Stuffed Butternut Squash

Corn-free / Dairy-free/ Egg-free / Gluten-free / Nut-free / OAS safe / Seed-free / Soy-free / Vegan

Vegan gluten-free baked stuffed butternut squash
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Last week, I decided to tackle another cooking challenge:
stuffed butternut squash.

The story behind this recipe

My mom had already made stuffed butternut squash quite a few times before I got to try it. Every time, she had sent me beautiful and appetizing pictures of that dish, even told me how to make it, but I always felt it was too time-consuming and way too much work for just two people. Little did I know that I was depriving us from a delicious picture-perfect meal… Continue reading “Stuffed Butternut Squash”

Purple Blueberry Yogurt

Corn-free / Dairy-free / Egg-free / Gluten-free / Legume-free/ Peanut-free / Sesame-seed-free / Soy-free / Vegan
Note: Contains ALMONDS

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The story behind this recipe

Like most people, I don’t particularly like change. I try something new, realize I like it, do it a few more times and before I know it, it has become part of my routine, and I end up feeling so comfortable with this repeated action that I don’t even think about nor feel like changing it.

For me, this is what happened with smoothies, and consequently my relationship with yogurt!
I had my first smoothie back when I was a junior in college, in Paris, when a smoothie bar opened just up the street, and I discovered the concept of fresh fruits blended together into a smooth, colorful, and delicious drink. I was hooked right from my first sip, and since then I have been “slightly” obsessed with smoothies and always find an excuse not to eat yogurt despite the wide range of non-dairy yogurts available out there.

That was until I messed up one of our morning smoothies… Continue reading “Purple Blueberry Yogurt”

Our Favorite Chocolate Cake

Corn-free / Dairy-free / Egg-free / Gluten-free / Nut-free / Oral Allergy Syndrome Safe / Peanut-free / Sesame-free
Note: Contains Soy

Our Favorite Gluten-free Vegan Dark Chocolate Cake
Our Favorite Chocolate Cake
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The story behind this recipe

Another thing that most of us with food allergies struggle with is dessert…

The majority of cakes and cookies are still made with gluten and/or nuts, and fruit tarts and pies are not always cooked long enough to be safe for people with oral allergy syndrome.

Picture yourself at a birthday party or your traditional Thanksgiving dinner… Continue reading “Our Favorite Chocolate Cake”

Mango Carrot Ginger Smoothie

The Best Smoothie to Boost Your Immune System

Corn-free / Dairy-free / Egg-free / Gluten-free / Legume-free / Peanut-free / Sesame-free / Soy-free

Best recipe for a delicious mango and carrot smoothie filled with vitamins to boost your immune system and give you plenty of energy
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If, like me, this winter has you feeling like you are constantly lacking energy and on the verge of catching yet another cold, this recipe is for you!

The health benefits of this recipe

This delicious mango and carrot smoothie is filled with fibers and vitamins to boost your immune system and give you plenty of energy when you need it the most.

It is truly one of my favorites and not just for its health properties. I actually mostly love it because it looks, tastes, and feels like a warm ray of sunshine on a cold cloudy day. So it makes the perfect breakfast to start a happy and productive day.

Continue reading “Mango Carrot Ginger Smoothie”

Rhubarb Compote

Corn-free / Dairy-free / Egg-free / Gluten-free/ Legume-free / Nut-free / Peanut-free / Sesame-free / Soy-free / Oral Allergy Syndrome safe

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The story behind this recipe

I am one of the lucky ones who discovered rhubarb as children. Rhubarb was just one of the many fruits and vegetables that my grandparents used to grow in their yard. At first, I was just drawn to the extra-large leaves (which are NOT edible, by the way!) under which I could hide during our games of hide and seek. That was until I tried my grandma’s homemade apple rhubarb preserve on my morning toast… After that, I was hooked!

So, if you haven’t tried it yet, here is your chance!

My Rhubarb compote is delicious by itself but can be spread on toast, added to oatmeal, or even to your morning smoothie!

ME WITH MY RHUBARBRELLA

The health benefits of this recipe

Not only is rhubarb delicious and can bring that sweet and sour complement to your dishes, but it also provides your body with good amounts of antioxidants, fibers, calcium, as well as vitamins K and C? And it is low in calories!!

A few tips for this recipe

If you are not used to buying rhubarb, it can be a bit awkward at the beginning.

First thing first, you will find it with the greens, between the kale, the celery, and the fresh spinach. And it makes perfect sense as, although it is often classified as a fruit, rhubarb is actually a VEGETABLE! In fact, even its consistency is similar to celery.
Now don’t worry, I only found out very recently myself and thought all these years that I was eating a fruit…

Second, it is a seasonal vegetable, which means that you won’t find it all year long at your supermarket. It will usually be available from April through June, even July. The good news is, if you end up liking it as much as I do, you can always buy a large amount at the store and freeze some in order to enjoy it all year long.

Finally, its color ranges from red to pink to pale green, so you might hesitate a little bit at first, not knowing which stalks to buy. Some people think the color has to do with whether the rhubarb is ripe or not and therefore sweet or not. As it turns out, most of the time, we are just getting different varieties of rhubarb. So in the end, I just tend to pick a mixture of green and red stalks to make it more colorful in case I decide not to cook everything and to keep some to make a salad as well.

Rhubarb Compote

My Rhubarb Compte is: corn-free, dairy-free, egg-free, gluten-free, legume-free, nut-free, peanut-free, sesame-free, soy-free, and oral allergy syndrome safe.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 people
Calories: 70kcal
Author: Missallergist

Ingredients

  • 6 stalks rhubarb
  • 2 tbsp agave syrup Up to 2.5 tbsp
  • 2 oranges

Instructions

  • Wash the rhubarb stalks, cut them into slices, and place them into a medium pot.
  • Squeeze the oranges and pour the juice onto the rhubarb.
  • Add the agave syrup to the pot and mix well.
  • Cover and cook on low heat for 10 minutes, stirring from time to time to prevent your compote from sticking to the bottom of the pot.
  • The slices of rhubarb should dissolve into a fibrous sauce. 
  • If the compote is too sour for you, add another 1/2 tbsp of agave syrup and blend it in well.
  • Pour your compote into a bowl or container and let it cool down before serving.

Notes

Servings calculated if served as dessert. Best served with fresh strawberries and mint leaves.
Rhubarb compote is delicious by itself, but can be spread on toast, added to oatmeal, or even to a smoothie.

Bon appétit !

Pomegranate Lentil Salad

Corn-free / Dairy-free/ Egg-free / Gluten-free / Nut-free / Peanut-free / Sesame-free / Soy-free / Oral Allergy Syndrome safe

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The story behind this recipe

I LOVE LENTILS! I have always loved them. Growing up, we probably ate lentils once every other month. However, ever since becoming vegetarian, they had fallen off my radar, and I couldn’t really pinpoint why until today… Continue reading “Pomegranate Lentil Salad”