I have been gluten free for years now… But I am new to the dairy free world for my daughter Sadie. She has suffered with severe eczema for her entire little life of 4 years. I have had her tested for many different allergies all to find no answers… but finally I decided to trust my mother intuition and try her on a dairy free diet and guess what? in a week her bloody patches of eczema have totally gone away.
Hello! My name is Alicia from @foodallergiessimplified, and I am so happy to be here with Coral on her amazing blog full of such amazing resources. I have loved following along with her on her Instagram account and podcast episodes. Coral brings such a positive attitude and light to the Celiac community. When her daughter had to start eating gluten free AND dairy free, I totally felt for her and how hard it can be add another allergy on top of Celiac Disease.
I was clinically diagnosed with Celiac Disease 10 years ago! My three young children have also been diagnosed with Celiac disease, and I have 5 additional family members who have been diagnosed. I am so thankful to have people around me who understand the struggles and victories (like chewy cookies) of living the gluten free lifestyle.
In addition to having Celiac Disease, my middle son has been severely lactose intolerant his whole life. He was diagnosed with a soy allergy last summer just after he turned five. His soy allergy diagnosis completely stopped me in my tracks. Eating gluten and dairy free can be a challenge, and adding soy into the mix completely threw me for a loop. I think we lived on grilled chicken and plain rice for a couple of weeks until I could wrap my head around this new allergy!
I started my blog, foodallergiessimplified.com, in hopes to help just one other person or mother out there who is struggling with Celiac Disease and/or other food allergies for themselves or their family members. I know how frustrating it is to buy the really expensive special products only to have them taste like stale cardboard. I know how disappointing it is to have failed recipes over and over again. That’s why I created a place where you can find recipes and products that are tried and tested, worth the money and effort, and won’t leave you disappointed.
It is my goal to help others find recipes that are naturally gluten, dairy, and soy free without having to spend a lot of money on “special” ingredients. I strive to use every day, easy to find ingredients that create delicious recipes the whole family will enjoy. Being a mother of three young kids, most of the recipes are also quick and easy to get those little bellies full as fast as possible!
I have decided to share my favorite breakfast, lunch, and dinner recipes with you today. Hop over to my blog to find other great recipes and yummy products that your family may enjoy!
Breakfast
One of our favorite breakfasts is the Mountain Man breakfast. This breakfast has been a go-to for quite a while. My husband likes to make up a batch so that he can reheat it and eat it in a burrito each morning. I like it for a quick breakfast that I can heat up for the kids before school. We like to take it camping and reheat portions each morning to make camping easier on us. It is also great for feeding a crowd!
Mountain Man Breakfast
Ingredients
- 1 package Shredded hash browns
- 26-30 oz 1 tsp Salt Divided
- 1⁄2 tsp Garlic powder
- 1⁄2 tsp Pepper Divided
- 1 lb Ground pork or turkey sausage
- 8 Eggs Whipped
- Olive oil
Instructions
- Cook sausage over medium heat until it is cooked to 165 degrees Fahrenheit. Drain the drippings, remove from the pan, and set aside. Wipe out the pan.
- Add 1/2 tsp salt and 1/4 tsp pepper to whipped eggs.
- Spray the pan with non-stick spray and add the eggs. Cook up like scrambled eggs.
- Add 2 tbsp olive oil to the pan, and add the package of hash browns, salt, pepper, and garlic powder. Cover with a lid and allow to cook over medium heat for 3 minutes, and then stir. Repeat this process until the hash browns start to brown and are no longer frozen.
- Once the hash browns are cooked, add the sausage and cooked eggs to the pan and stir together.
- Add salt and pepper as needed.
Notes
You can also make this same recipe in a crockpot for an overnight breakfast casserole. I love to make this up on Christmas Eve so that we have a hot breakfast ready for us when we wake up. When it is cooked in the crock pot it definitely has a different texture, and a slightly different taste. It is still delicious and has always been a hit when I have made it for my extended family.
CrockPot Breakfast Casserole
Ingredients
- 1 package shredded hash browns
- 26-30 oz 1 tsp salt Divided
- 1⁄2 tsp Garlic powder
- 1⁄2 tsp Pepper Divided
- 1 lb Ground pork or turkey sausage
- 12 Eggs Whipped
Instructions
- Cook sausage over medium heat until it is cooked through to 165 degrees Fahrenheit. Drain the drippings, remove from the pan, and set aside.
- Add 1/2 tsp salt, and 1/4 tsp pepper to whipped eggs.
