We're a group of friends who love to cook delicious and healthy food without the allergens of gluten, soy, or dairy. We'll share recipes and the story of our success with our journey.
1 whole chicken, remove giblets salt and pepper olive oil 1 onion
oven 350 oil inside and out of chicken liberally rub onion in and out of chicken, you could leave the onion in the chicken although I did not ... just didn't think about it really ... salt and pepper inside and out liberally Bake uncovered 1 hour and 15 (internal temp 180) Remove, cover in foil, let rest 30 more minutes. Serve.
Absolutely delicious! Skin was perfect, white meat perfect. This is a keeper!
So...first, probably self-explanatory but the notation under the recipe name, GF=Gluten Free, SF=Soy Free, DF=Dairy Free.
Also one of my sisters thought it might be worth noting why I was suddenly so interested in cooking with all this healthfulness when it was surely not an interest as I raised my children with hot dogs and chicken nuggets...
I was diagnosed with Celiac almost a year ago. Here's the definition from the Celiac Disease Foundation- Celiac Disease (CD) is a lifelong, digestive disorder affecting children and adults. When people with CD eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed. Even small amounts of gluten in foods can affect those with CD and cause health problems. Damage can occur to the small bowel even when there are no symptoms present.
Gluten is the common name for the proteins in specific grains that are harmful to persons with celiac disease. These proteins are found in ALL forms of wheat (including durum, semolina, spelt, kamut, einkorn and faro) and related grains rye, barley and triticale and MUST be eliminated.
That was fun! The great news I've found with the help of sisters and friends is that we can eat great food that we can prepare at home.
Eating out can still be a bit of a challenge...especially when you're GF, SF, and DF. So add your recipes here and eat well!
onions potatoes carrots ---- I also use... ---- sweet potatoes brussel sprouts asparagus ----
Olive Oil Salt and Pepper
350 preheated oven
wash and prepare your vegetables cut bite-size, I like to cut my onions and potatoes in circles not to thin, I let them cook for a good long stretch, cut too small and the vegetables disintegrate
prepare a large jelly roll pan with olive oil in the bottom, maybe a 1/4 to 1/2 cup
toss your prepared vegetables in
salt and pepper well to taste, a bit of olive oil over the top, another 1/4 cup
Roast in preheated oven for 1 hour to 1 hour 10 min
I like a brown crispy layer on top with softer layer under. See what you like. Vegetables get sweet and wonderful. Enjoy!
Some favorite breakfasts -- 1) "Enjoy Life" granola with berries, walnuts and some brown sugar 2) Bob's Red Mill GF Mighty Tasty Hot Cereal, cooked with some walnuts and raisins. Sprinkle some berries, brown sugar and a few spoons of almond milk on top to cool it a bit.
Wow! These all sound absolutely delicious and glorious! I can't wait to try the roasted chicken and the Mighty Tasty Hot Cereal. How do almonds, in general, fare in our ingredients profile?
Nuts for these three alergens, G, S, and D are good to go. So almonds are good. I use pecans, dried cranberries, and chopped apples or pears on greens for a great salad.
1 can of Artichoke hearts - cut them up 4 oz. can of diced green chiles Fresh Grated Cheese - any one you prefer or a combination GF Mayo - light, regular or whatever you prefer
Put all ingredients into a pie plate Mix everything with mayo -- enough to make it creamy Put some extra grated cheese on top of mixture
Bake in oven at 375 for about 40 minutes or until mixture is bubbling and a little browned on top.
As you can tell, it is so easy and you can make any adjustments to it that you would like. You could even add spinach to it!
I wonder if substituting mashed avocado and olive oil might work as a substitution for the mayo... could even try substituting hummus for the cheese then you'd have a DF/SF... I'm willing to give it a try!
I think you can substitute whatever you would like for the mayo. Probably the consistency needs to be similar. It is one of those recipes you can experiment with. Let me know what you find out when using other substitutions.
This evening I bought dried apricots and dried prunes. Are dried fruits healthy enough to include in our ingredient profile, or should the fruit be fresh? Thanks so much for answering and for putting forward suggestions!
1 box 365 Everyday Value GF Muffin Mix 2 eggs 6 T Earth Balance soy free buttery spread or vegetable oil (or butter if not DF) 1/2 t vanilla 1 c coconut milk or fruit juice (or milk if not DF) 3-4 small bananas handful of pecans
Preheat oven to 350 Muffin pan- 12 muffin yield (I used muffin liners, next time I’d oil the pan heavily and ditch the liners) Beat butter, eggs, vanilla Stir in muffin mix and milk Mix all 30 seconds Fold in bananas Spoon batter in to muffin pan Sprinkle tops with pecans Bake 16 min or until toothpick comes out clean Turn out and cool Freeze those not eaten
For GF muffin mixes and other baking mixes easily found in most groceries, Karen and I have both used Bob's Red Mill products. www.bobsredmill.com/gluten-free/
They make a great selection including GF pancake, general baking, muffin, cookie, brownie, hot cereal... My Kroger carries a wide selection.
