Slow Cooker White Chicken Chili

To make this warm comfort meal you need:

  • 3-4 chicken breasts
  • 1 medium onion, diced
  • 1 medium bell pepper, any color; diced
  • 1 small jalapeno, seeds and membranes removed and finely diced (optional)
  • 6 cloves garlic. minced
  • 2 ½ tsp. cumin
  • 1 tsp. Dried oregano
  • 2 tsp. Chili powder
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
  • 4 cups chicken broth (or use homemade– easy and really makes a recipe stand out)
  • 14 oz coconut milk (original recipe calls for a can, I used it out of the carton because I had it at home)
  • Juice of ½ lime
  • ½ cup fresh cilantro, chopped

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The Best Pancakes You Will Ever Make- Allergy Friendly

This is another recipe I have been making for years.  It was easy to adapt to an egg free version, and no one noticed!

Ingredients

  • 2 ripe bananas
  • 2 tsp baking powder
  • 2 eggs or 2 flax eggs (2 T ground flax seed + 5 T water)
  • 1 tsp vanila
  • 2 tablespoons peanut butter or almond butter
  • 1 tablespoon canola oil or MELTED coconut oil
  • ¾ cup almond milk
  • 1 cup oatmeal
  • ½ cup flour (I use whole wheat)
  • Frozen blueberries (optional)

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Banana Muffins – Allergy Friendly

I know we have a lot of families with various food allergies in the group and so I thought I would share one of my absolute favorite recipes. These muffins are egg and dairy free. Please, don’t be intimidated by the flax. Its super easy to find at any grocery store and its a great egg replacer in baking (you typically use very little per recipe and if you store in the freezer it will last you a good long time!). Also, you do not have to use whole wheat flour but it gives it a nice flavor. All of my littles love these. Typically I bake these on the weekend and use a mini muffin tin so they can be a quick and easy breakfast or as snacks in lunches throughout the week.

Super Moist Vegan Banana Bread Muffins

Vegan (and soy free) Birthday Cake and Frosting

For my son’s first birthday, I wanted him to have the smash cake experience.  With his allergies, I set out to make the perfect cake. It turned out better than I ever could have imagined.  My family and friends all thought the frosting was incredible. Continue Reading →

Dairy and Egg Free Chocolate Chip Cookies

Hi Friends! It has been a while.  SORRY! But I’m back! I just made these cookies, and had to get it to y’all ASAP.  I have been making this recipe for years, and never thought about how it was dairy free.  It is delicious. Tonight, I tried making it using flax eggs and it was delicious! The batter was great, and you could enjoy it without worrying.   Continue Reading →

The Award Winning Cookies

Last December, we were all ready for my daughter’s debut as an angel in our church’s Christmas play. She had gone to the dress rehearsal, she had her costume laid out, and cookies were made for the cookie reception that follows the play. We had a relaxing morning to counterbalance that evening’s festivities, but as the day went, my daughter’s eyes got redder and redder, she kept tearing up, and her eyes got goopy. So, rather than going to the Christmas play, we took her to urgent care to get her some drops for her first-ever case of pink-eye.

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Savory Pumpkin Sauce

Thanks to inspiration from a friend, I came up with this scrumptious, fast, and easy sauce that has become a regular part of our dinner schedule this Fall. I like serving it over spaghetti squash with turkey meatballs.

To make the sauce, you need:

  • 1 onion diced
  • 3 cloves of garlic minced
  • 1 can of pumpkin
  • 1 can of coconut milk
  • salt, and pepper
  • vegetable broth is optional

Here’s what you do:

  1. Heat some olive oil in a skillet and add your onion.
  2. Saute until translucent.
  3. Add the garlic and stir for 30 seconds.
  4. Pour in ⅔ of your can of coconut milk and all of the pumpkin.
  5. Stir until well combined and let simmer on low for 5 minutes.

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The Very Best (non sweet) Cornbread with Dairy Free Option

Y’all, I love cornbread. I really do. Well before I was dairy free, I tried recipe after recipe trying to find the perfect one. My Godmother gave me her church cookbook from Troy, Alabama and I had a feeling I was onto something. In my humble opinion, I have found the very best cornbread recipe. My step-mom also makes incredible cornbread, but she uses beer. So, I had an idea, what if I made dairy free cornbread. I took my favorite recipe and subbed the buttermilk for beer. The result was delicious, I really did not notice a difference! I hope you enjoy! Continue Reading →

Vegan and Soy Free Pumpkin Bread and Muffins

I tried these pumpkin muffins and I was really happy with how they turned out. My three year old daughter loved them! My husband, brother and his girlfriend also really liked them! Hope you enjoy them also. They are quick and easy.

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Homemade Pumpkin Spice Latte

Here’s what you need:

  • 4 Tablespoons Canned pumpkin
  • ½ teaspoon pumpkin pie spice  (or shake of cinnamon, nutmeg, cloves and ginger)
  • 1 Tablespoon Agave Syrup
  • 1 Tablespoon vanilla
  • 2 cups almond milk
  • 1 cup strong coffee

Here’s what you do:

  1. In a saucepan mix pumpkin, spices, agave, vanilla and almond milk.  
  2. Whisk together until it is warm and well combined.
  3. Brew one cup of strong coffee.  
  4. Mix pumpkin mixture with coffee.  Drink and Enjoy!

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