When we think of food allergies and intolerances, most people forget that food can reside in many non-edible places ... including children's school and art supplies. Luckily, there are many crafty recipes for making "free-from" paints, glues, and even that childhood favorite, play dough.

The following recipe, photos, and story were shared by Kathy of Cooking on the Side, and it is free of the top eight allergens (including milk, wheat / gluten, and soy). It does contain corn, but considering the low cost of the ingredients, you may want to experiment with arrowroot or other similar starch should you need a corn-free option. Enjoy making it at home with toddlers and preschoolers over the holiday season ...

As we head into the season of indulgences … holiday parties, gifts of fudge, cookie parties, gingerbread houses, appetizer platters, and well, you get the idea … I thought a little nutrition might be in order. While you can’t negate that rum-spiked punch and those decadent truffles, you can start your day off right with a good dose of organic, whole-grain deliciousness.

One of you will win a two month’s supply (8 full-size boxes) of U.S. Mills brand cereal products of your choosing – hot or cold; Erewhon, New Morning, or Uncle Sam’s brands; flaked, sweetened, or in a bar format; gluten-free, vegan, and/or soy-free - they are all available to you!

Not a breakfast person? This prize package also lends itself useful in creating wonderful recipes, from crispy coatings to delicious snack bars (of course, some recipes are forthcoming … perhaps a week’s worth of inspirations?). How you use this jam-packed gift is up to you, in fact, the winner even gets to choose their prizes! To enter, see the full Giveaway Post on One Frugal Foodie.

The holiday season is a busy one, but it is also a great time to treat yourself. No, I am not talking about a new Prada handbag. These are tough economic times after all. Why not give yourself a gift that pays back in better health and more delicious home cooked meals ... potentially resulting in less medical bills and a lower overall food bill.

Of course I am talking about wonderful cooking classes for foodies who follow or would like to learn more about recipes for vegan, gluten-free, dairy-free, sugar-free, paleo, or whole food diets. Class prices range from FREE to just $70 per class, with many options to suit frugal budgets. I know all of these lovely ladies, and each has an incredible talent for satisfying bellies with nutritious and delicious food, so sign up for one of their wonderful holiday season cooking classes now:

You may have seen our feature a few weeks ago about a little company called Peas of Mind. The founder, Jill Litwin, is an amazing food creator. Her culinary innovation has led to the company's two product lines, Puffets and Veggie Wedgies, but what many don't know is that Jill has a great collection of recipes which she frequently adds to the Peas of Mind website. Not all of Jill's recipes are dairy-free, but many are, and some are quite easy to adapt to a milk-free lifestyle.

One recipe in particular that caught my eye was for Baked Sweet Potato Donuts. These breakfast treats are virtually fat-free, and they are perfect for using up any leftover sweet potatoes from the holidays. Beyond dairy-free, the recipe also happens to be vegan, egg-free, nut-free, and optionally soy-free; perfect for those with multiple food allergies or sensitivities ...

I have been so impressed with how well our herb plant not only survived our recent move to a cooler climate, but also how much it is thriving. Must be all of the great sun it is getting in our very bright new (to us) kitchen.

I have found good use for the basil and parsley with some regularity, but until recently, I hadn’t found a good recipe for the sage, which my husband only approves of in light moderation. Luckily, this recipe for Acorn Squash with Sweet Sage “Butter” definitely fit the bill, and it also gave me another opportunity to test out the new Earth Balance soy-free margarine (all natural – none of those nasty trans fats!). And I am happy to report that the Earth Balance was excellent as a “browned butter” in this very seasonal dish.

Though I typically roast squash for that caramelization effect, I must admit that this baking method worked fabulously. It was almost like a steaming technique that locked in the natural flavor. Try it!