New Content, New Site — Join Me at The Allergy-Free Project!

A huge thank you to all of my followers who have joined my journey of allergy-free eating over the last couple of years. I have learned so much through this process, and I look forward to continuing to share my journey of allergy-free eating and optimal health while also adding a lot of fun new categories. As a result of this change, I felt that May We Be Allergy-Free was ready for a makeover. While my focus will continue to be on food, I will also be adding additional content that utilizes all of the research I’ve done on healthy skin, hair, body, and makeup products, minimalism and capsule wardrobes, safe do it yourself products for the home, and one of my most requested topics — overnight headband curls!

Soon you will see recipes for homemade kombucha an elderberry syrup, my top five allergy-free recipes, a lunchbox challenge, and an unprocessed snack food challenge! Since so many of my posts will be related to health and projects, my new website is The Allergy-Free Project. All of the same great content and recipes from May We Be Allergy-Free has already been transferred over, and there are two brand new posts already waiting for you! IMG_7532_webSee my latest recipe for The Best Vegan Chocolate Chip Cookies in the World, and be sure to check out my first venture into minimalism with My Athletic Tween’s Capsule Wardrobe for the new school year! Sign up for email updates on the new site, and find me on Instagram @theallergyfreeproject or on Facebook!


Many thanks for your support, and I look forward to seeing you at The Allergy-Free Project!

Much love,


Steamed Vegetable Potstickers (Lunar New Year)

In this week’s cooking class, we made vegetable potstickers to celebrate Lunar New Year! If you’re gluten-free, then I highly suggest referring to my previous post about homemade gluten-free vegan wonton wrappers. They were my favorite wrapper so far — way better than store bought. Since we do not have a gluten allergy this year, I was able to find egg-free and dairy-free wrappers at Lion, our local Asian Supermarket. We used a very simple vegetable filling, and when the students asked for the recipe, I told them to make it up as they go! All they needed was the wrappers.

Steamed Vegetable Potstickers


For the filling

  • potsticker, wonton, or dumpling wrappers
  • shredded veggies of choice — we used cabbage and carrots from this week’s CSA box, but you can also use scallions, mushrooms, sprouts, or any local in-season veggies!

For the dipping sauce

  • 1/2 cup organic soy sauce, coconut aminos, or liquid aminos
  • 1/4 cup rice vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp ground ginger
  • 1 tsp coconut sugar


1. Shred veggies in your hand shredder or pulse in your food processor until small pieces are cut. Set aside.


Shredded Carrots


Shredded Cabbage

2. Combine all the dipping sauce ingredients and mix well.

3. Place a wrapper on a flat surface, and fill the center with 1-2 tsp of shredded veggies. Top the veggies with 1 tsp of dipping sauce.

4. Dip your finger in water, and rub around the edge of the wrapper to help it seal.


Adding the filling to the wrapper.

5. Seal the wrapper by folding it in half and pressing down on the edges with the sharp edges of a fork on both sides. Or, you can purchase an inexpensive tool from Daiso, the Japanese Dollar Store, and use it to press the edges of your wrapper together tightly.


Wrapper folder from Daiso.

6. Place in a steamer basket, and steam for 5-7 minutes, depending on how full the steamer basket is. I use a regular pot and place a colander on top, then use a plate over the colander to keep the steam inside. Tip: lightly brush a layer of oil on the bottom and sides of the colander/steamer basket and between and in between each potsticker to prevent them from sticking together.


Raw potstickers in the steamer basket with a light layer of oil in between to prevent sticking.

7. When potstickers are translucent and the edges are cooked throughout, remove them from the steamer. Briefly allow to cool, dip in dipping sauce, and enjoy!


Steamed potstickers are ready when translucent and edges are cooked throughout.

Raw Snickerdoodle Donut Holes (paleo, vegan, gluten-free, egg-free, dairy-free, soy-free, peanut-free)

Over the summer, this recipe crossed my inbox, and I took the cutest video of my then-3-year-old helping me roll out the balls and add the topping. I made this recipe throughout the entire summer because the ingredients were pantry staples and it was so easy to throw together with my little kitchen helper.


