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Homemade 3 Ingredients No Butter Stove top Popcorn

dairy free popped corn in a bowl

Learn how to make allergy friendly no butter pop corn at home without the popcorn maker and with only three ingredients. This is a super easy recipe and is done in a regular cooking pot with lid. You just have to make sure the pot is big enough to hold all that popcorn.

Popcorn are fun to eat, especially more so today as we sit in front of screens for so long as we don't have to be at a meeting or errands to run during this pandemic.

Some fun facts about the popping corn

  • 🍿 Popcorn is a whole grain
  • 🍿 Most of the popcorn consumed throughout the world is grown in the United States
  • 🍿 Most popcorn comes in two basic shapes when it's popped: snowflake and mushroom

I have used coconut oil for this recipe but you can use dairy free butter. Also I have used salt to flavor my popcorn but you can add any of your favorite popcorn topping. My daughter adds black pepper powder to hers.

I always cook my popcorn on the stove. I have never used a popcorn maker as I have never owned one. Also you must be thinking why not microwave a bag? Well most of them contain butter in them which is dairy. There was one brand at Walmart that we could eat, but it has been discontinued. So the alternative now is the stove.

Prevent burning the popcorn

There is a trick on how to prevent the popcorn from burning while cooking. This depends on the type of stove top you are using.

Gas Stove

If cooking on the conventional gas stove top, then you have to turn the flame to low and wait till you hear the last pop. Then take it immediately of the heat.

Electric Stove

On an electric stove top, when you hear the first pop you need to turn off the heat. This is because the electric stove tops take a long time to heat up and once they warmup, they will still be very hot even if you turn the heat low. It takes the electric stove top a little longer than gas to change to the temperature you want.

So the popcorn will still cook while the heat is turned off. Once you hear the popping go down you can take the pot of the heat.

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  • 15 mins
  • Serves 6
  • Easy

Ingredients

Adjust Servings:
1 tablespoon coconut oil / dairy free butter
salt, to taste
5 tablespoons popping corn kernels

Nutritional information

1g
Protein
8g
Carbs
3g
Fat
0g
Sugars
2g
Sat. Fat
56k
Calories

Steps

1
Done
20 sec
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Wash hands with soap and water for 20 seconds.
2
Done
1 min
coconut oil melting in a pot
Heat a tablespoon of coconut oil or dairy free butter in a pot on high heat.
3
Done
5 mins
  • popcorn kernels in a pot with salt and coconut oil
  • pot covered with lid to cook the no butter popcorn on stovetop
Once the oil is hot add salt to taste and the corn kernels. Mix to coat the kernels with salt then cover with a lid.
4
Done
5 mins
No butter popped corn in a pot
If you are using a gas stove, once you hear the popping sound turn the heat to low to prevent burning. If using electric turn off the stove. Wait till the popping stops, remove from heat. Wait a few seconds to see if there is any more popping. Then remove the lid and serve in a bowl.
5
Done
20 sec
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Wash hands with soap and water for 20 seconds.

Cook Notes

  • Use your favorite topping, add it in with the salt or replace the salt.
  • Use vegetable oil if you are not able to use coconut.


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Allergy Friendly Salisbury Steak

Allergy Friendly Salisbury Steak on a plate with corn and baked tomato

Allergy Friendly Salisbury Steak is one of an easy classic ground beef recipe. It is also sometimes called hamburger steak.

Serving Suggestions

I like to serve the steak with my Baked Potatoes but you can serve them with Potato Wedges too, along with Grilled Corn on the cob or Baked Corn.

Grilling

I like to grill the patties first on a grill pan, then cook the patties further in the sauce till done. This lets the patties absor the flavor of the sauce.

