Day One of Allergy Free Cooking

My first day of allergy free cooking was a success!  Zach is fighting a bit of a cold so he wasn't super hungry today, but he still partook of all of my creations.  I started the day trying out a new recipe for vegan pancakes.  I ended up adapting some of the ingredients but it still turned out super yummy.  Zach took a few bites.  The texture of the pancake was new for him so he spit out the first bite.  After he experimented for a little bit, he ate more. This is a meal I will have to continue offering.  I think he will really take to it after a few more exposures.  

Vegan Pancakes {My Adapted Version}

1 cup flour (whichever kind you prefer)
1 tablespoon sugar (I used stevia)
2 tablespoons baking powder
1/8 teaspoon salt
1 cup rice milk
2 tablespoons canola oil

You can use any fruit as topping. I used blueberries and bananas.  I also drizzled a bit of brown rice syrup on top.

For prep instructions click here. 

Lunch was my favorite meal today. It was light and super tasty.  Zach loved it as well!  I made my very own creation (I don't love using recipes so cooking using my own creativity feels very liberating to me.)  I'll try and give you a general recipe if you want to create your own version.

Potato & Zucchini Burritos

4 medium potatoes

1/2 white onion

1 medium sized tomato

2 medium sized zucchini

1 medium sized yellow squash

Salt (not sure the quantity but salt it to whatever taste good to you :)

1 Tbsp Olive oil 

1/2 tsp smoked paprika

1/2 cup of water

Dice up potatoes, onions, tomatoes, zucchini, and yellow squash. Sauté onions, tomatoes in olive oil until tender. Add in zucchini and yellow squash.  Sauté for a minute or so and then add in potatoes.  Add salt and paprika. Mix well.  Reduce heat to medium and add water.  Cover and let simmer for about 10 minutes or until potatoes are soft.  I usually will tilt the lid and let the water evaporate when the potatoes are almost done.    You know you've timed it right when the water is gone and the potatoes are cooked.  Use mixture as filling for burritos. 

For the tortilla shells I used the uncooked tortillas from Cosco.  I was going to make my own but I ran out of time by the time lunch rolled around. 

Lunch also included a strawberry & banana smoothie with a tablespoon of Udo Oil. 

Dinner was left overs.  I made some pasta Sunday night and wanted to use it up.  I steamed some broccoli and dinner was ready.

All in all, meal planning felt easy today.  I loved my food option board!  Not eating soy, milk, nuts, or eggs helped reduce unnecessary snaking on my part which is a good thing.  I'm excited about tomorrow and sharing my creations with you.

Be blessed!