Spring Pasta - gluten free (top 8 allergen free) *vegan option

Figuring out ways to use our leftover Easter ham seams simple, but becomes daunting after about 3 meals.  This is probably one of my favorite ways to use it up because it's a bit lighter since there are no heavy sauces as part of the recipe.  

I love gluten free pasta!  It's one of those allergy free items, even if we could take away our gluten allergy, I would still keep in my kitchen cupboard.  It's not as forgiving as wheat pasta when cooking and leftovers usually break apart on the second heating, but it doesn't give you that heavy feeling after eating as "normal" pasta would.  And it really is great for company because no one can tell one from the other.  

Now you could certainly leave out the ham in this recipe, which I've done many times and just kept it vegan.  Or you could use a different protein, say cut up chicken or sausage, or even allergy free lunch meat you may have on hand.   Serving it (without the added meat) as a side with fish would be delish too!

I'm not sure why, but I've been putting peas in most everything these days for dinner.  It must be because of the Spring weather.  Luckily frozen peas are delicious and cheap and I always have them in the freezer.

You'll find this dinner recipe is pretty quick and easy to throw together,  and once you make a recipe like this it's easy just to make it off hand and add anything you are feeling, not really needing a recipe.  To be honest, I am a terrible recipe follower!  I may look at a recipe-even my own- but usually just add what I like (or have on hand) in the end.  As long as you follow the basics, you will be pretty safe!


gluten free, top 8 allergen free  *vegan option


Spring Pasta with ham and peas:
serves 4-6 large servings

1- 16oz package of Gluten Free Pasta

2 Cups  Ham, allergy free (cooked) -cut up into tiny pieces     *or meat of choice    (*or leave out)
1/2  Red Onion, chopped
2 Cups  Frozen Peas, thawed
1 Cup  Cherry Tomatoes -cut up in halves
3-4  Garlic Cloves -finely minced
2 TB  Butter Substitute ( I use Earth Balance Soy Free)
1 tsp.  Sea Salt  (plus extra "to taste")
1 1/2 tsp.  Ground Pepper
1 tsp.  Garlic Powder
2 tsp.  Dry Oregano Leaves
5 TB  Olive Oil (plus extra to top before serving)

Dairy Free Parmesan Cheese

Cook pasta according to package instructions.  * I always add a ton of salt to the boil water and cook gluten free pasta al dente.  Drain (saving 1/2 - 1 cup pasta water) and set aside.
In a large skillet over medium heat add 2 TB of olive oil.  Add red onion and saute until soft, about 5 minutes. Add in chopped garlic and cook 1 minute, being careful not to burn.  Next add in ham, peas, butter substitute, garlic powder, salt, pepper, oregano, cherry tomatoes and 3 TB more of olive oil.  Stir occasionally until heated through, 5 minutes plus.  Now add in pre cooked pasta and combine.  Salt and pepper to taste.  If your pasta seams dry just add a splash or two of pasta water and stir (this just depends how quickly everything has cooked and how hot your stove top is).  Serve topped with dairy free Parmesan and a drizzle of olive oil.  Enjoy!

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Also shared at:  Fat Tuesday, Create Link Inspire, Totally Talented Tuesday, Allergy Free Wednesday, Gluten Free Wednesdays, Waste Not Want Not Wednesday, Gluten Free Fridays, Foodie Friday,

Double Chocolate Banana Pound Cake - gluten free, vegan (top 8 allergen free)

This Double Chocolate Banana Pound Cake may go quickly when you make it! 

It is dense, moist and rich in flavor.  Not overly sweetened, so you can taste the chocolate banana combination not the sugar.  

You could use this recipe for many occasions.  It would be a perfect snack with coffee, tea or milk or even a dessert for company when dressed up with some Coconut Whip Cream and sliced strawberries.  Or enjoy it for breakfast with a nut butter of choice,  for a little added protein!
We added a dollop of allergy free cream cheese and gobbled it down.  

Luckily this is a pretty quick recipe to throw together and you'll probably have the ingredients on hand.  The only delay will be waiting for it to bake and cool ;).  I don't know about you, but I always have overly ripened bananas and never tire of another chocolate recipe!  


gluten free, vegan, top 8 allergen free!


