Coconut Chicken Curry - Gluten and Dairy Free

I have the greatest friend.  

Most people that hear of our numerous, excessive food allergies look at us with wide eyes and a look that says, "Good luck with that!" But this wonderful friend and neighbor has not only offered to cook for us (!) but also has given me a couple of recipes that are safe for us!  Isn't it amazing?! 

This is one of her recipes.  Definitely a new favorite for us.  I have to double the recipe she gave me, 'cause everyone loves it so much.

Coconut Chicken Curry - Gluten and Dairy Free

2 chicken breasts, cooked and chopped up 

4-5 cups veggies (I use the Normandy Style frozen veggies at Costco - broccoli, cauliflower, and carrots) 

1/4 c. diced onions

4 Tbsp. Oil 

4 tsp. curry powder (I use one with no mustard in it)

1 1/2 tsp. salt 

2 tsp. garlic powder

2 Tbsp. grated ginger 

8 oz can of water chestnuts, drained 

2 c. chicken broth

2 cans full fat coconut milk 

Slice uncooked chicken and cook in skillet (you can also boil them or cook in your crockpot - whatever works for you).  Remove chicken then cook veggies and onions in oil until they are crisp tender. Add curry powder, salt, garlic powder, ginger, and water chestnuts and cook a few minutes more.  Add chicken broth and coconut milk and bring to a boil.  Simmer for several minutes more.  Add cooked chicken. 

Serve over cooked rice.  I cook 3 cups of dry rice for this recipe, and sometimes it is still not enough! 

Yum yum! 

Spanish Rice - Gluten and Dairy Free

Do you need a little spanish rice to go with your fajitas? 

Spanish Rice - Gluten and Dairy Free 

1 c. rice 

3 Tbsp. olive oil 

2 c. chicken broth 

1 small tomato, diced (half a can of stewed tomatoes works too, in a pinch)

1/4 of a small onion, diced 

Brown rice in oil until golden brown.  Add broth, tomatoes, and onion and bring to a boil.  Reduce heat to low, cover, and cook for about 20 mins, until rice is done. 

Fajitas - Gluten and Dairy Free

 One of my (and my family's) all time favorite meals here today. I get rave reviews from everyone every time I make this. 

Fajitas - Gluten and Dairy Free 

3 chicken breasts, boiled and shredded 

1 tsp. garlic powder 

3 tsp. seasoned salt 

3 tsp. cumin 

pinch of red pepper 

4 Tbsp. olive oil

4 Tbsp. lemon juice 

------------------------------

3-4 Tbsp. olive oil 

3-4 large bell peppers, any colors, sliced 

1/2 onion, sliced 

Boil and shred chicken breasts.  Place in a gallon ziploc bag with all spices, olive oil and lemon juice.  Shake until completely combined.  Let marinate for as long as possible.  (I try to start early and let it marinate, but if I can't, it is still great.) 

Slice peppers and onion and cook in skillet with olive oil until crisp-tender.  Add marinated chicken and cook a few minutes more. 

Serve on corn tortillas, with spanish rice, and top with cilantro, if desired.  

Try not to die and go to heaven. 

German Pancakes - Gluten and Dairy Free (TWO Ways!)

I can't explain it people, but somehow I am back on breakfast.  It's my favorite meal, what can I say.

Also, there are very few cold cereals we can buy so I am cooking breakfast every, single, day. 

Now, perfecting GF and DF German Pancakes has been a long road! We have tried many variations and somehow were always left  . . . well . . . grossed out.  It just wasn't working. 

But, never one to give up I have tried it with our new absolute favorite flour and now we are HUGE fans!  The people that eat gluten and dairy in this house could not even tell the difference and just assumed they were eating the gluten and dairy-full kind!   That is a true testament to their awesomeness! 

Gluten and Dairy Free German Pancakes (Variation Below!) 

1 c. of GF flour 

1 c. of milk of choice (I use rice milk) 

6 eggs 

dash of salt 

Preheat oven to 450*. Generously grease a 9 x 13 pan (I use olive oil).  Beat all ingredients together until smooth.  Pour into pan.  

Cook for 20-25 minutes, until golden. Serve with syrup, applesauce, fresh berries, or any other toppings you like! 

For delicious Cinnamon Apple German Pancakes: 

In generously greased pan, line sliced apples sprinkled with cinnamon and sugar.  Cook the apples for 5 minutes while mixing the rest of the ingredients, the same as above. Pour the batter on top of the apples and cook as you would normally. 

Enjoy! 

