My Food Intolerance Recipes

When you only have a small list of foods that you can eat, you really have to get creative. If you are anything like me you have had meal fatigue once or twice. Whether you're tired of eating the same meals week after week or just looking for new recipes, I hope these recipes help you and inspire you to create new combinations based on the foods you can eat. Drop some of your favorite food intolerance recipes in the comments below.

Chicken and Zucchini Pasta

Ingredients 

• 1 chicken breast

• 1 bag of frozen peas

• 1 zucchini

• ½ tsp Better than Bullion Roast Chicken Base (Use more or less depending on your taste)

• Kale

• Water 

• Salt 

Instructions

1. Season the chicken breast with salt and place in the oven for 20-30 mins at 350 (cooking time will vary based on your oven and thickness of the chicken breast)

2. In a medium sized pot, pour in 1 bag of frozen peas. Fill the pot with enough water to cover the peas and stir in ½ tsp to 1 tsp of better than bullion. Cook on medium heat until the water has almost boiled out. (Once, half of the water has boiled out place the kale in the pot with the peas to cook down for the remainder of the time)

3. Prepare the Zoodles: Use a spiralizer to cut your zucchini into noodles. Place into the refrigerator until the chicken, peas, and kale are cooked. If you do not have a spiralizer, click the link below to learn some other ways you can make zucchini noodles. https://thefoodcharlatan.com/how-to-make-zoodles/

4. Once the water has almost boiled out, turn off the heat and transfer the peas and kale to a bowl. Use an immersion blender to combine the kale and peas. You can also use a regular blender if you do not have an immersion blender. (I would highly recommend getting an immersion blender, it is amazing.) When the mixture is to your desired consistency, pour it back into the pot and add the zoodles.

5. Shred the chicken and combine in the pot with the puree and zoodles

6. Add salt to taste and Enjoy!

Egg Drop Soup

Ingredients 

• 1 lb ground turkey

• 1 tbsp better than bullion roast chicken base 

• 2 eggs 

• Salt (to taste)

• Zucchini noodles 

• 2 to 3 cups water

Instructions

1. In a pan cook the ground turkey.

2. On medium heat, bring 2 to 3 cups of water and 1 tbsp of better than bullion to a boil in a medium sized pot. Taste the soup and add salt or other seasonings if desired.

3. Once the soup starts to boil, reduce the heat and bring to a simmer. Add in the zucchini noodles and ground turkey. Cook until noodles are tender (About 4-5 minutes).

4. In a bowl, beat two eggs. While stirring the soup in circular motions, slowly drizzle the eggs into the soup. 

5. Pour the soup into a bowl and Enjoy!

Turkey Meatloaf

Ingredients

• 1 lb ground turkey

• 1 bag of frozen peas

• 1 ½ tsp of better than bullion roast chicken base 

• 1 egg

• Salt

Instructions

1. In a medium pot, pour in 1 bag of frozen peas. Fill the pot with enough water to cover the peas and stir in 1 ½ tsp of better than bullion. Cook on medium heat until the water has almost boiled out.

2. Once the water has almost boiled out, turn off the heat and transfer the peas to a bowl. Use an immersion blender to blend the peas or you can use a fork to mash them down. Place half of the mixture to the side.

3. Combine the ground turkey, pea mixture, egg, and salt and place into a loaf pan.

4. Bake at 350 for 40-45 minutes or until the meatloaf is cooked through. 

5. Once the meatloaf is cooked, pour the remaining pea mixture across the top and place back into the oven for about 5 minutes. 

6. Slice and Enjoy!

Note: If you can eat onions, I would highly recommend adding them to the meat mixture.