Allergy Kitchen

Ritz “Pizzas”

recipes, sides | August 14, 2020 | By

My 10-year old daughter makes these in the toaster oven as a snack. They are delicious!

Daiya makes our favorite “cheeses”!


Ritz crackers

Tomato sauce or spaghetti sauce

Daiya cheese

Pumpkin Bread


Pumpkin Bread
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  1. 2 cups whole wheat flour
  2. 1/4 cup flax seed meal
  3. 2 teaspoons cinnamon
  4. 1/2 teaspoon nutmeg
  5. 2 teaspoons baking soda
  6. 1 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 1/3 cup brown sugar
  9. 1/2 cup vegetable oil (can use coconut oil, olive oil, etc.)
  10. 1 teaspoon vanilla extract
  11. 3 cups shredded fresh pumpkin
  12. 1/2 cup golden raisins
  13. 1/2 cup water
  1. Sift the flour, flaxseed meal, cinnamon, baking soda, and salt together.
  2. In a separate bowl, mix the sugar, oil, and vanilla. Combine both mixtures and fold in the shredded pumpkin and raisins. Pour into oiled loaf pan.
  3. Bake at 325°F for about two hours or toothpick comes out clean.
Allergy Kitchen


bulk cooking, recipes, sides | December 26, 2015 | By

Whether it's a summer harvest, fresh basil from the farmers market, or in our case from our occasional hydroponics harvest, this is a delicious way to keep your basil ready to use at your fingertips throughout the year.
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  1. 2 cloves of fresh garlic
  2. 8 cups fresh basil, packed
  3. 1/4 cup almond butter
  4. 1 cup olive oil
  5. 3 teaspoons sea salt
  6. Juice from one lemon (optional)
  1. In a food processor, mince garlic first. And basil in portions and process until combined. Add remaining ingredients and process until very smooth, scraping sides as needed.
  2. Makes about 2 cups pesto. Freeze in 1/4 cup portions (or 4 tablespoons). Also freezes well in 1 tablespoon portions in ice cube trays.
  3. When ready to use, boil 8 ounces of pasta and mix with 1/4 cup (4 tablespoons) thawed pesto.
Allergy Kitchen





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  1. Flax gel (1/2 cup warm water + 5 tablespoons flaxseed meal)
  2. 1/3 cup coconut oil
  3. 1/2 teaspoon vanilla extract
  4. 1/3 cup unsweetened cocoa powder dissolved in 3/4 cup boiling water
  5. 1/2 cup brown sugar
  6. 1 1/3 cups whole wheat flour
  7. 1/4 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. Pinch sea salt
  10. 3/4 cup "enjoy life" brand mega chunks or chocolate chips
  1. Beat flax gel, coconut oil, vanilla extract, brown sugar, and cocoa powder + water until smooth.
  2. And remaining dry ingredients except for chocolate chips and mix well. Stir in chocolate chips.
  3. Put into slightly greased 8 x 8 pan. Bake at 350° for about 20 - 25 minutes.
Allergy Kitchen

Lasagna (Dairy and Egg Free)






This almond ricotta is amazing.

This deliciousness really is dairy-free and egg-free.
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Almond Ricotta Ingredients
  1. 2 cups raw almonds + enough water for soaking
  2. 1 cup filtered water
  3. 2 tablespoons nutritional yeast (optional)
  4. Juice from half a lemon
  5. 1 clove garlic
  6. 1 teaspoon sea salt
  7. About 1/2 to 1 cup fresh basil, packed
  8. 1 package frozen chopped spinach, thawed
Sauce Ingredients
  1. 1 tablespoon olive oil
  2. 1 onion, chopped finely
  3. 2 cloves garlic, minced
  4. 2 teaspoons dried oregano
  5. 1 pound ground turkey or beef
  6. 28 ounce can whole tomatoes
  7. 6 ounce can tomato paste
  8. 25 ounce jar spaghetti sauce
  9. 1 cup red wine
  10. 1 cup water
  11. 1 teaspoon sea salt
Pasta Ingredients
  1. 13.25 ounce whole wheat lasagna pasta
Almond Ricotta Directions
  1. Cover almonds with water and soak overnight.
  2. Drain and rinse almonds.
  3. Combine all ingredients except spinach and basil in food processor. Process until smooth, for several minutes, scraping sides as needed. Add basil and process until smooth. Stir in chopped spinach.
Sauce Directions
  1. Combine olive oil, onions, garlic, and oregano and sauté until onions are fragrant and translucent.
  2. And turkey and brown slightly.
  3. Add remaining ingredients and bring to a simmer.
  4. Remove from heat.
Assembly Directions
  1. Place the sauce, almond ricotta, and uncooked noodles next to the pans for ease of assembly.
  2. Scoop a small amount of sauce to the bottom of two pans.
  3. Layer uncooked noodles, almond ricotta, and sauce.
  4. Repeat another layer of noodles, almond ricotta, and sauce.
  5. Cover tightly with aluminum for oil and bake at 350° for 60 minutes.
  6. Let stand 10 minutes.
  1. Makes about 2 - 9x11 pans. Freezes well.
Allergy Kitchen

You Need a Budget

main course | October 11, 2015 | By

Food is an important part of our lifestyle. That’s why I have been trying to post as many recipes as possible in the limited time I have to dedicate to this site. This is a break from my usual recipe posts touch on another important topic in our family – our budget. Bulk cooking is our family’s solution to healthy and delicious meals during the week. It’s also easy on the budget. Bulk cooking takes some planning, time and effort, but it’s worth it!

