Green Bean & Mushroom Casserole - Gluten Free

Gluten-Free Version of Trader Joe's Holiday Green Bean & Mushroom Casserole 

1-1/2 Tablespoons butter

1-1/2 Tablespoons olive oil

8 ounces mushrooms, sliced

1/3 cup onion sliced

24 ounce fresh green beans

2 cups gluten-free cream of mushroom soup (click here for gluten-free recipe)

1-1/2 cup Swiss cheese, shredded

1-1/2 to 2 cups gluten-free fried onion pieces (click here for gluten-free recipe)

• Preheat oven to 375 degrees F.
• Heat olive oil and butter in large skillet.
• Add mushrooms and saute until they become soft and lightly browned. 
• Add onion and continue to saute until they become soft and lightly browned.
• Add green beans and saute until heated through.
• Add soup, mix, and cook until heated through. 
• Add mixture to a medium size casserole dish.
• Top with cheese and fried onion pieces.
• Place in oven and bake until cheese melts and becomes warm and bubbly, about 15-20 minutes.

Cream of Mushroom Soup - Gluten Free

3 Tablespoons butter

8 ounces mushrooms, chopped

2 garlic cloves, minced

1/4 cup onion, diced

4 Tablespoons sweet white sorghum flour

1 cup gluten free chicken broth

1 cup whole milk

salt and pepper

• Heat butter in saucepan over med-hi heat.
• Add mushrooms, garlic, and onion to pan and saute for 3 minutes.
• Sprinkle flour into pan, stir, and cook an additional 2 minutes.
• Slowly stir in broth and milk and cook over med-hi heat until thickens.
• Season with salt and pepper as desired. 

Click here for Gluten-Free Green Bean Casserole Recipe.

"Fried" Onion Pieces (Baked) - Gluten Free

1 large onion, chopped

1/3 cup gluten-free sweet white sorghum flour

1/3 cup gluten-free tapioca starch

1/4-1/2 teaspoon salt

olive oil

• Preheat over to 475 degrees F. 
• Chop onion into small pieces. 
• Rinse onion with water in small colander. 
• Pour onions into mixing bowl, sprinkle sorghum flour, tapioca starch, and 1/4 t salt over onion. 
• Stir until flours evenly coat onion pieces.
• Coat cookie sheet (or shallow baking dish) with olive oil.
• Spread "breaded" onions onto dish.
• Bake for 20 minutes at 475 degrees F flipping onions every 5 minutes.
• Broil for an additional 2 minutes or until desired.

Click here for Gluten-Free Green Bean Casserole Recipe.

Chocolate Frosting

Yum yum yum! 

Store bought frosting often has corn syrup or soybean oil in it. Those are both ingredients we avoid at our house due to food allergies. Below is a delicious homemade chocolate frosting that is in no way low cal but it's frosting...we're not eating it because it's good for you! 

Enjoy! 

8 ozs cream cheese, room temperature (I've used the "1/3 less fat" kind and it still turn out great)

1/4 cup unsalted butter, room temperature

3-4 cups powdered sugar (depending on how sweet you like it)

1/2 cup cocoa powder

• Beat cream cheese and butter together until smooth and creamy.

• Slowly mix in powdered sugar. Try one cup at a time.

• Add cocoa powder and mix until well combined.

Yummers.

Click here for a delicious chocolate cake recipe that's gluten free, egg free, and dairy free!

Chocolate Cake - Gluten Free, Egg Free, Dairy Free

This is now my favorite "go to" recipe for gluten-free, egg-free cake! Delish!

1 1/2 cup gluten free all-purpose baking flour

1-1/2 teaspoons xantham gum

3 Tablepsoons cocoa powder

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1  Tablespoon white vinegar

5 Tablespoons canola oil

1 teaspoon vanilla extract

1 cup water

• Preheat oven to 350 degress F.
• Mix together dry ingredients in a large mixing bowl.
• Mix together wet ingredients in a separate mixing bowl.
• Add wet ingredients to dry ingredients and mix until smooth. 
• Pour batter into 8x8 cake pan sprayed with cooking spray.
• Bake at 350 degrees F for 35 minutes or until inserted toothpick comes out clean.
• Enjoy!

Click here for a scrumptious chocolate frosting recipe (although it's totally NOT dairy free. Sorry to the dairy free readers!).

