Celebrating foods allergen-free & more
free from gluten and the top 8 food allergens
Hawaiian style potato-mac salad is the perfect side dish that adds aloha to any plate.
With potato-mac salad all you need is 2 scoops white rice and your favorite protein for the perfect plate lunch.
We first developed this recipe for the Spring 2017 issue of Allergic Living, so not to worry, we’ve skipped the dairy, eggs, and wheat…
Hungry? …
free from gluten and the top 8 food allergens
Kick up your Valentine’s Day with salted chocolate popcorn made with just 3 ingredients.
Compared to most snack foods, popcorn is low in calories. Besides, what’s not to love? Chocolate and popcorn. Bliss in a bowl.
We recently developed videos with recipes for the American Kidney Fund, the leading U.S. non-profit organization working on behalf of the 30 million Americans with kidney disease. One of the recipes for the snack video was sriracha popcorn. Read more for the recipe and links to Chef Joel’s videos.
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No matter the outcome of the game, this citrus guacamole is always a winner!
Our favorite guacamole has always been the classic, with avocado, onion, chili, cilantro, and lime juice. However, our guac game changed after having kale guacamole at True Food Kitchen in Newport Beach.
Here’s our interpretation of True Food Kitchen’s fun and healthy guacamole….
free from gluten and the top 8 food allergens
A hoagie is just a hoagie, except when filled with sausage, sautéed onions, peppers, and mushrooms. It’s simply delicious!
Whether it’s game day or just any day, you will love diving into these sandwiches. Just make sure you pass lots of napkins because these are incredibly juicy and messy, just the way we like ’em!
A breeze to whip up with just 8 ingredients…see how we’re going beyond sausage……
free of gluten and top 8 allergens
This turkey chili mac is one of those super delicious meals perfect in many ways. It’s made in one pot and is ready in 30 minutes.
Filled with hearty flavors of turkey, beans, and macaroni, this simple recipe makes a great meal that even picky kids will love!
In Make Mine Veggie, check out our vegan version…
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Did you know that 1 in 13 children, or roughly two in every classroom have food allergies?
About 30 percent of children with food allergies are allergic to more than one food, and every three minutes, a food allergy reaction sends someone to the emergency room….
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!…
