Thanksgiving Treats

We had a few different family gatherings this past week and we were in charge of bringing desserts because they really tend to be one of the harder things to re-create or buy dairy, egg and nut free. I made all of the following… and we ate all of these over the last four days. The links to the recipes are below each photo.

We had a really great Thanksgiving! Both of our families were so amazing and so accommodating – they made all of the food dairy, egg and nut free so that Bo could be a part of the celebrations. We are so thankful for such understanding and loving families!

Dairy, egg and nut free brownies.

Cowboy cookies.

Pumpkin Whoopie Pies.

Apple Crisp. I used this Martha Stewart Recipe and just used Earth Balance butter in place of regular butter.


Slow-Cooker Pot Roast

Here’s a delicious, dairy free, egg free, nut free, super easy, pot roast recipe from one of my faves – Martha Stewart. We had this tonight with cous cous and acorn squash.  I highly recommend!

Slow-Cooker Pot Roast.                                       

Dairy, Egg + Nut Free Bread

We have a problem. I had never made homemade bread until last Thursday and since I have made 6 loaves. We’re addicted. It’s the most delicious thing and such a perfect compliment to meals on the cold, dark nights. The other piece I am loving about making homemade bread is being able to slice it to any size as I think Bo prefers sandwiches with very thin slices of bread. I followed this recipe . The bread is delicious and the ingredients are simple. I wanted to try another bread yesterday to compare and see if I could find another recipe that I liked more but it isn’t even worth sharing – it wasn’t nearly as good. Stick with this one!

I really want to try other kinds of bread, too, so if you know of a good recipe that is egg and dairy free please post in the comments below or email me at

Dairy + Egg Free Corn Chowder

I love corn chowder. I miss all the creamy soups that usually have dairy in them like chicken wild rice and corn chowder. I have successfully re-created a really delicious chicken wild rice soup, which I believe I still need to do a post on, but I was so nervous to attempt corn chowder for some reason. Any time I was out to dinner with friends or with my husband I was hoping they would have it on the menu but no such luck as of late so yesterday I decided I would give it a go! It was a success and it turned out better  than I could have imagined. Always feels so good when that happens. I kind of got to the final ‘recipe’ in a round about way so hopefully you can follow along.

I started with this recipe but was confused when it said polenta so I made an unnecessarily huge batch of polenta and added that until I got the right thickness in my soup. If I had to do it over again I would do it the same way but would cut the batch of polenta in half. Here’s a rough idea of what my recipe was like:

In a smaller pot – start the POLENTA:

  • 3 cups of water
  • 1/2 teaspoon of salt
  • 1 cup of cornmeal
  • 1 tablespoon of butter or substitute  (i used earth balance)

Boil the water with the salt in it. Once water is boiling add the cornmeal and stir, I turned the heat down to medium low and stirred every now and then for about 20 mins/half hour.

CORN CHOWDER recipe – slightly modified from this recipe.

  • 3 cups vegetable or chicken broth, store-bought or homemade
  • 4 medium gold potatoes, chopped into small chunks
  • 1 cup chopped vidalia onions (I used almost a whole large yellow onion)
  • 1 1/2 cup chopped celery
  • 3 cups yellow corn, canned or frozen (I used 2 bags of frozen corn – almost 4 cups)
  • 1/3 cup polenta (once my polenta was made (see above) I just scooped it into the soup until I liked the consistency)
  • 1 cup plain unsweetened soymilk (I used Silk unsweetened – the one in the green carton)
  • Salt and pepper, to taste

I wanted my soup to be pretty chunky and thick so I just added a bit more veggies than the recipe called for but if you want a more runny soup then I would stick with the original recipe.

1. In a 3-quart stockpot, bring the broth to a boil and add the potatoes, onions and celery. Cook until the potatoes are tender, about 10 minutes.

2. Add the corn and polenta. Cook for 20 minutes more at a low boil.

4. Add the soymilk, salt and pepper, cooking until desired thickness and temperature.

Blueberry Muffins – Egg Yolks

We were thrilled that we could attempt to introduce egg yolks into Bo’s diet and so we quickly but cautiously followed the doctors directions and made 12 muffins and only used 1/2 of an egg yolk. I used this blueberry muffin recipe, used 1/2 of an egg yolk and then flax-seed as an additional egg replacement since the recipe calls for 2 eggs. I will definitely be using this recipe again because these muffins were amazing.

The best news…Bo had about a half of a muffin and had no visible reaction! We will try to get him to eat a few more muffins from this batch to confirm that he handles it o.k.. and if he does I will make another batch of muffins but this time will include a whole egg yolk.

Feeling very hopeful about this all! It was an exciting Saturday for us!

Test Results

Earlier this week, we met with Bo’s doctor to go over his test results. They re-tested all of the foods he had been diagnosed as allergic to after his blood test at 6 months old. We were definitely hoping for some good news but were prepared to hear that nothing had changed. The doctor compared his tests at 6 months with his 2-year-old tests and unfortunately all of his numbers have gone up significantly. This doesn’t necessarily mean that his allergies have gotten worse but it was disappointing because we definitely want to see his numbers go down. His numbers going down would lead us to believe he is ‘outgrowing them’ and/or they give the doctor more of a reason to do a skin test and food challenge. With that said, there is definitely some argument as to how much weight these numbers hold and what they really mean but because we have seen a reaction from both dairy (an anaphylactic reaction) and nuts from Bo mixed with the fact that we now know his numbers are going up the doctor believes it’s safe to say he is still very allergic and should avoid dairy & nuts. As for the eggs, those numbers did increase but are still very low – especially his numbers for egg yolk. His numbers for eggs and the fact that we have never seen an egg reaction in his two years of life led the doctor to give us the OK to slowly try to see if Bo could handle egg yolk! This was definitely the best news we received. I really feel like his little body doesn’t react to eggs, but we shall see as we slowly test how much egg he can handle or if he can handle it.

Brief summary of his test results and what is he is allergic to listed in order of highest to lowest levels.

Casein (a milk protein)


Cows Milk


Egg White




Egg Yolks

So, other than the possibility of having egg in his diet, which would be huge, nothing else will change. We will still need to be dilligent about keeping Bo from coming into contact with dairy and nuts and will continue living this more ‘high alert’ lifestyle we are starting to become accustomed to. Bo will be tested again next year as long as he has no major reactions or changes between now and then.