Num!

If you have hung out with me for any amount of time you know I am the proud mama of some allergy (to everything) children. We are getting pretty daring adding foods back in. It's been a good 7 years of no wheat, gluten, dairy, sugar, yeast, corn, soy, nitrates, colors, etc around here. We've started with the lowest culprits for each kid and had pretty good success. What's the big deal with a little rash anyway?!?! We have it pretty much down to no wheat, gluten, dairy, casein, nitrates, colors and stuff we can't pronounce. Our newest addition of corn and cane sugar back into the diet has opened a HUGE amount of wiggle room! We are going slow with adding stuff back in. Like we've been doing it about 18 months now. Little by little.

I saw this post on pinterest. Confession... I am now addicted to all foods in cute little muffin tins.

Addicted may be an understatement.

My friend, Erin, first introduced me to an amazing little breakfast recipe, also from pinterest. Num, num, num! So I typed muffin tin recipes into that pinterest search bar. Woah! The cuteness is overwhelming!

Anyway, back to our lunch! I used this recipe tweaking it, dumping the butter and using almond milk instead of cow milk. Then we squished in a little smokie type thing they can have. We could have also cut our Applegate farm hot dogs in thirds instead. Then we added a bit of goat cheese, which they tolerate well! Baked it up for 15 ish minutes at 400 degrees. And the eager little ones gobbled them all gone. Success. It's is so stinkin fun to be able to take recipes and tweak them! So fun!!!





PS... the gluten free/dairy free snickerdoodles were an epic fail! It's hard to not be able to use butter!