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Allergies, English, Health, Recipes

Refreshing, Allergy-friendly Recipes for the Summer

Kids are home for the summer and this heat is unreal. You need to keep them busy while you work from home. What do you do?  

Family time can be a great and memorable time these days, and what better way to spend time together than by making refreshing allergy-friendly snacks! 

Here are 5 refreshing recipes to make your family and friends with allergies on a hot, summer day.

 

Black Cacao Nice Cream

  • Ingredients: 
    • 4 frozen bananas 
    • ½ cup canned full fat coconut milk 
    • ¼ cup cacao powder 
    • 1 tsp activated charcoal 
    • 1 to 2 tsp agave OR sub honey or maple syrup
    • ¼ cup non-dairy milk
  • Instructions: 
    • Blend coconut milk, cacao powder, charcoal, and agave until smooth. Add frozen bananas and blend using the tamper tool until smooth and creamy. Adding up to 1/4 cup non-dairy milk only as needed.
    • If you want scoopable ice cream, pour into a freezer-friendly airtight container, or a bread pan and top with plastic wrap. Freeze for 3-6 hours until frozen and allow to thaw 5-15 minutes before scooping.
    • Scoop into a bowl or cone, add desired toppings, and enjoy!

Raspberry Chocolate Protein Popsicles

Makes around 6 popsicles, depending on the size of your molds.
  • Ingredients: 
    • 1 ripe banana 
    • One 12-ounce package of frozen raspberries 
    • 1 cup full fat coconut milk 
    • ½ tsp vanilla 
    • 1 scoop Bob’s Red Mill Chocolate Nutritional Booster 
    • Optional: 2-3 tsp pure maple syrup OR agave 
  • Instructions: 
    • Place all of the ingredients in your blender. Blend until everything is smooth. Taste and add the sweetener if needed
    • Pour into popsicle molds and allow to freeze completely, 6 hours overnight.
    • When you’re ready to serve, run warm water over the popsicle mold, until you can slide the popsicle out.

 

Mango Lava Flow Smoothies

  • Ingredients 
    • Mango Puree: 
      • ½ cup Dole frozen mango chunks 
      • ½ cup coconut milk carton or can, preferably light or it will be thick and hard to blend 
    • Pina Colada smoothie
      • 1 cup Dole frozen pineapple chunks 
      • ½ cup greek yogurt plain or vanilla, or dairy-free yogurt alternative 
      • 1 cup coconut milk carton or can, preferably light or it will be thick and hard to blend 
      • ½ cup ice (depending on desired consistency) 
      • 1 tsp honey, sweeten to taste 
      • Optional: ¼ tsp coconut extract
      • Optional: 2 maraschino cherries 
  • Instructions: 
    • Mango Puree: 
      • Combine the mango and coconut milk in a blender and puree until smooth. 
      • Set aside in the blender if you have a second blender jar or in a pitcher or measuring cup.
    • Pina Colada smoothie 
      • Combine the pineapple, yogurt, coconut milk, and ice in a blender and puree until smooth.
    • To serve: 
      • Pour a small amount of the mango puree into each of the two glasses. Top each with about a quarter of the pina colada smoothie and a little more mango puree. Pour half of the remaining pina colada smoothie in each glass and top with the remaining mango puree.

 

Triple Berry Kiwi Smoothies- Immunity Boosting

  • Ingredients: 
    • 1 cup frozen strawberries 
    • ¾ cup frozen raspberries 
    • ½ cup frozen blueberries 
    • 2 kiwi (peeled and sliced) 
    • 1 cup of orange juice
  • Instructions: 
    • Place frozen berries in a blender and let them thaw for 10 minutes.
    • Add kiwi and orange juice and blend on high until smooth.
    • Garnish with desired fruit and enjoy! 

