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.

Wednesday, April 23, 2014

How I Plan for Food for a Vacation

The summer is not yet over, so I thought I'd share some travel tips. A question I often get is how do you travel with food allergies?  I have an upcoming trip myself, so this is on my mind.
When planning for a vacation I try to keep it fairly simple.
First, I write down each day with, "Breakfast, Lunch and Dinner" written with ample space to write underneath what I plan on eating. For travel days (days to and from somewhere) I typically go with easy things like cold pizza, bacon and "cheese" biscuits, hummus and pretzels, fresh fruit, etc. with plenty of snacks if my meals are lacking. Some snacks I have are GF pretzels and raisins, my favorite pico de gallo chips, apple sauce, muffins, etc. I try to keep in mind the path we are driving. For example, on our way to visit my family I often grab my favorite fish and chips in Portland, Oregon (go here). I find it helps to research bigger cities you may pass through for stores like Whole Foods, or allergy-friendly restaurants (the link I just included is a wealth of places you can go!). Just one hot meal, can be a nice change to your packed goodies. 

Then for the time that I am staying somewhere I used to freeze meals and take them with me. Now I typically stay at a hotel, or vacation rental that has a full kitchen. The meals I plan reflect that.   I like to have two things that I can have for breakfast such as granola and raisins with rice milk for one breakfast meal, and french toast with bacon for another. Then I alternate these. For a hotel without a full kitchen the granola works really well (or other gluten free cereal). Another good option is to bring a blender, bananas, and my dairy, soy and gluten free protein powder. This goes well with gluten free cereal to hold me over on the road. 

Then for lunches and dinner I like to plan things that I can make fast. I tend to buy a big thing of hamburger and then the first night make, taco meat, hamburgers, and spaghetti. This provides quick meals. I bring the seasoning for spaghetti and tacos with me so I only need to buy the other stuff. I also tend to bring brown rice pasta with me in case where I am going doesn't have it. The next night I make several things with chicken, like Thyme chicken. By making things in batches, it really reduces my cooking time. I only have to reheat it later.  This way I don't feel like I am cooking the whole time.
Who wants to cook like crazy on vacation?

Sample menu from recent trip:
Make pizza for dinner Monday night. Take pizza on the trip.
Dinner-BLT's to take on the road
Breakfast-Granola and raisins
Lunch- Salmon Sandwich or pizza

Breakfast-french toast and bacon

Breakfast-French toast and bacon
Dinner- Thyme Chicken (make fried chicken)

Breakfast-French toast and bacon
Lunch- Fried Chicken and fries
Dinner- Chili

Breakfast- Granola and raisins
Lunch- Hummus and pretzels
Dinner-Fish and Chips

For more traveling tips please go here!

Tuesday, April 22, 2014

Non-Dairy Foods Directory

Looking for non-dairy foods to sub into your diet? I stumbled upon this great resource.

You will find a myriad of products that you may not even have known existed!

Monday, April 21, 2014

Saturday, April 19, 2014

PF Chang's Gluten Free Menu

Thursday, April 17, 2014

Dairy Free Swiss Cheese

I stumbled upon this at PCC the other day. Swiss cheese?  Um, yes. Yes, please!  The minute I found this I was totally delighted. Visions of Malibu Chicken, Chicken Cordon Bleu, Fondue, and French Onion soup (with swiss melted on the GF bread that floats on the top) danced in my head. When I got home I made a grilled ham and cheese with it. The cheese was super creamy, and melted really well.  I would highly suggest running out and grabbing some!

Wednesday, April 16, 2014

How Do You Say "Daiya"? (non-dairy cheese)

I hear people pronounce the name of my favorite cheese substitute in two very different ways. Some say Day-uh, and some say Die-uh.   It's been bugging me so I broke down and found out on-line the answer to this question that's been bugging me for years. On Daiya's facebook page they say that it is pronounced "Day-uh" as in "Have a nice Daiy-a".  So, there you  have it!

And if you haven't tried this stuff, I can't describe what a life saver it is for those of us that miss cheese like nobody's business!

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 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 bag Daiya Cheese (my variation)
photo from

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.  Layers for the crock pot: tomato sauce, double layer of noodles (uncooked), Daiya cheese, and repeat.  Cook on low for 4 hours.  For the last hour top with more mozzarella cheese. 

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.