Summer Berry Muffins

Summer Berry Muffins

It is berry season!  I lived in Maine for three years when I was a little girl.  I remember picking blueberries right off the bush and plopping them straight into my mouth.  I love that sweet and tart explosion when the berries are just right.

One Morning in Maine by Robert McCloskey was one of my all-time favorite childhood books. Not only does Sally lose her tooth but she too picked blueberries.  I adored the illustrations.

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

Fresh berries also make me think of the beach.  Stopping at the farmer’s markets in Rhode Island with my mom, where she would load up on fresh fruits and veggies.  When I got to pick something out, I’d head straight for the honey sticks.  Those little tubes were so delish.

There is just something about berries that make me feel home.

 

These Summer Berry Muffins are Top 8 Free. No wheat, peanuts, eggs, dairy, soy, or nuts. Whenever I make a batch I keep about four on the counter and I throw the rest in the freezer for on the go breakfasts and snacks. They don’t take much effort and you probably have everything you need right in your pantry – except perhaps the fresh berries, luckily, they are everywhere right now!

#AllergicToEverything® Summer Berry Muffins

Summer Berry Muffins
Prep Time
10 mins
Cook Time
23 mins
Total Time
33 mins
 

These muffins are food allergy friendly, top 8 free, and packed with the flavors of summer.  You can freeze the extras for on-the-go snacks and they are delish warm from the oven!

Course: Breakfast, Snack
Cuisine: Baking, Dairy-free
Servings: 12 muffins
Author: Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
Dry Ingredients
  • 2.5 cups gluten-free flour
  • 1 1/4 cups light brown sugar, packed
  • 1 tablespoon ground flaxseed
  • 1.5 teaspoons baking powder (cornstarch-free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
Wet Ingredients
  • 1/4 cup avocado oil
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp warm water)
  • 3/4 cup warm water
  • 2 teaspoons bourbon vanilla
  • 1 teaspoon lemon extract (or 1/2 lemon freshly squeezed)
Berries & Zest
  • 1 cup raspberries, blueberries, and/or blackberries (rinsed & patted dry)
  • 1/2 lemon Zest from 1/2 lemon (optional)
Instructions
  1. Preheat the oven to 350ºF.
  2. Line a 12-muffin tin with paper liners.
  3. Whisk together the dry ingredients in a large mixing bowl.
  4. Combine the wet ingredients by whisking them together in a bowl.
  5. Combine the wet and dry ingredients, mix thoroughly until it is smooth.
  6. Add your berries and lemon zest (if using) and stir gently just until combined.
  7. Spoon into lined muffin cups.  I usually use a tablespoon to do this.

  8. Bake for 23 to 25 minutes, until golden-brown & firm. Test for doneness with a toothpick or cake tester, it should come out clean.
  9. Allow the muffins to cool for about five minutes, then remove them onto a wire rack and let them finish cooling.
  10. Feel free to eat one while they are warm from the oven - so delish!
  11. Don’t forget you can freeze extras for on-the-go breakfasts & snacks.
Recipe Notes
  • I use Hain Pure Foods Featherweight Baking Powder (it is gluten and corn-free)
  • Freeze the extras for on-the-go breakfasts and snacks.  I used to throw these in my bag on the way to school and they would be perfectly defrosted by the time I arrived!

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

The #AllergicToEverything Cookbook is live on Kickstarter now!  When you back the book, you get a book!

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Back the book, get a book!

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Homemade Chicken Soup

Homemade Chicken Soup

There is nothing quite like homemade chicken soup.  The ultimate comfort food on a cold day.  It is a low maintenance luxury you can whip up in just minutes.

I grew up on my mom’s turkey soup, which I looked forward to after every Thanksgiving and Christmas.  It is pretty much the same recipe except using chicken, and sometimes we throw in a little rice or barley.  She would never use the cilantro either but I think it adds a nice depth.

Not only did it clean out the fridge, but it makes itself 🙏🏻 here’s to health. And to homemade chicken soup.

