Special Recipes for People with Certain Food Allergies

Do you have any food related allergies? Well, most of us do. We experience a certain kind of allergies from time to time.

There are times when it gets so debilitating that it gives you a hard time to choose the perfect recipe diet. No matter how you tried it makes you more picky on the type of food you put on your plate.

Worry no more! With just a little bit of planning and choosing the perfect ingredients I'm sure you'll enjoy these yummy recipes in your own convenience.

The only secret is eat what is right! Happy eating!

Ideal for Lunch/Dinner

Gluten is a mixture of plant proteins occurring in cereal grains, chiefly corn and wheat, used as an adhesive and as a flour substitute. Many people have allergies to gluten, which causes extreme discomfort when they ingest products containing gluten. These recipes are specifically for those with Celiac Disease.

Scrambled Eggs with Rice Recipe Gluten-Free

• 1/4 cup chopped onion

• 1/4 cup gluten free margarine

• Six eggs

• 2/3 cup cooked rice

• 1/2 cup half-and-half

• Salt and pepper to taste

• 1 cup grated American cheese

Cook onion in margarine until golden. Beat eggs and milk until mixture is nice and foamy.

Add cheese, rice and seasoning. Pour over cooked onion. Cover over low heat until set, being sure to stir mixture frequently.

For more Gluten-Free Recipe List, go to Fitness and Freebies.com

Banana Bread Recipe

• 1 cup brown rice flour

• 1 cup Superfine Gluten-Free White Rice Flour

• 1/4 cup each potato starch flour and tapioca flour

• 1 teaspoon Xanthan Gum

• 1 tablespoon Gluten-Free Baking Powder

• 1/2 teaspoon salt

• 1 tablespoon *egg replacer such as Ener-G (dry ingredients mixed)

•1/2 cup butter (or canola oil)

• 2/3 cups honey or brown sugar -or- 1/2 cup fructose cream oil and sugar

• 1-1/2 cups thoroughly mashed overripe bananas

Mix bananas with oil/sugar.

Oil one standard or two small loaf pans, (or six mini-loafs).

Stir dry ingredients into wet ingredients; stir until all is moist.

Immediately put the batter in the pans and bake at 350 degrees for 40 minutes to an hour depending on loaf size.

Cool Banana Bread on rack.

For more Gluten-Free Recipe List, go to Fitness and Freebies.com

Ideal for Lunch/Dinner

These recipes are perfect for those who suffer from Diabetes. Low sugar, no-sugar, etc. Geared to helping the diabetic get proper nutrition to keep their insulin levels under control, while still getting much needed nutrients in their diet.

Macaroni & Two Cheese Casserole Recipe for Diabetics

• 1 cup (4 ounces) uncooked elbow, small shell, or ziti

• 2 tablespoons margarine

• 2 tablespoons finely chopped shallots or onion

• 1 tablespoon all-purpose flour

• 1 cup fat-free milk

• 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese

• 1 slice whole wheat bread, crumbled into soft crumbs

• 1/4 teaspoon paprika, preferably hot Hungarian

• 2 tablespoons grated Parmesan or Asiago cheese

Cook the macaroni according to the package directions, omitting salt; drain well.

While the macaroni is cooking, melt 1-tablespoon of the margarine in a medium saucepan over medium heat. Saute the shallots until tender, about three minutes. Add the flour; cook and stir one minute. Add the milk; cook until the sauce thickens, about four minutes, stirring often.

Stir in the Cheddar cheese until melted. Add the cooked macaroni and mix well. Prepare a gratin dish or shallow ovenproof baking dish with nonstick pan spray. Transfer the macaroni and cheese to the dish. Preheat the broiler.

Melt the remaining margarine; combine it with the bread crumbs and Parmesan cheese. Sprinkle over the macaroni.

Boil four to five-inches from the heat source until the top is lightly browned, about two minutes.

Makes about 4 servings (3 cups).

For more Diabetic Recipe List, go to Fitness and Freebies.com

Diabetic Recipes for Kids

English Muffin Cheese Pizza for Diabetics

• 1/2 of an English muffin

• 2 tablespoons low-sodium tomato sauce

• 1/8 teaspoon crushed dried basil

• 1/8 teaspoon crushed dried oregano

• 2 tablespoons shredded part-skim mozzarella cheese

Preheat broiler. Place English muffin on a small baking sheet. Spread tomato sauce over top of muffin. Sprinkle with basil and oregano. Top with cheese.

