Key Lime Smoothie

Adapted from a recipe in a Farm Boy ad April 2015

2 cups coconut milk, unsweetened
1 cup spinach, packed
1 frozen banana, in chunks
1/2 avocado, peeled pitted and chunked
1/4 cup raw sunflower seeds, unsalted
1 lime, juice of & zest (or more, for more tartness)
1/4 cup & 2 Tbsp coconut, shredded, keep some aside garnish
4-5 ice cubes
2 tbsp hemp seeds, to garnish

Blend all until smooth.  Garnish with remaining coconut and hemp seeds, and enjoy.


Vegan macaroni and "cheese" (also free of gluten, soy and peas)

  • 1 tablespoon coconut oil
  • 1 tablespoon tapioca flour
  • 1 cup of 'milked' cauliflower (about 1 cup of cauliflower boiled with the boiling water: blended)
  • 1/3 cup rice milk
  • ½ (or more) cup nutritional yeast
  • 1 teaspoon mustard
  • ½ teaspoon turmeric
  • ¼ teaspoon paprika
  • Salt (and pepper) to taste (we use ¼ teaspoon salt and a few shakes of pepper)
  1. Melt the coconut oil in a small saucepan over medium heat, then add the flour and mix to form a paste.
  2. Add the milked cauliflower + rice milk and stir well to remove any lumps. Keep stirring every few minutes until the sauce thickens and bubbles.
  3. Add the nutritional yeast,  mustard and spices, and beat with a whisk until smooth, adding more rice milk if the sauce is too thick. Serve over veggies or (GF) pasta.

anxiety lessening - or is it overconfidence?

Lately I've allowed myself to become a little nonchalant about DS2's allergies (PN, TN, and peas beans and lentils) at restaurants etc without double-checking.  Feels good not to have to worry about what your kid is eating.  The rest of you have no idea how lucky you are.


Beer-Braised Pulled Pork Shoulder

adapted from http://www.thekitchn.com/recipe-beerbraised-pulled-pork-shoulder-recipes-from-the-kitchn-204100

Makes about 10 cups pulled pork

4 to 5 pound pork shoulder, bone-in
1 1/2 teaspoons paprika
1/2 tablespoon kosher salt
onion powder
1 tablespoon olive oil
4 cloves of garlic, peeled
1 12-ounce beer (a basic lager works well) (we used Coors light)

Preheat the oven to slow cook low pork
Combine the paprika/spices, salt, crushed garlic, oil in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes.
Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Add the beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits.
(Return the pork to the pot.) Cover and put in the oven for 3 1/2 to 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat (see photos above). Discard the bone or set aside for another use.


Christmas stuffing recipe


Approximately 9 cups of Dempster's baguettes, baked and cubed (3 whole wheat/multigrain + 2 white)
 450 to 650 g ground sausage like loblaws ‘free from’ mild italian sausage or honey garlic or a combination of both (sausage meat only, removed from casing before frying)
4 slices bacon
1 chopped sweet onion
200 g chopped celery
3 g dried sage
2 g dried rosemary
1 g dried thyme
1-1/2 Golden Delicious yellow apple, cored and chopped
135 g dried cranberries - like craisins: PEANUT FREE
30 g minced fresh parsley
265 ml chicken stock Campbell (make sure completely dairy free)
85 g vegan becel for stuffing, + extra to grease dish

In advance:

To dry or toast bread: Preheat oven to 350 F (175 C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage meat and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Cook 4 slices of bacon: Chop in pieces

Christmas day:

Grease a large (11x13", 4 litre) pyrex dish with vegan becel and spread out dried bread.
Pour sausage mixture over bread. Mix in chopped apple, dried cranberries and parsley. 
Drizzle with chicken stock and melted margarine, and mix lightly. 

Cover with aluminum foil. Bake covered for 25 minutes at 350F and UNCOVERED for ANOTHER 20 minutes (approx 45 min total).

Add chopped bacon and serve.


is KLM intercontinental somewhat accommodating?

I'd like to from anyone who has any real-world experience with KLM intercontinental to Europe.

