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.















Sunday, February 23, 2014

Egg Free, Dairy Free Microwave Chocolate Covered Oatmeal Bars

All 3 of my girls love to cook and bake. Tayana made these simple Microwave Chocolate Covered Oatmeal Bars. They have a nice mild flavor. The girls loved the melted chocolate on top.


Microwave Chocolate Covered Oatmeal Bars

2 cups quick oats
1/2 cup brown sugar
1/2 cup dairy free margarine, melted
1/4 cup corn syrup
1/2 cup safe chocolate chips

Combine the oats and brown sugar. Stir in the margarine and corn syrup. Press the mixture firmly and evenly into a sprayed 8x8 microwave safe baking dish. Microwave for 4 minutes. Sprinkle the chocolate chips evenly over the top. Microwave an additional 30 seconds or until the chocolate is melting. Spread the chocolate evenly over the bars. Refrigerate until set then cut into bars or squares. Store covered in the fridge.





Monday, February 17, 2014

Egg Free, Dairy Free Creamy Broccoli Cauliflower Soup

This is now my favorite soup. We've already made this soup many times. It freezes and reheats great. If you like your soup with a little more spice, add more pepper.



Creamy Broccoli and Cauliflower Soup

3 cups chicken broth
16 oz frozen broccoli
16 oz frozen cauliflower
2 cups soy milk (you can use more or less depending how thick you want your soup), divided use
2 tbsp. cornstarch
1/4 tsp pepper
1/4 tsp salt

Bring the broth to a boil in a soup pot over medium high heat. Add the broccoli and cauliflower. Boil for 5-8 minutes or until tender. Do not drain. Use an immersion blender to blend the vegetables until smooth. In a small separate bowl, whisk 1/2 cup of the soy milk, cornstarch, pepper, and salt. Pour the mixture into the vegetable mixture then whisk in. Add the remaining 1 1/2 cups of soy milk then whisk until thick and bubbly.
*  The soup freezes very well.
*  If you don't have an immersion blender, you can cool the ingredients a little then pour it into a blender then blend until smooth. Depending on your size of blender, you may need to blend it in batches. When smooth, place it back in the pan then continue as instructed.

Tuesday, February 11, 2014

Egg Free, Dairy Free Homemade Gravy

This recipe works great as a thick gravy, but it is also a perfect sauce for casseroles. This is also a perfect substitute for white sauce if you don't have a safe milk alternative or if you don't have any on hand. You can use it anywhere you would use a white sauce. If you want a thinner gravy/sauce, increase the amount of soy milk or reduce the amount of flour.



Homemade Gravy

1/4 cup dairy free margarine
1/3 cup flour
2 cups chicken or beef broth
Salt and pepper to taste

Melt the margarine in a saucepan over medium heat. Whisk in the flour, salt, and pepper. Add the broth then whisk until smooth and thickened. Store covered in the fridge for up to 2 days.

Wednesday, February 5, 2014

Egg Free, Dairy Free Tomato Soup Meatloaf

This Tomato Soup Meatloaf had a nice flavor and held together perfectly. It also reheated great the next day. I made 4 smaller meatloaves instead of 1 big meatloaf. Either way, just make sure that the meatloaf if cooked through. I lost track of time and burnt the outside, but my family still loved the flavor.



Tomato Soup Meatloaf

4 lbs ground beef
1 can condensed tomato soup
3 cups fresh bread cubes
1 tbsp. Italian seasoning
2 tsp pepper
1 tsp salt

Combine all of the ingredients thoroughly. Form the mixture into one large meatloaf or four smaller meatloaves. Place on a sprayed foil lined baking sheet. Bake at 350 for 1 hour or until cooked through.