Rice Goulash - Gluten and Dairy Free

 This "recipe" is something my dad used to make.  If I am remembering correctly, he loved rice and this was something that was easy enough even for him to make! He made it pretty often.  

His recipe, which is more of a suggestion than a recipe, included just corn.  But you know me . . . I love ALL the veggies! And since there isn't a real recipe here, you will see my measurements below are more of a suggestion, than anything. This is a wing-it recipe! Do what you like! 

This is a very easy, quick, and simple meal.  My kids, who also super love rice, love this! 

Rice Goulash - Gluten and Dairy Free 

about 1/2 lb of cooked ground beef 

2 c. of dry rice, cooked 

 2 c. of frozen mixed veggies, warmed (we like corn, peas, green beans & carrots) 

salt and pepper, to taste 

a big spoonful of DF butter

Mix all ingredients together and enjoy! 

Yum! 

"Pumpkin" Pie Bars - Gluten, Grain, and Dairy Free

 You may have heard me say before that we have serious issues with pumpkin in this house.  My boy is anaphylactic to pumpkin, and while I could certainly keep it away from him, I prefer to just keep pumpkin out of the house. Anaphylactic reactions are so scary!  I'm not taking any chances. 

For this reason, all "pumpkin" treats and foods in this house are made with either sweet potatoes or butternut squash.  The difference is completely unnoticeable to us!  

And thank heavens . . . I can't imagine going through life without "pumpkin" foods! 

These bars are practically a health food! No grains, no dairy, no refined sugar, no allergens!  You could should eat these for breakfast and feel no guilt! 

They taste like a piece of pumpkin pie, minus the crust.  YUM!

 

"Pumpkin" Pie Bars - Gluten,  Grain, and Dairy Free 

 3 eggs 

1 1/2 c. butternut squash puree (you could use real pumpkin, if tolerated)

2 tsp. vanilla 

1/3 c. honey 

2 Tbsp. olive oil (light in taste)

1/2 c. coconut flour 

1 Tbsp. cinnamon 

1/4 tsp. ginger

1/4 tsp. salt 

1/8 tsp. nutmeg

1 1/4 tsp. baking soda

1/2 tsp. lemon juice 

For the butternut (or pumpkin) puree:  Cut open squash, scoop out seeds and strings, and roast, cut side up in 400* oven, with oil and salt sprinkled on top, for 1 hour.  When cools scoop out the squash, and blend in food processor until smooth and pureed. 

For the "Pumpkin" Pie Bars: Beat eggs with a mixer for 5 minutes, until pale and frothy.  In separate bowl mix all ingredients until well combined.  Fold eggs into squash/flour mixture and gently mix until well combined.  

Spread into parchment lined 9 X 9 pan.  Bake at 350* for 45-55 mins.  Cool completely.  

For a SUPER yummy treat, top these with this fantastic cream! 

Enjoy!  

Super Quick and Easy Enchiladas - Gluten and Dairy Free

I often want to make enchiladas, but I don't want to do a lot of work.  It's the same with lasagna for me.  I want the food without the effort.  

Hmm, am I just lazy?  Busy? Not sure what this says about me (probably lazy, ha!) but it is what it is! 

So I'm constantly looking for recipes that are fast, easy, and delicious.  This is it people.  You'll never go back to any other enchiladas.  These are the only enchiladas you need.  

Quick and Easy Enchiladas - Gluten and Dairy Free

2 1/2 c. broth 

1 tsp. salt 

3/4 tsp. paprika 

3/4 tsp. onion powder 

1 tsp. garlic 

1/2 t. cumin 

pepper, to taste 

1 c. rice milk (or coconut) 

3 Tbsp. cornstarch 

1 can of chicken** 

1 can of diced tomatoes 

1 can of black beans, drained and rinsed 

1 can of corn, drained (or 1 c. of frozen) 

9 GF corn tortillas, cut into about 1" squares 

In a large skillet, add the broth and all the spices.  Cook for a minute or two, brining to low boil.  Whisk the cold rice milk and cornstarch together in bowl, until smooth.  Then add to broth mixture, and boil till thickened.  Lower heat.  Add chicken, tomatoes, beans and corn.  Stir for a minute or two.  Add corn tortillas and stir till well combined.  Pour into 9 X 13 dish.  Bake at 400* for 20-25 minutes until bubbly and slightly browned.  

Top with shredded lettuce, olives, avocados, and green onions.  

**Or 1-2 chicken breasts chopped and cooked. 

Cooked ground beef would also work. 

All the flavors, with half the work! Yay!   

