Cranberry Sauce

A refreshing and yummy side dish for your Thanksgiving meal! It’s super simple & top 8 free too!!

Cranberry Sauce

Ingredients

-1 cup water

-1 cup sugar

-24 oz cranberries

Directions

1. Put water and sugar in a large pot. Heat on medium heat, till sugar is dissolved.

2. Add cranberries to sugar and water mixture. Heat on medium heat for about 10 minutes or until cranberries start to pop.

3. Cool mixture in pot and then pour into a serving dish and cool in the refrigerator for at least 3 hours or overnight. Serve and enjoy!

Turkey Chili

What’s better on a cool, fall day, than a warm bowl of chili!  This chili is made with ground turkey and a lot of yummy seasonings!  It’s a little spicy and it’s top 8 free too!  Enjoy!

 

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Turkey Chili

Ingredients

-1 lb ground turkey

– 1/4 tsp salt

-1/2 tsp pepper

-1 tsp dried oregano

-1 tsp garlic powder

-2 tbls olive oil

-1 medium yellow onion, diced

-6 stalks celery, diced

-1, 14.5 oz can diced tomatoes

-1, 28 oz can fire roasted crushed tomatoes

-1 15.5 oz can kidney beans

-1 15.5 oz can pinto beans

-1/4 tsp cayenne pepper

-1/2 tsp red pepper flakes

-1 tbl cumin

-1 tbl chili powder

 

Directions

  1. In a large dutch oven, brown the ground turkey, seasoning first with salt, pepper, oregano, and garlic powder.
  2. Once the turkey is browned, add in the olive oil, onion, and celery.  Stir and cook until the onions are translucent.
  3. Add in the diced tomatoes, crushed tomatoes, kidney beans, pinto beans, cayenne pepper, red pepper flakes, cumin, and chili powder.  Stir and bring to a boil.  Once at a boil, reduce heat and simmer for 30 minutes.
  4. Serve with your favorite toppings, like diced onions.  Enjoy!

Roasted Carrots

Following along with some of our favorite roasted veggies, is a recipe for roasted carrots!   Super simple, a little sweet, delicious, and top 8 free!!  Enjoy!

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Roasted Carrots

Ingredients

-1 lb baby carrots

-2 tbls olive oil

-1 tsp salt

-1 tsp pepper

Directions

1. Preheat oven to 400F. Place carrots on a sheet pan.

2. Sprinkle on olive oil, salt, and pepper.  Toss to coat.

3. Place carrots in the oven and cook for 25 minutes, depending on how you like them done.  Cook longer, if you desire a more cooked carrot.

4. Remove from oven, serve, and enjoy!

Roasted Broccoli

Our go to side dish, are roasted vegetables, including this recipe for roasted broccoli. It’s top 8 free & delicious!

Roasted Broccoli

Ingredients

-1 lb broccoli florets

-3 tbls olive oil

-1 tsp salt

-1 tsp pepper

Directions

1. Preheat oven to 400F. Place broccoli florets on a sheet pan.

2. Sprinkle on olive oil, salt, and pepper.

3. Place broccoli in the oven and cook for 15-20 minutes, depending on how you like it done.

4. Remove from oven, serve, and enjoy!

Roasted Green Beans

In our house, roasted vegetables are a staple.  We have them a few times a week.  We roast a lot of different types of veggies, including green beans!  Our favorite!  This is a simple, yet healthy and delicious recipe!  Enjoy!

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Roasted Green Beans

Ingredients

-1 lb french cut green beans

-3 tbls olive oil

-1 tsp kosher salt

-1 tsp pepper, ground

Directions

  1. Preheat oven to 400F.  On a large baking sheet, spread out the green beans in one, even layer.
  2. Drizzle the green beans with the olive oil, salt, and pepper.  Toss with your hands to coat and re-spread out in one, even layer on the baking sheet.
  3. Place the pan of green beans in the oven, for 15 minutes, turning the green beans once.
  4. Remove from oven, serve, and enjoy!

Apple Cider Donuts

The best part of fall to me is apple cider donuts!!  We love going apple picking and getting some cider and then coming home, to make all of our sweet treats!  We usually make mini donuts, large donuts, and donut holes!  Why not?  This one is dairy and nut free too!

