When Brennan was younger, he was allergic to milk, eggs, and peanuts. I found much of my allergy-friendly recipes and food recommendations through Kids with Food Allergies. Every once in a while, however, I was looking for a specific recipe that I couldn't find on there. My default google search for milk-free and egg-free foods was "vegan such-and-such." Unfortunately, I often forgot that vegan recipes are by definition also meat-free. Searching for vegan meatball recipes didn't give me any ways to use the package of ground beef I was hoping to cook for dinner.
Recently, a friend of mine shared a recipe for making a vegan (egg-free) mayonnaise.
Without thinking about it, I thanked her for sharing the recipe. Lauren is currently able to eat eggs, but most store-bought mayonnaise has either corn syrup, soy oil, or both in it. I told her that I was thrilled to find a recipe for mayonnaise so that I could make some deviled eggs out of our leftover Easter eggs.
It wasn't until after she pointed it out that I realized the irony of making my own egg-free mayonnaise just so that I could use it to make deviled eggs and egg-salad sandwiches.
This week is the twenty-scond week in our Blogging Through the Alphabet challenge -- letter V. You can click the button at the top of this post for this week's linky. It will open at 9:00 am Eastern Time on Monday and stay open through Sunday evening.
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Without thinking about it, I thanked her for sharing the recipe. Lauren is currently able to eat eggs, but most store-bought mayonnaise has either corn syrup, soy oil, or both in it. I told her that I was thrilled to find a recipe for mayonnaise so that I could make some deviled eggs out of our leftover Easter eggs.
It wasn't until after she pointed it out that I realized the irony of making my own egg-free mayonnaise just so that I could use it to make deviled eggs and egg-salad sandwiches.
This week is the twenty-scond week in our Blogging Through the Alphabet challenge -- letter V. You can click the button at the top of this post for this week's linky. It will open at 9:00 am Eastern Time on Monday and stay open through Sunday evening.
Ha!! As a fellow allergy mom, it makes perfect sense to me.
ReplyDeleteYes! The allergy recipes are missing so many of the ingredients that trigger a fructose reaction in Amber, but it's not actually that specific allergen we are trying to avoid.
ReplyDeleteThat is hilarious, about making the egg free mayo for deviled eggs! Emma is off eggs and diary right now and I am having the same issue with vegan recipes. But we are planning to slowly begin adding things back next month. :)
ReplyDeleteOh, I hope she gets to add them back in. Lauren's gotten to try eggs for several months, longer than we initially thought. We'll find out at the end of this month if she gets to keep them for good or not.
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