Allergy-Friendly Fasting Recipes

No Dairy, Eggs, Wheat/Gluten, Soy or Nuts —
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No nut PB&J……Pumpkin Seed Butter and Jelly

I’m sure many of you have children that go to nut-free schools.  Have you thought to yourself, “How can I make it through Lent without sending them to school with a PB&J sandwich?”  Well, I have a solution for you…Pumpkin Seed Butter!  (more…)


Lentil Soup with a Twist

No Lenten season is complete without a bowl of lentil soup!  My recipe may be a little different from what you’re used to.  I like to use some tomatoes.  As with most of my recipes, I learned this from my yiayia.  This year I decided to pour the soup over rice and it was AMAZING!  You could pour the soup over quinoa, rice, or maybe even pasta for something different. (more…)

“Breaded” Fish without Eggs

You don’t need eggs or bread crumbs to make breaded fish!  All you need is some gluten-free cereal or “bread” crumbs and a bit of oil!  I’ve used Rice Krispies and Crispix, because I didn’t have any bread crumbs on hand.  Maybe try corn chips or pretzels (if you can eat gluten). Here’s my basic recipe…. (more…)

Egg Replacer


I saw this egg replacer in the Gluten-free aisle at the grocery store.  I decided to try it in a pumpkin bread and corn bread recipe.  It worked really well!  I think it worked better than flax seed or chia seeds.  Never tried flax or chia seeds as an egg replacer and are now curious?  Here’s what you do….

One egg =

1 TBSP ground flax seeds & 3 TBSPS water, mix until gelatinous


1 TBSP ground chia seeds & 3 TBSPS water, mix, let sit for about 10 minutes or until gelatinous

Try it and see how it works!

Squashy Pudding

So my kids won’t eat squash, but they will devour the baby food pouches that have squash in it.  I decided to make my own pureed squash and fruit and they went nuts for it!  I also like it and thought that the consistency was kind of like pudding, so Squashy Pudding was born. They love it so much that I oftentimes will save it for “dessert.” (more…)

Roasted Butternut Squash and Toasted Seeds

Roasted Butternut Squash

Prep: 15 mins, Cooking time: 45-60 minutes

1 large butternut squash, peeled & cubed
2-3 TBSPS olive oil
1 TBSP sea salt
Optional: Cinnamon to taste

1. Preheat oven to 400 degrees F.

2. Peel the squash and cut lengthwise.

3. Scoop out the seeds and stringy stuff.  Put in a bowl and save for later.


4. Cut the squash into strips and then into cubes.  Place on baking sheet.


5. Pour oil on squash and toss to cover.  You can also use a pastry brush to get all the edges covered in oil.  The oil will help prevent the squash from sticking to the baking sheet.

6. Sprinkle the salt on the squash.

7. Bake for 45-50 minutes.  Or as my yiayia would always say, “Cook it until it’s done.”  I usually cook it for about 45 minutes and then check it every 5-7 minutes until I see perfectly toasted squash, like in the picture below.


Squash Seeds

Don’t throw them away!  The seeds have many nutrients and taste delicious when toasted. Add it to a salad or enjoy them on their own for a nutritious snack.

Squash seeds
1 TBSP oil
1 tsp salt

I cook mine in a pan, but you can also roast them in the oven, just like you would pumpkin seeds.

1. Separate the seeds from the stringy stuff.

2.  Put the seeds in a bowl of water.  Agitate the seeds to get all the squash residue off of the seeds.  Drain.


3. Put down a folded paper towel.  Place the seeds on the towel.


4. Fold over the edge of the paper towel & pat dry.


5.  Put the seeds, oil & salt in a pan.   Toast the seeds on medium-low heat.  Once they start getting toasty, they can burn very easily so make sure you constantly stir the seeds.  Also, make sure you do not heat the pan too high, as the seeds will pop.  It probably takes about 15 mins.


6.  Immediately after removing from the heat, put the seeds on a plate to cool.  They will continue to cook if left on the pan.



Enjoy the squash seeds!!

Have left over roasted squash or your kids refuse to eat it?  Try turning it into Squashy “Pudding!”  It’s gluten-free & vegan and so yummy!  Check back tomorrow for the recipe.