Lots of kids with food debris climb on the rock wall at our local gym - cheesy chips, cheese sticks, etc.. Tough when you have a severe allergy to dairy and love to climb! Logan works hard to be allergy-safe primarily by not touching his face while climbing (can be tricky when you are itchy!!), and by washing his hands thoroughly immediately after climbing.
Climbing out in nature is generally allergy-safe, but some equipment is shared (ropes, clips)...so the cross-contamination risk is still there. Logan takes precautions by avoiding touching his face, bringing his own bottled water and snacks that can be eaten from a container/wrapper and by washing hands immediately afterwards. Add to this the fact that emergency medical help is farther away. Takes courage!
Good reminder about the issues you guys have faced! I know there are several families who like adventurous types of activities ... I'll bet if you started a topic on climbing on our community, you'd get a great response!
I really hope these become available in more areas, or at very least for online shopping! I really don't care for soy or mushroom based fake meats, plus most aren't gluten free anyway, so I am really excited about this!
I picked up some Qrunch burgers to try & plan to offer them to the kids for dinner tonight. They were in the freezer section near other "veggie burgers". Complete ingredient list: organic millet, organic quinoa, organic coconut oil, organic onion, organic carrots, organic broccoli, organic spinach, arrowroot starch, organic apple cider vinegar, psyllum seed powder, kosher salt, organic garlic, non-GMO canola oil I'll report back after we do the "taste test" ...
And the taste test results are in! Both kids (2.5 and 5.5 yo) said "yummy!" then asked for seconds and asked that I put Qrunch on the shopping list. My review - nice crunchy exterior, overall good texture & liked the flavor. Views and reviews expressed by volunteers reflect their personal opinions and not necessarily the views or opinions of Kids With Food Allergies Foundation.
And the review is in ... the adults liked the "Spicy Italian" Qrunch burgers, but they were too spicy for our little kids. Views and reviews expressed by volunteers reflect their personal opinions and not necessarily the views or opinions of Kids With Food Allergies Foundation.
Shopping today & noticed 2 new flavors of Qrunch burgers: - sweet curry with lentils - green chile with pinto beans From what I can tell on the Qrunch facebook page, these look like they were released on April 15, 2013.
Originally Posted by LSK: Shopping today & noticed 2 new flavors of Qrunch burgers: - sweet curry with lentils - green chile with pinto beans Both are full of flavor and not spicy. "Green chile" - both lids liked "sweet curry" - little kid (3.5 years) liked, but big kid (6.5 years) did not
Hi andy1105! Welcome to KFA! Please join us on our Support Forums. We have a forum just for Food & Cooking. You may find a lot of other yummy new foods. http://community.kidswithfooda...rum/food_and_cooking
Hi Kathy, Yes, I would assume this would do nicely with celery instead of mushroom. I've not made it myself (I'm just now convincing myself that it's okay to eat celery twice a year ). I would suggest replacing the 1 cup of mushrooms with about 3/4 cup diced celery. For the cream of mushroom soup, it is delicious on pasta -- I mix it with broccoli and served on gluten-free pasta. Also--good for casserole; but if you're storing it before use, it will really thicken/condense (garbanzo flour is...
My son has celiac disease and have been looking for something to substitute for the cream soups that are in so many traditional recipes. I made this tonight to try it on green bean casserole minus the French onions and it was amazing. Way better than the can stuff! Thank you so much.
My son just turned 2 and was diagnosed at 18 months. I also have a 4yr old daughter that is dairy free. She can tolerate baked dairy pretty well, but we eliminate all other major dairy sources. Both of my children have also had severe GERD since birth. Jill
I can't really speak for the author, but I've used those ingredients in my cooking as well, so I can speak to why I personally used them. With having to eliminate dairy from DS's diet we found that we needed to find alternative sources of protein and calcium. Adding brown rice protein powder and calcium powder to baked goods was one additional way we could help meet those nutritional needs.
Hi Christie, I didn't create the original recipe, but I can share my thoughts on using those ingredients in baking since I have used them as well. The brown rice powder helps increase the protein content of the dough. Many gluten-free flour blends do not have much protein and without protein, there isn't much "structure". Additionally, from a nutritional standpoint, you're increasing the grams of protein per serving by adding some brown rice protein powder. For the calcium, again, on an...
I've used calcium powder in baked goods too.....I use it in the form of calcium ascorbate. I've used it as a calcium supplement plus an acidifier for the recipe.Often I put a tsp or so into a muffin recipe to get more calcium in my family. None of us drink milk or an alternative regularly, so I know it's something missing in our diets. I know many use protein powder especially in gluten free baking to increase the protein content of their flour mix. It can help with the structure and...
I don't really know how to cook (thanks, food allergies, for making me learn!). How would I turn this into cream of chicken? Also, what kind of flour could I use if not using this recipe right away? (so it won't thicken so much)
To do cream of chicken, I normally saute onion and celery minced in the oil. Add the flour and blend that all up. Then instead of milk substitute, I use chicken stock. I generally use a rice flour blend - there is one called Kathy P's brown rice flour mix which is my go to. You can us? A commercial blend. I habe not tried it with garbanzo like this recioe. I use 1 tbsp fat, 1 tbsp flour, and 1 cup stock for a slightly thickened sauce. If I want it thicker, I go up to 1.5 tbsp fat/flour...
Couple of questions: 1) How long can this safely be stored in the fridge (i.e. could I make it this weekend and use it in a recipe Tuesday night?) 2) I suppose this could also be used as a base in a pot pie recipe for leftovers next weekend - if it does store, or can it be frozen? and 3) Does the coconut taste come through? (not a coconut fan...) I have never made a green bean casserole but now I want to try!
Hi Allison! I haven't made this recipe specifically, so I'm not sure on the storing or freezing of it, but I can answer your third question. We use the unsweetened coconut milk all the time--in the green SoDelicious box (the picture above shows the "original" SoDelicious coconut milk, which is slightly sweetened), in savory dishes like mac n' cheese, and mashed potatoes and we've never noticed a coconut flavor at all.
I don't find the green SoDe has a coconut flavor. I'm not a big fan of coconut flavor either, and that is my go to milk sub. I'm not sure how long it will store in the fridge. Some thickeners hold up better than others and I haven't use garbanzo flour. I find most times, if I use a gf flour mix, thickened things hold up pretty well or even get a little too thick and need to be thinned a little when I reheat it. I'd probably not keep it more than 3 days in the fridge. But that's more based on...
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