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 9 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, October 27, 2011

Egg Free, Dairy Free, Nut Free Chocolate Sunbutter Graham Treats

This is one of the fastest and easiest treats I've ever made. They are very good and Jazlyn just couldn't get enough.


Chocolate Sunbutter Graham Treats

13-16 graham cracker squares
1 1/2 cups safe chocolate chips
1/2 cup Sunbutter

Line a 9x13 baking dish with foil, leaving a 2” overhang at the opposite ends. Arrange the graham crackers to fill the bottom of the baking dish. Microwave the chocolate and Sunbutter until melted and smooth. Pour the mixture over the grahams then spread to cover completely. Refrigerate for 1 hour or until firm. Use the foil handles to remove from the pan then peel off the foil. Break into pieces or cut into squares then store in a tightly covered container in the fridge.
*  You can vary the amount of Sunbutter and chocolate to suit your family's taste.

Sunday, October 23, 2011

Egg Free, Dairy Free Crock Pot Ham, Corn and Potato Soup

The broth to this soup is perfectly infused with the ham flavor. I had extra broth, so the next day I cooked some Minute rice in it.


Crock Pot Ham, Corn and Potato Soup

5-7 cups broth, depending how thin you want the soup and if you want leftover broth
1 lb cooked diced ham
2 cans diced potatoes
1 can creamed corn
1 can corn

Combine all of the ingredients in the crock pot. Cover and cook on low for 5-7 hours.
*  If desired, you can bring all of the ingredients to a boil on the stove then simmer until ready to serve.

Monday, October 17, 2011

Egg Free, Dairy Free Tay's Special Sauce

Tayana helped me figure out this sauce. I wanted to make a versatile sauce that would be good as a dipping sauce for chicken nuggets, baked on chicken, pork chops, ribs, etc. With Tayana's help and suggestions, I think it turned out perfect. In fact, adding the brown sugar and mustard were her ideas. I was surprised that the girls liked this sauce because it has onions and peppers. I thought it tasted like a Sloppy Joe type of sauce, but Tayana didn't agree since she doesn't like Sloppy Joes. I would like to try it with ground beef and see if we can make a Sloppy Joe that the girls will eat. My huband wouldn't even try the sauce because of the peppers and onions. It's funny how much better my girls are at trying new foods than their daddy is. We've used this sauce several times and each time the meat was so flavorful.

The middle picture is country pork ribs baked in this wonderful sauce. They were so moist and delicious. Place the ribs in a baking dish. Bake at 350 for 1 hour. Drain the grease, cover with the prepared sauce then bake an additional 45 minutes or until cooked through.

The bottom picture is pork chops baked in this yummy sauce. I placed the chops in a baking dish and baked them at 350 for 30 minutes. Then I covered them in the sauce and baked them another 30 minutes or until they were cooked through. They were a nice change from our usual Shake 'N Bake coating.




Tay's Special Sauce

1/4 cup diced onions, fresh or frozen
1/4 cup diced green peppers, fresh or frozen
1 cup beef broth or water
1/3 cup ketchup
3 tbsp brown sugar
1 tbsp oil
1 tbsp mustard
1 tsp cajun seasoning
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
3 tbsp cornstarch, if needed to thicken the sauce

Place all of the ingredients, except for the cornstarch, in a saucepan. Cook and stir over medium heat until the mixture comes to a boil. In a separate bowl, combine the cornstarch with a little of the sauce. Stir the cornstarch mixture into the sauce mixture. Cook and stir until thickened. Cool before pouring over meat. Store covered in the fridge.

Tuesday, October 11, 2011

Egg Free, Dairy Free Oven Baked Zucchini Patties

Zucchini is such a versatile vegetable. I love it in breads and cookies. I wanted to try something a little different and made it into an oven baked patty. I used 2 tsp of Old Bay seasoning in the batch and it tasted almost like a crab cake. Since Jazlyn can't have seafood, this is the next best thing.


Oven Baked Zucchini Patties

2 cups shredded zucchini, thoroughly drained
1 cup safe dry bread crumbs
2 tbsp dairy free margarine, melted
1 tsp baking powder
Seasonings desired
1/4 cup flour

Combine all of the ingredients except for the flour. Shape the mixture into patties then coat them in the flour. Place them on a lightly oiled or foil lined baking sheet. Bake at 400 for 15 minutes, flip the patties over then bake an additional 15 minutes or until golden on both sides and cooked through.
* Italian seasoning, garlic salt and pepper is a good combination for kids or those who don’t like spicy foods.
* Old Bay seasoning will made the patties taste like a crab cake.
* Serve plain or with a desired dipping sauce.
* Good served on a roll topped with lettuce and tomato.


Shared with Meatless Mondays.

Sunday, October 9, 2011

Egg Free, Dairy Free Tofu Yogurt

Jazlyn wanted to try yogurt, but the soy yogurt they sell in the stores is pretty expensive. I bought some tofu to make her some scrambled "eggs" so I decided to use some of it to try and make some yogurt. Jazlyn chose to make banana yogurt, but blueberry, strawberry and other fruits would be good too. Jazlyn loved the yogurt. Her sisters said it was even better than the dairy yogurt. You can vary the amount of ingredients used depending how thick/thin you want your yogurt.


Tofu Yogurt

8 oz tofu
1 large banana or any fruit desired
Sugar, brown sugar, maple syrup, honey or corn syrup to taste
1-2 tbsp soy milk, if needed to blend the ingredients
1 tsp vanilla extract

Blend the ingredients until smooth.
*  I like to freeze the yogurt for about 15 minutes before serving to make it a little thicker and to make it nice and cold.

Monday, October 3, 2011

Egg Free, Dairy Free Watermelon Popsicles

These popsicles are a healthy, yummy treat in the summer or any time. We made plain watermelon with a little vanilla extract, watermelon and frozen blueberries and watermelon with frozen strawberries. They were all very good and the girls each had a different favorite flavor.


Watermelon Popsicles

Watermelon, diced
Frozen or fresh fruit desired such as blueberries, strawberries, banana, etc., optional
Vanilla extract, optional

Place all of the ingredients in a blender then process until smooth. Pour the mixture into small paper cups. Cover the top of each cup with foil then poke a popsicle stick through the foil into the bottom. Freeze until set.