NOTICE

At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE.
Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP.
Thank you so much!

Please Be Advised:
I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

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Saturday, April 27, 2013

Spring Fling, Blogger-Style!: Feature Day

~*Welcome to*~
TODAY is the FEATURE DAY of my Spring-filled link-up with Jo of Jo, My Gosh! where we each share our TOP 3 FAVES.  I only picked recipes to share because this is a food/allergy blog, after all, but Jo didn't adhere to such rules so if you weren't featured here, you might have been on her blog
 ~*~*~
To recap, here's what I've shared with you this week:
  1. Sean's Banana Berry Birthday Smoothie (Soy, Wheat, Nut, Fish and Egg-Free, Can Be Milk-Free)
     
  2. Super Simple Roasted Asparagus (Soy, Wheat, Egg, Nut, Milk and Fish-Free)
     
  3. Beef and Barley Stew (Soy, Nut, Fish, Egg and Wheat-Free, Can Be Milk-Free)
     
  4. Mint Smoothie (Soy, Nut, Fish, Egg and Wheat-Free, Can Be Milk-Free and Diabetic Friendly)
     
  5. Strawberry Spinach Salad (Soy, Wheat, Egg, Fish and Milk-Free, Can Be Nut-Free)


~*~*~
Before I announce my TOP 3 FAVES, I want to say, "Thank you" to everyone who took the time to stop by, comment and/or link-up.  You all linked up some amazing crafts, posts and recipes, and we (quite literally) could not have done this without you!  Thanks for your participation, and I hope to see you all (and more) at link-ups in the future! :)
~*~*~
And now, in alphabetical order, are my TOP 3 FAVE recipes that were linked up this week:

submitted by Caroline of Grateful Foodie


Photo courtesy of Grateful Foodie


What I love about these is that they are very allergy-friendly (top 8 free and then some), fun and festive!  Caroline even shared a link on how to make your own gelatin to make it even better for you and yours, too.  Bonus! :)


~*~*~




submitted by Emily of It Bakes Me Happy


Photo courtesy of It Bakes Me Happy

What I love about these are that they are easily adaptable to be free of all the top 8 allergens (use a soy-free, dairy free chocolate like Enjoy Life in the recipe, make sure all your ingredients are soy-free, and use one of the egg substitutions here for the eggs) and they are chocolate, fudge-y goodness!  Hello!  What's not to love?  Delish!







 ~*~*~




submitted by Tessa of Tessa The Domestic Diva

Photo courtesy of Tessa The Domestic Diva

What I love about these is that they are top 8 free, strawberry and coconut (love that combo) and fit so many dietary needs.  Definitely a fun, easy recipe for spring and summer!  You could even add some Enjoy Life mini chocolate chips and have yourself that winning strawberry, coconut and chocolate combo.  YUM!  (Note: I do not label coconut as a tree nut, so if you are allergic to it or to all tree nuts, this recipe is not for you.)

~*~*~
Congratulations, ladies! 
Here is your featured badge if you care to use it:


Your recipes will also be pinned to our "Spring Fling, Blogger-Style! Features" board on Pinterest.  If any of you would like to be a guest on Natural and Free, please send me an email and we'll work out a time.  I'd love to have you! :)





~*~*~*~
If you haven't had a chance to review all the amazing submissions or grab your badge yet, now is the time! 

 


(This post was originally posted on my original site, Natural and Free.)

Friday, April 26, 2013

Spring Fling, Blogger-Style!: Strawberry Spinach Salad (Soy, Wheat, Egg, Fish and Milk-Free, Can Be Nut-Free)

~*Welcome to*~
TODAY is the LAST day of our Spring-filled link-up with Jo of Jo, My Gosh! and I.  I hope you have gotten by to see Jo's contributions to this week's link-up.  If not, you should!  I hope you have already joined in the festivities and link-up below, too (rules below), but (if not) you have until 11:59pm EST tonight to do so. :)  Don't forget that TOMORROW we will each be sharing our TOP 3 FAVES with you all, too!

If I haven't been by to visit your submission yet, I will be soon!  I can't wait to see what you have shared with us!
Here's what I've shared with you so far:
  1. Sean's Banana Berry Birthday Smoothie (Soy, Wheat, Nut, Fish and Egg-Free, Can Be Milk-Free)
     
  2. Super Simple Roasted Asparagus (Soy, Wheat, Egg, Nut, Milk and Fish-Free)
     
  3. Beef and Barley Stew (Soy, Nut, Fish, Egg and Wheat-Free, Can Be Milk-Free)
     
  4. Mint Smoothie (Soy, Nut, Fish, Egg and Wheat-Free, Can Be Milk-Free and Diabetic Friendly)
Today, I am sharing a recipe for Strawberry Spinach Salad that I modified from this one on Allrecipes.com as submitted by Mona. It is soy (if you use all soy-free ingredients), wheat, egg, milk and fish-free, and can be nut-free (see variations), and so very simple and delicious.  It is sure to be a winner for get-togethers and picnics as you can make as much or as little as you like.  I hope you enjoy it.

