Category Archives: Recipe

Way too long!

I can’t believe it’s been over a year since my last post!  That is WAY TOO LONG!  Time to play a little catch up….

October 2015
We had an awesome dairy-free, egg-free, gluten-free Halloween party for Squid and some of his allergy  and non-allergy friends.  They had an amazing time (even though Squid REFUSED to wear his Olaf costume).


Teal Pumpkin Project


December 2015
My husband had a surprise back surgery because he woke up one morning and couldn’t feel his foot.  He had drop-foot for weeks and after several doctor visits, we discovered that his L4, L5 vertebrae were practically rubbing each other because of the lack of a disc. He ended up having a L4-S1 spinal fusion while I was 30 weeks pregnant.  Needless to say, if something hit the floor in our house, it stayed there until Squid picked it up for us. Last week my husband was finally able to walk on his heals again.  I know it sounds small but it’s a pretty big deal.

January 2016
We welcomed “Tank” to the world at the end of January.  The ultrasound tech told me that if I made it to my due date, he would be over 9lbs.  Yeah… he was 6lbs, 15oz.  He may have started off tiny, but at 9 months old and 20 lbs, he’s a man baby now.  Big ol’ Tank.

May 2016
Squid celebrated his 3rd birthday with a bike, a bounce house, and a wacky cake.  Delicious!!!

Summer 2016
We felt the call to move from the city to a small town about 2 hours south.  Everything about the experience was God sent.  He made it so easy!  My husband had a job offer before we made it home after the interview.  Our city house sold before it went on the market. Our rent house was the first one we saw.  We attended one church that immediately felt like home.   Bonus: We’re closer to grandparents.  Amazing! Simply amazing how it all came together… but more on that later.

September 2016
Squid started a new “school” at our church.  It’s actually a Mother’s Day Out program but he doesn’t have to know that.  He LOVES school!  He loves learning.  He’s such a people person and he’s fitting in so well.

Squid is down to only dairy and egg allergies with no sensitivities.  He’s been cleared to try shellfish but with everything going on (and his constantly runny nose of allergy season), we’ve decided to wait.  He sees the allergist again in a couple weeks.

We’ve been in some impossible situations where there is no way we should have survived with out a reaction.  Maybe he’s grown out of the contact allergy?  We shall see!

As for Tank, he’s showing no signs of food allergies so far.


Squid’s Life Changing Pancakes!

When I got pregnant, breakfast meats and eggs started making me nauseous (even pancakes).  The thought of eggs still makes me squeamish and the big pile of greasy sausage and bacon make me feel gross all day after I eat it.  How convenient that my child has an egg allergy and I never have to look at another plate of eggs at breakfast again!  However, the dairy and egg allergy did cut out my husbands favorite pancake batter.

One day my husband was craving some pancakes so he searched the magical term we’ve come to love, Vegan!  Squid’s Pancake recipe entered our home and they’re the best pancakes I’ve ever tasted!  Nice and fluffy.  I love that we’re completely vegan at breakfast now!

Ingredients: (Makes approx. 12)

2 cups flour (whichever kind you prefer)
2 tablespoons sugar
4 tablespoons baking powder  (Read the ingredients!  Some brands are processed in the same factory as dairy products.)
1/4 teaspoon salt
2 cups soymilk
4 tablespoons vegetable oil
Blueberries (optional)

See full recipe and directions here.  This website is interactive so you can tell it how many you want to make and it will calculate the amount of ingredients you need.


Squid’s Pasta Salad


This is probably my favorite vegan meal of all.  Sometimes we have it as a side but most of the time we eat it as a meal itself.  It makes a really great lunch.  Just pull it out of the fridge and eat!


1 lb Egg-free pasta (I like Skinner shells… BEWARE, this facility processes egg products)
1 Cucumber (diced into toddler sized pieces)
1 Bell pepper  (diced into toddler sized pieces)
2-3 Vine Ripened Tomatoes  (diced into toddler sized pieces)
Dairy-free Greek Vinaigrette Dressing (Read the labels!  Most have feta cheese in them. I’ve found safe versions at Central Market)  or make your own dressing Salt and pepper


I prefer to buy the dressing because it just tastes better to me but here’s a recipe in case you’re not close to a specialty store.  The original recipe makes a large quantity but I prefer the smaller version someone shared in the comments.  It make a perfect amount for this recipe.

3/4 cup Oil
1 cup Red wine vinegar
2 tsp Garlic powder
2 tsp Oregano
2 tsp Basil
1.5 tsp Pepper
1.5 tsp Salt
1.5 tsp Onion powder
1.5 tsp Dejon-style mustard (I’ve subbed dry mustard)

Directions: Cook pasta according to package directions. Dice bell pepper, cucumber, and tomatoes. I like to make them small enough for a toddler to safely eat so I don’t have to chop his up later.  When pasta is finished cooking, combine all ingredients and coat in Greek vinaigrette. Salt and pepper to taste. Chill in the refrigerator before serving (but I usually don’t, I rinse the pasta instead). Hope you enjoy this as much as my family does!

Adapted from:

Update: Sadly my favorite dish is off the menu because we discovered Squid has an intolerance to vinegar. 

Squid’s Alfredo Pasta

Since we discovered Squid’s allergy and its severity, we’ve banned dairy and egg from our home because we want it to be his “safe place” when he’s old enough to understand.

That being said, we do, on occasion,  CRAVE our forbidden temptress (dairy) so we have to look for Squid safe substitutions.

Squid’s Alfredo Pasta

Thank you buzz feed for putting together a list of 19 Creamy And Delicious Vegan Pasta Recipes!

#4 on the list is an Oh She Glows recipe for Cauli-power Fettuccine “Alfredo” (Vegan).  This recipe is toddler approved so we’ve had it twice already. Pretty awesome substitution for Alfredo.

We did make a few adaptations. We basically use any egg free pasta that we have on hand at the time. It’s difficult to find a pasta that does not have a “may contain traces of egg” warning. Although, we’ve never had a reaction to Skinner, it is processed in the same facility as egg.


We also added spinach and mushroom sauteed in extra virgin olive oil and garlic.


That addition is probably the best decision we’ve ever made. Delicious!


We also went without the parsley garnish.





4 heaping cups cauliflower florets (1 small/medium cauliflower)
1/2 tablespoon extra virgin olive oil
1 tablespoon minced garlic (from 2 med/lg cloves)
1/2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice)
1/4 cup nutritional yeast
1 tablespoon fresh lemon juice
1/2 teaspoon onion powder
1/4-1/2 teaspoon garlic powder
3/4 teaspoon fine grain sea salt, or to taste
1/4-1/2 teaspoon pepper, to taste
Fettuccine pasta of choice (I used one (8-oz) box of Eden Organic Spelt Ribbons)
Fresh parsley, for garnish


Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.

Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.

We added mushrooms to this step. When they’re soft, add spinach.

In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. If using a Vitamix use the tamper stick as needed. The key here is to get a really smooth sauce so don’t be afraid to let it run for a minute or so. Set aside.

Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.

Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour).

Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn’t overly crazy about them in this dish.

Notes: 1) To make this pasta sauce extra decadent-tasting, add a tablespoon or two of vegan butter into the sauce. 2) To make this dish gluten-free, use gluten-free pasta. 3) To make this nut-free, use a nut-free non-dairy milk such as soy milk instead of almond milk. Be sure to use unsweetened and unflavoured milk.

Enjoy! 🙂