#MCM – Elena Piercey

#MCM – Elena Piercey

I walked up to a 13-year-old girl at school one day and questioned her about her boyfriend’s validity in a relationship I knew nothing about. I knew he wasn’t a great guy and I felt compelled to tell her at that moment. This girl immediately looked at me sideways wondering to herself “and who are you?” – After a series of really funny events like asking for her phone number and just assuming we were friends immediately and singing show tunes over the phone to her from New York City, she began to kind of like me.

In high school, having a best friend is pretty awesome. Elena was the person I could count on for everything. We fought like sisters, were complete opposite personalities in EVERY way, and were inseparable.

Elena grew up having a Peanut and Tree Nut allergy, in addition to having asthma. From the time I was 13 I was extremely aware of how life threatening these things were but never understood how difficult it must have been in the era in which we grew up in. My son is so lucky that there is more awareness around this subject, an opportunity that was never afforded to Elena.

We joke now that I had her child and she had mine. Her daughter Eloise (one of two) should be my little one. She’s tall, thin, precocious, into really girly clothes and has a personality for days. My son, loves skateboards, the beach, swimming, playing outside and has food allergies.

Thankfully going into our allergy situation, I knew what we were in for. I was always sensitive to it, always had awareness, and had a clear understanding of the difficulty surrounding the allergy subject.

I call Elena for everything allergy related. She is my allergy guru (among other things). Elena is also the daughter of an amazing Spanish Chef so she can cook her ass off.

For this #MCM Elena is sharing one of her favorite recipes. Sheryl’s Famous Apple Pie (her late mother-in-law). She’s converted the recipe to an #allergyfree option (based on Dylan’s Allergies) – The only substitution that’s been made is the flour (everything else was already allergy free)

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Apple Pie Mix:

  • 2/3 cup sugar
  • 2 tbls Gluten Free Flour
  • 1/2 tsp cinnamon
  • 1/2 Fresh Lemon
  • 6-8 apples pared, cored & sliced (6 cups)

Combined the first three ingredients and set aside. Cut apples thinly and squeeze lemon on top of them. Place apples on your pie plate and sprinkle the set-aside dry ingredients all over the apples. Get the mixture in between the apples.


Crumb topping:

  • 1/2 Cup Gluten Free Flour
  • 1/4 Cup Sugar
  • 1/4 Cup Butter Alternative

Combined all ingredients with your hands to make the texture crumbles. Spoon all the crumble on top of your pies.


Place in your over at 400 for 70minutes.

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**Note: I used premade gluten free pie crust for the bottom of the pie as an addition. (Wholly Wholesome Brand)

#MCM – Heather Rosenthal

#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.

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  • 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


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.