 

Fizzy Pineapple Punch

  • Ingredients: 
    • One 12-ounce can of frozen pineapple juice concentrate thawed 
    • One 6-ounce can of frozen limeade concentrate thawed 
    • 1 ½ cups cold water 
    • 1-liter club soda chilled 
    • Assorted fruit: strawberries raspberries, blueberries, oranges, limes, and pineapple) 
    • Optional: garnish such as fresh mint 
  • Instructions: 
    • Pour thawed pineapple juice concentrate and thaw limeade concentrate in a large pitcher 
    • Add cold water and most of the club soda (reserve about ⅓ cup) 
    • Stir to combine and chill until cold 
    • Add ice cubes and assorted fruits to serving glasses and pour in chilled punch 
    • Garnish as desired and top off glasses with a splash of extra club soda

 

We hope that these recipes will help you and your family find great new snacks and spend more time together. Thank you, A Whisk and Two Wands, Allergy Awesomeness, Cupcakes, and Kale Chips, the pretty bee, and The Chunky Chef for providing these recipes, respectively.  

 

If you suspect you or a loved one has food allergies, call Allergy SA at (210) 616-0882 to schedule an appointment with a board-certified allergist. Same day appointments are available.

June 23, 2021/by Kayla Gomez
https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2021/06/Untitled-design-13.png?time=1679343503 788 940 Kayla Gomez https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2021/11/allergysa-logo-accredited.png Kayla Gomez2021-06-23 10:48:232021-06-23 10:51:56Refreshing, Allergy-friendly Recipes for the Summer
English, Health, Recipes

Pumpkin Soup

Makes: 6 servings

Free of: All Top Allergens and Gluten-Free

Ingredients:

  • 8 cups vegetable stock [Look for allergen-free, gluten-free brand]
  • 4 tbsp vegetable oil
  • 4 cups baking pumpkin, peeled and diced
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 tbsp fresh thyme, chopped
  • 1 bay leaf
  • Salt and pepper to taste

Method:

  1. In a large pot, heat oil over high heat. Add pumpkin, carrots, celery and onion. Cook for 5 minutes, then add stock, bay leaf and thyme.
  2. Reduce heat to a medium-low and simmer for 20 minutes or until vegetables are tender.
  3. Puree soup in a food processor and season with salt and pepper.

Serving Suggestion: Accentuate the soup’s smooth flavor with a dash of ground cinnamon.

If you suspect you or a loved one has food allergies, call Allergy SA at (210) 616-0882 to schedule an appointment with a board-certified allergist. Same day appointments are available.

*Source: Simon Clarke – Allergic Living Magazine

November 16, 2016/by allergysa
https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2019/01/Pumpkin-Soup.jpg?time=1679343503 330 270 allergysa https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2021/11/allergysa-logo-accredited.png allergysa2016-11-16 19:21:392019-03-13 16:48:58Pumpkin Soup
English, Health, Recipes

Gluten-Free Cranberry Pumpkin Bread

Makes: 4 mini loafs

Free of: gluten and all top allergens

Ingredients:

  • 1 1/3 cups (320 mL) brown rice flour
  • 1/2 cup (120 mL) potato starch
  • 1/4 cup (60 mL) tapioca starch
  • 1/4 cup (60 mL) buckwheat flour
  • 2 tsp xanthan gum
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2/3 cup (160 mL) packed brown sugar
  • 1 15 oz can pumpkin puree
  • 1/2 cup (120 mL) grapeseed; rice bran or canola oil
  • 1/2 cup (120 mL) pure maple syrup
  • 1/4 cup (60 mL) orange juice
  • 1 tsp vanilla extract
  • 2/3 cup (160 mL) dried cranberries

Method:

  1. Preheat oven to 325° F. Grease 4 mini loaf pans.
  2. In a medium bowl, whisk flour, starches, xanthan gum, baking powder, baking soda, spices and salt.
  3. In a large bowl, blend sugar, pumpkin, oil, maple syrup, juice and vanilla with a hand mixer. Add flour mixture and briefly mix until smooth. The batter will be somewhat thick. Stir in cranberries
  4. Divide batter among prepared pans, smoothing out tops (they will rise, but keep shape). Bake 45-55 minutes, until firm to touch and bread pulls slightly away from pan sides. A toothpick inserted into a loaf may yield a few small crumbs.
  5. Let loaves cool 10 minutes in pan. Remove and cool completely on a wire rack.