Pan Fried Pork Loin Chops - Gluten Free

Some times it's a pork chop night! Usually it's boring chicken night but last night it was pork chop night. I know, sounds wild and crazy. Ok, maybe not. BUT, it was tasty and that's what matters around here. :)

Here are the deets:

3-4 pork loin chops

1/2 cup sweet white sorghum flour (or other gluten-free flour of your choice)

1 teaspoon herbs de Provence

1/2 teaspoon garlic salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/4 cup olive oil

1/2 to 1 Tablespoon unsalted butter

• In a shallow dish, combine flour, herbs, and seasonings and mix well.
• Place pork loin chops in dish one at a time to coat all sides.
• Heat oil in a large pan on medium heat. Add butter to oil (I never said this was low-cal!).
• When oil and butter are hot, add the pork chops to pan. 

•  Cook on medium heat for 4 minutes then flip and continue cooking until cooked through.

Serves 3-4

Enjoy!

Cauliflower "Bread" Sticks - Gluten free, egg free

1/2 head cauliflower

1-1/2 teaspoon Ener-G Egg Replacer + 2 Tablespoons warm water (or 1 egg)

1 cup shredded mozzarella cheese

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

1 garlic clove, minced
2 Tablespoons freshly grated Parmesan cheese

• Preheat oven to 350 degrees F. 
• Line bread pan with parchment paper.  
• Grate raw cauliflower into microwave safe bowl. Microwave grated cauliflower for 8 minutes (adding no additional water). Carefully remove bowl from microwave and add egg replacer and water (or egg), mozzarella, dried herbs, and garlic. Mix well. 
• Spread mixture into bottom of bread pan and flatten.   

• Bake for 20 minutes at 350 degrees F.
• Bake at 450 degrees F for an additional 10 minutes.
• Use parchment paper to lift bread sticks out of pan and transfer to baking sheet.
• Use pizza cutter to cut into sticks and flip over.

• Sprinkle tops with Parmesan cheese.
• Place baking sheet with sticks back in oven and bake for another 5-10 minutes or until tops are browned. (I orignally did this last step with my oven set to broil and my parchment paper started to burn! Ooops! Turns out paper burns above 450 degrees. Who knew? So...be careful!)
• Enjoy!

Serves 3 (2 sticks each)

Brown Rice Tortilla Chicken Enchiladas with Tomatillo Sauce - Gluten Free, Corn Free

I la-la-LOVE Mexican food, especially enchiladas...and burritos and tacos and...well, I love it all, really. I've been trying to figure out to make enchiladas without using flour or corn tortillas (no gluten, wheat, or corn for my boy). Aren't flour and corn your only two opinions, normally? I found brown rice tortillas at Trader Joe's which have a good flavor but they are a bit dry and stiff. My goal was to roll those bad boys into enchiladas! Normally I heat tortillas on the stove top. That doesn't work so well with the brown rice version. They become even more brittle. Warming them in the microwave seems to be the best way to keep them more flexible. 

Here is the recipe I made today -

3 cups chicken broth

1-1/2 cup chopped onion (divided)

2 teaspoons dried oregano

2 garlic cloves, minced

1/2 teaspoon salt

1 bay leaf

4 chicken breasts

1/2 cup reduced fat sour cream

3 cups green enchilada sauce (canned or see recipe below. Most canned sauces have either corn starch or corn syrup in them, FYI)

cooking spray

5 8"-10"brown rice tortillas

2 cups shredded cheese, cheddar and Monterrey jack blend 

• In a large pot, combine chicken broth, 1 cup onion, oregano, garlic, salt, bay leaf, and chicken. 
• Bring to boil. Reduce to simmer and cook for 15 or until chicken is cooked through. 
• Remove chicken from broth and allow to cool.
• Shred chicken into bite-sized pieces. Combine chicken with  remaining 1/2 cup onion, and sour cream in bowl, stir well. 
• Preheat oven to 350 degrees F. 
• Spray 9x13 oven-safe dish with non-stick cooking spray. 
• Spread approximately 1/4 cup enchilada sauce in bottom of dish.  
• Warm tortillas. (I warm brown rice tortillas in the microwave because they seem to get brittle if I heat them on the stove top over a gas flame) 
• Spoon chicken mixture down center of each tortilla and roll up.
• Place each chicken filled rolled tortilla in dish, seam side down.
• Pour remaining enchilada sauce over top or until it's saucy enough for you.
• Sprinkle evenly with cheese.
• Bake at 350 degrees F for 18 minutes or until heated through.

