Food for Robby
Gluten free, low dairy and low fodmap
Robby has had to be gluten free and mostly dairy free for over a year now for medical reasons. I knew as soon as I saw this recipe from the blog Momma Knows Gluten Free that Robby would absolutely LOVE IT.
Jim and I both had some of this cake and agree with Robby, this is an excellent cake if you are gluten-free or not. If you have any friends that are gluten free you will be a hero if you surprise them with this cake!
INGREDIENTS
3 cups gluten-free flour. I used Bob’s 1 for 1 with xanthan gum
1 1/2 teaspoons xanthan gum if your flour DOES NOT have it in there
1/4 teaspoon salt
1 cup sugar
4 teaspoons gluten-free baking powder
1 1/2 cups milk or lactose free milk, I used fair life
2 eggs
2 teaspoons pure vanilla extract
1/2. cup unsalted butter melted for dairy free. I used Earth’s Balance
TOPPING
1 cup unsalted butter, softened, I used Eartn’s Balance
1 cup packed brown sugar
2 Tablespoon gluten-free flour
1 Tablespoon cinnamon
DIRECTIONS
Pre-heat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. In a large bowl add the
GLAZE
5 Tablespoons milk or lactose free milk
2 cups powdered sugar
1 teaspoon vanilla
For the topping- in another large bowl cream the softened butter, brown sugar, flour, and cinnamon together with a mixer. Once combined, drop heaping t
FOR THE GLAZE- in a medium bowl whisk the powdered sugar, milk and vanilla extract together until well combined. Pour over the warm cake.
Enjoy!
I came across this recipe from a blog called My Gluten-Free Kitchen for peanut butter brownies. I knew Robby would enjoy them, but not only did Robby like them, but both Jim and I did also. For
INGREDIENTS
1 cup gluten-free flour
1/2 teaspoon xanthan gum only if your flour blend does not contain it
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup butter, softened or non-dairy alternative, I used Earth’s Balance
1/2 cup gluten-free creamy peanut butter
1 cup sugar
1/4 cup firmly packed brown sugar
2 eggs
1/2 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips, I used Good Life brand
DIRECTIONS
In a small bowl whisk together the gluten-free flour, xanthan gum if you are using it, baking powder and salt. Set aside. In the bowl of your electric mixer use the paddle blade to beat the softened butter and peanut butter together until light and fluffy. Gradually add the sugar and brown sugar creaming together well. Add the eggs one at a time mixing after each one. Add the vanilla while still mixing. Add the flour mixture a little bit at a time until it’s all combined. Stir in the chocolate chips and mix until the chips are equally distributed through the batter.
Pour the mixture into a greased 8-inch square baking pan. Bake at 350 degrees for 25-30 minutes. My oven cooks hot so mine
Let cool for a few minutes and enjoy a warm gooey brownie or let completely cool and enjoy a chewy brownie!
Enjoy!
I love quick and easy dishes that are not only good for you but have great flavor too! This is one of those dishes. I actually made this dish twice, once with the chicken as pictured above, but also with large peeled and deveined shrimp. A
INGREDIENTS
2 Tablespoons garlic infused olive oil.
3/4 lb. green beans, washed and trimmed
1 lb. chicken cut into bite-size pieces (or s
2 Tablespoons soy sauce
1/2 teaspoon red pepper flakes
salt to taste
cooked white rice for serving
DIRECTIONS
Heat oil in a large skillet or wok over
Add the chicken into the same pan you had the green beans in and cook the chicken until fully cooked through and there is no pink. Add the green beans back. Add the soy sauce and red pepper flakes stir and cook for just another minute. Season with salt and serve warm over your cooked rice.
Enjoy!
This is a slightly different version of Mongolian Beef. It’s made with shaved steak that you can easily find in your grocery store right next to those big cuts of steak. Because this is shaved steak, it cooks up in no time. The addition of the jalapeño gives the dish a nice punch of heat but not overwhelming. I served this over white rice. You can boil your rice, or to make dinner even faster, you can use the little microwave rice cups. It’s your kitchen so I won’t tell! My family loved this dish so much I made it twice in the same week with no leftovers! This is one recipe we will be having often.
INGREDIENTS
1 pound fresh shaved steak
5 cloves of garlic, minced
1 jalapeño, seeded and diced
1 inch fresh ginger, peeled and diced
3 scallions thinly sliced
2 Tablespoons corn starch
FOR THE SAUCE
1/2 cup low sodium soy sauce
1/2 cup brown sugar
DIRECTIONS
Toss the shredded steak into a large bowl with 2 Tablespoons of corn starch and set aside. Combine the sauce ingredients in a small bowl and set aside. Heat a pan over medium heat until hot, add the canola oil to the hot pan. Add the jalapeño and ginger cooking for a few minutes while stirring occasionally. Add the garlic and the beef to the pan. Evenly distribute the beef. Cook until the beef is browned and cooked through, stirring often. Stir the sauce and pour over the beef mixture. Mix well so everything is coated with the sauce. Let simmer for a just a minute or two and serve warm over cooked rice. Garnish with sliced scallions.
Enjoy!
I came across this recipe on Pinterest and knew I wanted to make it as it is gluten-free and Robby would be able to it enjoy it. Although this is a breakfast dish we had it for dinner as it is definitely hearty enough to fill you up. This would be a great start to Christmas morning especially if you are cooking for a crowd as this makes a full 9 x 13 dish.
This can also be cut in half and made in an 8×8 pan.
INGREDIENTS
2 pounds Jimmy Dean hot sausage
1 bag (30 – 32 ounce) bag of shredded hash browns
pinch of salt
pinch of pepper
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8 eggs
2 cups milk or non-dairy milk
In a large non-stick skillet, cook the sausage until no longer pink crumbling as it cooks. Drain fat and set aside. Add hash browns into a 9 x 13-inch casserole dish that you have sprayed with a non-stick spray. Pushing the hash browns down slightly. Turn your oven to broil and place the potatoes in the oven with the door slightly ajar. Keep an eye on the potatoes as you just want the top of the hash browns to get lightly browned. Once browned, remove from the oven and turn the oven to 350 degrees. Top the hash browns with the sausage crumbles and both of the cheeses. In a medium bowl whisk together the eggs, salt, pepper, and garlic powder. Add the milk and whisk again. Pour over the sausage and hash browns. If you are making this the night before you can cover and refrigerate at this point. Bake uncovered for 35-40 minutes or until warmed all the way through.
Enjoy!
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