I use apple cider to dip my donuts in, to coat them with the cinnamon and sugar topping, but only if I’m eating (ahem, i mean) serving them immediately.  This gives lots of extra apple flavor, but it does change the texture.  If they are meant to be eaten later, then use the non dairy butter in lieu of the apple cider for putting the topping on.  Enjoy!

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Apple Cider Donuts

Ingredients

-non-stick cooking spray

-2 cups all purpose flour

-1 tsp baking soda

-3/4 tsp baking powder

-1 1/2 tsp cinnamon

-1/4 tsp nutmeg

-1/4 tsp cloves

-1/4 tsp salt

-2 tbl dairy free butter, melted (like Earth Balance buttery sticks)

-1 egg

-1/2 cup brown sugar

-1/2 cup sugar

-1/2 cup pea milk (like Ripple)

-1 tsp vanilla extract

-1 cup apple cider

Topping Ingredients

-1 cup granulated sugar

-2 tbls cinnamon

-1 cup apple cider or 1 stick dairy free butter, melted (like Earth Balance buttery sticks)

 

Directions

  1. Preheat the oven to 350F and spray the donut baking pans with non-stick cooking spray.  (I use donut hole, mini donut, and regular size donut pans.)
  2. Combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a bowl.  Whisk to combine.
  3. In a microwave safe bowl, melt the dairy free butter in the microwave for 30 seconds.
  4. In another bowl, mix the dairy free butter, egg, brown sugar, sugar, pea milk, vanilla extract, and apple cider.  Stir to combine.
  5. Mix in the dry ingredients (the flour mixture) into the wet ingredients mixture.  Stir to combine, till there are no clumps.
  6. Pour into the donut pans.  Fill each one half full.  Put in the oven and bake for 10 minutes.  Stick a toothpick in one and pull it out, if it comes out clean then they are done.  If not, bake for another two minutes.
  7. Remove from the oven and cool for 2 minutes.  Then put the donuts on a cooling rack to cool completely.
  8. To make the topping, place the apple cider in a separate, shallow dish.  Then place the cinnamon and sugar in another shallow dish and stir to combine.
  9. Once cooled, lightly dip them in the apple cider and then dip them in the cinnamon sugar mixture.  Only use the apple cider, if they will be eaten immediately.  Otherwise, use the melted dairy free butter instead and then coat with the cinnamon sugar mixture.  Serve and enjoy!

Butternut Squash Soup

Butternut squash soup is a hearty and fall soup in our home!  We love it, but often times most recipes have dairy in them.  This one is dairy free, delicious, and filling!  It also requires an immersion blender and any day you use an immersion blender is a good day!  Enjoy!

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Butternut Squash Soup

Ingredients

-1 medium yellow onion, diced

-1 tbl olive oil

-1 tsp salt

-1 tsp pepper

-1 tbl garlic olive oil

-4 cups butternut squash, peeled and cut into 1″ cubes

-2 1/2 cups chicken stock

-1/4 tsp ground sage

 

Directions

  1. In a large Dutch oven, heat the olive oil on medium heat for 30 seconds.  Add in the onion, salt, and pepper.  Sauté until the onion is translucent; about 4 minutes.
  2. Add in the garlic olive oil and the butternut squash.  Sauté for 2 minutes to brown and add flavor.
  3. Add in the chicken stock and sage and bring to a boil.  Reduce the heat to medium and cook for 10-15 minutes or until squash is tender.
  4. Remove from the heat and cool for 10 minutes.  Then use an immersion blender to puree the soup.  Serve with crostini, bread, crackers, a drizzle of garlic olive oil, or your favorite topping.  Enjoy!

 

 

Grilled Zucchini

Grilled zucchini is another simple summer staple in our house.  See below and enjoy!

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Grilled Zucchini

Ingredients

-2 medium zucchinis, cut into 2″ matchsticks

-3 tbls olive oil

-1 tsp salt

-1 tsp pepper

Directions

  1. Preheat grill to 350F.
  2. Place the olive oil on a platter and sprinkle with olive oil, salt, and pepper.  Toss to coat evenly.
  3. Put zucchini directly on the grill and cook for 3 minutes, then flip and cook for another 3 minutes.  Remove from grill.  Serve and enjoy!

