The Food Allergy Mamas Easy Fast Family Meals By Kelly Rudnicki

According to a study done by the Children's Memorial Hospital in Chicago nearly 6 million children in the US alone have some kind of food allergy. And the numbers are growing. Good allergens include dairy, eggs, peanuts, tree nuts, soy, wheat, shellfish and fish. Parents of kids with allergies are often overwhelmed by how to make meals that are both safe and delicious, and still uphold the important tradition of family dinner. Kelly Rudnicki has come of with many solutions in her cookbook The Food Allergy Mama's Easy, Fast Family Meals.

Here is just a sample of her delicious and easy recipes.

Kelly Rudnicki is the author of the The Food Allergy Mama’s Easy, Fast Family Meals, The Food Allergy Mama’s Baking Book, and Vegan Baking Classics. She’s also the creator of the award-winning blog Food Allergy Mama. Her blog has twice been named Babble’s Top Food Blog and ranked #6 in Healthiest Eating. She has appeared on The Martha Stewart Show, Windy City Live, WGN News, ABC News as well as in numerous publications including The Wall Street Journal, USA Today, Chicago Tribune, Chicago Sun Times, Parents, Parenting, Shape, Family Fun, Woman’s Day, and others.

Healthier Granola

(SERVES 4)
Ingredients:

½ cup soy butter, sunflower butter, or other nut butter alternative
½ cup honey
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1 teaspoon kosher salt
2 cups dried fruit, such as raisins, currants, golden raisins, blueberries,
cranberries, or banana chips

Directions:

* Preheat the oven to 300ºF and line a baking sheet with parchment paper.

* In a medium saucepan, combine the soy butter, honey, oil, vanilla, and cinnamon. Place over low heat and stir until the mixture is smooth.

* In a medium bowl, combine the oats and salt. Add the wet mixture to the oats and stir well; use your hands if needed.

* Spread the granola mixture onto the prepared pan and bake for 15 to 20 minutes, until the granola is lightly browned and toasted. Remove from the oven, cool on the sheet, and add the dried fruit. (The granola keeps for up to 1 week in an airtight container.)

Classic French Toast

(SERVES 6)

Ingredients:

2 cups soy or rice milk
¼ cup unbleached all-purpose flour or gluten-free flour blend
2 packed tablespoons light brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon honey
6 thick slices allergy-friendly or gluten-free bread
Maple syrup and confectioners’ sugar

Directions:

* Preheat an electric griddle to 400°F or heat a cast-iron skillet over medium-high heat. Spray the surface of the griddle with dairy-free cooking spray.

*While the griddle is heating up, whisk together the soy milk, flour, brown sugar, cinnamon, vanilla, and honey. Pour the mixture into a shallow bowl and dip both sides of each bread slice in the mixture, coating well. Remove the bread slices from the soy milk mixture, allowing the excess to drip.

*Place the bread slices on the hot griddle and cook for 3 to 4 minutes on each side, until browned. Serve topped with maple syrup and confectioners’ sugar.

Classic Mac N Cheese

(SERVES 4)

Ingredients:

¼ cup dairy-free margarine
¼ cup unbleached all-purpose flour or gluten-free flour blend
1½ cups soy or rice milk, warmed
1 cup shredded dairy-free cheddar cheese
1¼ teaspoons kosher salt
¼ teaspoon freshly ground pepper
½ teaspoon dry mustard
½ pound cooked elbow macaroni

Directions:

* In a medium saucepan, melt the margarine over medium-low heat. Add the flour and whisk for 1 minute. Add 1 cup of the warmed soy milk and whisk constantly for 3 minutes, or until the mixture is thickened and coats the back of the spoon.

* Add the cheese and stir with a wooden spoon for about 5 minutes, until melted. Add the remaining ½ cup warmed milk, the salt, pepper, dry mustard, and macaroni. Stir until the cheese sauce is incorporated and smooth. Add the macaroni, stir, and serve.

Broccoli and Chicken Pasta Salad

(SERVES 4)

Ingredients:

Kosher salt
2 cups allergy-friendly or gluten-free bow-tie pasta or tubular or spiral pasta
2 cups broccoli florets
2 tablespoons extra virgin olive oil
1 cup shredded leftover Weekday Double Roast Chicken (page 76 in cookbook)
Freshly ground pepper

Directions:

* In a large pot of boiling salted water, cook the bow-tie pasta for 8 minutes, then add the broccoli florets. Cook for an additional 3 to 4 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain and run cool water over the pasta and broccoli mixture to stop the cooking. Drain well and transfer to a large bowl. Toss with the oil, add the chicken, and season with salt and pepper to taste.

Slow Cooker Italian Beef

(SERVES 4)

Ingredients:

3 pounds chuck roast
3 garlic cloves, peeled and smashed
2 teaspoons dried Italian seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 dried bay leaf
One 32-ounce box low-sodium beef broth
Allergy-friendly or gluten-free hoagie rolls, toasted

Directions:

* Place the chuck roast in a 6-quart slow cooker. Sprinkle in the smashed garlic, Italian seasoning, salt, pepper, and bay leaf. Pour the beef broth over the beef and cook on high for 6 hours or low for 8 hours.

* Remove the meat from the broth, trim the fat, and shred it, using 2 forks. Return the shredded meat to the broth and stir. Remove and discard the bay leaf. Serve on toasted hoagie rolls with extra broth on the side.

Chocolate Crinkles

(MAKES 2 DOZEN)

Ingredients:

½ cup vegetable or canola oil
1¾ cups granulated sugar
1 cup unsweetened applesauce
1 cup unsweetened cocoa powder
2¼ teaspoons vanilla extract
2¼ cups unbleached all-purpose flour or gluten-free flour blend
2 teaspoons baking powder
¼ teaspoon salt
1 cup confectioners’ sugar, plus more as needed

Directions:

*In the bowl of an electric mixer fitted with the paddle attachment, combine the oil, granulated sugar, applesauce, cocoa powder, and vanilla and mix until well combined.

* In a medium bowl, combine the flour, baking powder, and salt using a wire whisk. Add the dry ingredients to the wet ingredients and mix until combined. Put the dough into a resealable plastic bag or a small bowl covered with plastic wrap and freeze until well chilled, about 1 hour. It will be sticky. (Alternatively, chill in the refrigerator for 3 to 4 hours or overnight.)

* Preheat the oven to 350ºF and line 2 rimmed baking sheets with parchment paper.

* Place the confectioners’ sugar in a small bowl. Lightly flour your hands with additional confectioners’ sugar, scoop out 1-inch balls of dough, and roll them into perfect balls. Drop into the bowl of confectioners’ sugar and roll until completely covered with sugar. Place 2 inches apart on the prepared baking sheets and bake for about 10 minutes, until the cookies are just set. Do not overbake. Cool completely on the baking sheets. These may be stored up to 3 days in an airtight container.