I like anything that has dill. My garden is overflowing with dill that reseeds itself year after year. The first time I saw this salad I thought “a whole cup of dill! – must be good!”
I still have the problem that no one else in my house is a fan of turkey. Thus no leftovers, because no turkey dinners.
One of my other favorite green things is celery! I love the leaves and the insides. In fact I grow it in my garden just to have the leaves for salads.
I like to buy a turkey breast and cook it in a crockpot on low for about 8 hours with white wine, veggies, and some fresh herbs. Sometimes I will use two legs. Make sure to keep the bones to make stock!
This salad is pretty and would be good to take for a holiday potluck. I like it for lunch with or without greens and sprouts.
The holidays would not be complete without green bean casserole. When we first went dairy and gluten free we went many years without this holiday staple. Then I learned to make a roux and I started making this casserole again without the French Fried Onions. And then, ALDI started making gluten free french fried onions and holidays dinner was complete!
Personally I like it if the green beans are still a little crunchy so I use fresh beans. Using can or frozen beans is fine too. The other ingredient that can be changed around is the onions. I like using dried chopped onions, the ones you get in the spice isle. These make me think more of the dried onion soup mix that I used before we started our gallery journey.
I hope this recipe helps make your holidays complete. – SB
Slowly whisk in chicken broth followed by the rice milk. Whisk until thickened.
Season with salt and pepper, and add 1 tablespoon of lemon juice.
In a saute pan heat a few tablespoons of olive oil and add mushrooms and stir occasionally until mushrooms are softened. Add the garlic to the mushrooms and heat for just one minute more.
In a casserole dish combine green beans, roux, mushrooms, chopped onions, nutritional yeast, a whole can of french fried onions, and season with salt and pepper.
Cook at 350 for 20 minutes. Take out casserole and stir. Top the casserole with some more french fried onions and cook for 10 more minutes.
This can be made a few days ahead of time and reheated for you r holiday dinner. Enjoy! – http://www.cygnetorganize.com
Gluten free, Dairy free, Nut Free, Soy Protein free, and Nightshade free in one yummy doughnut that I did not have to make.
I recently took them on a weekend get away with family to enjoy with my coffee in the morning. Traveling can be hard when you are avoiding multiple food allergens. I have found that Katz doughnuts have become my go-to breakfast when traveling.
It’s the end of the school year and it seems like everyday we need a snack to of with the days theme. Today is movie day so that means popcorn. We air pop our popcorn. Today we melted two tablespoons of coconut oil in the microwave to drizzle over the top and then added LOTS of colored sugar sprinkles. Let’s hope movie day is as festive as the popcorn.
Everyone has been abuzz about the Starbucks Unicorn Frappuccino. Of course it’s a little scary to get drinks there when you are dairy allergic so…. here is what we did.
For the Pink portion:
1 cup of ice
1 cup of strawberries
1/4 cup mango nectar
1/4 cup SoDelicious coffee creamer (Plain)
Blend in mixer.
For the Blue/Purple portion:
1/2 cup blue berries
1/2 cup SoDelicious coffee creamer (Plain)
Blend in mixer
Fill glass half full of Pink then drizzle Blue down the sides of the glass. Add some more pink and then top with CocoWhip and sprinkles.
Starbucks is one of our favorite places. It is always a bummer standing in line looking at all the pretty pastries in the case. We have shed many tears and had more than one argument about can we have it-NO!
So it is always exciting when there is something new in the packaged products that maybe we can eat. This fall it has been the Hippeas. The Fajita flavored ones are the preferred flavor. I can even eat the regular flavored ones. (No Nightshades!) And who doesn’t like a product with a pun for it’s name.
I am often asked, where do I start. Taking dairy from my diet is overwhelming. If you can start out slow do so. If you need to cut it totally out immediately, be kind to yourself. It will take sometime to get it all figured out.
