Saturday, December 13, 2014

Gf vegan flax crispies treats!

You know what I miss?  Rice crispies treats.  You know what I'm allergic to?  Literally everything they're made out of.  Tonight I have created the next best thing, using enjoy life gf flax chia puffs and dandies vegan marshmallows, and you know what?  They're amazing!


1 bag of Dandies vegan gluten free marshmallows

About 3 tbsp vegan butter

1 box of Enjoy Life flax chia puff cereal

1 tsp vanilla

microwave for about 30 seconds (or heat over medium heat on stove top until melted) quickly pour in cereal, mix and form into pirex pan.  Cool In fridge for at least 10 minutes before serving.  Enjoy! 

Saturday, December 6, 2014

Gf vegan coconut custard pie

I've been on a pie kick lately,  man do I love pie!  Today I have created the unthinkable,  a vegan, gluten free custard pie that actually tastes good!

What you'll need:

1/4 cup ground flax seed + 1/2 cup warm water
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp sulfur salt
1 can (13.5oz) full fat unsweetened coconut milk
1 - 2 tbsp gf flour mix
1 cup flaked coconut

preheat oven to 400 F
Baked gf pie crust in pie pan until golden brown and firm. Remove from oven and let cool.
Mix flax seed with warm water, set aside. In medium sauce pan, whisk 1 tbsp gf flour with 1/4 cup coconut milk over medium high heat, whisking constantly add rest of coconut milk. Whisk until mixture begins to thicken, remove from heat. Whisk coconut into flax, add sugar, vanilla, and salt, until thoroughly mixed.  Add 1/4 flaked coconut. Pour into prepared pie crust. Top with flaked coconut and bake 20-25 minutes until coconut on top is golden brown. Let cool for 20 minutes in fridge before serving. Enjoy!

Sunday, November 23, 2014

Gf vegan pie crust

Its pie season! Which means a struggle for all of us gluten free folk!  But not anymore,  this pie crust is delicious and simple and will go great with just about every type of pie!

1 cup gf flour mix
1/4 cup soy free vegan butter
1/4 cup cinnamon sugar (equal parts)
Just enough hemp milk to moisten dough

Preheat oven to 350 °

Cut butter into flour and cinnamon sugar,  slowly add hemp milk until you form a light dough.  Line pie pan with dough and add any type of sweet filling! Bake for around 23 minutes.  Enjoy! 

Friday, November 7, 2014

Popped amaranth and chia powerhouse crunch

A girl can never have too many snack recipes,  especially ones that are packed with nutrition and flavor!  Today's recipe is fairly simple,  and very,  very delicious!

Amaranth and chia powerhouse crunch:

1 cup popped amaranth
1/2 cup chia seeds
3 tbsp coconut mana
1 tbsp raw honey or agave

Mix in a bowl until little flavorful clumps form,  eat as is or with vanilla hemp milk!

Thursday, November 6, 2014

Pork free, lettuce free, tomato free BLT salad

Being allergic to everything has its difficulties,  especially when you crave something like BLTs. For this recipe I used  turkey bacon,  spinach, and tamatillo with toasted sorghum and home made balsalmic vinegrette, enjoy!

BLT salad (makes one serving)

1 handful of washed fresh spinach
1 tamatillo,  chopped into cubes
4 pieces of cooked gf corn free Turkey bacon (I use butterball)
1 tbsp toasted sorghum
A pinch of  dried blueberries (optional)
A drizzle of balsalmic vinegrette*

Balsalmic vinegrette (makes a small jar full):

1/2 cup olive oil
1/4 balsalmic vinegar
1 tsp dijon mustard
Salt & pepper to taste
Shake ingredients in a sealed jar.  Refrigerate after using, should keep for at least 3 weeks.

Saturday, November 1, 2014

Gf oat free "oatmeal" cookies

One of my favorite type of cookie is oatmeal, I mean who doesn't love the texture and flavor of a good batch of oatmeal cookies?  Since I'm allergic to Oats I made a few changes,  and they turned out delicious (as always)and packed full of vitamins!  These cookies taste like dessert but are nutritional enough for a power bar!

