Before
After
When I was diagnosed with allergies to wheat and dairy and sensitivities to sugar and gluten just over a year ago, I discovered I needed to change my shopping, eating and cooking habits overnight. Weighing 250 pounds, exhausted and with near-debilitating health problems when the allergens were finally identified, I began my search for advice and recipes. Finding little practical and specific information, I started looking at my great-grandmother's hand-written recipes and thought, "I CAN have satisfying meals and live well with food allergies.
Allergen-free and symptom-free eight months later, I now weighs 175 pounds, work out, run, am strong and healthy. I have successfully built a delicious life around my allergen challenges and now wants to pass along my recipes, food tips, and insight with others. Enjoy the recipes I modified from the loving meals my great-grandmother prepared to be safe for you family.
On to the food!
I was raised by my great grandmother and her skills in the kitchen were known throughout the town of Willow Springs, Illinois. She was known as "Grandma Doogan" even to people with no relation. Every year, the Doogan family had a reunion and one of the recipes I looked forward to her making was her Italian potato salad. It is mayo free, so it is ideal for picnics or pot-luck dinners. Enjoy!
Italian Potato Salad
Serves 8
8 large red potatoes
¼ cup Italian flat leaf parsley, chopped
¼ cup green onions, chopped
2 medium cloves garlic, sliced thin
½ heaping teaspoon Kosher salt
¼ teaspoon dry mustard
1 tablespoon sugar (if you have sugar sensitivities, honey works great)
½ cup extra-virgin olive oil
¼ cup tarragon vinegar (can substitute balsamic vinegar)
Boil whole potatoes with skin in large stock pot over medium-high heat until tender.
When done cut potatoes into 1-inch cubes.
Sprinkle Italian flat leaf parsley and green onions over potatoes.
Mix remaining ingredients in a mixing bowl and strain to remove garlic pieces.
Pour over potatoes and stir well, continue to stir once every hour.Let dish stand all day (no less than 4 hours), do not refrigerate.
8 large red potatoes
¼ cup Italian flat leaf parsley, chopped
¼ cup green onions, chopped
2 medium cloves garlic, sliced thin
½ heaping teaspoon Kosher salt
¼ teaspoon dry mustard
1 tablespoon sugar (if you have sugar sensitivities, honey works great)
½ cup extra-virgin olive oil
¼ cup tarragon vinegar (can substitute balsamic vinegar)
Boil whole potatoes with skin in large stock pot over medium-high heat until tender.
When done cut potatoes into 1-inch cubes.
Sprinkle Italian flat leaf parsley and green onions over potatoes.
Mix remaining ingredients in a mixing bowl and strain to remove garlic pieces.
Pour over potatoes and stir well, continue to stir once every hour.Let dish stand all day (no less than 4 hours), do not refrigerate.
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