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Mom's Food Allergy Diner

Serving food allergy kids a safe, but normal life one yummy bite at a time.

Updated: 2018-03-06T02:21:03.814-05:00


Slow Cooker Venison Stew


I'm finally using up the last of the venison from the freezer.  I'm hoping that we get more this year.  It's nice to have all that meat in the freezer.  The cost of butchering the deer is negligible, really.  I'm not a big meat eater and I don't eat venison but with 3 meat loving males in the house, a freezer full of venison is a good thing (Especially in the this economy.  And you can't get any more organic than wild game).

Venison Stew (serves 8-10)


1.    5 russet potatoes, peel and cut into 1 inch pieces
2.    12 baby carrots, cut in half
3.    1/2 red onion, quartered
4.    Two shallots, roughly chopped
5.    2 stalks of celery, roughly chopped
6.    1 cup of water
7.    2 garlic cloves, minced
8.    2 tsp. of gluten free Worcestershire sauce
9.    1 Tbs. parsley
10.  1 bay lea
11.  1 tsp. paprika
12.  salt and pepper to taste
13.  2 pounds venison meat (steaks, loin chops, etc) seasoned and cut into 1 inch pieces


1.  My guys don't enjoy the gamey taste of the venison so before I cut it into chunks, I seasoned it with an all purpose seasoning (I used one from our local grocery, but something from Emeril or Paul Prudhomme would work nicely.  You could even make your own.)

2.  Add all the ingredients into the crock pot.  Stir to mix everything together.  Cook on low for 10-12 hours.

I used the 2 shallots because I had them on hand.  You could use 2 onions quartered instead.  Also, if you aren't a fan of venison or you don't have any on hand, beef, buffalo, elk, etc. would work just fine also.


Deep Fried Catfish


(The catfish, hushpuppies, and a potato pancake made with left over baked potatoes that I found in the fridge)

With Lent on it's way, I thought I'd try doing a fish fry. It turned out really well (so I'm told. I don't eat fish. But the family raved about it)

1. 1 cup gluten free all purpose baking mix (I used Bob Redmill)
2. 1/2 cup cracker crumbs (I crushed Ener-G gf crackers in a food processor and didn't have enough so I added some gf tortilla crumbs - 3 tbs - to top it off)
3. 1/2 tsp garlic powder
4. 1/4 tsp onion powder
5. 1 tsp salt
6. 1 tsp freshly ground black pepper
7. 1.5 cups of buttermilk
8. 4-5 large catfish fillets
9. 2 cups of canola oil (if pan frying)

1. I used a fryer. Make sure to get the oil to the desired temperature, about 350 degrees F (or just move the dial to the "fish" symbol and wait for the green light to come on like I did). If you are using a pan, use enough oil to cover the bottom of the pan and have about 1 inch of oil in the skillet (to float). Heat the oil to 350 degrees F.

2. Combine the 1st six ingredients in a large bowl and whisk together. Once combined put your flour mixture in a large, wide pan or baking dish. You will dredge the fish through the flour so if you are using long pieces of fish, you want to make sure your dish is also long. Put the buttermilk in a large, wide, shallow bowl.

3. Dip each fillet in the buttermilk and then dredge the fish through the flour mixture making sure to get both sides evenly coated. Set the fillet on a large platter or baking sheet. Continue with each fillet. Refrigerate until ready to fry or begin to fry fish.


If you have large fillets, it's best to fry one fillet at a time. In a fryer, I immersed mine for 6 minutes. The time will vary depending on the size of your fillet. You'll know when it's done when it is golden brown on the outside and the inside of the fish is flaky white.
If pan frying, it will take 4-5 minutes per side. Remember to add more oil if needed between each frying and wait for the extra oil to heat back up.

Place fried fillet on a paper towel lined baking sheet and place in a warm oven to keep the catfish warm.

If you can't find catfish,, any white fish will work with this recipe, just adjust your frying time for the size of your fillets.

