Soft Vegan Eggs for Breakfast

Ol loves eggs. When I found his food sensitivity, I know I would need to reduce or eliminate eggs from his diet. My goal is to make vegan eggs for him. My daughter likes eggs but my son loves them. I did not have as much of a difficult task with my daughter. She does not need to eat them daily. My next task is to do some research. Some recipe uses a special type of flours, while others use tofu. I tried to make soft vegan eggs for breakfast.

Vegan Eggs for Breakfast

Soft Vegan Eggs for Breakfast Recipe


1 tbsp. chicken pea flour

1 tbsp. tapioca flour

1/8 tsp turmeric powder

1/3 cup non-dairy milk

1/2 tsp salt

1/8 tsp Kala Namak salt

1 tbsp. olive oil

1 pkg soft tofu


  1. In a bowl, add all the dry ingredients.
  2. Add oil. Mix to combine.
  3. In a bowl, cut the tofu into cubes. Add dry ingredients and milk together.
  4. In a pan, on medium heat add the mixture in the pan. flip to prevent burning. Allow the mixture to cook on all sides.

About the ingredient

Turmeric: add 1 tsp to give the yellow coloring to resemble eggs

Chickpea flour: gives a dense texture. Once you add liquid to the flour it becomes sticker. Good for baking. Use as a binder for baking.

Kala Namak Salt: Himalayan black salt. The salt adds an eggy flavor. And this spice gives the eggy smell.

Tofu: tofu gives an eggy texture. Does not fluff up

Vegan Eggs for Breakfast

Vegan Eggs

Vegan eggs are plant-based. They can appear to look like real eggs and taste like real eggs. For those who are allergic to eggs, it is wonderful to know there are other options. And those who choose to reduce protein in their everyday life. Plant-based is a healthy alternative. Do try soft vegan eggs for breakfast.

Vegan Eggs for Breakfast

If you are trying to switch to a more of a vegan diet, you might want to try dairy-free ice cream.

And, if you are interested in switching to a vegan diet you might take a look at this article.

Gluten-free Dairy-free Egg-free Pizza

When I was little my dad owned a pizza restaurant, where I learn about American food. I had fond memories of the time I spend with my family, I was too little to help. I learned a little about restaurant life. And, I learned to make pizza and ribs.

Gluten-free Dairy-free Egg-free Pizza

I loved it when my dad prepares meals for me at the restaurant. It was delicious. We would be in the restaurant early and stay late to clean up. Making pizza crust, I never got tired of pizza. A Gluten-free Dairy-free Egg-free Pizza

Gluten-free Dairy-Free Egg-free Pizza Crust


1 tbsp honey

1 1/4 cup gluten-free flour

1 1/2 tsp yeast

3/4 tsp salt

2 tbsp olive oil

1 tsp baking powder

1 cup water

1 tbsp psyllium husk


  1. In a cup with warm water add yeast. Add honey. Mix well. Let the mixture sit for 10 minutes.
  2. In another bowl, add flour, salt, baking powder, and psyllium husk. Combine. Once combined, add yeast mixture.
  3. Then, add olive oil. Mix together. The batter would look like cookie dough.
  4. Take a cloth and cover the batter to let it rise. It should sit for 30 minutes.
  5. After 30 minutes, press dough into pizza pan. Let the dough rise for approximately 10 minutes.
  6. Turn the oven to 425 degree Fairinheight. Bake for 15-20 minutes. Remove from the oven.

Gluten-free Dairy-free Egg-free Pizza

Pizza Topping


1 Pizza crust

175 g – 200 g ham

1/2 cup spinach

1/2 – 1 cup vegan cheese (cheddar or morzella)


  1. Take the pizza crust.
  2. Add spinach and ham all over the pizza.
  3. Spread the cheese all over the pizza.
  4. Turn oven at 375 degree Fairinheight. Place the pizza in the oven.
  5. Bake for 10-15minutes. After 15minutes. Let the pizza cool.

Comfort Food

I enjoy having a slice of pizza; a break from everyday food. Don’t you love comfort Food? Pizza has always been mine. You can add as many toppings or as much cheese as you would like. Free to do as I like.

