The biggest challenge faced when having food allergies or sensitivity is travel. I've been on missions trips, camps, faced college, sleepovers, and even day trips. Each comes with preparation because of how I eat. I've been preparing a list to make travel easy and enjoyable because it should be! Never let allergies get in the way of travel or new experiences.
Domestic Travel- Road trips
1. Google search the destination. Then use yelp.com, yellowpages.com, or a website similar to search for gluten free restaurants near by.
2. Look up grocery stores nearby. Worse comes to worst you go to the grocery store and grab some thing to last you the duration of the trip.
3. Alert whoever your staying with. If it is a hotel, call the restaurant, concierge, or room service and ask if they are allergen friendly.
4. If staying with friends/family, let them know! Especially for planning ahead for your arrival, they will most likely buy food for the number of guests expected. Tell them about the allergies and ask if it would be alright to use the kitchen to prepare meals for yourself.
5. Look up fast food restaurants gluten free menus. Such restaurants include: chipotle, noodles & company, panera, Culver's, Mcdonalds, and subway. Search for those on your maps app. Then when your hungry you can make a stop!
What to bring:
1. Stock a cooler with leftovers, salad, veggies, fruit, sandwiches, lunch meat, anything that will be a meal. This is the healthiest option. Its east to grab a bag of chips if you do not prepare for your road trip. Bring gluten free bread in the cooler. If your traveling for days, you can stop at a grocery store and buy lunch meat or cheese for a sandwhich.
2. Granola bars, protein bars, and fruit is a must. It will keep you full and is easy to eat while driving.
3. Stock up on oatmeal. You can ask for hot water and eat it anytime.
4. Protein shakes are also a great idea and easy to travel with.
Thursday, September 12, 2013
Monday, August 5, 2013
New to the gluten free lifestyle? PART ONE
Over the past year A LOT of people have been asking for advice. Mainly because drastically changing your diet requires work. I have compiled a list of hidden ingredients and things to refrain from. There are hundreds of other items to avoid. Therefore do not use this list solely as your guide.
Hidden
Malt/malt extract - Be careful with brown dyed foods because they usually contain malt which is a form of gluten. Also malts as in an ice cream shake. These also contain gluten.
Instead try: regular shakes, but always check ice creams as well as with the waiter to refrain from gluten
Soy sauce- General soy sauce at restaurants as well as in dressings, marinades, and sauces can contain soy sauce which is made with wheat.
Instead try: Gluten free soy sauce is extremely easy to find in the international sections of grocery stores. Also look for Braggs liquid amino's this product is a healthier version of a soy sauce which happens to be gluten free.
Tortillas- Mexican food provides a vast selection of gluten free safe options. Gluten is used for many tortillas
Instead try- Corn tortillas. All mexican restaurants give the option, just ask!
Rye- Rye bread is gluten
Instead try- Schar brand breads, many local farmers markets sell gluten free bread and desserts, and local bread smiths tend to have gluten free days
Hidden
Malt/malt extract - Be careful with brown dyed foods because they usually contain malt which is a form of gluten. Also malts as in an ice cream shake. These also contain gluten.
Instead try: regular shakes, but always check ice creams as well as with the waiter to refrain from gluten
Soy sauce- General soy sauce at restaurants as well as in dressings, marinades, and sauces can contain soy sauce which is made with wheat.
Instead try: Gluten free soy sauce is extremely easy to find in the international sections of grocery stores. Also look for Braggs liquid amino's this product is a healthier version of a soy sauce which happens to be gluten free.
Tortillas- Mexican food provides a vast selection of gluten free safe options. Gluten is used for many tortillas
Instead try- Corn tortillas. All mexican restaurants give the option, just ask!
Rye- Rye bread is gluten
Instead try- Schar brand breads, many local farmers markets sell gluten free bread and desserts, and local bread smiths tend to have gluten free days
Saturday, July 20, 2013
Brownie Crumble Cake
I originally set out to make a chocolate cake. It came out of the oven looking like brownies. Then I tried to take it out of the pan and it fell everywhere. Well then, I guess it will be what it wants to be!