I'm giving away a copy of Allergic Girls new book! Just leave a comment on this post to be entered to win. I will draw the winner Friday February 18.

I hope you enjoy the fish and I hope you win the book!!


Quinoa Stuffed Poblano Peppers


Not necessarily kid friendly, but sometimes you just need to make something adult friendly with a little kick.


1. 4 poblano peppers
2. 1 1/3 cup quinoa, prepared
3. 1 15 oz. can organic black beans, rinsed
4. 2 tbs. butter or dairy free margarine
5. 2 garlic cloves, minced
6. 1 onion, finely chopped
7. Cooking spray or olive oil
8. Salsa (to taste. About 1/4 cup per pepper)
9. Organic sour cream (about 2 tbs. per pepper)


1. Slice the tops and stems off of each pepper and remove the seeds. Rinse the peppers inside and out and pat dry.
2. Cook quinoa according to package directions and set aside. Over medium heat, melt butter and add chopped onion and minced garlic and cook until fragrant, about 7 minutes.
3. Add quinoa and black beans to onions and cook an additional 10 minutes. Salt and pepper to taste. Remove from heat.
4. Preheat oven to 350 degrees F. Spray a glass baking dish with non stick spray or lightly oil with olive oil. Fill each pepper with quinoa/bean mixture until full. Place in glass dish. Cover dish with foil and bake in oven for 20-30 minutes until peppers soften.
5. Place one pepper on each plate. Top with 1/4 salsa and 2 tbs. of sour cream.


Serves 2 (for dinner) 4 (for appetizer or lunch)


Our new favorite Thanksgiving stuffing


This was a fan favorite this year!


1. One loaf of Gluten Free Pantry French Bread Mix, Prepared (I subbed any eggs in the directions with Ener-G egg replacer)

2. 4 Tbs. of unsalted butter or dairy free margarine

3. 1 large sweet onion thinly sliced

4. 1 celery rib, diced

5. 1 tsp. chopped sage

6. 1 tsp. chopped thyme leaves

7. 1/2 pound of bacon

8. 3 cups of low salt gluten free chicken broth

9. 2.5 tsp. salt

10. .5 tsp. freshly ground pepper


1. Prepared gluten free bread. When cool, cut loaf into 1/2 inch - 1 inch cubes (depending on your preference). Line baking sheet with parchment paper. Toast bread cubes in 375 degree F oven for 20-30 minutes until bread cubes are fairly crunchy. Remove from oven and put bread into a large bowl.

2. In skillet, melt butter/dairy free margarine. Add the celery and onion and cook over medium heat until tender. Add sage and thyme and cook another minute. Scrape mixture into bowl with bread.

3. Cut bacon into half inch pieces and cook until crisp. When finished, use a slotted spoon and add to bowl with bread.

4. In a medium bowl, whisk together chicken broth and 3 Tbs. of bacon drippings. Add to bowl with bread. Add the salt and pepper and toss everything until the bread soaks up the liquid. Scrape into 9x13 buttered/margarined baking dish.

This can be refrigerated overnight at this point.


Bake stuffing for 30 minutes covered in 375 degree F oven until it is heated through. Removed foil and continue to bake another 30 minutes until the top is crunchy. Serve warm.

Serves 12
Total cook time: 3 hrs.


Oliver's Labels


This is not food related, I've been really behind on posting any new recipes over the summer. We've been cooking, but we've pretty much been cooking our tried and true recipes.

Last week I received an e-mail from Oliver's Labels and they asked me if I'd do a review on their allergy related labels. Click here to see the different designs that they offer. Because my son has multiple allergies, they sent us the "No Nuts, No Gluten, No Eggs" label. It wasn't clear to me from the website but you can get multiple allergens listed on one label.

The labels are really nice and seem like they would hold up well. The graphics are full color and are guaranteed not to rub off. They also said that the machines that they use to print the labels are eco-friendly. That's a nice bonus.

They also offer a lost and found system called found it codes. If your child loses an item the nice person who finds it can go to a special place on the Oliver Label website to virtually turn it in and Oliver's Labels will help you get it back. They said they included these in the samples, but I didn't see them in my envelope.

