#MCM – Heather Rosenthal

So the way this works is I am featuring Mom’s who change their favorite recipes into ones that are ‘Allergy Free’ – I want to showcase that there are substitutions for almost anything that you LOVE to eat or serve your children. I also want to spotlight Mom’s who’s awareness, open mind, and inclusion for all is radiant. I appreciate you, I am grateful to you and I thank you!

For the first ‘Spotlight Feature’ (#momcrushmonday) on cookingwithdyl, I’m ‘crushing on this Mom’, Heather Rosenthal. Heather is many things, she’s a religious school principal, master’s degree student, wife, soccer Mom, maid, involved in women’s groups and the list goes on. Heather also so happens to be a fantastic friend. I bet that you’d say that about anyone who’s your friend, but this woman has proven to be a diamond in the rough.

I met Heather before Dylan was born and we were not fast friends. She already had a child and was delivering her second one-month after I was delivering Dylan. We seemed to be in different places and seemed to not understand each other. I’m sure this was because I wasn’t open to anyone understanding my situation with Dylan’s allergies and had difficulty with a tough, insomniac baby that wouldn’t and couldn’t just be easy. (Whatever that means)

Through the years, Heather has made a safe space for our family in her home by creating a “Dylan Safe” pantry, teaching her children about what’s “safe” and what’s not, how to ask the right questions, and every Sunday our families have “family dinner” together. She is the only person that I don’t question incessantly about what ingredients have been included in her meal.

I’m lucky to know her and grateful that she is a Mom us Mom’s can count on (Allergy Mom’s or otherwise)!

For Heather’s Spotlight, she has made #allergyfree Pumpkin Muffins –Let’s get started.

Processed with VSCO with s1 preset

Ingredients:

  • 4 C Gluten Free Flour
  • 1/2 C Sugar
  • 1/4 C Brown Sugar
  • Egg Substitue (2 Eggs)
  • 1/3 C Dairy Substitue (Coconut Milk)
  • 1 tsp Vanilla
  • 1 can pumpkin puree

Directions:

Preheat the oven to 350. Mix Dry ingredients in a bowl and add in all wet ingredients. Mix everything together and scoop into your muffin pan. Bake your muffins for 15-18 minutes. Once removed from the over immediately move from the pan to the cooling rack. Allow cooling for a minimum of 8 minutes before serving. These muffins are awesome with a sweet drizzle, cut open and warmed with butter, or simply eat them plain.

 

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