Broil until cheese is brown and sauce is bubbly. Eat at once.

Makes one piece per serving.

For more Diabetic Recipe for Kids, go to Fitness and Freebies.com

Cappuccino is traditionally served in a porcelain cup and added some milk to create a foamy texture. Try this delicious recipe which provides 10 percent Daily Value of vitamin A and an excellent source of calcium per serving.

Hot Cappuccino Float for Diabetics

• 1/4 cup fat free no-sugar-added vanilla ice cream

• 1 envelope sugar free Cappuccino, any flavor

• 1 cup hot fat free milk

Place ice cream in large cup or mug. Prepare Cappuccino as directed on package, substituting hot milk for the water. Pour over ice cream. Serve immediately.

Extra: Serve with cinnamon stick stirrer.

Makes about 1 serving (1 cup).

Photo Courtesy of Fenchurch!

For more Diabetic Recipe List, go to Fitness and Freebies.com

Eczema is a term for several different types of skin swelling. Eczema is also called dermatitis. It is not dangerous, but most types cause red, swollen and itchy skin. Factors that can cause eczema include other diseases, irritating substances, allergies and your genetic makeup. Eczema is not contagious.

It cannot be cured, but you can prevent some types of eczema by avoiding irritants, stress and the things you are allergic to. Some causes of eczema is that something is out of balance in the body, digestion, exposure to toxins and invasive life events.

If you are suffering from eczema, an eczema diet which includes foods high in Omega-3 fatty acids, quercetin, zinc, vitamin A, vitamin C, and vitamin E can make a positive difference in the health of your skin.

For more information about Eczema, go to http://eczema-natural-healing.com/causes-of-eczema.html

By Carole Ortenzo

This soup makes a wonderful appetizer or side dish for chicken entree. It's also great for lunch along with a hearty salad. Turn the soup into a main course by adding cooked beans, grains and greens.

Butternut Squash Sweet Potato Soup

• 2 tbsp. extra virgin olive oil

• 2 cups onion, chopped

• 1/8 teaspoon ground allspice

• 1/4 teaspoon chili powder

• pinch of ground cumin

• 1 1/2 pounds butternut squash, peeled, seeded, chopped

• 1 pound sweet potato, chopped

• 1/4 pound carrots, cut into 1/2 inch rounds

• 5 cups vegetable stock

• 1 1/4 teaspoon salt

• 1/2 cup pine nuts, for garnish

Warm the oil in a medium pot over medium heat. Add the onions, cover and cook over medium-low heat for about 5 minutes, until the onions are translucent. Add the nutmeg, allspice, chili powder, cumin, and cinnamon and saut for 1 more minute. Add the squash, sweet potatoes, carrots and stock, and bring to a boil. Stir in 1 1/4 teaspoon salt, lower the heat and simmer, partially covered until the vegetables are easily pierced with a fork, about 15-20 minutes.Toast the pine nuts in a dry heavy bottomed skillet, stirring constantly, until golden, about 2 minutes. Remove from the heat and set aside. Puree the soup right in the pot with an immersion (stick) blender, or puree it in batches in a stand blender. Taste and add more salt if necessary. Serve hot.

Makes 6-2 cup servings.

Type of Dish: Main Course - Meatless soup

For the copy of the Recipe, go to MyFoodMyHealth Diet for Eczema

Dark Green Veggie Juice Recipe

A glass of vegetable juice at night is the most important meal to help you heal from eczema quickly. Make sure you drink a 16 to 24 oz. dark green veggie juice every night . (This veggie juice would consist mostly of dark green vegetables such as parsley, kale, cucumber, zucchini, bell pepper, celery and cilantro).

Some recommended vegetables for nightly juice:

• Celery - two stalks. Celery gives the body a natural diuretic effect and aids in the elimination of carbon dioxide from the body. The sodium content will neutralize acid ash (residue of acidic foods) in the body,

• Parsley - 1/2 bunch. Extremely high in nutrients. An excellent cleanser and potentiator of all bodily functions.

• Carrots - Two med. size. Because most of the phytochemicals are located at the top part of the carrot, don't cut the top off, instead leave the hat part, but discard the green shoots.