Replacements


  • 🌮 I have used onions for the sauce but you can use mushroom or any other vegetables you like.
  • 🌮 Replace the flour in the sauce and you have a gluten free sauce to go with it.
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  • 55 mins
  • Serves: 4
  • Medium

Ingredients

Adjust Servings:
1 lb ground beef
1 onion chopped
1 teaspoon salt and pepper, each
1 teaspoon crushed red chili (optional)
2 tablespoons water
1 tablespoon vegetable oil (for frying the patties)
Gravy
1 teaspoon salt and pepper, each
1 teaspoon dried thyme
2 tablespoons all-purpose gluten free flour
2 cups stock (beef or chicken) or water
1 onion chopped
2 tablespoon dairy free butter

Nutritional information

29g
Protein
10g
Carbs
28g
Fat
1g
Sugars
7g
Sat Fat
384k
Calories

Steps

1
Done
20 sec
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Wash hands with soap and water for 20 seconds.
2
Done
10 mins
ground meat in a bowl marinated with spices
In bowl, mix together beef, chopped onion, water, salt, pepper and crushed red chilies. Shape into four 1/2-inch thick patties.
3
Done
15 mins
  • grilling the beef patty on a pan
  • three seared beef patties on a pan
Heat a non-stick grill pan over medium heat. Once the pan is heated, place the patties on the pan. Cook until patties are browned on both sides. Transfer to plate, set aside.
4
Done
20 sec
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Wash hands with soap and water for 20 seconds.
5
Done
5 mins
Heat butter on medium high heat in another pan. Add chopped onion, saute until soft.
6
Done
5 mins
the gluten free brown sauce cooking
Sprinkle with flour. Cook, stirring, for 1 minute. Add in stock a little at a time, stirring constantly to prevent lumps. Bring to boil. Reduce heat and simmer until slightly thickened, about 5 minutes. Add Thyme.
7
Done
20 mins
salisbury steak cooking in the gluten free sauce
Now add the patties, cover and simmer until internal temperature reaches 160° F.

Cook Notes

  • Make the patties ahead of time, cover tightly and refrigerate for up to 6 hours.



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Chicken Rice Noodles

Chicken Rice Noodles on a plate

Chicken & rice noodles with Thai Massaman Curry Spice Powder is a very quick and easy recipe, comes together in no time after the chicken is cooked.

I boil the chicken with some salt, pepper and red chili powder. Then take the chicken out from the broth and reserve the broth. Meanwhile I let the chicken cool down and then shred.

Rice noodles are naturally gluten free, they come in various sizes and are dried. I like to use the medium not too thin or too thick. Since they do not need to be boiled, they usually take less time to be ready. As the noodles are dried, I use the reserved broth to soften the noodles and make them more plaible.

The rice noodles tend to break easily so the soaking time should not be long as they are going to be cooked in the sauce too. Soak them for maybe 5 minutes. For the sauce I just use the same broth, sometimes a tablespoon of tomato paste, if I feel like it.

Recipe Options:

  • 🍜 Use any kind of chicken - shredded or boneless.
  • 🍜 Use your favorite vegetables
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  • 1 hr 20 mins
  • Serves 6
  • Easy

Ingredients

Adjust Servings:
Protein
1 packet rice noodles
1 cup chicken
1 teaspoon salt
1 teaspoon black pepper
1/2 cup sliced mushrooms
2 cups water
Vegetables and Sauces
2 carrots, chopped
1/2 different colored capsicum, small cubed (each)
4 garlic cloves, crushed
1 onion chopped
2 tablespoons soy sauce (see cook's note)
2 tablespoons lemon juice
2 tablespoons oil
1 green chili, chopped
2 tablespoons massaman curry powder
Garnish
2 green onion, chopped

Nutritional information

10g
Protein
57g
Carbs
8g
Fat
2g
Sugars
2g
Sat Fat
337k
Calories

Steps

1
Done
20 sec
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Wash hands with soap and water for 20 seconds.
2
Done
25 mins
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Add water and chicken in a pot, along with salt, pepper and chili powder. Place on stove and bring it to a boil. Let it cook until internal temperature of chicken reaches 165° F on food thermometer.

