Hungry for fun food ideas? Check out our recipes below.
We understand that being on a restricted diet can be overwhelming. To help, we've put together a straightforward and friendly “Food Allergy & Intolerance Survival Guide.” If you'd like copies of this brochure, simply contact us. If you'd like to check it out first, download a PDF of our “Survival Guide.”
Looking for great resources! – Click on books, support organizations or useful links to take you to our trusted favorites.
Fun Food Ideas!
Recipes using Enjoy Life Cookies -
Baked Apple Crumble
5 large apples, peeled and chunked
3 Tablespoons lemon juice
1/2 Cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon vanilla
a pinch of salt
6 Tablespoons non-dairy margarine
1/2 Cup brown sugar
1 package No-oats "Oatmeal" cookies
Start by putting apples in a bowl with the lemon juice. Combine apples with the sugar, cinnamon and nutmeg. Toss to coat.
Spray a 8x8 pan with a cooking spray (any canola oil spray is fine). Spread apples in the bottom of the pan. Place the cookies, brown sugar, margarine, vanilla and pinch of salt in the food processor and process until well combined. Spread the cookie mixture over the apples and bake in a 350 degree oven for 40 minutes.
Can be served warm or room temp.
Option: top with [non-dairy] whipping cream
Brownie Sundae
3 Double Chocolate Brownie cookies
1/2 teaspoon vanilla
2 Tablespoons brown sugar
Process in food processor until they are well combined.
Place most of the mixture in the bottom of a ice cream dish. Place a large scoop of your favorite flavor ice cream (or non-dairy ice cream substitute) on the cookie bed. Top with remaining cookie mixture.
This recipe is for a single serving. Can be doubled or tripled, etc. to suite the occasion.
Options: garnish with whipped topping, nuts, fresh fruit or chocolate shavings.
Pie Crust
1 package Snickerdoodle cookies
3 Tablespoons margarine (melted)
1 teaspoon vanilla
1/3 Cup brown sugar
1/2 Cup coconut or chopped nuts (optional)
Process in the food processor until well combined. Place in a 9" pie shell. Press down and smooth it up the sides. Bake at 350 for eight minutes. Let cool.
Fill as desired - works great for pumpkin and pecan pies!
Sweetheart Frozen Chocolate Sandwiches
Dairy-, soy- or rice-based milk and ice cream products can be used in these treats for equally yummy results!
For Cookie Sandwich:
2 Large Enjoy Life Foods Double Chocolate Brownie cookies
1 Large scoop of ice cream (dairy, soy or rice)
1 Recipe for white icing
For Creamy White Frosting:
3 Cups Powdered Sugar
1/3 Cup All Natural Shortening
1/4 Cup Milk (dairy, soy or rice)
1/2 teaspoon clear Vanilla Extract
Mix sugar and shortening in medium bowl with a spoon or an electric mixer on low speed.
Stir in milk and vanilla until smooth. Add additional milk a few drops at a time if the frosting isn't spreadable. Makes 2 cups.
Simply scoop some ice cream onto a cookie and top with the second cookie. Using a pastry bag or a plastic bag with the corner snipped, draw one large heart or even a couple small ones. Freeze until ready-to-serve. Enjoy!
Easy, Squeezy Gingerbread Men
3 cups powdered sugar
1/3 cup all-natural shortening
¼ cup rice milk
½ tsp vanilla
One dozen Enjoy Life Gingerbread Spice cookies
4 popsicle sticks
Mix sugar and shortening until well blended. Stir in rice milk and vanilla (by hand or on low speed). Put mixture (frosting) into pastry bag with tip. Squeeze frosting onto Popsicle stick and set three Gingerbread Spice cookies on top, one above the next. Use remaining frosting to decorate. Have fun making frosted hats, eyes, nose, and clothes! Makes 4 gingerbread men/women.
