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nut free

Versatile Chocolate Chip Cookies & Some Allergy Back to School Tips

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When my kids were first diagnosed with allergies as babies, it was a scary diagnosis, but they were little. I figured, I was still in primary control of pretty much everything they were eating. I made a lot of their food, and when we ate out at restaurants, it was easy to just bring things a long for them.

Now, with their most recent diagnoses, and the fact that they are older. The fear is worse (so much worse). Between school, soccer, playdates, and all the other places they go where I am not there to oversee every piece of food that they come into contact with is terrifying for a parent of an allergy kid. However, I have always believed that the more everyone knows the healthier my kids will be. So with school starting, here are some things that I have learned along the way.

1. TEACH YOUR CHILD: Constantly remind your child what foods are safe for them to eat. Talk about how sharing foods with people at lunch, on the bus, on the soccer field, and anywhere else is not safe. Teach them to ask a trusted adult (parent, guardian, teacher, or anyone else who knows about their allergies), if they aren’t sure about a food before eating it. Teach them to look at labels, read them. Have them talk with their friends about their food allergies. Remind them that when in doubt, say, “NO thank you.” Talk about symptoms of an allergic reaction, calling 911, and using their Epi Pens.

2. TEACH EVERYONE: Anyone who is to come in contact with your child (family, friends, teachers, coahces, babysitters, everyone) should know what foods are safe for your children and not only how to administer the EpiPen, but when it should be administered.

3. READ: I know it seems like all allergy parents and kids is spend their time reading labels, but it is also important to also read up on allergy safe recipes, information regarding allergies, and treatments for food allergies.

4. FILL OUT FORMS: Make sure to fill out all of your child’s allergy forms completely, and thoroughly for school. If you have any questions, be sure to discuss them with the school nurse, teacher, and your physician so the proper precautions can be taken in case anything does happen. Also, make sure to make notes on all other forms of your child’s allergies, such as sports and activities forms.

5. KEEP IT UP: Sometimes things change throughout the course of the school year. For example, sometimes medications dosages change, EpiPens expire, treatments change, or a child may develop a new allergy or grow out of one. Be sure to keep everyone updated of any changes regarding your child’s health.

Now, that everyone is armed with the knowledge to have a safe and healthy school year, let’s have a fun and and allergy safe snack. I know this isn’t the healthiest after school snack, but every once in awhile a kid needs a treat, and chocolate chip cookies are just the treat. These cookies can be made a variety of ways, and taste awesome!

Versatile Gluten Free NUT SAFE Chocolate Chip Cookies
2 Sticks Unsalted Butter Room Temperature (NO DAIRY NO PROBLEM: Try a Dairy Free Butter Stick)
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs (NO EGGS NO PROBLEM: Try ENERG Egg Replacer)
1 1/2 tsp gluten free pure vanilla extract
2 1/4 cups gluten free, nut free all purpose flour blend (NAMASTE brand is my favorite)
1 tsp baking soda
1 tsp salt
1 bag allergy safe chocolate chips (Enjoy Life brand is my favorite)

 

 

Preheat oven to 375 degrees.

Line cookie sheets with parchment paper.

In a large bowl mix together flour, baking soda, and salt.

In an electric mixer bowl with paddle attachment, cream together butter, sugar, and brown sugar on medium speed until completely blended. Lower speed, and add eggs one at a time and mix until well incorporated. Add vanilla. Next, very slowly add flour mixture and mix until just combined. Finally, add chocolate chips.

 

Using a 1 Tbs cookie scoop, or two spoons, spoon 1 Tbs balls of cookie dough onto cookie sheets.

 

Bake for 375 degrees for 9-11 minutes. Cool.

 

Enjoy after school with milk!

 

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Heaven in a Jar: Homemade (Nut Free) Chocolate Spread

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Ahhh Nutella. Everyone who can have it loves it. However, there is a huge portion of the population that cannot have this delicious treat because of the hazelnuts in it. I was feeling bad that my littles were being denied such a wonderful and versatile treat and was trying to find something that would be similar. Unfortunately, many of these spreads have nuts or are processed in the same facilities as nuts or other allergens.

I had to take matters into my own hands. I scoured the internet, and to my delight I found ONE recipe sans nuts.

Thank you so much, SugarHero! My kids now know the joys of spreading chocolate on toast. They know how glorious pretzels and chocolate taste together. And they will never look at graham crackers the same way again.

The only change I made to the original recipe was I did add a bit more sugar and vanilla, but it is truly Heaven in a Jar.

