Delicious Recipes for Special Diets
If someone in your family has a food allergy or sensitivity, cooking can become a chore. But with more available products and a few great recipes, you can easily make snacks and meals that are both delicious and safe.
Peanut Butter Cookies
Courtesy of Whole Foods Market
Makes about 3 dozen cookies
• 1 large egg
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 cup creamy unsweetened peanut butter
• 1/2 teaspoon gluten-free vanilla extract
• 1/3 cup chocolate chips (optional)
Preheat oven to 350°F and line a baking sheet with parchment paper. Beat together egg, sugar, baking soda and vanilla in a standing mixer with the paddle attachment or with a hand-held mixer. Beat in the peanut butter. Stir in chocolate chips if using.
Drop dough by teaspoonfuls onto prepared baking sheet, pressing lightly with the back of a fork. Bake for 10 minutes, until lightly set. Transfer to a wire rack to finish cooling.
Nutrition: Per serving (3 cookies/42g-wt.): 200 calories (110 from fat), 12g total fat, 3g saturated fat, 6g protein, 19g total carbohydrate (2g dietary fiber, 16g sugar), 20mg cholesterol, 210mg sodium
Allergen-Free Recipes: The following recipes are adapted from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert. Provided by TherapyWorks, Tulsa
Hearty Broccoli Soup
Makes 8 one-cup servings
• 2 cups diced potatoes
• 1 cup chopped onions
• 1 cup thinly sliced carrots
• 1/2 cup minced celery
• 1 cup water
• 2 cups chopped broccoli
• 3 cups coconut milk or rice milk or potato milk (depending on food allergy, whole or soy milk may be used)
• 2 cups chicken or vegetable bouillon cubes
• 1 tsp. Worcestershire sauce
• Salt and pepper to taste
• 1 cup coconut milk or rice milk (depending on allergy, whole or soy milk may be used)
• 1/3 cup rice flour
• 1 cup alternative cheese like rice (dairy-free & soy-free) cheese (soy cheese or additional type of cheese may be used depending on the allergy)
Cook together in large pot over medium high heat, potatoes, onion, carrots, celery and water for 5 minutes. Add broccoli and cook an additional 5-10 minutes. Add the milk, bouillon cubes, Worcestershire sauce and salt and pepper to taste, and heat to boiling. In a small bowl blend 1 c. milk and rice flour until smooth. Stir into the soup and cook just until thickened. Turn off heat. Add the cheese and stir until melted.
Layer in order given in a 2 qt. greased with coconut oil casserole dish, seasoning each layer with salt and pepper:
• 2 medium potatoes, sliced
• 2 medium carrots, sliced
• 1⁄3 cup uncooked rice
• 2 small onions, sliced
• 1 cup cooked kidney beans drained
• 1 lb. ground beef (may substitute ground pork sausage)
• 1 qt. canned tomatoes
Sprinkle with 1 T. brown sugar. Bake at 300ºF for 2 1⁄2 – 3 hours.
Maple Glazed Parsnips
• 2 cups parsnips (peeled, cut in ½ inch rounds)
• 1 Tbls. pure maple syrup
• 1/2 tsp coconut butter (depending on allergy another butter may be substituted)
• 2 Tbls. chopped toasted almonds
Spray a baking pan with olive oil. Place the parsnips rounds in a single layer on pan and spray lightly with oil. Sprinkle with salt. Bake in preheated oven at 400°F until soft for approximately 30 minutes. Combine maple syrup and coconut butter and pour over the cooked parsnips. Top with almonds and serve.