Corn-free, salt free cheese (I use Ranchero queso fresco)
2 tbsp butter
1 cup milk
1/2 tsp sea salt
2 tbsp flour
Combine in small pot stirring with a whisk continuously until done.
Corn free pretzel bites
Ingredients:
4 tsp active dry yeast
1 tsp white sugar
1 1/4 cup warm water
5 cups flour
1 1/2 tsp sea salt
1 tbsp olive oil
Check all above ingredients for added corn.
Directions:
In small bowl dissolve yeast and 1 tsp sugar in warm water. Let stand until creamy, about 10 min.
In large bowl mix (or use dough hook on mixer) together flour, 1/2 cup sugar and sea salt. In well in center mix in oil and yeast mixture. Form into dough after mixed. Add water a tsp at a time if needed. Lightly oil a bowl with corn free oil, place the dough in bowl and coat with oil. Cover and let rise until double in sized - about 1 hour.
Preheat oven to 450 degrees. In large bowl dissolve baking soda in hot water.
When risen turn dough out onto lightly floured surface, divide into pieces and roll. Cut rolls into 1/2 pieces, dip each piece in baking soda water and place on oiled pan. Sprinkle with sea salt. Bake for 8 minutes.
4 tsp active dry yeast
1 tsp white sugar
1 1/4 cup warm water
5 cups flour
1 1/2 tsp sea salt
1 tbsp olive oil
Check all above ingredients for added corn.
Directions:
In small bowl dissolve yeast and 1 tsp sugar in warm water. Let stand until creamy, about 10 min.
In large bowl mix (or use dough hook on mixer) together flour, 1/2 cup sugar and sea salt. In well in center mix in oil and yeast mixture. Form into dough after mixed. Add water a tsp at a time if needed. Lightly oil a bowl with corn free oil, place the dough in bowl and coat with oil. Cover and let rise until double in sized - about 1 hour.
Preheat oven to 450 degrees. In large bowl dissolve baking soda in hot water.
When risen turn dough out onto lightly floured surface, divide into pieces and roll. Cut rolls into 1/2 pieces, dip each piece in baking soda water and place on oiled pan. Sprinkle with sea salt. Bake for 8 minutes.
Cinnamon Roll
1 cup warm milk
2 eggs room temperature
1/3 cup melted butter (Organic Valley Unsalted Butter is corn free)
4 1/2 bread flour (check for corn)
1 tsp sea salt
1/2 cup sugar
2 1/2 tsp yeast (check for corn)
1 cup brown sugar
2 1/2 tbsp ground cinnamon
1/3 cup softened butter
3 oz package cream cheese (if no corn/dairy allergy)
1/4 cup softened butter
1 1/2 cup confectioner's sugar (check for corn)
1/8 tsp sea salt
Directions:
Dissolve packet of dry active yeast in warm milk and 1/4 c sugar. Let it stand for 10 minutes until the yeast is foamy. Add remaining wet ingredients in mixer. Add flour and mix with dough hook. Cover and let rise to double in size. In small bowl combine brown sugar and cinnamon.
Roll dough into a 16x21 in rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls on lightly greased 9x13 in baking pan. Cover and let rise until nearly doubled: about 30 minutes. Beat together cream cheese (if no allergies), 1/4 cup butter, confectioners sugar and sea salt. Spread frosting on warm rolls before serving.
Bake in an oven preheated to 400 degrees for about 13 minutes
2 eggs room temperature
1/3 cup melted butter (Organic Valley Unsalted Butter is corn free)
4 1/2 bread flour (check for corn)
1 tsp sea salt
1/2 cup sugar
2 1/2 tsp yeast (check for corn)
1 cup brown sugar
2 1/2 tbsp ground cinnamon
1/3 cup softened butter
3 oz package cream cheese (if no corn/dairy allergy)
1/4 cup softened butter
1 1/2 cup confectioner's sugar (check for corn)
1/8 tsp sea salt
Directions:
Dissolve packet of dry active yeast in warm milk and 1/4 c sugar. Let it stand for 10 minutes until the yeast is foamy. Add remaining wet ingredients in mixer. Add flour and mix with dough hook. Cover and let rise to double in size. In small bowl combine brown sugar and cinnamon.
Roll dough into a 16x21 in rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls on lightly greased 9x13 in baking pan. Cover and let rise until nearly doubled: about 30 minutes. Beat together cream cheese (if no allergies), 1/4 cup butter, confectioners sugar and sea salt. Spread frosting on warm rolls before serving.