Recipes using Enjoy Life Bread -
Traditional Bread Dressing
(called stuffing if you actually put it in the bird)
8 cups gluten-free bread cut in 1-inch cubes
1 teaspoon canola oil
1 large finely chopped onion
4 stalks finely chopped celery
4 teaspoons dried sage
2 teaspoons poultry seasoning
2 teaspoons celery salt
2 teaspoons celery seed
1 teaspoon dried parsley
½ teaspoon white pepper
2 cups gluten-free chicken broth
2 cups 2% milk (cow, rice, or soy)
1. Preheat the oven to 300°F. Layer the bread cubes in a large baking sheet. Bake them in the oven until they are just lightly toasted, turning once during baking to assure even browning. Set aside. 2. Heat the oil over medium heat in a large, heavy skillet. Sauté the onion and celery in oil until tender. In a large bowl, combine all remaining ingredients with toasted bread cubes; toss lightly until moist. 3. Turn bread mixture into a greased 13 x 9-inch casserole dish and bake at 350ºF for 30 to 40 minutes or until nicely browned. Makes about 8 cups. Serves 16 (½ cup each).
Recipes using Enjoy Life Granola -
Joyce's Apple Scrapple Muffins
DRY INGREDIENTS:
1 cup Enjoy Life Granola cereal, plus additional for top
1 cup white rice flour
¼ cup brown sugar
1 tsp. salt
3 tsp. baking powder
1 tbsp. cinnamon
WET INGREDIENTS:
1 cup applesauce
2 tbsp. oil
4 tbsp. honey
2 large eggs or substitute
1/2 cup milk or substitute
FRUIT:
1 apple, cored & finely chopped or fruit of your choice
1. Preheat oven to 350°F. Line or grease 12-16 muffin cups.
2. Combine dry ingredients. In a separate bowl, combine wet ingredients.
3. Add wet ingredients to dry and combine. Then fold in fruit.
4. Fill muffin cups. Sprinkle additional granola on top. Bake 30 minutes, or until knife inserted in center comes out clean. Serve warm or at room temperature. Enjoy!
Created by Joyce and perfected by Carol Fenster
Joyce's Fruit Crisp
FOR TOPPING:
3 cups Enjoy Life Granola cereal
4 tbsp. rice or tapioca flour
4 tbsp. vegetable oil
3 tsp. fruit juice
FOR FILLING:
4 large Granny Smith apples
3 large pears
1 cup dried cranberries
½ lemon, juiced & rind grated
2 tbsp. rice or tapioca flour
2-3 tbsp. brown sugar
1/8 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. Enjoy Life Granola cereal
1. Preheat oven to 350°F. Grease or spray a 9" square baking dish.
2. Combine filling ingredients. In a separate bowl, combine topping ingredients.
3. Spread half of fruit mixture into pan. Cover with half of topping. Top with layer of remaining fruit mixture. Cover with foil & bake for 30 minutes or until fruit is soft.
4. Remove from oven & cover with remaining topping. Bake uncovered until golden brown, 10-15 minutes. enjoy!
Tasty ELF Bars
For Crust:
2 cups Enjoy Life Granola cereal
1/2 cup rice flour
1/2 cup tapioca flour
1/4 tsp salt (optional)
1/2 cup butter or oil
1/2 cup All Fruit spread
For Topping:
1 1/2 cups All Fruit spread
1 cup Enjoy Life Semi-Sweet Chocolate Chips
1 cup dropped dried fruit
1 cup dried coconut and/or nuts
Blend all ingredients in food processor until well blended. Cover with wax paper and press firmly into lightly greased baking pan. Remove paper and bake uncovered at 350 for 10-15 minutes.
While baking, warm 1 1/2 cups All Fruit in saucepan or microwave until liquefied. When crust is done, pour preserves on top of crust. Sprinkle with remaining toppings. Let cool before slicing. (Option: use more granola for topping).
