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.

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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Food Allergy Resources

Food Allergy Resources

In honor of Food Allergy Awareness Month, I wanted to finally write a post focused on some of the life-based food allergy resources I use to manage my food allergies. I’ve tried tons of makeup, combed hundreds upon hundreds of blogs, and read thousands of labels.  It has truly been a process of trial and error- which is the key to managing food allergies.  Everyone is different, you have to find what works for you BUT you can start here, which is much better than nothing.  I have been living with multiple food allergies for about six and a half years now and over that time have found some really excellent products and relief staples that I keep on hand.

Let’s start here, not to gross you out, but rather to illustrate my experience and perhaps make you feel a little better, knowing someone else goes through this too.  You can see me at my worst if this isn’t enough.

Okay!  Let’s jump in.  Here are my food allergy resources and recipes in no particular order, yet the best particular order I could come up with.

Recipes for your Purse, Home, & Everyday Beauty

I wanted to break up my food allergy resources in a way that would make sense to you, no matter the stage you are in.  If you don’t want to go recipe by recipe or if you have an aversion to words and pictures, you can go straight to my Idea Lists on Amazon with the links below!  Trust me, some days I just want to go to the source too.

Quick List of Products & Resources:

Food Allergy Resources: #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® Food Allergy Resources: In Your Purse

Food Allergy Resources: In Your Purse
Prep Time
10 mins
Total Time
10 mins
 

What to keep in your purse for food allergy emergencies.  These are my go-to, have on hand food allergy resources that I never leave the house without!

Course: Home, Life
Cuisine: Food Allergy Resource
Servings: 1 Purse-full
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 1 medium Purse
  • 1 small Zipper Pouch (optional)
  • 1 small Mirror (for examining suspected reactions)
  • 1 bottle Artificial Tears (like Systane, see notes)
  • 1 bottle Allergy Eye Drops (like Alaway, see notes)
  • 1 container Assorted Allergy Meds (ex. Benadryl, Zyrtec, Prednisone)
  • 2 Epi Pens
  • 1 Inhaler (optional)
  • 1 bag Smooth Move Tea
  • 2 packets Antibacterial Wipes
  • 1 packet Tissues
  • 10 Food Allergy Cards (for remembering them all, dates, or eating out!)
  • 1 Medical ID (like mine from StickyJ)
Instructions
  1. Combine all ingredients in your purse & go!  TIP: To make it easy to transfer bags keep your supplies in a zipper pouch!

Recipe Notes

Food Allergy Resources: #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® Food Allergy Resources: Everyday Beauty

Food Allergy Resources: Everyday Beauty
Prep Time
10 mins
 

These are the things I use every day in my beauty routine.  Step up your self-care with these food allergy-friendly essentials! 

Course: Home, Life
Cuisine: Food Allergy Resource
Servings: 1 person
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • Good Skin Cream (like Cetaphil or Vanicream)
  • Good Body Lotion (like Vanicream' Lite Lotion)
  • Almond Oil (I use this as a primer & massage oil)
  • Conditioner (like BWC's leave-in)
  • Aluminum-free Deodorant (like Kiss My Face)
  • Allergen-free Makeup (like Almay, Bare Minerals, Physicians Formula)
  • Lip Moisturizer (like Aquaphor Lip Repair w/ or w/o sun screen)
  • Eye Lubricant Drops (like Systane Ultra)
  • Vitamins, allergen-free (like Raw One)
  • Tissues (that don't hurt your nose, please!)
Instructions
  1. Step up your self-care with these food allergy-friendly essentials!  See the notes to see the full list of products I use.

Recipe Notes

Food Allergy Resources: #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® Food Allergy Resources: To Keep At Home

Food Allergy Resources: To Keep At Home
Prep Time
10 mins
 

These are the food allergy relief remedies I keep at home.  It is better to be safe than sorry, hopefully, this food allergy resource helps you to do just that!

