Posts Tagged ‘Dairy Free’

Cooling and Refreshing Frozen Grapes

 

Feelin’ hot, hot, hot!  Try some frozen grapes.  Don’t they look refreshing?  When I find grapes on sale (which is rare lately!), I flash freeze them on a baking tray and then store them in a gallon size baggie.  Frozen grapes are a perfect treat on a hot day.  They are cooling and revitalizing.  The kids love them.  Just be aware that one could easily choke on these mini popsicles.  Cut them up for younger children.

You may also enjoy Chocolate Frosted Rice Krispie Treats.

Photo Credit: Silus Grok

This post is part of My Meatless Mondays.

Double Chocolate Chip Scones Recipe (Gluten-free, Dairy-Free, Egg-Free)

I like to take my girls out for Mommy-Daughter dates when I can.  My five year old, non-allergic daughter’s favorite date is hitting the local tea shop for scones and tea.  Actually, I have coffee and she has milk in a tea cup.  We always bring home extra scones to share with the rest of the non-allergic family.  It always hurts my heart when I don’t have an allergy-free version of a treat to share with Bella.  When I stumbled across this recipe at Family Fresh Cooking, I couldn’t wait to make it for her.  Just as I expected, Bella loves the chocolate treats.

I was pleasantly surprised by how easy these scones are to make. I have never made “regular” scones but I’m pretty sure they are not nearly as nutritious as these.  Coconut flour is high in dietary fiber and protein.   Oats are also a great source of fiber and are known to help reduce high blood pressure and lower cholesterol.  The banana, used as a binder in this recipe, is a great source of potassium, vitamins b and c and more fiber!

This recipe only makes 8 scones so I learned quickly to make two batches.

Dry Ingredients:

Wet Ingredients:

  • 1 Banana
  • 3 ounces Coconut Milk
  • 6 Tbsp Honey
  • 1 tsp Vanilla Extract (optional)

Add-in:

  • 3/4 cup Allergy-Friendly Chocolate Chips (I use these)

Instructions:

  1. Preheat oven to 350.
  2. In a medium bowl, whisk dry ingredients.  Add 1/2 cup chocolate chip.
  3. Blend wet ingredients in a blender or food processor.
  4. Add wet ingredients to dry ingredients and mix well.
  5. Taste dough and add more sweetener if needed.
  6. Form dough into a ball and press into a 1/2 inch thick pizza shape.
  7. Cut into 8 equal pieces and top with remaining chocolate chips.
  8. Bake 10-12 minutes.  Let cool and sprinkle with powdered sugar before serving.

You may also enjoy Banana Chocolate Chip Muffins and Chocolate Fudge Cake .

This post is part of Secret Recipe Club, Melt in Your Mouth Mondays, Mouthwatering Monday, Monday Mania, Mangia Monday, Make a Food”e” Friend, Mingle Monday,  Weekend Gourmet Blog Carnival,  Made By You Monday, My Meatless Mondays, Just Another Meatless Monday, Meatless Mondays, Hearth and Soul Hop, Made From Scratch Tuesday,  Tempt My Tummy TuesdayDelectable Tuesday, Tuesdays at the TableTip Me Tuesday, Tasty Tuesdays , Totally Tasty Tuesday, Tasty Tuesday Parade of Foods, Slightly Indulgent Tuesday, Domestically Divine, Tackle it Tuesday, {TITUS 2}SDAYS, Delicious Dishes, show me what ya got, Tuesday Time Out Link Up, Gratituesday, Tea Party Tuesday, What’s on the Menu, Made it on Monday, Whatcha Makin’ Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, What’s on Your Plate, What’s Cooking Wednesday, What We’re Eating Wednesday, Show and Tell, Works for Me Wednesday, This Chick Cooks, Creative Juice, Foodie Wednesday, Healthy 2day, Inspired by You Wednesdays, Let’s Do Brunch, Full Plate Thursday, Pennywise Platter Thursday, Tip Day Thursday, Real Food Weekly, Simple Lives Thursday, It’s a Keeper Thursdays, Strut Your Stuff, Thrilling Thursday , Recipe Swap Thursday, Frugal Food Thursday, Hookin Up with HoH, Ultimate Recipe Swap, Food Trip Friday, Friday Potluck, Foodie Friday,  Friday Favorites, Fresh Bites Friday, Show and Tell Friday, Allergy Friendly Friday, I’m Lovin It Fridays!, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Foodie Friday, Fresh, Clean and Pure Friday, GCC Recipe Swap, Food on Friday, Finer Things Friday, Sweet Tooth Friday, Friday Food Linky, Friday Flair, Weekend Wrap Up Party, Party Mindie Style My Favorite Things Friday Friday Food Fight, Sweets For A Saturday, Show and Tell Saturday, The Lady Bloggers Tea Party, Playdate ♥ Link Party, Showcase Saturday, So Sweet Sunday, Sugar Free Sunday,  Seasonal Sunday,  Nifty Thrifty SundaySundae Scoop, The Sunday Showcase, Savory SundaySimply Delish, Party Time

