I have a thread up in off topic - hugs please about my allergens, and I'm looking for recipes!
Allergens include: Wheat flour, oats, salmon (and all fresh water fish, incl. catfish, carp, trout, bass, perch, etc) peppers (incl. bell peppers, all spicy peppers, capsicum, paprika, and black pepper as well) eggplant, tomatoes, chocolate, cola, cocoa.
I'm currently eating plain foods (eg. chicken thigh in butter with salt) plain rice noodles (with butter, or a light cheese sauce) It's cheese melted down, not a roux. I love garlic and onions, and cook with them as well, to season whatever meats i'm eating.
I love all veggies not on the list, and I eat those as well, whether raw or cooked. I LOVE salad, and have gotten used to vinagrette dressing. I have my own standby recipe for a cobbled together salad ( coleslaw mix, sauteed mushrooms, corn and dressing of choice)
It's not that I can't find the foods to eat, it's HOW to cook them. I went looking for sauces to marinate foods in, and virtually all have either eggs, or tomato in them. I've found one honey garlic sauce I can have, but it's not compatible with everything. I can definitely add herbs to foods, and I will be, but sometimes you just want something different, you know?
And eggs. I loved eggs. I don't need a recipe for egg substitute for baking, cause I'm allergic to wheat flours as well, so I haven't had anything baked since May 2018. But they seem to be the basis for every healthy food dish out there. That, and tomatoes. I mean, I love avocado, but I can't have the egg on top, nor the toast. And eating a half avocado on it's own is yummy, but...weird looking.
I agree that gluten free is an option for bread substitute, and I'll be checking out the options near me. I've tried the staple breads we sell in our department, and they're not great, so I'll be checking out other options further afield. Right now, i'm getting what little carbs I eat from either plain white rice, or rice pasta.
If anyone has any recipes for ANYTHING that doesn't have the allergens on the list, I'd appreciate it so much. Or any tips of any kind, really. It's been overwhelming being on this side of the allergen issue. My family has been awesome in helping and supporting me, and I love them for it, but it's been a struggle finding what to eat.
For the chip dip, I mix together 2 tubs of cream cheese, and 1 tub of sour cream. A layer of cooked ground beef (or turkey, or chicken, or pulled pork, it's all good! (about 1/2 pound) seasoned to your own tastes (I just put in dried onion powder and garlic powder) I sautee some portabella mushrooms ( i use the large ones, and chop them down...about 4 to 5 of them.) in butter, drain, and layer onto the mix. Then I put on half to a full avocado, mashed and spread on as the next layer in the dip. I then add the layer of cheese to finish it off. I will nuke it to help melt the cheese, but beyond that, it's done. It serves about 8 people, and I've kept it in the fridge for about a week before it starts seperating.
If you can use it, you can mix in some taco seasoning into the cream cheese mix, as well as the ground beef. I have to leave the cream cheese layer plain, and cook some onion and garlic into the beef. (I've just used dried of these, haven't tried the real thing yet) And if you want to use the pulled pork, there are some premade that don't have any sauce, but are seasoned. If you make your own, then if you use it, I'd suggest not having too much sauce in it, otherwise it'll get really goopy. And you can layer in some peppers as well, which ones are dependent on your spice tolerance. I leave that layer out, of course.
Hope you enjoy!
Serve with any dippable you like. I use veggies (celery, carrots) and corn chips.