The labels look really nice and I'll be looking into the shoe labels that they offer. My issue with the allergy label is that it says "No Nuts". Some kids are allergic to peanuts and some kids are allergic to tree nuts (or both) and I think it would be nice to differentiate. Some people don't even know what a tree nut is. The other is the "No Gluten". Technically it works for my son because he is allergic to wheat, rye, barley and oat, but that can be a little confusing. He's not allergic to gluten, he's allergic to the proteins in wheat, rye, barley, and oat. Am I nit picking on that? Yes, probably. Do I have an answer on how to correct that issue. No, I really don't. I'm just bringing it up.

Over all I really like the labels and the company itself. I recommend them and like I said, they more than likely have found a future customer in me.

Thank you Oliver's Labels.


Steak and potato kebabs with creamy cilantro dressing


Steak and Potato Kabobs (kind of a meal on a stick)

This recipe is from Eating Well magazine. I modified it a little bit for personal taste, but it got RAVE reviews.


1. 1/2 cup packed fresh cilantro leaves, minced (I used a 1/4 cup because I'm not a big fan of cilantro)
2. 2 tbs. red-wine vinegar or cider vinegar
3. 2 tbs. reduced fat sour cream
4. 1 small garlic clove, minced
5. 1 tsp. chile powder
6. 1/2 tsp. ground cumin
7. 1/2 tsp. salt, divided
8. new or baby red potatoes
9. 1.25 pounds strip steak, trimmed and cut into 1 1/2 inch pieces
10. 2 poblano peppers or 1 large green bell pepper, cut into 1 inch pieces (we used sweet green pepper)
11. 1 tsp. extra virgin olive oil
12. 1 large sweet onion, cut into 1 inch pieces


1. Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 tsp. salt and set aside.
2. Preheat grill to high.
3. Place potatoes in microwave safe container. Cover and microwave on High until just tender when pierced with a fork, 3-3.5 minutes.
4. Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 tsp. salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 8 skewers*. Grill, turning once or twice, until the steak reaches the desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

* if using wooden skewers, soak them in water for at least 20 minutes before grilling. This will help keep them from burning. The potatoes are heavy so use metal skewers if you have them.

I made the sauce and it was perfect for the meal. But it did not seem like it would be enough for 4 people so I doubled it. And in doing so it seems VERY vinegar-y (is that a word?). So I just kept adding sour cream and spices until it tasted like I thought it should.
To make it dairy free, sub Tofutti Better than Sour Cream or other preferred safe dairy free sour cream.
Since I'm not a red meat eater, I made a few for myself with chicken. Keep in mind if you do that, the chicken takes longer to cook. Put the chicken kebabs on first or you'll be like me and still standing around the grill while everyone is else is eating steak.


Chili-Lime Drumsticks


Chili-Lime Drumsticks (from All*You magazine)

1. 16 chicken drumsticks
2. Salt and pepper
3. 4 Tbs of butter or dairy free margarine, melted and cooled
4. 1/4 cup fresh lime juice
5. 1 Tbs. chili powder
6. 1 garlic clove, chopped
7. 1 tsp. sugar


1. Preheat oven to 400 F. Rinse drumsticks, pat dry and season with salt and pepper. Place in a flat layer in 2 large baking pans.
2. Mix remaining ingredients. pour over drumsticks; turn them to coat. Cover with foil; bake 15 minutes. Remove foil, turn drumsticks; bake until cooked through, 35 minutes, basting often with pan juices. Let rest for 10 minutes, then serve hot; or let cool, cover and refrigerate to serve cold.


Pasta with artichokes and tomatoes



I was STARVING at lunch time today and created this pasta from stuff I had on hand. It turned out really very well.


