Serves 4-6

Free of: gluten and all top allergens

Ingredients

• 2  8 oz (227 g) packages gluten-free rice or quinoa spaghetti*
• 1 two-inch thick slice of bresaola* or pancetta, diced
• 1 small red onion, diced
• 2 cups (475 mL) cherry tomatoes, halved
• 1/2 cup (125 mL) capers, rinsed
• 1 cup (250 mL) olives, pitted
• 1 cup (250 mL) purple basil
• 2 large handfuls of arugula
• 2 tbsp (30 mL) olive oil
• salt and pepper

Method

1. Cook the pasta in salted water, per instructions. Set aside.
2. Place bresaola or pancetta in a large sauté pan. Cook 2-4 minutes over medium-high heat until golden brown.
3. Add onion and cook until translucent, about 3 minutes.
4. Place tomatoes, capers and olives into pan, sautéing and stirring 3-4 minutes.
5. Remove from heat. Add basil and arugula and cooked pasta to the mixture. Toss together well.
6. Serve in bowls, drizzle with olive oil and season with salt and pepper.

*Notes
We used GoGo Quinoa spaghetti;
bresaola is a cured beef product similar to pancetta.

For vegetarian: omit meat and replace with ¼ cup (60 mL) olive oil.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Watermelon and strawberry have evolved to be one of my favorite fruit combinations. Plus, the riper the fruit, the sweeter the pops, so this cool recipe is ideal to enjoy in the heat of summer.

Feel free to reduce the honey in the watermelon and strawberry blend if your fruit is particularly ripe, but be aware that the finished pops will taste a little less sweet once frozen. –Alisa Fleming

Free of: dairy, nuts and gluten, plus the other top allergens.

Makes 4 to 6 Pops

Ingredients

Fruit Layers

• 1⁄4 lb (113 g) seedless watermelon flesh (about 1 ⁄ 2 cup of purée)
• 1⁄2 cup (120 mL or 2.5 oz) fresh or frozen ripe strawberries, halved
• 1 tbsp (15 mL) honey
• 1⁄4 tsp (1.25 mL) fresh squeezed lime juice

Vanilla Cream

• 1⁄2 cup coconut cream* [see “Advice on Substituting Cream”] or full fat canned coconut* milk
• 1 tbsp (15 mL) honey
• 1⁄4 tsp (1.25 mL) vanilla extract

Method

1. Combine the watermelon, strawberries, 1 tbsp of honey and the lime juice in a blender. Purée until smooth. Pour into a glass measuring cup, and quickly rinse the blender jar.
2. Combine the coconut cream or coconut milk, remaining 1 tbsp of honey and the vanilla in the blender. Purée until smooth.
3. Pour the fruit blend into 4 to 6 pop molds until they are roughly ⅓ full. Freeze the pops for 30 minutes.
4. Remove the pops from the freezer, and divide the vanilla cream among the pops to make the second layer. Freeze the pops for 30 minutes.
5. Remove the pops from the freezer, and pour the remaining fruit blend over the pops to make the third layer. Place the popsicle sticks into the pops, and freeze the pops for 1 to 2 hours, or until completely frozen.

Recipe Variations

• Quick Blended Cream Pops: For a super fast two-step recipe, skip the layers and simply blend all of the ingredients together. Fill the pop molds and chill in the freezer for 2 hours or until solid.

• Strawberry Cream Variation: For fruitier pops, blend two ripe strawberries into the vanilla cream before pouring it into the molds.

*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

Alisa Fleming is Allergic Living’s Senior Editor and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living. She is also founder and chief editor of the popular Godairyfree.org website. Recipe was first published in Allergic Living magazine.

Free of: dairy, nuts and gluten, plus the other top allergens. For those not following a gluten-free diet, a flour alternative is included.

