Eating With Food Allergies Newsletter
In this issue...
- The FAAN Walk for Food Allergy
- Food Finds of the Month
- Recipe of the Month
The FAAN Walk for Food Allergy
Earlier this year, I decided to get involved with the Food Allergy and Anaphylaxis Network (FAAN) because it is an organization that does so much for those of us dealing with food allergies. I filled out a volunteer form online and was contacted a few weeks later about the FAAN Walk for Food Allergy in the Twin Cities. I didn't intend to become involved beyond helping out on the day of the event but somehow I ended up on the planning committee!
After months of planning, this past Sunday, November 4, the FAAN Walk for Food Allergy - Twin Cities took place at the Mall of America (a November walk event in Minnesota must be indoors!) Nearly 400 people participated and over $26,000 was raised to support FAAN's mission of increasing awareness about food allergies and to raise funds to advance research on behalf of those of us affected by food allergies and anaphylaxis. According to FAAN's website, the Walk for Food Allergy events across the country have raised a total of $1,538,339.
If you are interested in learning more about the Walk for Food Allergy, visit FAAN's website at www.foodallergy.org.
Food Finds of the Month
Enjoy Life Foods Soft and Chewy Caramel Apple Snack Gluten-Free Bars
I get very excited about individually wrapped snacks that my son can actually eat since we always need to bring snacks along when we are out and about. What made me even more excited is that these bars are very tasty and, with 110 calories and 2.5 grams of fat, relatively guiltless (in moderation, of course!) Most importantly, they passed the kid test...my son finished one and wanted more (it was hard to explain that whole "moderation" thing).
Enjoy Life Foods No Nuts Gluten-Free Trail Mix
In my neck of the woods, we call trail mix GORP (that's good old raisins and peanuts). Since peanuts are a main ingredient, the idea of giving my son any kind of trail mix has never crossed my mind. That is until I discovered Enjoy Life's new No Nuts Trail Mix. It contains no peanuts, tree nuts, or any of the other top 8 allergens. With sunflower seeds, pumpkin seeds, dried apples and cranberries and dairy free chocolate chips, it most definitely satisfies!
The Recipe of the Month
It's autumn and what better ingredient to bake with this time of year than pumpkin? This recipe was adapted from one that originally called for a yellow cake mix and a can of pumpkin. What could be easier that that? To make it wheat free (and cheaper than buying a wheat free cake mix), I started by making my own version of a yellow cake mix. When you're making it, you won't believe that the finished product comes out so good because so little goes into it. Serve these with a hot cup of coffee or hot apple cider. Yum!
1-1/2 cups Gluten-Free All-purpose flour mix
1 c. granulated sugar
1/2 teas. salt
1 teas. baking soda
1-1/4 teas. ground cinnamon
1/2 teas. ground nutmeg
1/8 teas. ground cloves
1 T. vinegar
1 teas. vanilla extract
1 15 oz can pumpkin
1) Preheat oven to 350 degrees F. Spray muffin tin with cooking spray.
2) In a mixing bowl, combine the flour, sugar, salt, baking soda, cinnamon, nutmeg and cloves. Add vinegar, vanilla and pumpkin. Mix until try ingredients are moistened. Fill each muffin cup about 3/4 full.
3) Bake for 20-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.
Nutrition Facts - Serving size: 1 muffin, calories: 121, fat calories: 3.2, total fat: 0.4 grams, saturated fat: 0 g, cholesterol: 0 g, sodium: 205 mg, total carbs: 230, fiber: 2 g, sugar: 18 g, protein: 1.6 g
Do you have a topic idea for an upcoming newsletter? How about a recipe to share? If so, please feel free to send me a note!
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