Food Allergy Living Blog Tagged Results


food allergy recipe

Going Green for St. Patrick’s Day

Posted 3.11.11 | Christine Graham-Garo

Since Saint Patrick’s Day is almost here, we wanted to share some “green” treat ideas for your whole family. Here are a few tasty allergen free treats for St. Patrick ’s Day.

The first two links are green treats for purchase. I also wanted to share our Food Allergy Cookbook to help with some yummy ideas. You can make your own green treats by using these recipes and just adding green food coloring (you can use standard food coloring or you could try natural food coloring such as Chlorophyll or Pandan).

As always, make sure all the ingredients are appropriate for your little one. You could also make some guacamole which is another high calorie, “green” treat J.

As a Nutritionist, I had to include these next recipes. Although they are not intended for this special day, I thought, why not? They are green and ultra-nutrient packed, as well as being allergy friendly!

For Will Foods – St Patrick’s Day cookies

Sweet Alexis – Shamrock cookies

Food Allergy Cookbook by Neocate

I hope you and your family enjoy these fun green treats. Let us know if these or any of the Food Allergy Cookbook recipes were enjoyed by your family! I would also love to hear about your own special St. Patrick ’s Day recipes. Please share!

Christine

Kirstie Alley's Green Soup

From Oprah’s website

Ingredients

Servings: Makes 23 cups

  • 6 to 8 big chunks shallots
  • 8 leeks (Cut leeks just above their white part, about 2 inches. Peel the outer layer off and then slit them open lengthwise, but not completely severed clear through. Rinse them out well.)
  • 1/3 cup organic olive oil
  • 2 big bunches asparagus (cut the hard ends off about 3 inches)
  • 3 big bunches broccoli (cut the stems off halfway up the shafts)
  • 2 big bunches spinach (cut off the tiny part of the dirty ends)
  • 6 containers (32 ounces each) organic chicken or vegetable broth (check with manufacturer for potential allergens)
  • Sea salt (at least 3 tablespoons of coarse grain)
  • Pepper , to taste

Directions:

Peel and slice shallots thinly. Put all the olive oil in a very large, deep pot. Turn the heat to medium-high. Put the shallots into the oil and sweat the shallots. "Sweating" means to cook the vegetables to tenderize them without browning them. Adjust heat as necessary to ensure they do not brown.

Add 1 tablespoon of coarse, ground, good quality sea salt to shallots to absorb while they are sweating. Cut the leeks into thin slices and toss them into the oil with the shallots. Sweat the leeks along with the shallots. Chop the asparagus into small bits and then add them to the mixture and sweat them, along with the shallots and leeks.

When the shallots, asparagus and leeks are fully sweated and tender, break the broccoli into small chunks and throw them into the soup pot. (If the shallots, leeks and asparagus combo gets too dry before they are tender, just add small amounts of chicken or vegetable broth to the mix and keep on sweating.)

Let the broccoli sweat a little while (about 2 minutes) and then add half of your organic chicken or vegetable stock. Cook this for about 10 minutes.

Add remaining chicken/veggie stock and continue cooking for another 5-10 minutes. (You want the broccoli to be tender, but not overcooked, and you want the color of soup to always remain a nice, bright green.) Add all the spinach and cook for an additional 3 to 5 minutes. Turn the flame off the mixture and season to taste with sea salt and pepper.

Transfer the soup into a blender by increments and puree the mixture. Put the pureed soup mixture into one big pot. Then taste and season it to your liking. Only season with salt and pepper. If you desire any other seasoning, create an individual serving, not in the whole pot.

Split the soup into 2 equal parts. Cool the soup before refrigerating and/or freezing. You are basically adding the vegetables in order of their hardness. The spinach is so soft, you would never want to add it too early. If you do, it can make the soup turn brownish…ICK!

Green Soup is 62 calories per cup.
This recipe yields about 23 cups of soup.

Green Soup Recipe with Broccoli, Spinach and Ginger

From Gluten Free Goddess
This easy soup can be thin or thick, depending upon the amount of water you add. It cooks up fast. We served ours with a modest scoop of hot cooked jasmine rice in the middle. Super good.

Ingredients:

  • 1 tablespoon olive oil
  • 2 cloves of garlic, chopped
  • 2 tablespoons diced onion
  • 1 inch of fresh ginger, peeled and chopped
  • 4 cups fresh broccoli, cut up 1/2 pound of fresh spinach leaves
  • 3 parsnips, peeled, cored, chopped
  • 2 ribs of celery, trimmed, chopped
  • A handful of fresh parsley, roughly chopped
  • Fresh water, as needed
  • Sea salt and ground pepper, to taste
  • Lemon or lime juice

Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don't add too much water at first. You can always thin the soup later, if you need to.

Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.

Use an immersion blender to puree the soup.

Taste test: Does it need brightening? Add a squeeze of citrus.

Options:

To make this a creamy soup add a dash of So Delicious Coconut Milk.

Serve with a spoonful of hot cooked rice in the center of the bowl.


Celebrating Valentine’s Day Safely

Posted 2.10.11 | Rob McCandlish, RDN

Not so many years ago, it was pretty common for kids to give classmates valentines with candy, bring in baked goods to share, and have a Valentine’s Day party at school. While a lot of classrooms have cut back on such activities, it’s still a great idea to play it safe this Valentine’s Day and avoid the risk of allergic reactions.

Preparing

Since Valentine’s Day falls on a school day this year, the best thing you can do is to remind your child’s teacher(s) of allergies ahead of time. If valentines are going to be exchanged or a party is planned, the teacher can help share information with other parents to ensure that everyone remains safe from potential allergens. Feel free to offer to send a “safe” treat in with your child if they won’t be able to enjoy other foods.

If your child is going to a friend’s house for a Valentine’s Day party, make sure to check in with the host parents to make sure they are aware your little one has a food allergy and ask what will be served ahead of time. Remind your child that they should keep an eye out for allergens: even if a party has a menu, there’s no guarantee other parents won’t send unplanned treats.

