Posts Tagged ‘Egg Free’

Ginger-Lime Marinade for Chicken Recipe

April 27th, 2011 Nancy

This is one of my favorite chicken marinades.  The ginger and lime together gives the chicken a little zing.   This marinade makes enough for 6 chicken breasts/whole legs or 12 thighs/drumsticks.  The chicken is good alone, over a bed of rice or as a kabob.  I like to grill extra and use the leftovers for fajitas.

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Posted in Allergy Friendly Recipes, Chicken, Main Dish, Sauces and Seasoning Mixes Tags: , , , , 50 Comments »

Banana Chocolate Chip Oat Muffins (Wheat-free, Egg-free, Vegan)

April 25th, 2011 Nancy
These things never last at my house.  They are sweet, moist and filling.  I made these for breakfast today.  The kids ate 11 of the 12 muffins before the day was over.  I usually quadruple the recipe and freeze a couple dozen for later.  My kids love these so much they have been known to sneak one out of the freezer and eat it frozen!

 

Banana Chocolate Chip Oat Muffins

Ingredients:
  • 4 very ripe bananas
  • 1/3 cup olive oil
  • 1/2 cup honey
  • 1 3/4 cup oat flour (how to make oat flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips (I use Enjoy Life brand)
Instructions:
  1. Preheat oven to 350.  Grease or line a 12 muffin pan.
  2. Blend bananas, oil and honey in a large bowl.  Leave the bananas chunky if you want little pieces in your muffin.
  3. Whisk dry ingredients in a separate bowl.
  4. Add dry mixture to wet mixture and mix just until blended.  It’s OK if it’s lumpy.
  5. Fill muffin tins about 2/3 full.  I use an ice cream scoop to do this.
  6. Bake 20-25 minutes until golden brown and firm to touch.

You may also enjoy:


 

This post is part of My Meatless Mondays, Melt in Your Mouth Mondays, Monday Mania, Mouthwatering Monday, Meatless Mondays, Mangia Monday, Weekend Gourmet Blog Carnival, Just Another Meatless Monday, Muffin Monday, Made From Scratch Tuesday, Tempt My Tummy Tuesday, Tuesday Night Supper Club, Delectable Tuesday, Tasty Tuesdays, Domestically Divine, {TITUS 2}SDAYS, Slightly Induglent Tuesday, Tasty Tuesday Parade of Foods, What’s on the Menu, Whatcha Makin’ Wednesdays, Real Food Wednesdays, What’s on Your Plate, Gluten Free Wednesdays, Full Plate Thursday, Simple Lives Thursday, Real Food Weekly, Tip Day Thursday, Pennywise Platter Thursday, Food Trip Friday, Foodie Friday, Fresh Bites Friday, Show and Tell Friday, Sweet Tooth Friday, Foodie Friday, Food on Friday, Friday Potluck, GCC Recipe Swap, Friday Favorites, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Allergy Friendly Friday, Sweets For A Saturday, Seasonal Saturday, Summer Wellness Weekends, Let’s Do Lunch and Star Recipe Collection!
Posted in Allergy Friendly Recipes, Breakfast, Sweets and Treats Tags: , , , , , , 71 Comments »

Flax Egg Substitute Recipe

April 22nd, 2011 Nancy

Need to do some baking without eggs?  This recipe works great as an egg substitute when the job of the egg is to bind.  The flax egg will not make your baked goods rise, but it will keep them from crumbling.  I have successfully used this recipe in muffin and granola bar recipes.  If you don’t have flax seed, you might try chia seed egg replacement.

Flax Eggs - Yum!

Ingredients for 1 Eggs:
1 Tbsp ground flax seeds
2-3 Tbsp water

Ingredients for 4 Eggs:
1/4 cup ground flax seeds
3/4 cup water

Ingredients for 8 Eggs:
1/2 cup ground flax seeds
1 1/2 cup water

1. In a small pan, simmer water and flax seeds until it starts to gel.  It takes about 5 minutes for 4 eggs.
2. Let cool.  Store in an air tight container in the refrigerator for up to 2 weeks.

Notes:
Ground flaxseed oxidizes very quickly.  It is best to purchase whole flaxseeds and grind them yourself.  I use an old coffee grinder to grind mine.  If you grind extra, store in the freezer.

I have found the best place to buy flaxseeds is Amazon.  It is a great item on which to use your swagbucks !

You might also like Which is better: Flaxseed vs Chia Seed?

Posted in Allergy Friendly Recipes, Tips and Tricks Tags: , , , , , , 1 Comment »

Grilled Pantry Pork Chops Recipe

April 22nd, 2011 Nancy

About a year ago, someone gave us a frozen pork loin that was as long as my 4 year old is tall!   I have seriously never seen anything like it.  I said “Thank you!”  and put it in the deep freeze.  And there it sat.  For a year.  With spring in the air, I decided that monster in my basement would make some delicious grilled boneless pork chops.   I defrosted and sliced the meat and divided it into gallon size baggies with marinades.

