Maggiano's Little Italy {a success story}

 

Last month, we took the family on a mini vacation to our favorite beach in Florida. It was perfect. As always. It's a place we can go and just totally relax and enjoy ourselves. There's something about the ocean that makes you forget everything stressful in your life. It's just pure enjoyment. That's not what this post is about, though. It was on our way home that this story takes place.

We planned to leave early enough so that we would arrive in Jacksonville right at lunch time. We had heard about Maggiano's from family members that had been there and we were really wanting to try it out. As a family that operates on the food allergy mindset, we had never taken our family out to an italian restaurant before because of the egg ingredient present in nearly all pastas. It's never a risk we've been willing to take because there are only a couple different pastas available in stores that my daughter can eat and pretty much every italian restaurant we've looked up online has no egg-free version. But we researched ahead of time {as always} and saw on Maggiano's website that they try to accomodate food allergies, etc. So, we made the decision to go. {There were plenty of other places nearby to eat in case we got there and it proved not to be allergy friendly. We always have a backup plan.} Upon arriving, it was a little busy outside the restaurant, so Hubs let me out of the car to go get a table. When I was greeted by the hostess, I asked her about the food allergies, specifically my daughter's allergies to milk, eggs and peanuts and she said they happily accommodate food allergies and that the chef would come to our table to speak with us about it. Sure enough, a few minutes later, the chef came out {which my daughter thought was awesome} and asked us about the allergies and then gave us our food options. He told us she could eat any of the straight pastas like spaghetti, etc. and then which sauces were appropriate for her allergy needs. When they brought out Callie's big bowl of spaghetti {her very first time eating it at a restaurant!!}, she was thrilled! Spaghetti is her favorite meal at home, but it was even better in a restaurant.

I had to take her picture because this was a moment to remember! Excuse the crazy hair and tired face. We had been traveling all morning.

I, of course, had Benadryl in my purse just in case, but it was completely fine for her and caused no reaction whatsoever. It was a real treat for her to eat pasta that day. I was so happy for her and thankful that she got to have this first-time experience. Wish we had a Maggiano's close to us!

I'm adding this to my list of allergy-friendly restaurants at my page entitled {Allergy-friendly Restaurants}. Go check out the others listed. If you know of some I have not listed, please comment and let me know!

Thanks for stopping by!
Amy

Tomato Bisque

Who doesn't love a good comfort food? Soup is in my comfort food category and I think you might love this one too! My mom found this and shared it with me. This is free of all the main allergens {cashews are optional} and is super healthy, too!

{Not pictured here - 4 cloves minced garlic, Mrs. Dash, red pepper flakes}

Put all ingredients in the pot, except the cashews. Stir. Heat to boil. Simmer approx. 30 minutes. Put 1/4 cup cashews in food processor, add 1 cup soup. Puree. Add back to pot. Stir and serve!

This takes tomato soup to a whole new level! It was very quick and easy to make. So, make this your next rainy day meal! Add a little grilled cheese and you're set!

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Popcorn Balls {dairy-free, egg-free, peanut-free, gluten-free}

Just in time for Fall parties and celebrations! Last Saturday I had to come up with a dessert for a Harvest Party that would be fun for a group of college students. I wanted something that fit into the 'finger food' category that would also be allergy-friendly for my daughter. In group events where food is involved {when is food NOT involved?}, I like to make something allergy-friendly so my girl can eat what everyone else is enjoying. I was happy to have found this Fall favorite and make it allergy-friendly. So, if you're looking for a quick treat that doesn't require much effort, this is it!

Popcorn Balls {dairy-free, egg-free, peanut-free, gluten-free}

3/4 c light corn syrup
1/4 coconut oil
2 T cold water
2 5/8 c powdered sugar
1 cup marshmallows
5 quarts popcorn, popped {I airpopped mine - delicious}

Heat the first 5 ingredients in a saucepan and mix well. Once thoroughly combined, add in marshmallows, stir constantly until melted. Pour mixture over popcorn and mix until coated. Lay wax paper down and form popcorn into balls. Place on wax paper to set. I wore disposable gloves sprayed with cooking spray to form the popcorn balls and it worked like a charm. No sticking. These turned out great with very little effort!

Enjoy!

Marshmallow Fondant {Dairy-free, Egg-free, Nut-free}

I saw this on Pinterest several months ago and finally decided to give it a try. When I saw the recipe, it wasn't listed as allergy-free, but immediately pinned it to my allergy-free foods board because it totally meets my requirements. I think you'll love this, too. It is VERY easy and quick. It's also very fun to make. My 4 yr old thought it was play-doh at first and when I gave her a cupcake on her birthday, she said, "You put play-doh on it?" This is a great way to decorate your cupcakes and cakes, especially if you aren't so great at doing frosting techniques. I'm a messy froster, so this was probably the neatest cupcake I have ever decorated and I'll definitely do it again!

