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 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.
















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.

Friday, April 13, 2018

Egg Free, Dairy Free, Nut Free Microwave Chocolate Pudding Cake

I was attempting something else, but this result was a yummy happy surprise that we have now made many times. I wasn't sure what to call this recipe. It's not really a pudding because it's thick and has other ingredients in it. It's not a cake because it isn't the right consistency. I decided to go with Chocolate Pudding Cake because that's about right. It's a gooey chocolate mixture that is made in the microwave and then, if desired, add-ins are stirred in like flaked coconut, berries, oats, etc. The top picture is plain, the second is oats and coconut, the third is oats and strawberries. We also stir a few safe chocolate chips into each either before microwaving or after as an add-in.  Sometimes both!



Microwave Chocolate Pudding Cake

2 tbsp whole wheat flour, white flour, or oat flour
2 tbsp cocoa powder
1/8 tsp baking powder
1/16 tsp salt
2 tbsp unsweetened applesauce
2 tbsp soy milk
1 tbsp pure maple syrup, honey, or molasses
1 tsp melted coconut oil or olive oil
1/4 tsp vanilla extract
Add-ins desired such as oats, dried fruit, safe chocolate chips, unsweetened flaked coconut,
           blueberries, raspberries, diced banana, chopped strawberries, etc.

Combine the flour, cocoa, baking powder, and salt. Add the applesauce, soy milk, maple syrup, melted coconut oil, and vanilla then mix until thoroughly combined. Microwave for 1 1/2 - 2 1/2 minutes or until set. Cool for a few minutes then stir in the add-ins you desire.
*  Some safe chocolate chips can be added to the batter before it is microwaved for an extra chocolately result.

Tuesday, March 6, 2018

Egg Free, Dairy Free, Nut Free Barbecue Sauce

This barbecue sauce is chunky and flavorful and refined sugar free. So good.






Barbecue Sauce

1 tbsp olive oil
1 finely chopped onion
2 tbsp mince garlic
1/4 cup unsweetened applesauce
1/4 cup maple syrup, honey, or molasses or a mixture
1/4 cup balsamic vinegar
1 tbsp mustard
8 oz tomato sauce
1 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1/2 tsp crushed red pepper

Heat the oil in a saucepan over medium-low heat. Add the onion and sauté 5 minutes. Add the garlic and sauté for 1 minute. Add the remaining ingredients and whisk to combine. Reduce the heat to low and simmer for 30 minutes, whisking occasionally, until thickened.
*  Store in a glass jar tightly covered.

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.