Cereal Treat Bites

This recipe was given by Jacqueline L.

Allergy Information: Free from the top 9 allergens (eggs, dairy/milk, tree nuts, peanuts, soy, wheat/gluten, fish, shellfish, and sesame)

These cereal treats are a fun and easy snack or dessert that come together in less than an hour. They are great to make in this hot weather because they don’t require an oven. Instead of using traditional Rice Krispy cereal to make these treats, I used Rice Chex.

Tools:

• Large saucepan

• Rubber spatula

• Nonstick cooking spray

• 8x8 square pan

• Knife

• Cutting board

• Small sheet pan

• Parchment paper

Ingredients:

• 1 (10 oz) bag vegan marshmallows

• ¼ cup + 1 teaspoon avocado (or vegetable) oil

• 8 cups Rice Chex

• 1-3 cups (depending on how you want to decorate) chocolate chips

• Rainbow sprinkles

Instructions:

1. Melt the marshmallows with the oil in the saucepan on medium heat.

2. Continuously mix the marshmallows and ¼ cup of oil until the marshmallows are completely melted.

3. Mix in the cereal.

4. Spray the 8x8 square pan with nonstick cooking spray.

5. Pour the cereal mixture into the pan and press it down so that it’s even.

6. Let it firm up for 15 minutes.

7. Cut the treats in 16-32 pieces depending on how big you want them.

8. Melt the chocolate with the remaining 1 teaspoon of oil.

9. Decorate the cereal treats with the melting chocolate and rainbow sprinkles.

10. Freeze for 15 minutes so that the chocolate hardens.

11. Enjoy!

Jacqueline Landy's Bio:

My name is Jacqueline and I live in NYC. I’m allergic to peanuts, tree nuts, and lentils. I love to bake and cook in my free time!

Chocolate Baked Oatmeal

This recipe was given by Amanda Young!

Allergy Information: Free from the top 9 allergies (eggs, dairy/milk, soy, wheat, tree nuts, peanuts, fish, shellfish, and sesame)

Chocolate for breakfast...yes please :) This chocolate baked oatmeal is delicious, hearty, filling, and easy to make!

Tools:

• 8x8 baking dish

• Bowl to mix the ingredients in

Ingredients:

• 2 cups gluten-free rolled oats

• 2 cups plant-based milk of your choice (i.e. soy, almond, coconut, flax, rice, oat, etc.) – for a mocha flavor, substitute 1 cup coffee and 1 cup milk

• 2 scoops chocolate protein powder (if omitting, add 2 more tbsp of cocoa powder and up to ¼ cup sweetener of choice, like maple syrup, depending on your taste preferences)

• 1 tbsp cocoa powder

• 1 tsp baking powder

• ½ tsp salt

• 1 tbsp chia seeds or ground flaxseeds

• 1 large ripe banana, mashed

• 1 tsp vanilla extract

• 1 cup fresh or frozen berries (blueberries, strawberries, blackberries, etc.)

Directions/Steps:

1. Preheat the oven to 375 degrees Fahrenheit.

2. Spray the 8x8 baking dish with cooking spray.

3. Mix together all of the ingredients in a large bowl.

4. Pour the oatmeal mixture into the baking dish. Bake for 25-30 minutes, until a toothpick inserted into the center of the oatmeal comes out clean.

5. Let the oatmeal cool, then cut it into 4-6 slices.

6. Serve with fresh fruit (strawberries, banana slices, etc.), sunflower seed butter, maple syrup, or any other desired toppings.

7. Store any leftovers in the refrigerator. This can be made in advance!

Amanda's Bio:

Hi, my name is Amanda! I’m 18 years old and from California. I’m allergic to dairy, eggs, nuts, most fish, and shellfish. I love to travel, and I hope to live abroad one day.

Allergy-Friendly Chicken Enchiladas

This recipe was given by Beatrix!

Allergy Information: Free From Dairy, Lactose, Peanuts, Tree-Nuts (cheese contains coconut), Fish, Shellfish, Sesame, Wheat, Eggs, and Gluten

Contains: Corn, Coconut, and Soy

Inspired by my Grandma’s Enchilada Recipe.

Hi, my name is Beatrix! This is one of my favorite allergy-friendly dishes to make because it’s so hard to eat Mexican food out at a restaurant when you have allergies. I use chicken when we make this, but you can use any pre-cooked meat, tofu, or no meat at all. This recipe is fun to make with family and friends, especially since it makes a ton of leftovers! Hope you enjoy it!

Makes about 21 enchiladas

Tools:

• Two baking pans/dishes (I use one 9”x13” and one 8”x8” dish)

• 1-2 skillets

• 1 spatula

• 3 or more spoons

• Foil

Enchilada Ingredients:

• 21 Mission Yellow Corn Tortillas

• 1 block of Violife Epic Mature Cheddar

• 1 bag of Violife Colby Jack Shreds

• 1 can (10 oz.) of Old El Paso Red Enchilada Sauce

• 3-4 Green Onions, chopped

• 1-2 cups of precooked chicken, shredded or cut in small pieces

Directions/Steps:

1. Cook tortillas in a hot pan, for about 1-2 minutes each side. Flip using tongs.

2. Preheat the oven to 400 degrees.

3. Shred the cheddar. Put the cheddar and colby jack shreds in a bowl and stir.

4. Place a tortilla on a plate, add cheese, chicken, and onions. Roll the tortilla up and place seam side down in a baking dish. Continue this process until you have the desired number of enchiladas.

5. Pour the enchilada sauce on top of the enchiladas, spread evenly. Then, top with extra cheese.

6. Cover the dishes with foil and place in a fully preheated oven for 20-25 minutes.

7. Let sit for 5-10 minutes, then add fresh green onions on top!

Enjoy!

Beatrix's Bio:

Hi! My name is Beatrix Williams. I am a 14-year-old rising freshman. I live in Redlands, California. I have been allergic to dairy, peanuts, and tree nuts since I was a baby. Some hobbies I like to do are singing, dancing, and drawing. A fun fact about me is that I have been to the Galapagos Islands and to the equator.