Monster Muffins - Gluten and Dairy Free

 I was cracking up as I was trying to take pictures of these muffins.  I am NOT a food photographer and don't have any plans to become one.  And I for one feel like muffins, oddly enough, are really hard to photograph.  It is just me? And then . . . these muffins are GREEN!  HA! 

You'll just have to take my word for it that these are SUPER delicious, despite the pictures.  

The Hubby could not stop raving over them and then he snuck into the kitchen to eat more and more throughout the day, each time raving about them.  He even proclaimed them "The most delicious muffins you've ever made!" Or maybe it was "My favorite muffins of all you've made!" I can't quite remember.  Let's just say lots of accolades came my direction.  

 Trust the accolades, not the pictures.  

These are fantastic. And healthy.  And my kids think the green is cool.  

Monster Muffins for the win! 

 Monster Muffins - Gluten and Dairy Free 

2 egg 

4 ripe bananas 

1 1/2 c. rice milk 

1/2 c. olive oil 

1 1/2 c. honey 

4 tsp vanilla 

5 plus c. spinach 

*

4 c. GF flour 

4 tsp. baking powder 

1 tsp. baking soda 

1 tsp. salt 

2 heaping tsp. cinnamon 

2 c. blueberries 

Add egg, bananas, milk, oil, honey, and vanilla to blender.  Fill the rest of the blender with spinach to the top.  Blend until well combined. 

Mix dry ingredients in a bowl.  Add ingredient from the blender and mix until well combined.  Pour into lined muffin pan. 

Cook at 375* for 20-25 mins.  

YUM! 

 

Instant Pot Hearty Vegetable Stew - Gluten and Dairy Free

 I have trained all my kids to love soup just like I do.  Just the other day one of my sons was begging me to make soup for dinner despite it being a very hot and muggy day.  So proud! 

The Hubby? He enjoys soup, but doesn't have a deep love for it like I do.  But when we do have it he prefers it to be thick and hearty.  He loves this soup!  

It is vegetarian. . . but I don't think anyone even notices, since it is so thick.  Great for a meat free meal packed with veggies! 

Instant Pot Hearty Vegetable Stew - Gluten and Dairy Free 

Diced onion (if desired) 

1 1/2 tsp. garlic 

1 1/2 tsp. salt 

pepper, to taste 

1 tsp. turmeric 

1 tsp. ginger 

1 Tbsp. parsley 

1 Tbsp. basil 

1 tsp. thyme 

3 medium potatoes, chopped 

3 medium carrots, chopped 

3-4 celery sticks, minced 

2 1/2 c. frozen mixed veggies

1 c. dry brown rice 

4 c. broth 

2 c. of water 

Combine all ingredients in instant pot and stir. Seal the instant pot and cook on high pressure (manual) for 20 mins.  Allow to naturally release pressure for at least 10 mins, then quick release the rest.  Stir the soup and add more broth or water if you want to thin it out a little. 

Enjoy! 

Macaroons - Gluten, Dairy, Grain and Egg Free

While on this SCD/AIP diet I constantly crave cookies, treats, baked goods. I just love my goodies!

These macaroons are the perfect answer.  They are insanely yummy.  The texture is so good! Easy to make and safe for me too.  It's a SCD/AIP cookie dream come true!

Macaroons - Gluten, Dairy, Grain, and Egg Free 

1 1/2 cups unsweetened shredded coconut

1 Tbsp coconut flour

1/8 tsp salt

2 Tbsp coconut oil, melted

1/4 cup honey

1 Tbsp vanilla

In a food processor, mix everything until well combined. Scoop batter 1 level tablespoon at a time onto a parchment paper lined baking sheet. Bake at 350*F for 7-10 minutes, until slightly golden brown.  Cool for 1 hour.  Store in fridge.

Enjoy!

Recipe from Elana's Pantry.  Her recipes are fantastic and save me all the time! 

Homemade Sausage - Gluten, Dairy, and Yeast Free

You may have noticed some recipes appearing on this blog labeled SCD/AIP.  Those, dear reader, are for me.  Before now all the recipes on this blog have been for the rest of my family.  Because of my issues, I haven't been able to eat any of them.

Every night, I cook dinner for my family and then cook a separate meal for myself.  Alas, I have decided to start including some of my recipes on this blog.

I have Lymphocytic Microscopic Colitis.  Essentially, food hates me, ha.  After being insanely sick for almost two years, despite taking almost every food group out, I finally decided to start the SCD diet.  This diet literally saved my life.  After tweaking it to my needs  - basically eating a combination of SCD and AIP - I have found what works best for me.  I eat a nut free version of SCD, and AIP with eggs successfully reintroduced.  There are plenty of things in both diets that I absolutely can not tolerate (like cruciferous vegetables) but . . .they have given me such an amazing framework for better health.

