Every Halloween No Nuts Moms Group of Michigan hosts a food free Halloween party for all members and their siblings. In the past, we have rented out a local play place and had the children dress up and do an indoor trick or treating type activity with food free items. It has always been one of my favorite events for the group and so wonderful seeing the kids all play together without any worries. This year, we still want everyone to come dress-up in their Halloween costumes. However, instead of the traditional trick or treating we have decided to do a carnival type theme with games and food free prizes. In order to make this party a success, we are asking each family to create their own Halloween game and bring it along to share with the group. This event should be just as fun as previous years.

FAACT will be our sponsor and because of their generosity the event will be free to the families. Oriental Trading Company has also been very kind in helping me out with this event by providing some of the Halloween games free of charge. This is so great and we are very thankful to FAACT and Oriental Trading Company for helping us make this event so special for the families.

I have been ordering from Oriental Trading Company for years. When I started No Nuts Moms Group and hosted the first food free event, I knew where go to get all of our goodies. Oriental Trading Company carries a variety of fun Halloween items and most items are in bulk and inexpensive. They also have a line of food allergy awareness items in teal and you can even purchase a Teal Pumpkin through them. Here's a link to the teal products. If you are looking for food free toys and gadgets to give out on Halloween or you are organizing a kids party, Oriental Trading Company has some great options for all ages. They have fun games, crafts, stickers and much more.

I received this cookbook and it is amazing! There's so many great recipes, beautiful pictures, and helpful tips. This is a great resource for anyone living with food allergies or if you are just wanting your family to eat better. The author is Heather Christo and she is a mother and a chef. The book starts out with her family's journey with food allergies and how a diet changed their lives for the better. The book also includes information on elimination diets, journaling, food allergy testing, and much more.

Check out our Facebook Page for a Giveaway of this book starting August 4, 2016 and ending on August 8, 2016. Also, be sure to take advantage of the three free recipes listed below as well as a video featuring Heather Christo on the Today Show. Enjoy!

Reprinted from Pure Delicious by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC
CHOCOLATE-DIPPED COCONUT ICE POPS
Tags: VEGAN • KID FRIENDLY • GREAT FOR ENTERTAINING
PREPARATION 8 HOURS FREEZING TIME 
COOK TIME 5 MINUTES 
SERVINGS 10 

These fancy grown-up pops are like a frozen coconut candy bar. They are so pretty and elegant that I have even served them to dinner party guests—much to their delight! 

2 cups unsweetened coconut milk

1 cup unsweetened coconut cream

1⁄2 cup unsweetened shredded coconut

1⁄2 cup granulated beet sugar

10 ounces soy-free vegan dark chocolate

1 teaspoon coconut oil

Toasted unsweetened shredded coconut, for garnish

* In a small saucepan, combine the coconut milk, coconut cream, shredded coconut, and sugar and bring to a boil over medium heat. Reduce the heat to low and simmer until the sugar has dissolved, 2 to 3 minutes. Set aside to cool slightly.

* Transfer the coconut mixture to a blender and puree on high until smooth. Pour the puree into 10 ice pop molds and add wooden sticks. Freeze overnight.

* Place a baking sheet in the freezer for at least 30 minutes.

* In a microwave-safe bowl, combine the chocolate and coconut oil. Microwave on high until the chocolate is mostly melted, about 75 seconds, then whisk until smooth. Let the chocolate cool a little.

* Put a sheet of wax paper or parchment paper on the chilled baking sheet. Remove the pops from the molds and place them on the baking sheet. Pour the melted chocolate over half of each pop while holding them over the bowl of melted chocolate (to catch the extra chocolate). Sprinkle them with toasted shredded coconut and place them back on the on the baking sheet. When you are all done, store the pops on the baking sheet in the freezer.

Reprinted from Pure Delicious by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC
FRESH CORN AND MANGO SALAD
Tags: VEGAN • UNDER 30 MINUTES • KID FRIENDLY • NO SUGAR ADDED • MAKE AHEAD • HIGH FIBER • GREAT FOR ENTERTAINING • GREAT FOR POTLUCKS
PREPARATION 10 MINUTES 
COOK TIME N/A 
SERVINGS 4-6

The first time I ate raw corn, I was shocked at how sweet and delicious it was. The little kernels burst in my mouth with a perfect little pop! When you pair raw corn with sweet mango and lots of fresh herbs, sharp red onion, and spicy chile, you get a salad that is absolutely perfect as a side dish or topping for any kind of protein. Frankly, I could just eat this whole bowl with a spoon.

SALAD

2 ears fresh corn, husked

2 fresh mangoes, peeled, pitted, and diced

1⁄2 yellow bell pepper, cut into small dice

1⁄2 orange bell pepper, cut into small dice

1 cup cherry tomatoes, halved

1 red chile, minced

1⁄2 red onion, cut into small dice

1⁄2 cup minced fresh cilantro

2 tablespoons rice vinegar

Grated zest of 2 limes

2 tablespoons fresh lime juice

1 tablespoon avocado oil or olive oil

Kosher salt

* Use a sharp knife to cut the corn kernels from the cobs. Place in a large bowl.

* Add the remaining ingredients to the bowl and mix well. Serve immediately or cover and refrigerate until ready to serve, up to 2 days.

Reprinted from Pure Delicious by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC
KITCHEN SINK COOKIES 
PREPARATION 15 MINUTES COOK TIME 18 MINUTES SERVINGS 24 COOKIES 

When you clean out your pantry and find the tail end of a bag of chocolate chips, half a bag of shredded coconut, and a nearly empty raisin box staring back at you, it’s time to make Kitchen Sink Cookies. These are crisp, chewy, chunky cookies studded with coconut, raisins, pepitas, and melted chocolate—what’s not to like?

1 tablespoon chia seeds 

3 tablespoons hot water 

11⁄2 cups all-purpose gluten-free flour 

1 cup gluten-free rolled oats 

1 cup unsweetened shredded coconut 

1 teaspoon kosher salt 

1⁄2 teaspoon baking soda 

1⁄2 teaspoon ground cinnamon 

1⁄3 cup coconut oil 

1 cup granulated beet sugar 

1 teaspoon pure vanilla extract 

1⁄4 cup sweet potato purée, canned or homemade (page 34) 

1⁄2 cup soy-free vegan chocolate chips 

1⁄2 cup raisins 

1⁄2 cup pepitas

Preheat the oven to 350°F. Line two rimmed baking sheets with silicone baking mats or parchment paper. 

In a small bowl, combine the chia seeds and hot water. Let sit until the mixture becomes jellylike, at least 10 minutes. 

In a large bowl bowl, whisk together the flour, oats, shredded coconut, salt, baking soda, and cinnamon. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment, cream together the coconut oil and sugar until well combined. Add the chia seed mixture, vanilla, and sweet potato purée and beat until incorporated. 

Add the flour mixture and beat to make a creamy dough. Add the chocolate chips, raisins and pepitas and beat briefly to incorporate. 

Using a 1½-inch scoop, set scoops of the cookie dough onto the prepared baking sheets, leaving 2 inches of space between them (they will spread). Bake for 16 to 18 minutes, until golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Store in an airtight container for up to 5 days or freeze for up to 3 months.