My new favorite breakfast: Smoothie, made with unsweetened almond milk, one banana, 1/2 to 1 piece of fruit, such as apple or pear, some frozen blueberries, strawberries or blackberries. I am adding L-glutamine powder (amino acid protein building block) and ground flaxseed also (omega 3's, etc.) per dr's direction. This is actually a very satisfying breakfast.
Roasted Chicken
ReplyDelete(GF/SF/DF)
1 whole chicken, remove giblets
salt and pepper
olive oil
1 onion
oven 350
oil inside and out of chicken liberally
rub onion in and out of chicken, you could leave the onion in the chicken although I did not ... just didn't think about it really ...
salt and pepper inside and out liberally
Bake uncovered 1 hour and 15 (internal temp 180)
Remove, cover in foil, let rest 30 more minutes. Serve.
Absolutely delicious! Skin was perfect, white meat perfect. This is a keeper!
So...first, probably self-explanatory but the notation under the recipe name, GF=Gluten Free, SF=Soy Free, DF=Dairy Free.
ReplyDeleteAlso one of my sisters thought it might be worth noting why I was suddenly so interested in cooking with all this healthfulness when it was surely not an interest as I raised my children with hot dogs and chicken nuggets...
I was diagnosed with Celiac almost a year ago. Here's the definition from the Celiac Disease Foundation- Celiac Disease (CD) is a lifelong, digestive disorder affecting children and adults. When people with CD eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed. Even small amounts of gluten in foods can affect those with CD and cause health problems. Damage can occur to the small bowel even when there are no symptoms present.
Gluten is the common name for the proteins in specific grains that are harmful to persons with celiac disease. These proteins are found in ALL forms of wheat (including durum, semolina, spelt, kamut, einkorn and faro) and related grains rye, barley and triticale and MUST be eliminated.
That was fun! The great news I've found with the help of sisters and friends is that we can eat great food that we can prepare at home.
Eating out can still be a bit of a challenge...especially when you're GF, SF, and DF. So add your recipes here and eat well!
Oven Roasted Vegetables
ReplyDelete(GF/SF/DF)
onions
potatoes
carrots
----
I also use...
----
sweet potatoes
brussel sprouts
asparagus
----
Olive Oil
Salt and Pepper
350 preheated oven
wash and prepare your vegetables cut bite-size, I like to cut my onions and potatoes in circles not to thin, I let them cook for a good long stretch, cut too small and the vegetables disintegrate
prepare a large jelly roll pan with olive oil in the bottom, maybe a 1/4 to 1/2 cup
toss your prepared vegetables in
salt and pepper well to taste, a bit of olive oil over the top, another 1/4 cup
Roast in preheated oven for 1 hour to 1 hour 10 min
I like a brown crispy layer on top with softer layer under. See what you like. Vegetables get sweet and wonderful. Enjoy!
Some favorite breakfasts --
ReplyDelete1) "Enjoy Life" granola with berries, walnuts and some brown sugar
2) Bob's Red Mill GF Mighty Tasty Hot Cereal, cooked with some walnuts and raisins. Sprinkle some berries, brown sugar and a few spoons of almond milk on top to cool it a bit.
Would love additional ideas.
Wow! These all sound absolutely delicious and glorious! I can't wait to try the roasted chicken and the Mighty Tasty Hot Cereal.
ReplyDeleteHow do almonds, in general, fare in our ingredients profile?
Nuts for these three alergens, G, S, and D are good to go. So almonds are good. I use pecans, dried cranberries, and chopped apples or pears on greens for a great salad.
ReplyDeleteArtichoke and Green Chile Dip
ReplyDelete(GF)
Ingredients:
1 can of Artichoke hearts - cut them up
4 oz. can of diced green chiles
Fresh Grated Cheese - any one you prefer or a combination
GF Mayo - light, regular or whatever you prefer
Put all ingredients into a pie plate
Mix everything with mayo -- enough to make it creamy
Put some extra grated cheese on top of mixture
Bake in oven at 375 for about 40 minutes or until mixture is bubbling and a little browned on top.
As you can tell, it is so easy and you can make any adjustments to it that you would like. You could even add spinach to it!
