Allergy: 31 Days of Gluten, Dairy, and Egg Free Comfort Food

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I’m so excited because I’ve decided to join the Nester and all the other bloggers who are going to write on one topic for 31 days in October. I tried to do it last year, and it didn’t work out for me because little Baby Bee was only eight months old, and my topic was organization (what?! how can you be organized with a baby…not a great topic choice), so I wound up not completing the month.  Which is fine, but this year I have a plan, and I’m excited about my topic because it’s something that I know about, and am passionate about.  My topic is going to be

I’ve had to make many changes to my diet since I’ve had children.  My firstborn was and still is sensitive to gluten, so I was gluten free for several years. When Baby Bee was born, he had issues with reflux, and that coupled with his laryngomalacia made me change my diet once again.  I eliminated dairy, egg, soy, and corn in addition to gluten.

I know what it’s like to be a nursing mother to a baby with reflux and food sensitivities. I know what it’s like to be a hungry nursing mother and have limited food choices because you are trying to keep your baby comfortable.

I know what it’s like to have little children with food allergies and sensitivities who want to eat fun kid foods like pizza and macaroni and cheese…foods that unless they are heavily modified, would not agree with their food restrictions.

It’s from those experiences that I will share my 31 recipes this month. These are recipes that my family loves. All of us, even Darryl, who can eat whatever he wants.

I hope that you’ll join me this month as I share all of my favorite recipes with you and show you how to make them gluten, egg, and dairy free.  I know how tough it can be when you are cooking for various food intolerances or allergies, and you don’t have to suffer with bland and boring food!

Each day I will share a delicious and comforting recipe…from main dishes to snacks to desserts. And even if you don’t have anyone in your family with food allergies, I think you’ll find some new recipes that will appeal to you, too!

UPDATE: I’ve compiled many of my recipes, plus added 11 new ones to make an ebook from this series. Allergy Friendly Comfort Food: 40 Delicious Recipes Made Without Gluten, Dairy, Eggs, or Soy is available as a PDF, or for Kindle.

31 Recipes for Allergy Friendly Comfort Food:

DAY 1 : Pepperoni Pizza

PEPPERONI PIZZA – GLUTEN FREE, DAIRY FREE AND EGG FREE.

Recipe type: Pizza

Prep time: 10 mins Cook time: 45 mins Total time: 55 mins

Serves: 4

 Pepperoni Pizza ­ Gluten Free, Dairy Free and Egg Free. Author: The Pretty Bee Make a tasty pizza at home without gluten, dairy, or eggs!
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Make a tasty pizza at home without gluten, dairy, or eggs!
Author: The Pretty Bee
Recipe type: Pizza
Serves: 4
INGREDIENTS
  • For the crust:
  • 3 cups gluten free flour blend*
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon baking powder
  • 1 Tablespoon Italian seasoning
  • 1 Tablespoon sugar
  • 1 Tablespoon honey
  • 1 Tablespoon yeast
  • 1½ cup warm water
  • 2 Tablespoons olive oil
  • For the toppings:
  • bottled pizza sauce
  • dairy free Daiya cheese
  • nitrate free pepperoni
METHOD
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the yeast and ¾ cup warm water – just warm, not hot. Let set for 5 minutes to activate. Add the sugar after two minutes.
  3. In a large bowl, combine your gluten free flour blend, salt, garlic powder, baking powder and Italian seasoning. Give it a quick stir with a fork to combine.
  4. Using your hands, make a well in the dry ingredients and add the yeast mix. Add the olive oil, honey, and the rest of the warmed water (3/4 cups) and stir to combine.
  5. Lightly coat a round pizza pan with olive oil. Since we use an airbake pan** with holes, I put my dough on parchment paper first and flatten it out. I make a dough ball and work from the center to push the dough outwards, making a circle. The crust should be thin.
  6. Put the crust in the oven for about 25 minutes, or until it starts to look dry. The crust might crack a little bit, but that’s fine, gluten free dough is a little different. It’s going to taste awesome, and that’s what counts!
  7. Take it out of the oven and top it with tomato sauce, dairy free cheese, and nitrate free pepperoni. Put the pizza back in the oven for about 20 minutes until the cheese is all melty and delicious and the edges of the crust are golden.
  8. Let it cool for a few minutes so you don’t burn your tongue!

 

 

DAY 2 : Peanut Butter Cookies

CLASSIC GLUTEN FREE PEANUT BUTTER COOKIES.
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Tender and peanutty, these cookies are a family favorite!
Author: The Pretty Bee
Recipe type: Dessert
Serves: 24
INGREDIENTS
  • ¾ cup granulated sugar
  • 2 Tablespoons maple syrup
  • ½ cup peanut butter
  • ¼ cup canola oil
  • ¼ cup vegan buttery spread, softened
  • ⅓ cup applesauce
  • 1¼ cups gluten free flour blend
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
METHOD
  1. Mix sugar, peanut butter, applesauce, oil and maple syrup in large bowl. Stir in all other ingredients. Cover with saran wrap and chill in the refrigerator for about 2 hours or until firm. (This is important! With this gluten free dough, you need the full 2 hours to chill).
  2. Heat oven to 375ºF.
  3. Shape dough into 1 inch balls. Place about 3 inches apart on a cookie sheet covered with parchment paper. Flatten in crisscross pattern with fork dipped into sugar.
  4. Bake 9 to 10 minutes or until light golden brown. Cool for ten minutes – they will break if you try to move them too soon. (Of course if they break, you have a good excuse to gobble up the broken pieces!) Remove from cookie sheet and cool on wire rack.

