Oatmeal Cookies (for everyone)

You know what always makes me sad? My husband works as a nurse, and 95% of the treats offered at meetings, from patients, and from pharmaceutical companies contain gluten. I'm secretly grateful for his health, but I know it is disappointing to give or receive a gift that cannot be enjoyed.

Here are my oatmeal cookies for everyone recipes. No gluten, no sugar, no dairy. Yes, some of them do have allergens, but you can adapt or make a couple of choices and make something that will please anyone with food allergies, sensitivities, or preferences.

Formula:

1/3 c wet
1/2 c quick cooking oats

+ any mix-ins you prefer

Instructions:
1. Combine wet ingredient and oats, then add in any mix-ins.
2. Scoop into small balls and place on lined cookie sheet.
3. Bake at 350 for about 15 minutes.

Suggestions for wet ingredients:
Mashed banana
Pumpkin
Applesauce (you'll need a bit more oats)

My favorite combos are
Banana + chocolate chip
Pumpkin + walnuts + raisins + cinnamon
Banana + white chocolate chip + craisin

Try a variety and see what you like! It is easy to whip these up in just a few minutes, and they are always crowd pleasers. Plus, kids think they're getting "cookies" when they're really just getting oatmeal :)

Split Pea Soup

I have to admit: the first time I made split pea soup it was out of desperation. I needed something that all of my food-allergic friends could sit down and eat together, and cutting meat, dairy, eggs, soy, beans, and nuts made me nervous about a main dish that wasn't just raisins and sunflower seeds.

This recipe is easy, mostly shelf-stable, and meets all the demands of those with food allergies and sensitivities. Plus, it is delicious, makes itself in a crock pot, and freezes perfectly. I often make it for new mamas because it is a simple, complete meal that tastes very good and comforting.

Ingredients:

1/2 c wild rice blend
1 and 1/2 c split peas or a mix of split peas and lentils
1/2 c chopped onion
1 t salt
1 bay leaf
8 c water

1 c chopped carrot
1 c chopped celery
1 t thyme
1 t oregano
1 t parsley
black pepper to taste

Crock pot method:
1. Combine all of the first set of ingredients in a crock pot and cook on high for 3-4 hours.
2. Add the second set of ingredients and cook for an additional 1-3 hours. Add water as needed.

Dutch oven method:
1. Combine all of the first set of ingredients in a dutch oven and cook on low heat for 2 hours.
2. Add the second set of ingredients and cook for an additional hour. Add water and stir as needed.

I like to serve this with corn bread, which can also be made GF

Curry Quinoa Salad

This recipe was inspired by a tofu salad at Whole Foods, but I made it with ingredients I had on hand. If you wanted to add cooked, cubed tofu or tempeh, that would also be delicious!

Ingredients:

1 c quinoa

2 c veggie broth (or water is fine)

1 sweet potato, cubed

1 bunch kale, chopped

1 onion, sliced

1/4-1/2 c pine nuts, almonds, or hemp seeds (optional)

Juice of 1 orange

Juice of 1 lemon

2+ T olive oil

2 t grainy mustard

2 t + honey

1 T curry powder

1/2 c raisins

salt to taste

Directions:

1. Slowly caramelize onions over low heat

2. Saute or roast sweet potato cubes.

3. Cook quinoa in veggie broth (15-20 min), until all broth absorbed

4. Combine all dressing ingredients and mix/shake until uniform texture

5. Taste dressing and add oil, honey, or salt (as needed)

6. Allow raisins to soak in the dressing mixture while the rest of the ingredients finish cooking.

7. Saute kale for a few minutes, just until a bit soft. Toast nuts, if using, and if you prefer.

8. Combine all ingredients, toss with dressing, and chill for a few hours to allow flavors to meld