Category Archives: Uncategorized
I think the hardest part of ordering was deciding what information I wanted engraved. The front engraving was preset and included in the price of the tag ($7.95), which was a big plus. I like that all of my toddler’s sensitive information is safely concealed on the back of the tag. On the back ($5.95 for the first line, $0 for the next 7 lines) I have his name, allergies, carries epipen, and emergency contact information. The engraving was dark and legible with my 5 lines. I also like that I can put his tag on any bracelet in the future so it will grow with him! The bracelet 4 pack I ordered fits 4-6″. Perfect for Mr. tiny wrist.
Checkout & Delivery
At checkout, you can choose to expedite the engraving process. The typical engraving time is 3 day. After that you can choose the speed of shipping. I picked 2 day shipping because I wanted it here before leaving for Hawaii. The other options would have been delivered way too close to leaving day for my liking.
As I was checking tracking, I noticed the site lists what stage the order is in and who is working on it, by name. If you have any issues, you know exactly who did it. It arrived the day it was promised.
Fit & Wear
As mentioned, it fits perfectly! It came with a small pouch to store the tiny bracelet… I know that will come in handy! The clip is tight and secure. A little difficult to fasten onto a wiggle worm but once it was on, it wasn’t coming off. My son, however, was a little picky about which wrist I put it on. Who knew a 16 month old would have a preference.
The only complaint I have is the way the rounded tag hangs over the band. It looked uncomfortable but he didn’t seem to mind.
Overall, I love it! I can’t wait for him to wear it!
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
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 SERVINGS (OR 3 CUPS SAUCE)
PREP TIME 20 MINUTES
COOK TIME 30 MINUTES
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.
Couldn’t have said it better myself!
It’s Food Allergy Awareness Week. Maybe you already know that food allergies affect 1 in every 13 children under the age of 18 years old in the United States. I’m not going to wow you with a bunch of facts. I’m going to let you know more about us. And how food allergies affect our lives.
So here are my ramblings and confessions about our life and food allergies:
1. We don’t want to be different. Oh, we don’t want to. But we are. We didn’t ask for this lifestyle. We only do what we have to do to keep our child safe.
2. We are not crazy. Yes, sometimes I feel crazy. Or “cray cray”, as SG has come to say.
3. We are not out to ruin anyone’s traditional treats and foods. Birthday cupcakes at school or traditional holiday foods can be DEADLY to children with food allergies…
View original post 779 more words