Recently, my wife commented on how great my cooking is, and how nice it has been to have so many different dishes with such a limited number of foods. She asked me how many chicken recipes I thought we had with our limited available ingredients, and after naming about 25 dishes off of the top of our heads, we decided to challenge ourselves to write out at least 25 FPIES safe chicken recipes. Then, I thought I’d do the same for pork, turkey, beef, rice, quinoa, beans, fish, etc.
But what does it mean for a recipe to be “allergy free”? Technically, it would mean that it avoids the allergies that you have. Alternatively, it could be considered any recipe that avoids the common allergens. Since I don’t know what allergies each person who reads this blog may have, by allergy free I suppose I mean my recipes are allergy friendly.
My strategy in making recipes allergy friendly is to:
- Use minimum ingredients
- Use non-processed foods and ingredients – easy to identify and substitute allergens
- Offer suggestions for substitutes
Also, since the primary readership for this blog are concerned with managing FPIES, a non Ige allergy, my recipes focus on avoiding proteins and assume foods like oil, without protein, are safe. As you read through these lists, please provide feedback or new recipe suggestions in the comments. I’d love to make each of these lists 100 recipes long.