Sprinkles & Allergies now on Bloglovin

<a href=”http://www.bloglovin.com/blog/4052415/?claim=ctnvdrq7bqv”>Follow my blog with Bloglovin</a>

I’m popping in for a quick minute to let everyone know you can now find me on Bloglovin.com for your blog following convenience! I just started using bloglovin to follow all my lovely blogging friends in one place and let me tell you, it’s much easier than typing in the different urls each day and sorting through bookmarks. For some reason, I was never big on google reader, so this is ideal for me. Follow Sprinkles and Allergies over on bloglovin to start streamlining your blog reading!

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Friday

March 2013

Potential Desensitization to Food Allergies?

Today I read an outstanding and in-depth article regarding severe food allergies and the prospect of desensitization. I recommended this reading to everyone, as it’s something we should all know about. A big thanks to my sister for sharing this article with me in the New York Times entitled, “The Allergy Buster, Can a Radical New Treatment Save Children with Severe Allergies?” This article covers everything from desensitization to food allergens to potential causes of the stark rise in food allergies today. Reading this was very personal and close to home for me, as I can totally relate to the stories of these children and the fear aspect of living with intense food allergies. I’m quite lucky to have my most severe allergies as an adult and not as a small child. I’m so glad to see that there’s hope of it getting better for those of us with life threatening cases, especially children, who often cannot handle living with these problems on their own. Here’s an interesting quote from the article regarding some evidence for the recent spike in food allergic youth:

”One focus of Nadeau’s lab is studying whether the toxins found in pollution, pesticides or tobacco smoke damage the genes in ways that make children more likely to have allergies and the intimately related disease of asthma. There is evidence that having a parent or a grandparent who smoked — even if the child was never exposed to smoke — is a risk factor for food allergies, as is living in an urban area with elevated pollution.”

Also the evidence between poor diet during pregnancy and food allergy risk is not surprising to me. What do you all think of this touching article? It really hit home for me as I’m sure it will for others. But it really leaves me hopeful for the future.

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Tuesday

February 2013

The Weekend in Pictures

- Qrunch Quinoa Veggie Burgers, free of the top 8 allergens, gluten, and corn. -

This weekend was a rare occurrence. We had a leisurely weekend without planning anything or working on projects and it really felt like a mini-vacation, even though we didn’t travel anywhere. Since I graduated from college with my undergrad degree two years ago, I felt like I’d been living on a scrambler carnival ride non-stop. I treasured having some time to recharge and definitely agree with the sentiment that the best ideas, creativity, and motivation comes from taking a time out from the bustling.

- Homemade Southwest Chicken Salad with salsa and black beans. Wait…did I say Black Beans? Yes, I did. My legume allergy seems to be lessening, as I can now tolerate black beans with no adverse reactions. I’m ecstatic! -

- Leftovers done right: Hearty Brown Rice Pasta with Turmeric Roasted Chicken with Italian Herbs -

- Quick Goat Cheese Pizza using Brown Rice Crusts -

- Almond Flour Orange Blueberry Muffins. I’ll be sharing this recipe in my next post. -

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Monday

October 2012

Announcements: Delight Gluten-Free Magazine

I think it’s about time to let everyone in on some good news. I’m now a contributor to a publication I really admire, Delight Gluten-Free Magazine! As of August, I’ve begun writing some pieces that I hope will be helpful to everyone in the Gluten-Free community and those with other food allergies as well. You can likely find me in this next issue, Winter 2012, writing about low-sugar and allergy friendly holiday desserts as well as in the featured blogger section.

I can honestly say that I feel Delight Gluten-Free is the best gluten-free magazine out there for several reasons. First, they’re extremely concious about not only living with Celiac disease or gluten intolerance, but having other food allergies or sensitivities on top of that. Every recipe is carefully labeled by food allergen (top 8 food allergens plus other allergens such as corn and rice) to ensure it’s super easy to navigate. For people like me with Celiac, allergic to soy, peanuts, lactose intolerant and much more, this is such a great thing to see. All the recipes are also broken down into chart format indicating which ones are safe from which food allergen. I really haven’t seen anything as thorough as this in other gluten-free magazines. It’s also very exciting that Delight is now a bi-monthly publication with 6 issues per year instead of 4.

Delight has also broken into the app world with their magazine app for iPhones and android. That means I have a humungous stock of great stories and recipes with me wherever I go. Each issue usually has around 60 or more gluten-free recipes, so that’s totally invaluable! Lots of friends and family members of mine have this for their iPads or are accessing the digital issues for the computer through www.delightglutenfree.com It’s really cutting edge and convenient–something a lot of us in the gluten-free community can really appreciate.

So check me out in the upcoming issue of Delight Gluten-Free Magazine and the following issues! In addition to the magazine itself, you can now access Delight’s fabulous advanced recipe search on their website where you can search by meal course, main ingredients, pantry staples, special diets including vegan/vegetarian options, and everyday favorites. I’m so excited to be a part of this unique and worthwhile publication.

Check out Delight’s fabulous back issues at www.delightglutenfree.com

Subscribe to Delight!

Have a Delightful Monday!

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Monday

October 2012

Flourless Orange Vanilla Cake (Paleo)

2 years ago to the day, I met someone that lit a light in my life.

I didn’t know it at the time, but that person would save my life in more ways than one. He opened up a world to me which I knew nothing of before and taught me how to finally and fully go after all the things that I dreamed I could do. I quite literally might not be here today if it weren’t for him. When I was gasping for air during my first life threatening allergic reaction, he was there to grab my hand and get me to safety. Though I couldn’t fully tell him what was happening to me, he somehow knew to give me anti-histamines while we waited for the ambulance. I’m so lucky and happy to call him my best friend. I love him dearly.

One of Yan’s favorite recipes of mine is basically the inverse of my chocolate paleo cake. This is an orange vanilla version that he describes as unbelievably moist and delicious. A few of our friends who are also from eastern europe said it was reminiscent of a type of Russian cake they used to have on occasion. I just love that a flourless and paleo cake can stand on the same level as rich glutenous cakes–everyone that tried it typically eats gluten. But as long as Yan says it’s good, I’m happy. I wish I could do more to say thank you for everything and I love you.

Flourless Orange Vanilla Cake (paleo)

This recipe is free of: Grains, Gluten, Soy, Dairy, Peanuts, Legumes, Yeast, and Refined Sugar.

2 cups almond flour/meal. I used Bob’s Red Mill Almond flour/meal.
1 1/2 teaspoons baking powder
3/4 cup xylitol (from birch, not from corn) or alternative sweetener of choice. (If it’s a liquid sweetener reduce the other liquids accordingly).
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon orange oil. I use Simply Organics orange flavor.
3 eggs (I use soy free fed eggs).
3/4 cup coconut milk or almond milk
1/4 cup olive oil
Optional: zest of 1/2 an orange

Preheat the oven to 350 degrees. Use butter or coconut spread to grease a 8 or 9 inch round cake pan.
Mix the dry ingredients and combine well. Combine the wet ingredients in a separate bowl and add them to the dry, whisking with a fork. Stir until well combined. There’s no need for an electric mixer here.
Pour the batter into the cake pan and bake for 30-35 minutes. Insert a toothpick into the center to ensure it’s cooked through. Let it cool and add topping of choice, such as a chocolate drizzle or simple orange zest.

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