Hi! My name is Nancy and I am the mother of a child who has food allergies -wheat, soy, dairy, chicken and beef. When I found out I did what any parent would do -I stocked up on cookbooks dedicated to those with allergies and then cleaned out the kitchen of all the offending foods. Afterall, we weren't going to eat lasagna in front of our son while he snacks on a rice cake.

Now nearly a year into this I've figured out how to alter recipes, seperate ingredients and give my family food that they all love (and can eat) without me having to make multiple meals.

Please take advantage of what I've learned!

Wednesday, January 26, 2011

Rice Noodle Wraps

This recipe is free of: soy, gluten, dairy, meat, wheat, nuts
Contains: rice

This recipe came out of pure and total creativity...and a little boredom but it works. Better than that my son LOVED it!!

1 avocado sliced
1 small yellow bell pepper, julienned
1 medium carrot, julienned
1 small cucumber, julienned
a handful of mint
a handful of broccoli sprouts

16 pieced rice paper for rolling
3 oz rice noodles

optional sauces for dipping:
sunflower butter (for the kids)
Asian Coconut stir fry by World Foods (selected because it's soy free)

Cook noodles in boiling water for 5 minutes. Drain and set aside.

Soften rice paper if bought dried.

Assemble by adding a little of everything to the middle of the rice paper. Fold over edges and roll tight. Serve.

...the fried version is easier to eat since the rice paper gets a little crispy!

lentil walnut burgers w/ sweet potato fries

This recipe is: gluten free, wheat free, dairy free, vegetarian, soy free
Contains: nuts, eggs

3/4 cup lentils, rinsed and picked over
3/4 cup walnuts
1/3 cup GF breadcrumbs
3 garlic cloves, coarsely chopped
2 tsp ground cumin
2 tsp ground coriander
coarse salt and pepper, freshly ground
4 tbsp olive oil
1 large egg

GF hamburger buns
red onion

1-2 sweet potatoes, cut into fries

Preheat oven to 350. Place lentils in a small saucepan and cover with water by 1 inch. Bring to boil; reduce to a simmer, cover and cook until the lentils are tender but still holding shape, 15 to 20 minutes. Meanwhile, toast walnuts on a baking sheet, 10 minutes. Let cool.

In a food processor combine walnuts, breadcrumbs, garlic, cumin and coriander, 1 1/2 tsp salt and 1/4 tsp pepper. Process until finely chopped. Add lentils and 1 tbsp olive oil. Pulse until coarsely chopped.

Turn the oven up to 450. Toss the sweet potatoes with a little olive oil, salt and pepper. Lay flat on a baking sheet and cook until tender, 15-20 minutes.

In a large bowl wish egg. Add lentil mixture; mix well. Divide into 4 equal size parts and roll into balls, flatten with palms of your hands into 3/4 inch thick patties. If you have a young child eating divide one of the balls in half and flatten into 2 smaller, flatter patties.

Heat the remaining oil in a large nonstick skillet. Add burgers; cook over medium-low with a thin edged spatula, 8 to 10 minutes per side (less time if you're cooking the child size patties). Transfer to plate lined with a paper towel.

Serve on GF hamburger buns.

We coat the buns with mayonnaise and top the burgers with sliced avocado, tomato and red onion.

Monday, January 24, 2011


This recipe is: Gluten free, Wheat free, Dairy free, Soy free, Egg free, Nut Free,Vegan
Contains: Rice

1 cup arborio rice
1 32oz container of Gluten Free Vegetable Broth
1 zucchini -sliced and cut into half moons
1/2 onion -finely chopped
1 leek -sliced thin and cut into half moons
1/2 package button mushrooms - stems removed and sliced
1/2 cup peas
2 tbsp olive oil
1/2 cup dry white wine (plus a glass for yourself)

In a medium sauce pan heat the broth over low heat. In a large heavy bottomed pot heat olive oil. Add onion, cook on medium low for a few minutes until translucent. Add leeks and mushrooms cook another 2-3 minutes. Add the rice and stir until it turns clear. Add the wine and cook until it is absorbed. Then add a ladle of broth. Stir occasionally. When absorbed add another ladle. Repeat. When you've used half of the broth add the zucchini and peas. Mix together. Add more broth and repeat as before until finished.

**The best thing about risotto is that you can add just about any vegetables that you want. It's a delicious way to make use of left over veggies.

Wednesday, January 19, 2011


This recipe is: wheat free, soy free, dairy free, egg free, nut free
Contains: Gluten

1 cup oats
3/4 cup apple juice
1 apple diced
1 banana sliced
 4 dried apricots diced
a handful of raisins
1/2 cup coconut, soy, almond milk or yogurt (optional)

In a medium size bowl soak oats in apple juice over night, cover with plastic wrap or towel.

Add apple and milk or yogurt if using, mix. Top with the rest of the fruit.

This is so delicious and refreshing...not to mention easy. The best thing is that you don't really need to stick to the recipe. This breakfast works well with any fruits.