Peanut Allergy

Irresistible Inside Out “Peanut Butter” Cups (SunButter Nut-Free Version!)

Wednesday, July 23rd, 2014

Nut-free versions of “Peanut Butter Cups” remain one of the most popular recipes we see (and sample!), so we’re really excited to share these SunButter Inside Out Nut-Free Chocolate Cups! It’s another recipe where SunButter as a peanut butter replacement is perfect. These are also free of dairy and gluten!

If desired, top these Inside Out "Peanut Butter" Cups with sea salt and/or nut-free sprinkles.

SunButter Inside Out Nut-Free Chocolate Cups


1 c. SunButter (we used SunButter Natural)

1/2 c. nut-free coconut oil

1 c. nut-free chocolate chips (we used Enjoy Life Mini Chips)

Optional toppings: coarse ground sea salt, sprinkles

Nut-free SunButter, coconut oil, chocolate chips and sea salt for our Inside Out SunButter Cups.


Line a mini muffin tin with liners.

Mini muffin pan, lined and ready for Inside Out "Peanut Butter" Cups, made with SunButter and other nut-free ingredients for a nut-free treat.

Melt the coconut oil and SunButter together.

Nut-free coconut oil and SunButter combine and set up deliciously in these sweet treats.

Pour 2 Tbsp. or so into each liner.

SunButter and nut-free coconut oil are the outside of these "Inside Out" Nut-Free SunButter cups.

Freeze about 10 minutes. Meanwhile, melt nut-free chocolate. Remove cups from freezer, add about 2 tsp. melted chocolate to each, leaving a bit of an edge around each.

Nut-free chocolate is the inside in these "Reverse" SunButter cups.

Top with 2 more Tbsp. of melted SunButter mixture.

Nut-free SunButter Cups, ready for a few minutes in the freezer to set up.

Freeze another 8 – 10 minutes or until set. If desired, sprinkle with sea salt and/or sprinkles. Store in refrigerator.

SunButter Cups in Reverse!


Nut-Free SunButter Rhubarb Crumble

Friday, July 11th, 2014

Does anything taste more like summer than a rhubarb dessert? We think not.

In our Midwestern hometowns, a patch of rhubarb is a staple in yards, from sprawling farms to suburban lots and even city rooftop gardens. Often sharing the gardens? Sunflowers! Many people call rhubarb the “pie plant,” since its stalks bake up tart, soft and delicious. Just like in the garden, we paired rhubarb with SunButter in this nut-free SunButter Rhubarb Crumble.

See if it tastes just like summer to you!

SunButter enhances familiar Rhubarb Crumble.

SunButter Rhubarb Crumble



1/4 c. SunButter

5 c. rhubarb, sliced

1/2 c. brown sugar

3 Tbsp. cornstarch

1 Tbsp. lemon juice

2 tsp. lemon zest

1/2 tsp. salt


1 c. flour

3/4 c. brown sugar

1/2 c. old fashioned oats

1/4 tsp. salt

8 Tbsp. butter, cold and cut into cubes


Preheat oven to 350 degrees F. Coat 8″ x 8″ baking dish with nonstick spray. Combine filling ingredients.

SunButter combines with other simple ingredients in filling for SunButter Rhubarb Crumble.

 Place in prepared baking dish.

SunButter combines with rhubarb and other simple ingredients for the filling in this SunButter Rhubarb Crumble.

In food processor or stand mixer, combine topping ingredients until crumbly.

Five simple ingredients in the topping for SunButter Rhubarb Crumble.


Sprinkle evenly over filling.

Topping for SunButter Rhubarb Crumble.

Bake 45 minutes. Cool at least 10 minutes.

SunButter Rhubarb Crumble, baked up and nearly ready to enjoy!

 Serve! It’s great with ice cream, where the two melt deliciously together…just like summer days melt into summer evenings.

Fresh-from-the-oven SunButter Rhubarb Crumble melts ice cream just a bit.


SunButter Gluten-Free Wild Rice Pancakes

Thursday, July 10th, 2014

We’re always interested in alternative ingredients for a twist on traditional favorites: like pancakes!

Wild rice is the grain of an aquatic grass native to North America. It actually grows in water, 2 – 4 feet deep. Minnesota grows much of it, and even has wild rice as its “state grain!”  Flooded fields, or paddies, in California, are home to commercial wild rice production, too.  Wild rice is dark, rather rich in taste–and naturally gluten-free. So we tried wild rice flour in pancakes. Nice twist, much heartier than pancakes made with gluten-free flour blends. Let us know if you whip up a batch!

