Category Archives: Recipes

No bake dairy and nut free S’mores!

Unfortunately for me, these s’mores aren’t so easy to make—it has taken the collaboration of 3 countries:  Holland, The United States, and Poland.  But since I’ve gathered all the products together under one Polish roof, my allergy kid has had a blast making and especially eating his no-bake smores.  If you don’t have the exact products where you are, have fun trying to find substitutions !  

We used:  marshmallow fluff, graham crackers, and non-dairy chocolate sprinkles.

Let me tell you, after compiling such a fun snack, there is only one thing left to say, “Smacznego!”

How to Make Allergy-Friendly Crepes!


Look.  I live in the land of nalesniki.  Which, in non-Polish speak, is crepes.

We love them.

We make them.

We eat them.

And this takes place on a weekly basis.

On top of the fact that they are amazingly simple to make, they just look so fancy, and they taste so good.

They are a win-win all around, and you can make them allergy-friendly.  So, that’s the best of all!

And, this round, we even sprayed a mini-muffin tin and made oven-bake bites.  They were a hit.  My daughter devoured all of them before anyone else got one.

The early bird, apparently, gets the nalesniki bites!

nalesniki bites

Here’s what we substitute:

When it calls for milk, we use rice milk

When it calls for butter, we use oil (not typically olive oil as it is quite heavy on the taste—grape seed oil is light tasting)

Otherwise, it’s proste (simple).

How do you fill them, you may wonder…

Jam, berries, bananas, cookie butter, or simply sprinkle a little powder sugar across the top.

Other ideas:  rice and meat

And always:  Savory sauce (if you use the savory recipe) or sweet syrup if you make the sweet.


Click here for the fantastic recipe:  Polish Crepes


In my opinion, this is a fail-proof recipe.  I am not even Polish and can make them as good as any Polish babcia out there (those could be fighting words 😉 ).

Key to making them work:  Have your non-stick pan heating on high while making the batter.  Whisk the batter with each new ingredient so that it will be perfectly smooth.  Turn your burner down to medium, and then pour the batter in and swirl it around the pan so that it will be thin (like a nalesniki/crepe should be).  After that, give it a few moments until the edges begin to curl up.  Lastly, using a soft spatula, flip it over.  Side two should only cook for a few moments, as well.

Good to know:  We double this recipe and also add a dash of vanilla.  If it is not doubled, it will not likely feed your entire family, they are THAT good!

Let me know if you have any other suggestions or try this at home on your own.

As always,

xoxo b (Allergy Max’s mom)


Flavoring your homemade yogurt for your allergy kid


yogurt flavoring

(Photo Source)

My son does not like to eat yogurt in a bowl with a spoon.  Not at all.  So you may wonder why yogurt is SUCH a big deal in our home.

I mean, it’s a REALLY big deal in our home.


Because it’s something he has that is the same as his sisters…


A few posts ago, I wrote how you can make your own homemade soy yogurt (you may be able to make other base kinds, but I have started with soy).  If you missed that post, here it is:  Homemade Soy Yogurt.  It’s amazingly simple and actually really good.

But, plain yogurt is still just that … Plain yogurt!

This gem was a GREAT find.  A way to flavor those yogurts.

And, as an allergy parent, we’re always looking for ways to make food more fun for our kids—since it is just so dang hard, sometimes, to do that.

Therefore, I share this gem of a find with you, too.

Have fun flavoring your allergy-friendly yogurt!


Brooke (Allergy-kid Maxwell’s momma)

Click Here:  How To Flavor Yogurt At Home 

Better Than Movie Theater Popcorn. No Joke!

popcorn and sensory play

My son is not allergic to corn, thank goodness!  But, because he is allergic to dairy, it’s still hard to make the best popcorn in the world—Movie Theater Popcorn!

My friends, that is what I used to think.

Over time of trial and error, I have perfected the best:  Movie Theater Popcorn.

Today I will share with you this greatness—and it is TRULY no sweat!

This is all you need:

Popping corn kernels, salt, and coconut oil

Materials needed:

Spoon (soup spoon size), and soup pot with lid

Here is what you do:

movie theater popcorn


You add one heaping soup spoon’s worth of coconut oil into your soup pot.

Then you add salt.  Plenty but not too much.

You keep out the salt and the soup spoon; you will use them both again in a moment.

Then you turn the stovetop on high and cover the pot.  You let the oil melt a bit (open the lid and check).

WARNING—coconut oil melts in mere moments, so don’t leave the room.

As soon as the oil is melted enough add a handful of corn kernels to it, put the lid back on, shake the pot around so that the kernels have been coated in the oil, and then put the pot back on the stovetop burner.

Don’t go far because you will be needed to continue to shake.

*This next part takes no more than 2 minutes*

As you hear the popping begin, take the pot off of the stove (lid still on) and shake the kernels around again before returning it to the stovetop.

Put it back on the stovetop for the rest of the popping—not even a minute in full.

The minute you hear it begin to slow, remove it from the heat (lid still on) and continue to shake it around (i use potholders and hold the lid down).

Once popping is complete, remove the lid carefully—now your spoon and salt come back into play ONLY if they are still needed.

Taste your popcorn.  Is it perfect?  Does it need more salt?

I always use the spoon and give my popcorn a quick stir.  If it needs more salt, I add a bit.

BUT mine never tends to need more salt.

Seriously—voile!  This is the BEST popcorn.  It may not have butter—but movie popcorn really should be afraid because you may stop going to the movies just for the popcorn once you realize that you can make the popcorn at home and watch a movie on TV 😉

Why do I think popping corn like this turns out so great?  I think it’s the saturation of the kernels in the melted oil that makes this taste just like movie theater popcorn.

