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Mom to 3 boys with food allergies and intolerances

R – Dairy, Soy, Potatoes, Rye, Turkey, Lamb, Ham, Fish and Pears

C – Oats intolerance

T – Dairy, Soy and Almonds

{ 14 comments… read them below or add one }

maria January 23, 2012 at 2:25 pm

This trail mix recipe is AWESOME!!! http://www.foodnetwork.com/recipes/claire-robinson/pumpkin-seed-dried-cherry-trail-mix-recipe/index.html
2 cups baby pumpkin seeds (pepitas)
1 cup slivered almonds (sometimes I just use extra seeds)
3/4 cup raw sunflower seeds
6 tablespoons pure maple syrup
Coarse salt
1 cup dried fruit
Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper
In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake stirring several times until just golden, about 20 minutes.

Cool completely, then add the fruit. Store in an airtight container at room temperature.


Ester January 23, 2012 at 4:56 pm

Here’s my favorite no egg, no nuts, and no dairy recipe for chocolate cupcakes



Liz H January 23, 2012 at 11:31 pm

Allergy Friendly recipe:
Gluten free shake n bake
Place 1 cup almond meal in plastic baggie
add 1 tsp salt, 1/2 tsp pepper, 1 tsp oregano, 1 tsp basil, 1/2 tsp paprika, 1/2 tsp garlic powder (these are guess-timates. I don’t measure anything when I cook but we love spices)
Dip your choice of boneless chicken breasts or tenders or pork chops into 1 beaten egg or milk making sure to dry off the meat before dunking.
Throw the piece of meat into the baggie and shake!!
Take it out and place in baking dish. (we use stoneware pans)
Bake in 350 degree oven for 20-30 minutes or until golden and cooked through. (we usually cook pork chops longer)


Rebekah Shaver January 24, 2012 at 1:44 pm

Here is my recipe for Gluten-Free Oatmeal Bread. It is a variation of about 4 different recipes and LOTS of tips on baking Gluten-Free Bread.
Gluten Free Oatmeal Bread
1 cup brown rice flour
1/2 cup certified gluten free oat flour (You can pulverize oats in a food processor to make oat flour. This is what I did and it worked GREAT! It added just a bit of texture, which we LOVE in our bread.)
3/4 cup sorghum flour
1/2 cup tapioca flour
1/3 cup cornstarch
1/3 cup white rice flour
1/4 flax seed meal (you can’t taste it and it adds fiber and LOTS of good nutrients!)
1 Tablespoon xanthan gum
3 eggs
1 tsp apple cider vinegar
1 packet active dry yeast+ 1 tsp granulated sugar for proofing yeast
1 Tablespoon molasses
3 Tablespoons brown sugar
1 1/2 teaspoons salt
4 Tablespoons vegetable oil
1 ¼ cup hot tap water

1. Preheat oven to 200*F and then turn off and crack the door. This is the perfect temp to let the dough rise in, but you wouldn’t need to do it if the house is really warm. 🙂
2. Combine all the dry ingredients (I mixed it with my hands, but you could use a whisk.) in the bowl of your stand mixer EXCEPT the yeast and 1 tsp. of granulated sugar.
3. Sprinkle yeast and 1 tsp. sugar on top, but DO NOT MIX IT IN! Gently pour the hot water on top and let it sit about 5 min. (Make SURE that your yeast is still good, before you do this otherwise you will waste all those PRECIOUS flours!!)
4. Using the paddle NOT the bread hook, turn the mixer on low. Add in the eggs, oil, molasses and vinegar. Mix until combined.
5. Turn the mixer on high and let mix for 5 minutes (this is your kneading).
6. Grease your bread pan (mine is about a 9 inch loaf pan, but if yours is 8 inch than the recipe calls to use 2 pans).
7. Turn off mixer. Scrape paddle well. Using a rubber spatula put dough in greased pan. Cover loosely with plastic wrap and rise for 40 min. in a warm place.
8. Preheat oven to 375*F (be sure you have taken the bread OUT if you were rising in the oven!). Bake for about 40 minutes (less if using an 8 inch pan). You want the bread to look dark (not black, but darker than golden).
9. Cool in pan for 5 minutes. Then, remove bread from pan and cool completely on a wire rack.
I dare you to wait until it cools completely to cut it! I have yet to be able to do so! 🙂


Elizabeth Tuggle January 25, 2012 at 8:12 am

EatingWell has Smoothies that are great for you and the best part dairy free ones and they give nutrition info….

Banana-Berry Smoothie
From EatingWell

1 1/4 cups orange juice
1 ripe medium banana, peeled and sliced
1 cup frozen blueberries, blackberries or raspberries
1/2 cup silken tofu
2 ice cubes, crushed (tip below)
1 tablespoon sugar, (optional)

1.Combine orange juice, banana, berries, tofu and crushed ice in a blender; cover and blend until smooth and frothy. Sweeten with sugar, if desired. Serve immediately.

Tips & Notes
Tip: An easy way to crush ice is to place cubes in a heavy-duty plastic bag and break them with a rolling pin.


Per serving: 135 calories; 2 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 19 mg sodium; 376 mg potassium.

Nutrition Bonus: Vitamin C (93% daily value).

Carbohydrate Servings: 2

Exchanges: 1 1/2 fruit, 1/2 lean meat


Cheri January 26, 2012 at 12:36 pm

Brownies (dairy, nut and egg free)

This produces a more cake-like brownie, but still has that fudgy taste. I once caught a stranger scraping the bottom of the empty dish when I brought it to a potluck. It was a bit embarrassing, but what are ya gonna do?

1/4 cup vegetable oil
1/4 dairy free margarine
1/2 cup applesauce
1 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup cold coffee
1/2 cup Enjoy Life chocolate chips


Preheat the oven to 350 degrees F
In a large bowl, cream together oil, margarine, applesauce, and sugars. Stir in vanilla. In separate bowl, sift or whisk together flour, cocoa, baking powder and salt. Add to the creamed mixture, alternating with the coffee, until thoroughly mixed. Fold in chocolate chips and spread evenly into a 9 x 13 inch baking pan or dish. Bake 25 to 30 minutes or until the top is no longer shiny. Cool at least 10 minutes before cutting into squares.


.michelle. January 27, 2012 at 4:00 pm

I am super proud of these cookies because I was able to recreate my old favorites in a version that is not only safe for my son, but healthier, too! These cookies are not your typical chocolate chip, but are more like little morsels of banana chocolate chip bread/muffins. In fact, when my (then 2 year old) son tried these, he said “It’s a muffin!” which, from him, is a huge compliment. These cookies are also quick and easy, which is always a plus, too!

Banana Chocolate Chip Cookies
1¼ c. brown rice flour (200g)
1¼ c. gluten-free oat flour (150g)
1 tsp. baking soda
1 tsp. baking powder
3 large ripe bananas
⅜ c. canola oil
⅜ c. pure maple syrup
½ tsp. vanilla
1 c. Enjoy Life mini chocolate chips (175g)

In a large bowl, combine the first four ingredients. Then in a blender, pureé the next four, until smooth. Pour the wet ingredients from the blender into the bowl and mix until well-combined. Stir in chocolate chips.

Drop cookies onto baking sheet by the tablespoon. Bake for 10 minutes at 350° and cool on wire racks.

Note: My original NOT-allergy-friendly cookie recipe was from Gooseberry Patch Family Favorites and I worked from that and then borrowed from the recipe for Banana Coconut Chocolate Chip Cookies from Clean Food by Terry Walters.


Valerie C January 27, 2012 at 4:56 pm
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