Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy and 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 11 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.















Thursday, March 31, 2011

Egg Free, Dairy Free Beef and Noodle Skillet

My girls loved this meal and they are already asking for it again. Even my daughter who doesn't like peas had seconds.


Beef and Noodle Skillet

1/4 cup dairy free margarine
3/4 cup water
1/4 cup flour
1 cup soy milk
1 lb ground beef, browned
1 box noodles, any shape desired, cooked
1 can peas

Place the margarine and water in a large pot. Heat over medium-high, whisking constantly, until the margarine is melted. Whisk in the flour until fully incorporated. Slowly whisk in the soy milk. Continue to whisk and cook until thickened. Stir in the ground beef, noodles and peas to fully coat them in the sauce then heat through.

Saturday, March 26, 2011

Egg Free, Dairy Free Lasagna

We had a potluck dinner at Church and my two youngest daughters really liked the lasagna. Tayana asked if I could make a lasagna that was safe for Jazlyn. I didn't want to just use just meat, sauce and noodles. I felt like something should take the place of the cheese. I decided to try and use prepared instant mashed potatoes and it worked. This lasagna was full of flavor and had a great texture. My girls couldn't get enough and my husband said he liked it better than the traditional lasagna. Another victory for the egg free, dairy free and nut free kiddo.


Lasagna

1 1/2 cans of spaghetti sauce (39 oz)
1 lb cooked ground beef
2 tbsp Italian seasoning
1 box lasagna noodles, cooked and drained

4 cups prepared mashed potatoes (I used Betty Crocker Potato Buds prepared with just beef broth)

Place a layer of the sauce in the bottom of a 9x13 baking dish. Combine the remaining sauce, ground beef and seasoning. Place a layer of 4 lasagna noodles over top of the sauce in the dish. Spread 1/2 of the mashed potatoes over the noodles then top with 4 more noodles. Spread 1/2 of the ground beef mixture over the noodles then top with 4 more noodles. Repeat the layers, ending with the ground beef mixture on top. Cover with foil then bake at 375 for 30 minutes. Uncover then bake 10 additional minutes. Let the Lasagna cool for 5-10 minutes before serving.
*  The Lasagna reheats perfectly.

Friday, March 25, 2011

Egg Free, Dairy Free, Nut Free Chocolate Mousse

This Chocolate Mousse is so easy to prepare and it is really good. We like to eat it as a mousse, but we also like to make ice cream sandwiches with it by spreading it between graham crackers, cookies, etc. then freezing until firm.



Chocolate Mousse

1 box instant chocolate pudding mix (I use Jell-O)
1 1/2 cups soy milk
Prepared safe whipped cream (I used Rich's Whip)
Whisk together the pudding mix and soy milk until thoroughly combined. Pour the Rich's Whip in a large mixing bowl then use a hand mixer beat it until stiff peaks form. Add the pudding and beat until thoroughly combined. Store in the fridge.

Sunday, March 20, 2011

Egg Free, Dairy Free Quick and Easy Meat and Noodles

Another fast, simple, delicious, versatile and family friendly meal. The girls love this meal because they can pick the meat, vegetable and shape of noodle.


Quick and Easy Meat and Noodles

1 lb browned ground sausage, ground beef, diced chicken, diced ham, etc.
1 box noodles, any shape desired, cooked
1 can gravy or tomato soup
1 can peas, corn, green beans, etc.

In a large saucepan over low heat, cook and stir all of the ingredients until thoroughly combined and heated through.
* If desired, you can place all of the ingredients in a 9x13 baking dish then cover and bake at 350 for 20 minutes or until heated through.
* 1/2 cup soy milk can be added for extra creaminess.

Tuesday, March 15, 2011

Egg Free, Dairy Free Muffin Meatloaves

This is one of my most used meatloaf recipes because the leftovers are easy to freeze and reheat.



Muffin Meatloaves

2 lbs ground beef
2 (6 oz each) boxes safe stuffing mix (I use Stovetop)
2 cups water
Ketchup as desired
1 envelope safe dry onion soup mix, optional

Thoroughly combine all of the ingredients. Press the mixture evently into lined muffin cups, filling about 3/4 full. Bake at 350 for 30 minutes or until heated through.
*  These meatloaves freeze great. Let the meatloaves cool completely. Remove the muffin lining then place the meatloaves into a Ziploc bag. Store in the freezer. Reheat in the microwave.

