Category Archives: Recipes

November 6, 2011 · 5:05 pm

Pancakes!

I cherish my weekend mornings… time to sleep in, wake up slowly, enjoy a mug of coffee, and make a big breakfast.  I always try to eat a breakfast that is different from my usual quick smoothie routine, and this weekend, it was chocolate chip pancakes.  Instead of using gluten free flour mixes, I decided to make my own… and they came out delicious!

Chocolate Chip Pancakes

Pieces:

  1. 1 cup soy flour
  2. one half cup brown sugar
  3. 1 egg (or equivalent)
  4. 1 tbsp. oil
  5. 3 tbsp. agave nectar
  6. one half tsp. salt
  7. one half cup chocolate chips
  8. one half tsp. baking powder
  9. cooking spray
  10. vegan butter, cinnamon, and syrup for topping

Process:

  1. Combine all ingredients in a large bowl and mix thoroughly.
  2. In a large skillet coated with cooking spray, drop large circles of batter and cook on medium heat.
  3. When the pancakes start to bubble, flip each one to cook the other side.
  4. You will know when they are cooked because they won’t be drippy.
  5. Serve hot with some vegan butter, a dusting of cinnamon, and maple syrup!

Happy Allergy Free Eating… and Breakfasting!

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November 1, 2011 · 5:32 pm

Pumpkin Partying

Annually around this crisp fall time of year, children dress up and trick or treat in local neighborhoods.  Well, my friends and I dress up and eat.  And my annual Halloween Party this year was no exception… actually, not only was there lots of food, but much of it was allergy friendly!

My friends brought hummus and veggies, buffalo chicken dip, gluten free tortilla chips and guacamole, chocolate dipped pretzels, chocolate pudding pie, serious chicken wings, sa-weet kielbasa, and I made my Jumbalaya and Colette’s Corn Salad.  Talk about variety and delicious-ness!

I wanted to highlight 3 of these recipes that my friends made “Lauren friendly.”

First, there were chocolate dipped pretzels, and then there were “Lauren chocolate dipped pretzels.”  I loved that a special batch was made just for me, because it meant that I didn’t have to share!  My dessert was made with gluten free pretzels and dairy free chocolate, covered with crushed peanuts and coconut.

(Honestly, I ate my dessert before I could snap a photo, but here are the branded ingredients!)

Then there was Sa-weet Kielbasa made by Jeanine, which is a popular party pleaser among our friends.  The best part is that there honestly isn’t a solid recipe… you take kielbasa and cut it into bite sized rounds.  Place the bites into a large oven safe pan, drizzle generously with honey and sprinkle generously with brown sugar.  Bake at 350 degrees until the sweetness starts to melt and the kielbasa starts to cook.  Serve hot with toothpicks… many toothpicks!

Lastly, Tristyn made her often-requested Serious Chicken Wings.  We always beg Tristyn for the recipe, and she finally gave it up for us!

Serious Chicken Wings (for a large crowd)

Pieces:

  1. 10 pounds of chicken wings
  2. 1 cup sugar
  3. 2 heaping tbsp. ground ginger
  4. 8 cloves minced garlic
  5. 3 bottles of gluten free soy sauce (12 oz. bottles)
  6. 1 cup sherry

Process:

  1. Combine all ingredients in large pan or plastic bags.  Marinate 24 hours (very important to let all the flavors mingle this long, says Tristyn!)
  2. In a large baking pan, bake the marinated chicken wings meaty side down for 45 minutes at 350 degrees.
  3. Flip the wings, and drain all the juices.  This will make the wings crispy as they cook longer.
  4. Continue to bake for another 45-60 minutes, until desired crispiness.
  5. Try to get them out of the oven faster than people start to eat them!

Thank you to all my friends for their recipes, good company, and thoughtfulness in making an allergy friendly party!  Until next year… Happy Allergy Free Eating!