Chicken Fajitas

Who can resist the sound of sizzling fajitas being carried to your table at your favorite Mexican restaurant?  Fixing fajitas at home may not be as much fun but they are easy and just as tasty!  I usually use leftover chicken (Ginger-Lime Chicken is my favorite!) but it doesn’t take much more time to cook some chopped chicken in a hot, oiled skillet before you add the veggies.  Serve with rice and beans.  You can buy rice or corn tortillas but Bella likes to eat her fajita on a plate with a fork.

Ingredients:

  • 1 Tbsp Palm Shortening or oil of your choice
  • 2 Onions, sliced
  • Green Pepper, sliced
  • Red Pepper, sliced
  • 1 Tbsp Taco Seasoning (Gluten-Free Recipe Here)
  • 1 Tbsp Lime Juice
  • Salt and Pepper

 

Topping Options:

  • Lettuce
  • Tomato
  • Salsa
  • Guacamole
  • Daiya Cheese

Directions:

  1. Heat oil in skillet over medium high heat.  Add onions.  Cook until soft, stirring often.
  2. Add red and green peppers, taco seasoning, lime juice and salt and pepper to skillet.  Cook just until peppers are soft, stirring often.
  3. Transfer peppers and onions to plate.
  4. Add remaining ingredients to the skillet.  Cook until liquid is almost gone.  Serve immediately.

 You may also enjoy Taco Potato.

This post is part of Melt in Your Mouth Mondays, Hunk of Meat Monday, Monday Mania, Make a Food”e” Friend, Mingle Monday, Mangia Monday, Sugar Free Sunday, Seasonal Sunday, Nifty Thrifty Sunday, Savory Sunday

Photo Credit: gkdavie

Italian Sausage and Summer Squash Skillet

Did I mention we eat a lot of squash in the summer?  Squash cooks so fast that it makes a wonderful, healthy lunch.  While squash alone can be pretty bland, this recipe is full of flavor.  Here’s how I fix my my favorite squash skillet.

Ingredients:

  • Palm Shortening or oil of choice
  • 1 Large Yellow Onion, chopped
  • 1/2 Pound Italian Sausage Links, sliced
  • 9-12 Small Summer Squash, sliced
  • Italian Seasoning
  • Salt and Pepper

Directions:

  1. Heat oil in skillet.  Cook onion and sausage until onion is clear and sausage is brown.
  2. Add squash and season liberally with Italian seasoning, salt and pepper.  Cook until squash is tender.

You may also enjoy Summer Squash and Chicken Skillet and Nancy’s Green Beans and Sausage.

This recipe is part of Melt in Your Mouth Mondays, Tip Me Tuesday, Monday Mania, Made By You Monday, Make a Food”e” Friend, Mingle Monday, Hunk of Meat Monday, So Sweet Sunday, Sugar Free Sunday,  Seasonal Sunday,  Nifty Thrifty Sunday, A Themed Bakers Sunday, Cookbook Sunday, Sundae Scoop, The Sunday Showcase, Savory Sunday, Potluck Sunday, Simply Delish. {TITUS 2}SDAYS, Tuesdays at the Table, Totally Tasty Tuesday, Delicious Dishes, Tuesday Time Out Link Up, show me what ya got, Tasty Tuesdays, Slightly Indulgent Tuesday, Tip Me Tuesday, What’s Cooking Wednesday, Gluten Free Wednesdays, Works for Me Wednesday, Real Food Wednesdays, This Chick Cooks, Made it on Monday, Creative Juice, Foodie Wednesday, Healthy 2day Wednesdays, Thrilling Thursday, It’s a Keeper Thursdays, Strut Your Stuff, Frugal Food Thursday, Hookin Up with HoH, Real Food Weekly, Simple Lives Thursday, Recipe Swap Thursday, Pennywise Platter Thursday, Food Trip Friday, Friday Potluck, Foodie Friday,  Friday Favorites, Fresh Bites Friday, Show and Tell Friday, Allergy Friendly Friday, I’m Lovin It Fridays!, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Foodie Friday, Fresh, Clean and Pure Friday, GCC Recipe Swap, Food on Friday, Finer Things Friday, Sweet Tooth Friday, Friday Food Linky, Friday Flair, Weekend Wrap Up Party, Party Mindie Style, Show and Tell Saturday, The Lady Bloggers Tea Party

Lemon Herb Roasted Chicken in the CrockPot Recipe

Here’s another great recipe for your whole chicken. As I shared before, cooking your chicken in the crockpot produces tender, fall off the bone chicken.  The longer you cook it, the more it will fall apart.  If you want yours to keep it’s shape like the one in my picture, start checking for doneness after 6 hours.

