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.

Monday, August 31, 2015

Egg Free, Dairy Free, Nut Free Pita Pizzas

Yum!!!  This is a great way to make a fast pizza. We had an extra one so Jazlyn took it with her to a friend's house for lunch. She said it was great cold.

Pita Pizzas

Spray a safe pita crust with cooking spray or brush a little oil over the top. Spread about 2 tbsp tomato sauce over top. Sprinkle with Italian seasoning or any seasonings you like. Top with any toppings you desire such as pepperoni, sliced black olives, crumbled bacon, ham with pineapple, diced onions, diced green peppers, cooked ground beef, safe soy cheese, etc. Bake at 400 for 5-7 minutes or until the cheese is melted and the crust is golden.

Tuesday, August 18, 2015

Egg Free, Dairy Free, Nut Free No Bake Perfect Chewy Granola Bars

These granola bars are AMAZING and are our new favorite granola bar recipe!!!  They taste like a chewy candy bar and remind me of the Quaker chewy granola bars I ate before allergies but with so much more flavor. I highly recommend using chocolate chips as the add in. They are very yummy, simple, and fast to make with ingredients that we usually have on hand. Next time I'm going to make a double batch and place it in an 11x15 baking dish.

No Bake Perfect Chewy Granola Bars

1/4 cup brown sugar
1/4 cup dairy free margarine
1/4 cup corn syrup or honey
1 tbsp vanilla extract
2 cups oats
1 cup Rice Krispies
1/4 cup add ins desired such as safe chocolate chips, flaked coconut, raisins, craisins,
             chopped marshmallows, etc.

Place the brown sugar, margarine, and corn syrup in a microwave safe bowl. Microwave for 1 minute, stir to thoroughly combine, then microwave an additional 1 1/2 minutes. Stir in the vanilla. Stir in the oats until thoroughly coated. Stir in the Rice Krispies and add ins until combined. Press the mixture firmly and evenly into a wax paper lined 8x11 baking dish. Freeze for 15 minutes or until firm. Cut into bars then store in the fridge in a tightly covered container.
*  If you would rather not use the add ins, use an additional 1/4 cup of Rice Krispies.

Wednesday, August 5, 2015

Egg Free, Dairy Free, Nut Free Crock Pot Pineapple Barbecue Chicken

This chicken was so moist it just falls off of the bone and had a fantastic flavor. The girls loved the pineapple cooked this way. Next time I'd like to try this sauce with boneless skinless chicken breasts because the kids weren't thrilled with the bones and skin.

Crock Pot Pineapple Barbecue Chicken

2 1/2 -3 lbs  chicken drumsticks or boneless skinless chicken breasts - frozen or thawed
40 oz bottle safe barbecue sauce
16 oz pineapple chunks - drained - reserve juice

Place the chicken, barbecue sauce, and pineapple juice in the crock pot and stir to coat. Pour the pineapple chunks on top. Cover and cook on high for 2-3 hours or on low for 4-6 hours.
*  The sauce is wonderful served over hot cooked rice.
*  If you use the chicken breasts, you can shred the chicken and mix with the sauce.