Simple Hamburger Veggie Soup - Gluten and Dairy Free

 It has been the winter to end all winters around here.  

And now it's Spring, but Mother Nature obviously didn't get the memo, cause it's still winter outside. Not gonna lie . . . it makes me a little grumpy. 

Alas, never fear .  . . there is always soup to warm your heart and soul. 

Simple Hamburger Veggie Soup - Gluten and Dairy Free 

4 -5 potatoes, thinly sliced 

3 celery stalks, diced 

4-5 carrots, diced 

2 c. corn 

1/2 green pepper, diced 

~1 lb. cooked ground beef 

5 c. broth (beef is best, but chicken will do)

2 cans of stewed tomatoes (chop the tomatoes up a bit, if desired)

1 1/2 tsp. salt 

1/2 tsp. pepper 

kale, chopped very small 

Add all ingredients, but kale, to crock pot.  Cook for 6-8 hours on low.  When done cooking, add kale and stir. 

Yummy and warm! 

(I forgot to add the kale when I took these pics. Oh brother!) 

Pancakes - Gluten and Dairy Free

Well, we seem to be in a bit of a breakfast rut around here.  Ok, back to dinner . . . or something else . . . soon enough.  But for now? More pancakes! 

We have two other pancake recipes here.  Green Pancakes and Pumpkin Pancakes.  Both which I consider very healthy and guilt free.

But sometimes you just want a normal pancake. 

These are those.  

So yummy, you might be like my kids and ask over and over if they are truly gluten and dairy free. 

Yep, gluten and dairy free can (and should!) be synonymous with DELICIOUS! 

Gluten and Dairy Free Pancakes

3 c. all purpose Gluten Free flour 

2 Tbsp. baking powder 

3/4 tsp. salt

3 beaten eggs

3 c. of milk of choice (I use rice milk) 

6 Tbsp. light (in taste) olive oil 

Mix flour, baking powder, and salt in a bowl.  In separate bowl whisk eggs, milk and oil together.  Add wet ingredients to dry ingredients and whisk till smooth.  Cook on hot, greased griddle. 

**I always double this recipe and use it for bread for my kids that can't have yeast.  It makes a perfect sandwich! 

Crockpot Secret Pumpkin Pie Steel Cut Oats - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

Pumpkin combined with steel cut oats? 

Can't. Get. Better.

(Since my son was diagnosed as anaphylactic to pumpkin we now use "secret pumpkin".)

Crockpot Secret Pumpkin Pie Steel Cut Oats - Gluten and Dairy Free 

2 c. steel cut oats

4  c. water

1 c. canned, full fat coconut milk

2 cups of sweet potato puree (or 1 can of pumpkin -15 oz. - if tolerated) 

1/4 c. pure maple syrup 

1 Tbsp. cinnamon

1/2 tsp. ginger

1/4 tsp. nutmeg 

1 Tbsp. vanilla 

1/2 tsp. salt 

Add all ingredients to crockpot and stir.  Cook on low for 8 hours. Serve with your choice of milk and a small scoop of brown sugar, if desired. 

Yum! 

Banana Bread Baked Oatmeal - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

I make baked oatmeal quite often.  It's pretty much the perfect breakfast. 

So simple, so easy, so healthy, so yummy! 

This is just one of many, many flavors to come. 

Banana Bread Baked Oatmeal - Gluten and Dairy Free 

6 c. oats 

1/2  c. unsweetened applesauce 

3-4 overripe bananas, mashed 

4 tsp. baking powder

1/2 tsp. salt

1/3 c. brown sugar

2 c. water 

1 tsp. vanilla 

2 eggs 

cinnamon and sugar for topping 

hemp hearts (for a nutty flavor, optional) 

Put all ingredients in a 9 x 13 pan and mix until well combined.  Top with cinnamon and sugar and hemp hearts, if desired. Bake at 350* for 35-40 mins. 

Enjoy cut like a piece of cake, or in a bowl with milk.

Bulk Gluten Free All Purpose Flour

Like I mentioned before, we have started using Minimalist Baker's gluten free flour blend.  

It is easy, less expensive, and healthy.  I like that it doesn't have any added gums and is made with a whole grain (brown rice). 

  

The kids like that it tastes great! Every recipe we have tried with it has been awesome. We use it for everything now. 

Of course, her recipe is TINY for my crew.  Since I don't want to make it every. single. day. . . this is how we work it (and often I double this even - though warning: It gets VERY difficult to stir thoroughly when it is doubled!). 

