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Curried Turkey Vegetable Soup Trial: Gluten-free, Dairy-free, Nut-free

January 10, 2014
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I still had some turkey leftover from Christmas, so I went looking for a soup recipe. As I was searching, I came across a Curried Turkey Vegetable Soup from Taste of Home that I had made and liked before cooking allergy-free. And since coconut would go well with curry, I decided it would be an easy switch to making it Joseph-safe. The Changes I subbed coconut milk 1:1 with the half-n-half and cornstarch 1:2 with the flour. When I’d made it before, I noted that it called for way too much spinach, so I cut that down too. spinach, coconut milk, chicken broth, salt, curry powder, onion, sage, corn starch, celery, turkey, potatoes, carrots The Method In a Dutch oven, cook onion in oil until tender. Add curry powder, and cook and stir for a minute. Add chicken broth, celery, potatoes, carrots, parsley and sage. curried turkey soup 002 Bring to a boil, then cover and simmer for 10-15 minutes until vegetables are tender. In a small bowl, combine coconut milk and cornstarch. Add coconut milk mixture to the soup along with turkey, salt, pepper, and spinach. curried turkey soup 003 Return to a boil, and cook for 1-2 minutes until slightly thickened and spinach is wilted. curried turkey soup 004

Curried Turkey Vegetable Soup

Adapted from Taste of Home Gluten-free, Dairy-free, Nut-free Ingredients:

  • 1 medium onion, chopped
  • 2 Tablespoons canola oil
  • 1 teaspoon curry powder
  • 3 cups chicken broth
  • 2 medium potatoes, peeled and diced
  • 2 celery ribs, sliced
  • 3 medium carrots, peeled and sliced
  • 2 teaspoons dried parsley
  • 1/2 teaspoon rubbed sage
  • 1 Tablespoon cornstarch
  • 1 1/2 cups coconut milk
  • 2 cups turkey, cooked and chopped
  • 4 oz fresh spinach, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

In a dutch oven, cook onion in oil until tender. Add curry powder. Stir and cook for 1 minute. Add chicken broth, potatoes, celery, carrots, parsley, and sage. Bring to a boil, then cover and simmer for 10-12 minutes, or until vegetables are tender. In a small bowl, combine cornstarch and coconut milk. Add coconut milk mixture to the soup, along with turkey, spinach, salt and pepper. Bring back to a boil, and cook for 1-2 minutes until slightly thickened and spinach is wilted. Makes 5 servings.

cover copy copy This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).

What I Thought Once I added the salt that I had forgotten to put in, it tasted pretty good. My husband liked it too, though he thought there was still too much spinach. Joseph only wanted to eat the turkey (or chicken as he insisted on calling it) and my daughter only wanted to eat bread. Typical.

Shared on Gluten-free Wednesday and Allergy-free Wednesday

Your Favorite Recipes for 2013

January 8, 2014

Top Posts 2013

  1. Homemade Cream of Chicken Soup
  2. Cranberry Orange Scones
  3. Sweet Cornbread
  4. Muddy Buddies
  5. Sunbutter Rice Krispie Treats
  6. Chicken Pot Pie
  7. Chicken Flavored Rice and Pasta
  8. Chocolate Chip Cranberry Bread
  9. Coconut Ginger Sauce
  10. Cinnamon Rolls

And since a lot of these are repeats from last year, here are some honorable mentions:

I’m glad that so many people have enjoyed my recipes as I continue to find new foods for Joseph to enjoy without his allergens. Here’s to a safe and yummy 2014!

Shared on Gluten-Free Wednesdays and Allergy Free Wednesday

Chocolate Orange Baked Oatmeal Trial: Gluten-free, Dairy-free, Nut-free

January 3, 2014
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I had TONS of oranges in the fridge in December, so I went looking for a recipe to use a few up. Then the Chocolate Clementine Baked Oatmeal from The Healthy Maven caught my eye. Now, my husband HATES oatmeal, but I thought he might like the fact that it was chocolate, and perhaps baking it would give it a different texture.