Hosting

Are you a teacher? If so, remember that the safest valentine for a child with an allergy is one that doesn’t include candy. You may find it easiest to institute a “cards only” rule if valentines are exchanged. A Valentine’s Day party can be great without the snacks by involving fun games or crafts. You could also keep the food and ensure it’s safe by purchasing or preparing snacks yourself that you know are safe and instituting a “no treats” rule for parents.

If you’re a parent who’s hosting a get-together for some of your child’s playmates, it’s best to check ahead of time with other parents to ask about allergies. Other parents may be more than happy to contribute allergen-free foods to the menu, or you can forgo food altogether and host the party away from mealtime with some fun activities instead.

Giving

Whether your child has an allergy or not, make sure he/she is giving valentines that are safe for other students in their class who may have an allergy of their own. Lots of valentine multi-packs include candy, which most kids enjoy. However, to keep the valentines your child hands out safe, you might consider sprucing up a “traditional” card-only valentine. You can add to the “cool factor” by including valentine-themed tattoos, stickers, or other approved favors in place of edible gifts.

Have a child that can’t enjoy chocolate or the usual treats? Try out our recipe for a knock-out knock-off of chocolate pudding. Also consider family-friendly activities that don’t involve food. Finally, a t-shirt, CD, game or even small vase of flowers could be the surprise gift your child wasn’t expecting!

What tips do you have to keep Valentine’s Day worry free?

- Rob


Sweet Potato Casserole

Posted 12.29.10 | Food Allergy Recipes

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!

[Image Source]


Nutra Banana Maple Pudding

Posted 12.22.10 | Food Allergy Recipes

Need a quick afternoon snack or dessert for your little one? Here's a super quick pudding!

Ingredients:

  • 4 scoops Neocate Nutra
  • 1 fl oz water
  • 1/4 medium banana, mashed
  • 1 tsp maple syrup

Directions:

Mix Neocate Nutra with water. Add banana and maple syrup. Stir and serve.

Nutrition Information:

  • Calories 130
  • Protein 2g
  • Carbohydrates 24g
  • Fat 3.5g

Makes 15 servings

Submitted by: Katherine M. Hull

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

[Image Source]


Embracing Season Change

Posted 12.16.10 | Guest Blogger

Our post today is a guest blog entry from dietitian and clinical herbalist, Irene Czapary, MS, RD, LDN. Irene obtained her MS in Herbal Medicine from the Tai Sophia Institute, the first program in the country to provide a Master of Science in Herbal Medicine. Irene also holds a BS in Nutrition and is an RD, LD.We’d like to thank her for guest blogging for us.

During the autumn and winter seasons there are many things to look forward to: cooler weather, brilliant shades of yellow and orange leaves, cozy fireplaces and holidays spent with friends and family. But one thing that no one looks forward to is the increase of colds and flus. During the season change, many of us are more susceptible to catching colds and flus, making it a wonderful time of year to pay special attention to supporting your immune system.

For many adults and children coping with food sensitivities or allergies, this time of year can be especially challenging. Having an immune system that is already stressed by allergies makes it even harder to fight off cold and flu bugs. So, what can you do? Traditional herbal medicine has a great deal to offer in this area: herbs that can strengthen the immune system, decrease inflammation, and antimicrobial and antiviral herbs and spices are readily available in the produce department or possibly in your own kitchen cabinet!

Use this time of year as an opportunity to take special care of your body to make sure it has the tools it needs to stay strong and healthy during the colder autumn and winter months. The recipes below are a great way to get started.

This delicious earthy broth is chock full of shitake mushrooms, which contain the compound lentinan to support the immune system. Adding a handful of astragalus adds another immune boosting punch- as an immune modulator astragalus will help strengthen the immune system. Astragalus has also been traditionally used as a remedy for the respiratory system, making it a perfect addition to soups and broths when chest colds abound. Adding carrots, fennel and onions to the mix make it a flavorful and nutrient rich broth that can be used alone, as a base for other soups and stews, or used to cook rice, pasta, or other grains.

Mushroom Stock

Adapted from Dr. Weil.com

2 gallons of water

10 ounces fresh shitake mushrooms, washed and sliced

2 onions

4 stalks of fennel

4 carrots

Handful astragalus root slices

Sea salt to taste

Clean and chop all vegetables. Cover with water and simmer 1.5 hours.

Strain vegetables and mushrooms and discards (or add to the compost pile!)

What if you feel a cold coming on? Try ginger cinnamon tea! Ginger and cinnamon are both anti microbial and very warming, making it a very healing drink when those cold bugs are just latching on. Ginger can be very strong, so start with a more dilute tea for you and your little ones until you find the strength that’s right for you. Adding honey not only makes it sweet but is also soothing to sore throats. This tea is also great for calming the digestive system after heavy holiday meals.

Ginger Cinnamon Tea

Adapted from WebMD

1/2 cup fresh ginger, thinly sliced

6 cups water

2 cinnamon sticks

2 tablespoons honey

almond milk (optional)

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea.

Add honey and strain tea through a sieve. Add almond milk, if desired.

Are your little one’s not tea drinkers? Try adding ginger powder and cinnamon to Nutricia’s Nutra cereal. This soothing, hypoallergenic cereal is a great base for mixing in powdered herbs and spices- not only will herbs and spices add a variety of flavors, but it will also make this already healing cereal even more medicinal. Enjoy!

Resources:

Braun, L., Cohen, M. (2007) Herbs and natural supplements (2nd ed.).

Australia: Churchill Livingston.

Romm, A. (2003). Naturally healthy babies and children. Berkeley: Celestial Arts.


Cranberry Apple Cobbler

Posted 12.15.10 | Food Allergy Recipes

This cranberry apple cobbler makes a nice treat for your little ones on a cold December day!