SunButter Gluten-Free Wild Rice Pancakes offer a very interesting flavor and texture, plus really hearty 'cake!


1 c. gluten-free wild rice flour

1/2 tsp. gluten-free baking powder

1/4 tsp. salt

2 Tbsp. SunButter

1 tsp. vanilla

1 c. milk (or non dairy substitute)


In a medium size mixing bowl, sift together flour, baking powder and salt. In a separate bowl, combine SunButter, vanilla and milk. Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest a bit at a time. Mix until you get the lumps out of the batter. You don’t want it to be too thick or too runny. Heat griddle, spray with nonstick spray, and cook pancakes on one side, then flip when they start to bubble. Remove when cooked and serve!



(Baseball) Hats Off to Food Allergy Dads

Wednesday, July 9th, 2014

Major League Baseball’s All Star Game is next week! We’ve heard from some food allergy dads that we don’t often mention them, so in the spirit of “the boys of summer,” here are some of our favorite food allergy dads and their amazing support and insights:

Detroit Tigers Fan and Food Allergy Dad

Photo credit: FARE; Tim Burns and his little Detroit Tigers fans.

Photo credit: FARE; Food Allergy Dad Tim Burns and his little Detroit Tigers fans.

Tim Burns and his family attend just one Tigers game each season, when the team sells tickets to a peanut-free friendly suite. Tim also created a Halloween event, Trick-or-Treasure, to safely include all kids. Read Tim’s story and food allergy dad advice in his guest post on the FARE Blog.

Food Allergy Dad

He’s spouse to Food Allergy Mom Kimberly, who blogs and shares great info at

Photo credit: (aka Food Allergy Mom!)

Photo credit: (aka Food Allergy Mom!)

As she says:

“He shamelessly hounds friends and family (I mean fundraises) for the annual FARE walk.  He leads the local Scout pack to ensure our son’s safety for one of his favorite extracurricular activities. He works tirelessly to afford our family the crazy number of doctor visits, allergy tests, and allergy/asthma medications. He is a master allergy-friendly vacation planner that puts most travel agents to shame. Together we make a fantastic team and our family is blessed to have him as Dad!”

Hodgepodge Dad

At one time, one of Steve Hodges’ favorite snacks was peanut butter cookies. Now, he and his wife, Tricia, have five kids. Some have food allergies. See their blog about homeschooling, home cooking and their Hodgepodge life!

Photo credit:; Steve Hodges, aka Hodgepodge Dad!

Photo credit:; Steve Hodges, aka Hodgepodge Dad.

They’ve embraced it all. Steve is now also principal of his family’s home school and makes some mean SunButter cookies. Get his recipe and read his story in his guest post on the SunButter blog.

Power Lunch Dads

Dave and Pete were having lunch. Both had children who had been diagnosed with nut allergies and they were frustrated. Skeeter Nut Free Snacks was born! These two food allergy dads now focus on creating affordable, nut-free mini cookies, grahams and other goodies. Jet Blue Airways even serves Skeeter Snacks!

Are We There Yet, Dad?

Paul Antico is dad to five kids. Three have food allergies. He started AllergyEats, a website to help find restaurants based on allergens of the diners. Brilliant, especially for travel–whether or not the driver will stop to ask for directions!

Cubs or White Sox?

We’re not sure who Brian Walker roots for from his Chicago area business, but we’re rooting for him. After he and his wife’s son was diagnosed with a peanut and tree nut allergy, they started Nutphree Cupcakes, a completely nut-, peanut- and tree nut-free bakery.

Speaking of Baseball

Peanut Free Baseball is our longtime go-to resource to find Peanut Free Ballparks and Ball Games. Check out a peanut-free game or stadium in your area. Thanks, Jennifer!

Extra Innings

One final smile from our friend Tiffany:

Source: Tiffany's dugout worthy humor at Food Allergy

Source: Tiffany’s dugout worthy humor at Food Allergy





SunButter Nut-Free Chicken, Fudge Pops & More (Guest Post from One Clever Blogger!)

Monday, June 30th, 2014

One of our favorite food allergy moms is Tracy Bush of Allergy Phoods. She has also built a business, written books and authors a blog on food allergies. She’s one of our Official SunButter Blogger Ambassadors, so we had her review our new SunButter Natural No Sugar Added variety. Here’s her post, packed full of great nut-free recipes, created with her signature mom love and cleverness. Thanks, Tracy!