Bake in an oven preheated to 400 degrees for about 13 minutes
Mayonaisse
Contains: Eggs
Ingredients:
two fresh egg yolks
pinch of pure sea salt
3/4-1 1/2 cups olive or canola oil
3 tsp fresh squeezed lemon juice
Herbs as desired
Using food processor attach whisk attachment. Place two egg yolks into bowl and whisk on high for several minutes until the egg is thicker and creamy. Slowly add sea salt, lemon and any seasonings you wish to add. Drizzle oil very slowly into mix a little at a time until the consistency you desire is reached. It will take about 10 minutes of slowly adding ingredients to make the right emulsion. Refrigerate and serve within 2 days.
Ingredients:
two fresh egg yolks
pinch of pure sea salt
3/4-1 1/2 cups olive or canola oil
3 tsp fresh squeezed lemon juice
Herbs as desired
Using food processor attach whisk attachment. Place two egg yolks into bowl and whisk on high for several minutes until the egg is thicker and creamy. Slowly add sea salt, lemon and any seasonings you wish to add. Drizzle oil very slowly into mix a little at a time until the consistency you desire is reached. It will take about 10 minutes of slowly adding ingredients to make the right emulsion. Refrigerate and serve within 2 days.
Sour Cream Chicken Breast
Contains: Dairy
Ingredients:
4 organic, skinless, boneless chicken breasts
3 tpsp. olive oil
12 oz. corn free sour cream (I use Daisy Sour Cream)
1/4 cup grated Queso Fresco Cheese (or any cheese made with sea salt, not table salt)
sea salt to taste
garlic to taste
fresh squeezed lemon to taste
Optional: oregano, rosemary, chives
Instructions:
Heat olive oil in pan with seasonings over medium heat. Cut chicken breast into strips and heat until nearly cooked. Add sour cream, cheese and lemon juice to pan and simmer until the sauce thickens.
Serve over rice or noodles.
Ingredients:
4 organic, skinless, boneless chicken breasts
3 tpsp. olive oil
12 oz. corn free sour cream (I use Daisy Sour Cream)
1/4 cup grated Queso Fresco Cheese (or any cheese made with sea salt, not table salt)
sea salt to taste
garlic to taste
fresh squeezed lemon to taste
Optional: oregano, rosemary, chives
Instructions:
Heat olive oil in pan with seasonings over medium heat. Cut chicken breast into strips and heat until nearly cooked. Add sour cream, cheese and lemon juice to pan and simmer until the sauce thickens.
Serve over rice or noodles.
Corn free french toast
Contains: dairy, wheat, egg
Ingredients:
Corn free sliced bread (I use Dave's Killer Bread)
4 eggs
1 tsp. sea salt
1 cup milk
Directions:
Whisk eggs, sea salt and milk in a bowl. Coat each slice of bread with egg mixture. Cook in medium-high to high skillet until browned on both sides.
Serve with Earth's Best Natural Shortening and molasses.
Ingredients:
Corn free sliced bread (I use Dave's Killer Bread)
4 eggs
1 tsp. sea salt
1 cup milk
Directions:
Whisk eggs, sea salt and milk in a bowl. Coat each slice of bread with egg mixture. Cook in medium-high to high skillet until browned on both sides.
Serve with Earth's Best Natural Shortening and molasses.
Corn free pancakes
Contains dairy, wheat, eggs
Ingredients:
1 1/2 cups unbleached flour
3 1/2 tsp. Hain baking powder
1 tsp. sea salt
1 tbsp. sugar (check label for added corn)
1 1/2 cups milk
1 egg
3 tbsp. Earth's Balance Natural Shortening
Directions:
Sift together flour, baking powder, sea salt and sugar. Mix in the milk, egg and melted shortening.
Heat lightly oiled pan to medium-high or high and pour pancakes to desired size. Brown on both sides.
Ingredients:
1 1/2 cups unbleached flour
3 1/2 tsp. Hain baking powder
1 tsp. sea salt
1 tbsp. sugar (check label for added corn)
1 1/2 cups milk
1 egg
3 tbsp. Earth's Balance Natural Shortening
Directions:
Sift together flour, baking powder, sea salt and sugar. Mix in the milk, egg and melted shortening.
Heat lightly oiled pan to medium-high or high and pour pancakes to desired size. Brown on both sides.