 

 

 

DAY 2: Creamy Dairy Free Tomato Carrot Soup

 

CREAMY DAIRY FREE TOMATO CARROT SOUP.
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Creamy, smooth, and delicious, this soup is dairy free and vegan, but you’d never know it!
Author: The Pretty Bee
Recipe type: Soup
Cuisine: Gluten Free, Vegan
Serves: 4-6
INGREDIENTS
  • 12-18 tomatoes, cored and sliced in half. You want to fill a baking sheet with them.
  • 1 cup baby carrots, sliced thin
  • 1 medium sweet onion, chopped
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup plain almond milk or non-dairy milk of your choice
METHOD
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and place the tomatoes face down. Roast in the oven for 10-15 minutes, until the skins wrinkle up.
  2. Let them cool for awhile, and then the skins should come off easily, just pull them off with your fingers or tongs.
  3. Saute the onions and carrots in the olive oil until softened, about 5-10 minutes. Add the tomatoes and their juices and bring to a boil.
  4. Reduce heat and simmer covered for about 15 minutes or so, until the carrots are tender.
  5. Remove from heat and puree with an immersion blender. Make sure that it is super smooth, no lumps at all.
  6. Add the almond milk and salt and pepper.

 

 

DAY 4: Easy Gluten Free Cracker Recipe

EASY GLUTEN FREE CRACKER RECIPE
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These crackers are super easy to make and much cheaper than store bought varieties.
Author: The Pretty Bee
Recipe type: Snack
Serves: 36 crackers
INGREDIENTS
  • 1 cup gluten free flour blend
  • ½ teaspoon sea salt
  • 1 Tablespoon melted vegan buttery spread, like Earth Balance
  • 1 teaspoon olive oil
  • ½ teaspoon of honey (or agave nectar if you are vegan!)
  • ¼ – ½ cup water*
  • Sea salt or seasoned salt for the top
METHOD
  1. Preheat oven to 400 degrees. In a medium bowl, mix together the olive oil, melted buttery spread, and honey (or agave nectar). Add the gluten free flour blend and sea salt , and ¼ cup of water.
  2. Stir until the dough is thick and comes together into a ball.
  3. If the dough is dry and crumbly, you will need to add more water, but just add a little bit at a time, don’t overdo it. *(Some gluten free flour blends will require more water to form a dough).
  4. Place the ball of dough between two pieces of parchment and using a rolling pin, roll until very thin, about ⅛ inch thick. Try to keep the dough the same thickness, even at the edges, to avoid burning.
  5. Remove the top piece of parchment paper from the dough. Keep the dough on the bottom piece of parchment paper and move onto a cookie sheet. Using a very sharp knife, cut the dough into 1.5 inch squares, but do not separate.
  6. Sprinkle a little water on the dough, and smooth over the squares with your fingers. Sprinkle sea salt or seasoned salt on top of the squares.
  7. Bake at 400 degrees until crisp, about 15-20 minutes. Rotate the cookie sheet after about ten minutes. Keep your eye on the crackers – it could take a little more or less time, it really depends on the gluten free flour blend that you use and how thin you roll the dough.
  8. Let crackers the cool fully on the cookie sheet, then break apart. If you have any left over, store in an airtight container. We hardly ever have any left though, they are so tasty!

 

 

 

DAY 5: Apple Crisp

 

GLUTEN FREE AND VEGAN APPLE CRISP.
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Warm and cinnamon-y, this apple crisp is a delicious fall dessert!
Author: The Pretty Bee
Recipe type: Dessert
Serves: 8
INGREDIENTS
  • for filling:
  • 6 apples, peeled and sliced – I used Fuji this time
  • ½ cup granulated sugar
  • 1 Tablespoon lemon juice
  • 2 Tablespoons gluten free flour blend
  • ½ teaspoon cinnamon
  • for topping:
  • ¾ cup gluten free flour blend
  • ¾ cup light brown sugar
  • ¾ cup gluten free oats
  • 6 Tablespoons vegan buttery spread, cut into small pieces (or normal butter if you are not DF)
  • 1 teaspoon cinnamon
METHOD
  1. Preheat oven to 375 degrees. In a large bowl, mix all of the filling ingredients, then place your fruit in a 9×13 glass baking dish. In a separate bowl, combine the flour, oats, cinnamon and brown sugar and stir. Add your buttery spread and cut in with a pastry blender until combined (it will be lumpy with little balls of butter). Spread the crumb topping over the fruit.
  2. Place in oven uncovered, and bake for about 25-30 minutes. Serve warm, plain or with vanilla ice cream. We topped it with coconut milk vanilla ice cream this time, but we also love it with almond milk ice cream.

 

DAY 6: White Bean and Turkey Chili

 

WHITE BEAN TURKEY CHILI
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A hearty and healthy chili made with white beans and ground turkey.
Author: The Pretty Bee
Recipe type: Chili
Serves: 6
INGREDIENTS
  • 1 Tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 1 cup of baby carrots, sliced
  • 2 red peppers, diced
  • 1 small package of mushrooms, sliced
  • 2 cans of tomatoes with green chiles
  • 2 cans of white beans, Great Northern or navy, rinsed and drained
  • 1 14 oz. can of chicken broth
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon garlic powder
  • 2Tablespoons gluten free flour blend
METHOD
  1. Brown the turkey with the onion in a large stock pot over medium heat.
  2. Once it is cooked, drain off the excess grease, (if there is any, sometimes the turkey is so lean there really isn’t anything to drain), and add the peppers, carrots and mushrooms.
  3. Add the broth, ½ cup water, tomatoes, beans, and spices and bring to a boil. (If you are serving to children, go easy on the spices, especially the chili powder. Add a little bit at a time and then test it. You can always have a bottle of hot sauce on the table if the adults want to make it spicier).
  4. Reduce heat to low, and simmer for 20-30 minutes until all the vegetables are tender. Add more water if needed.
  5. Put the 2 T. of gluten free flour and 2 T. of water in a small container with a lid and shake to mix. Drizzle the flour mixture into the chili while stirring. Continue to stir until it is as thick as you’d like it to be.
  6. Serve with dairy free cheese, chopped avocado, and crackers.

