Amazing advancements

It is phenomenal the difference in the sheer quantity of information on food allergies that is currently available online compared to what I could find when I started learning 5 years ago. Where I struggled to find recipes and alternative products to use when cooking, now it is a few keystrokes away. I can not imagine what parents did 15 years ago when the information and alternative products were so rarely found. I know how much easier my life has gotten, just in the last few years, largely due to the vast increase in information and products. I love how many people have started a blog to share their own experience and information. It frequently makes me realize how little I really have to contribute when I read the wonderfully expressive thoughts of fellow allergy survivors. The devotion they have put into creating new recipes rather than just giving old recipes a facelift is amazing. And guilt inducing at times. Most of the time I am just grateful they are willing to share with me, and others, the things that make their life easier. The recipes that rock their tables. And I feel the pain of moms that have recently been thrown into camp with us, because it is overwhelming when you are just starting to learn. I am so thankful that they will have so many resources to turn to, so their learning will speed along and life will resemble normal sooner. Someday I will put the effort into making this a spot of inspiration rather than rambling, and focus on my writing skill as a craft as much as sharing thoughts and information. But for now it remains a site of ramblings from a mama that is learning....always learning more about how to feed a family with food allergies.

Meatloaf, revised

So, I looked at the old meatloaf recipe and realized that I don't make it like this anymore. I thought I would put the newly modified recipe up, with the stipulation that you can always omit things your family doesn't like, or substitute the things you can't have.

Allergy-free Meatloaf

1 lb ground turkey (don't use the super lean one)
1/4 tsp dried sage
1/2 tsp salt
1/2 tsp ground dry mustard
1/4 tsp pepper
1/8 tsp garlic powder
1 tsp parsley flakes
1 Tbsp nutritional yeast (optional)
1 tsp olive oil
1/2 c oatmeal
1/2 onion, chpd fine (I give it a whirl in the food processor to chop, about 1/4 c)
1/2 gr pepper, chpd fine (same deal)
1/2 red pepper, chpd fine (whirl it again)
1/4 c spinach, chpd fine (I actually do this with a knife!)
6 baby bella mushrooms (whirl 'em up)
2-4 T water, as needed

Mix all seasonings first. Add veggies. You can substitute what you have on hand. (The baby bella mushrooms really enhance the taste!) Then work in the meat. Add the water a little at a time, you will need the full amount (and sometimes more) for lower fat turkey, and a bit less for higher fat turkey. If you add too much water, the meatloaf will not hold together well when slicing. It should produce a slightly sticky mixture. I usually try to blend it together around lunch time, and stick it in the fridge for the flavors to blend. It can be whipped together and tossed right into the oven, but I think it works better if you let it age in the fridge. Bake at 350 for about 50 minutes. Enjoy...