Fruit and Yogurt Parfait

Fruit and Yogurt Parfait's are a healthy breakfast or snack and are easy and fun to put together!

Ingredients
Safe Yogurt (Wholesoy & Company and So Delicious has dairy free and coconut milk yogurt)

Fruit (berries, bananas, etc.)

Granola (Enjoy life granola is allergen free, you can make homemade or Back To Nature has a safe one)

Directions
Layer and enjoy!

Options for Chocolate Chips...

I was so excited when we started this allergy journey that there were safe chocolate chips. I thought that chocolate would always be out because of milk, but I have found that that is not so (THANK GOODNESS!) Here are a couple of options that vary in price.

Kroger Value Semi-Sweet Chocolate Chips (these are regular size chocolate chips) and they only contain soy. There is nothing on the bag that says, "made in a facility that contains..." but my friend Ginger has given them to her food allergic son and I have given them to Brody and they have had no reactions. They are usually $2 or less for a 12 oz. bag.

Ingredients:

sugar, chocolate liquor, cocoa butter, soy lecithin, salt, vanillin. Contains: SOY

Enjoy Life is free of the 8 common allergens and has dairy, nut and soy free semi-chocolate chips (the chips are very small). They are made in a dedicated nut and gluten free facility. You can buy these at Whole Foods and they are usually about $4.39 for a 10 oz bag. Always check Enjoy Life's website, because they usually have a coupon that you can use to help bring down the cost. When I bought them the other day, I used a .55 off coupon from the website. I will splurge and buy these chocolate chips to make mini chocolate chip banana muffins because I love the small chips in the mini muffins (perfect size!)

Ingredients:

evaporated cane juice, chocolate liquor, non-dairy cocoa butter

Divvies has no nuts, no eggs, and no dairy chocolate chips (these look like regular size chocolate chips). They have a 1 pound bag for $6.50 (plus shipping) or you can buy a 5 pound bag for $30 (plus shipping...shipping depends on the weight of what you are buying). Right now, if you order from Divvies, you can enter the code "MARCH" at checkout and receive 20% off your order. *They have really cute 4 oz. solid chocolate bunny for Easter, it is $8.50 (it contains soy)

Ingredients: Sugar, Chocolate Liquor, Non-Dairy Cocoa Butter, Soya Lecithin (Added as an Emulsifier), Vanilla Extract, Salt. Contains: SOY

"Buttermilk" Pancakes

I can't tell you how excited I am! Maybe you have been eating fluffy, egg-free pancakes all along, but I certainly have not. Some of mine have turned out inedible, rough, tough and just plain YUCK. FINALLY, I have found a recipe that makes light, fluffy, you wouldn't know they are Brody-safe pancakes. Whoo Hoo! I really feel that the "buttermilk" does something to make them fluffy (just a thought).

"Buttermilk" Pancakes

This recipe is free of milk, soy, eggs, peanuts, tree nuts, fish and shellfish

Ingredients

1 cup of all-purpose flour (I haven't tried it with all purpose gluten free flour, but I bet it could be substituted)

1 tablespoon sugar

1 teaspoon baking powder (I use the aluminum free kind)

1/4 teaspoon baking soda

1/4 teaspoon salt

1-1/2 teaspoons Ener-G Egg Replacer plus 2 tablespoons warm water equals one egg (recipe calls for 1 beaten egg)

1 cup "buttermilk" or sour milk: for each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar (I use lemon juice) in a glass measuring cup. Add enough soy (or rice)milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before serving.

1/4 teaspoon vanilla

2 tablespoons cooking oil

*optional: 1 cup fresh or frozen blueberries (or any other fruit you like)

*This recipe makes about 6 nice-sized pancakes. I double this recipe so I can freeze some for later. Pop them in the microwave or heat them up in a pan...quick and easy breakfast.

Directions

1. Combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine Ener-G Egg Replacer and water and mix together (I use a whisk). In a glass measuring cup, add 1 tablespoon of lemon juice or vinegar and add enough soy milk to make 1 cup total liquid. ; stir and let mixture stand 5 minutes before using. After 5 minutes, add the wet ingredients together: Ener-G, "buttermilk", vanilla, and oil; mix well. Add wet mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

2. For standard-sized pancakes, pour or spread about 1/4 cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. *If adding blueberries, put 5 or six on each pancake before flipping them over to cook on the other side. Once flipped, I add a little safe butter on top so it melts. Serve warm.

*We use 100% real maple syrup because it does not have artificial stuff in it and a little goes a long way.

Recipe adapted from Better Homes and Gardens Cookbook

Spice Muffins

These are great to have as a treat. I like making them in mini muffins for Brody because they are bite size and don't break apart (and make a mess) like regular muffins. You only need two ingredients, which makes this such an easy recipe to whip together in a moments notice.