 

DAY 7: Creamy Avocado Dip

CREAMY AVOCADO DIP.
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A creamy and mild avocado dip that pairs well with tacos or nachos. Dairy free recipe.
Author: The Pretty Bee
Recipe type: Appetizer
Cuisine: Vegan, Dairy Free, Gluten Free
Serves: 4
INGREDIENTS
  • 2 ripe avocados, peeled and cut into chunks
  • 1 clove garlic, minced
  • ¼ teaspoon sea salt
  • ⅛ teaspoon pepper
  • ½ – ¾ cup almond milk (Or any milk that works for your diet)
METHOD
  1. Place all ingredients in a blender or food processor (just start with a ½ cup almond milk) and puree until smooth.
  2. Add more almond milk as desired until the dip is the thickness that you prefer. If your chips are a little thinner, you might want to add more almond milk.

 

DAY 8: GF and Vegan Chocolate Sandwich Cookies

CHOCOLATE SANDWICH COOKIES – GLUTEN FREE AND VEGAN
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A gluten free and vegan version of your favorite childhood cookie.
Author: The Pretty Bee
Recipe type: Dessert
Cuisine: Vegan, Gluten Free, Dairy Free
Serves: 24
INGREDIENTS
For the cookies:
  • 1 cup vegan buttery spread, softened
  • scant 1 cup granulated sugar
  • ¼ cup dark brown sugar
  • ¼ cup unsweetened applesauce
  • 2 cups gluten free flour*
  • 1 cup unsweetened cocoa
  • ¼ teaspoon salt
For the filling:
  • 2 Tablespoon vegan buttery spread, melted
  • 1 Tablespoon non-dairy milk
  • 1½ – 2 cups confectioner’s sugar
METHOD
  1. For the cookies: Preheat oven to 350°. Beat vegan butter and sugars with an electric mixer until fluffy. Add the applesauce, mix until combined.
  2. Combine gluten free flour, cocoa, and salt and add to the wet ingredients a little at a time until incorporated.
  3. Divide dough into 2 equal parts; flatten each portion into a disk. Wrap in plastic wrap and refrigerate for about an hour.
  4. Place 1 portion of dough on a lightly floured surface, and roll to ¼-inch thickness. Make sure your rolling pin is coated with GF flour. If you haven’t tried to roll GF dough before, it can be sticky! Flouring the surface and the pin help make it easier. Cut out round shapes with a two inch fluted biscuit cutter like this. Carefully lift the rounds up with a thin spatula and transfer to a parchment lined cookie sheet.
  5. Bake at 350° for 11-13 minutes for 2 inch cookies. (Keep an eye on them, since the dough is dark, it’s hard to tell when they are done! Don’t let them burn! Let them cool for a few minutes on the cookie sheet, then transfer to wire racks.
  6. Make the filling: With a hand mixer, mix the butter and non-dairy milk. Add the confectioner’s sugar a ½ cup at a time, mixing until smooth.
  7. The filling should be thick but spreadable. You may not need all of the confectioner’s sugar. (The filling does indeed taste exactly like oreo filling. Yay!)
  8. Once the cookies are completely cool, frost one cookie and then top with another cookie and press together. These should be stored in the refrigerator due to the non-dairy milk in the filling.
NOTES
*A number of gluten free flour blends work well here: Namaste Perfect Flour Blend, Bob’s Red Mill Gluten Free 1-to-1 Flour Blend, Trader Joe’s Gluten Free Flour Blend.

 

 

 

DAY 9: Chicken Tacos and Homemade Taco Seasoning

CHICKEN TACOS WITH HOMEMADE TACO SEASONING
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Simple to make and less expensive than storebought taco seasoning blends!
Author: The Pretty Bee
Recipe type: Seasoning
Serves: 6
INGREDIENTS
  • For the taco seasoning:
  • 3 Tablespoons cumin
  • 1 Tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon ground mustard
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground pepper
  • For the tacos:
  • 4 boneless skinless chicken breasts
  • Homemade taco seasoning
  • 1 Tablspoon tomato paste or ketchup
  • water
  • taco shells of your choice
  • chopped tomatoes, avocados, lettuce, onion…whatever you want to top your taco with
METHOD
  1. Make the seasoning:
  2. Mix all spices together in a little glass jar. You can double the recipe if you want to, just keep it sealed so it stays fresh!
  3. Make the tacos:
  4. Place the chicken breasts in a heavy bottomed sauce pan and cover with water, or chicken broth if you prefer.
  5. Bring to a boil, then reduce heat to a simmer. Simmer until cooked through…about 20 minutes. Check the temperature in the middle of the breasts, it should reach 170 degrees.
  6. Let the chicken cool, then drain most of the liquid out of the pan. Shred the chicken and place back in the pan. Add the tomato paste or ketchup, (if I don’t have tomato paste, I just use ketchup, it works in a pinch!). Add your seasoning…I start with about 1½ tablespoons and go from there, adding more as needed.
  7. Heat through, and add more water if the chicken seems too dry. Once it’s heated through and seasoned to your liking, spoon into shells and add your toppings.

