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My First Blog Post

I’m not here to be witty, I’m just here have readable and editable recipes for my kid.

Nissa has acid reflux so she eats a dairy free, soy free, onion free, very low garlic and tomato free diet. She loves bacon so I am willing to throw it into everything to bribe her to eat vegetables. It is a common place seasoning just like salt and pepper.

We are also a a nut free household as my husband is allergic to peanuts and tree nuts. And then there is my son who is a picky eater and has texture issues. Meals are not easy at our house.

Pumpkin Custard, dairy free

2 cups pumpkin purée

1 large egg

3 large egg yolks

1 & 1/2 cups light coconut milk (canned)

2 tbsp molasses

2 tsp vanilla

3/4 cup white sugar

2 tbsp cornstarch

2 tsp cinnamon

3/4 tsp ginger

1/2 tsp cloves

1/8 tsp nutmeg

1/2 tsp salt

1. Preheat oven to 300°F. Lightly grease 9” baking pan or pie plate

2. Mix wet ingredients, not including sugar, thoroughly

3. Mix dry ingredients and sugar in a separate bowl then add to wet ingredients

4. Pour into greased pan and bake for 1 hour

5. Remove from oven and allow to cook for 30 minutes to finish setting

Note: if using fresh sugar pumpkin that hasn’t been drained as it seems to be close to canned pumpkin purée, reduce coconut milk to just 1 cup.

Gluten-free chicken strips

Preheat oven to 500°

2-3 chicken breasts, cut into 1 inch strips

1/2 cup cornmeal

1/4 cup coconut flour

1/2 tsp garlic

1/4 tsp smoked chipotle powder

2 Tbsp mayonnaise

1/2 tsp salt

1/8 pepper

Prepare a sheet pan with either a greased cooling rack OR parchment paper.

Cut chicken breasts across the width. Mix mayonnaise, salt and pepper. Add chicken to mayo mixture and stir to coat chicken.

In a separate bowl mix cornmeal, coconut flour, garlic powder and chipotle. Coat 1 piece of chicken at a time in the dry mix and lay on the cooling rack/parchment paper. Once all the chicken is coated let stand for 5-10 minutes.

Cooling rack: if your pieces are about an inch thick cook for 8-9 minutes. If they are closer to 1/2 thick cook for 5-7 minutes.

Parchment paper: if your pieces are about an inch thick cook for 5 minutes, remove from oven and turn over all the pieces. Return to oven for another 4 minutes. If they are closer to 1/2 thick cook for 4 minutes, remove from oven and turn over all the pieces. Return to oven for another 2 to 3 minutes.

Choose the thickest piece and cut open to make sure it’s cooked. Shiny means it’s definitely need 2 to 3 minutes more. A little pink probably could use 1 more minute.

Other spice ideas:

1/2 tsp curry powder & 1/4 tsp garam masala

Easy salmon bisque

6 Tbsp butter, coconut oil or ghee

5 Tbsp flour

1/4 tsp garlic

1 med bay leaf

1 & 3/4 cups chicken broth

1/2 cup white wine

1-2 Tbsp pumpkin purée (optional for colour)

7-8 oz of canned salmon, boneless & skinless

1 & 1/2 cups light coconut milk

Salt and pepper to taste

1. have all ingredients ready to pour into saucepan before turning on the burner

2. Heat medium saucepan over medium heat. Melt butter and add flour and garlic. Stir quickly.

3. Put in the bay leaf. Slowly add the chicken broth and wine while stirring. Simmer on medium for 5 minutes to steep the bay leaf and burn off the alcohol.

4. Add salmon and pumpkin purée, heat for another 5 minutes.

5. Remove from heat. Add coconut milk, salt and pepper. Purée with an immersion blender.

Soup makes a great base to a root vegetable or squash soup.

Italian chicken zucchini soup

A recipe for using up vegetables, frozen zucchini and cooked chicken breast.

Serves 4-6

1 orange pepper, diced
2 cups coleslaw mix
1 & 1/2 cups of frozen zucchini, half thawed
2 Knorr chicken bullion
3 cups hot water
1-2 chicken breasts, cooked and shredded
1 Tbsp olive oil
1-2 tsp oregano
1/4 tsp garlic powder
1/2 tsp basil or 2 drop Young Living Basil

1 Tbsp lemon juice
1/2 Tbsp white sugar
Salt and pepper to taste

1. On medium heat add the oil and orange pepper to a large saucepan. Sauté for 3 minutes.

2. Add the coleslaw mix, stir and cook for 2 minutes.

3. Add in the hot water, Knorr bullion, lemon juice, spices and zucchini. While that is cooking, shred chicken breasts.

4. Stir in the chicken and let simmer until soup is hot and vegetables are the texture you like.

This is a chunky soup so if you like it a little thinner add more water and adjust the spices accordingly.

Wild rice salad

The recipe I modified this from was one I was given by one of my many Heather friends. Then I adjusted it to make it Nissa friendly. It varies depending on what I have on hand. The vinaigrette, cranberries, and wild rice always stays the same.

1 cup cooked (fluffy) wild rice

1 red pepper, diced

1 small can of corn

1/4 cup fresh parsley, finely chopped

1 – 2 cups spinach, finely chopped

1/4 cup dried cranberries

Vinaigrette

1/8 tsp Asafetida

1/4 tsp dry mustard

1/2 tsp dried tarragon

2 Tbsp cranberry juice concentrate

2 Tbsp olive oil

1 Tbsp maple syrup

1 Tbsp red wine vinegar

A record of food experiments

I take recipes and see if I can adjust them so that they are safe for Nissa AND something she wants to eat.

We replace lots of foods with other foods:

  • Sour cream is replaced with more bananas in banana bread
  • Whole milk is replaced by Coconut Dream
  • Onions are replaced by Asafetida
  • Soy sauce is replaced by coconut aminos
  • Tomato paste and sauce are replaced with pumpkin purée
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