Ingredients:

  • 5 cups apples peeled and pared
  • 1 1/4 cups sugar
  • 1 cup frozen cranberries
  • 3 Tbsp tapioca
  • 1 tsp cinnamon
  • 1 cup water
  • 2 Tbsp canola oil

Directions:

Preheat oven to 350°F. Mix ingredients together in a sauce pan and let sit for 5 minutes, then cook on medium heat, stirring constantly until it comes to a full boil, then pour into an ungreased 9 x 13” pan. For topping:
  • 1/4 cup Fleischmans unsalted dairy, casein free margarine
  • 3/4 cup flour
  • 2 Tbsp sugar
  • 1 tsp corn-free baking powder (found at health food market)
  • 1/8 tsp salt
  • 3 Tbsp organic rice milk
Mix flour, sugar, baking powder and salt in a bowl and cut in the dairy free margarine until the mixture crumbs. Stir in rice milk until the dough is soft (may need to use more or less milk until the dough is soft and spoonable). Drop dough by spoon onto hot cranberry apple mixture and bake 30 minutes or until browned.

Nutrition Information:

  • Calories140
  • Protein 1g
  • Carbohydrates 27g
  • Fat 5g

Makes 15 servings

Submitted by: Katherine M. Hull

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

[Image Source]


Holiday Parties and Get-Togethers with Food Allergies

Posted 12.9.10 | Rob McCandlish, RDN


Many parents of children with allergies worry about how to handle children going to parties for friends where food will be served. But what should you do when you’re the host and you’re worried about visitors with allergies?

Every year I host a holiday party and share the same concerns. With friends who have allergies to wheat and tree nuts and vegetarian friends, what would Martha Stewart recommend?

Know Your Guests

When you send out your invitations it’s nice to ask if your guests have any allergies or sensitivities. By doing so, you let them know you’re aware of their concerns and give them an opportunity to share any concerns. If possible, you might even provide the menu ahead of time so they can be aware of foods that are safe and those that present a risk. If they offer to bring a “safe” dish, take them up on their offer. Better yet, host a potluck!

Before you start to cook for the party, clean your kitchen tools and surfaces thoroughly, and make sure you store prepared items safely so that they won’t become contaminated.

Know What You’re Serving

By knowing which allergies your visitors have, you can purchase prepared or packaged foods that are safe (your guests can tell you specific ingredients to look for - check labels carefully) or perhaps to prepare items yourself which you know are safe. Luckily, foods now have required labeling for the 8 major allergens. If you have questions contact the manufacturer to be certain.

Be careful when preparing food yourself. With recipe ingredients like celery, you know what you have – celery! But for other ingredients a recipe calls for, such as spice blends or sauces, the ingredients can be trickier to understand. Is that “protein hydrolysate” derived from soy, wheat, pork or something else? Again, it may be best to contact the manufacturer or run the item by your guest with a quick phone call. Keep the ingredient label on hand for the party, if possible. It’s also a great idea to keep hard copies of recipes for homemade items handy during the party in case guests have questions. The safest bet of all? Try some allergen-free holiday recipes.

Be realistic when planning the menu – you can easily prepare a batch of chocolate chip cookies without adding nuts for those with tree nut allergies, but it may not be reasonable to prepare a different version of EVERY dish you serve that presents an allergy risk. Guests with allergies will be happy to see a few items they can enjoy and usually expect they can’t eat everything on the menu. If you do have separate versions of some items, you can keep them on a different table.

Enable Your Guests - With Labels!

Especially for a large party it can be hard to keep track of telling each guest what foods are safe as they arrive. If you plan on serving buffet-style, consider labeling items for your guests. This could be as simple as using place-tags that provide a description and state what allergens are in the food. An even easier approach would be color-coded stickers that indicate what is or isn’t in the food. Labels on each item served of the 8 major allergens might be most helpful and can help cover your bases for unexpected guests or unexpected allergies.

If you have multiple young guests with allergies it might be more fun for them to see a special sticker just for them (such as a favorite animal or cartoon character) on foods they CAN eat. Labels eliminate the worry of having to tell each guest what is or isn’t safe; just make sure they know what the labels mean! A clearly posted guide to your labels at the front of the buffet could be helpful.

What tips have you used in the past when hosting get-togethers for guests with allergies?

- Rob

Image Source


Gingerbread Cookies

Posted 12.8.10 | Food Allergy Recipes

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!

[Image Source]


Cream of Broccoli Soup

Posted 11.17.10 | Food Allergy Recipes

Need your child to eat more vegetables? Give this healthy cream of broccoli soup a try.

Ingredients:

  • 1 chicken thigh
  • 1 cup apple juice
  • 1 broccoli head
  • 1 potato
  • 1 carrot
  • 1 cauliflower
  • Pinch of salt
  • 1/2 cup – 1 cup Neocate prepared (optional)

Directions:

Cook one chicken thigh in crock-pot. Remove cooked chicken. Add apple juice to the remaining fat/chicken oil. Mix well and use as chicken broth.

Add the remaining ingredients in the chicken broth. Make sure all the veggies are well covered with broth. Cook on medium heat on stove top until veggies are tender. Place veggies and liquid in blender and blend for one minute. Add Neocate to make creamier!

Nutrition Information:

Makes ~ 4 servings Per Serving:

  • Calories 150
  • Protein 9g
  • Carbohydrates 32g
  • Fat 7g

Submitted by: Sophie Jakovich

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

[Image Source]


Macaroni and Cheese (Almost)

Posted 11.10.10 | Food Allergy Recipes

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!


Thanksgiving with Food Allergies: An All-Encompassing Resource List

Posted 11.9.10 | Mallory West

Hosting or attending a Thanksgiving dinner can be stressful for all of us but if your little one has food allergies, this day can be especially stressful. We’ve compiled a list of helpful resources to help you ensure a safe and enjoyable Thanksgiving feast.

Guides:

  • Kids with Food Allergies Guide to Thanksgiving A great guide for celebrating Thanksgiving at school, home or away from home. This guide provides allergy-friendly activities & crafts, recipe ideas and tips for staying safe AND having fun.