Tomatillo Enchilada Sauce (thanks Martha Stewart)

• 1 pound tomatillos, husks removed

• 1 cup diced white onion

• 1 garlic clove

• 1 jalapeno, quartered (seeded if desired)

• 1 cup water

• Coarse salt and ground pepper

• 1 tablespoon vegetable oil

• 1/4 cup chopped fresh cilantro

• 1 teaspoon white vinegar

• Pinch of sugar

In a medium pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender; add onion, clove, jalapeno, and water. Puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season with salt and pepper. In pot, heat oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.

Rice Pudding - No Egg

Have you ever searched for a rice pudding recipe? Maybe you have. And maybe that's why you're here! I've been searching for one that didn't include egg but didn't have weird things like cranberries or almond in it. There are so many basic recipes but not so many without eggs. After a little research this is what I've come up with. It's not as "runny" as my husband would like but mixed with a little extra milk upon serving it'll do the trick. Personally, I like the pudding-like texture. It's thick and delicious. Enjoy!

4 cups milk

1/2 cup sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

2 cups cooked rice

2 Tablespoons butter

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

• Combine milk, sugar, vanilla, and salt in a medium saucepan. 
• Bring to boil, stirring frequently so that milk does not burn. 
• Add cooked rice, butter, cinnamon, and nutmeg to milk mixture. 
• Simmer for 30 minutes (or until milk is absorbed), stirring often. 
• Transfer to 5 small bowls and refrigerate until cooled (cover with plastic if you don't want a pudding skin).
• Sprinkle tops with cinnamon, if desired, before serving.

Yields: Approximately 5 servings.

Waffles - Gluten, Egg, and Dairy Free

Mmmmm...waffles! We ate these for dinner tonight because breakfast for dinner is just awesome.

This waffle recipe is gluten free, egg free, and dairy free. The result is a delicious, light and crispy waffle. Enjoy!

1-1/4 cup brown rice flour

1/2 cup tapioca starch

1/2 cup potato starch 

1 teaspoon xantham gum

2 teaspoons baking powder

1 tablespoon sugar

1 tablespoon Ener-G Egg Replacer + 1/4 cup warm water (or 2 eggs)

2-1/4 cup rice milk (or other milk substitute)

3/4 cup canola oil

Combine dry ingredients in medium size mixing bowl. In a small bowl, mix together Egg Replacer and warm water. Add remaining ingredients and Egg Replacer mixture to dry ingredients and stir until well combined. 

Batter will be thin.

Cook in pre-heated waffle iron until golden brown.

Top with your favorites and serve! 

Makes seven (7) 6" Belgian-style waffles.

Applesauce Muffins II

I updated my previous Applesauce Muffins recipe (click here for original recipe). It's still gluten, corn, egg, and dairy free. It's only slightly different but I like this version better. They're not as dense.

Enjoy!

1 cup brown rice flour

1/2 cup tapioca starch

1/2 potato starch

1 teaspoon gluten free xantham gum

1 teaspoon baking soda

1/2 teaspooon salt

3/4 cup sugar

1 teaspoon apple cider vinegar

3/4 cup no-sugar added applesauce 

1 cup cold water

• Preheat oven to 350 degrees F.
• Combine ingredients in bowl and stir until well mixed.
• Pour batter into lined muffin tin.
• Bake 350 degrees for 20-25 minutes or until inserted toothpick comes out clean.

Yields 12 muffins

Summer Quinoa Salad

I'm cooking more quinoa! and loving it.

This is a great main dish salad or a perfect side dish on those summer BBQ evenings.

