Click HERE to watch my first episode and be sure to SUBSCRIBETo celebrate the launch of my YouTube series, we’re offering a 15% Coupon cf0015 good through 02/18/2015 at www.creativefeet.com
Category Archives: Recipes – for those with allergies
Sometimes you just crave traditional home cooking and with food allergies just can’t imagine how to create things like Chili or Spaghetti without vital ingredients like tomato and garlic but you can!
Yummy Tomato – free chili using Pumpkin – chicken, beans, onion and all organic… Sure do love my pumpkin! high fiber and a great substitute for those of us that have to stay away from tomato.
1 can organic Pumpkin (Small)
4 Tbsp Chili Powder – I used Ancho Chili Pepper
4 Tbsp Onion Powder
1 tsp Cayenne Pepper
1 tsp Himalayan Sea Salt
2 Tbsp Soy Sauce I use Organic Tamari (Adds richness to pumpkin and darkens sauce to trick the mind into believing it’s tomato)
1/2 Large White Onion (Chopped)
6 Green Onions Diced
1/4 cup finely minced Cilantro
1 can Organic Black beans
1 can Organic Pinto Beans
1 cup minced Yams steamed separately blanched in cold water and added in 10 minutes from cooking completion
Add meat of choice – cooked in separate pan to ensure proper cooking.
Used 2 Beef Fillets chopped and added last and 6 chicken thighs
**I’m also allergic to garlic so it was abated from this recipe. Feel free to add to taste. No chili powder sold in grocery stores other than organic brands are 100% chili powder. Be sure to buy virgin seasonings if you also are allergic to garlic.
Yummy Authentic tasting chili free of tomatos, carrot, garlic and all organic!
Did you know that your food’s are washed?
Sounds great doesn’t it?
The music on this video makes you feel good about the fact that it’s washed.
What’s in that water?
They use “earth friendly” washes but these washes will be absorbed by the food if its surface is porous. Washing before cutting foods like zucchini won’t absorb the solution, but wash after cutting and it’s unsafe for anyone that can’t have these in their food.
- Water, Alcohol Denat. (corn-derived solvent), Caprylyl/Myristyl Glucoside (plant-based surfactant), Potassium Sorbate (plant-based food grade preservative), Citric Acid (plant-based pH adjuster).
The reality is, food shouldn’t be washed from the inside – the washing should occur before cutting and then remain clean through the entire process. Of course having someone else cut your food can leave you wondering if their hands were clean and knowing it’s been washed is comforting.
I haven’t been able to use any pre-cut food except for canned vegetables because of my Lemon allergy, this shows why it’s important to process your own, if you don’t want these ingredients in your food.
*Unfortunately, most of your normal options for food, or more affordable options use a more affordable vegetable wash formula. We’re not privy to the ingredients used, because it’s a proprietary product (secret formula) and they are protected from disclosing all ingredients from the public. This pdf file covers the more commonly used product information sheet for your review.
Chlorine on the surface of an apple before being sliced is completely different than an apple that’s been sliced and then bathed and soaked inside of a Chlorine bath. It doesn’t take much thought to realize the chemicals are not washed away and we’re ingesting them. Simply buying our own and cutting them ourselves saves this poisoning but you can also make a healthy version of your own vegetable wash by using the simple ingredients shown below.
1 cup water
Think about the water you use for this – if you don’t drink the water for some reason or another, consider using the water you drink instead of tap unless it’s a spray version and you don’t intend to soak vegetables with it.
1 cup distilled white vinegar
Use apple cider vinegar as an alternative but if you soak your vegetables after being cut they will change in flavor.
1 tbsp baking soda
Baking soda pulls and extracts bacteria and creates a foaming action – in some brands of washes hydrogen peroxide has been used. Hydrogen peroxide is great for many things but we’re not suppose to ingest it in high doses.
1/2 of a lemon
Substitute LEMON with LIME or Orange as the citric acid found naturally in these cuts or strips the surface of the item being washed and allows you to wash it away. The reason lemon has been used the most has to do with the fructose (natural sugars) found in lemon is lower than lime and orange. Sticky is better than toxic so if you only have orange to choose from – use it.
