Cooking With Food Allergies

Mr. Brady has a long list of allergies.  There are a couple that are severe; the remainder cause either an instant rash on his body, digestive problems, or skin issues if he has them persistently.  The majority of his allergies involve foods. 

Here is the current line-up that we avoid:

●Peanuts

●Pistacchios

 

●Whey – This is the liquid remaining after milk has been curdled and strained.  It is a part of milk, cheese, cottage cheese, yogurt, etc. so we avoid all dairy.  Please let me rant for a second on this one.  Why is it that producers feel it necessary to make so many infant/toddler pouches, meals, and snacks with milk and the deemed ‘oh-so-healthy-for-you’ greek yogurt?  I know everyone on the planet is on a health kick with this stuff but give me a break!  Ok, I feel better now. 

We also have to be very careful because it is used as a preservative in many foods; especially lunch meats and nearly all go-to snacks for kids (even our household favorite goldfish)! 

●Gliadin – This is a partner to gluten.  We have slowly introduced wheat to him and if kept in low doses, he tolerates it okay. 

 

●Pumpkin

●Oats

 

●Tomato

●Watermelon

 

●Pineapple

 

I am hopeful that Brado-Potato will outgrow some or all of these allergies.  Until he does, I am on a mission to continue to provide meals that he can eat.  This is sooooo difficult to do.  I feel like we eat the same cycle of meals over and over again.  It’s either that or I cook something for the three of us and he gets his “usual” of meat and veggies.  Don’t get me wrong, I know that it’s healthy for him.  I just know I would get sick of beef or chicken and the same round of vegetables each day.

Here is where all of you come in.  I need some new recipes that are Brady-friendly.  Obviously anything that is quick and convenient is best, but I am willing to make sacrifices ( aka let David make it) if they are a bit more challenging and time consuming. ;)

Please leave links or the full recipe below on the blog for easy access or feel free to e-mail them to me too.  Any ideas are welcome and appreciated!