Tag Archives: Peanut Free

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


  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


  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!

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


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:


  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.

Kickin’ Almond Broccoli


This broccoli will leave your taste buds tingling and your mouth watering for more! Even people who aren’t particularly fond of broccoli may enjoy this rendition, which uses chili powder and diced almonds to bring out the natural sweetness of broccoli, while effectively matching its vegetable-ness.

You Will Need:

  • 2 cups raw broccoli
  • salt and pepper to taste
  • 2 tsp chili powder
  • 2 tbsp diced almonds
  • 1 tbsp dairy free soy free margarine


  1. Heat dairy free soy free margarine in small saucepan until melted. Add almonds and toast for 1-2 minutes.
  2. Add broccoli and seasonings. Toss to coat.
  3. Continue cooking until broccoli is tender. Taste and add additional seasonings if desired.
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