Happy New Year!

I haven't been posting much lately, but one of my goals for the new year is to really work on this blog. My goal is to help Moms, families and anyone with food allergies navigate through the grocery store, cooking and even just going out to eat! The older my daughter gets, the more I realize how much her food allergies affect us.

She had an ear infection about a month ago and was prescribed Amoxicillan. I knew that there was a chance of corn, but it was free at Publix so I filled the prescription and gave it a shot. Well, she went nuts! I ended up calling the company to confirm corn (it was in the maltodextrin and a couple of other ingredients) and went back to the doctor to find out what to do. They couldn't find any antibiotics that didn't have corn in them. So, I called up my compounding pharmacy. Guess how much an antibiotic was going to be? $215! Yikes! I ended up putting some ear oil drops that I found at Whole Foods for about $6 in her ears for a week or so and it went away. So, the allergy issues don't just end with food. Corn especially is in everything, but numerous other allergens are present in medicines, bath and body products, and detergents. I can't even find her a bubble bath that doesn't have corn in it.

Natural Flavors

Natural flavors might just be the end of me. They are in EVERYTHING. Because of my daughter's corn allergy, I have to read every label very carefully and usually end up calling the company to be sure there are no corn derivatives. I already feel like there isn't enough time in the day, so calling company after company isn't exactly how to want to spend the few free minutes I have!

We've realized that she is very sensitive to corn and any derivatives so I've been extra careful lately on what we both eat. I would safely say that if a label says natural flavors, there is a 99% chance that there is corn in the food.

What prompted me to write this post is that we've recently night weaned our daughter and she has been sleeping great. Except a couple nights ago she was up all night, couldn't settle herself and my husband got very little sleep. The next day I tried to figure out what was going on and realized we had been giving her the little juice boxes that we purchased awhile back. Just about everything in my house is "safe" for all of us to eat. I guess this one slipped by because what do you know, natural flavors were listed on the box. And these are organic, no sugar added, real juice drinks. So, I called the company and they said that yes, the natural flavors were in a base of corn (or wheat) alcohol but since "alcohol is a distilled product, there are no proteins from wheat or corn left". I am 100% positive that my daughter reacted to the juice because she hasn't had anything else that could have caused a reaction, isn't sick and had been sleeping fine. Once we stopped the juice, she slept fine again.

So, I've learned my lesson. I don't plan on buying anything else with natural flavors unless I have confirmed that it is corn free. There are some natural flavors that are not corn derived, but be careful if you are corn or wheat sensitive to always confirm the ingredients with the company!

Homemade Mayonnaise

I just recently found out that the Whole Foods Mayo I was using also has corn in it (in the natural flavors) so I wasn't sure what to do since I have looked at most other brands and they all have corn. Now, of course I can live without mayo. But I do like a little on my sandwich and egg salad is one of my weaknesses :) So, I decided to try and make my own. I was a little nervous and not really sure what to expect, but it was delicious and very easy. You probably have all of the ingredients at home already. It only took me about 10 minutes to make. I did use an electric beater to make it a little easier though.

I used a regular egg but I think next time I will use a pasteurized one just to be safe. Even if you aren't allergic to corn, give this recipe a try, it really is delicious!

The recipe I used is as follows (click here for a direct link):

INGREDIENTS

• 1 large egg yolk*
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon white wine vinegar
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon salt plus more to taste
• 3/4 cup canola oil, divided

PREPARATION

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

* Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.

Corn Free Baking Powder

Most commercially available baking powders have corn starch in them. I did find one at Whole Foods that was corn free, but it was really expensive. So, after doing a little research I realized how easy it is to make my own!

Just mix together 1 tsp of baking soda, 2 tsp of cream of tarter and 1 tsp of tapioca starch (you could probably use arrowroot also).

I tested this out over the weekend and it worked wonderfully! You could leave out the tapioca starch if you need to but be sure to use it immediately. For longer storage, you need the tapioca starch to absorb any moisture.

This is such a great option for those of us that are corn free but also is a great money saver! Most commercially available baking powders have aluminum in them so this is a great aluminum free option.

I scream, you scream, we all scream for coconut milk ice cream!!

My sweet husband gave me a Cuisinart Ice Cream Maker for my birthday and I love it!! I've been wanting one for years, but lately more than ever since we are dairy free. I decided to try a chocolate coconut milk ice cream recipe that I found on The Nourishing Gourmet. Well, it was absolutely delicious!! I followed it exactly and used Whole Foods 365 Brand coconut milk. It came out rich, creamy and was much better than the store bought stuff. Even my husband loved it.

The recipe is:

Chocolate Coconut Milk Ice Cream

3 cups of unsweetened coconut milk (about two cans)
2/3 cup of cocoa powder
6 tablespoons agave syrup
1 teaspoon vanilla extract

Whisk cocoa powder in a small amount of coconut milk, until smooth. Then add the rest of the ingredients and whisk until well combined. Or dump all ingredients together and blend with a stick blender. Make according to your machines instructions.

I'd also like to mention that The Nourishing Gourmet has some other great recipes. The site is not specifically allergen free, but it does have many recipes that are allergen free and everything is delicious and healthy.