or Connect
Mothering › Mothering Forums › Mom › Women's Health  › Allergies › Allergen-free recipes and meal ideas!
New Posts  All Forums:Forum Nav:

Allergen-free recipes and meal ideas! - Page 6

post #101 of 483
I've been having failures lately. Tried to make some "blonde brownies". I got the thumbs down for that one and a peach coconut pie (using coconut milk). Made candied nuts. Kids didn't like them. Made some chocolate coconut ice cream. Wouldn't freeze all the way. Yesterday I made millet pudding (from the recipe on the back of the package). Yuck. Kids woudn't even try it. What is with my recipes lately? I'm trying buckwheat pilaf tonight. I'm hoping for a winner. Anybody have any ideas for buckwheat groats, buckwheat flour, or millet? I don't have many grains to choose from.
post #102 of 483
What exactly do you have to work with, Kathy? I know it changed recently so it doesn't include rice now but... Is there a day where it's just buckwheat and millet?
Sorry if I'm dense. I know you use gelatin instead of gums and you can't have potato.
I'm sorry your recipes haven't been turning out. I'm pretty sure we've all been there. It's so hard when you're a good cook to learn you haven't got a clue if you don't know your ingredients and when those ingredients are limited.
post #103 of 483
I'm letting my 3 year old have rice everyday (for enriched rice milk); the other one can't do rice at all. For other grains, day 1 is corn (but not for 1 of the kids), day 2 is millet, day 3 is sweet potato and tapioca, and day 4 is buckwheat. On day 1, one kid can have honey, the other can have cane sugar. On day 2, there's no sweeteners. On day 3, one of the kids can have beet sugar. On day 4, they can both have maple sugar. I can make buckwheat waffles on day 4. That's about it. This rotation is kicking my butt, but if it will heal the kids, I'm all for it. 1.5 months done, 4.5 months to go.
post #104 of 483
Do you have anything for fruits on day 2? And what are you doing for milk for the one who's not using rice?
post #105 of 483
here's the whole rotation. On day 1, I make meatsauce and corn pasta for ds, and rice pasta with plain sauce for dd. And wheat pasta for the rest of us. It's a pain, let me tell you, to have to make 3 kinds of pasta. DH, other DD, and I would just eat one of there's but $4 a package vs. $1 a package is kind of steep. It's hard to just make one meal for everybody. And snacks and desserts are impossible so far. I have the chart on a magnet on the fridge, and no one else wants to feed the kids anything because they're scared that they'll give them the wrong thing. I've been a short order cook for the last month and a half. I just wish it was easier, but I keep telling myself that it's only for 6 months and then maybe we can add some more stuff back in. And I'm hoping that they're not on a rotation diet for the rest of their lives. Am I dreaming?

Day 1: corn (only ds), rice (only dd), artichoke, carrot, celery, tomato, parsley, lettuce, banana (only ds), date, grape, kiwi, strawberry, beef (only ds), chickpea, snapper, bay leaf, cashew, coconut, flaxseed, honey (only ds), pistachio (only dd)

Day 2: millet, rice (only dd), broccoli, cauliflower, mushroom, mustard, apple (only ds), avocado, blueberry, pear, pineapple, chicken (dd only), egg, whitefish, catfish (only dd), tuna (only dd), cane sugar (only dd), basil (only dd), cayenne pepper, cinnamon (ds only), clove, garlic, ginger, mint, maple sugar, black pepper

Day 3: tapioca, rice (only dd), sweet potato, asparagus, green pea (only dd), lima bean, onion, string bean, apricot, blackberry, cherry, peach, plum, raspberry, duck, pork, kidney bean, almond, cottonseed, dill, oregano, peanut, tarragon (only dd) thyme

Day 4: buckwheat, rice (only dd), beet, cucumber, yellow squash, honeydew melon, olive, watermelon, haddock, salmon, scallop, turkey (only dd), beet sugar (ds only), carob, fructose, nutmeg, pecan, sage, sesame (ds only), sunflower, vanilla, walnut

Sorry. This is only supposed to be recipe ideas, isn't it?
post #106 of 483
It's hard to give recipe ideas without the whole picture though.

Day 1: What about a strawberry "cream" pie on a coconut crust?
Day 2: gingered pear crisp made with millet and maple sugar "crust"? (think an apple crisp only with ginger instead of cinnamon and pears instead of apples)
Day 3: a cherry pie with almond crust ? (this day looks the most challenging to me)
Day 4: It looks like a carob cake might be doable on this day?