Makes 16 cupcakes

Ingredients

Carrot Cupcakes

• 1 cup (250 mL) brown rice flour (superfine if possible)
• 1/4 cup (60 mL) tapioca starch
• 1/4 cup (60 mL) potato starch
• 1/4 tsp (1.25 mL) xanthan gum
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2.5 mL) baking soda
• 1 1/2 tsp (7.5 mL) ground cinnamon
• 1/2 tsp (2.5 mL) ground nutmeg
• 1/4 tsp (1.25 mL) ground ginger
• 1/2 tsp (2.5 mL) salt
• 3/4 cup (175 mL) packed brown sugar
• 1/3 cup (80 mL) white sugar
• 1/2 cup (120 mL) crushed pineapple with juice
• 1/2 cup (120 mL) grapeseed, coconut or canola oil
• 2 eggs [See "Recipe Notes” for egg substitute]
• 1 1/4 tsp (6.25 mL) vanilla extract
• 2 cups shredded carrots

Pineapple “Cream Cheese” Frosting

• 4 oz (113 g) dairy-free cream cheese alternative
• 2 tbsp (30 mL) palm shortening, coconut oil [see “Recipe Notes”] or dairy-free margarine
• 1 tbsp (15 mL) drained, crushed pineapple or 1 1/2 tsp (7.5 mL) pineapple juice
• 1/2 tsp (2.5 mL) lemon juice
• 1 to 1 1/2 cups (250 mL+) sifted confectioners’ sugar

Method

1. Preheat the oven to 350° F. Line 16 muffin tins with cupcake liners.
2. In a medium bowl, whisk together: brown rice flour, tapioca starch, potato starch, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
3. Using a hand blender, in a separate mixing bowl mix: brown sugar, white sugar, pineapple, oil and eggs. Or whisk for 1 minute.
4. Add dry ingredients to the mixing bowl, then stir with a wooden spoon just until the ingredients are combined. Stir in the shredded carrots.
5. Pour batter evenly into the prepared muffin cups; they should be 2/3 to 3/4 full.
6. Bake the cupcakes 25-30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove them to a wire rack to cool completely.
7. To make the frosting, with a hand mixer, beat the shortening, oil, or margarine with the cream cheese alternative until soft and well-combined. Beat in the drained pineapple (or pineapple juice) and lemon juice, and slowly blend in 1 cup of the powdered sugar. If a sweeter icing is desired, beat in up to ½ cup of additional confectioners’ sugar. Chill the frosting in the refrigerator as the cupcakes cool.
8. Once thickened, give the frosting a quick whip. The consistency will be slightly softer than a buttercream. Frost cupcakes and serve.

Next: Recipe Notes

Free of: Gluten and top allergens

Ingredients

• 6-8 medium red beets, peeled
• 8 cups (2 L) vegetable or sunflower oil [look for allergy-friendly brand]
• 1⁄2 cup (120 mL) cornstarch or tapioca flour
• 1⁄4 cup (60 mL) sea salt
• 1 tbsp (15 mL) chipotle peppers (canned), minced
• 1 cup (250 mL) mayonnaise [For egg-free, use Vegenaise; for soy allergy, look for soy-free brand]

Method

1. In a large heavy saucepan, heat oil to 350° F. (A candy thermometer is ideal for this.)
2. Meanwhile, using a mandolin slicer, slice beets into wafer-thin rounds.
3. In a large bowl, toss beet slices with cornstarch.
4. Fry the beets in the oil in batches, being careful not to overcrowd the pan.
5. Cook 3-4 minutes, transfer cooked chips to a cookie sheet lined with paper towels.
6. Sprinkle with sea salt.
7. For the aioli, combine chipotle peppers with mayo. Place into dipping bowl and serve with beet chips.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To get the magazine delivered to your door, click here.

© Copyright AGW Publishing Inc.

Free of: Gluten and top allergens

Ingredients

• 2 large duck breasts
• Salt and pepper
• 2 tbsp (30 mL) olive oil
• 4 hallots, minced
• 2 cloves garlic, minced
• 2 cups (475 mL) freshly squeezed orange juice
• 2 cups (475 mL) chicken stock [Look for allergen-free, gluten-free brand]
• 1 tbsp (15 mL) cornstarch

Method

1. Using a sharp knife, score the fat of each duck breast in a criss-cross formation. Season duck on both sides with salt and pepper.
2. Heat 1 tbsp of olive oil in a sauté pan over medium heat. Sear duck, fat side down 4-6 minutes, then cook for same time on other side, until golden brown and cooked through. Remove duck to a plate to rest.
3. For the sauce: heat remaining oil in a medium saucepan. Add shallots and garlic. Cook over medium heat for 2 minutes, stirring often.
4. Add orange juice, stock and cornstarch. Bring to a boil. Reduce heat and simmer, until liquid has reduced by half and thickened.
5. Slice duck thinly and arrange on a platter as your elegant food centerpiece. Drizzle with orange sauce and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Free of: Gluten and top allergens

