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Chicken, Sweet Potato, Beet Skewer over a bed of greens

What you need: 

  • 3 chicken breast
  • 2 bunches of turnip, collard or mustard greens
  • 2 Whole Sweet potatoes (Skin on preference) 
  • Spices (Thyme, Rosemary, Sea Salt, Pepper, Red Chili Flakes, Garlic)
  • Olive Oil 
  • Balsamic Vinegar 
  • 6 Skewers 
The key to moist, flavorful chicken is marinating it for at least 3 days, tenderizing it and using a citrusy type fluid (like vinegar, orange or lemon). I stab my chicken with a fork about 20 times all over and then marinate, cover and let refrigerate for 3 to 4 days (only using fresh chicken). 

Marinate the chicken using just enough vinegar to moisten each piece, then add a little olive oil (or oil of choice), generously use fresh or dried herbs and massage them into the chicken. 

For the greens: Use a large saute pan, turn heat on med/high. Pour a little bit of olive oil just to cover bottom of the pan, sprinkle garlic, red chile flakes and a pinch of sea salt in the bottom and get them mixed together. Then add freshly cut and washed greens to the pan, stir and let cook down then add a little bit more. Turn the heat on low and occasionally stir to let them crisp up a bit. 

For the Sweet Potatoes & Beets: Preheat oven on to 500 F. Wash and cut beet and sweet potato into thick cubes. Place a single layer on a baking sheet. Drizzle oil over the top, lightly sprinkle with a touch of sea salt and pepper. Over the top of the beets, add rosemary. Over the top of the sweet potatoes drizzle maple syrup or brown sugar. Place in the oven for 25-30 minutes (depending on how you like your veggies cooked). 

In a clean saute pan, place a little bit of coating on the bottom of the pan, heat the skillet, add the chicken and a little bit of water. Cook on med/high with a lid on top after about 1 minute of cooking with lid off. (Only turn your meat once- again helps keep moist and tender). When the chicken looks white all the way around, turn it over (leave lid off) and allow chicken to cook another 3 to 5 minutes- pending the size. 


Click here for Cauliflower Mashed Potatoes Recipe: 


Food Allergy Gal's Peach Cobbler- Dairy, Nut, Egg, Soy, Peanut FREE 

(Can be Vegan if Vegan Sugar is used) (Can be Gluten Free, if alternative Flour is used- Potato or Pamela's Gluten Free Flour Blend- just make sure to check labels for other allergens) 

  • Preheat Over to 350 degrees F
  • Choose a casserole dish- Round or square (I use a pie pan to make it round like a tart, featured in picture above)
  • Put 1/2 cup of Earth Balance Soy, Dairy Free Butter in casserole dish and place in oven while preheating
  • Slice 2 cups of fresh peaches (and whatever other fruit you'd like to use)
  • Place peaches in a bowl and melt 1 tablespoon of Earth Balance Butter
  •  Add 1/2 cup of sugar over fruit if not naturally sweetened fruit
  •  Mix 1 cup of flour and 1 cup of sugar in a bowl 
  •  Add 1 cup of rice milk to the dry ingredients and mix until fully blended
  • Remove casserole dish from oven with melted butter
  • Add the batter over the melted butter- DO NOT STIR
  • Add the fruit on top of the batter- DO NOT STIR
  • Place in the oven at 350 degrees F. for 55 minutes
  • Pull out and let cool for 5 minutes, then cut into square or triangle pieces and serve. 

Roasted Okra

  • 20 okra pods- slice the tops off
  • Drizzle with olive oil on a foil covered cookie sheet
  • Salt, Pepper and Chile Powder sprinkle all over- if you really wanted to go crazy- roast a garlic clove with it. 
  • Bake at 425 for 10 to 15 minutes

  • Biscuits and Gravy- Diary Free

8 biscuits needed- will provide recipe upon request or check these out: 123 Gluten Free 86040 123 Gluten Free Southern Glory Biscuit Mix- 6-17.76OZ. I also recommend using Udi's Gluten Free White Buns and tearing them into chunks, then pouring gravy over them. (Udi's is soy free, nut free, sesame free, wheat free)

Prepare bacon in a large frying pan, remove bacon and save grease. Add wheat free flour (potato flour would work- I recommend not using a sweet flour, it ruins the savory flavor) a little bit at a time, stirring slowly in with a wooden spoon so you get a nice brown thick base, then slowly begin to add a little bit of rice or soy milk while stirring constantly to make sure you avoid any lumps. The key to making this gravy is to have it thick but not lumpy- so stirring with a wooden spoon is essential. Let the gravy thicken and then continue to add milk. Add in pepper, salt and chile powder once the gravy has a nice white constancy and continue to stir. Once you are satisfied with the flavor and the texture, serve over hot biscuits and enjoy immediately. 


April's Birthday Brownies

***It is very important that you read the labels- with Pamela's- only the Bread Mix (NOT THE PANCAKE mix) is nut and dairy free. 

Preheat the oven to 350 degrees F.
Spray a nonstick olive oil- that is allergen friendly or approved into a 9" square baking pan
Combine the Egg or Flax mix, peppermint, olive oil and "butter" into a large bowl
Combine the flour blend, baking soda, salt, baking powder into a separate bowl
Add the brown sugar to the egg, peppermint, olive oil, and "butter" bowl- and mix until the texture is consistent
Add the other bowl of ingredients into the above mixture (it will have a gum like texture- this is perfectly normal when making gluten free batters)
Stir in the Enjoy Life Mega Chunks
Pour the batter into the pan and bake for 25 minutes (See notes below)

*Test the brownies with a wooden toothpick at the 22 minute mark. You may need to add 2 minutes of additional baking time to 25 minutes. It takes longer to bake gluten free items. Allow the brownies to cool before cutting. 


Top 10 Allergen Free Mashed potatoes

Using Red Potatoes:
  • 6 red or brown potatoes, cut into quarter size
  • 5 Sprigs of fresh chives
  • 1 teaspoon of rosemary is also delightful
  • 4 Tablespoons of Soy Free Earth Balance
  • Salt & Pepper to taste
  • (Optional 2 tablespoons of Tofutti Sour Cream)- Contains Soy
  • 1 tablespoon of fresh Minced Garlic also (optional for people with garlic allergy)
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Top 10 Allergen Free Beet Salad

  • 1 package of fresh baby beets from trader Joe’s (already peeled and cooked)
  • ¼ to ½ cup of fresh basil (finely chopped)
  • 1 sprig of chive- use kitchen scissors to cut small slices
  • Mix of baby green and butter leaf rinsed and drained- chopped
  • Salt and Pepper to taste
  • Lightly drizzle olive oil on top  
  • (If you can eat it: ADD Mozzarella cheese or vegan mozzarella- some contain soy or casein)

Top 10 Allergen Free Dessert

  • 2 Fresh Peaches white or yellow (peeled and cut into thin quarter slice size)
  • 2-3 tablespoons mint (finely chopped and sliced)
  • Lightly Drizzle Agave nectar or brown rice molasses on top
  • Sprinkle with cinnamon (optional)
  • Add 3 blueberries or raspberries to each small cupcake size serving
  • Serve this in a brulee dish or an individual baking cup made of cooper or silicone.


The Pumple Recipe: Pumpkin and Apple Dessert 


All materials posted on this site are subject to copyrights owned by Food Allergy Gal. Any reproduction, retransmissions, or republication of all or part of any document found on this site is expressly prohibited, unless Food Allergy Gal has explicitly granted its prior written consent to so reproduce, retransmit, or republish the material. All other rights reserved.

This page is supported by donations only. 
 Every $0.99 makes a big difference.

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