1. 4 oz of dried gluten free pasta
2. 2 plum tomatoes (chopped)
3. 1 can of artichokes hearts, drained (You'll need about 3 artichoke hearts, quartered. Save the rest for another recipe)
4. 2 cloves of garlic, finely chopped
5. 1 tsp. dried basil
6. 1 tsp. extra virgin olive oil
7. 2 oz. Gouda cheese, chopped into bite size pieces


1. Boil pasta, drain and set aside.
2. In a pan on medium heat, saute tomatoes and garlic for 3 minutes. Then add 3 artichoke hearts that have been quartered. Heat for another 5 minutes until the flavors blend together. Add olive oil and basil and heat for one more minute. Remove from heat and stir in pasta.
3. Put pasta mixture in a large serving bowl and top with Gouda cheese.

Makes 2-2.5 servings


Chicken Dijon


Chicken Dijon - kid friendly


1. 8 chicken Drumsticks
2. 3 Tbs. Dijon mustard
3. 3/4-1 cup Tortilla crumbs
4. 1.5 tsp. oregano (dried)
5. 1 tsp. garlic powder
6. .5 tsp. salt
7. 1/4 tsp. course ground black pepper


1. Preheat oven to 450 F. Line baking sheet with parchment paper.
2. In a large bowl, mix Tortilla crumbs, oregano, garlic powder, salt and pepper. Brush drum sticks with Dijon mustard. Roll drumsticks in the crumb mixture to coat.
3. Place coated drumsticks on the lined baking sheet and bake until browned and cooked through, 40-45 minutes.


Firecracker Turkey Chili (slow cooker)


This was so good! I wish we had left overs, but sadly, they ate it all. The recipe is from Weight Watchers Momentum Cook Book

Firecracker Turkey Chili (slow cooker)

1. 1 Tbs. olive oil
2. 1 pound hot Italian Turkey sausage, cut into 3/4 inch pieces
3. 2 onions, coarsely chopped
4. 2 Tbs. chili powder
5. 1 Tbs. ground coriander
6. 3 cans diced tomatoes with chili's
7. 2 15 1/2 oz. cans red kidney beans, rinsed and drained (I used 1 kidney and one black bean)
8. 1/2 cup lightly packed fresh cilantro leaves


1. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring, until browned, about 5 min. Transfer the sausage to a 5- or 6- quart slow cooker.

2. Add the onions to the skillet and cook, stirring, until softened, about 5 min. Remove the skillet from the heat and stir in the chili powder and coriander.

3. Transfer the onion mixture to the slow cooker and stir in the tomatoes and beans. Cover and cook 4-6 hours on high or 8-10 hours on low.

4. Ladle the chili evenly into 6 bowls and sprinkle with cilantro.

Per serving (2 scant cups): 198 cal; 9 g fat; 2 g sat fat; 844 mg sodium; 17g Carbs; 4g fiber

Points value: 4 per serving.


Mini Turkey Meatloaves


Mini Turkey Meatloaves (adapted from Kraft recipe)


1. 2 pounds ground turkey breast (preferably extra lean and organic)
2. 1.5 tsp. garlic powder
3. 1.5 cup of safe BBQ sauce
4. 1-1.5 cups safe gluten free bread crumbs (we like Corn Tortilla Crumbs)

1. Preheat oven to 375 degrees F and spray a muffin pan with cooking spray.
2. In a bowl, with hands mix all the ingredients together until well blended.
3. Spoon in muffin tins and make an indentation in the center of each with a spoon.
4. Bake 30-40 minutes or until meatloaves are cooked through.

Serves 6.

The original non allergy friendly version of the recipe can be found here. Either way the recipe is easy and very good :)


Chicken Stroganoff


Since we are no longer "dairy free" this recipe isn't either. But you could still make it dairy free and I'll try and sub things where I can:

1. 10 ounce worth of condensed cream of chicken soup (see recipe below)
2. 1/4 sour cream or dairy free sour cream (I used real sour cream, but I'm sure that dairy free would work too)
3. 2 tbs. milk, soy milk, rice milk or milk alternative of your choice (we used soy and it was fine)
4. 1 tbs. Worcestershire sauce (eliminate this if you have a fish allergy. I didn't have any so I skipped this step anyway)
5. 1/4 tsp. salt
6. 1# boneless, skinless free range chicken breast
7. 1 med. onion, chopped
8. 1 8 ounce package of sliced mushrooms
9. 1 12 ounce bag of gluten free pasta


1. Beat soup, sour cream/sour cream sub, milk/milk sub, Worcester sauce and salt with a wire whisk until blended; set aside. Start boiling water for pasta.