Homemade chicken soup recipe: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Remember when you make homemade chicken soup you start with the stock.  You can use any old produce up (hence the fridge cleaning) and you don’t need to waste time making it look pretty, just chop it into pieces that will fit into your pot and save the dicing for the actual soup veggies.

You can use whatever bones you have- or pick up a rotisserie chicken from the grocery store to make homemade chicken soup.

#AllergicToEverything® Homemade Chicken Soup Recipe

Homemade Chicken Soup
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 

This homemade chicken soup recipe is pure comfort food.  So easy to make and can even be made with a store-bought rotisserie chicken.  Freeze the leftovers for easy meal prep!

Servings: 4 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
Soup Base (Stock)
  • 1 carcass Bones from a whole chicken (rotisserie, roasted chicken, or even turkey)
  • 32 ounces Chicken broth (you can also substitute water)
  • 2 cups Water
  • 2 tablespoons Veggie Stock Concentrate (optional, I had some leftover so I threw it in)
  • 2 cloves Garlic (or 2 frozen cubes of garlic / 2 tsp. garlic powder)
  • 1 pinch Cilantro (optional, I threw in a few sprigs)
  • 2 tablespoons Thyme (I used dried)
  • 2 tablespoons Poultry seasoning
  • 1 teaspoon Celery salt
  • 1/4 teaspoon Fresh ground black pepper
  • 1 medium Red onion, quartered
  • 2 medium Carrots, chopped in half
  • 2 stalks Celery, chopped in half
For the Soup
  • 3 to 4 cups The stock you made
  • 1 cup Water (optional, if you feel you need more broth)
  • 3/4 cup Shredded chicken (I just pulled the leftover off the carcass)
  • 1 medium Yellow Onion, diced (red is just fine too!)
  • 2 medium Carrots, diced
  • 2 stalks Celery, diced
  • 1 pinch Sea salt (to taste if needed)
Instructions
  1. Pull any chicken remaining on the carcass off and throw it in the fridge while you prepare the stock. 

  2. Prep your soup veggies (diced onion, carrots, celery) and set them aside until the stock is done. I usually just throw these in the fridge with my chicken.

  3. Prep the stock veggies - note that you do not need to make nice cuts and you can use veggies that are old for this, just make them small enough to fit in the pot.  They are just building flavor for the stock, we will toss them and use fresh ones for the soup. 

  4. In a large pot combine the chicken bones, chicken broth, water, veggie concentrate (optional), garlic, cilantro (optional), thyme, red onions, carrots, celery, poultry seasoning, celery salt, and fresh ground black pepper. Heat over high until it comes to a boil, then reduce to a simmer over low and cook for at least 60 minutes.  The longer the better.  I like to leave mine on the stove all day. 

  5. Strain the stock through a colander into another pot.  You can toss the carcass and stock veggies.  

  6. Throw the stock back onto the stove over medium to low heat, add your soup veggies and the shredded chicken to the pot and cook for 20 to 30 minutes until veggies have softened.  Give it a taste and add a little more salt and pepper if necessary.  

  7. Ladle it into a bowl and eat!

Recipe Notes
  • Freeze old veggies or cheese rinds to toss into your future stocks.
  • Try using turkey instead of chicken.  Jazz it up with a little rice or a handful of noodles. 
  • Freeze your leftovers in Pyrex (these are my favorites) for easy meal prep. 

Homemade chicken soup recipe: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Homemade chicken soup recipe: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free Homemade chicken soup recipe: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free Homemade chicken soup recipe: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free Homemade chicken soup recipe: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Back the book, get a book!

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Dijon Crusted Salmon

Dijon Crusted Salmon

I have been experimenting with removing dairy, grains, and excess sugar from my diet.  I’m hoping it helps with my digestion.  I have been feeling bloated and heavy, perhaps because my job is so stationary these days. This means cooking, even if my kitchen is under construction. We are installing new shelving for the kitchen appliances- no complaints here!  I was craving Salmon and the oven is still plugged in so I went for it.

