The Food Allergy Mama's Easy, Fast Family Meals: Dairy, Egg, and Nut Free Recipes for Every Day
Format: PDF / Kindle (mobi) / ePub
As the busy mother of five young children, Kelly Rudnicki faced a daily challenge when it came to feeding her family. Things got even more complicated when one of her sons was diagnosed with severe food allergies. Launching the Food Allergy Mama website, she struck a chord with parents and home cooks in similar situations and made it her mission to prove that allergen-free meals can be easy and flavorful. Showcasing the very best of Rudnicki's repertoire, The Food Allergy Mama's Easy, Fast Family Meals makes it simple to please a hungry crowd. Rudnicki purposely tests her recipes on friends and neighbors who don't have food allergies just to make sure her cooking tastes like "regular" cuisine. The result is a bounty of delicious offerings, including: Morning Glory Muffins Breakfast Burritos Creamy Tomato Soup Hearty Pasta Featuring Grandma Jeanne's Bolognese Sauce Oatmeal Fudge Bars All recipes are made without milk, butter, cheese, eggs, or nuts. She also includes time-saving tips, and ideas for inexpensive ingredient substitutions, including tofu and applesauce. Menu ideas and holiday celebrations make this book the most comprehensive guide of its kind-a one-stop resource for allergen-free, worry-free home cooking every day of the week.
strawberries, blueberries, melon chunks, papaya chunks, pineapple chunks, mango chunks, Granny Smith apple slices, peach slices, plum slices, nectarine slices 1 wooden skewer, cut in half, or several toothpicks In a small resealable container, layer half the yogurt, half the granola, and then the remaining yogurt, followed by the remaining granola. Seal tightly and pack with skewers threaded with your favorite fruit. waldorf salad The first time I ever tasted Waldorf salad
mixer fitted with the paddle attachment, combine the margarine with the granulated sugar and mix until light and fluffy. Add 1/4 cup of the applesauce and the vanilla and beat well. In a medium bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, and salt using a wire whisk. Add to the margarine mixture and stir until just combined. Stir in the remaining 11/2 cups applesauce and the raisins, if using. Spread the batter into the prepared pan. Bake for 25 to 30 minutes, if using a
or 2 knives. Once the mixture is the size of peas (some bigger chunks are fine too), add the water and stir with a rubber spatula until incorporated. Press half of the mixture into the prepared baking dish, using the back of a measuring cup or spoon, or use your hands (slightly wet them first). Add the remaining 1 cup oats to the remaining flour mixture in the bowl and mix thoroughly, using the rubber spatula. TO MAKE THE FILLING, in a medium bowl, combine the apples, flour, brown sugar,
tablespoon vinegar 11/2 teaspoons vanilla extract 6 tablespoons liquid red food coloring 21/4 cups plus 1 tablespoon unbleached all-purpose flour or gluten-free flour blend 11/2 teaspoons baking soda 3 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 1 cup allergy-friendly chocolate chips FROSTING 1/2 cup dairy-free margarine, softened 3/4 cup dairy-free cream cheese, softened 11/4 teaspoons vanilla extract 31/2 cups confectioners’
Stew, 135–36 Chicken and Rice, 133–34 Chicken Potpie, 137–38 Everyday Stuffing, 177–78 Grandma Rudnicki’s Bolognese Sauce, 124–25 (menu idea, 230) Simple Vegetable Soup, 106–7 Slow-Cooker Beef Stew, 164 Waldorf Salad, 73 Champagne Vinaigrette, Spinach Salad with, 75 (menu idea, 229) cheddar cheese Baked Potato Skins, 27 Classic Mac ’n’ Cheese, 94 Turkey and Dairy-Free Cheese Panini, 83 (menu idea, 227) cheese Baked Potato