More Gluten Free Options From Uncle Maddio’s Pizza Joint

Atlanta based pizza chain, Uncle Maddio’s Pizza Joint, announced today that they are now offering a 6 inch gluten free crust option for their kids meal!  We are already big fans of Uncle Maddio’s and visit the store in Louisville, KY quite often.  I am very excited for this new addition that makes it even easier for us to eat pizza out, together as a family.  You can read a little more about this new menu item here.

You might also notice there’s a quote in the article from yours truly. :)   I’ve written about our visits to Uncle Maddio’s before and I was so honored to be included in this press release!  Thanks, Uncle Maddio’s!!!

Is this MY gluten/egg/peanut/tree nut free pizza?!?!

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My Whole30 Challenge

I’m not even sure how I stumbled upon Whole30.  I’m sure it had something to do with dabbling in Paleo/Primal blogs and somewhere, someone mentioned it, and I was intrigued.  Before I got pregnant with Simeon, I thought I was having issues with my thyroid or PCOS, so I did a gluten free diet to see if that might help some of whatever was going on.  Little did I know I would get pregnant, and that diet lasted less than a month. :)

Basically, Whole30 is a 30-day challenge to “reset” your body and your eating.  It’s based on the ideas of Dallas and Melissa Hartwig, the founders of Whole9 and the authors of the book “It Starts With Food” (ISWF, from here on out).  I’ll talk about the book a little later, but the premise of the challenge is that you cut out all processed foods, sugar and sweeteners, gluten, dairy, legumes, soy, and grains for 30 days.  No cheats!  This gives your body a break from the sugar and other crap that we eat out of convenience and stuff we have a hard time limiting ourselves to.  ISWF labels these “Foods Without Brakes.”

As someone who has battled out of control and disordered eating for half of my life, this really resonated with me and I decided I was up for the challenge.  I’ve yo-yo dieted for the last 18 years and have not had much success in keeping it off.  Adding a diagnosis of PCOS (which I’m not positive is the real issue) and 4 pregnancies in 5 years has not helped with getting the weight off, either.  In the last year, God has really dealt with me and my emotional eating, as I was turning to food for comfort, instead of Him.  It’s been a journey that started last year and everything I’ve picked up along the way has helped establish better habits.

But sometimes the food I ate worked against me.  Remember when I said that the junk food was “food without brakes?”  It’s like my body didn’t know when to stop eating the food because there was no nutritive value in it.  My body was working against me when I tried to go on willpower to not eat certain things.  Even if I limited myself to a small portion, it had such a strong draw to it that I wanted more and more.  It took a clean break to get my body to see the junk for what it really was!  Doing plans with points or weighing or journaling only fed my obsession with food and made the issues even worse.

Something that really helped me with this was coming off of 9 months of a diabetic diet for gestational diabetes.  I have been diabetic every time I’ve been pregnant, but every time it has gone away after delivery.  This last time, though, they had me checking sugars pretty much as soon as I got that little + sign on the stick, and I was on long-acting insulin overnight starting around 10 weeks and until delivery.  I was scared to death that Type 2 was going to rear its ugly head when all was said and done.  I had to do something and take care of this for good!!!

I waited a few weeks after my son was born and got in my “last hurrahs.”  My husband said he’d do part of the plan with me and we decided that we would start when we sent our older kids to their grandparents’ house in St. Louis for a week.  We figured if it was going to be drastic, we should do it when we had less people to worry about in the house!  Having him commit to journey with me through this has been the biggest help and encouragement!

When I started my 30 days, I had a 3 week old, so I’m not sure how much of my results can be attributed to post-partum hormonal changes or whatever, but this isn’t my first rodeo with a newborn, so I can compare it to that time with the other kids.  I didn’t want to wait until after my 6 week check up because I didn’t want to see how much damage I could do with eating in that time!  Keep that in mind when reading about my stats!

Week 1- I noticed that I had MUCH less belly bloat, but other than that, I didn’t feel a whole lot different.  Others say they have withdrawal like symptoms and are crabby and tired as their body gets used to not having all of that stuff they so heavily depended on in the past.  I had a newborn, so crabby and tired are just par for the course, right? ;)

Week 2- It was getting easier and easier to make good choices and I looked forward to new foods.  I definitely learned to “cook once, eat twice” (or three times)!  Anything that lasted for more than 3 meals got boring.  I learned that the hard way with a pork roast!  I did find great recipes online, but since my son is egg free and tree nut free, we were limited to some things that would normally fall under the Whole30 umbrella.  At the end of this week I also had some…er…digestive issues, but those resolved within a few days.  I guess it was just my body getting used to this new way of eating!

