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 15 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, February 13, 2018

Egg Free, Dairy Free, Nut Free Apple Banana Baked Oatmeal

We loved baked oatmeal. I wanted to figure out a recipe that wouldn't use refined sugar. We like to top it with additional fresh fruit or reheat it with additional soy milk.

Apple Banana Baked Oatmeal

2 cups old fashioned oats
2 cups boiling water
2 small apples, diced with or without skin
1 banana, diced
1 cup flaked coconut, raisins, Craisins, currents, chocolate chips, etc. - optional
3/4 cup soy milk
1/4 cup maple syrup or honey
1 tbsp cinnamon
1/2 tsp vanilla extract

Combine the oats and water then cover for 10 minutes. Add the remaining ingredients then mix until thoroughly combined. Spread the mixture into a parchment paper lined 8x8 dish. Bake at 350 for 45-50 minutes or until golden brown and set.
*  Once cooled cut into serving sized squares and then freeze or store in the fridge for up to 4 days.

Friday, January 12, 2018

Egg Free, Dairy Free, Nut Free Simple Banana Oat Breakfast Cookies

These cookies are so good! They would be perfect as part of breakfast or as a healthy snack. They are fast and easy to prepare and produce a very yummy soft chewy cookie. They have a great banana flavor and the oats provide the perfect texture. Healthy and delicious, a perfect combination.

Simple Banana Oat Breakfast Cookies

2 bananas, mashed thoroughly
1 cup old fashioned oats
1 tsp cinnamon, optional
1 tsp vanilla extract, optional
1-2 tbsp add-ins, optional (raisins, Craisins, currents, flaked coconut, safe chocolate chips, Sunbutter, chopped strawberries, blueberries, raspberries, etc.)

Thoroughly combine all of the ingredients. Drop into 12  equal mounds onto a parchment covered baking sheet. Form into a cookie shape, flattening as desired. The cookies will not change their shape as they bake. Bake at 350 for 10-15 minutes or until they are set and starting to brown on the bottom.
*  The top 2 pictures I left the cookies mounded. The bottom 2 pictures I flattened.

Tuesday, November 21, 2017

Egg Free, Dairy Free, Nut Free Black Beans and Rice

This casserole is one of my favorite combinations - black beans, brown rice, and tomatoes. So good.

Black Beans and Rice

1 tbsp olive oil
1 onion, chopped
15.5 oz can black beans, rinsed and drained
14.5 oz can crushed, diced, or stewed tomatoes, undrained
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp chili powder
1 1/2 cups raw brown or white Minute rice

Heat the oil in a skillet over medium-high heat. Add the onion then cook and stir until tender. Add the beans, tomatoes, and seasonings. Bring to a boil then stir in the rice. Cover, reduce the heat to low, then simmer for 10 minutes or until the rice is tender.
*  Wonderful topped with salsa.
*  Cooked ground beef can be added if desired.

Wednesday, September 20, 2017

Egg Free, Dairy Free, Nut Free Crock Pot Cabbage Casserole

I love anything with cabbage. This casserole is easy to prepare and makes plenty to freeze for later.

Crock Pot Cabbage Casserole

5 cups water
15.5 oz can cannellini beans, kidney beans, or black beans
15 oz can tomato sauce
1 cup cooked ground turkey or beef or an additional can of beans
1 cup thinly sliced carrots
1 cup brown or white Minute rice, uncooked
1-2 diced onions
1 medium head of cabbage, chopped
Seasonings desired - I used salt, pepper, Italian seasoning, garlic powder, and onion powder

Combine all of the ingredients in the crock pot. Cover and cook on high for 4 hours.
*  Makes 12 (1 cup) servings.
*  Freezes great.

Thursday, August 31, 2017

Egg Free, Dairy Free, Nut Free Simple Sunbutter Chocolate Pretzel Clusters

These clusters were so simple, but the girls couldn't get enough of them.

Simple Sunbutter Chocolate Pretzel Clusters

1/3 cup safe chocolate chips
3 tbsp coconut oil
1/4 cup cocoa powder
2 tbsp maple syrup or honey
1/4 cup Sunbutter
1 cup pretzels

Melt the chocolate and coconut oil in the microwave. Stir in the cocoa and maple syrup until smooth. Add the Sunbutter and stir until thoroughly combined and smooth. Stir in the pretzels. Drop by tablespoon onto a parchment paper lined baking sheet. Place in the fridge until hardened. Store covered in the fridge.
*  Makes 20-25 clusters.

Monday, July 31, 2017

Egg Free, Dairy Free, Nut Free Whole Wheat Pizza Crust

This pizza crust is very good, hearty and crisp.  I love making extra pizzas to keep in the freezer. For a fast and simple pizza crust, I always make this simple crust. We also love this one made with frozen bread dough, and this one made with refrigerated pop pizza dough,  and this one made with Bisquick baking mix.

Whole Wheat Pizza Crust

1 1/3 cup whole wheat flour
1 tsp baking powder
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 cup soy milk or water, more if necessary
2 tbsp olive oil or unsweetened applesauce

Combine the flour, baking powder, and seasonings. Stir in the soy milk and oil. Knead the dough until smooth. Cover with a clean towel and let sit for 10 minutes. Press or roll the dough into 2 thin pizza crusts on a foil lined baking sheet. Prick all over with a fork. Bake at 400 for 8-10 minutes or until set. Top as desired then bake for an additional 15-20 minutes or until the toppings are hot and the edges are crisp.
*  If desired, freeze before baking the second time. Wrap in plastic wrap, then in foil, then place them in a Ziploc bag. To prepare, remove the pizza from the freezer, place on a foil lined baking sheet, then bake at 400 for 20-30 minutes or until hot and crisp.

Tuesday, May 9, 2017

Egg Free, Dairy Free, Nut Free Spinach Meatballs

The girls and I love these meatballs. We eat them plain, serve them over rice, noodles, use them as a pizza topping, etc. They are also good cold, so we take them with us when we go away.

Spinach Meatballs

2 - 3 pounds ground turkey, chicken, or beef
2 cups chopped spinach
1 finely chopped onion
1 finely chopped pepper
Seasonings desired - I used a mixture of salt, pepper, Italian seasoning, garlic powder,
       and onion powder

Thoroughly combine all of the ingredients. Roll the mixture into 1" balls. Place on a parchment lined baking sheet. Bake at 400 for 20-30 minutes until cooked through. Drain as needed. Serve immediately. You can also freeze on the baking sheet then transfer into a Ziploc bag to store in the freezer.
*  Makes approximately 70 meatballs.