Allergy friendly recipes

Roast tomato and pumpkin soup with chicken drumsticks is a delicious and comforting meal that is perfect for any chilly night. This soup is packed with flavor and nutrients from the roasted vegetables and juicy chicken drumsticks. Plus, it’s easy to make and can be customized to suit your taste buds.

Ingredients:

• 6 chicken drumsticks
• 1 small pumpkin, peeled and cubed
• 6 large tomatoes, halved
• 1 onion, roughly chopped
• 3 garlic cloves, peeled and minced
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• Salt and black pepper, to taste
• 4 cups chicken or vegetable broth
• Fresh parsley or cilantro, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the chicken drumsticks, pumpkin cubes, and tomato halves on a baking sheet. Drizzle with olive oil and season with paprika, cumin, salt, and black pepper.
3. Roast in the oven for 30-40 minutes, until the chicken is cooked through and the vegetables are caramelized.
4. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened and fragrant.
5. Add the roasted chicken drumsticks and vegetables to the pot, along with the chicken or vegetable broth. Bring to a boil and then reduce heat to low. Cover and simmer for 20-30 minutes, until the pumpkin is soft.
6. Remove the chicken drumsticks from the soup and let cool for a few minutes. Shred the meat from the bones and return the meat to the pot.
7. Blend the soup with an immersion blender or transfer it to a blender in batches and puree until smooth.
8. Serve the soup hot, garnished with fresh parsley or cilantro, if desired.

This roast tomato and pumpkin soup with chicken drumsticks is a perfect meal on its own or as a starter to a larger meal. The roasted vegetables and juicy chicken drumsticks make this soup filling and satisfying. Plus, it’s easy to make and can be customized to your liking by adding your favorite herbs or spices. Give it a try and enjoy the delicious flavors and comforting warmth of this soup!

If you’re in the mood for a comforting and filling meal, then this rockin’ fried rice recipe is the perfect choice. With a delicious combination of bacon, vegetables, and brown rice, this dish is not only satisfying but also easy to make. Plus, it’s wheat-free and packed with nutrients, making it a healthy option for any meal of the day.

Ingredients:

• 1 tablespoon extra virgin coconut oil
• 2 bacon rashers (finely diced)
• 2 eschalots (finely diced)
• 100g frozen peas
• 80g green beans (cut into pieces)
• 1 carrot (finely diced)
• 400g brown rice (cooked)
• 2 tablespoons wheat-free tamari
• 2 eggs (lightly beaten)

Instructions:

1. Heat a wok or large frying pan over medium-high heat. Add coconut oil and swirl to coat the pan.
2. Add the diced bacon and stir-fry until crispy and golden brown, about 2-3 minutes.
3. Add the diced eschalots and stir-fry until soft and translucent, about 2 minutes.
4. Add the frozen peas, green beans, and carrot and stir-fry for another 2-3 minutes until the vegetables are slightly tender.
5. Add the cooked brown rice and tamari and stir-fry until everything is well combined and heated through, about 2-3 minutes.
6. Push the fried rice mixture to one side of the wok or frying pan and add the beaten eggs to the other side. Scramble the eggs until cooked through, about 1-2 minutes.
7. Mix the scrambled eggs into the fried rice mixture until everything is well combined.
8. Serve hot and enjoy!

This rockin’ fried rice recipe is a perfect meal on its own or as a side dish to your favorite main course. It’s easy to make and packed with flavor, making it a go-to recipe for any day of the week.

Prepare these perfectly seasoned fried potatoes for a delicious side dish. It’s a simple and allergen-friendly comfort food that is sure to please everyone!

If you’re looking for a delicious side dish that is free from common allergens, you have to try these seasoned fried potatoes! With simple ingredients and an easy cooking method, these potatoes are perfect for any occasion, whether it’s a family dinner or a snack with friends. This recipe is not only allergen-friendly but also full of flavor and guaranteed to please everyone at the table. Let’s get started with the recipe for seasoned fried potatoes without allergens!

Ingredients:

• 6 large Yukon Gold potatoes
• 1/4 cup olive oil
• 1 1/2 teaspoons paprika
• 1 1/4 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1/3-1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 teaspoon salt

Instructions:

1. Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper (this will prevent the potatoes from sticking, but be careful not to burn it as this recipe is baked at a higher temperature).
2. Peel and dice the potatoes into small cubes and place them in a large bowl. Set aside.
3. In a smaller bowl, mix together the olive oil and spices and stir well.
4. Pour the olive oil mixture over the potatoes and stir to distribute evenly.
5. Spread the potatoes on the baking sheet.
6. Bake at 450 degrees Fahrenheit for 35 minutes, stirring every 10 minutes.
7. When the potatoes are tender on the inside and crispy on the outside, they are done. Taste and add more salt if desired.

Enjoy your delicious and allergen-friendly seasoned fried potatoes!

Thanksgiving is a time for gathering with loved ones and sharing a delicious meal. However, traditional stuffing may be off-limits for those with gluten sensitivities or allergies. But fear not, for with this recipe for gluten-free Thanksgiving stuffing, everyone at the table can enjoy a tasty and comforting side dish.

Ingredients:

450 grams gluten-free bread, cut into cubes

1 cup chopped celery

1 cup chopped onion

1/2 cup chopped carrot

2 cloves garlic, minced

1/2 cup chopped fresh parsley

1 tbsp chopped fresh sage

1 tbsp chopped fresh thyme

1/2 cup unsalted butter

2 cups gluten-free chicken or vegetable broth

Salt and pepper to taste

Instructions:

1. Preheat the oven to 175°C.
2. Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted.
3. Melt the butter in a large skillet over medium heat. Add the celery, onion, carrot, and garlic and cook until the vegetables are soft, about 5-7 minutes.
4. Stir in the toasted bread cubes, parsley, sage, and thyme.
5. Pour the broth over the mixture and stir until everything is well combined.
6. Season with salt and pepper to taste.
7. Transfer the stuffing to a baking dish and cover.

If you’re looking for a healthy and allergy-friendly breakfast, this recipe for baby spinach omelette is perfect for you! This omelette is ideal for people who are allergic to gluten, milk, or soy, and it’s also a great way to start the day with a nutritious meal. The recipe is simple and easy to make, and it only takes a few minutes to prepare. So, let’s get started!

Ingredients:

2 eggs

1 tbsp water

1/8 tsp salt

1/8 tsp black pepper

1 cup fresh baby spinach leaves

1 tbsp olive oil

Directions:

Crack the eggs into a bowl and add water, salt, and pepper. Whisk the mixture with a fork until the egg yolks and egg whites are well blended.

Heat the olive oil in a non-stick frying pan over medium-high heat. Add baby spinach leaves and cook for 1-2 minutes until they are wilted.

Pour the egg mixture into the frying pan and use a spatula to spread the mixture evenly over the spinach leaves. Cook for 2-3 minutes until the bottom of the omelette is golden brown.

Flip the omelette.