Oven Roasted Chicken Breasts with Seasonal Squash Sauce

This meal is delicious and exciting on the taste buds, as well as being low calorie and close to fat free! The oven roasting gives the chicken breasts a crisp top, while keeping it juicy, succulent and tender. Accompanied by the squash and vegetable sauce, each bite offers a pleasant hot-and-sweet flavor. Enjoy alongside garlic pasta or rice for a tempting supper!

You Will Need:

• 3 Boneless, Skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp chili powder

• 1 golden crookneck squash
• 1 green Mexican squash
• 1/2 white onion
• 1 large carrot
• 2tsp salt
• 1 tsp black pepper
• 1 tsp ginger
• 2 tsp minced garlic
• 1/4 cup coconut milk
• 2 tbsp of your favorite mild salsa
• salt and pepper to taste

Procedure:

1. Preheat oven to 450 degrees.
2. Lightly oil a baking dish with olive oil. Place chicken in pan and season with salt, pepper, and chili powder.
3. Bake chicken for 20-25 minutes or until cooked through.
4. In the meantime, slice vegetables thinly. Heat oil in a large skillet and toss in all vegetables to cook.
5. Cook until all vegetables are tender, then add garlic and seasonings. Cook on medium heat for an additional 2 minutes.
6. When vegetables are cooked through, pour into a blender along with coconut milk and salsa. Blend thoroughly, about 30 seconds, until smooth.
7. Spoon sauce over chicken and garnish with chopped cilantro or parsley.

Steamed Mahi Mahi with Pineapple Mango Salsa

This tropical seafood dish makes for a light but satisfying meal. Mahi Mahi is a mild flavored white fish that pairs well with fruits and sweet salsas, like the pineapple mango salsa featured in this recipe. Delicious paired with jasmine rice and a green salad.

You Will Need:

• 4 fillets Mahi Mahi, about 2 pounds
• Oil for pan- coconut oil works well
• Salt
• Pepper
• the juice of 1/2 a lemon
• 2 tsp minced garlic

Procedure:

1. Heat 3-5 TBSP oil in a large nonstick skillet over medium high heat. 
2. Sprinkle both sides of fish liberally with salt and pepper.
3. Lay fillets in the pan and keep them moving for about 2 minutes to prevent sticking. Turn gently and repeat.
4. Squeeze lemon juice over fish, and add a splash of water. Cover and steam for 5-7 minutes, or until fish begins to flake

Pineapple Mango Salsa:

You Will Need:

• 1/2 diced red onion
• 1/4 cup chopped cilantro
• 1-2 ripe mangoes, diced (about 1 cup)
• 1 ripe tomato- diced
• 1 can pineapple tidbits
• 1/4 cup pineapple juice (from can)
• Juice of 1 lime
• 1 tsp black pepper
• 1 tsp salt

Procedure:

1. Mix together all ingredients until thoroughly combined. Set aside in fridge. 

Coconut Rice

This rice pairs well with Asian inspired dishes, but also stands out alongside chicken and can serve as a tasty afternoon snack. Serve hot or chilled to your preference and enjoy!

You Will Need:

• 1 3/4 cups chicken or vegetable broth
• 1 cup coconut milk and solids (canned)
• 2 cups jasmine rice
• 1 1/2 tsp turmeric
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic
• juice of 1/2 a lemon
• 1/4 cup shredded unsweetened coconut

Procedure:

1. Bring chicken or vegetable broth and coconut  milk to a boil in a medium saucepan. 
2. Add rice and cover. Reduce heat to medium and simmer for 10 minutes.
3. Add the remaining ingredients and stir well.
4. Continue simmering for an additional 10-12 minutes, or until rice is tender.

Hearty Beef and Vegetable Stew

This stew is where clean eating meets mouth watering deliciousness! Perfect for a cold winter night, serve alongside crusty bread and a green salad for a truly heartwarming meal.

You Will Need:

– 1 lb beef stew meat, or diced steak

– 3 large carrots, sliced thin

– 3 celery stalks, sliced thin

– 4 red potatoes, diced

– 1 onion

– 1/3 head of cabbage, sliced into 1 inch pieces

– 1 cup frozen corn

– 1tbsp garlic

– 2 tsp salt

– 1 tsp pepper

– 2 tsp cilantro

Procedure:

1. Bring approximately 4 cups of water, broth, or any combination thereof to a boil. Add meat and vegetables.
2. Boil for 20 minutes, then reduce heat to medium-high.
3. Continue cooking for an additional 30 minutes, or until beef and carrots are tender.
4. Add seasonings and stir.
5. Continue simmering for 10-15 more minutes. Taste and continue seasoning to taste.
6. Serve hot alongside crusty bread or a green salad.

Heavenly Mac ‘n Cheese

This mac n’ cheese is so creamy, you won’t even know it’s dairy free! Full of real cheese taste, creamy flavor, and meaty chunks of ham, this is the ultimate comfort food- without any of the nasty allergenic factors.

You Will Need:

• 2 cups uncooked macaroni (I used tri-color veggie macaroni for additional nutrients)
• 1 cup diced ham
• 1/2 cup Daiya parmasan style shreds
• 1/2 cup Daiya cheddar style shreds
• 1/4 cup coconut milk
• 1 tsp salt
• 1 tsp pepper

Procedure:

1. Boil your noodles until al dente, about 8 minutes. A wooden spoon laid atop your pot will keep it from over boiling. 
2. Drain noodles and stir in Daiya immediately. Keep stirring until it’s melted- it takes a bit!
3. Next, stir in diced ham, salt and pepper, and coconut milk.
4. Simmer for 2-3 minutes until sauce is thickened, or longer if necessary.
5. Optional: If desired, add veggies in before simmering. Corn and broccoli go nicely.

