Why we're here...

The quick version :) We are a family of 7 (plus 5 if you count pets, sadly now 3) living with severe food allergies (thus far dairy and beef, thinking the baby might add some to the list) and as vegetarians (mostly vegan, except pastured eggs occasionally), organically, and I generally attempt to do everything as quickly and easily as possible (think one bowl everything!).

The long version... This journey officially started one Saturday in April (2011) when my husband decided to let me (his very pregnant wife) "sleep in" and took our 18 month old son downstairs. The minute I fell asleep again they came back up, my husband said that Jake seemed tired again and wanted me. Byebye sleeping in. We settled back in bed, Jake on top of me, I dozed for a minute and opened my eyes admiring my boy. He sleepily opened his eyes and threw up all over my face, head, back (no idea how), pillows, you get the idea! To which I said "Change Jake, I'll be in the shower!" At which point my husband admitted "oh I gave him milk". At this point we knew only that he didn't like milk.

When I told his doctor this story in passing at his 18 month appointment she felt that was an unusual reaction and he should be seen by an allergist. Jake had never touched a milk product willingly, but we figured maybe an intolerance or preference. Clearly we were wrong when I brought him to be tested and the doctor said "he's allergic to milk". By the look on his face he did not think I was entertaining when I replied "Oh come on, that's ridiculous". Thus... I had to remove milk from his diet, as well as my own because he was still nursing. Which at first was tough due to my unnatural obsession with ice cream, but there are enough milk substitutes to deal with that. However, later this summer he was still having symptoms. Brought him to get tested once more and found he was allergic to eggs as well (again my "Are you kidding?!" was met with a quiet smile). (2014 Update: he's fine with eggs now, his milk allergy severity has sky rocketed, as well as a new beef allergy. and too many environmental allergies to list! But seriously, who cares if he cannot own a horse!)

Moral of this, I had a lot to change in the cooking department! I attempted to use vegan recipes. Thus, these recipes were born, and further, this website. Apparently allergies are occurring more and more but it is very difficult to find recipes to accommodate. My goal is to help that cause by providing ways to work around that and still eat well (and by well, I mean food that my chicken-wing-addicted-husband-who would-never-eat-anything-that-grows-in-the-ground-if-his- obnoxious-wife-does-not-nag-him-until-he-gives in- will actually eat. (2014 Update-This man has become a near vegan at home for his little man! He's a fabulous father! However, I learned quickly to cook for him!)

2016 update! we now have four children ages 6 to 6 months. Only one has confirmed allergies, but it's looking possible that this may increase by one or two (currently we are just watching and waiting :) Please don't take our peanut butter away!!

2018: We now have 5 children. The oldest is 8, and still seriously allergic to milk, and beef. Youngest is 3 months. and no other confirmed allergies. but the 2 year old can not eat bananas, though sadly she loves them. the baby throws up constantly... but who knows:)

Monday, November 28, 2011

Finally... The Best Dessert Ever!*

*Disclaimer: I actually disagree. That's my husband's opinion. While this is delicious, I have always been a huge fan of ice cream; previous to going dairy free in April. Why mess with a good thing? Although SoDelicious makes a great alternative. Still...

Chocolate Peanut Butter Cookie/Pie

A fabulous dessert for entertaining! Vegan and can be completely allergy free with the substitution of the peanut butter.


1/2 c. non-dairy margarine (i.e. soy-free Earth Balance)
1c. Natural Peanut Butter (if you aren't using Natural, you are likely using soy and extra sugar)
     substitution: any other nut butter
1/4c. brown sugar
1c. organic raw sugar
1t. vanilla
1t. baking powder
1/2t. baking soda
1/2 t. salt
1 1/2c. wheat flour
1c. chocolate chips (check to make sure there isn't milk or milk products)

Preheat oven to 350 degrees. Cream first five ingredients. stir together dry ingredients add to wet. stir. Mixture will look like sand (don't freak out!) Pat in bottom of 9 by 13 inch baking dish. Press chocolate chips on top (or any kind of chip really!) bake for 25 to 30 minutes until set and light brown. let cool


2 c. organic raw sugar
1c. baking cocoa
1/2c. wheat flour (or 1/4 c. cornstarch-possibly preferrable to flour bc of texture)
4 1/2c. rice milk
2T. vanilla
pinch salt

Mix everything except vanilla in a heavy pan. stir stir stir on medium until bubbly. Once mixture is boiling, stir for about a minute or three until thick. remove from heat and continue to stir every few minutes until cooler.

Pour on cookie crust and refrigerate (or eat warm, but we prefer slightly cooled) until ready to serve. Keep in fridge if you don't eat it all. Probably needs a big glass of milk!

P.S. Get your flu shots!

P.P.S. Little edit. Depending on how much pudding you want you may have leftovers. I am considering that instead of using flour to thicken the pudding using half the amount of corn starch so that if you  have leftovers and they are in fridge it doesn't start to taste floury. So, instead of

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