsor+FABlogCon+recap+003.jpg" width="200" /></a></div>
Friday began with a couple of Sponsor-only panels, the first on how allergy-friendly brands are changing the way American's eat, given by <a href="http://enjoylifefoods.com/">Enjoy Life Foods</a>' own Joel Warady. I was awesome to meet him in person! He's very approachable online, and thinks that responsiveness to customers is one of the big mistakes massive food companies are making. He's a great (and funny) guy and it was excellent to meet him!<br />
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Next came a panel from Keeley McGuire (of <a href="http://www.keeleymcguire.com/">Keely McGuire Blog</a>) and Erica Dermer (of <a href="http://celiacandthebeast.com/">Celiac and the Beast</a>) with tips on how brands should approach bloggers when looking for a review, an endorsement, or when looking to start a relationship.<br />
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It was cool to meet these two in person, since we see so much of them online. They really dominate the online Food Allergy conversation!<br />
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After the panels, we went into the Expo Hall to set up. This was only our second expo (and the first was gluten-specific) so we were excited! Our table was labeled and waiting for us.<br />
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We broke the mold and turned our table sideways, so we could more easily get out and engage with people. We learned some important lessons about where we ought to request our table though, as this made our space a little crowded.<br />
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Here's a close-up of our new table drape! Since our allergens are villains and a table is long and narrow, it was a perfect fit to set them all up in a Police Lineup!<br />
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This is the second reason we turned our table sideways: we needed room for our Whack-an-Allergen game! We gave attendees the chance to whack their (or their children's) allergens!<br />
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People had a lot of fun with this! We gave them a small prize for playing, and offered them a percentage off any order if they managed to hit three allergens in a row (a-la tick-tac-toe.)<br />
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Once we were set up, it was time for lunch. And boy, were we in for a treat!<br />
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All of the food at FABlogCon was carefully set up and labeled in order to remain safe for all attendees. Some allergens were absent entirely, others were present but served in such a way that anyone allergic to them could see where they were and avoid them. There was always a good amount of space between dishes, and everything always had its own serving spoon. Foods were simply but elegantly made, with as few ingredients as possible, and ingredients were always listed. If only every buffet and school cafeteria could emulate this, dining out with food allergies would be SO much easier!<br />
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After lunch, the Expo Hall opened and people started arriving! We chatted with the people who came through, but it wasn't busy yet so we had plenty of time to get to know our neighbors.<br />
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We wanted to attend the Conference panels, but Hubby and I also didn't want to leave our booth unattended, so we took turns going to panels. On Friday, that meant I stayed at the booth while Hubby went to some social media panels: Advanced Twitter and Periscope, led by Missy Berggren (of <a href="http://marketingmama.com/">Marketing Mama</a>.)<br />
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We just have one Twitter account for the business and it's on both of our phones. I was amused about halfway through the Twitter panel when I suddenly got close to a dozen Twitter notifications all at once. I knew Hubby must've said or done something in the panel!<br />
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After the panels and the Expo Hall closed, it was time for dinner and the Welcome Party. More "build-your-own" salads and entrees, along with this stir-fry bar (complete with Coconut Aminos instead of soy sauce.) Truly great food! (I think I ate more than I should have all weekend, because it was just so good!)<br />
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Something else all FABlogCon Attendees got was a Swag Bag full of samples from the sponsors. And it wasn't just sponsors-in-residence that were represented, quite a few other companies sponsored only the swag bags. They were so full, each person actually received TWO full bags! When you come to FABlogCon next year, make sure you bring an extra suitcase or duffel bag so you can bring all of your swag home (or plan to visit the post office to ship swag to yourself!)<br />
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I thought it was fun to have Hubby take a picture of me amidst all of the swag. (And by the way, this was not all of it! This was in the bags, but most of the Sponsor tables offered more swag in the Expo Hall!)<br />
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<span style="font-size: large;"><b>Saturday</b></span><br />
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Saturday began early with a fabulous breakfast, followed by the Expo Hall and more panels.<br />
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In the morning, Hubby stayed at our booth while I attended some blogging panels, first on how to create a Media Kit with Annelies Zijderveld (from <a href="http://anneliesz.com/">http://anneliesz.com/</a>)...<br />
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...and then on Defining Your Brand and Making Your Plan, led by Erica, Keeley, and Holly Yzquierdo (of <a href="http://myplantbasedfamily.com/">My Plant Based Family</a>.) Both of these panels made me think a lot about how I fit into the Food Allergy Blogging Community, since I am both a blogger and the face of a business. I'll be making some changes in the coming months to better integrate the two.<br />
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Next came lunch with a keynote speech from Robyn O'Brien, and then more panels in the afternoon. Hubby went to a Pinterest panel with Michelle Palin (of <a href="http://mygluten-freekitchen.com/">My Gluten-free Kitchen</a>) and Chandice Probst (of <a href="http://glutenfreefrenzy.com/">Gluten Free Frenzy</a>.)<br />
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He came back from that one telling me how I needed to change my recipe picture-taking to fit Pinterest better.<br />
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After a long day and lots of chatting with people in this community, it was time to again close the Expo hall and get ready for dinner. Saturday night was the "Wine and Sign" Party along with dinner. In fact, in addition to all the fabulous food, we also got free drink coupons for both evenings, with alcoholic (and non-alcoholic) beverages to fit any diet.<br />
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Matthew Smith, the author of the Food Allergy book "Another Person's Poison," was there to talk about his research and then sign books. I had to step out of the room for part of his speech to talk to our kids on the phone, but when I came back in, Hubby told me Matthew was giving away a few copies. I was excited, because I'd just checked his book out via Interlibrary Loan, but there was no way I was going to get it finished before it was due. Instead, I was able to walk away from the evening with a free, signed copy to read at my leisure! Woot! Free books for the win!<br />