The Changes

I used coconut milk instead of almond milk, and used a real egg instead of a flax egg. Everything else was the same. Note, my oats aren’t certified gluten-free.

maple syrup, oats, coconut milk, orange juice, baking powde,r cocoa powder, clementine oranges, egg

The Method

Combine oats, baking powder, and cocoa

chocolate orange oatmeal 002

Add orange juice, coconut milk, and maple syrup. Stir to combine. Add in beaten egg.

chocolate orange oatmeal 003

Add in chopped clementine oranges and transfer to a 9″ cake pan. Bake at 350 degrees F for 40 minutes.

chocolate orange oatmeal 004

Cut into wedges and serve.

Chocolate Orange Baked Oatmeal

Adapted from The Healthy Maven

Gluten-free, Dairy-free, Nut-free


  • 2 cups rolled oats (certified gluten-free if necessary)
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 cup coconut milk
  • 1/4 cup orange juice
  • 4 1/2 teaspoons maple syrup
  • 1 egg
  • 5 clementine oranges, peeled and chopped

In a large bowl, combine oats, cocoa powder, and baking powder. Add in coconut milk, orange juice, and maple syrup. Beat the egg, and stir it in. Chop the clementines and fold them in.

Transfer to a 9″ cake pan, and bake at 350 degrees F for 40 minutes.

Makes 4-6 servings

What I Thought

As I was making this, I was thinking about the milk chocolate oranges that I love to eat. The taste of this oatmeal was nowhere close. I should have realized that unsweetened cocoa powder with no sugar would be very bitter, which it was. I choked down two wedges, (the second with lots of sugar added) and wanted to throw the rest away. My husband gallantly ate some, and snacked on it for a couple days before he agreed to throw the rest away. Because I didn’t like it, I didn’t force it on the kids either.

Mexican Rice: Gluten-free, Dairy-free, Nut-free

January 1, 2014

Unlike my First-try Friday posts, this recipe was tweaked until I got something I liked. We eat a lot of rice, and I wanted to pair it with something other than chicken. But the recipes I usually see call for stew meat or meatballs, which I don’t always have on hand. So, I grabbed some ground beef and set out to create a Mexican-y dish. corn, beef broth, garlic powder, salt, salsa, rice, pepper, tomato sauce, chili powder, paprika, ground beef The Method Brown ground beef. Add all the other ingredients except rice and bring to a boil. mexican rice 002 Add rice. Cover and let simmer for 20 minutes, or until liquid is absorbed and rice is tender. Mexican Rice: Gluten-free, Dairy-free, Nut-free

Mexican Rice

Gluten-free, Dairy-free, Nut-free

  • 1/2 pound ground beef
  • 1 14 oz can beef broth
  • 1 cup corn (or 1 can, drained)
  • 1 8 oz can tomato sauce
  • 1/4 cup salsa
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cups uncooked white rice

Brown ground beef in a large skillet. Add all the rest of the ingredients, except for the rice. Bring to a boil. Add rice. Cover, and let simmer for 20 minutes. Makes about 4 servings.

cover copy copy This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).

Shared on Allergy-free Wednesday and Gluten-free Wednesday

Merry Christmas

December 25, 2013

Have a safe and yummy allergy-free Christmas and a Happy New Year!

Lemmon Family 2013

Love, the Lemmon family

Looking Out for Allergies in Newest Baby

December 18, 2013

After seeing Joseph’s allergy symptoms as a breastfeeding infant, I have spent awhile thinking about how I would handle any allergies in his younger brother. I brought up the history with the postpartum nurse, and she mostly brushed off my concerns, saying its rare for babies to be allergic to breastmilk (that may be true, but Joseph was definitely allergic to the food in my diet that got into my breastmilk). Also, she said that doctors are really only concerned if the baby isn’t gaining weight, or other symptoms are severe.