Course: Home, Life
Cuisine: Food Allergy Resource
Servings: 1 home
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 1 bottle Allergy Medicine (daily use over the counter, like Zyrtec)
  • 1 bottle Allergy Medicine (fast acting over the counter, like Benadryl)
  • 1 bottle Steroid Medicine (like Prednisone, if prescribed)
  • 1 tube Steroid Cream (if prescribed)
  • 2 pack Extra Epi Pens (if prescribed)
  • 1 kit Sinus Rinse Kit (like NeilMed)
  • 1 bottle Allergy Eye Drops (like Alaway)
  • 1 bottle Eye Lubricant Drops (like Systane)
  • 1 jug Stool Softener (like Mirolax)
  • 1 box Digestive Support Tea (like Smooth Move)
  • 1 tub Vaseline (for chapped, irritated skin)
Instructions
  1. Keep these supplies on hand in bulk - you never know when you will need them and I think it is better to be safe than sorry (or having to call the on-call doc in the middle of the night).  See the notes for the full list of the products I keep at home (that aren't prescription based)!

  2. Please note - I do not condone or recommend the use of steroids.  They are awful on your body.  I use them only in emergencies. 

Recipe Notes
  • Allergy-friendly Pantry Staples - https://amzn.to/2HzrkQc
  • Allergy-friendly Home & Beauty Products - https://amzn.to/2KmS9cb
  • Please note - I do not condone or recommend the use of steroids.  They are awful on your body.  I use them only in emergencies. 

Food Allergy Resources: Making Your Own Allergen-free Supplies

Allergens are everywhere.  Chemicals are packed into everything these days.  Wellness Mama is my favorite resource for natural home-life- beauty recipes and remedies.  She covers it all!  Cleaning supplies, tinctures, lip gloss, you name it.

Food Allergy Resources: #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

Food Allergy Resources: Baking Gluten-free

Hands down, Karina is my go-to resource when it comes to baking gluten-free.  She is amazing, check out her blog, Gluten-Free Goddess.

Food Allergy Resources: My Medical ID Bracelet

Sticky J made this for me. While I do like it, it is too hard to put on by myself which sort of defeats the purpose.  I am planning to upcycle it into a necklace!  I do love a good DIY project.  This is the bracelet I chose; they have tons of options and styles.

Food Allergy Resources: My Go-To List

I started working on this a few months ago, the list continues to grow but here are a few blogs, apps, and services I want to especially highlight.  Or just see the full list by category!

  • Healthy Living App– The Environmental Working Group’s (EWG) app for quickly identifying health and safety ratings for over 200,000 food, personal care, and cosmetic products.  All you have to do is scan the barcode (or search) to get a score for allergy, cancer, and developmental concerns.  I try to stay in the green, occasionally use yellow, but avoid completely the reds – once you try it you will understand.  My mom put me onto this and I have used it since. 
  • My everyday favorite products for beauty & home
  • My favorite allergen-free pantry staples

In the words of Oliver Sacks, “memory arises not only from direct experience but from the intercourse of many minds.” These are just a few ways many minds have influenced my food allergy journey.

Food Allergy Resources: #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

The back of my cookbook – food journal. Please forgive the spelling, obviously the need for an editor is real for the final cookbook, hah.

These are some of the many minds (blogs) I frequent:

Food Allergy Resources: Collections to Build

Cookbooks were so important to me in the beginning. And honestly before the food allergy journey even started.  So are journals.

These are some of my favorite cookbooks, the journal I started keeping (which is being turned into a cookbook!), and how I DIYed a tool to hand out to potential dates.  Haha.  Just kidding, but no, really.  I have given my food allergy cards to dates.  And to friends who want to have me for dinner, and to restaurants, and I drop them in “win a…” bowls, and I carry them with me wherever I go.

Food Allergy Resources: Gratitude & Affirmations

One way to pick you up when you are feeling down.  My mother once sent me this little note, it simply read, “I am not this body, I am not my thoughts, I am not my feelings, I am not these situations.”  I keep it hung next to my desk.

Be grateful for everything that has been given to you, everything that has been taken away, and everything that has been left behind.

