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5/15/2021

Kid-friendly snacks

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In honor of food allergy awareness month, here are some allergy-friendly snacks that are perfect to make for a young one.

Easy Dijon and Panko Tofu (Gluten-free, Dairy, Egg, Peanut & Tree Nut Free)
Adapted by: Jolinda Hackett
Yield: 2-3 Servings
 
Ingredients: 
  1. 1 package of gluten-free tofu
  2. 1 tablespoon egg replacer (mixed in 2 tsp. of water)
  3. Gluten-free panko breadcrumbs to coat
  4. 1 tablespoon dijon mustard
  5. Salt and pepper to taste
Instructions:
  1. Press tofu using a layer of paper towels and a weight
  2. Slice tofu into your desired shape (strips or nuggets are perfect for children)
  3. Whisk together the egg replacer and water then add the Dijon mustard into it
  4. In a separate bowl, combine the panko with a bit of salt and pepper and preheat a skillet with a bit of oil.
  5. Dip each piece of tofu into the mustard and egg replacer batter mixture, then coat well with panko
  6. Fry your tofu in the oil, turning as needed, for a few minutes on each side
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Gluten-Free Soft Pretzels
Adapted by: King Arthur Baking
Yield: 12 Pretzels

For the Pretzels:
  1. 3 1/2 cups (553g) Gluten-Free All-Purpose Flour
  2. 3 tablespoons (39g) brown sugar
  3. 2 teaspoons instant yeast
  4. 1 1/4 teaspoons (8g) salt
  5. 1 teaspoon xanthan gum
  6. 1/2 teaspoon baking powder
  7. 1 1/4 cups (283g) warm water
  8. 1 large egg, room temperature
  9. 2 tablespoons (28g) soft butter
  10. coarse, kosher, or pretzel salt, optional
For the Water Bath:
  1. 4 quarts (3629g) water
  2. 1/4 cup (50g) baking soda
  3. 2 tablespoons (25g) granulated sugar

Instructions:
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess
  2. Combine the flour, sugar, yeast, salt, xanthan gum, and baking powder. Add the water, egg, and butter and stir until a firm dough forms, about 4 minutes in a stand mixer fitted with a paddle attachment. If the dough seems dry, add 1 to 2 tablespoons of water
  3. Knead the dough until smooth, then transfer it to a lightly greased bowl. Cover and let rise until almost doubled, 45 to 90 minutes
  4. Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment. Bring 4 quarts of water to a boil in a large pot.
  5. Turn the dough out onto a lightly floured surface. Gently deflate it, and divide it into 12 equal pieces
  6. Cover the pieces and, one at a time, roll them into 12" to 14" ropes. Shape the ropes into pretzels and place them on the prepared pans
  7. Add the baking soda and sugar to the boiling water and wait for the foam to subside
  8. Drop the pretzels one at a time into the water, and boil them for about 5 seconds; they should initially sink, then float to the surface in that time
  9. Return the pretzels to the pans and sprinkle them with the coarse salt of your choice, if desired
  10. Bake the pretzels until golden brown and finished to your liking, about 18 to 20 minutes for soft pretzels, 25 minutes for chewier pretzels, and 35 minutes for hard pretzels.
  11. Allow the pretzels to cool on the pans for 10 minutes before serving.
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5/14/2021

allergy-friendly Dog treats

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The following are delicious treats you dogs can enjoy for any occasion!