4 cups chicken broth

2 cups quinoa

1 can (12.5 oz) chicken breast

1 medium cucumber, chopped

1/2 cup cherry tomatoes, halved

1 can (3.8 oz) black olives, pitted and sliced

1/2 cup crumbled reduced fat feta cheese

1/3 cup fresh Italian parsley, chopped

Dressing:

3/4 cup olive oil

1/4 cup fresh lemon juice

2 tablespoons balsamic vinegar

1/4 cup fresh rosemary leaves, chopped

salt and pepper to taste

• Place quinoa and broth in saucepan and bring to boil, cover and reduce to simmer. Cook for 10-15, or until liquid is absorbed. Cool for 10 minutes.
• In a small bowl, combine ingredients for dressing and whisk until well combined.
• Combine quinoa, chicken, cucumber, tomatoes, olives, feta, and Italian parsley. 
• Toss salad with desired amount of dressing.

NOTE: Try tofu in place of chicken! It's good too.

Banana Bread - Gluten, Egg, and Nut Free

Have a couple ripe bananas? It's time for banana bread!

There are so many recipes for banana bread and they are all similar...mashed bananas, sugar, flour, eggs...I read so many looking for one that would work for our house. I found this one which I thought looked different and intriguing. I did my usual "tweek" to the recipe and came up with the recipe below.

The batter tastes like heaven! Sweet banana flavor with a hint of orange. Delish!

2-1/2 cups all purpose gluten free baking mix

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon xantham gum

1 cup sugar

1/4 cup butter, softened (or butter substitute)

1-1/2 teaspoons Ener-G Egg Replacer*

2 tablespoons warm water*

2 very ripe bananas, mashed

2  tablespoons orange zest

1/2 cup milk (or milk substitute)

*If you are ok to have eggs, use one egg 

in place of egg replacer and omit warm water .

• Preheat oven to 350 degrees. 
• Combine flour, baking powder, salt, and xantham gum in bowl and set aside.
• In separate bowl beat together sugar, softened butter, egg replacer, and water until smooth.
• Add bananas, orange zest, and milk.  Mix together until combined.
• Add flour mixture and mix until smooth.
• Pour batter into greased bread pan.
• Bake in oven at 350 degrees for 50-60 minutes or until done.

Garlic Chicken Stir Fry with Quinoa, Peppers and Basil

Thank you Trader Joe’s! I love this recipe for Garlic Chicken Stir Fry with Quinoa, Peppers and Basil found on the back of the Trader Joe’s Organic Quinoa box.

Quinoa (keen-wah) is naturally gluten free and has more protein than many other grains so it’s a wonderful alternative to rice or couscous. I think it’s delicious and my husband has decided he prefers it to brown rice.

1 cup quinoa

2 cups chicken broth

1-1/2 pounds boneless skinless chicken tenders (I used chicken breasts)

4 tablespoons olive oil

1 small onion, thinly sliced

1 red bell pepper, seeded and thinly sliced

1 yellow bell pepper, seeded and thinly sliced

5 cloves garlic, thinly sliced (I used minced garlic)

20 leaves fresh sweet basil, julienne

grated parmesan cheese (I omitted and it still tasted amazing)

salt and pepper to taste

Place 1 cup quinoa and 2 cups chicken broth in a 1-1/2 quart saucepan and bring to a boil. Reduce to simmer, cover and cook until all liquid is absorbed (10-15 minutes). When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.

Cut chicken into one-inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and sauté for 5 minutes or until golden brown.

Add onions, bell peppers; sauté for one or two more minutes; add garlic and sauté until peppers become slightly limp, but still bright, about one to two minutes; season with salt and pepper.

Remove the pan from heat; add basil and quinoa.

Toss until basil wilts; garnish with parmesan cheese (optional).

Serves four.

Crunchy Chicken Tenders

Better than chicken nuggets and gluten free! 

4 chicken tenders

1-1/4 cup rice cereal "pockets," such as Rice Chex

1/4 teaspoon onion powder

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup melted butter or oil

cooking spray

• Preheat oven to 375 degrees F.
• Combine rice cereal, onion powder, thyme, salt, and pepper in food processor. Pulse until ground to desired coarseness.
• Transfer cereal mixture into shallow dish and stir until well mixed.
• One at a time, dip chicken tenders in melted butter or oil and then place chicken in dish with cereal mixture. Flip until all sides are covered with mixture.
• Place coated chicken onto baking sheet that has been sprayed with cooking spray.
• Bake for 10 minutes at 375 degrees F. Flip chicken over and continue baking for an additional 10-15 or until chicken is cooked through.

