Your Allergy Chefs

Celebrating foods allergen-free & more

egg free

This Mexican fiesta dip consists of homemade lime-infused refried black beans smothered with guacamole, salsa, corn, cheese, tomatoes, olives, and jalapeños.

While Joel was teaching food allergy safety at each of the Johnson & Wales campuses, he had the pleasure of meeting Chef Mark at the Charlotte, North Carolina campus.

Crispy avocado tacos with black beans and sweet ‘n tangy slaw take taco night to a whole new level.
The secret to these tacos is the crunchy and creamy avocado wedges.

Whether it’s a Cinco de Mayo celebration or you’ve volunteered for an appetizer and you don’t have hours to spend in the kitchen, you’ll be glad you made this dip.

We’re pleased to introduce you to Chef Mark Allison, the chef that created healthy recipes on the set of films such as Star Wars, Cars 3, The Incredibles 2, and Beauty and the Beast
We first developed this recipe for Allergic Living magazine and we’re excited to be able to share it with you.

Sweet Potato, Kale, Artichoke & Mushroom Lasagna

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Allergen Free Sweet Potato Kale Artichoke Mushroom Lasagna Recipe

free from gluten and the top 8 food allergens

Doesn’t everyone love a good lasagna? You can freeze it or reheat it and the leftovers will keep you smiling for days.

You probably have a go-to lasagna recipe, but we guarantee this will become one of your favorites.

Going meatless doesn’t mean giving up flavor. Kale, artichokes, mushrooms, sweet potato puree, tomato sauce and lots of cheeze put this hearty vegetable lasagna on top.

Check out 7 helpful suggestions for freezing lasagna, baked or unbaked.

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Pumpkin Whoopie Pies

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Allergy friendly pumpkin whoopie pies recipe

free from gluten and top 8 allergens

We can’t get enough of fall. From the colors to the holidays, weather, football and the food, it’s all so magical. And ’tis the season of pumpkins!

Last week we discovered that pumpkin whoopie pies were a favorite at Camp Blue Spruce and we promised to share this fun-to-eat dessert, which is guaranteed to be the center of attention at any Halloween party.

We just adore the happiness in the name itself. No doubt these sweet treats are the ultimate comfort dessert. They’re soft and squishy, cakey and creamy, and absolutely a reason for celebration.

Therefore, with Halloween right around the corner, it’s time for a whoopie party!

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Is There A Place Where Children Can Be Safe?

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Campe Blue Spruce

Imagine a place where boys and girls with life threatening allergies are safe. A place where kids can go through a cafeteria line and safely pick everything they want to eat. Where days and nights are filled with fun indoor and outdoor activities.

A place where children can be independent, confident and carefree.

That place is Camp Blue Spruce. We have the privilege of talking to Louise Tippens, the mom who started Camp Blue Spruce because she didn’t want her child to miss out on summer camp just because of food allergies.

Louise shares her anxieties about raising a child with food allergies in this insightful interview. Many parents have these same worries. See how these anxieties can shift through the different stages of a child’s life. Louise opens up about her struggles and what she did to overcome them.

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Apple Brown Betty

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Allergen free apple brown betty recipe

free from gluten and top 8 allergens

Apple lovers rejoice, because apple season is finally here!

We created a version of this classic dessert while working at Walt Disney World to be served during the celebration of Walt Disney’s 100th birthday. This was an exciting year long celebration that took place at all parks and resorts.

While researching Walt’s favorite desserts and having the privilege of talking with both his daughter, the late Diane Miller and his former secretary, the late Lucille Martin, the favorites were uncovered. Walt loved dessert and their cook prepared a sweet treat every night. Diane said her dad loved comfort desserts like Apple Brown Betty, pies, custards, bread pudding, baked apples and jello.

Here’s a tribute to Walt with one of his favorites, Apple Brown Betty, which we made free of the top 8 allergens.

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Sausage, Mushroom and Raisin Risotto

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Allergen Free Sausage Mushroom Raisin Risotto

free from gluten and the top 8 food allergens

I’ll have risotto, please!

Risotto is a dish often associated with high end restaurants. It’s so satisfying and easy to prepare that it’s become one of our favorite meals to make at home.

We’ve taken out the butter, heavy cream and cheese and this risotto still rivals that of any restaurant.

We’re excited to have our friend, Chef Carlo Persia answer a few questions that will seal the deal on making risotto that is guaranteed to impress. Carlo is a passionate Italian chef who knows, loves and lives food. He was a restaurateur in Italy and is currently Executive Chef of Product Development for a large worldwide corporation.

Let’s get the rice advice…

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French Toast

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Allergen Free French Toast Recipe

free of gluten and top 8 allergens

Who doesn’t love french toast? It’s the perfect weekend comfort food. Traditional french toast consists of slices of bread dipped in a batter of eggs, milk, a little sugar, and flavorings. How can you make a really good french toast without these major food allergens? Here’s our allergen-free version.

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Crispy Baked Portobello Strips

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allergy-friendly crispy portobello strips

free from gluten and top 8 allergens

Welcome to Your Allergy Chefs and our first post. We developed a recipe for one of our favorite foods…mushrooms. We are excited to share it with you and hope you stick around.

Mushrooms are magical and one of the most versatile foods on the planet. They come in all shapes, sizes, and flavor profiles. As a result, chanterelles, cremini, maitake, oyster, portobello, shiitake and porcini, just to name a bunch can all be breaded and fried or baked. But which one will be best for our mushroom strips? You have probably guessed it, the Mighty Portobello because of its size and meaty texture. Whether you spell it portobello, portobella or portabella… you’ve spelled it right.

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