Your Allergy Chefs

Name: Citrus Vinaigrette
Yield: 6 Servings

Chia Pudding with Citrus

March 16, 2020 By Your Allergy Chefs

plant-based and free of gluten and the top 8 allergens

This chia pudding with citrus tastes like sunshine in a bowl. Make this magical dish for a decadent breakfast, healthy snack, or dessert.

During this difficult time in our world, it’s important to do everything we can to stay healthy. Packed with amazing health benefits, chia seeds also help strengthen the immune system.

This pudding was first created to share with a friend who is working on lowering her platelet count. Not only perfect for helping to lower platelets, but perfect for improving health……

Butternut Squash, Green Chili and Kale Quesadillas

March 8, 2020 By Your Allergy Chefs

The refrigerator chef strikes again with these Butternut Squash, Green Chili and Kale Quesadillas. Joel whipped up this quick meal, transforming leftovers into something new and tasty.

If we had to choose just one type of cuisine to eat, it would be Mexican food. We never get tired of the fresh, zesty, and enchanting mix of flavors.

And besides, who doesn’t go crazy over crispy tortillas stuffed with ooey gooey goodness?…

Butternut Squash Risotto with Spinach and Crispy Pancetta

March 1, 2020 By Your Allergy Chefs

Allergen Free Butternut Squash Risotto Recipe

free of gluten and top 8 allergens

Enjoy the sweet, rich, and nutty taste of butternut squash in this elegant Italian risotto.

Arborio rice, slowly cooked in broth, with onion, white wine, butternut squash, spinach, and sage is the essence of fast and fancy.

For our bacon lovin’ friends, we’ve topped it with crispy pancetta. For those of us who prefer plant-based, simply omit the pancetta.

If you’ve never made risotto before, this easy recipe is a great place to start.

…

Baba Ganoush

February 25, 2020 By Your Allergy Chefs

free of gluten and the top 8 allergens

Traditional baba ganoush is vegan and allergy-friendly. In it’s most basic form, this middle eastern dish is made with eggplant, tahini, olive oil, lemon juice, garlic, and salt. We’ve added a little ground cumin and smoked paprika to kick it up a notch.

When you get it right, baba ganoush is smooth, smoky, and irresistible.

It’s time to bring out your favorite dippers……

Citrus Vinaigrette

February 16, 2020 By Your Allergy Chefs

Citrus vinaigrette is bright, flavorful, and simple to make.

Even though bottled salad dressing is convenient, it’s expensive and often full of chemical additives, sugar, and salt. By making your own dressing, you know exactly what’s in it. And no preservatives here!

With citrus season in full swing, what a great time for a citrus vinaigrette…

Emulsification is Key

Oil and water don’t naturally mix. Forcing oil and vinegar to combine is called an emulsion, and we can do this in one of three ways.

Using a blender is an effective way of mixing oil and vinegar (emulsifying). Place all ingredients in a blender and blend for about 5 seconds.
Add all the ingredients to a mason jar, screw on the lid, and shake. The mason jar is perfect for storing any leftover dressing in the fridge.
Below, we combined fresh orange juice, zest, olive oil, parsley, maple syrup, red wine vinegar, mustard, and sea salt in a small bowl. While whisking, the oil was drizzled in slowly.

Ingredients

Mustard is an emulsifier and will help the process of mixing the oil with the orange juice and vinegar. Honey is also an emulsifier and can be substituted for the pure maple syrup, if desired.

You can use different vinegars. Balsamic and white wine vinegar are other good choices.

Cilantro makes a great substitution for the Italian parsley.

The Ratio

Most vinaigrettes call for 1 part vinegar to 3 parts oil. This is said to be the perfect ratio.

While that may be true, we try to cut back on oil whenever we can. Our formula includes fresh orange juice along with vinegar. Our ratio is about 1-1/2 parts vinegar & orange juice to 1 part oil. We find it healthier and just as delicious!

If you don’t use the dressing right away and the oil separates from the liquids, simply whisk or shake to recombine the vinaigrette before using.

How about dressing up your salad with Bistro Croutons?

Make It A Meal

Top your salad with shredded chicken or allergy-friendly chicken tenders.
For a delicious veggie option, top your salad with avocado and roasted beets.

If you like making your own dressings, try our Creamy Ranch Dressing.

Citrus Vinaigrette

Author Your Allergy Chefs

Yield 6 Servings

Free of: gluten and top 8 allergens.

A bright, flavorful, and simple vinaigrette!

Ingredients

1/3 cup fresh orange juice

2 tbsp pure maple syrup (or honey)

1 tbsp minced Italian parsley

1 tbsp red wine vinegar

1 tbsp Dijon style mustard

1 tsp orange zest

1/2 tsp sea salt

1/8 tsp black pepper

1/4 cup high quality olive oil

Instructions

In a medium bowl, whisk together the orange juice, maple syrup, parsley, vinegar, mustard, zest, salt, and pepper. Slowly drizzle the olive oil in while whisking constantly. Pour into a mason jar or other container and store in the refrigerator. This makes a heaping 3/4 cup of dressing.

Courses Soups & Salads

Chocolate Cupcakes with Strawberry Frosting

February 8, 2020 By Your Allergy Chefs

vegan and free of gluten and the top 8 allergens

These chocolate cupcakes with strawberry frosting start with moist, fudgy chocolate cake. Then they’re topped with creamy strawberry buttercream that’s made with fresh strawberries.

Not just any cupcake…but no doubt one of the best cupcakes we’ve ever eaten!

Just in time for Valentine’s Day……

Roasted Acorn Squash Soup

February 3, 2020 By Your Allergy Chefs

plant-based and free of gluten and the top 8 allergens

Mellow acorn squash is roasted and pureed with onions, carrots, and an apple to create a smooth and delicious soup. And we love the combination of spices that highlight the sweet flavor of the squash.

Acorn squash two weeks in a row…Yes, it’s that good!…

Acorn Squash Pancakes

January 25, 2020 By Your Allergy Chefs

Lately, we’ve been enjoying acorn squash in so many ways. A couple of weeks ago, Joel posted on instagram a picture of his squash pancakes that we were devouring. A follower contacted us for the recipe. We sent Hope the recipe and thought, why not post it!

Acorn squash brings out a very mild flavor, offering a slightly buttery and sweet taste, which makes them perfect in pancakes. What an easy way to add some extra veggies to breakfast.

Sweet yet nutritious, these pancakes are delicious and perfect even for those picky eaters!
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Thai Beef Bowl

January 18, 2020 By Your Allergy Chefs

Packed with amazing flavors, this Thai Beef Bowl is as fun to cook up as it is to eat.

A versatile sunbutter sauce combined with plant-based or the “real deal” ground beef, is served over yellow rice and garnished with pickled onions and cucumbers.

There are lots of plant-based meat options, but just how do they compare? Learn more as we talk about this trend at the end of our post. …

Superfood Smoothies

January 5, 2020 By Your Allergy Chefs

Smoothies are a great way to pack in extra fruit and veggies to your diet! We’re excited to share 2 of our favorites that we call the Green Machine and Berry Blast.

Get a head start on those New Year’s resolutions with these delicious blend-and-go healthy breakfast smoothies.

How much fruit is too much? Read more as we share a short video from Dr. Michael Greger. We also share the surprising facts about cinnamon and turmeric……

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