Food Allergy Resources: Instant Pot Giveaway (!!)

Instant Pot is supporting my Cookbook (launching on Kickstarter May 15th) by donating an Instant Pot Duo.  I am super excited to do this giveaway, I will be running it on my Instagram (@hashtagallergic) so be sure to follow if you want a chance to win!  They are pretty damn awesome.

Food Allergy Resources: #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

This little guy – well not this one, but a new one – could be yours!

Practicing Gratitude

Thank you for letting me share my story & my food allergy resources.  I wish you a smoother journey than I had.  Please share what you have learned below.  We are all in this together.

If you are interested in helping me bring #AllergicToEverything, the cookbook & lifestyle guide, to life, please check out my Kickstarter page (this link will direct you to the Kickstarter as soon as the project goes live. It will be live May 15th and will run for only 30 days.

All my love,

Jess

Food Allergy Resources: #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

Food Allergy Resources: #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  Food Allergy Resources: #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-freeFood Allergy Resources: #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.

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.

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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Sweet Potato Fries (baked not fried!)

Sweet Potato Fries (baked not fried!)

Sweet potato fries – who knew!  Perhaps I am way behind the times.  In fact, I know I am.  I do the same thing with music. Way after it is popular, I find it and think it is amazing, I tell everyone I know and they respond, with, “yeah, Jess, obviously.”  Regardless, I get excited.

I fell in love with Nirvana in 2003 during my first semester of college, then Fiona Apple a year or so later.  Come to find out they were all the rage in the 90s, but I was beyond in love with Hanson at the time so I assume that is why I missed the boat.  I remember being in awe flipping through my little sister’s CD collection, realizing she was way ahead of me.  She had owned all the music I was just finding out about for years.

Back to sweet potatoes.  I’ve had some fears about them.  I wasn’t sure what to do with them, how to cook them, what to eat them with.  They seemed too sweet.  I’m a savory palleted girl when it comes to non-desserts.  My mom was also very into them, which naturally made me questions them.  As time goes on I realize more and more how smart she is.  And how (even against my own incredibly strong will) she managed to instill an appreciation for sprouted seeds, organic (thin-skinned) produce, grass-fed meats, lentils, whole grains, etc.  As a kid, I thought all of that was just yuk.  I wondered why my mother couldn’t just get the Gushers like the other parents. I just wanted to be like everyone one else.  But I wasn’t, and she wasn’t, and when it comes down to it, it makes sense that I instinctively question her beliefs.  I was raised to wonder, to question authority.  And now, at 33, I love her more for it.

So I questioned sweet potato fries, and sweet potatoes in general.  I know they have been all the rage for years now.  Working from home has been a big lifestyle change and I’ve been feeling heavy from the lack of movement. I’ve been trying to shift up my diet. Making a point to get out for walks and do my yoga. When I was teaching I was on my feet all day, burning calories without thinking about it.  Since August, I have been sitting at my computer day after day working on the Kickstarter campaign for my cookbook, #AllergicToEverything. It occurred to me that playing with my food choices might help with the heaviness.  Strangely enough, Kickstarting a cookbook takes up so much time that I found myself relying more on easy foods, rather than cooking.  When I realized this I was pretty taken back.  But now that I am conscious of this, I get to make choices.

I chose to try sweet potatoes, in the form of fries.  I bought just enough to try them once and on my next trip to the grocery store I found myself buying more.  It seems my body-pallette-mind liked them.

As you will see in the pictures (apologies in advance, from one human to another), I did burn them, but after tossing the too-burnt-to-consume ones, Joaquin and I ate a satisfying and refreshing dinner that did not leave either of us feeling heavy.  And most importantly, it was delish.  And as always, allergen-free.

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#AllergicToEverything® Baked Sweet Potato Fries

3.8 from 5 votes
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Sweet Potato Fries (Baked not Fried)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A treat on their own, or a lush addition to a bunless burger.  Able to be eaten on just about any diet.  Sweet potato is a great source of dietary fiber, vitamin B6, vitamin C, beta-carotene, manganese, and complex carbohydrates, which work together to produce anti-inflammatory magic.  For food allergy collectors like myself, if sweet potatoes help heal inflammation and they taste great, we should eat them!  

