Are you free of nuts, peanuts, dairy, sugar, gluten, citrus, eggs, or soy? I hope you will find many things to delight your taste buds here.

Tuesday, April 15, 2014

Gluten Free Crockpot Lasagna

Lasagna is my favorite.  To me it is the epitome of comfort food. It doesn't get much better than a fresh baked lasagna. Except maybe a crockpot lasagna that has way less effort put into it. I was excited to find this recipe that makes it possible. I would skip the  eggs and cheese (with deep remorse!) and add a full package of Daiya Mozzerella cheese instead. Special thanks to imceliac.com for this rave recipe.

What You Need:
1 lb ground beef
2 cans (12oz) tomato sauce
2 cans (7oz) tomato paste
1 tbsp italian seasoning mix
1 diced tomato
1/4 chopped green pepper
1 - 2 sliced medium sized zucchini
1 box GF rice lasagna noodles (uncooked)
1 cup cottage cheese (sub a full package of Daiya Mozz for the cheese)
1 cup ricotta cheese
1 egg
1/3 cup grated parmesan cheese
1 cup mozzarella cheese
photo from imaceliac.com



How to Make It:
Brown beef and drain.  Add tomato sauce, paste, seasoning, and veggies to the skillet.  Put on low and simmer for at least 10 minutes while you get everything else together.  Whisk the cheeses and egg together in a bowl.  Layers for the crock pot: tomato sauce, double layer of noodles (uncooked), cheese mixture, and repeat.  Cook on low for 4 hours.  For the last hour top with more mozzarella cheese. 

Tips:
To save time you could always use a 16oz jar of GF red pasta sauce instead of making it from the cans. You could add any veggies you want to this recipe - onions, mushrooms, eggplant, carrots, etc.   I had fresh zucchini from our farmers market so I used it. 
You will need a 4 qt crock pot or bigger.  I have a 3 qt pot so I had to make a small dish to go in the oven from the overflow. 
I was able to get 2 layers in my crock pot.

Monday, April 14, 2014

Sugar-Free Dairy-Free Chocolate Mousse

Get ready for a treat. I made this  into a pie with a crust of macadamias and dates (a handful of each pureed in the food processor, and then pressed in a pan). It was great. I really enjoyed it. I think that if I were to do it again I would try the version without the bananas.  It was good, but I prefer a fully chocolate pie. I love that it uses only natural sweeteners and is sugar free. Go here to see for yourself.

Saturday, April 12, 2014

Gluten Free, Dairy Free Torte Without Eggs and Egg Sub Info

I discovered this great gluten free, dairy free Chocolate torte without eggs here. Is it me, or do I post a lot of recipes that involve chocolate?!
The best part is she goes into egg substitutes. She says, "Eggs are one of the hardest ingredients to substitute because they play such critical––and varied––roles in baking. They can be used as:
  1. binding agents (hold ingredients together)
  2. moisturizers (add moisture)
  3. leavening agents (make things rise) in baking.
And, it gets more complicated. Egg yolks and egg whites play separate roles in baking. The lecithin in egg yolks emulsifies ingredients, that is, it blends ingredients together that would not ordinarily blend––such as water and oil––and produces smooth, creamy textures.
Egg whites, on the other hand, are the actual leavening component of eggs. They make soufflés or angel food cakes light and airy. Knowing all this, you can see why the standard “fix” in gluten-free baking is to add another egg to the recipe.
My Favorite Egg Substitutes
I’ve tried several egg substitutes, but my favorite egg-free substitutes― which not only bind, but add moisture, are either soft silken tofu or flax seed––with puréed fruits such as applesauce, pears, or prunes, my next favorite. Tofu makes baked goods moist, with an appealing texture. The natural pectins in fruits, especially prunes, trap air which helps “lighten” baked goods. Since prunes are dark-colored, this egg-substitute works best in chocolate (such as brownies) or spice items (such as gingerbread).
However, for certain recipes ―like this Chocolate Fudge Torte―I use egg-replacer powder which is very easy to use. The moisture comes from the pureed pears and coffee and the cake is rich and dense―a trait I like in chocolate desserts, especially this one.
Egg replacer powder acts as a leavening agent in addition to the baking soda and baking powder. The pureed pears add much of the moisture, and are also the primary binding ingredient. If you prefer to use eggs, substitute two large eggs in place of the 1/3  cup hot coffee and egg replacer. This cake can be made ahead, frozen, and kept on hand for last-minute entertaining. It’s great with a chocolate sauce or perhaps fresh raspberries…or both!"
  • When baking without eggs, use honey as part of the sweetener to help bind the ingredients a bit as well as add moisture. Honey is a humectant and holds moisture in baked goods.
  • Instead of applesauce or puréed prunes as a binder or moisturizer, try using baby food, such as Gerber’s 1st with no fillers. To make applesauce more effective, drain it for 30 minutes before using (discard liquid).
  • Generally speaking, egg-free baked goods raise less and have a denser texture than those made with eggs. For examples, egg-free cakes―like this Chocolate Fudge Torte―will have a texture closer to pound cake than sponge cake, but still be delicious." -From the glutenfreerecipebox.com (see link)

