Friday, November 27, 2015

Ways to Make Social Gatherings Allergy-friendly

Bring your own bun. If it's a BBQ or inolves burgers, talking to them about getting one without seasoning and bringing your own bun is a good option.

Bring your own pasta. Another idea is to send them a recipe for spaghetti sauce such as this one and bring your own pasta.

At a potluck. Potlucks are perfect because all you have to do is bring your own dish and you know you will have something to eat. If you are really sensitive, dish up right away so that you know it doesn't have wheat (or other things) in it.  I like to bring Thyme Chicken to potlucks.

Have people over to your house. This is the perfect way to share a meal with others. May I suggest, that unless you have gluten free baking that is unusually good, it might not be a good idea to bake and share gluten free stuff. Those gluten lovers would be on to you!  I try to stick with things like this pesto salad that I can just make gluten free pasta and split the ingredients into two. Or I make something like this teriyaki chicken that is naturally gluten free.

Bring your own pizza to a pizza party. On more than one occasion we have been invited to a pizza party. My kids are dairy free, and I am gluten and dairy free so this is a big problem. Until I started BYOP. Bringing my own pizza. I just put it in foil, and bring it in a small cooler. Then I whip it out at pizza time. It's a little weird, but is nice because then you can "partake" without getting sick.

Ask if you can do a potluck and bring some food. If someone invites me to dinner, after thanking them profusely I bring the news of my food intolerances. One thing that I may do is suggest making it a potluck where I bring something that I can eat to share. This generally goes well. I have even brought over the bulk of dinner. This is something I like to bring: Pork with Grilled Apples.

Bring food just for you and talk to them about it. At certain social gatherings I have even talked to them before hand and just brought my own food. For example, coming over for thanksgiving and just bringing similar things that I can eat. It's a bit awkward, but works.

Give someone a recipe you can have that is naturally allergy-friendly. When I had a baby people graciously wanted to bring something over for my family.My friend had a good suggestion, which was to send out to people wanting to bring a meal 4 or 5 recipes that my family  can eat (which don't have too unusual of ingredients). Some ideas are: porcupines, chili, thyme chicken (see above), ham soup and mexican haystacks.

Thursday, November 26, 2015

What's For Dinner Tonight? EASY {Gluten and Dairy Free} Phad Thai

 I love Thai food, and this is always a huge hit at our house. It is also really easy to make.

8oz dried rice noodles
3T oil
1 clove garlic
2 boneless skinless chicken breasts
1/2 cup water
1/4 cup fish sauce (Thai Kitchen brand is GF)
1/4 cup sugar (I use granulated maple)
1 TBS paprika
1 green onion chopped
1 cup bean sprouts
2 carrots sliced like matchsticks
1 red pepper cut like match sticks
cilantro, lime and hot pepper flakes to garnish

Soak rice noodles in water (submerged) for at least 3o minutes. Heat frying pan until hot. Add garlic, and chicken. Reduce temperature if necessary. Drain noodles and add to pan. Also, add carrot and red bell pepper. Stir fry until noodles are translucent, adding a small amount of water if required. When noodles are soft, add fish sauce, sugar and paprika. Throughly combine and  stir for a few minutes. Garnish with bean sprouts, green onions, cilantro and hot pepper flakes (if desired). Serve with 1/4 of lime squeezed over top. You may add chopped peanuts if you can tolerate them. You can also had stir fried egg if you'd like.

Tonight I cut up the carrot, bell pepper and green onion ahead of time. I cooked up the chicken, and mixed the garlic, fish sauce,paprika and sugar in a mug. I soaked the noodles while we enjoyed a walk in the sunshine. When I got home I cooked the veggies, and noodles, added the chicken to warm it up, and the sauce. It took only about 10 minutes to make it ready.

Tuesday, November 24, 2015

{Gluten and Dairy Free} Crispy Baked Zucchini Chips

A Spicy Perspective brings us this wonderful idea: Baked Zucchini Chips!  I wish I had seen this when our zucchini plant was growing like crazy!  
photo from A Spicy Perspective

To see a great video on how to make these delicious chips, go here!

Monday, November 23, 2015

Thursday Recipe Round Up-Starts Now and Goes Until Thursday Night

Thank you SO much to everyone who contributed last week. You all inspired me! Due to the Thanksgiving holiday I decided to start my recipe round up early this week! It was a bear trying to make a decision concerning which one I liked the best. After hemming and hawing, these are my three choices. . .

White Wine Braised Chicken and Vegetables from A Saucy Kitchen.

Gluten-free Pumpkin Bread from A Tasty Alternative

And the one that was the most Clicked. . . .

The Unicorn of Pumpkin Pies from Gigi Eats Celebrities 

{Gluten and Dairy-Free} Quiche

Prep Time: 45 minutes
Cook Time: 5 minutes
Bake Time: 15 minutes plus 35 minutes for whole Pie
16-18 minutes for mini quiches
Makes one whole Quiche or 36 small ones
I have been craving quiche for years. It seems like I can tolerate duck eggs way better than chicken eggs. So . . . at long last, we decided to make this a night we will remember by making it for dinner. This pie is filled with really great veggies that make you feel good about eating it. It is gluten, dairy, soy, nut, peanut, sugar, citrus, and chicken egg free.  If you have been wanting to satisfy a hankering for quiche, without dairy or gluten, this ones for you, my friend! I am posting this on a bunch of blogs featuring Allergy-free Wednesdays here. Check it out for some fun ideas!

