Udi’s Mighty Bagels Leftover Opened Faced Sandwich

This holiday season I was lucky enough to have the kind folks at Udi’s send me some of their gluten free products to sample.

One of these products was Udi's Mighty Bagels. During the holidays, there is never a shortage of leftovers. Unfortunately, you can only have Thanksgiving or Christmas dinner reheated so many times before your palate gets tired of eating the same things over and over again. To change things up a bit, consider using Udi’s Mighty Bagels to prepare an open-faced sandwich; it’s quick, easy, and satisfying.

To prepare cut the bagel in half, add mustard or spread of choice, top with a thick wedge of cheddar, a modest slice of ham, and a lite dusting of garlic salt to taste. (Mouth watering yet?) Heat in the microwave or toaster oven until cheese is melted and enjoy. I think my husband looks forward to these open-faced sandwiches more than the holiday dinners themselves.

What's in Udi's Mighty Bagels? The ingredients are as follows:
Water, tapioca starch, brown rice flour, non-GMO canola oil, egg whites, dried cane syrup, tapioca maltodextrin, sunflower seeds, dried cranberries (cranberries, sugar), tapioca syrup, millet seed, flax seed, whole quinoa flour, pumpkin seeds, xanthan gum, yeast, salt, pea protein, cinnamon, cultured corn syrup solids and citric acid (natural mold inhibitor), enzymes.

Price: $6.00 for a 14 oz. (4 count)

My Verdict: These bagels are hearty. They are yummy and have a great texture. It is hard to believe they are truly gluten free. The only downside in my opinion is they contain eggs. So those who have an issue with eggs you are out of luck!

*Udi's did supply me with this product to review, however as always the opinions in this post are 100% mine and have not been influenced by anyone or anything.

posted by Allergy Free and Cheap Like Me! at 7:00 AM 3 comments

Udi’s White and Millet Chia Bread Stuffing

This holiday season I was lucky enough to have the kind folks at Udi’s send me some of their gluten free products to sample.

Two of these products were Udi's White Sandwich Bread and Udi's Millet-Chia Bread. I decided to make gluten free stuffing out of them for our holiday dinner. This stuffing is my all time favorite stuffing recipe. Your family and friends will never guess it is gluten and dairy free! The best part is it is a cinch to make!

Serves 8

Ingredients:

4 tablespoons (1/2 stick) butter (I use Earth Balance dairy & soy-free buttery spread)

1 loaf of Udi’s White or Millet bread (or try half a loaf of both!), cut into 1/2-inch pieces (about 12 cups)

2 onions, chopped

4 stalks celery, cut into 1/2-inch pieces

Salt and Pepper

2 Granny Smith apples cut into 1/2-pieces

2 cups chicken or turkey broth (you could use vegetable broth here to make this vegan!)

1 cup fresh flat-leaf parsley, chopped

1/4 cup fresh sage, chopped

2 large egg substitution equivalent (I used 2 tablespoons flax + 6 tablespoons warm water)

How to Make It:

1. Heat oven to 400 degrees. Butter a deep, 3-quart casserole dish. Place the bread on a rimmed baking sheet and toast until golden for about 10 minutes. *  Transfer to a large bowl *If you want to skip this step, simply cut bread up a day ahead of time and leave it out to dry out!
2. Melt butter in a large saucepan over medium-high heat. Add the onions, celery, and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until softened for about 8 to 10 minutes. Stir in the apples and cook for 2 minutes. Add the broth and bring to a boil.
3. Add the vegetable mixture, parsley, and sage to the bread and toss to combine. Mix in the egg mixture. Transfer to the prepared dish and cover loosely with foil.
4. Bake for 30 minutes. Uncover and bake until golden for about 12 to 15 minutes more.
5. Enjoy!

What's in Udi's White Sandwich Bread? The ingredients are as follows:

Udi’s Best Blend (tapioca & potato starch, brown rice flour, modified tapioca starch), water, non-GMO vegetable oil (canola or sunflower or safflower), egg whites, tapioca maltodextrin, evaporated cane juice, tapioca syrup, yeast, xanthan gum, salt, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, mono calcium phosphate), cultured corn syrup solids (natural mold inhibitor), enzymes.

Price: $5.00 for a 12 oz loaf.

What's in Udi's Millet-Chia Bread? The ingredients are as follows:
Water, tapioca starch, millet seed, brown rice flour, resistant corn starch, egg whites, non-GMO vegetable oil (canola or sunflower or safflower), chia seed, cane syrup, rice bran, organic inulin, evaporated cane juice, citrus fiber, yeast, flax seed, salt, gum (xanthan gum, sodium alginate, guar gum, carrageenan, locust bean gum), pea protein, dry molasses, sodium carboxymethyl cellulose, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, mono calcium phosphate), cultured corn syrup solids, (natural mold inhibitor), enzymes.