Week 3- I noticed that some skin issues that tried to pop up after delivery were fading.  My family history is heavy with psoriasis and seborrhea, and the tiny spots I had that tried to appear were gone!  My skin is also brighter and smoother to the touch.  The biggest thing I noticed this week, though, was that I can BREATHE through my nose more than ever before!

Week 4- My biggest concern this week was having to do a scheduled 2 hour glucose tolerance test for my endocrinologist to see if my gestational diabetes had gone away after delivery.  I was NOT looking forward to that icky drink and I knew it was going to be worse than every other time I had taken the test.  I was SO right!  I was nauseated more than usual and the rest of the day after the test I had a headache.  Thankfully I was back to normal the next day!

I did NOT do this challenge perfectly.  I’m sure there were times that I didn’t know there was added sugar in a balsamic vinaigrette at a restaurant, or that something had added butter.  And then there were the 2 indiscretions involving a frozen chocolate banana and another with a gluten free ice cream sandwich.  Which, by the way, gave me belly bloat and a tummy ache until the next day.  Does that make my Whole30 a failure?  Not in my book.  I’m owning it, learning from it and moving on and not beating myself up for it.

We’re at day 30 and I know you’re dying to know my results, other than what I’ve already mentioned!  I had my check up with the endocrinologist today and here’s what my results were:

  • I am down a total of 13.5 pounds from the start of this challenge!  I started the challenge 10 pounds away from my pre-pregnancy weight and this is the lightest I’ve been since before I was pregnant with my 2 1/2 year old daughter.
  • My blood sugars were ALL within normal range.  This was for fasting and one and two hours after the test started.  I was very excited about that.
  • My triglycerides are within the normal range for the first time since I had my oldest son, who is 4 1/2!
  • My total cholesterol and LDL were elevated and it will be interesting to see what happens with those in the next 6 months.  They are BARELY above what is considered in the high range.
As much as I was happy about the good parts of my appointment today, I was not thrilled with my endocrinologist.  In the past, the thing that has kept me from him pushing meds on me has been pregnancy or nursing.  He’s part of the Joslin Center, which makes you think he’s all cutting edge and everything, but the first thing he asked me was, “How many eggs do you eat?”  Then, he recommended a low-fat, low-cholesterol diet (like that’s done a lot of good for people in the last 30 years).  He really didn’t want to take the time to hear about the changes I’ve made in my diet recently and didn’t take time to LISTEN to me.  Since this ticked me off, it made my competitive side kick in and I’m even more determined to get this extra weight off and have it together when I go back in 6 months.  I’m not going to strictly follow Whole30, but it’s definitely going to play a huge part in my journey back to health!

I know I haven’t talked much about what I DID eat on this plan.  I journaled it on Instagram and Facebook, and a lot of my readers said they were inspired to make some of my dishes!  I did get in ruts but I did have times when I was excited about trying new things, especially if I was able to get my kids to eat it!  I think I may do a post about what I ate in the future, rather than making this post any longer than it already is!  If you’re interested in that, make sure you stay connected with Allergic to Air!

So…you have questions?  Comments?  You’re a card carrying member  of the “I can’t give up carbs” club?  Leave ‘em below!  I’d be happy to answer them!  My only request is that you read any other comments before you ask your question, just so we don’t have duplicates.  Remember…I have a newborn…and I don’t get much sleep!  

Please note that these results are unique to me and everyone is different!  You may have better or worse results…hopefully better!  This is not necessarily a weight loss plan, though if you have weight to lose, it will probably happen to some extent.  If you are interested in learning more, please see the links above!

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Home Free Cookies

We get to eat ALL of these???

Back in May I was blessed to be the winner of a great prize pack from Home Free Treats.  When they contacted me about my prize, they asked that I send a picture of us eating the cookies.  I told them I’d do one better and post about it here!

