Category Archives: Food

Total Elimination Diet Food Ideas

Well, it’s been …a while. Lots has happened in the last 5 years and right now I’m on a Top 12 total elimination diet for baby G. This means no:

  • Gluten
  • Dairy
  • Eggs
  • Soy
  • Oats
  • Rice
  • Corn
  • Peanuts
  • Tree nuts
  • Legumes
  • Chicken
  • Beef

I wanted to create a list of foods I’ve made/ found that work for this diet for future reference and maybe help other poor souls going through a similar experience. Typically I make lots and then eat leftovers for a while to minimize food prep time.

(You’ll have to pardon my phone photos of food – I haven’t brought out my camera for food photography in years 🙈)

Breakfast Ideas

  • Buckwheat porridge
    • Mix in a ripe banana at the end so you don’t need to add sugar
  • Allergy Awesomeness’ Pumpkin Muffins
    • Remove xanthan gum, use 2/3 amount of sugar, use whole 398mL can of pumpkin, use mixture of tapioca/ potato starch/ millet/ light buckwheat/ sorghum, no glaze
    • Doubles well
      • I made 12 muffins and poured the rest of the batter into an 8×8 baking pan for pumpkin cake. Tastes great with sunflower seed butter!
  • Oh She Glows Buckwheat Banana Blueberry Pancakes
    • For Substitutions:
      • 1/2 c. Buckwheat groats is ~90-100 g, so use that much light buckwheat flour
      • Use sorghum flour instead of rice and tapioca starch instead of cornstarch
      • Use homemade hemp milk or light gum free coconut milk, adjust amount as required to reach desired consistency
      • I add 2 tbsp of olive oil if using hemp milk for heartier pancakes
    • Recipe doubles and triples well. Pancakes freeze nicely and can be reheated in your toaster.

Snack Ideas

  • Crunchy Coconut Granola Clusters from the Oh She Glows App
    • Just like the ones from Costco! My husband has requested that I keep making these
    • Sub honey for the rice syrup
  • Lexie’s Kitchen Nut Free Energy Bites
    • A yummy bite that doesn’t use something sweet as binding!
    • I have used hemp hearts instead of chia, didn’t toast the coconut and added water to compensate for my thick sunflower butter to activate the flax so they would actually stick together.

Dinner Ideas

  • Ground Lamb and Turkey mix really well together
    • We’ve made meatballs and burgers from this:
      • Mix ~1/2c. Buckwheat flakes with water to make it thick oatmeal consistency in the bottom of a stand mixer
      • Add 1lb ground lamb, 1lb ground turkey, 1 tsp allspice, 1 tsp nutmeg and 1-2 tsp salt and beat together until well combined.
      • Shape as desired and bake until cooked through
  • Lamb Stew and Dumplings
    • Brown ground lamb. Add cut up onion and mushrooms. Cook until browned. Add celery and carrots. Add parsley, salt, garlic powder, onion powder, little bit of turmeric and nutmeg (or use free from bouillon). Cover with water.
    • Meanwhile, mix together Biscuit dough (scroll down to the end of the post for recipe – use 1/3c. Each tapioca, potato starch, sorghum, buckwheat, 2/3c. Millet and no gum, use 1c. homemade hemp milk or light coconut milk and ~100g palm shortening. Sprinkling in some dried parsley is nice, too)
    • Scoop dumpling dough onto meat mixture. Cover and cook until dumplings are cooked through. Thicken sauce as required.
  • Millet Flatbread, when cooked to crispy makes an excellent replacement for buns or toast
    • This Recipe turns out quite well using olive oil, but there are simpler recipes I haven’t tried yet
    • They are usually good with avocado
  • Pork tenderloin coconut curry served over quinoa
  • Turkey Spaghetti Sauce over GoGo Quinoa’s Super Grain pasta
  • Leftover Kalua shredded pork shoulder mixed with sauteed onions, apples, parsnips, carrots and greens
  • Stanpot – so free from smoked sausages boiled with potatoes and kale
  • BBQ herbed turkey breast (salt, pepper, herbs de Provence/ poultry seasoning) with olive oil mashed potatoes
  • Taco Salad (ground turkey/ pork with onions, mushrooms and peppers with homemade texmex seasoning, salad, salsa, green onions, homemade guacamole, cilantro, greens, free from pasta if desired)
  • Allergy Awesomeness’ Korean Chicken Broccoli
    • Use turkey or pork instead of chicken, free from hot sauce and serve with quinoa

I hope these are helpful for some different ideas for Top 12 free food ideas! If you need more, check out Free to Feed and their cookbook!

Stay healthy and Enjoy!

