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Nut Free Girl Scout Cookie Options

Its cookie time and our little lady is hard at work selling Girl Scout Cookies! Hooray!

This year, the allergy info and may contain statements are super helpful, so we ordered thin mints and lemonades.

We are still looking for facility info on this years new gluten free chocolate chip caramel cookie, so stay tuned for that. We are working on it.

What is your favorite cookie?!

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Nut Free Baseball Stadium

The Yard Goats Stadium in Connecticut will be the first in the U.S. to be 100% nut free. Other stadiums offer nut free days to enjoy the game. However, the tickets to these games are usually limited, and not great, as in “nose bleeds” and on top of it, how “nut free” can you get those areas?!

Happy to share this exciting news. Even though its baseball team we have never heard of, its definitely on our list to see a game here now that’s its SAFE!

Yard Goats to Stop Selling Peanuts

Yard Goats announce the facility will become the first peanut-free venue in the country.

Hartford, Conn- The Hartford Yard Goats Baseball Club, the Double-A Eastern League Affiliate of the Colorado Rockies, announced it will no longer sell shelled peanuts and Cracker Jack at Dunkin’ Donuts Park in an effort to make the venue more accessible for those with peanut and tree nut allergies. While many teams throughout professional sports have peanut-free sections, and/or peanut-free games, the Yard Goats are the first to stop selling the common allergen completely at their home venue in order to create a safe environment for individuals with peanut and tree nut allergies. The idea to go peanut-free arose after a series of meetings with concerned parents of children with peanut and tree nut allergies.

“Everyone should have the opportunity to experience the atmosphere at Dunkin’ Donuts Park,” Yard Goats President Tim Restall said. “With more than 200 food items available, it makes sense to eliminate just two that allows fans with peanut allergies to attend games.”

Reactions to peanuts and tree nuts can be life-threatening. One in 13 children, or roughly two in every classroom, has a food allergy, according to Food Allergy Research & Education (FARE). Studies show that the number of children with food allergies in the United States grew by 50 percent between 1997 and 2011, and the number of children living with a peanut allergy tripled between 1997 and 2008.

The announcement was made during the Yard Goats Promotional Calendar release for the coming 2019 season. More than 200 fans, ticket holders, and sponsors were on-hand for the unveiling with several television and radio personalities taking part in the program.

Individual Tickets for all home games will go on sale this Friday, February 8th. Fans will have the opportunity to purchase tickets in person only, beginning at 10:00 AM at the Click It or Ticket Box Office at Dunkin’ Donuts Park. The first 50 fans to purchase tickets in person will receive a $25 Dunkin’ gift card. Tickets can be ordered over the phone beginning at 12:00pm, and online at www.yardgoatsbaseball.com. This will be the first opportunity for fans to purchase tickets for the home opener, Thursday, April 11th (7:05 PM), as the Hartford Yard Goats host the New Hampshire Fisher Cats (Toronto Blue Jays affiliate). The Yard Goats will play 70 home games at Dunkin’ Donuts Park in 2019

How to be Nutfree, Uncategorized, Weeknight Dinners

Happy New Year!

At the end of December, we put our planner away and the to-do lists aside and just focused on enjoying time with family and friends. The past 2 weeks have been wonderful; we had a chance to reconnect and recharge. However, we are ready to get back into a routine! Thank you for hanging in there while we took a short break. This next year will be full of new experiences and new recipes that we are so excited to share with you here!

Before we dive back into recipes – and food allergy friendly finds – we want to talk about some kitchen basics. Food safety is a priority for us ALL the time since cross contact can happen so easily; especially if you do allow your allergen in your kitchen.