Bulk All Purpose Gluten Free Flour

24 c. brown rice flour

8 c. potato starch

4 c. white rice flour

4 c. tapioca flour 

Add all ingredients and stir very thoroughly.  I store this is in a bucket.  

Sesame Free Hummus

I feel like such a dummy.

Unless the recipes here are my own, I really try to give credit to the original recipe owner (unless the same recipe is found in many multiple places online).  I have lost my reference for this recipe though.  I didn't come up with this recipe on my own . . . and I have no idea who did. 

But whoever you are . . . thank you so much! 

This recipe is a huge crowd pleaser. Everyone who tries it loves it.  My kids adore it.  I have to make a double batch for after school snacks. 

And best of all? No sesame (tahini) which is a no-no in this family. 

Yay! 

 Sesame Free Humus

1 (15 - ounce) can garbanzo beans (chickpeas), rinsed and drained

1/4 c. water 

slight 1/4 tsp. garlic powder

1/4 tsp. cumin

1/2 tsp. salt

2 Tbsp. olive oil

1 Tbsp. lemon juice 

Combine all ingredients in food processor and process for a full 2 minutes, until creamy and smooth. 

Enjoy with chips or veggies. 

I served this hummus as part of a gorgeous spread made of ALL allergen free food for a party held in honor of my allergic boy.  All foods were safe for him - which NEVER happens at a party.  It was a wonderful day, and the hummus was a huge hit with everyone. 

See it there next to the potato chips? 

Waffles - Gluten, Dairy, Oats, and Egg Free!

You might think I am a HUGE waffle fan, seeing as I have now posted 3 different waffle recipes on here.  

But nope.  I actually prefer a savory breakfast.  

In fact, this morning I made Green Pancakes (no dye needed for St. Patrick's Day!) for the kids, but I had a piece of GF toast, with an avocado smeared on top, and a boiled egg. It was pretty much heaven. 

Anywho. . . . I prefer a savory breakfast, but I make waffles often because I like to make a double batch and let my gluten free, yeast free kids use them for bread.  They love it.  

And now, this new recipe because sometimes I get concerned about the amount of oats and eggs we eat.  We eat A LOT.  This recipe is the perfect answer. 

Free of gluten, dairy, oats, eggs, yeast, nuts, . . . well everything really. 

And they are delicious! The taste is fantastic (our new favorites even!) and they are nice and crispy, just the way I like them! 

Gluten, Dairy, Oats, and Egg Free Waffles

2 1/2 c. rice milk

2 tsp. lemon juice 

4 c. gluten free flour** 

3 tsp. baking powder 

1/4 tsp. salt

1 tsp. cinnamon 

2 Tbsp. ground flax 

1 c. light (in taste, not fat) olive oil

2 tsp. vanilla 

First, mix rice milk and lemon juice in bowl and let stand while mixing the rest, at least 5 mins.  In blender, add flour, baking powder, salt, cinnamon, and ground flax.  Give it a quick mix, then add the olive oil and vanilla.  Add rice milk and lemon juice.  Mix until all combined.  Cook in well greased waffle iron. 

Enjoy! 

**I have started using Minimalist Baker's Gluten free flour blend.  We are loving it.  It's cheaper and healthier than any others we've tried, and mainly . . . we really like the taste so far! 

Chocolate Pudding Pie - Gluten and Dairy Free

 We are big nerds in this house people.  Big nerds.  We definitely do our best to celebrate "Pi Day" every year.  (March 14th - you know, 3.14) 

And this year that involved a fantastic Chocolate Pudding Pie.  

Now, no matter how hard I try I can not seem to take an appetizing picture of this pie.  It has to do with lighting and my inability to take the picture during normal day light hours.  

But whatchagonnado?  #aintnobodygottimeforthat  

I am a mother of 6 kids, not a professional photographer.  I'm just glad I managed to make the pie! 

Trust me.  It's so delicious. 

Chocolate Pudding Pie - Gluten and Dairy Free 

 1 can, plus 1/4 c. of canned coconut milk (full fat) 

1/8 tsp. salt 

1/4 c. unsweetened cocoa powder 

1/4 c. sugar 

1/2 c. of canned coconut milk (full fat) 

3 Tbsp. arrowroot powder (can sub cornstarch) 

1/2 c. dairy free chocolate chips 

3/4 tsp. vanilla extract 

Warm the 1 can + 1/4 c. of coconut milk, salt, cocoa powder, and sugar in saucepan, whisking it together.  While that is warming, whisk the 1/2 c. of coconut milk and arrowroot powder in a small bowl until arrowroot powder is dissolved.  Add the arrowroot/milk mixture to the warm milk mixture and bring to a boil.  

