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What do you get the person who’s allergic to everything?

What do you get the person who’s allergic to everything?

stocking-stuffersGluten and dairy and sugar, oh my! The holidays are an allergen nightmare for those of us who deal with everything from Celiac disease to Candida, but they can be an even bigger nightmare for their loved ones who want to make them feel special and included. Overjoyed cries of “I can eat THAT?!” are music to my ears, and they can be to you too. Here’s a list of a bunch of gift ideas you probably haven’t thought of for the Temperamental Tummies in your life.

Stocking Stuffers

Made On: – This company is primarily run by just one gal, who is passionate about and fantastic at what she does. She makes hard lotions, bug block, baby rash lotion, hair butter (a favorite!), soaps, lip balms and tinted lip balms that are 100% natural, hand made, and fragrance, allergen, and preservative free! Around the holidays, she has a lip balm called Vanilla Dust that is a favorite in my family! It’s got a slight sparkle and a delicious sugar cookie smell. Her customer service is top notch, and every repeat customer gets to choose a free product with their order! It’s called Made On: because every product comes hand-labeled with who made it and on what date, so you know it’s always fresh. She even has mechanic soap for guys with fresh pine needles to get those hard-working hands clean, and shaving soap too! Check out her website here!

Red Apple Lipstick– A lot of people don’t know that makeup can contain gluten and all kinds of toxins! That’s not a gift, that’s a curse! This Red Apple isn’t poisoned, however. It’s just the opposite, and it’s completely gluten free, so it’s safe for the Celiac in your life! Their product line specializes in fantastic lipsticks, glosses, and eyeshadows, and they released a mascara that has rocked my world. They’re all high grade, and made by my friend Jay and his lovely wife Andrea especially for Celiacs! Check out my review of their products here! Check out their website here!

Surf Sweets– Christmas candy is notorious for containing allergens like corn, wheat, peanuts, tree nuts, and dairy. For your little kids, or even your big kids, they have some of the best tasting gummy bears and jelly beans on the market! You’ll have to hide them from everyone else! Check out my review here! 

Lovely Candy Co–  They have the most incredible caramels, licorice, and fruit chews I’ve ever tasted, and they’re gluten free, kosher, NON-GMO(!), no HFCS, and no artificial anything! Gotta love the care that comes with buying from a small family business! They’re available at Target, and a few other stores.

Other great stocking stuffers include: hypoallergenic earrings (check Etsy for great options!), fuzzy socks, a new day planner (TJ Maxx has them for $5!) and fun pencils/stickers/etc, tea (The Republic of Tea is certified gluten free!), a candle (try finding a local candle company!), or a great scarf (just check to make sure they don’t have any textile allergies, like I do!).

Gifts

A pound of coffee (here’s a list of gluten free ones!) and a great new travel mug! (I just received this as a present and it’s awesome)

Skincare! (shameless plug for L’BRI- it’s a local company here in Wisconsin. Aloe vera based, truly natural skincare that’s incredibly affordable!)- Here’s the website, and here‘s a link to see which products contain things like soy or honey if you’re vegan. But really, if you’re getting them skin stuff, check ingredients!

A monthly subscription box! I’m a fan of ones for tea, personally, but here‘s a link with 12 different gluten free food subscription boxes!

Gift cards to places like health food stores, whole foods, etc so that we can buy ourselves gluten free treats we normally wouldn’t spring for!

Look for a local gluten free cafe and buy them a gift card to that place! Try using www.findmeglutenfree.com to search your area!

Gluten free treat mixes, like brownies and cookies- they’re not cheap, but really nice to have around.

A nice lunchbag set, because us allergic people ALWAYS have to bring our own food, but why shouldn’t it be cute?!

Bath salts…baths are great when you’re hurting from a reaction.