Corn free blueberry muffins
Contain: dairy, wheat, egg
Ingredients:
1 1/2 cups organic flour
3/4 cups organic white sugar
1/2 tsp. sea salt
2 tsp. Hain baking powder
1/3 cup canola oil
1 egg
1/3 cup milk
1 cup blueberries
Directions:
Preheat oven to 400 degrees and grease muffin sheet with canola oil or insert muffin paper. Mix flour, sugar, salt and baking powder. Add egg, milk, and oil and mix all ingredients together. Fold in blueberries. Fill muffin sheet to the top and bake for 20-25 minutes. Makes 6-8 muffins.
Ingredients:
1 1/2 cups organic flour
3/4 cups organic white sugar
1/2 tsp. sea salt
2 tsp. Hain baking powder
1/3 cup canola oil
1 egg
1/3 cup milk
1 cup blueberries
Directions:
Preheat oven to 400 degrees and grease muffin sheet with canola oil or insert muffin paper. Mix flour, sugar, salt and baking powder. Add egg, milk, and oil and mix all ingredients together. Fold in blueberries. Fill muffin sheet to the top and bake for 20-25 minutes. Makes 6-8 muffins.
Corn-free icing
Contains: egg
In a food processor or blender combine:
1 cup pure cane sugar
1 tbsp. potato starch or tapioca starch or arrowroot
1/2 tsp. cream of tartar
3 egg whites
Blend well until creamy
In a food processor or blender combine:
1 cup pure cane sugar
1 tbsp. potato starch or tapioca starch or arrowroot
1/2 tsp. cream of tartar
3 egg whites
Blend well until creamy
Corn-free, dairy-free gingerbread
Contains: wheat, eggs
Ingredients:
3 1/4 cups sifted organic, unrefined, unenriched, white flour
3/4 teaspoon baking soda*
3/4 cup canola oil
1/2 cup dark-brown sugar (read ingredients to ensure no caramel color is added to sugar), packed
1 Tbsp ground ginger*
1 Tbsp ground cinnamon*
1/2 teaspoons ground cloves*
1/2 teaspoon ground nutmeg*
1/2 teaspoon sea salt
1 large egg
1/2 cup unsulfured molasses
raisins optional
wax paper
*Read ingredients on all spices to make sure nothing is added.
Ingredients:
3 1/4 cups sifted organic, unrefined, unenriched, white flour
3/4 teaspoon baking soda*
3/4 cup canola oil
1/2 cup dark-brown sugar (read ingredients to ensure no caramel color is added to sugar), packed
1 Tbsp ground ginger*
1 Tbsp ground cinnamon*
1/2 teaspoons ground cloves*
1/2 teaspoon ground nutmeg*
1/2 teaspoon sea salt
1 large egg
1/2 cup unsulfured molasses
raisins optional
wax paper
*Read ingredients on all spices to make sure nothing is added.
1 In a large bowl, sift together flour, baking soda, and spices. Set aside.
2 With an electric mixer beat oil and sugar. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.
3 Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins for "buttons".
4 Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.
Corn-free, wheat-free, dairy-free oatmeal cookies
Ingredients
- 1 cup canola oil
- 1 cup no-corn added white sugar (organic or otherwise - read the label)
- 1 cup packed brown sugar (no caramel color added)
- 2 eggs
- 2 cups unenriched, unrefined white flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/2 teaspoons ground cinnamon
- 3 cups oats
- raisins if desired
Directions
- In a medium bowl, cream together oil, white sugar, and brown sugar. Beat in eggs one at a time. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and raisins. Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets with canola oil. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Corn-free Powdered Sugar
1 cup unbleached cane sugar
1 tbsp. cream of tartar or potato starch or tapioca starch or arrowroot
Blend ingredients in blender until a fine powder forms.
Use only sugar that doesn't contain corn. C&H pure sugar cane or any organic pure sugar cane will do.
Cream of tartar will taste tart, so only use it for things you would like to be tangy.
This recipe came from this cook.
1 tbsp. cream of tartar or potato starch or tapioca starch or arrowroot
Blend ingredients in blender until a fine powder forms.
Use only sugar that doesn't contain corn. C&H pure sugar cane or any organic pure sugar cane will do.
Cream of tartar will taste tart, so only use it for things you would like to be tangy.
This recipe came from this cook.
Fried chicken
Contains: wheat, chicken, soy, egg
Ingredients:
Organic chicken pieces
1 egg for every two pieces of chicken
1/8 cup unsweetened soy milk for every two pieces of chicken
1/2 cup organic unenriched, unbleached white flour for every two pieces of chicken
1/4 tsp. sea salt for every two pieces of chicken
1/2 tsp. garlic powder for every two pieces of chicken
A pinch of any/all the following spices: thyme, sage, marjoram, rosemary, pepper, nutmeg
Canola oil or safflower oil
In a shallow dish mix eggs and soy milk with a whisk. In another shallow dish mix flour and spices.
