Celebrating foods allergen-free & more
This Mexican fiesta dip consists of homemade lime-infused refried black beans smothered with guacamole, salsa, corn, cheese, tomatoes, olives, and jalapeños. It’s everything you’d want in a bean dip…and more!
Whether it’s a Cinco de Mayo celebration or you’ve volunteered for an appetizer and you don’t have hours to spend in the kitchen, you’ll be glad you made this dip.
Be sure to stock up on chips, and let the party begin!…
Need a new breakfast idea? This blueberry bowl packs a healthy punch!
Busy with his three boys, recipe development, and food studies with scientists and athletes working on endurance, performance and recovery, we welcome Chef Mark Allison for another exciting week as he shares his journey into healthy eating and the power of plants…
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We’re excited to share Chef Mark Allison’s recipe for his refreshing chopped spring fruit salad, especially with citrus still in abundance.
While Joel was teaching food allergy safety at each of the Johnson & Wales campuses, he had the pleasure of meeting Chef Mark at the Charlotte, North Carolina campus.
We’re pleased to introduce you to Chef Mark Allison, the chef that created healthy recipes on the set of films such as Star Wars, Cars 3, The Incredibles 2, and Beauty and the Beast……
Crispy avocado tacos with black beans and sweet ‘n tangy slaw take taco night to a whole new level.
The secret to these tacos is the crunchy and creamy avocado wedges.
We first developed this recipe for Allergic Living magazine and we’re excited to be able to share it with you.
Prepare yourself for the best tacos ever!…
Homemade lime infused refried black beans come in an easy recipe that includes piece of mind knowing that these beans are healthy and made with real ingredients.
Lime juice adds freshness and a complexity to these beans that are so versatile.
A nutritious side dish to serve with any Mexican meal. You can also use these beans inside tacos, enchiladas and burritos. Spread in a quesadilla or on a tostada. Scoop onto a chip, or turn these refried beans into a dip.
The options are endless!…
Beef, onion, carrots, potatoes and red wine come together in cozy harmony.
This beef stew will have you craving leftovers. It’s the easy dish that keeps on giving.
For meatless Monday and for our vegan friends we share a recipe for beefless stew, where mushrooms stand in for the beef…my favorite!…
free from gluten and the top 8 allergens
This trail mix bar is made with wholesome ingredients for bars you’ll feel good about eating.
Trail mix bar is the perfect name, cause they’re a super on-the-go snack, great for a hike or a picnic. And Joel loves ’em for breakfast with his coffee.
So…so…easy! Why not skip the packaged bars and make your own?
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free from gluten and the top 8 allergens
Queso dip is amazing! Some people call it nacho cheese dip and others just call it queso.
What we love about queso is that it goes far beyond chips. You can spoon it over baked potatoes, tater tots, tacos, fajitas, grilled chicken, spaghetti squash, pasta, broccoli, cauliflower steaks, hot roast beef sandwiches, soft pretzels, and of course a pile of tortilla chips.
See what we did this week with leftover queso……
free of gluten and top 8 allergens
This creamy coconut tapioca is so easy to prepare with just 4 ingredients.
The pearls are made of cassava flour and yield a unique and fun bubbly texture in this simple, yet fabulous dessert.
Whether you enjoy it plain, jazz it up with diced mango, or make it chocolate, get ready to tantalize your taste buds.
It’s pudding time!…
free of gluten and top 8 allergens
With it’s roots in the Japanese bento, the plate lunch is a staple in Hawaii.
So what is a plate lunch? Similar to the South’s meat-and-three, there are a variety of proteins to choose from. However, what’s always on the plate is macaroni salad and two scoops rice.
Our teriyaki sauce is great with anything teriyaki, including our veggie option……