Recipe credited to Mindy Alioto
The artichoke and chile dip sounds wonderful! Can I substitute anything else for the mayo?
ReplyDeleteI wonder if substituting mashed avocado and olive oil might work as a substitution for the mayo... could even try substituting hummus for the cheese then you'd have a DF/SF... I'm willing to give it a try!
ReplyDeleteI think you can substitute whatever you would like for the mayo. Probably the consistency needs to be similar. It is one of those recipes you can experiment with. Let me know what you find out when using other substitutions.
ReplyDeleteThis evening I bought dried apricots and dried prunes. Are dried fruits healthy enough to include in our ingredient profile, or should the fruit be fresh? Thanks so much for answering and for putting forward suggestions!
ReplyDeleteDried fruits are great, especially in salads! You can also use them in rices replumped.
ReplyDeleteA month of menus from another GF/DF/and mostly SF blog
ReplyDelete...food for thought...
Monthly Menu Plan January 2010
www.thewholegang.org/
1- Pork Roast, Lentils and Rice, Braised Cabbage
2- Old Bay Crab Hash Eggs Benedict with dairy free blender Hollandaise Sauce
3- Skirt Steak, sweet potato fries, spinach salad
4- Turkey breast tenderloins on Stuffing with Pancetta Sage Sausage
5- Sea Scallops Pasta
6- Ostrich Burgers, Jicama and Watercress Salad (R.B.)
7- Mushroom Potato Soup with Pablanos (R.B) adding my homemade chorizo
8- Whole Roasted Spatchcock Chicken, roasted white sweet potatoes and pablano peppers
9- Veal Roast with root vegetables and a leek and mushroom sauce
10- Mexican Seafood Soup
11- Turkey Burgers (Greek seasoning), Hand Cut Oven Fries, peas
12- Pork Pupusas, refried beans, Jicama and Watercress Salad
13- Ostrich steaks, Polenta Fries, roasted broccoli
14- Shrimp Scampi with pasta
15- Unstuffed Cabbage Soup
16- Red Chileatole with mushrooms, chicken and zucchini (R.B.)
17- Roasted Whole Fish, rice, sauteed vegetables
18- Pizza! Zaatar, Spinach, tomato and cippolini onions, BBQ Chicken
19- Sheppard’s Pie
20- Buffalo & Pork Chipotle Chorizo Tacos
21- Freezer Finds
22- Turducken Burgers, Corn Bread, green beans
23- Blackened Fresh fish fillets, polenta, salad
24- London Broil, parley potatoes, broccoli
25- Fresh Chorizo casserole
26- Lamb Al Pastor Burgers, tortilla chips, salad
27- Chicken Freezer dish
28- Roasted Vegetable Pasta, spinach salad
29- Turkey Meatballs Albondigas
30- Shrimp and Scallops Skewers, rice, greens
31- Pro Bowl! Miami Cuban Feast
This comment has been removed by the author.
ReplyDelete
ReplyDeleteBanana Pecan Muffins
(GF/DF/SF)
1 box 365 Everyday Value GF Muffin Mix
2 eggs
6 T Earth Balance soy free buttery spread or vegetable oil (or butter if not DF)
1/2 t vanilla
1 c coconut milk or fruit juice (or milk if not DF)
3-4 small bananas
handful of pecans
Preheat oven to 350
Muffin pan- 12 muffin yield (I used muffin liners, next time I’d oil the pan heavily and ditch the liners)
Beat butter, eggs, vanilla
Stir in muffin mix and milk
Mix all 30 seconds
Fold in bananas
Spoon batter in to muffin pan
Sprinkle tops with pecans
Bake 16 min or until toothpick comes out clean
Turn out and cool
Freeze those not eaten
Delicious!
Can you get Everyday Value Muffin Mix from any grocery store?
ReplyDeleteI think the 365 products are put out by Whole Foods.
ReplyDeleteFor GF muffin mixes and other baking mixes easily found in most groceries, Karen and I have both used Bob's Red Mill products. www.bobsredmill.com/gluten-free/
ReplyDeleteThey make a great selection including GF pancake, general baking, muffin, cookie, brownie, hot cereal... My Kroger carries a wide selection.
My new favorite breakfast:
ReplyDeleteSmoothie, made with unsweetened almond milk, one banana, 1/2 to 1 piece of fruit, such as apple or pear, some frozen blueberries, strawberries or blackberries. I am adding L-glutamine powder (amino acid protein building block) and ground flaxseed also (omega 3's, etc.) per dr's direction. This is actually a very satisfying breakfast.