Ingredients 2 batches of biscuit dough 8 gfcf hot dogs (Applegate Farms is a good brand) olive oil or palm shortening for the pan Split the dough into 8 balls. Roll out the dough balls. Wrap each hotdog with one rolled out ball of dough. Grease cookie sheet with olive oil or palm shortening. Bake in 375o F oven , 12-15 minutes. Serve with gfcf ketchup and gfcf mustard. (Annie’s naturals are a good brand, but they change ingredients occaisionally, always
Ingredients: 2 tablespoons Ghee ( or margarine or oil) 6 small zucchini, sliced 3 tomatoes, chopped 2 tablespoons onion, finely chopped 2 teaspoons honey ¾ teaspoon sea salt ¼ teaspoon pepper 1 slice gfcf bread, torn into small pieces, or 1 cup cooked rice. Melt ghee in frying pan, then add zucchini, tomatoes, onion, honey, salt and pepper. Cover pan and cook until zucchini is tender. Stir in bread or rice. Serves 6.
Ingredients: 6 ears of corn, husked ½ cup ghee, melted (or margarine or oil) ¼ cup honey ½ cup sorghum flour (or any other flour) 2 eggs, separated ½ cup rice milk ( or other substitution of your choice) ¼ teaspoon sea salt ½ teaspoon pepper Slice corn from cobs, set aside. Mix ghee and honey together, add sorghum flour and egg yolks. Blend until smooth; add milk. Stir in corn, salt and pepper; set aside. Whip egg whites until
If you are avoiding seafood because of mercury concerns, try this with cooked chicken cubes. This is one of my family’s favorite meals. Ingredients: 8 oz. dried rice corkscrew noodles (or corn or quinoa) 1 15-19 oz. can of cannellini beans (white kidney) or other white beans like Great northern beans, rinsed and drained 1/2 cup gfcf chicken broth (I use homemade, it tastes better) 4 cloves of garlic, thinly sliced 2 Tbsp. olive oil 2 cups plum tomatoes coarsely
Ingredients: 12 oz. package gfcf pasta, cooked ½ lb. Turkey, cooked and chopped ¼ cup green pepper, chopped ¼ cup red pepper, chopped ¼ cup onion, minced 2 T. fresh chives, chopped 2 T. fresh parsley, chopped 1 ¼ cup mayonnaise (make your own!) 3 T. honey Cantaloupes, optional Rinse pasta with cold water. Drain and set aside. Combine turkey, peppers, onion, chives, and parsley, in a large serving bowl. Gently fold in pasta. Cover and refrigerate until chilled. In
While these are these are not the most hypo-allergenic dish (containing soy and nuts), they are SO good! Before we went soy-free our kids begged for these, and there is something very reaffirming about your cooking when you can make kids beg for tofu! Ingredients: 1 cup brown rice (uncooked) 2 cups water 4 Tbs. soy sauce 1 lb firm tofu 1 cup almonds, ground 1 cup GFCF bread crumbs salt (to taste) oil (to grease cookie sheet) Instructions: 1)
Ingredients: 1 package (16 oz.) GFCF spaghetti (we use tinkyada rice) 2 cups diced GFCF ham (or chicken/turkey, etc.) 1 cup frozen peas 1/2 cup water 4 eggs, beaten Instructions: 1. cook spaghetti until al dente & drain 2. place ham, peas and water in a large skillet and simmer for 3 minuites 3. stir in spaghetti 4. pour eggs over mixture, cook until eggs are done
Ingredients: 20 Chicken wings (about 4 pounds) 2 tb Ghee – melted (or oil) 1/2 c Ozma Mix (an easy baking mix you can make yourself. Get the recipe here.) 1/2 c Sesame seeds 2 tsp Paprika 1 1/2 tsp Dry mustard 1/2 tsp Sea Salt 2 Eggs 2 tb Rice Milk (or broth or water) 1/4 c Ghee – melted (or oil) Directions: Preheat oven to 425F. Separate chicken wings at joints; discard tips. Spread 1 tablespoon Ghee/oil in each of 2
Ingredients: 1 lb cooked chicken chunks 1 can of pineapple (Mom says use no sugar added – it’s better for you!) 1 jar of Peach Mango Salsa (or other allergy free salsa of your choice) Put it all in a pan, heat and serve on cooked rice
This recipe has no milk, gluten, corn (unless you use corn noodles.), soy, eggs, or nuts! For my son that is allergic to tomatoes, I take out a bit for him before I add the tomato stuff. Try using organic vegetables if you can get them and make sure your sausage is all natural and not full of nitrates/nitrites. This will cut down on your family’s toxic load. For a Minestrone that is more of a stew than a soup,