How CSA Helps Me Eat Allergy Free

We were new to the CSA (Community Supported Agriculture) concept this year.  We heard about a local CSA early last spring from a co-worker and decided to check it out for a few reasons:

1) We wanted to spend less on healthy food. (Eating allergy free/organic can be expensive!)

2) We are bad about actually going to grocery store to get food therefore eating out a lot.

3) We love fresh local food but don't have a place to grow it ourselves.

So we went to check out the farm.  This particular farm had meat as an option for the CSA (I guess most only do vegetables).  They raise chickens (for meat and eggs) and pigs.  So basically one goes weekly to pick up their 'share' as they call it and you get about $20 - $30 worth of local, seasonal food.  The share we choose we got contained vegetables, fruits, herbs, eggs, and meat (chicken and pork alternating each week).

What I thought of it: 

 Overall, I liked the experience so much I also signed us up for the Autumn share without the eggs though.  I'm allergic to eggs so Ryan was on his own and just didn't eat enough of them so many were wasted.  In the future we will just buy a dozen eggs from them here and there when Ryan wants them.

I was concerned at first about the meat because they supplemented their chickens with soy and was hoping I wouldn't have a reaction being I'm allergic to soy and all.  Thankfully I didn't have a reaction to any of the meat!

Every other week we got a whole chicken which is a bit daunting to cut and cook.  I'm still working on this, and still maybe a little scared (I have seven whole chickens in freezer right now).  I'm looking for easy ways to cook this whole bird if you have any suggestions.  I will be trying it in the crock pot this week.

We always ate our pork immediately each week we got it.

As for the vegetables, there were some I didn't care for, or maybe didn't know what to do with such as the turnups but this was rare.  Our farmers often let us choose, for example we could pick up one eggplant OR a couple bell peppers.

I ate more of a variety of vegetables than usual.  I sometimes get in a rut and buy the same familiar things at the grocery store but with the CSA I ate what was in season.  For a while, I had zucchini in my stir fry a few times a week or made a green bean casserole; two vegetables I NEVER would have bought on my own.

If you eat Paleo or eat allergy free you can't go wrong with a CSA like this.  So if  you have any in your area, I encourage you to go check it out and see if it would be a good fit for your lifestyle.

xo

Erin

Finally, Allergy Free Pizza!

I was walking past the allergy free frozen foods section at the grocery store that happens to be across from the allergy filled pizza section.  I had just got done picking out a pizza per my husbands request when I walked across the aisle sulking wishing I could have pizza.  Companies have tried to make a suitable pizza for me but have always come short.  Yes, they finally got a gluten free pizza... but it has cheese all over it.  Yes they finally have a gluten free, dairy free pizza.... oh but the cheese is soy.  I almost didn't even bother looking but the daiya brand caught my eye.  I knew they made soy free, dairy free cheese and was hopeful when I first saw this but realized that they probably don't specialize in gluten free also.  I looked closer.  It was also gluten free!  Tears were wanting to come out as I looked around at other shoppers wanting to tell them what I just found.

I noticed on the back of the pizza box other new products and noticed that they make cream cheese also!  I looked around at my grocery store but they don't carry it... yet.

I bought the cheese pizza and cooked it straight away when I got home.  I added some pepperoni to the pizza before cooking it and probably would have added a bit more, because I don't like just plain cheese pizza, but didn't have the patience to cut veggies up before eating the pizza.

The pizza was good!  I will defiantly be buying it often and keeping my eye out for that cream cheese.

Check out more of my favorite dairy-free products here.

*This post is not sponsored by daiya.  I really just discovered this pizza in the grocery store!

Allergy-Free Energy Bars

Ryan is big on eating energy bars throughout the day.  In attempts to save a little money I tried to make him some bars.  I tried one recipe and it turned out like banana bread but then I found a recipe from here.  It turned out better than I  imagined it would and the following recipe and instructions are from here but slightly altered by me to make them allergy free.

What you will need:

3/4 cup peanut butter 

3/4 cup sweetener syrup (honey OR GF brown rice syrup OR good quality Agave nectar)

1 1/2 cups sunflower seeds

1 cup unsulfured dried fruit (cherries, cranberries, blueberries, apricots, pineapple, raisins- use your favorite dried fruits in any combination)

4 cups gluten-free rice crispie cereal

1/8 teaspoon Kosher salt

1 teaspoon vanilla extract

Line a large baking sheet with parchment paper 

Place  seeds and dried fruit in the bowl of a food processor o. Pulse several times, just until the mixture is coarsely ground.

In a large saucepan melt peanut butter with liquid sweetener over medium low heat. Stir and watch carefully to prevent scorching. When the mixture is smooth and bubbling cook for about 1 minute. Remove from heat. Add salt and vanilla and stir to combine. Use a large spatula to stir in seeds, dried fruit and cereal. Stir until all ingredients are coated with peanut butter mixture.