Price: $5.50 for a 14.2 oz loaf.

My Verdict: I liked both of these breads and the combination of the two complemented my dressing nicely. If you are looking for a plain old fashion white bread, Udi's White Sandwich Bread is the one you are looking for. The Millet-Chia bread is a nice ancient grain alternative to your typical multi-grain loaf. Both breads have nice flavor and good texture. In my opinion you can't go wrong with either one and the only downside is they both contain eggs. So if you have an issue with eggs you are out of luck!

*Udi's did supply me with these products to review, however as always the opinions in this post are 100% mine and have not been influenced by anyone or anything. 

posted by Allergy Free and Cheap Like Me! at 7:00 AM 0 comments

Udi’s Cinnamon Raisin Bread Reuben Sandwich

This holiday season I was lucky enough to have the kind folks at Udi’s send me some of their gluten free products to sample.

One of these products was Udi's Cinnamon Raisin Bread. Want a new twist on an old favorite? Consider making your next reuben sandwich with Udi’s Cinnamon raisin bread. When my husband first mentioned it to me I thought he was joking, but after tasting it, I discovered he was not joking and not crazy.

To try this delicious cinnamon, raisinized Reuben for yourself, assemble the following ingredients between two pieces of Udi’s Cinnamon raisin bread: corned beef or hot pastrami, a slice of Swiss cheese, sauerkraut, and a dollop of Thousand Island dressing. Let me know what you think! 

What's in Udi's Cinnamon Raisin Bread? The ingredients are as follows: Water, Raisins, Potato starch, modified food starch, brown rice flour, dried cane syrup, tapioca starch, egg whites, canola oil, yeast, cinnamon, tapioca maltodextrin, gum (xanthan gum, sodium alginate, guar gum), salt, cultured corn syrup solids and citric acid (mold inhibitor), enzymes.

Price: $5.00 for a 12 oz loaf.

My Verdict: I really like this bread. I ate it in many different ways, the reuben above, toasted with butter, cinnamon raisin french toast, I even made it into bread crumbs to sprinkle over side dishes. It is tasty and has a great texture. In my opinion the only downside to the cinnamon raisin bread is that it contains eggs. So those who have an issue with eggs you are out of luck!

*Udi's did supply me with this product to review, however as always the opinions in this post are 100% mine and have not been influenced by anyone or anything. 

posted by Allergy Free and Cheap Like Me! at 7:00 AM 0 comments

Udi’s Ancient Grains Crisps Coated Fish

This holiday season I was lucky enough to have the kind folks at Udi’s send me some of their gluten free products to sample.

One of these products was Udi’s Ancient Grains Aged Cheddar Crisps. These "crisps" or "crackers" are great for snacking, but have you considered them with fish? When these crisps are crushed up, they make a great crusted coating on mild tasting, white fish like cod or pollock. While I am not normally a big fish eater, adding a crusted layer of crushed Udi’s aged cheedar flavored Ancient Grains Crisps makes my month water. Follow the recipe we use at home below and begin to enjoy eating the bounty from the sea.  

1 medium fillet of white fish (Alaska Pollock, catfish, grouper, haddock, Pacific cod, etc.)

½ cup crushed Udi’s Ancient Grains Crisps –aged cheddar flavor

¼ cup olive oil

¼ - ½ tablespoon of herb of choice (Rosemary, thyme, or parsley recommended)

1. Preheat oven to 400 degrees. Pat fish dry.

2. Brush both sides of fish with olive oil onto fish.

3. Sprinkle crisp crumbs on fish and place on baking sheet.

4. Bake until fish is cooked through; about 12-15 minutes.

5. Preheat the broiler. Place the fish under the broiler to lightly brown for approximately 30-45 seconds.

Serve immediately and thank me later!

What's in Udi's Ancient Grains Aged Cheddar Crisps? The ingredients are as follows:
Yellow corn flour, water, brown rice flour, non-GMO canola oil, corn starch, seasoning (salt, maltodextrin, sugar, whey powder, cheddar cheese [(pasteurized milk, cheese cultures, salt, enzymes), buttermilk, whey, salt, disodium phosphate], natural flavors, citric acid), brown sugar, pinto bean grits (pinto beans, sugar), black sesame seeds, baking soda, amaranth, quinoa, sunflower lecithin, onion powder, sodium acid pyrophosphate, citric acid, beta carotene powder, malic acid, garlic powder, annatto powder.

