March 31, 2009

Chicken Curry

I stumbled upon this recipe while look for freezable dinners. I was excited to find that it was dairy-free. The recipe uses coconut milk. It turned out great. Easy to make, tastes great, and not too spicy. My daughter enjoyed it as well. I told her that it was chicken nuggets, but she even ate the curry sauce over brown rice. Seeing as she is too young to properly use utensils she was a mess by the time she was done. Green curry sauce everywhere! I made the meal during her nap time and then let it simmer until dinner 3 hours later.

Link to recipe blog.

Chicken Curry

Makes 6-8 servings

2-4 Chicken thighs, cut into chunks (I used 1 1/2 large chicken breasts but would do 2 next time)
2 Tbsp whole wheat flour
1 Tbsp curry powder
4 Tbsp ginger, fresh and finely chopped
4-6 garlic cloves, fresh and finely chopped
1 large onion, chopped (We are not big onion fans so I used only about 1/4 cup)
1/2 green apple, chopped (I used the full apple since I omitted some of the onion)
3 Tbsp curry powder
6 or more Tbsp whole wheat flour
1 Tbsp sea salt (lower this amount to 1-2 tsp if you are using canned chicken broth)
1 Tbsp rapadura or other natural sweetener (I used regular sugar)
2 1/2 cups (or approx. 1 1/2 -15 oz cans) chicken broth
2 1/2 cans (14 oz) coconut milk

Combine chicken, 2 Tbsp of flour & 1 Tbsp of curry powder in a Ziploc or bowl to coat. Fry lightly in oil (preferably coconut oil) in a frying pan for just a few minutes until cooked. Set aside.

Combine fresh garlic, ginger, onion, apple, curry powder, flour, sweetener and salt in frying pan. Allow to fry under medium heat (I added extra oil to the pan here) to mold the ingredients together (around 10 minutes), until onions are transparent, heated completely through. Add liquids - chicken broth & coconut milk, and stir frequently until heated through and thickened. Add more flour to thicken as needed. Add breaded chicken.

For the Freezer:
This recipe freezes remarkably well. You have two options.
1. Layer a greased pan with cooked brown rice and then top with the cooked curry sauce. Cover and freeze. When ready to serve, thaw, and reheat at a low temperature.
2. Wait to prepare your brown rice till the day you desire to serve this and simply freeze the curry sauce in a container. Glass canning jars work very well. Give plenty of expanding room and make sure it is completely cooled before freezing. When ready to serve, thaw the sauce, and then prepare your rice and reheat your sauce.

March 30, 2009

Great Article of

I subscribe the the monthly subscribtion from and I find that they have great articles. This one I found especially interesting.

Food Without Warning Labels Still Contains Allergens

Filed under: UncategorizedGina Clowes March 22, 2009 @ 3:06 pm (Views: 859)

Precautinary labeling is a source of confusion for many. Some believe that if a product does not contain a “may contains” or other warning, that it is safe from cross-contamination. A new study shows that that is untrue. Almost 2% of the products without a warning label actually contained the allergen, and 5.3% of the advisory labeled products contained the allergen.

I guess the moral of the story is to heed the warnings because at least one in 20 of these products actually do contain the allergen but also to keep in mind that even if a product does not have a warning label, you still cannot be 100% sure that it is safe. Explains some of those “mystery reactions” we’ve all experienced.

TUESDAY, March 17 (HealthDay News) — Some food products without “may contain” allergy advisory labels may still be contaminated with allergens, according to research presented at the annual meeting of the American Academy of Allergy, Asthma & Immunology held March 13 to 17 in Washington, D.C.

Compared to similar products with no allergens declared, the researchers found that products with advisory labels were less likely to contain egg (1.8 percent versus 2.6), and more likely to contain milk (10.2 percent versus 3 percent) or peanut (4.5 percent versus 0 percent).

Meanwhile, a separate study at the University of Nebraska found that terms used to describe the possible presence of milk fat or protein (such as “may contain” or “produced in a facility that also processes milk products”) do not necessarily correlate with the likelihood of actual milk presence.

The Nebraska study also found that milk was commonly present in products with a variety of labeling terms: 23 of 50 labeled as “may contain milk” 13 of 57 with “shared equipment” language 9 of 40 with “shared facility” language 16 of 29 with milk listed as a “minor” ingredient 1 of 3 with other labeling terminology

Read more here. or here.