Scrape mixture on to the prepared baking sheet. Use the spatula to evenly spread the mixture on the pan. Place a large piece of waxed paper over the mixture and use a rolling pin to smooth the top of the mixture. Cover with the waxed paper and refrigerate for about 2 hours before cutting the energy bars into whatever sizes you prefer.

Wrap bars in waxed paper and store in a covered container in the refrigerator.

Yield- About 16 -32 bars depending on how they are cut. I made 16 large bars by cutting the mixture in half lengthwise and then cutting each half into 8 pieces, about 1 1/2 inches wide.

We love them so much that I will be making a second batch shortly.

xo

Erin

Passion Fruit Lemonade Iced Tea

I have another cold drink for those hot days out there.  

 I made this for our dinner party and it was perfect because it still happened to be 80 degrees at 9 pm.

You will need:

Starbucks's TAZO Iced Passion Tea

&

Lemonade

That's it!  Pretty simple.

Follow the directions for brewing the Passion Fruit Tea and then double it with the lemonade.

For the ice cubes Ryan froze lemon balm leaves in them.

For another refreshing summer drink go here and for more allergy free goodness go here.

Enjoy!

xo

Erin

Allergy-Free Lemon Meringue Pie S'more

This week's allergy free recipe is perfect timing for those summer nights by the fire.

 Lemon Meringue Pie S’mores

Inspiration found here.

They were AMAZING!!!  I prefer them much more than an "ordinary" s'more now.

Items Needed:

Gluten Free graham crackers.  I used these.

Allergy-free Marshmallows

Lemon Curd

Enjoy!

xo

Erin

More allergy-free goodness here.

Allergy-Free Recipe: Pasta

This is one of my favorite go-to meals that never seems to get old for me.

What you will need:

One package of Italian Sausage

Quinoa Pasta

Olive Oil

Small Container of Cherry Tomatoes

One Yellow Onion

Fresh Basil

Three Cloves of Garlic

Garlic and Herb Seasoning

Salt

To Make:

Start with browning the Italian Sausage in a pan.

In another pan saute onion and garlic in olive oil.  

When completed, put cherry tomatoes, seasoning and basil and heat until tomatoes are soft.

Boil the quinoa pasta.

To eat put pasta on plate, then Italian Sausage and then tomato mixture on top.

Enjoy!

xo

Erin

Allergy-Free Quinoa Fruit Salad

We have a special treat today! 

Amanda from Amanda Louise is sharing a recipe with us.

Enjoy!

xo

Erin

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Hello Everyone! I'm really excited to be guest blogging today on Visibly Moved and thrilled that I can share this recipe with you all. I've been eating vegetarian for the last four years and was vegan for most of that.  When Erin and I met we bonded over our eating habits and would often discuss how to navigate situations like going out to restaurants and work meetings/events with the incentive that lunch is provided (pizza). When Erin asked me to share a vegan recipe  I wanted to find something healthy, easy, and summary.  I put this dish together recently after I made a bunch of quinoa and had some fruit that was about to go bad.  There is nothing better than summer berries, but for some reason I often let them sit longer than they should and have to through them out.  This salad allowed me to use them all and have delicious lunch for the next couple of days. 

Recipe 

ingredients -

1 cup quinoa uncooked

1 banana

1/2 cup blueberries

6 strawberries

1 green apple

Juice of 1 lemon

walnuts (exclude if you are allergic)

1/2 cup mint leaves

Directions - 

Cook quinoa according to the directions on the box.  I usually put two cups of water for every 1 cup of quinoa in a pot and bring it to a boil.  Then I let it simmer for about 20 minutes to let it absorb all the water. 

While your quinoa is cooking cut up your banana, apple and strawberries and put them in a bowl along with the blueberries.  Then squeeze half of the lemon on your fruit.  This helps them remain fresh and not get brown if you plan of eating this the next day.

If you are making this all for the night of add all the mind leaves.  If you plan to have this the next day wait to put the mint leaves on till you are eating it.  I learned from experience that they get soggy overnight.

When your quinoa is done add it to the fruit and mix it all up. 

Add the juice of the other half of the lemon.

Chill for about 20 minutes and enjoy!

Serves 4-6 depending on portions.

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See a refreshing way to use mint here.

See more Allergy-Free goodness here.

It's Hot. I'm Thirsty!

The summer heat has arrived and it sure makes me want some refreshing water!

We have some mint and lemon balm herb growing and if you are familiar with the plant you know they spread like crazy.   It was a perfect day to make some flavored water!  I used our mint, which I think we have the spearmint variety.  They do grow in various other flavors.  I plucked a few stems (they spread so much I have many to spare), washed the leaves, cut up a lemon and put it all in a picture of ice water.

