My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree 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 15 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.

Tuesday, June 28, 2011

Egg Free, Dairy Free, Nut Free Sunbutter Puppy Chow (Muddy Buddies)

Whatever you call it, this snack is highly addictive. Since it is so easy to make, that may not be a good thing.

Sunbutter Puppy Chow (Muddy Buddies)

1 cup safe chocolate chips
1/3 cup Sunbutter
6 cups Crispix or Chex cereal
1 cup confectioner’s sugar

Microwave the chocolate chips until melted and smooth. Stir in the Sunbutter until smooth. Add the cereal then toss to thoroughly coat. Place the confectioner’s sugar in a large Ziploc bag. Transfer the cereal mixture into the Ziploc bag and shake until thoroughly coated. Pour the mixture onto a baking sheet to cool completely. Store in an airtight container or Ziploc bag.

Wednesday, June 22, 2011

Egg Free Dairy Free Nut Free Tapioca Pudding

This tapioca pudding is very good plain, sprinkled with cinnamon sugar or with safe chocolate chips stirred in until they are melted. It is also great served warm or cold.

Tapioca Pudding

2 1/2 cups soy milk
1/2 cup sugar
1/2 cup instant tapioca (I use Minute tapioca)
2 tsp vanilla extract
1/4 tsp salt

Place the soy milk, sugar, and tapioca in a soup pot then stir to combine. Allow the mixture to set for 5 minutes. Add the vanilla and salt then cook and stir the pudding over medium heat for 20-30 minutes or until thickened.

Thursday, June 16, 2011

Egg Free, Dairy Free Sweet and Sour Meatballs

My mom has been making this meal since I was little. Now it is one of my girls' most requested meals when they are at their Grandma's house.

Sweet and Sour Meatballs

2 lbs ground beef
2 tsp salt
1/2 tsp pepper
1 can pineapple slices and 1 can pineapple tidbits, drained - reserving the juice
1 jar bread and butter pickles, drained - reserving the juice
2 tbsp cornstarch

combine the ground beef, salt and pepper then form into meatballs. Brown in a skillet until cooked through.
Drain the grease. In a separate bowl, combine the pineapple juice, pickle juice and cornstarch. Add this mixture to the meatballs along with the pineapple tidbits and pickles. Cook and stir until the juice mixture thickens and is clear. Place the pineapple slices on top, cover then cook until heated through, occasionally flipping over the pineapple slices. Serve over hot cooked rice.

Thursday, June 9, 2011

Egg Free, Dairy Free, Nut Free Blueberry Oat Muffins

These muffins are our new favorite. I make a double batch with blueberries and a double batch with safe chocolate chips then freeze them. When the girls want one, they just microwave it for a few seconds.

Blueberry Oat Muffins

1 1/4 cup oats
1 cup flour
1/2 cup brown sugar
1 tbsp baking powder
1/2 tsp salt
1 cup soy milk
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 1/2 - 2 cups frozen blueberries

Thoroughly combine the oats, flour, brown sugar, baking powder and salt. Add the soy milk, applesauce and vanilla then stir until thoroughly combined. Fold in the blueberries. Fill lined muffin cups 2/3 full with the batter. Bake at 425 for 15-20 minutes or until a toothpick inserted in the center comes out clean.
* Safe chocolate chips can be used in place of the blueberries.
* Orange juice can be used in place of the soy milk. The flavor is great, but my muffin liners stuck.
* These muffins freeze perfectly and can be reheated in the microwave.

Friday, June 3, 2011

Egg Free, Dairy Free Beefy Bean Cabbage Casserole

I love this casserole. My husband doesn't like cabbage or beans, so I make this for lunch and freeze the leftovers.

Beefy Bean Cabbage Casserole

10 cups chopped cabbage
8 cups water
1 lb ground beef
26 oz can spaghetti sauce
1 lb 13 oz can red kidney beans, rinsed and drained

Bring the cabbage and water to a boil. Cook, stirring occasionally, for 10 minutes or until almost tender. In a large skillet, brown the ground beef. Stir in the sauce and beans. Stir in the drained cabbage until thoroughly combined. Transfer the mixture to a sprayed 11x15 baking dish. Bake at 350 for 25-30 minutes.
*  I freeze the leftovers in single serving containers then reheat it in the microwave.