It’s not always easy being a kid, and it’s definitely not easy when you’re a kid with food allergies. No one knows this better than Max, the 10-year old food blogger behind the website Max Eats Life.
At age seven, Max, a self-proclaimed “complete eating machine,” started a small blog called The Gluten Free Kid to share how fun and easy eating can be even when you have dietary restrictions. Because of allergies, Max eats gluten-free, dairy-free and vegetarian. “What I want when people look at my blog, if they’re gluten free or dairy free or vegetarian, I’m hoping they can find good products, restaurants and recipes that they can eat if they have allergies,” he explains on his site.
After growing and developing as a blogger for three years, his site went under a complete rebranding in September 2016 and was renamed Max Eats Life, a name he says came from his life philosophy—gobbling up every possible experience and enjoying them all. His blog is a fun combination of honest product and restaurant reviews mixed with recipes, most of which are easy enough for kids to make with a little help from a parent.
With witty titles like “I’m Voting for Hilary’s Black Rice Burger,” and sophisticated recipes like Garlic Braised Mushrooms, you might never guess that Max was only in fourth grade. According to Max, most of his classmates don’t even know what mushrooms are.
Try your hand at cooking one of Max’s easy dishes at home, and then head to his site to learn more about this charming young foodie:
BREAKFAST: Vegan Blueberry Almond Pancakes
Max made these to surprise his mom on Mother’s Day. She’s vegan, so he made the mix with egg replacer instead of an egg.
2 tablespoons coconut oil
1 cup vegan milk (almond, soy, etc.)
1 egg replacer
8 oz. gluten-free pancake mix
1/2 cup slivered almonds
Blueberries for garnish
- Whisk together coconut oil, milk, and egg replacer
- Add 7-8 oz King Arthur pancake mix (start with 7 1/2, add a little extra to thicken depending on milk used)
- Add 1/4-1/2 cup slivered almonds (more or less to preference)
- Let sit for approx 10 min.
- Cook in pan
- Garnish with shaved coconut and blueberries.
LUNCH: Tantalizing Untuna Salad
Max says this high-protein mix has “lots of taste.” His favorite way to eat it is as a “melt”: on bread with cheese on top.
2 Cups Cooked Chickpeas
3 Tablespoons Mayonnaise (vegan or regular)
¾ Cup diced celery
3 teaspoons granulated onion
- Smash cooked chickpeas in a large bowl
- Mix in mayo, celery and onion.
- Serve on crackers, in a sandwich, or eat with a spoon.
According to Max, “this mac-n-cheese is incredible. You should definitely make it for kids too because it is popular with kids. But that doesn’t mean grown ups can’t have it too!”
16 oz package gluten free pasta
14 oz Daiya cheddar cheese shreds
6 oz Daiya mozzarella cheese shreds
2 low sodium vegetable bouillon cubes
3 C. unsweetened non-dairy milk
Black pepper to taste
- Boil water and cook pasta according to the directions.
- While it is cooking please make the cheese sauce. In a pot add the milk, cheese and cubes and wait for it to begin boiling.
- Simmer it until it is really melty. Then add pepper.
- Drain the pasta and mix it with the cheesy sauce and add pepper.
Serve these to a hungry crowd, we bet they can’t tell they’re gluten-free and vegan.
FOR THE CUPCAKES
1 1/2 C. gluten free all purpose flour blend
1/2 C. cocoa powder
1 C. brown sugar
1 ¼ t. baking soda
½ t. salt
1 C. non-dairy milk like almond or soy
2 t. vanilla extract
½ C. olive oil
2 T applesauce
1 T white vinegar or Apple Cider vinegar
1 Flax Egg (1 T. flaxseed meal, ground or milled + 3 T. hot water)
FOR THE FROSTING
3 C. confectioners sugar
⅓ C. vegan butter
4 T. non-dairy milk like almond or soy
4 T. cocoa powder
- Preheat oven to 350.
- Sift flour & cocoa powder into mixing bowl.
- Add brown sugar, baking soda & salt.
- In separate dish, make flax egg by mixing 1 T ground/milled flaxseed + 3 T hot water & allow to sit for 1 minute. Set aside.
- Mix in non-dairy milk, vanilla extract, olive oil, applesauce & vinegar.
- Mix in flax egg.
- Whisk until batter is pretty smooth.
- Pour batter into 12-cup muffin tin filled w/ cupcake liners, about 2/3 full.
- Bake 20-25 min or until a toothpick inserted in center comes out clean (mine were done at 20).
- When finished, transfer cupcakes to cooling rack & prepare frosting my mixing all ingredients until creamy. When cool, pipe or slather frosting onto cupcakes!