Due to food sensitivities, I cook predominately dairy-free, gluten free food- taking regular recipes and changing them to accommodate my dietary needs. I will continue to post my recipes and changes that I make to other recipes that I use. I like to experiment with all types of cuisines so you will find a wide variety of different ethnic dishes as well as traditional “American” cuisine.
Chilis, Stews and Crock Pot Meals
Chicken: Chicken, White Bean and Veggie Stew, New Brunswick Stew, Black Bean & Sweet Potato Chicken Chili, Chicken Tikka Masala, Spanish Rice with Chicken & Sausage,
Pork: Pulled Pork
Turkey: Pumpkin Chili with ground Turkey, New Mexican Stew with Ground Turkey,
Veggie: Spicy Red Lentil & Chickpea Stew
Pasta, Rice, Risotto & Quinoa Dishes
Pasta: Faux Fettuccine Alfredo (spaghetti squash) with Cauliflower & Chicken
Rice: Brown Rice & Lentil Salad
Risotto: Spring Risotto with peas and zucchini
Quinoa: Cilantro lime & Black bean quinoa, Quinoa Fried Rice
Vegetarian & Vegetable Side dishes
Cauliflower Fried Rice (omit the chicken)
Gajar Matar (indian Peas and carrots)
