Easy Peanut Butter Banana Smoothie

Easy Peanut Butter Banana Smoothie

I made a Youtube video going into all the deets – watch it here (& I will also embed it below)! I am new (and oh so late) to the smoothie game but I really love this one and have noticed a huge change in my hunger levels and skin since incorporating these into my daily diet, especially because I have been exercising more!!

#AllergicToEverything Easy Peanut Butter Banana Smoothie

#AllergicToEverything Easy Peanut Butter Banana Smoothie

Easy Peanut Butter Banana Smoothie

Great for keeping your hunger levels at bay, especially when increasing your exercise routines!

Course: Breakfast, Drinks, Snack
Cuisine: Dairy-free, Gut Health
Keyword: Banana, Matcha, Peanut Butter, Smoothie
Servings: 1 person
Author: Jessica Gray Schipp | #AllergicToEverything
Ingredients
  • 1 handful Parsley
  • 1 handful Spinach
  • 1 stalk Celery
  • 1 Banana 1/2 to 1 whole
  • 1 chunk Ginger peeled
  • 1 to 2 Tbsp Chia seeds see what I use in the notes!
  • 1 to 2 tsp Matcha see what I use in the notes!
  • 1 scoop Collagen powder see what I use in the notes!
  • 1/2 scoop Super green powder see what I use in the notes!
  • 1 to 2 Tbsp Peanut butter
  • 1/2 dropper Stevia extract 1/2 dropper or 2 scoops of powder
  • 1 tsp Vanilla – 1 tsp
  • 2 tsp Turmeric
  • 1 pinch Salt omit if using salted peanut butter
  • 2 grinds Black pepper to activate the turmeric
  • 1/2 to 3/4 cup Vanilla Almond milk, unsweetened depending on how thick you like your smoothie
  • 2 handfuls Ice
  • 1/2 dropper CBD oil optional
Instructions
  1. Throw everything into a blender and blend until it churns smoothly.

  2. I drink about 1/2 of this a day and save the leftovers for the next day ;)…this works well if using an insulated cup/mug!

Recipe Notes

Chia seeds – I use https://amzn.to/3g972ya

Matcha – I use https://amzn.to/2BDjxmT

Collagen powder – I use https://amzn.to/331S0qp

Super green powder – I use https://amzn.to/2X6cFWx

Check out the recipe and more details in my video: https://www.youtube.com/watch?v=zhs_RjeCYQQ

 

#AllergicToEverything Easy Peanut Butter Banana Smoothie
Sunday Biscuits

Sunday Biscuits

There is nothing like a Sunday morning and homemade biscuits. This is my first official batch but I have to say, they hit the spot. Not as good as my dear friend, Alisha, makes them but it was my first shot and I am happy!!

Gluten-free Biscuits
Gluten-free Biscuits
Gluten-free Biscuit Prep
Gluten-free Biscuit Prep

#AllergicToEverything Sunday Biscuits

Sunday Biscuits
Prep Time
5 mins
Cook Time
20 mins
 

Gluten-free, corn-free sunday morning Biscuits.

Course: Breakfast, Side Dish
Cuisine: American, Baking, Comfort Food
Keyword: baking, buscuit
Servings: 4 people
Author: Jessica Gray Schipp | #AllergicToEverything
Ingredients
  • 1 cup all purpose gluten-free flour
  • 3 tbsp butter cubed and cold
  • 1 1/4 tsp baking powder corn-free
  • 1/2 tsp salt
  • 1/2 cup milk +1 tsp white vinegar (optional, makes it into buttermilk)
Instructions
  1. Preheat oven to 425 degrees.

  2. Wisk together flour, salt, baking powder. Add in cubed, cold butter. Use pasty blender to mix it until coarse. Knead with your hands about 10 times.

  3. Sprinkle a little flour on your cutting board and roll out the dough to desired thickness (they will not rise). Cut out your buscuits and place them on an ungreased baking sheet. This recipe makes 4.

  4. Bake 15-20 minutes, keep an eye on them and pull them out when just getting golden.

  5. Serve warm with butter or jam, or make a breakfast sammy!

Recipe Notes

If your butter gets to warm the biscuits will not turn out as well.  You can pop them in the fridge for 30 minutes before baking – or just work fast 😉

Gluten-free Biscuit Ready To Eat!
Gluten-free Biscuit Ready To Eat!
Sunday Biscuit Prep
Sunday Biscuit Prep
Sunday Biscuits
Sunday Biscuits
Sunday Biscuit Prep
Sunday Biscuit Prep
Cracker Jack Grain-Free Granola

Cracker Jack Grain-Free Granola

Remember those Cracker Jack boxes of caramel popcorn and peanuts? This grain-free granola hits that kind of spot.

Warning: the first time I made it I ate all of it in 36 hours.

Ways to eat it:

  • in a bowl with almond milk and sliced bananas
  • on top of plain greek yogurt
  • on top of chia seed pudding

#AllergicToEverything Cracker Jack Grain-Free Granola

Cracker Jack Grain-Free Granola
Prep Time
10 mins
Cook Time
25 mins
 

#AllergicToEverything grain-free granola, great over top yogurt, chia seed pudding, or with sliced bananas and almond milk.