 

We grilled some that night but the others we put back in the freezer for later.  Don’t worry, it came straight from the butcher so it can be refrozen.  I love grilling out but I often forget to marinade the meat.  Having the meat already in the marinade and in the freezer is a wonderful solution.  When I defrost the meat it marinates!

 

Grilled Pantry Pork Chops Recipe

Ingredients:

  • 1/4 cup plus 1 Tbsp lemon juice
  • 3 Tbsp tamari sauce (Soy-free recipes here and here)
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp brown sugar, rapadura or Sucanat
  • 1/4 tsp dried rosemary
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 4 pork chops, about 1 1/4 inches thick each
Directions:
1. Whisk together the ingredients and pour into a gallon size baggie.
2. Add the pork, seal the bag and mush it around.
3. Marinade for 20 minutes to overnight in the fridge.
4. Bring to room temperature.
5.  Grill on high heat for 3 minutes on each side.
6. Turn the grill down to medium and cook until the juices run clear.

 


This post is part of Melt in Your Mouth Mondays, Monday Mania, Mangia Monday, Make a Food”e” Friend, Weekend Gourmet Blog Carnival, Mouthwatering Monday, Tuesday Night Supper Club, $5 Dinner Challenge, Tip Me Tuesday, Tuesdays at the Table, Delectable Tuesday, Hearth and Soul Hop, Tempt My Tummy Tuesday, Made From Scratch Tuesday, Tasty Tuesdays, {TITUS 2}SDAYS, Slightly Induglent Tuesday, Tasty Tuesdays, Domestically Divine, Delicious Dishes, Whatcha Makin’ Wednesdays, What’s Cooking Wednesday, What’s on the Menu, Gluten Free Wednesdays, Real Food Wednesdays, What We’re Eating Wednesday, Made it on Monday, Strut Your Stuff, Frugal Food Thursday, Full Plate Thursday, It’s a Keeper Thursdays, Real Food Weekly, Tip Day Thursday, Thrilling Thursday, Recipe Swap Thursday, Simple Lives Thursday, Food Trip Friday, Friday Potluck, Foodie Friday, Friday Favorites, Show and Tell Friday, Fight Back Friday, Food on Friday, Fat Camp Friday, So Sweet Sunday, Nifty Thrifty Sunday, Seasonal Sunday, Sugar Free Sunday

 

 

Posted in Allergy Friendly Recipes, Main Dish, Pork Tags: , , , , , 20 Comments »

Nancy’s Green Beans and Sausage

April 20th, 2011 Nancy

 

This is the dish I get asked to bring to dinners the most.  Any type of sausage and green beans will work but my favorites are Polish Sausage and Italian Green Beans.  This makes a big pot full!

Nancy’s Green Beans and Sausage

Ingredients:

  • 1 pound Polish Sausage
  • 4 bags of frozen Italian Green Beans
  • 3 Tbsp dried Minced Onion
  • Garlic Powder
  • Salt and Pepper

Directions:

1. Slice the sausage into bite sized pieces

2. In a large pot, brown sausage over medium high heat.  This is the most important step.  You want to have lots of brown stuff stuck to the bottom of the pan.  The sausage should be almost burnt.

3.  While the pan is very hot add 1/2 – 1 cup of cold water.  Scrape all the stuff off the bottom of the pan.  It will lift off easily in the water.

4.  Stir in the green beans.  Sprinkle in the seasonings and mix well.

5.  Cover and cook on medium low until beans are tender.

You may also enjoy Italian Sausage and Summer Squash Skillet and Skillet Meal: Pizza Rice.

This post it part of Real Food Wednesdays, Whatcha Makin’ Wednesdays, Gluten Free Wednesdays, Pennywise Platter Thursday, Full Plate Thursday and Real Food Weekly.

Posted in Allergy Friendly Recipes, Pork, Side Dishes Tags: , , , , , 7 Comments »

Easy Pulled Barbecue Chicken in the CrockPot

April 18th, 2011 Nancy

(No, that is not an allergy-friendly bun!  I forgot to take a picture of Bella’s bunless chicken.)

Last week we said goodbye to my Grandmother.  Lots of people came in town for the service.  I didn’t have a lot of time to cook but wanted to have some real food to eat.  I made super easy barbecue chicken and my signature green beans .  Usually I try to buy free-range, locally raised chicken, but for the sake of cost and convenience I bought a bag of Kroger brand frozen chicken tenderloins.  This recipe is super easy to double and feed a crowd.  In fact, I tripled this recipe for my family.

 

Easy Pulled Barbecue Chicken

Ingredients:

  • 2.5 pound bag of frozen chicken breasts or 3 pound bag of frozen chicken tenderloin
  • 1 bottle of your favorite barbecue sauce

Directions:

  1. Dump the entire bag of chicken in the crock-pot.
  2. Add a 1/2 inch of water to the bottom of the crock.
  3. Cover and cook on low 8-10 hours.
  4. Drain the chicken and shred with a couple of forks.
  5. Dump the entire bottle of barbecue sauce in with the chicken and mix well.
  6. Turn the crock-pot back on low until heated through or flavors blend.

