Egg Free, Dairy Free, Nut Free Baked Potato Chips

My family loves these chips. They can be flavored with any spices you enjoy so there are endless possibilities.

Baked Potato Chips

Slice your potatoes very thin. The thinner you slice the potatoes, the crispier the potato chips will be. Toss them with olive oil and any seasonings you desire. Lay them in a single layer on a parchment lined baking sheet. Bake at 450 for 20-30 minutes or until crispy and golden.

Egg Free, Dairy Free, Nut Free Frozen Banana Filled Sunbutter Cups

These candies are amazing. Freezing the banana makes it taste like ice cream. The Sunbutter and chocolate make them perfect.

Frozen Banana Filled Sunbutter Cups

1/2 cup safe chocolate chips
1/4 cup Sunbutter
1 tbsp coconut oil
1 banana, sliced into 14 slices about 1/4" thick

Place the chocolate chips in the microwave to melt until smooth. In a separate bowl, microwave the Sunbutter and coconut oil until melted and smooth. Line a mini muffin tin with 14 mini muffin liners. Spoon 1 tsp of the chocolate into each liner, shaking the pan to coat evenly. Place a banana slice on top. Spoon 1 tsp of the Sunbutter mixture on top, using the spoon to push the mixture all around the banana. Spoon 1/2 tsp of the chocolate into the center. Freeze for 1 hour or until set.
*  Store covered in the freezer.

Egg Free, Dairy Free, Nut Free Baked Yellow Squash with Onion

This really isn't a recipe, it's just our favorite way to prepare yellow squash.

Baked Yellow Squash with Onion

Cut the unpeeled yellow squash into 1/4 - 1/2" thick slices. Place in a single layer on a parchment paper lined baking sheet. Place sliced onions on top. Season as desired. Bake at 425 for 15 minutes. Flip then bake an additional 15 minutes or until tender.

Egg Free, Dairy Free, Nut Free Pumpkin Oat Pancakes

These pancakes are denser than my Family Favorite Waffles and Pancakes because they are made with oats instead of flour, but they are fantastic and hearty and thick. They are not very sweet because I wanted to make them without any refined sugar. If you want a sweeter pancake, feel free to stir some sugar or brown sugar into the batter. You can also leave out the maple syrup completely and then just top them as desired. You can also substitute the soy milk for another safe milk, water, or juice.

 

Pumpkin Oat Pancakes

1 cup old fashioned oats
1 tbsp baking powder
2 tsp pumpkin pie spice or cinnamon
1/4 cup pure pumpkin puree
1/4 cup soy milk, other safe milk, water, or juice
2 tbsp maple syrup, optional but recommended

Blend the oats, baking powder, and spice in the blender until it is a powder. Stir in the pumpkin, soy milk, and maple syrup. Fry in a sprayed pan over medium-low heat until golden. Flip then fry until the other side is golden.
*  I used approximately 2 tablespoons of the batter for each pancake and then spread it into a circle. this recipe made 5 big pancakes.

Egg Free, Dairy Free, Nut Free Whole Wheat Oat Pizza

This pizza crust is chewy and hearty and very good. I love the rolled crust on the edges. I like to make extra pizzas and freeze them to bake later.

Whole Wheat Oat Pizza

2 cups whole wheat flour
1/2 cup oat flour (grind oats in the blender)
1 tbsp baking powder
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
3/4 cup soy milk or water, more if necessary
3 tbsp olive oil or unsweetened applesauce
Topping desired

Combine the whole wheat flour, oat flour, baking powder, and seasonings. Stir in the soy milk and oil. Knead the dough until smooth and no longer sticky, using more whole wheat flour as needed. Press or roll the dough into 4 thin pizza crusts on a parchment lined baking sheets. If desired, fold the crust around the edges to make a thick outside like in the pictures above. Bake at 350 for 10 minutes or until firm. Top as desired then bake for an additional 15-20 minutes or until the toppings are hot and the edges are golden brown.
*  If desired, freeze before baking the second time. Wrap in plastic wrap then in foil then place in a Ziploc bag. Then remove the pizza from the freezer, place on a parchment lined baking sheet, then bake at 350 for 20-30 minutes or until hot and golden.