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Friday night had been a bit more reserved, but Saturday night turned into quite the party! There was music both nights, but on Saturday there was dancing!<br />
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There was also a photo booth sponsored by Sunbutter, which encouraged everyone to get goofy!<br />
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Saturday night was a lot of fun!<br />
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<span style="font-size: large;"><b>Sunday</b></span><br />
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There were several "Info about Food Allergies" and "Living with Food Allergies" panels throughout the weekend, but we weren't able to fit everything in. In fact, we didn't make it to any panels Sunday morning. We stayed in the Expo Hall for its few remaining hours and chatted with still more people.<br />
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It's really impossible to list everybody we connected with at FABLogCon, but here are a few highlights:<br />
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Meet the man responsible for the awesome and safe food! Chef Keith Norman came from Las Vegas to Denver to oversee the food prep for FABlogCon. During its first two years, FABlogCon went to him, but Jenny was so impressed with him that she asked him to follow FABlogCon as it came to its new home. We were sure glad to meet such a caring individual. (And we were super thrilled with his interest in our shirts!)<br />
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It was an honor to meet Jules Shepard (<a href="https://gfjules.com/">GF Jules</a>)<br />
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And to see Gina (<a href="http://www.dairyfreegina.com/">Dairy Free Gina</a>) again (we met once before when a funeral took us into her neck of the woods.)<br />
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After a good deal of online interaction, we were thrilled to meet Caroline Moassessi (of <a href="http://www.gratefulfoodie.com/">Grateful Foodie</a>)...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWaRXejZjST3R_JIkYHakPdug_y7URNb1DtUqDimMO-VuGpbXg29jHZM_pWmzv_oIApnrpqW62zSpB8uuI1978DA9grdjl4G7thq2VUhcTlyYO5fHGBuKVy5I89auLJfyEXXEGSDNGIOE/s1600/Allergy+Superheroes+sponsor+FABlogCon+recap+032.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWaRXejZjST3R_JIkYHakPdug_y7URNb1DtUqDimMO-VuGpbXg29jHZM_pWmzv_oIApnrpqW62zSpB8uuI1978DA9grdjl4G7thq2VUhcTlyYO5fHGBuKVy5I89auLJfyEXXEGSDNGIOE/s200/Allergy+Superheroes+sponsor+FABlogCon+recap+032.jpg" width="200" /></a></div>
...and Cindy Gordon (of <a href="http://vegetarianmamma.com/">Vegetarian Mamma</a>.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBgqTuE_4LN99gYC5-9RPWIoDy4_nBQmpdIlo5_xTz66ax8dWSdurJUAvgN6r99-iIgwqgNBcwgWp9AzJigad1tgdTyUwYSqARRZVNzSTJ6UmwFrnOdv6Qt_xp6BmwQBW3jc8I6btGpDO/s1600/Allergy+Superheroes+sponsor+FABlogCon+recap+033.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBgqTuE_4LN99gYC5-9RPWIoDy4_nBQmpdIlo5_xTz66ax8dWSdurJUAvgN6r99-iIgwqgNBcwgWp9AzJigad1tgdTyUwYSqARRZVNzSTJ6UmwFrnOdv6Qt_xp6BmwQBW3jc8I6btGpDO/s200/Allergy+Superheroes+sponsor+FABlogCon+recap+033.jpg" width="200" /></a></div>
It was also great to meet the Carolyn and Rebecca, the ladies behind <a href="http://www.freedible.com/">Freedible</a><br />
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And it was awesome to spend the weekend in the prestigious company of so many great Allergy-Friendly brands.<br />
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This is <a href="http://decflix.com/">Dec</a>. He took our pictures all weekend, and he was awesome too!<br />
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After the Expo Hall closed, there was time for one more excellent meal...<br />
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...with some closing remarks from Jenny...<br />
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...followed by the Raffle Prize drawings!<br />
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There were tons of prizes to win. In order to enter, each attendee received a sheet listing all of the sponsors in the Expo Hall. They were supposed to get the sponsors to sign off that they'd chatted (or at least met.) Attendees received one raffle ticket for each sponsor they visited. There were goldfish bowls set up for each prize, and attendees put their tickets into whichever bowl(s) they wanted. Sponsors were allowed to enter as well, but they couldn't sign off on their own organization. There were all sorts of allergy-friendly foods, kitchen appliances, and books, etc. The grand prize was a trip to Chicago to visit the Enjoy Life Foods headquarters!<br />
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We didn't win anything :'(<br />
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Following lunch there were a few more panels to attend, the first of which was on book publishing. Hubby and I both came from the world of writing, so it was a different perspective to hear about publishing for such a niche market. There may be a cookbook in my future though, so it was good information.<br />
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The final panel was on emerging Social Media platforms by <a href="https://about.me/riteshpatel">Ritesh Patel</a>.<br />
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After that, it was time to say goodbye. Nothing but empty rooms and a dwindling number of people as flights were caught or folks wandered away to pursue their own interests.<br />
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I can truly say that FABlogCon was a delight to attend, and was a highlight of our first year as a business. We met amazing people, made great connections, learned priceless information, and made some lasting friendships. I can't thank Jenny enough for her tireless efforts in this tremendous undertaking. If you didn't go, we hope to see you there next year!<br />
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And guess what? Next year has been scheduled!<br />
November 4-6, 2016, once again at the Denver Renaissance Hotel. Check out <a href="http://fablogcon.com/">http://fablogcon.com/</a> for more details!<br />
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<br />Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com2tag:blogger.com,1999:blog-4045169072487723288.post-32307266040710183312016-01-25T05:59:00.000-07:002016-01-25T05:59:02.781-07:00Rosemary ChickenI found this recipe on a box of my kids' favorite flavor of Triscuits: Rosemary and Olive Oil. Since the kids like the crackers so much, I decided to give it a try (modifying it for allergens, of course.)<br />
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They turned out really good!<br />
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<span style="font-size: large;"><b>Rosemary Chicken</b></span><br />
Contains wheat**<br />
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Also may contain soy--the cracker ingredients say "vegetable oil (soybean or canola)" but then they do not list soy under their allergens, so apparently they use highly refined soybean oil when they use it. If soy is of concern to you, you be the judge.<br />
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<b>Ingredients</b><br />
<ul>
<li>1/4 cup flour**</li>
<li>3 Tbsp ground flax</li>
<li>5 fl.oz water (10 Tbsp)</li>
<li>24 Rosemary and Olive Oil Triscuit crackers**</li>
<li>1 1/2 Tbsp parsley flakes</li>
<li>1 lb chicken tenders or breasts</li>
<li>Cooking spray</li>
<li>Fresh rosemary (optional)</li>
</ul>
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**For a gluten free alternative, try using gluten free flour and your favorite GF crackers instead! If you'd still like the flavor of rosemary, add some chopped rosemary to your cracker crumbs.</div>
