Free from: gluten, dairy, eggs, soy, yeast, and nuts. Vegan.
The first time Ernie fed me at his home, he served these rustic roast peppers steeped in peppery olive oil with a touch of sweet balsamic. Roasted over a fire, redolent with garlic, and accented with freshly chopped basil, these silky, […]
I honestly don’t remember my first bite of avocado, but I know it was on my premier trek to California between my Freshman and Sophomore years at college. (The one where my Father thought I was going to run off with my boyfriend to a commune in the Mojave Desert trip.)
I loved avocados from […]
Made from gluten-free chickpea flour, Socca is a pancake that originates from the Côte d’Azur in the South of France. The first time I had them was not strolling along the Mediterranean but at a private event for my day job that I had […]
Welcome!Hi! Join me as I chronicle my food intolerant life through recipes I’ve created or adapted, travel experiences, restaurants and nutrition from my newly found perspective.
Welcome to RecipesLots of the recipes you'll find here are things I've been cooking for years and never did contain gluten, casein, eggs, soy or yeast. Then there are recipes that I've adapted using gluten-free flours or dairy free milks and even things to replace eggs. The most challenging have been baked goods. You need to get from "Wow that's not bad," to "Oh my God that's delicious." I'm working on that.