And, as much as I LOVE microwave popcorn, we all have read the reports over the years that it is very unfortunately one of the WORST snacks for you.

Things to keep in mind:

Don’t keep it on the heat a moment longer than when the kernels begin to slow.  They will continue to pop in the hot pot if you take if off of the heat and begin to shake it around (holding the lid down).  If you leave it on too long, the popcorn gets burned.  Yuck.

FLAVOR your popcorn before you pop it—do you want to try garlic-flavored popcorn?  Cinnamon?  Sugar?  Just simply add those to your oil and you can make yourself a fantastic gourmet treat (or add after if you prefer).

Also, pair your popcorn with apples and a smoothie and it can make either the perfect dessert or the perfect light lunch or Sunday night supper!

Oh, and have Max help make you a batch of strawberry lemonade to go with it!

helping momma while eating

If you still want the popcorn in the microwave way without the dangers, here is a go-to by a food expert.  If you try it his way, let me know how it turns out:

SeriousEats Microwave Popcorn

If you try it my way—I can’t wait to hear about it.

Happy popping, snacking, and lip-smacking, my friends!

Coconut Butter_Next up!


Maxwell’s third birthday is coming up.  Soon.  He was actually due at the end of June but headed out early, and so his birthday is mid May.  He came out not screaming and bright purple.  The doctor had to whack him (just like the olden day movies) to get him screaming.  They gave him a 10 on the Apgar, though.  That one still makes my husband and I laugh.  Of course he was then immediately whisked off and stuck on oxygen, in an incubator, feeding tube, and put on antibiotics—with a hole in his heart (that turned it to quite the problem later when he was in his coma but is now under control).

We asked them later if they plan to change his APGAR score, but they said they can’t do that.  They give it within the first moments after birth and stick with the number given 😉  Go figure.

But, anyhow, he came early and has been trouble ever since.

Wonderful trouble.

And he is SO excited about his birthday.  He talks about his cake all of the time.  Which means that I better find one he REALLY likes.  I made him a Depression cake not long ago. It actually was good.  Tastes like brownies, but I think I can still do better.

I have a couple recipes I will try today.  One for moist yellow cake.  The other for Vegan frosting.  I’ll let you know how they go.

But, in the meantime, my son’s margarine has doubled in price in the last couple weeks in Poland.  BUMMER!  It’s a really good margarine.

In fact, we normally buy and freeze so I always have some at home for recipes.  But as I came down to his last tub, I decided to restock at the grocery store.

NOPE!  It was literally double in price.  I about gagged.

So, I got online and found this recipe for coconut butter.  I hope that it tastes good—and also melts on bread for things like cinnamon toast.  I’ll keep you updated on those things.

Here is the recipe, in case you want to try it, too!

Smooth and Creamy Coconut Butter

In the meantime, I am finding that I have to start making his chicken broth from scratch because he continues to react quite badly to the non-dairy store brand, so I have some cooking in the crock pot right now.  Did you know in Poland they sell a prepackaged fresh veggie pack to make the broth?  It includes leek, fresh parsley, onion, carrots, parsnip, cabbage, and celery root.  Put that in there with some salt and crushed pepper and chicken (bone-in) and let it cook.  You have a great broth.

I don’t know how to jar/can—I think that I should learn that soon.  My freezer is full.  Haha!

Anyhow, if you have a tried and true nut-free butter recipe for me, I would love to hear it.

And I’ll keep you updated on how this one goes.

Blessings for a terrific week.  My hubs and daughter return at the end of the week, so you know I will REALLY be saying TGIF!


Cookie Butter Cake Divine and Easy!

I will not claim that this cake is healthy, but it is divine!  I substituted butter for Max-friendly margarine, but I would imagine you could also  use oil.

I also cooked it for 2 minutes in the microwave even though it suggests 90 seconds.

It was a hit!

Let me know if you make it or a variety flavor.


Cookie Butter Microwave Cake (great for nut allergy kids!).  Divine!

It is impossible to use anything but egg!

Oh my!  I had chickens and I love eggs.  In fact, I largely believe that I could be a vegetarian if I did not have to give up eggs (So Vegan is definitely out for me).  I obviously do not have egg allergies, but there are many, many, many out there that do.

In fact, EGGS are one of the Big-8 out there when it comes to food allergies.  Actually, if you read the article (click on highlighted), you will be amazed that we can even eat in this world anymore with pretty much the BIG-8 literally covering most BIG foods needed to bake.

But, people around the world have taken on allergies and are successfully cooking, baking, and fighting back against those preconceived notions that you DO need egg in cake 😉

Here is a FANTASTIC substitution list that clearly shows how you can substitute egg for any recipe that you are making.

I live in Poland and everything is fairly easy to find except chia (Polish friends—can we find chia seed?).  To be honest, besides a Chia Pet, I had not really ever thought much about Chia at all.  Now I definitely will, that is for sure.

Anyhow, I hope that you find this list extremely helpful.  Let me know if you have any egg-less recipes that are also divine.

And a big shout-out to the tropics for sending me this list to share.  Woot-woot!  (Can you please send some warm weather—I am still wearing a jacket over here?!)

Big hugs to all for a baking Saturday.  Or a coffee-drinking relaxing one.  Or a house cleaning one.  Or a ???

Any kind of Saturday you may have, may God fill your hearts and homes with the Joy of Jesus.

Smacznego, egg-less style, my friends!