 

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Grain Free Chocolate Chip Cookies

When I got my Candida diagnosis, I was SURE I’d never have a good chocolate chip cookie again. Sure enough, a year later, I still had yet to find a recipe that was worth the cost of ingredients. Ladies and gentlemen…here it is! Grain free (no gluten!), sugar free option, dairy free, and DELICIOUS! I totally geeked out over my first bite. So without any ado, BAKE!

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Grain Free Chocolate Chip Cookies

Preheat oven to 350 degrees F and line two baking sheets with Sil Pat mats or parchment.

In one bowl, mix together:

1 cup blanched almond flour

1/4 cup coconut flour

1 tsp baking soda

1/4 tsp salt

In the bowl of your mixer, cream together

6 Tbsp coconut oil, room temperature (solid)

3/4 cup coconut sugar (will need to bake for less time), brown sugar, or (if you’re me) xylitol with 1 Tbsp coconut nectar mixed in for a very low sugar “brown sugar”. *You can also do just the xylitol with a squirt or two of Sweetleaf Butter Toffee flavored liquid stevia for completely sugar free.*

It won’t look like regular “creamed butter/sugar”…it’ll look a bit like brown play dough.

Beat in:

6 Tbsp natural almond butter at room temperature

1 1/2 tsp vanilla extract

1 large egg (I haven’t tried it with any substitutes, but you’re welcome to try)

Once combined, mix in the dry ingredients, and then 1 cup Lily’s Stevia sweetened chocolate chips, or homemade sugar free chocolate chips.

*If your coconut oil was liquid-y when you added it, refrigerate the dough before baking it.*

Using a 2 Tbsp cookie scoop, place 12 on each pan (this recipe should yield about 20 cookies), and press down lightly with your palm.

Bake for 14-17 minutes, and then let cool completely on the pan, if you don’t eat them all first.

 

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Sugar Free Lemon Bars

I discovered something about myself several months ago that I’m surprised I never knew; lemon is my favorite flavor. I always thought it was the obvious: chocolate, but honestly, lemon always wins. It’s tart and sweet all at the same time and offers a complexity of taste that largely one-note chocolate can’t match, imho. Since I was diagnosed with Candida, I found myself craving different things, but lemon bars have been at the top since summer began. The other day, gfJules posted a recipe for her lemon bars, and for once in my life, I mostly followed it. The butter can be replaced with Earth Balance sticks for dairy free, and I replaced the sugar with xylitol since I’m not allowed to eat much (read: any) sugar right now, even natural fruit sugars.

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Lemon Bars

Preheat oven to 425 degrees F

Crust:

Cream together 1/3 c butter or non-dairy alternative and 1/4 c xylitol or cane sugar.

Add in 1 cup all purpose gluten free flour (You can use gfJules flour, I used Namaste AP flour, or you can use my cake flour blend) and beat until crumby, but don’t over mix. Press into the bottom of an UN-OILED 8×8 pan (I used a 9 inch round).

Bake for 15 minutes

Filling:

Add these ingredients to a bowl and mix thoroughly. If using xylitol, mix it a little extra.

2 eggs (or egg substitute such as 1/2 c. extra firm tofu blended with 1 tsp baking powder)

3/4 c. xylitol or cane sugar

2 Tbsp gluten free all purpose flour

2 tsp shredded lemon zest (I used a heaping Tbsp orange zest and it turned out amazing!)

3 Tbsp lemon juice

1/4 tsp gluten free baking powder

Pour over crust and bake 20 minutes more. Cool on a wire rack and cut only when completely cool. Sprinkle with powdered sugar if you want before you serve for a more traditional lemon bar look. To double, bake in a 9×13 pan!