Price: $3.99

The Verdict: These chips are tasty. I LOVED them as a coating for the fish and will definitely be doing that again. They are also great for a quick snack right out of the bag. They also come in two additional flavors, Ancient Grains Simply Sea Salt and Ancient Grains Jalapeño Cheddar. My only complaint is that even the Simply Sea Salt contains dairy according to the Udi's website so those folks who have issues with dairy are out of luck.

*Udi's did supply me with this product to review, however as always the opinions in this post are 100% mine and have not been influenced by anyone or anything.

posted by Allergy Free and Cheap Like Me! at 7:00 AM 0 comments

HAWMC Day 12, Stream of Consciousness Day

Today's challenge topic is, Stream of Consciousness Day; We challenge you, start with this phrase: “Today I looked in the mirror and…” (Or another sentence you come across.) But be sure to – Keep writing. Don’t stop for 15 minutes. Don’t edit. Post. Go!

Here is my stream of consciousness post for today...

“Today I looked in the mirror and…”

Today I looked in the mirror and I see the reflection of myself holding my daughter, she is wearing a navy blue and white polka-dot headband with a navy blue and white striped dress and navy blue leggings. My husband is in the background telling me, "Polka-dots don't go with stripes, even I know that!" But I think it looks pretty darn cute and from the smile on my daughter's face as she looks in the mirror, so does she. We have just started our day: I am still in my pajamas, my husband has just got back from his morning run, and my daughter is the only one that is dressed and ready for the day; it's how most of our mornings start. I asked my daughter, "What should mommy and daddy have for breakfast this morning?" She just smiles back at me like I had just told her something funny. We go to the kitchen and I scan the fridge for something quick to make for breakfast. My husband chimes in he wants pancakes. I look at him and say, "Really? You don't like pancakes". He replies, "Yes I do, just not everyday." So I hand my daughter to him and start to make the syrup and pancakes. After breakfast is over it is time for my daughter's morning nap. We head into her room and sit down to read a book; her new favorite is a touch and feel puppy book {that we apparently stole from my parents house over Easter weekend, (mom and dad - if you are reading this, I'll bring it back next time we are up!)} She starts to get fussy and we finish up the book. We sing a few songs, 'BINGO' and 'Where is Thumb-kin,' and she drifts off to sleep. Now my husband and I can start to get ready for our day. As I look in the mirror before I hop in the shower, I see my reflection, a happy (maybe a bit tired looking) mom, who can't wait to see what the day will bring.

If you are curious here is the recipe for my gluten-fee, egg free, dairy free pancakes I made for breakfast this morning!

G-Free, Egg Free, Dairy Free Pancakes

by Allergy Free and Cheap Like Me

Prep Time: 5 mins

Cook Time: 5 mins

Keywords: breakfast gluten-free vegan soy-free

Ingredients:

2 1/3 cups gluten-free flour mix*

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups milk (I used rice milk)

3 tablespoons butter, melted or  oil (I used earth balance the red soy-free one) 

2 eggs, (6 tablespoons warm water and 2 tablespoons ground flax seed mixed together)

1/2 teaspoon vanilla    

*The gluten-free flour mix I used for this recipe is:

2 cups Brown Rice Flour

1/3 cup Tapioca Starch (also called Tapioca Flour)

2/3 cup Potato Starch (NOT flour)

—>Mix well in large plastic container and store in cool place or fridge.

How to Make It:

• Combine the first four ingredients in a large mixing bowl and give it a few whisks. 
• Mix up the warm water and flax to make a gel, let sit. 
• Add the milk, butter, and vanilla to the dry ingredient mixture and whisk again. (I wasn't patient enough to wait for the butter to melt so I just added it cold, but it would mix better if it was at least soft)
• Pour the flax gel into the mixture and stir until the ingredients are combined.  Stir the batter until all of the flour is mixed in. This should just take a few seconds – there will still be lumps in the batter and that is okay. 
• Put the batter aside while you heat up the griddle.
• Put some oil (I use grapeseed) on your griddle or non-stick skillet and heat on medium. 
• Once the skillet is warm using a 1/4 cup measuring cup, dip the batter out of the bowl and pour onto your skillet.
• Let the pancakes cook and do not touch them until you see bubbles popping in the middle of the pancakes.
• Now, flip the pancakes. They will only cook for a minute or two on the second side, and you can use your spatula to peek and see if they are as brown as you want them.
• Put a tiny bit more oil on your skillet and repeat the cooking process
• Enjoy!

posted by Allergy Free and Cheap Like Me! at 1:40 PM 0 comments

Healthy Crumbs Week: Guest Blogger Wednesday: Gluten Free Chocolate Raspberry Bars!