person washing his hand
Photo by Burst on Pexels.com
  1. Wash your hands – Washing your hands is the easiest way to stop the spread of food borne pathogens that could make you sick. The US FDA recommends washing your hands for 20 seconds with hot, soapy water, or just sing the ABC Song! Get scrubbing!
  2. Sanitize your kitchen – I know we all love to use Mrs.Meyers smell good kitchen sprays, but they offer no actual sinitzation! We like to use spray bleach in the sink and around the counter tops, then I like to rinse with hot soapy water. The kitchen sink is known for having more bacteria than a garbage can!
  3. Clean your gear – Sponges are prime breeding grounds for lots of bacteria, so we tend to never use them, unless its a one-time use for a cleaning project. We use disposable dish cloths and throw them out after a week. Cutting boards, especially wooden, are also succeptable to bacteria, so make sure to use a plastic mat board for bacteria prone items that you’re prepping, like meats. In our home, we have color coded plastic cutting mats for raw meat items and then hard plastic / bamboo cutting boards for all other items; breads, fruits, veggies, etc.
  4. Season Safely – Most bacteria can’t live for more than a few minutes in direct contact with salt, it can live on the edges of a box or shaker. To avoid contamination with salt well or pepper mill, mix your seasonings in a small bowl prior to making your meal. This allows you to reach into the bowl to season your meats as needed without the risk of cross contact to the box / container that will go back in your pantry.
  5. Separate raw and cooked foods – Keep raw and cooked foods separately to prevent the spread of bacteria. Dont place cooked food on a plate or cutting board that came into contact with raw food and wash utensils that come in contact with raw food before reusing them, like meat thermometers and wooden spoons.
  6. Don’t rinse raw meat – Avoid rinsing raw meat and poultry. Contrary to what we have learned in other cookbooks, rinsing is more likely to spread bacteria in and around your sink. Cooking food to a safe temperature will kill surface bacteria no problem.
  7.  Defrost in the fridge – On the counter, the temperature is higher and bacteria multiply quickly. Place food on a plate or in a bowl to catch any liquid. Most food will take 24 hours to thaw.
  8. Reheat Rapidly – when food is reheated, it should be brought thru the danger zone (tempterature ranges from 40 to 140 degrees where bacteria thrive) as rapidly as possible . Dont let it slowly come to a simmer. Bring leftover sauces, soups and gravies to a boil and make sure casseroles reach 165.
  9. When in doubt, throw it out – No explanation needed. If it doesnt smell right or look right, just toss it. It’s not worth it.
  10. Allergy Spot – if you have food allergies in your home, you may want to consider having an allergy action plan where the food is only allowed in a specific area. For nut allergies, many families allow the peanut butter, cashew butter, etc. in a separate cupboard, then they eat it over the sink, then wash the sink out when they are done so there is no chance for cross contact. I’ve done this in our house with peanut butter and I usually end up washing the sink about 4 or 5 times before I move on. It’s a little much, but it works.

 

We have been talking about fast and healthy breakfast items to go – the kids have enjoyed sleeping in and this next week back at school is going to be a little adjustmet. We’re making banana bread, breakfast bars and scones to stock up our pantry. The new banana bread recipe has DOUBLE the bananas! Now that’s B-A-N-A-N-A-S!

Have a great week – and keep your kitchen clean 🙂

 

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Zucchini Squash & Chicken Noodle Soup

Since we have a bug going through our home, soup is in order! I am just upcycling a recipe from a prior post here and adding some garden yellow squash.

Ingredients:

  • 1/2 yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 handful baby carrots chopped
  • 3 stalks celery, chopped
  • 2 tbsp olive oil
  • 2 yellow Zucchini squash, green work too!
  • 4 cups chicken stock
  • Chicken or 1 can cannellini beans
  • 2 handfuls of egg noodles

Directions:

  1. In a medium Dutch oven swirl to coat your pan with olive oil.
  2. Add onion and garlic, over medium heat, saute until translucent.
  3. Add other veggies, soften.
  4. Add stock
  5. Bring to boil
  6. Warm through precooked chicken or beans
  7. Add noodles and cook until al dente.

Enjoy! Not what I thought we would make on this 90 degree, 70 percent humidity day, but here we are.

Welcome back to school!

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Back to School Snacking

We recently stopped at our local HyVee Fitchburg to check out the back to school snacks. We consider HyVee to be a leader in new snack offerings. If there is a cool, new snack on the market, our HyVee is the first to stock it. And that holds true for these amazing nut free finds by Hostess and Entenmanns.

Check out the photos below for some fast BTS snacks that are nut free for your classroom. We will share some gluten free snacks later this week as we build out our BTS safe snacking box.