The list of foods I CAN eat is much shorter than the list of foods I CAN'T eat, but I am eternally grateful for these diets for giving me back life and health.

With that . . . I give you another SCD/AIP recipe! I ate these sausages (with a sliced avocado) for breakfast every single day for literally 1 year straight.  I never got tired of them.  After a year I was able to add eggs successfully back into my diet . . . but I still eat these sausages frequently!  They are SO good! I make a whopping huge amount then I freeze them and reheat as needed.  They work super well this way. 

Homemade Sausage - Gluten, Dairy, and Yeast Free 

9 lbs. ground turkey (ground pork works great as well)
2-3 cups chopped spinach 

3/4 c raw honey

4 Tbsp salt

1 Tbsp pepper

2 Tbsp sage

4 1/2 tsp marjoram

Mix everything well (I use my hands). Chill for a few hours or overnight to let flavors meld. Form into patties, place on parchment paper on a baking sheet. Bake at 400* for 20 minutes, flip, then bake for 20 more minutes. 

Yum yum! 

Breakfast Cookies - Gluten and Dairy Free

Really the only kind of cold cereal we buy regularly is plain Cheerios and Corn or Rice Chex.  We get the sugary kinds of those for special occasions. 

So basically . . . making breakfast every day is essentially a full time job.  I'm constantly looking for variations, something to make it interesting or different.  

These breakfast cookies make almost everyone happy . . . everyone except my poor boy that's allergic to oats and peanuts.  On these days I have to make two breakfasts, so that he can have something else to eat.  But sometimes I have to hit the majority of people and do my best. 

So  . . . if you can have oats and some kind of nut butter . . . quick, whip these up! Give yourself a break from your normal cereal!   

 Breakfast Cookies - Gluten and Dairy Free 

2 cups of GF oats 

1/2 tsp. salt 

1 heaping tsp. cinnamon 

1 cup of peanut butter (or any nut or seed butter) 

1/4 c. honey 

1/3 c. unsweetened applesauce 

1 ripe banana, mashed 

1/2 c. raisins 

Add all ingredients to a bowl and mix with mixer.  Spoon out large balls on cookie sheet and flatten slightly. Bake at 325* for 16-18 mins.  

YUM!  

Crock Pot Roast - Gluten, Grain, and Dairy Free

We have cooked roasts a lot of different ways over the years, but this is the current favorite.  It's super simple, basic and yummy.  Add some potatoes (cooked separately) and a salad on the side if you can tolerate them.  

A wonderful meal with very little effort! 

Crock Pot Roast - Gluten, Grain, and Dairy Free 

4-5 pound chuck roast

salt and pepper, to taste

garlic, to taste

1 tsp. thyme 

Carrots, as many as you can fit under and around the roast

2 cups of broth 

Peel and chop carrots into 2" chunks.  Layer in bottom of crockpot, as many as you can fit and still fit the roast.  Season the roast on both sides and lay across the carrots.  Add more carrots around the edges of the roast. Add broth.  Cook on low for 8-10 hours or high for 5-6 hours.  

Enjoy! 

(I like to use the leftovers, including the juices as a soup.  All those good meat juices, combined with the broth makes a nice, healthy soup. Hopefully there is some meat and carrots for it too!) 

Berry Baked Rice - Gluten, Dairy, and Oat Free

One of my son's became highly allergic to oats and we eat a LOT of oats in this family.  I wanted to make him something similar to a baked oatmeal, but that wouldn't send him to the hospital, obviously! 

Behold . . . this breakfast Berry Baked Rice.  It turned out better than I could've imagined!  

All my kids love it.  It's easy to throw together.  You could assemble it the night before then just bake in the morning.  It basically is everything I want in a baked oatmeal . . . except the oatmeal! Awesome! 

Berry Baked Rice - Gluten, Dairy and Oat Free 

6 cups of cooked rice 

1/4 c. honey (or maple syrup) 

4 eggs, beaten  

4 c. milk 

2 Tbsp. vanilla

2 heaping tsp. cinnamon

1/2 tsp. salt 

~ 1 c. frozen mixed berries 

Mix all ingredients in a 9 x 13 dish until well combined.  Bake at 375* for 45 mins.  Let sit for about 10 mins to firm up. 

Yum yum! 

