How to be Nutfree, Travel

Nourished Festival is Coming!

If you or a friend or family member have food allergies, consider attending the upcoming Nourished Festival.

Nourished Festival, formerly GFAF (Gluten Free Allergy Friendly), is coming to the (Chicagoland area) Schaumburg Convention Center on June 1 and 2, 2019. Their name change is a reflection of the focus on multiple specialty diets; Gluten Free, Nut Free, Keto, Paleo, and Plant Based. We are primarily focused on the nut free information and we have already picked out a few classes we will be attending. Learning about other specialty diets will be fun too – the more we know the better we can be. Understanding other specialty diets helps us plan better at work and school when sharing a snack or meal happens, think Holidays and Birthdays!

  1. Understanding the Gut-Brain Connection
  2. Breaking the Cycle of Stress and Axiety

These are two sessions that we can’t WAIT to attend! And we would love for you to join us. If you need tickets – pop over to Instagram @nutfreemomblog and send us a DM.

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Travel

My Teal Ticket

We recently took a short spring break trip to a resort that was completely nut free; however, we still made sure our allergens were known before ordering any meals.

Today we came across a really helpful travel tool. It’s called My Teal Ticket. My Teal Ticket allows you to fill out a teal ticket to hand to servers, waitstaff, chef to make sure that allergens are known, without having to tell the entire story.

We purchased My Teal Ticket today and are very excited to share them with you. For your Teal Ticket, click here.

Snacking, Travel

No-Bake Granola Bars

Car breakfast is all the rage in our house right now – and I love it because it takes a step out of our morning. Eating in the car is multi-tasking, right? We made these on Sunday night to prep for the week and they literally took 5 minutes to put together. When you’re done mushing them into your pan, pop them into the fridge and they will set up over night for you to use all week long.

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Ingredients

  • 2 1/4 cups quick cooking oats
  • 1 1/2 cups crispy rice cereal (like Rice Krispies or plain Chex)
  • 2 Tablespoons ground flaxseed (optional)
  • 6 Tablespoons butter (*see note)
  • 4 Tablespoons Sunbutter
  • 1/3 cup honey
  • 1/2 cup light brown sugar , packed
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips , or other favorite add-in’s

Directions

  1. Line a square pan with parchment paper, 8×8 or 9×9 work fine. Set aside.
  2. In a large bowl, combine the oats, cereal, flax and set aside.
  3. In a microwave safe bowl, combine the butter, sunbutter, sugar, vanilla and honey. Microwave for about a minute until butter is melted. Stir well.
  4. Combine the melted ingredients into the dry ingredients. Combine.
  5. Pour the mixture into your prepped pan and press down evenly. I like to use a metal scraper to help push the granola down evenly.
  6. Sprinkle the granola with mini chocolate chips.
  7. Refrigerate for a minimum of 2 hours or overnight.
  8. Once it’s set, use a chef knife to cut into bars. Store in air-tight container.
  9. Enjoy!
  10. Yield is about 8 to 10

 

 

Travel

Nourished Festival (GFAF)

Hello friends! We are so pumped to see that Nourished Festival (formerly known as GFAF, Gluten Free, Allergy Friendly) is going to be in our neighborhood this year! If you’re a Midwesterner, get ready – this year’s conference is in Schaumburg, IL, on June 1 – 2, 2019.

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Photo by Pixabay on Pexels.com

Nourished Festival is the largest gluten free, allergy free and special diet festival in the United States. Conferences like this are so exciting because it’s such a great opportunity to network, sample new products and learn about emerging technologies in this ever changing industry.

Let me mention our favorite part again.

SAMPLING NEW PRODUCTS.

Just peeking at the Nourished Festival site today, ENJOY LIFE is the presenting sponsor. You know that means tasty new treats ahead!

So join Nutfreemomblog in June, learn a little more about your food allergy and the options available to make life a little easier and flavorful.

Until then, we will be thinking about warmer days. The -2 that we woke up to today with the mountains of snow was pretty bone chilling.

Conference Info:

June 1-2, 2019
10:00 am – 4:00 pm on Saturday the 1st
10:00 am – 4:00 pm on Sunday the 2nd
Schaumburg Convention Center
1551 Thoreau Drive North
Schaumburg, IL 60173
Click HERE for directions.
Call the venue at: 847-303-4100
Brunch, Snacking, Travel

Blueberry Scones

Tomorrow morning marks the official start of 2019 “work” for us – school and activities start! Back to the routine. Our morning commute will be increasing by 5 minutes next month and we are going to be working on getting out the door a little earlier with the help of “car breakfast.”

I know.

Food in the car.

UGGG. The kids have these car trays that we use for snacking and activities and they do an amazzing job of catching crumbs. Typically, I just shake them out when we get to our destination. We’ll be using these for the days we eat in the car.

This week we have grapes, bananas, banana bread and blueberry scones as our “grab and go” items. The scones are amazing and you definately need to add them to your quick breakfast routine. Easy to make ahead and store in an air-tight container. I like these from Ikea.

Blueberry Scones

Ingredients

 

  • 4 cups all-purpose flour
  • 6 tablespoons sugar
  • 4-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons cold butter
  • 2 large eggs
  • 3/4 cup plus 2 tablespoons milk, divided
  • 1-1/2 cups fresh or frozen blueberries

Directions

  1. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
  2. Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.