Snacks for flights (Gluten-free, Dairy-Free, Nut-Free, Soy (Protein)-Free and some Nightshade-Free)

Traveling with Celiac and food allergies always take more planning a preparation.

For the I bought chips, chocolate, and other sweets for the flights.  I bought enough safe snacks for the flight to Denver and the return flight.  I put half in my checked bag for the return flight.

 

For this trip I bought my favorite BoBo’s Bars.  I like the original and the Apple Pie flavors. I like to carry three in my carry-on for flights.  I bought my nightshade eating child Kettle Chips, and for me Heart Keenwah “Herbs de Provence”  .  For treats I had Sunflower Butter Cups Free 2 B, and one mint cup, some Junior Mints, CoComels, and Pumpkin Seed barkTHINS.

 

I was pleasantly surprised to find two of our staples at the Denver airport on the way back.

One thing I learned is that some granola type bars (like my beloved BoBo’s) can cause your bag to be searched.  During one of my last trips the TSA agent (who knew what BoBo bars were!) had told me to put all my food in a separate bag inside my carry-on and have it go through the x-ray machine separately.  When they asked if I had any snack bars I was able to remove the separate bag and send it through on it’s own.

What do you take with you on your flights for snacks?  Do you buy anything in the airport?  Happy allergy travels!

 

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Trader Joe’s Gluten Free Pumpkin Muffin Mix

It’s the time of year for pumpkin everything.  Having food allergies and Celiac make it hard to partake in the pumpkin goodness.  One thing that I have found that is safe for us is Trader Joe’s Gluten Free Pumpkin Bread and Muffin Mix.  It’s even nightshade free!

TJ Pumpkin Muffin Mix Ingredients
TJ Pumpkin Muffin Mix ingredients

All you need to add to this mix is sunflower oil, eggs and water.  It makes a light cake-like bread or muffin that even the the gluten eaters enjoy.  I hope you enjoy this pumpkin treat.

Love these bars

Lately one of my go to snacks have been these BoBo bars. I like that they are a little bigger than a regular granola bar so they can get me through a morning of meetings.

Today I’m at the monthly NAPO Chicago meeting. As the Director of Membership I enjoy meeting new people and helping celebrate the accomplishments of our chapter members.

Sugar Cookies (Gluten-free, Dairy-free, tree nut-free, peanut-free, nightshade-free)

I love to garden.  For the past few years I have not grown tomatoes.  I found it really hard to have a vegetable garden without tomatoes.  So this year I planted a few plants and have been giving the tomatoes to friends.

I try to take a turn through the garden multiple times a day and enjoy taking my morning coffee or an afternoon snack out to enjoy while watching the pollinators buzz around.

These little sugar cookies are so wonderful and they are good coated with sparkling sugar or without the crunchy coating.  These are definitely one of those “people will never know” food allergy friendly treats.

Gluten-Free Dairy-free Sugar Cookies

  • Servings: approx. 36 cookies
  • Difficulty: easy
  • Print

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Cygnet Organizing LLC Sugar Cookies

Ingredients

  • 2 cups sugar
  • 1/2 cup Earth Balance Soy-free butter
  • 1/2 cup shortening
  • 3 egg yolks
  • 1/2 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 3/4 cups Namaste flour
  • Sparkling sugar (icing sugar)

Directions

  1. Cream together sugar, butter substitute, shortening, egg yolks and vanilla.
  2. Mix in baking soda, cream of tartar, and flout until combined.
  3. Cover dough and refrigerate for at least one hour.
  4. Preheat oven to 300 degrees F.
  5. Using a tablespoon or small scoop make one inch balls out of the chilled dough.
  6. Roll the dough balls in  the sugar and place on a cookie sheet.
  7. Bake for 13 minutes.
  8. Cool on the pan and then transfer to cooling rack or plate.
  9. Store in an airtight container.

Enjoy these little crunchy cookies anytime of day! – Susan B.