You’ll feel good knowing you’re family is not ingesting pesticides, waxes and other things that we’d rather not think about and it’s easy to make. I keep mine in the fridge in a spray bottle for fast cleansing or simply squeeze that lime (allergic to lemon) into a bowl and add other ingredients above inside a large Glass bowl and swish my veggies well. Afterwards, I submerge into a bowl of water and until the water runs clear, I repeat. You’ll be shocked at what come out of the veggies!
If you want to see just how much food is lost by cleansing after cutting – shred a carrot, drop it into a glass of water and stir. You’ll see the water turn orange in seconds and completely consumes the clear water. You’ll know these washers and cleaning agents are depleting the nutrients and leaving our foods with little food content. You’ll also see why if you have carrot allergy – you cannot eat any foods that have been touched by a carrot or any fruit juices that state vegetable flavoring is used.
HINT: Rub the Limes and Lemons over your cutting boards, toss into drain and run disposal for a clean smelling sink.
Visit this facebook page: http://www.facebook.com/profile.php?id=100001066604087 and you’ll be happy you did…
I began using their pans 5 months ago and cannot recommend them enough! Mich Elle, will teach you how to make better food choices and educate you on why the pans make you healthier and the clean up is So EASY!
I couldn’t believe, this past Thanksgiving, how much faster everything cooked! Turkey took 2 hours less and was juicy and tender and the amount of broth left over is astounding! I also was astonished with the mashed potatoes…….. you slice them up – rinse them off and then….. DO NOT ADD WATER! Yep, no water added and they cooked to perfection~
Why is the NO WATER added so wonderful…? Because, water takes out nutrients and then you pour it down the drain! Not with these pans…..
If that isn’t enough, cooking food above 200 degrees kills good bacteria and strips food of its vital nutrients, cooking with these, allows you to cook at lower temps – and that also saves you on energy bills….
Clearly a win-win for me, I hope you enjoy learning from Mich Elle, she’s amazing and my niece 🙂
First you need bread…..
My food allergies prevent me from using the following ingredients:
- NO Wheat Flour (Gluten = a long string protein)
- NO Eggs (entire egg)
This first loaf I baked with my newly acquired Breadman Bread Machine was interesting at-best. My bread was extremely dense and felt like it weighed 5 pounds! It was amazingly tasty though but by the looks alone, would never sell in a grocery store bread isle. I didn’t finish eating that rubbery loaf, before trying my hand at another and my first attempt at a box brand.
It doesn’t end up looking like the picture on the box if you have to eliminate eggs however, it’s pretty good compared to my attempts at baking my own recipe.
I eliminated eggs by adding 2 Tbsp corn starch and 4 tbsp warm water and I opted to add milk in-place of water in attempts to add food content to the bread. Next loaf I’ll make with water to see if the bread itself becomes lighter. I also added a tbsp of onion powder to add a rich flavor without overpowering the taste of the bread.
When I was in Elementary school, we were treated to a field trip to Knott’s Berry Farm. This was long before it became the amusement park attraction it is today. Nonetheless, I was affected by this trip in a lifelong life-altering way. I remember learning about their new and exciting accomplishment, the “Boysenberry” . You may believe that there are boysenberries littering the hillsides of some coastal cities ripening as you read this, but that berry never existed before Knott’s Berry Farm created it.
They took 2 plants, 1-Rasberry & 1-Black Berry and spliced the two plants together creating this milder, sweeter berry. The tartness you taste when biting into the rasberry is notable and the blackeberry in it’s mild nature combined create a full-bodied smoother tasting berry. Unfortunately, we cannot run to the store and pick up a box of Boysenberries, so I am attempting to create that taste in my own jam. I would love to buy Knott’s Berry Farms Boysenberry jam, however they use LEMON JUICE and that is one of my allergies.
Toast and Jam wasn’t something I ate much, it was a painful meal for me my entire lifetime. I could feel the gluten cutting through my esophagus and the lemon juice – heart burn that followed reminded me throughout the day that “Toast and Jam” = “pop a heartburn pill” or suffer.
I was pleased to see how simple it was to make Jam, it’s basically only Fruit + Sugar… unless you want to “cut the sweetness” with lemon or add citrus to preserve the fruit. I opted to not add a citrus to this jar. However I canned the remaining jam with a bit of lime juice to preserve the jam once opened.
