Dairy Substitutes

Here's a good website that contains dairy substitutes that can be used in recipes, etc. Follow the link here:
http://www.eatingwithfoodallergies.com/dairysubstitutes.html

For Margarine/Butter needs in recipes or for toast, I've found these options to both be very good:

Margarine
When searching for a dairy-free margarine, be sure to examine the product labels carefully (as always). The first "dairy-free" margarine I bought said "dairy-free" on it but, after looking at the label more closely at home, I discovered that it contained a "milk derivative". Due to FALCPA labels should list any of the top 8 allergens in a product. However, it is best not to rely on that entirely. Here are some dairy free margarines to look for:

• Earth Balance Natural Buttery Spread - I've used it in cooking, baking and as a spread and it works well as a butter substitute. They have several products which you can find more information about here.

• Fleischmann's Unsalted Margarine - This was an exciting discovery for me because 1) it was at the regular grocery store, 2) it comes in sticks and 3) it's inexpensive. I especially like it for baking and it seems to work well in recipes in place of butter. As always, be sure to check labels because Fleischmann's has other margarines that contain dairy.

Strawberry-Melon-Spinach Salad - Sides - Eat Better America

Strawberry-Melon-Spinach Salad - Sides - Eat Better America

10 minutes to the table! A sweet citrus dressing complements this colorful salad. From eatbetteramerica.

prep time:10 min

start to finish:10 min

makes:16 servings (1 cup each)

Orange-Honey Dressing
1/4	cup orange juice
1/4	cup honey
2	tablespoons vegetable oil
2	teaspoons Dijon mustard
Salad
12	cups bite-size pieces spinach
2	cups sliced strawberries
2	cups cubed cantaloupe
6	medium green onions, sliced (6 tablespoons)

1.	In tightly covered container, shake dressing ingredients.
2.	In very large bowl, toss salad ingredients with dressing.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 60 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 35mg;Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 8g); Protein 1g Percent Daily Value*: Vitamin A 60%; Vitamin C 45%; Calcium4%; Iron 4% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Pineapple-Chicken Kabob Packets - Global Flavors - Eat Better America

Pineapple-Chicken Kabob Packets - Global Flavors - Eat Better America

Pineapple-Chicken Kabob Packets - Global Flavors - Eat Better America

Sounds like a yummy recipe! Be sure you check the label on the soy sauce! Some actually contain dairy. This would be a good one served over brown rice! What a summer treat!

Pineapple-Chicken Kabob Packet

Kitchen Tips

This new twist takes the work out of kabobs. Instead of skewering the vegetables and meat and brushing with the glaze, they are combined in a simple packet and grilled.

Substitute your favorite preserves for the pineapple variety in this recipe.

Try this chicken recipe from eatbetteramerica.

prep time:20 min

start to finish:40 min

makes:4 servings

1/3	cup pineapple preserves
2	tablespoons packed brown sugar
1	tablespoon soy sauce
1/4	teaspoon crushed red pepper
4	boneless skinless chicken breasts, cut into 2-inch cubes (1 lb)
1	medium red bell pepper, cut into 1 1/2-inch cubes
1	medium green bell pepper, cut into 1 1/2-inch cubes
1	cup pineapple chunks
1/4	teaspoon salt

1.	Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
2.	Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
3.	Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

Nutritional Information

1 Serving: Calories 300 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat0g); Cholesterol70mg; Sodium 450mg; Total Carbohydrate 38g (Dietary Fiber 2g,Sugars 31g); Protein 26g Percent Daily Value*: Vitamin A 25%; Vitamin C 60%; Calcium4%; Iron 8% Exchanges: 1 Starch; 1 Other Carbohydrate; 1Vegetable; 3 Lean MeatCarbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Dairy, Egg and Nut Free Banana Chocolate Chip Waffles

Check out this recipe from Food Allergy Mama. For chocolate chips, she uses Enjoy Life brand that can be purchased online or through Whole Foods. You can call around at local grocery stores or health food stores as well. You may find them at one of those stores as well.

How about ANOTHER idea to use up overripe bananas? Dairy, Egg and Nut Free Chocolate Chip Waffles are the perfect breakfast to whip up when you literally only have minutes to get it on the table. In the morning I like to make one hot breakfast for all my little hungry people because it is easier than gathering every one’s breakfast order of who wants what cereal. Seriously, that can become a nightmare. So waffles and pancakes always make everyone really happy and somewhat quiet. At least for a few minutes.

