Food Allergy Cooking

Feeding My Food Allergy Family

Dinner

Food Allergy Friendly Coupons

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There are some great printable coupons out right now that you can use to stock your pantry at a savings.  Note that many of these products are not top 8 free, but are free of my family’s allergens which is Tree Nut, Peanut and Dairy so be SURE to check labels before bringing them home.

$0.50 OFF on ONE (1) pack of Wonder® Dinner Rolls 12ct – Tree Nut, Peanut, & Dairy Free

Save $1.50 on any ONE (1) Newman’s Own® Cauliflower Crust Thin & Crispy Pizza – NOT Dairy Free or Egg Free

SAVE 50¢ on ONE (1) Kellogg’s® Eggo® Apple Cinnamon or Kellogg’s® Eggo® Thick & Fluffy Salted Caramel Waffles – peanut & tree nut free

Save $1.25 on ONE (1) San Pellegrino Italian Sparkling Drink Cans 6-Pack or larger

SAVE $1.00 ON THREE when you buy any THREE Pillsbury™ Refrigerated Baked Goods Products

SAVE $1.00 ON TWO when you buy TWO BOXES any flavor General Mills cereal listed: Cheerios™ • Cinnamon Toast Crunch™ • Lucky Charms™ …

Save $1.00 on any TWO (2) boxes of Quaker ready to eat cereals

SAVE $1.00 On any TWO (2) Welch’s® Fruit Snacks, Fruit ‘n Yogurt™ Snacks or Fruit Rolls (8oz or larger bag or 6ct or larger box)

SAVE $1.00 on any ONE (1) Kellogg’s® Eggo® Pancakes Gingerbread Cookie or Kellogg’s® Eggo® Variety Pack

$1.50 OFF on ONE (1) all® Free Clear Laundry Detergent Product (valid on any size; excluding trial/travel size)

 

Homemade Cranberry Sauce

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Looking for the perfect allergen friendly cranberry sauce recipe? Well you have found the best one out there! I love eating cranberry sauce around Thanksgiving and definitely on Thanksgiving Day. It just gives you that warm fuzzy feeling that comes with spending time and eating good food with your family during the holidays. If you have been looking for a cranberry sauce and just haven’t found the perfect one yet, you will love this one!

Ingredients:

  • Bag of Fresh Cranberries (12 ounces)
  • ½ cup brown sugar
  • ½ cup granulated white sugar
  • ½ cup orange juice (prepared or fresh squeezed)
  • ½ cup water
  • 1 teaspoon allspice
  • Orange Zest

 

Instructions:

  1. Rinse off the cranberries in a colander and throw out any bad ones.
  2. Use a medium size saucepan and pour in the orange juice, water, brown sugar, and white sugar.
    Shared-5 (1)
  3. Stir with a whisk or wooden spoon until the cranberries have split open and the sauce only has a few small lumps. This takes around 15-20 minutes. Stir frequently so they don’t burn to the pan.
    Shared-8 (1)
  4. Sprinkle in the orange zest to taste. Add in the allspice and stir.
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  5. Let the sauce cool for 30 minutes – 1 hour. Serve on warm bread, turkey, or crackers. 

 

Notes:

  • The cranberries will spray as the pop from the heat. This is completely normal. 
  • You can swap the allspice for cinnamon or nutmeg if you want. 
  • The orange zest is optional, but gives it a tasty zesty flavor. 
  • It’s fine to add more sugar depending on preferences to make it sweeter.

Vegan Spice Gluten Free Cornbread Dressing

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There isn’t much that beats the comfort of my grandmother’s cornbread dressing for Thanksgiving and Christmas.  I have a Dairy free and Egg Free Cornbread dressing recipe that we have used for the past couple of years and it is sooo delicious!  You can see it here.

If you want to spice things up a little bit you will love this alternate version.  It can also be made Gluten Free!

NOTE:  PLEASE read the ingredient information for your own family’s allergens before making any of this to make sure it is safe.

First you will need to make the cornbread.  There is a great recipe here from Minimalist Baker that you can adapt to fit your needs.  Make the following adaptations to fit it to this recipe:

Vegan Cornbread Dressing Recipe-9

  1. Use Gluten Free Cornbread mix to make it gluten free. Use it in place of the flour and cornmeal.  (Note:  Bob’s Red Mill is not nut free!!)
  2. Multiply the ingredient amounts x 6 to make enough for the dressing.
  3. Substitute the Almond milk for unsweetened coconut milk or soy milk if you are nut free like us.

Vegan Cornbread Dressing Recipe-23

Once you have your cornbread baked do the following.  Chop up all your veggies and have them ready to dump in.