Power Balls - Gluten, Dairy, Oat, and Nut Free

No time? Hungry for a simple, delicious snack? Yes, I've been there, done that. Alas, here you go. The delicious, no-hustle, scrumptious snack/dessert we've all been waiting for.   -AA

Power Balls - Gluten, Dairy, Oat, and Nut Free

1 cup buckwheat groats

1/2 cup SunButter (any nut butter will be good, if you tolerate it) 

1/3 cup honey

1/4 cup shredded unsweetened coconut

1/4 cup DF mini chocolate chips or raisins 

1 Tbsp chia seeds

1 tsp vanilla 

dash of salt

Mix all ingredients until well combined. Form into balls. Chill for 30 minutes. Enjoy!

Recipe from:  Allergy Awesomeness.  She is great! Check out her really helpful recipes! 

Instant Pot Minestrone - Gluten and Dairy Free

This recipe calls for some Balsamic Vinegar and some fresh spinach to be added at the end, after cooking.  

But I'll tell you what . . .I forget about 70% of the time (including the day I took these pics!)!  When everyone's hungry and we are in a rush to go 389 different places and there are 6 kids talking my ear off. . . it's a miracle I even made dinner! 

Don't be like me: add the spinach and balsamic.  

But if you do forget . . . just know it will still taste fantastic! 

Instant Pot Minestrone - Gluten and Dairy Free 

1 large carrot, chopped

1 large celery, minced 

1 medium zucchini, chopped 

onion, to taste 

garlic, to taste

2 t. basil

1 t. oregano

3/4 t. thyme

30 oz. diced tomatoes 

4 c. broth 

1 can red kidney beans, drained and rinsed 

1 can great northern beans, drained and rinsed 

1 c. uncooked GF pasta (we use macaroni or penne) 

2 bay leafs 

2 c. chopped spinach 

1 t. balsamic vinegar 

Add all ingredients except the spinach and balsamic vinegar to the instant pot.  Cook on high pressure for 8 minutes.  Quick release the pressure then add the spinach and balsamic vinegar (if you remember, ha!).  

Enjoy! 

Creamy Pork Fettuccine - Gluten and Dairy Free

Do you ever just throw things together and make a meal and then everyone really likes it?  You ask them if they would like to have it again some day and they say yes!
Then you feel proud and move on with your life and completely forget about the meal and how you made it. 

This literally happens to me all. the. time.

I am trying to do better.  Hence . . . this meal.  I made it.  They loved it.  I wrote it down.  I even posted it!

We're moving up in the world people! 

Creamy Pork Fettuccine - Gluten and Dairy Free

12 oz GF fettuccine

1 pound ground pork 

onion, optional 

garlic (to taste)

salt (to taste)

pepper (to taste)

1 - 2 cups green beans 

 *

1 T. DF butter 

1 1/2 cups rice milk 

1 c. chicken broth

1 1/2 t. salt 

1/2 t. pepper 

3 T corn starch 

3 T cold water 

In a pot of boiling water, cook the fettuccine until done.  Meanwhile, in a skillet brown the ground pork.  Add the onions the last few mins and cook till slightly browned.  Add garlic, salt and pepper. Add the green beans and cook just until tender.  Remove the pork and green beans.  

In the same skillet add the butter, milk, broth, salt and pepper.  Cook, while whisking for 3 minutes.  Bring to a boil.  In small bowl, whisk the corn starch and cold water until smooth then add to the boiling milk/broth.  Whisk until smooth and cook until thickened.  Add the pork and green beens back in.  Serve over noodles.  

Enjoy! 

 

Edible Chocolate Chip Cookie Dough - Gluten and Dairy Free

One fine summer day, after searching for gluten-free, dairy-free, everything-free desserts, I came across this delicious-looking cookie dough. I made it with a few alterations and everyone constantly raved and begged for more. I call that a success.  -AA

 Edible Chocolate Chip Cookie Dough - Gluten and Dairy Free

1/2 cup dates, pitted

1/4 cup DF butter, melted and cooled

6 tbsp rice milk, divided

1/2 tsp vanilla extract 

3/4 cup all-purpose GF flour

3/4 cup DF chocolate chips

Soak the dates in a cup of hot water for 5 minutes then put in a blender with 2 tbsp of the soaking water and blend until a thick paste forms (add more water if necessary). In a bowl, mix the melted DF butter, 1/4 - 1/2 cup of date paste (depending on the level of overall sweetness wanted for dough), 3 tbsp of rice milk, and the vanilla together. Add flour and stir until combined (if crumbly, add more milk). Fold in chocolate chips. 

Enjoy! 

*Store in the fridge, or in the freezer for longer periods. 

Egg Taco Burritos - Gluten and Dairy Free

This recipe came about one night as I was moaning over dinner having to be made again.  I mean . . . WHY do we have to keep eating all the time?!

