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, 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.

Friday, March 10, 2017

Egg Free, Dairy Free, Nut Free Porcupine Meatballs

This is one of my favorites because I make a batch and freeze individual serving portions. Then I just make a starch to put them over top of for a quick and versatile lunch. My family asks for this meal quite often. This recipe makes approximately 48 meatballs. If you want a smaller serving, I placed the recipe for just 1 pound of meat after this recipe.

Porcupine Meatballs

3 pounds of ground turkey, ground chicken, or ground beef
1 1/2 cups raw brown or white Minute rice
1 cup water
1 diced bell pepper
1 diced onion
Seasonings desired - I used a mixture of salt, pepper, Italian seasoning, garlic powder,
       and onion powder
28 oz can crushed tomatoes
2 (8 oz each) cans tomato sauce

Combine the meat, rice, water, pepper, onion, and seasonings. Form the mixture into golf ball sized meatballs. Place in two 8x11 sprayed dishes or an 11x15 dish. Pour the crushed tomatoes and tomato sauce over top. Cover with foil then bake at 350 for 1 hour - 1 hour 15 minutes or until the meatballs are cooked through.
*  2 (24 oz each) cans of spaghetti sauce can be used in place of the crushed tomatoes and tomato sauce.
*  Makes approximately 48 meatballs.
*  Perfect in bread for a sandwich or served over cooked rice, noodles, potatoes, or barley.
*  Freezes perfectly in individual serving containers.

Porcupine Meatballs (smaller version)

1 lb ground meat
3/4 cup raw brown or white Minute rice
1/2 cup water
Bell pepper and onion as desired
Seasonings desired - I used a mixture of salt, pepper, Italian seasoning, garlic powder,
       and onion powder
16 oz can tomato sauce

Prepare as above but use an 8x8 baking dish.

Wednesday, January 25, 2017

Egg Free, Dairy Free, Nut Free Perfect Whole Wheat Pancakes

I love these pancakes. The whole wheat flour makes them hearty and filling. They are not made with any refined sugar or oil. I've made them many times with a variety of different add-ins and combinations and they've been amazing every single time. Our favorite pancakes are made with unsweetened flaked coconut and safe chocolate chips. We also really like safe chocolate chips and any berry. We've even left out the maple syrup and just used an extra 2 tablespoons of applesauce. I've realized that you really can't go wrong with these pancakes, they are just so easy and versatile.

Perfect Whole Wheat Pancakes

1 cup whole wheat flour
1 tbsp baking powder
1/4 tsp salt
1 cup soy milk
2 tbsp unsweetened applesauce
2 tbsp maple syrup or honey
1/2 tsp vanilla extract
Add-ins desired such as safe chocolate chips, flaked coconut, blueberries, raspberries,
        chopped strawberries, mashed or diced banana, Sunbutter, etc.

Combine the flour, baking powder, and salt. Add the soy milk, applesauce, maple syrup, and vanilla then mix until thoroughly combined. Fold in the add-ins desired. Allow the batter to sit for 5 minutes. Fry in a sprayed skillet over medium-low heat for 2 minutes or until the top is full of bubbles and the edges are dry. Flip then fry 1-2 additional minutes until golden. Continue until all of the batter is used, making sure to spray the pan before each addition.
*  Makes 10 pancakes.
*  Good warm and cold.

Thursday, November 10, 2016

Egg Free, Dairy Free, Nut Free Jazzy's Milkshake without Ice Cream

I wish the pictures would show how creamy and thick these delicious milkshakes are.


Jazzy's Milkshake without Ice Cream

1 1/2 cups soy milk
5 ice cubes
Big squirt chocolate syrup, strawberry syrup, a spoonful of Sunbutter,
          or a few drops of vanilla extract
1 fresh banana, optional but very good and adds creaminess

Blend all of the ingredients until all of the ice is crushed.
*  I don't measure anything, I just add what everyone wants and blend. It turns out great every time.
*  If you blend too long, the ice will melt instead of adding to the thickness of the drink.
*  The banana adds a wonderful creaminess.
*  Our favorite combinations are...
    Sunbutter with chocolate syrup
    Sunbutter with banana
    Banana with strawberry syrup
    Banana with chocolate syrup
    Banana with vanilla extract

Monday, October 10, 2016

Egg Free, Dairy Free Baked Bread Wrapped Hot Dogs

This isn't a healthy meal, but it was just an idea for a quick dinner or lunch with fries, a vegetable, and/or baked beans. My girls loved them with fries and green beans.

Baked Bread Wrapped Hot Dogs

Spread dairy free margarine on one side of safe bread. Place the bread, margarine side down, on a foil lined baking sheet. Place a hot dog on the bread diagonally. Fold up one corner of the bread so it is laying on its side folded over the hot dog. Repeat for the amount you want. Bake at 450 for 15-20 minutes or until the bread is toasted and the hot dogs are cooked.
*  If desired, you can place a piece of safe cheese on top of the bread before the hot dog.

Tuesday, August 30, 2016

Egg Free, Dairy Free, Nut Free Crock Pot Creamy Ground Beef with Shredded Hash Brown Potatoes

This casserole is very quick to put together and the whole family loved it.

Crock Pot Creamy Ground Beef with Shredded Hash Brown Potatoes

30 oz bag frozen shredded hash brown potatoes
1 can green beans
1 pound cooked ground beef or ground sausage
1 can safe gravy
1/2 cup soy milk
1 tsp pepper
1/4 tsp salt

Place the potatoes in the sprayed crock pot. Top with the green beans. In a separate bowl, combine the ground beef, gravy, soy milk, pepper, and salt. Top the green beans with the ground meat mixture. Do not stir. Cover then cook on high for 3-4 hours or on low for 6-8 hours.

Thursday, July 28, 2016

Egg Free, Dairy Free Potato and Vegetable Soup

This is one of our favorite soups ever. Full of vegetables and creamy, this soup is amazing! I added 1 pound of cooked ground sausage, but you can either leave it out or replace it with any meat you desire.

Potato and Vegetable Soup

6 cups broth
6-8 potatoes, diced
20 baby carrots, sliced into 1/4ths
1 tsp Italian Seasoning
1/2 tsp pepper
2 1/2 cups frozen vegetables desired (we used 2 cups mixed vegetables and 1/2 cup peas)
1 cup soy milk
1/2 cup flour

Bring the broth to a boil in a soup pot. Add the potatoes, carrots, Italian Seasoning, and pepper. Cook over medium heat, stirring occasionally, until tender. Stir in the frozen vegetables. In a separate bowl, whisk the soy milk and flour until smooth. Add the soy milk mixture. Cook over low heat, stirring occasionally, for 10 minutes or until thickened.
*  If desired, you can stir 1 lb of cooked ground sausage or any meat desired into the mixture with the vegetables.