Blessed Little Buggy

I am from South Carolina. In the south, we call grocery carts “buggies.”  Thanks Jamie and Sis for coming up with this blog post title!

I’ve been thinking about doing this for months now- sharing what we buy for groceries.

I think it’s a good thing to share grocery store finds and brands. It took me a long while to get a handle on this food allergy business. Please remember to always read labels in case ingredients change. These finds are safe for us.

Here’s what we avoid due to our food allergies: all dairy, eggs, beef, pork gelatin, canned foods, cinnamon, and kiwi.

Anyway, I buy a lot of the same products every week, so you will most likely see repeats. But every now and then (like today!) we find a new safe food and add it to our list of safe foods/brands.

Today I called Mott’s about their “Fruity Rolls Strawberry Splash.”  We added that to our buggy and SG has already had one and loves it!

So, here’s what we purchased for this week’s menu.

My cart before we hit the produce section.

My cart before we hit the produce section.

SG's little green

SG’s little green “buggy.”

Close ups of my grocery cart.

Close ups of my grocery cart.

More close ups.

More close ups.

My little helper and love bug, SG.

My little helper and love bug, SG.

Here's the produce we purchased today.

Here’s the produce we purchased today.

Here’s my confession: I don’t say buggy anymore. I say cart. I’ve lived in the midwest for too long. However, I refuse to say pop for soda. Hahaha! Have a good Monday, y’all!!!

P.S.  These are mostly phone pics so they will not be the greatest quality.  Oh well!  🙂

Thanksgiving Recipes: Dairy & Egg Free

Holidays are steeped in tradition. Food allergies change things. But what doesn’t have to change is still having a yummy, delicious, and safe spread for Thanksgiving or Christmas.

Maybe it’s the first time cooking the holiday meal for everyone.

Maybe you’re the sweet family member or friend who is searching for safe recipes for a food allergic loved one. (Thanks for that, by the way. It means more than you know.)

Maybe the idea of a dairy and egg free holiday feast terrifies you.

Whatever the hesitation or reason, fear not. I’m going to share links to yummy recipes.

Last year we had a completely “safe” Thanksgiving and Christmas feast! None of the food tasted weird- just good.

Without further ado, here are some of the dishes I made last year. I’m also going to throw in a few recipes I haven’t yet tried, but will try for either Thanksgiving or Christmas.

A star in front of the name means I haven’t tried the recipe yet but I’m going to soon. No star means I made it, liked it and will make it again this holiday season.

Herb Roasted Turkey

Twice Baked Potatoes

*Mashed Potatoes

Sweet Potato Mallow Melt

My Mama’s Southern Puerto Rican Green Beans
(Simmer green beans for approximately 30 minutes along with fatback (or bacon) and lemon juice to taste. Salt and pepper to taste.)

Nana’s Safe Stuffing
(I never knew this recipe is originally from Better Homes and Gardens. You can look it up if you have that cookbook. Use vegan butter and safe bread. We omit the celery and carrot and only use the onion. We used homemade bread the last time we made it. Delish! And Nana uses poultry seasoning, not the suggested sage.)

Pillsbury Crescent Rolls

Pumpkin Bread
(This makes a delicious breakfast. We slather our pumpkin bread with Earth Balance Natural Buttery Spread.)

Pumpkin Pie
(I made this one last year. Last year I omitted the cinnamon and subbed allspice.)

*Pumpkin Pie 2
(I’m trying this recipe this weekend before the big day. I always use the Refrigerated Pillsbury Roll Out Crusts. That’s not the official name but that’s what I call it.)

Cherry Pie

Cherry Pie & Apple Pie

Cherry Pie & Apple Pie

Apple Pie

Chocolate Chip Cookies
(Can dip half of the cookie in melted chocolate. Melt some Enjoy Life chocolate chips along with some shortening or coconut oil in the microwave. Mix well. Dip cookie. Repeat. Let cool on parchment paper.)

Chocolate Dipped Chocolate Chip Cookies

Vanilla Cupcakes
(These are great for making ahead and freezing. Mine are in the freezer baked already. I’m planning on frosting them with Pillsbury Maple Brown Sugar frosting and putting cute little pumpkin picks in the cupcakes to make them festive.)

If you like to bake in advance, the following freeze well:
Pumpkin Bread
Chocolate Chip Cookies
Vanilla Cupcakes (unfrosted)

The apple and pumpkin pie can be made the day before Thanksgiving. The cherry pie tastes better (to me) the day it’s baked, so that pie I bake the day of.