Lemme tell you...Its one of the best brownie recipe I have ever made. I love them. I ate one whole pan by myself. Not my proudest moment but I couldn't help myself.
Ingredients:
5 ounces of semi-sweet chocolate chips or baking bars
1 stick of vegan butter
1 cup of brown sugar, packed
1/2 cup of sugar
2 eggs
1 serving of vegan vanilla pudding
2/3 cups of almond flour
1/4 cup of oat flour
1/2 cup of bob red mills all purpose baking flour
1 tsp of xanathan gum
1 1/2 tsp of baking powder
1/2 tsp baking soda
1 tsp vanilla extract
Directions:
1. Preheat oven to 350 and grease a 9x9 baking pan
2. Melt the chocolate over a double broiler
3. Cream butter and sugar. Add eggs and beat until incorporated.
4. Add pudding and vanilla extract as well as cooled chocolate.
5. Add flour and baking powder/soda
6. Pour batter into a pan and bake for 30 minutes or until the top starts to set.
If a crackled crunchy top is desired, leave the brownies in the oven but turn the temperature off, for 10 minutes.
Lemme tell you...Its one of the best brownie recipe I have ever made. I love them. I ate one whole pan by myself. Not my proudest moment but I couldn't help myself.
Ingredients:
5 ounces of semi-sweet chocolate chips or baking bars
1 stick of vegan butter
1 cup of brown sugar, packed
1/2 cup of sugar
2 eggs
1 serving of vegan vanilla pudding
2/3 cups of almond flour
1/4 cup of oat flour
1/2 cup of bob red mills all purpose baking flour
1 tsp of xanathan gum
1 1/2 tsp of baking powder
1/2 tsp baking soda
1 tsp vanilla extract
Directions:
1. Preheat oven to 350 and grease a 9x9 baking pan
2. Melt the chocolate over a double broiler
3. Cream butter and sugar. Add eggs and beat until incorporated.
4. Add pudding and vanilla extract as well as cooled chocolate.
5. Add flour and baking powder/soda
6. Pour batter into a pan and bake for 30 minutes or until the top starts to set.
If a crackled crunchy top is desired, leave the brownies in the oven but turn the temperature off, for 10 minutes.
Monday, May 27, 2013
Chocolate Pudding Cake
I made this as a stepping stone to a dairy free soufflé. This has qualities of a torte, but remains uber gooey and light.
Ingredients:
1 1/4 cup of vegan chocolate chips (found at whole foods)
6 Cage free egg whites
6 Tablespoons of vegan butter
1/4 Cup of palm sugar (if not available white sugar is acceptable)
Directions:
Pre-heat oven to 275
1. Melt the chocolate with the butter in the microwave for 45 seconds. Stir.
2. Whip the egg whites until glossy and slightly firm.
3. Add palm sugar to the egg whites.
4. Gently add the chocolate mixture into the egg whites.
5. Pour into a buttered pan.
6. Bake for one hour.
7. After baking sprinkle with powdered sugar if desired.
Ingredients:
1 1/4 cup of vegan chocolate chips (found at whole foods)
6 Cage free egg whites
6 Tablespoons of vegan butter
1/4 Cup of palm sugar (if not available white sugar is acceptable)
Directions:
Pre-heat oven to 275
1. Melt the chocolate with the butter in the microwave for 45 seconds. Stir.
2. Whip the egg whites until glossy and slightly firm.
3. Add palm sugar to the egg whites.
4. Gently add the chocolate mixture into the egg whites.
5. Pour into a buttered pan.
6. Bake for one hour.
7. After baking sprinkle with powdered sugar if desired.
Gluten/Dairy Free Calzone
I think pizza is one of the hardest things to replicate when you have food allergies. Theres nothing that can truly replace the cheese. On that note, I believe that this calzone is a pretty darn close replication of the real thing. Its crispy, yet gooey. Oh and it takes less than an hour from start to finish!!
