Search Results for: meatball

Name: Soft Allergy-friendly Chocolate Chip Cookies (Gluten, dairy, egg, & nut free)
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Yield: 18 cookies
Cuisine: American
Ingredients: 1 and 1/4 cup gluten-free flour; 1/2 cup vanilla dry instant pudding mix; 1/2 tsp xanthan; 1/2 tsp baking soda; 1 tsp cream of tartar; 1/2 tsp salt; 1/3 cup butter flavored shortening*; 1/3 cup unsweetened applesauce; 2 tsp vanilla extract; 1/2 cup white sugar; 1/2 cup packed brown sugar; 1/2 cup dairy-free chocolate chips

Quinoa Teriyaki Skillet Meatballs (Gluten, dairy, egg, peanut and tree nut free)

August 11, 2016 by [email protected] 8 Comments

A pork meatball that uses quinoa instead of the typical egg and breadcrumb mixture to hold it together. Delicious and packed with extra protein, these are swimming in the most delicious teriyaki sauce that is made in your blender! Served with rice and broccoli, this is a complete meal you’ll want to eat again and again! Free of: gluten, dairy, egg, soy, peanut and tree nuts; top 8 free.

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Asian Quinoa Meatballs (GF, DF, Egg, Peanut/Tree nut Free)

December 10, 2015 by [email protected] 5 Comments

I thought my meatball days were over since all the recipes I knew included eggs and wheat as a binder. You would think by now I would know there is a work around to almost any culinary conundrum, but I truly had given up hope. That was, until I saw these meatballs that used quinoa as the perfect, allergy-free binder.

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Soft Allergy-friendly Chocolate Chip Cookies (Gluten, dairy, egg, & nut free)

March 23, 2019 by [email protected] 4 Comments

Just because you have multiple food allergies, doesn’t mean you have to go without this classic cookie. Soft in the middle with crisp edges, this all-American favorite can be yours even without: gluten, dairy, egg, soy, peanuts, tree nuts and there’s also a soy free substitute! This gluten-free vegan will once again be an after-school hit.

This post contains affiliate links.

If you’ve wondered why in the world I’ve had a blog for over three years without posting a basic chocolate chip cookie, then you don’t understand my reverence for a good chocolate chip cookie.

I didn’t want to just slap up a recipe. I wanted it to be one that was flavorful and the texture was soft. I’m not kidding you when I think I’ve tried every “allergy friendly chocolate chip cookie” out there–and most of the time they’d be a flat sticky mess on my pan that spread into some large glop.

I tried different temperatures, different substitutes, chilling the dough, greasing the pan vs. not greasing the pan–you name it–all of the tried-and-true ways to get a darn cookie to turn out.

Then I had an epiphany. The one cookies that always have a great texture and shape are my double choco chip cookies. So, why not use that as a base and go from there?

And voilà–finally a chocolate chip cookie I can be proud of that is allergen-friendly.

Here’s some tips on how to make it or use different substitutions:

HOW TO MAKE CHOCOLATE CHIP COOKIES ALLERGY-FRIENDLY:

To make these chocolate chip cookies gluten-free: I used my favorite gluten-free blend (the one I actually use on this ENTIRE site–so that way, you can keep re-using it, without having to use a million different flours and ratios.).
- If you are OK eating gluten/wheat, then you can sub out regular flour 1:1 and simply omit the xanthan.
To make these chocolate chip cookies dairy-free: I used shortening. You can use palm shortening (has less flavor), if you need a soy-free option (we can do soy), or even your favorite vegan butter. I chose shortening, because it has less water than butter, thus helping it spread less, and because you can find shortening with a butter flavor–thus not missing out on that classic buttery taste.
- If you are OK eating dairy, I’d still recommend the buttery shortening sticks.
To make these chocolate chip cookies egg-free: I used unsweetened applesauce. There are many egg replacers, and while I often enjoy the powdered kind, I felt it dried out the dough too much and I needed something thicker and wetter like applesauce.
To make these chocolate chip cookies nut-free: this was the easiest allergen to avoid. Just don’t use any nut butters (unless your diet/allergies) are OK with that. Some chocolate chips are also cross contaminated with nuts, so be sure to read labels and/or call the manufacturing companies as your allergies and sensitivities see fit.
- Enjoy Life & Pascha are allergen-friendly chocolate chip brands.