Instantly, refreshed!

Not to mention, mint has a ton of health benefits for you.  I found a whole list over at www.helpwithcooking.com. 

• Relieve symptoms of indigestion, heartburn and irritable bowel syndrome by relaxing the muscles in and around the intestine.
• Act as a powerful antioxidant, protecting the body against the formation of cancerous cells.
• Inhibit the growth of many different types of bacteria and fungus.
• Ease and unblock the breathing and respiratory passages and airways.
• Relieves the symptoms of colds and flu.
• Mint can help with nasal allergies.
• It can relieve congestion, head colds and headaches.
• Act as a mild sedative and has calming properties.
• Relieve minor aches and pains such as muscle cramps and sprains.
• Combat bad breath.
• Provides a cooling sensation to the skin and can help to treat minor burns, itching and skin irritations.
• Mint is a very good cleanser for the blood.
• Mint tea can help clear up skin disorders such as acne.

You are welcome for the health lesson today!

xo

Erin

Click here for more allergy-free goodness.

Allergy-Free Restaurant Review: The Malted Barley

Restaurant Name: 

 The Malted Barley

Location: 

 Westerly, Rhode Island

What I ate:

 Gluten free Captain eli's root beer from Maine and a BLT on a gluten free pretzel.  If you have an egg allergy you will need to leave off the aioli.

Cost:  

Pretzel sandwich = $8

Root beer = around $3 or $4.  Not sure we split the check in half.

My Thoughts:

This was my second time at The Malted Barley and I was not disappointed either time.  If you only eat gluten free, you will your choice of any pretzel sandwich.  Since I am also dairy free and egg free I had to be a bit more choosy or I would just have had to ask for some without the cheese and such.  My BLT pretzel sandwich was good.  I would order it again!  Also, the root beer was the best I had ever tasted.  The atmosphere was fun and there was live music setting up as we were leaving.  Overall, if you are in the area, it's defiantly worth a visit!

xo

Erin

*I was not paid to do this review.  My opinions are my own.  I also do not know all the ingredients.  They                                  may contain dairy, egg, soy or another allergen.

My Favorite Dairy Free, Soy Free, Egg Free Products

Salad Dressing:  Dairy, Soy, and Egg free but still creamy!  I love creamy dressings so it was a great find for me!

Ice Cream:  Coconut milk ice cream to the rescue!

Mayo:  Egg Free and Soy Free! 

Yogurt

Butter:  This is the only butter I've found that's free of both soy and dairy.

Milk

It's so hard to find dairy substitutes that are also soy and egg free but thank goodness for these products!  I'm still on the lookout for a dairy free soy free cheese I like.  Does anyone know any good ones?

xo

Erin

Allergy-Free Rosemary Chive Potato Chips

Potato chips are by far my favorite junk food treat.  Going allergy-free meant I had to give up most chips as they are fried in vegetable oil with soy and have diary or wheat in the flavorings.   Little did I know that making my own would be so easy with only a few simple ingredients.

You will need:

Potatoes (I used red but any kind will work, including sweet potatoes!)

Fresh Rosemary

Fresh Chives

Olive Oil

Sea Salt

-Lightly coat a cookie sheet with olive oil.

-Thinly slice your potatoes and spread them evenly out on the sheet.

-Sprinkle your fresh rosemary and chives over the slice potatoes.

-Lightly sprinkle some more olive oil and your sea salt over the sliced potatoes.

Bake at 400 degrees 30 minutes or until golden brown.

I like to eat them with one of my favorite allergy-free dressings.

Dairy Free: Drew's Roasted Garlic & Peppercorn Salad Dressing

Enjoy!

xo

Erin

I Eat Allergy Free

I didn't start eating allergy free by choice but only after getting sick a few years ago.  My face, fingers, and joints were severely swollen.  I was getting rashes on my face, hands, and back of my neck.  I was tired ALL the time and got headaches.  I was a mess emotionally too.  I was angry, annoyed by everything, inpatient and so on!  The doctors put me on steroids on and off for a year until I finally took my health into my own hands and went on a food allergy diet.  The doctors had varying opinions anywhere from Lupus to environmental allergies but none of them believed me when I said I thought all my symptoms were related to food.  I started my food allergy diet with only cutting out one food group and I choose gluten.  After a week I was able to go off all of my steroids and antihistamines.   

Now I don't eat any of the following after slowly cutting out each food type one by one.

Tree Nuts

Dairy

Gluten

Eggs

Soy

Shellfish

I feel great and don't need any medicine anymore.

I'm telling my story here because I know food allergies and intolerances are becoming more common. Probably because of how processed food is now and all the chemicals used on them.   Eating allergy free can be tough but I plan to start sharing some of my favorite allergy free products and recipes here soon.

xo

Erin