Allergy Friendly Baking For The Summer

Summer’s Here…this week I decided to get started on some of my Allergy Friendly Pies to freeze for easy summer desserts.

I started with Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Pie (click here for the recipe) and a Dairy, Egg, Soy and Peanut/Tree Nut Free Blueberry Pie. (click here for the recipe)

A Dairy, Egg, Soy and Peanut/Tree Nut Free Apple and Blueberry Pie ready to freeze for a summer dessert

One of each of the boys favourites.

Blueberries are all in the stores so I made 2 more with fresh berries.

Two Dairy, Egg, Soy and Peanut/Tree Nut Free Blueberry Pies ready to freeze

The family favourite.

I happened to have 3 apples left…not really enough to fill a double crusted pie…but just enough to make a Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Crumble Pie.

A freshly baked Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Crumble Pie

Much to Michael’s delight!

Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Crumble Pie


1 cup plus 1 tbsp. unbleached all-purpose flour
1/2 tsp kosher salt
1/3 cup canola oil
1/6 cup water (40 mL)

Measure dry ingredients into a bowl.
In a measuring cup, measure the wet ingredients.
Stir together the wet ingredients and swiftly combine them with the dry…do not over mix. I usually finish mixing the last bits of the dry in as I gather the dough together.
Roll dough out between two pieces of floured wax paper to the size of your pie plate.
Carefully pull back the top piece of wax paper keeping the dough attached.
Place dough carefully over the pie plate…remember, do not fret if the dough breaks or tears…pastry dough is very easy to just put back together.
Trim the edges and make a nice edge.


1/2 cup Demerara Sugar
1/3 cup unbleached all-purpose flour
1/2 tsp cinnamon
1/4 cup canola oil

In a bowl, combine all the dry ingredients together.
Pour in the canola oil and combine until it is crumbly.


Fill the pie with the sliced apples…I had three.
Sprinkle the crumble over top.
Bake 375 F for 25-30 minutes or until the apples are tender and the crust is golden.
Let cool on cooling rack until ready to devour.


Enjoying a slice of Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Crumble Pie

What will be on your list of allergy friendly baking this summer?

Tip:  Freezing the pies in the extra-large freezer bags makes them perfect for travelling in the summer…they act as freezer packs, do not thaw out and can be placed right in the freezer or in the oven for an easy summer dessert with friends or family.


Dairy, Egg, Soy and Peanut/Tree Nut Free Butter Tarts To Celebrate Canada Day

When you think of Canada…what comes to mind?  For many Canadian foodies…the answer would be Butter Tarts.

Dairy, Egg, Soy and Peanut/Tree Nut Free Butter Tarts

Butter Tarts…the quintessential Canadian bakery treat.

My first memories of Butter Tarts date back to when my Grandmother visited from England…my mother always had a box of Butter Tarts specifically for her mother…well, she did share them.

Grandma loved her Butter Tarts…as did I!

Unfortunately, I have not been able to share my love for Butter Tarts with my boys. For years, my boys have watched family members enjoying the simple pleasure of devouring the sweet and sticky tarts…dairy, eggs and the possibility of peanut/tree nuts make Butter Tarts .

So you can imagine my boys delight when I was able to re-create the famous Butter Tart to be dairy, egg and peanut/tree nut free for them to enjoy.

I am still trying to perfect this recipe with the right cooking time and amount of filling.  My advice is to ere on the lighter side for the filling than to fill them too full. Refrigerating the pastry lined muffin tin before baking does make a difference on how much the filling overflows. Take the time to do that step.

Dairy, Egg, Soy and Peanut/Tree Nut Free Maple Butter Tarts

Dairy, Egg, Soy and Peanut/Tree Nut Free Butter Tarts cooling


2 tbsp. canola oil
2 tbsp. applesauce (I used cinnamon applesauce as it was all I had on hand)
1 tbsp. flaxmeal mixed with 3 tbsp. of water and left in the refrigerator overnight or until it thickens
1 cup packed Demerrera Sugar
2 tbsp. unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp pure vanilla
pinch kosher salt

In a bowl, mix together the above ingredients.