I recently stumbled upon an app to track your budget from listening to podcasts on my commute. I have spreadsheets and lists to try and track our budget in the past, but they never worked well. This app/software is called YNAB (you  need a budget). It’s $60, and I’m a penny pincher, but this is worth it. Check it out if you need a budget. We all need a budget.

If you use the link below, you’ll save $6.

Carrot Cake Cake Pops

Carrot Cake Cake Pops
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  1. 1 cup flour
  2. 1 teaspoon ground cinnamon
  3. 1/4 teaspoon ground nutmeg
  4. 3/4 teaspoon baking powder
  5. 3/4 teaspoon baking soda
  6. Pinch of salt
  7. 3/4 cup carrots, shredded or puréed
  8. 1/2 cup brown sugar
  9. 2 tablespoons flax meal plus 1/3 cup water + 2 tablespoons water
  10. 1/3 cup vegetable oil
  11. 1/4 cup raisins
  1. Combine carrots and dry ingredients in large bowl.
  2. Shred carrots in food processor and place on top of dry ingredients.
  3. Process flax, and sugar, and oil until smooth. Add to dry ingredients and mix until just blended. Fill cake pop maker and bake for about 7-8 minutes.
Allergy Kitchen

Allergy free chocolately fun by River (talented 5-year old baker)



Chocolate Cake Pops
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For the cake
  1. 2 tablespoons ground flaxseed
  2. 4 tablespoons water
  3. 1 cup flour
  4. 1/3 cup plus 2 tablespoons cocoa
  5. 1 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. Pinch of salt
  8. 1/2 cup sugar
  9. 1/3 cup coconut oil
  10. 1/2 cup rice milk
  11. 1/2 cup boiling water
For the icing
  1. 10 ounce bag enjoy life mini semi sweet chocolate chips
  2. 2 teaspoons coconut oil
  1. For the Cake
  2. Prepare flax gel first: Mix flaxseed meal and 4 tablespoons of water in a small bowl and let stand for five minutes.
  3. Combine dry ingredients in a large bowl. Add coconut oil, rice milk, vanilla extract, and flax gel. Mix well by hand or with and electric beater for about two minutes. Stir in boiling water and mix well.
  4. Pour into a Ziploc bag, sealed, and cut a small slit in one corner. Pipe into cake pop mold and cook for about five minutes. Gently remove and put in freezer for about 15 minutes.
  5. 10 ounce bag enjoy life mini semi sweet chocolate chips
  6. 2 teaspoons coconut oil
  7. For the Icing
  8. Combine in a narrow bowl or narrow glass in microwave for about 30 seconds to a minute. Stir until melted and smooth.
Putting it together
  1. Take cakes out of the freezer, dip the end in the chocolate mixture, insert into cake, and dip the entire thing into the chocolate mixture. Allow extra chocolate to drip off. Decorate with sprinkles or refrigerate immediately for about 15 to 20 minutes until set.
Allergy Kitchen

Raisin cookies (or you can make them chocolate chip)

Raisin Cookies
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  1. 3/4 cup coconut oil
  2. 1 tablespoon maple syrup
  3. 1 teaspoon vanilla
  4. 1 cup brown sugar (reduced to half cup if you like less sweet)
  5. 1/4 cup applesauce
  6. 2 cups unbleached white flour
  7. 4 teaspoons arrowroot flour
  8. 4 tablespoons flaxseed meal
  9. 1 1/2 teaspoons baking soda pink sea salt
  10. 1 cup raisins can substitute with dairy free, soy free chocolate chips (enjoy life brand is our favorite)
  1. Stir together coconut oil, maple syrup, vanilla, brown sugar, and applesauce.
  2. Stir in flour, arrowroot, flax, baking soda, salt, and raisins until well mixed.
  3. Roll into 1 inch balls.
  4. Bake at 350° for 10 to 12 minutes.
Allergy Kitchen

Pork Tenderloin

main course, recipes | August 22, 2015 | By



Pork Tenderloin
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  1. 2 teaspoons garlic, minced
  2. 2 teaspoons ginger, minced
  3. 1 teaspoon thyme and/or sage
  4. 1 teaspoon ground coriander
  5. 1 teaspoon paprika
  6. 2 teaspoons sea salt
  7. 1 tablespoon olive oil
  8. 2 pork tenderloins (about a total of 2 to 2.5 pounds)
  9. 1 onion, sliced
  10. 3 fresh tomatoes, diced or one can of diced tomatoes
  11. About 5 red potatoes, diced large in 1 inch cubes
  12. 1 small can of V8
  13. 1/2 bottle of Chardonnay
  1. Combine first seven ingredients and rub on pork tenderloins (other than the salt, you can be flexible with the other ingredients). Refrigerate at least one hour, or preferably, overnight.
  2. Heat about 1 tablespoon of olive oil in a large oven safe pot.
  3. Brown pork tenderloins, about 3 to 5 minutes per side.
  4. Add onions and cook until translucent. Add remaining ingredients and bring to a boil. Move to oven and bake at 250° for about an hour and a half.
  5. Remove pork tenderloins and allow to rest for a few minutes before slicing.
Allergy Kitchen