Edit: Since I originally posted this recipe I've given away my food processor (I bought a Vitamix blender. Love it BTW! So away went the old blender and food processor). I discovered that crushing the rice cereal with a potato masher in a shallow bowl is just as successful. Just thought I'd add that little bit of info. Enjoy!

Baked Crusted Salmon Fillets

(tastes better than my picture looks, I think)

1 cup rice cereal "pockets", such as Rice Chex

1/3 cup brown rice flour or gluten free baking mix (use more or less, depending on how crunchy you want your crust)

1-1/2 teaspoons dried dill weed

1/2 teaspoon salt

1/4 ground black pepper

3 tablespoons olive oil

4 salmon fillets, boneless and skinless

• Preheat oven to 450 degrees F.
• Combine cereal, flour, dill weed, salt, and pepper in food processor or blender and grind until coarse.
• On flat dry surface lay out wax paper. Pour crumb mixture on to wax paper.
• Coat shallow baking dish with oil.
• Dip salmon into oil in dish, covering all sides.
• Roll salmon in crumb mixture.
• Place coated salmon in baking dish then flip over so that both sides are covered in oil.
• Bake uncovered for 10-15 minutes or until fish flakes easily with fork.

Serves 4

Recipe inspired by Salmon with Matzo Crust from Better Homes and Gardens Magazine.

Zucchini Carrot Muffins - Egg Free, Dairy Free

I don't want to toot my own horn...but...these muffins are AWESOME! My kids were begging for more after their taste test tonight. My hubby loved them too.

This zucchini  and carrot muffin recipe is egg free, dairy free, soy free, and nut free. Gluten free flour could easily be used to make these gluten/wheat free as well. Also, you can use three eggs in place of the water and egg replacer, if you don't wish to make these egg free.

Enjoy! :)

6 tablespoons warm water

4.5 teaspoons Ener-G Egg Replacer (click here)

2 teaspoons vanilla

1/2 cup sugar

1-1/2 cups brown sugar

3 cups flour

1 cup olive oil

1 teaspoon salt 

1 teaspoon baking soda

1/2 teaspoon baking powder

1 tablespoon cinnamon

1-1/2 cups raw zucchini, grated

1/2 cup raw carrot, grated

• Preheat oven to 350 degrees Fahrenheit. 
• Beat water, egg replacer, sugars, and vanilla.
• Stir in next 6 ingredients, through cinnamon.
• Stir in zucchini and carrots. 
• Add to greased or paper lined muffin tin. 
• Bake for 25-27 minutes, or until inserted toothpick comes out clean, at 350 degrees.

Yields 12 muffins.

Egg Replacer

Hooray for an egg substitute that is free of egg, soy, and wheat! It's called Ener-G Egg Replacer and can be purchased at Sprouts, Whole Foods Market, Kroger (Fred Meyer) as well as many other stores.

Now go bake some egg free deliciousness! 

http://www.ener-g.com/egg-replacer.html

Blueberry Muffins - Gluten Free, Egg Free, Soy Free

I love a good blueberry muffin but baking without eggs isn't always easy. My son has several food allergies. His allergy to eggs is off the charts which means he has to completely avoid eggs even in the smallest amounts. Well, I'm happy to say that I finally found an egg substitute that is free of egg, soy, and wheat! It's called Ener-G Egg Replacer and can be purchased at Sprouts, Whole Foods Market, Kroger (Fred Meyer) as well as many other stores.

I made this recipe for the first time today and they turned out delicious! Enjoy! 

P.S. This recipe DOES include dairy (butter and milk) but is free of gluten, wheat, egg, soy, oats, corn, nuts, and seeds.

3/4 cup unsalted butter, softened (or butter alternative)

1-3/4 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

1-1/2 tablespoons Ener-G Egg Replacer

6 tablespoons warm water

3 cups gluten-free all purpose baking mix

3/4 cup milk (or milk substitute)

3 cups blueberries (frozen or fresh)

3 tablespoons sugar

• Preheat oven to 375 degrees. 
• In a large mixing bowl, use electric mixer to mix together butter, 1-3/4 cups sugar, baking powder, and salt. 
• Add egg replacer and warm water and beat until well mixed. 
• Beat in 2 cups flour and milk. 
• Stir blueberries in with remaining flour. 
• Scoop into greased or lined muffin tin. 
• Sprinkle tops with sugar. 
• Bake 30 minutes at 375 degrees or until golden brown and tops spring back when tapped.