Until now, I had only tried their cookies once and I was excited to see what else they had in their line of products.  The Chocolate Chip and Vanilla Mini Cookies are small and crunchy and have just the right amount of sweet.   These are offered in a box or in a “snack pack” box with several bags of individual servings (think lunches!). The Chocolate Chocolate Chip cookies are soft and chewy.  I can imagine the would be good warmed and served with a scoop of your favorite dairy-free ice cream!

I’m living vicariously here.  Whole30, much? ;)

My kids really enjoyed these…and still are, as we have not finished them yet!

Their products are free of many of the top allergens and you can find out about their facility here.

I hope you get a chance to try these delicious cookies!  You can also follow them on Facebook and Twitter and keep up with all of their latest products and contests!

I was not paid for my review of Home Free Cookies.  I won a contest and offered my opinion free of charge.


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Product Review: Robin Wilson Home Hypoallergenic Pillows

Robin Wilson Home Hypoallergenic Pillow


Something you might not think about much, but something that almost everyone uses and has very, specific opinions on.  The right pillow can make falling into bed so blissfully sweet.  The wrong pillow can have you tossing and turning all night long and leave you waking with a stiff neck or a stuffy nose.

I’ll be honest…our pillows are OLD.  Older than I care to admit.  This is bad, especially since I have environmental allergies (including dust mites) and the first thing they tell you to do, when diagnosed, is to get hypoallergenic pillows and use pillow covers.  Needless to say, as much of a priority as pillow selection should be for me…it hasn’t been.  So when I was contacted about reviewing a new, hypoallergenic pillow from Robin Wilson Home, I jumped at the chance!

The pillow that they sent me is a big, puffy, soft pillow made of micro fiber poly fill and has a cotton allergy proof fabric outside (with less than 10 micron opening).  The cover is SO silky soft.  You wouldn’t even need a pillowcase!  The fill is very breathable and stays cool, so you’re not flipping the pillow over to get to the cool side.  I know you know what I’m talking about!

Here’s a few more facts about this great pillow:

  • What makes the pillows hypoallergenic is the “less than 10 micron opening” and the fills are super washed to remove microscopic dust particles.
  • They are also dust mite resistant.
  • They have a certified allergy proof barrier.
  • Energy efficient- speed dry 6 times faster
  • Aqua pel: repel water, allow for moisture vapor transfer performance and provides wrinkle free finish
  • Non chlorinated PEVA bags for packaging
If you like a super firm pillow, this may not be for you.  But, if you like a fluffy, pillow, I would definitely recommend buying one!  I’m thinking about buying some for my kids, especially since they do suffer from allergies, also.  My only disappointment was that they don’t make a full-length body pillow!  I was pregnant with Simeon when I got this pillow, so I would have loved to have had a body pillow made the same way!

They also sent a package of 2 wonderfully smooth pillow cases.  These are unique in that they have an “envelope” on one end, so you don’t have to worry about your pillow sliding out.

I know you’re saying, “Come on, already!  Tell me where I can get one of these awesome pillows!”  You can find them at Bed, Bath and Beyond, either online or in their stores, along with other bedding products and bath linens as well.
You can follow Robin Wilson Home on Facebook or Twitter, or visit their website to stay up to date with all of their latest home products.

I was sent a pillow to review, free of charge, from Robin Wilson Home.  I was not paid for my time or opinion. 


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Zucchini Chips

Zucchini Chips

I’ve been reading over some Paleo and Primal recipes to help stave off boredom while I’m completing my Whole30 Challenge.  Not because eating this way is boring, I’m just not accustomed to it, so thinking outside the box takes a while.  Anyway, I found this recipe for Eggplant Chips from The PRIME Pursuit and it looked really good!  I tried it with eggplant and while I need to give it another shot with that veggie, I did try it successfully with 2 huge yellow and green zucchinis that I got from the Farmer’s Market.  I did use both my oven and my dehydrator for this, but I think there are instructions for just using the oven.  It’s a great, guiltless snack!  My kids didn’t like them, but they are picky these days, so if your kids are adventurous, give it a try!

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Allergy Free Chinese Meatballs

I’m not even sure how I ended up stumbling upon Whole30, but somehow in looking at Paleo and Primal recipes, I discovered this interesting 30 day challenge.  It looked like something that was totally doable, especially considering I had done a lot of grain free meals when I was pregnant with Simeon.  Cutting out a few more things didn’t seem like it would be a big stretch.  The best part was that when I told my husband about it, he said he’d do the challenge with me, provided that he could keep his dairy.  And besides, anyone can do something for 30 days, right?

