Homemade Pudding

Pudding is one of my favorite desserts, it is quick, easy and versatile.

4 cups Plain Rice Milk (or safe alternative - I use Pacific Rice Milk as most rice milks have sunflower and/or safflower)
2 tbl Brown Sugar
1 tbl Vanilla
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 cup Tapioca Flour (or cornstarch)


Mix all ingredients into a pot and set on medium heat, stir occasionally until pudding reaches a boil, boil for approx 1 minute then let sit for 3 to 5 minutes. I like to stir occasionally to prevent a skin from forming. Pour into four cups and serve immediately, can also be set in the fridge overnight. This pudding is good warm or cold.

Sweet Potato Spice Cookies

There is nothing more that I love than healthy cookie recipes that are delicious! I came across a recipe in a local magazine for spice cookies they were a flat cookie and contained quite a few ingredients that were common food allergies which I have eliminated from my diet such as; eggs, butter and all purpose flour. So I decided to see if I could create my own allergy safe recipe! I think I found a new favorite cookie that is allergy friendly delicious and healthy!

Ingredients:

1 Medium Baked Sweet Potato (approx 1 1/2 - 1 3/4 cup)
1 cup Brown Rice Flour
1/2 cup Tapioca Flour
1 tbl Flax Meal
1 tsp Baking Powder
3/4 cup + 1 tbl Brown Sugar
1/4 tsp Nutmeg
1/4 tsp All spice (or cinnamon)
1/4 cup Oil
2 tbl Vanilla


Bake sweet potato at 350 for approx 40 mins - should be soft and skin should be loose.

Preheat oven to 375

Mix rice flour, tapioca starch and baking powder, once mixed well add in flax meal, brown sugar, nutmeg and all spice and mix.

Next mix in the oil and vanilla, then add in sweet potato (I usually peel off the skin with my hands and squeeze the potato into the bowl). I find it easier to mix the sweet potato in by hand, should form into a ball.

I scooped out 1 tbl spoon of dough onto a baking sheet lined with parchment paper, then rolled each piece of dough into a ball and pressed it down with a fork.

Bake for 10-12 mins - lightly golden
Makes approx 22-24 cookies

I hope this becomes one of your favorite new healthy cookie recipes!

Roasted Veggie Mix

This is great by itself or added into a soup. This is the vegetable mixture I used in my butternut squash soup.

3 Carrots

1 Parsnip

1 Med Rutabaga

1/4 cup diced mushrooms

1/2 cup diced spinach

Italian Seasonings

Lemon juice

olive oil

Preheat oven to 350

Clean, peal and dice carrots, parsnips and rutabaga. Place foil onto a baking pan and lightly grease with olive oil.  Place all veggies onto baking sheet and lightly drizzle with olive oil, lemon juice and sprinkle evenly wit Italian seasonings toss the veggies and place into oven for 30-40 mins. Check the veggies halfway through cooking to toss and prevent sticking. 

Butternut Squash Soup

This soup is one of my favorites at least since I haven't been able to make cheesy broccoli potato soup. I really miss cheese, I came across a rice cheese recently however it had a dairy casein, hopefully I will find an alternative soon. Luckily one day I had the idea to blend up some baked butternut squash, the squash seems to get a buttery taste after baking which is quite delightful! I hope you enjoy this on a cold winter day.

Ingredients: 

One Large Butternut Squash

1/8 tsp Cayenne Pepper

1/4 tsp of cinnamon, nutmeg, ginger, celery salt, ground mustard, rosemary.

32 oz Chicken Stock (Kitchen Basic's is my favorite)

Cut butternut squash into approximately6 pieces remove seeds and guts like a pumpkin, place skin up in lightly greased pan and bake at 350 for 40mins to an hour. When done the skin should be a little loose and the squash soft.  Once cooked remove from pan and allow to cool for 5-10 mins. 

Remove skin from squash, sometimes the skin comes right off, if it doesn't use a knife to cut off the skin. Place squash in blender along with 2 cup of stock and all of the seasonings (may need to blend two batches depending on size of your blender). Soup will be thick if you like you can add another cup of stock and 1 cup of water to thin out depending on your desired consistency. 