March 26, 2009

Wednesday Lunch

Every Wednesday I make the exact same thing for lunch. We have soy macaroni and cheese mixed with tuna and peas. Tuna noodle casserole is and was an absolute favorite of mine but I have had to modify it a bit to make is dairy-free. The original recipe has cream of mushroom soup and I have not found a good alternative for that, so we just used boxed mac and cheese instead. We use Road's End Organics 123'z & Chreese. I find that it comes out much creamier if I use 1/2 cup soy milk and 1/2 tablespoon soy margarine instead of the 1/4 cup soy milk that is recommended.

For a complete list of the other products that they carry (all are dairy-free) click here. The list includes several type of macaroni and cheese, gravy mixes, and nacho cheese dip.

March 21, 2009

Moe's Southwest Grill

I would have to say that Moe's is my favorite place to take my daughter for eating out. Yes, they have a lot of cheese products (queso, cheese, sourcream, etc). But I take some reassurance that as I watch my daughter's burrito being made right in front of me that no cross-contamination has occured. We normally get her the Mr. Moo Cow Burrito without the cheese and then my husband eats the cookie for her. For their official allergen guide, click here.

March 18, 2009

Interesting Blog

My husband found an interesting blog that shows which restaurants have vegan friendly items on the menu. Good starting point for avoiding milk and eggs but, of course, double check everything.

March 17, 2009

Random Skin Rashes

Monday morning I noticed that my daughter had a faint rash covering her back, sides, and belly. I know that she was not exposed to any new or different foods the previous two days. Plus there was no rash on her face. So, what is the cause? The only thing my husband and I could come up with is that she played outside a lot on Sunday while helping us with yard work. The rash cleared up within a day with one dose of hydrocortisone cream. Any suggestions or comments?

What am I doing wrong?

I few month ago I learned (via my allergy moms) that Jello pudding mix was dairy-free. I thought that this would be a neat snack and something diffferent to make for my duaghter. I bought the instant vanilla and made it with soy mik. It tastes great, but will not set up. I have tried several times. So, what am I doing wrong? Thanks!

March 13, 2009

My plan...I think

So, there is very little good research and conflicting research regarding the possibility of passing specific food proteins to your unborn child and thereby, increasing (or decreasing) the risk of food allergies. My conclusion is that genetics and a family history of asthma, allergies, and food allergies seem to be more contributory to the likelihood of food allergies in a child, not what the mother eats or doesn't eat.

That knowledge, combined with the recommendations of both my daughter's pediatrician and allergy doctor, I now have a plan. For now, I will eat a normal, diverse diet that includes all of the top eight food allergies but in moderation. For example, I no longer drink regular milk (although that is because it upsets my stomach) but I do eat cheese. Closer to my due date, I will eliminate all pure forms of milk and eggs so that those proteins will not be in my breast milk once the baby arrives. I will eat baked goods that have milk and eggs in them, but as I do not make these at home it will only be a minimal amount.

Once the new baby arrives, I will continue my milk and egg-free diet for 1-2 months. If the baby has no signs (our daughter had severe gas, eczema, and acid reflux) or problems then I will add the eliminated items back into my diet one at a time and look for changes. Hopefully, I will not have to go through a complete elimination diet again. So, only about 15 weeks left to eat whatever I want. Anybody have any cheesecake handy??? LOL

March 3, 2009

White Bean Soup with Vegetables

This soup was good...not great but good. Very healthy!!! Next time I may not blend all of the soup, only half, so that I have some chunks.

1TBS olive oil
1 large onion, minced (I omited, we don't like onion)
2 medium carrots, chopped
2 stalks celery, chopped
1 medium Yukon Gold Potato, chopped
1 medium zucchini, diced
3-4 springs parsley, minced
1/8 tsp dried rosemary or 1/4 tsp fresh
1/8 tsp dried thyme or 1/4 tsp fresh
6 cups of chicken or vegetable broth
2 cans organic white beans, drained
salt and pepper to taste

Add olive oil to large soup pot over medium-high heat. Add onion, carrot, celery, and potato. Saute until the vegetables sweat.

Stir in parsley, rosemary, and thyme. Then add zucchini, stock and beans. Reduce heat to simmer and cook 30 mins, stirring occasionally.

Puree with an emersion blender to desired consistency.