I often buy my spices in large format from places like Costco. Not only is it cheaper that way but also the Costco store brand has some clear allergy labels on those products; always preferable for an allergy mom. But there are some spices that are hard to find and when I find them, I just don't trust what's in them. For those, I prefer to make my own. Two of the most used seasonings in my home are Taco and Fajita, which are really hard to find without caramel colour added. Caramel colour can sometimes contain traces of milk protein, and when the manufacturer cannot tell me what it's made out of, I refrain from using the product as opposed to risk an allergic reaction.

Taco and Fajita seasonings are so versatile. I don't just use them to make quesedillas and fajitas, but in many other dishes, like stir-fries and chili. Because I create my own fajita and taco seasoning, I can also adjust the amount of spices I include in them to suit my family's taste. Here are the versions I often make at home. Each yeilds about 2 to 3 tablespoons, approximately what you would if you bought a packet at the store. I typically quadruple my recipe to make a big jar, though I suggest you make a small batch first so that you can adjust the amount to suit your taste. Once you figure out how you like it, then you can make it in big batches and store it in your pantry.

Taco Seasoning
Yields 2 to 3 Tablespoons (Serves 3)

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (omit if you don't like it too spicy)
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Fajita Seasoning
Yields 3 to 4 Tablespoons (Serves 4)

1 tbsp. cornstarch
2 tsp. chili powder
1 tsp. salt
1 tsp. paprika
1 tsp. sugar
3/4 tsp. crushed chicken bouillon cube or instant stock mix
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. cumin

Nutritional Info (Per Serving)
Taco Seasoning: Calories 36.4, Total Fat 1.14g, Cholesterol 0mg, Sodium 7317.71mg, Potassium 83.97mg, Total Carbohydrates 5.94g, Fiber 1.81g, Sugar 0.37g, Protein 1.11g

Fajita Seasoning: Calories 20.76, Total Fat 0.39g, Cholesterol 0mg, Sodium 665.02mg, Potassium 47.94mg, Total Carbohydrates 4.44g, Fiber 0.74g, Sugar 1.43g, Protein 0.4g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

I made a serious discovery this week. After a long and arduous search for a dairy free cheese that melts (and tastes) similar to the real thing I have finally found something. Our selections here in Nova Scotia are limited because our stores are not as big as the grocery stores in other provinces like Ontario or BC. Initially, we used Tofutti Cheese slices, which did not taste very good and had a leathery and unappealing texture especially when melted. So after much research, and based on several reviews, I went hunting last weekend. Earth Island (made by Follow Your Heart), Galaxy, and Daiya soy based cheese blocks are the ones that got the best reviews. I found Galaxy and Earth Island in only one store in our city. No one carries Daiya in our province as far as I know. The only store that carries Galaxy and Earth Island is the Atlantic Superstore on Joseph Howe Drive, and to my knowledge, they just started doing that recently. So, I bought both kinds to try out with all the different flavours. Some passed and some were so-so but all in all, they both were deemed highly edible and maybe very enjoyable depending on the dish.

OK, so then it was time to make an old favourite that we have not had in three years: LASAGNA. Now, this is lasagna Cameron style, which means, it's not your classic lasagna. Yes, my little one is entering this fussy/picky eating stage, so she won't tolerate spinach or other visible vegetable matter that she considers dubious material (same goes for dad). Once I served this lasagna, my picky eaters went for seconds (and thirds), making it a resounding success. No more icky yucky twisted faces because the cheese looks funny. 

I make this lasagna as healthy as I can without compromising flavour. I'm all about flavour; I'm the flavour girl in this household. I'm also high strung, with an overflowing brain and a flooded calendar. I do not have time to slave away over the stove for hours. Hence, I dedicate one weekend of every month to cook all my good stuff in bulk and store it in single serving size containers in the freezer (which is one of the best inventions ever - what did they do before freezers?)

I always cook my ground beef as soon as I buy it and store it in the freezer cooked. I also cook my pasta sauce in a big stock pot and store it in little containers in the freezer. Then when I need those items, I just thaw in the microwave for a couple minutes and voila!

Keep in mind, your lasagna will only be as flavourful as your sauce. If your sauce is too bland your lasagna will be equally bland. If it's too spicy, the lasagna will be spicy as well. So adjust your spice level to suit your family needs. Enjoy!

