Category Archives: Lunch

Dairy, Soy and Wheat Free Macaroni and Cheese

A while back Brad was in the mood for scalloped potatoes. Being allergic to both dairy and soy made all the cheese sauce substitute recipes I found impossible. I tried some using nutritional yeast, many say that it adds a cheesy taste to a “cheese” sauce. We never got that. The craving for scalloped potatoes also came around the same time as my discovery of Daiya Cheese Shreds. Though pretty expensive, I fell in love with them as a cheese substitute. We only use them every once in a while because of their expense. The “cheese” sauce I was able to create using the Daiya Shreds was very yummy and actually tasted like a comparable dairy filled counterpart.

My mom had the idea to use this sauce base for a macaroni and cheese – using gluten free noodles of course. The result was delicious! We added cubed ham as well. My next “project” is creating a bread crumb topping for this….

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Allergy Free Sandwich Bread

Allergy Free Sandwich Bread
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Cook time: 
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Ingredients
  • 1 T yeast
  • 1 T sugar
  • 1 C rice flour
  • 1 C cornstarch
  • ⅔ C sorghum or millet flour
  • ⅓ C corn flour or masa harina
  • 1 T xanthan gum
  • 1 tsp salt
  • 3 eggs worth of your favorite replacer (3 T flax meal with 6T water is what we use)
  • 2 T oil
  • 1 tsp cider vinegar
  • 1½ C warm water
Instructions
  1. Mix all dry ingredients
  2. Add the oil, vinegar and warm water
  3. Mix well for 3-4 minutes.
  4. Pour or scoop dough into a greased loaf pan and let rise. I use my warming tray on low for 30 min.
  5. Bake in 375 degree preheated oven for 45-50 minutes.

This post was shared at Allergy-Friendly Lunchbox Love Link Party.

Creamy Scalloped Potatoes – Dairy and gluten free

 

“What do you want for dinner?” Those without food allergies don’t realize how easy this question is to answer for them. Add the fact that you can’t eat a list of common foods in quick cooking recipes and coming up with an answer to that question just got harder. We’ve sort of been in a rut with dinner lately. We’ve had our “favorites” that are easy to make and taste good, but they are getting old. I’m hoping that you’ll start seeing a host of new dinner ideas here, as I’m determined to create some new favorites that we can all eat.

Last Sunday I picked up a new product, Daiya Vegan Cheese. We’ve tried the rice cheese. Ick is the only word for it, so I was a bit hesitant. I’ll be doing a product review post about it soon, but the long story short is I’m very impressed. It closely resembles cheese in both taste and texture. It is expensive, about $4.50 for a bag at our local health food store. I would say it’s worth it though. Try these potatoes and you’ll be standing in line to buy more of this “cheese”

Landon loves ham so we threw some cubed ham in with it, but it could easily be made omitting the ham.

 

Creamy Scalloped Potatoes - Dairy and gluten free
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
Scalloped Potatoes - Allergy Free Style
Ingredients
  • 4 cups sliced potatoes
  • 1 T rice flour
  • 1 T tapioca flour
  • ½ t salt
  • ¼ t pepper
  • 3 T oil
  • 2 C Almond milk
  • ¾ C Daiya Vegan Cheese (or any cheese sub you want to use)
  • 2 cups cubed ham (optional)
Instructions
  1. Preheat oven to 375°.
  2. Add potato slices to boiling water and boil until they begin to soften (about 4-5 minutes).
  3. Add flours, salt, pepper, oil, and milk in a medium sauce pan and heat until it begins to thicken.
  4. Turn off the heat and add cheese substitute and stir until it melts a little.
  5. Oil a 9x13 pan, add potatoes and ham, mix slightly and pour the sauce over the potatoes.
  6. Cook for 15-20 minutes or until heated through.

Shared at http://www.cybelepascal.com/

Allergy Free Strawberry Banana Peach Smoothie

Looking for a refreshing but nourishing blend of allergy free goodness? We have tried for many years to come up with a good tasting and allergy free smoothie. Before I knew that I was allergic to milk I would go to Jamba Juice all of the time and I loved it, but it did not love me back! Now that we have found the recipe that has a great taste and is easy to make, we have been making it more nutritious by adding ingredients like fresh spinach. Surprisingly you can’t even taste it, but the color that it becomes is a dead giveaway. Adding the 15 leafs of spinach turns the entire smoothie a nice greenish brown.

 

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Tomato Free Turkey Chili

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!

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