Gluten and Dairy Free Dog Treats


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Thanksgiving Day marks the beginning of dinner party season. For the next 5 weeks there will be more family and holiday parties than you can shake a stick at. Wondering what to give your hostess with the mostess can add to this already stressful time. As a frequent hostess and dog owner, I can tell you gifts for the four-legged members of the family will win you major gluten-free brownie points. It’s nice to know our friends and family understand how important our pets are and that they aren’t judging our borderline obsessive behavior. So why not bring the best gift ever and make homemade dog biscuits.  

Some may wonder why make the dog biscuits gluten and dairy free. There are several reasons why this is a good idea, (1) it enables those with extreme gluten and dairy sensitivities to safely make them, (2) it makes it safe to give to others with food allergies, (3) they’re great for dogs with food allergies, (4) and if you’re like me you don’t have wheat flour in the house to bake with anyways. These biscuits can also be made vegetarian so they can be enjoyed by your vegetarian friend’s vegetarian dog. These treats are fast and easy to make and they’ll earn you the title of favorite house guest.

Gluten and Dairy Free Dog Treats 

  • 2 cups cornmeal
  • 3 tablespoons vegetable oil
  • 1/2 cup cooked rice
  • 2 garlic cloves, minced
  • 1 1/2 cups chicken broth

Preheat the oven to 350 degrees.

Mix the cornmeal, vegetable oil, rice and garlic in a bowl together.

In a small sauce pan bring the chicken broth to a boil and pour over the cornmeal mixture.

Make the mixture into small balls and then flatten them.

Bake for 30 minutes. Allow them to cool completely before serving and store in the refrigerator.

Makes 2 dozen dog treats

Note: For the vegetarian version use vegetable broth or water in place of the chicken broth. They have also been animal tested and Noodles, our dog, gives them two paws up.


Snack Attack Sunday, Week 2: Gluten and Dairy Free “Muddy Buddies”


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Sorry for the delay in publishing this post. I spent the past weekend with my husband and in-laws so and there wasn’t any time to work on the blog. I did however, have time to make this delicious snack for Sunday football watching. If you haven’t tried “Muddy Buddies” before you are really missing out. They’re a crowd pleasing combination of peanut butter and chocolate with a great crunch from the Chex. When I was young my mom would make these for my older brothers and their friends, so making “Muddy Buddies” is a very sentimental activity for me. The great part is they’re super easy, done in 15 minutes or less, and the ingredients are readily on hand. They’re also a great hands on recipe to make with children, they love shaking the bag with the chocolate coated cereal and the powdered sugar. Enjoy!

(Be sure to stop by on Wednesday and check out the new page I’m publishing. It is an open forum where anyone can tell their food allergy story and connect with others. Come by and share your story.)

Gluten and Dairy Free “Muddy Buddies”

  • 9 cups of Rice or Corn Chex
  • 1 cup dairy-free semisweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup dairy-free butter
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

Measure out the cereal into a bowl and set aside.

Combine chocolate chips, peanut butter and Earth Balance into a microwave safe bowl. Microwave the ingredients on high for 30 seconds to a minute or until melted. Stir until mixture is smooth and add in the vanilla.

Pour the chocolate mixture over the cereal and mix until the cereal is well coated. Pour the chocolate coated cereal into a 2-gallon resalable plastic bag. Add the powdered sugar. Seal bag; shake until all the cereal is well coated. If you have any left over (that would be a miracle) store it in an airtight container in refrigerator.

Dairy-Free Stuffed Sweet Potatoes


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I feel as though the sweet potato gets the short end of the potato family stick. While white potatoes grace our lunch boxes and dinner tables regularly, the poor sweet potato is relegated to a holiday season side dish covered with brown sugar and marshmallow. It’s a shame. Sweet potatoes are fantastic any time of the year and without a layer of sugar covering them up. Anything you can do with the standard white potato you can do with a sweet potato. You can make them into chips or french fries, you can mash them, make them into potato salad or you can eat them baked with salt and butter. Sweet potatoes are also healthier for you than a white potato; they have a lower glycemic index rating (meaning they cause less of a spike in a person’s blood sugar levels) they’re higher in both vitamin A and C and they’re high in beta-carotene giving them their orange color.

