Recipes

Roasted Sweet Potatoes with Sautéed Kale

Author: The Food Allergy Foodie Prep Time: 15 minutes Cooking Time: 45 minutes Ingredients 2 sweet potatoes 1 medium yellow onion, finely diced 4 garlic cloves, finely minced 1 head of kale (or one bag of pre-chopped kale) 2 tablespoons olive oil, divided Kosher salt and pepper to taste Directions Preheat oven to 375°. Peel … Continue reading Roasted Sweet Potatoes with Sautéed Kale

Pasta Aioli

Author: The Food Allergy Foodie Prep Time: 10 minutes Cooking Time: 30 minutes Serves: 2-4   Ingredients 1 package of gluten-free spaghetti or linguini 8-10 large garlic cloves, finely minced 1 bunch of fresh Italian parsley, finely chopped (about 2 tablespoons) ½ cup olive oil Kosher salt and pepper to taste ¼ – ½ teaspoon … Continue reading Pasta Aioli

Red Curry Rice Bowl

Author: The Food Allergy Foodie Prep Time: 1 hour Cooking Time: 1 hour Serves: 4 Ingredients Chicken Marinade ¼ c. balsamic vinegar ¼ c. extra virgin olive oil 2 garlic cloves, minced 1 teaspoon dried oregano Sea salt or Kosher salt and pepper to taste 2 boneless, skinless chicken breasts, cubed Rice Bowl Filling 1 … Continue reading Red Curry Rice Bowl

Shaved Brussels Sprouts with Apples & Grapes

Author: The Food Allergy Foodie Prep Time: 15 minutes Cooking Time: 0 minutes Ingredients 1 10-oz bag of shaved Brussels sprouts or equal amount of whole Brussels sprouts and shaved by hand 2 small (or 1 large) bunch of seedless red grapes, halved 2 small (or one 1 large) red apple, such as Fuji or … Continue reading Shaved Brussels Sprouts with Apples & Grapes

Roasted Chicken

Author: The Food Allergy Foodie Prep Time: 15 minutes Cooking Time: 1 hour + 10 minutes to rest Serves: 4 Ingredients 1 whole roasting chicken 10 garlic cloves, peeled 1 large bunch fresh thyme 1 lemon, halved and juiced Olive Oil Salt and Pepper to taste Kitchen Twine (optional) Directions Preheat the oven to 350 … Continue reading Roasted Chicken

Brussels Sprouts, Butternut Squash & Quinoa with Maple-Dijon Dressing

Author: The Food Allergy Foodie Prep Time: 15 minutes Cooking Time: 35 minutes Ingredients 6-8 Brussels sprouts, washed, with the ends cut off and diced 1 butternut squash, cubed (or one 12-oz bag of precut butternut squash) 1 cup cooked quinoa 2 tablespoons olive oil Kosher salt and pepper to taste Dressing 2 tablespoons maple … Continue reading Brussels Sprouts, Butternut Squash & Quinoa with Maple-Dijon Dressing

Quick Pasta Pomodoro

Quick Pasta Pomodoro Author: The Food Allergy Foodie Prep Time: Cooking Time: 30 minutes Serves: 1-2 Ingredients 1-2 cups of gluten-free pasta 1 14.5-oz can diced tomatoes 3 tablespoons olive oil 2-3 large garlic cloves, finely minced 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried parsley ½ teaspoon black pepper ½ teaspoon … Continue reading Quick Pasta Pomodoro

Blueberry Oatmeal Crumble

Author: The Food Allergy Foodie Prep Time: 15 minutes Cooking Time: 50 minutes Ingredients Filling: (2) 12-oz bag of frozen blueberries, or 24 ounces of fresh blueberries 1/2 teaspoon gluten-free vanilla extract ½ teaspoon cinnamon ½ teaspoon nutmeg ½ cup gluten-free all-purpose flour ¾ cup white sugar 1 teaspoon lemon juice Crumble Topping: ¾ cup … Continue reading Blueberry Oatmeal Crumble

Fish Tacos with Mango Salsas

Author: The Food Allergy Foodie Prep Time: 1 hour Serves: 2 MANGO SALSA #1 Ingredients: 1 cup mango, finely cubed 8 cherry tomatoes, diced 1 avocado, diced 2 tablespoons lime juice 1 teaspoon cilantro, chopped 1 teaspoon jalapeno, finely diced 1/2 teaspoon sea salt Directions: Combine all ingredients in a small bowl. Place in refrigerator … Continue reading Fish Tacos with Mango Salsas

Pizza Party!

Author: The Food Allergy Foodie Prep Time: 45 minutes (includes 20 minutes for the dough to rise) Serves: 2 Pizza Party! Ingredients: 1 package of Bob’s Red Mill Pizza Crust Mix (note: one package makes two individual pizza crusts) 3 teaspoons of Ener-G Foods Egg Replacer plus 4 tablespoons of warm water (the equivalent of two eggs) … Continue reading Pizza Party!

Oven Baked Beans

Oven Baked Beans Author: The Food Allergy Foodie’s Father Prep Time: 30 minutes Cooking Time: 4 hours Serves: 6-8 people Ingredients: 3 cups of French Navy beans 9-10 cups of water (enough to cover the beans) 2 tablespoons Worcestershire sauce 2 cups of Ketchup 1/2 cup of Yellow mustard 1/2 cup honey 1/2 cup Molasses 1 … Continue reading Oven Baked Beans

Balsamic-Honey Chicken Kebabs

Author: The Food Allergy Foodie Prep Time:  1-1.5 hours Serves: 8-10 people Ingredients Marinade: 1/4 cup balsamic vinegar 1/2 cup olive oil 4 cloves of garlic, finely minced 1 tablespoon honey 1 tablespoon fresh rosemary, finely chopped Salt and pepper to taste Kebabs: 4 boneless, skinless chicken breasts, brined and cubed 1 container of grape … Continue reading Balsamic-Honey Chicken Kebabs

Leave a Reply