Barely took 10 minutes to make this: Added water and olive oil to Cherrybrook Kitchen Pancake Mix, melted Enjoy Life Foods Mini Chips in the microwave, and thawed some raspberry sorbet. Why? My daughter wanted to eat a donut that someone had given her for breakfast and we both wanted Eden to have something equally "special." A few bites into the donut my daughter asked me if she could have Eden's breakfast instead!

We made this salad (courtesy of gfreelife.com) last night. Leftovers would be perfect for anyone to eat on "Meatless Monday." My children are crazy for croutons so learning to cook them is a useful skill for many recipes. And cherry tomatoes are sweet right now, as opposed to long awaited summer tomatoes. Since we don't need to have gluten-free dishes for my family, we used a regular baguette. But this recipe gives details for a Go-To gluten-free variety.

I found these pancakes on www.recipegirl.com (just click on that link) and...wow. While they have a standard pancake base which includes egg and milk the photo alone has empowered me to believe that I can begin with our milk free base and go from there. From there recipe girl adds cayenne, corn, cheese, scallion and of course bacon. So again, I'm going to break my usual rule of "don't try to re-create a recipe that wasn't meant to be allergy safe" for "Why the heck not if it looks this good?"  So no cheese (I suggest ground flax or chia seeds) no to the milk (again coconut milk did just fine) but the rest of those savory additions look fantastic. And my kids love bacon for dinner which is what these pancakes look like they are meant for.

At some point during our unusually warm spring here in NYC an Italian Ice Vendor showed up in front of my children's school. The maelstrom that followed was incredible but more incredible was the fact that my son Eden could take part in the clamor. Italian Ices are generally safe for him, since they are loaded with sugar and color but free of his protein allergens. Nothing better on a hot day. Also - loved the irony of the steaming cup of coffee on the paper cup.

I received so many delicious dishes and recipes for this contest! It was very difficult to choose. This wasn't a dessert contest but two food chosen were sweet. The first prize, which posted directly below, goes to the Vegan Avocado Mousse. I wanted to take a spoon and dig right into the photo! And the mousse fulfilled so many eating concerns since it is free of all top 8 allergens, vegan and healthy (no processed sugar.) The second prize, which is posted below the mousse, goes to the Chocolate Chip Cookie Dough Pie - also free of the top 8 allergens and it fulfills the fantasy of so many children who can't eat many commercially sold treats due. Both recipes are original.

But please scroll down and check out the "best of" posts because there is definitely something to eat for everyone! And many of these recipes can be found on my Fantasy Foods Facebook Page.

Raw Vegan Chocolate Mousse
4 Avocados
2/3 c cocoa powder
1 and 1/3 cups Agave
1.5 Tsp Vanilla Extract

Picture and this particular recipe from http://vegtastic.net/2011/07/raw-avocado-chocolate-mousse/
Many variations have been done on this, including adding berries and making a chocolate pie with a crust made of dates, nuts and desiccated coconut (ground together in a food processor).

FANTASY FOOD: Chocolate Chip Cookie Dough Pie. Allergy-friendly. We used So Delicious Vanilla ice cream, homemade vegan cookie dough, chocolate cookie crust, and melted Divvies chocolate chips.

This is my gluten-free bread - the recipe is available here:http://saltyfemme.wordpress.com/2012/02/26/bread-and-baking-part-4-on-the-road-to-gluten-free/. This also includes a short essay about transforming my love of bread baking when I started eating gluten-free. I always loved to bake bread, and this is the standby recipe/formula that I now use. It tastes a little different every week because I always change up the flours - the trick is keeping the flour weights the same (it's always 5 ounces tapioca starch and 8.5 ounces of other GF flours).

These are stuffed bell peppers made without dairy, eggs, or nuts. You can even make them vegan. We love these in our family because you can add a variety of veggies, beans, rice, and/or meats, and they taste great baked inside a giant bellpepper. These are easy to accomodate any allergy since you can put whatever you want in them.

This is the Chocolate So Delicious icecream, topped with Divvies chocolate chips, strawberries, crushed frozen Divvies brownies, home made vegan chocolate sauce and vegan "whipped cream" made of coconut milk.