 

 

 

DAY 10: GF and Vegan Macaroni and Cheese

GLUTEN FREE AND VEGAN MACARONI AND CHEESE.
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Everyone’s favorite macaroni and cheese made vegan and gluten free.
Author: The Pretty Bee
Recipe type: Entree
Serves: 4
INGREDIENTS
  • 8 ounces gluten free elbow macaroni
  • ¼ cup vegan buttery spread
  • 2 tablespoons gluten free flour blend
  • ⅛ teaspoon dry mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 cup almond milk
  • 1 package Daiya non-dairy shredded cheddar cheese
METHOD
  1. Cook gluten free macaroni until tender, about 15 minutes. Drain.
  2. In a medium saucepan melt the buttery spread, then stir in the gluten free flour and the spices. Stir.
  3. Slowly add in the almond milk.
  4. Cook over medium heat, stirring constantly until mixture boils; reduce heat to a simmer, but keep stirring constantly.
  5. Gradually stir in Daiya cheese. You will have to really whisk the cheese in so it melts and incorporates into the sauce. Daiya cheese melts nicely, but for the sauce to be smooth, you have to use a little bit of muscle.
  6. Add elbow macaroni and stir to combine. Serve hot, season with more salt and pepper if desired.

 

 

 

DAY 11: Vegan Hot Fudge Sauce

VEGAN HOT FUDGE SAUCE.
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Perfect with coconut milk ice cream, this hot fudge is a special treat!
Author: The Pretty Bee
Recipe type: Dessert
Serves: 6
INGREDIENTS
  • 1.5 Tablespoons vegan buttery spread
  • 2 Tablespoons gluten free flour
  • 1 cup almond milk (plus a little more if needed)
  • 4 Tablespoons pure cocoa powder
  • 3.5 Tablespoons sugar
  • ⅛ teaspoons salt
METHOD
  1. Melt buttery spread in a heavy bottomed sauce pan. Add gluten free flour, and stir.
  2. Slowly drizzle in 1 cup almond milk. Stir until it starts to thicken.
  3. Add cocoa, sugar, and salt, whisk thoroughly. Keep stirring until it is the desired consistency. Don’t let it boil. If it starts to get too thick, drizzle in a little more almond milk.
  4. Remove from heat, and pour on top of coconut milk ice cream. Top with sprinkles or nuts. Enjoy!

 

 

 

DAY 12: Sweetpotato and Pea Risotto with Garlic Breadcrumbs

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Creamy risotto with sweetpotatoes and peas.
Author: The Pretty Bee
Recipe type: Entree
Serves: 6
INGREDIENTS
  • 6-8 cups chicken broth (vegetable broth if you are vegan!)
  • 4 Tablespoons vegan buttery spread, divided into 3 T. and 1 T.
  • 1 medium sweet onion, chopped
  • 1 garlic clove, minced
  • 1½ cup California Sweetpotatoes, peeled and diced into small pieces
  • 1 cup arborio rice
  • ½ cup dry white wine
  • ¾ cup frozen green peas
  • 1 t. sea salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic salt
  • For the garlic breadcrumbs:
  • 2 slices gluten free bread, dried out and crumbled
  • ½ Tablespoon olive oil
  • 1 Tablespoon vegan buttery spread
  • ½ teaspoon garlic salt
METHOD
  1. Saute the onions, sweet potatoes, and garlic in 3 tablespoons of vegan buttery spread in a large pot over medium heat. Cook until the onion softens, about 7 minutes.
  2. Pour the broth into a separate pan and heat on medium low.
  3. Add the rice to the pot with the vegetables. Stir to coat the rice with the buttery spread. Add the wine to the pot, and stir until the rice absorbs the wine. Once the wine is absorbed, add enough hot broth to the pot to cover the rice – about one and a half cups. Keep stirring until the broth is absorbed.
  4. Once the rice has soaked up the broth, add some more broth to the pot – not too much, just a cup or so at a time, constantly stirring until it is absorbed. Don’t add more liquid until the previous addition is absorbed by the rice.
  5. Keep adding broth and repeating this process until the rice is soft and has soaked up all the broth. The risotto should look very thick and creamy and there should not be excess liquid in the pot. Make sure the sweet potatoes are tender. You may not need all of the broth – once the rice is tender, you can stop adding more liquid.
  6. Once the risotto is creamy, add the peas, the remaining tablespoon of vegan buttery spread, and the seasonings. Stir to heat through. The peas should be cooked but stay fresh and green.
  7. To make garlic breadcrumbs:
  8. Heat the olive oil in a frying pan over medium heat. Add the breadcrumbs and garlic salt and heat, letting the breadcrumbs get crisp and golden brown. They crisp up quickly, after about five minutes.
  9. Spoon the risotto into bowls and top with the garlicky breadcrumbs.