WHY DID I USE INSTANT PUDDING IN THE RECIPE?

I have noticed that gluten-free flour doesn’t have the same taste as regular wheat flour. Perhaps it’s because I grew up eating wheat flour, but I find gluten-free flour to be lacking in taste. The vanilla instant pudding adds needed starch (since it’s mostly cornstarch, sugar and flavoring) AND flavoring. Thus helping the texture and flavor. I’ve used both Jell-O and generic brands with no problems. This will STILL keep the recipe vegan. I’ve had many people think because Jell-O gelatin cups have gelatin (not vegan) that the pudding does as well. It does not.

TOOLS I USED TO MAKE THE ALLERGY-FRIENDLY CHOCOLATE CHIP COOKIES:

I always use a stand mixer, with the exception of when I made the video, so you could see what I was doing more clearly. You can use your hands, an electric mixer or stand mixer. Whatever you have on hand. I do highly recommend getting a stand mixer if you bake a lot. It’s so worth the investment–I’ve had mine for 7 years and love it dearly.
I cannot stress how wonderful this cookie scoop is. I’ve had another brand that didn’t have the comfort grips and it was uncomfortable. I’ve also had another kind that constantly broke. I’ve had these for almost five years and they’re just right whether for my meatballs, or my cookies. This helps them all be uniform, which I love.
I’ve tried greasing the pan, or using parchment paper. I have found that when the cookies have something to grip it, they spread less (versus starting with an oily sheet pan). While I do like parchment paper, I feel wasteful using it, and hate having to cut it to the pan shape every time. I finally broke down and got a silpat type liner (the cheaper, Amazon brand) and have really enjoyed it.
In order to get soft chocolate chip cookies, you have to remove them from the oven when the middle is still not set. You’ll need them to be able to finish cooling on a wire cooling rack for them to finish setting up (see directions.)

I grew up having chocolate chip cookies ALL THE TIME. They were in constant rotation at my house. I now hope that I’ve figured out this recipe, that my allergic children can also know the pleasures of sneaking chocolate chip cookie dough out of the bowl and enjoying a warm cookie out of the oven.

If you make these, be sure to tag me so I can see you enjoying them as well. I hope that no matter your diet restriction or allergies, you can enjoy making these allergy-friendly chocolate chip cookies.

Yield: 18 cookies

Soft Allergy-friendly Chocolate Chip Cookies (Gluten, dairy, egg, & nut free)

If you have multiple food allergies you don't have to go without the classic, soft, chocolate chip cookie. Gluten, dairy, egg, soy, peanut &, tree nut FREE.

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 20 minutes

Ingredients

Instructions

Preheat your oven to 350 degrees F.
In a stand mixer with the paddle attachment, or large mixing bowl, cream the shortening.
Add both sugars and cream them all together.
Add the vanilla and applesauce and stir to combine.
Add the xanthan, baking soda, cream of tartar and salt. Stir to combine.
Add the gluten-free flour and measured pudding mix (just the powder, do not follow the box instructions).
Stir until everything is well combined. Add in the chocolate chips and stir by hand, so they do not get crushed.
Scoop evenly and place on your silicon lined baking sheet.
Bake for 9-10 minutes, until edges are setting, but middle still looks slightly soft.
Remove the baking sheet from pan, but leave the cookies on there for 5-7 minutes, to finish cooking the middle.
Gently remove them from the pan to a wire cooling rack to finish cooling. They will be tender until they finish cooling.
Enjoy with your safe milk of choice.

Notes

Please read all of the substitution notes in the post above.

