BLAT (Bacon, Lettuce, Avocado and Tomato)Burger (dairy-free, gluten-free)

This is one of my favorites.   I eat one of these sandwiches for lunch nearly every week.  Easy to make and delicious.  The creaminess of the avocado with the acidity of the tomato and crunch of the bacon and lettuce makes it well worth the calories.  I served mine with a side of 4 Bean Salad.

You’ll need:

  • Gluten-free bread or roll
  • 3 slices of tomato
  • 2-3 pieces of lettuce
  • 2-3 slices of cooked bacon (I use the turkey bacon)
  • 1 burger patty (mine is turkey which I make thin so it cooks very quickly but I have to be very careful not to overcook it)
  • 1 slice of non-dairy cheese (if you want a cheeseburger)
  • ketchup or mayo depending on your taste

While the burger and bacon are cooking, toast the bread if you want or warm the roll.  I start with the avocado, then the tomato slices, then the lettuce, bacon, and finally the burger.  I put the ketchup or mayo on the second slice of bread and there you have it.  Very easy, yet so tasty.

Chili (dairy-free, gluten-free, egg-free)

My husband loves chili but it isn’t one of my favorite dishes.  I’ve experimented over the years with different chili recipes to please him and here’s the one we decided pleases both of us.  I like to eat mine over some soba noodles and garnish it with avocadoes but he’d rather eat his the traditional way.  Its a very easy recipe to make the way your family likes chili — swap out the meat, type of peppers, or even the type of beans, or even increase the spices.

Here’s what you’ll need:

  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 2 tablespoons paprika
  • 1/4 to 1/2 teaspoon chipotle chili pepper
  • 1 cup chopped onion
  • 4 garlic cloves diced
  • 1 pound ground turkey (or if you prefer, hamburger, ground chicken, ground pork, etc.)
  • 1 can diced chili peppers (I used the mild but you can use whatever your family likes)*
  • 1 tablespoon of fresh oregano
  • 1/4 cup tomato paste (or 1 small can)
  • 2 cups stock (chicken, turkey, or beef depending on what meat you use)
  • 1 tablespoon vinegar
  • 1 teaspoon pomegranate molasses
  • 1 teaspoon sea salt
  • 3 cinnamon sticks
  • 1 (15 ounce) can pinto, or great northern, or kidney, or black beans, whichever you prefer
  • Bag of non-dairy grated cheese or for individual servings, slices
  • 1 diced avocado

*I wanted to use poblano chilis but the can I saw had added sugar so I went with my old standby of mild chili peppers.  Feel free to use fresh peppers and add the diced peppers with the onions and garlic.

In a large, deep skillet, or Dutch oven, heat oil over high heat.  Add spices (cumin, paprika, and chili powder) to release the oils.  Add onions and garlic and cook for a minute reducing heat to medium.  Add the meat and brown.  Pour in the stock and add the chili peppers, oregano, tomato paste, vinegar, molasses, salt and cinnamon sticks.  Bring to a boil, cover and reduce heat.  Simmer for 40-60 minutes stirring occasionally.  Remove cinnamon sticks and discard.  Stir in the drained beans and simmer for 5 minutes.  Serve topped with cheese and the diced avocado.

Turkey Veggie Meatloaf (gluten-free, egg-free)

 

 

I’ve always loved meatloaf.  After growing up on a dairy farm, it was a shock in my early forties to become allergic to everything from a cow.  No more meatloaf!  I was devastated.  So I’ve developed a recipe for a beef-free meatloaf that will please any meatloaf lover, and even those who don’t like meatloaf.

Pre-heat over to 400 degrees.  In your food processor, grind up:

  • 8 oz portabello mushrooms (I like to use either  the baby or sliced)
  • 3/4 cup shredded carrots
  • and 1 medium onion cut in wedges.

Once ground, place in a large mixing bowl. Add

  • 1 lb ground turkey breast
  • 1 lb ground pork (or if you don’t want to use pork, use 2 lbs ground turkey, not breast)
  • 1/2 cup Organicville Ketchup made with agave or 1/2 cup tomato paste
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon of your favorite herb mixture (i.e., Mrs. Dash or McCormicks)
  • 1/4 cup oat flour
  • 1 tablespoon ground flax

Mix (using your hands is the easiest way) until blended.  Don’t overblend.  Spray an 8×10 or 9×12 pan with non-stick cooking spray.  Place mixture in pan and shape into a loaf.  You can either spread the top with more ketchup or cover with bacon strips.  Add a 1/2 cup water to the pan so that the bottom of your meatloaf doesn’t burn.  Bake for approximately 1 hour until internal temperature reaches 170 degrees.  Let stand 10-15 minutes before slicing.