Healthy Crumb: Guest Blogger Wednesday

A very good friend of mine makes these delicious Chocolate Raspberry Bars. She has made them on several occasions and they are always so yummy I end up eating almost the entire pan myself!  The best part is they are gluten, dairy, and egg free! I asked her if she would be willing to share her recipe and be my guest blogger this month. She happily accepted, but wanted to remain anonymous so we will just call her Claire. She is shy like that, but it's one of the reasons why I love her so much! Not to mention she made an entire recipe just for me! Claire lives with her husband and three very cute dogs. I hope you enjoy! 

Gluten Free Chocolate Raspberry Bars

I first started making these bars when Elizabeth found out she was gluten, dairy, and egg intolerant.  She and her husband were coming over for dinner and I didn't want her to feel left out when the rest of us had my very non allergy friendly cherry cheesecake. So I came up with this little recipe and decided to try it out on her. To my utter surprise, she loved it! I was a bit skeptical and hadn't even tried it myself, but to my surprise it ended up getting eaten faster than my cheesecake and has fast become a favorite even among all of my non allergic friends. So thank you Elizabeth for getting us all to try what has become one of our absolute favorite desserts. :)

Preheat the oven to 350 degrees.

In the bowl of a stand mixer mix together:

  2 1/4 cups gluten-free flour blend* (I use Bob's Red Mill Gluten Free All Purpose Flour Mix)
  1 cup almond flour
  1 cup sugar

  *3/4 teaspoon xanthan gum (if not already included in GF flour blend)

In a separate bowl whisk together with a fork:

  8 tablespoons Earth Balance Buttery Spread (or similar butter substitute)
  4 ounces applesauce
  1/2 teaspoon vanilla

Add the wet ingredients to the dry ingredients slowly mixing on low speed until thoroughly combined.

Remove about one cup of the dough and set aside.

Add to the remaining dough that is still in the mixing bowl:

  1/3 cup cocoa powder
  1/4 cup allergen free chocolate chips (I use Enjoy Life Chocolate Chips)

Mix on low, scraping the sides frequently until the cocoa and chips are blended in. (You could also do this by hand but I am lazy :))

Line a 8” x 8” pan with parchment paper or grease lightly with a little oil. Press the chocolate dough into the bottom of the pan and spread evenly. Bake in the oven for 15 minutes.

Remove the cake from the oven and let cool a few minutes. Spread out over the cake to about 1/4 inch from the sides:

  1 cup raspberry (or any favorite berry) jam

Dot the whole thing with the remaining vanilla dough, dropping in small chunks over the raspberry jam.

Put it back in the oven for another 20 minutes or until the top is lightly browned.

Cool thoroughly. Remove from the pan and cut into bars.

Elizabeth's thoughts; I hope you guys enjoy this recipe, you really must try them they are absolutely delicious!  I must confess I have never actually made them myself because, well frankly, she makes them so well I don't want to ruin a good thing! But she says they are super easy to make and after reading the recipe, I agree, so I will have to give them a try very soon! Enjoy!

posted by Allergy Free and Cheap Like Me! at 10:00 AM 3 comments

Gluten Free Flour Tortillas!

If you have ever had the rice tortillas you can buy at the store you know they are, well, lets just say not so tasty! These flour tortillas taste great, are pliable, and the best part is they are allergen free; no gluten, dairy, soy, or eggs!  They are so simple to make, you will be wondering why you never made fresh tortillas before! 

Gluten Free Flour Tortillas

by Allergy Free and Cheap Like Me

Prep Time: 15 mins

Cook Time: 5 mins

Keywords: bread entree gluten-free soy-free vegan

Ingredients (12 tortillas):

1 cup brown rice flour

1/2 cup tapioca flour

1/2 cup sorghum flour

2 tsp. xanthan gum

1/2 tsp. baking powder

1 tsp. sugar

1 tsp. salt

2 tbsp. oil

3/4 to 1 cup hot water

splash of lime juice (optional)

How to Make It:

• Combine all the dry ingredients and oil together.
• Add the lime juice (if using) and hot water and beat well. Dough should be moist but not sticky.
• Pinch off a plum sized piece and roll out very thinly on a floured board or I like to use a silpat mat. 
• You can either shape them into a circle by hand or use a large circle cutter or bowl to cut them into a more uniform circle shape.
• Heat up a griddle or pan until very hot.
• Place tortillas on griddle and bake on each side until air pockets form and brown spots occur, this should take no more than 30-45 seconds on each side if your griddle is hot enough. 
• Put the cooked tortillas between a paper towel, tea towel, or foil to let steam come into the tortillas if not serving immediately.
• Best when cooked fresh and served warm. 
• Enjoy!