2. Cut chicken breast into 1 inch pieces. Spray skillet with safe cooking spray and cook chicken over medium heat until cooked through. Remove from skillet.

3. Cook pasta and drain. While pasta is cooking, spray skillet with cooking spray. Cook onions in skillet over medium heat until slightly transparent, add in mushrooms. Cook approximately 5-6 minutes more until mushrooms begin to soften. Reduce heat to low and stir in soup mixture and chicken. Cook 3-4 minutes until mixture is heated through. Do not over cook. Serve over gluten free noodles.

Condensed soup recipe (from
Basic Cream Soup Condensed
Melt 3 Tbsp. safe margarine in sauce pan. Blend in 3 Tbsp. safe flour and 1/4 tsp. salt. Cook and stir until bubbly. Using wire whisk, stir in one cup of safe milk, stock, or combination. Cook just until smooth and thick. Makes slightly over 1 cup and is the same as a 10 oz. can of undiluted condensed soup.
Cream of chicken: Use chicken broth or safe bouillon as half the liquid. Add 1/4 tsp. poultry seasoning and some diced chicken.
Cream of mushroom: Saute 1/4 cup chopped mushrooms and 1 Tbsp. finely chopped onion in safe margarine before adding the flour.
Cream of celery: See mushroom, but use ½ cup celery instead of mushrooms.
You can vary the flavor by adding curry powder, garlic, onion, celery salt, lemon juice, chili powder, parsley, chopped veggies, chives, etc.


Slow cooker BBQ beef



1. 5-6 pound beef brisket - trim off excess fat
2. 2 cups safe BBQ sauce (we use either Cattlemen's or Country Bob's)
3. 2 Tbs. brown sugar
4. 2 tsp. gluten free soy sauce
5. 1 tsp. garlic salt
6. 1/2 tsp. onion powder
7. 1/8 tsp. paprika
8. 1/8 tsp. chili powder
9. 1/2 tsp. dry mustard
10. black pepper to taste


1. Combine ingredients 2-10 in the slow cooker. Add the brisket and turn to coat with sauce.
2. Cook on low for 9-11 hours until done.

Super easy, super yummy!

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Kielbasa-bean slow cooker soup


Kielbasa-bean slow cooker soup - from


1. 58 oz. fat-free/low fat low sodium organic chicken broth
2. 16 oz low fat sausage, smoked or reduced-fat kielbasa, cut in half lengthwise and then sliced
3. 15 oz canned pinto beans, rinsed and drained
4. 15 oz canned black beans, rinsed and drained
5. 4 medium carrots, chopped
6. 3 medium celery, stalks, chopped
7. 1 large onion, chopped
8. 1 tsp thyme
9. 1/2 tsp. garlic powder (opt.)
10. 14 1/2 oz canned diced tomatoes, undrained

1. Mix all ingredients, except tomatoes, in a 5 to 6-quart cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until vegetables are tender.

2. Stir in tomatoes: cover and cook on high-heat setting until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.

(FYI - each serving is 3 points and there are a total of 8 servings)

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Crock pot Italian Swiss Steak


Crock pot Italian Swiss Steak


1. 2 pound top round Black Angus steak (trimmed and cut in half)
2. 1 small onion, chopped into 1/4 inch pieces
3. 1 large stalk of celery, chopped
4. 8 baby bella mushrooms, chopped
5. 1 can of tomato sauce
6. 1 can of water (using tomato sauce can)
7. 1 can of no salt added diced tomatoes
8. 1 tsp. course ground garlic sea salt
9. 1.5 tsp. course ground black pepper
10. 2 tsp. Italian seasoning
11. .25 cup brown rice flour
Steamed brown rice


1. In a large baggie combine the garlic sea salt, black pepper, Italian seasoning, brown rice flour and steak. Shake until the steak is well coated.
2. Combine all other ingredients in the crock pot and add the steak. Submerge the steak into the tomato/water mixture as much as possible.
3. Cook on low for 8 hours
4. Serve over steamed brown rice.