Serving size: 4
Ingredients:
Cup for Cup Pizza Dough- Follow the directions on the package
1 1/2 cup of daiya mozzarella cheese
1/4 cup of marinara sauce
Optional: diced mushrooms, peperoni, sausage, onion
Directions:
Pre-heat the oven to 425
1. Roll out the dough into a circle
2. Place marinara, cheese, and toppings a farther than the center- making it easier to fold the dough
3. Fold the dough over. It should not fully meet the other edge.
4. Fold over the bottom layer of dough on top of the dough.
5. With a fork press the edges so the filling does not escape.
6. Make three 1/2 inch slices otop of the calzone for air to escape.
7. Drizzle olive oil over the top along with salt and garlic powder.
8. Bake for 35 minutes.
Serving size: 4
Ingredients:
Cup for Cup Pizza Dough- Follow the directions on the package
1 1/2 cup of daiya mozzarella cheese
1/4 cup of marinara sauce
Optional: diced mushrooms, peperoni, sausage, onion
Directions:
Pre-heat the oven to 425
1. Roll out the dough into a circle
2. Place marinara, cheese, and toppings a farther than the center- making it easier to fold the dough
3. Fold the dough over. It should not fully meet the other edge.
4. Fold over the bottom layer of dough on top of the dough.
5. With a fork press the edges so the filling does not escape.
6. Make three 1/2 inch slices otop of the calzone for air to escape.
7. Drizzle olive oil over the top along with salt and garlic powder.
8. Bake for 35 minutes.
Sunday, May 5, 2013
CINO DE GUACO
Guacamole mmm, avocado has numerous health benefits. But, the problem is too much healthy fats are bad for you. This recipe is a modified, lower calorie version. Its tasks wonderful. My mom couldn't stop eating it!!!
If you don't like peas.. you cannot taste them at all. Trust me please!!
Ingredients:
1 1/2 cups of thawed peas
1 avocado
1/2 small onion, diced
6 small cherry tomatoes
juice of half a lime
2 tbsp salt
1 tbsp garlic powder
1/2 tbsp cumin, cayenne, and cilantro
Serving size: 6
Directions:
1. Thaw correct amount of peas, then place in a blender with the pitted avocado. Save the pit and place in finished recipie. It helps the guac to retain it's color and freshness.
2. Remove and place in a small mixing bowl.
3. Add in the remaining ingredients and stir well.
4. Serve within 4 days
Serving suggestions:
Sliced vegetables such as sweet pepper, carrots, and celery.
Tortilla chips
Pita bread
On a wrap
In a taco salad
or Just by the spoonful!
If you don't like peas.. you cannot taste them at all. Trust me please!!
Ingredients:
1 1/2 cups of thawed peas
1 avocado
1/2 small onion, diced
6 small cherry tomatoes
juice of half a lime
2 tbsp salt
1 tbsp garlic powder
1/2 tbsp cumin, cayenne, and cilantro
Directions:
1. Thaw correct amount of peas, then place in a blender with the pitted avocado. Save the pit and place in finished recipie. It helps the guac to retain it's color and freshness.
Serving suggestions:
Sliced vegetables such as sweet pepper, carrots, and celery.
Tortilla chips
Pita bread
On a wrap
In a taco salad
or Just by the spoonful!
Fluffernutter Freezers
Who doesn't love peanut butter and fluff? This combination creates a great dessert that blends, chewy crunchy, sweet, and salty.
Ingredients:
1/2 cup peanut butter, 1/4 cup reserved for later
1/4 cup fluff
1 1/2 cup of soaked pecans
1 cup pitted dates
Serves roughly 10
Directions:
1. Place pecans and dates into a food processor. Blend until grainy and fully broken down.
2. Add peanut butter and fluff.
3. Freeze for at least 4 hours,
4. Top with remaining peanut butter.
5. Slice into squares and serve.
Ingredients:
1/2 cup peanut butter, 1/4 cup reserved for later
1/4 cup fluff
1 1/2 cup of soaked pecans
1 cup pitted dates
Serves roughly 10
Directions:
1. Place pecans and dates into a food processor. Blend until grainy and fully broken down.
2. Add peanut butter and fluff.
3. Freeze for at least 4 hours,
4. Top with remaining peanut butter.
5. Slice into squares and serve.
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