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, February 28, 2013

Egg Free, Dairy Free Chicken and Noodles in White Sauce

My girls really loved this casserole. Jazlyn even wanted it again the next day for lunch and it reheated perfectly.



Chicken and Noodles in White Sauce

2 tbsp dairy-free margarine
1/3 cup flour
Salt and pepper to taste
2 cups chicken broth
1 can peas, corn or any vegetables desired
2 cups cooked, diced chicken
1 cup soup crackers, crushed (I used Saltines), optional
1 box noodles, any shape desired, cooked

Melt the margarine in a large soup pot over medium heat. Add the flour, pepper and salt then whisk until completely combined. Add the chicken broth then whisk constantly until the mixture thickened. Add the peas, chicken and crackers to the cooked noodles. Add the white sauce then cook and stir until completely coated and heated through.

Thursday, February 21, 2013

Egg Free, Dairy Free Meat and Biscuit Casserole

A hearty and yummy casserole made with refrigerated biscuits. You can see we love this casserole by the 3 pictures below. We made it with ground beef, ham and chicken.

 
 
 
Meat and Biscuit Casserole

2 tubes safe refrigerated biscuits
1 lb cooked meat such as ground beef, ground sausage, diced chicken or diced ham
1 can gravy
1 can peas, corn or mixed vegetables
1 cup soy milk or broth

Place the biscuits in a single layer in a sprayed 9x13 baking dish. In a separate bowl, combine the remaining ingredients. Pour the meat mixture evenly over the biscuits. Bake at 400 for 20-25 minutes or until the biscuits are golden.
* If desired, you can use only 1 tube of biscuits in an 8x8 baking dish.

Friday, February 15, 2013

Egg Free, Dairy Free Quick and Easy Creamy Sausage Casserole

This casserole is a family favorite. It is so quick and easy to make that it's on my list of recipes for when I'm short on time.



Quick and Easy Creamy Sausage Casserole

1/2 cup dairy free margarine
1 cup flour
2 1/2 - 3 1/2 cups soy milk, depending how thick you want your white sauce
1 package smoked sausage or polska kielbasa, sliced then cut into quarters
2 cans diced potatoes
2 cans green beans

Melt the margarine in a large saucepan over medium heat. Whisk in the flour. Add the soy milk then cook and whisk until thickened and smooth. Add the sausage, potatoes and green beans. Cook and stir until heated through.
*  1 lb cooked diced ham can be used in place of the sausage.
*  Corn can be used in place of the green beans.

Thursday, February 7, 2013

Egg Free, Dairy Free, Nut Free No Bake Sunbutter Oat Cookies and Bars

My girls love No Bake Chocolate Oat Clusters. However my dad is not a chocolate fan so I decided to try and make them with Sunbutter instead of chocolate. They were very good and stayed soft. Jazlyn liked dipping her cookies in chocolate syrup or topping them with safe chocolate chips.




No Bake Sunbutter Oat Cookies and Bars

3-4 cups quick oats
1/3 cup Sunbutter
1 tbsp vanilla extract
3/4 cup brown sugar
1/2 cup soy milk
1/4 cup dairy free margarine

In a large bowl, combine the oats, Sunbutter and vanilla. Place the brown sugar, soy milk and margarine in a saucepan. Cook and stir over medium heat until the mixture comes to a boil. Boil, without stirring, for 1 minute. Pour the brown sugar mixture over the oat mixture then stir until thoroughly combined. Roll the mixture into balls, flatten them slightly then place them on wax paper until set.
* To make cookie bars, transfer the mixture into an 8x11 pan that has been lined with parchment paper. Press down firmly and evenly. Allow the mixture to cool before cutting into squares.
* If desired, you can stir some safe chocolate chips into the mixture.

Friday, February 1, 2013

Egg Free, Dairy Free Brownies

These brownies are more cakey than gooey, but they have a good flavor.

Brownies

1 1/3 cups flour
1 cup sugar
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 cup water
1/2 cup oil
1 tsp vanilla extract

Combine the flour, sugar, cocoa, baking powder and salt. Add the water, oil and vanilla then mix until thoroughly combined. The batter will be thick. Pat the mixture evenly into a sprayed 8x8 baking dish. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.
* Use a 9x13 baking dish for a double batch.