Hunters Stew and Creamy Polenta


I made this last night and it was wonderful. The original recipe came from and I had to tweak it a little to make it allergy friendly. This could easily become our new favorite dish.( )Hunter’s Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken things and is full of onions, mushrooms and tomatoes. It’s also delicious served over egg noodles.Makes 8 servingsACTIVE TIME: 1 hourTOTAL TIME: 2 1/2 hoursEASE OF PREPARATION: Easy2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided3 medium onions, finely chopped2 cloves garlic, minced1/2 cup all-purpose flour (I used Bob's Redmill All Purpose Gluten Free Baking Mix)12 bone-in chicken thighs (about 4 pounds), skin removed, trimmed1 teaspoon salt, divided1/4 teaspoon freshly ground pepper, plus more to taste1 cup dry white wine or vermouth (I was out of Vegan wine so I subbed Gluten free/Dairy Free chicken broth here)1 1/2 pounds button mushrooms, halved or quartered, depending on size4 plum tomatoes, chopped1 cup reduced-sodium chicken broth (We like Pacific brand but any Gluten Free/Dairy free brand will work2 bay leaves2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried1 1/3 cups cornmeal (make sure it's gluten free)6 cups cold water1 teaspoon salt1 tablespoon thinly sliced fresh basil1. Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.2. Place gluten free flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.3. Cook the chicken in 2 batches in the Dutch oven, using 1 tablespoon oil for each batch. Cook over medium-high heat, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer the chicken to a plate.4. Pour wine (or vermouth or chicken broth) into the pot and cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves and rosemary. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour.5. Meanwhile, combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Remove from the heat and let stand, covered, while you finish the stew.6. Remove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat and cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan.7. Gently stir in basil. Serve the stew over the polenta.NUTRITION INFORMATION: Per serving: 431 calories; 17 g fat (4 g sat, 8 g mono); 101 mg cholesterol; 31 g carbohydrate; 33 g protein; 3 g fiber; 706 mg sodium; 794 mg potassium.Nutrition bonus: Potassium (23% daily value), Iron (20% dv), Magnesium & Vitamin C (15% dv).2 Carbohydrate ServingsExchanges: 1 1/2 starch, 1 vegetable, 4 lean meat, 1 fatMAKE AHE[...]

Blueberry Muffins



We went to our local farm today and purchased some gorgeous fruits and vegetables. One thing I bought was plump blueberries. I was going to make a blueberry cobbler, but the boys insisted on muffins. The muffins turned out totally delicious. Of course Older Boy won't eat them now because he didn't realize that they'd have REAL blueberries. He's used to the fake little blueberry specks you get in processed food. He's seriously anti fruit and that really bothers me. Good thing I figured out that the muffins are only 4 points each at Guess they'll make a good breakfast or snack item. The Little Man can only eat so many and the recipe made 17. If I freeze them, they fall out of favor and then no one eats them.


