Category: Recipes
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My Favorite Vegan Food Bloggers for Family-Friendly Baking
With a dairy and egg-allergic kid and a desire to eat more plant-based meals, I rely on vegan food bloggers to keep our dinners exciting and stress-free. These bloggers create recipes that are simple, delicious, and work for picky eaters or allergy needs. Here are my top picks who’ve transformed our meal prep and inspired…
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Comparing Dairy-Free Milks: A Mom’s Guide
Living with a dairy allergy in our house means dairy-free milk is a staple. Whether it’s for my kid’s morning cereal, baking muffins, or my coffee, I’ve tested a range of options to find what works best. Here’s my breakdown of popular dairy-free milks—almond, oat, soy, coconut, and rice—covering taste, nutrition, uses, cost, and allergy…
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The Best Dairy-Free Cheese: Reviews
Hello, fellow parents. As a mom of two, one of whom has a dairy allergy, finding safe and tasty dairy-free cheese has been a game-changer for our family meals. Whether it’s for a grilled cheese sandwich or a pizza night, I’ve spent years testing options in US grocery stores to find ones that my kids…
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Baked Egg Muffins
(Adapted from Jaffe Food Allergy Institute) Yield: 6 muffins Dose: 2.2g of egg protein (1/3 of an egg) per muffin. Dry ingredients: Wet ingredients: Directions: Depending on the size of your muffin tin, you may need to fill the muffin liners all the way to the top.
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Baked Milk Muffins
Yield: 6 muffins (1.3 g cow’s milk per muffin) Ingredients: 1 cup cow’s milk2 tbsp sunflower oil1 tsp vanilla extract1 egg or 1-1/2 tsp egg replacer (e.g. Ener-G brand)1 1/4 cups flour1/2 cup sugar1/4 tsp salt2 tsp baking powder Directions: ALTERNATIVE: standard cake mix with 1 cup of cow’s milk, where the total challenge dose…