Olive Oil Salad Dressing

HELLO!

Today, I share with you another salad dressing that is equally delicious as it is good for you! If you have allergies or fighting candida, this recipe is safe for you! It provided lots of flavor to the salad, which I toss with a protein to make a complete meal.  So far,  it has been good with chicken, beef, and even, some fish! It makes for a great marinade, too!

I hope you enjoy it as much as I have.

 

OLIVE OIL SALAD DRESSING

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SERVES: 4

TIME: 5 Minutes

INGREDIENTS

  • 1 cup of Extra Virgin Olive Oil
  • 2 lemons, squeezed, for lemon juice
  • 1/4 cup of Chopped Red Onion
  • 1/2 tbsp of salt
  • 1/4 tsp of ground ginger
  • 1 tbsp of basil
  • 1/2 tbsp of garlic powder
  • 2 tsp of black pepper

INSTRUCTIONS

  1. In a blender or food processor, add all the ingredients.
  2. Blend till smooth ~ and serve!

Enjoy!

All the Best,

THE BRECHEISEN BATCH

Chicken Breakfast Pattie

HELLO!

 

 

Starting the day with a healthy breakfast is vitally important in my life; a missed or unbalanced breakfast can equal disaster for me! Still, my simple breakfast I usually have a day can get quite repetitive and boring. It is good to mix things up to keep on track!

So, I present to you – Chicken Breakfast Sausage! The recipe is anti-candida and allergy friendly!

CHICKEN BREAKFAST PATTIE

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SERVES: 6

TIME: 45 to 1 hr

INGREDIENTS

  • 1 pound of ground chicken.
  • 2 tsp of sea salt
  • 1 tsp of ground black pepper
  • 1/2 tsp of garlic powder
  • 1/2 tsp of dried thyme leaves
  • 1/2 tsp of dried oregano leaves
  • 1/2 tsp of ground mustard
  • 1/2 tsp of ground celery seed
  • Optional: A dash of cayenne pepper

INSTRUCTIONS

  1. Preheat the oven to 350 F.
  2. In a bowl, mix all the ingredients together until the spices are well-dispersed in the meat.  I use my hands; just make sure to wash!
  3. Lightly grease with olive oil a baking pan.
  4. Form six patties and place on baking pan.
  5. Put into oven and cook between 30 to 45 minutes.

Enjoy!

All the Best,

THE BRECHEISEN BATCH

An Apple Cider Vinegar Salad Dressing

HELLO!

Today I share with you a bit of a lengthy update! The reason why the Brecheisen Batch has been a bit lacking in posts. Unfortunately, my health has taken a vicious u-turn and I’ve had to go onto a more restrictive diet.  I have severe and poorly controlled asthma that I have to take a mind-boggling amount of medicine and equipment just for that; the asthma medication in turn, ironically, is causing severe candida issues.  Therefore, to help combat the candida, I’ve been put on a lengthy Anti-Candida diet that is quite strict.

It’s been, and is still, a steep learning process. Additionally, it means a slew of new recipes or adaptions.

So, enjoy these delicious and beneficial recipes that are anti-candida and anti-allergy friendly!

For today, I’ll share with you one of my favorite salad dressings that has gotten me through this transition!

An Apple Cider Vinegar Salad Dressing

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Serves: 4

Time: 20 Minutes

INGREDIENTS

  • 1 cup Olive Oil
  • 12 cup Apple Cider Vinegar
  • 2 tablespoons Whole Grain Mustard or Dijon Mustard
  • 1 teaspoon Onion Powder
  • 1/4-1/2 tsp of Ground Garlic or 2-3 garlic cloves, minced
  • 1 teaspoon Dried Oregano or Thyme
  • 1 teaspoon Dried Parsley or Basil
  • 1 teaspoon Salt

INSTRUCTIONS

  1.  Add all the ingredients into a salad bottle or container. Shake well to mix thoroughly.  Shake well with each use. Refrigerate after each use.

Enjoy!

All the Best,

THE BRECHEISEN BATCH

Classic Meatloaf: Allergy-Friendly Style!

HELLO!