Oat-free oatmeal cookies:
(Makes about 10 cookies)

2/3 cup of dry cream of buckwheat cereal
2/3 cup sugar
1/3 cup gf all purpose baking flour
1/4 cup chia seeds
1/4 cup of flax seed
1/4 cup cinnamon
1/4 cup hemp milk (or other milk alternative) + 1 tbsp
1/4 cup vegan chocolate chips
2 tbsp vegan butter
1 tsp lemon juice
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350° F

Mix all dry ingredients,  cut in butter,  add milk & lemon juice.  Mix until mixture  makes a dough like mound.  Separate 1 inch balls and lay about 1.5 inches apart on a baking sheet.  Bake @ 350 for around 15- 20 minutes or until bottoms are slightly browned and stiff.  Remove from oven and let sit at least 10 minutes before removing from baking sheet.  Enjoy!

Wednesday, October 29, 2014

Gf/vegan cinnamon raspberry pudding

It's really difficult to satisfy your craving for stuff like pudding when you're allergic to the ingredients!  Today I give you delicious raspberry chia pudding that's gluten free, vegan,  and completely guilt free!  Packed with omega 3 and vitamins,  this is one dessert that won't leave you feeling sluggish!


1 handful of fresh raspberries (a little more for garnish)
1/2 cup chia seeds
1 cup hemp milk (or other milk alternative)
3 tbsp agave or honey
1 tablespoon cinnamon
Vegan chocolate shavings for garnish

In a small bowl mash raspberries. Add honey/ agave, cinnamon, and hemp milk,  mix throughly.  Let sit in refrigerator for at least 2 hours. 
Garnish with extra raspberries and chocolate and enjoy!

Tuesday, October 28, 2014

Cinnamon Sugar Hubbard Fries

Lately I've been craving churros,  which is a problem for obvious reasons and would probably land me in the hospital.  My nutritionist suggested I try more winter squash to get my calories in so the other day I picked up a nice Hubbard squash at the store.  After some research I determined that the Hubbard tastes quite a lot like other winter squashes so I decided to make some cinnamon sugar baked fries!

1 Hubbard squash,  peeled,  slightly softened, and cleaned of seeds
1/2 cup cinnamon
1 cup sugar

Mix cinnamon and sugar together in a bowl,  cut squash into fries and dredge through cinnamon mixture.  Lay flat on oiled baking sheet.  Cook at 400° F for about 8-12 minutes. Salt to taste. Let cool at least 10 minutes before serving.  Enjoy!

Wednesday, October 22, 2014

GF vegan cinnamon sugar cookies!

Tonight I was in the grocery store having a terribly depressing time trying to find any food I could possibly buy when I came across some Bobs Redmill GF all purpose flour,  the good thing about brm gf for is it doesn't contain any rice or corn,  the bad thing is they do not protect against cross contamination.  But I thought I'd try it anyway.

GF vegan cinnamon sugar cookies

Pre heat oven to 350°

1 cup gf all purpose flour (bobs red mill)
1/2 cup cinnamon sugar
2 tbsp vegan buttery spread (I used soy free earth balance)
About 3 tbsp organic root beer soda
Enough water to just form a soft dough

Mix all ingredients thoroughly. Using a spoon, scoop out small cookie drops onto an oiled baking sheet or silpat.
Cook until bottom browns. (About 10 minutes) let cool for at least 15 minutes before touching and enjoy!

Sunday, October 19, 2014

GF bean burgers

Now beans are s tricky thing for me.  I am slightly allergic to all legumes I have tried,  however, only slightly do they're on my rotation. (meaning I can have them once or twice a month)  Well, I've already overdone myself on chicken this month,  and Turkey,  so I'm spending the last 2 weeks eating beans,  quinoa,  and squash.

GF Black Bean Burgers:

1 cup freshly mashed, cooked black beans
2 sweet chilis, pureed
1/4 cup flax meal
1/4 cup quinoa flour
1/4 cup chickpea flour
Seasonings to taste ( I used black pepper,  salt,  and liquid smoke. Would taste amazing with onions! )

Kneed ingredients together until it forms a very soft dough.  Make a palm sized ball and flatten out on an oiled hot pan. Fry both sides on medium heat until both sides are brown,  burger is stiff, and holds together on its own.