Vanilla Spice Icing Option:

Sift 1 1/2 cup powdered confectioner’s sugar into a medium bowl. Whisk in 1 1/2 tablespoons unsweetened dairy-free milk alternative, 1 tablespoon dairy-free soy-free buttery spread, 1 teaspoon vanilla extract, 1/2 to 3/4 teaspoon pumpkin pie spice, and pinch of salt. Whisk in additional milk alternative, 1/2 teaspoon at a time, until desire drizzly consistency is reached. When loaves are completely cool, place on serving platter and drizzle with icing.

If you suspect you or a loved one has food allergies, call Allergy SA at (210) 616-0882 to schedule an appointment with a board-certified allergist. Same day appointments are available.

*Source: Alisa Fleming – Allergic Living Magazine http://allergicliving.com/2015/11/10/gluten-free-cranberry-pumpkin-bread/

October 26, 2016/by allergysa
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English, Health, Recipes

Butterscotch Bars

Makes 16 2-inch bars

Free of: gluten and all top allergens

Ingredients

  • 2 cups (475 mL) packed light brown sugar
  • 1/2 cup (120 mL) dairy-free, soy-free margarine or buttery spread
  • 1 tbsp Ener-G egg replacer mixed with 1/4 cup canned coconut milk* (shaken to distribute coconut cream)
  • 1 tsp vanilla extract
  • 2 cups (475 mL) Cybele’s Basic Gluten-Free Flour Blend (see below) or Authentic Foods GF Classical Blend
  • 2 tsp double-acting baking powder
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 1 cup (250 mL) shredded unsweetened coconut

Method

  1. Combine brown sugar and margarine in a heavy pot over very low heat. Cook while stirring continuously until melted and just starting to bubble, about 10 minutes. Don’t rush or you risk burning the sugar. Remove from heat and let cool 30 minutes, stirring occasionally to prevent the sugar from setting up. It will become thick, like caramel.
  2. Preheat oven to 350° F. Grease an 8×8- inch pan.
  3. Using an electric mixer on medium-high, beat in egg replacer until creamy. Mix in vanilla.
  4. In a separate bowl, whisk together flour blend, baking powder, xanthan gum and salt. Add dry ingredients to pot with butterscotch and mix on low speed until fully incorporated. Add coconut and mix until well-distributed.
  5. Transfer dough to the greased pan. Press dough to edges of pan and smooth into an even layer; it will be very sticky and dense.
  6. Bake 30 minutes in center of oven, or until it has a rich golden hue, glossy top and is beginning to pull away from the pan’s edges. Set pan on a wire rack and let cool completely. Use a serrated knife to cut into squares.

Cybele’s Basic Gluten-Free Flour Blend

Ingredients

  • 4 cups (950 mL) brown rice flour*
  • 2/3 cup (160 mL) tapioca flour or starch
  • 1 1/3 cups (320 mL) potato starch

Method

  1. Mix until all ingredients are well-distributed. Then store in an airtight container.

Notes: When measuring flours and starches scoop into the measuring cups then level off with the back of a knife. Do not use the measuring cup to scoop.

*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

*For best results: Use Authentic Foods Superfine Brown Rice Flour or Bob’s Red Mill Brown Rice Flour (which is also quite fine). However, the Bob’s product does carry a tree nut “may contain” warning. If using another brown rice flour instead, place in a spice grinder or food processor and blend for 1 minute to get the find grind needed for these recipes.

*Source Allergic Living Magazine

June 14, 2016/by allergysa
https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2019/01/web_Butterscotch-Bars.jpg?time=1679343503 330 270 allergysa https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2021/11/allergysa-logo-accredited.png allergysa2016-06-14 19:26:322019-03-13 16:43:09Butterscotch Bars
English, Health, Recipes

Crunchy Cucumber Salad

Serves 4 to 6
Free of: Gluten and all top 8 allergens.