Dairy and Egg Free Pastry

2 cups plus 2 tbsp. unbleached all-purpose flour
1 tsp kosher salt
2/3 cup canola oil
1/3 cup water

In a large bowl measure the flour and salt together.
Combine the oil and water in measuring cup.
Using a wooden spoon, carefully fold together the wet with the dry until just combined.
Divide dough in two.
Roll each dough ball out between floured wax paper until about 3 mm thick and cut 4 inch circles and tuck into muffin tins. Fill all 12.
Refrigerate for 30 minutes.
Fill each pastry lined muffin tin with less than a 1/4 cup of the filling.
Bake at 325 F for 20-25 minutes watching carefully that they do not overflow…which mine did.
Let cool in tin for at least 10 minutes. (Do not fret if the filling has spilled over…just scrap as much as you can back in the tart.)
Carefully lift the tarts out of the muffin tin to finish cooling on a cooling rack.


Dairy, Egg, Soy and Peanut/Tree Nut Free Butter Tarts

They may not have looked pretty but my boys loved them!

Happy Canada Day Weekend!

My Aunt Mary’s Dairy, Egg, Soy and Peanut/Tree Nut Free Scottish Oatmeal ‘Flapjack’ Cookies

I have come by my love of oatmeal and ‘sweet syrup’ honestly…I am of British stock…my parents emigrated to Canada in the mid 1960’s.

Aunt Mary's Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal 'Flapjack' Cookies

My Scottish grandfather used to soak a bowl of oatmeal every night before bed for his morning breakfast…a tradition my son, Matthew, continues. Although, Matthew does not soak the oats…he does enjoy a big hearty bowl of oatmeal with milk and drizzled with pure maple syrup…our Canadian version of ‘golden syrup’.

I have always been drawn to recipes that incorporate the use of oats…oatmeal cookies, oatmeal bars, oatmeal crisps, crumbles and of course, a hot steaming bowl of good old oatmeal…I love the rich taste of sweetened toasted oats!

It is with great pleasure that I have finally come to adapt an oatmeal recipe handed down by my Scottish Granny, to her daughter, my Aunt Mary. To this day, my Aunt Mary bakes these cookies for all my Scottish relatives to enjoy that are still living in a small town in Scotland.

My Aunt Mary’s Oatmeal ‘Flapjack’ Cookies have stood the test of time…I can still remember enjoying them on all my visits back ‘home’ to see all my Scottish relatives.

Aunt Mary’s Dairy, Egg, Soy and Peanut/Tree Nut Free Scottish Oatmeal ‘Flapjack’ Cookies

Aunt Mary's Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal 'Flapjack' Cookies

1/2 cup Earth Balance Vegan Buttery Sticks or Earth Balance Soy Free Natural Buttery Spread
1 tsp Lyle’s Golden Syrup
1 tsp water
1/2 cup Demerara  Sugar

Melt the above ingredients and then add to the mixed ingredients listed below.

2 cups ‘porridge’ oats (quick oats)
1 cup ‘self-raising flour’ (1 cup unbleached all-purpose flour mixed with 1 tsp baking powder and 1/4 tsp kosher salt)
1/2 tsp baking soda

Combine all ingredients and then shape into a ball and flatten into a disc.

Tip:  For the first batch…I just left the dough in the shape of a ball. My mother informed me that my Aunt Mary’s cookies are more of the shape of a ‘Hobnob’. Click here for a picture. I found the ingredients to be too dry by the second batch…so I added 2 tbsp of water to the mixture…a bit sticky to work with…and then shaped them on the cookie sheet into a flattened disc…much like a ‘Hobnob’. By the time I was ready to shape the third and final batch…the cookie dough was much easier to shape.

Bake at 350 F for 15 – 20 minutes or until golden brown.
Cool on baking sheet for 10 minutes before transferring them to a cooling rack.


Enjoying Aunt Mary's Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal 'Flapjack' Cookies

Delish…rich tasting with that great toasty oat taste…just like Aunt Mary’s! Although, I sure would love a hands-on tutorial…I must get my baking gene from her!

P.S. I know just the couple that will enjoy a package of these ‘British treats’.

A package of Aunt Mary's Dairy, Egg, Soy and Peanut/Tree Nut Free Scottish Oatmeal 'Flapjack' Cookies for my neighbour

There is something so comforting about oatmeal…with a cup of tea…perfection!

Enjoying the March Break 2013…With Food Allergies

This March Break 2013, our family is staying close to home…no big trips like our first trip away as a family in years to Stowe, Vermont last year. Click here to read all about skiing trip and our ‘little cabin in the woods’.