TIP: To save time in the tortilla making process, I like to make my tortilla dough ahead of time in a big batch. I roll out and cut the tortillas into circles and place each one between foil. I then put the pre-cut, uncooked tortillas into a freezer safe container and freeze them. When I'm ready to use them I simply take out how many tortillas I need and let them unthaw. This only takes about 5 to 10 minutes since they are so thin. I then bake as directed above and serve them fresh. It is a real time saver and I always have fresh yummy tortillas on hand! 

❀❀❀ Remember to check out our Facebook fan page this week to get the inside scoop about our new monthly Healthy Crumbs Week and what each day's topic will cover!!! ❀❀❀

posted by Allergy Free and Cheap Like Me! at 5:22 PM 4 comments

Lemon Artichoke Chicken Penne

This simple but delicious pasta dish is anything but plain. In fact it is so good, I'm sure it will soon become a household favorite! And of course it's allergen free!

Ingredients:

1 pound chicken breasts (about 2 large breasts)
3 tablespoons gluten free flour (I used sorghum)
salt and pepper 
1 teaspoon dried basil 
2 tablespoons grapeseed oil 
1 cup white wine 
2 cups GF chicken broth (I use Pacific Natural Foods, check out the link for a coupon!)
juice of half a lemon 
1 jar capers, drained and rinsed
1 jar pitted kalimata olives, drained 
1 can artichoke hearts
1/2 pound of gluten free penne 
Vegan cheese (I used Daiya mozzarella style) - optional-it's very good without.
Gluten Free breadcrumbs
1 tablespoon olive oil

How to Make it:

• Cut the chicken, about 2 large breasts, into 2 x 1/2 inch strips. 
• In a small bowl combine, flour, salt, pepper, and basil.
• Coat the chicken strips in flour mixture.
• Pour the grapeseed oil in a deep, heavy frying pan and heat over medium high heat. Working in batches fry the chicken until fully cooked and browned on both sides. Remove the chicken to a plate.
• Deglaze the pan with a cup of white wine scraping up all the browned bits. Reduce the liquid by half.
• Add the chicken stock and simmer until it is reduced by about a third. Add the juice from 1/2 lemon and season with salt and pepper. 
• While the sauce is reducing, make the penne. Boil it a few minutes short of being done (so if it is supposed to boil for 9 minutes reduce the time to 6 minutes). Drain, reserving 1 cup of the pasta water. 
• Add the penne to the sauce and mix. Add the artichokes (cut into quarters). Simmer, stirring frequently, for 2 minutes. If the sauce boils down add some of the pasta water about ¼ cup at a time to keep things moist. Add the chicken pieces and heat another minute.
• Pour the mixture into a large ovenproof serving dish. 
• Stir in the drained olives and capers.
• Sprinkle the pasta with a few tablespoons of vegan cheese.
• Top with the gluten free breadcrumbs and drizzle with olive oil. Place under the broiler for a few minutes until the top is golden brown.
• Enjoy!

**To make gluten free breadcrumbs at home, cut a few slices of gluten free bread into small pieces. Drizzle with olive oil and seasoning of choice, then fry the bread in a pan or place in the oven under the broiler for a few minutes until toasted!

posted by Allergy Free and Cheap Like Me! at 4:39 PM 4 comments

Valentine's Day Treat!

This Valentine's Day show your special someone how much you love them by treating them to this decadent dessert! What says Valentine's Day better than chocolate! 

DIVINELY RICH MOCHA CHOCOLATE CAKE

Show your special someone how much you love them this Valentine's Day by making this Divinely Rich Mocha Chocolate Cake! It is sure to impress! The best part, it's allergen-free! 

Makes 2-9 inch layers, 3-8 inch layers or 36 cupcakes.

Ingredients:

1-cup hot brewed coffee

1-cup cocoa powder

1-cup hot water

3-cups gluten free flour blend (I used 1 cup sorghum, 1 cup tapioca and 1 cup millet)

2-teaspoons baking soda

1-teaspoon baking powder

1-teaspoon salt

1-teaspoon xanthan gum

1-cup dairy free butter or shortening (I used Earth Balance, buttery spread)

2 1/2 cups sugar or evaporated cane juice

4 large eggs*

2 teaspoons pure vanilla extract

*For egg free, mix 1/2-cup applesauce with 2 teaspoons baking powder in a small bowl. In another bowl, mix 4 tablespoons cold water with 1-tablespoon egg replacer. Add egg replacer mixture to applesauce mixture. Add mixture to the creamed shortening and sugar and proceed with the recipe instructions.