Mama Joy's Allergen-Free Apple Pie
For Crust:
2 cups Enjoy Life Cinnamon Crunch Granola
2 Tbs tapioca or rice flour
1 Tbs brown sugar
3 Tbs butter, margarine or safflower oil
dash salt (optional)
Grind granola in food processor or blender until fine.
Add remaining crust ingredients and process until well blended.
Press crust into greased 8 or 9" pie plate. Bake in oven at 350 for 5-10 min until golden brown.
For Filling:
6 cups granny smith apples, peeled, cored and sliced thinly
2 Tbs butter, margarine and safflower oil
2 Tbs brown sugar
1 Tbs lemon juice
1 1/2 Tbs instant tapioca
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/2 cup apple juice concentrate
1//2 cup water
Melt butter or substitute on stovetop in sauté pan on medium heat. Add apples and sauté for 5 min. Add remaining filling ingredients and cook on medium, stirring occasionally until apples are soft and liquid has thickened. Scoop apple mixture into crust.
Option: top with whip cream, ice cream or non-dairy substitute.
Cherry Heart Pie
For Crust:
2 cups Enjoy Life Very Berry Crunch Granola
2 Tbs tapioca or rice flour
1 Tbs brown sugar
3 Tbs butter, margarine or safflower oil
dash salt (optional)
For Filling:
2 cans (14.5 oz each) drained tart cherries
1/4 cup of the cherry juice remaining in can
2/3 cup brown sugar
4 tsp quick cooking tapioca
1 tsp almond extract (optional)
Grind granola in food processor or blender until fine.
Add remaining crust ingredients and process until well blended.
Press into greased heart-shaped pie plate.
Preheat oven to 350. While waiting, combine all filling ingredients in a bowl. Let stand 15 minutes. Pour on top of crust and bake 15-20 min on 350 or until filling begins to bubble.
*Adapted with permission from Carol Fenster's Gluten-Free 101. www.glutenfree101.com
Recipes using Enjoy Life Chocolate Chips-
Enjoy Life™ Chocolate Bark
(perfect for the holidays!)
Ingredients
1 10 oz. package Enjoy Life™ semi-sweet chocolate chips (dairy, soy and gluten free)
1 6 oz. package Enjoy Life™ Not Nuts! nut-free trail mix
1 1/2 teaspoons vegetable oil (safflower or canola work well)
Directions
Grease or spray a 5"x11" or 8"x8" pan
Mix together Enjoy Life™ chocolate chips and oil in a microwave safe container. Microwave mixture on high for 30 second and stir. Continue microwaving mixture until melted while making sure to stir occasionally, about every 20 seconds. Total time may be about 1 minute, depending on the microwave oven.
Stir Enjoy Life™ Not Nuts! nut-free trail mix into the melted mixture and spread to about 1/4 - 1/2 inches thick, onto greased pan. Chill for 15 minutes. Remove from refrigerator, break into pieces and munch away! Store this scrumptious candy in an airtight container at room temperature and share with family and friends.
Addictive Chocolate Tapioca Pudding
3 Tbs instant tapioca
1 Tbs cornstarch or arrowroot
pinch salt
1/4-1/3 cup sugar
2 cups rice milk
1/3 cup Enjoy Life Semi-Sweet Chocolate Chips
1 tsp vanilla
Whisk the tapioca, cornstarch, salt, sugar and milk together in a saucepan. Let sit for 10 minutes. Toss in the chocolate. Over medium heat, whisking gently bring to a boil. Remove from heat and pour into a bowl. Cool slightly before stirring in the vanilla. Great eaten warm or chilled.