Yields 18 muffins.

Turkey and Three-Bean Chili

NOTE: According to our allergist, cooked tomatoes are less allergenic than raw tomatoes. If you are concerned about a tomato allergy please check with your doctor before you try the following recipe.

1 tablespoon olive oil
1 cup onion, chopped

1 green bell pepper, chopped

3 teaspoons minced garlic

1-1/2 lbs ground extra-lean turkey

3/4 cup water

2 tablespoons tomato paste

1 tablespoon chili powder

2 teaspoons ground cumin

salt and pepper

1 (15.5 oz) can pinto beans, drained

1 (15.5 oz) can red kidney beans, drained

1 (15.5 oz) can black beans, drained

1 (14.5 oz) can chicken broth

1 (14.5 oz) can diced tomatoes, undrained

1/4 cup fresh cilantro, chopped

• Heat olive oil in large saucepan.
• Add chopped onion, bell pepper, and garlic pan, saute 3 minutes.
• Add ground turkey to pan, stirring to crumble.
• When turkey is fulled cooked, stir in water and next 9 ingredients (through diced tomatoes). Bring to boil.
• Reduce heat, simmer 8 minutes.
• Remove from heat.
• Stir in cilantro.
• Serve.

Chicken, Brown Rice, and Vegetable Soup

4 cups water

3 (14.5 oz) cans chicken broth (approx. 5-1/2 cups)

1 cup brown rice

3 medium carrots, sliced

1 cup celery, sliced

1 tablespoon olive oil

1 cup onion, chopped

1 cup mushrooms, sliced

2-3 cups baby spinach

2 teaspoons minced garlic

1 cup zucchini, sliced

2 cups cooked chicken, chopped into bite size pieces

2 teaspoons dried thyme

2 teaspoons dried oregano

1 bay leaf
salt & pepper

• Combine water, broth, rice, carrots, and celery in a large pot and bring to boil. Reduce heat and simmer 30 minutes.
• Meanwhile, heat olive oil in large skillet. Saute onions, mushrooms, garlic, and spinach until onions are cooked and spinach is wilted.
• Add sauteed vegetables to pot. Also add zucchini, chicken, thyme, oregano, pepper, and bay leaf. 
• Cook on medium-low heat for 30 minutes or until rice and vegetables are tender. Salt and pepper to taste.

Brown Rice Pasta Salad

NOTE: This is a gluten free vegetarian dish. To make it dairy free, omit cheese and, if you wish, replace with tofu (if your diet allows soy products).

Pasta Salad-

1 lb brown rice rotini pasta, cooked, drained, and rinsed

1 cup cheddar cheese, cubed

1 cup pitted black olives, chopped

1 cup broccoli florets, chopped

1 cup cucumber, chopped

1 red bell pepper, chopped

Dressing-

3/4 cup olive oil

1/4 cup balsamic vinegar

2 tablespoons lemon juice

2 teaspoons minced garlic

2 teaspoons dried basil

1/4 teaspoon dried oregano

salt and pepper to taste

Combine cooked pasta and the remaining ingredients in a large bowl. Toss with half of dressing, add more as needed.

Applesauce Muffins

1-3/4 cup gluten free all purpose baking mix

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon apple cider vinegar

1/3 cup no sugar added applesauce

1 cup cold water

• Preheat oven 350 degrees.
• Line muffin tin with paper liners.
• Combine ingredients in medium size mixing bowl.
• Pour mixture into lined muffin tin.
• Bake at 350 degrees for 20-25 minutes or until tops spring back when touched.
• Yields 12 muffins

Allergy-Free Recipes!

I know how hard it is to find recipes for your family when one of your kids is allergic to eggs, wheat, corn, oats, milk, soy, nuts, seeds, potatoes, peas, garbanzo beans, tomatoes, strawberries, and lentils. Since our 16 month old was diagnosed with multiple food allergies, I'm finding that even the most "allergy-free" recipes still need to be adjusted to fit our situation. I've been frustrated to say the least. But I woke up this morning feeling like a light bulb went off! Why don't I organize the recipes I'm creating and start a blog of my own? There's probably other people out there in the same spot as me! Welcome to my blog.