Maybe you are new to allergy cooking. Maybe you have been at it a while and just feel uninspired, like we all do sometimes. I hope this recipe index will help you make it over the “I can’t feed them anything!” hump. We have all been there. Feeding kids is hard anyway, and made even harder when you have food allergies to contend with. In part, I made this index to remind myself of all the things that my kids CAN eat. Everything here is gluten, dairy, and peanut free. Most are egg free and tree nut free as well.
Avocado Smoothie From Family Fun. Use your preferred dairy free milk in this one.
Crispy Coconut Chicken from Parents Magazine. This calls for multigrain crackers that you then smash up to make breadcrumbs. You could use gluten free crackers, but why bother? I used Glutino brand bread crumbs. That way the work is already done. Breadcrumbs were the only substitution necessary to make this gluten, dairy and egg free.
Rainbow Rotini from Parents Magazine.
Rachel Ray’s Pumpkin and Sausage Pasta. I substitute gluten free pasta for the regular penne, and soymilk for the heavy cream.
Crockpot Chicken Teriaki from Lake Lure Cottage Kitchen.
Philly Cheesesteak Stuffed Peppers from Peace, Love and Low Carb. We skipped the cheese on these to make them dairy free. For the kids, I cut the peppers up and cooked them along with the filling – stuffed peppers can be tricky to manuever for the little ones.
Navy Bean Squash Soup from Taste of Home. The recipe calls for cubed butternut squash, but it also works with cooked pureed butternut squash, which is what I used. I did not try it with canned squash.
Snacks & Goodies