Wednesday, April 18, 2012

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.

Friday, April 13, 2012

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! 

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.

Monday, April 9, 2012

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.

Saturday, April 7, 2012

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

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.