Food and Recipes:

The turkey is traditionally the staple of a Thanksgiving feast. Remember to check for hidden allergens that may be added during the processing or preparation of the turkey. Gravies and sauces may contain hidden allergens so check the ingredients. Below is a list of some allergy-friendly variations to the traditional thanksgiving dishes. Check out the recipes to make sure all of the ingredients will be safe for your little one.

Helpful Articles for Celebrating Thanksgiving with Food Allergies

Do you have any allergy-friendly recipes or holiday tips to share? Any question about recipe substitutions? Ask away!

- Mallory

[Image Source]


Allergy-Friendly Banana Bread Muffins

Posted 4.11.11 | Food Allergy Recipes

These tasty muffins make a great breakfast or snack for your little ones with milk allergies!

  • 4 ripe bananas
  • 3/4 cup sugar
  • 1/2 cup of dairy-free margarine
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 2 cups of brown rice or oat flour

Preheat oven to 350°F. In a food processor, blend bananas, sugar, margarine and vanilla. Add remaining ingredients and process until smooth.

Pour into muffin tins and bake for 15-20 minutes, or if using a bread loaf tin, for 60 minutes. Let cool and enjoy!

Makes 15 muffins

Submitted by: Laura LaMotte

Per Muffin:

  • Calories: 230
  • Protein: 2g
  • Carbohydrates: 43g
  • Fat: 7g

Tailgates, Fantasy and the Big Game – Enjoying Football Season with Food Allergies

Posted 11.2.10 | Christine Graham-Garo

Now that football season is in full swing, there are lots of fantasy football and tailgate parties going on. I am a huge football fan (go Miami Dolphins!) and love the great food associated with football-watching. But when you have family members with food allergies, finding delicious and allergy-friendly foods at these fun parties can be a challenge.

It’s always a good idea to bring your own dish that you know is safe for your child to enjoy at the party. I wanted to share with you some allergy-friendly recipes from Kids With Food Allergies that would be perfect for a football or tailgate party.

Allergy-Friendly Recipes for Football Season:

As always, please look at the ingredients in each recipe to ensure it is appropriate for your family. I hope you can use these for your next football party. You can find more great appetizers in the Neocate Food Allergy Cookbook. And after eating these great dishes, you can run it off by tossing the football around with your friends and family.

- Christine


Neocate Chocolate Nutra Pudding

Posted 10.27.10 | Food Allergy Recipes

Looking for a yummy milk-free chocolate treat for your little one? This chocolate pudding recipe should hit the spot! Adding flavors like vanilla and cherry vanilla provide variety.

 

Neocate Junior Chocolate

Ingredients:

Directions:

Mix until smooth, add water as necessary. Should be consistency of thin paste.Refrigerate 30-45 minutes.

Note: Add 1 dropper Wisdom Natural Sweetleaf Liquid Stevia Vanilla Creme (in health food aisle).

Nutrition Information Per Serving:

  • Calories 370
  • Protein 8g
  • Carbohydrates 50g
  • Fat 16g

Submitted by: Teresa Fristoe

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


Dairy-Free, Egg-Free Chicken Pasta Salad

Posted 10.20.10 | Food Allergy Recipes

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

Ingredients:

  • 1/2 cup pasta (I use small shells)
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/4 cup onion, chopped
  • 1/2 cup chicken, pre-cooked
  • 1/2 cup Vegeniase (www.followyourheart.com)
  • 1/2 Tbsp Tofutti Better than Cream Cheese, plain (www.tofutti.com)
  • 1/2 Tbsp Tofutti Better than Sour Cream, plain (www.tofutti.com)
  • 1/8 tsp garlic powder
  • 1/4 tsp dill weed

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]


Cinnamon Breakfast Bread

Posted 10.13.10 | Food Allergy Recipes

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

Ingredients:

  • 2 cups Bob’s Red Mill All Purpose Baking Flour
  • 3 tsp gluten-free baking powder
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup Spectrum Organic All Vegetable Shortening
  • 5 fl oz rice milk (or Neocate formula)

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!


Banana Chocolate Shake

Posted 10.6.10 | Food Allergy Recipes

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

Ingredients:

  • 5 scoops of Neocate Junior, chocolate powder
  • 3 fl oz water or rice milk
  • 1 banana, frozen
  • 1/2 tsp vanilla extract
  • 5 ice cubes

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!

[Image Source]


The Neocate Food Allergy Cookbook – Allergy-Friendly Recipes for Your Family

Posted 10.5.10 | Sarah O'Brien

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

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


4th of July with Food Allergies

Posted 7.1.11 | Christine Graham-Garo

With the Fourth of July around the corner, we wanted to share some food allergy-friendly ideas and recipes for you to enjoy during the holiday weekend. We wrote a blog in the past that may help to find general food allergy tips if you and your family are planning a day out of the house.

In honor of the Independence Day, I compiled a couple food allergy-friendly recipes with a red, white and blue theme. As always, check the ingredients to ensure they are allowed in your little ones diet. Also, recipes can always be tweaked to meet your needs, so if you have other ideas on how to make it better for your family, feel free to experiment.

Being the Nutritionist, I tend to stay away from high fat and nutritionally void treats. Fruit recipes are always a great way to add beneficial fiber as well as important vitamins and minerals to a healthy diet.

These recipes are all diary free and egg free.

RED Strawberry Shortcakes

This recipe is definitely a family favorite, with that same classic taste without the dairy. I prefer to use my own dairy-free vanilla ice cream if I have the time, but for weeknight desserts or quicker treats, a dairy-free store-bought variety works just as well. Feel free to use whatever fruits you like along with the strawberries; peaches, mangoes and other berries are always a nice variation.