Daughter’s Food Sensitivity

My daughter miss pizza the most after finding out her food sensitivity. She cannot have tomato, dairy, and gluten. Unfortunately, I haven’t found a sauce recipe to replace the tomato sauce. She enjoys the gluten-free dairy-free egg-free pizza.

Gluten-free Dairy-free Egg-free Pizza
ham and spinach pizza

Mom Goal

Being a mom is hard work, I believe seeing my daughter enjoy the dish. This is worth the sacrifice. Next, I would love to make crossiant.

You might like to try the butternut squash mac and cheese recipe

Gluten-free Cake with No Dairy and Egg-free

Lately, there has been a lot of birthday celebration with family and friends. My little one with her food sensitivity won’t be able to have her regular treats. I decided to try making a birthday cake or cupcakes for her class. It is interesting how most of the recipe I look at use icing sugar as part of the batter. Making a cake is as tricky as baking a loaf of bread, I tried several recipes, finally found one that works for me. Gluten-free Cake with No Dairy and Egg-free.

Gluten-free Cake with No Dairy and Egg-free
chocolate cake

Gluten-free Cake with No Dairy and Egg free Recipe


3/4 cup brown rice flour

1/4 cup potato flour

3/4 cup cocoa powder

1 1/2 cup hot water

2 egg replacer

3/4 cup tapioca flour

1 tsp xanthan gum

1 1/2 cup sugar

2/3 cup coconut oil

1 tsp vanilla extract

1 tbsp. baking powder


  1. Preheat oven to 350 degree.
  2. Spray parm oil on 9 inch cake pan.
  3. In a large bowl, add in brown rice flour, tapioca flour, potato flour, xanthan gum, baking powder, and sugar. Mix well.
  4. In a medium bowl, mix together hot water and cocoa powder.
  5. Then, add in coconut oil, egg replacer and vanilla extract. Once mixed. Combine the chocolate mixture with the liquid mixture. Stir.
  6. Pour the batter into cake pan. Bake cake for 35mins.
  7. Once the cake reach 35mins. Remove from oven. Let the cake cool before adding the frosting.

If you want to try making gluten-free bread, you can a recipe on my website.

Coconut Frosting:

Gluten-free Cake with No Dairy and Egg-free


2 cup coconut milk

1/2 cup powder sugar

1 tsp vanilla extract

Tip: refrigerate coconut milk whole night before using


  1. All ingredients into a bowl.
  2. Mix with electric mixer. Low to medium speed.
  3. Once the mixture becomes fluffy place in fridge, If not being use right away. If the cake has cooled enough, decorate the cake with frosting.

Previous Cake Experience

What I did for a trial run for the cake recipe. I made cupcakes for my daughter to see if she likes the cake before making an actual cake. My daughter really enjoy gluten-free Cake with No Dairy and Egg-free.

Next time I will attempt a vanilla gluten-free cake

Gluten-free Healthy Granola Bar

Charchar recently received a blood splat test to test her food sensitivity. She had her finger pricked by the Doctor who fills a sheet with eight circles. Once we reach the three weeks I was getting anxious to see what Charchar was sensitive to. I wish she would be sensitive to gluten, not dairy, or eggs since Charchar really likes her cheese and her egg custard. I making her gluten-free healthy granola bars would help.


Once the Doctor gave me the results I was a little overwhelmed with the results. I am glad to have finally found out what Charchar’s sensitivity to and be able to change what I feed her. I thought she would be sensitive to either gluten, instead of dairy or eggs but no it was more detail than what I thought. I found out she is sensitive to not only dairy, egg, wheat but twenty other food items. This was not what I thought I would find out from the blood splat test. However, it is amazing to find out the amount of detail from the test.

Food Sensitive Snack

After I found out Charchars food sensitivity I decided to go shopping to get ideas. Most snacks have one or two ingredient Charchar has a sensitivity to. It was a little frustrating. I decided to spend more time making gluten-free healthy granola bar.

