Have an Allergy Safe Holiday Season

Allergy Friendly HolidaysThe holiday season is upon us, which means one of my favorite things. Food!

Gatherings have already begun with appetizers, entrees, and desserts. There are also the delicious pot luck meals where everyone joins together. And don’t forget the yummy treats people pass out and bring to the office. There are so many options for decadent desserts and chances to try new dishes during the holidays.

All these tasty dishes being passed around can be a scary thing for someone with food allergies. You can’t guess all the ingredients in any dish and it is impossible to tell if the cooking process has been contaminated with an allergen. The only way to be completely sure to avoid allergens is to decline unlabeled holiday treats.

Below are some links to help you steer your way through the holidays without running into any allergy obstacles.

  • Food Allergy Research and Education – FARE, formerly the Food Allergy Network, not only has holiday information, but is also a great source for anything allergy related.
  • Kids with Food Allergies – This Facebook page covers a year full of holidays and a variety of crafts and gifts that are non-food related to keep children safe.
  • Surviving the Holidays – A few more tips, plus an allergy-free stuffing recipe

Looking for an allergy safe holiday food to serve? Try out this recipe for Cranberry Quick Bread from FARE:

2 ½ cups flour (substitute wheat or gluten-free flour for allergies or Celiac diets)
1 cup light brown sugar, firmly packed
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¾ cup canned sweet potato, mashed
¾ cup peach baby food
1/3 cup orange juice
¼ cup milk-free margarine, melted
1 cup dried cranberries

Preheat oven to 350 degrees. Coat 9 x 5 inch loaf pan with cooking spray. Set aside. In large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In another large bowl, combine sweet potato, baby food, orange juice, and margarine. Mix well. Add to dry ingredients; stir until just moist. Fold in cranberries. Spoon batter into prepared pan.

Bake 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Transfer to wire rack to cool completely.

Do you have any allergy free holiday recipes you love? Share them on our Facebook page.

About Shannon Thiery

As American Medical ID's Marketing Specialist, Shannon manages company social media channels and print marketing. Shannon is a Texas Native and attended the University of Texas at San Antonio where she majored in Marketing. She enjoys traveling the world, going to the lake with her family and spending time with her adorable Shih Tzu, Teddy!

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