Pardon for the dust! The lack of posting to the Brecheisen Batch is due to some massive changes a whirling in the life of the Brecheisen Batch. Big changes are a coming! Once life is not a blur, future posts of the changes shall be had.

For now, enjoy this classic recipe of meatloaf that is allergy friendly. My husband loves this!  I know meatloaf gets a bad rap, but this is one tasty and moist meatloaf that flavors blend into a savory bite of comforting yumminess.  Bonus – it is allergy friendly, free of the top eight allergies, for those like myself that want to enjoy such a meal!

CLASSIC MEATLOAF

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Serves: 8

Time:  1 hr 30 minutes

Free of the Top Eight Allergies

INGREDIENTS:

  • 1 medium onion, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 pound of ground beef
  • 1 pound of ground pork
  • 1 1/2 cup of oatmeal
  • 1/4 cup of unsweetened applesauce
  • 1 cup of almond milk
  • 2 tsps of salt
  • 1/2 tsps of pepper
  • 1/2 tsp of celery seed
  • 1/4 cup of chili sauce

INSTRUCTIONS:

  1. Preheat the oven to 350 F.
  2. Chop the onions and parsley.  Put into a large mixing bowl.
  3. Add the ground beef, ground pork, oatmeal, applesauce, milk, salt, pepper, celery seed, and chili sauce into the mixing bowl.   Mix together till all is well-incorporated.
  4.  Grease all sides of a loaf pan. I use Earth Balance Soy-Free Butter.
  5. Pack the mixture quite firmly into a loaf pan.  Turn the loaf pan over and onto a baking dish till the meat loaf comes out.
  6. Bake the meat loaf for 1 hour or so till done.
  7. Once cooked through, pull out of the oven and let it cool for a few minutes, before you slice up and serve.

Enjoy!

All the Best,

THE BRECHEISEN BATCH

A Side of Kidney Beans

HELLO!

The following recipe is a big hit in the household of the Brecheisen Batch. The best part was Mr. B being turned into a converter. As I was making this recipe, Mr. B would scrunch his face as he went by.   When it was finally to be served, Mr. B stared at the beans – and finally was convinced to take at least two bites. Well,  two bites quickly turned into an empty plate – and request for more beans!

In fact, he loved them so much, he requested for me to make them much more often!

Bonus: It is free of the top eight allergies!

A SIDE OF KIDNEY BEANS

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Serves: 12

Time:  12 or so hours

Free of the Top Eight Allergies

INGREDIENTS:

  • 1 pound of dried red kidney beans
  • 2 tsp of salt
  • 1/4 cup of olive oil
  • 1/2 cup of chopped onions
  • 4 cloves of garlic, minced
  • 1/4 tsp of ground ginger
  • 1/2 tsp of paprika
  • 1/4 tsp of red pepper
  • 1/4 tsp of cardamom
  • 3 tbsp of lemon juice

INSTRUCTIONS:

  1. Soak the beans according to the directions on the package. I use the overnight technique; I always find doing so provides the softest beans.
  2.  Once soaked properly, drain and toss back into a large pot.  Add 6 cups of water and the 2 tsp of water. Bring to a simmer over medium heat. Cook until the kidney beans are tender. About an hour or two.
  3. Once the beans are tender, heat the oil over medium heat, before adding the chopped onions and minced garlic. Saute until lightly browned.  Add the remaining ingredients, except for the lemon juice.  Combine well.
  4. Add the onion mixture into the beans. Stir until well-mixed. Let the onion and bean mixture simmer until the liquids has reduced into a thick consistency.   This will take about another hour or two. It depends on the desired thickness you want.
  5. Drive in the lemon juice and serve!

Enjoy!

All the Best,

THE BRECHEISEN BATCH

Cucumber Salad

HELLO!

This is a recipe I had many times as a kid. It was my favorite way to have cucumbers – and it still is! The perfect balance between vinegar, sweetness, and crispness.  I brought this recipe with me to the Midwest and made it for my husband on a holiday once.  Mr. B never had it before – and loved it! It has become a stable in our house for cucumbers.  I just seriously crave this sometimes!  It only gets better the longer it sits.

