I’ve got an allergy-free treat for you today!
Shirley Plant—author of Finally… Food I Can Eat!: A Dietary Guide and Cookbook Featuring Tasty Non-Vegetarian and Vegetarian Recipes for People with Food Allergies, sent over some SH-WEET treats that all of us can eat and enjoy, even if you have food allergies!
These goodies are perfect for kiddos (or big kids!) on hot summer days. Whip up a batch and it won’t matter what your kids or their friends can or can’t have—you’ll be good to go.
Shirley runs Delicious Alternatives where she posts lots more allergy-friendly recipes, no matter what foods you’re trying to avoid.
She also sent over these two goodies—so easy, they barely need a recipe!
1 cup organic just peanuts peanut butter (i.e no sugar or added salt)
2 tbsp pure cocoa powder
¼ cup coconut milk
2 tbsp hempseed
Mix all ingredients in your food processor. Line your muffin tin with muffin liners and fill them about half to three quarters full. Depends on how big you want your peanut butter cup to be. Place in freezer and once frozen store in an air tight container. Substitute any nut butter in place of peanut for peanut allergies.
10 fresh or frozen strawberries
¼- 1/3 cup lite coconut milk
1 tsp maple syrup
Mix all ingredients in your food processor until smooth and pour into popsicle molds. Freeze and enjoy.
Shirley Plant has studied in the field of nutrition for many years. Diagnosed with chronic fatigue syndrome, fibromyalgia and multiple food and environmental allergies, Shirley understands firsthand the difficulties of trying to plan creative, nutritious, and affordable menus while having to avoid such common foods as wheat, dairy, eggs, corn, gluten and sugar, just to name a few. But through understanding, education, and a keen interest to help people find food alternatives to fit into their life schedules, Shirley has developed an expertise and reputation in dietary design, customized recipes and menu-planning.