So far the boys have enjoyed late nights, sleeping in, playing road hockey with their neighbourhood friends and just hanging out with some of their friends…but the highlight so far has been the opportunity to play some stick and puck with their father...arranged by my husband’s hockey team.

Michael and Matthew playing some stick and puck witht their father

All the hockey league players could bring their kids and skate around with a stick and puck.

Michael even played with the ‘big guys’…full equipment required.

Michael and his father after playing a game of pick up hockey with the guys

A game of pick-up hockey was arranged afterwards…short a few players, Michael subbed in. He was ecstatic to say the least!

Never knowing if food will be around…I made sure to bring some juice boxes, Dairy, Egg, Soy and Peanut/Tree Nut Free Rice Krispie Squares and Dairy, Egg, Soy and Peanut/Tree Nut Free Wholewheat Oatmeal Chocolate Chip Cookies.

Matthew made the suggestion, “Can we make Waffles for lunch?”

Matthew enjoyed helping to make a batch of Dairy, Egg, Soy and Peanut/Tree Nut Free Waffles and bacon for lunch the other day…the notion of ‘waffles for lunch’ quickly aroused Michael from his sleep.

Hoping to get to see the movie, ‘Oz’…Matthew really wants to see it.

Our family avoids food issue sat movies by just not having any at all. I figure going to the movies is all about experiencing the movie up on a big screen…not about the food. I know others would make the claim that the ‘whole experience’ of going to the movies includes the food…that may be so, but unfortunately, such is not the case in ‘our world of food allergies’.

My other hope is to take the entire family out for dinner…not as easy as one thinks. I have my eldest son’s food allergies to consider…dairy, egg, beef, lamb, sesame, fish, shellfish, peanut/tree nuts, mustard and raspberry.

I am not having much luck…feeling very down-hearted.

If anyone in Ontario has any suggestions, I would greatly appreciate hearing about your experiences…good or bad.

P.S.  I am also enjoying the sleeping in…hence, the later posting of my blogs. 🙂

Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Vanilla Cupcakes with Dairy and Peanut/Tree Nut Free Chocolate Fondue

Celebrated Valentine’s Day with these sweet little treasures…

Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Vanilla Cupcake stopped with Vanilla and Chocolate Icing

Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Vanilla Cupcakes.

Click here for the recipe.

Sweets treats for my sweets!

Yummy sweetened with a touch of icing for a casual appearance or for the evening… 

Dairy, Egg,Soy and Peanut/Tree Nut Free Mini Vanilla Cupcakes and fresh strawberries with Dairy and Peanut/Tree Nut Free Chocolate Fondue

all ready to be dressed up with Dairy and Peanut/Tree Nut Free Chocolate Fondue!

Dipped in melted chocolate.

Dipping Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Vanilla Cupcakes in Dairy and Peanut/Tree Nut Free Chocolate Fondue for Valentine's Day

Mmmmmmm…sweet decadence!

When it comes to chocolate vs. vanilla…Matthew is all about chocolate and Michael loves vanilla…this dessert pleased them both!

Expressing one’s love through food is a common theme…somewhat made difficult when one lives day-to-day with food allergies.

Thankfully, there are yummy adaptions one can experiment with to create the dishes and treats your loved ones with food allergies will appreciate.

Here’s wishing you all enjoyed a lovely evening with the ones you love!

P.S. Dairy and Peanut/Tree Nut Free Chocolate for the fondue was ordered from Guardian Angel. Click here for a link

Dairy, Soy and Peanut/Tree Nut Free Strawberry Rhubarb Crisp

Nothing like fresh rhubarb picked from the garden!

Rhubarb freshly picked

I knew exactly how I wanted to complement my freshly picked rhubarb…fresh strawberries, oats, cinnamon…oh my!

Et voila…

Dairy, Soy and Peanut/Tree Nut Free Strawberry Rhubarb Crisp!

Dairy and Peanut/Tree Nut Free Strawberry Rhubarb Crisp with Vanilla Natur-a Frozen Dessert

Topped with Michael’s favourite topping…Natur-a Glace Vanilla Dairy Free Frozen Dessert…divine! (omit Frozen Dessert for a Soy Free version)

I decided to adapt Foodland Ontario’s recipe.  I replaced the granulated sugar for cane sugar, I used a combination of a 1/2 cup of whole wheat flour and a 1/2 cup unbleached all-purpose flour, I used Demerara Sugar for the brown sugar, I replaced the butter with canola oil and increased the cinnamon to 1 tsp in the crumble…my favourite part, I love cinnamon!

