Hi my daughter just got her allergy test back and it says food she should avoid include, dairy, eggs, wheat, rye, gluten, almonds, avocados, mushrooms, cucumbers, nectarines and beef. We generally don't do the milk, egg, and wheat thing. We rarely eat beef so this is also a problem. We've been substituting almond milk for dairy milk - bummer - it tastes better than rice and soy milk. She has been seeing a nutritionalist who has her on an athletic diet that helps to lean and define her muscles. She eats at least 5 times a day but it requires a very carefully layed out carb, protein and good fat juggle. She is confused on what to do for breads and snacks which has been using for her energy source for when she needs to do a lot of dance classes. She does at least 30 hours of training a week.
Does anyone have any good recipes they might suggest.
xo Froggie

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Hi Froggie
I have a ton of them.
Try this one: Can turn it into main course with salmon or chicken filling and also a sweet treat.

Gluten Free Crepes
Some of my favorite fillings are vegetables spread, nut spreads, and fresh fruits. This is a delicious meal and a wonderful way to introduce children to the pleasures of playing in the kitchen!

2 cups organic brown rice flour
6 cups warm water
¼ teaspoon organic sea salt
Olive or Coconut oil for the pan
Combine the ingredients in a large mixing bowl.
Blend everything thoroughly by hand (you don’t want too much air in the batter)
Allow the batter to sit overnight.
Use a skillet (cast iron if you have one) that has a low edge.
Heat the pan and brush with oil
Pour the batter in the pan, moving the pan to spread it evenly.

Cook each crepe for about four minutes on one side.
Turn the crepe and cook it for about another three minutes.

Spread your filling of choice on the crepe.
Roll it and serve.

Will post more later.
BE

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Brit Elders
CEO - ShirleyMacLaine.com

Another:
Gluten Free Spiced Herbed Muffins
These are wonderful with a bowl of your favorite soup or served with any meal. They are gluten free but do have almonds in them, if you are nut sensive.

1 cup plain cottage cheese (low-fat)
3/4 cup parmesan cheese, freshly grated
1/4 cup spelt flour
***1 cup almonds, very finely ground
(other nuts can be substituted - I've used pecans and walnuts)
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt
Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need nine of them.
Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
Spoon the mixture into the muffing cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.


You might want to try these additions:

chopped olives, lemon zest and chopped herbs
sauteed, chopped mushrooms and fresh thyme
chopped chipotles (if you like hot - these are great)
roasted garlic, pesto and toasted pine nuts
sauteed onions and rosemary

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Brit Elders
CEO - ShirleyMacLaine.com

Thanks Brit,
The Crepe one will work and sounds like it would be a good wrap substitute. The spiced muffin one has cottage cheese in it - which was one of her highest - stay away from foods - I wonder what I can substitute for it - is there such thing as a rice or soy curd? There is also eggs in it too which is another one of her problems - I can find an egg replacer but I'm wondering if there are better one's than others? She was told to take all the things I listed out of her diet for a week and then systematically put them in one at a time to see how she reacts to them.
Thanks for the "energy" recipes.
xo Froggie

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You are an artist, you are unique, you are expressing your self.

Hi
Try tofu instead of cottage cheese. Or vegetable protein powder.

Also try Dixie Diner's Club Egg (not!) - Very good egg replacement. They have a lot of great products that are gluten and sugar free.

If she is avoiding cucumbers - might be good to avoid all melons and bananas as they also stimulate allergic reactions. She should talk to her nutritionist about that. There was a huge article in JAMA about that some time back (about 4 or 5 years)

Make certain any soy product is NON GMO. Tough to find but worth the effort because the GMO versions have been tracked to be causes of extreme allergies.

BE

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Brit Elders
CEO - ShirleyMacLaine.com

Also - an after thought...
try making your own rice milk. You can sweeten with Stevia to desired flavor.
(If you need it)

1 cup brown organic rice
4 cups hot water
1 tsp vanilla (or the pulp for one vanilla bean)

Put all in blender, puree for about 5 minutes (until smooth)

Let sit for 1/2 hour

Pour into container being careful not to let the sediments
at the bottom pour into the new container

Sweeten to taste

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Brit Elders
CEO - ShirleyMacLaine.com

Tofu - that's perfect - and thanks for the egg substitute idea - hopefully we have it here in Canada - I'm off to the special food shop tommorow. I will definatly try making our own rice milk because I don't like "Rice Dream". I'm assuming the rice is supposed to be cooked?
Thanks again for your help
xo Froggie

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You are an artist, you are unique, you are expressing your self.