Course: Breakfast, Dessert, Snack
Cuisine: American, Comfort Food, Dairy-free
Keyword: Chia Seeds, Grain-free, Granola, Nuts, Seeds
Servings: 10 servings
Author: Jessica Gray Schipp | #AllergicToEverything
Ingredients
  • 2 cups nuts and/or seeds of your choice I do 1/2 cup nuts + 1.5 cups of seeds
  • 1/4 cup unsweetened coconut flakes
  • 3 tbsp chia seeds
  • 3 tbsp flax seeds ground
  • 1 tsp cinnamon
  • 1/4 tsp sea salt more or less depending on if your nuts/seeds were salted
  • 3 tbsp maple syrup or 2 tbsp maple syrup + 4 scoops of stevia
  • 2 tbsp coconut oil or olive oil
Instructions
  1. Preheat oven to 330.

  2. Mix nuts/seeds, coconut flakes, chia seeds, ground flax seeds, cinnamon and sea salt in a bowl.

  3. In a small microwavable dish, combine maple syrup and coconut oil. Nuke for 30 seconds. Pour over the nut/seed mixture and stir well to combine.

  4. Spread the mixture evenly on a baking sheet and bake for about 25 minutes. Check after 20 minutes, cook until golden brown. Watch carefully at the end of the cooking, this will brown quickly.

  5. Remove from the oven when golden brown and rest until it has completely cooled. Store in a mason jar or air-tight container.

Recipe Notes

Feel free to add in dried fruit towards the end of the cook time (after about 20 minutes of baking). 

Freeze half the batch so you don’t eat it all at once like I did!

#AllergicToEverything Cracker Jack Grain-Free Granola

There is no wrong way to make grain-free granola. Add in dried fruits, mix and match your nuts and seeds. Try honey instead of maple syrup. Get creative. You can eat it in a million ways. I love it as a dessert over yogurt or chia seed pudding. For breakfast, I slice a banana and add almond milk.

Cracker Jack Grain-Free Granola #AllergicToEverything (@hashtagallergic)
Chia Seed Pudding

Chia Seed Pudding

Most of us with food allergies also deal with digestive issues. Let me say, without really saying in detail, that this chia seed pudding beats any powder or tea meant to help you digest your food. I have been eating one serving a day for the last month and I swear to you, my digestive system has never been better. Who knew!? Chia seed pudding is now a must in my house. And it is beyond easy.

Make a single serving or a big batch for the week. The flavor options are limitless. I bought a two-pound bag on Amazon for about $11 bucks and it was well worth it.

#AllergicToEverying Chia Seed Pudding with Almond Milk

Chia Seed Pudding
Prep Time
2 mins
Stick it in the fridge
3 hrs
 

Chia Seed Pudding with Almond Milk, a little sweetener, spiced up just the way you like it. Eating like the birds is great for digestion.

Course: Breakfast, Snack
Cuisine: Dairy-free, Grain-free, Gut Health
Keyword: Almond Milk, Chia Seeds, Gut Health, Stevia
Servings: 1 person
Author: Jessica Gray Schipp | #AllergicToEverything
Ingredients
  • 2 tbsp chia seeds
  • 1/2 cup almond milk or milk of your choice
  • 2 scoops stevia or sweetener of your choice
Optional Flavorings
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1 tbsp raisins
  • 1 tsp matcha powder
  • 1 tbsp granola
Instructions
  1. Combine chia seeds, almond milk, and stevia in a cup. Mix thouroughly and let sit for a minute, mix again. Stick in the fridge for a few hours or overnight.

  2. Add any flavorings you'd like – my go-to is cinnamon.

Recipe Notes

To make a large batch for the week I combine 2 cups of almond milk with 1/2 cup of chia seeds in tuperware.  

A mason jar would also be great for this recipe, allowing for shaking rather than stirring. 

Eating like the birds turned out to be a game-changer for me. I highly, highly recommend trying out chia seed pudding in your diet if you are dealing with digestive issues.

#AllergicToEverything Chia Seed Pudding

Chia seed pudding can be breakfast, lunch, or dessert.

#AllergicToEverything Chia Seed Pudding topped with Cracker Jack Grain-Free Granola
Almond Milk Chia Seed Pudding #AllergicToEverything (@hashtagallergic)
Almond Milk Chia Seed Pudding #AllergicToEverything (@hashtagallergic)
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: Jessica Gray Schipp | #AllergicToEverything
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.

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Jess is a high school teacher, food allergy collector, writer, artist, and entrepreneur living in Alexandria, VA.

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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 | #AllergicToEverything
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

Snag your copy!

BUY THE BOOK #AllergicToEverything – the lifestyle guide and cookbook for food allergy collectors & the people who love them

Meet Jess

Jess is a high school teacher, food allergy collector, writer, artist, and entrepreneur living in Alexandria, VA.

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