Dairy Gluten Free Cookbook: Allergy Friendly Eats

Are you searching for delicious recipes that cater to various dietary restrictions? Look no further! The “Allergy-Free Cookbook” is here to make your cooking experience enjoyable and stress-free. This cookbook specializes in recipes that are gluten-free, dairy-free, egg-free, and nut-free, making it a perfect companion for anyone with food allergies or sensitivities. Let’s dive into some delightful recipes you can create with the help of this book.

Delicious Quinoa Salad

This refreshing quinoa salad is not only nutritious but also incredibly easy to make. Packed with vibrant veggies and a zesty dressing, it’s a perfect side dish or a light meal.

### Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until quinoa is fluffy and water is absorbed.
2. Remove from heat and let it cool.
3. In a large mixing bowl, combine diced bell pepper, cucumber, cherry tomatoes, and parsley.
4. Once the quinoa has cooled, add it to the vegetable mixture.
5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
6. Serve chilled or at room temperature, and enjoy!

Savory Sweet Potato and Black Bean Tacos

These tacos are a fantastic option for taco night! They’re flavorful, filling, and packed with wholesome ingredients. Plus, they are allergy-friendly!

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, rinsed and drained
• 1 teaspoon cumin
• 1 teaspoon paprika
• Tortillas (corn tortillas for gluten-free)
• Avocado, sliced (for topping)
• Fresh cilantro (for garnish)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, toss the diced sweet potatoes with cumin, paprika, salt, and pepper.
3. Spread the sweet potatoes on the prepared baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
4. In a skillet, heat the black beans over medium heat until warmed through.
5. To assemble the tacos, place a scoop of roasted sweet potatoes and black beans onto a tortilla. Top with avocado and fresh cilantro.
6. Enjoy your delicious and healthy tacos!

With these recipes, the “Allergy-Free Cookbook” is your ticket to worry-free cooking. Enjoy exploring new flavors while keeping your meals safe and delightful!

source: www.barnesandnoble.com