Allergy friendly recipes

Indulge in the refreshing flavors of this delightful Shrimp and Avocado Salad. Packed with nutritious ingredients and bursting with vibrant colors, this salad is a perfect balance of textures and tastes. With succulent shrimp, creamy avocado slices, and crisp salad greens, every bite is a delightful combination of flavors. Let’s dive into this easy-to-make and healthy recipe!

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups mixed salad greens
• 2 avocados, peeled, pitted, and sliced
• 1 cup cherry tomatoes, halved

Instructions:

1. In a bowl, combine the shrimp, olive oil, smoked paprika, salt, and pepper. Toss until the shrimp is well coated with the spices.
2. Heat a skillet over medium heat and add the seasoned shrimp. Cook for 2-3 minutes per side, until the shrimp turns pink and opaque. Remove from heat and set aside.
3. In a large salad bowl, arrange the mixed salad greens.
4. Add the sliced avocado and halved cherry tomatoes to the bowl.
5. Place the cooked shrimp on top of the salad ingredients.
6. Drizzle with your favorite dressing or simply squeeze fresh lemon juice over the salad for a light and tangy flavor.
7. Toss gently to combine all the ingredients and ensure they are evenly coated.
8. Serve immediately and enjoy this delicious Shrimp and Avocado Salad!

This vibrant and wholesome salad is perfect for a light lunch, a refreshing dinner, or as a side dish for any occasion. It’s a fantastic way to incorporate nutritious ingredients into your meals while savoring the delightful flavors of shrimp and avocado.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 cup cooked chicken, shredded
• 1 cup whole wheat pasta, cooked
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant.
3. Add the chopped carrots and celery to the pot. Cook for about 5 minutes, until the vegetables begin to soften.
4. Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld together.
5. Add the shredded chicken and cooked pasta to the pot. Stir well.
6. Season the soup with dried thyme, salt, and pepper to taste. Adjust the seasoning according to your preference.
7. Simmer the soup for another 5 minutes to allow the flavors to blend.
8. Remove the pot from heat and let the soup cool slightly before serving.

Enjoy a comforting bowl of Sick Kid Soup to help your little one feel better!

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup unsalted butter, melted
• 1/2 cup milk (any type)
• 1/4 cup plain Greek yogurt
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried oregano
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a loaf pan and set it aside.
2. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, salt, and black pepper. Mix well.
3. In a separate bowl, combine the melted butter, milk, Greek yogurt, parsley, chives, garlic powder, onion powder, dried thyme, dried rosemary, and dried oregano. Stir until well blended.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5. Gently fold in the shredded chicken and grated Parmesan cheese into the batter.
6. Pour the batter into the greased loaf pan, spreading it evenly.
7. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. Once cooled, slice the chicken bread into thick slices and serve. It can be enjoyed warm or at room temperature.

Note: This savory chicken bread can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a toaster or microwave before serving, if desired.

Make dinner easy and flavorful with this recipe for Slow Cooker Southwestern 2-Bean Chicken. With clean ingredients and authentic flavors, this is a meal that the whole family will love. Follow the recipe below to make this delicious dish.

Ingredients:

• 1 pound chicken breast, cut into pieces
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 onion, finely chopped
• 1 bell pepper, sliced
• 1 jalapeño, seeds removed and finely chopped (optional)
• 3 cloves garlic, minced
• 1 can (15 ounces) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Place the chicken pieces at the bottom of the slow cooker.
2. Add the black beans, kidney beans, onion, bell pepper, jalapeño (if desired), garlic, and diced tomatoes to the slow cooker.
3. Sprinkle in the cumin, chili powder, paprika, dried oregano, salt, and pepper. Stir well to combine.
4. Cover the slow cooker with the lid and cook on low heat for about 6-8 hours, or on high heat for about 3-4 hours, until the chicken is tender and the flavors have developed.
5. Gently stir the dish before serving to mix the flavors thoroughly.
6. Serve the Slow Cooker Southwestern 2-Bean Chicken hot. Optionally, garnish with fresh cilantro for extra freshness.
7. Serve with rice, tortilla chips, or as a filling in taco shells to create a complete and flavorful dinner dish.

Enjoy the clean flavors and easy preparation of this Slow Cooker Southwestern 2-Bean Chicken!

Indulge in the rich and creamy sweetness of clean eating sweet potato butter with this delightful recipe. Made with wholesome ingredients, this spread is perfect for adding flavor to toast, pancakes, or oatmeal. Follow the recipe below to make your own clean eating sweet potato butter.

Ingredients:

• 2 large sweet potatoes
• 1/4 cup pure maple syrup
• 1 tablespoon coconut oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Pinch of salt

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wash the sweet potatoes and prick them with a fork. Place them on a baking sheet lined with parchment paper.
3. Bake the sweet potatoes for about 45-60 minutes, or until they are tender and easily pierced with a fork.
4. Remove the sweet potatoes from the oven and let them cool slightly.
5. Cut the sweet potatoes in half and scoop out the flesh into a bowl.
6. Add the maple syrup, coconut oil, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and a pinch of salt to the bowl with the sweet potato flesh.
7. Using a hand mixer or a blender, blend the ingredients until smooth and creamy.
8. Transfer the sweet potato butter to a jar or airtight container and refrigerate for at least 1 hour to allow the flavors to meld together.
9. Spread the clean eating sweet potato butter on toast, pancakes, or enjoy it as a topping for oatmeal or yogurt.
10. Store any leftovers in the refrigerator for up to one week.
11. Enjoy the delicious and nutritious goodness of clean eating sweet potato butter!