Vegan Cornbread Dressing Recipe-12

Next up you want to crumble your cornbread up into a bowl, then add your seasonings and veggies.

Vegan Cornbread Dressing Recipe-25

Stir it all together really well.

Vegan Cornbread Dressing Recipe-15

Add in the Olive oil and vegetable stock.  Mix well.  Pour into a Casserole dish and bake for 45 minutes at 350 degrees.  Garnish with Sage Leaves and Enjoy!

Vegan Cornbread Dressing Recipe-35

Vegan Spice Gluten Free Cornbread Dressing
This vegan spice gluten free cornbread dressing puts a delicious twist on an old classic.
Ingredients
  • 5 cups of vegan cornbread
  • 1/2 cup sweet Vidalia onion, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup green bell pepper, diced
  • 1/4 cup Swiss chard stalk, diced
  • 3 cloves of garlic, diced
  • 1 1/2 tablespoons of Old Bay seasoning
  • 2 tablespoons ground sage
  • 1 teaspoon of fresh cracked black pepper
  • 3/4 teaspoons of course sea salt
  • 3 tablespoons of olive oil
  • 1 1/2 cup vegetable stock
  • Kosher salt, to taste
  • 6-8 Fresh Sage Leaves. garnish
Instructions
  1. Preheat oven to 350 degrees
  2. In a large casserole dish spread crumbled vegan cornbread evenly.
  3. Season crumbled cornbread with sage, Old Bay, fresh cracked black pepper and Kosher salt to taste.
  4. Add onions, red and green bell pepper, Swiss chard stalks and garlic
  5. Drizzle with olive oil and vegetable stock, mix well.
  6. Bake in the oven for 45 minutes.
  7. Serve.

 

Dairy Free Egg Free Cornbread Dressing

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Dairy Free Egg Free Cornbread Dressing

I can honestly say I have tried for years to make Cornbread Dressing like my grandmother makes it.  She always cooks the dressing for our Thanksgiving meal and it is SO GOOD!  However, it has eggs in it and the cornbread is made with eggs and buttermilk so my son with the dairy and egg allergy is stuck eating my alternative which up to this point has not been very good.

That all changes this year.  I have finally found a great recipe that is delicious!  Really!  I made it this weekend for our church’s Thanksgiving dinner and it actually received compliments.  No-one could tell the difference, and my food allergy kiddo was able to experience Thanksgiving Cornbread dressing as it is supposed to taste.  It was moist and flavorful, and I will be making it again later this week because the first batch is long gone – yep we gobbled it up because it was so good!

I used Southern Plate’s Crockpot Cornbread Dressing Recipe and adapted to make it dairy and egg free.  Here’s how you can do it:

First – Make the Cornbread

Use your own dairy free/egg free recipe OR Follow a traditional cornbread recipe with the following modifications:

  • Use a dairy free margarine
  • Replace the buttermilk with a milk alternative like soy milk or coconut milk PLUS add a tbsp of Vinegar to sour it (makes “buttermilk).  Let it sit for a minute before adding to mixture.
  • Skip the egg. (trust me it’ll be ok).  Alternatively you can use egg replacer, but I just skip the egg & it’s fine.

Second – Dairy Free Cream of Chicken Soup

Dairy Free Cream of Chicken Soup Recipe

Third – You’ll also need some turkey or chicken meat.

This is optional, but it’s really great if you add it.  I just used Boneless Skinless Chicken breast in mine.

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Dairy Free Egg Free Cornbread Dressing

Ingredients

  • Cream of Chicken Soup (Equivalent to 2 cans)
  • 2 Cups Shredded Chicken or Turkey(Optional)
  • 9x13 pan of Cornbread Crumbled (I used the Vitamix & it worked perfectly.)
  • Celery Stalk (Chopped Small)
  • Onion (Chopped Small)
  • 3 1/2 Cups Chicken Broth
  • 1/2 Cup Dairy Free Margarine
  • 2 Tbsp Sage

Instructions

  1. For Oven:
  2. Mix all ingredient Together in large baking Dish. Note: If it's way too runny add a few crumbled slices of bread.
  3. Bake at 375 degrees for 30 minutes or until baked through.
  4. For Crockpot:
  5. Cover Bottom of Pot with 1 cup Cream of Chicken Soup
  6. Set aside turkey or chicken and another cup of soup
  7. Mix all other ingredients together in a large bowl.
  8. Layer 1/3 of the dressing mixture on top of soup.
  9. Add half of the chicken/turkey
  10. Add another layer of Dressing Mixture
  11. Add Remaining chicken/turkey
  12. Add Remaining Dressing Mixture
  13. Spread last cup of soup over the top
  14. Cook on low for 2 hours, then turn up to high for the 3rd hour.
  15. Enjoy!
http://www.foodallergycooking.net/dairy-free-egg-free-cornbread-dressing/

Dairy Free Cream of Chicken Soup Recipe

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There are so many casserole recipes and other dishes that I would love to make for my kiddos, but unfortunately they call for canned cream of chicken soup.  Not only are the canned condensed cream of soups high in sodium but they also contain dairy.  In fact I have yet to find a canned one that does not contain dairy.  But..there is good news.  You can make it at home yourself without dairy PLUS it’s much healthier.

