Food Allergy Living Blog Tagged Results

This sweet potato casserole is the perfect side dish to make for your little ones with food allergies. Make it for your own holiday celebration or to take along to any celebrations you might be attending.

Ingredients:

• 2 cups mashed sweet potatoes (pre-cooked, may boil, bake or microwave potatoes with skins on - approximately 4 medium sweet potatoes)
• 1 cup sugar
• 1/2 cup Fleischmans unsalted dairy and casein free margarine
• 1 tsp vanilla extract
• 1/3 cup organic rice milk

Directions:

Mix all ingredients together and place in 9 x13” baking dish. Preheat oven to 350°F. Topping:

• 1 cup brown sugar
• 1/3 cup Fleischmans Unsalted Dairy and Casein Free Margarine
• 1/2 cup self-rising flour
• 1 cup chopped pecans (optional)

Mix well and spread on top of casserole. Bake 25 minutes or until golden.

Nutrition Information:

• Calories130
• Protein 0g
• Carbohydrates 16g
• Fat 8g

Makes ~12 servings

Submitted by: Katherine M. Hull

To get more food allergy recipes, be sure to download our new Food Allergy Cookbook!

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December is a month of holidays! These gingerbread cookies are easy and fun to make and customizable...just select the cookie-cutter that best represents the holidays you celebrate.

Ingredients:

• 3 3/4 cups flour
• 1 cup brown sugar
• 3/4 cup molasses
• 2/3 cup canola oil
• 1 egg beaten
• 2 tsp cinnamon
• 1/2 tsp baking powder
• 1 tsp baking powder
• 1/2 tsp nutmeg
• 2 tsp ground ginger

Directions:

Over medium heat combine molasses, oil and sugar in a saucepan and bring to a boil while stirring constantly. Set aside. Combine flour and other dry ingredients in a mixing bowl and add molasses, sugar and oil and pour into mixing bowl and then add egg and blend together to form a thick dough ball. Wrap dough in plastic and chill for 1 hour (if dough is too dry, add drops of canola oil, if too sticky to roll out, add flour). Preheat oven to 350°F. Divide dough in half and roll out on floured surface. Use cookie cutters and place cookies on a greased cookie sheet. Bake 10-14 minutes and let cool.

Nutrition Information:

• Calories190
• Protein 2g
• Carbohydrates 31g
• Fat 7g

Makes ~2 dozen cookies

Submitted by: Marie Bedard

To get more food allergy recipes, be sure to download our new Food Allergy Cookbook!

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'Tis the season for warm pumpkin treats! Enjoy making and eating these with your children and perhaps even whip some up for your Thanksgiving holiday.

Ingredients:

• 3 cups wheat-free flour
• 2 cups sugar
• 1/2 tsp cinnamon
• 2 tsp baking soda
• 1 cup canola oil
• 2 cups canned pumpkin

Directions:

In a large mixing bowl, sift together dry ingredients. Add oil and pumpkin, mixing well. Transfer into lined muffin tin and bake at 350°F until fork inserted in center comes out clean (about one hour).

Nutrition Information:

Makes ~ 10 muffins Per Serving:

• Calories330
• Protein 3g
• Carbohydrates 31g
• Fat 23g

Submitted by: Karen Mischler

To get more food allergy recipes, be sure to download our new Food Allergy Cookbook!

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Here's a mac & cheese dish that your little one might help making as well as eating!

Ingredients:

• Pasta (Your child's favorite kid)
• Olive Oil
• 2-3 Slices of vegan cheese
• A few tablespoons of soy milk or Neocate

Directions:

Cook pasta according to box instructions. Drain pasta. Add olive oil in pan and mix with pasta. Add cheese and stir over low heat until cheese is melted and mixed in. Add soy milk or Neocate to help cheese melt and give a smoother texture. Don’t forget to sprinkle on some vegan grated topping!

Nutrition Information:

*Nutritional value will depend on which ingredients you choose.

Submitted by: Michele Michnowski

To get more food allergy recipes, be sure to download our new Food Allergy Cookbook!

Is your child is allergic to dairy and eggs? Consider this chicken pasta salad recipe for a healthy lunch or dinner!

Ingredients:

Directions:

Boil water. Add pasta and cook according to box instructions. Chop veggies and mix in a bowl with chicken. In a separate bowl, mix cream cheese and sour cream with garlicpowder and dill weed. Mix in Vegenaise. Drain pasta and mix all together. Chill in refrigerator for 1 hour before serving.

Nutrition Information Per Serving:

• Calories 10
• Protein 4g
• Carbohydrates 17g
• Fat 24g

Makes 4 servings.

Submitted by: Jessica Snell

To get more food allergy recipes, be sure to download our new Food Allergy Cookbook!

[Image Source: Real Simple]

With fall upon us, cinnamon breakfast bread will warm your little one right up!

Ingredients:

Directions:

Stir together flour, baking powder, sugar & salt. Cut in shortening with a fork until fine and mealy. Add rice milk (or Neocate formula) all at once. Pour into a greased 8” pan, sprinkle with cinnamon sugar mixture and bake at 400°F for 10 to 12 minutes. Serve warm for breakfast.