 

 

DAY 13: Sugar Cookies with Chocolate Drizzle

QUICK SUGAR COOKIES WITH CHOCOLATE DRIZZLE
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Sweet sugar cookies with a chocolate drizzle.
Author: The Pretty Bee
Recipe type: Dessert
Serves: 24
INGREDIENTS
  • 1 box 123 Gluten Free Sugar Cookie Mix
  • 1 cup vegan buttery spread, softened
  • 2 Tablespoons ground golden flax seed + 4-5 Tablespoons water, mixed
  • 1 cup dairy free chocolate chips
METHOD
  1. Cream the buttery spread until fluffy. Add a ½ cup of the cookie mix and blend.
  2. Add the flax egg, beat until incorporated. Add the rest of the cookie mix and beat until well combined.
  3. Divide dough in half, and make into two discs. Wrap each disc in plastic wrap and refrigerate for at least one hour.
  4. Preheat oven to 375. If you are going to do cutout cookies, flour your rolling pin and surface. I just made balls of dough and flattened them slightly, then placed them on parchment lined cookie sheets.
  5. Bake for 7-10 minutes, until golden brown on edges. Keep an eye on them, don’t overbake or they will be too crisp.
  6. Let cool on sheets for a few minutes, then transfer to wire racks.
  7. For Chocolate Drizzle:
  8. Place chocolate chips in bowl and microwave for one minute, then stir. If not fully melted, microwave in 10 second intervals until completely melted. Spoon into a ziploc bag and trim the end off, then squeeze and drizzle the chocolate over fully cooled cookies.
  9. Place in the refrigerator to let the chocolate harden, then enjoy!

 

 

DAY 14: Gluten Free and Dairy EASY CHICKEN SOUP

EASY CHICKEN SOUP
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Super quick and easy recipe for chicken noodle soup. Dairy free, can be made gluten free as well.
Author: The Pretty Bee
Recipe type: Soup
Serves: 6
INGREDIENTS
  • Rotisserie chicken, deboned and shredded
  • Few stalks celery, chopped
  • Few carrots, peeled and chopped
  • Olive Oil
  • Two 32 oz. containers organic low sodium chicken broth
  • Pasta or rice of your choice, cooked
  • Salt to taste
  • Pepper to taste
  • Garlic powder to taste
METHOD
  1. Saute the celery and carrots in the olive oil over medium heat for about 7 minutes. Once softened, add the chicken and broth.
  2. Bring to a boil, then reduce to a simmer and cook for about 15 minutes. Add salt, pepper and garlic powder to taste.
  3. You can either add your pasta to the pot, or just put some in each bowl and spoon the soup over it. If you put all the pasta in and have a lot of soup left over, it does tend to soak up all the broth, so I usually keep them separate until serving.

 

 

 

DAY 15: Peanut Butter Apple Dip

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Sweet peanut butter dip and apples – the perfect snack!
Author: The Pretty Bee
Recipe type: Snack
Serves: 4
INGREDIENTS
  • ½ cup peanut butter
  • ¼ cup brown sugar
  • ¼ cup almond milk
METHOD
  1. Cream peanut butter and brown sugar with mixer. Add almond milk and beat until combined.
  2. Serve with slices of your favorite apples!

 

 

DAY 16: Creamy Potato and Ham Soup

CREAMY DAIRY FREE POTATO AND HAM SOUP
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Pure comfort food…creamy potato soup with ham.
Author: The Pretty Bee
Recipe type: Soup
Serves: 6
INGREDIENTS
  • 1 T. olive oil
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 6-8 Yukon Gold Potatoes, peeled and diced
  • 1 32 oz. box reduced sodium chicken broth or vegetable broth
  • 1 slice nitrate free ham, ¼ inch thick, diced (you can ask them to slice it that thick at the deli counter)
  • ¾ cup almond milk
  • ½ teaspoon salt
  • 2 Tablespoons gluten free flour, plus 2 Tablespoons water
METHOD
  1. In a large sauce pan, saute the onions and celery in the olive oil for about five minutes until onion is translucent.
  2. Add the potatoes, ham, and broth and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 30 minutes.
  3. Add the almond milk and salt, stir. Put the GF flour and the water in a small container with a lid, and shake well. Drizzle the mixture in the soup while stirring until it reaches the desired thickness.

 

 

 

DAY 17: Creamy Noodles with Tuna and Cheese Sauce

CREAMY NOODLES WITH TUNA AND CHEESE SAUCE – DF AND GF
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Super easy and super comforting creamy noodles with tuna and cheese sauce.
Author: The Pretty Bee
Recipe type: Entree
Serves: 4
INGREDIENTS
  • 8 ounces of your favorite gluten free pasta – I used brown rice penne from Trader Joe’s
  • 3 Tablespoons vegan buttery spread
  • 2 Tablespoon gluten free flour blend
  • ½ of a small onion, diced
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ¾ cup almond milk
  • 1 cup Daiya non-dairy shredded cheddar cheese
  • 1 pouch light tuna
METHOD
  1. Cook gluten free noodles until tender, about 15 minutes. Drain.
  2. In a medium saucepan melt the buttery spread, and saute the onion until soft, about five minutes. Stir in the flour and spices.
  3. Slowly add in the almond milk.
  4. Cook over medium heat, stirring constantly until mixture boils; reduce heat to a simmer, but keep stirring constantly.
  5. Gradually stir in Daiya cheese.* You will have to really whisk the cheese in so it melts and incorporates into the sauce. Daiya cheese melts nicely, but for the sauce to be smooth, you have to use a little bit of muscle.
  6. Add the tuna and stir, then add the pasta and stir to combine. Serve hot, season with more salt and pepper if desired.
  7. We like to top ours with garlic bread crumbs, which are so simple to make. Just saute gluten free breadcrumbs in a skillet with olive oil or vegan buttery spread until crisp and golden. Season with garlic salt.