Pour into bowls and serve warm or add roasted veggies (recipe to come) and sweet potato gnocchi (see recipe).

Sweet Potato Gnocchi

I absolutely love Gnocchi especially in soup. The first time I ever ate Gnocchi was at a restaurant in Tahoe City, CA. It was served with a creamy sauce which is hard to replicate with a long list of food allergies, I hope to create a suitable alternative in the near future. I enjoyed both the sweet potato and pumpkin Gnocchi, the sweet potato was easier to work with and made for a more dough like consistency.

Ingredients:
2 Med. Baked Sweet Potatoes (approx. 1 1/2 cups)
2 cups Rice Flour
1/4 cup Tapioca Flour

Bake the sweet potatoes at 350 for approx 30-40 mins until soft. Allow to cool and peel off skin (comes off easily once cooked). Mash the sweet potato in a bowl then add both flours and mix until all ingredients are mixed together and a dough starts to form. Next roll the dough into a ball and break off fist fulls of the dough and roll into a log, 2 cm thick. Using a knife cut off 1 cm inch pieces. Place onto cooking sheet, I rolled each piece into a ball however you can leave as is.

Bring water to a boil and 3 tsp. of salt. Once boiling drop gnocchi into pot, stir the gnocchi a little and leave to cook for approx 5-10 mins (gnocchi will reach the surface when done). Scoop out the gnocchi with a slotted spoon and shake of the water and transfer to a tray to dry.

You can either drizzle with a little olive oil and enjoy or place into a pan with olive oil and fry for approx 3-5 mins (until a little golden).

Crispy Chicken Tenders Recipe

Chicken strips are so delicious but how do you make your batter with no egg, dairy, or wheat? Before receiving a second allergy test we would crumble up sweet potato chips and that was delicious however almost every chip out there has sunflower and/or safflower oil which we are trying to avoid. Then we found gluten free rice Chex, and that opened up some new possibilities!

Ingredients:
2 Chicken Breast
1/4 cup Rice Milk
1/4 cup Rice Flour
1/4 tsp. Celery Salt, Paprika, Italian Seasonings, minced onion
1 1/2 cup Rice Chex

I used frozen chicken for this recipe and boiled for approx 15-20 mins until mostly cooked. Once cooked cut chicken into strips.

Place Chex in a bag and crush until all whole pieces are broken up, add seasonings and shake bag. Get out two bowls or pie pans and place flour in one and milk in the other. Dip the strips of chicken into flour evenly coat, then into milk evenly coat, dip into Chex bag and shake until the chicken is coated.

Note: It is easier to coat the chicken if you only place a couple strips in the Chex mix at a time, if you are using more than 2 chicken breast it may be easier to split the chex mix into two bags as towards the end the chex mix does not stick as well.

Bake at 400 for 15-20 mins.

I served my chicken tenders along side baked sweet potato and roasted brussel sprouts. I drizzled the brussel sprouts with olive oil and evenly coated lightly with Italian seasoning , paprika and pepper, I cooked for the same amount of time as the chicken strips.

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Allergy Friendly Burger Buns

It is very challenging to make light fluffy buns when you are trying to avoid wheat, gluten and eggs. This bun is still a little soft on the inside and crispy on the outside, no need to turn on your oven as you cook right on the stove. They are a little dense so you may want to make the ball of dough small and pat out thin to your liking.

Ingredients:
1 2/3 cup Rice flour
1/3 cup Flax Meal
2 tsp Baking Powder
1 1/4 cup water
1/8 tsp of Paprika, Ground Mustard, Celery Salt, Cumin
Olive Oil

Mix the rice flour, flax meal and baking powder together, add seasonings and mix, then add the water. Should feel a little like dough consistency. Roll into balls of desired amount. This recipe should make 4 to 8 buns.

Heat 1 tbls of olive oil in a fry pan, once heated place flattened dough into pan and allow to cook for 5-8 mins on each side. Serve immediately, if keeping over night I usually place into ziplock and leave out on the counter.

Note: You can bake these in the oven as well (350 for approx 10-15 mins) however I think the flavor is better when cooked on the stove.

