Archive | June, 2012

Delicious, Vegan GF SF AF Apple Muffins

2 Jun

Hello again! In case you’re wondering, I’m going to use abbreviations in my titles:

Original Recipe

GF: Gluten Free
SF: Sugar Free
AF: Allergy Friendly

These muffins turned out SO well!I’ve made them before (you can see them on my old blog –

The original recipe came from The Food Allergy Mama’s Baking Book by Kelly Rudnicki. It’s a great book but she doesn’t have any gluten free recipes and some have soy. However, I’ve made lots of changes but I’ll post the original for those who can have gluten and sugar (though mine is healthier 🙂 )

However, I altered the recipe to be gluten free and sugar free. I also added flax and fiber powder to give it more of a healthy kick.

I think you’ll be happy with these!

I tried two batches with different sugars. I used stevia and xylitol. They both turned out really good and I can’t taste much of a difference. I usually prefer xylitol but both were great in this recipe. I’ll include both sugar substitutes in case you have a preference.

Delicious, Vegan GF SF AF Apple Muffins – vegan and sugar free (other than the small amount in the apples)

Free of the Top 8 Allergens – dairy, eggs, soy, peanuts, tree nuts, fish, shellfish, and gluten/wheat free!


  • 4 Tbsp melted coconut oil or melted dairy-free margarine (I used coconut oil)
  • 1/4 cup unsweetened applesauce (I made my own because I had excess apple – just put about 1/4 of a large apple and a few Tbsp of water in a food processor but it can be done in a blender too)
  • 1 cup unsweetened rice milk (Can be other milk depending on allergies and what you have on hand)
  • 2/3 cup of brown rice flour
  • 1/2 cup of potato starch
  • 1/4 cup of tapioca starch
  • 1 tsp xanthan gum
  • 3 teaspoons gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup diced apples (About 1 1/2 – 2 apples including the topping; you can remove the skin but I kept it on for added health benefits)
  • 1/3 cup of xylitol or granulated stevia (like Stevia in the Raw) – If you have a different sweetener, such as liquid stevia, save it for last and add to taste (I saved mine for last too just in case)
  • Optional: 1/4 cup- 1/3 cup ground flaxseed (optional)
  • Optional: 1 Tbsp-2 Tbsp tasteless fiber powder or psyllium husks (I used Miracle Fiber from The Vitamin Shoppe)


  • 1/3 cup diced apples
  • 2 Tbsp xylitol or granulated stevia
  • 1/4 teaspoon ground cinnamon


  1. Preheat oven to 375 degrees F, and spray a 12-cup muffin pan with dairy-free baking spray, coconut oil, or flour it.
  2. In a bowl, combine the melted coconut oil/margarine, applesauce, and rice milk. Mix well.
  3. In a separate medium bowl, mix together the flours, baking powder, the 1 teaspoon of cinnamon, nutmeg, and “sugar” (unless you’re saving it until the end to get it just right like I did), and the flax and fiber if you’re using them.
  4. Add the dry ingredients to the apple mixture, and stir. Fold in 1 cup chopped apple.
  5. Fill the prepared muffin cups with batter, and top each with the remaining 1/3 cup diced apples.
  6. To make the topping, in a small bowl, combine the 2 Tbsp sugar and the 1/4 teaspoon cinnamon, and sprinkle the mixture over the muffins (Just a pinch or two – if you want to avoid this step altogether, they’re still great)
  7. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
For the new version, the 6 on the left are stevia-sweetened, and the 6 on the right are xylitol-sweetened.

Original Muffin

Stevia-Sweetened GF Muffin

Xylitol-sweetened GF Muffin

Enjoy! They’re great warm!

If you try them, let me know what you think!


Vegan Chocolate Avocado Pudding

2 Jun


Original Recipe

You might be thinking, “Avocado? In pudding? Gross!” But it’s actually REALLY good! I haven’t had pudding in 2 years due to allergies so when I found this recipe, I was hesitant, but excited.

At work we get this magazine by Garden of Life called Extraordinary Health. They always have awesome, raw recipes. This recipe can be found in Volume 14 on page 11. However, I have made alterations but I’ll post the original if you want to keep it that way – but mine is better :)The original called for agave nectar but I was reaching for 0g of sugar so I used stevia instead. I’m not much of a stevia fan but this was actually good. I also tried it with xylitol mixed with water (in order to dissolve the granules) and that was delicious too, so do whatever works for you or what you have on hand.

Vegan Chocolate Avocado Pudding – Vegan, Gluten free, Sugar Free

Free of the top 8 allergens – dairy, egg, soy, peanuts, tree nuts, fish, shellfish free, wheat/gluten free.

My Pudding


  • 2 avocados
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup water (I also added about 2 Tbs of unsweetened rice milk)
  • Stevia to taste (about 1-2 tsp powdered stevia)

OR replace stevia with about 1-2 Tbsp xylitol mixed in the water


  1. Place all of the ingredients in a food processor if available (blender should work too but not as well)
  2. Blend until all avocado chunks are gone and is a creamy texture.
  3. Taste and adjust flavors as necessary.

If you have avocados and are craving chocolate, but don’t want the sugar,


My Recipe

Enjoy 🙂



Cayenne Chicken with Avocado Salsa

2 Jun

Hello again!

I am on a huge avocado kick right now so expect some recipes with avocado!