Bonus: It is free of the top eight allergies!

CUCUMBER SALAD

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Serves: 6

Time:  4 to 12 hours

Free of the Top Eight Allergies

INGREDIENTS:

  •  2 cucumbers, thinly sliced
  •  1/2 cup of white vinegar
  •  1/2 cup of water
  • 3 tbsp of sugar
  •  1/2 tsp of salt
  •  1/8 tsp of pepper

INSTRUCTIONS:

  1. Cut the cucumbers as thinly as possible and place in a small bowl.
  2. Pour in the bowl the vinegar, water, sugar, salt, and pepper. Stir until the sugar is dissolved.
  3. Cover and refrigerate for at least 4 hours. I prefer 12 hours for the most flavor.   After the refrigeration, enjoy!

Enjoy!

All the Best,

THE BRECHEISEN BATCH

Chicken Casserole

HELLO!

Due to my long list of allergies, there is some comfort foods that have been absent for many and many years.  Then, all of a sudden, they come back into repertoire once I cracked the code on a vital part of the comfort food that I could not figure out in younger years.  One of these recipes was a good ol’ chicken casserole.  A white sauce that actually holds, doesn’t break, and tastes good was being elusive for too many years  – and after trail and error, I got it right!

After the many years of chicken casserole being gone for years, I do admit that I enjoy making this recipe.  It is a comfort food classic in the household of the Brecheisen batch.

 

CHICKEN CASSEROLE

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Serves: 6

Total Time: 1 hr

Free of the Top Eight Allergens

INGREDIENTS:

  • 4 cups of cooked brown rice pasta
  • 4 1/2 tbsp of olive oil
  • 1/2 cup of chopped onions
  • 1/2 cup of frozen peas
  • 1/4 cup of rice flour
  • 2 cups of chicken broth
  • 1/4 cup of Just Mayo
  • 1/2 to 1 lb of Cooked & Shredded Chicken
  • Salt & Pepper to taste.

INSTRUCTIONS:

  1. Preheat the oven to 350 F.
  2. Grease a 9″ by 13″  baking dish.
  3. Heat 2 tbsps of olive oil in a deep pan over medium heat and cook the onions until tender.  Remove from the pan.
  4. Add 2 more tbsps of olive oil to the pan to stir in the rice flour with a whisk – and whisk until smooth and frothy.
  5. Gradually add the chicken broth until it forms a sauce consistency.
  6. Next,  whisk in the Just Mayo, salt & pepper.  Stir until mixture is smooth.
  7. Toss in the chicken, onions, and peas into the sauce to stir together until well-coated.
  8. Spread the cooked pasta into the baking dish and pour the sauce to cover up the noodles.
  9. Sprinkle with an additional dash of salt & Pepper.  Drizzle the remaining olive oil over the pasta and sauce.
  10. Bake in the preheated oven between 30 minutes to 45 minutes until slightly browned on top.

Enjoy!

All the Best,

THE BRECHEISEN BATCH

Muffins of Carrot & Spice

HELLO!

 

When I was growing up, during my pre-teen years, carrot cake was one of my favorite desserts. Anything that had carrot was basically my food of choice. I was on a serious carrot binge.  In fact, I ate so much carrots at one point in my pre-teen years that my fingertips and around my mouth actually had turned orange! Oops!

During my struggles of trying to find some balance in my onslaught of allergies, one of the few things that topped my list of missing was carrot cake.   Needless to say, when I finally got this muffin recipe just right, I was quite a happy camper! It might not be a ginormous carrot cake, but this muffin hits all the notes of a carrot cake. It does not only makes me happy, but my household, too. These muffins don’t last long at the Brecheisen Batch! Mr. B approved!

Bonus – they are free of the top seven allergies!