We are flying KLM to/from Amsterdam this summer - their policy on nuts is basically: nuts everywhere.  
"On intercontinental flights, we serve a mixed nut snack in Business Class and almonds in Economy Class... We recommend asking your doctor or KLM Cares about whether you should be travelling.(from https://www.klm.com/travel/ca_en/prepare_for_travel/travel_planning/special_meals/index.htm#p1, emphasis added).  

Besides waving epipens, allergist letter and own foods through the airport, and wiping down all reachable surfaces around the kids, is there anything else we can/should do?  they suggest a medical clearance signed by doctor is necessary - can anyone attest whether it would do more help than harm?

Cybele Pascal’s Rice Milk Mayonnaise and Macaroni salad

Hanging onto these two for summer picnics, potlucks, etc.  Source: http://cybelepascal.com/

Cybele Pascal’s Rice Milk Mayonnaise

from http://allergicliving.com/2013/06/27/cybele-pascals-rice-milk-mayonnaise/
Makes about 1 cup
Free of: gluten and all top allergens
To emulsify the mayonnaise properly, you must incorporate the oil very slowly. Once thickened, feel free to add fresh herbs for a seasonal variation.


  • 1/3 cup (80 mL) plain rice milk, chilled
  • 1 1/2 tsp (7.5 mL) lemon juice
  • 1/8 tsp ground white pepper
  • 1 small garlic clove, crushed
  • 1/4 tsp (1.25 mL) xanthan gum
  • 6 tbsp (90 mL) canola oil
  • 6 tbsp (90 mL) olive oil (or use all-canola oil, 3/4 cup total, for a mild flavor)
  • 1/2 tsp (2.5 mL) fine sea salt


  1. Combine rice milk, lemon juice, white pepper, garlic and xanthan gum in a blender, and mix on high speed until foamy.
  2. Set blender on high, and using a dropper or measuring cup with spout, add the canola oil drop by drop through the hole in the blender’s lid, until the mayonnaise begins to emulsify. Continue adding the oil in a steady drip, until the mayonnaise is thick and creamy. Scrape down sides of blender as necessary. Don’t rush; slowly incorporating the oil should take several minutes.
  3. Add salt, taste, and adjust salt and lemon juice, if desired.
  4. Serve at room temperature. Transfer leftover mayonnaise to a jar, and store tightly covered in the refrigerator for up to one week.
  5. Classic Creamy Macaroni Salad

    Pasta salad may seem like a no-brainer for a summer picnic, but gluten-free pasta can get tough after a few hours, and allergy-friendly mayo isn’t always easy to locate. Luckily, I’ve got a few recipe tricks up my sleeve to tackle both issues.


    • 8 oz (230 g) suitable elbow macaroni pasta 
    • 1 ⁄2 cup + 2 tbsp (150 mL)  Rice Milk Mayonnaise (above)
    • 1 large garlic clove, minced or crushed
    • 1 tsp sugar
    • 1 tbsp apple cider vinegar
    • 1 tsp Dijon mustard [optional, if allergic to]
    • 2 tbsp gluten-free sweet relish
    • 2 tbsp plain rice milk
    • 1 ⁄2 cup (120 mL) minced celery
    • 1 ⁄2 cup (120 mL) minced red bell pepper
    • 2 tbsp minced yellow onion
    • salt and freshly ground pepper
    • curly parsley, for garnish


    1. Cook pasta in salted water until tender (do not stop at al dente). Drain but don’t rinse. Spread in a single layer on a baking tray to let cool and dry.
    2. Combine mayonnaise, garlic, sugar, vinegar, mustard (if using) and relish in a medium bowl. Whisk in the rice milk until smooth.
    3. Toss pasta in a large bowl with celery, bell pepper and onion. Sprinkle with salt and a few turns of freshly ground pepper. Add dressing, and stir gently to coat.
    4. To let flavors meld, cover pasta tightly and chill in refrigerator at least 1 hour.
    5. Adjust salt and pepper to taste. Serve immediately, garnished with parsley. Salad will last up to 24 hours.
    Serves 4 to 6Free of: gluten and top allergens