Homemade Granola Bar

2 cup pitted dates

1/4 cup nut butter

1 pinch of salt

1/2 cup unsweetened coconut shred

3/4 cup of raw cashew nut

1/2 cup of walnut

Gluten-free Healthy Granola Bar
Assortment of nuts


  1. Put everything into food processor except the walnut. Once everything is combined. Add the walnut.
  2. Lined the parchment paper in to the 9 inch baking pan. Pour the mixture into the pan. Press the mixture into the pan.
  3. Refrigerate for 30 minutes.
  4. Cut with a knife into bar shape. Store in a closed container in a refrigerator.

Charchar’s Snack Bar

She enjoys the new snack. The bar has a natural sweetness due to the dates. The nut gives a crunchy texture. Walnut act as a good liver support. The nut is good source of high protein diet. The granola bar is a healthy treat. These bars is a better treat or a better option.

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Chocolate Chip Cookie Dairy-Free Egg Free Gluten-Free

Charchar loves her chocolate chip cookies; she the gooey chocolates. It is always a nice treat. You can dip the cookies in milk or make an ice cream sandwich with the cookie. How different would gluten-free, dairy-free, and egg-free different from a regular?


1/2 cup white sugar

1/2 cup coconut oil

2 tsp vanilla

1/3 cup coconut flour

1/2 tsp baking powder

1/2 cup dark chocolate chip

1/2 cup brown sugar

1/2 cup coconut milk or almond milk

3/4 cup white rice flour

2 tbsp potato starch

1/2 tsp baking soda


  1. In a bowl, mix together sugar and oil. Then, add in milk and vanilla. Mix together. In another bowl, combine coconut flour, baking powder, white rice flour, potato starch, and baking soda.
  2. Combine the above two together. Add in the chocolate chip.
  3. Let dough rest. It should rest for 20 minutes.
  4. Pre-heat oven 350 degree F. Grease the pan. Shape the cookies the way you like them. Roll in a ball and flatten.
  5. Put the pan in the oven. Bake for 10 minutes.

Benefits of Dark Chocolate

  • Good source of minerals
  • Good for the heart
  • Lower cholesterol
  • Lower blood sugar
  • Good for the heart
  • Lower high blood pressure
  • Helf control blood sugar

These cookies are chewy, gooey, crispy treats. They taste no different from a regular cookie. You can try this recipe and see what you think about these cookies.

Butternut Mac Gluten-Free Dairy Free Egg-Free

Charchar loves macaroni and cheese. How different would a regular macaroni and cheese be from a no dairy, no egg, and gluten-free butternut macaroni. With Charchar’s new diet, I want to let her have her favorite dishes with the limit that she has. I am exploring various dishes with no dairy, no egg and gluten-free. It is a little tricky.



1 1/2 butternut squash 16oz pkg pasta noodle

1/4 cup raw cashew 1tbsp lemon juice

1 tsp Dijon mustard 1/4 tsp black pepper

1/8 tsp turmeric 1/2 large onion

1/4 liquid from the cooking noodle 1tsp salt

1/4 tsp garlic pwd 1/8 tsp smoked paprika

1/8 tsp nutmeg


  1. In a medium pot, add water. Once the water boils. Add butternut squash and onion. Cook on medium heat.
  2. In another pot, boil water to cook noodle. Keep the cooking liquid for later once the noodle is done.
  3. In a bowl, add lemon juice, salt, garlic powder, black pepper, paprika, turmeric, and nutmeg. Mix together. In a blender, blend cashew. Add liquid from cooking liquid. Mix together.
  4. Add butternut squash and pasta noodle. Mix together.
  5. Add salt and pepper.


Butternut macaroni is definitely different from the macaroni and cheese I am used to. The onion and the butternut squash makes the dish sweet compared to the salty flavor from the cheddar cheese. The turmeric spice gives the pasta the yellow coloring.


Charchar enjoys the sweetness from the butternut pasta. It is great to add more vegetable in my daughter’s diet. Nothing like adding extra nutrient to a child’s diet.

Butternut Mac