Submitted by Rebecca Reilly, author of “Gluten-Free Baking”
Books -
The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family
by Cybele Pascal allergycookbook.blogspot.com
A Guide Through the Medicine Cabinet: Provides you with the tools you need to choose medications and supplements that meet your special requirements
by Marcia Milazzo www.celiacmeds.com
Special Eats: Simple and Delicious Solutions for Gluten-Free and Dairy-Free Cooking
by Sueson Louise Vess www.specialeats.com
Gluten-Free Diet: A Comprehensive Resource Guide
by Shelley Case www.glutenfreediet.ca
Going Against the Grain
by Melissa Diane Smith www.melissadianesmith.com
Gluten-Free 101: Easy, Basic Dishes Without Wheat
(and many other cookbooks)
by Carol Fenster, Ph.D. www.savorypalate.com
Wheat-Free, Worry-Free: Raising Happy, Healthy Gluten-Free Kids
by Danna Korn
www.celiac.com/cgi-bin/webc.cgi/st_main.html?p_catid=8
Against the Grain: The Slightly Eccentric Guide to Living Well without Gluten or Wheat
by Jax Peters Lowell
Special Diets for Special Kids and Special Diets for Special Kids, Two
by Lisa Lewis, PhD
125 Best Gluten-Free Recipes
by Donna Washburn and Heather Butt
Caring for Your Child with Severe Food Allergies: Emotional Support and Practical Advice from a Parent Who's Been There
by Lisa Cipriano Collins www.foodallergymatters.com
A Taste of Freedom - Recipes For People With Food Allergies and Sensitivities
by Tamar Warga www.freewebs.com/tasteoffreedom
WheatFree SugarFree Gourmet Cooking
by Sue O'Brien
Support Organizations -
The Food Allergy Project
Raising funds for food allergy research and advocacy
www.foodallergyproject.com
The Food Allergy & Anaphylaxis Network
Pamphlets, cookbooks, videos and more on food allergies (great for parents!)
(800) 929-4040
www.foodallergy.org
Food Allergy Initiative (FAI)
Funds research and programs of awareness, education, and advocacy.
(212) 572-8428
www.foodallergyinitiative.org
GFCF (gluten-free, casein-free) Diet Support Group
Events, discussion forum, abundant links, and a newsletter for parents of autistic kids
www.gfcfdiet.com
Celiac Sprue Association (CSA)
Regional support groups, "safe" foods list, newsletter, phone & online resources
(877) 272-4272
www.csaceliacs.org
The Gluten Intolerance Group (GIG)
Starter patient packet, newsletter, kids camp, restaurant cards (multi-lingual), advocacy
(253) 833-6655
www.gluten.net
Celiac Disease Foundation
Programs of awareness, education, advocacy and research
(818) 990-2354
www.celiac.org
Celiac.com
Ample information, gluten-free and wheat-free diet resources, links to specialty vendors
www.celiac.com
Useful Links -
Food Allergy Gourmet
Offers cookbooks, baking mixes and recipes free of gluten, wheat, dairy, eggs, soy, bean flours, peanuts, and tree nuts and keeps you up to date on the latest news and resources for living with food sensitivities.
www.foodallergygourmet.com
Lime.net
Providing information on leading a healthier, greener more balanced life.
www.lime.net
Go Dairy Free
The most complete resource on how to cook, shop, and dine dairy free, while still promoting a healthy lifestyle.
www.GoDairyFree.org
Living Without
Lifestyle guide for people with food and chemical sensitivities
(847) 480-8810
www.livingwithout.com
Gluten-Free Living
National magazine for people with gluten sensitivity
www.glutenfreeliving.com
Clan Thompson's Celiac Site
Providing news and information for the celiac community
www.clanthompson.com
Glutenfreeda
Offers thousands of gluten-free recipes, on-line cooking classes, product test reviews and monthly articles.
www.glutenfreeda.com
Necessary Accessories -
Allergy-specific products for children with food allergies.
www.allergikid.com
Products with a unique universal symbol to help identify a child with life-threatening food allergies.
www.allergykids.com
Offers the Mommy-PAC - a handy way to transport all of your child's (or your own) allergy, anaphylaxis and asthma related tools
www.foodallergyaids.com
|