Ingredients

  • 2 English cucumbers, peel on
  • 3/4 tsp salt
  • 2 tbsp sherry vinegar
  • 1 tsp sugar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp lemon zest
  • 3 tbsp olive oil
  • 1/4 cup (60 mL) finely minced red onion
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh mint
  • Freshly ground pepper

Method

  1. Halve cucumbers lengthwise and scoop out seeds. Cut into 1/4-inch thick slices. Put into a colander, sprinkle with salt and toss well. Place colander over a large bowl and let the cucumbers drain for 30 minutes, tossing a few times.  Transfer cucumbers to paper towels and thoroughly blot dry.
  2. Meanwhile, combine vinegar, sugar, mustard, zest and a few turns of freshly ground pepper. Drizzle in oil a little at a time while whisking, to emulsify.
  3. Place drained cucumbers in a large salad bowl and toss with onion and fresh herbs. Add dressing and toss to combine. Cover and refrigerate for at least 30 minutes before serving.

*Source Allergic Living Magazine 

June 7, 2016/by allergysa
https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2019/01/crunchy-cucumber-salad.jpg?time=1679343503 480 414 allergysa https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2021/11/allergysa-logo-accredited.png allergysa2016-06-07 19:27:082019-03-13 16:42:57Crunchy Cucumber Salad
English, Health, Recipes

Gluten-Free Baked Stuffing

Serves 8-10

Free of: gluten and top allergens (for dairy-free, use canola oil)

Ingredients

  • 8 cups (2 L) 1-inch cubes of gluten-free [and allergy-friendly] bread of choice
  • 4 celery ribs
  • 4 medium onions, peeled
  • 1 cup (250 mL) canola oil or butter
  • 1 recipe breakfast sausage (page 70 of cookbook) or 1 pound sausage of choice*
  • 2 cups (475 mL) turkey or chicken broth [look for gf, allergy-friendly brands]
  • 1 tbsp dried parsley
  • 2 tsp rubbed sage
  • 1 tsp poultry seasoning
  • 1 tsp salt

Method

  1. To toast the bread cubes, spread on a half sheet pan and bake in a 325° F oven until dry, about 30 minutes. Reserve and let cool.
  2. Chop the celery and onions by hand, or else chop coarsely and place in the work bowl of a large-capacity food processor fitted with the steel blade and pulse in batches to chop.
  3. Over medium heat in a 12-inch skillet, heat the canola oil or butter. Add the celery and onions and cook, stirring, until translucent and tender, but not browned. Remove the pan from the heat. Let the vegetables cool.
  4. Meanwhile, spray a 10-to 12-inch skillet with non-stick cooking spray. Heat over high heat. Add the sausage and sauté, breaking up the clumps with a spatula, until browned. Remove the pan from the heat. Let the sausage cool.
  5. Preheat the oven to 350° F
  6. Place the vegetables and sausage in a 6-quart bowl. Stir to mix. Add the chicken broth and the dried parsley, sage, poultry seasoning, and salt.  Add the toasted bread cubes and stir gently with a silicone spatula to mix.
  7. Transfer the stuffing to a 9 by 13 by 2-inch baking dish lightly sprayed with non-stick cooking spray. Cover with foil sprayed on one side with non-stick cooking spray, sprayed side down. Bake until cooked through, 30 to 35 minutes. Remove the foil and bake for an additional 15 minutes to brown the top.

*AL editor’s note: Always check with your butcher or grocer to find safe sausages. Gluten can be used as a filler in some sausages, while others can contain dairy or soy.

Variations

  • Add 1 cup of chopped mushrooms to the vegetable mixture before sautéing.
  • Add 1 cup of chopped Granny Smith apples to the vegetable mixture before sautéing.
  • For a meatless stuffing, omit the sausage.