I will look again later... The other thought that occurred to me when I saw your list was some kind of Pina Colada Cake, but coconut and pineapple are on different days.
post #107 of 483
Here's what I made tonight after our pancake fiasco.

"Cheesy" Turkey Bacon Skillet

"Cheesy" sauce:
3 tablespoons bacon grease
2 tablespoons nutritional yeast
3 tablespoons sweet rice flour
1/2 teaspoon dry mustard
pinch cayenne
pinch turmeric

1 1/4 pound ground turkey
1/4 teaspoon sage
2 teaspoons sea salt
1/2 teaspoon pepper
1 1/2 teaspoon marjoram
1/2 teaspoon thyme
1/4 teaspoon onion powder (optional)
1/4 teaspoon garlic powder (optional)
2 cups non-dairy milk
2 cups uncooked quinoa macaroni
1 pound frozen peas
1/2 pound bacon, cooked and crumbled

Put a pot of water on to boil. Brown the ground turkey. Don't bother draining it because you'll be adding a bunch of fat anyway. Mix in spices, including onion and garlic powders if using them. Pour milk over this and bring to a boil while you get your macaroni cooking. Take some of the milk from the pan (about 1/2 cup) and add it to your "cheesy" mixture, then pour this mixture into the skillet and mix well. If it's too thick, add more milk. Add your peas and allow to simmer until your macaroni is done cooking. Drain the macaroni and add it and the bacon to the skillet. Mix well and serve with a nice side salad.
ETA: The peas could probably be replaced with string beans with good results, and some mushrooms would probably make it all the better.
post #108 of 483

Granola Bar Recipe

I found this recipe (always looking for granola bars that are nut free) and made them the other day. The recipe seems to be pretty forgiving for substituions, and they came out soft, but firm, not very sticky -- didn't fall apart and no need to chill I checked them this am, and they are still the same way.

This is the exact recipe, so I would suggest making substitutions where you need to:

2 1/2 C Rice Krispies
2 C quick-cooking oats
1/2 C raisins
1/2 C packed brown sugar
1/2 C light corn syrup
1/2 C crunchy peanut butter
1 tsp. vanilla

Mix Rice Krispies and oats and raisins, set aside. Grease 9x13 pan. Mix brown sugar and corn syrup in a small pot and heat over med. heat until boiling. Remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal/oat/raisin mixture and mix well. Press well into the 9x13 pan. Cool and cut into squares.

** My substitutions -- I substituted the peanut butter with creamy soy butter. Next time I plan to use sun butter and add in sunflower seeds for more crunch. I also though it could be a little sweeter, so I intend to add in 1/3 cup honey with the brown sugar. I may also try using honey for the corn syrup and eliminate the corn syrup all together. You could also add cinnamon and other spices if you are compelled, but I didn't think it needed it.

I'll probably make variations using different dried fruit or adding in safe chocolate chips (the tiny kinds.) Also plan on trying different cereals as well.
post #109 of 483

Maple Cream Cookies

These are a winner!! I made them this morning after buying some maple cream on a VT trip a couple weeks ago. Soooooo yummy. Like a REAL cookie!!

5 oz. maple cream
4 Tbs. coconut oil
1 Tbs. milled flax + 3 Tbs. water (microwaved on high for 1 minute)
1 tsp. corn-free vanilla
1 c. light buckwheat flour
1/2 c. tapioca starch
3/4 tsp. baking soda
1/4 tsp. salt
3 Tbs. water
Maple sugar for sprinkling

Mix all ingredients. Scoop dough onto insulated baking sheet (I used a med. scoop size - maybe 2 Tbs?). Sprinkle each cookie with a little maple sugar. Bake at 350F for 14-16 minutes.

I made peanut butter cookies yesterday but I need to perfect that recipe since the taste was good, but they didn't hold together well enough for me. This one isn't on my website yet, but I have to update that since I have a bunch of new recipes. I made a really good blueberry pie the other day. Yesterday I got my order from Bob's red mill so I'm ready to do some more experimenting: maple sugar, date sugar, millet meal, millet flour, fructose, etc. I've just got to get some variety into this rotation diet!
post #110 of 483
Thread Starter 
Ooh- Kathy, those look scrumptious!!!

One question- where do I find maple cream? Never heard of it before. Would Whole Paycheck carry it??

Ok- 2 questions. Has anyone found a corn-free vanilla in a store, or do I have to order it online?

I really want to make these cookies... :
post #111 of 483
It's funny. I loved the cookies, my mother and my aunt loved the cookies, my neighbor.... yet DS and DD wouldn't touch them with a ten foot pole. So I had to eat the rest of the batch. Too bad for me!!