Set up a dredging line: chicken, egg mixture, flour mixture. Coat each piece of chicken with egg and then liberally dredge through flour. Place coated chicken on plate and allow to sit before frying to ensure coating remains.
In a pan heat enough oil to cover 1/2 of the chicken (about an inch) to medium-high heat. Reduce heat to medium or medium low. Carefully lay the chicken in the oil, be careful not to overlap chicken. Cover, cook each side until the breading is golden brown (about 10 minutes per side). Uncover and brown each side (about 5 minutes more). Let cool a bit before serving.
This is good paired with the dairy free mashed potatoes.
Ingredients:
Organic chicken pieces
1 egg for every two pieces of chicken
1/8 cup unsweetened soy milk for every two pieces of chicken
1/2 cup organic unenriched, unbleached white flour for every two pieces of chicken
1/4 tsp. sea salt for every two pieces of chicken
1/2 tsp. garlic powder for every two pieces of chicken
A pinch of any/all the following spices: thyme, sage, marjoram, rosemary, pepper, nutmeg
Canola oil or safflower oil
In a shallow dish mix eggs and soy milk with a whisk. In another shallow dish mix flour and spices.
Set up a dredging line: chicken, egg mixture, flour mixture. Coat each piece of chicken with egg and then liberally dredge through flour. Place coated chicken on plate and allow to sit before frying to ensure coating remains.
In a pan heat enough oil to cover 1/2 of the chicken (about an inch) to medium-high heat. Reduce heat to medium or medium low. Carefully lay the chicken in the oil, be careful not to overlap chicken. Cover, cook each side until the breading is golden brown (about 10 minutes per side). Uncover and brown each side (about 5 minutes more). Let cool a bit before serving.
This is good paired with the dairy free mashed potatoes.
Boiled Halibut
Contains: fish
Boil one quart water with one teaspoon sea salt and one teaspoon sugar in pot. Cut halibut into bite sized chunks and drop into boiling water. Boil uncovered until halibut chunks float to top of water.
This is the easiest way to prepare halibut. You can also save the leftovers to fry in a pan with some canola oil and garlic to use for fish tacos another night (pair with the corn free tortillas).
Boil one quart water with one teaspoon sea salt and one teaspoon sugar in pot. Cut halibut into bite sized chunks and drop into boiling water. Boil uncovered until halibut chunks float to top of water.
This is the easiest way to prepare halibut. You can also save the leftovers to fry in a pan with some canola oil and garlic to use for fish tacos another night (pair with the corn free tortillas).
Corn free tortillas
Contains: wheat
Ingredients:
3 cups organic, unenriched, unbleached flour
2 tsp. baking powder
1 tsp. sea salt
4-6 Tbsp. canola oil
about 1 1/4 cups warm water
Mix dry ingredients in a large bowl. Add canola oil. Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.
Knead the dough for a few minutes.
Now you will pull off pieces of dough to form small dough balls. Let them rest for at least 10 minutes, longer if you like.
Heat up pan to medium/high heat.
Dust each ball with flour and roll out thin. Lay your tortilla on the hot pan. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a towel.
Modified.
Ingredients:
3 cups organic, unenriched, unbleached flour
2 tsp. baking powder
1 tsp. sea salt
4-6 Tbsp. canola oil
about 1 1/4 cups warm water
Mix dry ingredients in a large bowl. Add canola oil. Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.
Knead the dough for a few minutes.
Now you will pull off pieces of dough to form small dough balls. Let them rest for at least 10 minutes, longer if you like.
Heat up pan to medium/high heat.
Dust each ball with flour and roll out thin. Lay your tortilla on the hot pan. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a towel.
Modified.
Dairy free mashed potatoes
Contains: soy
These potatoes go great with the meatloaf recipe.
Cut and peel (if desired) 3-5 lbs of potatoes. Quarter potatoes and boil in water with a dash of sea salt until the potatoes are mailable to a fork. Drain potatoes and place in mixing bowl. Add 1 cup unsweetened soy milk, 2 tbsp. canola oil, 1 tbsp. sea salt, 1 tsp. garlic. Blend until creamy with an electric mixer.
These potatoes go great with the meatloaf recipe.