​Gluten Free Pupcake For Dogs

Adapted By: Maggie Loves Orbit
Ingredients for Pupcake: 
  • 2 cups gluten free flour
  • 1 teaspoon baking soda
  • 1/3 cup natural peanut butter
  • Equivalent to 2 eggs using the egg substitute
  • 1/2 cup water
  • 1 cup shredded apples (about 2 apples)
  • 1 rounded tablespoon of honey

Ingredients for Frosting & Toppings:
  • 1 small container of sheep yogurt or honey 
  • 1 tablespoon of toasted unsweetened shredded coconut or a few blueberries

Instructions:
1. Preheat oven to 325 degrees
2. Take a baking sheet and generously slather on coconut oil
3. In a large bowl, mix flour and baking soda. Add the peanut butter, honey, oil and egg substitute. Once that is mixed in – fold in the shredded apple. 
4. One it’s all mixed, spread it out onto the baking sheet about a half inch thick.
5. Bake for 15 to 17 minutes until the top is lightly golden brown and springs back when touched. Once it’s ready take it out of the over and place it on the counter to cool.
6. To cut out the circles, you can use a round cookie cutter or in my case, a glass.
7. Once you’re ready to do the frosting – open up the yogurt, and stack the layers 2 or 3 high with yogurt in-between the layers. On the top layer top off with the coconut flakes and berries.
8. You can save all the scraps for treats! It should last for a week.

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​Banana OatMeal HypoAllergenic Dog Treats

Adapted By: DogVills
Ingredients: 
  • 1 Ripe Banana
  • 2 Tbsp. Coconut Oil
  • 1 Cup Oatmeal (You can use the quick 1-minute oats type)


Instructions:
  1. In a bowl mix ingredients until thoroughly combined. Set aside and let sit for 10 minutes.
  2. Preheat your oven to 350˚.
  3. Take 1 tablespoon of the mixture and form it into a ball. Place on a lightly greased cookie sheet and flatten slightly. Don’t mush it down too much!
  4. Bake at 350˚ until browned on the bottoms, about 15 minutes, remove and let cool. This is important, don’t give it to your dog until it’s cooled down all the way. We don’t want to burn your dog’s tongue!
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​Nut-Free Dog Birthday Cake

Adapted By: Life At Cloverhill
Ingredients for Carrot Cake:
  • ½ cup flour
  • ⅛ tsp baking soda
  • 2 tbsp. butter
  • 2 tbsp. vegetable oil
  • 1 egg
  • ½ cup shredded carrot
Ingredients for Frosting: 
  • 1 small banana, mashed
  • 2 tsp butter, softened
  • 1 tbsp flour
  • Optional "sprinkles": ½ strip bacon, crumble

Instructions:
  1. Preheat the oven to 350°F.
  2. In a mixing bowl, combine flour and baking soda. In another bowl, cream the butter, oil and eggs and together.
  3. Stir the carrots into the creamed mixture. Add the dry ingredients to the creamed mixture and mix to combine.
  4. Pour the batter into a greased ramekin and bake for 25 minutes.
  5. To make the banana frosting, stir the mashed bananas, butter and flour until a smooth paste is formed.
  6. Frost your cake with the banana mixture. You could also sprinkle it with crumbled bacon pieces as "sprinkles".
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By: Vasundhara Kulkarni

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5/13/2021

Food Allergies & Early Dietary Exposure

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In our modern world, it feels that food allergies have been becoming more and more common. This actually is the case as there has been a significant increase in the presence of food allergies among children. These food allergies can be costly to parents as they have to pay for epi-pens or hospitalizations due to such allergies. As a result, scientists and doctors are beginning to rethink how we approach food allergies and, more specifically, how we introduce certain allergens in infants and young children.
In the past, parents and doctors alike were told to delay exposure to potential allergens, such as eggs, dairy, soy, and nuts. In the case of many common allergens, they were advised to wait until years after birth to begin their introductions. However, these guidelines were primarily based on opinion rather than facts and evidence, and they may have actually increased the likelihood of developing allergies.
Based on many past and ongoing studies, doctors and the USDA have shifted their recommendation, instructing parents to introduce food allergens early in a baby’s diet to help decrease the risk of developing food allergies. Such a pattern was seen in studies conducted in the UK and Israel, Sweden, and Australia, which all looked at the rate of food allergies between children who were and weren’t exposed to food allergens early in their infancy. They found a correlation between introducing food allergens early and lower food allergy rates as those children got older. While parents may be apprehensive if they have a family history of a food allergy, introducing common allergens before birth, during breastfeeding, and when the baby begins eating solid foods can help decrease the likelihood of developing food allergies in the long run.

