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I’ve had a few people ask me for certain recipes, so I decided to do a whole post on my recipes that I have adapted to my food allergies. I’ll add to these, as more recipes become available. **GF-gluten free EF-egg free SF-soy free DF-dairy free**

My allergies are gluten, corn, eggs, dairy, beans, processed sugar. These recipes are safe for these allergies.

Chicken Salad

(Free range) Chicken breasts
Organic Sweet pickle relish
Mayo (JUST MAYO is gf, sf, df, ef)
Mustard (French’s is gf)
Walnuts or pecans
Salt and pepper to taste

Boil chicken breasts until done. Let cool. Use mixer to shred chicken.
Add mayo, mustard, salt, pepper, and relish. Mix well. Slice grapes, add.
Add finely chopped nuts. Mix. Serve on sliced apples.

Almond Meal Dressing

2 1/4 cups almond meal
1 tsp baking soda
1 tsp salt
2 individual organic applesauce cups
1 1/2 Tbsp. vegan butter
1 tsp. oregano
1 tsp. garlic

Combine dry ingredients with a whisk. Add wet ingredients.
Bake at 350 for 30 minutes or until toothpick comes out clear.
Let cool. Crumble.

3 celery stalks
3 green onion stalks
1/2 box Free range chicken broth
1/4 cup Almond milk
1 tsp. Poultry seasoning
Individual organic applesauce cup
Vegan butter

Chop/food process celery and green onion. Sautee them with 1 tbsp. vegan butter.
Add to crumbled bread. Add 1 tsp. poultry seasoning (to taste). Mix.
Add 1 individual applesauce cup and mix well. Melt 1/2 stick of vegan
butter and add to mixture. Add chicken broth (approximately 1/2 box)
and 1/4 cup of almond milk. Mix well. Mixture should be pour-able.
Pour into pan and bake at 350 for one hour, or until done.

Pumpkin Bread

1 cup GF Flour (corn free)
1 cup organic pure cane sugar (or sweetener)
1/2 can organic pumpkin
1 stick vegan butter, melted
1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg

Combine flour and seasonings with whisk, set aside. Cream sugar with melted butter.
Add pumpkin. Slowly mix in flour mixture. Bake at 350 in muffin tins for 30-45
minutes (or until toothpick comes out clean). Let cool.

Chocolate covered strawberries

Enjoy Life chocolate bars

Melt chocolate bar in microwave. Dip strawberry in or drizzle over strawberries.

Apple Delight

Enjoy Life chocolate bars
Organic Cashew butter-crunchy

Melt chocolate bars in a cup. Melt crunchy cashew butter in a separate cup.
Pour both over sliced apples. Enjoy.


2 cups GF flour (preferably Bob Mills)

1 tbsp baking powder

1 tsp salt

1/3 cup coconut oil

3/4 cup hot water

1/3 cup of sweetener (honey, sugar, agave, etc)

Whisk dry ingredients together and add wet ingredients. Roll into a ball and pat flat. Bake at 375 for 13 minutes. I used a cast iron skillet to bake in.



I am a child of God, first and foremost. Secondly I am a wife; very much ( and sometimes undeservingly) loved, by my husband Sam. And last, but most certainly not least, I am a mom to 3 beautiful boys: Mitchell, Andrew and Buddy. We homeschool, love family time, and enjoy helping others. I am also a doula. I love my work and love writing about it as well. I am very passionate about my beliefs, and my blogs tend to show that. Enjoy reading!

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