Thanks for coming by. I hope you will find the recipes and articles here helpful. I cook and bake foods to be free of gluten, eggs, and milk as well as (since 2014), free of corn and refined sugar. This website was created to help and to share wonderful and exciting ways to eat allergy free.
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Category Archives: Vegetables
Big News! Over the years that I have been writing here on Allergy Free Test Kitchen I was also busy creating and writing a cookbook and it is now available for anyone! It is on Amazon as a paperback and on Kindle, but they are currently listed separately. This book is literally FOR ANYONE despite the title! It has 125 delicious recipes (my kid eats every one!) in categories breakfast, soups/casseroles, meat entrees, vegetables/sides, and sweet treats! All recipes are 100% gluten, dairy, soy, and corn free. No refined sugars are used either. Only a few use eggs and only … Continue reading
It’s been awhile since I’ve posted anything. I’ve just been making the same ole things over and over. But with the advent of spring, warmer temps, budding trees, I’ve felt the desire to start making new things in the kitchen again. So, with that, I give you this mostly vegetable smoothie. It’s a perfect way to “detox” from all the heavy winter foods. This is one of those recipes where I just dumped ingredients in and took good notes. And it turned out great! You need a high speed blender to get a really smooth texture for this surprisingly delicious … Continue reading
July is the month to celebrate the French Fry! Did you know that? French Fries can be made out of vegetables other than potatoes. I’ve been serving up a variety of French Fries to the family for about two weeks practicing different types of fries. Turnip fries, rutabaga fries, sweet potato fries and the beloved potato fry. You can find my recipes for these fries by reading my article about French Fries over at My Life With Food Allergies. Click here to learn how. Also shared at Allergy Free Wednesday.
I had a great restaurant experience not too long ago. We went to Sweet Tomatoes. For those unfamiliar, this restaurant has a large salad bar, soup bar, baked potato bar, bread bar, fruit bar and dessert bar. Even better, they have gluten free and vegan (milk and egg free) dishes and they are clearly labeled. Could I eat EVERYTHING? No, but I ate plenty. I didn’t even have to skimp and just have one or two things. The salad bar had 3 pre-made gluten free and vegan salads. And of course, I could have built my own if I wished. … Continue reading
I made Savory Squash Soup yesterday and it was delish. If you have not tried it yet, by all means….go, print out the recipe. You will love the soup even if you are not a big squash person. And as always, when I cooked the squash for the soup I had leftovers. I actually plan it that way. I buy a bigger squash so that I will have leftover squash. I was going to make Not Your Mama’s Chocolate Shake, but I didn’t have ripe bananas. Don’t you hate it when you want to make something, only to find out … Continue reading
Rhubarb! You either love it or hate! At least that’s what I’m guessing. I’m of the love it group! Did you know it is actually a vegetable? I think people do not realize that because it is used in desserts, jams and sauces—typically applications for fruit. Now it’s hard to come by where I live and beggars can’t be choosers, so I had to settle for the green variety even though the red is so much prettier. They taste the same though. Often found in crisps and pies, I love rhubarb as a sauce…like applesauce. Unfortunately, rhubarb needs a lot … Continue reading
Ever try roasting colored peppers? If not, they are yummy! Sweet actually! Not to mention that this is easy, peasy to prepare. Simply slice open, take out seeds and slice into a few strips, toss with oil (and spices if you want, but not necessary) and roast in a hot oven. I guarantee that you won’t have any left over. Roasting peppers somehow brings out a succulent, sweet flavor that people can’t resist. Why eat them? Well, besides being delish, they are good for you. For starters, they are high in vitamin A, C B6, as well as high … Continue reading
What do you do when you buy 5 pounds of red potatoes, only to come home from the grocery store to see that you already have 5 pounds of red potatoes? Why, make potato salad, that’s what! Potato salad is often considered a summer dish. Well, even though it is barely spring, I’m eating it; and enjoying it! And you can too. Who says one can only eat potato salad in the summer? This recipe is easily made milk and egg free, but just the same, it can easily be made “regular” too. Also shared at Allergy Free Wednesday. … Continue reading
How much wheat or gluten free grains do you eat a day? I imagine it’s more than you realize. We’ve been ingrained (ha!) to think we need to eat lots and lots of grains. Even many gluten free people are consuming lots of gluten free grains (unless you are Paleo). Following doctor’s orders, I had to cut back on grains (gluten free ones) to about 6 ounces a day. Let me tell you, it was tough. It wasn’t until this experiment that I realized just how much grain I was consuming…breakfast, snacks, lunch, supper and evening. Even though I was … Continue reading
I love kale chips. Have you tried them yet? Go here to see how I make them. But cooking kale for a meal is a different story. It’s not my first choice of vegetable and I am guessing it isn’t yours either. But it should be! 😉 It is not hard to cook kale and it tastes pretty good. Caramelized onions add some yummy flavor too. You need to use one whole head of kale. I know that sounds crazy, but once it starts cooking it really shrinks down. When you first start putting the kale in your pan you … Continue reading