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.

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 all top allergens

Ingredients

• 2 lbs (900 g) boneless, skinless chicken breast
• 1 tbsp (15 mL) curry powder
• 1 tbsp (15 mL) honey
• 1 tbsp (15 mL) chili powder
• 2 cloves garlic, finely chopped
• 1 ⁄4 cup (60 mL) fresh basil, chopped
• 1 ⁄4 cup (60 mL) allergy-friendly vegetable oil
• 1 8 oz package (250 g) rice vermicelli
• 1 bunch green onions, finely sliced
• 1 cup (250 mL) coriander leaves, packed
• 1 ⁄2 cup (125 mL) mint leaves
• 1 red pepper, seeded, thinly sliced
• Salt and pepper to taste

Dressing

• 2 tbsp (30 mL) seasoned rice wine vinegar
• 2 tbsp (30 mL) umeboshi vinegar* [Substitution: same amount of rice wine vinegar]
• 1 tbsp (15 mL) sugar
• 2 tbsp (30 mL) chili sauce (medium thickness)
• 1 ⁄2 cup (125 mL) vegetable oil

*Vinegar derived from a Japanese plum; available in health food stores and online.  

Method

1. Combine curry powder, honey, chili powder, garlic, basil and vegetable oil in a large bowl. Add chicken and toss to coat. Cover and marinate for 45 minutes.
2. Place rice noodles in a large bowl and cover with boiling water. Soak for 8-10 minutes or until soft. Drain well and set aside.
3. Pre-heat barbecue on high. Grill marinated chicken, turning once, 8-10 minutes or until cooked through. Remove to a plate and tent with foil. Let rest 10 minutes.
4. Place all dressing ingredients in a small bowl and whisk thoroughly.
5. Cut chicken into 1 ⁄ 2-inch cubes. Add chicken (and any juices), onion and red pepper to noodles. Toss with dressing and season with salt and pepper.
6. Put salad onto serving dish, garnish with mint and coriander and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Free of: All top allergens, except egg (in optional garlic mayo), and gluten-free

Ingredients

• 4 sweet potatoes, peeled
• 2 tbsp (30 mL) olive oil
• 1 tsp (5 mL) each salt and pepper
• 4 egg yolks
• 1 clove garlic, minced
• 1 tbsp (15 mL) Dijon-style mustard  [*Look for allergen-free brands; for mustard allergy, can omit]
• 1 1 ⁄2 cups (375 mL) vegetable oil

Method

1. Pre-heat oven to 400º F.
2. Slice potatoes into ¼-inch wedges and toss with olive oil, salt and pepper. Line a large, rimmed cookie sheet with parchment paper. Spread spread wedges on it in a single layer.
3. Roast in oven 30-40 minutes, turning once, until evenly browned and cooked through.
4. To make mayo, place egg yolks in food processor. With it running, add garlic, mustard, salt and pepper until combined.
5. Slowly add oil until mayonnaise comes together. Place in a dipping bowl and serve with fries.

Note: For egg allergy – skip the mayo and serve with salt or another favorite condiment.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Serves 4-6

Free of: gluten and all top allergens

Ingredients

• 4 lbs (1.8 kg) chicken wings
• 1 tbsp (15 mL) ground cumin
• 1 tsp (5 mL) ground cinnamon
• 1 tbsp (15 mL) salt
• 1 tsp (5 mL) garlic powder
• 1 tsp (5 mL) cayenne
• 1/4 cup (60 mL) allergy-safe vegetable oil
• 1/2 cup (125 mL) summer blossom honey
• 1 tbsp (15 mL) lemon zest

Method

1. In a large bowl, stir together cumin, cinnamon, salt, garlic powder, cayenne and oil.
2. Add chicken wings to bowl and coat with spice rub. Cover and refrigerate.
3. Pre-heat barbecue on medium-high.
4. In a small bowl, mix honey and lemon zest together. Set aside.
5. Lightly oil the grill. Cook wings on grill for about 12-14 minutes, turning often, until cooked through.
6. Brush honey lemon glaze over wings until coated. Continue to cook for 2-4 minutes.
7. Transfer to a platter and serve with cut carrots and celery.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

© Copyright AGW Publishing Inc.

Free of: gluten and all top allergens

Ingredients

• 1 eggplant, halved lengthwise
• 1 14 oz (398 mL) can white beans, rinsed
• 4 cloves garlic, roasted
• ½ cup (60 mL) parsley, chopped
• ¼ cup (60 mL) lemon juice
• 2 tbsp (30 mL) olive oil
• salt and pepper

Method

1. Heat oven to 400° F.
2. Place eggplant halves onto a baking sheet, cut side up. Roast for 22-24 minutes until cooked through. Cool.
3. Scoop eggplant flesh into a food processor and discard skin.
4. Add all remaining ingredients. Pulse until smooth and combined well.
5. Place hummus in dipping bowl, and serve with gluten-free garlic toasts or vegetable sticks.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

© Copyright AGW Publishing Inc.

Serves 4-6

Free of: All top allergens and gluten-free

Chef’s Note: This easy, Mediterranean-style chicken dish transports well for a picnic lunch or patio dinner at a friend’s place.

Ingredients

• 1 whole chicken, cut into 8 pieces
• Zest and juice of 2 lemons
• 2 cloves garlic, minced
• 1 cup (250 mL) black olives, pitted
• 1 tbsp (15 mL) paprika
• 1 tsp (5 mL) cumin
• 2 tbsp (30 mL) olive oil
• Salt and pepper

Method

1. Heat oven to 375° F.
2. In a large bowl, combine chicken with all other ingredients. Mix well.
3. Place mixture into a baking dish. Roast 20-25 minutes or until chicken is cooked.
4. Serve hot or allow to cool and serve at room temperature.

Not in the mood for chicken? Try this tasty recipe: Arugula & Watercress Salad

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

© Copyright AGW Publishing Inc.

Free of: Gluten and top allergens. Contains mustard.

Ingredients

• 2 lbs (900 g) beef tenderloin*
• 1/4 cup (60 mL) olive oil
• 1/4 cup (60 mL) fresh thyme, finely chopped
• Pinch of salt and pepper
• 2 large bunches (4 cups) watercress, washed

Method

1. Pre-heat grill on high. Rub beef with 3 tbsp of olive oil, thyme, salt and pepper. Coat well and set aside 10-15 minutes.
2. Grill tenderloin until seared on all sides. Reduce heat to medium and continue cooking with the lid closed, 12-15 minutes for medium-rare. (Internal temperature of 130°F for medium-rare, 140°F for medium taken with a probe thermometer.) Remove beef from the grill, tent with foil and let stand for 15 minutes.
3. Arrange watercress on a serving platter. Thinly slice beef and arrange on top of watercress.
4. Drizzle generously with vinaigrette (see next page) and serve.

*Note: Budget-friendly flank steak also works ­well. Follow the same method, but adjust cooking time. Grill over high heat 4-6 minutes per side for medium rare.

Next Page: Arugula Vinaigrette