Posts Tagged ‘Nut Free’

Crockpot Beef Stew and Mashed Potatoes

Cool weather got you looking for comfort food?  Chunky beef stew with carrots and onions served on top of mashed potatoes is sure to satisfy.  Throw the ingredients in the crockpot and go about your business for the day.  When you are ready to eat, whip up your favorite mashed potatoes and enjoy this hearty meal.


  • 2 lbs Stew Meat
  • 1 Small Onion, diced
  • Carrots (I used 1/2 bag of frozen carrots but fresh would be even better.)
  • 14.5 oz Stewed Tomatoes (I used Hunts Fire Roasted)
  • 4-6 shakes of Worcestershire Sauce (Read labels-may contain anchovies, wheat or soy!  Allergy-free recipe here.  FYI:treacle=molasses)
  • 2 Garlic Cloves, minced or 1/2 tsp rounded Garlic Powder
  • Salt and Pepper
  • ~1 tsp Arrowroot Powder or Cornstarch


  1. Dump all ingredients except arrowroot or cornstarch into the crockpot and stir.
  2. Cook on low 8 hours.
  3. Uncover crock and stir in arrowroot or cornstarch and turn heat to high to thicken sauce.
  4. Serve on top of your favorite mashed potatoes.

You may also enjoy Rotisserie Chicken in the CrockPot Recipe and Easy Barbecue Chicken in the crockpot.

Recipe adapted from Full Bellies Make Happy Kids.

Baked Pears Drizzled with Real Maple Syrup

Seriously simple baked pears drizzled with real maple syrup.  We have enjoyed these just as they are but I’m sure they would be divine a la mode.  My kids cannot get enough of these!


  • 4 Pears
  • 1/2 cup Maple Syrup


  1. Preheat oven to 400.  Peel, slice and core pears.  Place pears in a baking dish.
  2. Drizzle with maple syrup.  Bake for 15 minutes.  Turn pears over and cook for 15 minutes more or until pears are tender.

You may also enjoy Grilled Peaches and Dairy-Free Caramel Dip/Sauce for your apples.

Recipe adapted from Sweet Paul Magazine.

How to Roast Garlic

You haven’t had garlic bread ’till you’ve had toasted bread smeared with warm, freshly roasted garlic.  Roasting garlic is very simple.

How to Roast Garlic

You will need:

  • Head of Garlic
  • Olive Oil
  • Salt
  • Aluminium Foil
  • Baking Sheet or Muffin Tin


  1. Preheat oven to 400 degrees.
  2. Chop the head off the garlic, exposing the cloves.
  3. Peel the outermost layer of the skin.
  4. Drizzle some olive oil on a small piece of aluminium foil.  Place the garlic head in the olive oil.
  5. Drizzle more olive oil onto the garlic oil and salt.
  6. Wrap the garlic in the foil and place on a baking sheet or in a muffin tin.
  7. Roast for 30 minutes or until the cloves are soft.
  8. When cool enough to handle, use a cocktail fork to remove the garlic cloves or squeeze the head onto toast or dish and spread with a knife.

You may also enjoy:







Photo 1 credit: VirtualErn Photo 3 credit: janeyhenning

Dairy-Free Pumpkin Spice Latte (Starbucks Copycat!)

Is there anything better than a steaming Pumpkin Spice Latte to warm up a crisp fall morning? Now you can save money and make these dairy-free treats at home using real pumpkin! This is a simple, no syrup required recipe that is right up my alley.

Dairy-Free Pumpkin Spice Latte


  • 1/4 cup Espresso or 1/2 cup Strong Coffee (adjust amounts to your taste)
  • 2 T Canned Pumpkin
  • 1 tsp Vanilla Extract (optional)
  • 2-3 T Sucanat/Rapadura or 2 T White Sugar
  • 1 cup of Milk (I have tried cow’s milk, rice milk and coconut milk.  They were all good!)
  • 1/4 tsp Pumpkin Pie Spice


  1. Brew the espresso or coffee.
  2. While the coffee is brewing, combine the rest of the ingredients in a small saucepan. Heat over medium heat, whisking continuously, until the mixture is hot and frothy. Do not boil.
  3. Pour the espresso or coffee into a mug and pour the pumpkin flavored milk over it. Enjoy!

You may also enjoy Banana Chocolate Chip Muffins and Chocolate Cranberry Granola Bars.

This recipe was shared at Allergy-Friendly Friday!