Stir with a spatula, just until thick then remove from heat.  

Add the chocolate chips and vanilla, and stir until chocolate chips are melted.  

Put in refrigerator until cold.  Add to cooked, gluten free pie crust. 

Yum! Yum! 

Adapted from http://chocolatecoveredkatie.com/2015/06/25/healthy-chocolate-pudding-recipe/  

Spaghetti Squash and Veggie Sauce - Gluten and Dairy Free

When starting to eat this meal my hubby, ever the adventurous eater, proclaimed, "I usually try to eat the salad first, but with this meal I don't even know where to begin!"

So. Many. Veggies.

This is a good thing, right? RIGHT? Right.

It soothes my veggie loving heart. 

Spaghetti Squash and Veggie Sauce - Gluten and Dairy Free 
~ 1/2 lb. of ground beef
chopped bell peppers, any or all colors
1 finely diced carrot
1 finely diced celery
chopped mushrooms (or canned)
1 can of stewed tomatoes (chop the tomatoes up if desired)
2 cans of tomato sauce
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
2 tsp. sugar

Brown ground beef.  Add veggies and cook until tender. Add spices and tomato sauce.  Simmer.

Serve on top of cooked spaghetti squash.

Spaghetti squash cooked in the microwave:
Slice squash open and clean out seeds.
Place cut side down in a dish with about 1" of water.
Cook 5-10 mins (per half) depending on size of squash.

Easy Asparagus

Asparagus has been making an appearance on our plates lately. 

We love this vegetable. 

There is a literal fight over them, whenever I make them. 

The toddlers shove entire spears in their mouths. 

It's veggie madness!  

Easy Asparagus

*Wash asparagus and snap off woody ends. 

*Line a cookie sheet with foil and lay asparagus on it, in a single layer.

*Drizzle with olive oil, salt and pepper. 

*Bake at 350* for 6 mins. 

*Turn asparagus over and bake another 6 mins. 

*For extra yumminess, dip asparagus in mayonnaise. 

Enjoy! 

Easy Healthy Chip Dip - Gluten and Dairy Free

Last week we had one of those evenings. The kids were all crazy. One of my two, 2 1/2 year olds was following me around crying. I was driving the teenager all over. 

And I had to make dinner. 

I Googled "5 min easy Gluten Free" dinner and came up with nothing. 

My fussy 2 1/2 year old was screaming, over and over, for a tortilla chip.  I couldn't think of much past his demand for a chip.  

Finally I figured it out.  I would throw together some ingredients and make a quick chip dip and then he could have his chips.  It literally took me 5 minutes to make this meal. 

Dinner solved.  

I didn't think much of this "meal" but the kids soon started raving about how yummy it was and were racing to finish off the last bite before anyone else did. 

Apparently, desperation breeds innovation. Hooray! 

Easy Healthy Chip Dip - Gluten and Dairy Free 

1 pound, or so, of cooked ground beef  

1 can of black beans, undrained 

1 1/2 c. of corn (or 1 can, drained) 

1 c. of salsa 

kale, finely diced 

Warm all ingredients, except kale, in a pot.  Just before serving add the kale.  Serve with tortilla chips. 

You can add more toppings if time allows, like: 

*chopped tomatoes 

*olives 

*green onions

*avocados 

Enjoy!  

Berry Baked Oatmeal - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

Baked Oatmeal is pretty much my favorite.  

It super simple.  It's super healthy.  You can make it the night before.  It makes great leftovers. Everyone loves it. It feels like a dessert for breakfast.  

You just really can't go wrong. Berry Baked Oatmeal is one of our favorites.  

Berry Baked Oatmeal - Gluten and Dairy Free

**You can make this even easier by assembling it the night before. Then just pop it in the oven in the morning.**

 6 c. oats 

1 c. applesauce 

1/3  c. brown sugar

2 eggs (or another 1/2 c. applesauce) 

2 1/4 c. milk of choice (or water) (I use half canned coconut milk to make it extra yummy)

4 tsp. baking powder 

1 tsp. salt 

1 heaping tsp. cinnamon 

2 tsp.  vanilla 

2 c. frozen (or fresh) mixed berries 

Cinnamon and sugar for the top 

Combine all ingredients directly in a 9 x 13 pan. Stir until well combined.  Sprinkle cinnamon and sugar on the top. Bake at 350* for 40 mins, until set. 

We eat it two ways: 

1)  Cakey - sliced on a plate, like a piece of cake

2) Milkey - in a bowl chopped up with milk 

Enjoy! 

