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.

Wednesday, May 29, 2019

Egg Free, Dairy Free, Nut Free (and refined sugar free) Simple Coconut Macaroons

These macaroons are so good. Anything with coconut is perfect in my world. My girls liked them with a melted chocolate drizzle or chocolate chips added, but I preferred them plain.

Simple Coconut Macaroons

1/4 cup maple syrup
2 tbsp soy milk
1/2 tsp vanilla extract
1 1/4 cup unsweetened flaked coconut (sweetened can be used but they will be very sweet)

Combine the maple syrup, soy milk, and vanilla. Add the coconut and mix thoroughly. The mixture will be loose. Form a tablespoon amount of the mixture into a mound on a parchment paper lined baking sheet. Repeat until all of the mixture is used. Bake at 350 for 10-15 minutes or until the coconut on top is browning. Allow the macaroons to cool completely before removing from the sheet or they will fall apart. The syrup makes a mess on the parchment paper. Once the macaroons are cooled, pick them up and carefully remove any burned sugar attached to the bottom.
*  Makes 12-15 small macaroons.
*  The macaroons can be made any size, but after making them several times, I found that the smaller ones held together much better and were easier to eat.

Friday, March 8, 2019

Egg Free, Dairy Free, Nut Free 1 Minute Microwave Chocolate Oreo Cake

We love our 2 Minute Chocolate Chip Cookie Cake. This time we decided to make a chocolate cake with Oreos crushed inside. It smelled fantastic, and tasted even better.

1 Minute Microwave Chocolate Oreo Cake

1/4 cup safe chocolate chips
3 tbsp soy milk
1/4  cup flour
1/2 tbsp oil
1/4 tsp baking powder
2 Oreo cookies, broken into pieces (optional if you don't have or want them)

Place the chocolate chips and soy milk in a microwave safe bowl. Microwave for 40 seconds or until the chocolate chips are melted. Add the flour, oil, and baking powder then stir to thoroughly combine. Stir in the Oreos. The batter will be thick. Press down the batter evenly into the bowl. Microwave for 1 minute or until set.

Thursday, November 29, 2018

Egg Free, Dairy Free, Nut Free Tuna Stuffed Tomatoes

We love fresh tomatoes and tuna so I decided to stuff the tomatoes with a tuna mixture. They are very good right out of the oven, but they were also good cold when I packed them for lunch when we were away from home.

Tuna Stuffed Tomatoes

5 small tomatoes - cut off the top and remove the insides
5 oz can tuna, drained
1 tsp olive oil
1 tsp mustard
Seasonings desired - I used a small dash of salt, pepper, dill, Italian seasoning, garlic powder,
       onion powder, and chili seasoning

Place the tomatoes, cut side up, on a foil lined baking sheet. In a separate bowl, combine the remaining ingredients. Spoon the mixture evenly into the tomatoes. Broil on the top rack for 6-8 minutes or until they are warm and the tomato tops are brown.
*  Serve warm or cold.

Friday, September 7, 2018

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

This pizza crust is chewy and hearty and very good. I love the rolled crust on the edges. I like to make extra pizzas and freeze them to bake later.

Whole Wheat Oat Pizza

2 cups whole wheat flour
1/2 cup oat flour (grind oats in the blender)
1 tbsp baking powder
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
3/4 cup soy milk or water, more if necessary
3 tbsp olive oil or unsweetened applesauce
Topping desired

Combine the whole wheat flour, oat flour, baking powder, and seasonings. Stir in the soy milk and oil. Knead the dough until smooth and no longer sticky, using more whole wheat flour as needed. Press or roll the dough into 4 thin pizza crusts on a parchment lined baking sheets. If desired, fold the crust around the edges to make a thick outside like in the pictures above. Bake at 350 for 10 minutes or until firm. Top as desired then bake for an additional 15-20 minutes or until the toppings are hot and the edges are golden brown.
*  If desired, freeze before baking the second time. Wrap in plastic wrap then in foil then place in a Ziploc bag. Then remove the pizza from the freezer, place on a parchment lined baking sheet, then bake at 350 for 20-30 minutes or until hot and golden.

Monday, July 30, 2018

Egg Free, Dairy Free, Nut Free Simple Chocolate Pudding and Pie Filling (no refined sugar)

The girls love our Chocolate Pudding and Pie Filling, but I've been trying to figure out ways to limit the amount of refined sugars in my recipes. This pudding is thick, chocolatey, and very good. You can see in the pictures that the pudding is very thick, which would be perfect to use for a chocolate pie. However, I reduced the amount of cornstarch and it was the perfect consistency for pudding (although the girls really liked it thick). I placed both measurements in the recipe so you can decide how thick you want your pudding to be.

Simple Chocolate Pudding and Pie Filling (no refined sugar)

2 cups soy milk
1/4 cup cocoa powder
1/4 - 1/3 cup maple syrup or honey
3-4 tbsp cornstarch (The more cornstarch the thicker the pudding will be.)
1/2 tsp vanilla extract
1/8 tsp salt

Place all of the ingredients into a saucepan over medium-high heat. Cook and whisk until the mixture comes to a boil. Once it begins to boil, whisk constantly for 2-4 minutes until the pudding is thickened and smooth. Eat warm or cover and place in the fridge.

Monday, June 25, 2018

Egg Free, Dairy Free, Nut Free Sloppy Joes

I love Sloppy Joes, but I wanted a healthier version that still had a lot of flavor. The girls and I loved it, especially over cooked brown rice, pasta, or mashed potatoes.

Sloppy Joes

1-2 lbs ground turkey or ground beef
1 diced pepper
1 diced onion
15.5 oz can tomato sauce
14.5 oz can diced tomatoes
1 tbsp garlic powder
1 tbsp onion powder
1 tsp pepper
1/2 tsp salt

Fry the meat, pepper, and onion in a skillet until done. Add the remaining ingredients then cook and stir until heated and thickened.
*  Freezes perfectly. I like to place a single serving of the frozen Sloppy Joes in a large microwave safe bowl with 1/2 cup brown rice and 3/4 cup water then microwave for 6 minutes or until the rice is done.

Tuesday, May 15, 2018

Egg Free, Dairy Free, Nut Free Oven Roasted Sausage and Potatoes

This is a simple meal that my family loves and requests quite often.

Oven Roasted Sausage and Potatoes

Smoked sausage or Polska Kielbasa, sliced thin
Potatoes, peeled and diced
Olive oil
Seasonings desired, I usually use salt, pepper, and Italian seasoning

Toss the potatoes and sausage with the oil and seasonings. Spread the mixture on a foil or parchment paper lined baking sheet. Bake at 450 for 45 minutes or until golden and tender.