Thanks All Recipes!  Photo credit: marfis75

Pumpkin Pie Spice Mix

Pumpkin themed food and drinks are showing up everywhere.  At my house, we’ve enjoyed Pumpkin Spice Lattes, pumpkin pie oatmeal and pumpkin granola (not post-worthy, yet!).  We still have pumpkin chocolate chip muffins, pumpkin pancakes and pumpkin granola bars to make.  Just about all of these recipes call for pumpkin pie spice.  I, of course, have none.  Never fear, pumpkin pie spice is super simple to throw together.

Pumpkin Pie Spice Mix

Ingredients for 1 pie (2 tsp):

  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ginger
  • 1/8 tsp Cloves

Ingredients for 5 pies (10 tsp):

  • 1 T plus 2 tsp Cinnamon
  • 1 1/4 tsp Nutmeg
  • 1 1/4 tsp Ginger
  • 1/2 tsp Cloves


  1. Add all ingredients to a small air tight container (recycled spice containers work well) and shake well.

You may also enjoy Italian Seasoning Mix and Taco Seasoning.

Photo Credit: rick

Menu Plan Monday – October 3

Are you enjoying the drop in temperature as much as I am?  I shared on Facebook that my family and I spent some time in Gatlinburg, TN last week.   The weather could not have been more perfect.  The kids and I had a blast exploring hiking trails and discovering waterfalls. Have you had a chance to get out an enjoy the weather?

Here’s what we are planning for dinner:

Monday – Orange, Honey and Cumin Roasted Chicken

Tuesday Sloppy Joes and Honey Carrots

Wednesday Tacos

Thursday – Asian Chicken Noodle Soup

Friday – Barbecue Chicken Potato

Saturday – Black Bean and Sweet Potato Chili

Sunday – Leftover Buffet

What’s on your menu this week?

This post is part of Menu Plan Monday.


Hot Fudge Cake

On Fathers day, I made this cake for Bella and her cousin who is also top-8 free.  After I served the kids, my brother jumped in. He bypassed the “regular” chocolate pie and s’more pie and devoured this hot fudge cake.  He litterally ate the rest of the cake!  The cake has since become a regular dessert at our house.

I typically avoid baking with rice flour because it usually leads to a grainy textured product.  I am amazed at how this cake doesn’t taste grainy at all!

Hot Fudge Cake

The moist chocolate cake swims in a puddle of rich chocolate sauce.  We love this served warm with vanilla ice cream.


Coconut, Curry, Chicken and Rice Soup Recipe

This hearty and creamy soup is quick and easy to throw together.  It’s frugal and, best of all, it’s allergen-free!  When I first made this soup, I was sure the kids would refuse to eat it.  Let’s face it, it’s not typical kid food.  It’s not all that pretty and the flavors are bold.  To my surprise, all four of the kids loved it.  It’s a regular at our house now.

Coconut, Curry, Chicken and Rice Soup


  • 1 Tbsp Palm Shortening or oil of your choice
  • 1 Medium Onion, diced
  • 1-2 lbs uncooked Chicken, cut into bite size pieces OR 2-3 cups chopped leftover chicken
  • 3 cups Chicken Stock/Broth (See How to Make Chicken Stock)
  • 1 can Coconut Milk
  • 2 tsp+ Curry Powder
  • 1 tsp Sea Salt (More or less depending on how salty your broth is)
  • 1/2 tsp Red Pepper Flakes (You can add more. I’m a wimp!)
  • 3 cup Rice, cooked
  • Paprika (optional garnishment)


1. Heat oil in a large pan over medium-high heat.  Add onion and chicken and cook until chicken is done.

2. Add chicken stock, coconut milk, curry powder, salt, red pepper flakes and rice.  Bring to a boil.  Simmer 15 minutes.  Enjoy!

You may also enjoy Asian Chicken Noodle Soup and How to Make Chicken Stock.

This post is part of Gluten Free Wednesdays

Chocolate Craisin Granola Bars on $5 Dinners!

I’m at the hospital with my 5 year old who has pneumonia.  She is improving and should be going home soon.  I’ll tell you more about it when I get home and get my life back together.

In the meantime, I wanted to pop in and say check out my guest post at!  I can’t tell you how flattered I was when Erin invited me to kick-off a new series of after school snacks on her blog.  Click on over and try some Chocolate Craisin Granola Bars!

Salad in a Jar

Have you guys seen this Salad in a Jar site?  I have to say this is brilliant.  Paula writes about how she preps a week or two worth of lettuce and seals them in individual jars.  Then she has no excuse not to eat a fresh salad for lunch everyday.  She vacuum seals her jars.  I have read elsewhere that sealing the jars is not necessary.  Stored salad in unsealed jars lasts a long time as well, just not as long as the sealed jars.

Have you tried storing salad in jars?