Eating With Food Allergies Newsletter

July 2010

In this issue...
  • Back to Work!
  • Food Find: Pure Living Cookie Mixes
  • Recipe of the Month: Oh, Fudge! From The Divvies Bakery Cookbook

Back to Work!

After a year-long sabbatical to pursue a dietetic internship, I am back to writing, adding recipes to the website and...writing newsletters! If you've been wondering where your newsletter has been, I apologize. The truth is, last summer when I was preparing to start a 10 month dietetic internship (the last step to becoming a Registered Dietitian), I thought I could continue to write newsletters and keep up with the website at the same time. Boy, was I wrong! My life became very hectic as I worked 24-40 hours each week in the various rotations (community nutrition, food service management and clinical nutrition) and on assignments, not to mention still trying to be a present mom and wife to my two boys and husband. It was very busy and, unfortunately, the website was put on the back burner temporarily.

At the end of June, I graduated from the dietetic internship program and became eligible to sit for the Registration Exam for Dietitians. I plan to take the exam in the near future and can then begin work as a Registered Dietitian. Even with exposure to many areas of nutrition during my internship, my passion still continues to be helping those with food allergies. During the 3-1/2 years that Eating With Food Allergies has been up and running, I have received scores of e-mails from visitors who want to know what they can eat with dietary restrictions due to food allergies. While I always try to give as complete of an answer as I can, my goal is to be able to offer individualized nutrition counseling to those who are struggling to manage a restricted diet due to food allergies and intolerances. Watch for more information in the coming months!

I want to thank you for patiently waiting for your Eating With Food Allergies Newsletter and will be continuing to send it on a monthly basis. If you want to know what is going on at Eating With Food Allergies in the meantime, find me on Facebook and Twitter. It's a great way for us to chat and for you to help others with food allergies (our Facebook page often has some great ongoing discussions). I look forward to hearing from you soon!

Eat Well,

The Food Find of the Month: Pure Living Cookie Mix

Pure Living Cookie Mixes
Pure Living Food and Beverage, a creation of parent company Intelligent Ingredients, is a chef created line of allergen free, vegan foods. According to the company's website,, products are made with naturally processed ingredients, without preservatives and are not enhanced with solvents or treated with chemicals during manufacturing. All of the products are allergen free and vegan making them a great choice for those of us who are eating with food allergies.

Being a relatively new company, it currently offers just three cookie mixes including: Saigon Cinnamon Oat Zante Currants and Essence of Chia Tea, European Chocolate Truffle with Tart Cherry Slivers and Julienne Cranberries, Zante Currants & Essence of Raspberry-Orange Blossom. I sampled the Julienne Cranberries, Zante Currants and Essence of Raspberry-Orange Blossom mix. The mix was easy to prepare, requiring just ½ cup water, ¼ cup sweetener (they recommend agave nectar, brown rice syrup, honey, pure maple syrup or molasses), and ¼ cup oil (they recommend canola, safflower, sunflower or flax).

Not only are the cookies very tasty but they are also a guiltless, even healthful treat as each 1 ounce cookie contains just 90 calories and 2 grams of fat and has 5 grams of fiber and 3 grams of protein. Just one more thing that makes Pure Living cookie mixes unique and fabulous. To find out more and to order, go to

The Recipe of the Month

If you're eating with food allergies, you have probably heard of Divvies Bakery. It is a bakery that specializes in egg, dairy and nut free goodies that are "made to share". Now, Divvies is not only sharing treats but also the recipes for the treats in a new cookbook, Divvies Bakery Cookbook: No Nuts. No Eggs. No Dairy. Just Delicious! available on July 20 (you can purchase it on

The cookbook features over 70 recipes for tasty desserts, snacks and beverages. It also has some helpful tips for navigating parties at school, family gatherings and other get togethers. True to their slogan, "made to share", Divvies is doing just that with the following recipe for "Oh, Fudge!" If it doesn't get you in the mood for baking allergy free goodies, I don't know what will! Enjoy!

Oh, Fudge!

2 1/4 cups sugar
1/2 cup dairy-free margarine
1/2 cup Silk dairy-free liquid soy creamer
1/8 teaspoon salt
2 cups Divvies Semisweet Chocolate Chips (2 1/4 cups for real chocoholics)
1/2 teaspoon vanilla extract

The Toppings (optional)
Mini marshmallows
Peppermint candies, broken into bite-size pieces
Chocolate chips

1. Line a 9x9-inch pan with parchment paper or aluminum foil by placing two long sheets perpendicular to each other so they stick out of the sides of the pan, pushing the paper into the corners of the pan. This will make removing the finished fudge much neater.
2. Heat 2 cups of the sugar, the margarine, liquid creamer, and salt in a saucepan over medium heat on the stove top. Stir constantly.

Divvies Fudge
3. Remove the saucepan from the heat, add the chips, and stir for 2 minutes until the chocolate is melted and the mixture is smooth.
4. Add the vanilla and the remaining 1/4 cup of sugar. Stir until the sugar is dissolved and the mixture is smooth.
5. Pour the melted fudge into the prepared pans.
6. Press marshmallows and/or peppermint onto the top of the fudge, if desired.
7. Let the fudge cool in the refrigerator for 1 to 2 hours until solid. Remove the fudge from the pan by lifting the ends of the parchment paper. Place the fudge, still on the paper, on a flat countertop. With a very sharp knife, cut the fudge into 2x1-inch pieces.

Makes eighteen 2x1-inch pieces
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