Ingredients

About 3 cups fresh strawberries, hulled and cut into halves

¼ cup and 2 Tbsp. white sugar, plus more for sprinkling

1 ½ cup all-purpose flour

¼ cup and 2 Tbsp. white sugar

2 ½ tsp. baking powder

¼ tsp. salt

6 Tbsp. dairy-free soy margarine, cut into pieces

½ cup unsweetened plain almond milk, soymilk or rice milk

Dairy-Free Vanilla Ice Cream, either store-bought or homemade

Directions

1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment and set aside. In a medium mixing bowl, toss the strawberries with the 2 T. sugar until well coated. Cover and place in the refrigerator for about 20-30 minutes.

2. Meanwhile, make the biscuits. In a food processor, mix together the remaining ¼ cup sugar, flour, baking powder and salt until well-mixed. Add the dairy-free soy margarine, pulsing until the mixture resembles fine crumbs. With the machine still running, add the non-dairy milk alternative gradually, until the dough just begins to hold together and pull away from the sides of the bowl.

3. On a lightly floured surface, turn out the dough and pat into 8 small round biscuits. Transfer the biscuits to the prepared baking sheet, sprinkle lightly with sugar, and bake about 18-22 minutes, or until golden. Allow the biscuits to cool on the baking sheet. To serve, place two biscuits on each plate with a scoop of dairy-free vanilla ice cream and a helping of the sugared strawberries.

WHITE Bean and Garlic Dip 

Ingredients

2 cups cooked (1 c dry) white beans, ie. Great Northern, Cannellini, Navy, or Butter Beans (canned beans may be used)
2-3 garlic cloves
1/4 c olive oil
1/4-1/2 c bean cooking liquid, broth, or water
1 Tbsp fresh thyme or 1/2 Tbsp dry
Juice of 1/2 lemon
1/2 tsp sea salt
Fresh cracked pepper


Optional: olive oil, salt, pepper, and thyme for garnish

Directions

If starting with dry beans, soak overnight, then cook beans per desired method, saving any leftover bean cooking liquid. If using canned beans, drain beans, and rinse well. 

Place cooked beans in blender or food processor, along with garlic, olive oil, 1/4 cup liquid, thyme, and Vitamin C crystals. Pulse a few times, then blend until well smooth. If mixture is too thick, add additional liquid as necessary while blending. Add salt and pepper salt and pepper to taste, and blend again to mix. 
To serve, scoop into serving bowls, and drizzle with additional olive oil, salt, pepper, and thyme leaves. Store leftover dip in the fridge for up to 5 days, or freeze in an ice cube tray and store in a freezer bag for up to 3 months.

Pineapple-Strawberry (or BLUEberry) Granita

Ingredients

1 cup strawberries or Blueberries, hulled
1 1/2 cups pineapple juice
1/2 cup sugar
1/4 cup water

Directions

Purée strawberries (or blueberries) in blender or food processor; pour in pineapple juice, blend and set aside. In small saucepan over medium heat, bring sugar and water to a boil, stirring occasionally to dissolve sugar. Remove from heat and let syrup cool, about 20 minutes. Whisk pineapple-strawberry mixture into sugar syrup and pour into to a shallow metal pan. Place pan in freezer, mixing with a fork every 30 minutes until frozen, about 2-3 hours.

If you have any other recipes to share, please let us know, we would love to hear them.

Enjoy the 4th of July weekend!!

-Christine

 


Birthdays with Food Allergies

Posted 8.23.11 | Rob McCandlish, RDN


Happy Birthday without CakeAs we’ve mentioned before, mixing food allergies and birthday parties requires a bit of effort.  This includes both hosting a birthday party (with guests with food allergies) and sending your food-allergic child to a birthday party.

We wanted to round up a few recipes that could provide a potential solution. It would also be great to have an allergen-free dessert, whether you’re hosting the party or sending your little one to a party.  This way everyone can safely enjoy a treat.
 

Cakes & Baked Goods

Most cakes and baked goods call for dairy, eggs, and wheat, which are three of the top eight allergens.  In fact, fish and shellfish are the only two of the top allergens that do NOT regularly appear in baked goods! Here are a few alternatives to a traditional birthday cake that could make a great stand-in.

On page 14 of the Neocate Food Allergy Cookbook, there’s a great recipe for a frosted birthday cake, made with a cake mix from Cherrybrook Kitchen – free of dairy, nuts, and eggs. But don’t count out serving cookies, brownies, bars, cupcakes, or cobbler, all of which appear in the same great cookbook. Another great place to check is the Kids with Food Allergies website, which offers a variety of recipes.

Not interested in handling the baking yourself? There are several companies that can bake a great, safe alternative and have it shipped straight to you, candles not included. A few places whose treats are allergen-free to varying degrees are Divvie’s Bakery, Home Free, Liz Lovely, and Betsy & Claude Baking Company.  You can also check grocery stores that cater to special dietary needs, such as Whole Foods.
 

Delicious Desserts

Who says that an equally delicious dessert can’t make a stellar stand-in for cake? Not us! Here are some ideas for other great foods that most kids would never refuse.

See our Neocate Nutra Recipe Guide for allergy-friendly ice creams and puddings.  Also check back into the Neocate Food Allergy Cookbook for great shake and smoothie recipes, many submitted by parents.  Top suggestions include the Banana Chocolate Shake or Chocolate Covered Strawberry Slushy.  If you really feel like going all-out, you can use one of these frozen desserts alongside a baked good, in place of the usual cake and ice cream.

Feeling REALLY adventurous? Try your hand at a homemade ice cream cake by combining recipes for an allergen-free ice cream, cookies, and frosting.

What have you used in the past when the traditional birthday cake wouldn’t do? Let us know in the Comments section below.

