'Peanut Allergy Princess' is the story of one mom, one Princess with food allergies (to peanuts and brazil nuts) and our journey through the stress of life with food allergies. Here you will find many recipes, tips on living (and enjoying life) with food allergies, thoughts from a mother of 3 kids (The Brothers and The Princess) and insights into our life. Welcome!

Wednesday, September 26, 2012

Egg-less Banana Bread Muffins

I told you a couple weeks ago that I would share some recipes that I used to give me energy while running the Red Rock Relay. Well... you are in luck. Not only is this muffin packed full of good-for-you-while-running ingredients, they are just plain delicious! Who doesn't love banana muffins? Well, The Brother's don't, but they don't like much of anything with banana in it.

I love to hide ground nuts in my muffins. The Brother's don't like nuts, but when I grind them until they are very small they are mostly unnoticeable. They add a yummy flavor and some healthy fat and protein to the muffins. Add some whole-fruit jam (check out this post) for extra yumminess! Combine that with some fruit and you have a quick, healthy breakfast, snack or even lunch. These would be great sent to school in a divided container.

There is a healthy version, and a healthier version (in parentheses). Pick the one that suites your lifestyle - and pantry supplies!

Egg-less Banana Bread Muffins

3 ripe bananas

1/4 cup butter (1/4 cup coconut oil, melted)

1/2 cup sugar (1/2 cup raw or turbinado sugar)

1/2 cup brown sugar (1/2 cup sucanat or cane sugar)

1 cup wonder flour

1 cup whole wheat flour

1 tsp salt

1 tsp baking soda

1 Tbsp cinnamon

1 tsp ground nutmeg

1/2 tsp ground ginger

1/2 cup chopped walnuts for pecans (optional)

1/2 cup mini chocolate chips (optional - for special occasion or extra fun treat)

Preheat oven to 350 degrees F. Cream butter (oil) with sugar.

In a separate bowl, mash bananas with a potato masher or fork. Add bananas to butter (oil) and sugar and mix well.

Mix all dry ingredients together in a separate bowl. Combine dry ingredients with wet, making sure to scrape the sides of the bowl and mix well. Stir in the nuts, if using.

Spray cooking spray in muffin tin and add a spoonful of batter to each slot - 3/4 of the way full.

Bake for 25 minutes or until tops are lightly browned.

Makes 12 muffins.

Recipe adapted from The Clean Eating Mama


Sunday, September 23, 2012

A Little Bit of Change

I created this blog a few months ago for the purpose of sharing the recipes I have created or altered with my friends who also happen to have children with food allergies and with anyone else who might need (or be interested) in these recipes. I have now come to the conclusion that, even though I like to cook and bake, I will never be able to come up with enough recipes to post more than once a week on the blog. Sad indeed. I do have a life that involves 3 busy, active children and other interests besides my kitchen.

Therefore, I am changing up the format just a bit. I will still continue to post recipes here and there when I find ones that my family loves. But, I will also post recipes I have changed to be healthier (but that might not necessarily be ones that I have changed to accommodate The Princess's allergies). I am also going to post more "lifestyle" posts... what it is like to be the mother of a food allergic child, what it is like to be a mother in general, and maybe some basics of our lives. You might also see some random posts when I happen to craft (which won't be often, don't worry).

I just wanted to warn you of these changes so no one will freak out when they don't see recipes on every post. They will still be coming. Please, stick with me and enjoy my journey... and that of The Princess!!


Sunday, September 16, 2012

"Eggless" chocolate cupcakes (and Happy Birthday Princess)

The Princess celebrated her 2nd birthday this past week. I wanted to do a fun "theme" party for her, so I decided on an Elmo birthday. I found some super cute ideas on Pinterest for an Elmo party - and since The Princess loves Elmo, I knew it would be a hit.

An even more fitting reason to throw an Elmo party... the first place The Princess learned about birthdays and parties was watching an episode of Elmo. She knew that she needed to have cake, ice cream, presents and... party hats. Seriously?! Party hats. For at least 2 weeks before her birthday, she kept telling me those 4 things. I thought finding Elmo party hats would be a breeze - but not so. Luckily, I was able to find some generic 'happy birthday' ones that matched my color scheme. Yes, this party is starting to sound like a wedding with color schemes and themes, but really, I didn't go too overboard.
The next step was the cake. Thanks again to Pinterest, I found the cutest idea for Elmo cupcakes. Very easy to duplicate if you have an egg-less cupcake recipe. I got this recipe from a neighborhood cookbook from years back (but I have also seen versions of it all over the internet). Who knew that it would come in so handy. I like to make a batch of these periodically and freeze them (unfrosted). I freeze mine in individual ziploc bags so I can use them separately. They are great when an impromptu treat is needed. Just leave them in the fridge for a few hours to defrost. They are best if eaten within a few months.
I made 2 different versions... a regular version and a "healthier" version. I wanted to see what, if any, were the differences. Yes, I did eat 2 cupcakes. To be honest, I didn't really find too much of a difference at all - only that the "healthier" version was a little lighter in color. Which was nice so I could remember which one I was eating. You can choose whichever version best suites you - or the ingredients you have in your house. The "healthier" version is in parentheses.