I'm linking with these sites!

2 Ingredient Cupcakes {Dairy-Free, Egg-Free}

These are the easiest cupcakes you'll ever bake allergy-free. {Depending on the cake mix you buy, this is allergy-free. I used Duncan Hines Devil's Food and it contains wheat.} All you need is two ingredients and you're good to go! I've made cupcakes with Sprite before, but these are easier and less sticky! So, if you're looking for egg-free cupcakes or cake, this is your best bet! My mom actually saw this on Dr. Oz, so she gets the credit for me finding this! Not only are these allergy-friendly, they are low-cal and still taste delicious!

Giant Cookie {Dairy-Free, Egg-Free, Peanut-Free}

If you've ever walked through the food court at the mall, you've been tempted by those huge, scrumptious cookies with icing all over them. One time, (in college) I bought the sandwich kind with thick icing in the middle of two chocolate chip cookies the size of my hand. Mmm. That was good. As my hips can still attest to several years later. It was worth every bite. And I remember the time long ago that my mom found a recipe for making one at home with a cake mix, and yes, it was so good. It's been awhile since I've thought about making one, but as I was standing here in the kitchen wondering what in the world I was going to make so my daughter could have her alternative snack in her Truth Trackers Valentine's party tonight, I remembered them. And I just so happened to have a cake mix on hand. So, here's to hoping she likes it! {I'm making a large one and then using a heart shaped cookie cutter to make smaller ones from it.}

Giant Cookie {Dairy-Free, Egg-Free, Peanut-Free}

1 cake mix {read the labels to find one your child can eat. I bought Duncan Hines Strawberry Supreme which contains wheat and soy and has been processed around tree nuts. This one is okay for her.}
3 tsp Ener-G Egg Replacer + 4 Tablespoons warm water, mixed well {OR 2 Eggs if you are not allergic}
1/3 cup vegetable oil
Vegan Chocolate Chips, optional - I chose not to use them this time.

Mix all ingredients well. Roll out onto a cookie sheet in the shape you want. You can bake it and then cut shapes or cut shapes first. Frost as desired. Serve!

Wasn't that easy??

Fun Valentine's Day Treat! {Allergy Free}

Last week I was doing some Valentine's Day shopping for my girls and came across something fun! I almost walked past them because I was SURE they'd have milk in them, but I stopped anyway and read the label...no allergens! YAY! There are 6 in a pack, so I decided to surprise my 3 girls this morning at breakfast with one each and then we'll still have 3 left for Valentine's Day. After their reaction, I decided to share this fun treat with all of you.

Got Milk? Milk Straws! They have other flavors, too, but with Valentine's Day coming, I decided pink {strawberry} was best for us.

15 Minute Caramel Popcorn {Allergy-Free}

Tonight is movie night at our house and you know what that means....popcorn! I decided to jazz it up a little since we're watching one of my all-time favorite Disney movies - Lady and the Tramp. Can't wait to watch this with my girls - and Hubs! Here's the low-down:

15 Minute Caramel Popcorn {Allergy-Free}

{I use Orville Reddenbacher in a jar. Air pop a 1/2 cup kernels = 3-5 quarts popcorn}

In a microwave safe bowl, heat 1 cup brown sugar, 1/2 cup Smart Balance Light, 1/4 cup corn syrup, 1 tsp vanilla, 1/2 tsp salt for 2 min. Stir, heat another minute. Stir. Then, add 1 tsp baking soda and heat another minute. Stir.

 

How do you eat your popcorn??

For more yummy popcorn flavors try this and this.

OREO Cookie Balls {Dairy-Free, Nut-Free, Egg-Free}

Let me introduce you to Milk's favorite cookie ball! Yes, it is made with OREOs. {I used Whole Foods brand because I was there and didn't want to make another stop just to get OREO brand, but OREO brand is still free of dairy, nuts and eggs.} It's my turn to send snacks to school for my girl's class on Friday, and when I saw these, my mind was made up. They are very rich and delicious! Here's the how-to in pictures:
You'll want to have these things on hand:

Then:

Next:

Then, you'll want to freeze these cookie balls for about 10 minutes. While they are setting up, melt your vegan chocolate chips {for every 6 oz of chips, add 1T shortening - this will aid in the dipping process} in a microwave safe bowl on high for 1 minute. Stir, then continue heating/stirring every 15 seconds until completely melted and liquid. Dip the cookie balls in the melted chocolate and immediately sprinkle with fun sprinkles. Once done, put them back in the fridge for about 1 hour.