The latest SunButter is Natural No Sugar Added. I know what you are thinking, why mess with a good thing but I have to say, this is my favorite yet! What’s in it? Two ingredients: sunflower seeds and salt. Simple yet very tasty. The consistency seems much smoother and easier to stir. And because I am a visual person, I am sharing the side-by-side comparisons to prove how smooth it is (Left, Original and Right, Natural No Sugar Added). I mean gosh, how did they get it so smooth?!

SunButter No Sugar Added spoons up just like it's other Creamy variety!

The Taste?

Still that good, old SunButter flavor but not as strong and (dare I say) if you miss peanut butter, I personally think this is pretty close to that peanut butter taste.

What Did I Do With It?

You know that I always try to come up with unique and different things to do with foods, especially since people often feel as if food allergies hinders what they can do with foods. I say, not so! It’s just about how to think of new ways to utilize what foods you can have. What I wanted to share with all of you was the idea that my daughter got all by herself. I’m sure you will see that she thinks outside of the box like I do (well, outside of the SunButter jar!)

SunButter ideas from a little sweetie!

When I asked her what she would do with SunButter if she could use it in any way, she sat up in bed and said “Finger paint that you can eat!” I was so proud of her idea that I promised to share it with all of you. (To view her video, please click HERE .)

And of course, with the weather being so cold for sooooooo long (well, it seemed like it anyway) I whipped up some Simple SunButter Muffins that were very well-received.

Nut-free simple SunButter muffins with chocolate on top!

Simple SunButter Muffins


1 c. white rice flour

Egg replacer = 1 egg

2 Tbsp. raw honey

2 Tbsp. Winona Pure Sunflower Baking Spray

2 Tbsp. gluten-free baking powder

½ tsp. sea salt

1 ½ c. nondairy milk

2 Tbsp. Natural No Sugar Added SunButter

Enjoy Life Foods chocolate chips and 8 Mega Chunks


Preheat oven to 450° F. Line a muffin pan with baking cups and set aside. In a large bowl, combine all of the ingredients except the Mega Chunks. Spoon the batter into the muffin cups, filling half way. Top with one Mega Chunk. Bake approximately 22-25 minutes or until a toothpick comes out clean.

Makes 8 muffins

Frying fail. Baking success.

As I made these, I wondered about a fried chicken recipe with SunButter. I did have a brief Elvis moment but I pushed that right out of my head and continued. I will warn you that this recipe is strictly for oven baked chicken – DO NOT FRY IT! I did and I wound up with this icky, brownish muck. Bake it for a tender, slightly crunch fried chicken with a creamy taste.

SunButter Fried Chicken (actually it's baked)Oven Fried SunButter Chicken


2 c. Glutino Gluten Free Pretzels (chopped fine)

1/2 c. cornmeal mix

1/2 tsp. paprika

1 tsp. sea salt

1/2 c. Natural No Sugar Added SunButter

1 lb. chicken fillets (cleaned and pounded thin)

Winona Pure baking spray


Preheat oven to 425 degrees F. In a large bowl, combine the chopped pretzels, cornmeal, paprika and sea salt. In another large bowl, scoop out SunButter. Place the chicken fillets into the SunButter, coating the chicken with less (rather than too much). Transfer the fillets to the crumb mixture, coat and place onto an ungreased baking sheet. Spray each prepared fillet lightly with a bit of baking spray. Bake for 10 minutes, then gently flip. Continue baking another 10 minutes or until no pink remains inside of the chicken.

*Optional- are you a spicy chicken lover? Try adding a bit of hot sauce into the SunButter before breading.


But Wait, There’s More!

Yes, this time NutriDaughter and I were both beaming with ideas to try out. We put our Nutri heads together and we each came up with one more recipe but with two variations. How about a delicious, tempting hot beverage? Oh, maybe some hot cocoa drizzled with some warmed SunButter? The result was a hot cocoa that seemed like a liquid candy bar. It hit all of our “must have” sensors.

SunButter Hot Cocoa warms up afternoons and thaws snowkids!

Sinful SunButter Cocoa


2 c. milk of your choice

4 Tbsp. sugar

5 Tbsp. cocoa

1 tsp. sea salt

1/2 tsp. vanilla

1 tsp. coconut oil

3 Tbsp. Natural No Sugar Added SunButter

Optional: Marshmallows, chocolate chips or chocolate shavings


In a medium pot, combine all of the ingredients except the SunButter and optional items. Stir with a whisk until the milk becomes hot and frothy. Pour into mugs. Warm the SunButter on low (just enough to make it melt). Add optional toppings to the prepared mugs and drizzle with warmed SunButter.