I added some Xanthum gum to add thickness to the jam, you can also add corn starch combined with water, during the heating process.
This morning, my first toast with jam in over 5 months and I have:
- No esophageal pain
- No heartburn
I’m thinking about having a second piece ♥
First, you’ll want to acquire some Wheat Free, Gluten Free Tortillas. If you don’t know how to make them or want to buy the ones I used on this recipe, I used Food For Life brand. I’ve attached a photo of the package and the ingredients for your review.
1 – can of beans you’d like to use for your mix. In this recipe I used Kidney beans. (high in iron and fiber) Substitute with black beans or pinto.
- Cook on low heat in 1/2 cup water or broth. (If using a broth be sure there are no allergens within yours – check online to be sure as there are hidden ingredients not listed on the package. Some broth companies say vegetables and I’ve found that ALL pre-packaged soups and broths contain 1-carrots and 2-garlic and many include Wheat Gluten.
- Once beans are soft, squash them into a paste.
- Add whole whipping cream, plain Kefir or Cream Cheese to smooth.
- Chop into 1/4″ squares 1/2 cup white onion and add to beans
- Add 1/3 cup water or broth.
- Season using safe seasonings for your allergy. (I create my own spice blends using a coffee grinder)
- Add 1.4 cup shredded or cubed cheddar Cheese and stir till blended.
- Add diced jalapenos (do not use marinated jalapenos if you have carrot or garlic allergy)
Avocado Cilantro Salsa
- In a small mixing bowl add 1/4 cup diced avocado (per serving)
- Add 3 table spoons of chopped Cilantro Leaf
- Cut lime into 8ths and squeeze the juice from one section over mixture
- Set aside
Jalapeno Chili Cream Cheese
- After removing shrimp from pan, take peppers and remaining sauce and place in a small mixing bowl
- Add 1/3 cup Cream Cheese per serving
- Add 1 tbsn diced jalapeno pepper
- Add chili powder (be sure to check label on bottle because many chili powders also contain garlic)
- Set aside
- Choose the number of shrimp per person (6 were used in this recipe)
- Place a tbsp of sunflower, sesame or grape seed oil into pan heat to medium tempurature
- Add 1 tbsp of minced jalapeno peppers
- Add 1 tbsp of Chili powder
- Add 1 tsp of onion powder (use garlic if you are not allergic)
- Add 1/4 cup white wine
- Add 1 tbsp Butter
- Once shrimp is white (fully cooked)
- Spread the re-fried bean substitute over the tortilla.
- Sprinkle cheese of choice onto beans and cover with a plate (cheese will melt)
- Lay grilled shrimp on center of tortilla
- Apply the Jalapeno Cream Cheese to one side along the shrimp
- Apply the Avocado Cilantro salsa along opposite side of shrimp
**** Be sure to read the ingredients on your shredded cheese – some companies add wheat, potato starch and corn starch to keep the pieces from sticking to one another in the bag. When in doubt, shred your own.
I’ve never in my 48 years, ever been able to enjoy a brownie until today!
I started with a pre-mix brownie mix from:
The Cravings Place – Ooey Gooey Cholcolatey Chewy Brownie Mix. It is Gluten, wheat, nut, dairy, egg free.
In a large mixing bowl
- Add 1/3rd cup apple sauce –
- Add 3tbsp butter, 1/3 Cup heavy whipping Cream 3tbsp vanilla
- Melt their chocolate chunks within the water they call for.
- Mix the premix and other ingredients together using a fork.
- Spray Pam on the pan and pour mixture into a cake pan.
- Using a deeper dish (holds moisture better)
- Bake at 350 for about 20 minutes –
- Stab the center of the brownies using a wooden toothpick until it came out clean
- Allow to cool
- Remove from cake pan using a plate to hold contents in tact as you flip- it over to release it.
- Using another plate (same size and type) Flip the cake back over so the top as it was cooking is on top (it’s prettier)
- Create your frosting as show below
CREAM CHEESE FROSTING:
- Mix 1/2 cup softened cream cheese with 1/3 cup Nutella
- Add 1/4 cup Good Life gluten, egg, nut free chocolate chips to that and spread it over….
*** If you are also dairy intolerant or allergic substitute the dairy product with additional apple sauce. (mixture should be thick but not dry)