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Dairy Free Cream of Chicken Soup Recipe

Ingredients

  • 2 Cups Chicken Broth
  • 2 Cups Alternative Milk (I used Coconut Milk)
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Pepper
  • 1 Cup Flour

Instructions

  1. Bring to a boil first 4 ingredients
  2. Turn heat down to medium
  3. Very Slowly Whisk in flour(Be sure to not let it clump up)
  4. Turn heat back up to med-high and bring back up to a boil. (continue whisking frequently).
  5. Continue to boil and whisk until it thickens.
  6. Let Cool and split into Freezer Bags.(2 Cups Per Bag)
http://www.foodallergycooking.net/dairy-free-cream-of-chicken-soup-recipe/

Dairy Free Egg Free Chicken & Dumplings

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One of my very favorite comfort foods is Chicken & Dumplings! My great grandmother used to make them, and I remember it being one of her specialties. It was always such a treat to enjoy a bowl of them.  I decided to try to make some for my kiddos so that they could enjoy them too.

I have not been able to come up with a good dairy free egg free homemade dumplings recipe so I do cheat a little with canned biscuits, but they make it SO easy and So Yummy!

This recipe makes a big ‘ol pot that will feed my family of 8 plus a little leftover so you might want to half it if your family is smaller or double it if larger:)

Here’s the recipe:

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Dairy Free Egg Free Chicken & Dumplings

Ingredients

  • 2 lbs Cooked Chicken
  • 4 Cups Chicken Broth (2 cans or 1 carton)
  • 2 Cups Milk Alternative(I used Soy Milk)
  • 2 Cups Water
  • 4 Cans Biscuits(10 count) - Read the label to make sure they are dairy/egg free.
  • Salt and Pepper to Taste

Instructions

  1. Shred Chicken into Pieces.
  2. Pour Chicken Broth, Milk Alternative, and Water into Pot.
  3. Add Chicken and Stir.
  4. Bring to Medium Heat (Do Not Boil).
  5. Cut Biscuits into Fourths and drop into pot one at a time. (This step needs to be done fairly quickly so that the dumplings are cooked evenly.)
  6. Let cook on medium heat until dumplings are done. (Stir frequently so they don't stick, but not so frequently that they turn to mush.)
  7. Salt and Pepper to Taste.
http://www.foodallergycooking.net/dairy-free-egg-free-chicken-dumplings/

Crockpot Barbecue with Vinegar Slaw

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A couple of our stores have had Boston Butt on sale at a great price recently.  When they go on sale I always grab a couple for the freezer to use in one of our favorite recipes.  For years I was afraid to try slaw on my barbecue.  I thought it just didn’t really sound good.  That changed last year when I was at a blogging conference and tried a barbecue burrito.  It had delicious pulled pork with slaw and pickles – so good!  I left that day determined to recreate that taste.

Barbecue is something that we often enjoy as a food allergy family because most sauces are ok for my kiddos to have.  I tried once(unsuccessfully) to make my own, but the store bought kind do the job without the trouble.  The main thing is to read the labels to make sure they are allergy safe.

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Crockpot Barbecue with Vinegar Slaw

Ingredients

  • For Meat:
  • 1 TBSP Chili Powder
  • 1 TSP Cumin
  • 3/4 Cup Brown Sugar
  • 1/2 tsp. Garlic Salt
  • 1 Boston Butt Pork Roast
  • Bottle Barbecue Sauce
  • For Slaw:
  • Bagged Slaw
  • 1 Cup Vinegar
  • 1 Cup Sugar

Instructions

  1. Mix first 4 ingredients in separate bowl
  2. Place Roast into Crock Pot
  3. Pour Spice Mixture over Roast and Rub on
  4. Cook in Crockpot on high for 4-6 hours
  5. Once done cooking remove from crockpot and shred
  6. Pour BBQ sauce over and stir
  7. Serve on buns or potatoes topped with slaw
  8. Slaw Recipe:
  9. Mix Vinegar and Sugar in Separate Bowl
  10. Dump bagged slaw into bowl
  11. Pour Vinegar mixture over slaw
  12. Refrigerate for 2 hrs before serving
http://www.foodallergycooking.net/crockpot-barbecue-with-vinegar-slaw/

Dairy Free Egg Free Biscuits

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dfafbiscuits

One of the things I often miss about cooking dairy free & egg free is fresh homemade biscuits! I have tried several recipes over the years and haven’t been able to find a good recipe that we love yet.

