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.

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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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Chicken Fajita Marinade, Bowls & Meal Prep

Chicken Fajita Marinade, Bowls & Meal Prep

I’ve been YouTubing the wide world of meal prep lately.  And per usual, craving Mexican.  I wandered over to Trader Joes and stumbled upon the MOST beautiful bell peppers and I settled on making a Chicken Fajita Marinade recipe.  It’s simple and cooks fast- so important for weeknight meals.  Since I am corn-free I usually do a salad style taco-burrito-fajita which fit right in with my meal prep obsession, voila, my best ever Chicken Fajita Bowls were born.  The chicken fajita marinade recipe is absolutely delicious.  I am also including how I made my chicken fajita bowl – platters and meal prep with the leftovers down below.

#AllergicToEverything® Chicken Fajita Marinade Recipe

5 from 5 votes
chicken fajita bowl marinade: #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
Fajita Marinade
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

An easy to whip up on a weeknight marinade for allergen-free fajitas. 

Course: Main Course, Sauce
Cuisine: Grain-free, Mexican
Servings: 4 servings
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 1 pound Chicken breast, chopped
  • 1/2 teaspoon Salt. to taste
For the Marinade
  • 3 cloves Garlic, minced or grated (I used frozen garlic cubes from TJs)
  • 1 tablespoon Olive oil
  • 1 tablespoon Avocado oil + more for pan
  • 1 tablespoon Worcestershire sauce (gluten-free)
  • 1 tablespoon Apple cider vinegar
  • 1 1/2 medium Limes, juiced
  • 1 tablespoon Fresh cilantro (optional, I was out..)
  • 1 teaspoon Ginger paste (or sub dried ginger)
  • 1 tablespoon Brown sugar
  • 1 teaspoon Cumin
  • 1/2 teaspoon Ancho chili powder (see in notes)
Instructions
  1. Chop up the chicken and season well with salt.  Set aside while you made the marinade. See note on how I used Adobo seasoning and salt for this.

  2. In a bowl or measuring cup, whisk together the remaining ingredients.  Pour the mixture over the chicken and cover.  Let it sit out at room temperature for 30 minutes or put it in the fridge for 1-3 hours. 

  3. Once marinading time is up, remove the chicken.  Optional: save the sauce to reduce it or toss it, most of the flavor is in your chicken so it is totally up to you!

Recipe Notes

I tried the Southwestern Chopped Salad mix from Trader Joe’s for the first time with this recipe.  It is a salad in a bag kit so it comes with dressing, cheese, and crunchy toppings, however, I decided to save those to use another time. I was really happy with the crunch of the cabbage and romaine in the blend.  It went perfectly with the chicken fajita marinade recipe and the crunch of the fajita veggies.  When I went to meal prep I remembered the crunchy toppings and threw them into Joaquin’s lunch bowl (see the picture below).  Lucky for him, I am allergic to corn so they were all his.  If I remember correctly it was a pepita – corn chip blend.  As for the dressing and cheese, I still have it waiting for an easy lazy salad day.

#AllergicToEverything® Chicken Fajita Bowls (or Platters) Recipe

5 from 5 votes
chicken fajita marinade 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
Chicken Fajita Bowls
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A simple and satisfying easy to make weeknight meal.  If you are cooking for two this is enough for dinner and lunch the next day!

Course: Main Course
Cuisine: Grain-free, Mexican
Servings: 4 servings
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
Fajita Filling
  • 1 lb Chicken breast (already marinated), see recipe in notes
  • 1 medium Red, yellow or orange bell pepper
  • 1 medium Green bell pepper, sliced into strips
  • 1 medium Onion, sliced into strips
  • Sea salt, season to taste
Toppings & Bowl Ingredients
  • 1 can Black beans w jalapeno (I found these at TJs)
  • Salsa
  • Guacamole
  • Sour cream
  • Feta cheese
  • 1 medium Jalapeno, sliced (for the spice lovers)
  • 1/2 medium Lime, sliced for garnish
  • Cabbage romaine salad mix (I found this at TJs, you can also just use chopped cabbage and romaine lettuce)
  • Beanitos (crunchy chip for those allergic to corn)
  • Middle eastern flatbread or tortillas of your choice (optional for non-allergics)
Instructions
  1. Heat a splash of Avocado oil in a pan on high, add marinated chicken (see recipe link in the notes), saute 5 minutes.