- Rob


Neocate Cookbook Breakfast Round Up

Posted 9.19.11 | Mallory West

My Top 5 Breakfast Picks from our Neocate Food Allergy Cookbook

  • Wheat-free Pumpkin Muffins (Page 6)
    I chose this recipe because it will be a great breakfast for fall mornings! I also love it because pumpkins are a great source of beta carotene (Vitamin A), Vitamin C, Potassium and dietary fiber! Be sure that you get canned pumpkin and not pumpkin pie filling.    
  • Healthier Breakfast Cookies (Page 4)
    It might sound strange that a nutrition specialist is recommending that you give your kids cookies for breakfast but these are not your average cookies! They are high in fiber, protein and healthy fats. There are also “optional additions” for the recipe that boost the nutritional value even more. You can skip or cut down on the sugar and chocolate chips to make them an even healthier breakfast choice.
  • Neocate Fiber-full Smoothie (Page 22)
    This recipe is not actually in the “breakfast” section of our cookbook but I love smoothies for breakfast! They are packed full of nutrients and a great way to take breakfast on the go. I chose this particular smoothie recipe because it is a good source of dietary fiber, which most kids do not get enough of. (Tip: If you are having trouble getting your little one to take a medication or supplement that your doctor has prescribed, try mixing it in their smoothie before serving. The fruit does a great job of masking the taste.)
  • Baked Oatmeal (Page 2)
    This will be a warm, filling breakfast for cold days as we head into fall and winter. Add some fresh fruit and this is a delicious, balanced, and healthy recipe that your little one will love.
  • Allergy-friendly Banana Bread Muffins (Page 6)
    Banana bread is a classic comfort food. Your kids will love this allergy-friendly version.


Remember that you should always check the ingredients of these recipes to make sure they are appropriate for your little one’s food allergies.


What are your favorite allergy-friendly breakfast recipes? They can be from the cookbook or some of your own!


-Mallory 


Neocate Cookbook Lunch Recipe Round Up

Posted 9.20.11 | Mallory West

My Top 5 Lunch Picks from our Neocate Food Allergy Cookbook:

  • Cream of Broccoli Soup (Page 8)
    As a cream of broccoli soup enthusiast, I love this allergy-friendly (and far healthier) variation of the original. This is a very well balanced meal and a great way to sneak some vegetables into your child’s menu. 
     
  • Hamburger Harvest Soup (Page 9)
    Naming a soup after a hamburger is a great way to entice your kids to eat it! This recipe is full of flavor and nutrients. It’s especially high in protein; Each serving provides 12 grams!
     
  • Vegetable/Cracker Dip (Page 10)
    Serve with raw veggies and/or crackers (see cracker recipe on page 18!) and this is a healthy lunch. This would be a great option to send to school or have with you on-the-go. 
     
  • High Calorie Neocate Shake (Page 22)
    This may not be an appealing lunch for everyone but since we so commonly hear from parents who have trouble getting their child to eat and gain weight, I thought this would be a great idea for some of you. A parent sent this recipe idea to us and said she uses it for sick days or when her child needs to gain weight. One shake provides a large amount of nutrients, healthy fats and of course, calories. You could easily use this as a meal replacement.
     
  • Macaroni and Cheese (Almost) (Page 20)
    Mac & cheese is one of the most popular foods among kids. Thanks to this dairy-free recipe, children with milk allergies can have their mac & cheese too! You can also add some pureed butternut squash to this recipe for some added flavor, nutrition and to make the color more similar to standard mac & cheese.

Remember that you should always check the ingredients of these recipes to make sure they are appropriate for your little one’s food allergies.

What are your favorite allergy-friendly lunch recipes?  They can be from the cookbook or some of your own!

 

-Mallory

 

[Picture from Flickr.com]


Neocate Cookbook Dinner Recipe Round Up

Posted 10.5.11 | Mallory West

My Top 5 Dinner Picks from our Neocate Food Allergy Cookbook 

 In no particular order…

  • Oven-fried Fish (Page 14): This crunchy, flavorful, allergy-friendly recipe is a great way to introduce your kids to seafood (assuming that you have first ruled out any seafood allergies). Fish is a great source of protein and healthy omega 3 fatty acids. If your child has a soy allergy, you could substitute the soy milk with rice milk or Neocate. Likewise, you can substitute the margarine with a soy-free margarine or even olive oil.
     
  • Green Bean Casserole (Page 10): Green bean casserole is a popular dinner side dish around the holidays but most recipes contain cream-of-mushroom soup, making it off limits for those with dairy allergies. Try this milk-free version that everybody can enjoy!
     
  • Turkey Meatloaf (Page 12): This turkey meatloaf recipe is a tasty (and healthy) variation of traditional meatloaf recipes. Substituting ground beef with ground turkey cuts down on the fat.  Taking out the egg makes it safe for kiddos with egg allergies. Adding rice to the mix creates a balanced meal, especially if you use wild or brown rice, which are higher in fiber.
     
  • Spaghetti is a staple food for adults and children alike.  Make sure your little one with food allergies can participate in family spaghetti night too!  Try making your own allergy-friendly noodles (your choice of 2 different recipes on pages 18 and 19).
     
  • Pair your allergy-friendly noodles with Homemade Spaghetti Sauce (Page 15).  The sauce is full of vegetables but sweet, so your kids will love it.  This recipe is tomato-free and safe for kiddos who are sensitive to tomatoes due to allergies or reflux.
     

Remember that you should always check the ingredients of these recipes to make sure they are appropriate for your little one’s food allergies.

What are your favorite allergy-friendly dinner recipes?  They can be from the cookbook or some of your own!

-Mallory

 


Allergy-Friendly Breakfast Ideas

Posted 12.31.11 | Nutrition Specialist

This winter try out our allergy-friendly French toast and pancakes. 

 French Toast 

  •  2 Pieces of spelt bread
  • 1/4 cup of soy milk
  • Dash of cinnamon

Combine milk and cinnamon.  Dip and coat the bread lightly in the soy milk mixture.  Place on preheated skillet on low-med heat.  You will have to cook it longer to ensure the soy milk dries and the toast isn’t mushy.