Grilled Chicken Breasts

Grilled chicken breasts may be simple, but they are an easy, yummy staple in our house.  They are very allergy friendly because of their simplicity!  Below is how we make them!  Enjoy!

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Grilled Chicken Breasts

Ingredients

-4 boneless, skinless chicken breasts

-1 tbl seasoning salt (I use Trader Joe’s Seasoning Salt.)

Directions

  1. Preheat grill to 350F.
  2. Pat the chicken breasts dry with a paper towel and place on a plate.
  3. Sprinkle both sides of the chicken breasts with the seasoning salt.
  4. Place on a 350F grill and cook each side for 5 minutes.  Then place on higher rack, for another 3-5 minutes.  Check to make sure internal temp has reached 165F.  Serve and enjoy!

Stuffed Portobello Mushrooms

This is one of my signature recipes!  I have been making it since I was a young, budding cook in my mom’s kitchen!  It’s simple, yet scrumptious!  It’s free of dairy, soy, and nuts too!  Enjoy!

 

IMG_1646Stuffed Portobello Mushroom

Ingredients

-2 portobello mushroom caps

-1/4 cup plain bread crumbs

-1 tsp Italain seasoning

-1 lb ground mild Italian sausage (pork or chicken is fine, but I mostly use mild Italian chicken sausage)

 

Directions

  1. Preheat oven to 350F.
  2. Clean and lightly rinse the mushroom caps.
  3. Mix the bread crumbs and Italian seasoning together.  Reserve 2 tablespoons, to top mushrooms with.
  4. Add the Italian sausage to the bread crumb and Italian seasoning mixture.  Mix with hands till combined.
  5. Put the sausage mixture in the mushroom caps and lightly press down to fill the caps.  Top with the reserved bread crumb mixture and lightly pat in.
  6. Bake at 350F for 30 minutes, or till cooked through.  Rest for 5 minutes.  Cut and serve.  Enjoy!

 

Greek Tomato Olive Salad

This is a recipe that my mom & grandma have made for a long time! It’s easy and great for summer!! I’ve changed it up a bit, to make it dairy free and just as yummy!!

Greek Tomato Olive Salad

Ingredients

-6 plum tomatoes, quartered

-1 medium yellow onion, sliced

-1 4oz jar sliced black olives, drained

-1/2 cup olive oil

-1/4 cup red wine vinegar

-1/2 tsp salt

-1/2 tsp pepper

-1/2 tsp dried oregano

-1/4 tsp garlic powder

-2 tsp sugar

Directions

1. Place tomatoes, onion, and black olives in a bowl.

2. In a small bowl, add in the olive oil, red wine vinegar, salt, pepper, oregano, garlic powder, and sugar to make the dressing. Whisk together, till combined.

3. Pour the dressing over the tomato mixture. Stir to combine and cover. Refrigerate for 1-2 hours. Serve and enjoy!

Sausage & Peppers

This is my take on a lighter, less greasy, but still delicious sausage and peppers!  It is also top 8 free!!  It is also super quick & easy.  I keep the ingredients for this in my pantry and fridge all the time, in case I need a quick meal to make!  It also has one of my favorite easy ingredients: precooked Italian chicken sausages!  Enjoy!

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Sausage & Peppers

Ingredients

-2 tbls olive oil

-1 medium yellow onion, diced

-1/4 tsp salt

-1/4 tsp pepper

-1 pack pre-cooked Italian chicken sausage, sliced

-1 14.5 oz can fire roasted tomatoes

-1 cup frozen mixed bell peppers

 

Directions

  1. In a large dutch oven, heat the olive oil on medium heat for 30 seconds.  Add the onion, salt and pepper.  Sauté until translucent for about 3 minutes.
  2. Add the chicken sausage to the dutch oven.  Sauté till browned about five minutes.
  3. Add fire roasted tomatoes and bell peppers.  Heat on low-medium heat for about 10 minutes, until cooked through.
  4. Serve the sausage & peppers mixture by itself or on your favorite roll, bun, or tortilla.  Enjoy!