If you’ve been missing desserts, and want something rich and delicious, then this recipe is for you.  It’s great served warm, but also stores well in a sealled container in the fridge.

Ingredients:

4 cups of vanilla flavored hemp milk

½ cup long grain rice

½ cup natural cane sugar

2 tsp gluten free vanilla extract

3 tsp powdered egg substitute (pre mixed with 4 tbsp of water)

          Optional-1/2 c non- alkali baking cocoa

In saucepan gently bring hemp milk to a boil.  Add remaining ingredients, stir continuously and cook over medium heat for 40 minutes or until rice is tender.

Serve warm or chilled with a little cinnamon sprinkle.

We make this dish at home at least once per week, and serve it with nearly everything:  ribs, chicken, steak, sausage, pork, lamb and seafood.  It’s just that delicious.

You will need a large, but shallow open roasting pan.  Don’t use something too deep, as you will end up more with a mush than crispy roasted potatoes.

Preheat your oven to 450F and position the top rack to hold your roasting plan.

Take equal portions (by approximate weight) of sweet potatoes, red skin potatoes and Yukon gold potatoes.  Cut them into small cubes of less than 1” – something sized nicely that you will be able to get more than one variety on a fork at a time. 

Add a few tablespoons of olive or canola oil to the pan – just a bit more than enough to fully coat the pan so the potatoes don’t stick.

Add a few tablespoons of Mad Flavor Foods potato seasoning blend and mix well until all potatoes are lightly coated.  Add a bit more if needed; they should all look as though they have been lightly sprinkled with the seasoning.

Roast in the oven for about 45-minutes and check with a fork.

Prepared as above, you can use as a side dish with nearly everthing.   One of our favorite variations is to add sliced sausage and cook together.  We prefer a lean turkey or chicken sausage that is free of gluten, wheat, soy etc.

Basically these are homemade fish sticks that you and your kids will love – and will fit into your Food Allergy Friendly Diet.  You don’t have to worry about any additives from the fish procesing or in the breading, because you’ll use fresh fish and make your own breading mix.

Mix equal portions (about 2-tablespoons each) into a sealable container or bag sized large enough to hold the ingredients plus shake a few 1-inch fish bits:

• Mad Flavor Foods: Nautical by Nature seafood seasoning blend
• Organic Brown Rice Flour
• Garbanzo Bean Flour
• Sorghum Flour
• Flaxseed Meal
• powdered egg replacer

Cut your fish (tilapia or catfish works best) into about 1” by 1”  cubes, rinse clean with water in a colander.

Add cubes to the coating mix and shake to coat.

Place on a lightly greased cookie sheet (use olive or canola oil) and broil at 500F for just a few minutes on each side.

Serve with (ketchup for the kids) cocktail sauce, tartar sauce or one of the Mad Flavor Foods salsa or chutney recipes.

If you want something with much less fat than ribs, but still want a near-match taste, then this recipe is for you:

Prepare 1-lb of your favorite Food Allergy Friendly pasta – a fusili works best.

Heat a large skillet over medium-high heat and add 2-tablespoons olive oil.

Add one (1) diced white onion

Add two (2) diced peppers (use either green, yellow, red, or orange)  Use two type for a colorful dish.

Add 2-tablespoons Mad Flavor Foods Rib Rub and sauté.

Then add 1-lb of ultra low fat ground turkey (1-gram fat per 4-oz serving)

Break up the turkey, add another 2-tablespoons Mad Flavor Foods Rib Rub and a splash or two of a Food Allergy Friendly red wine.

Mix until the turkey is fully cooked.

Serve over the pasta in large bowls.

Enjoy!

These ribs can be made anytime of year in your oven; good weather and a BBQ grill not required.

Ingredients:

• pork ribs
• Mad Flavor Foods Rubba Dubb Rib Rub

The night before:

Select your favorite cut of pork ribs, rinse with water and pat dry with a paper towel.

Over a sheet of aluminum foil (large enough to fully wrap a rack of ribs) season both sides of the ribs generously and rub it in with your hands.

Fully wrap the ribs in the aluminum foil, folding the ends over one another to make a tight seal.

Store the ribs in the refrigerator overnight.

3-4 hours before meal time:

Remove the ribs from the fridge, keeping them in the foil, transfer them to a cookie tray (with sides) or roasting pan.

Preheat the oven to 350F

Cook at 350F for 1-hour, then reduce temp to 250F and cook an additional 2-hours.

Remove the ribs from the oven, position the top rack to broil at 500F.

Open the foil and broil both sides of the ribs for 5-7 minutes or until a crust forms.

Remove and serve with your favorite Mad Flavor Foods seasoned salad, vegetables and potatoes.

Mad Flavor Extras:

If you like your ribs extra SPICY HOT, sprinkle some cayenne pepper on the ribs during the seasoning.  This will add HEAT, but maintain the dry-rub style to the recipe.  Adding hot sauce, etc . will also add the heat, but will begin to make the ribs more like North Carolina BBQ than dry-rub style – but these are great too!

If you like your ribs on the SWEET side, add some brown sugar.  This too will maintain the dry-rub style.  If you want your ribs sticky-sweet, try adding honey, molasses or pure maple syrup – YUM!

Food Allergy Funny?

No, there is nothing funny about dangerous food allergies, or IgE Mediated Food Allergies.  It’s serious, it’s a health risk, and that aspect should never be be made light of.

However, I think a lot of us would enjoy to read about some of the more amusing situations that we’ve been in with our food allergies. 

I’m sure we’ve all experienced the young waiter who repeatedly got our order wrong by putting butter on our baked potato after telling him to remove the sour cream because we can’t have dairy.

Or read in an allergy book, after first learning of our allergies and discovering all of the foods that we can no longer enjoy, that we should consider “a delicious stick of gum” as an alternative to the cheesecake, tiramisu or chocolate cake that we are used to.

I totally felt like I was in the scene from “My Big Fat Greek Wedding”, the one where they explain about not eating meat, and the mother keeps offering different animal meats as alternatives:  “You don’t eat meat?  Here, then have some lamb.”  I was offered toast with breakfast, and told the person that I have a wheat and gluten allergy.  They aksed, “then how about a bagel instead?”  Seriously, this did happen (more than once).

I would love to read all of your own funny stories and experiences.  Please share them here.

Welcome to the Blog and Recipe Page of The Food Allergy Friendly Network.

All recipes published on these pages have been reviewed by Food Allergy Friendly.

If you have a recipe that you would like to submit, please use our “Submit Recipe” feature.  You may only submit a recipe to this site if you are authorized to publish its content. By submitting a recipe, you are providing Food Allergy Friendly, LLC written authorization to publish its content.

We will only be listing brand-specific ingredients of our certified products.  All others will be listed generically.  If you are a brand owner, or representative of food product that you would like listed on our network, please use our registration form: http://www.foodallergyfriendly.net/rest_registration.php

Many recipes will be free of multiple allergens, and we will use tags to indicate this.  We will categorize the recipes by food or meal type: breakfast, main entree, side item, bakery item, dessert, etc.  If you would like to see different categories please send us an email using our Contact Us form: http://www.foodallergyfriendly.net/contact.php 

We will also be posting allergen information and other stories that we feel may be of interest.  Please feel free to comment on these postings.

If you would like to become a contributor to this blog, please contact us via email using our Contact Us form: http://www.foodallergyfriendly.net/contact.php

Enjoy!