I made trifle for myself yesterday.  I bought a new trifle bowl and wanted to make trifle for the ladies in my book group, but I didn’t want to use all of my allergy-free ingredients because of the expense, so I just made a small bowl for myself.  It was tasty, but extremely sweet.  I haven’t had anything that sweet in months.

To make the chocolate cake, I used this recipe: http://www.food.com/recipe/one-bowl-gluten-free-chocolate-cake-209764.  It was fluffy and moist, just the way they said.  I would recommend it.

To make the dairy-free whipped topping, I used this recipe: http://olyblog.net/nondairy-whipped-topping-ideas. It only made about 2 cups, and it tastes like the nuts I used (walnut and pecan), but it was still good.

The Jello pudding mix didn’t have anything I couldn’t eat in it, so I just used that the way it was.

I’m not sure it was worth the work that went into it, but I’m glad I tried it.

I usually eat leftovers for lunch, but sometimes I don’t have any or they just don’t sound very appetizing, so I have to make something. Maybe it’s just me, but with two little girls and the ever-present housework demanding my attention, I rarely want to take the time to cook a meal.

One of my favorite quick fixes is guacamole and tortilla chips. I use a modified version of Alton Brown’s recipe. Since guacamole doesn’t keep (it turns brown and disgusting-looking within 24 hours, usually), I just cut and mash one avacado and eat the whole thing. I reduce the spices from his recipe by 1/3 to make it work.  (Actually, I usually just sprinkle in what looks good without measuring, but the first time I made it, I reduced the spices by 1/3.) I also don’t let it sit for an hour and I only use dried ingredients and skip the tomato altogether. I’m sure it would be amazing if you wanted to take the time to follow the recipe exactly, but it’s pretty tasty, and a lot quicker, if you do it my way.

If you can’t eat tortilla chips because of a corn allergy, you could substitute pita chips or bagel chips, I think. Let me know how that is if you try it.  Also, it’s more filling if you add some leftover taco meat, too.

Besides all that, I can’t just throw something easy in the oven for dinner. Because of Miss M’s food allergies, I can’t eat pretty much anything that is pre-packaged, unless I want to pay an arm and a leg for it (and sometimes not even then because of the soy or eggs that are in the gluten-free products). So I either have to let my baby cry while I try to cook something I can eat, or I end up eating potato chips and cereal for dinner. Not a good combo–let me tell you!

I found a recipe online for a good pizza crust that you can have mostly mixed up beforehand that I think I’m going to try tonight. I’ll let you know what I think.

My husband, on the other hand, is not a fan of apples (or any fruit for that matter) in salads, and he seems to think that salads are inappropriate for dinner–but he LOVES wraps.  So I decided to make up all the ingredients in separate bowls and he could have a wrap and I could have a salad. Since I can’t eat wheat, I couldn’t have a flour tortilla, and a wrap in a corn tortilla just sounded weird.  Have you ever tried a corn-tortilla wrap?  Let me know what you thought of it if you have.

Here is the recipe for the salad I came up with–it ended being very filling and tasty.  And it is dairy (milk), soy, wheat (and gluten), egg, nut, corn, and fish/shellfish free.

Red and Green Chicken Salad

INGREDIENTS:
1 lb bacon
3 medium chicken breasts
1 head Romain lettuce
1 cup Spinach leaves
1 tomato
1 red-variety apple
4 green onions
1/2 red bell pepper
1/2 cup walnuts
1/2 tsp rosemary
1 tsp cajun seasoning
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp cilantro
olive oil and balsamic vinegar
salt and pepper

Cook bacon on medium heat until it’s got a chewy/crisp consistency. Break cooked bacon into small pieces.

Mix all spices together in small bowl.  Rub both sides of chicken breasts with the mixture and cook it on a grill or a George Foreman until no longer pink in the middle. When the chicken is done cooking, slice it into bite-sized pieces.

Meanwhile, chop Romaine, spinach, tomato and apple into large chunks. Chop the green onions, red bell pepper, and walnuts into small pieces.  Put each item into it’s own bowl.

Add all desired ingredients to your salad bowl and drizzle with olive oil and balsamic vinegar and season with salt and pepper to taste.  If you’re making it a wrap, put it in a tortilla instead and skip the dressing, or if you can have dairy and soy, add some ranch dressing.

Enjoy!

After I finally got the two girls to bed last night (they had the flu, so Miss M was having a hard time settling down–Miss E  fell asleep early on the couch, so she wasn’t too hard), I was craving something chocolate, but I wanted to run while they were both asleep, so I decided to do that first.  When I was done with my run–voila! I didn’t feel like eating sweets anymore.  I had a Lara Bar instead, because, of course, I was still hungry.

If you haven’t tried Lara Bars, you need to.  They are a life-saver.  Of course, they are not nut-free, so if you’ve got a nut allergy, I apologize; you’ll have to find a different snack bar. If you know of a good snack bar that’s allergen free (including nuts), let me know, and I’ll add the info to this post.

Chicken Tortilla Soup
Ingredients:
2 large chicken breasts
1 medium onion, chopped
2 cloves garlic, minced
2 (15 oz) cans diced tomatoes
2 (15 oz) cans black beans, drained and rinsed
1 large can or 2 regular cans green enchilada sauce (check the label to make sure it doesn’t have any offending allergens before buying–I used Rosarita brand)
1 (4 oz) can chopped green chili peppers
1 (10 oz) pkg frozen corn or 1 (15 oz) can whole corn
1 tsp cumin
1 tsp chili powder
1 Tblsp chopped cilantro
1 tsp salt
1/4 tsp black pepper
1 bay leaf

Directions:
In a large pot boil chicken breasts in 6-8 cups of water until cooked through. Remove cooked chicken breasts from water (but keep the water!) and shred them. Put the shredded chicken back into the water, along with all the rest of the ingredients and cook for 30 to 45 minutes on medium heat.

If you can have dairy, the soup is really good topped with cheddar or pepper-jack cheese and sour cream. If you can’t have dairy, top with sliced avocados. Serve with tortilla chips (cooked in corn oil, not soybean oil–just check the ingredients on the bag before buying them).