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<b>Directions</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIHiHMj-JYtSymjS2G-H9F8Vw825pXxc82zncN2gUZW_tVhV1Azq_seqfFebX_W_RnzGEAxhwOwj7LLcnx6xE7EUOtDBy5C9nitMLr75Tt4NVlDBbrXQF-VGJM12kv1Cx2Q0Ptsx30Kdf/s1600/Allergy+Superheroes+Rosemary+Chicken+recipe+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIHiHMj-JYtSymjS2G-H9F8Vw825pXxc82zncN2gUZW_tVhV1Azq_seqfFebX_W_RnzGEAxhwOwj7LLcnx6xE7EUOtDBy5C9nitMLr75Tt4NVlDBbrXQF-VGJM12kv1Cx2Q0Ptsx30Kdf/s320/Allergy+Superheroes+Rosemary+Chicken+recipe+1.jpg" width="267" /></a>Get your flax eggs started by mixing the ground flax with the water in a small bowl and giving it 5-10 minutes to gel. It will be a little more watery than usual, which is good.<br />
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Chop your crackers into fine crumbs. I used my Pampered Chef chopper, which I love :) Mix parsley flakes into the crackers.<br />
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Cut your chicken into small strips, if necessary<br />
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Spray your baking sheet with cooking spray (line also, if desired.) I used the <a href="http://winonapure.com/">Winona Pure</a> Sunflower Oil I got in my swag from <a href="http://fablogcon.com/">FABlogCon</a>!<br />
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Place the flour in a shallow bowl or dish, your flax eggs in another, and your cracker crumbs in a third. Set up an assembly line: chicken, flour, flax, crackers, baking sheet.<br />
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Dip chicken in flour, turning to coat. Shake off excess and then dip in the flax mixture, again turning to coat the chicken evenly. Allow excess to drip off for a moment and then coat with crumbs. Place on baking sheet. Repeat until all chicken is coated.<br />
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Bake for 20-25 minutes at 350 degrees, or until chicken is white but moist when cut into.<br />
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Garnish with fresh Rosemary, if desired. Enjoy!<br />
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Linking up at <a href="http://www.realfoodallergyfree.com/">Allergy Free Wednesdays</a> and <a href="http://vegetarianmamma.com/gluten-free-fridays/">Gluten Free Fridays</a><br />
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<br />Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-86376668485814249352016-01-18T06:24:00.000-07:002016-01-18T06:24:10.213-07:00Lemon Dill Salad DressingIf you like Italian-style salad dressings, you <i>need</i> to give this dressing a try!<br />
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Personally, I have a big problem with salt. I call myself a salt-aholic--I'll munch the stuff by itself and love every lick. I've even wondered (but never tested) whether I might process sodium differently than others and may need more of it. I don't want to count on that theory though, and through much of my life I've struggled with reducing my intake, because I don't want any of the long-term health risks associated with too much sodium.<br />
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That's one of the reasons I love this recipe. It's got no added salt, and yet it's so full of delicious flavors that I will happily eat it and not miss anything! It's such a great combination of flavors!<br />
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<span style="font-size: large;"><b>Lemon Dill Salad Dressing</b></span><br />
top 8 free!<br />
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<b>Ingredients:</b><br />
<ul>
<li>1/2 cup white vinegar</li>
<li>2 Tbsp lemon juice</li>
<li>1 cup olive oil</li>
<li>2 tsp dill</li>
</ul>
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<b>Directions:</b></div>
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Pour vinegar and lemon juice into a shaker bottle.</div>
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Add dill, and then olive oil. (I've found it's best to follow this order--when the dill is in the middle of two liquids, it's less likely to clump together against the sides of the jar.)</div>
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Shake well and serve atop a delicious green salad!</div>
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The simplicity of this recipe is another reason I love this recipe. You're only a few minutes away from a delicious way to top your salads!</div>
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Linking up at <a href="http://www.realfoodallergyfree.com/">Allergy Free Wednesdays</a> and <a href="http://vegetarianmamma.com/gluten-free-fridays/">Gluten Free Fridays</a><br />
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Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-66893558665693520682016-01-04T05:33:00.000-07:002016-01-05T21:22:59.300-07:00Cod Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4udckn8SRIAgBxgE-muUL0yBe3zR1Wk2Zxa6wGbeS64whG3CXo6ZXrTX2WOOGszZw7rsp4RsgJ1q2wr292ACDMcfcwcRMvwgpNtyODBMlZ6USmbn4ZfIwa22TmZPKiqQqANviF6mI6Mk/s1600/Allergy+Superheroes+Cod+Cakes+Recipe+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4udckn8SRIAgBxgE-muUL0yBe3zR1Wk2Zxa6wGbeS64whG3CXo6ZXrTX2WOOGszZw7rsp4RsgJ1q2wr292ACDMcfcwcRMvwgpNtyODBMlZ6USmbn4ZfIwa22TmZPKiqQqANviF6mI6Mk/s400/Allergy+Superheroes+Cod+Cakes+Recipe+10.jpg" width="400" /></a></div>
I found this recipe in Parents Magazine a few years back. I had to modify it to edit out egg and for our personal tastes, and it's now a popular dish in our household. This is a great way to make your own fish sticks, without all the extra junk that's in frozen ones!<br />
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It had been a while since I made these, so I was concerned that my picky eaters wouldn't like them anymore. I was pleased to see that my fears were unfounded, as they both wolfed them down with a smile!<br />
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<span style="font-size: large;"><b>Cod Cakes</b></span><br />
Contains dairy. Our also contained wheat, and soy.<br />
ETA: And fish. Duh, fish! I feel as little foolish for not mentioning the obvious.<br />
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<i>Allergen note, Wheat and Soy:</i> These were both in the breadcrumbs. By using safe breadcrumbs or making your own (<a href="http://2ndgenallergymom.blogspot.com/2015/01/homemade-seasoned-breadcrumbs.html">with this recipe here</a>) you could eliminate both of these allergens.<br />
<i>Allergen note, Dairy:</i> I think it would taste fine without the Parmesan. You'd have to further modify the dip, though.<br />
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<b>Ingredients</b><br />
<b>CAKES:</b><br />
<ul>
<li>2-3 big potatoes</li>
<li>1 lb cod filets (or other mild fish)</li>
<li>4 Tbsp Parmesan cheese</li>
<li>4 Tbsp ground flax seed, divided</li>
<li>14 Tbsp water, divided</li>
<li>2 tsp parsley flakes</li>
<li>1 tsp salt</li>
<li>1 cup breadcrumbs</li>
<li>Olive oil or cooking spray</li>
</ul>
<b>DIP:</b><br />
<ul>
<li>1/2 cup plain Greek yogurt</li>
<li>1/2 cup vegan mayo</li>
<li>2 Tbsp lemon juice</li>
<li>1/2 tsp salt</li>
</ul>
<b>Directions</b><br />
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Cut the potatoes into 1 inch chunks. Place in a pot, cover with water, and bring to a boil. Cover and boil on medium-high for 15-20 minutes, or until soft when pierced with a fork.<br />
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While the potatoes are boiling, measure 2 Tbsp of ground flax each into two separate bowls or glasses. Into the first bowl, add 6 Tbsp of cold water, whisk together, and let the mixture sit while you keep working. This is Flax Goop #1.<br />