Cinnamon Sugar Donut Holes aka Raw Snickerdoodle Donut Holes by Betty Rawker <– how cool is that name?!


  • 1 cup shredded unsweetened coconut
  • 1/3 cup almonds
  • 1 vanilla bean, scraped or 1/2 tsp vanilla extract or 1/2 tsp vanilla powder
  • 1 tsp cinnamon
  • pinch of sea salt
  • 4 medjool dates, pits removed
  • 2 T grade b maple syrup or raw local honey


  • 1 T coconut sugar
  • 1 tsp cinnamon
  • 1 T shredded unsweetened coconut

1. Add coconut to your food processor and run for 30 seconds to one minute to release the oils.

2. Add the whole almonds and process with the coconut until well ground and combined.


Shredded coconut and whole almonds in the food processor.

3. Add the vanilla, cinnamon, and sea salt, and process until a fine consistency is reached.

4. Add dates. Process.

5. Add honey, Process.

6. Pour the mixture onto a flat surface, and begin rolling into balls. I prefer to use my melon baller to make the process move more quickly.


My 3-year old helper rolling out the snack balls to make them consistent and perfectly round!


7. Roll each ball in the separate topping until well coated.


My 3-year old kitchen helper coating the snacks with the special topping

8. Eat immediately, refrigerate, or freeze.

Salad for Breakfast?! Red Pepper and Ginger Salad Dressing (vegan, raw, gluten-free, egg-free, dairy-free, soy-free, nut-free, peanut-free)

I don’t know about your kids, but my kids get tired of the same old breakfast. I admit that I buy and prepare the simplest things — oatmeal or cereal — because it’s so easy, it dirties the kitchen the least, and it takes no early preparation. My kids are very good eaters, but my 4-year old loves to keep me on my toes.

This morning, he asked for corn. Yep, just a big bowl of corn. Surprisingly, he wasn’t satisfied, so I threw together his favorite salad dressing since I happened to have all the ingredients on hand. Then I served up a little bowl of chopped lettuce with his salad dressing. He gobbled it up and wanted more. His second bowl was the same, and he wanted more. The third bowl I had run out of lettuce, so I gave him some chopped baby kale and dressing. He wanted a fourth bowl! This boy LOVES him some raw dressing! Without further ado, I am reposting this salad dressing with its own dedicated post that is a hit in our household, it makes a huge quantity that I am able to refrigerate for later use, and because I frequently search my own blog for my favorite recipes, and this is one of the regulars in my searches.


Tait’s third bowl of breakfast salad.

Red Pepper and Ginger Salad Dressing by Cookie & Kate
  • ½ cup olive oil
  • 1 red pepper, seeded and chopped into big pieces
  • 1 lime, juiced
  • 2 tablespoons raw local honey
  • ¾ inch piece of ginger or 1/4 tsp ground ginger
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic
  • Optional: a dash of toasted sesame oil


Place all ingredients in the order listed above and process in a high speed blender until combined. Enjoy!


Tait’s tiny bowl of breakfast baby kale with his favorite salad dressing.


Frozen Non-Dairy Yogurt Breakfast Parfait Popsicles (vegan, dairy-free, gluten-free, egg-free, nut-free, peanut-free, soy-free)

I rarely ever buy non-dairy yogurt for my house because my kids eat all of it within minutes of bringing it home. However, when I found this recipe for frozen yogurt breakfast parfaits, I was thrilled to think that they’d last longer than a few minutes! I had to tweak the original recipe a bit to make sure they could still be made dairy-free and nut-free, but it could be done, and it was a success!

My main advice is to make them much smaller than the ones shown. The cups I used are approximately 8 oz, and I filled them 3/4 of the way full, but the serving was so large that they even made my adult-sized belly full, so they were definitely too big for my kids. But the fact that they couldn’t eat all of it in its frozen form compared to eating container after container of its refrigerated form made it worth it.


