22 Nov Allergy-Friendly Holiday Dishes
If you haven’t heard me mention it before, my children are currently fighting allergies to soy, dairy, eggs, wheat, nuts, and sesame seed combined. I say fighting because words are powerful, and we are believing they will outgrow them.
When it comes to eating out or preparing meals for the holidays, our loved ones are always concerned. Everyone usually asks the infamous question, “what will the kids eat?” And our response is always the same, “don’t worry, we will bring their food.”
My husband and I have always felt like it is our responsibility to make sure our children have food they can eat. We don’t want to burden anyone else with the intense label reading, or cooking something they aren’t going to enjoy. And just to be sure our children don’t eat anything they can’t eat, it’s much easier to bring their food.
What can they eat?
Last Thanksgiving was the first year I tackled cooking an allergy-friendly holiday meal. My children enjoyed it so much, they’ve made requests this Thanksgiving for macaroni and cheese, green beans, and candy yams (or sweet potatoes). We aren’t a meat eating family, but since we are visiting G-Daddy (their grandfather) this Thanksgiving, they’ve requested his chicken on the grill.
I’m always excited when I find meals my children love. So, I thought it would be nice to share how to create an easy and yummy allergy-friendly meal for you and your family.
My little secret
Use your favorite recipe! That’s right, all of these items can be cooked the way you would cook them for those without allergies. You just have to substitute milk for coconut milk (or your favorite dairy alternative). Use vegan butter (we use soy-free vegan butter), and vegan cheese. And in the green beans, we use vegetable stock instead of chicken broth. See the ingredients and recipes below.
5 Ingredient Macaroni and Cheese
- Barilla Gluten Free Elbow Noodles
- Silk Coconut Milk (Original)
- Daiya Cheddar/Mozzarella Cheese
- Seasoning Salt
Recipe: Boil your noodles according to the package directions. Once you drain the water, you will begin layering your macaroni. In your pan, put a layer of noodles. Season your noodles with seasoning salt and pepper. Stir your noodles to mix in the seasoning, then add your cheese (both cheddar and mozzarella). After your cheese has been sprinkled, you can lightly drizzle a little bit of your choice of dairy free milk. Depending on the depth of your pan, you will repeat these steps a second and possibly a third time. After your layers are complete, you will drizzle a little more milk throughout. Now cover with foil, and place into the oven at 375 degrees until the cheese melts.
Fresh Green beans
- Green beans
- Your favorite seasonings (I used seasoning salt and pepper again)
- Vegetable Stock
**If you’re family is not vegan or vegetarian, you can add turkey necks and chicken broth for seasoning
Recipe: Snap the ends of the green beans, and then snap the green bean in half. Place your green beans in a bowl to be rinsed once complete. After you’ve snapped and rinsed, begin placing your green beans in the crockpot. Layer your green beans, seasoning, and onion. Once your pot is full, add 24 ounces (1 1/2 cans) of vegetable stock. Cook on low for 8-10 hours.
- Brown Sugar
- Granulated Sugar
- Vegan Butter (If you are fighting a soy allergy, make sure you use Earth Balance Soy Free Butter)
- Pineapple juice
- Nutmeg (optional)
- Marshmallows (optional)
Recipe: Peel and slice your yams. Place a small amount of water in your pot (yams will make their own water). Add a small amount of pineapple juice and granulated sugar to the water to sweeten. Place the yams in the pot and partially cover with a lid (don’t cover the pot all the way. You’ll want to be careful not to smother the yams). Once tender, turn the heat to simmer. Layer in your pot, the butter, sugar (brown and granulated), cinnamon, vanilla, and nutmeg. Mix around and add an additional layer as needed. Stir your mixture until the sugar caramelizes on top of the potatoes. Stir consistently to avoid sticking and burning. Lastly, pour your potato mixture into a pan. If desired, cover with marshmallows and place into the oven until marshmallows brown.
These are sides you can enjoy not only during the holidays but throughout the year. I hope you and your family enjoy them as much as we do. If you have any allergy-friendly meals or dishes for us to try, please share in the comments below. We love expanding our menu options. And, the easier to cook, the better!