By Vice-President Sarina Thapar and Guest Contributor George Hanna

                                                                              Sources

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4046529/#:~:text=There%20is%20a%20growing%20body,might%20contribute%20to%20allergic%20disease.
https://wkow.com/2021/05/11/usda-recommends-feeding-children-major-food-allergens-early-on/
https://www.aaaai.org/Old-Master/conditions-and-treatments/library/allergy-library/prevention-of-allergies-and-asthma-in-children\
https://www.mdpi.com/2072-6643/10/10/1541/htm


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5/12/2021

Dairy-free Starbucks drinks

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Whether you're allergic to milk, trying to cut back on dairy, lactose intolerant, or just obsessed with oat milk, there are plenty of allergy-friendly drinks to try at Starbucks! We've compiled some of the best dairy-free drinks, based on recommendations from Nourish America's board members, for you to order at your next morning Starbucks coffee run.

Quick note: Nourish America does not claim that these drinks are dairy-free. This means that they may or may not be totally free of dairy! We recommend that you search up the Starbucks menu online to determine whether these drinks contain your specific allergen before ordering them.

Iced brown sugar oatmilk shaken espresso

Oatmilk + brown sugar + espresso = a coffee's lover's dream. Oatmilk deserves all the hype. We'll be ordering this all of summer 2021.

​~ Recommended by Shreya
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Cold brew
​with almond milk foam

A perfect daily cold brew for caffeine-addicts who are up and ready in the early morning to start their day. Bonus points if you get it in the nitro version. 

~ Recommended by Shreya
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oatmilk chai latte

Best for chilly evenings spent studying in a cozy cafe.

~ Recommended by Sarina
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Hazelnut mocha macchiato

Made with coconut milk, this Nutella-inspired drink is a new addition to the Starbucks menu and a fan favorite!

~ Recommended by Vasundhara
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refreshers

Each fruity refresher at Starbucks is a summer go-to, but we especially enjoy the Dragon drink and Pink drink, both made with coconut milk. The Mango Dragonfruit Refresher with Lemonade is kid-friendly and perfect for days at the beach.

​~ Recommended by Shruti
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5/11/2021

Food Allergy Focus: sesame

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Since 2004, sesame allergies have been increasing in children and young adults at an exponential rate. According to a 2019 study, over 1.6 million Americans have sesame allergies. This year, sesame has been classified as the ninth major food allergen in the US. Major food allergens are any food items that result in 90% of food related allergies. The FDA has been considering this revelation since November 2020, but the act has only been put into effect recently. The FDA has declared that all food manufacturers must clearly label and describe all uses of sesame in all food items in accordance with the FASTER law. All labels must indicate their use of sesame by 2023. Some foods that will be affected by this are cereals, chips, and baked goods. Doctors and parents are celebrating this new addendum, as it has now become safer for children with sesame allergies to consume goods. 

                                                                Sources


https://www.washingtonpost.com/business/2021/04/23/biden-faster-act-allergy/ 
https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/sesame
https://www.nytimes.com/2021/04/26/well/eat/food-allergy-law-sesame.html#:~:text=Sesame%20becomes%20the%20ninth%20food,signed%20into%20law%20in%202004. 
https://www.fda.gov/news-events/press-announcements/fda-encourages-manufacturers-clearly-declare-all-uses-sesame-ingredient-list-food-labels

​
By Treasurer Shravya Harish

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5/10/2021

Allergy-Friendly Desserts

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Gluten Free Banana Chocolate Chip Muffins

In honor of food allergy awareness month, here are some allergy-friendly delicious dessert recipes!

