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  • Banana Oat Cookies – Free of the Top 8!

    These cookies are wonderfully tasty and healthy for the entire family! Here's how to make them:   3 mashed bananas (ripe) 1/3 cup apple sauce 2 cups oats (I use the old fashioned kind) 1/4 cup safe milk (I've used regular milk and almond milk - any kind will be great!) 1/2 cup raisins 1 tsp vanilla 1 tsp cinnamon   Mix all ingredients together with a beater. Drop onto cookie sheet in spoonful size. They don't expand since there's no flour! Bake at 350 for 15-20 minutes   That's it! Enjoy.

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  • & Food Allergy Mama, Kelly Rudnicki

    Kelly Rudnicki is the author of the The Food Allergy Mama’s Easy, Fast Family Meals, The Food Allergy Mama’s Baking Book,  and Vegan Baking Classics. She’s also the creator of the award-winning blog Food Allergy Mama. Her blog has twice been named Babble’s Top Food Blog and ranked #6 in Healthiest Eating. She has appeared on The Martha Stewart Show, Windy City Live, WGN News, ABC News as well as in numerous publications including The Wall Street Journal, USA Today, ...

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  • December 16, 2012 Posted on Recipes for Food Allergy Safe Eating, 0 Comment

    Pumpkin Bread – Nut, Peanut, Dairy & Soy Free!

    This is a food allergy favorite recipe of ours - especially at this time of year! You can also make it egg and/or wheat free by substituting safe egg replacer or a gluten-free flour mix.   Pumpkin Bread - makes 2 loaves Grease bottoms only of two 9x5x3 loaf pans with safe butter or our favorite - canola oil. Mix together: 3 1/2 c. flour 2 teaspoon baking soda 1/2 teaspoon baking powder 1 1/2 teaspoon salt 2 teaspoons pumpkin pie seasoning  - and set aside. 3 cups sugar 1 cup ...

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