 

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October 27, 2011 · 7:35 pm

A Taste of New Orleans…

Still dreaming about the fresh Cajun meals I enjoyed while in New Orleans this summer, I decided to make my own version of Jumbalaya for some friends I am having over tomorrow night.  It is pretty inexpensive to make, easy to serve a large group of people, and definitely a crowd pleaser.  The best part was that I used a Cajun spice I bought while in New Orleans this summer, appropriately named “Slap Ya Mama” spice mix!  Although a simple blend of chili powder, garlic, salt, and pepper… it was delicious… and the name made it even more so!

Jumbalaya for a crowd

Pieces:

  1. 2 pounds chicken tenders
  2. 2 tbsp. olive oil for sauteing
  3. 2 cans chopped tomatoes
  4. 1 package Andouille sausage
  5. 2 cups of rice
  6. 1 package frozen corn and red pepper mix
  7. 2 tbsp. Slap Ya Mama seasoning (or your own spicy mix)
  8. 2 tsp. cumin
  9. 2 tsp. smoked paprika
  10. 1 tsp. parsley

Process:

  1. Chop the chicken tenders into bite sized pieces.
  2. In a shallow saute pan with olive oil, saute the chicken tender pieces until cooked through.  While they are cooking, add 1 tbsp. Slap Ya Mama seasoning, 1 tsp. cumin, 1 tsp. smoked paprika, and 1 tsp. parsley and stir frequently.
  4. Cook 2 cups rice to package directions.
  5. In a large pan, add the rice, chicken, canned chopped tomatoes, sausage links (cut into bite size pieces), package of corn and pepper mix, 1 tbsp. Slap Ya Mama seasoning, 1 tsp. cumin, 1 tsp. smoked paprika.
  6. Stir and heat on low heat until heated through.
  7. Serve hot… preferably with a banjo player!

Happy Allergy Free Eating!

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October 25, 2011 · 6:57 pm

Honey Sesame Tofu

I ordered some Chinese take out with a friend this weekend, and my indulgence of choice was Honey Sesame Tofu.  I never had it before, and it was pretty good.  I liked the sweet flavor and thick tofu pieces.  Then I started thinking…. wait, I could make this…and make it healthier…

Honey Sesame Tofu

Pieces:

  1. 1 block of firm tofu
  2. 3 tbsp. oil for sauteing
  3. 2 tbsp. gluten free soy sauce
  4. 1 tbsp. sesame oil
  5. 6 tbsp. honey
  6. 2 tbsp. agave nectar
  7. 3 tbsp. plum sauce
  8. 3 tbsp apple cider vinegar
  9. 1 tsp. chili powder
  10. 1 tbsp. soy flour
  11. sesame seeds for sprinkling

Process:

  1. Make crispy tofu pieces, like I did in Sweet and Salty Stir Fry.  Follow steps 1-6 to dry, slice, and saute the tofu in hot oil in a shallow pan until they start to brown.
  2. While the tofu is cooking, make the honey sauce by combining soy sauce, sesame oil, honey,  agave nectar, plum sauce, apple cider vinegar, and chili powder.
  3. Heat the sauce on low until it starts to bubble, whisking thoroughly.
  4. Then add 1 tbsp. soy flour to thicken, and stir for just another minute.
  5. Pour the sauce over the tofu, sprinkle some sesame seeds, and serve over rice and/or vegetables.

Here is the take out version with rice:

Here is my version with snap peas:

Pretty close… and I am sure my version is healthier!

Happy Allergy Free Eating.

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October 20, 2011 · 5:50 pm

What’s in the fridge?

It’s been a busy week, which hasn’t left me much time to plan weekly meals.  So, I turned to my fridge and freezer… crossing my fingers that I could make a few dinners out of some odds and ends.  I found some rice, frozen baby shrimp, corn, snap peas, and soy sauce… and so a stir fry was born.  I usually buy a few extra things at the grocery store each week, “just in case” items or items that are on sale.  This week they came in handy!

While the frozen baby shrimp were defrosting, I made 1 cup of jasmine white rice according to package directions.

I then added the thawed shrimp, about 1.5 cups of frozen corn, and 2 cups of frozen snap peas.  (You could defrost the veggies a bit if you have time)

To get it all mixed together, I added 2 tsp. parsley, 3 tbsp. soy sauce, 2 tbsp sesame oil, 1 tbsp. rice vinegar, 1 tbsp. honey, 1 tbsp. garlic chili, and salt and pepper to taste.