 

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Gluten/Dairy/Sugar Free Chocolate Tart

I was diagnosed with Candida and leaky gut at the end of last year, and I took a hiatus from blogging to try and figure out my new restrictions. Coconut will now be used a lot more frequently, as the caprylic acid in coconut is a natural Candida killer! For Mother’s Day, I had less than an hour to whip up a dessert, so, of course, I did something totally new. That’s logical, right? Thankfully, it turned out to be FABULOUS, and I don’t use all caps very often, but this recipe deserves them. The original crust recipe, with just a few changes, can be found here, along with another recipe I’d like to try one day. The brownie recipe is a derivative of the common 35 calorie brownie recipe that’s circulating, that is disappointing as a brownie, but works wonderfully as a pie filling. Not only is it delicious, but it’s good for you! Give it a shot; you won’t be sorry.

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Gluten, Dairy, and Sugar Free Chocolate Tart

Crust:

In a food processor, combine until it forms a ball

2 c unsweetened flaked coconut

1/2 c almond flour

1/4 c coconut oil, melted

2 eggs

2 Tbsp coconut flour

1 Tbsp vanilla extract

2 droppers of English Toffee flavored liquid stevia

Press into a 10 inch tart pan with pop-out bottom sprayed with coconut oil- make sure you press a little rim around the edges, as in the picture.

Bake at 350 F for 15-18 minutes (just slightly lighter than golden brown…it will continue baking with the filling)

Once out, turn the heat up to 400 F

Filling:

Throw everything in the blender and let go on high for 1 minute

3/4 c unsweetened vanilla coconut milk yogurt or (if you can handle dairy) non-fat plan greek yogurt

1/4 c unsweetened almond milk

1/2 c unsweetened dutch process cocoa powder (using dutch process makes the flavor much more rich!)

1/2 c old fashioned oats

1/2 c xylitol, Truvia, Swerve, or Sugarless Sugar

1/3 c unsweetened applesauce

1 egg

1 tsp baking powder

2 droppers chocolate flavored liquid stevia

Pour onto tart shell and bake for around 20 minutes, until set. Since this is low fat, you don’t want to overbake it or it’ll dry out.

Let cool and serve with coconut whipped cream; you can even get fancy and put some vegan chocolate shavings on top!

 

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One Pot Beef Stroganoff

Growing up, my mother was a big fan of “from scratch” food, so on the rare occasion I actually got a boxed meal, it was pretty exciting. Lately, I’ve been craving Hamburger Helper, so tonight, in between having to run outside for a fire alarm (not mine!), I created this! It’s the ultimate in comfort food, and it comes husband approved! Not only that, but it’s simple! I apologize for the poor picture, but let’s be honest. Stroganoff, while delicious, isn’t exactly pretty.

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One Pot Beef Stroganoff

Brown 1 lb ground beef sprinkled with smoked paprika. Don’t drain unless it’s got a ton of fat.

Scoot the ground beef to the edges and bring some of the fat to the center. Make sure it’s hot, and add 1 Tbsp gluten free all purpose flour, whisking constantly to make a roux.

Mix the beef in, and add 2 cups warmed unsweetened original almond milk or goat milk and 1 1/2 cups vegetable broth (1 1/2 c. hot water and 2 tsp vegetable soup base). 

Grind some sea salt and black pepper over it, and sprinkle with

cayenne pepper (1/4 tsp),

Chicago Steak seasoning (1 tsp),

dried onions (1 tsp),

and just a light sprinkle of garlic powder. 

*You may also brown fresh onions and garlic with the ground beef if you choose, but I’m allergic to it raw, so we don’t keep it in the house.

Add 1/3 c Worcestershire Sauce, stir, and bring back up to a simmer.

Stir in 1 pkg gluten free pasta of your choice (I used penne, rigatoni is more traditional)

Lower the heat, cover, and allow to simmer until the noodles are al dente.

Add 1/2 c melted vegan cream cheese and taste, adjusting seasonings to your preference.

Since I’m not dairy allergic, just lactose intolerant, I added an extra 1/3 c lactose free plain kefir, but you can use a vegan sour cream instead.

Stir together and plate!