Thursday, October 16, 2014

Home made alka seltzer

One of the lovely symptoms of eating something my body can't digest is the disgusting,  painful,  acid filled "icky burps" I call them icky because well, it feels and tastes as though I have consumed about 2 dozen rotten eggs and all the acid in my stomach is trying to expel it through my throat.  (Lovely I know) now that I've explained to you in detail the pain I suffer, maybe you can understand a bit better why I avoid food I'm allergic to. You see is not just the hives,  eczema, heart palpations, possible anaphylaxis,  throat swelling,  vertigo,  diarrhea,  or indigestion,  it's also the little things that cause pain,  like the migraines,  the icky burps,  the constant nausea,  it's not pleasant so I try my hardest to avoid it.  My husband,  however,  loves to eat stuff I'm allergic to (which I don't blame him,  I'm practically allergic to everything) for example: the other night he ate a very delicious looking cheesy omelet with onions and spinach,  it smelled heavenly. About an hour after he ate it we had some "alone time" and things got a bit heated.  Neither of us thought of him brushing his teeth before kissing me,  but the night ended in a very itchy throat,  2 benedryls, a stomach ache that would not go away, and icky burps that have lasted for 2 days.  Now,  the only medication I can safely consume is my prescription strength Benedryl ( for obvious reasons) but one of the best things to get rid of icky burps is alka seltzer, which brings me to my recipe:

The 2 main ingredients in alka seltzer is citric acid and sodium bicarbonate,  which is easy enough to make,  but will taste pretty disgusting. I like the flavored alka seltzer so I improvised.

Fruity alka seltzer:
1 tbsp + 1 tsp baking soda (sodium bicarbonate)
2 packets of your favorite flavor of koolaid (main ingredient in koolaid is citric acid)
1 tbsp sugar

Mix ingredients and store in a dry, air tight, container.

Mix 1/2 tsp- 1 tsp of mixture to 1 small cup of water and use as you would alka seltzer.

Saturday, October 11, 2014

How to fix broken glasses

Anyone who has owned glasses has known the struggle. Whether it's you, or your spouse, or your child, or even a friend, one way or another I bet you have experienced the "oh shit" moment of someone breaking your glasses. Now there are 2 major types of breaks in glasses, and both are kind of a big pain in the butt. As someone who has always struggled with the costly expense of having to obtain a new pair of spectacles, you better believe I've gotten crafty.
Now the first break (which I don't have a picture of because thankfully my current pair weren't broken that way) and most irritating, is the Harry Potter break: Straight down the center, all hope is lost, your $200 frames are totaled, but fret not! There is a solution! My mom showed me this trick multiple times growing up because she simply could not afford to get her 12 year old another pair of glasses. 
  1. Bring your broken specs with you, you'll need exact measurements and visual confirmation. 
  2. Go to your local handy dandy dollar store! 
  3. Find the discounted sunglasses or reading glasses rack
  4. find and purchase the pair that most resembles the shape and curve of your lenses (not the frames, but the lenses themselves)
  5. pop out both lenses
  6. gently file around the edge of your prescription lenses
  7. apply thin layer of super glue to edges
  8. pop lenses in new frames, voilĂ ! Good as new!*
*now these frames will not be as strong, but they'll work until you can afford a new pair!

Now for the other hopeless break: The broken hinge

Once a get, even though it seems like it, not all hope is lost! You will need a small screwdriver, $2, alcohol swabs* and a dollar store
  1. Bring broken frames into the $ store (along with your $2)
  2. carefully examine each pair of glasses
  3.  find the pair that have sides that most resemble your broken pair and purchase
  4. when you get home carefully unscrew both pairs of glasses (do not lose the screws!)
  5. clean edges with alcohol swab *
  6. align new hinges and carefully screw in
  7. VoilĂ ! Good as new glasses at the complete price of $2

Thursday, September 25, 2014

Oat free nut free granola

One of the main struggles I've had lately is being at a complete and utter culinary loss.  I have had little inspiration to create for because the only ingredients I can find are very expensive.  Lady night I befriended a young person on tumblr who has an oat allergy and was desperately seeking recipes.  Being allergic to Oats myself,  I began discussing my grain replacements with them.  I owe this recipe to my new tumblr friend, you inspired me to keep trying,  so thank you.

