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Many allergies

Posted by on May. 24, 2013 at 2:34 PM
  • 13 Replies

hello. I am Karen. I have a 3 year old that has many allergies (eggs, dairy, soy, peanuts, wheat, oat, barley). Does anyone have suggestions on small meals or snacks that my daughter can eat? Any suggestions can be helpful. Thank you much.


by on May. 24, 2013 at 2:34 PM
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by on May. 24, 2013 at 3:20 PM

Sunflower Seed Cookies

1/2 c. sunflower seed flour*

1/3 c. raisins

1/4 c. honey

2 Tbsp. coconut flour

2 Tbsp. shredded coconut

2 tsp. vanilla extract

*To make the sunflower seed flour, simply place raw seeds in a food processor and blend until the consistency of flour.  It will likely be coarser than "regular" flour.  That's ok; you just want most of the big pieces gone.

Preheat oven to 350°. Mix all ingredients in bowl.  Scoop cookies onto parchment paper lined baking sheet (I just greased the heck out of the cookie sheet).  Bake for 11 - 12 minutes or until cookies are lightly browned on the edges. Allow to cool completely before enjoying!

Makes 8 to 10 cookies.


by on May. 24, 2013 at 3:21 PM

Homemade Larabars

Rating: 5

Prep Time: 25 minutes

Yield: 30 servings

Serving Size: 1 1/2-inch x 2-inch square, approximately

This Larabar clone tastes more like a Snickers than health food. Just four ingredients -dates, chocolate, almonds and natural nut butter- combine to create a decadent tasting snack treat that will deliver a major energy boost.


  • 4 cups whole, pitted dates (moist ones work best)
  • 2 cups raw or toasted whole shelled almonds
  • 1 cup chocolate chips or chopped dark chocolate
  • 2 tablespoons natural peanut butter (or sunflower or cashew butter), divided (or more, if necessary)


  1. Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside.
  2. Fit a food processor with a metal blade. Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.) Add the chocolate chips and pulse again until the chocolate chips are also finely chopped.
  3. Pour the chocolately nuts into a large mixing bowl and set aside.
  4. Add half of the dates to the food processor and process until a paste forms and clumps together in the workbowl. Open the food processor and add in 1 tablespoon of the nut butter and half of the chocolatey ground nuts. Replace the lid and process until evenly combined. Scrape into the prepared pan.
  5. Repeat with the remaining dates, chocolatey nuts and nut butter.
  6. When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible. Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth.
  7. Refrigerate for at least 2 hours before moving onto the slicing.
  8. To slice:
  9. Use the excess parchment paper like a sling to transfer the now-firm bars from the pan to a large cutting board.
  10. Cut into desired size (I prefer 30 squares) and store in the refrigerator in a tightly covered container. An unrefrigerated bar will be good for 48 hours, covered, at room temperature
by on May. 24, 2013 at 3:24 PM

Pumpkin Spice Cookies By: Amanda Barnard
2 cups blanched almond flour
1/2 cup pure pumpkin puree
1/2 cup coconut oil
1/2 cup maple syrup
1 tablespoon vanilla extract
1/2 tsp salt, kosher or sea salt
1/2 tsp baking soda
1 tablespoon pumpkin spice blend
Unsweetened shredded coconut (optional)

Preheat oven to 350.
Blend all ingredients in a large mixing bowl with a hand mixer.
On a parchment lined baking sheet, drop spoonful of batter (about 1-2 tablespoons in size)
Bake for 30-35 minutes.
Let cool and serve.

by on May. 24, 2013 at 3:25 PM

Banana-cado Chocolate Pudding

Posted By thefoodieandthefamily On January 28, 2012 @ 3:54 pm In All Recipes,Dessert,Fruit

Cooking Time: 5 minutes

Serves: 5

Ingredients and Cooking Steps

  • 6 ripe avocados
  • 2 very ripe bananas
  • 1 cup coconut milk
  • 1/3 cup cocoa powder
  • 1/4 cup (or less) maple syrup or raw honey
  • 1 teaspoon vanilla
  • dash of cinnamon

Puree all ingredients in a food processor until smooth and fluffy. Serve immediately or press a piece of plastic wrap onto the top of the pudding and refrigerate.

The recipe is easily halved and you can sweeten it to your own taste.

Article printed from Fast Paleo:

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by on May. 24, 2013 at 3:27 PM

Fruit-and-Nut Breakfast Bars Photo by: Iain Bagwell; Dan Becker

Fruit-and-Nut Breakfast Bars

Easy to make and very tasty, these breakfast bars are pure fruit, nuts, and seeds—no pasty fillers.