 

 

 

DAY 18: The Best Vegan Hot Cocoa

THE BEST VEGAN HOT COCOA.
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You’d never guess this rich hot cocoa is vegan!
Author: The Pretty Bee
Recipe type: Beverage
Serves: 3-4
INGREDIENTS
  • 3 cups plain almond milk (you could probably use any non-dairy milk, but I think almond milk tastes the closest to dairy milk in this recipe)
  • 4 Tablespoons unsweetened cocoa powder
  • 3 and ½ Tablespoons sugar
METHOD
  1. Heat the almond milk in a heavy bottomed sauce pan over medium heat until hot, but not boiling. You do not want to boil it.
  2. Whisk in your cocoa powder, and then your sugar. Whisk until it is smooth without any lumps.
  3. Pour into mugs and enjoy!

 

 

 

DAY 19: Sausage Lentil Sweet Potato Autumn Soup

SAUSAGE LENTIL SWEET POTATO AUTUMN SOUP.
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A hearty soup made with lentils and sausage – great for the fall!
Author: The Pretty Bee
Recipe type: Soup
Serves: 4
INGREDIENTS
  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • ½ cup baby carrots, chopped
  • 1 clove garlic, minced
  • 1 package chicken sausage (I used Applegate Farms Chicken Maple Breakfast Sausage)
  • 1 32 ounce box chicken stock
  • 1 cup green lentils
  • 1 large sweet potato, peeled and diced
METHOD
  1. Saute onions, carrots and garlic in olive oil, until softened.
  2. Add sausage, and cook, browning on all sides.
  3. Pour in broth, one cup water and scrape up brown bits from the bottom of the pan.
  4. Add lentils and sweet potatoes. Bring to a boil, then reduce heat and cover. Cook on low for 30-40 minutes until lentils and sweet potatoes are tender.
  5. Add salt and pepper to taste. Enjoy with gluten free crackers or bread and butter.

 

 

 

DAY 20: Gluten And Dark Chocolate Coconut Bark.

DARK CHOCOLATE COCONUT BARK.
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Just TWO ingredients are needed to make this decadent candy!
Author: The Pretty Bee
Recipe type: Dessert
Serves: 6
INGREDIENTS
  • one bar good quality dark chocolate, at least 70%
  • one bag roasted coconut chips – I found mine at Trader Joe’s
METHOD
  1. Break your chocolate into pieces and melt in the microwave. I used about ⅔ of the bar, and microwaved it for 45 seconds, and then in 15 second intervals until it was melted and smooth. Stir in between to make sure it’s fully melted.
  2. Spread on a waxed paper lined plate, and top with coconut. Press the coconut down lightly.
  3. Pop in the freezer for about 30 minutes.
  4. Once hardened, break up into pieces.
  5. Enjoy! Store in the refrigerator in an air tight container, it will get too soft at room temperature.

 

 

 

DAY 21: Slow Cooker Chicken Wild Rice Soup

SLOW COOKER CHICKEN WILD RICE SOUP.
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A warming chicken and rice soup made in the slow cooker. Top 8 allergen free recipe.
Author: The Pretty Bee
Recipe type: Soup
Serves: 6-8
INGREDIENTS
  • ½ Tablespoons olive oil
  • 1.5 lbs. boneless, skinless chicken breasts (2-3 breasts)
  • 1 cup baby carrots
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 2 32 oz. containers low sodium chicken broth
  • 1 cup wild rice or wild rice blend
  • ¾ teaspoon garlic salt
  • ⅓ teaspoon pepper
METHOD
  1. Turn the crockpot on high. Heat the oil in the slow cooker and add the onions and celery, give a stir and let it soften for a few minutes.
  2. Add the chicken, carrots, rice, broth, and seasonings. Make sure the rice is covered with broth.
  3. Cook on high for 2 hours, then on low for 4 hours. Or you can cook on low for 8 hours if you are going to be gone all day.
  4. Open the crockpot and shred the chicken with a fork, it should be falling apart at this point. Add more salt and pepper to taste.

 

 

 

DAY 22: Peanut Butter Chocolate Chip Cookies

PEANUT BUTTER CHOCOLATE CHIP COOKIES – VEGAN AND GLUTEN FREE
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A favorite cookie recipe – rich and peanutty, with chocolate chips throughout.
Author: The Pretty Bee
Recipe type: Dessert
Serves: 24
INGREDIENTS
  • 1 cup creamy peanut butter (I like Jif Natural)
  • ¾ cup sugar
  • 1 flax egg (1 Tablespoon ground golden flax seed + 3 Tablespoons water)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup dairy free mini chocolate chips
METHOD
  1. Preheat oven to 350 degrees. In a large bowl, mix up your ground flax seed and water and let sit for a few minutes so it can gel up.
  2. Once the flax egg has reached an egg like consistency, add the creamy peanut butter, sugar, baking soda, and salt and mix until well combined. Stir in the semisweet chocolate chips.
  3. Chill the dough for about a half hour. Then drop dough, about a tablespoon at a time on parchment lined cookie sheets.
  4. Bake until cookies are golden, 12 to 14 minutes. These cookies are fragile when warm, so cool for about 10 minutes on sheets; transfer cookies to racks to cool completely.

