I know I post mostly sweets on this blog. I feel that it is easier to get a snacks or meal made by someone else that is free of all the things I avoid, but cookies and other sweets are not as easy to find. My allergic child can have nightshades so I do buy store bought gluten-free treats. I just can’t eat them since most contain potato starch.
I like making this with leftover chicken and rice. Making it a fast meal during the week. When I first started making this I would replace the sesame oil with olive. It was good without it so those avoiding sesame replace it with the oil of your choice. I have come to realize one of the things I like about this is the sesame oil.
I use frozen veggies I get at Aldi and often add other veggies that I have in the fridge or freezer. I like to add corn and green beans. In the pictures you will see that I was out of carrots when I made this batch of fried rice. This recipe can easily be doubled and reheats well for leftovers the next day. You can also replace the protein with another, or leave it out and add even more vegetables. Also if you want to replace the rice with a riced vegetable that works too.
1/2 pound chicken (cooked or raw cut into 1 inch chunks)
1 cup frozen peas and carrots
1 cup chopped white onion
3 cloves garlic minced
2 eggs whisked
3 tbsp sesame oil
1/4 cup coconut aminos
Directions
If needing to cook chicken, add chicken and some oil (olive is fine) to a pan and heat on medium high until browned and cooked through. Remove chicken from pan to a paper towel lined plate.
Lower heat to medium.
Add more oil (sesame or olive) to pan and sauce onions until transparent.
Add frozen veggies and heat till thawed.
Add garlic and stir.
Add the eggs to the veggies in the pan and stir till the eggs are cooked. (If you want large pieces of egg make scrambled eggs in a separate pan and add at the end.)
Add in the rice, chicken and coconut aminos and mix. More coconut aminos and sesame oil can be added to increase flavor.
I was on an nice vacation last week an left my garden tasks to my teenager. I came back to monsterous zucchini.
I don’t have many recipes that I use zucchini in, but this is one of my kids favorites. Since these happened to be sooo big, I did end up taking the skin off of most of the slices I made. I don’t like to make “boats” with zucchini because I feel like I just destroy it when I cut it into portions to serve. I like to make 1/2 inch slices like you would for acorn squash.
I don’t eat this recipe because of the tomatoes, and I used sausage that has peppers., but I am hoping to make some of my own sausage and try using pumpkin for the sauce. This recipe makes a good amount of stuffing which make great leftovers and can be used over pasta (or zucchini noodles) the next day.
Zucchini (if stuffing try to get medium to large zucchini) – approx. 4
Olive oil
1/2 pound Italian Sausage
1 teaspoon Minced Garlic
1/2 cup Breadcrumbs
1 cup Dairy-Free Cheese (I used Aldi’s)
24 ounce jar Pasta Sauce
Salt and Pepper
Coconut Oil spray
Directions
Preheat oven to 375℉.
If making zucchini boats, slice the zucchini lengthwise and take out seeds. I decided to make 1/2 inch rounds and took the skin off and scooped the seeds out.
Brush with olive oil and place on a foil lined cookie sheet.
Place in oven for 15 minutes
Brown sausage in pan.
Add the garlic, breadcrumbs, cheese and pasta sauce to sausage and mix in pan.
Scoop sausage mixture into zucchini
Any extra mixture spoon into a dish sprayed with coconut oil
My recent trip to Denver concluded with the best meal we had while visiting.
A friend who is local and a foodie (and aware of our food allergy needs) had recommended a few restaurants and we were able to get into Root Down.
I was so impressed with the knowledge of the staff. When my daughter listed her allergies (Dairy (ANA), Soy Protein, Tree Nuts, Peanuts, and Celiac) the waitress said that’s not too bad! My daughter was relieved as the waitress pointed out the entrees on the menu my daughter could enjoy. Then when I listed my allergies (Dairy, Celiac, and Nightshades) I asked about a certain dish and she said “that usually has Goji Berries on it but we are using something else right now instead. I was amazed she knew that Goji Berries were a nightshade.
Beet Salad
Risotto
I ordered the beet salad minus the cheese and the risotto. Both were wonderful! My daughter order the crab taco’s and although she wasn’t too sure if she liked them, she was able to try something new.
The best part of Root Down was that we were able to order dessert! We ordered both the tiramisu rice pudding and the truffles. Dessert! We never get to order dessert! Now I need to learn how to make truffles because that’s all my daughter can talk about. The desserts tasted heavenly.
Tiramisu Rice Pudding
Chocolate Truffles
I definitely would put Root Down on your itinerary when traveling to Denver with food allergies. They made us feel both special and normal! Thank you for making our trip safe and delicious.
Life seems to get busier with every season. Everyone says “enjoy it the kids will be out of the house before you know it.” Part of enjoying the time is not stressing over dinner. Easier said than done with so much going on and so many foods to avoid, I had read that pasta in a pressure cooker was easy. I was skeptical but it turned out really well.
I browned the ground beef on the stove instead of using the sauté mode of the pressure cooker. I just find it easier. You could definitely do this the day before or earlier in the day.
I still feel new to the world of pressure cookers. I haven’t been wow’d by everything I’ve made and there are a few recipes that I am hoping to improve upon.
I have started buying dried beans and making them in my pressure cooker. For the black beans for the quinoa soup I put about 2 cups of beans in the pressure cooker and covered them with water about two inches above the beans. I then cooked them for 25 minutes on high pressure. I let it depressurize for 30 minutes then spooned then out into mason jars and covered them with the cooking liquid.
Making the Chili helped me check one thing off my January 2019 Wish List. And the rest of the black beans will be made into brownies!
We had a really cold January and we had been traveling, so it was nice to come home and make a nice pot of soup and some corn bread. When traveling with food allergies sometimes you end up eating the same thing over and over.
I like to make this soup when I make Chili for the nightshade eaters. I’m not sure if it’s the color of the soup or the fact that there is beans in it that remind me of Chili. It could be the fact that it tastes better with corn bread. If you have not had chili with corn bread it is the best!
This soup reheats well and I love to add tons of cilantro, avocado and lime on top. Enjoy!