Chocolate Cupcakes

1 1/2 cups flour (2 cups wonder flour)

3 Tbsp. baking cocoa

1/2 tsp. salt

1 Tbsp. vinegar

1 cup cold water

1/2 cup sugar (1/2 cup raw sugar)

1 tsp. baking soda

6 Tbsp. oil (4 Tbsp. coconut oil + 2 Tbsp no-sugar added applesauce)

1/2 tsp. vanilla

Mix together all ingredients. Fill muffins tins (with cupcake liners) 3/4 way full. I filled mine a bit fuller because I wanted to make sure I had nice rounded tops. Bake at 350 degrees F for 20 minutes. When completely cooled, frost and eat!!

* If you are making a cake out of this, double the recipe, do not flour the pan and bake for 35-40 minutes. I generally cut down the sugar a bit if I am going to frost them - and serve with ice cream. If you find that they aren't sweet enough for your liking, add another 1/4 cup sugar.

For the Elmo version, make your favorite frosting and turn red. For the best red color, I recommend Wilton's food coloring. I used an icing bag and Wilton's star tip #21 to frost my cupcakes. This does take a bit more time, but it gives the appearance of "fur". Use oreos for the mouth, large marshmellows cut in half for the eyes (topped with some black icing - which can easily be made by mixing a bunch of colors together), and orange Dots candy for the nose (these are great because they are easy for The Princess to chew and are made in a peanut and egg free facility).

Sunday, September 9, 2012


After having posted 6 times in 6 days, I took a break. But, I have not been wasting away this past week doing nothing... I have been busy.  It was the last week of training before my relay debut this past weekend.

Glad to say I am alive and well... just a little sore and tired. New recipes to follow... 2 of which kept me going during the relay.

Not sure I really want this picture out there (me after 2 days of very, very little sleep, 3 runs and a lot of sweat because it is 100+ degrees) - but this is proof I finished. 


Saturday, September 1, 2012

No Cook Oatmeal

I had plans to post this a bit earlier this morning, but thanks to the lightning early this morning, we thought our computer had been fried. Luckily, it did not fry and everything is safe but it was off limits for a time this morning. But now, we are back on track and ready to post.

I am very excited that the school week is finally over! Some weeks just seem longer than others and, for me, this was one of those. Here's to a long weekend to relax.

Now, for the last recipe in this week long segment, I wanted to post a more "adult" recipe (meaning this is one my kids really don't like).  I learned this recipe from Desiree at Unconventional Kitchen. Check out her site for tons of great tasting, healthy recipes and lots of tips for eating better. She also has a lot of information about eating gluten free.

Back to the oatmeal... I LOVE, LOVE this recipe. I find that I crave it a lot and could eat it almost every day. I will be sad when fresh berries are no longer available because they are the best with this oatmeal. It is super easy to throw together and is lighter than cooked oatmeal. This oatmeal keeps me full all morning and gives me tons of energy. Sounds amazing, right? It is!

You can make this in any quantity and mix or match ingredients according to your taste and what you have on hand. I generally just throw things in (without measuring) until it looks (and tastes) right to me.

No Cook Oatmeal

Old-fashioned Oats (not instant)

Raw Honey

Coconut Oil


Chopped nuts (I use a mix between walnuts, almonds and pecans - whatever I am in the mood for)

Almond Milk

Kefir (optional, but has a ton of good probiotics)

Fresh fruit (anything you have on hand, but berries are especially yummy!)

If your coconut oil is solid (meaning it is cold in your house), scoop some into a small bowl. Place the small bowl inside a larger bowl full of hot water for a few minutes until it becomes liquid.

Combine the oats, chopped nuts, raw honey, coconut oil and cinnamon in a bowl. Mix well to incorporate all of the coconut oil. If you leave it just sitting (without mixing), you will have hard chunks of coconut oil when you pour in the milk. Not very tasty - trust me.

Chop your favorite fresh fruit and throw it on top.

Pour almond milk (and kefir - if using) over the whole thing. You can let it soak for a few minutes if you have time or eat it right away.

Recipe adapted from Unconventional Kitchen