Roundup of Allergy-Friendly Recipes Everyone Can Enjoy

In a large stockpot over medium heat, add olive oil, onion, and carrots. Cook, stirring occasionally, until onions are translucent and carrots begin to soften, about 8 to 10 minutes.

Add garlic, ginger, and turmeric, and stir to combine. Cook 1 to 2 minutes more.

Stir in the broth, vinegar, salt, and pepper and bring just to a boil. Reduce heat, cover, and simmer until all ingredients are soft, about 25 to 30 minutes.

Remove from heat and use an immersion blender to blend soup until completely smooth. Alternatively, allow soup to cool slightly before carefully transferring it to a standard blender and blending until smooth.

Place potatoes in a large stockpot full of cold water. Bring to a boil over medium-high heat. Cover and cook until potatoes are easily pierced with a fork, about 12–15 minutes. Drain and cool.

In a small bowl, whisk together oil, vinegar, mustard, salt, and pepper. Pour over potatoes and toss gently to coat.

Top with onion, capers, dill, and basil, and serve.

Boil dry sushi rice in 2 cups of water for 12–15 minutes, until water disappears. Stir in rice vinegar and cool to room temperature.

On a bamboo sushi mat (or plastic wrap), lay one sheet of nori. Scoop ½ cup cooled rice and spread it into a thin layer. (Pro tip: Use wet hands to keep rice from sticking to you as you press it down.)

Carefully flip the nori sheet so the rice layer is facing down on the plastic wrap.

In an even line, lay 2 leaves of lettuce, 2 slices of avocado and 4–5 slices of cucumber. Gently roll the mat (or plastic wrap) and compress with your hands until an even sushi roll is formed.

With a sharp chef’s knife, cut each roll into 8 even rounds. Sprinkle with sesame seeds and wasabi, if using. Repeat steps 2–5 to make the 3 remaining rolls.

Preheat oven to 400 degrees F. Spray a mini muffin tin with nonstick cooking spray.

Place oats in a blender or food processor and pulse.

Transfer oat mixture to a bowl and add 2 tbsp of olive oil, brown sugar, ¼ tsp of cinnamon, and salt. Stir to combine and then evenly distribute the pie crust mixture into prepared muffin tin, pressing into bottom and up the sides of each muffin cup.

In a mixing bowl, combine apples, 2 tbsp of olive oil, ½ tsp cinnamon, raisins, maple syrup, nutmeg, and ginger. Toss to evenly coat. Gently place apple mixture into each of the muffin cups.

Bake in the preheated oven until apples are soft and crust begins to brown, about 20 to 25 minutes.

In a medium mixing bowl, place jicama, daikon, and jalapeño.

In a separate bowl, whisk together lime juice, vinegar, oil, garlic, salt, red pepper (if using), and cilantro. Pour the dressing over slaw mixture and gently mix to combine. Serve immediately or refrigerate until ready to enjoy.

Preheat oven to 425 degrees F. In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper.

Line a rimmed baking sheet with aluminum foil or parchment and lightly coat with olive oil. Lay chicken thighs on one side. Sprinkle seasoning mix evenly over both sides of each thigh.

Add tomatoes to other side of baking sheet and lightly drizzle with olive oil, tossing lightly to coat. If needed, use a second baking sheet to spread all the ingredients neatly into a single layer. Season with salt and pepper and drizzle half the lemon juice over entire pan. Bake for 10 minutes.

Remove baking sheet from oven and add asparagus to the same side as tomatoes. Toss vegetables with remaining lemon juice and sprinkle fresh herbs over chicken. Return to oven and roast until asparagus is bright green and beginning to brown, and the internal temperature of chicken is 165 degrees F, about 8–12 minutes.

Serve immediately with lemon wedges.

Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish and set aside.

Place potatoes in a large pot and fill with enough cold water to cover by at least 1 inch. Set over high heat and boil until potatoes are easily pierced by a fork, about 15 to 20 minutes. Drain, reserving ½ cup of cooking water.

Add 2 tbsp olive oil and ¼ teaspoon salt to pot with potatoes and mash. If necessary, use reserved cooking liquid to get the potatoes to the desired consistency.

Place a stockpot over medium heat. Add 1 tbsp olive oil, onion, and garlic. Cook, stirring frequently, until onions have softened, about 5 to 7 minutes.

Stir in tomato paste. Add lentils, broth, ½ tsp salt, black pepper, and thyme. Bring to a boil, reduce heat, cover, and simmer until lentils have softened, about 15 to 20 minutes.

Place lentil mixture into the prepared baking dish. Top with the potatoes and bake until lightly browned, about 20 to 25 minutes.