TIP: If you’re looking to sneak extra veggies into your kids, go for baby food! Pureed peas, green beans, and sweet potatoes are all delicious additions. And with the cheesy goodness of Daiya, they won’t even taste the difference!

Allergy Friendly Pizza Dough

Excuse the picture quality! My kids hid the camera– again!

This recipe makes a delicious, allergy friendly pizza crust. Roll it thin- it puffs up a bit. Enjoy this pizza with all of your favorite toppings. I used canadian bacon and pineapple, but you may use whatever you like!

You Will Need:

• 2 2/3 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup plain coconut milk
• 4 tablespoons olive oil or corn oil

Procedure:

1. Preheat oven to 400 degrees. 
2. In a large bowl, mix flour, baking soda, and salt. Gradually stir in milk and oil until a soft, flexible dough forms.
3. Knead dough 10-15 times on a lightly floured surface. Do not overwork or dough will become tough.
4. Divide dough into two balls. Set one aside.
5. Press one dough ball onto an ungreased cookie sheet or pizza pan. Roll out to desired shape and thickness. If desired, turn edges in.
6. Poke holes in dough with a fork. Bake at 400 degrees for 10 minutes, then remove from oven and add desired toppings. Continue baking at 400 degrees for an additional 20-25 minutes.

Zesty Marinara Sauce

Excuse the picture quality! My children hid the camera– again!

This zesty and flavorful sauce is a great addition to pizza, lasagna, atop pasta or meatballs, or even used as a dip for your favorite snack foods. Make ahead and store in the refrigerator. This sauce is best used within 10 days.

You Will Need:

1. 3 cups whole pureed tomatoes
2. 2 tsp salt
3. 2 tsp oregano
4. 1 tsp parsley flakes
5. 1/2 tsp black pepper
6. 1/2 tsp red pepper
7. 1 tbsp sugar
8. 1 tbsp corn or olive oil
9. 1 tsp cornstarch

Procedure:

1. Pour pureed tomatoes into a small saucepan. 
2. Add all spices, oil, and cornstarch. Stir until well mixed.
3. Simmer for 5-7 minutes until bubbly and thickened. Add more cornstarch to thicken if needed.
4. Enjoy!

Un-Peanut Butter

I used to be a peanut-butter by the spoonful kinda girl. Prior to my son’s diagnosis with food allergies, I was able to fully appreciate the many wonders of the peanut. This is both really awesome and really horrible. Awesome because peanuts are amazing things and I really can’t get enough of peanut butter. Horrible because I haven’t been able to find an alternative nut butter that tastes as good as peanut butter. — Until now!

You Will Need:

• 2 cups raw or roasted cashews, unsalted
• 2 tbsp almond butter OR 1/4 cup almonds
• 1/4 cup corn or canola oil, plus extra
• 2 tsp salt
• 1 tsp sugar

Procedure:

1. If your nuts aren’t roasted, roast them. Pop them on a cookie sheet and toast them in an oven or toaster oven on BROIL until they start to turn golden brown. Broil cooks quickly, so watch them closely!

2. Add oil and cashews to a blender or magic bullet. A food processor should work as well. Process on high speed for 30 seconds or so. If the blender clogs up, add an additional splash of oil.

3. Add almonds to the blender if not using almond butter.

4. Continue adding oil and blending until the butter is smooth and thick. Add sugar, salt, and optional almond butter and blend again. Butter will be thick!

5. Scoop nut butter into a half pint or larger mason jar, screw the lid on tightly and refrigerate.

*NOTE: Nut butter will last for at least a month in the fridge, or a week or two on the  counter. Refrigeration is recommended. Makes approximately 1.5 cups.

Creamy Garlic Mashed Potatoes

Mmm, these potatoes are creamy, dreamy, and so delicious! Cheesy and filling, they’ll please the little ones while appealing to the grown ups too. Plus, the subtle hint of garlic will keep you coming back for more!

You Will Need:

• 1lb white potatoes
• 1 tsp salt
• 1 tsp pepper
• 2tbsp homemade coconut milk yogurt
• 1 tbsp homemade vegan ranch dressing
• 2 tsp garlic powder
• 2 tsp minced onion
• 1/2 cup Daiya cheddar shreds

Procedure:

1. Cut potatoes into quarters. Boil in salted water for 20-30 minutes, or until fork tender. 
2. Drain potatoes and mash, skins on.
3. Stir in cheese first and stir until melted.
4. Mix in seasonings, yogurt, and ranch dressing. Serve piping hot.

Vegan Ranch Dressing

Okay, readers, this one is a new personal favorite. Upon tasting the end result, I literally got emotional. Before the birth of my son and his subsequent diagnosis with food allergies, I was a big ranch dressing eater. I mean BIG. I put it on chips, in potatoes, on veggies, and on salads. For the past 18 months, I haven’t touched the stuff. Until today! I came up with a vegan, allergy friendly version of ranch dressing that tastes exactly the way it is supposed to taste. Today, my heart is happy!

You Will Need:

• 1/2 cup dairy free soy free yogurt, plain. 
• 1 1/2 cup vegan mayonnaise, such as Vegannaise or homemade
• juice of half a lemon (about 2tbsp)
• 1 tsp dried parsley flakes
• 1 tsp dill
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Procedure:

1. Mix lemon juice and dairy free yogurt until smooth. Slowly mix into mayonnaise.

2. Mix together the rest of the ingredients and add to mayonnaise.

3. Store in a glass jar or plastic container and refrigerate.