Makes approximately 2 cups

Too Hot For Cocoa?

Yes, but we have that covered too (this is where the dual recipe comes in)! Remember fudge popsicles? Is it me or is it truly impossible to find a dairy-free version out there? No need, you can make your own!

SunButter Frozen Cocoa Pops to cool you off!

SunButter Fudge Pops

Simply use the prepared recipe for “Sinful SunButter Cocoa” and pour it into the sections of a mini muffin tin. Top with your choice of toppings (marshmallows, chocolate chips or shavings, crushed allergy-friendly cookies), drizzle with softened SunButter and freeze.

Once frozen, remove the tray and let it sit on a counter top for a few minutes to soften enough to remove. Caution:  these soften very quickly so keep an eye on them. If they become too soft, simply put back into the freezer to reform and repeat. Once softened, remove and place in an airtight container. Enjoy!

Makes approximately 18 pops

But I like Non-Frozen Desserts

That’s ok too, dessert is dessert, right? Most of us have cookouts during the warmer weather and what is the most awesome cookout dessert? S’MORES! But alas, how many times have you not been able to find a suitable, safe gluten-free cracker to make a proper s’more? We didn’t either so we skipped the cracker, went straight to a chocolate sandwich (thank you Enjoy Life Foods) added a touch of Natural No Sugar Added SunButter and SunButter Challow was born! (Challow….Chocolate Mallow) Can we say YUM! Well, we did in between licking fingers and making more.

Challos! SunButter nut-free S'mores.

Innovative SunButter creations from your kitchen? We’d love to hear about it! 

Comment here or on our SunButter Facebook page or SunButter on Twitter .


SunButter Sweet Potato Crepes

Tuesday, June 17th, 2014

These nut-free crepes are a more hearty version of traditional crepes, perfect for breakfast, a brunch event or even supper when you don’t want to turn on the oven! Just a few minutes in a frypan, and these SunButter Sweet Potato Crepes are ready to enjoy.

Nut-Free SunButter Sweet Potato Crepes are simple to whip up and packed with filling, delicious nutrition!


1 1/4 c. flour

1/2 tsp. cinnamon

2/3 c. sweet potato puree

1 3/4 c. milk

2 eggs

2 Tbsp. SunButter + about 1/4 c. SunButter to use as filling

1 Tbsp. sugar

1 tsp. vanilla


Combine all ingredients (except 1/4 c. SunButter) in a blender or stand mixer and beat on low until smooth. Let rest at least 20 minutes.

Heat a smaller skillet to medium heat. Coat skillet with nonstick cooking spray, coconut oil or butter. Pour in a scant 1/4 cup batter and swirl pan to spread evenly. Cook until crepe starts to brown, flip, and cook another 30 seconds or so. Place on a platter, and use wax paper in-between crepes as you make them so they don’t stick together.
Place 1 Tbsp. SunButter on one edge of crepe and roll up. Serve!
Optional: Top with more SunButter, honey, pure maple syrup, powdered sugar and/or cinnamon.

SunButter Nut-Free Go Bananas! Cake

Friday, June 13th, 2014

School’s out for summer! Don’t panic. It’s a perfect time to get kids in on the kitchen action. For a nice baking session at home, we recommend this SunButter Nut-Free Go Bananas! Cake.

Our friends at CelebBabyLaundry sent us this Go Bananas! Cake recipe, and we eagerly adapted it so it’s nut-free and kid-friendly. As the CelebBabyLaundry team says, kids will love pouring all the ingredients into the bowl and stirring the mix–and, of course, licking the spoon!

Nut-Free SunButter Go Bananas! Cake makes a great dessert everyone will rave to you about!


4 very ripe bananas

1/4 c. sour cream

1/4 c. SunButter (we recommend Creamy or Natural)

3 eggs

1 tsp. cinnamon

1 3.4 oz banana cream pudding mix (ensure it is nut-free)

1/3 c. oil

1 box yellow cake mix (ensure it is nut-free)



Heat oven to 350 degrees F. Coat bundt pan with nonstick cooking spray or with butter and flour.

Mash bananas until creamy and smooth. Add sour cream, SunButter, eggs, cinnamon, pudding mix and oil.

Nut-free SunButter Go Bananas! Cake is quick and easy to whip up.

Mix until well blended. Add the cake mix and blend until smooth.

Pour into prepared bundt pan.

Nut-free SunButter Go Bananas! Cake, ready to bake up (and make the entire house smell delicious).

Bake 45-60 minutes or until top is golden brown and toothpick comes out clean. Cool a few minutes, remove from pan and place on platter.

SunButter Go Bananas! Cake is simply delicious on its own...or topped with powdered sugar or decadent SunButter chocolate frosting.

Cool completely.

Top with a dusting of cinnamon sugar or powdered sugar, or make this Nut-Free SunButter Chocolate Frosting from the CelebBabyLaundry recipe (we adapted it as nut-free!):

SunButter Chocolate Frosting Tops a Nut-Free SunButter Banana Cake: heaven!

Nut-Free SunButter Chocolate Frosting:

4 oz. cream cheese, softened to room temperature
4 Tbsp. SunButter (again, Creamy or Natural would work best here)
1 tsp. vanilla
1/4 c. nut-free cocoa
1 Tbsp. light corn syrup
2 c. powdered sugar
Optional: 1 c. sunflower seeds and/or 1 c. nut-free chocolate chips


Cream together cream cheese and SunButter until smooth. Add vanilla, cocoa, corn syrup, and powdered sugar and mix until smooth. Spread on cooled cake. If desired, sprinkle with sunflower seeds and/or chocolate chips.

How Your Kid is Like Adrian Peterson (and How to Meet Him!)

Tuesday, June 10th, 2014

You know your child with food allergies is an MVP!

She or he is truly like a National Football League MVP, too. Plus, he or she could meet NFL MVP Adrian Peterson (also known as “AP” or, as his mamma named him early on, “All Day”)!

First, learn AP’s food allergy story and how he is now always Ready2Go:

Adrian Peterson and Mylan spreading the word on food allergies and always being Ready2Go.

Photo courtesy of

Adrian has life-threatening food allergies to shrimp, scallops, and lobster. He found this out at Minnesota Vikings Training Camp in 2012. Adrian was rushed to the hospital after eating a few bowls of seafood gumbo, one of his favorite meals.

As Mylan Specialty, makers of EpiPen (epinephrine) Auto-Injectors, explains: “Adrian had eaten this meal numerous times before with no issue, but on this particular day, his body reacted differently and he quickly began experiencing symptoms of anaphylaxis.

“His trainer quickly recognized the anaphylaxis symptoms, and gave Adrian an EpiPen to administer in his thigh. In the meantime, the trainer called 911 so that Adrian could get to the hospital to receive emergency medical care. Following the incident, Adrian visited an allergist who confirmed that he had developed a severe allergy to shrimp, scallops, and lobster.”

Adrian in the weight room, always Ready2Go and hoping he won't need those Epi-Pens again.

Adrian in the weight room, always Ready2Go and hoping he won’t need those Epi-Pens again. Photo courtesy of

Now, Adrian’s playbook includes spreading the word about the signs of anaphylaxis and treating it with epinephrine. He’s teamed up with Mylan Specialty and is running strong with the Ready2Go Draft. The program urges others to be Ready2Go, which means:

Be prepared: Know allergic triggers and how to avoid them, be able to recognize the signs and symptoms of anaphylaxis, and have access to two EpiPen Auto-Injectors at all times.

Be ready to respond: Be prepared to use EpiPen Auto-Injectors and seek emergency medical care, if anaphylaxis happens.

Show off your MVPs!

The Ready2Go Draft is a nationwide search for three kids who have life-threatening food allergies like Adrian. Entrants submit a 30-second or less video sharing a tip about avoiding allergic triggers.  See how to enter here.

Adrian, Mylan Specialty and an allergist will select one winner from each of the following age groups (at time of entry): 5-9; 10-13 and 14-18. The winners will join Adrian’s Ready2Go MVP team and participate in a video/photo shoot with him to help educate others about the importance of being prepared in case anaphylaxis occurs.

As part of the shoot, each winner will also participate in a life-threatening (severe) allergy awareness session. Winners will be notified in July and must be available on the selected shoot date in August.

See Adrian’s video on how he is Ready2Go

Thanks, Adrian and Mylan Specialty, for spreading the word on food allergies and anaphylaxis. We’re cheering for you all the way!

Learn how Adrian Peterson, who has food allergies, is always Ready2Go, and how to enter for a chance to meet him with your own allergy tips.

SunButter Cake

Thursday, May 22nd, 2014

A fresh twist on traditional “Pound Cake,” this nut-free SunButter Cake is perfect for summer holidays, evenings on your porch, weekend backyard barbecues or a sweet Sunday brunch. We topped it with fresh berries, fresh-whipped cream and a sprinkle of powdered sugar. You could also slice it horizontally and add filling or top with a nice icing.


Similar to a traditional pound cake, this SunButter Cake is lovely with berries for a brunch or picnic.



1½ c. flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

⅓ c. vegetable oil

⅓ c. SunButter

1 c. brown sugar

2 eggs

1 c. buttermilk

1 tsp. vanilla extract

1/4 tsp. lemon juice



Preheat oven to 350 degrees F. In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside. In a large bowl, combine SunButter, oil and brown sugar. Beat until smooth. Add the eggs, vanilla extract and lemon juice; beat just until combined.

Alternately add the flour and buttermilk to the wet mixture, beating just until combined.

Spray a loaf pan with nonstick spray. Pour batter into pan. Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let cake cool 5 minutes in pan, then remove and place on platter.

This nut-free SunButter Cake would also be nice with fillings or topped with icing.


A Food Allergy Mom on How to Handle Food Allergies: Take the First Step

Tuesday, May 20th, 2014

Do you know where you were when you or your child was first diagnosed with a food allergy? It’s unforgettable, and just the start of a whole new adventure for your entire family. One of our Official SunButter Blogger Ambassadors, Tracy Bush of Nutrimom, a Food Allergy Mom and Consultant, shares her journey here. Thanks, Tracy, for helping food allergy parents know they’re not alone.

Tracy Bush, Allergy Mom and Food Allergy Consultant, shares tips on handling the first food allergy diagnosis.

Do you remember the thoughts that raced through your head as you tried desperately to read labels on all of the products that your family had used up until that point only to find nothing safe? I remember it as if it was yesterday.

There is not one detail that I don’t recall- the sterile sternness of the allergy specialist, the cheesy video on how to administer an EpiPen and the casual pass off of the script for an EpiPen while saying “See you next year.”

And then, nothing; dead air, nobody to hold your hand or explain what to do or how to start. It was as if the earth had stopped and all I could see were the visions of an anaphylactic reaction from the video over and over again in my head. And the reoccurring thought of “My child could die.”

What does everybody do when this happens?

Honestly, everyone is different and everyone decides how to proceed with their lives but for me, I needed more. I didn’t want to go listen to other people asking the same questions about how to handle this- I wanted to help get them the answers. I didn’t know how I would start or where to even begin to reach out to others who were overwhelmed like me but I knew one thing- I needed to do something. It haunted me and just like I was completely sure that I was born to be a mother, I was sure that helping others was what I was supposed to do.

This is just how it happened- I took the first step. Then another, then another. Some people run, some stop along the way but I just set up a mental to-do list and went for it. No instructions or plan because life does not always offer a plan. Many people need reasons and explanations but I didn’t want to wait for that- I wanted to just do it. And I did.

Read on

I began writing my book “The Stepping Stones to Food Allergies” initially as a resource guide for others that were diagnosed and just didn’t know where to start. I had been there and I did not want anyone else to feel so alone and in the dark about what was safe, where to find products and how to get the answers that they need. I wanted to be able to approach someone who was asking “What do I do, where do I start?” and be able to hand them something and say “Here, with this.” It’s a simple idea but it’s also a lot of work. It turns out that this is the only type of “work” that I have never wanted to stop doing. I never want to call in sick, I never want to push anything off for another day and I absolutely never want to do anything less than give it my all. Why? Because it’s that important and it needs to be done exactly how others need it to be for them. And for me, this is nothing less than going above and beyond because this is what I wanted someone to do for me.

Tracy Bush's great guide to food allergies.

It took me three years to compile simple recipes, substitution lists, taste-tested allergy-friendly products and information. Today, I am proud to say that I help people every single day. I blog, I consult, I write articles and I even have the honor of discussing what Nutrimom is on television segments and radio call-ins. Most of all, I am proud to represent great companies such as SunButter who also share the same passions that I do: to help.

About Tracy

Tracy Bush is founder of Nutrimom Inc., also known as Nutrimom – Food Allergy Liaison, a consulting business that specializes in food allergies and helps provide guidance and support for anyone who has been diagnosed with food allergies. Tracy tries to bridge the gap during the initial phases of a food allergy diagnosis and how to begin in the world of allergy-friendly foods. She helps other parents with simple steps, such as finding safe, wholesome foods to supplement their allergenic foods, where to shop, which items to purchase that are safe and how to maximize their budget while adjusting to this dietary change. You can view additional information about what she does as well as purchase her book at