We decided to start our Whole30 the week that our kids went to spend a week with their grandparents in St. Louis.  We figured it would be easier to get used to the changes and all of the cooking and prep if I only had one kid to deal with. :)  We were right!  The first week was exciting, but by week 2, I was getting to the point where I was cooking too much of one thing and then tired of it by the time I had eaten it for 3 or 4 (or 5) meals.  So I needed something new.

In February, I had made some Gluten Free Chinese Dumplings for Chinese New Year and the filling recipe came from my good friend, Mary, who is actually from China.  I knew that the filling for these dumplings was so good and that there were ingredients I could sub (coconut aminos in place of soy sauce) and that they would likely make tasty meatballs.  Plus, I could pair it with stir fried veggies.  Stir fry recipes are great for Paleo/Primal/Whole30 because you get lots and lots of veggies!

I also just got my copy of It Starts with Food, by Dallas and Melissa Hartwig, the creators of the Whole30 Challenge.  I’m looking forward to reading it once I can figure out how to get it on my Nook!  I have the hard copy too, but that doesn’t lend itself well to late night feedings, you know?  All of that page turning. ;)  I do know that there are tons of “Master Recipes” for meals that are Whole30 approved.  Most of these are allergy friendly as well, with the exception of using nuts.  Other than that, it cuts out almost all of the other top 8 allergens!

Enough of all this talk…you want the recipe, right?!?!

I do encourage you to double this…or triple it.  I was sad when the leftovers were gone and will definitely make enough to freeze next time!

Allergy Free Chinese Meatballs

Allergy Free Chinese Meatballs
(by “allergy free”, this recipe is free of the top 8 common allergens…plus some!)
Makes 16

1 pound ground pork (can sub with chicken or turkey)
1 TB sesame oil (I used Spectrum, but an Asian brand may be more flavorful, just check for cross contamination)
3-4 TB of coconut aminos (use less if you like less salt)
1/2 TB Chinese 5 spice (optional- may sub 1 TB fresh minced ginger and 1 TB minced garlic)
1/2 cup chopped green onions
Red pepper flakes for garnish (optional)

1.  Preheat oven to 350F and prepare a baking dish.
2.  Combine all ingredients in a bowl and mix just enough for the ingredients to be well incorporated.
3.  Form mixture into 16 meatballs.  The mixture is loose and it will look like it won’t stay together in the oven.  I promise it will!
4.  Bake in oven for 25 minutes, or until meat reads 160F with a meat thermometer.
5.  Serve over stir fried veggies by itself or with rice and sprinkle with red pepper flakes for an added kick.

You could try browning these in a skillet, but with the mixture being so loose, I’m not sure if it would hold together or not.  If you try it and it works, let me know!

Featured as a part of Whole Food Fridays at Allergy Free Alaska!

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I’m still here…really!

Just in case you thought I had fallen off the face of the planet, I’m doing a little update tonight to let you know about all of the busyness that has kept me from blogging lately!

Well, really, there’s just one big event, and that is this little guy:

photo by Foxtree Photography

Simeon Allen Stewart

Simeon was born May 21, 2012 at 8:01 a.m.  He was 8 pounds, 6 ounces and 21 inches.  The c-section was not a blast by any stretch of the imagination, but he was pretty easy from the very beginning, so that made it a whole lot better!  We still can’t figure out exactly which sibling he looks like, but I know they change so much as they grow!

If you’re wondering where we got the name Simeon, it comes from references in both the Old and New Testaments of the Bible.  Our main inspiration comes from this passage in Luke 2:

25 Now there was a man in Jerusalem, whose name was Simeon, and this man was righteous and devout, waiting for the consolation of Israel, and the Holy Spirit was upon him.26 And it had been revealed to him by the Holy Spirit that he would not see death before he had seen the Lord’s Christ.27 And he came in the Spirit into the temple, and when the parents brought in the child Jesus, to do for him according to the custom of the Law, 28 he took him up in his arms and blessed God and said,

29 “Lord, now you are letting your servant depart in peace,
     according to your word;
30 for my eyes have seen your salvation
31      that you have prepared in the presence of all peoples,
32 a light for revelation to the Gentiles,
    and for glory to your people Israel.”

We love that Simeon in the Bible recognized that Jesus was the Messiah that Israel had been waiting for.  Our prayer is that our Simeon will do the same and share with others.