Heaven in a Jar
1/2 cup of water
3/4 cup granulated sugar
1 Tbs unsweetened cocoa powder
2 tsp pure vanilla extract
4 squares of Baker’s unsweetened chocolate finely chopped
1 stick of unsalted butter cold and cut into small chunks
pinch of salt

In a small sauce pan, over medium heat add water, sugar and cocoa powder. Stirring constantly, cook until sugar is completely dissolved. Then, bring to a slight simmer. This should take about 2 – 3 minutes.

Remove from heat, and stir in the vanilla, chocolate, butter, and salt until a smooth texture is formed and all the ingredients are melted and incorporated.

Pour the mixture into a jar or airtight container. Cover with plastic wrap so the wrap is touching the top of the chocolate (so a skin doesn’t form), and then cover with lid.

Refrigerate overnight, and enjoy. (According to SugarHero! the spread will last for 2 weeks in the refrigerator.)

There’s only one thing I can say about this recipe. You’re welcome!

For a Printable Version of this recipe CLICK HERE!

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Quaker Oats Keep Us Going All Summer Long

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I am thrilled to be writing a sponsored post on behalf of Quaker and their amazing line of breakfast foods.While I was
compensated for this post by Quaker, the opinions are my own.
This summer has been pretty active. Between soccer, ballet,
swimming, baseball, and all of the other fun activities that summer entails, I
am always trying to think of new and creative breakfasts that will keep us full
until lunch. 

 

I have
been eating Quaker oatmeal for a long time, so I was thrilled to be a part of
their ongoing commitment to fueling active and healthy families. Also, because
I have three little soccer fans in my house, I was excited to learn about
Quaker’s ongoing partnership with Major League Soccer (MLS) club, The Chicago
Fire.  As part of the partnership, Quaker serves as the title sponsor of
the Chicago Fire Juniors, the club’s youth player development program that
supports more than 10,000 soccer kids and families in Chicago and nationally.

On
August 9 through August 11, Quaker and The Chicago Fire will team up to host
The Quaker Invitational, which brings together hundreds of Chicago Fire Juniors
teams from around the country for a weekend of soccer, community and fun.
The two winning youth teams will earn a chance to play on The
Chicago Fire’s home field, Toyota Park in Bridgeview, IL on Sunday, August 11,
and each player in the tournament will receive a free game ticket to attend the
Chicago Fire vs. Montreal Impact MLS game at Toyota Park on Saturday, August
10.
Luckily, I only have to feed my family of five, and I cannot
even imagine fueling all of those active little bodies that will be at Toyota
Park. However, I think I have come up with the perfect summer breakfast using Quaker
Oatmeal that does not involve hot cereal. Let’s face it, in the summer, cold is
where it’s at.
Brian and I will often eat a Quaker Chewy Granola bar for
breakfast as we chase the kids out the door to an activity. The kids on the
other hand, enjoy smoothies and love anything with yogurt. I like making them
parfaits, but, often times I have to leave out the granola because of their
food allergies. This is when I came up with the awesome idea to make my own nut
free granola with my favorite Quaker Old Fashioned Oatmeal. 

 

Erin’s Nut Free Granola with Quaker Oats

3 Cups Quaker Old Fashioned Oats
1 ½ Cups Rice Cereal (I used Rice Chex)
1 Cup dried berries
2 Tbs milled flax seeds
¼ cup brown sugar
¼ cup pure maple syrup
¼ cup honey
2 Tbs vegetable oil
1 tsp pure vanilla extract
½ tsp salt
Preheat oven to 350 degrees
In a large bowl, mix together oats, cereal, and berries and
until well combined. Add brown sugar, syrup, honey, oil, vanilla, and salt and
fold together gently. 

 

Put on a greased baking sheet, and bake for 20-24 minutes
stirring occasionally (about every 6 minutes). Remove from oven, and let cool
before serving. 

 

This recipe is great, and it would be great with a little milk poured over it as a cereal or as an afternoon snack in the car. So far though, we have already made yogurt and
berry parfaits. 

There almost as many things to do with Quaker Oats as there
are activities to do in the summer. Almost!


Check out my other recipes using oatmeal HERE and
HERE.
For more information about Quaker and their partnership with
Chicago Fire, click HERE.
If you would like to read more recipes or enjoy gardening, DIY, Cooking, Baking or all other things domestic you can check me out on Facebook or become a follower of Home Everyday here. 
 
 

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