Dairy Free and Egg Free Lasagna
Yields Single 9x13 inch tray (Serves 12)

1/2 lb. medium ground beef with onions, cooked
4 cups pasta sauce
1 cup dairy free cheese, shredded (I use a mix of cheddar and mozzarella flavours)
11 egg free and dairy free lasagna noodles, cooked

Heat the beef and pasta sauce and mix together to form a thicker sauce. Spread about 1/2 cup of the sauce on the bottom of 13 x 9 in. baking dish. Arrange lasagne noodles over sauce. Spread about a cup of the sauce and layer more noodles on top. Repeat the layers making sure you end with sauce. Sprinkle the cheese on top.

Bake at 375°F for 45 minutes to an hour. Turn off oven and turn on the broiler. Let it broil for 5 minutes or until the cheese is golden and bubbly. Then take it out of the oven and let it stand for 10 minutes to set before slicing. Enjoy!

Allergy Mom's Pasta Sauce (similar to Arrabbiata sauce - my favourite)
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 teaspoon basil
1/2 teaspoon Italian seasoning
1 tablespoon parsley
1/4 tsp rubbed bay
1 cup veggie mix, diced (I use Arctic Gardens Spaghetti Mix)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes (substitute with any milder spice for little kids)
1 can crushed tomatoes

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the veggie mix and salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes, crushed pepper flakes, basil, Italian Seasoning, parsley and bay. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and season the sauce with more salt and pepper, to taste.

Nutritional Info (Per Serving)
Calories 164.98, Total Fat 8g, Cholesterol 14.18mg, Sodium 602.37mg, Potassium 460.82mg, Total Carbohydrates 17.77g, Fiber 0.23g, Sugar 2.23g, Protein 6.96g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

It may seem like I've been on a cinnamon kick lately but in this household cinnamon is a staple. Cinnamon scones are especially good in the morning with a hot cup of coffee. Enjoy!

Dairy Free, Egg Free, Nut Free Cinnamon Scones
Yield: 12 scones (Serves 12)

2 cups unbleached all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup dairy free margarine, chilled and cut into small pieces
3/4 cup cold soy milk

Cinnamon Filling (mix all ingredients together until they form a loose paste):
2 tablespoons dairy free margarine
1/2 cup brown sugar
1 tablespoon corn syrup
1 tablespoon cinnamon

In a large bowl, combine flour, sugar, baking powder, and salt with a spatula. Using a pastry blender or your hands, cut in margarine until mixture is crumbly. Make a well in the center of the flour mixture and add soy milk into the well, stirring with spatula until dough just comes together. The key to making soft and moist scones is to avoid over mixing. Kneading the dough for too long will cause it to become tough and you'll end up with hockey pucks instead of scones.

Preheat oven to 425ºF, and line a baking sheet with a silicone mat or grease with dairy free cooking spray. Set aside. Transfer dough to a floured surface and knead about 10 to 15 times. Divide dough into two balls. Roll each ball into a 1/2-inch-thick disk. Poke light holes and place cinnamon filling pieces inside. Fold the dough unto itself and form into a round ball again. Flatten to 1/2 inch thick and cut into six wedges. Repeat with the remaining ball. Place wedges on prepared baking sheet and bake for 18 minutes or until golden brown around the edges.

Nutritional Info (Per Serving)
Calories 202.8, Total Fat 7.41g, Cholesterol 0mg, Sodium 420.56mg, Potassium 59.48mg, Total Carbohydrates 32.1g, Fiber 0.94g, Sugar 14.17g, Protein 2.65g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

There is nothing like kneading dough to relieve stress. I bake a lot when my mood is down, but it takes a seriously stressful week for me to bake yeasty doughs. This is one of my favourite cinnamon recipes. This recipe belongs to my mother (with a few alterations to make it dairy, egg, and nut free) and it reminds me of all the field trips we took with my family when we were little kids. My mother would always bake a variety of goods using that dough, from pizza bites and cheese puffs all the way to berry pockets and apple treats. It's so versatile and can be adapted for virtually any type of baked goods that require yeast.