This chicken is full of lemony-garlic flavor.  It has just the right amount of lemon flavor.  You can taste it but it is not overwhelming.  My kids love it.  I lost track of how many helpings my five year old had tonight.   This would also be divine served with garlic mashed potatoes or rice.  I think next time I make this I will try adding green beans with the onions.  Make sure you go heavy with the seasonings or the flavor won’t penetrate the skin.  Don’t forget to save the bones for homemade stock with a hint of lemon.  I use the broth to make rice.  Yum!

Ingredients:

  • 1 Whole Chicken
  • 1-2 Large Yellow Onions, sliced into wedges
  • 2 Lemons or 1/2 cup Lemon Juice
  • 1 1/2 tsp Garlic Powder
  • Salt and Pepper
  • Rosemary

Directions:

1.  Place onions in crockpot.

2.  Place the chicken on top of onions.

3.  Pour or squeeze lemon juice over chicken.  Try to get some juice in the cavity.

4.  Heavily salt and pepper the chicken outside and inside.

5.  Sprinkle garlic powder outside and inside of bird.

6.  Liberally sprinkle rosemary over outside and inside chicken.

7.  Cover and cook on low 8-10 hours.

UPDATE:  Be sure to check out this post on How to Have Crispy Skin in the Crockpot.  I haven’t tried it on this particular recipe yet, but I’m sure it would work.

Here are some of my favorite crockpot whole chicken recipes for the crockpot:

 

 

This recipe is based on this recipe at A Year of Slow Cooking.

This post is part of Made By You Monday, Weekend Gourmet Blog Carnival, Hunk of Meat Monday, Monday Mania, Mingle Monday, {TITUS2}SDAYS, Tempt My Tummy Tuesday, Tuesdays at the Table, $5 Dinner Challenge, Tip Me Tuesday, Tuesday Time Out Link Up, show me what ya got, Totally Tasty Tuesday, Domestically Divine, Tasty Tuesday Parade of Foods, Slightly Indulgent Tuesday, Domestically Divine, Tackle it Tuesday, Delicious Dishes, Show and Tell, What’s Cooking Wednesday, Works for Me Wednesday, Gluten Free Wednesdays, Real Food Wednesdays, What’s on Your Plate, Made it on Monday, This Chick Cooks, Full Plate Thursday, Pennywise Platter Thursday, Tip Day Thursday, Real Food Weekly, Simple Lives Thursday, It’s a Keeper Thursdays, Strut Your Stuff, Thrilling Thursday, Recipe Swap Thursday, Frugal Food Thursday, Hookin Up with HoH, Food Trip Friday, Friday Potluck, Foodie Friday,  Friday Favorites, Fresh Bites Friday, Show and Tell Friday, Allergy Friendly Friday, I’m Lovin It Fridays!, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Foodie Friday, Fresh, Clean and Pure Friday, GCC Recipe Swap, Food on Friday, Finer Things Friday, Sweet Tooth Friday, Friday Food Linky, Friday Flair, Weekend Wrap Up Party, Party Mindie Style, Show and Tell Saturday, The Lady Bloggers Tea Party, Simply Delish, The Sunday Showcase, Sundae Scoop, Nifty Thrifty Sunday, Seasonal Sunday, Sugar Free Sunday, Savory Sunday

Barbecue Potato Recipe

Who needs a wheat bun when you can have a smooth, buttery potato?  This is another quick lunch idea that uses leftover chicken.

Ingredients:

  • Cooked Potato (yellow potatoes taste extra buttery)
  • Salt and Pepper
  • Leftover Chicken
  • Barbecue Sauce

Directions:

  1. Layer ingredients on a plate and enjoy!

You may also enjoy Easy Pulled Barbecue Chicken and Taco Potato.

How to Make Chicken Stock and Why You Should

Homemade meat stocks are a traditional food that not only add flavor to meals but also add significant nutritional punch. For centuries chicken stock, a.k.a. Jewish Penicillin, has been served to the ill.  Unfortunately, these days most Americans purchase boneless cuts of meats and have lost the skill of creating this healing liquid.