Cut and peel (if desired) 3-5 lbs of potatoes. Quarter potatoes and boil in water with a dash of sea salt until the potatoes are mailable to a fork. Drain potatoes and place in mixing bowl. Add 1 cup unsweetened soy milk, 2 tbsp. canola oil, 1 tbsp. sea salt, 1 tsp. garlic. Blend until creamy with an electric mixer.
Summer rolls
Contains: chicken, soy, shellfish
Ingredients:
Boiled and sliced organic chicken breast sprinkled with sesame seeds, cooled
Cooked shrimp, cooled
Diced raw zucchini and carrots
Shredded red leaf lettuce, cabbage or green leaf lettuce
Diced cilantro
Cooked rice sticks, cooled
Tapioca flour or rice flour spring roll skins
Fill a large bowl with water. Submerge the spring roll skins into the water long enough for the skin to become pliable. Place skin on plate, add a piece of chicken, two piece of shrimp, veggies and noodles in a pile towards one end of the skin. Roll the skin like a burrito around the filling. (Pull the side across the filling, fold the sides inward and then finish rolling the rest of the skin) Serve right away.
This is a good recipe to let the kids help with. I put everything out on the dinner table and everyone makes their own rolls.
Ingredients:
Boiled and sliced organic chicken breast sprinkled with sesame seeds, cooled
Cooked shrimp, cooled
Diced raw zucchini and carrots
Shredded red leaf lettuce, cabbage or green leaf lettuce
Diced cilantro
Cooked rice sticks, cooled
Tapioca flour or rice flour spring roll skins
Fill a large bowl with water. Submerge the spring roll skins into the water long enough for the skin to become pliable. Place skin on plate, add a piece of chicken, two piece of shrimp, veggies and noodles in a pile towards one end of the skin. Roll the skin like a burrito around the filling. (Pull the side across the filling, fold the sides inward and then finish rolling the rest of the skin) Serve right away.
This is a good recipe to let the kids help with. I put everything out on the dinner table and everyone makes their own rolls.
Banana Bread
Contains: wheat, eggs
Ingredients:
1/3 cup oil
1 cup sugar
2 large eggs
3 medium or large overripe bananas, slightly mashed
1 1/4 cups Organic unbleached, unenriched, white flour
1 teaspoon Hain Featherweight Baking Powder (the only corn free baking powder)
Preheat the oven to 350 degrees F. Grease (with canola oil) and flour a 9x5 inch loaf pan. In a medium bowl, combine the oil, sugar and eggs. Beat hard with a whisk until light and creamy; about 2 minutes. Add the bananas and beat until well combined.
In medium bowl, combine flour and baking soda. Add to wet mixture and stir to combine. Beat well to make batter evenly combined and creamy.
Spoon batter in loaf pan. Bake for about 50 minutes in the center of the oven. When done an inserted toothpick will come out clean, the sides of the loaf will come away easily from the pan and the top will be firm to the touch. Transfer loaf to a cooling rack. Refrigerate left overs.
Ingredients:
1/3 cup oil
1 cup sugar
2 large eggs
3 medium or large overripe bananas, slightly mashed
1 1/4 cups Organic unbleached, unenriched, white flour
1 teaspoon Hain Featherweight Baking Powder (the only corn free baking powder)
Preheat the oven to 350 degrees F. Grease (with canola oil) and flour a 9x5 inch loaf pan. In a medium bowl, combine the oil, sugar and eggs. Beat hard with a whisk until light and creamy; about 2 minutes. Add the bananas and beat until well combined.
In medium bowl, combine flour and baking soda. Add to wet mixture and stir to combine. Beat well to make batter evenly combined and creamy.
Spoon batter in loaf pan. Bake for about 50 minutes in the center of the oven. When done an inserted toothpick will come out clean, the sides of the loaf will come away easily from the pan and the top will be firm to the touch. Transfer loaf to a cooling rack. Refrigerate left overs.
Bread - Dairy free, Yeast free, Corn free
No Yeast and No Dairy Ingredients
3 cups whole grain flour (preferably organic)
2 1/2 cups (~ 600 ml) distilled/purified water
1 TBS. (non-aluminum) baking powder
(Featherweight or Rumford)
1 TBS. Olive Oil
1/4 - 1/2 tsp. sea salt
Batter Preparation and Cooking
Mix liquids and dry ingredients separately; then combine and mix well
Place in greased and floured 9" x 5" loaf pan or 9" x 9" cake pan
Bake at 400 F (pre-heated oven) 35 minutes
When bakers pick comes out clean and top is lightly browned, bread is ready to cool on rack. Let cool in pan for at least 1/2 hour.