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Into the second bowl of flax, add 8 Tbsp (or roughly 1/4 cup) of water. Whisk together and let it sit. This is Flax Goop #2.<br />
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When the potatoes are tender, use a slotted spoon to lift them out to a large bowl. Add the cod to the pot, return to boiling, and boil (covered) for roughly five minutes, or until fish flakes easily.<br />
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Mash the potatoes. Then add the cod, Parmesan, Flax Goop #1, parsley, and salt.<br />
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Mix together until well-incorporated.<br />
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Once you're ready to cook the fish cakes things happen pretty fast, so have the rest of your meal (including the dip) ready to go before you fry the fish cakes.<br />
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To make the dip, stir together the Greek yogurt, vegan mayo, lemon juice, and salt in a small bowl. Set aside for your meal.<br />
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Heat a large pan over medium heat, and either heat a couple tablespoons of oil or spray pan with cooking oil. Prepare an assembly line: bowl of fish, Flax Goop #2, bowl (or plate) of breadcrumbs, and pan.<br />
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Note: Every previous time I've made this recipe, I've tried swirling olive oil around in the pan before cooking the fish cakes, and I always wind up with some that have WAY too much oil and others that don't brown because they don't have enough. For the first time this weekend, I used a cooking spray instead. I used the <a href="http://winonapure.com/">Winona Pure Oil</a> we got in our swag bags at <a href="http://fablogcon.com/">FABlogCon</a>. It worked SOOOOO much better that I'm always going to do it this way. The pan got evenly sprayed without pooling and using too much, and a quick spray as I flipped each one ensured that the other sides would brown as well. This was a much better solution than I've been doing before, and I highly recommend this method to you!<br />
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Working quickly using your hands, make a fish patty about 2-3 inches in diameter, dip it in the Flax Goop #2 (coating on both sides), dip it in the breadcrumbs (coating on both sides), and place it onto the greased, hot pan.<br />
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Repeat until the pan is full.<br />
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Cook roughly four minutes on each side, or until golden. Add more oil when you flip the cakes.<br />
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Serve with the dip on the side.<br />
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My little food photographer decided to pull out his own camera and get some pics of dinner after I was finished.<br />
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These taste best when fried fresh, so if you anticipate having leftovers, refrigerate the fish mix, Flax Goop #2, and breadcrumbs to cook up fresh on day #2 rather than cooking the whole batch and reheating.<br />
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Linking up at <a href="http://www.realfoodallergyfree.com/">Allergy Free Wednesdays</a> and <a href="http://vegetarianmamma.com/gluten-free-fridays/">Gluten Free Fridays</a><br />
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Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-42084192463831005152015-12-21T15:52:00.000-07:002015-12-21T15:52:13.220-07:00Top 8 and Gluten Free Cut-Out Sugar Cookies with Aquafaba Royal Icing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpd867Pl9LlPu0vYflTpxzhqJuZYTfI-UGHYAH8-Md5QegXDAKMvJj9ZUnJ7LI-ywtfOeO-_XwSUEQdlz3eKK1jm032UOInn9NkJ9iPUGBae-Uf6JOoaXBXCGxUr_jGFp8dZze8jXGRCHU/s1600/Allergy+Superheroes+Egg+Free+Aquafaba+Royal+Icing+and+Gluten+Free+cookies+recipe+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpd867Pl9LlPu0vYflTpxzhqJuZYTfI-UGHYAH8-Md5QegXDAKMvJj9ZUnJ7LI-ywtfOeO-_XwSUEQdlz3eKK1jm032UOInn9NkJ9iPUGBae-Uf6JOoaXBXCGxUr_jGFp8dZze8jXGRCHU/s320/Allergy+Superheroes+Egg+Free+Aquafaba+Royal+Icing+and+Gluten+Free+cookies+recipe+03.jpg" width="320" /></a></div>
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This pair of recipes came out of the need to provide safe food for my family at two different events. The first was for Zax's class Gingerbread Party. The sign-up sheet came home, asking for parents to provide icing or decorations for the party. I signed up for icing and then chatted with the teacher the next morning. I know that oftentimes, Royal Icing is used for gingerbread houses because it dries very hard and strong, making a good "glue" for the houses. Was the recipe going to involve egg?<br />
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Royal Icing was the original plan and Zax's teacher had been searching the internet trying to find a safe alternative. I told her I knew of a way (aquafaba) to make Royal Icing without the egg, and then I wound up volunteering to make a batch for each table in Zax's classroom, because I didn't want anyone in the classroom using a sticky frosting with egg in it.<br />
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The second event I needed safe food at was Kal's preschool's Winterfest--an evening winter carnival to celebrate the holidays. I signed up to bring gluten free cookies because I needed to make something also be egg free, and all of the regular cookie slots were filled. Plus, I had TONS of gluten free flour left over from my <a href="http://community.kidswithfoodallergies.org/blog/teal-pumpkin-spice-cake-recipe-1">top 8 free Pumpkin Bundt Cake</a> experiments, and some soy-free Earth Balance too, so I decided to make my cookies top 8 free for the benefit of anyone with allergies!<br />
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<span style="font-size: large;"><b>Gluten-Free Cut-Out Sugar Cookies</b></span><br />
Top 8 free!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlO5OFMGBAJRApQhuxT4h8SoARrSIhr-i5RcK31_4LOQByfWu5ii_8H03kjwKdLoI46o3VbcoG3fGtcFMDMwmH_eQO3GidwouLVvnI6NagW4frWRE1smkVJVgTyHph-egAYqwghjbzCXDc/s1600/Allergy+Superheroes+Egg+Free+Aquafaba+Royal+Icing+and+Gluten+Free+cookies+recipe+10.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlO5OFMGBAJRApQhuxT4h8SoARrSIhr-i5RcK31_4LOQByfWu5ii_8H03kjwKdLoI46o3VbcoG3fGtcFMDMwmH_eQO3GidwouLVvnI6NagW4frWRE1smkVJVgTyHph-egAYqwghjbzCXDc/s320/Allergy+Superheroes+Egg+Free+Aquafaba+Royal+Icing+and+Gluten+Free+cookies+recipe+10.jpg" width="320" /></a><b>Ingredients</b><br />
<ul>
<li>1 1/2 cups Soy-Free Earth Balance (3 sticks) or similar dairy-free "butter" substitute, softened</li>
<li>2 cups sugar</li>
<li>2 Tbsp Ener-G egg replacer + 8 Tbsp water (or 4 eggs equivalent of your favorite egg replacer)</li>
<li>1 tsp vanilla</li>
<li>5 cups gluten free flour</li>
<li>2 tsp baking powder</li>
<li>1 tsp salt</li>
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<b>Directions</b><br />
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Cream Earth Balance and sugar.<br />
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Beat in Ener-G and vanilla. Stir in flour, baking powder, and salt. Mix until fully combined.<br />
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Cover/wrap and chill 1+ hours.<br />
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When ready to bake, heat oven to 400 degrees F.<br />
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Roll out cookies and cut. I would've dusted the surface with gluten free flour, but I tried rolling them out on the plastic wrap I had refrigerated the dough in, and it worked well to keep them from sticking to the table. I <i>did</i> dust my cutters with GF flour before cutting though.<br />