Dairy Free, Egg Free, Nut Free Cinnamon Pull Aparts
Yields 12 cup Bundt Cake (Serves 16)

4 cups all purpose flour
2 1/4 tsp active dry yeast mixed with 1 tsp sugar & 2 tablespoons warm water
1 tsp salt
2 cups plain soy yogurt
1/2 cup canola oil
1 tablespoon honey
1 cup sugar
2 tablespoons cinnamon, ground
1/2 cup dairy free margarine, melted

Glaze:
1/2 cup confectioner's sugar
1 tablespoon soy milk

Mix yeast with 1 tsp sugar and 2 tablespoons warm water. Set aside for ten minutes or until foamy.

Combine flour and salt in a bowl. Add yeast mixture and stir until evenly distributed. Add the yogurt, oil, and honey. Mix until the dough comes together. Knead dough for ten minutes or until smooth, elastic, and no longer sticks to your hand. Cover and set aside in a warm place until it doubles in size (about 2 hours).

Meanwhile, grease a 10 to 12 cup Bundt pan with dairy free cooking spray. Place sugar and cinnamon in a bowl, and mix until well combined. After dough has doubled in size, punch it down and knead for a few seconds. Using your palms, take a little piece of dough and form a 1.5 inch ball. Place in sugar cinnamon mixture and roll around until covered. Place in pan. Repeat and stick balls together until half the dough is gone. Drizzle half the melted margarine and sprinkle with half the cinnamon sugar mixture. Continue to form balls of dough, cover with cinnamon mixture and place all around until pan is full. Sprinkle more of the sugar mixture on top and then mix the leftover sugar with the remaining margarine. Drizzle all over the top. Cover and set aside for 20 minutes.

Preheat oven to 350°F.  When the oven is ready bake the cinnamon pull aparts for 35 to 40 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate and drizzle with glaze. Serve warm.

Nutritional Info (Per Serving)
Calories 320.42, Total Fat 13.75g, Cholesterol 0mg, Sodium 233.44mg, Potassium 53.73mg, Total Carbohydrates 45.1g, Fiber 1.48g, Sugar 17.8g, Protein 4.82g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

You know how sometimes you have those days where you just didn't get enough sleep the night before and everything seems so foggy? Well, it doesn't help when on those days you have a tiny toddler who demands "cimannin wolls", especially when the dough requires yeast and time to rise. Time, a commodity I'm short on these days!

This is a cinnamon loaf recipe that I created on a whimsy one day, which means it's adaptable to suit any tastes. Feel free to experiment and add your own variations to it. It's simple, easy, and very quick. It does not include yeast and therefore no rising time is required. It doesn't even require the use of a mixer, just your hands and a spatula. I think it's the perfect breakfast with a cup of coffee, or great as a snack too. It's like a cross between cinnamon bread and cinnamon biscuits. The dough is very moist and tender on the inside while the outside remains crunchy. The sprinkle of sugar on the outside gives it just the right amount of sweetness.

Dairy Free, Egg Free, Nut Free Cinnamon Biscuit Loaf
Yields one 10 inch loaf (Serves 10)

2 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup dairy free margarine, chilled & cut to pieces
1 cup cold soy milk or rice milk

Filling:
3/4 cup white sugar
4 teaspoons ground cinnamon

Preheat oven to 375 degrees. Generously grease a 10 inch loaf pan with dairy free cooking spray and set aside. Combine the filling ingredients together in a small bowl and set aside.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in margarine until crumbly and resembling pea size. Make a well in the center, and pour in milk. Stir to form a soft and somewhat sticky dough.

Turn dough out on lightly floured surface. Knead about 10 times. Add more flour unto your surface before rolling to make sure it doesn't stick. Roll into a 9x13 rectangle about 1/4 inch thick. Sprinkle a few drops of water unto the dough surface and gently rub until the entire surface is moistened. Spread the cinnamon sugar filling over the dough, reserving one tablespoon to sprinkle on top. At this point you can add raisins, currants, or anything else you like. Roll the dough starting at the short side. Make sure the sides are pinched closed. Sprinkle the remaining tablespoon of cinnamon sugar on top and on the sides as well. Carefully transfer to pan.

Bake for 40 to 45 minutes, depending on your oven. Let cool in pan for 5 minutes then promptly remove unto a wire rack and let cool for 10 minutes before slicing.

Nutritional Info (Per Serving)
Calories 263.66, Total Fat 9.74g, Cholesterol 0mg, Sodium 562.08mg, Potassium 66.01mg, Total Carbohydrates 41.67g, Fiber 1.28g, Sugar 20.96g, Protein 3.35g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.