How to Make It:

• Preheat over to 350 degrees. Grease pans
• In medium sized bowl, whisk together the coffee and cocoa powder. Add hot water and whisk until smooth. 
• In a bowl blend together flours, baking soda, baking powder, salt, and xanthan gum. 
• In the bowl of an electric mixer, beat the margarine and sugar at medium speed until light and fluffy, approximately 5 minutes. 
• Lower the speed to medium and add the eggs or egg mixture. Add the vanilla and mix until creamy. 
• Blend half the dry ingredients into the batter, followed by half the cocoa mix. Blend in remaining dry ingredients and cocoa mix, mix on medium speed until smooth for about 2 minutes. 
• Spoon the batter into prepared pans. Bake in preheated oven for about 40 minutes. Watch carefully.
• Remove from oven and let cool on wire rack.
• After completely cooled frost with the "Mocha Buttercream Frosting". 
• Enjoy!

MOCHA "BUTTERCREAM" FROSTING

This versatile recipe makes enough to frost a 3-layer cake. 

**For a wonderful vanilla buttercream frosting omit the cocoa and coffee and add 1-tablespoon vanilla extract.

Makes 8 cups

Ingredients:

6 cups sifted powdered sugar

2 tablespoons sifted cocoa

1/2-teaspoon salt

1/2 cup boiling hot water

2 1/2 cups shortening (I used Spectrum Organic Shortening)

3/4 cups dairy free butter (I used Earth Balance)

2 teaspoons coffee extract

How to Make It:

• In electric mixer bowl combine, powdered sugar, cocoa, and salt.
• With a whip attachment add boiling water and whip at medium-low speed until smooth and cool for approximately 5 minutes.
• Scrape down the bowl add shortening, margarine, and extract to the sugar. Whip at medium-high speed until smooth and fluffy for approximately 10 minutes.
• Frost cake or cupcakes!
• Enjoy!  

posted by Allergy Free and Cheap Like Me! at 1:16 PM 0 comments

Super Yummy Super Bowl Eats!

This Sunday cook up some easy but super yummy Super Bowl eats that will have your guests going home happy no matter who wins the big game!

Super-Loaded Super Bowl Nachos

Steelers vs. Packers Pizza Bites

Spinach Artichoke Dip (gluten-free, NOT dairy-free & NOT egg-free)

SUPER-LOADED SUPER BOWL NACHOS

You just can’t have a Super Bowl party without nachos. Make these super-loaded nachos for your guests and they will go home happy, no matter who wins! Just make sure to have extra ingredients on hand to make more because they will disappear fast! 

Ingredients:

Corn Tortilla Chips
Shredded vegan cheese (I used my new favorite, Daiya vegan cheese, cheddar and mozzarella styles)
Black beans, rinsed and drained
Diced tomatoes
Chopped cilantro
Diced avocado
Jalapeno slices
Chopped green onion
Squeeze of fresh lime juice

How to Make It:

• Preheat oven to 350 degrees.
• Place chips on a large oven-safe plate, platter or baking sheet. Top chips with a layer of shredded vegan cheese.
• Add remaining toppings to the chips-black beans, tomatoes, cilantro, avocado, jalapeno, green onion, and lime juice. 
• Add one more light layer of cheese and bake in the oven until cheese is melted and beans are warm, about 10-15 minutes. 
• Serve warm and enjoy!

STEELERS VS. PACKERS PIZZA BITES

These simple pizza bites are easy to make and great finger food for guests to eat while watching the big game. You can pre-make and pre-bake the crust the day before so come game day all you need to do is add the toppings and pop it into the oven for 10 to 15 minutes!  Decorate the pizza with your teams colors, or go half and half for the Steelers and the Packers using different colored toppings!

Steelers team colors are, black, gold, and white.

Packers team colors are, green and yellow.

Ingredients:

Allergen-Free pizza crust (try my yummy pizza crust recipe!) formed into a square shape and pre-cooked. 

Tomato or Pizza Sauce

Sweet onion, chopped in slices or diced

Mushrooms, chopped

Black olives, sliced - (Steelers)

Orange bell pepper, diced - (Steelers)

Green bell pepper, diced - (Packers)

Yellow bell pepper, diced - (Packers)

Shredded Vegan Cheese (I used Daiya Vegan Cheese, both cheddar and mozzarella styles, cheddar for the Packers and mozzarella for the Steelers)

How to Make It:

• Pre-heat oven to 350 degrees.
• Spread tomato or pizza sauce evenly on the pre-cooked pizza crust.
• Add a light layer of both of the shredded vegan cheese styles to the entire pizza.
• Sprinkle the onions and mushrooms evenly onto the pizza.
• Cover one half (Packers) with the green and yellow bell peppers.
• Cover the other half (Steelers) with the orange bell peppers and black olives. 
• Add another light layer of the vegan cheeses over entire pizza, mozzarella on the Steelers half and cheddar on the Packers half.. 
• Cook pizza for about 10 to 15 minutes or until cooked throughly and cheese melted. 
• Cut pizza into square bite-sized pieces.
• Serve warm and enjoy!