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Place 1 inch apart on cookie sheet. Since my cookie sheets normally bake things containing gluten and I needed these to be truly gluten free for others at the preschool party, I lined my baking sheets with parchment paper first. Just in case.<br />
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Bake for 6 minutes. Remove to a rack to cool completely.<br />
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I transferred the parchment paper directly to the cooling racks. I don't think my racks carried as much cross contact risk, but this was easier. It made clean-up easier too!<br />
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Now to decorate!<br />
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<span style="font-size: large;"><b>Aquafaba Royal Icing</b></span><br />
Top 8 free and vegan!<br />
Put together from multiple recipes shared on the fabulous Facebook group, <a href="https://www.facebook.com/groups/VeganMeringue/">Vegan Meringue Hits and Misses</a><br />
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<b>Ingredients</b><br />
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<ul>
<li>1 can Chickpeas (Garbanzo beans) -- you'll need 11 Tbsp of the liquid (aquafaba)</li>
<li>2 lbs (one full bag) powdered sugar</li>
<li>1 tsp cream of tartar</li>
<li>1/2 tsp clear vanilla</li>
</ul>
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<b>Directions</b><br />
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Drain the liquid (aquafaba) from your chickpeas, carefully reserving the liquid. Pack away the chickpeas for later use, you won't need them for this recipe.<br />
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Measure out 11 Tbsp of the liquid into the bowl of a stand mixer or a large mixing bowl.<br />
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Add the powdered sugar...<br />
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...cream of tartar...<br />
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...and vanilla.<br />
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Stir together at low speed until all ingredients are moistened, to prevent it from flying everywhere.<br />
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Once incorporated, increase speed to high and beat for 7-10 minutes, until stiff. A butter knife drawn through it should leave a line behind.<br />
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Spoon into a piping bag and remove all air. You can do the same with a ziploc bag for children, just snip off the corner. This is what I did with the frosting for Zax's class.<br />
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Be aware, this is very thick and hard to manipulate. This frosting is like cement!<br />
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And here's a trick for piping bags, if you haven't seen it already! This has made cleaning up frosting sooooo much easier for me!<br />
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Start by tearing off a large piece of plastic wrap and laying it flat on your counter. Place your icing in the middle of the piece.<br />
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Fold the plastic wrap over the frosting and squeeze any air out the ends. Then grab the ends and spin it around. This seals the icing inside a special little "pouch" of icing. Tie one end off to prevent the icing from leaking out.<br />
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Insert a coupler into your icing bag and then place this plastic wrap pouch into your icing bag. Grab the end of the plastic wrap and pull it through until the icing is in place.<br />
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Cut off the end of the plastic wrap and then insert a tip.<br />
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Pipe as usual. When you're done, you can pull the plastic wrap pouch right out, and there is very little mess inside the icing bag to clean up!<br />
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Use your icing to glue together a gingerbread house...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkgS15VS73LVrb-HDK7-J5wJzzXhHhA37t6N8_67ca9YdE7bAvID3bPx7vVIfjO4WB2V6LSn_bnQvijl3q3Xq31tiNh3nAf4iHaRcyS5u2fKMbHjPODQntdb_bU6sxISY3rw-ePnu_8Ikg/s1600/Allergy+Superheroes+Egg+Free+Aquafaba+Royal+Icing+and+Gluten+Free+cookies+recipe+01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkgS15VS73LVrb-HDK7-J5wJzzXhHhA37t6N8_67ca9YdE7bAvID3bPx7vVIfjO4WB2V6LSn_bnQvijl3q3Xq31tiNh3nAf4iHaRcyS5u2fKMbHjPODQntdb_bU6sxISY3rw-ePnu_8Ikg/s320/Allergy+Superheroes+Egg+Free+Aquafaba+Royal+Icing+and+Gluten+Free+cookies+recipe+01.jpg" width="320" /></a></div>
...to make flowers or other small designs to dry and use as decorations...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCz0ibSgsUC7glSP0dE2-_lsBp4X4NOkLba3GyP-6XOo8XwwJy_B_aecB3Mb6wR0aRI4eGnh-mkhfJ9OmgiOLt9_5Dz6GRMxNr18mtO_R6zNKbi1eGoRy_yaVnBdr0C2OFulZNDOF7ueRM/s1600/Allergy+Superheroes+Egg+Free+Aquafaba+Royal+Icing+and+Gluten+Free+cookies+recipe+05.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCz0ibSgsUC7glSP0dE2-_lsBp4X4NOkLba3GyP-6XOo8XwwJy_B_aecB3Mb6wR0aRI4eGnh-mkhfJ9OmgiOLt9_5Dz6GRMxNr18mtO_R6zNKbi1eGoRy_yaVnBdr0C2OFulZNDOF7ueRM/s320/Allergy+Superheroes+Egg+Free+Aquafaba+Royal+Icing+and+Gluten+Free+cookies+recipe+05.jpg" width="320" /></a></div>
...or to make pretty designs on your cookies!<br />
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Happy baking and decorating! We're very close to Christmas, have a Merry and Bright, not to mention Safe, Holiday!<br />
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Linking up at <a href="http://www.realfoodallergyfree.com/">Allergy Free Wednesdays</a> and <a href="http://vegetarianmamma.com/gluten-free-fridays/">Gluten Free Fridays</a><br />
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<br />Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com2tag:blogger.com,1999:blog-4045169072487723288.post-13022746488760270072015-12-14T06:04:00.000-07:002015-12-17T22:49:28.686-07:00Pumpkin Biscuits<div>
My pumpkin posts are extending into December!<br />
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I first made this recipe a long time ago with pureed sweet potato, but when trying to decide what to do with the mountain of pumpkin in my freezer, I realized that these biscuits would probably taste really good with pumpkin. And I was right! Not only have hubby and I been scarfing them down, the kids actually like them too! (The kids, being picky and not liking new things, don't actually like all of the recipes that hubby and I deem blog-worthy.)<br />
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So without further ado, here is the recipe!</div>
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<span style="font-size: large;"><b>Pumpkin Biscuits</b></span></div>
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(contains wheat and dairy)</div>
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<b>Ingredients</b></div>
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<ul>
<li>2 1/2 cups all purpose flour</li>
<li>4 tsp baking powder</li>
<li>2 Tbsp sugar</li>
<li>1 tsp salt</li>
<li>1/4 tsp cayenne</li>
<li>8 Tbsp unsalted butter (chilled), cut into small pieces</li>
<li>1 3/4 cups pumpkin puree</li>
<li>1/4 cup milk</li>
</ul>
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<b>Directions</b></div>
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Whisk together the flour, baking powder, sugar, salt, and cayenne. Cut in butter with a pastry cutter (or use your fingers) until it resembles course meal.<br />
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Mix milk with pumpkin puree and add it to the other ingredients. Mix dough, just to incorporate. If it is really sticky, add a touch more flour.<br />
