Favorite Condiments

Condiments can be tricky for those with allergies. One of my most severe anaphylactic triggers is mustard, which is a common condiment in and of itself, not to mention that mustard seed pops up in most barbecue sauces and salad dressings. With W’s dairy, soy, and egg allergies, we also eliminate cream cheese, mayonnaise, ranch, butter, soy sauce, sour cream, and countless other condiments.

So what do we use to dip, marinate, and spread?! 

In addition to olive oil, my tops are:


Honey is not an allergen for anyone in my family so we use it and use it lots! Local and organic is almost always the way to go.

Organic ketchup

There are several on the market to choose from, but I make sure that organic tomatoes is the first ingredient, with no allergen additives. 

Local or homemade jams

As spreads or marinades, jams from local berries and fruits are a fabulous option.

Organic maple syrup

Tater tot hots dipped in maple syrup for breakfast? Yes, please!

Stubb’s barbecue sauce

This Texas made sauce is often the only one on the shelf that leaves out mustard – and it’s delicious!


A Thanksgiving Meal for All

IMG_0388Thanksgiving is a time for grace and inclusion and so, more so than ever, it is especially important that W can eat our family’s meal. It is also a must that everything is delicious enough for the obligatory Thanksgiving seconds!

As such, I have carefully curated a menu in which the main cooking ingredient is olive oil and each recipe is free from dairy, wheat, egg and additional allergens for W.

Here’s the spread:

A turkey that is free-range, local, and organic.

Mashed potatoes

Brussel sprouts with bacon

Garlic roasted carrots

Cranberry relish

And for dessert, we serve apple popsicles made simply by freezing local apple cider in popsicle molds.

Happy thanksgiving!

Hots & Olives


Visitors to our home during meal time will likely hear Spotifyed tunes and requests for hots and olives. 

“Hots” is the all-encompassing term for anything created from white potato – french fries, cooked potato cubes, and tator tots. They earned their name when we began introducing foods to W and he passed potato in his food challenges. Given such a limited diet otherwise, he ate potatoes with almost every meal and as we served them, we warned “they’re hot”. Given our frequency of preparing cooked potato items, this happened quite often, and “hots” became a frequent term in our household.

We often make our own cubed hots at home and the steps to do so are simple: 

-Preheat oven to 405 degrees.

-Wash and peel two or three large baking potatoes.

-Cut each potato into bite-size cubes, ensuring the knife and cutting board are free from any cross-contaminants.

-Place the cubes on a baking sheet, covered in foil to ensure no residue as a cross-contaminant.

-Add two tablespoons of our favorite brand of olive oil and two teaspoons of sea salt.

-Mix well to coat the potato cubes.

-Bake for 40 minutes, turning halfway through. 


As for olives, W has requested these delectables with almost every meal since he was a year old. Of course, we indulge. (And marvel at the sight of a toddler popping olives from an olive dish as if they were candy from a candy bowl!)

Our olive dish consistently includes:

  • Pitted kalamata Greek olives
  • Pimento stuffed manzanilla olives
  • Italian Castelvetrano whole green olives

Hots & olives all around!