Double Chocolate Chip Cookie Dough Ice Cream, Avocado Fudge, Apricot Squares, Mexican Pizza and More!

Welcome back to another week of Allergy Free Wednesdays!

A collection of yumminess that is aimed at making it easier for you to create healthy, allergy free foods for you and your family.

There is no “clear rule” against including processed ingredients in your submission (but we hope you are moving in that direction ). So…occasionally you will find some “whole foodie undesirables” in the entries.

What to do if you see processed foods and don’t want them?:

White or brown sugar? Sub in sucanat, or honey or an acceptable sugar free sweetener. Get help subbing in my post on Substituting Sweeteners in Baking and Cooking
Chocolate Chips? Sub in my Homemade Chocolate / Carob Chips (new & improved version coming soon!)
Others? Don’t think you’ll find many, but ask away if need be. (I see an entry this week for a cake that looks incredible but uses PB cups – I have a great healthy sub for that – Healthy “Almost Reese’s!“

So—-welcome to Allergy-Free Wednesdays (AFW). AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

Your weekly submissions will be shared on 7 blogs! Additionally, each hostess will feature a favorite recipe(s) from the week before. Please visit each blog to see their features! Your hostesses are:

Wondering What You Can Link Up on Allergy Free Wednesday?

Basically anything that is fitting for an allergy free diet in some way (we’re not that strict).

Every week I write my own substutions for the week’d favorites to help you along a bit.

For the complete rules, click here.

Here goes – starting off with my favorites–and you should check out the other hostesses’ posts to see if you were featured there!

My Favorites from Last Week (with substitution ideas)~

Double Chocolate Chip Cookie Dough Ice Cream from Live Free, Gluten Free
This looks amazing! I would sub in coconut oil rather than the dairy free margarine.
Then, I would use my Homemade Chocolate Chips and Easiest Coconut Milk. Can’t wait to try this!

Apricot Squares from Beyond the Peel
Since our family is off most fruits at present due to candida issues, I would probably use rhubarb or cranberries (which are “OK”) and some extra sweetener. Yum! Also, I would use an ACD (anti-candida diet) sweetener.

and finally,

Mexican Guacamole Pizza from Gluten Free Happy Tummy
No subs needed, or you could use my Homemade Egg Replacer for the egg option. Yum!!!

and Readers’ Favorites

Why I Never Eat Agave from Real Food Forager
I’ve heard both sides of the argument here and haven’t had enough time to figure it out – but this is an interesting read.
I don’t use agave because it feeds candida so it’s not a worry for me right now . I’d just like to know what to share with my readers.

Avocado Fudge by Girl Gone Green
Like I said, we are on an anti-candida diet for the most part, so bananas and dates are out, but I think with coconut oil and
some extra sweetener this could work – kind of like my Bean Fudge. Looks great!

I can’t wait to see what you all have this week!

Filed Under: Blog Carnivals, Candida, food allergies, Health Concerns

Comments

caralyn says:

July 17, 2012 at 11:51 pm

Hi Adrienne! Thank you so much for featuring my Mexican Pizza! This week, I shared my Veggie Curry over Millet, as well as my Roasted Red Pepper Pasta. They are both Gluten Free, Vegan, and Body Ecology Diet friendly! Have a great night!
caralyn recently posted..Mexican Broccoli Soup! GF, V, BED, SCD!

Reply
- Adrienne says:
  
  July 18, 2012 at 12:04 am
  
  You’re so welcome. I think it looks amazing!!!!!
  
  Reply
Amanda says:

July 18, 2012 at 2:11 am

Thanks for hosting! I shared a recipe for zucchini chips and for cherry salsa.
Amanda recently posted..Nopales (Cactus) Juice Fruit Slushie

Reply
Lori says:

July 18, 2012 at 8:29 am

Wow-all the posts you featured this week look incredible! This week I linked up to a healthy Banana Bread Cobbler with a Pecan Streusel topping. A perfect way to use up overripe bananas.
Lori recently posted..Banana Bread Cobbler with Pecan Streusel

Reply
- Adrienne says:
  
  July 18, 2012 at 8:45 am
  
  Love the topping!!!!
  
  Reply
Kendahl says:

July 19, 2012 at 12:13 am

This week I’m sharing my latest REAL FOOD 101 post, all about how I make lacto-fermented pickles. Yum! And probiotic

Reply
Kathie says:

February 3, 2013 at 10:42 pm

I’m just curious, can almond milk be used instead of coconut milk? I really hate the taste of coconut milk and I see it so many non dairy recipes. I’m trying to be dairy free, but I really can’t stand coconut milk so I’m looking for other alternatives.

Reply
- Adrienne says:
  
  February 3, 2013 at 10:52 pm
  
  Sure thing. I think coconut milk is a little heavier but I use them interchangeably for recipes almost all the time .
  
  Reply