Properly prepared stock contains high amounts of calcium, magnesium, potassium, gelatin and electrolytes.   The stock is gentle on the stomach and the nutrients are easily absorbed.  Homemade stock is the cornerstone to the GAPS Diet, a diet designed for natural digestive healing.  According to Dr. Campbell-McBride, “Meat and fish stocks provide building blocks for the rapidly growing cells of the gut lining and they have a soothing effect on any areas of inflammation in the gut.” It’s no wonder that stock has been recommended for cold, flu and just about whatever ails you for centuries.

(more…)

Summer Squash and Chicken Skillet Recipe

This is a simple meal I throw together all summer long.  It’s another great way to use up leftover chicken.  This week I used leftover Rotisserie Chicken in the CrockPot.  Just chop up an onion and summer squash and stir-fry it with some chicken and your favorite seasonings.  It’s quick, easy, healthy and frugal.  It’s really cheap if you use squash from your garden or better yet your in-law’s garden.  🙂  I’ll admit that after a winter without squash, it takes the kids a meal or two to get used to it’s slimy texture.  But generally 3 out 4 kids give this meal a thumbs up.

Ingredients:

  • 1-2 Tbsp Palm Shortening or oil of your choice
  • 1 Sweet Onion, chopped
  • 6 Summer Squash, sliced
  • 1 Tbsp Tamari Sauce (Soy-free recipes here and here)
  • Garlic Powder to taste
  • Salt and Pepper to taste
  • 2-3 Cups Cooked Chicken pieces

Directions:

1.  Heat oil in skillet and add onions.  Cook until clear.

2.  Add squash, tamari sauce, garlic powder, salt and pepper and cook just until squash is tender.

3.  Add chicken and heat through.  Serve immediately.

You may also like Asian Chicken Stir Fry.

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This post is part of What’s on the Menu, Made it on Monday, Whatcha Makin’ Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, What’s on Your Plate, What’s Cooking Wednesday, Show and Tell, Works for Me Wednesday, This Chick Cooks, Full Plate Thursday, Pennywise Platter Thursday, Tip Day Thursday, Real Food Weekly, Simple Lives Thursday, It’s a Keeper Thursdays, Strut Your Stuff, Thrilling Thursday, Recipe Swap Thursday, Frugal Food Thursday, Foodie Friday, Food Trip Friday, Fresh, Clean and Pure Friday, Show and Tell Friday, I’m Lovin It Fridays!, Foodie Friday, Fresh Bites Friday, Friday Potluck, Friday Favorites, GCC Recipe Swap, Fight Back Friday, Finer Things Friday, Food on Friday, Fun with Food Friday, Fat Camp Friday, Friday Food Linky, Allergy Friendly Friday, Melt in Your Mouth Mondays, Monday Mania, Mingle Monday, Weekend Gourmet Blog Carnival, Hunk of Meat Monday, Hearth and Soul Hop, Made From Scratch Tuesday, Tuesdays at the Table, $5 Dinner Challenge, Tip Me Tuesday, Delectable Tuesday, Tempt My Tummy Tuesday, Delicious Dishes, Totally Tasty Tuesday, Tasty Tuesdays, {TITUS 2}SDAYS, Tasty Tuesdays, Slightly Indulgent Tuesday

 

Rotisserie Chicken in the CrockPot Recipe

Yay!  I picked up my first locally raised pastured chicken of the season this weekend.  If you’ve ever watched Food, inc. or read Nourishing Traditions, you know why this is important to me.  If you haven’t checked out these two resources, you should!

Cooking these birds in the CrockPot produces tender, moist, fall off the bone chicken.  This is my favorite recipe for whole chicken.  It also makes the best stock, so save your bones!  You can read how to make chicken stock here.

Ingredients:

  • 4 tsp Salt
  • 2 tsp Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1 tsp Thyme
  • 1 tsp White Pepper
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1-2 Onions, chopped (optional)
  • 6-8 Yellow Potatoes (optional)

Instructions:

1.  Combine spices in a small bowl.

2.  If necessary, remove giblets from inside of chicken.  Rinse inside and outside of chicken and pat dry with paper towels.

3.  Massage chicken with spice mixture.

4.  Place onions and potatoes in the bottom of the CrockPot and lay the chicken on top.  I usually put some onions inside the chicken too.

5.  Cover and cook on low 4-6 hours or until chicken is falling off the bone.

The original recipe found at food.com recommends rubbing the spices on the chicken the night before you plan to cook it.  I am never that organized and I think it is awesome without that step.

UPDATE:  Be sure to check out this post on How to Have Crispy Skin in the Crockpot.  I haven’t tried it on this particular recipe but I’m sure it would work.