1. 1/2 cup dairy free margarine
2. 1 cup white sugar
3. 1/4 cup brown sugar
4. 1 teaspoon of salt
5. 4 oz. organic applesauce
6. 1 eggs worth of Ener-G egg replacer, prepared
7. 1.5 cups Bette Hagman Feather Light Rice Flour
8. .5 cup Sorghum Flour
9. 2 tsp. gluten free baking powder
10. .5 cup milk alternative (I used vanilla Silk)
11. 1 Tablespoon lemon juice
12. 2 cups of blueberries


1. Preheat oven to 375 and line muffin tin with paper liners.
2. In a large bowl, mix together margarine, white sugar, brown sugar, salt and lemon juice until fairly smooth. Beat in applesauce and egg replacer.
3. In another bowl, mix together Feather Light Rice Flour, Sorghum Flour and baking powder. Use a small amount of this mixture to cover blueberries (this helps keep them from sinking to the bottom of the muffin). Mix in the flour and milk alternative, alternating each. Gently fold in blueberries.
4. Spoon batter into the lined muffin cups filling cups almost to the top.
3. Bake for 30 minutes in oven until muffin tops are slightly browned and a tooth pick inserted comes out clean. Cool for 10 minutes before removing from pan or eating.



Honey-soy grilled pork chops (w/ rice)


This is another recipe from Everyday Food Magazine (Martha Stewart). I didn't need to do a lot of tweaking to make this one friendly. And everyone enjoyed it.


1. Vegetable oil, for grates
2. 1 cup long grain white rice (we eat a lot of rice in our house so I made 4 cups of brown rice)
3. 2 Tbs. rice vinegar
4. 1/4 tsp. red-pepper flakes
5. salt and ground pepper
6. 2 Tbs. honey
7. 1 tsp. wheat free soy sauce (San-J)
8. 1 tsp. finely grated peeled fresh ginger
9. 4 bone-in pork rib chops (8-10 oz each)


1. Heat grill to high; lightly oil grates. Cook rice according to package instructions. With a fork, stir in vinegar and red-pepper flakes; season with salt. Cover and set aside.

2. Make a glaze: Combine honey, wheat free soy sauce, and ginger in a small bowl; season with salt and pepper. Grill until opaque throughout. 5-7 minutes per side. Brush pork with glaze, and grill 30 seconds more per side. Transfer pork to a plate.

3. Serve pork chops and rice (add in a fresh summer salad for a more rounded out meal).

serves 4


Mini honey-mustard meatloaves


This recipe has been allergenized. The original recipe is from Everyday Food (A Martha Stewart Magazine).
I took Martha's original recipe and switched some ingredients to safe ones and left some out that I couldn't replace.

olive oil for baking sheets
2 Tbs. honey mustard
2 Tbs. ketchup
1-1.5 pounds of ground turkey
just under a 1/2 cup of polenta with brown rice bread crumbs added to make it a complete 1/2 cup (mix together)
salt and pepper

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 Tbs. mustard and ketchup.

2. In a medium bowl, combine turkey, polenta/brown rice mixture, 1/2 tsp. salt, 1/4 tsp. fresh ground pepper. From into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture.

3. Transfer meatloaves to upper rack of oven. Bake until loaves are cooked through, 15-20 minutes, moving sheet to bottom rack after 10 minutes.

In addition to the meatloaves, Martha also had a recipe for roasted potatoes. If you choose to use those too:

1 pound white new potatoes, scrubbed and quartered
1 Tbs. of olive oil, plus more for baking sheets
salt and pepper

Follow instructions for meatloaves to step 2.

Continuing from step 2 from above:
On another rimmed baking sheet, brush sheet with oil. Toss potatoes with 1 Tbs. of olive oil and lay flat on sheet. Salt and pepper to taste.

3. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15-20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.


Worms in dirt



1 cup of chocolate ZenSoy pudding
3 Tbs. of soy whipped topping
3-4 crushed frozen KinniToos chocolate sandwich cookies
Safe gummy worms

Mix the pudding, soy whipped topping, and 1/2 the crushed cookies together and place in a cup. Add the remaining crushed cookies on top and finish with gummy worms.