I'm kidding.  Food is great.  Meals are great.  

But don't we all just want to take a break from cooking now and then!?! I do. 

But when your family is allergic to everything you just have to keep. cooking. every. day. 

This recipe is here to save the day!  It's quick, easy, healthy, and delicious! 

Egg Taco Burritos - Gluten and Dairy Free

8 eggs 

1/4 c. rice milk (coconut works too) 

~1 lb. cooked ground beef 

garlic (to taste) 

salt (to taste)

pepper (to taste)

cumin (to taste)

onion (to taste)

pinto beans, drained and rinsed 

1 c. salsa 

3 c. chopped spinach 

15 or so cooked GF corn tortillas

Whisk the eggs and milk together and scramble.  Remove from pan and add the ground beef.  Brown if needed (I always have cooked ground beef on hand) and add the seasonings, beans and salsa.  Add the scrambled eggs back in and the spinach.  Serve over warmed GF corn tortillas.  

Yum! 

Cheesy Noodles - Gluten and Dairy Free

Have you busted into the dairy free world of nutritional yeast yet?  I'll admit it took me awhile. . .because who wants to eat something called "Nutritional Yeast"?  Blegh! Sounds disgusting right? 

But I finally caved and well . . . I think you should too!  It's yummy and um . . . super nutritional! It makes a very delicious cheesy flavor that everyone in this family loves.   

Three cheers for oddly named food! 

Cheesy Noodles- Gluten and Dairy Free

2.5 cups of GF noodles (macaroni or penne is good!) 

2 cups, about, of frozen veggies of choice (we like broccoli, cauliflower, or a mixture of carrots, green beans, peas and corn. All are great!) 

*

2 chicken breasts, chopped

1 tsp thyme

1/2 tsp salt

1/2 tsp pepper

*

1 1/2 c coconut milk

1 c rice milk

1/4 c nutritional yeast

1/2 tsp salt

1/4 tsp lemon pepper

1/2 tsp garlic

1 tsp dried onion

* 

2 Tbsp cornstarch

3 Tbsp cold water 

Start noodles boiling in a pot.  At the last 2-3 mins add frozen veggies into the noodles, to cook with them. Meanwhile, cook chicken in fry pan with thyme, salt and pepper.  Remove from skillet.  In the same skillet, add the milks, nutritional yeast, and the rest of the spices.  In a small bowl, mix the cornstarch into the cold water and whisk till smooth.  Bring the milk/spice mixture to a boil then add the cornstarch/water to thicken it.  Whisk.  Once thickened add the noodles and veggies, and the chicken.  Stir to combine.  Enjoy! 

  

Lemon Blueberry Cupcakes - Grain free, Nut free

My 14 year old daughter, who is an actual saint, has been cooking and baking up a storm.  She knows and understands all the constraints in this family and is willing to attempt to make things that "We All Can Eat"!  It's incredible!  And then . . . and THEN . . . she is helping me to post them here.  A saint, I tell you! 

This is a super yummy cupcake recipe she made.  It is free of everything, including grains.  Easy to make and super yummy to eat.  Enjoy! 

Lemon Blueberry Cupcakes - Grain Free, Nut Free

Cupcake: 

3/4 coconut flour

1/4 tsp baking soda

1/4 tsp salt 

 5 eggs

1/2 cup olive oil

1/2 cup honey

3 tbsp lemon juice

zest of 1 lemon

3/4 c fresh or frozen blueberries

Frosting:

1 - 14 oz can cream of coconut, refrigerated several hours

1 1/2 tsp coconut oil

zest 1 lemon

1 tbsp lemon juice

3 tbsp honey

Fresh blueberries (optional)

Instructions: 

Preheat oven to 350*F.  Combine the dry cupcake ingredients (coconut flour, baking soda, salt, lemon zest). In another bowl, combine the eggs, oil, honey, and lemon juice. Stir wet ingredients into the dry ingredients.  Gently fold in blueberries. Scoop the batter into the cupcake liner, about 2/3 of the way. Bake for 20-24 minutes until golden on top. Cool completely before frosting. 

Frosting:

Open coconut cream and pour out the liquid or save for something else.  Place the cream into a mixing bowl. Add the coconut oil to provide structure. whip for 2-3 minutes until well combined. If the coconut cream is chunky, smooth out the chunks with the back of a spoon. Add the lemon zest, lemon juice, and honey. Whip again to combine. Frost cooled cupcakes. If you have fresh blueberries,  you can put a few on top. 

Enjoy! 

Recipe adapted from: https://goodiegodmother.com/paleo-lemon-blueberry-cupcakes-nut-free/