My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Tuesday, November 17, 2015

Egg Free, Dairy Free Fresh Tomato Soup

This fresh tomato soup is worth the small amount of extra work. It is very good with safe grilled cheese sandwiches, biscuits, or anything you desire.

Fresh Tomato Soup

6 cups chopped tomatoes (since they will be blended, they do not have to be small -
          I cut cherry tomatoes in half)
3 cups chicken broth
3 tbsp dairy free margarine
3 tbsp flour
1 tsp salt
1 tsp sugar
1/2 tsp pepper

Place the tomatoes and broth in a soup pot over medium heat. Cook, stirring occasionally, for 20 minutes over a light boil. Use an immersion blender to blend until smooth. In a separate small saucepan, melt the margarine. Whisk in the flour. Add a little of the tomato mixture then whisk until smooth. Add the salt, sugar, and pepper then heat until thickened.
*  If you don't have an immersion blender, you can allow the mixture to cool a little then blend in a regular blender.

Thursday, October 29, 2015

Egg Free,Dairy Free, Nut Free Banana Oat Muffins

These muffins had a wonderful banana flavor and the oats gave them a great texture.

Banana Oat Muffins

1 1/2 cups flour
1 cup instant oats
1/2 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup soy milk
1/2 cup unsweetened applesauce
1 tbsp vanilla extract
3 bananas, mashed

Combine the flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, combine the soy milk, applesauce, and vanilla. Add the flour mixture and bananas to the flour mixture then mix until just combined. Fill sprayed lined muffin cups 2/3 full with the batter. Bake at 400 for 18-20 minutes.
*  1/2 cup safe chocolate chips can be folded in at the end.
*  Cinnamon sugar can be sprinkled on the top before baking.

Sunday, October 4, 2015

Egg Free, Dairy Free, Nut Free Perfect Cornbread Muffins

These cornbread muffins have a perfect texture and mild flavor. They are yummy with soups, stews, chili, or by themselves.

Cornbread Muffins

1 cup cornmeal
1 cup flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup soy milk
1/4 cup unsweetened applesauce
1/4 cup oil

Combine the cornmeal, flour, sugar, baking powder, and salt. Add the soy milk, applesauce, and oil then mix until just combined. Spoon the mixture evenly into 12 lined and sprayed muffin cups. Bake at 400 for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Wednesday, September 16, 2015

Egg Free, Dairy Free Baked Tortilla Wrapped Hot Dogs

These hot dogs comes together very fast and my family loves them. I make one sheet of these and one sheet of French fries. Quick and simple when I'm short on time.

Roll a hot dog into a small tortilla shell. (If you have medium tortilla shells, you can tear them in half. If you have large tortilla shells, you can tear them in fourths.) Place on a foil lined baking sheet with the seam side down. Repeat to create the amount you desire. Coat with cooking spray. Bake at 450 for 10-15 minutes or until the tortilla shells are crispy.
*  If desired, you can place a piece of safe soy cheese on the tortilla before placing on the hot dog.

Monday, August 31, 2015

Egg Free, Dairy Free, Nut Free Pita Pizzas

Yum!!!  This is a great way to make a fast pizza. We had an extra one so Jazlyn took it with her to a friend's house for lunch. She said it was great cold.

Pita Pizzas

Spray a safe pita crust with cooking spray or brush a little oil over the top. Spread about 2 tbsp tomato sauce over top. Sprinkle with Italian seasoning or any seasonings you like. Top with any toppings you desire such as pepperoni, sliced black olives, crumbled bacon, ham with pineapple, diced onions, diced green peppers, cooked ground beef, safe soy cheese, etc. Bake at 400 for 5-7 minutes or until the cheese is melted and the crust is golden.

Tuesday, August 18, 2015

Egg Free, Dairy Free, Nut Free No Bake Perfect Chewy Granola Bars

These granola bars are AMAZING and are our new favorite granola bar recipe!!!  They taste like a chewy candy bar and remind me of the Quaker chewy granola bars I ate before allergies but with so much more flavor. I highly recommend using chocolate chips as the add in. They are very yummy, simple, and fast to make with ingredients that we usually have on hand. Next time I'm going to make a double batch and place it in an 11x15 baking dish.

No Bake Perfect Chewy Granola Bars

1/4 cup brown sugar
1/4 cup dairy free margarine
1/4 cup corn syrup or honey
1 tbsp vanilla extract
2 cups oats
1 cup Rice Krispies
1/4 cup add ins desired such as safe chocolate chips, flaked coconut, raisins, craisins,
             chopped marshmallows, etc.

Place the brown sugar, margarine, and corn syrup in a microwave safe bowl. Microwave for 1 minute, stir to thoroughly combine, then microwave an additional 1 1/2 minutes. Stir in the vanilla. Stir in the oats until thoroughly coated. Stir in the Rice Krispies and add ins until combined. Press the mixture firmly and evenly into a wax paper lined 8x11 baking dish. Freeze for 15 minutes or until firm. Cut into bars then store in the fridge in a tightly covered container.
*  If you would rather not use the add ins, use an additional 1/4 cup of Rice Krispies.

Wednesday, August 5, 2015

Egg Free, Dairy Free, Nut Free Crock Pot Pineapple Barbecue Chicken

This chicken was so moist it just falls off of the bone and had a fantastic flavor. The girls loved the pineapple cooked this way. Next time I'd like to try this sauce with boneless skinless chicken breasts because the kids weren't thrilled with the bones and skin.

Crock Pot Pineapple Barbecue Chicken

2 1/2 -3 lbs  chicken drumsticks or boneless skinless chicken breasts - frozen or thawed
40 oz bottle safe barbecue sauce
16 oz pineapple chunks - drained - reserve juice

Place the chicken, barbecue sauce, and pineapple juice in the crock pot and stir to coat. Pour the pineapple chunks on top. Cover and cook on high for 2-3 hours or on low for 4-6 hours.
*  The sauce is wonderful served over hot cooked rice.
*  If you use the chicken breasts, you can shred the chicken and mix with the sauce.