This recipe is delicious with freshly sliced bananas and just a sprinkling of confectioners’ sugar, but warmed maple syrup is also a yummy complement. I love that all the ingredients can be mixed in one bowl with one spatula or spoon. In fact, these waffles can easily be made by your kiddos too. Freeze the extras in between pieces of parchment paper in resealable plastic bags. To reheat, simply toast in the toaster at your desired setting. Don’t let them sit too long on the counter though, for they will lose their crispness and start to wilt.

DAIRY, EGG AND NUT FREE BANANA CHOCOLATE CHIP WAFFLES
1 2/3 c. soy milk
6 T. vegetable oil
2 T. water
1 c. mashed ripe bananas (about 2)
2 c. unbleached all purpose flour
2 T. granulated sugar or brown sugar
1 T. baking powder
1/4 tsp. salt
1/2 c. Enjoy Life Chips
Preheat waffle iron.
In a large liquid measuring cup, combine soy milk, vegetable oil, water and banana with a wire whisk. In a separate medium bowl combine the flour, sugar, baking powder and salt with a wire whisk. Add liquid ingredients to the dry ingredients and stir until just combined. Stir in chocolate chips.
Ladle about a 1/2 c. batter on hot iron that has been sprayed with dairy free baking spray. Cook until desired setting’s light is turned off (I like my waffles darker and crisper). Remove and keep warm in a 200 degree oven.

Food Allergy Mama Blog

Check out this blog for awesome baked goods recipes.
http://www.foodallergymama.com/
I tried her Strawberry Shortcake recipe from her new cookbook (through Amazon) and it was so great! The whole family loved it and couldn't even tell that there wasn't any dairy. They biscuits turned out so tasty that they would even make a great morning biscuit recipe with jam. I'll post the recipe later!!!

Turkey-N-Rice

Picadillo Recipe
-Haven't tried it yet, but plan on doing so when we return to Idaho. Sounds delicious!
1 t. olive oil

1 c. finely chopped onion
1 lb. ground turkey
3 garlic cloves, minced
1 cup beef broth or 1 c. water + 1 dairy-free bouillon cube
1/3 c. raisins
1/3 c. coarsely chopped pimiento-stuffed olives
3 T. capers
1 T. tomato paste or ketchup
1/4 t. black pepper
salt to taste

rice to serve it on



Heat oil in a large nonstick skillet over medium-high heat. Saute onion in oil for five minutes. Add turkey and garlic and cook for five minutes or until browned, stirring to crumble. Add broth and next five ingredients, stir well. Bring to a boil. Cover, reduce heat, and simmer for 25 minutes. Salt to taste. Meanwhile, cook rice. Serve picadillo over rice.

Article about Milk Allergies

This is a great article about milk allergies you may want to check out:
http://www.calgaryallergy.ca/Articles/English/milkallergyhp.htm

Please note that Jake's allergy to milk is in the severe category coming in at 97.3 on the scale of 100 from his blood test. This was also the ingredient (whey) in his baby food that caused the anaphylactic reaction he had previously. Milk is one of those allergens that can be found in many things and has several different terms. Here's a list to take with you to the store:

HOW TO READ A LABEL for a MILK-FREE DIET
Avoid foods that contain milk or any of these ingredients:

artificial butter flavor
butter, butter fat, butter oil
buttermilk
casein (casein hydrolysate)
caseinates (in all forms)
cheese
cream
cottage cheese
curds
custard
ghee
half & half
lactalbumin, lactalbumin phosphate
lactoferrin
lactulose
milk (in all forms including
condensed, derivative, dry,
evaporated, goat’s milk and milk
from other animals, low-fat,
malted, milkfat, non-fat, powder,
protein, skimmed, solids, whole)
nisin
nougat
pudding
recaldent
rennet casein
sour cream, sour cream solids
sour milk solids
whey (in all forms)
yogurt

May indicate the presence of milk protein:
caramel candies
chocolate
flavorings (including natural and artificial)
high protein flour
lactic acid starter culture
lactose
luncheon meat, hot dogs, sausages
margarine
non-dairy products

Here's some info from foodallergy.com about what isn't considered a milk protein:

Do these ingredients contain milk?

We frequently receive calls about the following ingredients. They do not contain milk protein and need not be restricted by someone avoiding milk:
Calcium lactate
Calcuium stearoyl lactylate
Cocoa butter
Cream of tartar
Lactic acid (however, lactic acid starter culture may contain milk)
Oleoresin
Sodium lactate
Sodium stearoyl lactylate