Michael loved it…so did Andy and I…Matthew loved the sauce and the crisp but was not so keen on the cooked fruit…”I don’t like the texture”, he explained, as he skirted around the fruit and ate everything else. So as not to waste…I gobbled up his untouched fruit!

Frankly, I could have eaten the entire dish…it was very tempting.

Half of the Dairy and Peanut/Tree Nut Free Strawberry Rhubarb Crisp left

I did go back for seconds…Fruit Crisps are a favourite of mine!

Leftover Dairy, Soy and Peanut/Tree Nut Free Strawberry Rhubarb reheated in the microwave for dessert the next night…

Reheated Dairy, Egg, Soy and Peanut/Tree Nut Free Strawberry Rhubarb Crisp

…heavenly! The crumble is not as crisp…but dare I say…even tastier!

On another note…our friend who grew and shared the rhubarb with me was keen to show my mom and I a very special tree in his garden….a Tulip Tree (Liriodendron tulipefera).

Flowers on a Tulip Tree

Have you ever heard or seen anything like this? I was in awe! Truly magnificent!

Tip:  Both Andy and I thought I could have increased the cinnamon in the filling to 1 tsp like I did for the crumble…Michael loved it just the way it was.

P.S. Nobody noticed the whole wheat flour in the topping! Hee Hee!

Multiple Food Allergies: How To Survive Living A Life Of Limitations

Living with multiple food allergies can be very limiting depending on how you look at it.

My eldest son, Michael, has multiple food allergies to dairy, egg, beef, sesame, fish, shellfish, peanut/tree nuts, mustard and raspberry. My second son, Matthew, has a peanut/tree nut allergy.

What do you feed them? What do they eat? What do you buy? How do you do it? Are some of the most asked questions requested of me upon revealing my boys’ food allergies.

Shopping for both Michael and Matthew means always reading ingredient lists on packaged products. It means, many products are not available for us to consume.

Loaves of bread, all products from the bakery, sliced meat at the deli, many sauces, salad dressings and condiment spreads, boxed cookies, crackers and certain dried pasta brands are all off-limits. These items and more, either contain one of Michael’s food allergens or have been manufactured in a facility that may or may not contain one of his food allergens.

For Matthew, the bakery is off-limits as are some packages of cookies, breads and crackers. Peanut/Tree Nuts can be anywhere…always reading the ingredient list and looking out for any allergen warnings is a must.

Both my boys never consume anything that was not ‘mom approved’. It is my ‘mantra’.

I started teaching them at a very young age to just say “no”. It means, any food product that comes in to their classroom, is offered at a friend’s house or after a hockey/soccer game, must pass my inspection before it passes their lips.

I love telling the story about when Matthew was in Nursery School. He did not have his peanut/tree nut allergy at this time. However, the staff all knew of his older brother’s allergies from when he went to Nursery School. It was Hallowe’en and candy was being given out to the children. This was outside the usual snack…routine is important to little guys.  Matthew peered up to the teacher on duty and looking at her with his big, beautiful, brown eyes exclaimed, “I can’t have candy…I am allergic.”

Matthew grew up believing he had food allergies like his brother. It was easier to limit both than to watch one suffer feeling left out in his own home. Matthew was so easy-going, he was unaware of missing out on anything.

Being limited in the grocery store to buying the individual ingredients to make/bake allergen free food for my boys has made us more mindful eaters. I get to choose how to make/bake my meals and baked goods…in doing so, I can control what goes in them.

Being able to choose how to make something…now that is not limiting at all! In fact, it’s turning the tables on the limitations.

I have made it my mission to create yummy treats that my boys could enjoy together and with their friends. I would specifically invite friends over to sample my creations and send allergen friendly treats in to the school for Michael to share. Kids love coming to our house because they know inevitably, I will produce something yummy!

The kids in the boys’ classrooms would often ask, “What is your mom sending in for the party?” I wanted the students to realize that as limiting as they thought Michael and Matthew’s food choices were…they still had delicious options to choose from.  Did this help keep the teasing down…perhaps.

I used to look after our neighbours daughter in the afternoons when her mom was at work. Her mom confided in me, that her daughter loved coming to my house because it always smelled so good!

If you think about being limited in the sense of processed foods, eating out or ordering in on a whim, then yes, we are very limited. However, I look at our life in a different light!

