Thursday, March 26, 2015

Egg Substitute Experiment

Have you wondered what the best thing is for replacing eggs in recipes? Chia and water is my personal favorite.  (1 Tablespoon ground chia and 3 TBS water per egg) 2nd Gen Allergy Mom did this fun experiment. Check it out!

Wednesday, March 25, 2015

{Gluten and Dairy Free} Buckwheat Wraps

The Gluten Free Goddess has this amazing recipe for Buckwheat wraps!  Go here to see the recipe!
photo from the Gluten-free Goddess

Tuesday, March 24, 2015

Recall on Amy's Foods

Amy's has a recall notice out on their foods that contain spinach. For more details go here!
I'm not sure that this is one of them, but just wanted a photo for the posting. Please check below for more specifics!

This article shares that, "The affected Amy's Kitchen items include certain packages of these products (check here for the exact code numbers and expiration dates):
  • Vegetable Lasagna
  • Tofu Vegetable Lasagna
  • Garden Vegetable Lasagna
  • Tofu Scramble
  • Enchilada Verde Whole Meal
  • Spinach Pizza
  • Brown Rice & Vegetables Bowl
  • Stuffed Pasta Shells Bowl
  • Vegetable Lasagna
  • Brown Rice & Vegetables
  • Gluten Free Tofu Scramble
  • Breakfast Wrap
  • Gluten Free Tofu Scramble
  • Breakfast Wrap
  • Gluten Free Dairy Free Veg Lasagna"

EASY {Gluten and Dairy Free} Cabbage Rolls in the Crockpot

My husband loves cabbage rolls. I used to boil the cabbage and roll it, but after while discovered that chopping the cabbage and layering it tastes the same, and is a million times easier. If you throw it in a crockpot it is way easier still!  It doesn't look amazing, but in my opinion trying to make a cabbage roll look super appetizing is a challenge indeed!

3 cups of cabbage, roughly chopped
2 cans tomato paste and 2 cans of water
1 tsp garlic powder
1 lb ground beef or turkey, browned
1/2 onion, chopped

salt and pepper to taste

Layer the meat, onion and cabbage in the crockpot. Mix together the tomato paste with two tomato paste cans of water in a bowl. Sprinkle the garlic powder, salt and pepper over the mixture and then pour the tomato mixture on top. Cook on low 8 hours.  It's not in rolls, but tastes exactly the same. It is SO easy!  We serve it with mashed potatoes. I am posting this at Allergy-free Wednesdays.

Monday, March 23, 2015

{Gluten and Dairy Free} Baked Flautas

Udi's Gluten Free has these great Flautas. I would use Daiya cheese. My favorite is the Havarti Jalapeno and Garlic.   To make your own Enchilada sauce go here. I bet you could wrap these in foil, freeze them, and then put them in a ziploc in the morning to take to work. They will thaw and then you could nuke them when it's lunchtime. Yum!!
photo from Udi'


  • 1 package of UDI's small tortillas (8 ct)
  • 1 cup of black beans
  • 1/3 cup of corn
  • 1/3 cup of diced red peppers (add or substitute yellow & green)
  • 1 small sweet potato
  • 1/4 cup of diced onions
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp of fresh or dried cilantro
  • 1/2 tsp cumin
  • 1/4 tsp cayenne or red pepper flakes
  • 4-6 oz of grated cheese
  • 1-2 tbsp of enchilada sauce
  • Salt & pepper
  • Oil or oil spray
  • Fresh veggies to garnish
  • Salsa and/or guacamole
  • * Optional: Shredded meat (can add shredded meat if desired)


  1. Pre-heat oven to 425 degrees.
  2. Poke a few holes in sweet potato, wrap it in a slightly damp paper towel and microwave on high for 5-8 minutes. Let potato cool slightly until it can be safely handled. Peel and disgard skin; rough dice potato.
  3. Combine all ingredients except spices and veggies for garnish.
  4. Add sweet potato to the rest of the mixture. Add spices and mix well.
  5. Warm tortillas (either in microwave or oven) so they do not crack when rolling.
  6. Spray or lightly brush oil on one side of tortilla with oil.
  7. Fill tortilla with mixture and top with cheese.
  8. Place on non-stick baking sheet.
  9. Bake at 425 degrees for 15 minutes. Can broil on high for a minute for extra crunch.
  10. Add veggies to garnish. Serve with salsa and/or guacamole.

{Gluten and Dairy Free } Chicken Noodle Soup in the Crockpot

10 cups Chicken Stock (make your own here)

2 cups water

2 celery stocks sliced
2 large carrots or two small, sliced
1/2 white onion, chopped
3 cups chopped chicken
4 cloves garlic, minced
1 TBS dried thyme
1 TBS dried parsley
optional: 1 zucchini sliced and quartered
                 frozen green peas

salt and pepper to taste

1/2 package of gluten free pasta, cooked (I brake long noodles into quarters before cooking)

Put everything, but the pasta in the crockpot and turn on low for 8 hours or high for 6 hours. Cook the pasta and refrigerate. At the last minute add the cooked pasta, stir and serve. We like to top ours with frozen peas to cool it down.

{Gluten and Dairy Free} Wholesome Chicken Tortilla Soup in the Crockpot

before toppings
3 tsp Taco Seasoning (a link to make your own!)
salt to taste (I used 1 and 1/2 tsp salt)
1 cup chopped spinach
4 roma tomatoes chopped
1 carrot grated
1 zucchini grated
1 cup cooked rice
2 cloves garlic
1 cup chopped cooked chicken
juice of 1 lime
1 red pepper chopped
1/4 tsp coriander
1 tsp onion powder
1 qt of Pacific Chicken Broth

tortilla chips crumbled on top

1 can black beans
chopped cilantro garnish
Daiya Havarti Jalepeno and Garlic "cheese" shredded
Vegenaise (tastes like sour cream!)


Put the above ingredients in the crockpot on low for 8 hours. Top with Daiya, vegenaise, cilantro, or avocado. Don't forget the Tortilla chips! I am posting this at Allergy-free Wednesdays.

after Daiya and Vegenaise. . . still needs cilantro and chips!