And now for some pics!

L to R- Jonathan (4), Simeon (3 weeks), Lydia (2)

Seriously Handsome

Naptime Bliss

My goal is to try to keep up with posting, but as you may know, newborns don’t always follow a schedule or give you a lot of free time!  I’m hoping to take it easy the next month or so and then get back into the swing of things when preschool starts up again in the fall and we settle into a better schedule!  I do post things here and there on Facebook and Twitter, so if you’re not following Allergic to Air there, it’s a good place to keep in touch!

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Gluten Free Cheesy Vegetable Casserole

If you’ve read my blog much or seen my Facebook page, you know that I have a *slight* obsession with Cabot Cheese.  I may or may not even buy it online.  I would say that I need an intervention, but isn’t that if you want to actually QUIT a habit? :)

A few weeks ago, Candace from Cabot shared this really yummy looking recipe for Cheesy Spaghetti Squash and Broccoli from Food Doodles and it looked like a good inspiration for a gluten free dish of my own!  We’ve had some success with spaghetti squash in the past, so I thought I’d give it a try!  Here’s my version of Heidi’s dish:

Gluten Free Cheesy Vegetable Casserole

Gluten Free Cheesy Vegetable Casserole
Serves 6

2 TB butter
3 TB gluten free flour (I used sweet rice flour, but you could use any gluten free AP flour, maybe even quinoa flour to make it grain free)
1 small onion, finely diced
1 1/2 tsp mustard powder or yellow mustard
1 1/4 cups whole milk
3 cups Cabot Extra Sharp Cheddar, shredded
1 head of broccoli, rinsed and chopped
1  head of cauliflower, rinsed and chopped
1 medium spaghetti squash

1.  Preheat oven to 400F and line a cookie sheet with foil or parchment paper.
2.  Carefully cut your spaghetti squash vertically (pole to pole) using a large, sharp knife.  Scoop out the seeds and stringy insides and drizzle with olive oil and salt and pepper.
3.  Place squash on the pan, cut sides down, and roast in the oven for about 30 minutes, or until you can pierce it through with a fork.
4.  While the squash is roasting, bring a large pot of water to a boil.  Add cauliflower and boil for 3 minutes.  Then add the broccoli and cook for an additional 3 minutes.  Cauliflower takes longer to cook, so if you add it all at the same time, the broccoli will be overdone.  Drain veggies and add them to a large bowl.  KEEP the pan so you can use it for your sauce!
5.   When the squash is done, scoop out the “noodly” insides and add to the large bowl and set aside.  Discard skin.
6.  In the same pan from the veggies, add butter and melt on medium heat.  Add onions and cook for 3-4 minutes, until they are translucent.  Add flour, mustard, salt and pepper and cook for one additional minute.
7.  Gradually add milk in, whisking to keep the mixture smooth.  Once the milk is fully incorporated, remove from the heat and add 2 cups of the cheese.
8.  Add sauce to vegetable mixture and spray a 9×13 baking dish.  Add veggies and sauce to baking dish, topping with the remaining cup of cheese and bake for 30 minutes, or until vegetables are fork tender and cheese is browned and bubbly.
9.  Allow dish to cool for 5-10 minutes and serve.

The verdict on this dish was mixed.  I LOVED it.  My 2YO scarfed it down.  My 4YO went back and forth, depending on the day and my husband pretty much choked it down to set a good example for the kids.  That said, he doesn’t like cauliflower OR spaghetti squash, so take that for what it’s worth.  This would be a great grain-free dish if you subbed with quinoa flour in the sauce, though I’ve not tried it.


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Product Review: Enjoy Life Foods Plentils

As you all know, we are die hard fans of Enjoy Life Foods in the Allergic to Air house!  It’s one of the first brands I was introduced to almost 4 years ago when my son was diagnosed with food allergies.  They have consistently been our “go to” treats when I needed something for him to take to school or Bible Study or wherever, when I knew that whatever was being offered to him for a snack would just not work.

The generous folks at Enjoy Life sent me 4 bags of their new Plentils chips to try out.  I am a big fan of crunchy, salty snacks, so this was right up my alley!  We try not to do too many extras like chips, but these were great for an occasional snack or addition to lunch, especially since they are made out of…wait for it…LENTILS!  These chips are not only healthier than your run of the mill potato or corn chip, but they are free of the top 8 common allergens.  Some flavors are even rice free, for those of you that can’t have that!