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SRC: Tara’s Multicultural Table’s Shopska Salata (Bulgarian Salad)

 
 
Wow! It’s hard to believe that it’s already the end of January! That means it’s Secret Recipe Club time!

For this month’s SRC, I was paired with Tara of Tara’s Multicultural Table! Tara’s blog is amazing – like it implies, there is tons of food from all over the world. After looking through her delicious Recipe Index, I realized that my exposure to cuisine worldwide has been severely limited! She has recipes from most countries around the world and everything looks scrumptious!

  
It was a hard choice, but I chose to make her “Shopska Salata” or Bulgarian Salad. It’s kind of like a Greek Salad, but better as there aren’t any olives or harsh huge chunks of onions and the roasted peppers add sweetness and additional depth of flavour. The red wine vinegar adds a fruity undertone, which really complements the salty goat feta. 

Roasting the peppers does add additional time and effort to the recipe, but it’s totally worth it.

  
Shopska Salata

2 Peppers

1 Cucumber (peel and remove seeds if desired)

3 Large Tomatoes

3 large or 6 small green onions

1/4 – 1/2 c. Fresh Parsley, stems discarded

3.5 oz. Goat feta, grated (to be traditional, use Sirene cheese)

Olive oil to taste

Red wine vinegar, to taste

Salt, to taste

Pepper,to taste (optional)

  1. Heat oven to 400F. Wash peppers, remove stems and seeds and cut in half. Rub with a small amount of olive oil and place face down on a lined cookie sheet. 
  2. Bake for 25 minutes, then flip over. Cook for another 5-10 minutes or until peppers are soft, browning and skin looks like it’s separating. Let cool. Once cool, remove skin and chop into bit sized pieces.
  3. While peppers are cooking, dice tomatoes and place in a strainer. Sprinkle with salt and let them drain until peppers are ready, tossing occasionally to help liquid drain off. 
  4. Chop up the cucumber and finely dice the green onion and parsley and place in a large bowl. Add the peppers and tomatoes. Toss to combine. 
  5. Top with cheese and drizzle with oil and vinegar. Salt as desired.
  6. Enjoy!

  
What’s your favourite type of salad?

Please check out the rest of Group D’s recipes by clicking below!

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SRC: Making Miracle’s Mushroom Sausage Ragu

Making Miracles Mushroom Sausage Ragu-5For this month’s Secret Recipe Club, I was paired with Rebekah of Making Miracles. Rebekah is a surrogate mother (which is awesome!) and has two kids of her own. Unfortunately, her 17 year old son recently had a stroke and so I ask you to spare a moment to pray for his recovery! She focuses on making food that is “quick, easy and family friendly!”

Making Miracles Mushroom Sausage Ragu-3

Rebekah has tons of delicious recipes, many of which Mr. Bean asked me to make: BBQ Chicken Salad with Cornbread Croutons, Crockpot Shredded Beef, Party Beans, Gourmet Mushroom Risotto and Perfect Summer Sandwich.

Making Miracles Mushroom Sausage Ragu-4

She has a large selection of baked goods, but I was visiting Mr. Bean in Red Deer for the weekend, so I had no access to my usual baking and gluten free flour supplies. I chose her Mushroom Sausage Ragu and it did not disappoint! It was fairly simple and very delicious, making it a perfect dinner. We ended up making about double her original recipe, which made excellent left overs.

Making Miracles Mushroom Sausage Ragu-1

Mushroom Sausage Ragu

1 lb gluten free mild Italian sausages
2 tbsp. Olive oil
1 large onion, finely diced
4 c. Chopped fresh mushrooms
2 – 3 large cloves of garlic, minced
1 – 798 mL can of diced tomatoes, partially drained with juice reserved
3 tsp. Italian seasonings
Salt and pepper to taste
Fresh parsley, finely chopped
16 oz. pasta (I used gluten free penne)

  1. Remove sausages from skins, break into pieces and fry up until browned in a large skillet.
  2. Remove from skillet into a paper towel lined bowl. Wipe out skillet.
  3. Add oil to skillet and sauté onions and mushrooms until onions are soft and mushrooms are cooked through. Add garlic and sauté for a minute.
  4. Add diced tomatoes, Italian seasonings and salt and pepper. Simmer until most liquid starts thickening up. Add more liquid if desired.
  5. Meanwhile, cook pasta according to instructions.
  6. Serve Ragu over pasta and sprinkle with chopped parsley.
  7. Enjoy!

Making Miracles Mushroom Sausage Ragu-2

Please check out the rest of Group D’s recipes by clicking the link below!

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SRC: Palatable Pastime’s Avocado Bacon Pancakes with Maple Syrup

Palatable Pastime Avocado Bacon Pancakes-2

For August’s Secret Recipe Club, I was paired with Sue of Palatable Pastime! Sue has tons of amazing recipes like her Autumn Apple NogLebanese Red Cabbage SaladAsparagus with Crispy Garlic Proscuitto and Bubble and Squeak.