Per 2 pieces

Calories: 250

Protein: 10g

Carbohydrates: 44g

Fat: 5g

Submitted by: Katherine Kennedy

Pancakes

  • 2/3 cup of rice flour
  • 1/4 cup of water
  • Pinch of salt
  • 2 Tbsp of sugar
  • 1 1/2 Tsp of baking soda

Mix all ingredients together.  Heat oil in a skillet on stovetop.  Pour about 1/2 of mixture onto hot oil.  Cook a few minutes until firm then turn over. 

Makes up to 4 pancakes

Per 1 pancake

Calories: 120

Protein: 1g

Carbohydrates: 26g

Fat: 0g

Submitted by: Sophie Jakovich

Please check each recipe to be sure all ingredients are safe for your child.  If you have any questions, please consult with your physician.
Please note that spelt is a relative of wheat, so may not be appropriate for individuals with wheat allergy or gluten sensitivity.

Also, to get more food allergy recipes, download our Food Allergy Cookbook

 

FRENCH TOAST IMAGE SOURCE

PANCAKE IMAGE SOURCE

 

 


Allergy-Friendly Meal Series: Breakfast

Posted 2.9.12 | Rob McCandlish, RDN

 

Empty Breakfast PlateFor the next three weeks, we’ll be posting some allergy-friendly meal ideas, starting with breakfast. While it can be difficult to come up with meal ideas for standard diets or choosy children, a diet that has allergy restrictions is even tougher! Here are some breakfast ideas that might help you add variety. As always, check with your little one’s health care team to make sure they are appropriate.


Neocate-Only Breakfast Ideas

For children whose diets are strictly limited to amino acid-based formula, it’s helpful to have ideas that add variety. For instance, mixing some of the flavors and formats that Neocate offers can help fight the formula monotony. One of our favorite ideas for children over one year is mixing Neocate Nutra with Neocate Junior Tropical, Neocate Junior with Prebiotics Vanilla, or Neocate’s E028 Splash Grape. A ratio of about four scoops of Nutra powder to every one ounce of a prepared Neocate formula provides you with what we like to call “almost-yogurt.” You can of course adjust the ratio to your child’s tastes. For children older than six months but below one year, you might try mixing Neocate Nutra with a pasteurized fruit juice that they tolerate.


Top Eight Allergen-Free Breakfast Ideas

If your child is on an elimination diet for eosinophilic esophagitis (EoE) or is avoiding all of the eight major allergens, you can try mixing a Neocate product with pureed fruit. By mixing Neocate Junior with fruit you can come up with some great breakfast shakes and outstanding flavor combinations. Or by mixing Neocate Nutra with pureed fruit you can come up with a great alternative to oatmeal. If you want to serve it warm, we still recommend against using a microwave: start with warm juice instead to avoid the hot spots and lower nutrient levels microwaves can cause.


Less Restrictive Breakfast Ideas

For children who avoid dairy and only one or two other allergens, we have some great breakfast suggestions in our online Neocate Food Allergy Cookbook, a compilation of recipes submitted by families. Mallory posted her top 5 breakfast ideas from the cookbook, many of which use wheat, in a previous blog. One great thing about a lot of these recipes is that many can be made in a large batch, portioned, and frozen or refrigerated for later use. The Apple-Oat Muffins on page seven would definitely be in my top five! We’ve also had a few breakfast recipes appear in blog posts, such as Banana Bread Muffins.

If your family has a favorite “standard” breakfast recipe that involves milk but is otherwise allergy-friendly, you may be able to substitute Neocate formula for the milk. While this might change the final result a little bit and may require some experimenting, it will provide the high levels of most nutrients from Neocate that other milk substitutes (such as water or rice milk) can’t provide. Just be aware that the high heat from cooking will lower some of Neocate’s nutrient levels, especially some vitamins. Again, check all recipes to be sure that the ingredients are safe for your child and ensure that the health care team is on board.


What allergy-friendly breakfast ideas have helped your family in the morning?

Rob


Allergy-Friendly Meal Series: Lunch

Posted 2.16.12 | Rob McCandlish, RDN

Empty Lunchbox
The topic for today’s post in our allergy-friendly meal idea series is lunch! Just like with breakfast, a lot of the go-to lunch options for most children aren’t suitable for children on a diet that has allergy restrictions. Here are some lunch ideas that might help you add variety. As always, check with your little one’s health care team to make sure they are appropriate.
 

Neocate-Only Lunch Ideas

For children whose diets are strictly limited to amino acid-based formula, the same formula one lunch after another can become very routine. One great option Nutricia offers is the multiple flavors of Neocate’s E028 Splash. Many children find restrictive diets less of a struggle if they have a say in the flavor. On top of this, Splash is packaged in kid-friendly drink boxes so that nobody knows their drinking a special medical formula. Another option is to send your little one to school with a great Neocate-only pudding recipe such as Chocolaty Nutra Pudding. But why stop with chocolate pudding? Experiment with mixing the different flavors of Neocate Junior and Splash with Neocate Nutra to come up with different flavors. My favorites are Grape Splash with Junior Chocolate (“chocolate covered raisin”) and Tropical Fruit Splash with Junior Vanilla (“Dreamsicle”).
 

Top Eight Allergen-Free Lunch Ideas

If your child is on an elimination diet for eosinophilic esophagitis (EoE) or is avoiding all of the eight major allergens, you can offer some different food options along with one of the Neocate formulas. It may seem difficult at first, but you can still put together a lunch that looks pretty normal, even without the top 8 allergens. A few months ago we posted a week’s worth of ideas for allergen free lunches. Bear in mind that while most processed foods have ingredients derived from the top 8 allergens, dining on whole foods makes the top 8 much easier to avoid. You may even be able to find convenience foods in natural or organic food stores that are free of the top 8, such as soups or frozen items. Even though we first shared a lunch post from Allergy Moms in 2008, it’s still relevant and has some great ideas!