We tried all four, delicious flavors and had a hard time choosing our favorites!

Plentils Dill and Sour Cream

Dill and Sour Cream- this seems like your typical dill and sour cream flavor.  What’s NOT so typical that it’s free of dairy and other allergens, so you know you can snack safely!  The flavor is light and not overpowering.

Plentils Garlic and Parmesan

Garlic and Parmesan- Again…more cheese flavor without the allergens!  These are 2 of my favorite flavors together, and this chip did not disappoint!  This flavor is also rice free!

Plentils Light Sea Salt

Light Sea Salt- Here is another rice free flavor!  This is for the person that doesn’t like fancy flavors, but just likes a lightly salted, crunchy chip.  These were really good dipped in hummus, by the way. ;)

Plentils Margherita Pizza

Margherita Pizza- I think this was our favorite flavor, all around.  You know how kids are when it comes to pizza, so that won them over immediately.  I loved that the tomato flavor was zingy and very flavorful.

So many chips to choose from!  I hope that you see these in your local stores or online and try them out!  I can imagine they would be good with other kinds of dips as well.  We really enjoyed trying them out and we are so appreciative of all the new things Enjoy Life Foods comes out with for the allergy community.


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Death by Paprika

Preggo Moment #1,274

I guess baby boy was thinking deviled eggs sounded good because I woke up from a nap this afternoon craving them.  This worked out well because today was an “egg day” for me so I was thinking that sounded good, to.  As I was mentally listing the ingredients I had on hand, I thought to myself, “I should figure out how to make these without mayo, you know, so they’d be egg free….”

Palm, meet face.  Face, meet palm.

So my second thought (well, my third thought after “DUH, stupid!”) was “how can I make these without a bunch of funky ingredients like the soybean oil in the mayo and the yellow No. 5 in the pickle relish?”  I remembered that I had just bought a perfectly ripe avocado at the store today and I had some plain Sabra hummus in the fridge.  Bingo!  A snack was born.

Just so you know, I did NOT make a whole dozen of these and eat them. :)   That would totally defeat the purpose of the rotation diet, you think?  I made 2 eggs, one of each flavor, and the amounts you see are just multiplied out to what I figure they would be.  So not an exact science, but there are so many variations of deviled eggs that you can give or take an ingredient or two, right?

These were SO good and I’m thinking they may make an appearance every 4 days when I have an “egg day.”  Not too bad of a craving to indulge in, if you ask me!

You can see I went a little crazy with the paprika for this poor egg on the bottom right.

Avocado Deviled Eggs (on the left)
Makes 2 dozen halves

12 hard boiled eggs, peeled and halved, whites and yolks separated
1 1/2 to 2 ripe avocados, peeled and pitted
1-2 TB freshly squeezed lime or lemon juice
Salt to taste
Cayenne or paprika for sprinkling- definitely use a light hand with the cayenne!

1.  Set your 24 egg white halves on a plate.  If you have one of those cool deviled egg plates, you get bonus points. :)
2.  In a bowl, mix the egg yolks, avocado and 1 TB juice until smooth, adding salt to taste.  If you see the mixture is too thick, add more juice as needed.
3.  Use a teaspoon to neatly fill the eggs with the mixture.  More bonus points for putting in a plastic bag with a snipped end and piping the filling in. :)
4.  Sprinkle the tops with cayenne or paprika and serve.  You lose your bonus points if you make a mess like I did. :)

Hummus Deviled Eggs (on the right)
Makes 2 dozen halves

12 hard boiled eggs, peeled and halved, whites and yolks separated
3/4 cup hummus (I used Sabra original flavor- gluten free)
Salt and pepper to taste (optional- store bought hummus will be more salty than homemade, so keep that in mind!)
Paprika for sprinkling…but don’t go crazy, now :)

1.  Set your 24 egg white halves on a plate.
2.  In a bowl, mix the egg yolks and hummus, until smooth, adding salt and pepper to taste.
3.  Use a teaspoon to neatly fill the eggs with the mixture.
4.  Sprinkle the tops with paprika and serve.

Obviously this is NOT an egg free dish, which is a rarity on this blog.  As always, please make sure your ingredients are safe for your particular food allergy needs.


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