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.







Sunday, September 29, 2013

Egg Free, Dairy Free, Nut Free Low Calorie Microwave 2 Minute Chocolate Cake

I love our 2 Minute Chocolate Cake, but I wanted to make something with less calories. This cake is very moist and slightly sweet. I love the texture the oat flour provides. This is now my new favorite, even if I wasn't trying to watch my calorie intake. According to my calculations, all of this chocolate deliciousness is only 125 calories!!!




Low Calorie Microwave 2 Minute Chocolate Cake

1/4 cup sugar free pancake syrup
3 tbsp water
1 1/2 tsp vanilla extract
1/4 cup oats, blended into a flour
3 tbsp cocoa powder

Combine the syrup, water and vanilla in a well sprayed 4 cup capacity microwave safe bowl. Add the oat flour and cocoa then stir until smooth. Microwave for 90 seconds. Allow to cool for a few minutes before eating.
* Wonderful topped with soy ice cream, safe whipped cream, flaked coconut, chocolate syrup, diced bananas, diced strawberries, blueberries, a little soy milk, etc.

Monday, September 23, 2013

Egg Free, Dairy Free Krispy Chicken

The chicken turned out very moist and the crust is very good. This is a good alternative to Shake 'N Bake coating. Feel free to change the seasonings to suit your taste.


Krispy Chicken

1 1/2 cups crushed Rice Krispies
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
2 tbsp. dairy free margarine, melted
1 lb boneless, skinless chicken tenders or sliced breasts

Combine the Rice Krispies, Italian seasoning, salt and pepper in a Ziploc. In a separate bowl, place the melted margarine. Coat the chicken with the margarine then place it in the Ziploc bag. Shake to coat then place on a foil lined sprayed baking sheet. Pour any remaining margarine or cereal mix over top. Bake at 400 for 20-25 minutes or until cooked through.

Monday, September 16, 2013

Crock Pot Tomato Hamburger Rice

I love our Crock Pot Hamburger Rice. This is a great creamy version made with tomato soup and tomato sauce in place of gravy. If my husband liked tomatoes, I would add a can of diced tomatoes.


Crock Pot Tomato Hamburger Rice

1-2 lbs cooked ground beef
2 cans condensed tomato soup
2 cups uncooked Minute rice
16 oz can tomato sauce
1 can diced tomatoes, optional

Thoroughly combine all of the ingredients in the crock pot. Cover then cook on low for 3-4 hours or until the rice is tender.

Sunday, September 8, 2013

Crock Pot Hamburger Rice

One of our favorite casseroles is the Hamburger Rice Casserole. This crock pot version is just as good with the convenience of using the crock pot.


 
Crock Pot Hamburger Rice
 
1 lb cooked ground beef
2 cans beef gravy
3 cups water
2 cups uncooked Minute rice
1 can creamed corn, optional but very good
 
Combine all of the ingredients in the crock pot. Cover then cook on low for 4-6 hours or on high for 3 hours or until the rice is tender.
 
 


Sunday, September 1, 2013

Egg Free, Dairy Free Simple Sweet Cornbread

This Sweet Cornbread reminds me of my Sweet Corn Cake. The difference is that this bread can be cut in slices and the cake needs to be scooped to serve. This bread is moist and has a perfectly delicious flavor, especially once it is cooled. I also like that this recipes does not use any margarine or oil. I'm sure you could leave out the corn syrup or substitute sugar if desired.




Simple Sweet Cornbread

1 box Jiffy cornbread mix
1 can creamed corn
1/4 cup soy milk
1/4 cup corn syrup

Thoroughly combine all of the ingredients. Transfer into a sprayed 8x8 baking dish. Bake at 350 for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool at least 10 minutes before cutting into squares.