I get Maple Cream in Vermont (though the Maple Sugar was from Bob's Red Mill -- and smells heavenly). I would do a search online and see if anyone carries it online I guess. Or I could get some and mail it to you!! It's like the consistency of peanut butter. Really good spread on bread!

I've only been able to find the corn-free vanilla online. And it's really expensive.
post #112 of 483
Thread Starter 
hmmmm... I guess I probably should have asked first, what IS maple cream? Is there something in it besides maple syrup that makes it creamy? It sounds dreamy.
post #113 of 483
Directions for making your own maple cream:

http://www.massmaple.org/candy.html
post #114 of 483
Thread Starter 
YUMMY!!! Thanks for posting that!!! I am so trying it. Probably not for a while... until finals are over in a few weeks and I have time to cook. But then, I am ALL OVER this maple cream and those cookies!
post #115 of 483
Hey all - I thought I'd let everyone know that I've started a new allergy-friendly recipe blog.

"This is how we do it"

So far I have recipes for:
* Grain-free turkey chili
* cherry muffins
* cherry pancakes
* zucchini fritters
* tuna pasta salad with non-raw "mayo"
* turkey tacos with brown rice tortillas

Everything is Gluten-, dairy-, soy-, legume-, treenut-, seed-, corn-, preservative- and dye-free. Many things are egg-free or can be adapted. Many are vegetarian or have a veg option.

Today I'm posting my new GF "pita" bread - works great for sandwiches or hamburger buns. In the coming week I will be posting my homemade salsa and ketchup recipes as well as sorghum zucchini bread.

I try to post at least once a day.

Feedback is always welcome. If you want your recipe posted (with credit back to your blog/website/your name) email me: welovericecakes AT gmail DOT com.
post #116 of 483
I've done a thread search and can't find salicylate free recipes. Surely some of you and your kids are allergic to them, they are the cause of many reactions, behaviourly and physically.

If anyone does go salicylate free, I'd love some recipes! Most of them on here are really HIGH in the chemical.

If interested (if citrus bugs you, if addicted to tomato, if curry makes you drool, if cinnamon keeps you going, if berries make you happy, perhaps you should research salicylates), go to: food can make you ill
or
failsafe diet

Getting those links, I just found this recipe page:

failsafe recipes
post #117 of 483
post #118 of 483
I know some of you can't have tree nuts, but for those of you who can... my kids love these.

Granola Bars

1/2 c. maple syrup
1/4 c. agave syrup
1/2 c. almond butter
3 c. Nutty Flax cereal
1/2 c. date pieces
1/2 c. chopped almonds

Heat maple syrup, sweeteners, and almond boil. Bring to a boil and simmer for a couple minutes until they're well blended. Remove from heat. Mix with cereal, nuts, and dates. Press into 9x9" pan that has been greased with coconut oil. Bake at 350F for 15 minutes. Then cool completely and cut into squares.
post #119 of 483
Kathy that sounds delicious.

Anyone want to brainstorm with me on things to use to replace the nut butter?

We can do agave & maple syrup. We can do Nutty Rice cereal (by same people who make Nutty Flax). We can do date pieces. We can do coconut.

We cannot do nuts or seeds. (Or dairy, or soy, or corn, or gluten, etc)

I have a recipe for a coconut-date ball... It's quite paste-y. Perhaps that could be used with honey & rice cereal... I'll be at the HFS tomorrow & I'll pick up supplies.

Thanks Kathy for the kick in the booty to actually try a granola bar again. I'd been using GF oat before. A. They are $7 for 2lbs. B. they didn't turn out. I never thought about crunchy cereal.

I will hopefully report back a non-nut version, soon!
post #120 of 483
If you can do a marshmallow-y type thing (allergygrocer.com has one made out of rice syrup) you could almost do a rice krispie type bar with it. DS can't have rice so we can't use the marshmallows or the rice cereals. I'm making it today with peanut butter, agave, maple syrup and cocoa. And I put coconut and cut up dried apricots in with the Nutty Flax cereal. I'll see how this one turns out (I'm doing this while it's heating up). I wonder if maple cream would harden into something. Brown sugar? Almost get sweet stuff to a soft ball stage and then coat the cereal? I'm trying to find treats for my kids since they're left out of so many things. And with this rotation diet I'm trying to combine stuff in new ways all the time.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Allergies
Mothering › Mothering Forums › Mom › Women's Health  › Allergies › Allergen-free recipes and meal ideas!