Course: Appetizer, Side Dish, Snack
Cuisine: American, Comfort Food
Servings: 4 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 3-4 medium Sweet potatoes, sliced about 1/2" thick
  • 2 tablespoons Olive oil (or avocado oil)
  • 1.5 teaspoons Garlic powder
  • 1 teaspoon Thyme (dried)
  • 1/4 teaspoon Fresh ground black pepper
  • Sea salt, just enough to season lightly (see my favorite kind in the notes)
Kitchen Tools
  • Veggie peeler
  • Bowl for tossing
  • Baking sheets (1 or 2 depending on amount)
  • Tinfoil to cover the baking sheets (and eliminate extra dishwashing!)
Instructions
  1. Preheat the oven to 450 degrees. 

  2. Locate someone who likes to peel (and chop) sweet potatoes.  

  3. Have them rinse the sweet potatoes in the sink, then with a vegetable peeler, remove the skin from the sweet potatoes.  Next, slice them into 1/2" thick pieces, like french fries.  (See notes on the skin and sizing below).

  4. In a mixing bowl, combine the fries, oil, garlic, thyme, pepper, and a small pinch of sea salt.  Toss well, making sure all the sweet potatoes get oiled up.  

  5. Line your baking sheet(s) with Tinfoil, so you don't have to do extra dishes, then spread the fries out in a single layer.  Use another baking sheet if they do not all fit on one tray.  

  6. Bake at 450 degrees for about 30 minutes.  It's a good idea to check them at 25 minutes, so they don't burn like mine did! 

  7. Remove the sweet potato fries when they are golden and crisp, finish with another small pinch of sea salt.  

  8. Serve with or without your favorite dipping sauce. I like a ketchup-dijon combo but they are also incredible on their own!

Recipe Notes
  • What if I like thicker steak-fries or potato wedges? I wrote the recipe for the style of fries I love, the little crispy guys.  Feel free to make them thicker, you may need to add a little cooking time, just keep an eye on them because when they burn, they burn fast!  
  • Do I really have to remove the skin?  If you know the answer, please comment below!  My guess is that they would be just as delicious with the skin on (like most other potatoes) and if I hadn't had Joaquin offer to peel them for us, I personally wouldn't have taken the time to remove the skins.  Lucky for me, he was willing to put in the extra work because they turned out great.  Next time, I'm gonna go skin-on, and when I do I'll let you know how it goes!
  • 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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Recipe Source: https://AllergicToEverything.life. All images and content are Copyright © protected, all rights reserved. #AllergicToEverything® is a registered Trademark. Please do not use our images or content without prior permission. To share on social media please link to and credit https://AllergicToEverything.life. Thank you.

Sweet Potato Fries Baked Not Fried: #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-freeSweet Potato Fries Baked Not Fried: #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-freeSweet Potato Fries Baked Not Fried: #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

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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Tami’s Red Sauce Two Ways: Bolognese & Vegetarian-Vegan

Tami’s Red Sauce Two Ways: Bolognese & Vegetarian-Vegan

Tami's Red Sauce Bolognese Pasta Sauce #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

A simple bolognese to spread over your favorite pasta or lasagna recipe.  To make it vegetarian or vegan-friendly, substitute chopped artichoke and spinach for the ground beef.  See both recipes below!

#AllergicToEverything® Tami’s Red Sauce: Bolognese Tomato Sauce with Ground Beef

Tami's Red Sauce: Bolognese Tomato Sauce with Ground Beef
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
 

This red sauce is a crowd pleaser, takes next to no effort, and can be made with fresh or dried herbs that you probably already have in your pantry!