MUFFINS OF CARROT & SPICE

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Serves: 12

Total Time: 40 to 45 minutes

Free of the Top SEVEN Allergens

INGREDIENTS:

  • 2 cups of Pantry Flour (or any flour)
  • 2/3 cups of white sugar
  • 1 tbsp of baking powder
  • 1 tsp of baking soda
  • 3/4 tsp of guar gum (or xanthan gum)
  • 2 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • 1/4 tsp of sea salt
  • 1 cup of shredded carrot
  • 1/2 cup of chopped walnuts
  • 1/2 cup of unsweetened almond milk (or any milk)
  • 1/2 cup of canola oil
  • 1/2 cups of unsweetened applesauce
  • 1 tsp of pure vanilla extract
  • Cinnamon Sugar for garnish:   2 tbsp of white sugar with 1/2 tsp of cinnamon

INSTRUCTIONS:

  1. Preheat the oven to 35o F.  Grease a 12 muffin pan. Personally, I also use muffin liners.
  2. Shred the carrots till 1 cup. Chop the walnuts til 1/2 cup.
  3. Mix the flour, sugar, baking powder,  baking soda, guar gum, cinnamon, nutmeg. and sea salt in a mixing bowl. Toss in the carrots and walnuts to coat evenly with the mixture.
  4. Add in the milk,  oil, applesauce, and vanilla to the dry mixture until well-combined.
  5.  In a separate bowl, make the cinnamon sugar by combining the 2 tbsp of white sugar with 1/2 tsp of cinnamon.
  6. Fill the each muffin liner up to 2/3 full. Sprinkle with the cinnamon sugar garnish. Bake 20 to 25 minutes until lightly golden.  Once done, remove from oven and pan to cool.

Enjoy!

All the Best,

THE BRECHEISEN BATCH

 

Recipe Adapted from Gluten-Free Baking Classics by Annalise G.  Roberts

Peach Fizz

HELLO!

Simple is sweet! When you have to basically make every meal, and snack, everyday of the year,  simple and easy recipes are one that you cherish. This little treat of a drink disappears quickly – especially as it uses commonly found items in the house.

So, without much adieu, here is the simply sweet fizz of peaches!

 

PEACH FIZZ

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Serves: 2 to 3

Total Time: 5 minutes

Free of the Top Eight Allergens

INGREDIENTS:

  • 2 Fresh Peaches (peeled and sliced) or 1 can of Peaches (in light syrup only)
  • 1 cup of fresh orange juice
  • 2 teaspoons of sugar
  • 1/2 teaspoons of vanilla
  • 1 cup of ice cubes.

INSTRUCTIONS:

  1. If using fresh peaches, peel them and slice them.
  2. Next, combine all of the ingredients into a blender.
  3. Blend for 20 to 30 seconds.
  4. Serve!

Enjoy!

All the Best,

THE BRECHEISEN BATCH

Fried Apple Cake Dots

HELLO!

These little treats are super easy to make, allergy friendly, and are gobbled quickly in this household.   Not only are they super easy to make, but they are quick as well.  My family could not believe they were completely voided of the top eight allergens.

What I especially like about these little fried dots of apple-ly goodness is the variety of textures with a hint of apple and sweet.

They do not last long as swift fingers quickly gobble them up – so I strongly suggest doubling, if not tripling, this batch!

FRIED APPLE CAKE DOTS

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Serves: 3 to 4

Total Time: 10 minutes

Free of the Top Eight Allergens

INGREDIENTS:

  •  1/3 cup of Pantry Flour (or any gluten-flour or flour)
  • 1/8 tsp of sea salt
  • 1 tsp of baking powder
  • 1/4 cup of unsweetened applesauce
  • Pantry Flour, or any type of flour, for rolling
  • Powdered Sugar to dust
  • Canola oil to fry

INSTRUCTIONS:

  1. Fill a deep saucepan to about half full of canola oil and put on medium-high heat.
  2. Meanwhile,  in a bowl, stir together the flour, salt, baking powder, and applesauce.
  3. When the mixture becomes slightly stiff,  drop a teaspoonful into your palm to lightly roll into a round. Next, drop onto a floured surface to roll around and coat.
  4. After dusted in flour, drop into the hot oil. They will cook in about two to four minutes depending on size – and if you need to turn the dot or not depending on depth of oil.
  5. Lift them out carefully,   put onto a plate with some paper towels, and dust with powdered sugar.

Enjoy!

All the Best,

THE BRECHEISEN BATCH