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Recipes For Those Of Us With Secondary Food Allergies


ms-sillyak-screwed

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ms-sillyak-screwed Enthusiast

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lorka150 Collaborator

what type of recipes are you looking for?

ms-sillyak-screwed Enthusiast
:wub:
Green12 Enthusiast
I'm looking for recipes that do NOT use GLUTEN, DAIRY, SOY, CORN, RICE, POTATOES, PORK, NIGHT SHADE VEGGIES, or LEGUMES. Oh no strawberries, or avacados either...

Meat (red), foul, fish, game, chicken and all types of fish are all safe as well as most other veggies and fruit. If you need alist of good foods I can eat let me know I'll list them.

Thank you for wanting to help me :wub:

I don't really have a specific recipe, more of an idea for a meal. With chicken I like to drizzle skinless breasts with a little olive oil and then sprinkle with a little garlic powder and sea salt (you could make a paste with fresh minced garlic and sea salt if you prefer and rub it on the chicken with the olive oil). Then I take fresh sprigs of rosemary and arrange them around the chicken in the pan (the rosemary infuses into the chicken when baking and gives incredible flavor). Bake like you would normally bake chicken breasts.

You could serve with a side of cooked millet or quinoa pilaf if you can tolerate those grains.

kabowman Explorer

Without nightshades is the hard part, hummm...

Chicken soup

Meatloaf w/o tomatoes

Chicken (I like to bake my chicken in my limeade with a little tequilla and taragon)

Pork (baked with rosemary)

Meatballs and Hambergers

Pancakes

Eggs, scrambled, salad, deviled

Pizza with Olive Oil instead of tomato sauce (there is a local place that does that)

Tabuleh (with that other stuff that was listed here about a week ago that I can't remember now)

Sausage on bisquits (I make my own)

Beef roast - to die for with garlic inserted into the roast before baking

I am not sure what to do with your sides I use potatoes and rice - both of which you can't have.

I do have veggies and meat with every meal. Can you have beans? Can you have Chebe?

If I think of more, I will post again...

lonewolf Collaborator

I can't find where I posted my Indonesian Curried Chicken recipe. I really don't measure exact amounts, but the gist of it is this: Brown boneless, skinless chicken in a pan with some olive oil or coconut oil, add coconut milk, onions and curry powder to taste. Simmer for about 30 minutes. Add raisins, grated carrot and chopped apple, cook about 10 minutes until apple is tender. Salt to taste. I serve it over rice, but you could have it on millet or just eat it like a stew. It's really yummy.

StrongerToday Enthusiast

My aunt gave me this cookbook, it's called Cooking Free - for people with multiple food sensitivites

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lorka150 Collaborator

I'm looking for recipes that do NOT use GLUTEN, DAIRY, SOY, CORN, RICE, POTATOES, PORK, NIGHT SHADE VEGGIES, or LEGUMES. Oh no strawberries, or avacados either...

Meat (red), foul, fish, game, chicken and all types of fish are all safe as well as most other veggies and fruit. If you need alist of good foods I can eat let me know I'll list them.

Okay, here are some ideas and then if you want actual recipes of them, let me know, okay? :)

- pecan encrusted fish or chicken

- any fish breaded with sesame seeds

- quinoa / amaranth anything

- vegetarian chili

- anything with curry!

- pesto

- homemade ice creams / sorbets

- homemade fruit salsa

abbiekir Newbie

I have never heard of Night shade veggies- could someone tell me what they are?

By any chance do they cause a DH reaction?

Thanks for your help in advance

Abbie

lorka150 Collaborator
I have never heard of Night shade veggies- could someone tell me what they are?

By any chance do they cause a DH reaction?

Thanks for your help in advance

Abbie

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ms-sillyak-screwed Enthusiast

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lonewolf Collaborator

"NIGHT SHADE VEGGIES

I'm not sure if onion fall into this group."

Onions are NOT nightshade vegies.

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    • EndlessSummer
      I only notice recently every time I eat green beans the roof of my mouth gets slightly itchy and I get extreme dizziness.     I get shaky and sweaty and it last for an hour or two before it goes away. I’ve been allergy tested in the past for food allergens only two came back positive (both in the tree-nut family) nothing in the legumes.   (I do have a celiac disease diagnosis, the reason I was food allergy tested was because I ate a walnut and my lips swelled up)  I decided to test this out to be sure so I ate a couple of cooked green beans last night within 15 minutes I was spinning, my shirt drenched in sweat. My heart racing.   I’m not sure what this is, I do have issues with others vegetables  as my stomach doesn’t seem to tolerate them. Even when they’re cooked I just can’t digest them but they never made me as dizzy and sweaty as the green beans.    anyone else experience this?
    • ShariW
      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
    • Scott Adams
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