Welcome!

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.
















Friday, February 5, 2016

Meme's Oven Baked BBQ Ribs

Ribs are one of my favorite things to order at a restaurant. However, my mom's are every bit as tender and yummy as the restaurant and Jazlyn can have them. By the time I remembered to take a picture, this is all that was left.



Meme's Oven Baked BBQ Ribs

2 packs of boneless ribs (4 long country ribs each pack or equivalent)
2 safe bottles of barbecue sauce - 40 oz each bottle
                              (Sweet Baby Rays Honey BBQ sauce sticks really well to the ribs -
                                read the label to make sure it is safe)
Cooking bag

Pour one bottle of the barbecue sauce into the bottom of the cooking bag. Place the ribs over top. Pour the other bottle of the barbecue sauce over top. Seal the bag then place on a baking sheet. Bake at 350 for 1 1/2 hours. Shake the bag using tongs to make sure the ribs don't stick. Bake for an additional 1 1/2 hours. If desired, cut the ribs into smaller pieces before serving.
*  If you want to make a smaller amount, just use 1 pack of ribs and 1 bottle of sauce.
*  If you don't want to shake the bag halfway through, the ribs will still be fine, they just might stick a little.



Sunday, January 10, 2016

Egg Free, Dairy Free Potato Corn Chowder

This Potato Corn Chowder is very good, especially on a chilly night with Drop Biscuits. We added diced ham into the chowder and it was wonderful.




Potato Corn Chowder

5 large potatoes, peeled and cubed
16 oz bag frozen corn
1 lb cooked diced ham, chicken, turkey, ground sausage, ground beef, etc. - optional
4 cups broth, divided use
1/2 tsp salt
1/2 tsp pepper
1/4 cup flour
1 cup soy milk

In a soup pot over high heat, combine the potatoes, corn, meat, 3 1/2 cups broth, salt, and pepper. Cook and stir until the mixture comes to a boil. Cover, reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. In a separate bowl, combine the remaining 1/2 cup broth and flour. Add to the potato mixture then cook and stir until it is thickened. Add the soy milk then cook, stirring occasionally, until hot but not boiling.
*  2 cups of soy milk can be used if you want your chowder thinner.



Tuesday, December 22, 2015

Egg Free, Dairy Free, Nut Free Jell-O Oatmeal Cookies

These cookies have a beautiful color and a subtle flavor from the Blackberry Fusion Jell-O.  The oat flour makes the cookies soft and cakey. Very yummy!





Jell-O Oatmeal Cookies

2/3 cup unsweetened applesauce
1/2 cup soy milk
1 tsp vanilla extract
1 tbsp baking powder
1/2 tsp salt
1 box (3 oz size) Jell-O, any flavor desired
1/4 cup sugar
1 1/2 cups oat flour (I blend quick oats into a flour then measure)
1 cup flour

Combine the applesauce, soy milk, and vanilla. Add the baking powder and salt then mix again. Add the Jell-O and sugar and mix again. Add the oat flour and flour then mix until thoroughly combined. Drop heaping spoonfuls of the dough 2" apart on parchment lined baking sheets. Bake at 350 for 9-11 minutes or until set and the bottoms are golden.
*  Makes about 24 cookies.

Friday, December 4, 2015

Egg Free, Dairy Free Veggie Rice

This is a very simple side dish that doesn't take much more time than just making rice. Adjust the vegetables to suit your family's taste. This was perfect for us. You could also turn this side dish into a fast and simple meal by adding any cooked meat you like such as ground beef, shredded chicken, or diced ham.



Veggie Rice

2 cups Minute rice
2 cups broth
5 baby carrots, shredded or diced small
1/2 cup frozen peas
2 tbsp dairy free margarine, optional

Microwave the rice, broth, and carrots for 8 minutes or until the rice is tender. Stir in the peas and margarine until the peas are thawed.
* If you want the peas cooked more, microwave them with the other ingredients. We liked the texture of the peas just thawed and heated from the hot rice.
* If desired, this side dish can be turned into a main dish by adding any cooked meat such as ground beef, shredded chicken, or diced ham.

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.