Easy Apple Dumplings {Dairy-Free, Egg-Free}

I came across a recipe for these delicious apple dumplings a few months ago here and kept thinking about making them, but put it off....until yesterday. Don't let it fool you. Just because it has apples in it doesn't mean it's healthy - but it is SO YUMMY! I tweaked the recipe a little bit to make it less sugary and also make it allergy-friendly. So, here it is!

Easy Apple Dumplings {Dairy-Free, Egg-Free}

1 can refrigerated Pillsbury Crescent Rolls
1 apple, washed and cut into 8 slices {skin still on}
1/4 cup Smart Balance Light (melted)
1/4 cup brown sugar
cinnamon

Preheat oven to 350. Roll out crescent roll dough. Wrap each apple slice in one triangle of dough. Place in a greased pan. Sprinkle cinnamon on top of all the 'dumplings'. Mix melted Smart Balance Light and brown sugar together. Pour over each dumpling. Bake for 25 minutes. Serve warm alone or with Tofutti brand {dairy-free} Vanilla Ice Cream. YUM! (You can double, triple, etc. this recipe to accommodate your needs.)

Perfect Cut-Out Sugar Cookies {Dairy-free, Egg-free}

If you are looking for a perfect allergy-free sugar cookie, look no further! This is the best one I've made and I'm sure you will love it, too. I made these for the first time last year and my girl just loved them. I am busy baking today for all the parties my girl has and will be sharing several recipes with you. I hope you find them useful and yummy, too!

Cut-Out Sugar Cookies {dairy-free, egg-free, nut-free}

(Makes about 4 1/2 dozen cookies)

Ingredients 1 cup butter or margarine2 cups sugar1 Tbsp vanilla2 Tbsp cornstarch 5 cups flour (divided) 1 cup buttermilk or dairy-free milk alternative, soured with 1 tsp vinegar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt

Instructions Mix together butter or margarine, sugar and vanilla. Add cornstarch. Alternately add the buttermilk, 2 1/2 cups flour, baking soda, baking powder and salt. Stir in additional 2 1/2 cups flour.Chill well. (Approx. 3 hours)Roll out on a floured surface and cut out. Sprinkle tops with sugar (or colored sugar, sprinkles, etc).Bake at 350 °F for 8-10 min depending on size.

This is what the dough looks like when it's been chilled long enough. It is very easy to form and not very sticky.

When baked for 8-10 minutes the cookies turn out perfect! They are not even brown on the edges which means they are just firm enough and still soft on the inside.

Banana Split Bites {Dairy-free, Egg-free, Nut-free}

When I found these little desserts, it was love at first sight. What's not to love about these cute little banana splits!?! I knew I had to make them pronto. And you should, too!

 

Banana Split Bites {dairy-free, peanut-free}

Bananas, cut into 4 pieces approx 2 inches long

Vegan chocolate chips, melted

Sprinkles

1 can Coconut milk

1 cup powdered sugar

Maraschino cherries

Dip each banana piece into the melted chocolate chips, approx. halfway up the banana. Then, dip into the sprinkles so that they cover the chocolate. Place banana in a muffin tin. Chill in fridge until chocolate is set.

Meanwhile, put coconut milk and powdered sugar into a chilled mixing bowl. {Chill bowl and beaters for about an hour before this step.} Beat on high until mixture becomes thick. Add more powdered sugar if necessary. Place a dollop of cream on top of each banana. Top with a cherry. Serve!

Pumpkin Cookies {Dairy-free, Egg-free, Nut-free}

When I was searching for a dessert that I could make for Thanksgiving, I had to find something that would be allergy-free for my girl and wanted something that everyone else could enjoy, too. (Of course, there will be plenty of other desserts, too!) Well, it took all of 10 seconds to find this site and this yummy recipe for Pumpkin Cookies. I went through Swagbucks to do a search for allergy-free desserts and came to this site. Scrolled down just a bit to find another that I will definitely be trying in a couple weeks for Christmas - Sugar Cookies!! Yes, the classic sugar cookie that you roll out and cut into shapes. I can't wait to try that one!

These are a perfect soft cookie. The recipe claims that they are chewy, but mine turned out soft. I'm not sure why, but I like them just fine. And while they're still warm, I'm going to let my girl try one out. These might be extra good with a bit of orange frosting and some seasonal sprinkles on them.