Celebrating foods allergen-free & more
free of gluten and top 8 allergens
These loaded herb-roasted smashed potatoes make the perfect appetizer!
Fluffy and soft on the inside, they are surrounded by an unbeatable crunch.
If you’ve never tried smashed potatoes, check ’em out……
free from gluten and the top 8 food allergens
Made with gluten-free rolled oats, chocolate chunks and dried fruit, these Oregon trail oatmeal cookies are bursting with ooey gooey chocolate goodness!
Is there anything sweeter than a soft, thick, chewy cookie with crispy edges? We don’t think so….
free from gluten and the top 8 food allergens
At the 2018 FARECon Featuring Teen Summit, we had the opportunity to meet many individuals and families living with food allergies. We got to hear and talk about their successes and challenges.
Meet the amazing and inspiring, Catherine Walker…
Catherine has allergies to milk, egg, peanut, and tree nuts. Cooking at home while growing up, she was inspired to take her recipes and write a cookbook.
At 14 years of age, Catherine just published “Cook it Up! Delicious Recipes for Healthy Cooking.” All her dishes are free of milk, egg, peanut, and tree nuts and were created so that her whole family can enjoy great food together.
Not only did Catherine create the recipes, she also took all of the amazing photos, including the cover.
We had the pleasure to attend her awesome presentation at the conference called “Cook it Up!” Here she shared with the teens real life insights and her journey. Everyone left her session knowing and believing that having food allergies does not have to hold you back from doing something you love!
Catherine was at the conference with her mom and dad, her younger brother (who also shares her same allergies) and her grandparents. Support and love emanated from the entire family. It was such a pleasure meeting them!
Chef Joel and Catherine
Let’s get cooking with one of Catherine’s delicious creations, Creamy Potato Fennel Soup!
Her recipe is super simple and super delicious!
Start by sautéing onions and fennel in olive oil. At the last two minutes of cooking, add minced garlic. Dice potatoes with the skins on, place in a medium saucepan and cover with cold water. Bring to a boil, lower heat and simmer until tender. Drain and let the potatoes cool before removing the skins.
Return potatoes to the saucepan and add the onions and fennel. Pour in the chicken stock and bring to a boil. Reduce heat to a simmer. When all vegetables are tender, remove from heat and blend soup with a hand held blender until smooth, or process in batches in a blender or food processor.
Season with salt and pepper. Portion into soup bowls. Drizzle with a little olive oil and garnish with chives, croutons, and bacon crumbles.
Enjoy Catherine’s Creamy Potato Fennel Soup. We sure did!
To get your copy of Catherine’s cookbook, visit www.cook-it-up.com.
Yield 4 (1 1/2 cup) Servings
Free of: gluten and top 8 allergens.
Light, delicious and naturally creamy from potatoes, this soup is a winner!
1 pound of Yukon gold potatoes, quartered
1/2 fennel bulb roughly chopped
2 yellow onions roughly chopped
4 cups of chicken stock
Olive oil (as needed)
Salt and pepper
1 garlic clove roughly chopped OR 1/2 teaspoon garlic powder
2 tbsp chopped chives (for garnish)
Croutons (for garnish)
Bacon crumbles (for garnish)
Saute the onions and fennel in olive oil until soft.
Meanwhile chop the potatoes (skins on) and boil them separately in a large pot until cooked through and skins fall off. Remove from heat and drain. Remove skins. Put onion mixture into the pot with the potatoes.
Add chicken stock and bring to a boil. Depending on the size of the vegetable cuts, it may be necessary to simmer until vegetables are tender. Turn off heat and blend soup with a hand held blender until smooth. Add salt and pepper to taste. Portion into individual soup bowls.
Drizzle with a little olive oil and garnish with chives, bacon, and croutons.
To make the soup vegan, replace the chicken stock with vegetable stock or broth.
Courses Soups & Salads
free of gluten and top 8 allergens
When you need an idea for leftover turkey, this cheesy turkey spaghetti is sure to please.
Quick prep is the name of the game for this turkey spaghetti.
Whether you call it a bake or a casserole, it’s the perfect comfort food…spaghetti, turkey, peas, and fire-roasted tomatoes tossed together in a creamy cheese sauce.
Also a winner is this dish…made vegan!…
free from gluten and the top 8 food allergens
The holidays just aren’t the same without a good pumpkin dessert. Whether you’re in pie burnout or you’re creating an elaborate dessert spread, combine pumpkin and cranberries to make this ultimate upside-down cake.
I developed a variety of baked items using a creme cake base while pastry chef at Walt Disney World. One of those desserts was a cranberry upside-down cake, perfect for the holidays.
Here is the allergy-friendly version, which is as delicious as the original!…
A delicious Mexican green salsa, roasted tomatillo salsa is made with roasted tomatillos, chile peppers, onions, cilantro and lime juice.
Tasty not only with tortilla chips, but on grilled meats or your favorite Mexican dishes, like enchiladas, tacos, or tamales.
A must-have in your refrigerator, this roasted tomatillo salsa recipe is so easy and delicious! Once you make your own, you won’t want to go back to the store-bought versions!…
free from gluten and the top 8 food allergens
Laced with warm autumn spices, chocolate chunks and the perfect amount of pumpkin flavor, these tender pumpkin chocolate chip drops are the ideal comfort treat.
Come see why these cake-like drop cookies are the sweetest part of fall. Let’s celebrate the season!
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free from gluten and top 8 allergens
The Waldorf salad was created in 1896 by the dining room manager at New York’s Waldorf-Astoria Hotel. This light and refreshing salad became an instant success.
The original version of the Waldorf salad contained only apples, celery and mayonnaise, tossed together and placed on a bed of lettuce. As often happens, many variations evolved – some with raisins, some with chopped nuts. This one has raisins and grapes and is topped with…granola….
free from gluten and the top 8 allergens
Look no further for the perfect brownie.
We know the internet is full of “best ever” recipes, but these double chocolate banana brownies are simply amazing! They’re chocolatey and oh so delicious, and bring the best textures of two worlds, fudgy and cakey.
Maybe you ask, how do brownies fit into a healthful lifestyle? They can and this recipe was created for our friend Myra’s upcoming birthday……
plant-based & free from gluten and the top 8 allergens
Let’s eat the season with this shaved Brussels sprouts and spaghetti stir-fry!
We love fall and all it has to offer, so we don’t want to leave out Brussels sprouts, with their distinctive flavor.
These gems have made a real comeback from the days when they were just steamed. Roasted, sautéed, breaded, candied, fried and grilled, Brussels sprouts are finally getting their due with creative recipes that turn them into salads, pizza, casseroles, chips and so much more.
Who would have thought you could do so much with these cute little cabbages?
Shaved Brussels sprouts and spaghetti make a delicious, light and refreshing stir-fry that even picky eaters can’t resist…
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