I’ve often thought that we’ll always be resigned to eating canned biscuits from Aldi’s forever.

I saw this recipe on I Heart The Mart for 7Up Biscuits and decided to tweak it a little to be Dairy & Egg Free.   Everyone was so excited about the results.  They were absolutely delicious!  They tasted kinda like Hardees Biscuits.

We had them for dinner with Chicken, but they would be awesome for breakfast too with some jelly inside!

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Dairy Free Egg Free Biscuits

Ingredients

  • 3 Cups Bisquick
  • 1/3 Cup Melted Dairy Free Margarine(I use Squeeze Parkay in the Blue Bottle)
  • 1 Container Plain Dairy Free Yogurt (like So Delicious or Whole Soy & Co)
  • 3/4 Cup Lemon Lime Soda(7Up, Sprite, or Sierra Mist)

Instructions

  1. Preheat Oven to 450 Degrees
  2. Melt Margarine onto 9x13 pan and set aside
  3. Stir Bisquick and 7up Together
  4. Add Soda to Mixture
  5. Spread dough out onto cutting board with Biscuit Mix sprinkled on it
  6. Add a little mix as needed and pat in until no longer sticky
  7. Roll out and cut out biscuits using a glass or biscuit cutter
  8. Place biscuits in pan
  9. Bake for 12 minutes in 450 degree oven or until Golden Brown
http://www.foodallergycooking.net/dairy-free-egg-free-biscuits/

Asian Lettuce Wraps #FoodAllergy Friendly

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Asian Lettuce Wraps #FoodAllergy Friendly
Recipe Type: Entree
Author: Holly
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Serves: 6
One of our family’s favorite types of food is Asian, and with the food allergies we hardly get a chance to go out to an Asian restaurant. Here’s one of our favorite recipes that I came up with so we can enjoy it at home.
Ingredients
  • 1 lb Boneless Skinless Chicken
  • Lettuce Leaves
  • 1/4 Cup Oil (I used Coconut Oil)
  • 1/4 Cup Soy Sauce
  • 1/2 Cup Onion Finely Chopped
  • 1/2 tsp Red Pepper Flakes(optional)
  • 1 tsp. Garlic Powder or use 1 Clove Fresh Garlic Finely Chopped
  • 1/4 Cup Rice Vinegar
  • 1/4 Cup Brown Sugar
Instructions
  1. Cook the Chicken in the Oil until done
  2. Remove chicken and chop into small pieces
  3. In a Separate Bowl combine all other ingredients except onions & lettuce, stir
  4. Put Chicken in above Bowl and toss to coat
  5. Saute’ the onions for a minute in same skillet until soft
  6. Add Coated Chicken back into skillet and cook until warmed through
  7. Serve over lettuce

 

Dairy Free, Egg Free Meatloaf Recipe

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Meatloaf has been one of our favorite meals for years.  My meatloaf recipe has changed over the years to reflect our family’s changing needs.  I always used to put eggs in the meatloaf to help it stick together.  When we first found out that my boy has an egg allergy I would make him a separate one in a small dish and omit the egg.

It was ok that way, but just not delicious.

I finally decided to try and come up with a recipe that we can all enjoy.   This meatloaf is so moist and so delicious.  This is one of our family’s favorite comfort foods!

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Dairy Free, Egg Free Meatloaf Recipe

Ingredients

  • 2 lbs Ground beef
  • 1 Cup Oatmeal
  • 1/2 Onion, Chopped
  • 1/2 cup Ketchup for
  • Salt & Pepper
  • 1/2 cup Ketchup for topping
  • Garlic Salt or Garlic Powder to taste(just a little)

Instructions

  1. Preheat oven to 350 degrees
  2. Dump 1st 5 Ingredients into a baking dish
  3. Mix together by hand(My boys like to do this part)
  4. Spread remainder of Ketchup across top
  5. Sprinkle the Garlic Salt across top of Ketchup
  6. Bake at 350 for about 45 minutes
  7. Drain off grease
  8. Enjoy!
http://www.foodallergycooking.net/dairy-free-egg-free-meatloaf-recipe/

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