  2. Add the onion and peppers, saute 3 minutes.

  3. Remove from heat and sprinkle with lemon or lime juice (or serve wedges as a garnish).

  4. Serve salad or platter style over the cabbage-romaine mix, or if you aren't allergic, over tortillas or flatbread.  Add the toppings of your choice.

Recipe Notes
  • Scroll up for my Fajita Marinade Recipe.
  • These are the Meal Prep Containers we use for lunches. 
  • Beanitos are my go-to corn chip replacer.  I buy them in 6-packs on Amazon to save money. The pinto bean Beanitos are my favorite flavor; I also like the black and white bean versions so I buy whatever is priced the best. 

Unfortunately, I did not get a great shot of the final product, it was just one of those days, never the less, they really were delicious. I served the Fajitas over a cabbage romaine salad mix, with Beanitos and salsa, guacamole, sour cream, plus jalapeno black beans with a little feta on top.

chicken fajita bowl marinade: #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

Chicken Fajita Bowl Meal Prep Recipe

I decided to try out using our new meal prep containers to use the leftovers for lunches the next day.  They weren’t quite as successful – I realized a little too late that being able to reheat the beans and chicken fajita filling would have been better.  So… next time I will store those separate from the salad base.  If you are interested in the meal prep containers we bought, you can find them on Amazon here (they are also linked in the recipe notes).

chicken fajita bowl marinade: #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

chicken fajita bowl marinade: #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

chicken fajita bowl marinade: #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

chicken fajita bowl marinade: #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-freechicken fajita bowl marinade: #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-freechicken fajita bowl marinade: #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-freechicken fajita bowl marinade: #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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Sautéed Mushrooms and Onions for Steak

Sautéed Mushrooms and Onions for Steak

mushrooms and onions for steak: #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

Sautéed mushrooms and onions for steak.  Yum.  One of my favorite side dishes.  I most often serve them over a simple cast iron steak.  They are incredibly easy to make and they bring out the flavors of the steak like nothing else.  If you are a vegetarian, I assure you I have eaten these happily without the steak too!!

You don’t have to do much babysitting while they cook, just give them a stir every so often until you see the onions have turned clear.  Sautéed mushrooms and onions are not only a great side dish, they also make a pretty plate.

#AllergicToEverything® Sautéed Mushrooms and Onions for Steak

Sautéed Mushrooms and Onions
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

A quick and easy allergen-free, allergy-friendly topping to serve over steak or as a side dish. Sautéed mushrooms and onions for steak are simple and delicious every time.

Course: Side Dish
Cuisine: American, Grain-free
Servings: 4 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 1/2 lb Crimini mushrooms, sliced
  • 1 large Onion, sliced
  • 2 tablespoons Olive oil
  • 1 tablespoon Butter (or dairy-free alternative)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon Fresh ground black pepper
Instructions
  1. Sauté the mushrooms, onions, olive oil, and butter over medium, until soft and the liquid from the mushrooms has almost evaporated completely.  This will take 10-15 minutes. 

  2. Add the Worcestershire, garlic powder, salt, and pepper and give it a stir.  Cook for another 1-2 minutes and serve!

mushrooms and onions for steak: #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

mushrooms and onions for steak: #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. 

mushrooms and onions for steak: #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-freemushrooms and onions for steak: #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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Oven Baked Potato Skins

Oven Baked Potato Skins

These oven baked potato skins were so easy and so fast, not to mention totally satisfying.  Everything you need, you probably have on hand.  The recipe is grain-free, vegetarian-friendly without the bacon, paleo and whole 30 compliant without the dairy.