Creamy Crockpot Chicken Potato Soup - Dairy and Gluten Free

When I first started eating dairy free I missed eating "creamy" things.  It's a feeling, I think, more than anything else.  You know:  that feel in your mouth of eating creamy things.  Odd, right?

So, when I started making soups dairy free and I wanted a creamy soup, I found I could blend up the potatoes and it would make a nice creamy base.  No cream, milk, butter, or anything!

It was a miracle! A dairy free diet miracle! 

It looks orange because I can't help but add all the veggies (carrots) I can find to any soup I make.  But it tastes just like normal potato soup. 

Creamy Crockpot Chicken Potato Soup - Dairy and Gluten Free

10 medium sized potatoes, unpeeled and diced 

4 c. chicken broth 

1 c. water

2 frozen boneless skinless chicken breasts

small, diced onion (optional)

4-5 carrots, finely diced 

2-3 stalks of celery, finely diced 

2 c. cabbage, finely diced 

1 tsp. salt

1/2 tsp. pepper 

kale, finely diced

Add, all ingredients, except kale, to crockpot and cook on high for 4 1/2 -5 hours.  Remove the chicken and shred.  Before returning use an immersion blender in the soup and blend to desired creaminess.  (Alternately you can put the soup in your blender and blend it.)  I like to keep a few chunks, but make it pretty creamy.  Add the chicken back in.  Add the kale.  

Enjoy! 

Spicy Pork Roast - Gluten and Dairy Free

 Do you ever get those sirloin tip pork roasts at Costco? They are a great deal and super yummy.  

Spicy Pork Roast- Gluten and Dairy Free

1 1/4 Tbsp paprika

1/4 tsp. black pepper 

pinch of red pepper 

2 tsp. salt

1/2 tsp. thyme

1/2 tsp. oregano 

1/2 tsp. onion powder

1 tsp. garlic powder 

2 Tbsp olive oil 

Mix all spices with olive oil and let sit for a few minutes to thicken.  Rub into pork roast, covering all sides.  Line a baking sheet with tin foil and place a cookie rack on top.  Cook roast on the rack in 350* oven for about 1 1/2 hours.   Check to be sure roast reaches internal temperature of 145*. Let rest for 10 minutes before slicing. 

Enjoy! 

Simple Chicken Salad - Gluten and Dairy Free

 The most simple meal you could ask for . . . you can assemble it in 5 minutes, literally. 

Your welcome. 

Simple Gluten and Dairy Free Chicken Salad

1 can of GF chicken, drained and rinsed 

mayonnaise (make sure it has distilled vinegar only)

1 stick of celery, diced

1 medium apple, diced 

hemp hearts (optional)

salt 

pepper  

Mix all ingredients together.  Serve on safe bread, crackers, or even with tortilla chips. 

Enjoy! 

Gluten Free Dairy Free Spaghetti

Growing up, my mom basically made all the food, but occasionally on Sunday's my dad would cook.  He had two specialties: spaghetti and mashed potatoes. 

They were delicious.  His spaghetti was full of meat and perfectly flavored.  His mashed potatoes, we often joked, were grey due to the enormous amount of pepper he would add.  But they were so good.  

Now, I make both and think of him often.  My spaghetti sauce is his same recipe . . . just with all the extra vegetables I can conceivably add.  'Cause you know me:  veggies for the win!

Gluten Free Dairy Free Spaghetti 
~1 lb of ground beef
diced onions
2 cans of stewed tomatoes (chop up the tomatoes a bit)
2  cans of tomato sauce (8 oz)
1 tsp oregano*
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 Tbsp sugar*

Optional:  add these to sauce after browning the hamburger: 

chopped bell peppers, any or all colors
2 finely diced carrots
2 finely diced celery
chopped mushrooms (or canned)

(*My dad never measured these spices, so neither do I. Just add to your taste, or follow these amounts if it makes you feel better.)

***If you are going to make zucchini noodles, like we do, start them first so they will have time to "sweat". See directions below.***

Brown the ground beef.  Add all the veggies, if using, and cook until tender.  Add tomatoes and sauce.  Add spices.  Turn heat to low and simmer.

*Sugar is often added to tomato sauces, because it neutralizes the acid in the tomatoes.

We love to eat spaghetti with zucchini noodles.  The GF noodles available are not our favorite, but having zucchini noodles makes this meal perfect!

To make zucchini noodles: 
Grate zucchini's with a mandolin, or spirilizer
Place in colander to drain
Heavily salt
Allow zucchini to drain, or "sweat" for 20-30 mins


Enjoy!