Remember to wash and sanitize any surface that came into contact with raw chicken. Also wash hands with soap for 20 seconds, after handling the raw chicken.
3
Done
10 mins
Once the chicken is cooked through, remove the pot from the heat and take the chicken out of the broth onto a plate and let it cool. Do not discard the broth.
4
Done
15 mins
Add the noodles to the broth let stand for 5 minutes. Meanwhile, gently rub the vegetables under cold running water to wash. Then chop the vegetables.
5
Done
5 mins
  • gluten free rice noodles soaked in chicken broth
  • shredded boiled chicken
Once the chicken cools down, shred it. Take the noodles out of the broth after five minutes. Again do not discard the broth.
6
Done
10 mins
chopped vegetables cooking in a pot
Heat two tablespoon of oil in a skillet over medium heat. Add the garlic and chopped chili and cook until fragrant about a minute or so. Then add all the vegetables, sauces and seasonings, stir fry for a few minutes.
7
Done
15 mins
  • boiling broth with the vegetables and seasonings
  • adding rice noodles to the vegetables and chicken mixture
  • adding green onion garnish
Then add the broth and let come to a boil. Now add the chicken cook for a minute to let it blend with the seasonings. Then add the noodles. Toss to mix. Sprinkle the green onion on top and cover. Turn of the heat and let it stand for 5 minutes.
8
Done
20 sec
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Wash hands with soap and water for 20 seconds.

Refrigerate leftovers in shallow containers within two hours of cooking, and dispose of leftovers after 3-4 days .

Cook Notes

  • Soy Substitution: Leave the soy sauce out if you are unable to use it.
  • Before adding the green onions, adjust the seasoning to your taste.
sliced mushrooms



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Homemade Gluten Free Flour Tortillas

Homemade Gluten Free Flour Tortillas spread on a plate

In this post I show you how to make gluten free flour Tortillas at home. I used gluten free all purpose flour. Just make sure the flour has some sort of starch already in it, for example potato or tapioca starch. The starch will make the flour more pliable.

Helpful Hints:

  • 🌮 I did not use a rolling pin but stretched the dough with my hands. I found that the rolling pin stretches the dough too thin and then they start to break. The dough was much easier to stretch with hands.
  • 🌮 I also used a plastic wrap on which I stretched the dough this helped prevent the dough from sticking to the surface and was easier to pick up.

We do not simply use tortillas in our house for Mexican dishes, we also use them as:

Some alternative uses of tortillas:

  • 🌮 Roti/Chapati for South Asian dishes such as curries because they are pretty similar t each other.
  • 🌮 As buns/wraps sometimes, I know this is a bit unusual but my kids don't like the gluten free buns available in stores, also majority of the time the ingredients contain one or two of their allergens in them.
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  • 45 mins
  • Makes 5
  • Easy

Ingredients

Adjust Servings:
1 3/4 cups all-purpose gluten-free flour
1 1/2 teaspoons baking powder
4 1/2 tablespoons dairy free butter
3/4 cup water
1 teaspoon salt

Nutritional information

4g
Protein
31g
Carbs
10g
Fat
0g
Sugars
2g
Sat Fat
236k
Calories

Homemade Dairy Free Flour Tortillas stacked

Steps

1
Done
20 sec
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Wash hands with soap and water for 20 seconds.
2
Done
25 mins
  • mix all the ingredients in a bowl
  • knead the dough into a ball
  • dough covered with a plastic wrap to rest
Mix all the ingredients in a bowl with water. Knead into a ball. Cover with a plastic wrap and let stand for 20 minutes.
3
Done
5 mins
After twenty minutes, heat up a skillet on low to medium heat. Meanwhile take the plastic wrap that you covered the dough with and spread it on a flat surface and sprinkle with flour.
4
Done
5 mins
  • a piece of dough made into a ball
  • presing the dough ball to make it flatten as a tortilla
  • a dough ball shaped into a tortilla
Once the skillet is heated, divide the dough into five balls. Then take a ball and spread it with hand on the plastic wrap. Stretch it just enough that it does not tear.
5
Done
10 mins
  • tortilla on a non stick pan cooking
  • tortilla turned to coo the other side
Now with the help of a spatula or a flat serving spoon pick up the dough and transfer it to the skillet. Cook until the bottom is charred then turn over and continue to cook until the other side is charred too. Transfer onto a plate. Continue with the rest of the dough balls.
7
Done
20 sec
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Wash hands with soap and water for 20 seconds.

Cook Notes

  • Use coconut oil instead of the dairy free butter.
  • Freeze them in a ziplock bag after cooling, if not using immediately.



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