Palatable Pastime Avocado Bacon Pancakes-1

I chose to make her Avocado Bacon Pancakes with Maple Syrup! She has a few different recipes with the avocado/maple/bacon flavour combination, like her maple bacon guacamole, all inspired by some avocado toast with bacon and maple syrup!

I was a bit skeptical at first, but the flavour combination worked out pretty well! I made a few modifications – I made the pancakes gluten and dairy free to make them more “me friendly”. My avocado wasn’t as ripe as I would have liked, but it still worked.

This recipe makes 6 pretty thick pancakes. They had good texture and weren’t dry at all!

Palatable Pastime Avocado Bacon Pancakes-4

Gluten and Dairy Free Avocado Bacon Pancakes with Maple Syrup

Makes 6 pancakes

3/4 c. almond milk
1/2 tsp. apple cider vinegar or lemon juice
2 tbsp. olive oil
1 large egg
1 1/2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. cooked, crumbled bacon bits
1 c. GF Flour (I used 1/4 c. each of tapioca, white rice, sorghum, 2 tbsp. of sweet white rice and 1 tbsp each of millet and cornmeal)
1/2 tsp. xanthan gum
1 ripe avocado, diced

  1. Preheat griddle to 350F and lightly oil (A bit of oil on paper towel).
  2. Measure out almond milk and add vinegar to create buttermilk. Stir and let sit for a few minutes.
  3. In a small bowl, whisk together flour and xanthan gum.
  4. In a separate bowl, whisk together “buttermilk”, oil and egg.
  5. Add sugar, baking powder and salt and whisk until combined.
  6. Add flour and bacon bits and stir until batter is smooth.
  7. Fold in avocado pieces, being careful not to mash them.
  8. Scoop out 1/2 c. batter onto griddle for each pancake. (Sue recommends to lower griddle temperature at this point, but I didn’t and they still worked out fine.) If pancakes need to be sculpted on the griddle, add more milk so the batter is thin enough to flatten out slightly itself.
  9. When pancake forms bubbles on top and you can get a spatula beneath without trouble, flip the pancake and brown the other side until the pancake is springy but firm to the touch.
  10. Enjoy warm with dairy free margarine (butter) and lots of maple syrup!

Palatable Pastime Avocado Bacon Pancakes-5

Please check out the rest of Group D’s recipes by clicking the link below!

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SRC: A Calculated Whisk’s Avocado Pesto Pasta Salad

A Calculated Whisk Avocado Pesto-3
For July’s Secret Recipe Club, I was paired with Becky of A Calculated Whisk. She also cooks gluten free (and paleo), so I was was spoiled in my options and with the eye candy of her beautiful photos!

Becky also loves putting avocados in smoothies, Salted chocolate hazelnut cookies, Mexican almond pulp brownies, Vietnamese caramelized pork meatballs vermicelli bowls and Pico de gallo de frutas.

I had a few avocadoes on my counter and some fresh basil that needed using up, so I ended up making her  avocado cilantro pesto pasta salad.

A Calculated Whisk Avocado Pesto-2

I did modify the recipe as I had basil to use up, so I replaced the cilantro in my version. I added garlic because what pesto is complete without garlic? I used my single serve blender instead of a food processor as it’s much easier to clean. I think pestos are supposed to be chunkier, but I blended mine smooth. I used hemp hearts instead of the feta as I had it on hand and I try not to eat a lot of cheese.

I tried it both warm and cold and I prefer the cold version of it. It goes very well with barbecued meat, making this the perfect healthy summer side dish! Mr. Bean and I liked it so much we are definitely adding it into our repertoire!

A Calculated Whisk Avocado Pesto-1

Avocado Pesto Pasta Salad

2 avocados
1 clove of garlic
1 c. Fresh basil
3 Tbsp. olive oil
1/2 c. Hemp hearts, divided
Juice of 1 lime
Salt
Pepper
Green onions, sliced
Peas (optional)
1 lb. pasta (I used go go quinoa circle pasta, but feel free to use whatever kind of pasta you want.)

  1. Cook pasta to Al Dente. Drain and set aside.
  2. In a food processor or blender, blend together avocados, lime juice, olive oil, garlic and basil. Once smooth/to the desired degree of blendedness, add 1/4 c. of hemp hearts and blend.
  3. Pour pesto over pasta, adding green onions, peas and remainder of the hemp hearts.
  4. Salt and pepper to taste.
  5. Enjoy!

A Calculated Whisk Avocado Pesto-4

What’s your favourite summer pasta? 

For the rest of Group D’s recipes, please click below!

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