Meatloaf
Contains: beef, soy, egg, oats
1 lb. organic ground beef
1 egg
1/2 cup organic diced tomatoes OR 1 6 oz. can of organic tomato paste
2/3 cups oatmeal
1/2 cup water
1 tsp. gluten free soy sauce
1/2 tsp. sea salt
1 tsp garlic
1/2 tsp. sugar
1 tbsp. canola oil
Any diced vegetables (zucchini, carrots, onion, etc.)
Mix egg, tomatoes, diced veggies, soy sauce, sea salt, garlic and sugar. Stir in water. Mix in ground beef and oatmeal. Grease loaf pan with canola oil. Pack mixture into loaf pan. Bake for one hour at 350 degrees.
1 lb. organic ground beef
1 egg
1/2 cup organic diced tomatoes OR 1 6 oz. can of organic tomato paste
2/3 cups oatmeal
1/2 cup water
1 tsp. gluten free soy sauce
1/2 tsp. sea salt
1 tsp garlic
1/2 tsp. sugar
1 tbsp. canola oil
Any diced vegetables (zucchini, carrots, onion, etc.)
Mix egg, tomatoes, diced veggies, soy sauce, sea salt, garlic and sugar. Stir in water. Mix in ground beef and oatmeal. Grease loaf pan with canola oil. Pack mixture into loaf pan. Bake for one hour at 350 degrees.
Vitamins
It seems no matter how hard you try to find foods to fill in nutritional gaps for your allergic kids, they end up missing some important vitamin or mineral or in our case, entire food groups. Below is a list of vitamins and supplements I've found that are nearly completely allergen free:
Twinlab Infant Care Multi-Vitamin Drops with DHA
There are a few multi-vitamins you can find at the natural food store, but I know that this one works. I've used it through infanthood and toddlerhood. Childlife and Dr. Greene also have multi-vitamins that claim to be allergen free.
BioGaia Probiotic Straws
These straws have probiotic suspended in a tiny drop of rapeseed (canola) oil. You simply put the straw into your child's drink. These are great for those allergic to milk products and are unable to eat yogurt for probiotics.
Childlife Liquid Calcium with Magnesium
I was cautious about these as they have citric acid and fructose in the ingredient list, both of which are typically corn derived in the U.S. However their packaging indicates that they use no corn in their products and we have had no reactions.
Carlson Vitamin Ddrops
According to my daughter's allergist recent research suggests that food allergies and low Vitamin D levels are correlated.
Maine Coast Sea Vegatables
I use dried laver with nori to get trace minerals. Also some seaweeds are richer in iron than beef. My kids eat it right out of the bag, but it is definately an aquired taste. You can try crunching it up and sprinkling it on food if needed.
Twinlab Infant Care Multi-Vitamin Drops with DHA
There are a few multi-vitamins you can find at the natural food store, but I know that this one works. I've used it through infanthood and toddlerhood. Childlife and Dr. Greene also have multi-vitamins that claim to be allergen free.
BioGaia Probiotic Straws
These straws have probiotic suspended in a tiny drop of rapeseed (canola) oil. You simply put the straw into your child's drink. These are great for those allergic to milk products and are unable to eat yogurt for probiotics.
Childlife Liquid Calcium with Magnesium
I was cautious about these as they have citric acid and fructose in the ingredient list, both of which are typically corn derived in the U.S. However their packaging indicates that they use no corn in their products and we have had no reactions.
Carlson Vitamin Ddrops
According to my daughter's allergist recent research suggests that food allergies and low Vitamin D levels are correlated.
Maine Coast Sea Vegatables
I use dried laver with nori to get trace minerals. Also some seaweeds are richer in iron than beef. My kids eat it right out of the bag, but it is definately an aquired taste. You can try crunching it up and sprinkling it on food if needed.
Welcome again
Somehow my original site was taken down, so my apologies for the lost recipes. I will try to recreate them.
For those of you new to this blog, my purpose is to share recipes and ideas to increase nutrition and options for allergic folks. If you have recipes please feel free to contact me to contribute. I'll need the allergens excluded from your recipe and your name so I can credit you for your recipe.
For those of you new to this blog, my purpose is to share recipes and ideas to increase nutrition and options for allergic folks. If you have recipes please feel free to contact me to contribute. I'll need the allergens excluded from your recipe and your name so I can credit you for your recipe.
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