Frozen non-dairy yogurt breakfast parfaits

Non-Dairy Yogurt Breakfast Parfaits

Recipe adapted from Regan @

  • 1 16-oz container non-dairy yogurt, vanilla*
  • 1 16-oz container non-dairy yogurt, plain*
  • 1 package gluten-free, nut-free, peanut-free granola
  • 1 package frozen fruit (I used blueberries and mangoes, but you can use mixed berries or strawberries, too! Fresh is always preferred during the summer months.)
  • 6 paper cups or frozen popsicle molds
  • 6 popsicle sticks

*I used So Delicious brand non-dairy coconut yogurt


1. Fill each paper cup or mold in the following order:

– 3 spoonfuls of vanilla yogurt

– a spoonful of granola

– a spoonful of first fresh or frozen fruit of choice

– a spoonful of second fresh or frozen fruit of choice

– 3 spoonfuls of plain yogurt

non-dairy vegan nut-free yogurt parfait

Layers of non-dairy vegan yogurt parfait. From right to left: (1) Layer 1: vanilla yogurt, (2) Layer 2: granola, (3) Layer 3: fresh or frozen fruit, (4) Layer 4: plain yogurt [not pictured}

2. Place paper cups or molds in the freezer for one hour.

3. Place popsicle sticks in the center of the frozen mixture, then allow to freeze overnight.

4. Remove from molds and wrap in wax paper. Place in ziplock storage bags and store in freezer until breakfast!


Frozen non-dairy vegan yogurt breakfast parfait removed from paper cup mold.

Non-Dairy Cheesy Kale Chips (raw, vegan, gluten-free, dairy-free, egg-free, nut-free, peanut-free, soy-free)

My husband is out of town this week (snowboarding in Vancouver with the boys — tough life!), and you’d think that I’d be less efficient getting things done around the house. Unfortunately, it’s quite the opposite because I realize he’s not around to pick up my slack. Last night, I sat down with the kids at the dinner table, and we talked about what they wanted for breakfast and in their lunches the following day. They all decided on Vegan Overnight Oats for breakfast (their favorite!). My 4-year old wanted crackers for lunch, and I realized I didn’t have any on hand, but I did have a bunch of heads of kale and all the basic ingredients to make chips, so vegan cheesy kale chips it was!

Non-Dairy Cheesy Kale Chips


  • 2 bunches of kale (I prefer curly or red kale for kale chips because they hold up their texture and shape the best after being marinated and dehydrated, but any type of kale will do)
  • 1 bell pepper, coarsely chopped (I prefer red, orange, or yellow)
  • 2 tsp nutritional yeast
  • 1 1/2 tsp salt
  • 1/4 c tahini butter
  • 2 Tbsp unpasteurized miso paste

Optional: chipotle pepper, jalapeno, curry powder


1. Wash and remove the coarse stems from both bunches of kale, and tear leaves into bite-sized pieces. A quick trick: hold the bottom of the stem in one hand, and with the other hand slowly slide your hand up the stem. The leaves will slide right off.


Washed and cleaned kale


Easily remove the leaves by (1) holding the bottom of the stem with one hand,


and (2) slide the other hand up the stem as the leaves fall off.

2. Place all of the ingredients, except for the kale, in a high powered blender. Mix on high until well blended.

2. Pour the dressing on top of the kale, and use your hands to massage dressing into the kale leaves. If you enjoy the true taste of kale, I recommend mixing just until combined. If you are still getting used to the taste and texture of kale, then I recommend massaging the dressing into the kale for several minutes until the leaves start to break down and become more pliable.


Nondairy cheesy dressing poured on top of the kale pieces


Gently massage the dressing into the kale with your hands.

3. Evenly space the kale pieces on dehydrator sheets. The pieces will stick together after they’ve been dehydrated, so be sure to give them a lot of room. I used four dehydrator sheets for two bunches of kale.