Egg Free, Dairy Free, Nut Free Simple Chocolate Pudding and Pie Filling (no refined sugar)

The girls love our Chocolate Pudding and Pie Filling, but I've been trying to figure out ways to limit the amount of refined sugars in my recipes. This pudding is thick, chocolatey, and very good. You can see in the pictures that the pudding is very thick, which would be perfect to use for a chocolate pie. However, I reduced the amount of cornstarch and it was the perfect consistency for pudding (although the girls really liked it thick). I placed both measurements in the recipe so you can decide how thick you want your pudding to be.

Simple Chocolate Pudding and Pie Filling (no refined sugar)

2 cups soy milk
1/4 cup cocoa powder
1/4 - 1/3 cup maple syrup or honey
3-4 tbsp cornstarch (The more cornstarch the thicker the pudding will be.)
1/2 tsp vanilla extract
1/8 tsp salt

Place all of the ingredients into a saucepan over medium-high heat. Cook and whisk until the mixture comes to a boil. Once it begins to boil, whisk constantly for 2-4 minutes until the pudding is thickened and smooth. Eat warm or cover and place in the fridge.

Egg Free, Dairy Free, Nut Free Sloppy Joes

I love Sloppy Joes, but I wanted a healthier version that still had a lot of flavor. The girls and I loved it, especially over cooked brown rice, pasta, or mashed potatoes.

Sloppy Joes

1-2 lbs ground turkey or ground beef
1 diced pepper
1 diced onion
15.5 oz can tomato sauce
14.5 oz can diced tomatoes
1 tbsp garlic powder
1 tbsp onion powder
1 tsp pepper
1/2 tsp salt

Fry the meat, pepper, and onion in a skillet until done. Add the remaining ingredients then cook and stir until heated and thickened.
*  Freezes perfectly. I like to place a single serving of the frozen Sloppy Joes in a large microwave safe bowl with 1/2 cup brown rice and 3/4 cup water then microwave for 6 minutes or until the rice is done.

Egg Free, Dairy Free, Nut Free Barbecue Sauce

This barbecue sauce is chunky and flavorful and refined sugar free. So good.

Barbecue Sauce

1 tbsp olive oil
1 finely chopped onion
2 tbsp mince garlic
1/4 cup unsweetened applesauce
1/4 cup maple syrup, honey, or molasses or a mixture
1/4 cup balsamic vinegar
1 tbsp mustard
8 oz tomato sauce
1 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1/2 tsp crushed red pepper

Heat the oil in a saucepan over medium-low heat. Add the onion and sauté 5 minutes. Add the garlic and sauté for 1 minute. Add the remaining ingredients and whisk to combine. Reduce the heat to low and simmer for 30 minutes, whisking occasionally, until thickened.
*  Store in a glass jar tightly covered.

Egg Free, Dairy Free, Nut Free Apple Banana Baked Oatmeal

We loved baked oatmeal. I wanted to figure out a recipe that wouldn't use refined sugar. We like to top it with additional fresh fruit or reheat it with additional soy milk.

Apple Banana Baked Oatmeal

2 cups old fashioned oats
2 cups boiling water
2 small apples, diced with or without skin
1 banana, diced
1 cup flaked coconut, raisins, Craisins, currents, chocolate chips, etc. - optional
3/4 cup soy milk
1/4 cup maple syrup or honey
1 tbsp cinnamon
1/2 tsp vanilla extract

Combine the oats and water then cover for 10 minutes. Add the remaining ingredients then mix until thoroughly combined. Spread the mixture into a parchment paper lined 8x8 dish. Bake at 350 for 45-50 minutes or until golden brown and set.
*  Once cooled cut into serving sized squares and then freeze or store in the fridge for up to 4 days.

Egg Free, Dairy Free, Nut Free Simple Sunbutter Chocolate Pretzel Clusters

These clusters were so simple, but the girls couldn't get enough of them.

Simple Sunbutter Chocolate Pretzel Clusters

1/3 cup safe chocolate chips
3 tbsp coconut oil
1/4 cup cocoa powder
2 tbsp maple syrup or honey
1/4 cup Sunbutter
1 cup pretzels

Melt the chocolate and coconut oil in the microwave. Stir in the cocoa and maple syrup until smooth. Add the Sunbutter and stir until thoroughly combined and smooth. Stir in the pretzels. Drop by tablespoon onto a parchment paper lined baking sheet. Place in the fridge until hardened. Store covered in the fridge.
*  Makes 20-25 clusters.