SPINACH ARTICHOKE DIP

Okay, so this one is not at all allergen-free for me, but it is my absolute favorite recipe from before and my husband loves it. I have always gotten rave reviews every time I’ve served it, and it is a healthier take on store bought dip. So for your non-allergen guests, or if you can have dairy, this is a must make! Serve with bread, veggies, chips, pretty much anything you can dip! 

Ingredients:

4 cups baby spinach leaves

1 package (8 oz) cream cheese

1/4 cup mayonnaise

4 tablespoons shredded Parmesan cheese

1/4 cup milk

2 cloves garlic, finely chopped

1 teaspoon dried basil leaves

1 can (14 oz) artichoke hearts, drained, chopped

How to Make It:

• Heat oven to 350°F. Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray.
• Place spinach in 2-quart microwavable casserole; add 1/4 cup water. Cover; microwave on High 2 minutes. Drain well, pressing spinach with paper towels to remove excess liquid. Chop spinach. (Or I just put it in a saucepan on the stove and cook for a couple minutes until the spinach is soft since we don’t have a microwave, either way works.)
• In large bowl, beat cream cheese with spoon until smooth. 
• Beat in mayonnaise, 3 tablespoons of the Parmesan cheese, the milk, garlic and basil until well blended. 
• Stir in spinach and artichokes until combined. 
• Spread evenly in baking dish. Sprinkle with remaining tablespoon cheese.
• Bake 20 to 25 minutes or until heated through.
• Enjoy!

posted by Allergy Free and Cheap Like Me! at 4:51 PM 0 comments

Happy Groundhog's Day!

If you are unfamiliar with the tradition of Groundhog Day, it goes something like this; If the groundhog (named Punxsutawney Phil) sees his shadow, we are stuck with six more weeks of winter. If Phil doesn’t see his shadow, we luck out and get an early spring! 

Groundhog’s day is held of February 2 each year and the largest celebration is in Punxsutawney, Pennsylvania, where crowds as large as 40,000 have gathered to celebrate the holiday since 1886. But how did this tradition come about? Well, there are many theories making the origins a bit unclear. It is said to have originated from an ancient European weather lore in which a badger or sacred bear would predict the weather. The holiday also shares similarities to the medieval Catholic holiday of Candlemas, the Pagan festival of Imbolc which is the seasonal turning point of the Celtic calendar celebrated on February 1 and involves weather predicting, and to St. Swithun’s Day in July. 

An interesting side note about Groundhog’s Day since I live in Alaska. Alaska does not celebrate it. Yep, that’s right, instead February 2nd is called Marmot Day. In 2009, then Governor Sarah Palin signed a bill to officially change Groundhog’s Day in Alaska to Marmot Day, it was said to be done because there are not a lot of groundhogs in Alaska. Now before you get too excited about ditching the “groundhog”, technically speaking a groundhog is a marmot, so really it is just one giant squirrel versus another type of giant squirrel. Nevertheless, it kind of takes the excitement out of watching Punxsutawney Phil wander out of his burrow, for some of us Alaskans!

So, this Groundhog’s Day did Phil see his shadow?  No, he has predicted an early spring this year!  Interestingly, Phil as seen his shadow 98 times and not seen it just 16 times since 1887!  Making this year rare!

Did you know, groundhogs are mostly herbivorous, primarily eating wild grasses and other vegetation, and berries and agricultural crops when available. Lets celebrate Groundhogs Day (or Marmot Day for us in Alaska) by following the groundhog and making it a “meatless” day by cooking up our most delicious vegan dishes!

Try my delicious apple stuffing or my homemade potato soup or make a veggie pizza with my yummy pizza crust! Enjoy! And Happy Marmot Day! ;)

Exciting things are happening at Allergy Free and Cheap Like Me!  Check back soon to find out about the new and exciting changes happening to the blog!

posted by Allergy Free and Cheap Like Me! at 11:18 AM 0 comments

Simple Drop Biscuits

This basic biscuit recipe is great for anything from biscuits and gravy to cheesy garlic dinner rolls! The best part is they are a snap to make and of course, allergen-free!

