Friday, September 26, 2014

What to Feed the People Who Can't Eat Anything

To those of us who don't have any food allergies, it sometimes feels like people with allergies can't eat anything. When in fact, they just can't eat everything.

Gone are the days of making peanut butter, jelly and bread available to the picky eaters at camp. That would send gluten and peanut allergy kids into shock.

The challenge of food allergies has made it very difficult at times to practice hospitality or to bring a meal to a family who could use it.

What do you bring that won't make an allergy sufferer terribly ill? Today I am sharing 13 recipes in several different allergy categories. So, if you would like to bless someone with a meal, you can. Without killing them.

These 13 recipes are for the most part made from scratch. Omitting pre-prepared ingredients is a safe way to cook for people with allergies. Gluten and nuts and other craziness tends to creep into store bought stuff. Round out all the meals with fresh fruit or a nice lettuce salad. Perfect!

(GF=gluten free, DF=dairy free, P=Paleo, V=vegetarian) (recipe names are links)

1. Chicken Satay Lettuce Wraps (GF, DF)

2. Cilantro Lime Chicken Tacos (GF, DF) Freezes well! You can serve the filling on corn tortillas, or on lettuce leaves, or just eat it. Sour ream and cheese are great toppings, but are not necessary if you are trying to stick to the gluten/dairy free diet.

3. Tuscan Chicken Skillet (GF, DF)

4. Beef and Mushroom Ragu (GF, DF) To make GF/DF, omit the parmesan cheese, and serve in bowls instead of over noodles.

5. Cherry Tomato Chicken (GF, DF, P)

A similar recipe that is also Paleo, GF and DF is

Sausage and Tomatoes
4 to 12 high quality sausages (plan anywhere from 1 to 2 links per person)
2 (16 ounce) containers cherry tomatoes
1 large onion
3 garlic cloves
olive oil
Balsamic vinegar
salt and pepper
thyme or oregano

-Preheat the oven to 375 degrees.
-Lightly coat the bottom of a 9x13 pan with olive oil.
-Peel and thinly slice the onion into rings.
-Mince garlic.
-Combine garlic, onion, tomatoes in the pan.
-Drizzle balsamic vinegar over all. Sprinkle with salt, pepper, thyme or oregano. Toss all to coat.
-Lay sausages on top.
-Bake for 60 minutes in a 375 degree oven, occasionally shaking the pan to “stir”.

6. Sweet Potato Nachos (GF, P, & can be adapted to Vegetarian-leave out sausage)

7. Slow Cooker Latin Chicken (GF, DF) Also great for people who can't eat regular potatoes!

8. Creamy Tomato Basil Soup (Vegetarian)

9. BYO Alfredo (V) 

10. Chicken Mole (GF, DF)

12. Zucchini Skillet (vegetarian)

13. Roasted Red Pepper Pesto (V, can be served over GF pasta which makes it GF)

I hope you find these recipes helpful as you open your home to others or bring food to others. For more great allergy conscious recipes (and grocery lists to go with them!) sign up for a Fit & Healthy menu subscription plan from She Plans Dinner. At $5 per month, it is a great deal, and will provide you with lots more recipe inspiration!

Have a wonderful weekend!