This recipe is free of milk, eggs, tree nuts, peanuts, fish and shellfish

*Could be soy and wheat free if right mix is used

Ingredients

1 box Spice Cake Mix

1 can of 100% pure pumpkin

Directions

Mix ingredients together in a large bowl. Put in a mini muffin pan and bake at 350 for approximately 10-12 minutes.

I like to freeze the leftovers in a freezer bag to have treats that are ready to eat!

Cranberry Orange Bread

This bread is great as a "breakfast bread" or as a dessert. Either way, it is full of holiday spirit with bright red cranberries.

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Cranberry Orange Bread

Ingredients

2 cups safe flour (or regular flour if you can have it)

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/3 cup applesauce (this is a substitute for 1 beaten egg)

1/2 cup orange juice

grated rind of 1 orange

2 tbsp of safe butter melted

2 tbsp hot water

1 1/2 cup raw, whole cranberries

Directions

Combine flour, baking powder, soda, salt and sugar in large mixing bowl; set aside. Mix applesauce with orange juice, rind, safe butter and hot water. Fold wet mixture into flour mixture until blended. Do NOT beat. Gently fold in cranberries. Mixture will be THICK! Spoon into a greased 9 x 6" loaf pan or 3 mini foil loaf pans. Bake at 325 degrees for 60 minutes (for large pan) or 45 minutes for 3 mini-loaves.

*Mini loaves of cranberry orange bread wrapped in pretty festive cellophane would make a great treat to give as gifts to teachers, etc.

The Secret Ingredient for Moist Allergen Free Cupcakes or Muffins

I love to bake, but without being able to use egg, I have found it difficult. Egg replacer doesn't like me and I feel like I waste ingredients/time when my product turns out yucky or inedible.

The other day, I spoke to a friend of mine who has two older children who are allergic to egg. She told me that when she makes cupcakes for her kids (when she has to bake them for school parties, etc.), that she buys the box of cake mix (any cake mix) and adds a can of pumpkin...that's it! How easy is that? And a healthy option, in my opinion...LOVE IT!

I couldn't wait to get home to make them! YUM! They are great!

Ingredients
Any cake mix that is safe for your family

1 15 oz can of 100% Pure Pumpkin (I used Libby's)

*The spice cake mix/pumpkin makes yummy "breakfast" muffins and of course the chocolate makes yummy cupcakes. Check out this safe buttercream icing recipe.

Directions

Mix cake mix and pumpkin together in a large bowl. Pour into muffin tin and bake at 350 for approximately 15 minutes.

*These are very moist. We had some friends over the other night and they thought they were great! So, even if you do not have food allergies, try this recipe!

Tip: Regular size muffins fall apart a little bit, but I have found if you make them into mini muffins (if you do not need cupcakes), they do not fall apart and are easy for little kids and adults alike to pop in their mouth :) Just bake for less time (probably about 8-9 minutes).

I have been STOCKING UP on Pumpkin. Last week, it was on sale at Walgreen's for $1 a can, which is a SMOKIN' deal and I saw that Walmart has it for $1.34. Until our egg allergy goes away, we will be using pumpkin in our muffins/cupcakes, so I figure stock up when it is on sale.

Apple Oatmeal

One of the breakfast foods that Brody has been enjoying lately has been Earth's Best Apple Cinnamon Oatmeal. It had been on sale and I had coupons, so I bought some for convenience sake (especially if we were going to be having breakfast somewhere). The other day, I ran out of it, so I decided to make my own. Here's my go at it...

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Ingredients

1 cup Old Fashioned Oats

2 cup of water (or milk substitute such as rice milk)

1 apple chopped into small pieces (or other fruit such as peaches, pears, bananas, etc...be creative!)

a dash of cinnamon

Directions

Boil water, stir in oats and fruit of choice if it needs to be softened (a banana could be stirred in at the end), cook about 5 minutes over medium heat. Stir occasionally. Sprinkle a dash of cinnamon into oatmeal and serve.

*You could cut this recipe in half, but I wanted to make more so that I could keep it in a Tupperware container in my refrigerator and have breakfast ready in about 30 seconds. I put the amount of oatmeal that I want to use in a microwavable bowl, add some rice milk and heat for 30 seconds. Stir well. Adding the rice milk brings the consistency back to what you need (it will be hard and clumped together in the refrigerator). If the oatmeal is too warm, add some cold rice milk. I sprinkle with additional cinnamon and serve. So quick and easy...AND affordable!

Concerned about using oats if you are allergic to wheat? Read what Emily Harris who wrote Sophie-Safe Cooking has to say about oats for the wheat allergic individual

Safe Banana Bread OR Tropical Banana Bread

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

*This recipe is great to make if you find ripe bananas on sale at the store OR have bananas that you haven't gotten around to eating.