Here are some of my favorite crockpot whole chicken recipes for the crockpot:

 

This post is part of Works for Me Wednesday, What’s Cooking Wednesday, Show and Tell, Gluten Free Wednesdays, Whatcha Makin’ Wednesdays, What’s on Your Plate, Real Food Wednesdays, It’s a Keeper Thursdays, Real Food Weekly, Frugal Food Thursday, Strut Your Stuff, Full Plate Thursday, Simple Lives Thursday, Savory Sunday, Pennywise Platter Thursday, Recipe Swap Thursday, Foodie Friday, Food Trip Friday, Friday Favorites, Fresh Bites Friday, Show and Tell Friday, Foodie Friday, I’m Lovin It Fridays!, Fresh, Clean and Pure Friday, Food on Friday, GCC Recipe Swap, Fat Camp Friday, Friday Potluck, Fight Back Friday, Friday Food Linky, Allergy Friendly Friday, Sugar Free Sunday, Seasonal Sunday, Nifty Thrifty Sunday, Made By You Monday, Weekend Gourmet Blog Carnival, Monday Mania, Hunk of Meat Monday, Mingle Monday, Make a Food”e” Friend, Mangia Monday, Melt in Your Mouth Mondays, Hearth and Soul Hop, Tempt My Tummy Tuesday, Tuesdays at the Table, $5 Dinner Challenge, Tip Me Tuesday, Totally Tasty Tuesday, Delectable Tuesday, {TITUS 2}SDAYS, Slightly Indulgent Tuesday, Tasty Tuesday Parade of Foods, Domestically Divine, Tackle it Tuesday, It’s a Blog Party

Chocolate Frosted Rice Krispie Treats (Dairy and Gluten-Free)

OK.  I realize these are not “real food” but they are simple, frugal and allergen-free!  Besides, I used Organic Rice Puffs ($1.63 per bag through subscribe and save on Amazon!).  That counts for something, right?

In my eyes, these are a great alternative to cake or cupcakes.  For me, cake is nothing but a vehicle for frosting.  Don’t get me wrong, I like Rice Krispie treats, but frosting Rice Krispie treats turn them into something special.

One of my goals as a Mom, is making sure Bella never feels left out and has alternatives to fun food.  Because these are so quick to throw together, I can make them at the last minute before running out to a birthday party or special event.  This ensures Bella has something special too.

Ingredients:

  • 2 Tbsp Soy-Free Earth Balance or your favorite butter alternative
  • 7 Cups Miniature Marshmallows
  • 6 Cups Rice Krispies
  • 1 Can Dairy-Free, Gluten-Free Frosting (I used Pillsbury which is dairy and wheat-free but not certified gluten-free and contains soy)

Directions:

1.  Grease a 9 x 13 pan.

2. In a large saucepan, melt margarine over low heat and add marshmallows.  Stir until completely melted.

3. Remove from heat and add cereal, stirring to coat evenly.

4. Scoop into prepared pan and press into pan with greased fingers.

5.  Frost and enjoy!

You might also like Dairy-Free Caramel Sauce/Dip and Wheat-Free, Dairy-Free and Egg-Free Chocolate Fudge Cake.


This post is part of Full Plate Thursday, It’s a Keeper Thursdays, Strut Your Stuff, Thrilling Thursday, Recipe Swap Thursday, Frugal Food Thursday, Food Trip Friday, Friday Potluck, Foodie Friday, Friday Favorites, Fresh Bites Friday, Show and Tell Friday, Allergy Friendly Friday, I’m Lovin It Fridays!, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Foodie Friday, Fresh, Clean and Pure Friday, GCC Recipe Swap, Food on Friday, Sweet Tooth Friday, Friday Food Linky, Food Trip Friday, Friday Potluck, Foodie Friday, Friday Favorites, Fresh Bites Friday, Show and Tell Friday, Allergy Friendly Friday, I’m Lovin It Fridays!, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Foodie Friday, Fresh, Clean and Pure Friday, GCC Recipe Swap, Food on Friday, Sweet Tooth Friday, Friday Food Linky, Melt in Your Mouth Mondays, My Meatless Mondays, Mangia Monday, Meatless Mondays, Made By You Monday, Just Another Meatless Monday, Make a Food”e” Friend, Mingle Monday, Tasty Tuesday Parade of Foods, Slightly Indulgent Tuesday, Tasty Tuesdays, Domestically Divine, {TITUS2}SDAYS, Delicious Dishes, Tuesdays at the Table, Tempt My Tummy Tuesday, Tuesday Night Supper Club and Sweets For A Saturday