Sunset JANUARY 2008

  • Yield: Makes 8 bars
  • Total:30 Minutes


  • 1/4 cup orange juice
  • 1/2 cup whole Medjool dates (about 5), halved and pitted
  • 1 cup whole raw almonds with skins
  • 1/2 cup dried apricots
  • 1/4 cup dried plums (prunes)
  • 1/4 teaspoon salt
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1/4 cup raw sunflower seeds


1. Preheat oven to 300°. Pour orange juice over dates and let soak 5 minutes.

2. Meanwhile, place almonds, dried apricots, and dried plums in a food processor and pulse a few times until coarsely chopped. Add salt and dates with orange juice and pulse until mixture starts to stick together. Add pumpkin seeds and sunflower seeds, pulsing a few times just to incorporate.

3. Using wet hands, scoop mixture onto a work surface and form into a log about 1 3/4 in. wide and 1/2 in. thick. Use your palms to flatten into a bar, and cut bar into 8 equal pieces.

4. Arrange pieces about 1 in. apart on a parchment-lined baking sheet. Bake 8 minutes. Using a heatproof spatula, turn bars over and bake another 8 minutes, or until nuts are toasted (but before fruit begins to burn). Store in an airtight container for up to 4 days.

by on May. 24, 2013 at 3:30 PM

Butterscotch Cookies

Posted By naked avocado On April 28, 2013 @ 10:38 am In All Recipes,Baked Goods

Cooking Time: 15 minutes

Serves: 9

Ingredients and Cooking Steps

  • 2 cups almond flour
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1 teaspoon molasses
  • 1/2 teaspoon butterscotch extract or English toffee liquid stevia
  • 1/4 teaspoon sea salt

Preheat oven to 350 degrees.
In a medium mixing bowl, mix together almond flour, coconut oil, honey, molasses, butterscotch extract, and sea salt until a dough forms.
Form balls with the dough using your hands, and place on a parchment lined baking sheet.
Flatten cookies gently by stamping with a fork.
Bake for 8 – 10 minutes or until slightly brown around the edges.

Article printed from Fast Paleo:

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by on May. 24, 2013 at 3:33 PM

Cherry Garcia Ice Cream (dairy/egg free)

Posted By bettyrawker On April 20, 2013 @ 9:57 am In All Recipes,Dessert

Cooking Time: 30 minutes

Serves: 4

Ingredients and Cooking Steps

  • 1 can full fat coconut milk
  • 1 cup chopped frozen dark cherries
  • 1/3 cup sweetener: coconut nectar, maple syrup, or honey
  • 1 teaspoon almond extract
  • 1 vanilla bean
  • 1/2 Tablespoon lemon juice
  • 2 Tablespoons coconut oil
  • 2 Tablespoon raw cacao powder
  • 1 Tablespoon maple syrup


1 can full fat coconut milk
1 cup frozen dark cherries, chopped
1/3 cup sweetener: coconut nectar, maple syrup, or honey
1 tsp almond extract**
1 vanilla bean**
optional: 1/2 Tablespoon lemon juice

Chocolate Pieces:

2 Tablespoons coconut oil, melted
2 Tablespoons raw cacao powder
1 tablespoon maple syrup

Blend coconut milk, 3 cherries (for pink color), sweetener, almond extract, vanilla & lemon juice in a high speed blender. Pour into ice cream maker. While mixing in the ice cream maker, make the chocolate pieces.

Gently melt coconut oil over low heat, stir in cacao and maple syrup. Pour onto a piece of wax/parchment paper on a flat plate or baking dish. Freeze sheet of chocolate for 15 minutes, then break into small pieces.

When ice cream is starting to firm up, add in frozen chopped cherries. Remove from ice cream maker when ready, and stir in chocolate pieces.

*Also, raw chocolate recipe makes a great “magic shell” coating if poured over the cold ice cream, the chocolate sauce will firm right up.

**If you don’t have the fancy pants ingredients of almond extract & a real vanilla bean, just subsitute 1 teaspoon vanilla extract.

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by on May. 24, 2013 at 3:40 PM

Those are all treats.

How about fruit for a snack? 

Tortilla chips (I believe that are some brands that are gluten-free) and guacamole

veggies, you don't need dip (my toddler granddaughter loves to put sliced black olives around baby carrots and eat them)

apple slices with cashew or sunflower seed butter (called sunbutter)

by Silver Member on May. 24, 2013 at 6:24 PM

I have a niece who has severe allergies and my sister buys candy from a company called Divvies.

by on May. 24, 2013 at 6:49 PM
Thank you so much for the suggestions.
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