Gluten Free Banana Chocolate Chip Muffins
Adapted By: The Pretty Bee
Yield: 14 Muffins

Ingredients:
  1. 2 cups gluten free flour
  2. 1 teaspoon baking soda
  3. 1/8 teaspoon salt
  4. 1/2 cup melted vegan buttery spread or regular butter, or coconut oil
  5. 3/4 cup organic cane sugar
  6. 2 Tablespoons ground flax seed
  7. 6 Tablespoons water
  8. 2 ripe bananas mashed
  9. 1/2 teaspoon vanilla
  10. 1 cup dairy free chocolate chips

Instructions:
  1. Preheat the oven to 350 degrees. First line a muffin tin with parchment paper liners.
  2. Next make the flax eggs: combine the ground flax seed and water in a small jar or cup and set aside.
  3. In a large bowl, mix together the melted vegan buttery spread or coconut oil and sugar. Add the flax eggs, mashed bananas and vanilla, stirring until well blended.
  4. Add the dry ingredients and stir until combined. Add the chocolate chips, then stir again.
  5. Spoon the batter into the muffin tin, filling the cups 3/4 full. Bake for approximately 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  6. Let the muffins cool in the pan for a few minutes before moving to a wire rack to cool completely.
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​Chocolate Birthday Cupcakes

Chocolate Birthday Cupcakes (Gluten, Dairy, Egg, Peanut & Tree Nut Free)
Adapted By: Allergy Awesomeness
Yield: 12 Cupcakes

Ingredients For Cupcake: 
  1. 1 cup water
  2. 1 and 1/2 sticks vegan butter (12 Tablespoons)
  3. 1/3 cup cocoa powder
  4. 1 teaspoon salt
  5. 2 cups of gluten-free flour
  6. 1 and 1/2 cups granulated sugar
  7. 1 teaspoon baking soda
  8. 3/4 teaspoon xanthan
  9. 2 flax eggs (2 Tablespoons ground flax seeds mixed with 5 Tablespoons of water)
  10. 1 teaspoon vanilla extract
  11. 1/2 cup applesauce or dairy free sour-cream

Ingredients For Chocolate Buttercream
  1. 3 Tablespoons dairy-free, soy-free vegetable shortening
  2. 3 Tablespoons coconut oil
  3. 2 and 2/3 cups powdered sugar
  4. 1/2 cup unsweetened cocoa powder
  5. 1/3 cup vanilla rice milk
  6. 1/2 teaspoon vanilla
  7. pinch of salt
​
Instructions:
  1. Preheat your oven to 350 degrees F. Generously grease your pan with non-stick cooking spray, (if doing a 13x9). Or, line your cupcake tin with cupcake liners.
  2. In a large mixing bowl, whisk together the cake’s dry ingredients.
  3. In a saucepan over medium-low heat, melt your vegan butter. Add your water, cocoa powder, and dairy-free sour cream/applesauce and stir to incorporate. Take off the heat and add your flax eggs, vanilla, and then whisk in your dry ingredients. Stir until smooth.
  4. Pour the batter into your pan or cupcake tin.
  5. Bake at 350 for 15-20 minutes for cupcakes, and 20-25 minutes for the cake. Or, until the middle of the cake springs back when you touch it, and it's slightly pulling away from the edges.
  6. Allow the cake to cool.
  7. While it's cooling, make the frosting.
  8. Spread or pipe the frosting onto the cooled cake.
  9. Keep covered at room temperature, to keep the frosting from drying out.
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By: Vasundhara Kulkarni

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5/9/2021

Allergies For kids

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1 in 13 American children has one or more food allergies.

With the rapid rise of food allergies in the past decade, it is crucial for children to learn how to manage food allergies and be considerate of their peers who have allergies; unfortunately, many children aren't given this training in school. To kick off Food Allergy Awareness Week, we want to share with you this helpful learning resource to teach children about allergies!

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