Turkey Burger

I love burgers!!! Before eating allergy friendly one of my favorite foods to eat was a bacon cheese burger. Turkey burgers are a decent alternative and I have become accustomed to them and don't miss a regular beef burger as much. Before discovering that my nephew was allergic to garlic I would use seasoning salt, garlic salt, pepper and Worcestershire sauce. I have been experimenting with different combinations of seasonings on the turkey burger and so far the below recipe is one of my favorites! I also make my own buns, since I can't buy them in stores which can make for a very messy burger, sometimes i just toss the broken up bun and burger along with the condiments into a bowl and eat it as a turkey burger bowl.

Ingredients:
Turkey Meat 1/2 to 1 lb (or enough to make desired amount of burgers)
1 to 2 tbls. Olive Oil
1/4 tsp of the following
Celery Salt

Cumin
Paprika
Thyme
Turmeric
Pepper
Nutmeg

Mix the turkey meat and seasonings together, divide meat up into burger patties (I made four). Grease fry pan with 1 tbls of olive oil (Add more if you experience sticking or it dries up). Cook on medium for approx 10 to 15 mins on each side, I like to get the burger a little crispy.

Serve with your desired bun and condiments. I sauteed a combination of sweet peppers (yellow, orange, red), onion and mushrooms in olive oil for my topping along with some green leaf lettuce.

Zucchini Bread

I really miss my Grandma's zucchini bread, I would eat a warm slice with butter. Butter and bread, oh how I miss that. Luckily through some taste test, some better than others, I have found a few breads that I really enjoy and I hope you will too!

Ingredients:
2 cups Rice Flour (white or brown)
1/2 tsp. Baking Powder
1  tsp Baking Soda
1/3 cup oil
2 small shredded Zucchini's, approx 1 1/2 cups (use cheese grater or blender)
1/2 cup Brown Sugar (unpacked)
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1 tsp. Vanilla

Preheat oven to 400 degrees
Mix flour, baking powder and soda together, mix well. Next add Brown Sugar, Cinnamon and Nutmeg and mix. Add liquids (Oil, Water and Vanilla) mix together and pour into greased loaf pan. Place in oven for approx 15-20 minutes.

Moroccan Style Chicken Thighs and Squash

The aroma, color and flavor are sure to bring warmth to you on a cold winter night. I have become very fond of turmeric and use it quite often especially in combination with cinnamon. Enjoy this Moroccan style chicken recipe along side homemade zucchini bread (recipe to follow) or with quinoa.

Ingredients:
4 Organic Chicken Thighs
1/4 tsp of Italian seasonings (no garlic), turmeric,  cinnamon and ginger
1 tbs Olive oil
1 Zucchini, diced
1 Yellow Squash, diced
1/2 bag Butternut Squash, diced (I cheated and used frozen)
1/4 cup Chicken Stock (Kitchen Basics, Unsalted)

Rinse chicken thighs and pat dry. Place into pan with 1 tbs. olive oil and evenly coat chicken thighs with Italian seasonings, turmeric, cinnamon and ginger. Flip the chicken thighs over and allow to cook for 10 mins on medium low. After 10 mins flip the thighs over and allow to cook on medium low for another 10 mins. Flip thighs over and add Zucchini and Yellow Squash allow to cook for 5 mins, toss chicken and veggies and add chicken stock and butternut squash (if you use fresh add at same time as zucchini and yellow squash). Allow to cook for 5-10 mins (check temp of chicken) and serve hot.

Pumpkin Gnocchi

This was my first try making Gnocchi (nyoh-kee) ever! It is a simple recipe that only take a few minutes to prepare. Gnocchi is great in soups, dessert, or with a sauce poured over them.

Ingredients:
15 oz can of Organic Plain Pumpkin
2 cups Rice Flour
1/4 Tapioca Flour
Dash of Nutmeg
Dash of All Spice
Pinch of Ginger
Pinch of Cinnamon

Combine all ingredients into a bowl and mix well. using your hands knead the dough for a minute or two. Sprinkle surface with a little rice flour and  take a fist size piece of the dough and roll into lengths approx 3 cm thick. Next cut dough into 2cm pieces, imprint with a fork if desired. Repeat until you have used all of the dough. Place gnocchi on a plate leaving space to prevent sticking.