• Cilantro - 1/4 bunch. Has the ability to remove mercury, lead, cadmium and other heavy metals from the body.

• Kale - 2 to 3 leaves. A very nutrient rich vegetable. One of the best cancer fighting vegetables found on our planet. Kale is the richest of all leafy greens in carotenoids (powerful anti-cancer agents). Kale's calcium content is easily assimilated, making it a wonder food for arthritis, osteoporosis, bone loss disorders and skin health.

• Cucumber - 1/2 cucumber. A great diuretic (helps remove excess fluids from the body because it promotes urination). Excellent as a blood cleanser. (If you burn your skin, cut a cucumber open and apply it for relief from pain.)

• An apple to sweeten your juice.

Add and alternate, in very moderate amounts, to your basic vegetable juice every night: 1/4 beet, some cabbage, zucchini, bell pepper, bok choy... etc.

For more information about Eczema Diet Recipe, go to http://eczema-natural-healing.com/eczema-and-diet.html

Tuna Pasta Salad Recipe

• 8 ounces bowtie pasta

• 1 tablespoon olive oil

• 2 tablespoons chopped fresh parsley

• 2 tablespoons Capers, minced if large

• 8 sun-dried tomatoes, chopped

• 3/4 cup peas

• 8 ounces albacore solid white tuna in spring water, drained and flaked

• 1/2 cup parsley sprigs

Cook pasta according to package directions. Rinse in cold water and drain. Transfer to a serving bowl and toss with oil.

Toss pasta with chopped parsley. Add capers, tomatoes and peas; toss again. Add tuna last and mix just enough to distribute it.

Garnish with parsley sprigs and serve.

Makes about 6 servings.

For more Special Recipes, go to Fitness and Freebies.com

Ideal for Person with Celiac Disease

Gluten-Free Empanada Recipe with Cheese

Ingredients for making the Dough:

1 cups sorghum flour

cup tapioca flour

teaspoon salt

teaspoon xanthan gum

2 tablespoons apple cider vinegar

cup butter or shortening

1 egg

cup water, approximately

What You Need To Do

Mix all of the dry ingredients well. Cut the butter into small pieces and, with a fork or a pastry knife (or in your mixer, if you are so lucky to have one), cut in the butter until the mixture looks like small granules. Add the apple cider vinegar and egg and mix well. Slowly add a little of the water at a time, until the dough begins to form and stick together.

Form the dough into a ball and wrap in plastic wrap. Refrigerate the dough while you make the filling.

Ingredients for making the Filling:

1 can kidney beans (or your favorite), undrained

medium red onion, diced

1 clove garlic, minced

cumin

cilantro

cayenne pepper

1 tablespoon apple cider vinegar

Spanish olives, sliced in half lengthwise

cup shredded zamarrano cheese (or your favorite!)

What You Need To Do

In some good olive oil, saute the onion and garlic in a skillet over medium heat. Add the cumin, cilantro, and cayenne pepper to taste. Add the kidney beans and stir well. Splash in about a tablespoon apple cider vinegar and stir. Simmer for about 10 minutes on med-low heat. Taste and add more seasonings, if desired. Slightly mash the bean mixture with a fork. Prepare your olives and cheese and heat the oven to 400F.

Take the dough out of the fridge and place onto a sheet of parchment paper. Place another sheet on top and roll it out, using a rolling pin, until it is about a inch thick. Remove the top parchment paper and, using a bowl or cup (depending on how big you want your empanadas - we did some large ones and some small ones), cut circles out of the dough. Placing the circles onto a baking sheet.

Fill the empanadas by placing some of the bean mixture, a few olive slices, and some cheese onto one half of the circles. Fold the circle in half, covering the filling, and pinching the edges together. (I was super careful to not over-fill the empanadas, worried the dough would break to easily, but Ben was much more daring and showed this dough is somewhat forgiving.)

Re-roll leftover dough and repeat process. Place the empandas in the 400F oven and bake for about 10-15 minutes. Reduce heat to 350 and bake for an additional 30 minutes, until you can't stand the wonderful smell any longer!

Recipe and Photo Courtesy of Food Buzz.com

For more Special Recipes for Celiac Disease, go to Fitness and Freebies.com