Don’t feel confined to follow the recipe exactly when you make these oven baked potato skins. You can easily improvise and use a different type of cheese, leave the meat out, try yellow onions instead of green.  I had potatoes, cheese, onion, and bacon on hand so with a few pantry staples (olive oil, onion and garlic powder, salt, pepper) I whipped this together.

Oven Baked Potato Skins: #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 is a short post for a short recipe.  Here is my new go-to oven baked potato skins recipe.  They are excellent served as a side or as a meal in itself.

#AllergicToEverything® Oven Baked Potato Skins

Oven Baked Potato Skins
Prep Time
7 mins
Cook Time
21 mins
Total Time
28 mins
 

These oven baked potato skins were so easy and so fast (under 30 minutes), not to mention totally satisfying.  Serve as a side or turn it into a meal!  The recipe is grain-free, vegetarian-friendly without the bacon, paleo and whole 30 compliant without the dairy.  

Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Comfort Food, Grain-free
Servings: 4 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 4 large Russet potatoes
  • 1/4 cup Olive oil (I used a Robusto EVOO)
  • 2 teaspoons Onion powder
  • 2 teaspoons Garlic powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Fresh ground black pepper
Potato Skin Toppings
  • 1/2 cup Sharp cheddar cheese, grated (or dairy free alternative)
  • 6 slices bacon, chopped into bits
  • 1/2 cup Green onions, diced
  • 1 cup Sour cream (or see notes for skinny "sour cream")
Instructions
  1. Preheat the oven to 475 degrees. 

  2. Scoop the potatoes out while they are still raw, leaving them about 1/4-inch thick (see notes to make the scooping easier).  Tip: save the insides for another meal!

  3. Cover a baking sheet with tinfoil (for easier clean-up) and coat it lightly with olive oil to help prevent the potatoes from sticking. 

  4. Rub each potato skin with olive oil, making sure to coat the top and bottom of them.  Place them skin side down on the prepared baking sheet.

  5. Sprinkle a generous amount of garlic powder, onion powder, salt, and pepper onto the inside of each potato skin. 

  6. Throw the skins in the oven and cook them 7-9 minutes, flip the skins over with tongs, bake for another 7-9 minutes.  

  7. While your skins are baking microwave the bacon on paper towels (one minute per slice) and chop into bits, chop your green onion, make "sour cream" if you want a lighter version (greek yogurt + lemon juice, see recipe in notes). 

  8. When the skins are done baking add the cheddar cheese and bacon to the potato skins and bake for about 3 minutes, remove when cheese is melted. 

  9. Top with chopped green onion and serve with sour cream or greek yogurt "sour cream" (see recipe in notes)!

Recipe Notes

Missing Ingredients?

  • Don't feel confined to follow the recipe exactly when you make these potato skins. You can easily improvise and use a different type of cheese, leave the meat out, try yellow onions instead of green.   If you swap the onions, you may want to saute them first. 

Prepping the Potatoes 

  • Microwave or bake the potatoes before prepping the skins to make scooping easier. 
    • Microwave prep: wash your potatoes, poke them with a fork and wrap them in damp paper towels, then microwave for 3 minutes to loosen them up. Remove and let them cool before scooping.
  • Save the filling to make mashed potatoes at another meal!

Skinny "Sour Cream"

  • To create a lighter sour cream combine 1 cup of plain greek yogurt with the juice of 1 lemon.  
  • If you feel like the consistency is not quite enough to fake your taste buds, mix in a little real sour cream.  

Pantry Staples

This was my first time scooping out uncooked potatoes.  Next time I will throw them in the microwave first to make the process a little easier.  If you want to do this, wash your potatoes, poke them with a fork and wrap them in damp paper towels, then microwave for 3-5 minutes. Let them cool before you scoop them into potato skins.

Oven Baked Potato Skins: #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

Oven Baked Potato Skins: #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

Oven Baked Potato Skins: #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. 

Potato Skins 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-freePotato Skins 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-freePotato Skins 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

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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