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! BE SURE TO ALSO CHECK OUT ALL OF MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

Looking for more allergy-friendly cookies? Try these other favorites:

Gluten, dairy, egg & nut free Oatmeal Chocolate Chip Cookies

Allergy-friendly, Soft, Roll Out Sugar Cookies

Allergy-friendly Pumpkin Chocolate Chip Cookies

Tips for Grocery Shopping on a Budget with Food Allergies

January 23, 2018 by [email protected] 18 Comments

Specialty food allergy ingredients can often be 2-3xs the price of regular ingredients–which can make grocery shopping on a budget feel impossible. I’m going to share my top five tips on how I stay within budget even while having to avoid over 30 foods for food allergies and EOE. I’ve got a video where I show you exactly what I bought for an entire week of groceries for a family of five and what I’ll use it for. From one allergy mom to another–we can do this!

I’ve summarized my tips below, but be sure to watch the video for all the details.

TIPS FOR GROCERY SHOPPING WITH FOOD ALLERGIES:

Plan out your dinners–It can be time consuming to plan out your dinners, I get it! But, one thing that helps me is having one night a week set aside to do it, so that it becomes a habit and I have the time for it built into my schedule. I do it every Sunday night–that way I can do grocery pick up in the morning and I know I’ll have the rest of the week’s dinners planned. I promise you it’s worth the effort because I know I’d never stay on budget if I didn’t go into grocery shopping with a game plan! And you might say, “Well…I write a meal plan, buy the stuff and then don’t make it. So now what?” One way I get around this is I write on each day’s line what we’re doing that day if there is an activity around dinner time, that way I can see that I might need a quicker meal (sheet pan dinner, slow cooker) since that day we have dance or soccer to make sure I have enough time to actually execute it.
Use up your pantry–This goes hand in hand with step #1. After I write down all of my daily dinners, I write down all of the ingredients each dinner needs. Then, I go through my pantry and fridge and cross off anything I already have. Maybe I see I have some cilantro, but it’s looking a little sad, so I’ll move up taco night to ensure we can use that up before it goes bad, instead of buying another bunch. And so on, and so forth! By shopping from myself first I find I actually don’t need as much as I thought I did!
Eat leftovers—I know, I know. Insert eye rolling here. But, if you throw out what you worked hard on–what a waste! Plus, it’s the EASIEST lunch. I eat leftovers almost every day for lunch. If I go to the trouble to cook a dinner from scratch–why do I want to make lunch for myself too? No thanks. I’d rather pop some leftovers in the microwave and have a healthy, allergy-friendly lunch. The money you can save by using up your food is crazy. I’d rather not have my absolute favorite lunch every day and actually take my kids to do fun things instead. You gotta weigh it out like that to help you swallow it (literally!)
Buy as many regular ingredients as you can—I LOVE me some allergy-friendly specific brands. I would die if I didn’t have the convenience and ease of an allergy-friendly granola bar–but I consider those a luxury and not a weekly shopping item. My kids have learned to snack on things that are regular foods and not crazy expensive (IE: chips and salsa) instead. I try to only go to specialty grocery stores every few weeks, because it’s too temping to find all of the specialty foods and want to buy them ALLLLLLLLLLLL. (If you need a list of the allergy-friendly snacks my kids eat on the regular, check out this post.)
Freeze what you don’t use and use what you freeze! If I make a big batch of soup then I’ll freeze the extras (especially if I already have a ton of leftovers I still need to eat up, so our fridge can actually shut!). It’s great when someone is sick (especially me!) then all I have to do is just warm something up. We can’t just call in a pizza order or go out to eat like most people, so make your own convenience foods. It’s so nice to have something easy to pull out of the freezer that you know is safe for days when real life hits! I like to also keep a running list on my freezer where I write down what I’m putting in it, so they don’t get shoved in there and forgotten. Then, the next time I’m making fried chicken, I can remember I have half a loaf of corn bread we can eat with it!

I give the most details in the video, so be sure to watch it below (or on YouTube)!

———->And, if you’ve never tried grocery pick-up, like I love and mention in the video, then you’ve gotta try it! If you use my affiliate link, you get $10 off your first order at Wal-Mart’s grocery pick up!

If you’d like to make the exact meal plan I did, here’s a link to all of the dinner’s I bought groceries for, so you too can find the ingredients: