Allergy-Free Wednesdays, Blog Hop Week 17: Grain Free Brownies, No Bake Cookie Smoothie, Frozen Stuffed Banana Sandwiches & More!

Hello and welcome to Allergy-Free Wednesdays (AFW). AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy related topics/issues and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and 6 other fabulous allergy-free bloggers. Your weekly submissions are shared on all 7 blogs! I look forward to this event every week and am so grateful to be part of such a wonderful community of bloggers!

Each week, we feature our 3 favorite recipes from the week before as well as the 3 most popular recipes. We also pin all of the favorites to bring more love to your sites! 

Your AFW hostesses are:
What can I link-up on AFW?
*We welcome allergy-free cuisine in any shape or form
*Tips & allergy related articles/information are welcome
*Food allergies, intolerances, and sensitivities all welcome

Rules & Guidelines *Please provide a link directly to your post (not your homepage).
*Please provide a link back to our weekly blog hop somewhere in your post.
*Past and current recipes welcome.
*Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
*Recipes do not have to be free of all common allergens, just allergy-free in some way.
*Two weekly submissions max please.
*Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
*Entries that don’t comply with stated rules and guidelines will be respectfully removed.
*Please leave a comment after you link-up and tell us about your weekly submission(s). We love to hear from you!

By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest. You also, by entering, guarantee that the picture is not someone else’s work , or else has a broad license (for example with stock photography put in public domain).

Here is a key for labeling your recipes:
GF= Gluten Free
DF= Dairy Free
SF= Refined Sugar Free
V= Vegan

The Top 3 Reader Favorites From Last Week:

Grain Free Blender Brownies @ Small Footprint Family

 

No Bake Cookie Smoothie @This Chick Cooks

Frozen Stuffed Banana Sandwiches @ Peanutbutter & Peppers

My Top 3 Picks:

 

Sweet: Red Velvet Carob Cake @ Including Cake

 

Savory: Red Wine Marinated Fajitas @ The Sprouted Life

 

 

Grain-Free: Fruit Pizza @ The Unrefined Kitchen

 

 

Please visit the other 6 Allergy-Free Wednesday hostesses (blog links can be found above) for their recipe highlights.

Thank you for visiting Allergy-Free Wednesdays!

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Comments

  1. AleasLeftovers says:

    The highlights look absolutely delicious! I need to check out the fruit pizza as I missed it last week. I am sharing a double chocolate pizookie that my daughter made for our family on Mother’s Day.

  2. IncludingCake says:

    Thank you so much for featuring my Red Velvet Carob Cake…that’s really made my day! 🙂

Trackbacks

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  7. […] Egg Allergies and Symptoms Eggs have been a part of our diet for as long as we can remember. Whethe… as long as we can remember. Whether eaten scrambled, hard-boiled, or in cooking and baking, eggs are an all-American food. For most of us, eggs are simply another delicious food to be eaten but for some people, eggs can be deadly as their body overreacts to the proteins. What happens is that for people with an egg allergy, the body views the proteins as a bad thing, an invasion so to speak. To fight off the protein, antibodies known as immunoglobulin E or IgE is produced. Therefore, when the person with an egg allergy eats eggs alone or in other foods, an allergic reaction is triggered. The body sends out these antibodies along with histamines, making the person feel lousy. The interesting thing about an egg allergy is that typically, the reaction is from the proteins found in the egg yolk and not the whites. Another fascinating aspect of an egg allergy is that the reactions are usually seen in children under the age of five. In most cases, once the child reaches five, the allergy has been outgrown. However, there are rare occasions when an adult will show signs of an egg allergy. The symptoms associated with an egg allergy generally appear within five to ten minutes after eating eggs although there are occasions when the reaction can take an hour or more. While most of the symptoms last 24 hours or less, they can last longer if the egg allergy is more severe. When a reaction occurs, the first sign is a red, bumpy rash and/or swelling and redness around the mouth. Other egg allergy symptoms might include problems with the stomach such as abdominal cramps, nausea, vomiting, and diarrhea. In addition, some people will experience problems with the respiratory tract, commonly seen as itchy and watery eyes, sneezing, runny nose, and in serious cases, asthma to include coughing and wheezing. In the most severe cases of egg allergy, a person will have a problem with anaphylaxis, which involves swelling of the throat, mouth, and even the airway. When this occurs, the person feels constriction of the lungs, making it difficult to breathe. Another problem seen on occasion with an egg allergy includes a dangerous drop in blood pressure. When this happens, the individual would become very dizzy and even pass out. If you suspect you have an egg allergy, you should talk to your doctor for a correct diagnosis. However, this can be challenging in that someone with an egg allergy may have a reaction one time and then not the next. Therefore, you will need to work closely with your doctor to help make the correct diagnosis so the correct treatment can be determined.About the author: Grant Segall RPh is the webmaster and editor of Allergy-Allergya website dedicated to helping those suffering from allergy and allergy symptoms.Source: http://www.articlesbase.com/non-fiction-articles/egg-allergies-and-symptoms-178870.html […]

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