A few months ago, this AMAZING recipe popped up in my Facebook NewsFeed, and I Facebook-messaged the link to myself (I frequently message myself recipes and ideas on FB)! I knew I definitely wanted to save it for summer, and well, it's supposed to be 100* here this weekend, so now's as good a time as any!
Matthew hasn't really ever had ice cream. There are certain gums that we avoid because they may indicate soy, and they are in EVERY reasonably-priced commerically-produced ice cream - and we aren't big risk-takers around here! But this ice cream is banana-based, and is even dairy free. I just had to share!!
I only made the chocolate tonight (I only had enough bananas on hand for one flavor, and chocolate rules).
You start by slicing the bananas and freezing them. They recommend overnight, but I sliced them first thing this morning and made the ice cream after dinner...and they were rock solid (this is 3 bananas).
You add these with the remaining ingredients for the flavor you want, and blend in a food processor until it is the consistency of ice cream - and that is it! It was SO easy!!
This isn't a super sweet and sugary recipe (for my waistline, that's a BONUS!), but it's good. It tastes pretty banana-y, but that is to be expected. I am really curious to try the strawberry version, because I LOVE strawberry and bananas together!
For all that it is (I love simple ingredients) and as cheap as it is, this is definitely going to be a keeper for the Arsenal!
Here's the link to the recipe: www.foodnetwork.com/recipes/food-network-kitchens/neapolitan-banana-ice-cream.html
I adapted this recipe from a childhood favorite - I loved these little suckers and devoured them anytime my mom made them! Not a reality anymore (oh teenage metabolism, how I miss thee). We don't make them all the time around here (they aren't the healthiest things in the world), but I wanted Matthew to experience them, too! And with just one substitute necessary (in our household), I went for it...and the results are spectacular!
I feel I should share two things with you:
1. This is not a dairy friendly recipe. They are made with butter and sour cream. We are fortunate Matthew can have dairy (his other 8 allergies more than make up for this little gift from the food allergy gods). If you or your child has a dairy allergy, then this may not be the recipe for you.
HOWEVER, let me challenge you to seek substitutions if you or your child does have a dairy allergy. I am no dairy allergy expert, and would never proclaim to be...and I have no idea if this recipe would even work with substitutions. But I also know that a quick google search yielded the following dairy free options that may just do the trick:
Butter: margarine (Earth Balance is a great option for dairy AND soy free), coconut oil, and cooking oil
Sour Cream: IF you are able to have soy, try Tofutti! There may also be other sour cream substitutes at your specialty grocer of choice.
(source - http://www.eatingwithfoodallergies.com/dairysubstitutes.html )
If you just glance at a recipe and say, "Nope, can't have it," you risk limited your already restricted diet. Try it! Trust me when I say I have had some pretty epic failures in the allergy friendly cooking arena!
2. This isn't a particularly healthy recipe. There is really nothing nutritionally redeeming about these little muffins. And if you are after a blog that is full of nothing but healthy and food allergy friendly recipes...well...this won't be it. On the whole, our family eats well. I always make sure my boys have vegetables in front of them at dinner. We eat lots of lean proteins and whole foods around here. BUT, I am also a believer in indulging from time to time. I like treats, and I especially like treats that I can share with my food allergy kid. Live a little, ya know? And one or two of these mini muffins are the perfect treat (without going overboard)
Click here for the link to the recipe!
If you try it dairy free, drop me a comment and let me know how it went!
No food allergy is fun to manage, but I knew that a wheat allergy would present its own unique challenges because of how much wheat is used in baking. Breads, cakes, cookies, etc…all have wheat. The recent influx of gluten free products into the market has certainly helped our cause, but we also have other allergens (soy and egg in particular) that make many of these products useless to us.
I couldn’t imagine a little kid not having bread! So, I set out to make a safe, run-of-the-mill white bread recipe for Matthew. I went to Pinterest and tried a few things, but nothing that quite did it for me. As I gained confidence using these alternative ingredients, I decided to try to develop my own recipe. It took about 18 months of on again, off again tinkering, but I am so happy with the result, and (not to pat myself on the back too much) pretty dang proud that I came up with this on my own! I’ve gotten pretty good at adapting existing recipes to meet our needs, but this is truly and original recipe!
I use a bread machine for this recipe. Shortly after Matthew was diagnosed, a friend of mine listed hers for sale for next to nothing, so I bought it just to see what I could do. It’s still the one I use today. Bread machines are one of those larger kitchen appliances that many people buy and then never use, so you may be able to luck into one just like I did! This is the one I use
You need a bread machine that has a gluten free setting of some sort. Mine is called Fast Bake. It is a process that lasts 58 minutes: 13 minutes of kneading, 10 minutes of rising, and 35 minutes of baking. You don’t need a process that includes multiple rising and kneading cycles. You can see the variety of “courses” that my bread machine can do – I use #2
I’m a visual person, so I like having pictures detailing the steps of a recipe. Below, you will find the step-by-step instructions for making this bread. One important note: it is very important to be very exact with your measuring – level your measuring cup with a knife, and be precise! If you just want to see the recipe, feel free to click here. To see the steps, click "Read More" below. I strongly recommend reading the step-by-step instructions if you have never made this recipe before.
This year, Matthew began a five day a week preschool program because I went back to work. They have been incredible! His teacher, Ms. Rhonda, has worked with me all along and I feel great about how they have worked with us this year. We are grateful!
One of the neatest and equally scary things they have done this year is little baking/cooking projects with the three year olds. The idea of cooking with a large group of three year olds is scary enough, am I right? But oh boy, did some food allergy anxiety set in initially!
His teacher emailed me a few weeks into the school year and said she wanted to make blueberry muffins with the class.
First (panicked) thought: NOPE! Not happening...
Second (calm, cool and collected) thought: I have worked my tail off adapting recipes to fit his needs. I have been adamant about including Matthew in everything that he is reasonably able to participate in. Can we make this work?
Let me say this...placing your trust in someone else to manage your child's allergies is not an easy decision, and I would not do this with just anyone - but I trusted and do trust his teacher, so we went for it. If you aren't comfortable with something when it comes to your child and his/her allergies...DON'T DO IT!
Ms. Rhonda and I have collaborated several times over the course of this year to come up with safe alternatives for Matthew, and it has been an amazing success (we will miss Ms. Rhonda next year)!
These blueberry muffins are really great, and are a result of this unexpected collaboration with Matthew's preschool teacher! Moist (ugh, that word!), sweet, and delicious warm treats that are great and quick for breakfast, and so easy, even a preschooler can do it!
CLICK PICTURE FOR RECIPE!!