Pizza pasta


I had ground beef and didn't know what to do with it, so I came up with this:

Pizza pasta


1. 1 1/4 pound of ground beef, chicken, or turkey
2. 1 small onion diced
3. Pizza sauce - approx. 24 oz. (I used 1 15 oz can of Hunts tomato sauce, 1 8oz can of Hunts tomato sauce, and 1 small can of Hunt's tomato paste and mixed in some spices - basil, oregano, garlic powder, etc.)
4. Safe pepperoni - approx. 20 pieces, quatered
5. Gluten free pasta (approx. 12 oz box)
extra spices as needed

1. Brown the ground meat and onion together. Drain when finished. Meanwhile, boil water and cook pasta according to package directions.
2. Add pizza sauce and pepperoni to meat mixture and cook on low until heated through.
3. When pasta is done, drain, and add to meat mixture.
4. Combine all ingredients and continue to heat on low until mixture is heated through.


Oven Fries (aka Momma Fries)


The boys like to call these Momma Fries. I guess because they don't come from a bag in the freezer, but from Momma.


1. 5-6 large baking potatoes -peeled and cut length wise into uniform "strips" (like large french fries)
2. 1/3 cup olive oil
3. 1 tsp. paprika
4. 1/2 tsp. chili powder
5. 1 tsp. garlic powder
6. 1/2 tsp. onion powder
7. salt and pepper to taste

1. Preheat oven to 450 degrees.
2. In a large bowl, mix together the olive oil, paprika, garlic powder, onion powder, salt and pepper.
3. Add cut potatoes and mix together (with your hands) until potatoes are evenly coated.
4. Place potatoes on a baking sheet lined with parchment paper.
5. Bake for 50-60 minutes at 450 degrees F turning once half way through baking.


Pizza Crust


Corn Meal Pizza Crust

1. 1 cup brown rice flour (plus a little extra for dusting)
2. 1/2 cup of corn meal
3. 1/2 cup tapioca flour
4. 1 tsp. apple cider vinegar
5. 1 tsp. honey
6. 1.5 Tbs. Italian Seasoning
7. 1 Tbs. active dry yeast
8. 1 cup of warm water

1. Preheat oven to 375 degrees F and in a bowl mix together the brown rice flour, corn meal and tapioca flour.
2. Add in vinegar, honey, seasoning and yeast. Pour water into mixture a little at a time and stir together. Only use enough water to combine all the ingredients (usually about 1/2-3/4 cup of the water).
3. Once combined, put dough mixture on a greased pizza sheet. Sprinkle with a little brown rice flour and push dough into the shape of the crust.
4. Bake for 10-12 minutes in oven. Remove crust and top with your favorite toppings (we usually use pizza sauce and safe pepperoni).
5. Return to oven and bake for an additional 15-18 minutes or until done.

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Corn Chowder


1. 2 cans (16 oz) whole kernel corn, drained (low sodium preferred)
2. 3 to 4 medium potatoes, chopped
3. 1 onion, chopped
4. 1/2 teaspoon salt
5. pepper to taste
6. 2 cups gfdf chicken broth (organic, low sodium preferred)
7. 2 cups soy milk or non dairy milk alternative (plain)
8. 1/4 cup dairy free margarine
9. 6-8 slices of bacon cooked and drained (I cheated and used the precooked kind)

Combine first 6 ingredients in slow cooker.
Cover and cook on low for 7 to 9 hours.
Puree in a blender or food processor, if desired, then return to pot.
Stir in soy milk and margarine; cover and cook on HIGH about 30 to 60 minutes longer.
Garnish with crumbled bacon before serving. (optional)
Makes 6-8 servings.


Sloppy Joes



1. 1 pound of ground beef, turkey, chicken or buffalo
2. 1/3 cup of chopped onion
3. 1/3 cup of chopped green pepper
4. 1/2 tsp. garlic powder
5. 1 tbs. prepared yellow mustard
6. 1-2 tbs. safe BBQ sauce
7. 3/4 cup ketchup
8. 3 tsp. brown sugar
Salt and pepper to taste

1. In a skillet over medium heat, brown meat along with green pepper and onion. Drain liquid.
2. Add garlic powder, mustard, BBQ sauce, ketchup, brown sugar and salt and pepper. Mix thoroughly. Reduce heat and simmer 20-30 minutes.
3. Serve on Gluten free rolls or over brown rice.