 

 

 

DAY 23: Turkey Shepherd’s Pie – GF and DF

TURKEY SHEPHERD’S PIE
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Author: The Pretty Bee
Serves: 6-8
INGREDIENTS
  • 1.5 lbs. ground turkey
  • 2 teaspoon olive oil
  • 1 cup chopped onion
  • 3 Tablespoons Ketchup
  • 2 cloves minced garlic
  • 1 cup slice. button mushrooms
  • ¾ cup non-dairy milk
  • 1 cup frozen peas
  • ⅛ teaspoon white pepper
  • 5-6 Yukon gold potatoes, peeled and cut into large chunks
  • 3 Tablespoons vegan buttery spread
  • ½ teaspoon salt
  • ½ cup non-dairy milk
  • ¾ cup Daiya non-dairy cheddar cheese
METHOD
  1. Turn broiler on.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic and turkey. Cook until turkey is totally cooked through. Drain off grease.
  3. While the turkey is cooking, boil the potatoes in another pan until soft, for about 20 minutes. Drain off water and add the ½ cup non-dairy milk and vegan butter spread and salt, and mash with a potato masher.
  4. Add the ketchup, pepper, and ¾ cup non-dairy milk to the ground turkey. Stir over low heat until the sauce thickens up a bit. Add the peas and stir until they are heated through.
  5. Pour the turkey mixture into a casserole dish. Spread out evenly. Top with the mashed potatoes and spread them out so that they cover the turkey. Sprinkle Daiya cheese on top.
  6. Place casserole dish uncovered under the broiler for about 5 minutes until cheese is melted and golden.

 

 

DAY 24: Four Ingredient Gluten Free Pumpkin Chocolate Chunk Cookies

FOUR INGREDIENT GLUTEN FREE PUMPKIN CHOCOLATE CHUNK COOKIES
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Use a gluten free cookie mix to make this easy fall dessert!
Author: The Pretty Bee
Recipe type: Dessert
Serves: 24
INGREDIENTS
  • 1 box Hodgson Mill Gluten Free Cookie Mix
  • 1 15 oz. can of pumpkin – use all but about 2 tablespoons
  • ½ teaspoon pumpkin pie spice
  • ¾ cup dairy free chocolate chunks (I used some vegan dark chocolate and chopped it up this time)
METHOD
  1. Preheat oven to 350. Line a cookie sheet with parchment paper.
  2. In a large bowl, add the cookie mix, pumpkin (all but about 2 tablespoons or so, you don’t want the batter to be too wet), spice, and chocolate chunks. Stir to combine.
  3. Drop by tablespoons onto the cookie sheet. Bake for about 12-14 minutes. Let cool on wire racks.
  4. These get better as they sit for a little bit, they become more moist.

 

 

DAY 25: The Easiest Gluten Free and Vegan Chocolate Cake

  • recipe, if you are not GF)
  • 1 cups organic cane sugar
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup organic canola oil
  • 1 teaspoon vanilla
  • 1 teaspoon white vinegar
  • 1 cup cold water
  • ¾ cup mini vegan chocolate chips
  • confectioner’s sugar for dusting
METHOD
  1. Preheat oven to 350 degrees F.
  2. Sift together the dry ingredients. (This step is important, especially with gluten free flour. Otherwise you’ll have lumps!)
  3. Add the oil, vanilla, vinegar and water. Mix together by hand, don’t overmix. Stir in chocolate chips.
  4. Pour into a square Pyrex dish and bake at 350 degrees for about 32 minutes.
  5. Dust the top with confectioner’s sugar once cool.

 

 

 

DAY 26: Sloppy Joes

SLOPPY JOES – A RECIPE FROM MY CHILDHOOD.
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Tasty and tangy, these turkey sloppy joes are delicious on buns, pasta, or rice.
Author: The Pretty Bee
Recipe type: Dinner
Serves: 8
INGREDIENTS
  • 2 lbs ground turkey
  • 1 medium onion, chopped
  • 1 red pepper, chopped
  • 1 cup ketchup
  • ½ cup water
  • 2 teaspoon apple cider vinegar
  • 4 Tablspoon mustard
  • 5. Tablespoon sugar
  • salt and pepper
METHOD
  1. Brown the turkey with the onion and red pepper in a large skillet. Drain off excess grease.
  2. Once turkey is cooked through, add ketchup, mustard, sugar, water, vinegar, and salt and pepper to taste. Heat through until bubbling, then reduce heat to a simmer and cook, allowing the sauce to thicken and the flavors to blend for about 30 minutes.
  3. Serve on hamburger buns or over brown rice or gluten free pasta.


 

 

 

DAY 27:  Beef Stroganoff

BEEF STROGANOFF.
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Hearty and delicious, beef stroganoff is a great winter meal. This version is gluten free and dairy free.
Author: The Pretty Bee
Recipe type: Dinner
Serves: 4-6
INGREDIENTS
  • 1.5 lbs. sirloin steak
  • 1 medium onion, chopped
  • 1 package white button mushrooms, sliced
  • 2 Tablespoon gluten free flour
  • 2 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1.5 cup almond milk
  • 1 package gluten free pasta, cooked according to package directions
  • chives, optional
METHOD
  1. Slice the sirloin steak super thin and saute with the onions and mushrooms in a large skillet.
  2. Once the steak is cooked through, remove the steak and vegetables to a bowl while you make the sauce in the skillet.
  3. Add the gluten free flour to the pan drippings and stir. Slowly add the almond milk and whisk to thicken.
  4. Add the salt and pepper and Worcestershire sauce. Stir, then add the beef and vegetables, and heat through.
  5. Serve over pasta and top with chives if desired.

