Over the years, I searched high and low and tried so many allergy free pancake recipes and none of them ever tasted quite right or had the right texture.
My stepson has had food allergies since he was a toddler- egg, dairy, nuts and more recently gluten causes skin and gut inflammation. None of the pre-made pancake mixes on the market are without at least one of these ingredients. I was determined to find the best recipe!
One of the things we love as a family is weekend brunch! We sleep late, brew some coffee and enjoy a stack of pancakes with a side of sausage and veggies. I wanted to find a way for all of us to still enjoy this tradition without compromising flavor, texture, or our health.
I’ve refined this recipe over the past 2 years and really hope you can enjoy it with your loved ones!
I’m always in search of allergy free recipes, especially for dinner, so please share your best with me in the comments!
We LOVE salsa in our house and summer usually brings an abundance of fresh tomatoes on every veggie stand around town. Go grab you some fresh tomatoes the next time you’re out and try this recipe! Would love to know how yours turns out.
Our good friends at The Kindred Farm in Santa Fe, TN supplied this batch of Roma tomatoes and jalapeños. They were spicy, but oh-so-good! Removing the seeds and roasting them tames the spice in case you like your salsa on the more mild side. Enjoy!
Other favorite items from The Kindred Farm are:
Strawberry Serrano Jam
Refrigerator Pickles
Any of their seasonal veggies
Picking fresh wildflowers in person!
Their seasonal and themed community dinners are worth the wait too! We got to attend one last fall and it was the most beautiful and tasty experience. Learn more about Kindred Dinners and sign up to be notified of their next event date here!
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It’s that time of year when the weather gets cooler, humidity lowers and the air has a sweet crispness– perfect for a pot of chili going on the stove. Use this recipe for a night in with the family or invite some friends over for a game night. My latest batch was shared with friends around a campfire!
You can make the spice level what you like, but the base recipe is spice friendly for all taste palettes! I hope you enjoy it as much as we have so far this season.
Perfect Weather Chili
Ingredients:
1 medium yellow onion 1 bell pepper 1 seeded jalapeño 2 cloves garlic 1 lb. ground beef 14 oz. canned black beans 28 oz. canned kidney beans 28 oz. canned crushed tomatoes 14 oz. canned fire roasted tomatoes 1 tbsp. tomato paste 2-3 cups chicken or beef stock 1 tbsp. paprika (I use smoked paprika, but either is great!) 2 tbsp. cumin 1 tbsp. Trader Joe’s chili seasoning (substitute 2 tsp. chili powder, 1 tsp. garlic powder, 1 tsp. oregano, 1 tsp. cumin) 2 tbsp. chili powder Salt + Pepper
Serves 6-8
Prep and Cook Time- 1 hour 30 minutes
Step 1: -Wash, dry and chop vegetables -Measure spices into small bowl **If you’ve ever wondered how to get that perfect dice on an onion, watch this Tastemade YouTube video. It’s only 4 minutes and totally worth it!
I spy cute puppy paws in the corner watching me cook! I also buy organic spices when available.
Step 2: Brown meat over medium-high heat in a pot. I like cast iron or you can go to my notes section at the end for instant pot details.
Once browned, remove meat from pot. We’ll add it back in soon!
Add olive oil to coat bottom of pot and sauté your chopped veggies until close to translucsent.
I found fresh jalapeños from the local Kindred Farm
Step 3:
While veggies are cooking, open your canned goods. Set tomatoes aside, but go ahead and rinse + drain your beans.
Step 4:
Once veggies are close to translucent, add the meat back in the pot. Mix it all together and then make a little well in the middle to add the spices. Toast the spices in the well for about 60 seconds until aromatic, then add your tomato paste. Mix it all together and stir in canned tomatoes + stock.
Step 5:
If you are going the low and slow route, this is where your patience will be tested! Now that you have everything in the pot, you’ll bring it up to a boil for a few minutes and then turn down to a simmer for at least 1 hour. 2 hours will give you even more flavor, but 1 hour will be just fine! Stir occasionally.
At this point you could go enjoy a glass of wine on the porch or prep your toppings like shredded cheese, sour cream, corn chips. If you’re feeling like a full on Martha Stewart, you could bake up some corn muffins! Does the blue Jiffy box count?!
Step 6:
Serve and enjoy!
Take a peek at my Insta post below for who we enjoyed this campfire batch with and how much these friends mean to us!
Notes for Instant Pot: If you want to save on cook time follow all the steps above, but when you get to the simmer step cover with locked lid and set your Instant Pot to high pressure for 3 minutes. Once it naturally releases for 10 minutes, safely manually release the remaining pressure. Remove lid, turn off, and let cool for about 10 minutes before serving.
Campbell Co.™ 