One must first, step out of the box. Yes, I know it is hard…no one likes change…least of all when one has been dropped the bomb of multiple food allergies!  With food allergies…there is no cheating!

In order for the limitations to be lifted, it is necessary to step inside a new box. This new box becomes your ‘normal’. New limitations are set…by you.

I have tried to raise my boys with the notion that there is no ‘normal’ family. Each family has their own ‘rules’ depending on their type of family. Those rules limit what a family can do…financial troubles, marital issues, other health conditions…all are limiting in and of themselves.

Once you accept your ‘normal’…the possibilities are endless!

In my experience, surviving food allergies without limitations means:

1)  Researching products: Fifteen years ago, when I first started out with food allergies, allergen friendly products were scarce. Times have changed for the better. There are so many great companies out there providing allergen friendly products. Some of my favourites are: Enjoy Life, Guardian Angel, Daiya, Natura Frozen Desserts, Soy and Rice Milk, Ryza Rice Milk, Yummy Earth, Surf Sweets and Earth Balance.

2)  Planning ahead: I always assume that a food product will be offered wherever we go. With that in mind, I always carry Yummy Earth Organic Candy Drops in my purse. If I know there will be an unknown special treat that I may not be able to match, I have Pure Maple Sugar Candies…my boys know these are pricey candies never eaten on a whim…it makes them extra special. Always having a treat ‘up your sleeve’ turns you into ‘Super Mom”. An aura of magic surrounds your very being…my kids have learned to turn to me in anticipation of the ‘special treat’ that I will produce.

3)  Being creative in the kitchen: Using what I know and what I have to create something new, exciting and always yummy brings me great joy! Knowing that I am creating something special for my boys…knocking down the walls of limitations…priceless!

4)  Communication:  I believe, educating those around our children about food allergies, is key to the success of breaking down the barriers that limit us…creating a sense of compassion…a sense of working together…teamwork.

Opening the lines of communication with teachers, parents of students in your child’s classroom, sports team, church or club puts you in a position of being someone willing to be part of a team. It takes all the mystery and stereotypical images away and replaces them with common sense and the notion of looking out for our fellow-man.

The day after my oldest son’s Grade 8 Confirmation, the school ordered a cake to celebrate. I learned only of this, when I went to pick up my son a little earlier at the end of the school day. He had a doctor’s appointment. As luck would have it, the doctor’s appointment was the perfect excuse to miss out on a cake he most definitely would not have been able to enjoy due to his multiple food allergies.

Instead of getting upset over the overlooked incident, I offered to bake the Grade 8’s Graduation Cake. I made one 12 by 18 single layered Dairy,Egg and Peanut/Tree Nut Free Chocolate Cake with Dairy Free Vanilla Icing sheet cake and one 12 by 18 single layered Dairy, Egg and Peanut/Tree Nut Free Vanilla Cake with Dairy Free Chocolate Icing sheet cake.

As this group of Grade 8’s has ventured through their grade school years enjoying my various baked goods…the cakes were a success!

Michael's Grade 8 Dairy, Egg and Peanut/Tree Nut Free Chocolate and Vanilla Graduation Cakes

I raised my boys being told that they needed to “learn to live in the real world!” Really? Am I to believe that the world is made up of compassionless people? What is it about food allergies that gets people so defensive? How are my boys’ food allergies a threat to their livelihood? I thought the ‘real world’ is ever evolving…is that not how we progress?

Thank goodness there are those whose compassion knows no bounds!

Slowly but surely, the ‘real world’ is starting to embrace our issues…there are companies geared towards producing allergy friendly foods, laws protecting our children in schools (Sabrina’s Law), new food labelling laws requiring the top food allergens be listed on products, restaurants with ingredient listings on their websites, allergy friendly restaurants’ are popping up, there is a better awareness of cross contamination issues, allergy alert warnings on products…oh my…isn’t it exciting!

I have seen so many changes over the years…imagine what the future holds!

Spreading the word of food allergies and their implications are being heard. It is a slow process…we must be patient and allow people a period of adjustment. As we well know…adapting to food allergies is a process. Being a part of the solution…not the problem will open doors.

You are as limited as your imagination will take you!

Living with multiple food allergies, eczema and asthma is my full-time job…this is my ‘normal’…what is yours?

