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, March 26, 2013

Egg Free, Dairy Free, Nut Free Shake and Make Ice Cream

We now have a new favorite ice cream!!! My ice cream maker stopped working, so we've only been able to make either instant pudding ice cream or frozen banana ice cream in the blender. Each batch made enough for each of the 3 girls to have an ice cream cone. So far we've made 4 different flavors. The top is vanilla, the middle is mint with blue food coloring and the bottom is chocolate. Somehow I forgot to take a picture of the strawberry.

Shake and Make Ice Cream

1 cup soy milk
2 tbsp sugar
1 tsp vanilla extract
1 snack sized Ziploc bag
1 quart sized Ziploc bag
Ice (about 2 trays full)
1/3 cup rock salt

Place the soy milk, sugar and vanilla into a snack sized Ziploc bag and zip closed. Place enough ice in the quart sized Ziploc bag to fill it half way then add the salt. Place the snack sized bag into the quart sized bag then zip to close. Hold the gallon bag with a dish towel then shake the bags and rock them back and forth for 4-6 minutes or until the consistency you desire is reached. The longer you shake the bags, the thicker the ice cream becomes, so we usually shake the bags for about 4 minutes. Serve immediately.
* Food coloring can be added to make the ice cream and color you like.
* Instead of the vanilla extract, try mint extract, chocolate syrup, strawberry syrup or any other flavor desired.
* Each batch makes 3 ice cream cones or a big single serving bowl full.

Sunday, March 17, 2013

Egg Free, Dairy Free, Nut Free Cinnamon Tortilla Crisps

A very simple, quick and yummy snack, especially for my cinnamon loving girls. When the tortillas are first removed from the oven, they will still be flexible and chewy. As they cool, they will turn crispy.

Cinnamon Tortilla Crisps

Place tortilla shells on a parchment paper or foil lined baking sheet in a single layer. Evenly spray the shells with cooking spray then sprinkle cinnamon sugar evenly over top. Bake at 350 for 8-12 minutes or until they are starting to turn golden on the bottom.
*  You can substitute melted dairy free margarine or oil for the cooking spray.
*  The cinnamon sugar can be replaced with any seasoning you like such as garlic salt, sea salt, various Ms. Dash flavorings, etc.

Sunday, March 10, 2013

Egg Free, Dairy Free Vegetable Tomato Rice Soup

I love throwing ingredients together and seeing what happens. I started with crushed tomatoes and broth then just added a few ingredients I was in the mood for. The result is a healthy, satisfying and delicious soup. This soup would also be good if you leave out the crushed tomatoes and use additional broth.

Vegetable Tomato Rice Soup

28 oz can crushed tomatoes
16 oz frozen broccoli and cauliflower, cooked according to the package
4 cups chicken broth
2 cups uncooked rice, cooked
2 cups cooked diced chicken

Combine all of the ingredients in a soup pot. Simmer until heated through.
* This soups freezes great and reheats easily in the microwave.

Tuesday, March 5, 2013

Egg Free, Dairy Free, Sugar Cookie Balls

My girls couldn't get enough of these cookies. They are soft on the inside with a slightly crunchy outside. They loved rolling the balls, decorating them with sprinkles and marbling the dough.

Sugar Cookie Balls

2/3 cup sugar
1/2 cup dairy free margarine, softened
1/4 cup soy milk mixed with 3/4 tsp lemon juice - allow to set for 5 minutes or until thickened
1 1/2 tbsp vanilla extract
2 cups flour
3/4 tsp baking soda
1/8 tsp salt
Food coloring and/or sprinkles, optional

Use an electric mixer to cream the sugar and margarine. Add the soy milk-lemon juice mixture and vanilla then beat until combined. In a separate bowl, combine the flour, baking soda and salt. Add the flour mixture to the sugar mixture then beat until thoroughly combined. Shape the dough into 1 1/2" balls then press them down lightly on parchment paper lined baking sheets. Bake at 350 for 14-16 minutes or until lightly golden.
*  These cookies barely change their shape during baking, so you can choose if you want them rounded or flat.
*  You can sprinkle the cookies with additional sugar or sprinkles before baking.
*  To add color to the cookies, you can add food coloring with the vanilla extract for a uniformed color to the cookies or you can stir the food coloring in right before rolling to make marbled cookies.