With Joseph, when he was 2 months old, his cradle cap was bad enough that the pediatrician was telling us what shampoo to use to help treat it. A month later, he had gained enough control over his hands that he was scratching his head until it bled. Also at two months, eczema was starting to flare, but a month later, he had bright red rashes under his neck, on the backs of his knees, in his elbows, and on his stomach. Poor little guy. Also, while he kept gaining weight, he was constantly fountaining spit-up whenever he was sitting/lying down, much more than a normal baby would.

Thankfully, though our baby is almost 2 months old now, he’s not displaying any of these symptoms. I was worried at first, since he was spitting up a lot his first week of life, but once he got the meconium worked through, he’s only spitting up like a normal baby. I’m keeping my fingers crossed that this means that we won’t be dealing any allergies with him.

Friend’s Meals For Our Allergic Family

December 11, 2013

By the time this posts, our baby will be over 7 weeks old. I feel like I’m still getting a handle on things. I love snuggling with my newborn and reading while he nurses. But that’s taking a big chunk out of my day, and I still have to handle dishes and laundry and feeding the other two kids and dealing with potty training. Stressful.

But I do want to give a shout-out to my friends who provided some meals the first two weeks after I gave birth. They were quite helpful, and I so so much appreciate that they all considered Joseph’s allergies, even though I said we’d be fine if they didn’t. So as inspiration, I wanted to share what they brought.

  • Quinoa salad made with pinto beans, corn, and green peppers, served with tortilla chips and strawberries.
  • Hawaiian haystacks with my recipe and Jello. Included real cheese for the rest of us.
  • Chicken teriyaki (with sauce separate), rice, salad, and apples
  • Soup with GF noodles, pork and beans, carrots, and celery. Bread and parmesan separate for the rest of us.
  • Swedish meatballs (with my recipe separate)
  • Brazilian pork, rice, broccoli, and sweet potatoes

I really liked the quinoa salad, and would like to replicate it. And I am surprised at myself for forgetting that Jello is a Joseph-safe dessert. Desserts are the hardest to find naturally gluten-free and dairy-free. So it’s too bad that my kids looked at the Jello like it was alien. I’d forgotten about gluten being in soy sauce, since I buy a gluten-free soy sauce which I use fairly often without thinking. So I’m glad my friend checked labels for me. I would have been fine with Joseph having the small amount that would have been present, but he preferred to have it plain.

I have my next few weeks posts planned, and since I have to cook anyway, I plan on starting up the First Try Friday posts again pretty quickly. The hardest part is just making the time to write them all up! Until next time.

Baby Boy is Here!

October 22, 2013

The newest addition to our family arrived Sunday night. Mom and baby are doing well. Now this blog is going on maternity leave for the next month or so. Until then, enjoy this picture of our newborn.


Simple-cook, Allergy-friendly Staples

October 16, 2013

With baby #3 coming pretty much any time now, I don’t plan to cook much in the next few weeks. I have friends who will probably bring a few meals, and my mom is coming to help for a week, and my husband gets 2 weeks paternity leave. However, the biggest conundrum is how to get Joseph food he can eat? I’m not going to ask my friends to remember him when they bring meals (though I would appreciate the thought) and my husband’s cooking skills are limited to what comes out of a box.

So, I have been gathering some allergy-friendly foods in our pantry and freezer that my husband can put together for Joseph. If this means he is eating foods completely different from us, so be it. Here is a small list of essentials.

  • Cereal (specifically Chex and Kix)
  • Apple juice
  • hot dogs
  • Ian’s fish sticks and chicken nuggets
  • French fries
  • Spaghetti
  • Pizza (Udi’s crust, Daiya cheese)
  • Snacks (chips, crackers, deli meat)
  • Applesauce
  • Grapes
  • Sorbet

I’ve also finally discovered a store-bought gluten-free bread that Joseph likes! Udi’s chia-millet bread happened to be in the baked yesterday cart, so I brought some home to try. Joseph loves it with melted Daiya on top.

