Cleaning out the cupboards as I packed to move home I came across a bag of dried cannellini beans (among so many other things that will get left behind or given to my friends). Dinner was […]
Free from: Gluten, cow’s dairy, eggs, soy and yeast
I’ve been making this dish for years because it’s easy to do, healthy and the ingredients are basic, flavorful Mediterranean staples.
Typically I don’t measure anything, I just chop and spread the ingredients over the fish until it looks about right. The […]
Thanksgiving is coming and I am committed to making gluten, dairy, soy and egg-free desserts. I made a quince tart when I arrived in California last week totally jet-lagged. It was delicious but the amount of dough relative to the tart pan I had […]
Ever since I recommended having shirataki noodles with Green Curry Chicken I’ve been craving this dish. Truth is, lots of times I have just used store-bought green curry paste (she said hanging her head in shame). As luck would have […]
My photography stint at Finca Buen Vino, Spain last week has made me a little crazy for all foods Spanish. We did have a bit of chorizo as a flavoring in a bean salad, which was delicious […]
When Tess was little we had a symbiotic relationship with pizza. She ate the center covered in stringy, melted mozzarella and I ate the thick outer crusts she left on her plate. No tomato sauce, vegetables or meat. Just dough and cheese. We called […]
I love cole slaw. When I was a kid my Mom got a Ronco Chop-O-Matic that made chopping cabbage, onions and carrots for coleslaw a snap. We had coleslaw at least once a week. In fact, I took the Chop-O-Matic to college and wowed my roommates […]
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.