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Turn dough out onto a floured surface and knead a few times.<br />
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Roll/pat out to a 1/2 inch thickness. Cut biscuits with a biscuit cutter or glass.<br />
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Place on a cookie sheet and refrigerate for 10 minutes. Cook at 400 degrees until risen and slightly brown, about 10 minutes. Serve warm.<br />
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These taste great with a smear of butter or buttery "spread" along the top. (Or with ketchup, according to our seven-year-old. He puts ketchup on <i>everything</i>.)<br />
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I hope you enjoy! What are you cooking this week?<br />
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Linking up at <a href="http://www.realfoodallergyfree.com/">Allergy Free Wednesdays</a> </div>
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Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-52171248337759836772015-12-09T06:30:00.000-07:002015-12-09T06:30:01.093-07:00A Note to Parents: Don't Feel Guilty<div dir="ltr" style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Every once in a while, the food allergy community will amble back to the subject of eating their children's allergens and the emotions parents feel when they do so. I see a lot of guilt from fellow food allergy parents--they feel bad for enjoying something that could kill their child, and feel even worse about their strong cravings for said foods. Often following this are discussions of when/where parents enjoy these guilty pleasures and how they clean up afterwards.</span></div>
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<span style="font-family: inherit;">I, of course, see this situation from two sides. I am a food allergy parent capable of eating foods my children can't eat, and I am an individual with allergies to foods other members of my family (including my kids) CAN eat.</span><br />
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<span style="font-family: inherit;">So from that perspective of both sides of the coin, let me tell you something about that feeling of guilt.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Don't.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">You really don't need to feel guilty.</span><br />
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<span style="font-family: inherit;">You don't </span><span style="font-family: inherit;">need to feel too sad about enjoying this wonderful food that your child may never eat--because chances are you child will not even want to.</span></div>
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<span style="font-family: inherit;">This is far from universal, but food aversions can set in early. A lot of kids who grow out of food allergies aren't eager to eat those previous allergens. I can tell you that tree nuts have absolutely 0% allure for me. I am beyond disinterested. The only times I've felt disappointed was when the nuts were hidden (so the allergens that hide are more likely to trigger regret.) But really, I'm so disinterested in nuts as to not give two hoots if somebody else eats them, so long as they aren't in danger of getting any on me.</span></div>
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<span style="color: black;">So that ice cream you feel badly about enjoying because your dairy-allergic kiddo may never get to try it? He may not want to anyway. But if you project guilt about eating it, he'll pick up on that. Don't imply that it's wrong for people to eat your child's allergens, because it's not. Just teach him how to stay safe and remind him that everyone is different.</span></div>
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<span style="font-family: inherit;">Remember that these foods were perfectly innocent until your child developed allergies. They're still perfectly innocent to most people, and there's nothing wrong with liking them. The foods you like are part of who you are and part of who you were before you became a parent--and you don't need to feel ashamed of who you are.</span><br />
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<span style="font-family: inherit;">Also, don't feel bad about indulging. Whether you eat that allergen while your child enjoys his own favorite treat across the table, whether you only break it out after bedtime, or if you'll only eat it when you're out of the house, it's okay. You don't need to feel guilty about eating it. Having foods that you enjoy is a part of taking care of yourself, and all kids need parents who take care of themselves. As long as you are taking precautions to keep your child safe from exposure, you are being a good parent.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Yes, he adds extra peanut butter to his peanut butter cups.</td></tr>
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Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-34689745073549582002015-12-07T06:00:00.000-07:002015-12-07T06:00:11.723-07:00Egg(less) NogEgg Nog. It's a tradition for many at this time of year. I'll be one of the first to say that I love the flavors, the creamy richness, and the decadence of eggnog. Sharing a cool glass with a loved one while bundled up in a cozy sweater is a quintessential Christmas feeling. I even made it from scratch once.<br />
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But what is one to do when you love someone with an egg allergy?<br />
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Zax's egg allergy does seem to be slowly improving and we <i>have</i> eaten egg-containing products in his presence with no ill effects, but it just doesn't feel the same as sharing the same drink as a family.<br />
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If you've been in this situation, or if you've eliminated eggs from your household entirely, fear not--you can still enjoy the flavors of the season. I present to you: Egg(less) Nog!<br />
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<span style="font-size: large;"><b>Egg(less) Nog</b></span><br />
(contains dairy)<br />
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<b>Ingredients:</b><br />
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<ul>
<li>1 can sweetened condensed milk (or roughly 14oz equivalent)</li>
<li>2 tsp vanilla extract</li>
<li>1 tsp rum flavoring</li>
<li>2 tsp cinnamon</li>
<li>turmeric* (for color)</li>
<li>1 pint whipping cream, whipped but not too stiff</li>
<li>enough milk to bring mixture to 1 gallon</li>
<li>nutmeg (optional)</li>
</ul>
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Whisk together the sweetened condensed milk, vanilla, rum flavor, cinnamon, and turmeric in a medium bowl.<br />
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Whisk in 1-2 cups of milk. Pour into a gallon container.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpFfXgkuGstrL3ZtxCg1DpJm2bDMxq5pEFaMt3cwwDt5QpcrZik69AyCzTHgIRCsLimzhojzcBytMdFxvpLj1tmq38JzQb30QEysKAufsk9qi8TL9NU-u84hbPzMfJGTFZuvmxhW_jZDO/s1600/Allergy+Superheroes+recipe+eggfree+eggless+nog+3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpFfXgkuGstrL3ZtxCg1DpJm2bDMxq5pEFaMt3cwwDt5QpcrZik69AyCzTHgIRCsLimzhojzcBytMdFxvpLj1tmq38JzQb30QEysKAufsk9qi8TL9NU-u84hbPzMfJGTFZuvmxhW_jZDO/s320/Allergy+Superheroes+recipe+eggfree+eggless+nog+3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Side note: this was my first time whipping anything in </span><br style="font-size: 12.8px;" /><span style="font-size: 12.8px;">my </span><span style="font-size: 12.8px;">stand mixer. I was AMAZED at how fast it was!</span></td></tr>
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Whip your cream and carefully spoon it into your container. (This will be difficult if using a container with a narrow opening, just go slowly and spoon a little bit at a time.)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tCv7IGRGFApbs_clflQ5VjbhmYglDv2z8Uih1joSj3iz-YlSb3RPzgeOAVct01pNP2K0BSMroDhKTmgwOdPlutxQvabhzUui5V8toY920YNcXD7ZklEvJs3kmMM3BPRA6Lw2ID0x0B9L/s1600/Allergy+Superheroes+recipe+eggfree+eggless+nog+4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tCv7IGRGFApbs_clflQ5VjbhmYglDv2z8Uih1joSj3iz-YlSb3RPzgeOAVct01pNP2K0BSMroDhKTmgwOdPlutxQvabhzUui5V8toY920YNcXD7ZklEvJs3kmMM3BPRA6Lw2ID0x0B9L/s320/Allergy+Superheroes+recipe+eggfree+eggless+nog+4.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ignore the whipped cream in my funnel.<br />Only use the funnel for the more liquid<br />ingredients. For the whipped cream,<br />use a spoon.</td></tr>
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Fill container with milk. Close lid and shake to combine all ingredients.</div>
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Shake or stir before serving and top with a sprinkle of nutmeg.</div>
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This will keep in the fridge until the milk expires, although it will lose some (but not all) of the whipped volume after a few days.</div>
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It's so great to have a recipe like this to share with the kids! I hope you all are having a warm and happy holiday season so far!<br />
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*Knowing the strong flavor of turmeric, I only used a pinch of it for my gallon, but I'm not sure it colored the nog much. You could certainly use more, just be wary of using too much. I'll experiment with more the next time I make this, however, I only make a batch or two every year.<br />
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Linking up at Gluten Free Fridays and Allergy Free Wednesdays</div>
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Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-72345157699684335902015-11-16T06:17:00.000-07:002015-11-16T06:17:07.286-07:00Pumpkin SoupI'm continuing my pumpkin junkie posts with another pumpkin recipe, this one for a spicy, savory Pumpkin Soup! Most pumpkin soups are sweet, but this one isn't, which is great if you don't want sweet for your main course. Adjust the amount of hot sauce and chili powder depending on how much you can take the heat!<br />
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<span style="font-size: large;">Pumpkin Soup with Chili Cran-Apple Relish</span><br />
Contains dairy<br />
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<b>Soup Ingredients:</b><br />
<ul>
<li>1 Tbsp olive oil</li>
<li>2 Tbsp butter</li>
<li>1 bay leaf</li>
<li>2 ribs celery, finely chopped</li>
<li>1 medium yellow onion, finely chopped</li>
<li>salt and pepper, to taste</li>
<li>3 Tbsp cornstarch</li>
<li>1 Tbsp poultry seasoning (or 2 tsp ground thyme)</li>
<li>1-2 Tbsp allergy-friendly hot sauce</li>
<li>6 cups allergy-friendly chicken broth</li>
<li>4 cups <a href="http://2ndgenallergymom.blogspot.com/2014/11/perfect-pumpkin-puree.html">pumpkin puree</a> (or 29oz can)</li>
<li>2 cups heavy cream</li>
<li>1/2 tsp nutmeg</li>
</ul>
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<b>Relish Ingredients:</b></div>
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<ul>
<li>1 green apple, chopped</li>
<li>1/4 red onion, finely chopped</li>
<li>2 Tbsp lemon juice</li>
<li>1/2 cup dried sweetened cranberries, chopped</li>
<li>1-2 tsp chili powder</li>
<li>2 tsp sugar</li>
<li>1 tsp cinnamon</li>
</ul>
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<b>Directions:</b></div>
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Heat a large soup pot over medium heat. Add oil, butter, bay leaf, celery, onion, salt, and pepper.<br />
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Cook 6-7 minutes, until tender.<br />
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Add cornstarch and poultry seasoning; cook for one minute.<br />
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Mix together a little chicken broth and hot sauce, and whisk into pot. Add remaining chicken broth; bring liquid to a bubble. <br />
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Whisk in pumpkin in large spoonfuls, incorporating it into the broth. Simmer 10 minutes to thicken a bit. Add cream and nutmeg.<br />
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Lower heat; keep warm until ready to serve.<br />
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While soup simmers, combine all relish ingredients.<br />
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Serve in bowls with a few spoonfuls of relish on top.<br />
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This is very scrumptious and really hits the spot on a cold day, not to mention it's great for pumpkin season! And I love that it only contains one of the big 8 allergens!<br />
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I hope you are enjoying Pumpkin Season as much as I am!<br />
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Linking up at <a href="http://www.realfoodallergyfree.com/">Allergy Free Wednesdays</a> and <a href="http://vegetarianmamma.com/gluten-free-fridays/">Gluten Free Fridays</a><br />
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(This recipe was originally posted on 1/5/15.)<br />
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<br />Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-64907310622661486642015-11-10T07:26:00.000-07:002015-11-10T07:26:00.202-07:00Roasted Pumpkin SeedsI believe I've mentioned before that I love pumpkins. Growing them, carving them, eating them! Oh, this time of year and pumpkins!<br />
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Whether you like to carve pumpkins or cook their flesh into puree, you wind up with a lot of pumpkin seeds. You can save some to plant, but otherwise you're mostly throwing them away--unless yo have a good Roasted Pumpkin Seed recipe. Well, if you don't have one already, here's a foolproof way to roast some tasty seeds for your family to enjoy!</div>
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<span style="font-size: large;">Roasted Pumpkin Seeds</span></div>
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Top 8 Free!</div>
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<b>Ingredients</b></div>
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<ul>
<li>Pumpkin(s)</li>
<li>Oil/cooking spray of your choice (I use olive oil spray)</li>
<li>Seasonings* of your choice</li>
</ul>
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<b>Directions</b></div>
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Extract seeds from your pumpkins<br />
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(Carve your pumpkins into Jack-O-Lanters :D or prepare them for baking to turn them into puree using <a href="http://2ndgenallergymom.blogspot.com/2014/11/perfect-pumpkin-puree.html">this recipe here</a>)</div>
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Separate and discard pulp</div>
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Thoroughly wash your seeds in warm water</div>
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Spread seeds out in a single layer on a cookie sheet</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht30QklPj0ScZcwMhjjb_5U7lhyn7mMHosxpEJz7-uURPupzbYWK3ZkKBZv5BMlZtSoJsyXJP9kprJBJKFQB5H2W7KQNXbGkjwXlcnbq9XGdcB-0GIPgpOtXrWcRnR3itAHrE1OfV44jJ5/s1600/20151103_170102+blog.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht30QklPj0ScZcwMhjjb_5U7lhyn7mMHosxpEJz7-uURPupzbYWK3ZkKBZv5BMlZtSoJsyXJP9kprJBJKFQB5H2W7KQNXbGkjwXlcnbq9XGdcB-0GIPgpOtXrWcRnR3itAHrE1OfV44jJ5/s320/20151103_170102+blog.jpg" width="320" /></a></div>