I stirred until the veggies and shrimp were cooked and heated through, then served.

With minimal time and effort, I had a satisfying dinner!  Stir Fry to the rescue!  Not only does stir fry take minimal time, but you could vary the flavors, or add different proteins.  The varieties are endless, even though my time wasn’t.

Happy Allergy Free Eating!

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October 11, 2011 · 6:47 pm

Apple Cinnamon Shmash

Mashed potatoes usually involve heavy cream and butter… which is not only not allergy friendly, but also unhealthy.  So I made a non-dairy and healthy mashed potato option this week.  I adore sweet potatoes… they are much healthier than white potatoes because they have more antioxidants, and I think they taste so much better.  So, given the fall season, I made apple cinnamon shmashed sweet potatoes!

Apple Cinnamon Shmash

Pieces:

  1. 4 sweet potatoes, peeled
  2. olive oil for misting, about 2 tbsp.
  3. 1 cup apple cider
  4. 2 tbsp. cinnamon
  5. 1 tsp. nutmeg
  6. 1 tbsp. honey
  7. 1 tbsp. vegan butter
  8. salt and pepper to season, about 1 tsp. each

Process:

  1. Chop the peeled sweet potatoes into quarter inch rounds.
  2. On a lightly greased cookie sheet, spread out the sweet potato rounds and lightly spray with olive oil.
  3. Bake at 375 degrees for about 35 minutes, until fork tender.
  4. In a medium pot, place the tender sweet potato rounds.  Add the apple cider, cinnamon, nutmeg, honey, vegan butter, and salt/pepper.
  5. Mix together with a hand mixer until combined.
  6. Serve hot!

Happy Allergy Free Eating!

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October 4, 2011 · 5:35 pm

Drunken Stuffed Peppers

I love Mexican flavors and cooking, but flour tortillas and cheese and sour cream are my worst enemies.  So, to bring some of my favorite Mexican flavors into my kitchen, I made Drunken Stuffed Peppers… a little tequila and lime flavoring definitely did the trick!

Pieces:

  1. 3 large green peppers
  2. 2 tbsp. olive oil for misting
  3. 1 lb. ground sirloin (hamburger) meat
  4. one half of an onion, chopped
  5. 2 cans chopped tomatoes with spicy chilies in them
  6. 2 shots tequila
  7. juice of one lime
  8. 2 tbsp. cumin
  9. 2 tbsp. smoked paprika

Process:

  1. Cut the peppers in half, lengthwise, so they look like bowls.
  2. Lay the peppers on a large cookie sheet and spray lightly with oil.  Bake at 400 degrees for about 30 minutes, until fork tender.
  3. In a large saute pan coated with cooking spray, add the meat and chopped onion.  Stir it for a few minutes until the meat starts to brown.
  4. Add both cans of spicy chopped tomatoes, tequila, lime juice, cumin, and paprika.
  5. Stir for a few more minutes, until the meat is cooked through.
  6. Scoop the meat into the pepper bowls and broil for a few minutes.  You may need to drain some of the liquid from the meat or use a slotted spoon.
  8. Serve hot… and with a margarita!

 

Later in the week, I even used the filling on top of a salad with some corn and spicy dressing!

 

Happy Allergy Free Eating!

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October 2, 2011 · 6:23 pm

Chocolate Chip Pumpkin Bread: Take 2

The cooler weather inspired me to take another pass at the chocolate chip pumpkin bread… and take 2 was much better than take 1!  I upped the sweet and spicy parts of the recipe, which really improved the flavor.  Next time, I will add some walnuts, craisins, or pecans… so many possibilities for fall.  I think I’m ready for fall cooking!