Start with the obvious and the basics. If you buy gallons of milk determine what you are using it for, and find a substitute. This is not always easy. I do not like the same dairy substitute for cereal as I do for soups, or baking. I often have multiple types of milk in my refrigerator. Non-Dairy milks often come in smaller amounts than the gallon you are use to buying. This makes it easier to use them up in the time needed.
If you go through pounds of butter, I love Earth Balance Soy Free, the one in the red container. If you can have soy the other Earth Balance varieties are highly recommended. I often use Sunflower Seed Oil instead of butter in baked goods. You could also use Canola Oil or Vegetable Oil. Just remember these oils can easily go rancid after opening. Always smell, and taste, them before using them in any recipe. Olive Oil is great on garlic bread, and can be used for sautéing vegetables. Avocado Oil is also good for sautéing instead of butter.
There are great ice cream, yogurt and other dairy products substitutes.
Once you have a handle on the dairy substitutes, tackle the rest of your grocery list. Look at the bread products you are eating and the sauces you buy. There is dairy lurking in some of the strangest places, like deli meats.
Become aware of cross-contamination. Your own at home if there are dairy products still in use in your household, and those issues caused by eating out.
If you are lost or overwhelmed, reach out. There are great online communities, and support groups. There are also people like me who have been there. I have grocery shopping services, and can come help you look through your kitchen and favorite recipes to see what you need to change.
I was lamenting at a gluten-free event how I was sad Gluten-free Rice Krispies were no longer being sold in the USA. The person looked at me like I had been living under a rock. “ALDI’s Crispy Rice cereal is gluten-free” she said.
I went to ALDI that day! At the time I did not shop at ALDI much. The last time I had been there there was not much of a selection for my family. The new gluten-free line of products is good, there is soy flour in the cookies which makes them a “No” for us. The Crispy Rice Cereal however was a “Yes”! So were the marshmallows!
To make the treats I followed the directions on the marshmallow bag, and used Earth Balances Soy-free spread in place of butter.
I also used a tricked learned from one of our favorite teachers. Heat the marshmallows and butter in a glass (or your favorite Pyrex) bowl in the microwave. I don’t use my microwave very often, but this is one of my reasons for loving them. There are no after pictures because we ate them so fast. Next time I will melt some dairy-free chocolate chips on top. Yum.
I hope you enjoy this school time treat as much as we do. SB
Earlier this summer I spent a week in Columbus, Ohio. The convention center there is nice and right near North Market, with all it’s yummy food. Even though there was not a plethora of food there for me to eat, there was a Jeni’s. Over the week I tried the Whole Lemon Sorbet, and the Riesling Poached Pear Sorbet. The lemon was really lemony! I love lemon, but this was too much. At least a whole bowl was too much, a few spoonfuls was all you needed. The pear was wonderful. I don’t eat pears too often since I’m the only one in my household that enjoys them, so it was quite a treat.
I’ve had an ice cream maker for almost 20 years, and have not used it since we embarked on our food allergy lifestyle. So I though the poached pear sorbet would be a great way to try it out again. The recipe is very simple, only a few ingredients. I used 3 Bosc pears and 3 Bartlett. Pealed, cut into chunks and boiled them with the other ingredients until they were soft.
Waiting for it to cool is the hardest part. I blitzed it in a food processor, but will try it in my Ninja next time. Then popped it in the freezer.
It’s so refreshing! This summer has been so hot and this is a welcome dairy free treat. Enjoy – Susan
I love strawberries. I’ve tried growing strawberries, but the wildlife in my yard always outsmarts me and eats the ripe ones before I can get to them. We always have at least a pint in the fridge at all times. I love strawberry shortcake, but it is not my families favorite. So I tried this recipe.
I have made GF pie crust from a box and it was good, but for this one I made my own.
I like to use just rice flour for this crust recipe. The crust hold up well and is not soggy.
The best part of this recipe is the goo. It makes lots of goo! Plenty to lick off the spoon and maybe mix with some So Delicious Coco Whip.
Most of my house hold liked this recipe. You can’t always please everyone, but I consider most a win. I hope you enjoy this refreshing Strawberry Pie. -Susan
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