Gluten-Free,  oat-free,  nut - free,  wheat-free, corn - free Vanilla Maple Granola:

1 cup freshly cooked quinoa
1/2 cup ground flax meal
1/4 cup chia seeds
1/2 cup maple syrup (I use maple agave)
1 tsp vanilla extract
1/4 cup dried berries or nuts (optional, I used blueberries)

Mix all ingredients completely,
spread mixture out in a thin layer on dehydrator sheet.  Dehydrate until crispy.

This granola is great for a snack or cereal

Thursday, September 4, 2014

Onion, garlic, and tomato - free bbq sauce

As many of you know from my last post, I am severely allergic to a lot of really delicious things, onions, garlic, and tomatoes (the main ingredients to bbq sauce )being some of the many.   I started wondering if I would ever be able to taste that Smokey sweet glaze on my food again when I had a brilliant idea: molasses.  It has that tangy almost umami flavor to it as well as a nice sweetness,  prefect for allergy safe bbq sauce!  I'm not going to give exact measurements,  this is more of a"follow your tongue" recipe.
Gluten, onion,  garlic, and tomato free bbq sauce:
About 1 tbsp molasses
Cayenne pepper
And sugar to taste
About 1 tsp liquid smoke
Mix together, adding a little of each ingredient until desired taste is met.

Monday, August 25, 2014

I don't want to do anything I feel sick. -The 24 year long battle

My entire life I have been sick or in pain in some way or another.  When I was around 4 my pediatrician told my mom I was "allergic to stress." Stomach cramps, nausea,  indigestion,  head aches,  sore throats,  stuffy noses, ear infections,  tonsillitis, hives; constantly just one right after the other. So I missed a lot of school,  my mom was accused of neglect,  I was forced to eat everything served at school by the staff, even though the food made me sick to my stomach and sometimes even light headed.  As I got older the blame was placed on me. I was just a "picky eater," or I'd be accused of having an eating disorder. I'd go to the doctor and tell them,  "everything hurts,  my back,  my hips,  my stomach,  I always have a sore throat, I always feel sick. " I was called a hypochondriac,  bulimic, needy. I was told I had growing pains,  seasonal allergies,  asthma,  a dry throat.  I was told my symptoms were psychological,  I was sick because I wanted to be sick,  I was lazy. The list goes on and on and on.  I was accused of being a drug addict,  anorexic,  psychotic,  and it never stopped.  For 24, almost 25 years of my life I was sick and no one believed me because why would they?  They couldn't feel what I was feeling.  The doctors I saw were too busy to listen, too busy to care.  So many doctors,  so many,  and no one,  not once,  did any of them ever consider I may be having allergic reactions to just about everything.  My friends and family always joked, "oh you're just allergic to everything" not knowing what was really going on.  Well I am relieved to say that I finally found a doctor that listened. 
The first time I asked for my stomach to be checked out (around 2010 sonoma) I was told it was pointless and  my insurance wouldn't cover something like that.  The second time (trinity 2012) I was told (with no proper testing might I add) that I have lymes disease (not true) the third time (humboldt 2014) something amazing happened.  (New doctor,  new clinic) my doctor asked me about my symptoms, she wrote them down, she listened.  For the first time in my life I had a doctor that actually wanted to know what was wrong with me.  We discussed an allergy test, I had 36 vials of my blood drawn and sent to a lab.  Two weeks later I met with my doctor again,  we discussed the medication I was on,  etc, then it was time for my results.  She pulled out a bookworth of paper and told me,  " In my 28 years of being a doctor,  not one have I ever came across someone quite like you.  The results are dizzying."  For an hour we discussed my results in detail,  she explained what everything meant, and then she told me she was referring me to a nutritionist and an allergist. 
These were my results:
Things I am severely allergic to:
Dust mites
Sesame seeds
Things I am highly allergic to:
Things I am moderately allergic to:
Sweet potatoes
Things I am not allergic to but may cause reaction eventually:
Things I am not allergic to:
And these are only what I was tested for.  They will be doing more tests to see exactly what I can eat. 
Right now I'm very cautiously eating one type of food a day to monitor reactions.
Today I made myself chickpea brownies and had a bit of Turkey bacon.  I am slowly recovering from my allergies and for the first time in 24 years I woke up with no sinus problems or stomach cramps.  I am going to ask my readers for only positive feedback on this post, please.  I could really use the support.

