We have pretty much decided that eating out is all but impossible. We went on a trip to the snow with some friends over the three day weekend and we knew we were going to stop somewhere on our way down the hill to eat dinner. I thought that perhaps there was a chance we could have something on a menu somewhere that was free of all of Landon’s allergies. So I started searching restaurants and pulling up allergy menus online. Sadly, about the only place that’s safe is still Subway, as long as we order their salads and don’t put any cheese or tomatoes on it. Their sweet onion sauce is free of his allergies too and is quite yummy. Applebee’s has a few options, but they are only steaks that are plain, veggies – plain, and baked potato – you guessed it, plain. Same with Chili’s. Other than those three places, we were pretty much out of luck. We ended up at Subway and got salads.
Since this isn’t a recipe post, I figured I’d share a picture from our snow trip. Landon had a blast! He loves the snow and the camera. This is his “cheese” face whenever he sees a camera.
I’ve been thinking about banana bread for the last few days, I’m thinking I will be making and posting a recipe very soon! Check back in a few days for a super easy and yummy allergy free banana bread!
We have chili a lot. I’m sure I’ve mentioned that before. We keep tweaking the recipe to incorporate new allergies and just to make it faster to make and taste better. This is based on the no tomato chili recipe. Now it’s faster and doesn’t make as much. Make some gluten, milk and egg free corn bread and you’re good to go.
Tomato Free Chili
1 pound of meat (we use shredded turkey)
1 meduim onion chopped
1 green bell pepper chopped
3 gloves of minced garlic (we use the pre-minced jarred stuff)
2 t ground cummin
2 t dried oregano
1 can each kidney, black and pinto beans rinsed and drained
1 can corn, drained
1 – 28oz can of chili sauce (can be found with the enchilada sauces, but is NOT enchilada sauce)
Put everything into a large sauce pan, bring to a boil, reduce heat to medium low and simmer for 30 minutes. This is not a very spicy chili. Add chili powder to taste to make it more spicy if wanted. Yum!
New and improved! We’ve made some alterations to the original recipe to make it even better. We’ve also made a banana pancake recipe that is better in my opinion, it helps to hide the flavor of the gluten free flours.
Every Saturday morning we have pancakes. It’s been several years of gluten and dairy free for Brad’s allergies, but throwing the egg free as well makes pancake making – at least the light fluffy yummy pancakes – difficult. We’ve tried a ton of recipes and variations of recipes. They all either tasted funky, were not the light fluffy pancakes I was looking for. Well, look no further! I think we have finally found “the” on. It’s based on this recipe with a few tweaks.