Less Restrictive Lunch Ideas

For children who avoid dairy and only one or two other allergens, we have some great lunch suggestions in our online Neocate Food Allergy Cookbook, a compilation of recipes submitted by families. Mallory posted her top five lunch ideas from the cookbook, many of which use wheat, in a previous blog. One great thing about a lot of these recipes is that many can be made in advance and frozen or refrigerated for later use. The Turkey Meatloaf on page twelve would definitely be in my top five! We’ve also had a few lunch recipes appear in blog posts, such as Dairy-Free, Egg-Free Chicken Pasta Salad.

As always, we recommend that you check any recipes on our websites or from other food allergy resources to be sure that the ingredients are safe for your child and ensure that the health care team is on board.

Do you have any allergy-friendly lunches that have helped you that you’d like to share with other families?

Rob


Allergy-Friendly Meal Series: Dinner

Posted 2.23.12 | Rob McCandlish, RDN

Waiter with trayToday’s post in our allergy-friendly meal idea series is the final topic: dinner! While breakfast and lunch may tend to be rushed or eaten out of the house, a lot of families still prefer to have dinner together at home. On top of this, the restrictions and rules that come with food allergies can make dining out very difficult.  Here are some dinner ideas that might help you add variety to the evening meal. As always, check with your little one’s health care team to make sure they are appropriate.
 

Neocate-Only Dinner Ideas

For children whose diets are strictly limited to amino acid-based formula, the same formula breakfast, lunch and dinner can be difficult for some children, especially older children. As we’ve mentioned in the previous two posts in this series, Nutricia offers multiple flavors in both Neocate Junior and Neocate’s E028 Splash. Many children have an easier time with restrictive diets when they have some input. Keeping a few flavors on hand can help kids to stay satisfied with an elemental diet. Try letting them chose their dinner flavor. Just like with breakfast and lunch, experiment with mixing different flavors of Neocate Junior and Splash with Neocate Nutra to come up with different flavors and textures. One of the easiest ways to offer variety is to use a blender. Mix one part Neocate formula with one part ice, blend well, pour into a fancy container or dish, add a straw or spoon, and enjoy! Neocate Junior Vanilla lends itself especially well to this shake format, and can be mixed with the other flavors or even with a fruit juice your child tolerates.
 

Top Eight Allergen-Free Dinner Ideas

If your child is on an elimination diet for eosinophilic esophagitis (EoE) or is avoiding all of the eight major allergens, you can offer some different food options along with one of the Neocate formulas. For younger toddlers, you can mix unflavored Neocate Junior with pureed foods that they tolerate. Vegetables and citrus flavors blend especially well with unflavored Neocate. If you’re putting together a full meal for the family, it may not be as difficult as you think to avoid the top 8 allergens and come up with something everyone can enjoy. You can easily build off of our ideas for allergen free lunches. Remember, while most processed foods have ingredients derived from the top 8 allergens, dining on whole foods makes the top 8 much easier to avoid. You may even be able to find family-sized convenience foods in natural or organic food stores that are free of the top 8, such as soups or frozen items.


Less Restrictive Dinner Ideas

For children who avoid dairy and only one or two other allergens, we have some great dinner suggestions in our online Neocate Food Allergy Cookbook, a compilation of recipes submitted by families. Mallory posted her top five dinner ideas from the cookbook, many of which use wheat, in a previous blog. One great thing about a lot of these recipes is that many can be made in advance and frozen or refrigerated for later use. If you decide to dine out, it’s a good idea to do some planning ahead with these tips we shared in a previous blog post.

As always, we recommend that you check any recipes on our websites or from other food allergy resources to be sure that the ingredients are safe for your child and ensure that the health care team is on board.

Do you have any allergy-friendly dinner ideas that have helped you that you’d like to share with other Neocate families?

Rob

[Image source: http://www.bonappetit.com/blogsandforums/blogs/bafoodist/2009/03/5-tips-for-handling-a-bad-wait.html] 


Vanilla Recipe Series: Lemon Vanilla Smoothie

Posted 3.7.12 | Nutrition Specialist

Ingredients:

Serving size: about 10 fl oz

Directions:

Add ingredients to blender and blend. Pour and serve.

Nutrition Information per serving:

Calories: 324 Pro: 5.6g CHO: 50.8g Fat: 10.6g Fiber: 0.9g

Neocate Junior with Prebiotics, Vanilla is an aspartame-free, hypoallergenic and nutritionally complete medical food for children over the age of one.  And as a reminder, be sure to consult your healthcare professional to determine if this recipe, ingredients and consistencies are appropriate for your child.

IMAGE SOURCE

 

 


Vanilla Recipe Series: Vanilla Cinnamon Pudding

Posted 3.14.12 | Nutrition Specialist

Ingredients:

Directions:

Pour Neocate Nutra into bowl; add Neocate Junior with Prebiotics, Vanilla and blend till evenly mixed.  Add cinnamon, mix and serve.

Serving size: about ½ cup

Nutrition Information per serving:

Calories 236 Pro: 5g CHO: 32g Fat: 9.6g Fiber: 0.7g

Neocate Junior with Prebiotics, Vanilla is an aspartame-free, hypoallergenic and nutritionally complete medical food for children over the age of one.  And as a reminder, be sure to consult your healthcare professional to determine if this recipe, ingredients and consistencies are appropriate for your child.  


Vanilla Recipe Series: Vanilla Root Beer Float

Posted 3.21.12 | Nutrition Specialist

Ingredients:

Directions:

Add ingredients to blender and blend.  Pour and serve.

Serving size: about 12 fl oz

Nutrition Information per serving:

Calories: 205 Pro: 5.5g CHO: 29.5g Fat: 7.3g Fiber: 0.9g

Neocate Junior with Prebiotics, Vanilla is an aspartame-free, hypoallergenic and nutritionally complete medical food for children over the age of one.  And as a reminder, be sure to consult your healthcare professional to determine if this recipe, ingredients and consistencies are appropriate for your child.

 



About Us

Food Allergy Living is a resource for parents of children with food allergies, brought to you by Nutricia, the makers of Neocate. For more in-depth information about our purpose & authors, see our About Food Allergy Living page.