*Source Allergic Living Magazine

June 5, 2016/by allergysa
https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2019/01/Gluten-Free-Teen-Book-Baked-Stuffing-Crop2.jpg?time=1679343503 478 480 allergysa https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2021/11/allergysa-logo-accredited.png allergysa2016-06-05 19:27:512019-03-13 16:42:00Gluten-Free Baked Stuffing
English, Health, Recipes

Dairy-Free Strawberry Layer Cake

Ingredients

Strawberry Puree

  • 3 cups frozen strawberries
  • 1 cup freeze-dried strawberries
  • 3 tbsp sugar
  • 1 tbsp water
  • 2 tbsp strawberry jam

Cake

  • 9 tbsp water
  • 3 tbsp ground flaxseed meal
  • 3 cups Cat’s Gluten-Free Whole Grain Flour Blend (see recipe below)
  • 2 tsp baking powder
  • 1 1/2 tsp xanthan gum
  • 1/4 tsp fine sea salt
  • 1/2 cup unsweetened dairy-free rice or coconut milk beverage, room temperature
  • 1/2 cup cooled strawberry puree (above)
  • 3/4 cup dairy-free, soy-free margarine (such as Earth Balance)
  • 1 1/2 cups sugar

Icing, Filling and Garnish

  • 2  13.5 oz cans (398 mL) original full-fat coconut milk, chilled overnight
  • 1 1/2 cups freeze-dried strawberries, processed to a powder in blender or food processor
  • 1/4-1/2 cup powdered confectioners’ sugar
  • 1 1/2 cups fresh strawberries

Instructions

  1. For the strawberry puree, combine frozen strawberries, freeze-dried strawberries, sugar and water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring frequently until sugar dissolves. Continue to cook 15 minutes, stirring occasionally, or until thickened and fruit can be easily mashed with a spoon.
  2. Transfer mixture to a shallow dish and let cool 15 minutes. Pour into a blender and puree until smooth. Add jam and blend again. Pour mixture into a bowl, cover loosely with plastic wrap and refrigerate until cooled, at least 30 minutes. Puree may be made 2 days in advance and refrigerated in an airtight container.
  3. For the cake, preheat oven to 350° F and lightly grease two 8-inch cake pans. 
  4. In a small bowl, whisk water and flaxmeal until smooth; let sit 10 minutes.
  5. In a medium bowl, whisk flour blend, baking powder, xanthan gum and salt. In a small bowl, mix milk beverage with 1/2 cup cooled strawberry puree.
  6. In the bowl of a stand mixer with paddle attachment, beat margarine and sugar on medium for 2 minutes or until light and fluffy. Scrape down bowl. While beating on low, slowly add reserved flaxmeal gel. Increase speed to medium for 20 seconds then scrape down bowl. Add one-fourth of flour mixture and beat on low until fully incorporated. Add one-third of milk beverage mixture and beat on low until almost fully incorporated. Repeat with remaining flour and milk beverage mixtures, starting and ending with dry ingredients. Scrape down bowl and beat on medium 10 seconds.
  7. Pour batter into prepared cake pans. Bake in center of oven for 25-30 minutes or until a toothpick inserted in the cake’s center tests clean. Cool on wire racks 10 minutes, and then invert cakes onto racks to cool completely.
  8. For the icing and filling, scoop all thick coconut cream from coconut milk into the bowl of a stand mixer with whip attachment. Add strawberry powder and 1/4 cup confectioners’ sugar. Beat on high until thick and whipped. Taste and add more sugar, if desired.
  9. To assemble a four-layer cake, cut each layer in half horizontally with a long serrated knife. Drizzle 2 tablespoons strawberry puree over one layer and evenly spread. Smoothly spread 1/2 cup filling on top of puree, and then top with a second cake layer, pressing down firmly. Repeat with second and third layers and then ice cake top and sides.
  10. For the garnish, slice strawberries and arrange on top of cake in decorative pattern or center cluster. Finished cake can be stored in the refrigerator up to 5 days.

*Source Allergic Living Magazine 

June 1, 2016/by allergysa
https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2019/01/cake1.jpg?time=1679343503 480 465 allergysa https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2021/11/allergysa-logo-accredited.png allergysa2016-06-01 19:29:162019-03-13 16:41:46Dairy-Free Strawberry Layer Cake
English, Health, Recipes

Carne Asada Tacos

Makes 6 servings
Free of: Gluten and all top allergens

Ingredients

  • 4 garlic cloves
  • 1 jalapeno or serrano chili pepper, roughly chopped
  • 1/2 cup (120 mL) firmly packed fresh cilantro leaves
  • 1 tsp ground cumin*
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1/2 tsp salt, plus additional as needed freshly ground black pepper
  • 1/4 cup (60 mL) fresh-squeezed lime juice (2 limes)
  • 1/4 cup (60 mL) fresh squeezed orange juice (1 orange)
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/2 cup (120 mL) olive oil
  • 2 lb flap steak or skirt steak