Egg Free, Dairy Free, Nut Free Whole Wheat Pizza Crust

This pizza crust is very good, hearty and crisp.  I love making extra pizzas to keep in the freezer. For a fast and simple pizza crust, I always make this simple crust. We also love this one made with frozen bread dough, and this one made with refrigerated pop pizza dough,  and this one made with Bisquick baking mix.

Whole Wheat Pizza Crust

1 1/3 cup whole wheat flour
1 tsp baking powder
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 cup soy milk or water, more if necessary
2 tbsp olive oil or unsweetened applesauce

Combine the flour, baking powder, and seasonings. Stir in the soy milk and oil. Knead the dough until smooth. Cover with a clean towel and let sit for 10 minutes. Press or roll the dough into 2 thin pizza crusts on a foil lined baking sheet. Prick all over with a fork. Bake at 400 for 8-10 minutes or until set. Top as desired then bake for an additional 15-20 minutes or until the toppings are hot and the edges are crisp.
*  If desired, freeze before baking the second time. Wrap in plastic wrap, then in foil, then place them in a Ziploc bag. To prepare, remove the pizza from the freezer, place on a foil lined baking sheet, then bake at 400 for 20-30 minutes or until hot and crisp.

Egg Free, Dairy Free, Nut Free Spinach Meatballs

The girls and I love these meatballs. We eat them plain, serve them over rice, noodles, use them as a pizza topping, etc. They are also good cold, so we take them with us when we go away.

Spinach Meatballs

2 - 3 pounds ground turkey, chicken, or beef
2 cups chopped spinach
1 finely chopped onion
1 finely chopped pepper
Seasonings desired - I used a mixture of salt, pepper, Italian seasoning, garlic powder,
       and onion powder

Thoroughly combine all of the ingredients. Roll the mixture into 1" balls. Place on a parchment lined baking sheet. Bake at 400 for 20-30 minutes until cooked through. Drain as needed. Serve immediately. You can also freeze on the baking sheet then transfer into a Ziploc bag to store in the freezer.
*  Makes approximately 70 meatballs.

Egg Free, Dairy Free, Nut Free Perfect Whole Wheat Pancakes

I love these pancakes. The whole wheat flour makes them hearty and filling. They are not made with any refined sugar or oil. I've made them many times with a variety of different add-ins and combinations and they've been amazing every single time. Our favorite pancakes are made with unsweetened flaked coconut and safe chocolate chips. We also really like safe chocolate chips and any berry. We've even left out the maple syrup and just used an extra 2 tablespoons of applesauce. I've realized that you really can't go wrong with these pancakes, they are just so easy and versatile.

Perfect Whole Wheat Pancakes

1 cup whole wheat flour
1 tbsp baking powder
1/4 tsp salt
1 cup soy milk
2 tbsp unsweetened applesauce
2 tbsp maple syrup or honey
1/2 tsp vanilla extract
Add-ins desired such as safe chocolate chips, flaked coconut, blueberries, raspberries,
        chopped strawberries, mashed or diced banana, Sunbutter, etc.

Combine the flour, baking powder, and salt. Add the soy milk, applesauce, maple syrup, and vanilla then mix until thoroughly combined. Fold in the add-ins desired. Allow the batter to sit for 5 minutes. Fry in a sprayed skillet over medium-low heat for 2 minutes or until the top is full of bubbles and the edges are dry. Flip then fry 1-2 additional minutes until golden. Continue until all of the batter is used, making sure to spray the pan before each addition.
*  Makes 10 pancakes.
*  Good warm and cold.

Egg Free, Dairy Free, Nut Free Jazzy's Milkshake without Ice Cream

I wish the pictures would show how creamy and thick these delicious milkshakes are.

 



Jazzy's Milkshake without Ice Cream

1 1/2 cups soy milk
5 ice cubes
Big squirt chocolate syrup, strawberry syrup, a spoonful of Sunbutter,
          or a few drops of vanilla extract
1 fresh banana, optional but very good and adds creaminess

Blend all of the ingredients until all of the ice is crushed.
*  I don't measure anything, I just add what everyone wants and blend. It turns out great every time.
*  If you blend too long, the ice will melt instead of adding to the thickness of the drink.
*  The banana adds a wonderful creaminess.
*  Our favorite combinations are...
    Sunbutter with chocolate syrup
    Sunbutter with banana
    Banana with strawberry syrup
    Banana with chocolate syrup
    Banana with vanilla extract

Egg Free, Dairy Free, Nut Free Crock Pot Creamy Ground Beef with Shredded Hash Brown Potatoes

This casserole is very quick to put together and the whole family loved it.