Because of the kitchen construction, I had to get a little inventive by prepping in the living room- this lead to less beautiful pictures, but the Dijon Crusted Salmon recipe was to die for.  It was exactly what I was craving and left us completely satisfied.  Sometimes “healthy” leaves you wanting more but this really did hit the spot, while filling me up.

Joaquin thinks I should have used the blender for the almonds to make the crust less coarse, but I prefer quick over extra dishes- especially when the kitchen tools are all unplugged!

The only thing I would do differently (which I made sure to add to the recipe) is to drizzle the fish with lemon juice before serving.  You could also just mix it right in with the dijon blend.  Either way, my Dijon Crusted Salmon recipe is flexible.  I will leave the cheffing up to you!

Dijon Salmon: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

#AllergicToEverything® Dijon Crusted Salmon

Dijon Crusted Salmon
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

A quick, healthy, and most importantly: satisfying weeknight meal, free from grains and packed with healthy fats.  

Course: Main Course
Cuisine: American, Dairy-free, Fish, Grain-free
Servings: 2 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 2 filets Salmon, wild-caught
  • 1 tablespoon Olive oil (or Avocado oil)
  • Sea and pepper (just enough to season the fish)
  • 2 tablespoon Dijon mustard
  • 1 teaspoon Parsley, dried (or 1 Tbsp. fresh if you have it!)
  • 1/2 teaspoon Dill, dried
  • 2 teaspoon Maple syrup
  • 1 tablespoon Avocado oil
  • 1/4 cup Raw almonds, chopped (or any nut/seed you like)
  • 1 small Lemon, cut into wedges for serving (optional)
Instructions
  1. Preheat your oven to 400 degrees.  

  2. Run a little water over your filets and pat them dry (optional).

  3. In a glass baking dish, drizzle a little olive oil.  Place your salmon filets skin-down.  Brush the remaining olive oil over the top of the filets.  Sprinkle with salt and pepper, just enough to season them.  

  4. Chop up your almonds and set them to the side.  You can also throw them in a magic bullet or blender if you prefer a less coarse crust.

  5. In a small dish, mix together the dijon, parsley, dill, maple syrup, and avocado oil.  Spread it over the fish, coating each one well.  

  6. Sprinkle the almonds over the fish, creating the crust. 

  7. Bake for 12-17 minutes, checking every few minutes until the fish is cooked to your liking.  

  8. Before serving, squeeze a little lemon juice over the fish (optional).  Serve with fresh veggies, it went great with steamed broccoli! 

Recipe Notes

No raw almonds or allergic to almonds?  Try using another nut or seed you like.  If you are eating grains you can also substitute Rice Chex- my absolute favorite crusting ingredient for crispy gluten-free, corn-free toppings! I buy my raw almonds in bulk to save money.  

Maple Syrup: I buy my maple syrup on Amazon to save money.  I like the dark, robust flavored ones.  Coombs Family Farms and Hidden Springs Organic Vermont Maple Syrup are both excellent. 

Sea Salt as a kitchen staple:

  • Korean Sea Salt - my everyday seasoning sea salt.  If you are in the Oakland area, we buy ours (in a massive 6lb bag) at Koreana Plaza. If not, try your local Asian Market, if you don't have one, you can easily have this Korean Sea Salt delivered to you! It is both Kosher and very coarse (which makes it great for brining and fermenting).  Storage Tip: At our house, we keep ours in a granite mortar and pestle bowl of it out for everyday cooking uses.  That way we can grind it up as fine as we'd like depending on the recipe! 
  • Maldon Sea Salt Flakes - my favorite finishing sea salt.  While we are talking about salt, I thought I would just mention this one because I love it.  It's an awesome gift for foodies, I bought my mom a box last year for Mother's Day. I use it sparingly because it is a very salty salt.  When a recipe calls for salt, I stick to my Korean Sea Salt and use this as a finishing touch to boost the flavor of a dish just before serving.

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Dijon Salmon: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Dijon Salmon Baked with Almond Crust: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Back the book, get a book!

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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