Making stuffed sweet potatoes is a great way to break out of the brown sugar and marshmallow rut. They’re delicious, look impressive on a serving tray and have the added benefit of spinach mixed in. The first time I made this recipe it was for a group of veggie-phobic guys in their twenties and guess what, all of them, down to the pickiest, thought they were good and actually said they would eat them again! If they can pass that group of skeptics they will be devowered at any kitchen table. Enjoy!

Dairy-Free Stuffed Sweet Potatoes

  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 1 small onion, shopped
  • 1 garlic clove, diced
  • 5 ounces frozen, chopped spincah
  • 4 ounces dairy-free cream cheese
  • 1/4 cup Earth Balance buttery spread
  • Salt and pepper
  • 2 tablespoons dairy-free parmesan cheese (optional)

Before you start, thaw out the frozen spinach and squeeze out any excess liquid. Set aside.

Bake the sweet potatoes in a 400 degree oven until soft (1-1 1/2 hours) or microwave according to your microwave’s directions. Once cooked cut in half and scoop out the soft flesh without damaging the skins. Set the skins aside.

While the potatoes are cooking heat the olive oil in a sauce pan and saute the garlic and onions several minutes until translucent. Add the sweet potato flesh, spinach, dairy-free cream cheese and Earth Balance. Mix well until the sweet potato is creamy and the dairy-free cream cheese and Earth Balance are melted. Take the sauce pan off the heat and add the optional dairy-free parmasean cheese. Salt and pepper to taste.

Scoop the sweet potato mixture back into the sweet potato shells. Serve immediately.

Dairy-Free Curry Chicken Salad


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Lately I’ve been in a curry state of mind. Any time Anthony asks if I want to go out for dinner the only type of food I want is Indian. Even before being diagnosed with food allergies I loved Indian food, but now I love it even more because most of the menu is safe for me to eat. Unfortunately no matter how hard I try I never seem to be able to duplicate authentic Indian flavors at home. So my “almost over year’s resolution” is to learn how to make delicious Indian food from scratch, but until I reach that goal this recipe helps satisfy my everyday curry cravings.

Now keep in mind this is not even close to being authentic Indian food but the flavors and reminiscent of it and best of all it doesn’t take a laundry list of spices to make. I love making this on a leisurely Sunday afternoon for lunch during the work week. It’s also a great way to introduce curry-phobic friends to the delicious world of Indian flavors. And here’s a great bonus, the ginger powder and the turmeric in the curry power are amazing anti-inflammatory spices, that’s reason enough to justify a second helping. Serve as a sandwich, wrap or over a bed of greens or just eat it’s curry goodness straight from the bowl. Enjoy!

Dairy-Free Curry Chicken Salad

  • 1 1/2 pounds chicken breasts
  • 1 3/4 cups chicken broth
  • 1/3 cup mayonnaise
  • 1/4 cup non-dairy plain yogurt
  • 2 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1 medium red onion, chopped
  • 1 cup of grapes quartered
  • 1/2 cup salted, roasted cashews chopped
  • 1/3 cup dried cranberries

Bring 4 cups of water and chicken broth to a simmer in a medium saucepan. Add chicken breasts and simmer uncovered for 6 minutes. Remove saucepan from heat and cover until chicken is cooked through. Remove cooked chicken from cooking liquid and allow to cool.

While the chicken is cooking combine mayonnaise, non-dairy yogurt, curry powder, ginger, lime juice and honey in a medium sized mixing bowl.

Once chicken is cool enough to handle shred it or cut into small cubes, whichever style you prefer for your chicken salad, and add to the mixing bowl with the mayonnaise mixture. Add the onion, grapes, cashews and dried cranberries to the bowl with the chicken and mix all ingredients together.

Note: Although this dish is delicious when eaten immediately, it gets even better when allowed to refrigerate overnight.