Method

  1. For the marinade, turn food processor on and drop in garlic then chili pepper to finely chop. Turn processor off, add cilantro and pulse a few times until chopped. Add cumin, oregano, chili powder, 1/2 teaspoon salt and a few turns of pepper and turn processor on. With machine running, pour in juices, vinegar and honey. Slowly add oil in a steady stream until pureed.
  2. Put steak in a shallow ceramic or glass baking dish. Add marinade and turn streak to coat evenly on all sides. Cover and refrigerate 1 to 8 hours.
  3. Heat grill on high and brush grates with oil
  4. Remove meat from marinade letting excess drip off. Lightly season both sides of meat with salt and pepper. Grill 3-4 minutes per side, lid closed, for medium rare. A thermometer inserted horizontally into the steak should read 140°F and it will have a deep pink center. For medium, cook 1-2 minutes more, lid closed.
  5. Remove meat to a cutting board and let rest 5 minutes. Thinly slice against the grain.

Soft Tacos: Heath 12 gluten-free soft corn tortillas on grill, 30 seconds per side. Double up tortillas on 6 plates and top with cooked Carne Asada strips

Garnish with condiments of choice, such as minced white onion, dairy-free cheese alternative shreds, pico de gallo or salsa, shredded lettuce, guacamole or diced avocado and coarsely chopped cilantro. Serve with lime wedges.

May 25, 2016/by allergysa
https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2019/01/asadacrop2.jpg?time=1679343503 303 480 allergysa https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2021/11/allergysa-logo-accredited.png allergysa2016-05-25 19:30:002019-03-13 16:41:23Carne Asada Tacos
English, Health, Recipes

Cheezy Macaroni

Serves: 4
Free of: gluten and all top allergens

Ingredients

  • 1 cup garnet yams (1 large yam or 2 small), washed
  • 14 oz carrots (approximately 4 medium carrots)
  • 1 tbsp olive oil
  • 1/4 tsp + 1/2 tsp kosher salt, divided
  • 2 1/2 cups (600 mL) dry gluten-free elbow pasta
  • 2 cups (475 mL) plain rice milk
  • 8 oz (about 2 cups) cheddar-style shreds, such as Daiya
  • 1 cup (250 mL) frozen peas, thawed
  • 1/8 tsp ground white pepper

Instructions

  1. Preheat oven to 375° F. Place yams on baking sheet lined with foil or parchment paper. Bake 45-65 minutes, until done.
  2. Wash, trim and peel carrots. Roll cut (see Recipe Notes at end), until you have about 2 cups of cut carrots. Toss carrots with olive oil and 1/4 teaspoon salt. Spread out on parchment-lined baking sheet. Bake in oven, along with yams, for 20 minutes or until tender. Remove from oven and set aside.
  3. While vegetables bake, cook pasta according to manufacturer’s instructions. When pasta is al dente, drain and rinse under cold water and set aside. You should have 5 cups of cooked pasta.
  4. Peel yams, then place in a mixing bowl. Mash with a potato masher or fork.
  5. In a medium saucepan, combine rice milk and 1 cup of mashed yam. Bring to a simmer over medium heat, whisking occasionally.
  6. Reduce heat to low; add cheddar-style shreds and whisk frequently until melted, about 5 minutes.
  7. Add carrots and peas and cook 1 minute. Add pasta and cook for an additional minute. Add remaining salt and white pepper. Stir to combine. Turn off heat and let sit for 5 minutes before serving.

