Easy 15 minute cranberry sauce is so simple and delicious. There’s no need to complicate thanksgiving, Christmas, or other holiday dinner. My recipe has just a few ingredients and is ready in time for dinner!Read more
Protein bars, or breakfast bars, made without nuts or dairy or any of the top 8 allergens! Great top 8 free grab and go meal.Read more
Despite my allergy to dairy and nuts, I am a huge pesto lover! Making dairy-free, nut-free pesto is so easy and really delicious. I use shelled pumpkin seeds instead of pine nuts to achieve the right texture and flavor. What I enjoy most about this recipe is how bright and light it is. The flavors of the lemon juice and olive oil really shine through, as does the earthiness of the whole wheat pasta.
Free from: peanuts, nuts, dairy, egg, soy, fish, shellfish
Alternatives: If you have gluten intolerance or wheat allergy, use a gluten-free pasta that is allergy-safe for you
1 1/2 cups whole basil leaves
1 tbsp. lemon juice
1/4 cup pepitas (shelled pumpkin seeds)
1/4 cup avocado flesh
1/3 cup + 1 tsp olive oil
2 servings cooked whole wheat linguine
1 bell pepper (or half each of two colours of bell pepper, like I used)
salt and pepper to taste
Cut the pepper into chunks and toss with about 1 tsp of olive oil. Spread out on a baking sheet lined with parchment paper and season with salt. Roast at 400F for about 15 - 20 minutes.
Add the basil, lemon juice, pepitas, avocado, and olive oil to a food processor and pulse until smooth.
Once the peppers are cooked, slice them into strips. Toss the peppers, cooked linguine, and pesto so that everything is well combined.
My new cookbook, Everyone’s Welcome, has been a personal intention of mine since I was a child growing up with multiple food allergies.Read more
Dairy free, nut and peanut free, soy free, egg free. Recipes using bright and fresh summer seasonal ingredients. Flatbread with coconut cream and berries, heirloom tomatoes and good olive oil and salt.Read more