Tuesday, April 15, 2014

Broccoli & mushroom chickpea tacos

I know it sounds pretty strange right?  Broccoli in a taco?  All I can tell you is that the flavors of this dish meld into a mouth watering fiesta that will be a hit with anyone you make them for!
•Finely chopped broccoli florets (about 1 cup)
•Finely chopped green onions (2 shoots)
• Finely chopped mushrooms (about 1/4 cup)
•Cilantro (optional but adds to the flavors! )
• 2 tbsp Chickpea flour
• 1 tbsp cumin
• 1 tbsp onion flakes
• 1 tsp vegan bouillon
• 1 tsp garlic salt
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp sugar

Pan fry broccoli, musrooms, and onions on med/ high heat  stirring occasionally until broccoli is par cooked.
Mix seasonings together, sprinkle on top of veggies,  add 1 cup water and cilantro. Mix until thoroughly coated.  Cover and let cook for 5 minutes. If sauce has not thickened up, stir over med/high heat until nice and thick.  Serve on crispy tortillas with tomatoes and olives and enjoy!

Tuesday, February 11, 2014

Bacon? Eggs? This can't be vegan?!? ;)

Oh yes my friends,  I have discovered the deliciousness of the perfect vegan egg.  It tastes like the yolk of an over medium egg with salt and just a touch of pepper,  I call it the avo-egg, so spot on delicious that  even non-vegans will love it!  Pair it with some cheezy baked potatoes and delicious tofu bacon and you've got yourself a breakfast fit for kings!

Let's start with the more time consuming aspects of the plate:

Tofu bacon:

1 pkg firm tofu,  drained and pressed (my favorite is the sprouted organic,  but any will do)
2 tbsp cooking oil (grapeseed oil is my favorite but again any of your preference with little flavor will do)
3 tbsp low sodium soy sauce
1.5 tsp liquid smoke
.5 tsp onion powder (optional)

Add oil to a large pan,  with a very sharp knife gently slice very thin pieces lengthwise down the tofu. Add tofu slices to the oiled pan and cook on medium heat  until the bottom is golden brown.  It is important that you do not touch the tofu too much while it is cooking to prevent it from falling apart.  I usually leave it for about 10-15 minutes before needing to flip them.  You want the tofu to end up looking slightly shriveled and very dry,  once this is achieved mix liquid smoke with soy sauce and onion powder and pour into pan, reduce heat slightly and stir tofu around in mixture, flipping as needed.  Cook until tofu is brown with a caramelized look  (All the moisture should be gone from the pan.)

Cheezy baby potatoes:

1 package (about 3 cups ) of rinsed and quartered baby potatoes
2 tbsp oil (or enough to evenly coat potatoes when tossed)
Salt,  basil, oregano, onion powder,  nutritional yeast to taste (enough to cover each potato)
Just a splash of lemon juice

Preheat oven to 400° in a bowl, toss the potatoes in the oil and lemon juice,  arrange on a baking sheet and season. Cook until golden brown and you can easily poke with a fork.


1 avocado
1 pinch of black mineral salt to taste (sulpher salt actually kind of pink or red looking)
Black pepper to taste (optional )
Just enough water to make mixture smooth and creamy. Mix together and enjoy!

Tuesday, January 14, 2014

Rainbow rice

Now this is a fairly easy recipe, and if you have multiple pots, it shouldn't take that long. I used gel food coloring, but if you're freaked out about the occasional artificial dyes you can use natural food to dye your rice.
What you'll need:
6 pots (or 1 pot and a lot of patience)
1/4 cup of rice rinsed in each of the 5 pots
enough water to successfully cook each pot of rice
1-2 drops of each color according to each pot.
(if you are using one pot only, cook from lightest to darkest, washing in between each cook time to guarantee color)
rinse rice, add water, add color, stir, then cook.
 While the rice is cooking, steam cook the cauliflower until just cooked, you don't want it soggy!
When rice is done, let sit for ten minutes before plating, there will be less mess that way.
Arrange rice by preference (I did my son's in a half moon as pictured above, but I just mixed all of the rice together for my plate and it still looked good)
add the cauliflower to the dish and serve with your favorite sauce! (my son got soy sauce, I got gravy, this would be delicious with a nice mandarin sauce or sweet and sour though!)