Egg-Free (EF)


Baked Apple Cinnamon Steel Cut Oats (Gluten-Free, Dairy-Free, Egg-Free, Nut-Free)



Stir before serving. Add additional milk when reheating. These oats freeze well for make ahead breakfasts!

Adapted from:

Main Dish

Creamy White Chili (Gluten-free, dairy-free option, Egg-Free, Nut-Free)


Add all of the ingredients except the creams and the rice to a crockpot. Cook on low for 8 hours or on high for 4-6 hours. At the end shred the chicken and add the creams. Serve the chili over the rice or just mix all of the rice into it. Serve with chips and cheese.

*DAIRY FREE  OPTION - Use coconut milk (preferably full fat) in place of the creams to taste.

Butternut Soup 

4 cups broth of choice

1.5 cups coconut milk

3 cups seeded, peeled and cubed butternut squash

1 small onion (or 1/2-3/4 of a large onion), diced

1/4 cup honey

2 tsp salt

Dashes of pepper and cinnamon.

Bring all ingredients to a boil, then lower the temperature and simmer until the squash is tender. Use an immersion blender while still in the pot or pour into a regular blender.

Adapted from:

Red Chicken - Gluten-Free, Dairy-Free, Egg-Free, Nut-Free

Mix together & pour over chicken in crockpot. Cook 5-6 hours on low. Serve over rice.

This recipe came from my cousin who shared it with my Grandma who shared it with me! At first glance it looks like condiment soup or something that might not be super tasty BUT IT IS AMAZING! 

You can also make it successfully with half of the sugar for a little more tang and a little less sweet.

This makes a fantastic freezer meal! Just mix up the ingredients and free in ziplock bag with or without the chicken.


DIY Jello

4 cups apple juice (or other fruit juice)

1/4 cup plain gelatin

1/4 cup honey

Add the fruit juice to a medium sauce pan. Sprinkle the gelatin over the top of the juice and let it bloom. After blooming, add the honey and hit the mixture over medium heat until both the gelatin and honey are fully dissolved. Make sure to not let the mixture come to a full boil as this can break down the gelatin. Pour into an 8x8 pan and refrigerator for 4 hours or overnight.

Allergy Friendly Betty Crocker Chocolate Cake (Dairy-Free, Egg-Free, Gluten-Free)

This recipe is originally from Betty Crocker's 10th Edition Cookbook, but we have adapted it to meet our food allergy needs. I cannot find it online to give it credit but has lots of great recipes!

We use this for all of our birthday cakes and cupcakes. We most often make it both dairy-free and egg-free but have also successfully made it gluten-free. However we make it - it tastes AMAZING! Family and friends cannot even tell that it is allergy-friendly, which is a big win!

This recipe yields about 5 cups of batter.

Dry Ingredients:

2 1/4 cups flour (Use a complete gluten-free flour mix if gluten-free)

1 2/3 cups sugar

2/3 cup cocoa

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

Wet Ingredients

3/4 cup butter or margarine, softened (Use dairy-free butter if dairy-free.)

1 1/4 cups water

1 teaspoon vanilla

2 large eggs (Use 2 Tablespoons ground flax + 6 Tablespoons water - mixed and left to gel for about 10 minutes if egg-free.)

Mix dry ingredients together and then mix in wet ingredients. Mix on high for 3 minutes and pour into prepared pans. Bake @ 350 °F.

9x13 pan for 40-45 minutes

(2) 6-9 inch pans 30-40 minutes

(Check to see that a toothpick comes out clean.)

DOUBLE (Yields about 10 cups of batter.)

Dry Ingredients:

4 1/2 cups flour (Use a complete gluten-free flour mix if gluten-free)

3 1/3 cups sugar

1 1/3 cups cocoa

2 1/2 teaspoons baking soda

2 teaspoons salt

1/2 teaspoon baking powder

Wet Ingredients

1 1/2 cups butter or margarine, softened (Use dairy-free butter if dairy-free.)

2 1/2 cups water

2 teaspoons vanilla

4 large eggs (Use 1/4 cup ground flax + 3/4 cup water - mixed and left to gel for about 10 minutes if egg-free.)

Chewy Chocolate Chip Cookies

This is our FAVORITE chocolate chip cookie recipe.

We make these egg-free by substituting 1 1/2 flax eggs in place of the eggs.