- Spray crockpot with non-stick spray. Add frozen hash browns, sausage, 1⁄2 tsp salt, 1⁄4 tsp pepper, and 1⁄2 tsp garlic powder to crockpot and mix it together well.
- Pour whipped egg mixture evenly over the hash browns and sausage. No need to stir.
- Place the lid on the crockpot and set it on low for 8-9 hours.
- In the morning it is ready to go! Eat on its own. Top with salsa or ketchup. You can eat it in a burrito with a gluten-free tortilla. Top with cheese (optional if no dairy allergy/lactose intolerant.)
Lunch
I have always struggled with lunch, but I have finally found something we all love! My family’s very favorite lunch is what I call a homemade “lunchable” or a snack plate. My kids LOVE it when I make these, and I have some variety of a snack plate almost every day. The nice thing about a snack plate is that you can chop up, wash, cook all the ingredients at the beginning of the week and have an easy to make lunch all week. These are great on the go for school lunches or to take to work. I like to choose fruits and vegetables that are in season and easily available depending on the time of year.
The variety of color, taste, and texture keeps it interesting for the kids and they always gobble it right up. I mostly use rolled up lunch meat for one of the protein options, but i have also cooked up a chicken breast and then sliced it really thin which the kids love as well. I will list out some ideas and then you can create your own snack plate following the formula of:
2 protein, 2 vegetables, 2 fruits, and a cracker/carbohydrate
- Protein
- Deli ham
- Deli turkey
- Deli chicken
- Thinly sliced chicken breast
- Canned chicken
- Vegetables: Cucumber, Broccoli, Carrots, Cauliflower, Avocado
- Fruits: Grapes, Apple slices, Orange slices, Cantelope, Berries, Peach
- Canned tuna
- Hard boiled egg
- Pepperoni Nuts/seeds
- Hummus
- Snap Peas Peppers
- Celery sticks Jicama
- Cherry tomatoes
- Kiwi
- Mango, Watermelon, Banana, Pineapple, Pears
- Crackers/Carb
- Favorite gluten free crackers (my favorites are Simple Mills Almond Flour crackers, Off the Eaten Path, or RW Garcia crackers)
- Gluten free pretzels
- Gluten free pretzel chips
- Veggie straws
- Popcorn
- Hippeas
- Plantain chips
- Tortilla chips
Dinner
Fresh Spaghetti is one of our most favorite things to eat. This is a recipe that my mom has been making for years since I was little! I remember when she first found it in a magazine or something, and we loved it so much I think we ate it at least once a week for quite a while. It is so fresh and delicious! It is quick to make. It is amazing on its own as a meal, it is great as a side with grilled meat of some sort, or it is really great with grilled chicken in it for a quick meal that can be great on the go. It can be eaten hot or cold, however you like.
The original meal calls for fresh mozzarella cheese. Just omit this if you are avoiding dairy. If you have a mixed family like mine, I make the dish without the cheese and add it to the servings of those who can have it. This could also be a great vegetarian meal!
Fresh Spaghetti
Ingredients
- 2 Lbs (4-6) vine ripened tomatoes, chopped
- 1 Cup Fresh mozzarella, cut into small cubes (optional, or use only for those without dairy allergy/intolerance)
- 1 1⁄4 Cup Fresh Basil Chopped
- 1 Can Black Olives Drained and halved
- 4 Tsp Balsamic Vinegar (make sure it is safe for your allergies)
- 1 1⁄4 Tsp Salt
- 1⁄2 Tsp Pepper
- 1 Lb Gluten-free spaghetti
- 1⁄4 Cup Olive Oil
- 3 Cloves Minced Garlic
- 1 Lb Chicken breast, cubed and cooked (optional)
Instructions
- Bring water to a boil, cook pasta according to directions.
- Chop tomatoes, mozzarella (if using), basil, and olives.
- Combine chopped tomatoes, cubed mozzarella (if using), basil, olives, vinegar, salt, and pepper in a large bowl.
- Once the pasta is done cooking, drain the water and add the pasta to the tomato mixture and gently toss to mix.
- Heat olive oil in a small frying pan over medium heat. Add garlic and cook, stirring constantly, for about 1 minute until fragrant.
- Pour the oil over the pasta and tomato mixture and toss again to mix well.
- OPTIONAL: If you choose to add chicken, cube chicken and cook in a pan until internal temperature is 165 degrees Fahrenheit. I like to add flavor to the chicken with garlic powder, sea salt, pepper, onion powder, and Italian seasoning (about 1⁄2 tsp each). Add to spaghetti mixture.