Strawberry Spinach Salad with Sweet Vinaigrette made with Raspberry Balsamic Vinegar

 Strawberry Spinach Salad
Romaine lettuce, chopped, 1 head or to taste
baby spinach, whole or chopped, 1 bunch or to taste
strawberries, sliced, 1 lb. or to taste
almonds or pecans, sliced or pieces, to taste
red onions, shallots or green onions, to taste
  
  1. Place all ingredients in a large serving bowl and toss well; serve as is or drizzle and toss with the Sweet Vinaigrette listed below or serve with the Sweet Vinaigrette on the side.

Sweet Vinaigrette
1/2 Cup white sugar

1 teaspoon salt

1/3 Cup vinegar of choice
(I recommend using Apple Cider, Raspberry Balsamic or Balsamic)

1 Cup olive oil

  1. Mix all ingredients in a medium bowl with wire whisk or in a blender until well blended; toss desired amount with the salad or serve on the side. (Note: If you use a Balsamic vinegar, it will be brown in color, so you may want to serve it on the side vs. tossing it in with the salad if you find that color off-putting.  You do not have to use all the dressing to toss into the salad either if you find the amount too much.)
  2.   
Variations (Please keep your particular allergen needs in mind when using substitutions!):
  • Nut-Free: Leave out the almonds/pecans.
     
  • Diabetic Friendly: You can sub any sugar substitute for the sugar in the dressing.  You can even use honey, if you can have it, but the taste will be different.
      
  • No Onions: You can leave out the onions if you don't like them or cannot have them.
     
  • Add Cheese: If you want to add some cheese, feel free.  Any flavor you think would taste good will work.  Swiss or White Cheddar would be especially good.
     
  • Other Fruits: If you don't like or cannot have strawberries, you could sub another fruit like raspberries or apples or even oranges, tangerine or grapefruit.  You could even add a few different kinds together if you wished.
     
  • If you like poppy seeds, the vinaigrette originally called for 3 Tablespoons of them, so feel free to add them if you wish.
That's all there is to it!  What could be simpler or more colorful for Spring?

What is your favorite salad?











~*~*~*~
Now It's Your Turn!
Grab A Badge!
 



(This recipe was originally posted on my original site, Natural and Free.)

Thursday, April 25, 2013

Spring Fling, Blogger-Style!: Mint Smoothie (Soy, Nut, Fish, Egg and Wheat-Free, Can Be Milk-Free and Diabetic Friendly)

~*Welcome to*~
TOMORROW is the LAST day of our Spring-filled link-up with Jo of Jo, My Gosh! and I.  I hope you have gotten by to see Jo's contributions to this week's link-up.  If not, you should, and I hope you will all join in the festivities and link-up below, too (rules below)! :) 

If I haven't been by to visit your submission yet, I will be soon!  I can't wait to see what you have shared with us!
Here's what I've shared with you so far:
  1. Sean's Banana Berry Birthday Smoothie (Soy, Wheat, Nut, Fish and Egg-Free, Can Be Milk-Free)
     
  2. Super Simple Roasted Asparagus (Soy, Wheat, Egg, Nut, Milk and Fish-Free)
     
  3. Beef and Barley Stew (Soy, Nut, Fish, Egg and Wheat-Free, Can Be Milk-Free)
Today, I am sharing a recipe that screams Springtime to me because a certain fast food joint that shall remain nameless always has them this time of year, and I totally love them but wanted a healthier, allergy-friendly version of them.  You all know what I'm talking about: those delightful mint shakes that are oh so good, yet oh so bad.  Well, fear not!  You can now have this Mint Smoothie (a modified version of this recipe I found on Skinny Mom) that is soy (if you use all soy-free ingredients), wheat, egg, nut and fish-free, and can be milk-free (see variations) and diabetic friendly!  All the taste with none of the guilt!  Score! :)


 Mint Smoothie
1 Cup ice
1/2 Cup soy-free vanilla yogurt (I recommend Stonyfield Farm's)
1 to 2 Tablespoons sugar
1/4 teaspoon vanilla
dash of salt
drop of mint extract
  1. Place all ingredients into the blender and blend until desired consistency, adding more ice if it is too thin for your liking or adding more yogurt or even some milk if it is too thick as needed.  (Note: You will probably have to pulse it a few times on an "ice crusher" mode before going full boar.  The amount of sugar is based on personal taste, but I recommend using the lesser amount and adding more as needed.  Resist the urge to add more than a drop of mint extract until AFTER you've tasted the mixture.  A little goes a LONG way.)
Makes about 1 serving.
  
Variations (Please keep your particular allergen needs in mind when using substitutions!):
  • Milk-Free: Use a dairy-free yogurt/milk (like SoDelicious) in place of the yogurt.
     
  • Diabetic Friendly: You can sub any sugar substitute for the sugar.  You can even use honey, if you can have it, but the taste will be different.
     
  • Mint Chocolate Chip Smoothie: Add a handful or so of chocolate chips (I recommend Nestles Dark Chocolate Morsels or Enjoy Life brand, depending on your dietary needs) before blending.
     
  • More Shake-like: Sub 1 Cup vanilla ice cream or frozen yogurt (dairy or non-dairy depending on dietary needs) for the ice and 1/2 Cup milk (dairy or non-dairy depending on dietary needs) for the yogurt and make as directed.
Though this smoothie is not exactly like the milkshake that inspired it, it still hits the spot for me and curbs my cravings for them.  That's a plus in my book.
But what did the family have to say about it?
Did they like it? 
Well, just see what my 2 1/2 year old said:
I think we have a winner. :)

What is your favorite flavor of shake or smoothie? 










~*~*~*~
Now It's Your Turn!
Grab A Badge!
 



(This recipe was originally posted on my original site, Natural and Free.)

Wednesday, April 24, 2013

Spring Fling, Blogger-Style!: Beef and Barley Stew (Soy, Nut, Fish, Egg and Wheat-Free, Can Be Milk-Free)

~*Welcome to*~
Today is the third day of our Spring-filled link-up with me and Jo of Jo, My Gosh!  I hope you have gotten by to see Jo's contributions to this week's link-up.  If not, you should, and I hope you will all join in the festivities and link-up below, too (rules below)! :) 

If I haven't been by to visit your submission yet, I will be soon!  I can't wait to see what you have shared with us!
Here's what I've shared with you so far:
  1.  Sean's Banana Berry Birthday Smoothie (Soy, Wheat, Nut, Fish and Egg-Free, Can Be Milk-Free)
     
  2. Super Simple Roasted Asparagus (Soy, Wheat, Egg, Nut, Milk and Fish-Free)
Today, I am sharing a recipe for Beef and Barley Stew that is soy (if you use all soy-free ingredients), wheat, egg, nut and fish-free, and can be milk-free (see variations).  It is a modified version of this recipe that I got from Allrecipes.com as shared by .  It is hearty and delicious and perfect for the wet and sometimes cold days of Spring.  It is also a one pot meal, which makes it win-win in my book.  I hope you enjoy it as much as my family does (it's a new favorite).


 Beef and Barley Stew
1 Tablespoon olive oil
1 tablespoon full-fat, salted butter
2 to 3 cloves of garlic, minced
1/2 to 1 large onion, diced (I use white or yellow sweet)
2 to 3 stalks of celery, chopped into bite-sized pieces
2 to 3 large (peeled) or 10 to 12 baby carrots, chopped into bite-sized pieces
1 to 2 lbs. ground beef or venison
1 lb. fresh mushrooms, sliced

 salt and pepper, to taste
8 Cups soy-free beef stock (I recommend Kitchen Basics)
1 to 2 Cups pearl barley

  1. Heat olive oil and butter in a large stock pot over medium heat until hot; add garlic, onion, celery and carrots and cook until onion begins to turn translucent, about 5 minutes or so. (Note: All veggie amounts are to taste.  Feel free to leave the garlic out if you don't care for it, or reduce the amount of onion, carrot or celery or whatever you like best flavor-wise.)
     
  2. Add burger and mushrooms to the pot and cook until burger is browned and cooked thoroughly, about 10 to 15 minutes or so, and season with salt and pepper to taste.  (Note: I add salt and pepper when I add the burger and mushrooms and then taste after the meat is cooked and add more as needed.  Start with less than you think you need, because you can't take it out once it's in there, but can always add more.)
     
  3. Reduce heat to medium-low and carefully pour beef stock into the pot; stir in pearl barley.
     
  4. Bring stew to a simmer and cook, stirring occasionally, until the barley is to desired doneness, about 2 to 3 hours. (Note: Re-taste periodically to see if you need more salt or pepper during this step.)
Makes about 6 servings.
Variations (Please keep your particular allergen needs in mind when using substitutions!):
  • Milk-Free: Use all olive oil or canola oil  instead of olive oil and butter in the recipe.
     
  • Gluten-Free: Sub rice, quinoa or diced potatoes for the barley.  This will reduce the cooking time to the time it takes the rice, quinoa or potatoes to cook fully.  The stew still needs to cook for at least 2 hours despite if you use pearl barley, rice, quinoa or potatoes, so keep that in mind.  If using rice or quinoa, see the packaging to see how long it needs to cook before done and add it in accordingly (i.e. if it needs an hour, add it to the stew when there is an hour  left in cooking time; if it needs 10 minutes, add it in 10 minutes before the end of cooking time).  If using potatoes, plan on adding them when there is about 20 to 30 minutes remaining in the cooking time, depending on dice size; the smaller the dice, the quicker the cooking time.
     
  • Quicker Cooking Method: Use quick cooking barley in  place of the pearl barley.  After you add the broth, let the stew cook for about 2 hours before adding the quick cooking barley 10 to 15 minutes before serving.

  • Vegetarian/Vegan: Use all mushrooms instead of beef and mushrooms, use all oil instead of oil and butter and use mushroom or vegetable stock instead of the beef stock.


 
What could be better than Beef and Barley Stew on a cold, wet Spring evening to warm you up from the inside out?  I can't think of a thing. :)

What is your favorite soup or stew? 










~*~*~*~
Now It's Your Turn!
Grab A Badge!
 



(This recipe was originally posted on my original site, Natural and Free.)

Tuesday, April 23, 2013

Spring Fling, Blogger-Style!: Super Simple Roasted Asparagus (Soy, Wheat, Egg, Nut, Milk and Fish-Free)

~*Welcome to*~
Today is the second day of our Spring-filled link-up with me and Jo of Jo, My Gosh!  I hope you have gotten by to see Jo's contributions to this week's link-up.  If not, you should, and I hope you will all join in the festivities and link-up below, too (rules below)! :)
Here's what I've shared with you so far:
  1.  Sean's Banana Berry Birthday Smoothie (Soy, Wheat, Nut, Fish and Egg-Free, Can Be Milk-Free)
Today, I want to share a very simple spring-time recipe with you that it soy (if you use all soy-free ingredients), wheat, egg, nut, milk and fish-free.  It is a recipe that I got from Allrecipes.com as shared by Gemini26 (slightly modified).  It is for roasted asparagus and it is just brilliant in it simplicity.  If you like asparagus, you will love this!  It is so easy to dress up, if you wish (see variations), but is also so delicious as is.  It's a fab go-to spring recipe for sure!


Super Simple Roasted Asparagus 


Super Simple Roasted Asparagus
2 pounds fresh asparagus, trimmed

2 Tablespoons olive oil

salt and pepper (to taste)

  1. Preheat oven to 400oF.
     
  2. Place asparagus in a shallow 9x13-inch baking dish.
     
  3. Drizzle oil over asparagus and toss to coat; season with salt and pepper to taste on all sides.
  4. Bake in preheated oven until lightly browned; about 15 to 20 minutes.

Makes about 6 servings.

Variations (Please keep your particular allergen needs in mind when using substitutions!):
  • Super Simple Roasted Asparagus with Balsamic Vinegar: Prepare asparagus as directed, drizzling with balsamic vinegar before serving.  You can even use a flavored balsamic vinegar (i.e. raspberry), if desired.



Super Simple Roasted Asparagus with Raspberry Balsamic Vinegar

  • Super Simple Roasted Asparagus with Balsamic Vinegar and Pecans: Prepare asparagus as directed, drizzling with balsamic vinegar (regular or flavored - raspberry is excellent with this dish) and sprinkling with chopped pecans before serving.  You could also substitute chopped or slivered almonds for the pecans as well.



Super Simple Roasted Asparagus with Raspberry Balsamic Vinegar and Pecans

  • Other options: You could sprinkle the asparagus with Parmesan cheese before serving, with or without the balsamic vinegar and/or pecans, too.  Some people even like pairing it with roasted tomatoes or squeezing fresh lemon juice over the top.  Have fun playing with the flavors!

Totally simple, totally delicious and so many ways to enjoy it!

What is your favorite spring vegetable or vegetable dish? 
















~*~*~*~
Now It's Your Turn!
Grab A Badge!
 



(This recipe was originally posted on my original site, Natural and Free.)

Monday, April 22, 2013

Happy Birthday, Sean!