Crock Pot Creamy Ground Beef with Shredded Hash Brown Potatoes

30 oz bag frozen shredded hash brown potatoes
1 can green beans
1 pound cooked ground beef or ground sausage
1 can safe gravy
1/2 cup soy milk
1 tsp pepper
1/4 tsp salt

Place the potatoes in the sprayed crock pot. Top with the green beans. In a separate bowl, combine the ground beef, gravy, soy milk, pepper, and salt. Top the green beans with the ground meat mixture. Do not stir. Cover then cook on high for 3-4 hours or on low for 6-8 hours.

Egg Free, Dairy Free Potato and Vegetable Soup

This is one of our favorite soups ever. Full of vegetables and creamy, this soup is amazing! I added 1 pound of cooked ground sausage, but you can either leave it out or replace it with any meat you desire.

Potato and Vegetable Soup

6 cups broth
6-8 potatoes, diced
20 baby carrots, sliced into 1/4ths
1 tsp Italian Seasoning
1/2 tsp pepper
2 1/2 cups frozen vegetables desired (we used 2 cups mixed vegetables and 1/2 cup peas)
1 cup soy milk
1/2 cup flour

Bring the broth to a boil in a soup pot. Add the potatoes, carrots, Italian Seasoning, and pepper. Cook over medium heat, stirring occasionally, until tender. Stir in the frozen vegetables. In a separate bowl, whisk the soy milk and flour until smooth. Add the soy milk mixture. Cook over low heat, stirring occasionally, for 10 minutes or until thickened.
*  If desired, you can stir 1 lb of cooked ground sausage or any meat desired into the mixture with the vegetables.

Egg Free, Dairy Free, Nut Free Crock Pot Simple Creamy Ground Beef and Noodles

Another simple yummy crock pot meal. I love that this meal takes less than 5 minutes to throw into the crock pot because I keep browned portioned meat in the freezer.

Crock Pot Simple Creamy Ground Beef and Noodles

1 can safe beef gravy
1 can creamed corn
2 cans water
1 lb cooked ground beef, ground turkey or ground sausage
1 box noodles, any shape desired, uncooked

Combine all of the ingredients in a sprayed crock pot. Cover then cook on low for 3-4 hours or until the noodles are cooked.

Egg Free, Dairy Free, Nut Free Biscuit Topped Ham, Peas, and Potatoes

Another quick and easy to throw together casserole. My girls love anything with biscuits. We all loved this simple meal.

Biscuit Topped Ham, Peas, and Potatoes

1 pound cooked cubed ham
1 can creamed corn
1 can peas
2 cans diced potatoes
2 tsp pepper
1 tsp salt
1 1/2 cups Bisquick baking mix
1 1/4 cups soy milk
1-2 tbsp Italian seasoning

Combine the ham, creamed corn, peas, potatoes, pepper, and salt in a sprayed 8x11 baking dish. In a separate bowl, combine the Bisquick, soy milk, and Italian seasoning. Spread the biscuit mixture evenly over the top of the other ingredients. Bake at 350 for 40 minutes or until the biscuit topping is golden and cooked through.

Egg Free, Dairy Free, Nut Free Pear Cobbler

This pear cobbler is fantastic. The warm pears are perfect with the sweet dumplings on top. The girls and I like to sprinkle cinnamon sugar on top. We also like to place some in a bowl and top with soy milk.

Pear Cobbler

2 cans sliced or diced pears (15 1/4 oz each), undrained
1 tsp cornstarch
1 tsp vanilla extract
1 cup flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
6 tbsp dairy free margarine, cut into pieces
1/4 cup boiling water

Pour the pears and juice into an 8x11 baking dish. Stir in the cornstarch and vanilla. In a separate bowl, combine the flour, sugar, baking powder, and salt. Use a pastry blender, forks, or your hands to mix in the margarine until it resembles small crumbs. Stir in the hot water until just combined. Drop the batter by 12 spoonfuls over top of the pears. Bake at 425 for 20-25 minutes or until the tops are golden and the insides are cooked through.
*  Peaches can be used in place of pears.
*  Cinnamon sugar can be sprinkled over top if desired.
*  Good served warm or cold.