Quiche Filling
5 duck eggs (or 8 chicken)
1/2 red pepper chopped
1/4 cup green onion chopped
2 cloves garlic minced
1 tsp italian seasoning
1/4 tsp pepper
1/2 tsp salt
1 TBS olive oil
1 cup kale chopped
1 cup spinach chopped
2/3 cup Daiya cheddar cheese
1/2 cup rice milk

5 slices of bacon, cooked and crumbled (if you omit the bacon, slightly increase the salt to 3/4 tsp)

Quiche crust (adapted from several recipes)
1 and 1/2 cup brown rice
3/4 tapioca starch
1/2 cup potato starch (not flour!)
2 tsp guar gum
1/2 tsp salt
1 and 1/3 cup Earth's balance shortening
2/3 cup ice water

To make the crust:
In a food processor, pulse together the flour and salt. Add the earth's balance and pulse until it's a crumb consistency. Add the ice water and pulse until mixed through and it's a dough. Divide into two. Freeze until firm (about 15 minutes) .

For a pie: Roll out the crust, fold in fourths, and move to the greased pan. Lay in the pan and press the edges into a wave pattern. Cook empty crusts at 400 degrees for 15 minutes before you add the filling (below). After you add the filling return to a 350F oven for 35 minutes or until a toothpick comes out clean (or looks solid when you take out a small piece with a fork).

For Mini Quiches: Roll out in 2 inch circles. Put in greased mini muffin tins. Remove excess from edges. Flute the edges with a fork. Poke holes in the bottom with a fork.There is no need to pre-cook the mini quiche crusts.  Add the filling. Cook at 350F (cooking the crusts and filling together) until cooked through and a fork comes out clean 16-18 minutes.

To make the filling:
Chop veggies. Combine the veggies, Daiya, salt, pepper, milk substitute, eggs, and bacon in a blender. Blend until veggies are fine and it is mixed thoroughly. Pour into prepared crust (partially cooked if one large pie, no need to pre-cook mini-quiche crusts). I am posting this at  Waste Not Want Not Wednesday.

What's For Dinner Tonight? {Gluten and Dairy Free} Ham Salad

serve hot or cold! (photo mine)
I love Rachael Ray's magazine. Here is one of my favorite recipes of hers. It is fun and it is fresh. You can eat it with or without the gluten free bread. She even has a video of how to make it on her site.  I like to Roll my asparagus in extra virgin olive oil, salt and pepper and cook at 400F for about 6-10 minutes until still firm, but slightly soft before adding it to this salad. Yum!!! On a hot day like today, I skip the oven, and saute the ham, and asparagus in  a little oil in my walk. I finish it with the "dressing".
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar (I use pomegranate juice)
  • 1 clove garlic, grated
  • 1/4 cup EVOO - Extra Virgin Olive Oil
  • 4 sprigs tarragon, leaves removed and chopped
  • Salt and ground black pepper
  • 1 bunch asparagus, woody ends discarded, thinly sliced on an angle
  • 1 pound deli-sliced French ham, cut into very thin strips
  • 1/2 pound deli-sliced Swiss cheese, cut into very thin strips (I omit this, but you could do Daiya's Swiss)
  • A loaf of crusty bread
In a medium-size bowl, whisk together Dijon, vinegar and garlic. Add the EVOO in a steady stream while whisking then add tarragon, salt and pepper to make the dressing.
Add the rest of the ingredients to the bowl and toss well to coat.
Serve over lettuce with crackers or crusty bread alongside.
I love Rachael Ray's magazine. Here is one of my favorite recipes of hers. It is fun and it is fresh. You can eat it with or without the gluten free bread. She even has a video of how to make it on her site.  I like to Roll my asparagus in extra virgin olive oil, salt and pepper and cook at 400F for about 6-10 minutes until still firm, but slightly soft before adding it to this salad. Yum!!!
- See more at:

Saturday, November 21, 2015

{Gluten and Dairy Free} Bubble Tea

Go Dairy Free has this amazing Bubble Tea recipe featured. I've never had it, but always wish that I could!  I would use coconut creamer and vanilla extract instead.  
photo from Go Dairy Free

Prep time
Cook time
Total time
Many people , especially young people on the West and East Coast, love Bubble tea or Boba tea and pay a lot for it as they do not know how to make it. Please go to the frozen section at the Asian store and get the 5-minute Boba tea pearls and you can have this every day!. Even a child can make this.
Serves: 2 servings
  1. Place the tea bags in a large mug and pour in 1 cup of boiling water; let steep.
  2. In a small saucepan bring 4 cups of water to a boil. Stir in the tapioca pearls for 5 minutes. Drain well.
  3. Discard the teabags. Mix the tea with the creamer, almond extract, and salt. Stir in the sugar to taste.
  4. Divide the tapioca pearls and almond tea mixture over 2 large, chilled glasses. Stir in ice cubes and serve with a spoon or very large straw to sip the pearls.
*The Go Dairy Free team tested this almond bubble tea with the 5-minute shelf stable tapioca pearls / bubble teaand it worked out great!