One of my sweet neighbors just found out they are gluten free so she's been trying out some of my recipes. She loved my dairy free Alfredo Sauce but then I found out she's not even dairy free! Oh my goodness, if you can digest dairy the more power to ya! Here is my DAIRY-infested version of Alfredo that we LOVE LOVE LOVE. It's Gluten Free and AMAZING. My family even thinks it's BETTER than Olive Garden's actually. It's serious that good! Enjoy ;)
Gluten Free Alfredo Sauce
Posted originally by food.com
One day while I was out doing my normal grocery shopping I stumbled upon some fresh basil. And we're talking so fresh it still had the roots and dirt attached! But that made me think... Oh my goodness! I could grow my own basil and save a lot of money. Basil is easy to grow inside your house and is low-maintenance. Plus you get that "eating for free" feeling. You should try it!
So whenever my basil leaves are large and plentiful enough, I make this next recipe. There's nothing like taking a plant straight from it's root and eating it. Of course if you don't grow your own basil you can always find it at your local grocery store as well. ;)
I made this Gluten Free as well as Dairy Free so Audrey can eat it. It's so yummy, you wont even miss the cheese! Of course if you are not vegan, you can always sprinkle a little fresh Parmesan cheese on top for an extra bonus.
Adapted by jalene
After being refrigerated, stir before using.
Tips from jalene:
Audrey loves her pesto!
(Little does she know there's tiny pieces
of asparagus hidden in this one...)
If there's one thing I LOVE to eat it's Fettuccine Alfredo (if you couldn't tell already from my "About Us" page.) The only problem- the dairy. Gluten is easy to get rid of because I can easily sub out the gluten-infested noodles for Tinkyada's Gluten Free Fettuccine Noodles and I don't even notice a difference! But the Alfredo-now that's a tricky one.
I have tried all sorts of dairy free Alfredos. Some made from cashews, some prepackaged from the store, some made from gluten free flours and I have not been satisfied! Luckily for me, longing is a great inventor of amazing dishes and this next dish is amazing! I'm so pleased that it turned out so well! I always ask my husband is a recipe is "website worthy" and he said, "Honey, this is restaurant worthy." ;) What a sweetie! Enjoy!
(Gluten Free, Dairy Free, Vegan)
Created by jalene
Start to finish less than 10 min
Makes about 2 & 1/2 cups
Tips from jalene:
The great thing about this dish is that you can't tell it's made from coconut milk (unless it's reheated). But even when it is reheated, its only a slight taste. For this reason I recommend making this fresh when you need it.
Also, I always carefully read the list of ingredients on anything prepackaged that I buy. When shopping for "dairy free" items, I have found a HELPFUL trick! IF THE LABEL SAYS "VEGAN" IT'S ALSO DAIRY FREE! And thanks to all the Vegan consumers out there, there are a lot more Dairy Free options in the grocery stores today!
I was watching Rachel Ray one day and she made this beautiful Pumpkin Penne Pasta dish. I was so excited about it I set out to make it gluten and dairy free. My first couple of attempts were so BLAH. Mostly because the original recipe she had on TV has white wine in it and she said to cook your own pumpkin and puree it. Well...let's just say there's a lot of different sizes of pumpkins and my recipe tasted like you licked the inside of a jack-o-latern. Ha ha. Okay, maybe it wasn't that bad but needless to say, after realizing not any sized pumpkin would do, here is my version of Rachel Ray's Penne Pumpkin Pasta.
This dinner kind of looks like a hamburger helper meal but it tastes SO MUCH BETTER than one! The great thing it's a spectacular way to get your kids (or husband) to eat squash because it's hidden in the sauce.
(Gluten-Free, Corn-Free, Nut-Free, Can be Dairy-Free)
Adapted by jalene from a recipe by Rachel Ray
Notes from jalene:
*You can use canned pumpkin or you can make your own by following these directions:
*I noticed my brown rice noodles sucked up a lot of the moisture from the sauce after being in the fridge overnight so if you're having leftovers, you can add a little more chicken stock to revive it.
*My 1 year old has a hard time eating rice noodles. I think it's a texture thing. I got her to eat this meal by cutting up the noodles very small and adding 1/2 cup hot chicken broth to make a soup. She loved it then!
As the weather is getting hotter, meals start getting lighter. This next recipe is a great light and healthy Gluten-Free and Dairy-Free pasta dish that is easy to throw together.
Gluten-Free, Dairy-Free Pine Nut and Asparagus Pasta
Created by Jalene Nielsen
You can exchange the meat in the recipe for chicken if you would prefer. Just cut into 1 inch strips and cooked before adding.
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