I just had a few minutes to prep something for my daughter for breakfast that would be hearty, filling and fast. We were both pleased with this result!
1 piece Udi’s Gluten Free Raisin Bread
Flatten middle with a fork
1 Egg placed in the flattened middle
2T Shredded Cheese sprinkled on top
Spray with oil (of choice)
Bake (on Silpat) at 350 for 10 minutes (or until egg is hard consistency).
I often share cool recipes I come up with using Brooke’s Naturals Mixes. This is one of my absolute favorite mixes, since my allergies served as inspiration for her mixes. If you haven’t tried these mixes, check them out at brookescandyco.com and buy a case. They are amazing!
Once I found out my son had dairy and egg allergies, I had to change the stock recipe on the back of the package to include alternatives. I try something different each time and I think I have found a great texture in this one below.
1 package Brooke’s Naturals Chocolate Chip Cookies
5T Coconut oil (melted)
1T GF Vanilla (I use kirklands)
1/2 C Applesauce
2T Almond Milk
Mix completely and bake at 350 for 12 minutes.
I use the pampered chef mini muffin pan because I don’t like my cookies to ooze to flat. This creates a nice caramelized type cookie-muffin hybrid that holds it’s shape.
Happy Baking!
The mixes are gluten and rice free, the alternatives make it dairy and egg free.
Crock pot meals are my go-to this time of year. They are ready when you need them and dump-n-run prep. Earlier this week I quickly perused the shelf in my pantry for something that I could add to chicken and settled on the items below. Yes, it was easy. Yes, it was yummy. My kids even asked for seconds!
8 frozen chicken breasts
4T oil (i used sunflower, but that is up to you)
Cover with 2 cans sweet potatoes
Cover with 1 can apple pie filling
Set on low for 5-6 hours in the crock pot.
Protein, veggie and dessert all in one.
I’m not always in the mood to bake. It truly strikes me out of the blue and I usually make several items at a time.
Having pumpkin on hand made me want to throw something together with fall flair. I tend to take existing recipes and alter them to suit my mood, ingredients on hand or traditional recipe allergy free.
I mixed the wet ingredients and added dry. Heat oven to 350 and bake in a greased (or lined/greased) muffin pan for 30 minutes.
2.5C Bobs Red Mill Gluten Free All Purpose Baking Flour
3 egg whites
1/4C Applesauce
1/4C Maple Syrup
16oz Pumpkin Puree (I used Pacific brand)
1/2C Coconut oil (melted)
1t lime juice
1/4t Cinnamon, nutmeg, pumpkin pie spice (I like Trader Joes)
3/4t baking soda
1T Vanilla extract (I use Kirkland)
1/2C Brown sugar
When cups are filled, sprinkle with almond slices and cinnamon/sugar combo and bake.
There’s nothing more comforting than soup in the winter months. Combine it with the flavor of Mexican food and how can you go wrong? I love food to taste like something distinct. Bland food is boring. Check out this zippy taco soup that is both gluten and dairy free.
1 carton GF beef broth
1 can crushed stewed tomatoes with juice
1T lemon juice
3 chicken breasts, grilled and cubed
4oz bag frozen white corn
1T garlic
4oz bag frozen diced onions
1/2C sliced jalapenos (with juice, if you like more zip)
3 corn tortillas, fried in oil and cup in strips with pizza cutter
1/2C black bean salsa
1/2 Trader Joe’s Taco seasoning packet
Mix in crock pot and let warm for 2 hours. Top with Daiya cheese and serve.
I love(d) tabouleh. I didn’t find out I had celiac until I was 26 so I was used to eating it. I literally grew up on it. So, when I had the opportunity to recreate it gluten free, I jumped at it. This is a fresh, healthy, natural salad that can serve as a meal too.
The quinoa to “all other ingredients” ratio is really personal taste. If you find there is too much, cut back. If you like more of the protein so it can stand alone as a meal, add more.
2C Quinoa (cooked, cool rinsed and drained)
2 scallions chopped
2 cucumbers peeled and chopped (could also be de-seeded, if you choose)
2C Chopped fresh mushrooms
16oz can sliced black olives
1 pint grape tomatoes halved
1/2bunch parsley (chopped)
1/4C mint leaves (chopped)
1C lemon juice
1/3C oil (olive, avocado, flavored) I like blood orange flavor from the Olive Branch
1/2C lime juice
Salt/pepper to taste
Carbs can be so comforting. Not to mention casseroles. Finding a breakfast casserole for allergies can be challenging however, this one involves one of my favorite comfort foods, tater tots. Try it out and see what you think.
Spray casserole dish with non-stick cooking spray (I use trader joe’s coconut oil)
Dump one bag of tater tots (20oz or larger) into the dish
One package pre-cooked chopped ham pieces (I use Kirkland precooked ham steak)
Add one cup shredded Daiya cheese (or regular if you aren’t dairy free)
Add 10 eggs (works best if you crack them in a bowl and whip first but not required)
Add 1/2 cup egg whites (I use them from a container to avoid waste)
Add 1/2 cup unsweetened almond milk (or your favorite milk)
salt, pepper, onion powder and Wild Tree Rancher steak rub to taste (maybe 1/2t each)
Let set over night covered.
Bake at 350 for 45 minutes and let cool.
Looks great with a fresh sprinkle of cheese on top, hot out of the oven.
And our family likes a little Cholula sauce on top.
Easy. Fast. Food. But not fast food. Home made. This is my favorite combo. Check out this one for a treat that your kids will love.
3 apples cored and sliced
(I like pampered chef’s peeler/corer/slicer)
1 packet gf instant brown sugar oatmeal
(there are several great ones, we used Bakery on Main)
1/4 stick earth balance (non dairy) butter cut in slices
Add all ingredients to an oven safe dish and bake for 30 minutes at 350.
Makes enough for 2.
Tifs Celiac Travels 