You might also enjoy Barbecue Potato and Crockpot Beef Stew and Mashed Potatoes.

This post is part of Tempt My Tummy Tuesday and Tuesdays at the Table.

Photo Credit: stu_spivack

Posted in Allergy Friendly Recipes, Chicken, Crockpot/Slow Cooker, Main Dish Tags: , , , , 5 Comments »

Chocolate Fudge Cake Recipe (egg-free, wheat-free, dairy-free)

April 13th, 2011 Nancy

I made this cake for Bella’s birthday.  It was a hit with all the chocolate lovers.  It is dense and moist.  Bella enjoyed her cake with a side of coconut milk ice cream.

Chocolate Fudge Cake

Ingredients:

Directions:

  1. Preheat oven to 350° F.  Grease an 8X8 inch baking pan.
  2. In a large bowl combine dry ingredients.
  3. Add wet ingredients and mix well.
  4. Stir in chocolate chips and pour batter into pan.
  5. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
  6. Let cool and ice with your favorite chocolate icing.

You may also enjoy Hot Fudge Cake swimming in chocolate sauce and Two Ingredient Pumpkin Bread with Apple Cider Glaze.

This post is part fo So Sweet Sundays and Allergy Friendly Friday

Posted in Allergy Friendly Recipes, Sweets and Treats Tags: , , , , , , 12 Comments »

Mayonnaise Recipe (Egg-Free, Soy-Free)

April 10th, 2011 Nancy

This is one of those recipes that has changed my life.  I cannot believe how easy it is to make!  Even my Hellman’s loving hubby gives this mayo a thumbs up.

Ingredients:
¼ cup grapeseed oil
¼ cup water
½ tsp lemon juice
½ tsp apple cider vinegar
2 tsp rice flour
1 tsp arrowroot
½ tsp xanthan gum
½ tsp honey
¼ tsp dry mustard
½ tsp sea salt

Directions:
Blend all of the ingredients until it magically thickens up.  It takes my Bosch blender less than 30 seconds on medium high.  Store in the refrigerator for up to one week.  This recipe makes about ½ cup of mayo.

This recipe is based on a recipe found in Cooking Free : 200Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities.  Thanks to adventures of a gluten free mom for sharing.

Posted in Allergy Friendly Recipes, Sauces and Seasoning Mixes Tags: , , , , , , 9 Comments »

Dairy-Free Caramel Dip/Sauce

April 6th, 2011 Nancy

The kids and I met my nephew at the McDonald’s playplace today.  As my dairy eating kids devoured their apples and caramel dip, I decided I was going to make a version Bella can enjoy.  It turned out awesome!  The dairy eating kids said it was as good as McDonald’s.  I think the hint of maple syrup makes it even better than McDonald’s.  Don’t worry about the coconut milk.  You can’t taste it.  This caramel is good hot and cold.  It is delicious with apples and pears and it would be awesome on dairyfree ice cream.

Ingredients:
3/4 cup canned coconut milk
3/4 cup sucanat/rapaduraor brown sugar
1/3 cup maple syrup
1Tbsp water
1 Tbsp arrowroot powder
2 Tbsp soy free earth balance
1 tsp vanilla

 

1. Whisk coconut milk, sucanat, and maple syrup in a small saucepan.

2. Heat over medium heat, stirring occasionally,  for 3 minutes.

3. Whisk water and arrowroot together in a small bowl.

4. Stir the arrowroot and water into the coconut milk mixture.

5. Cook and wisk another 3 minutes or so until the mixture thickens.

6.  Transfer caramel to an airtight jar and store in the refrigerator.

You may also enjoy egg-free, dairy-free Mayonnaise or dairy-free Chocolate Frosted Rice Krispie Treats.

Special thanks to Vegan Chef for this recipe!

This post is part of Slightly Induglent Tuesday, Just Another Meatless Monday, Meatless Mondays, My Meatless Mondays, Ultimate Recipe Swap.

Posted in Allergy Friendly Recipes, Sweets and Treats Tags: , , , , , 20 Comments »

Gluten-Free Taco Seasoning Recipe

April 6th, 2011 Nancy

Did you know most taco seasoning mixes contain wheat and MSG?  Making your own taco seasoning is not only easy but cheap!  In fact, in order to save money, I started making this mix long before we had allergy issues to deal with.  I purchase large bottles of spices from Costco or Sam’s for $3 to $5 each.

The Ingredients:
1/4 Cup plus 1 Tbsp chili powder
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
1 1/4 tsp crushed red pepper flakes
1 1/4 tsp Oregano
2 1/2 tsp Paprika
2 Tbsp plus 1 1/2 tsp ground cumin
1 Tbsp plus 2 tsp sea salt
1 Tbsp plus 2 tsp Black Pepper (optional)

Directions:
Measure all of the ingredients into an air tight container and shake it up.  Add 2 Tbsp of taco seasoning to 1 pound of cooked ground beef.  This works well in all things Mexican including taco soup and taco potatoes.

Photo credit: Elin B

Posted in Allergy Friendly Recipes, Sauces and Seasoning Mixes Tags: , , , , , , 9 Comments »
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