Serves 4-5

 
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Posted by on December 10, 2014 in Entree

 

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Crockpot Zuppa Toscana (Olive Garden Copycat)

Before my GI issues started, Olive Garden’s Zuppa Toscana was my absolute favorite soup. Out shopping with my mom, we’d stop in for lunch and just eat soup and salad! Since then, I’ve been craving it, but knowing it has cream in it, it’s not worth the stomach cramps. I finally found a recipe for it (and I apologize to the original owner, because for the life of me, I can’t find the link to it!) that doesn’t take 3 years and more energy than I have to create! Gotta love the crock pot. I kept this as simple as possible and changed it to be gluten and dairy free so I never have to live with an unfulfilled soup craving again!

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Crockpot Zuppa Toscana

Cut 4 Italian sausages (or Andouille, which is what I used. It’s a little spicier.) in half lengthwise, then into equal sized chunks. Brown in a pan for a few minutes and sprinkle with cayenne.

Add to crock pot, as well as:

4-6 large red potatoes, thinly sliced on the mandolin slicer

1 Tbsp dried onion or 1 chopped onion

2 Tbsp minced garlic

At least 4 c. vegetable broth (I used 5 1/2), depending on the size of your crock pot, enough to cover the potatoes and meat.

Cook on High for 3-4 hours, or low 5-6 hours

30 minutes before serving, mix together so there are no lumps

1- 1 1/2 c. unsweetened original almond milk

3 Tbsp gluten free all purpose flour

Add to soup, along with 1 c. chopped kale

Cook on High for 30 more minutes, until soup thickens slightly.

Salt, pepper, and more cayenne to taste.

Enjoy!

 
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Posted by on December 8, 2014 in Crock Pot, Entree, Soup

 

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Tiramisu (no bake, no eggs)

Tiramisu: the ultimate dairy and gluten filled treat. Luscious espresso soaked ladyfingers layered with creamy rum-touched mascarpone, dusted with dark chocolate. Sorry…drooling. Anyway, you’re in luck! Schar makes gluten free ladyfingers, like the great European company they are, and they’re tasty! Free of gluten, wheat, lactose, milk, and soy, it doesn’t get any better for us! Chocolate Covered Katie offers a cake base if that’s your cup of tea, but I’m all about easy and quick. I’m also not a fan of the raw eggs prevalent in many tiramisu recipes, since I react pretty badly to eggs. So here it is…easy, tasty, no bake, and it took me maybe 20 minutes to make. Swoon.

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Tiramisu

 Make a batch of super-strong coffee (flavored coffee will kick it up!)

Line a standard loaf pan with plastic wrap.

Mix together:

1 box Let’s Do Organic Creamed Coconut (run package under hot water to soften it up first)

3/4 c. vegan cream cheese (I used Trader Joe’s)

1/2 tsp lemon juice

1/2 tsp vanilla

1 tsp Rum extract (or a good splash of real rum)

1 Tbsp espresso or the strong coffee from above

5 Tbsp powdered sugar (or more, to taste)

Blend or mix until smooth (you won’t be able to do this by hand)

Put the strong coffee and a splash of rum or rum extract in a flat bottomed bowl.

Dip each ladyfinger (1 pkg Schar ladyfingers) into the coffee on both sides for a second or two, until it softens and soaks in, but be careful they don’t get soggy.

Arrange them in a single layer on the bottom of the pan, then spread half of the filling mixture on top (carefully!)

Grate dark chocolate (I used one infused with coffee and cardamom) generously on top, then add a second layer of ladyfingers and then filling.

Top with another generous layer of chocolate shavings.

Refrigerate for at least a couple of hours before serving, but take it out and let it sit at room temp for 10 minutes before serving it to let the filling soften somewhat.

You can use the plastic wrap to lift the whole cake out of the pan to make serving easier (and prettier), but do that right when you take it out of the fridge, or it’ll smush.

Enjoy!

 
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Posted by on October 15, 2014 in Dessert

 

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