I hope these recipes help you have a safe and delicious Thanksgiving.

Homemade Apple Pie: Dairy, Egg, & Cinnamon Free

Apple pie without cinnamon or dairy???

That might be what you’re thinking right now. Keep reading! I promise the recipe is yummy.

I searched high and low for a recipe I could adapt and use for our diet. I’m so thankful for Grandma Ople, whoever she is, because this is her recipe.

I’ve adapted it slightly with vegan butter and the way I put the pie together.

If you can have cinnamon (I can’t), then feel free to add a sprinkle or two. I think it’s lovely without it.

I’ve made it several times over the past year, and every time it has been wonderful.

I hope you like it, too.

Apple Pie
(adapted from this recipe)

Ingredients:

For Crust:

For Apple Filling:

  • 1/2 cup vegan butter
  • 3 Tbs flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 6-8 Granny Smith Apples (or at least 2/3 Granny Smith and 1/3 other apples)

Directions:

  1. Preheat oven to 425 degrees.
  2. Center and place pie crust in a pie pan.
  3. Peel, core, and cut apples in slices.
  4. Place apple slices on top of pie crust.
  5. Melt butter in a pan. Add flour and mix well.
  6. Add sugar, brown sugar, and water. Whisk and bring to a boil. Let simmer on medium low for 5 minutes. Stir/whisk often.
  7. Pour hot sugar mixture over the apples in the pie pan, reserving a little bit to brush on top of the crust.
  8. Center and gently place pie crust over the mound of apples.
  9. Roll the top pie crust under the bottom pie crust. You might have bumpy large lumps in some parts but that doesn’t bother me. 🙂
  10. Use a fork to crimp the rolled together edges or use your fingers to crimp the edges.
  11. Use a sharp knife to make a few slits in the pie crust.
  12. Brush the reserved sugar mixture on top of the pie (can do this as soon as the top crust is added so the sugar mixture doesn’t harden.)
  13. Place pie on a cookie sheet (in case of overflow) and bake for 15 minutes at 425 degrees. Reduce temp to 350 degrees and bake for 40-45 minutes.

There ya have it, friends. Our favorite apple pie recipe. We are looking forward to the upcoming holidays, as this pie will be served at both Thanksgiving and Christmas.

You can also add a scoop of SO Delicious Soymilk Creamy Vanilla Ice Cream on top of your warm, homemade apple pie.

Enjoy. 🙂

Apple Pie Filling

Apple Pie with Sugar Mixture on Top

Homemade Apple Pie

Easy 5 Ingredient Cherry Pie: Dairy & Egg Free

I’ve literally been wanting to write this post for a year now! I’m working on another post filled with links to dairy and egg free recipes for the holidays. That has finally motivated me to get this done!

Soon I will also share a dairy, egg & cinnamon free apple pie. It’s a great pie! So is this cherry pie. What can I say? We love homemade pies!

It is lovely that this recipe only uses 5 ingredients. I could make a homemade crust (and please feel free to make your own!) but I make so many other things from scratch, that I LOVE using this crust.

The recipe was adapted from the following two recipes. Click here and here to read the original recipes.

Cherry Pie

Ingredients:

For Filling:

  • 3 bags of frozen pitted cherries
  • 3/4 c sugar
  • 2 Tbsp lemon juice
  • 1/3 c cornstarch

For Crust:

Directions:

  1. Preheat Oven to 375 degrees.
  2. Place all filling ingredients in medium sized pan and bring to a boil, stirring gently. Once it boils, lower to a simmer until the filling thickens. Take off of the heat and let cool slightly.
  3. In a pie pan, center one of the pie crusts. It will hang over the edge of pan.
  4. Pour the cooled filling into the pie pan.
  5. Center the other pie crust and put it gently over the cherry pie filling.
  6. Roll the top pie crust under the bottom pie crust. You might have bumpy large lumps in some parts but that doesn’t bother me. 🙂
  7. Use a fork to crimp the rolled together edges or use your fingers to crimp the edges.
  8. Use a sharp knife to make a few slits in the pie crust.
  9. Sprinkle a little bit of white sugar on top. (optional)
  10. Place pie on a cookie sheet (in case of overflow) and bake for approximately 50 minutes.
  11. Let cool. Enjoy!

Cherry Pie Filling

 

Homemade Cherry Pie

Homemade Cherry Pie