Allergy Free and Whole Food Menu Planners for Anyone on a Limited Diet
Egg and Nut-free Pumpkin Pie with Coconut Crust
Hooray! We finally created an egg and nut-free Thanksgiving menu planner!
What kind of recipes will be in this yummy menu planner? All recipes are GAPS friendly and grain-free!
Egg and Nut-free Thanksgiving Menu Planner recipes:
It took me a few times to get this one right but I finally came up with a great egg and nut-free pumpkin pie! I was inspired by the Vegan Pumpkin Pie recipe that Spunky Coconut posted a month or so back. However, we can’t eat agar and wanted to make it GAPS-friendly.
If you want to know why there is a white ring around the top of these little goodies, please see the “note.”
I found this recipe for Peanut Butter Cups several months back and have been drooling over it ever since. For a while, Elijah couldn’t eat honey and I couldn’t eat chocolate. But things have changed so I decided to test these little goodies for a Halloween treat, making them GAPS and Paleo friendly as well as dairy and sugar-free. If you can’t eat peanut butter, you can simply use Sunbutter (sunflower butter) in its place – or even almond or cashew butter.
It’s been a while since I have written a blog post so I apologize for my absence. August was busy-busy and September was all about catching up on life. Slowing down a bit and tending to the details.
Now that it is October, I feel the shift of the fall coming in, and it is lovely. I thoroughly enjoyed this summer, but it is now time to slow down, breathe, appreciate life a bit more, and make some delicious food.
This has been our favorite summer recipe this season – no bake, raw crumble made with in-season fruit and a yummy topping. We eat it for dessert and then usually finish it for breakfast. It is so yummy and so easy. The original recipe was for Peach Crumble but for this one I used plums and local blueberries.
Here is another nightshade-free recipe for you! Many cheesy kale chip recipes contain bell peppers and while I love them, I am finding I do a lot better when I don’t eat nightshades. This includes bell peppers, tomatoes, eggplant and hot peppers. So, my son and I made these kale chips and he really loves them. It is really the only way he will eat kale.
A little while back at Mom’s (My Organic Market), I was introduced to this lovely tabouleh salad that uses hemp seeds for the “grains” instead of bulgur wheat or quinoa or any other creative ingredient I’ve seen used in tabouleh such as cauliflower rice.
Towards the end of last year we got retested for our food allergies and this time tomatoes came up for me as well as my son. I’m not sure if this is a new allergy/sensitivity that formed from eating too many tomatoes last year or if we were allergic or sensitive all along. Luckily, I had created a nightshade-free and tomato-free marinara sauce recipe earlier in the year for the menu planners. I based the recipe on the ingredients found in the “Nomato” Sauce you can order.
I recently tried the little Lemon Tart that Hail Merry makes and is available in most health food stores. It does contain raw agave, which I normally don’t eat, but I was in a splurging like of mood so I gave it a shot. (Plus, my Dr. recently told me I was okay with ALL sugar – wow!)
Well, it was amazing, melt in your mouth, lemon goodness. I am normally not a lemon dessert fan but I couldn’t go for the chocolate tart because I am still reacting to it. I didn’t regret it.
I was recently approaching a birthday – a significant one I guess, at 35. So, I decided to celebrate by making my own version of this lovely tart. The crust is a bit different as it does not contain cashews or coconut like the Hail Merry version does. But its yummy and the filling tastes almost identical to me.
So, here is the recipe for you! By the way, I have come across a couple of sites that say you can make your own coconut butter by simply putting dried and unsweetened coconut in a food processor or Vitamix and processing until it becomes butter. This is just how you would make nut or seed butter, and whoever thought to try it with coconut is a genius.
Enjoy!
Recipe for Raw Lemon Tart (dairy-free, grain-free, gluten-free, sugar-free)
Servings: 12
Prep + Cook = 50 minutes
1 1/2 cups almond flour
5 dates, pittted, preferably Medjool
2 tablespoons raw honey
1 dash vanilla
1 dash cinnamon
1 cup coconut butter, by Artisana or Tropical Traditions
1/2 cup lemon juice, from about 2 1/2 lemons
2-3 teaspoons lemon zest, from 2 lemons
1/3 cup raw honey, to taste
1 pinch sea salt
Steps:
1. To make the crust, combine the dates, almond flour, 2 Tbsp. honey, vanilla and cinnamon in a food processor. Process until you have a sticky mass. If it is too sticky or wet, add more flour. If it is too dry, add another date or two.
2. Make a large ball with the dough with your hands, then press it into a 9 inch pie pan or a tart pan. If you have parchment paper, you can line the bottom of the pan to keep the tart from sticking. Use your hands to mold it to the pan until it is even.
3. To make the filling, wipe out the food processor. Then add the remaining ingredients and process until smooth. Pour filling into the pie crust. Use a spatula to even out the top.
4. Refrigerate until the filling is set up, 30-60 minutes. Enjoy!
Tip:
If you cannot eat nuts, you can use the Coconut Pie Crust recipe. Prebake it and then add the filling. Refrigerate until crust and filling is set.
Nutritional Info: Per Serving: 188 Calories; 10g Fat (44.7% calories from fat); 8g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
photo from Corbis.com
We have been enjoying beans again after not eating them for sometime now. This sauce is really yummy and is a great alternative to regular Alfredo sauce.
It’s dairy-free, nut-free and nightshade free! Enjoy it on any type of noodle such as zucchini noodles or your choice of gluten-free or regular pasta.
Other ideas include enjoying it over steamed veggies, over chicken or fish.
We ate the last batch too quickly so I don’t yet have a picture.
Creamy Rosemary White Bean Sauce Recipe
Servings: 4
Prep/Cook: 15 minutes
This recipe is adapted from the Creamy White Bean Sauce recipe in the book Ecological Kitchen by Lorna J. Sass.
1 1/2-2 cups cooked navy beans, or cannellini (use navy if following GAPS)
1 clove garlic, peeled and minced, or 1/4 teaspoon garlic powder (optional)
1-2 tablespoons olive oil
1 1/2 teaspoons dijon mustard, coarse grained
2 tablespoons apple cider vinegar
1/2-1 tablespoons fresh rosemary, chopped or 1/2 teaspoon dried
1/2 teaspoon sea salt
1/3 cup stock, bean cooking liquid, or water
Freshly ground white or black pepper, to taste
Steps:
1. In a blender or food processor, combine all of the ingredients and puree until very smooth while gradually adding enough liquid to create a thick.
2. Serve warm or at room temperature or refrigerate until needed in a tightly sealed container for up to 3 days or freeze for up to 3 months. When re-warming after refrigeration, thin with water or stock.
20% Off Spring Sale is coming this Sunday, March 11th
This Sunday marks the first day of our 20% Spring Sale for the membership site. We recently created a Sneak Preview page so if you’d like to learn more about how the site works, you can check out some website screenshots. Enjoy!