Today is a special day!  Today my middle kid turns 9!  I can hardly believe it's been 9 years, but it has!
Though I do not have a picture of his ultrasound (I have it somewhere, but was unable to locate it for this post), I do remember the day I found out I was expecting and how we told everyone.  We told everyone at Stephen's first birthday party (I'd found out about a month before and it was torture keeping it a secret) by having him open up a present that was a bib that proclaimed "Big Brother" (I have pictures of that, too, just can't seem to find them on this PC).  Everyone smiled and cried (happy tears) and hugged.  It was a moment I will never forget.
More than that, I will never forget the day Sean was born...


Birth stats

Sean was born when I was at 37 weeks gestation in the wee hours of the morning via c-section after being in labor for most of the day the day before.  Apparently, he was too wide in the shoulder department, so he wouldn't drop into position, so there was nothing else to be done.  I was just happy he was being born! :)

NICU, 2004
However, shortly after Sean was born, we found out that he was not only jaundice but had underdeveloped lungs (The doctor's figured he was actually closer to 36 weeks gestation vs. 37 weeks and that's why he had the underdeveloped lungs).  He spent a week in the NICU before he got to come home, which was one of the hardest things I've ever been through, torn between being at the hospital with him and at home with my 1 1/2 year old.  Fortunately, my mother was able to stay with us for that week, and we could go back and forth as we needed to, knowing that Stephen was being taken care of.

2004, 2 months old
When he did come home, he was just like any other happy, healthy baby.  We could tell from the get-go that he had a sense of humor and a lot of personality.  I mean, just look at that face!


First Birthday, 2005
He was always getting into something, being very curious (earning him the nickname of "my little monkey" because he was so much like Curious George), and never ceased to make us laugh even then. 


At Grandma Cindy's, 2006
As he grew, we saw more of his sweet side.  He has these moments when he says and does things that just touch your heart.  He wants everyone happy and that's why he jokes or gives hugs - to make you smile.


At Burger King, 2007
He has always had a love for life.  He shows me every day that you can find something to smile about.  There is never a dull moment with my Sean Boy.

Sleeping with his 2 favorite cats, 2008
He is also fiercely loyal.  You see that cat in the picture?  Not the live one, but the stuffed one?  He's had that cat from day 1 and loved it nearly to death (it still exists).  He cherishes it to pieces, just like those who are a part of his life.  That means that his brother is his best bud, that he loves his mommy and daddy to death, and his little sister means the world to him.  I am in awe of his ability to love.  He inspires me every day with it.
Birthday at Preschool, 2009
He has always loved the simple things.  When I came to school for his birthday, he couldn't stop grinning!  It always makes his day when we show him that he's special and important to us.  It doesn't take much - it doesn't have to be that expensive item - he just wants our time.  It's amazing to see him light up when we show him how much we care, not just say it.  I think we could all learn from that, don't you agree?

Christmas, 2010
He is also very creative!  He designed all these cookies himself (and tried to eat them all, too!).  He is a bit shy sometimes and unsure of where to begin, but once he starts, watch out!  This kid is going places! :)  He never ceases to surprise with his stories and art.  He's a whole lot smarter than I think even he realizes.


Car Show, 2011
He is also my fearless one!  Nothing is gonna stop this kid!  He is willing and ready to try it all...and that's just as good as it is scary.  It is my and my hubby's job to make sure he knows when to plunge on ahead and when to hold back.  We don't want to hold him back from trying new things; we just want to keep him from doing the dangerous, immoral things.  Thankfully, with his big heart, he seems to know the difference so far.  Prayerfully, he always will and will always want to serve the Lord the way he does today.

Christmas, 2012
He has his share of struggles, with reading and writing especially, but what a long way he's come!  He amazes me with his resilience and he's willingness to try.  He gets scared like all of us do, but he will still try.  That inspires me and puts me to shame all at once.  How I wish I could take risks like this little man can sometimes!

Enjoying his birthday smoothie, 2013

Sean, my sweet, sweet boy, you will never know how much your mommy (and daddy and siblings) love you!  I am so glad that God brought you into our lives!  You have taught me so much about myself and about how to love.  You have challenged me to think outside my box and my comfort zone and how to see things differently than I always have.  Thank you for that.  Thank you for being you.  You are smarter than you know, even though you struggle, and you are brave and true...and you will never know how proud that makes me! 
You are growing up to be an amazing, hilariously funny, sweetheart of a man who loves the Lord, and I pray that you always want to serve Him!  Keep your eyes on the Lord, turn to Him in all things and He will never let you down!
Happy 9th Birthday, Sean!
May it be as amazing as you are! 



(This post was originally posted on my original site, Fibro, Fit and Fab!)