Allergy-Friendly Sweet Potato Fries


Hi everybody!  It’s been so long since I’ve hopped on to do a post.  There’s a reason for that, which will hopefully be in my next post and will reveal my personal word for 2016.  Do you choose a word to define your year?  This is my first time, and I’m excited to share it with you…even if it is almost February!

One of my goals in 2016 is to definitely come up with new recipes for all of you, specifically some week night dinner ideas.  We all know that week night meals can be overwhelming, so I want the meals or sides to be easy and nutritious.

First up this year, is a recipe for simple Sweet Potato Fries.  I LOVE sweet potatoes, and they are so good for you.  This could be a kid-friendly side and maybe a new way to get sweet potatoes in those little bellies.

Allergy-Friendly Sweet Potato Fries~Top 8 Free~Gluten Free~Vegan~ from Mom Vs. Food Allergy

Allergy-Friendly Sweet Potato Fries
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 4 medium to large sweet potatoes
  • 5 T olive oil
  • 1 tsp salt
  • ½ tsp garlic powder (optional)
  1. Preheat oven to 425°.
  2. Line one large or two small cookie sheets with parchment paper.
  3. Wash and peel sweet potatoes.
  4. Slice sweet potatoes into ½ wide strips.
  5. Soak sweet potatoes in cold water for 30-60 minutes (optional, but helps with crispness after baking).
  6. Drain and pat dry the sweet potatoes.
  7. Add sweet potatoes, oil, salt, and garlic powder to a gallon sized Ziploc bag.
  8. Shake and toss the bag until the sweet potatoes are well coated with oil mixture.
  9. Spread sweet potatoes evenly on the parchment paper, in one layer.
  10. Bake for 35-45 minutes, tossing halfway through. Watch carefully for burning.

I really hope you enjoy these Sweet Potato Fries!  They are filling, healthy, simple, and so tasty!  What meal will you pair with these fries?


Roasted Garlic Lemon Chicken with Potatoes & Sprouts (Top 8 Free)


Easter is approaching fast, so do you know what you’ll be serving for the family dinner?  We’ll be visiting family, but if I were cooking this dish is what I’d make.  Roasted chicken is one of my favorite meals, but I put a spin on this dish by adding garlic and lemon.  Throw in some potatoes and Brussel sprouts (or broccoli if you’re not a sprouts fan), and you’ve got a complete meal in one dish.  The best thing, is that it’s Top 8 Free, and you can use regular butter if you’re not dairy allergic.  If you’re avoiding soy, make sure that your dairy-free margarine is soy free as well.  I use Earth Balance dairy & soy free spread.  I hope you enjoy this as much as my family does.  If you’d like to serve bread with this meal, try my homemade bread-it’s easier than you’d think and I’m requested to bake it time after time.  Happy Cooking!

Roasted Garlic Lemon Chicken-Mom Vs. Food Allergy

Roasted Garlic Lemon Chicken with Potatoes & Sprouts
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 5-6 medium size white potatoes, peeled and quartered
  • 1 medium roasting chicken
  • ½ cup dairy-free margarine, melted
  • 2 cloves of garlic, minced
  • 1 lemon
  • 3½ cups Brussel Sprouts
  1. Preheat oven to 350F
  2. Wash, peel, and quarter the potatoes
  3. Place chicken into center of greased 9x13 baking dish, breast side down
  4. Place potatoes around the chicken
  5. Melt dairy-free margarine, set aside.
  6. Mince the garlic with a garlic press and add to melted margarine.
  7. Juice 1 whole lemon, straining pulp and seeds. Add lemon juice to melted margarine.
  8. Put ½ of juiced lemon inside the chicken for added flavor (optional).
  9. Pour ½ of margarine mixture over chicken and potatoes, coating evenly.
  10. Put chicken and potatoes in oven and bake 20 minutes per pound of chicken.
  11. Add remaining melted margarine to Brussel sprouts and set aside.
  12. For the last hour of baking, turn the potatoes over to avoid dryness.
  13. Toss Brussel sprouts in margarine, then add to baking dish on top of potatoes for the last hour of baking.
  14. After an hour, check that chicken has reach 165F or higher, and remove from oven to rest for 5 minutes before serving. Vegetables should be cooked throughout and tender.
  15. Serve immediately.