Ingredients
2 1/2 cups oat flour

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3 ripe bananas, mashed

1/4 cup safe butter

1 tbsp. apple cider vinegar

3 tbsp. rice milk

1/4 tbsp. vanilla extract

Directions

Mix dry ingredients together. Add mashed bananas, safe butter, apple cider vinegar, rice milk and mix well.

Bake in a greased loaf pan at 350 for approximately 60 minutes. Makes 12-18 slices.

Tropical Banana Bread

Make Banana Bread batter as directed above, with the following exceptions:

Omit:
rice milk

Add:
1/2 cup coconut

3/4 cup mandarin oranges, drained

Bake as directed.

*I doubled the Tropical Banana Bread recipe and made 1 loaf and 12 muffins (I cooked the muffins for approximately 15-18 minutes on 350) so that I had extra to freeze for a quick breakfast on the go. When you are going to mess up your kitchen, why not have extra for later? :)

Recipe from Sophie Safe Cooking

Sausage and Potato Hash

I am a breakfast girl...especially on a lazy, Saturday morning. Give me some fried potatoes, eggs, sausage, biscuits and gravy (or with apple butter during the fall) and a cup of coffee, and in my opinion, this is the way to start the day. With the new allergy diet, some of my favorites are off limits. I have come up with a creation that satisfies my country breakfast craving, without the allergens.

This recipe is free of milk, eggs, wheat, peanuts, tree nuts, fish and shellfish

Ingredients
1 lb sausage cut into patties (I used Odem's Tennessee Pride Country Sausage All Natural Mild Flavor because it has NO MSG and it is usually on sale with coupons)
*Tip: if your sausage is still partially frozen, it is easier to cut into nice uniform patties
4 small baking potatoes (you could also use red potatoes, but use more to make sure you have enough)
1 large yellow onion (cut into strips)
1 large green or red pepper (cut into strips)
Pam with Olive Oil (there is soy in this)
Vegetable Oil
Grill Mates Montreal Steak Seasoning or Salt and Pepper

Directions
Cut your potatoes into bite size pieces. Spray the pan with Pam Olive Oil. Throw the potatoes in the pan, cover them with a lid and cook them on medium heat until soft. Move all potatoes to the outside edges of the pan. Pour a couple of tablespoons of vegetable oil in the middle of the pan. Let the vegetable oil heat up and then stir to coat the potatoes. Keep stirring the potatoes so they do not burn. Cook until the potatoes are brown and crispy. Season with Montreal Steak Seasoning or Salt and Pepper. Put the cooked potatoes on a plate with a paper towel so the paper towel soaks up the extra oil. Set aside.

In the pan you just used, cook your sausage patties or links until cooked through. Cut your sausage into pieces and put on a plate with a paper towel to soak up the grease and set aside.

Put a little vegetable oil in a pan and quickly stir fry the onion and bell pepper. Don't cook too much, as you want them to have a little bite to them.

Toss your potatoes and sausage with your onion and pepper and heat through for a minute.

*For people who can have egg, scramble a few eggs in another pan and toss them with your hash. If you can have cheese, throw some cheddar on there too!

I put Tabasco on my Sausage Potato Hash and my husband puts ketchup on his...whatever you like :)

If you have extras, even better....you have breakfast for the next day. It reheats great!

Chocolate Zucchini Muffins

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Ingredients
1 1/2 cups zucchini, shredded
1/2 cup sugar
1/4 cup oil
1 tsp. vanilla
1 1/2 tsp. apple cider vinegar
1/4 cup rice milk (or other liquid that you can have)
2 cups oat flour (or regular flour if you can have it) If using oat flour: blend 2 cups of old fashioned oats in the blender or food processor...SO easy and inexpensive!
1/3 cup cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. cinnamon (I think next time, I will use 1 tbsp of cinnamon, it was a little too much for me)

*I also added 1/3 cup of Enjoy Life semi-sweet chocolate chips (allergen free). You can add regular chocolate chips if you would like. Hey, they are already chocolate...why not add some more?

Directions:
Mix zucchini, sugar, oil, vanilla, vinegar, and rice milk. Add oat flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix until combined. Spoon into lined muffin cups.

Bake 350 for 20 minutes. Makes 12 muffins.

The muffins were surprisingly moist and I couldn't taste the zucchini (recipe name threw me off at first). I thought they were good and will make them again. Next time, I will double the batch and freeze them so we have something convenient on hand (especially for Sundays as we are running out the door). Brock liked them also...I just finished wiping his chocolate face :)

*Disclaimer-I have not had carbs in a few weeks, so this was a special treat for me. They do not taste like Sam's/Costco chocolate muffins, but they are good. Also, they are great for using up zucchini in your garden if you are sick of roasting it and eating it for dinner :)

Tip: Shred some extra zucchini, measure it and put it in a labeled freezer bag so you will have on hand to make this recipe again.

Thanks Sophie-Safe Cooking for this yummy recipe!