Free from: gluten, dairy, eggs, soy, yeast. Vegan.
I love my morning ritual of heating milk, adding a shot of espresso, and a bit of hot water. When I had to give up half and half, I needed an alternative. I’ve tried lots of coconut and almond milks and some are […]
Gluten, soy and yeast free on the left. Dairy and egg free vegan option on the right.
Back when I ate eggs every which way, huevos rancheros was my go-to meal at our local breakfast joint. I loved the little hillock of spicy beans sitting on a chewy, thick corn tortilla; […]
Jet-lagged and hungry for food I can’t get in London, we headed to the San Francisco Ferry building to meet Bonni for breakfast at the Farmer’s Market. It was glorious. A brilliantly blue sky flecked with white. The air was brisk but when the wind fell off […]
In our house, whenever someone notices bananas browning in the fruit bowl, the cry goes out “Make banana bread”! Today however, I only had two, not so large, bananas and I really didn’t want to go out to buy more. I did though […]
Smoothie, schmoozie you say. Well when you can’t eat eggs and you’ve given up refined carbs (temporarily) that doesn’t leave much for breakfast, so I’m eating smoothies a lot. Mostly I use frozen organic berries.
This morning however there were no frozen berries […]
Free from: Gluten, Dairy, Eggs, Yeast, Corn and Soy
Quinoa is my favorite grain! Is that weird to say? Well, once you start cooking with quinoa you will know exactly what I mean. It quickly became a staple in my diet once I realized it was another type of […]
Ernie thinks cooked, green vegetables are poison. It’s become a personal challenge to create, or find, recipes that lure him into eating dark leafy greens. And he can’t eat cow’s milk in any form. He can however lustily consume […]
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.