Evenly spread out kale chips on a dehydrator sheet.

4. Dehydrate at 145 degrees for 1 hour, then reduce heat to 118 degrees and dehydrate for 6-8 hours or until crunchy.


Crunchy and full nondairy vegan kale chips!

My kids prefer to eat their kale chips when they are still wet from the dressing, but they keep much better in their lunches when they are crunchy. Nothing makes me happier than when they sneak raw kale from the dehydrator when they think I’m not looking.


Sticky fingers stealing the raw cheesy kale chips!

What is your favorite kale chip recipe?

My Obsession with Branch Basics

Ever since I ventured down the path of allergy-free eating, homemade herbal syrups and supplements, home brewed kombucha and fermented products, nothing is too far fetched for me to make at home as long as it is healthier than the product offered in the store.

I am teaching a weekly enrichment in my daughter’s 4th grade class called Amazing Herbs, which is a make-and-take class based on all the powerful herbal concoctions available within the palm of our hands. One of the topics I wanted to address was homemade cleaners. I am appalled that companies are not required to list their ingredients on their label, so I usually refer to the Environmental Working Group’s Guide to Healthy Cleaning to spot the safest, most transparent products on the market. What bothers me the most is that the exact same cleaning product can have a 1 safety rating in one scent, but if they also make the product in a different scent, the safety rating may boost up to a 6 or 7! Same goes for the same company — the safety rating for one product does not mean another of their similar products is also safe! So frustrating, both as a parent and as a consumer.

But what really pushed me over the edge is green-promoting Melaleuca, which boasts being safer for the environment and better for your home. The reality is that I have not been able to find a list of their ingredients for any of their products, nor has the Enviornmental Working Group rated them. I sadly have  bunch of this product in my closet because I thought it was the safest on the market only to find out they are one of the least transparent companies.

I’ve also heard that a good rule of thumb to purchasing cleaning products is based on ingestion — if you must call poison control immediately upon accidental ingestion, it must be an incredibly toxic product. If the label instead suggests drinking water in the event of accidental ingestion, then it must be relatively safe.

So, I began resorting to homemade cleaning products based on good old vinegar, Dr. Bronner’s Magic Soaps, and essential oils. And just as I was about to buy a huge batch to start making my own, I heard about Branch Basics from a health blog that I subscribe to. There was a sale on a starter kit, so I decided to take stab at it and buy a gallon of their concentrated liquid plus three of the refill bottles.

Low and behold, this concentrate is AMAZING! It has taken the mud stains out of my daughter’s white soccer socks, urine stains out of my child’s mattress, and grime off of my kitchen counters. I haven’t used it for my laundry yet, but that is definitely next. The crazy part is that this exact same product is safe enough to wash my hands, face, and even my produce! Though it’s not recommended to ingest, it is perfectly safe to do so!

I’m so excited that only ONE product does all of these things, it just needs different concentrations to do so. For super tough stains, I use the full concentrate. For foamy face and soap wash, I use a 1:5 soap to water ratio. When you purchase a starter kit, it tells you exactly what to do and how much to use! I add my own essential oils, so that each bottle smells differently based on what I want to use it for. I use peppermint for the foamy soap, orange for the all purpose cleaner, etc.

Want to know the ingredients? “Coconut oil, minerals, enzymes, and fatty acids come from edible, leafy green and seed-bearing plants. They also use food-grade alcohol as a manufacturing catalyst, which is completely evaporated out before bottling.”

I am not an affiliate, nor am I receiving any promotional material for this post. I am just so excited that I’ve found an all-in-one cleaner that actually works! And right now everything in their store in 25% off site wide through Dec 31, 2014. Check out their products and let me know if you try it or not!

This is not to say that making your own cleaning products is not completely sufficient. I love this product because it’s affordable, plant-based, and it’s one less thing that I have to make at home because it’s equally efficient as buying it from the source.

Now if only they made deodorant…