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I’m ever so thankful that I don’t have to work with food allergies in my family, but I have watched some friends struggle to learn a new cooking style after being diagnosed with allergies or sensitivities. It can be hard to know where to start with all new recipes and ingredients. Life as MOM is hosting an Ultimate Recipe Swap on Food Allergies and Special Diets today, so if you are or know anyone who is gluten-free, dairy-free, sugar-free, soy-free ETC., send them over!
I have a whole section in my Recipes for meatless meals, and I don’t think any of my recipes contain soy because they’re all whole food ingredients, but here are some of my favs in the other categories:
Gluten-Free
- Three Bean Soup
- Designer Imposter Chicken Rice-A-Roni
- Katie’s Mexican Beans and Rice (as long as you have GF taco seasoning)
- Sausage Zucchini Bake
Dairy-Free
- Tuscan Bean Soup, plus lots of other soups
- Almond Power Bars
Sugar-Free
- One-Bowl Pumpkin Muffins or Bread (plus most of my other side breads)
- Granola Bars and Granola
- Caesar Dressing (and other EVOO dressings)
- Asian Toasted Sesame Dressing
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Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.
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Twitter: kanmurimori
// Nov 12, 2009 at 2:40 am
I’m sorry, I think I asked that before but I just can’t find the article on which I did. What is so wrong with soy? Sugar snap peas are excellent for you, real soy sauce, miso and tofu have been part of the Japanese diet for centuries and Japanese people probably have the best longevity in the world. So what is wrong with soy? I don’t get it.
kanmuri´s last blog ..Zauo: a place where you can have your fish and eat it!
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Katie Reply:
November 13th, 2009 at 9:25 am
Kanmuri,
In this post, soy is just one of those things Americans have become allergic to. In general, fermented soy is VERY good for you (miso, soy sauce, proper tofu). The way we process it here (into oil) makes us eat too many omega-6s, and soy (unfermented) has phytoestrogens, which are in the news lately for hormone-disruption. It’s kind of a new idea – soy was thought to be super healthy a decade ago, but it’s just coming into question. Traditional soy, let me repeat, is totally healthy for you though!
Thanks,
Katie
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Thank for these recipes! I passed them, plus the link, along to my mil who is a diabetic and also trying a gluten-free diet right now. I’m also adding them to the gluten-free section of my cookbook. We have several relatives who need gluten-free food at family gatherings and it’s nice to have tried and true recipes to use.
Barb@My Daily Round´s last blog ..Christmas Stockings
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I hope you don’t mind me jumping in to answer the soy question! There is nothing wrong with soy itself, but in the U.S. it is one of the 8 foods that account for 90% of food allergies, along with (deep breath) peanuts, tree nuts, fish, shellfish, eggs, dairy and wheat.
This is a food allergy/special diet recipe swap, hence the mention of soy. (Interestingly, my son is allergic to peanuts, which are also a legume, and he tests as slightly allergic to soy, but tolerates it very well as a staple in his diet, including soy milk, since he is allergic to all dairy products.)
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Although the recipe sounds great, I’m trying to figure out how the pumpkin muffins are sugar free with 1 1/2 c of sugar in the recipe? I’d love to make them though TODAY sugar and all! =0)
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Katie Reply:
November 13th, 2009 at 9:27 am
Jen,
Katie
Keep scrolling down! There’s only honey in the “healthiest upgrade” recipe version! Sorry about the confusion!
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