Ingredients

• 3 large parsnips, peeled, thinly sliced
• 4 large carrots, peeled, thinly sliced
• 2 tbsp (30 mL) olive oil
• 1 ⁄4 cup (60 mL) maple syrup
• 1 tbsp (15 mL) fresh thyme
• Pinch salt and pepper

Method

1. Heat oven to 350˚ F.
2. 2. In a large bowl, combine all ingredients. Toss together thoroughly.
3. Lay vegetables in a single layer on a parchment-lined baking sheet. Cook in oven for 25-30 minutes, turning at least once.
4. Serve with braised chicken breasts.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

See: Braised Chicken in Apple Cider

Free of: Gluten and top allergens

Ingredients

• 4 boneless chicken breasts (skin on)*
• 4 slices pancetta (or bacon), diced*
• 2 tbsp (30 mL) olive oil
• 4 shallots, diced
• 2 cloves garlic, minced
• 1 tbsp (15 mL) fresh thyme, finely chopped
• 4 cups (950 mL) fresh apple cider

Method

1. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts, skin side down. Cook 3-4 minutes each side, until golden.
2. Move chicken to a plate; set aside. Add diced pancetta to pan. Sauté for 5 mins.
3. Add shallots, garlic and thyme. Stir and cook for 5 minutes. Add apple cider and bring to boil.
4. Reduce heat to medium-low, and add seared chicken. Cover and braise 8-10 minutes, until chicken is cooked through.
5. Transfer chicken to serving platter. Continue to cook sauce until reduced by half.
6. Spoon sauce over chicken and serve with maple glazed parsnips and carrots (pictured).

*Note: For a special occasion, use pheasant instead of chicken. For lower-cal, omit pancetta.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

See: Maple Glazed Parsnips and Carrots

Free of: Gluten and top allergens

Ingredients

• 1 ⁄4 cup (60 mL) olive oil
• 1 medium cooking pumpkin, peeled, seeded and diced
• 1 cup (250 mL) each of carrots, onion, celery; diced
• 1 leek, diced
• 2 cloves garlic, minced
• 2 tsp (10 mL) freshly grated or ground nutmeg*
• 6 cups (1.5 L) vegetable stock [Look for allergen-free, GF brand]
• Pinch salt and pepper

Method

1. In a large pot, heat oil over medium heat. Add pumpkin, carrots, onion, celery and leek. Cook for 5 minutes, stirring.
2. Add garlic and nutmeg, continue to cook for 2-3 minutes on medium heat.
3. Pour in stock and season with salt and pepper.
4. Bring to a boil, reduce heat and simmer for 12-15 minutes.
5. In a blender, purée soup in batches. Return to pot and season with salt and pepper.

*Note: Nutmeg is a spice derived from a seed, not a tree nut.

Recipe by Simon Clarke

See also: Curried Butternut Squash Soup

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Free of: Gluten and top allergens

Ingredients

• 6-inch long piece of beef tenderloin, cut into thin strips
• 1 tbsp (15 mL) honey
• 1 tbsp (15 mL) olive oil
• 1 tsp (5 mL) fresh rosemary, minced
• 1 tsp (5 mL) hot chili sauce [Look for allergen-free, gluten-free brand]
• Salt and pepper
• Several green onions, cut into 1-inch lengths
• Bamboo skewers
• 2 tbsp (30 mL) vegetable oil

Method

1. In a medium bowl, combine beef strips with honey, olive oil, rosemary, chili sauce, salt and pepper. Cover and marinate for 30 minutes.
2. Thread one strip of beef onto a 5-inch to 6-inch skewer, then a piece of green onion, then one more strip of beef. Continue until all beef is used up. Season skewers with salt and pepper.
3. In a large sauté pan, heat vegetable oil over medium heat. Add beef skewers to pan, making sure not to crowd.
4. Sauté on each side for about 1 minute, until cooked. Serve immediately.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

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