Course: Main Course, Pasta Sauce, Sauce
Cuisine: Italian
Servings: 8 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 1 pound ground beef (for vegetarian version see notes)
  • 2 cans (29-ounce) tomato sauce
  • 3 tablespoons dried basil
  • 3 tablespoons dried oregano
  • 3 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Instructions
  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
  2. Stir tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper into the beef; bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.
Recipe Notes
  • VEGETARIAN/VEGAN VERSION: Substitute chopped artichokes and fresh spinach for the ground beef.  I like to use the marinated artichokes from Trader Joe's.
  • Fresh herbs really add an extra layer of flavor. If I have any of the ingredients fresh, I substitute: 1 cup basil, chopped; 1 cup oregano, chopped, 2 onions, finely chopped; or 3 cloves garlic, minced.
  • This makes enough sauce for 2 boxes of pasta; it freezes well.  Try freezing in ice cube trays to keep single size portions on hand, two cubes per person.

#AllergicToEverything® Tami’s Red Sauce: Tomato Sauce with Spinach & Artichoke (Veggie-Vegan version!)

Tami’s Red Sauce: Tomato Sauce with Spinach & Artichoke
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

This red sauce is a crowd pleaser, takes next to no effort, and can be made with fresh or dried herbs that you probably already have in your pantry!  This is a vegetarian & vegan-friendly version that is amazing over pasta. 

Course: Main Course, Pasta Sauce, Sauce
Cuisine: Italian
Servings: 8 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 2 cans (29-ounce) tomato sauce
  • 1 jar marinated artichokes (I buy mine at Trader Joe's)
  • 10 ounces fresh spinach
  • 3 tablespoons dried basil
  • 3 tablespoons dried oregano
  • 3 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Instructions
  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
  2. Add in tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper.  Stir well; bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.

  3. About 10 minutes before the sauce is finished, add in your chopped artichoke and spinach, stir to combine and allow the flavors to meld for the rest of the cooking time. 

Recipe Notes
  • Fresh herbs really add an extra layer of flavor. If I have any of the ingredients fresh, I substitute: 1 cup basil, chopped; 1 cup oregano, chopped, 2 onions, finely chopped; or 3 cloves garlic, minced.
  • This makes enough sauce for 2 boxes of pasta; it freezes well.  Try freezing in ice cube trays to keep single size portions on hand, two cubes per person.
  • Click here for the non-vegetarian/vegan version. 

Tami's Red Sauce Bolognese Pasta Sauce #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Tami's Red Sauce Bolognese Pasta Sauce #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Check out the reviews on Allrecipes!

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. 

Spinach Artichoke Vegetarian Pasta SauceTami's Red Sauce Bolognese Pasta Sauce with ground beef: #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-freeTami's Red Sauce Bolognese Pasta Sauce with ground beef: #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-freeBolognese Pasta Sauce with ground beef: #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

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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Flax Egg

Flax Egg

#AllergicToEverything® Flax Egg

I recommend trying out Spectrum’s Organic Ground Flaxseed for Flax Eggs.  I store mine in a glass container in the fridge to help with shelf life.

Flax Egg
Prep Time
1 min
Total Time
1 min
 

A great egg-substitute for baking.  Best for replacing no more than three eggs. 


Course: Substitution
Cuisine: Baking
Servings: 1 "egg"
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
  • 1 tablespoon ground flaxseed
  • 2 tablespoons warm water
Instructions
  1. Mix the ground flaxseed with the warm water and let it sit for 15-30 seconds before adding it to the recipe of your choice. 

Recipe Notes
  • I use ground flaxseed as my egg replacer.  To replace one egg, all you do is combine one tablespoon of ground flaxseed with two tablespoons of warm water.  My mix required three eggs so I used 3 tablespoons of ground flaxseed and 6 tablespoons of warm water.  This is the flax I use: Spectrum Essentials Organic Ground Flaxseed.  I prefer the nutritional properties and texture of the flax but you can also use egg replacers like Ener G Egg Replacer.

Ground Flaxseed Flax Egg #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

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.

Flax Egg Eggless: #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 Eggless Eggs: #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-freeFlax Egg: #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

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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