Nutrition Information Per Recipe*:

• Calories 150
• Protein 2g
• Carbohydrates 17g
• Fat 9g

Makes about 12 servings.

* Nutrition information for recipe using rice milk.

Submitted by: Mary Blackorby

To get more food allergy recipes, be sure to download our new Food Allergy Cookbook!

With Halloween right around the corner, we wanted to share some allergy-friendly Halloween candy that you can make and buy for your little ones. A few years ago there were limited options for children with food allergies. Now there are hundreds of different companies that make sweets that are both safe and delicious.

Candies and Chocolates

• Amanda’s Own Confections. Great chocolates that are all natural and completely dairy-free, tree nut-free, peanut-free, egg-free and gluten-free!
• Divvies. Cookies, popcorn, cupcakes, candies and more that are dairy-free, egg-free, peanut-free and tree nut-free. Check out these cute ghost-shaped chocolates!
• Vermont Nut-Free Chocolates. These delicious chocolates are nut-free. The company was founded by the mother of a child with a severe peanut allergy.
• Whey Out Chocolates. These diary-free, soy-free and peanut-free chocolates are made by another mother of a child with severe milk and nut allergies.

Recipes to Satisfy Your Sweet Tooth Safely

• Cashew (Coconut) Joy Bars. These candy bars are dairy-free, egg-free and gluten-free. If you leave off the cashews, they are nut-free as well! The Go Dairy Free website has many more recipes for tasty treats.
• Pumpkin Cut-Out Cookies. This recipe from FAAN is free from the top 8 allergens and would be a fun Halloween activity to do with your children.
• Dairy-Free Fudge from the Neocate Food Allergy Cookbook. This treat is so sinful, you won’t miss the dairy at all!

What sweet treats does your family love?

- Sarah

This refreshing shake is fun to make for an afternoon treat!

Ingredients:

Directions:

In a blender, combine water or rice milk, vanilla extract, and banana. Blend well. Pour contents into a separate shaker cup, add the Neocate powder and shake well. Serve immediately or store in the refrigerator for 24 hours. Nutrition Information Per Recipe:

• Calories: 304
• Protein: 8g
• Carbohydrates: 48g
• Fat: 9g

Submitted by: Mallory West, Nutrition Specialist

To get more food allergy recipes, be sure to download our new Food Allergy Cookbook!

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We know how difficult mealtime can be if you have a child whose food choices are limited by food allergies. This is why we are excited to announce the release of the Neocate Food Allergy Cookbook!

With the help of other members of the food allergy community and the countless moms who submitted their own personal recipes, we have compiled a cookbook full of yummy, allergy-friendly recipes for your families to enjoy. From birthday cake and crepe suzettes to turkey meatloaf and zucchini bread, we received some delicious recipes and can’t wait for you to try them.

All About the Cookbook

Inside the Neocate Food Allergy Cookbook you will find over 60 healthy and nutritious food allergy recipes, all of which are free of one or more of the top eight allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soy).

The full cookbook is available for download on our website. And starting tomorrow, every Wednesday we will be featuring a different recipe from the cookbook here on Food Allergy Living.

Eat Drink and Be Merry!

We hope that the cookbook will be a valuable resource for families of children with food allergies and help make mealtime a little bit easier for everyone. As a reminder, please check each recipe to be sure all ingredients are safe for your child and if you have any questions or concerns please consult your physician.

Bon Appétit!

- Sarah

We know how difficult mealtime can be for kids whose food choices are restricted by food allergies. So, we thought it might be helpful to put together a Food Allergy Cookbook. But we need help from families like you who have worked through trial and error to develop yummy recipes that your kids with food allergies can enjoy.

We’re asking you to share with us your favorite “safe food” recipes so we can compile them into a collaborative cookbook and share with food allergy families. We’ll say “thanks” with a $5 gift card to Target!*

We want everyone – from the overwhelmed parent with a newly diagnosed child with food allergies to the veteran allergy-free cook – to learn something from others who have faced similar challenges. This is an excellent opportunity to share your delicious creations, lend a hand to other members of the allergy community and maybe discover something new for your own family. Each selected recipe will be credited to you and printed alongside a photo of the dish and/or your family enjoying it.

Submission requirements:

• Please send recipe submissions to foodallergyliving@shsna.com by April 1, 2010.
• The only requirement is that the recipe must omit at least one of the top eight allergens. But of course we’d love to see the creative ways you’ve found to use the Neocate product range – including Neocate Junior,Neocate Nutra and E028 Splash!
• If possible, please send photos of the dish and/or of your little ones enjoying your recipe.

Once we receive everyone’s submissions, we’ll compile our favorites into an online cookbook that you can download and share with your friends, families and support groups. Of course we can’t pick every entry, but everyone who submits a recipe will receive the $5 gift card to Target.

Here at Nutricia, we’re all really excited about this idea and we can’t wait to see what recipes you all submit. So, thanks in advance!

- Sarah

* Recipes must be your own. A maximum of five $5 gift cards will be sent to each household (one for each recipe submitted).