Pieces:

  1. 1 can pumpkin
  2. one half cup vegan butter
  3. one quarter cup vegetable oil
  4. 2 cups sugar
  5. one quarter cup agave nectar
  6. 2 eggs (or egg replacer)
  7. 1.5 cups soy flour
  8. one tsp. baking powder
  9. one tsp. baking soda
  10. 1 tbsp. nutmeg
  11. 2 tbsp. cinnamon
  12. one half cup Enjoy Life mini chocolate chips
  13. 1 tsp. vanilla

Process:

  1. Mix all ingredients in a large bowl.
  2. Stir to combine.
  3. Add mixture to a greased bread pan.
  4. Bake at 350 degrees for 60 minutes.
  5. Serve with some spread butter and/or powdered sugar.

Happy Allergy Free Eating!

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September 29, 2011 · 5:16 pm

Shrimpy Pasta with Asparagus and Lemon

I was looking for a change of my usual meat- and- veggie dinner pace this week, so I bought some shrimp and gluten free pasta.  Gluten free pasta is actually pretty good… I have tried the corn, rice, and potato varieties.  They do have a slightly different texture, but still great for a pasta night.  And shrimp?  It is one of my faves…and bags of frozen shrimp were on sale this week.  So a light, easy, and quick recipe is born…

Shrimpy Pasta with Asparagus and Lemon

Pieces:

  1. one pound gluten free pasta
  2. one pound shelled and deveined shrimp
  3. one bunch of asparagus, cut into 2 inch pieces
  4. the juice of one lemon
  5. one cup of white wine
  6. 2 tbsp. lemon pepper
  7. 1 tbsp. dill

Process:

  1. Cook pasta according to package directions.
  2. In a large stir fry pan, add the shrimp.  Add a little cooking spray or oil to coat.
  3. On medium heat, stir the shrimp until they start to get pink.
  4. Add the lemon juice, white wine, lemon pepper, and dill.
  5. When the shrimp are just about cooked through, add the asparagus.
  7. Stir for about 3-4 minutes, just until the asparagus gets tender and the shrimp are cooked through.
  8. Serve over the cooked pasta, adding some of the leftover sauce to coat.

Happy Allergy Free Eating!

 

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September 27, 2011 · 5:09 pm

Ready for Rosemary?

Rosemary has been my latest obsession in the kitchen.  Maybe that is because my dad planted a huge rosemary plant for me…

It is such a fragrant herb, and so far… easy to keep alive.  Rosemary is good on grilled chicken, in steak tip marinade, in salad dressing, and in my two latest side dishes.  I made Garlic Rosemary Potatoes and Citrus Rosemary Carrots.  Perfect introductions into fall when the weather, mood, and flavors start to get heavier…

Garlic Rosemary Potatoes

Pieces:

  1. One bag of small white potatoes
  2. 2 tbsp. chopped garlic
  3. 3 tbsp. chopped rosemary
  4. 2 tbsp. sea salt
  5. 2-3 tbsp. olive oil

Process:

  1. Wash the potatoes and cut each one in half.
  2. Spread them out on a cookie sheet (lightly sprayed with cooking spray), making sure there is breathing space between them.
  3. Lightly mist them with olive oil until lightly covered, and sprinkle 1 tbsp. sea salt.
  4. Bake at 375 degrees until fork tender, about 35-40 minutes.
  5. Coat a shallow stir fry pan with 1-2 tbsp. olive oil and turn on medium heat.  Let the oil heat up for a couple of minutes.
  6. Add the potatoes, garlic, rosemary, and remaining sea salt.  Stir frequently for 5-7 minutes, until the edges crisp.
  7. Serve hot!

Citrus Rosemary Carrots

Pieces:

  1. 1 bag of baby carrots
  2. 12 ounces of carrot juice (you can find this in any health food store with the smoothies or juices)
  3. 3-4 sprigs fresh rosemary
  4. 3 tbsp. fresh lemon juice
  5. 3 tbsp. fresh orange juice
  6. salt and pepper for seasoning

Process:

  1. In a large stir fry pan, heat half of the carrot juice on medium-high until it starts to bubble.
  2. Add the carrots, rosemary, lemon juice, orange juice, and sprinkle with salt and pepper.
  3. Stir the carrots every so often, adding more carrot juice when it starts to evaporate.
  4. Cook until carrots are tender.
  5. Serve hot!

Happy Allergy Free Eating!

 

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