Makes about 8

Ingredients:

3/4-cup sorghum flour

1-cup tapioca starch

1-teaspoon xanthan gum

1 teaspoon cream of tarter*

3/4-teaspoon baking soda

1/2-teaspoon salt

2 tablespoons sugar

1/4-cup butter (I used Earth Balance Dairy & Soy-free buttery spread)

1 large egg equivalent (I used 1 tablespoon flax + 3 tablespoons water)

3/4-cup rice milk

*If you don’t have cream of tarter, then you can use 2 teaspoons of baking powder instead and omit the baking soda as well.

How to Make It:

• In your mixer bowl, combine the butter, egg equivalent, and milk.
• Beat on medium-high speed for about 30 seconds. 
• Add the dry ingredients and beat for an additional 30 seconds. 
• Scrape down the sides of the bowl and mix for an additional minute. 
• Drop by spoonfuls onto a greased cookie sheet (I use a Silpat mat instead for easy clean-up!) 
• Bake at 400 degrees for about 12-15 minutes until golden brown. 
• Enjoy! 

***For a variant of this recipe, make cheesy garlic biscuits! Simply add a few cloves of chopped up garlic and some shredded cheese (I used sheep’s cheese because that’s what I can handle,  but you could try Daiya cheese which is diary, egg, and soy free!) after you scrape down the sides of the bowl and mix for an additional minute. You may need to add a few extra minutes to the cook time; just watch them and use your best judgment!

posted by Allergy Free and Cheap Like Me! at 4:12 PM 0 comments

Allergen-Free Holiday Recipes!

Since the holidays are literally just around the corner, I thought I would post a few of my favorite holiday recipes. All of them are allergen-free, but taste just as yummy as your old allergen-filled favorites! Chances are you can still have all of your old favorite dishes; most recipes just need a few tweaks to make them allergen-free! I can’t think of one thing we used to have at holidays that we no longer are able to have now, we have just adjusted the recipes to include allergen-free ingredients!  -Well except for deviled eggs I suppose! I haven’t figure out a way to still have them! :) I will post a new recipe every week counting up to Christmas! Enjoy!

Delicious Apple Stuffing

Get my Delicious Apple Stuffing Recipe now!

Hard Cider Gravy

Try my yummy Hard Cider Gravy now!

Cranberry Orange Sauce

Check out my Cranberry Orange Sauce now!

Roasted Brussels Sprouts with Pecans

Quick and easy Roasted Brussels Sprouts with Pecans!

Maple-Glazed Carrots

Get my yummy Maple-Glazed Carrot recipe now!

Yummy Chocolate Chip Cookies

Check out my yummy Chocolate Chip Cookies recipe for santa!

posted by Allergy Free and Cheap Like Me! at 9:00 AM 0 comments

Yummy Chocolate Chip Cookies for Santa!

This Christmas Eve give Santa an allergen-free treat by putting these yummy chocolate chip cookies and a glass of milk {non-dairy of course} out for him to eat! They will taste so good; Santa will never know they are allergen-free!

Ingredients:

1 cup Sorghum Flour

3/4 cup Tapioca Starch

1/2 cup Millet Flour

2 teaspoon Xanthan Gum

1 teaspoon Baking Soda

1 teaspoon Salt

1 cup Earth Balance Buttery Spread

3/4 cup Sugar (I used beet sugar)

3/4 cup packed Brown Sugar

1 tsp. Pure Vanilla Extract

**Egg Replacer for 2 eggs: 4 tablespoons water + 2 tablespoon oil + 1 teaspoon baking powder, beaten together until smooth.

1 cup Dairy-Free Semi-Sweet Chocolate Chips {I used Enjoy Life Foods Semi-Sweet Chocolate Chips}

1/2 cup walnut chopped {I made half of the cookies with walnuts and half without, I wasn't sure if Santa liked walnuts or not! :)}

How to Make it:

{    Preheat oven to 375 degrees F.

{    In a medium bowl, combine flours, baking soda, xanthan gum and salt. Whisk to combine and set aside.

{    In the bowl of your stand mixer, cream together the softened dairy-free butter substitute, sugars, and vanilla.

{    Add the egg replacer and continue mixing until combined.

{    With the mixer on low, add the dry ingredients to the wet ingredients and mix until combined.

{    Add the diary-free chocolate chips (and nuts if you want), then stir by hand until they are well mixed throughout the cookie dough.

{    Drop the cookie dough, by rounded spoonfuls, onto a parchment paper lined cookie sheet.

{    Bake in preheated oven for about 10-12 minutes.

{    Remove cookies from the oven and allow them to cool a bit on the cookie sheet before transferring them to a cooling rack. Enjoy!

posted by Allergy Free and Cheap Like Me! at 1:00 AM 0 comments