Recipe Notes: 

  • To roll-cut, place a peeled carrot on a cutting board. Make a diagonal cut to remove stem end. Holding the knife at a 45-degree angle, make the first cut. Roll carrot a half turn, keeping knife at same angle, and make another cut. Repeat with all carrots.
  • Roasted carrots elevate this dish. But to save time, you can use 2 cups of mixed frozen peas and carrots.
  • If you don’t like vegetables in your macaroni, simply omit and increased cooked pasta to 6 cups.
May 22, 2016/by allergysa
https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2019/01/Cheezy-Macaroni.jpg?time=1679343503 400 480 allergysa https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2021/11/allergysa-logo-accredited.png allergysa2016-05-22 19:30:402019-03-13 16:41:11Cheezy Macaroni
Allergies, English, Recipes

Allergy-Friendly Pizza

Makes one 12 inch pizza
Free of: Gluten and all top allergens.

Roasted Tomato Sauce

  • 1 1/4 pounds tomatoes (cherry, Roma or cluster)
  • 2 garlic cloves, peeled
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp + 1/8 tsp salt, or to taste
  • 1/2 tsp dried oregano or Italian seasonings or 1/2 tbsp fresh herbs
  • fresh ground black pepper, to taste

No Rise Gluten-Free Thin Crust

  • 1 tbsp active dry yeast
  • 2/3 cup (160 mL) warm unsweetened plain milk alternative (of choice)
  • 1 tsp sugar
  • 2/3 cup (160 mL) brown rice flour + extra for sprinkling
  • 1/2 cup (120 mL) tapioca starch
  • 2 tsp xanthan gum
  • 1 tsp unflavored gelatin powder (for vegetarian: sub agar powder)
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 tsp olive oil
  • 1 tsp apple cider vinegar

Toppings

  • 5-7 ounces allergen-free pepperoni*
April 20, 2016/by allergysa
https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2019/01/Pepperoni-Pizza-crop.jpg?time=1679343503 458 480 allergysa https://4xz24f.p3cdn1.secureserver.net/wp-content/uploads/2021/11/allergysa-logo-accredited.png allergysa2016-04-20 19:45:282019-03-13 16:39:46Allergy-Friendly Pizza

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LOCATION INFORMATION

Medical Center

2414 Babcock Rd #109
San Antonio, TX 78229

Medical Center AllergySA - 2414 Babcock Rd #109, San Antonio, TX 78229
Clinic Hours

Monday: 8:00am – 5:00pm
Tuesday: 8:00am – 5:00pm
Wednesday: 8:00am – 7:00pm
Thursday: 8:00am – 5:00pm
Friday: 8:00am – 12:00pm
Saturday: 8:00am – 12:00pm

Allergy Shot Hours

Monday: 8:00am – 4:40pm
Tuesday: 8:00am – 4:40pm
Wednesday: 8:00am – 6:15pm
Thursday: 8:00am – 4:40pm
Friday: 8:00am – 11:40am
Saturday: 8:00am – 11:40am

Stone Oak

19016 Stone Oak Pkwy #250
San Antonio, TX 78258

Stone Oak AllergySA - 19016 Stone Oak Pkwy #250, San Antonio, TX 78258
Clinic Hours

Monday: 8:00am-5:00pm
Tuesday: 8:00am-5:00pm
Wednesday: 8:00am-5:00pm
Thursday: 8:00am-5:00pm

Allergy Shot Hours

Monday: 8:00am – 4:40pm
Tuesday: 8:00am – 4:40pm
Wednesday: 8:00am – 4:40pm
Thursday: 8:00am – 4:40pm

Southside

7500 Barlite Blvd #106
San Antonio, TX 78224

South Side - AllergySA.com - 7500 Barlite Blvd #106, San Antonio, TX 78224
Clinic Hours

Monday: 8:00am – 5:00pm
Tuesday: 8:00am – 5:00pm
Wednesday: 8:00am – 5:00pm
Thursday: 8:00am – 5:00pm
Friday: 8:00am – 12:00pm

Allergy Shot Hours

Monday: 8:00am – 4:40pm
Tuesday: 8:00am – 4:40pm
Wednesday: 8:00am – 4:40pm
Thursday: 8:00am – 4:40pm
Friday: 8:00am – 11:40am

CONTACT INFORMATION

OFFICE: (210) 616-0882  | FAX: (210) 692-7833

© Copyright - AllergySA.com | Allergy, Asthma, & Immunology Associates of South Texas
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