Double Chocolate Banana Pound Cake:
1 - Loaf Pan


1/2 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/2 tsp.  Xantham Gum
1/3 Cup  Unsweetened Cocoa Powder
1/4 tsp.  Sea Salt (fine)
2 tsp.  Baking Powder
1 tsp.  Baking Soda
1 1/2 tsp.  Ener G Egg Replacer Powder
3-4  Medium Ripe Bananas
1/3 Cup  Oil/Butter Substitute (melted) - your choice
2 TB  Dairy Free Yogurt ( I use So Delicious Coconut Milk, Vanilla)
3/4 Cup  Organic Brown Sugar or Palm Sugar
1 tsp  Organic Pure Vanilla Extract
1/2 Cup  Allergy Free Chocolate Chips ( I use Enjoy Life)

Preheat oven to 350 degrees.  Grease a loaf pan.
In a small bowl, whisk together brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, cocoa powder, sea salt, baking powder, baking soda and egg replacer powder.  Set aside.
In mixing bowl with paddle attachment, add bananas and mix until "mashed".  Add in oil, yogurt, sugar and vanilla extract.  Mix on medium low until combined, scraping down when needed.  Add in pre whisked dry ingredients and mix on low until incorporated.  Stir in chocolate chips. Add batter to a greased loaf pan and bake 50 to 60 minutes until a toothpick comes out clean.  Cool completely.  Enjoy!

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Trying to take a good picture on a cloudy Pacific Northwest day
makes it tough!

A fudge topping of coconut oil and allergy free chocolate is delicious too!

Just a touch of allergy free cream cheese!

Also shared at:  Totally Talented Tuesdays, Fat Tuesday, Waste Not Want Not Wednesday, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Fridays, Foodie Friday, Whole Food Friday

Easter Nests - gluten free, vegan (top 8 allergen free!)

Hoppy Easter!

This recipe is for the Allergy Free kids in all of us!
Making a novelty Easter treat is nothing but fun and simple.  You can grab the kids to join you because this one just takes a few minutes and even fewer ingredients.  (......my kind of recipe!)

Luckily there are so many great allergy free (pre-made) snacks out there, it makes it simple to improvise this kind of treat.  I love being able to bring my youngest daughter to a Easter Celebration and not have her feel left out with what the non allergy kids get to enjoy.  She may be Autistic, but she certainly knows when she is missing out on fun holiday treats!  The bonus to this is she also can help make such a simple recipe for the special day.

Here's wishing you the most wonderful Easter Holiday!
Family, food, treats and fun!


gluten free, vegan....allergy free


Easter Nests: 
1 regular or mini muffin tin
*makes 4 regular or 6-8 mini  (can double or triple depending of quantity needed)

1 Cup  Rice Cereal   (I used Crunch Ems)
1/4 Cup  Organic Coconut (shredded, sweetened or unsweetened-your choice)
1 tsp.  Organic Coconut Oil
1/4 Cup  Enjoy Life Chocolate Chips
2  Vegan Marshmallows
Organic Allergy Free Jelly Beans

Line a muffin tin with plastic wrap and grease (or spray with cooking oil) Set aside.
Place cereal (lightly crushed with fingers) and coconut into a medium bowl and set aside.
In a microwave safe bowl; add coconut oil, chocolate chips and marshmallows.  Microwave at 50 % power, stirring every 20 seconds until melted and smooth.  Once melted, add to cereal mixture and mix gently until coated.  Press into greased lined muffin tins, top with jelly beans and refrigerate at least 30 minutes.  Serve and enjoy!       * store in refrigerator

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Also shared at:  Waste Not Want Not Wednesday, Allergy Free Wednesday, Gluten Free Wednesdays, Show & Share Wednesday, Full Plate Thursday, Gluten Free Fridays,Foodie Friday

Autism Awareness Month, April 2014!!

Happy Autism Awareness Month to all!

Here at the household we live with Autism each and every day.  We have highs and we have lows, but every day is a new beginning for our family and our daughter who has Autism.

We've made a conscious decision at our home to focus on the positive and know that there is always a tomorrow if it's been "one of those days"!  We are lucky enough to have amazing family (and friends) support, who look at our daughter with loving eyes.  They have embraced our way of life and continue to help us out in times of need.  That ranges from things like babysitting (.....it's care giving with Autism, let's be real!), learning how to cook my daughters allergy free meals to just being a supportive listening ear and so much more.  All of it is big to us.

Fairy Wings and Pixie Dust Cooking and Autism Blog has come about because of my youngest daughters Autism.  When she was first diagnosed and after we started the onslaught of tests needed to start making her feel better internally, we found out it was impossible to include her in family meal times with her massive amount of food allergies.  As a parent you never want your child to feel left out and food was a huge factor.  So I started recreating recipes.  

-Why should she have to miss out on what everyone else was enjoying?  

-Why couldn't everyone, with or without food allergies, enjoy the same food she was now needing to eat?

One of the best parts about cooking is that it is a constant learning process.  You are never done. It keeps your mind going and your creativity engaged.  

It's my passion!

My daughter is no different than any other kid or adult in wanting to enjoy life and all the delicious treats that come along with it.  You shouldn't have to feel like you have to give up taste just because your body rejects certain foods or ingredients.  

I hope you can enjoy some of my recipes or pass them on to someone in need.  
Celebrate someone with Autism by showing your support to them or their family and Light It Up Blue!!

........"Normal is a dryer setting".......embrace diversity