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Place seeds in the oven and bake at 350 degrees for approximately 15 minutes<br />
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Remove seeds from oven. Spray them with oil or a cooking spray of your choice and then sprinkle generously with salt or other seasoning</div>
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Return to oven for another 5 minutes. DO NOT OVERCOOK SEASONINGS, THEY WILL BURN!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNPZqb2xvEE7t1Qmc-Qjpl6LtiG0QmYPnCIfQzBJja-DzUPvhrHA6jjUzawm4QPe_uHbIvPvemDimDLcP7V1Z4sFS0xH6UPNrypTusHdVwuah4tsLAkLbaEAXXQ4uU5NnLyMA1RITI9sA/s1600/20151104_095843+blog.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNPZqb2xvEE7t1Qmc-Qjpl6LtiG0QmYPnCIfQzBJja-DzUPvhrHA6jjUzawm4QPe_uHbIvPvemDimDLcP7V1Z4sFS0xH6UPNrypTusHdVwuah4tsLAkLbaEAXXQ4uU5NnLyMA1RITI9sA/s320/20151104_095843+blog.jpg" width="320" /></a></div>
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Remove from oven, allow to cool somewhat, and crack one open. If they are dry all the way through, they're done.</div>
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Allow to cool fully and serve!</div>
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<b>*Seasoning Ideas</b></div>
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Plain old salt works fine, but if you like a little more flavor, try some of these:</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy469apLIFHSalBNkfrUP0Zq6hXukMXe6gPaqzmRNX0WdH0D_VyLrwO4ppn4tnF_NrHPlWWzR1IXnm1vqT4rFNVeWUTzuB9T3ud2zEGbTB97MwV9dAWQjSeVyPGGTlBlyBv0_sryB8uqNh/s1600/20151103_165820+blog.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy469apLIFHSalBNkfrUP0Zq6hXukMXe6gPaqzmRNX0WdH0D_VyLrwO4ppn4tnF_NrHPlWWzR1IXnm1vqT4rFNVeWUTzuB9T3ud2zEGbTB97MwV9dAWQjSeVyPGGTlBlyBv0_sryB8uqNh/s320/20151103_165820+blog.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are the seasonings I used</td></tr>
</tbody></table>
<ul>
<li>Taco seasoning</li>
<li>Cajun seasoning</li>
<li>Garlic salt</li>
<li>Lemon Pepper</li>
<li>Dry onion soup mix</li>
<li>Your favorite shake or rub</li>
</ul>
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<b>Enjoy your Pumpkin Seeds!</b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwss1B-0CbtbFNyFQG4dgEGZoUnrO9wxhbEKGV1TrjrpBuD6rPhGymKXcrtzUOaAraXmLmULsIjwM9L2cMdHbG9J2DJhJO60PxHgSKKOVEqi9t9v7gXDruYkzLruQckWSOVKjdfLKeKW23/s1600/20151104_131522+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwss1B-0CbtbFNyFQG4dgEGZoUnrO9wxhbEKGV1TrjrpBuD6rPhGymKXcrtzUOaAraXmLmULsIjwM9L2cMdHbG9J2DJhJO60PxHgSKKOVEqi9t9v7gXDruYkzLruQckWSOVKjdfLKeKW23/s400/20151104_131522+blog.jpg" width="400" /></a></div>
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Linking up at <a href="http://www.realfoodallergyfree.com/">Allergy Free Wednesdays</a> and <a href="http://vegetarianmamma.com/gluten-free-fridays/">Gluten Free Fridays</a><br />
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Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com0tag:blogger.com,1999:blog-4045169072487723288.post-88952022096749692192015-11-06T07:14:00.000-07:002015-11-06T07:14:00.326-07:00Halloween Candy Buy Back Program<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53c0lTZGv5SNMl7Dc38yeBSoiW6g1Fd8mqQDVzYut6Z1epQYX9hbPyfOPTXKubrkqfKMq1n-IbB0isO0aLeVJmf-CaUeQ4eIpbgF-uMx22gvqCRrsqnXwrrxM39YLqU4wVl0d2LbEyqfj/s1600/20151031_175027+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53c0lTZGv5SNMl7Dc38yeBSoiW6g1Fd8mqQDVzYut6Z1epQYX9hbPyfOPTXKubrkqfKMq1n-IbB0isO0aLeVJmf-CaUeQ4eIpbgF-uMx22gvqCRrsqnXwrrxM39YLqU4wVl0d2LbEyqfj/s320/20151031_175027+blog.jpg" width="320" /></a></div>
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I just wanted to share a quick note about my favorite way to get rid of unsafe Halloween candy!<br />
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After trick-or-treating for the last three years, hubby and I sort the kids' candy into safe and unsafe piles. We keep some of the unsafe stuff for our own consumption, but what to do with the rest of it? I'm not a fan of throwing out perfectly good food, so we needed to find something else to do with it.<br />
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Enter the Halloween Candy BuyBack Program!<br />
<a href="http://www.halloweencandybuyback.com/">http://www.halloweencandybuyback.com/</a><br />
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Originally designed to cut back on sugar and tooth decay, the Halloween Candy Buy Back Program lets kids take their unwanted candy to participating dentist's offices and get paid $1 for every pound of it. Then the dentists send the candy to deployed troops overseas through Operation Gratitude. So your kids get rid of unsafe/unwanted candy, they make some money, and our troops get a care package. Win-win-win!<br />
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Check out the link and use their search to find a participating dentist near you! There's still time to participate!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9fWQlzYJwsN7UUL9g0BcW9sVcNxb95VjEzsod_osmnIVSpqhiZiV9IxIOzZtF1RA-hWpzPlsBErZuD0OSvfLysMNNe8Tu5TJXJ-_iRq8Mo5mj5uYuGILvs8uikKpBpt1dyG5KEnaY5Fo/s1600/20151104_103945+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9fWQlzYJwsN7UUL9g0BcW9sVcNxb95VjEzsod_osmnIVSpqhiZiV9IxIOzZtF1RA-hWpzPlsBErZuD0OSvfLysMNNe8Tu5TJXJ-_iRq8Mo5mj5uYuGILvs8uikKpBpt1dyG5KEnaY5Fo/s320/20151104_103945+blog.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No silly, we've discussed this already. This is the candy<br />
you can't/won't eat</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-5m8JVd0zCRdVGtNX8p9nsTHFh7b6qkNUQ8_I4ceoh1dUbeD4GRfekeFAKlLzCyJAImIRljyLURwQy3BaaHkNq7-6RiYpNrGjadCtOiRbCbmkmybJLOwoJm1EEuILqk-aLj9aaxtBLwv/s1600/20151104_104000+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-5m8JVd0zCRdVGtNX8p9nsTHFh7b6qkNUQ8_I4ceoh1dUbeD4GRfekeFAKlLzCyJAImIRljyLURwQy3BaaHkNq7-6RiYpNrGjadCtOiRbCbmkmybJLOwoJm1EEuILqk-aLj9aaxtBLwv/s320/20151104_104000+blog.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hee hee!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbv1zPD3Cj-zN2bwQE9dbIZvX7O8uvOa0m3Sn1dACzddLf278Wn1PB0CKDrDt09uPsDaGp8BuOi2K6wGGNYuOk0FnbDPd2W8ed8BQ6BkoJiJ1h0jikWukJSB-vHCGh_GUaBY7mllt-mCk/s1600/20151104_104111+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbv1zPD3Cj-zN2bwQE9dbIZvX7O8uvOa0m3Sn1dACzddLf278Wn1PB0CKDrDt09uPsDaGp8BuOi2K6wGGNYuOk0FnbDPd2W8ed8BQ6BkoJiJ1h0jikWukJSB-vHCGh_GUaBY7mllt-mCk/s320/20151104_104111+blog.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pouring out the candy to weigh it</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LSvpagDEXsvcPypsPKVb_ln6_3533zCTsCjhhdl0fYJiD9804Mz7bIAfuurFM2fRNnc7vsZI22G8sCg6_MW6HK-zT-xTbjvn7iGqhQ5SUUXIt3xY1iBby7G03iKkMoZ2QEzADaArr1J1/s1600/20151104_104126+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LSvpagDEXsvcPypsPKVb_ln6_3533zCTsCjhhdl0fYJiD9804Mz7bIAfuurFM2fRNnc7vsZI22G8sCg6_MW6HK-zT-xTbjvn7iGqhQ5SUUXIt3xY1iBby7G03iKkMoZ2QEzADaArr1J1/s320/20151104_104126+blog.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It came in at 1 1/2 pounds. That's $1.50, or $0.75 each<br />
for him and his brother</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdqmt9grLjomxfGnJ0KBWvuk17GJDiPjsHQHMoTOSVnMhaFovAtsuzKxilzR_FZwcIqs8WS5EgyADfraAO9JUmN4M8thh_8nyeoRzVdw8Jt_ivznnZlCn6g4maVGQ1HW9vu8zUu8rYqXK/s1600/20151104_104502+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdqmt9grLjomxfGnJ0KBWvuk17GJDiPjsHQHMoTOSVnMhaFovAtsuzKxilzR_FZwcIqs8WS5EgyADfraAO9JUmN4M8thh_8nyeoRzVdw8Jt_ivznnZlCn6g4maVGQ1HW9vu8zUu8rYqXK/s320/20151104_104502+blog.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Special thanks to Sloanside Dental of Edgewater for being<br />
a participating office!</td></tr>
</tbody></table>
<br />Eileen Rhoadarmerhttp://www.blogger.com/profile/05934680476041554606noreply@blogger.com2