Boil water in a large pan and add 3 tsp. of sea salt. Tap gnocchi from plate into boiling water (watch out for splashing) . Stir the gnocchi a little and leave to cook for approx 2-3 mins (gnocchi will reach the surface when done). Scoop out the gnocchi with a slotted spoon and shake of the water and transfer to a tray to dry.

You can either drizzle with a little olive oil and enjoy or place into a pan with olive oil and fry for approx 3-5 mins (until a little golden).

Sweet Potato Pumpkin Gnocchi Soup

A nice sweet and spicy combination of flavors!

Ingredients for soup and vegetables:
3 Med Organic Sweet Potatoes (Peeled and quartered for faster baking)
32 Fl Oz Chicken Stock (Kitchen Basic's Unsalted brand)
1/4 of an onion diced
1/2 cup Broccoli
1/2 cup Cauliflower
1 Parsnip
1 Carrot
Rutabaga
Mushrooms
Rosemary
Thyme
Ginger
All Spice
Pepper
Paprika
Lavender
1 cup Plain Rice Milk (Pacific Brand - This one doesn't have sunflower and/or safflower oil like other rice milks)
Olive Oil
1/4 tsp. Cayenne Pepper

Preheat oven to 350
Place the peeled and quartered sweet potatoes and onion in a baking pan, drizzle with olive oil and sprinkle Rosemary, Thyme, Ginger, All Spice, Pepper, Paprika and Lavender. Mix together to evenly coat and place in the oven for 30-40 mins (until soft).

Clean and dice the vegetables. I like to peel the carrots, parsnips and rutabaga, dice the broccoli, cauliflower and mushrooms.
Place the Broccoli, Cauliflower, Parsnips, Carrots, Rutabaga, Mushrooms in a baking dish lightly drizzle with olive oil and sprinkle with Rosemary and Thyme, toss to coat evenly and place in the oven for 20 mins (take out early if you like them crunchy).

Once the sweet potatoes are soft toss into blender, add 1 cup of Rice milk and 2 cups of stock 1/4 tsp cayenne pepper. Blend and add additional stock as needed. I used the entire 32 fl oz stock however if you want the sweet potato soup to be thicker use less. Pour the soup into a pot and add in the vegetables and pumpkin gnocchi (see next recipe for the gnocchi).

Delicious Maple Chocolate Bar!

Ingredients:

1 Cup Rice Flour

1/2 Cup Tapioca Flour (or Corn Starch)

1 Tsp. Baking Powder (Aluminum Free)

1/4 Tsp. (Pinch) of Sea Salt

1/3 Cup Canola Oil (or Vegetable Oil)

1 Tbls. Vanilla (Organic if possible)

2 Tbls. 100% Pure Organic Maple Syrup

1/2 Cup Water (Add additional water by Tbls. if needed)

1/4 Cup Chocolate Chips (I use Enjoy Life Mini Chips they are dairy, nut and soy free)

Preheat oven to 350.

In a bowl mix flours, baking powder and salt. 

Next add oil, vanilla, maple syrup. Mix all ingredients together.

Add Water. Batter should be more like cake batter rather than dough, add additional water (more than 1/2 cup) if needed. If you prefer to make individual cookies instead of a bar you will want to add less water.

Add chocolate chips and mix batter. 

Pour into greased loaf or 8x8 pan. 

(I bought a spray oil dispenser so that I can add my own oil, cooking spray cans from the store may contain allergens like soy or sunflower oil)

Place in the oven an bake for 10-15 minutes until lightly golden, depending on the size of your pan. Let cool and serve.

Hope you enjoy this delicious treat!

Thank you for visiting What's Left to Eat? Life With Allergies!

I welcome you along my journey to discover simple delicious recipes that are allergy friendly. I see a lot of recipes out there that still use many of the ingredients that I have to avoid including; dairy and eggs along with a long list of others that I will note on this site. 


I have a lot of serious cravings for foods that I can no longer have and I am determined to figure another way to make them. Please continue to check back as I work on adding post.


Best Wishes!