Thursday, March 10, 2011

Egg Free, Dairy Free, Nut Free Sea Foam Candy

I am so excited to introduce you to Sea Foam Candy. My mom is from Michigan, so growing up we visited her family every Summer. Every Summer, would buy some of our favorite candy - Sea Foam. Since I haven't been to Michigan in a few years, I haven't been able to have my candy. I decided to try and make some and see what happens. My first batch tasted right but turned out more like a hard toffee, somehow it was missing the sponge part. My second batch was perfect. I took some over to my mom's house, had her close her eyes then take a bite. The look on her face was priceless and told me right away that I got it right. She was so surprised and happy that she can now have her favorite candy anytime she wants to. She has already asked for a batch for Mother's Day and her birthday. What really surpised us is that my batch turned out more consistent than the candy we bought in Michigan. Some of their pieces were too hard or mushy in the center. Every piece of my candy had the perfect texture. I wish I would have known that it was this easy to make. Actually, maybe it's bad that I know how to make it because now I'm craving it constantly. I highly recommend this recipe. The candy tastes somewhat like a crunchy, soft, spongy, butter toffee covered in chocolate. Can you tell I'm excited? I never thought that Jazlyn would be able to experience Sea Foam.
*  My mom requested that I make her a batch of this candy for Mother's Day. I decided to make it a few days early and it was a warm and humid day outside. The candy did not turn out with the correct texture.






Egg Free, Dairy Free, Nut Free Sea Foam Candy

1 cup sugar
1 cup light corn syrup
4 tsp baking soda
2 cups safe chocolate chips

Place the sugar and corn syrup in a saucepan over medium heat. Cook and whisk until the mixture almost comes to a boil. Boil, without stirring, until the temperature reaches 300 degrees on a candy thermometer. Remove the saucepan from heat then immediately add the baking soda. Whisk quickly and thoroughly then pour into a foil lined 9x13 baking dish. Do not spread the mixture, just let it fall into the pan as evenly as possible. Cool completely then remove the candy from the dish and peel off the foil. Break the candy into pieces. Melt the chocolate chips. Coat the candy pieces in the melted chocolate then place them on a wax paper lined baking sheet. Place in the refrigerator until the chocolate is set. Transfer the candy to a bowl and store in the fridge.
*  If desired, you can omit the chocolate.
*  Please note that this recipe does not work when it is hot and humid.

Here is a picture of a batch I tried to make when it was humid outside. You can see that it's darker and harder on the inside. It's missing the airy inside that makes it Sea Foam.

Wednesday, March 9, 2011

Egg Free, Dairy Free Crock Pot Ground Beef and Vegetables

The girls couldn't get enough of this easy to prepare meal. I love crock pot meals and this one we will be making frequently.


Crock Pot Ground Beef and Vegetables

6 potatoes, peeled and sliced very thin
10 baby carrots, sliced
1 can peas
2 lbs ground beef, cooked
1 can beef gravy (I used Campbell's)
1 1/2 cans water

Layer the potatoes, carrots, peas and ground beef in the crock pot in the order given. Combine the gravy and water then pour over the other ingredients. Cover and cook on high for 4 hours.

Sunday, March 6, 2011

Egg Free, Dairy Free, Nut Free Brownies

These brownies had a wonderfully crunchy top and bottom with a chewy moist center. Admittedly, they did not have the prettiest appearance, but everyone loved the flavor and texture.


Brownies

3/4 cup safe chocolate chips
1/2 cup dairy free margarine
1 1/2 cups sugar
2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened applesauce
1 cup flour
2 tbsp cocoa powder

Place the chocolate chips and margarine in a microwaveable bowl. Microwave until melted and smooth, stirring every 30 seconds. Add the sugar, vanilla, baking powder, baking soda and salt then stir until combined. Stir in the applesauce. Add the flour and cocoa then stir until thoroughly combined and smooth. Spread the batter evenly into a sprayed 8x8 baking dish. Bake at 350 for 45-55 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs sticking to it. Cool completely before cutting into bars or squares.
* 1/2-1 cup of safe chocolate chips can be stirred into the batter at the end if you would like chocolate chip brownies.

Tuesday, March 1, 2011

Egg Free, Dairy Free, Nut Free Chocolate Sunbutter Fudge

This fudge is soft, creamy and melt-in-your mouth wonderful. Jazlyn had cake for her birthday party sleepover, so she chose to make this fudge on her birthday to blow out her candle. I'm a little late posting this one, somehow it got lost in my drafts, her birthday was in October. Either way, this fudge was wonderful and we all loved it.



Chocolate Sunbutter Fudge

2 cups confectioner's sugar
1 cup dairy free chocolate chips
3/4 cup Sunbutter
3/4 cup cocoa powder
1/3 cup soy milk
3 tbsp dairy free margarine
2 tbsp chocolate syrup
2 tsp vanilla extract

Place all of the ingredients in a medium saucepan over medium heat. Cook, stirring constantly, until the mixture is smooth and thoroughly combined. Spread the mixture evenly into a sprayed 8x8 baking dish. Refrigerate the fudge until cooled and firm. Store, covered, in the fridge.
*  If desired, you can reduce the amount of cocoa to 1/2 cup and increase the amount of confectioner's sugar to 2 1/4 cups.