Alida’s Kitchen Chicken

Tonight for dinner I made cayenne chicken and an avocado salsa to go on top. It’s really easy and I made dessert while it was cooking (will be on the next post!).

I found the recipe through pinterest and then on Alida’s Kitchen. You can find the original here. (This picture is THEIR chicken)
It’s really delicious, though slightly spicy. Next time I would lessen the cayenne and add tomatoes to the salsa.
Cayenne Chicken with Avocado Salsa
Free of the top 8 allergens- dairy, egg, soy, peanuts, tree nuts, fish, and shellfish free.


  • 1 tsp coarse salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 4 boneless, skinless chicken breasts
  • 1 red onion, diced
  • 4 tablespoons lime juice (2 Tbs for chicken and 2 Tbs for salsa)
  • 1 diced avocado

My Chicken

  1. Preheat oven to 400 degrees F. Spray baking dish with cooking spray.
  2. In a bowl mix salt, pepper, and cayenne pepper. rub over chicken and place in dish.
  3. Squeeze 2 Tbs of lime juice over chicken.
  4. Bake for 20-30 minutes until chicken is cooked.
  5. While baking, prepare salsa. Put red onion and 2 Tbs lime juice in a bowl. When chicken is finished, mix in the avocado and season with salt, pepper, and desired spices (I used parsley and oregano). Serve over chicken.
Try it!
It’s really tasty, high in protein, and high in healthy fats 🙂


1 Jun


My name is Michelle and I have eosinophilic esophagitis. You’re probably wondering who I am and what the heck that is.

I’ll give some background first.

Who I am: I’m a 22 year old who just graduated from Colorado State University with a Bachelor’s of Science Degree in Food Science and Human Nutrition with a concentration in Dietetics. As of right now, I have no idea what I’m doing with my life. In the future I want to become a Registered Dietitian and help people with food allergies (or prenatal counseling)! I don’t know how I’m going to get there. All I know is I like food and helping people. That’s a big reason I started this blog. I previously had a blog (you can find it here – I wasn’t keeping up with it during school. I decided to start over because it was filled with spam and I wanted to do healthier recipes. So that is what I plan on doing with this blog – taking recipes and making them allergy friendly and healthier!

What the heck is eosinophilic esophagitis (EoE)? Starting in the fall of 2009, I was having a “heartburn-like” feeling in upper abdomen. It would be so bad that I would often roll around in bed and miss classes and social events. Then in January of 2010, I woke up in the middle of the night with severe “heartburn,” which seemed to get worse by the minute. It was the worst pain I had ever experienced. I panicked, and couldn’t breathe. My back and abdomen muscles were tensed. I thought I was dying. Obviously, that didn’t happen. I decided enough was enough and went to a doctor. She thought I had acid reflux disease. After 6 months of not knowing what was wrong and all medications failing (along with multiple pain episodes and ER visits), I went to a gastroenterologist who performed an endoscopy and took biopsies of my esophagus. The next time I saw him, he told me I had eosinophilic esophagitis (EoE). He didn’t know much about it, saying it was a rare and fairly new disease, so he gave me a huge packet to read. Feeling frustrated and confused, I did what I do best: research. EoE is a disease in which eosinophils, a type of white blood cell, swarm the esophagus (though they aren’t even supposed to be there) in order to “attack” the food, what they think is an intruder. I also discovered that food allergies are often associated with EoE and immediately got tested. Turns out I was allergic to milk, eggs, soy, peanuts, peas, and oats. On top of that I have environmental allergies to trees, grasses, molds, weeds, and cat dander. So I rushed out and purchased all the food allergy cookbooks I could find. I spent my time making foods that I formerly enjoyed, most of them being sweets. After learning more about foods through this process, and switching my major to nutrition, my tastes have progressed to a more healthy lifestyle.

So what’s changed since my diagnosis? Not much, but I feel a heck of a lot better. For awhile, I was still having reactions, just not as constant. My doctor and everyone around me was confused. I attempted NAET, an allergy elimination technique, but it became too time consuming and expensive, though it did help. Then, one night in August, I had that awful pain in the middle of the night and had to go to the ER because it was so unbearable. Turns out I had gallstones and had to have my gallbladder removed. My doctor is still unsure if my gallbladder was causing the awful-pain-in-the-middle-of-the-night episodes or if it was related to my EoE because I had my pains in my esophagus area. This past December 2012, I was starting to have reactions again. I was retested for my allergies, and found out they had changed. I am now allergic to milk, eggs, peanuts, peas, almonds, and sunflower seeds. I was able to add back in soy (thanks to NAET). However, I still reacted to that so I have to be careful not too have too much or too often. Since then, I’ve been symptom free! They’re still researching EoE  and I’m always hoping for new treatments. As of now, I eliminate my trigger foods and I’m okay, though it’s nerve-wracking eating out at restaurants and planning trips.

So what’s the point of this blog? To help my fellow food allergy strugglers, of course! I’ll be posting allergy friendly recipes (some healthy and some not so much). I’ll also occasionally post common allergen replacements, restaurant reviews, and product reviews.

I’ve made this short (though maybe not for some of you) and left a lot out and it’s been a long struggle, so if any of you have ANY questions, feel free to contact me. I also made a manual on how to survive with food allergies if any of you would like a copy.

Thanks for reading!