Your little ones will love this festive smoothie this holiday season! It is free from the top 8 allergens.

• 4 scoops of Neocate Junior, chocolate powder
• 2 fl oz water
• ¼ tsp Peppermint extract
• 8 ice cubes

In a blender, combine the water, ice and peppermint extract. Blend well. Pour contents into a separate shaker cup. Add Neocate powder and shake well. Serve immediately or store in the refrigerator for 24 hours.

Tip: Remember using the old-fashioned peppermint sticks as a straw? Try using it with this shake! Check ingredients because brands will vary. Alternatively, you could use candy-striped straws, which you can find at most party stores!

Nutrition Information:

Calories - 161 Protein - 5.25 g

Carbohydrate - 16.8 g

Fat - 7 g

To get more food allergy recipes, be sure to download our new Food Allergy Cookbook!

As summer winds down and the school year approaches, parents of children with allergies might be wondering “What will my child eat for lunch?” If you have a child for whom school lunch is not an option, here are some ideas for balanced and nutritious meals that are free of the top eight allergens. They take some time to prepare, so you might consider serving them for dinner and sending leftovers for lunch the next day. If your child drinks our E028 Splash or Neocate Junior, you can use these menus to get ideas of items or dishes that can supplement their meal-time drink.

Monday
Black Bean and Rice Burrito Bowl
                with Guacamole
Hummus and Cilantro or White Bean Garlic Dip
                with Carrots and Celery
Vanilla (Coconut Milk) Pudding or Nutra Banana Maple Pudding
 

Tuesday
Turkey Chili
                with Rice Cheese
Sweet Potato Casserole
Green Beans
Peach Slices
Cranberry Apple Cobbler or Banana Muffins
 

Wednesday
Grilled Chicken Breast
                with Mango Peach Salsa
Steamed Broccoli with Rice Cheese
Watermelon Cubes
Gelatin Dessert or Chocolaty Nutra Pudding
 

Thursday
Sautéed Sausage
                with Peppers and Onions
Oven Fries
                 with Honey Mustard Dipping Sauce
Apple Sauce
Pineapple Rice Milk Smoothie or Chocolate Peppermint Smoothie
 

Friday
Veggies and Meat Pasta Sauce
                with Corn or Rice Pasta
Salad greens
                with Cucumbers and Dressing
Frozen Fruit Bar or Frozen Neocate Treats

 

On behalf of all of us here at Nutricia North America the makers of Neocate, we want to wish you and your families a very happy, healthy holiday season!  We hope these festive allergy-friendly recipes brighten your holiday!

Milk-Free Hot Chocolate

• 4 scoops Neocate Junior Chocolate
• 4 ounces water
• 2 tsp sugar (optional)

Heat water on the stove or in the microwave. Remove from heat, allow to cool and add Neocate powder and sugar. Stir well. Top with marshmallows (check the label to be sure the brand is appropriate for your child’s dietary restrictions).

Calories: 170
Protein: 5.2g Fat: 7g
Carbohydrate: 22.5g
Calcium: 183mg
Vitamin D: 1.8mcg

 Gingerbread Cookies:

• 3 3/4 cups flour
• 1 cup brown sugar
• 3/4 cup molasses
• 2/3 cup canola oil
• 1 egg beaten
• 2 tsp cinnamon
• 1/2 tsp baking powder
• 1 tsp baking powder
• 1/2 tsp nutmeg
• 2 tsp ground ginger

Directions:

Over medium heat combine molasses, oil and sugar in a saucepan and bring to a boil while stirring constantly. Set aside. Combine flour and other dry ingredients in a mixing bowl and add molasses, sugar and oil and pour into mixing bowl and then add egg and blend together to form a thick dough ball. Wrap dough in plastic and chill for 1 hour (if dough is too dry, add drops of canola oil, if too sticky to roll out, add flour). Preheat oven to 350°F. Divide dough in half and roll out on floured surface. Use cookie cutters and place cookies on a greased cookie sheet. Bake 10-14 minutes and let cool.

• Calories190
• Protein 2g
• Carbohydrates 31g
• Fat 7g

Makes 2 dozen cookies

Submitted by: Marie Bedard

Milk-free Peppermint Shake:

• 6 scoops Neocate Junior unflavored
• 6.5 ounces water
• 1 cup Organic Rice Dream® Vanilla Frozen Dessert if tolerated, or alternatively, add 1 cup crushed ice
• 1/8^thtsp peppermint flavor (be careful, a little goes a long way!)
• 2 tsp sugar (optional)

Add all ingredients except Neocate powder into the blender and mix until smooth. Next, add Neocate powder and mix on low setting until blended. Pour and serve. Makes 1-2 servings. If your child drinks smaller servings, pour half and store the remaining shake in the refrigerator for up to 24 hours.

Tip:Remember using the Old-fashioned peppermint sticks as a straw? Try using it with this shake! Check ingredients because brands will vary. Alternatively, you could use candy-striped straws, which you can find at most party stores!

Calories: 409
Protein: 8g
Fat: 18g
Carbohydrate: 54g
Calcium: 295mg
Vitamin D: 206mcg