P.S. Matthew’s Grade 8 teacher has asked me to bake the Grade 8 Graduation Cakes and I have offered to bake something for the Grade 8 Confirmation.  I am truly honoured!

I am looking forward to creating something extra special for them all! I will definitely be posting my creations! Stay tuned for the big reveal in the Spring.

Update: I just finished reading a great guest post over at The Whole Life Nutrition Kitchen from this little lark. She discusses the 5 Ways To Overcome Emotional Blocks During Dietary Changes. She states, “Heraclitus, the pre-Socratic Greek philosopher was on to something when he stated ‘The only thing constant is change.'” I think her ideas are very relatable to ‘overcoming the emotional blocks’ when you are dealing with food allergies.

Question: Do you feel limited by food allergies? How has living with food allergies limited you? How do you deal with the limitations?

Dairy, Egg and Peanut/Tree Nut Free ‘Oreo’ Style Cookies

I couldn’t resist adapting the Toronto Star’s Cookie Calendar, Day 18 cookie: The all-time, go-to favourite store bought cookie of everyone’s childhood…The Oreo!

Now…Dairy, Egg and Peanut/Tree Nut Free ‘Oreo’ Style Cookies.

dairy,egg and peanut/tree nut free oreo style cookies

I thought these would be the perfect cookie to bring on our visit to my brother’s to share with his two boys.

There will be a lot of energy exerted over the next few days…it’s all about hockey when we visit.

My eldest nephew is in the Bell Capital Cup…we will be spending a lot of time in hockey arenas cheering his team on…Go Silver Seven Go!  My brother has built his annual backyard hockey rink for the boys to practice their shots in between games…and if that is not enough…there is always hockey in the basement!

Dairy, Egg and Peanut/Tree Nut Free ‘Oreo’ Style Cookies

dairy, egg and peanut/tree nut oreo style cookies

For the recipe click here.

For a dairy free version: I replaced the butter with Earth Balance.
For an egg free version: I used 1/2 tsp of baking soda and 2 tbsp of water.
For a soy free version: use Earth Balance Soy Free Vegan Spread

I didn’t follow the recipe’s instructions…I actually creamed the Earth Balance with the sugar. Added the water and mixed until combined. I combined all the dry ingredients separately and then added it to the creamed mixture. I followed the recipe for forming the cookies and baking them.

For the cream filling: I halved the recipe and used Earth Balance to replace the butter. I used the leftover Dairy Free Chocolate Icing from my Dairy, Egg and Peanut/Tree Nut Free Chocolate Yule Log to fill the cookies and created…

Dairy, Egg and Peanut/Tree Nut Free ‘Fudgeo’ Style Cookies.

dairy, egg and peanut/tree nut free fudgeo style cookies

Matthew opted to try the’ Fudgeo’ Style Cookie and Michael choose the ‘Oreo’ Style cookie…both declared them ‘yummy’.

dairy, egg and peanut/tree nut free oreo and fudgeo style cookies

Planning ahead is key for a successful trip away from home when you have multiple food allergies.

Along with the ‘Oreo’ cookies, I am bringing a batch of Dairy, Egg and Peanut/Tree Nut Free Chocolate Chip Snowball Cookies and of course…Dairy Free Rice Krispie Squares. Don’t leave home without them!

To help out with the meals, I am bringing a batch of our Spaghetti with Meat Balls that my hubbie whipped up and a Dairy and Peanut/Tree Nut Free French Stick. Both will be for the dinner the day we arrive.

I will also be bringing a Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Pie I made in the Fall and froze along with a second Dairy and Peanut/Tree Nut Free French Stick. They will be perfect for our rescheduled Christmas Dinner.

Packages of homemade Dairy, Egg and Peanut/Tree Nut Pancake mixes, Dairy and Peanut/Tree Nut Free Sub Buns, Natural Selections Smoked Uncured Black Forest Ham, Crackers, Natura Soy Milk, Ryza Rice Milk, Guardian Angel chocolate and Surf Sweet Candies will all be brought for Michael to meet his food allergen needs.

Spending time with my brother’s family is a highlight during the holiday season for my boys. Taking the time to prepare and plan for this trip is top priority to me. Where there is a will…there is a way!

I hope everyone is enjoying time with their families this holiday season.

P.S. How do you manage the holidays and travelling to family functions with multiple food allergies?

P.P.S. Can’t forget the World Junior Hockey Championship Tournament that is playing in Edmonton and Calgary!      Go Team Canada Go!