Friday, April 11, 2014

Gluten Free Pizza Dough

Interested in seeing a video how to make gluten free pizza dough? This is an interesting one. Warning, this recipe contains almonds. If you want one without try my personal favorite one here.
personal photo

Thursday, April 10, 2014

20 Minute Paleo Sriracha

Nom Nom Paleo is a super fun blog that will make your mouth water. I was dreaming of making some Sriracha (fire in a jar) and thought I'd google it. I was delighted to find this Paleo version that is gluten and dairy free. Go here for the low down! It only takes 20 minutes!
photo from nomnompaleo.com

Wednesday, April 9, 2014

Looking for Allergy-friendly Ideas for Breakfast Tomorrow?

Look no further!

  1. Find cinnamon swirl pancakes here.  They look unbelievable!
  2. Sylvanna's pancakes here
  3. Gluten Free granola here
  4. Hashbrowns with Sausages (and egg if you dare) here
  5. Apple and Chocolate Coffee cake here. (you will thank me later)
  6. DF,GF Nutella on Toast here.
  7. French toast here.
  8. Breakfast Cookies here.
  9. The Best GF, DF Waffles Ever here

Tuesday, April 8, 2014

Mango Chicken Salad


This is one of my all time favorite salads. It is adapted from this recipe here that is a Pampered Chef recipe. It sounds quite ordinary, but the combination of ingredients are truly a party in your mouth. Not only that, it has a lot of very healthy ingredients. I like to bring this to parties. We serve huge platefuls of this for our family and call it dinner. This recipe makes 4 adult size portions. I am going to share this at Allergy-free Wednesdays here. If you have a moment, the recipes there are worth checking!

Ingredients

    Dressing Ingredients

    • 6 tablespoons peach preserves
    • 4 tablespoons cider vinegar (or pomegranate juice)
    • 4 teaspoons vegetable oil
    • 4 tablespoons sugar (or maple syrup) You can lessen the sweetener here!
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Salad Ingredients

    • 1-2 chicken breasts seasoned with salt and pepper, cooked and chopped
    • 1/2 cup diced red bell peppers
    • 1 mangoes, cut into 1/2-inch to 3/4-inch cubes ( about 1 cup)
    • 1/4 cup chopped red onions
    • 6 ounces fresh spinach

Directions

  1. For dressing - In a jar with a tight fitting lid, shake all the dressing ingredients together until blended. Cover, and chill the dressing in the refrigerate until ready to use.
  2. For salad - In a large bowl, add the salad ingredients, then add to individual salad bowls. Shake dressing vigorusly; pour desired amount of dressing over the salad bowls; tossing gently to coat.
  3. I definitely put salad dressing on each serving separately. That way if you have leftovers, storing the dressing and salad separately makes it stay fresh way longer.
  4. Serves: 4 (adult size servings).
  5. Note: Peaches and nectarines can be substituted for the mango.