I could probably make and then freeze meals, but its been hard at times just to get the energy to make the regular meals lately. I will probably make some Joseph-safe macaroni to freeze, since that is a staple of our easy meals.

What do you keep on hand for easy meals?

Cranberry Orange Scones Trial: Gluten-free, Dairy-free, Nut-free

October 11, 2013

Pretty much the only time I actually make breakfast foods for breakfast is when it is General Conference weekend. Instead of going to church, we stay home to watch the broadcast by our prophet and apostles. So, for General Conference last Saturday, I decided to try a cranberry scone recipe from Once a Month Meals

The Changes

This recipe was already Joseph-safe. Though I did notice a conspicuous lack of baking powder, which the original recipe at The Happy Tummy had, so I added that back in. I also chose not to pre-freeze the dairy-free margarine.

powdered sugar, sugar, orange juice, GF flour, drued cranberries, baking soda, salt, xanthan gum, eggs, coconut yogurt, DF margarine

The Method

Soak the cranberries in orange juice for at least ten minutes to plump them up.

cranberry scones 002

Combine flour, sugar, xanthan gum, baking soda, baking powder, and salt. Add dairy-free margarine and cut with a pastry cutter or two knives until the mixture resembles loose crumbs.

cranberry scones 003

Drain cranberries and add them to the flour mixture, along with orange zest.

cranberry scones 004

In another bowl, whisk together eggs and yogurt. Add to the flour mixture and stir until moistened. At this point, I noticed my dough was extremely sticky, and realized I had put in the entire container of yogurt instead of just 1/2 cup. Oops. So I kneaded in some extra flour until it became workable.

Divide dough in half, and pat each half into a circle about 1/2″ thick. Cut each circle into 8 wedges, then transfer to a parchment paper lined baking mat.

cranberry scones 005

Bake at 375 degrees F for 15 minutes or until light golden. Let cool for 10 minutes. Meanwhile, stir together orange juice and powdered sugar. Drizzle glaze over scones and serve.

cranberry scones 008

Cranberry Orange Scones

Adapted from The Happy Tummy

Gluten-free, Dairy-free, Nut-free


  • 1 cup dried cranberries (soaked in hot water or orange juice for 10 minutes, then drained)
  • 2 1/2 cups brown rice flour blend
  • 3 Tablespoons sugar
  • 1 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dairy-free margarine
  • zest of one orange
  • 2 eggs
  • 1/2 cup plain coconut yogurt
  • 3/4 cup powdered sugar
  • 2 Tablespoons orange juice

In a large bowl, combine dry ingredients (flour blend, sugar, xanthan gum, baking soda, baking powder, and salt). Using a pastry cutter or two knives, cut in margarine until the mixture resembles coarse crumbs. Stir in cranberries and orange zest.

In a separate bowl, whisk together eggs and yogurt. Add to flour mixture and stir until moistened. Separate dough into two halves, and pat each half into a circle that is about 1/2″ thick. Cut each circle into 8 wedges. Bake at 375 degrees F for 15 minutes, or until lightly golden.

Let cool for about 10 minutes. Meanwhile, stir together powdered sugar and orange juice. Drizzle glaze over scones and serve.

Makes 16 scones.

cover copy copy

This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).

What I Thought

These scones had a really soft texture and a pleasant taste. My husband ate four of them in his first sitting. My daughter was dismayed at the sight of the cranberries and tried to pick them out. With some prodding, Joseph finished his scone. I still might consider doing them again. The next day, they were slightly dry since I’d let them sit out for a few hours before putting them away, but they tasted very nice after warming in the microwave.

Shared on Slightly Indulgent TuesdayGluten-free Wednesday and Allergy-free Wednesday