 

 

 

DAY 28: Vegan Dark Chocolate Peanut Butter Cups

VEGAN DARK CHOCOLATE PEANUT BUTTER CUPS.
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Wayyyy better than storebought, these peanut butter cups are gluten free and vegan!
Author: The Pretty Bee
Recipe type: Dessert
Serves: 8-10 candies
INGREDIENTS
  • ½ pkg. dairy free chocolate chips – I like the Enjoy Life Brand
  • ½ cup peanut butter – I like Jif Natural
  • 1 Tablespoon ground golden flax seed
  • 1½ Tablespoon confectioner’s sugar
  • pinch salt
METHOD
  1. Line a mini muffin tin with paper candy cups (or they might be called mini muffin cups).
  2. Place the dairy free chocolate chips in a glass bowl and microwave for one minute. Stir, and if they are not fully melted, microwave in 15 second increments, stirring in between, until they are smooth and melted.
  3. With a spoon, drizzle some melted chocolate in the paper candy cups. Take the spoon and spread a little bit up on the sides of the paper liner as well. Put the mini muffin tin in the fridge so the chocolate hardens, about 10 or 15 minutes.
  4. Put the peanut butter in a separate bowl and microwave for about 20 seconds so it softens. Remove from microwave and stir in ground flax seed and confectioner’s sugar, mixing until well combined.
  5. Remove the muffin tin from the fridge and put a small spoonful of the peanut butter mixture in each liner. Flatten slightly with the spoon.
  6. Put a spoonful of the remaining chocolate over each peanut butter filled cup. Make sure it totally covers the top of the peanut butter.
  7. Refrigerate until the chocolate is firm, about 20-30 minutes. When serving, you may want to take them out of the fridge for about ten minutes so the chocolate isn’t too hard to eat.

 

 

 

DAY 29: Garlic Spaghetti

VEGAN DARK CHOCOLATE PEANUT BUTTER CUPS.
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Wayyyy better than storebought, these peanut butter cups are gluten free and vegan!
Author: The Pretty Bee
Recipe type: Dessert
Serves: 8-10 candies
INGREDIENTS
  • ½ pkg. dairy free chocolate chips – I like the Enjoy Life Brand
  • ½ cup peanut butter – I like Jif Natural
  • 1 Tablespoon ground golden flax seed
  • 1½ Tablespoon confectioner’s sugar
  • pinch salt
METHOD
  1. Line a mini muffin tin with paper candy cups (or they might be called mini muffin cups).
  2. Place the dairy free chocolate chips in a glass bowl and microwave for one minute. Stir, and if they are not fully melted, microwave in 15 second increments, stirring in between, until they are smooth and melted.
  3. With a spoon, drizzle some melted chocolate in the paper candy cups. Take the spoon and spread a little bit up on the sides of the paper liner as well. Put the mini muffin tin in the fridge so the chocolate hardens, about 10 or 15 minutes.
  4. Put the peanut butter in a separate bowl and microwave for about 20 seconds so it softens. Remove from microwave and stir in ground flax seed and confectioner’s sugar, mixing until well combined.
  5. Remove the muffin tin from the fridge and put a small spoonful of the peanut butter mixture in each liner. Flatten slightly with the spoon.
  6. Put a spoonful of the remaining chocolate over each peanut butter filled cup. Make sure it totally covers the top of the peanut butter.
  7. Refrigerate until the chocolate is firm, about 20-30 minutes. When serving, you may want to take them out of the fridge for about ten minutes so the chocolate isn’t too hard to eat.

 

 

 

DAY 30: Chewy Toasted Coconut Oatmeal Cookies

CHEWY TOASTED COCONUT OATMEAL COOKIES.
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Chewy toasted coconut oatmeal cookies are a cookie the whole family will love.
Author: The Pretty Bee
Recipe type: Dessert
Serves: 18 cookies
INGREDIENTS
  • ½ cup vegan buttery spread
  • ¼ cup brown sugar, firmly packed
  • ¼ cup granulated sugar
  • 1 flax seed egg replacer (1 Tablespoon ground flax seed + 3 Tablespoons water)
  • ½ teaspoon vanilla
  • ¾ cup gluten free flour blend
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cup gluten free old fashioned oats
  • 1 bag of roasted coconut chips
METHOD
  1. Preheat oven to 350, and line a cookie sheet with parchment paper. Mix theground flax seed and water in a small cup and let it sit for five minutes until it gels up.
  2. In a large glass bowl, melt the butter in the microwave for about 15-20 seconds, just until softened. Stir in the sugars, vanilla, and flax seed egg and mix well.
  3. Stir in the flour, salt, and baking soda. Mix well. Add the oats and coconut, and stir.
  4. Drop by tablespoonfuls onto the parchment lined cookie sheet. Bake for 9-10 minutes. They will look a little bit underdone in the middle…that’s okay! They will cook a bit more on the cookie sheet as they are cooling. Let them cool on the cookie sheet for about 10 minutes then transfer to a wire rack.

 

 

 

DAY 31: Three Ingredient Black Bean Soup

THREE INGREDIENT BLACK BEAN SOUP.
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Tasty, restaurant style black bean soup with just three ingredients!
Author: The Pretty Bee
Recipe type: Soup
Serves: 4-6
INGREDIENTS
  • 1 medium onion, chopped
  • 1 32 oz. can of black beans (I like Eden brand because the cans are BPA free)
  • ½ cup salsa verde
  • 1 Tablespoon olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
METHOD
  1. In a large sauce pan, cook the onion in the olive oil over medium heat until softened.
  2. Add the black beans in their liquid, the salsa verde, and about ½ cup water.
  3. Bring to a boil, then reduce heat and simmer for about 15 minutes.
  4. Remove from heat, stir in salt and pepper and blend with an immersion blender until somewhat smooth. I like to leave some chunks of beans in there.

 

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