food allergies

Name: Creamy Potato Fennel Soup
Yield: 4 (1 1/2 cup) Servings

German Red Cabbage

October 6, 2019 By Your Allergy Chefs

As Oktoberfest comes to a close, did you get a chance to eat some good German food? Or was it only about the beer? We understand if it’s all about the beer since after all, Oktoberfest is the world’s largest beer celebration.

The good thing is that German food keeps on coming, before and after Oktoberfest. We absolutely love German red cabbage, or if you want to call it braised red cabbage. We make it for football games, at holiday gatherings, and whenever we want it!

It’s perfect with your favorite brats or sausage, or our favorite, Beyond Sausage! …

Dining in Las Vegas with Food Allergies

September 9, 2019 By Your Allergy Chefs

This past weekend we dined our way around Las Vegas seeking out the most allergy-friendly restaurants. We were very excited about the awareness all the restaurants we visited had around food allergies.

It wasn’t that long ago, while working at Walt Disney World and on a benchmarking trip to Las Vegas, most restaurants plain and simply said they could not accommodate food allergies. We visited some of those same restaurants again and were excited to see that they now acknowledge guests with food allergies.

Eating out with food allergies can be all too stressful. Check out our Vegas adventure and our one “outstanding” find, as we save the best for last……

Vegan Cheeses You Should Really Taste

July 28, 2019 By Your Allergy Chefs

vegan and free from gluten and top 8 allergens

Whether you have a milk allergy, follow a plant-based lifestyle, or you happen to be in the 65 percentile of the population that experience lactose intolerance, the thing you most likely miss is cheese. Oh, the power of cheese.

Over the past few years, with allergies rising and veganism growing, some pretty awesome food manufacturers have committed to making plant-based cheese.

We’ve road-tested our favorites and are here to share the winners.

…

Teriyaki Chicken Plate Lunch

February 24, 2019 By Your Allergy Chefs

free of gluten and top 8 allergens

With it’s roots in the Japanese bento, the plate lunch is a staple in Hawaii.

So what is a plate lunch? Similar to the South’s meat-and-three, there are a variety of proteins to choose from. However, what’s always on the plate is macaroni salad and two scoops rice.

Our teriyaki sauce is great with anything teriyaki, including our veggie option……

Potato-Mac Salad

February 18, 2019 By Your Allergy Chefs

free from gluten and the top 8 food allergens

Hawaiian style potato-mac salad is the perfect side dish that adds aloha to any plate.

With potato-mac salad all you need is 2 scoops white rice and your favorite protein for the perfect plate lunch.

We first developed this recipe for the Spring 2017 issue of Allergic Living, so not to worry, we’ve skipped the dairy, eggs, and wheat…

Hungry? …

Creamy Potato Fennel Soup

November 25, 2018 By Your Allergy Chefs

free from gluten and the top 8 food allergens

At the 2018 FARECon Featuring Teen Summit, we had the opportunity to meet many individuals and families living with food allergies. We got to hear and talk about their successes and challenges.

Meet the amazing and inspiring, Catherine Walker…

Catherine has allergies to milk, egg, peanut, and tree nuts. Cooking at home while growing up, she was inspired to take her recipes and write a cookbook.

At 14 years of age, Catherine just published “Cook it Up! Delicious Recipes for Healthy Cooking.” All her dishes are free of milk, egg, peanut, and tree nuts and were created so that her whole family can enjoy great food together.

Not only did Catherine create the recipes, she also took all of the amazing photos, including the cover.

We had the pleasure to attend her awesome presentation at the conference called “Cook it Up!” Here she shared with the teens real life insights and her journey. Everyone left her session knowing and believing that having food allergies does not have to hold you back from doing something you love!

Catherine was at the conference with her mom and dad, her younger brother (who also shares her same allergies) and her grandparents. Support and love emanated from the entire family. It was such a pleasure meeting them!

Chef Joel and Catherine

Let’s get cooking with one of Catherine’s delicious creations, Creamy Potato Fennel Soup!

Her recipe is super simple and super delicious!

Start by sautéing onions and fennel in olive oil. At the last two minutes of cooking, add minced garlic. Dice potatoes with the skins on, place in a medium saucepan and cover with cold water. Bring to a boil, lower heat and simmer until tender. Drain and let the potatoes cool before removing the skins.

Return potatoes to the saucepan and add the onions and fennel. Pour in the chicken stock and bring to a boil. Reduce heat to a simmer. When all vegetables are tender, remove from heat and blend soup with a hand held blender until smooth, or process in batches in a blender or food processor.

Season with salt and pepper. Portion into soup bowls. Drizzle with a little olive oil and garnish with chives, croutons, and bacon crumbles.

Enjoy Catherine’s Creamy Potato Fennel Soup. We sure did!

To get your copy of Catherine’s cookbook, visit www.cook-it-up.com.

Delicious potato fennel soup free of the top 8 food allergens

Creamy Potato Fennel Soup

Author Catherine Walker

Yield 4 (1 1/2 cup) Servings

Free of: gluten and top 8 allergens.

Light, delicious and naturally creamy from potatoes, this soup is a winner!

Ingredients

1 pound of Yukon gold potatoes, quartered

1/2 fennel bulb roughly chopped

2 yellow onions roughly chopped

4 cups of chicken stock

Olive oil (as needed)

Salt and pepper

1 garlic clove roughly chopped OR 1/2 teaspoon garlic powder

2 tbsp chopped chives (for garnish)

Croutons (for garnish)

Bacon crumbles (for garnish)

Instructions

Saute the onions and fennel in olive oil until soft.

Meanwhile chop the potatoes (skins on) and boil them separately in a large pot until cooked through and skins fall off. Remove from heat and drain. Remove skins. Put onion mixture into the pot with the potatoes.

Add chicken stock and bring to a boil. Depending on the size of the vegetable cuts, it may be necessary to simmer until vegetables are tender. Turn off heat and blend soup with a hand held blender until smooth. Add salt and pepper to taste. Portion into individual soup bowls.

Drizzle with a little olive oil and garnish with chives, bacon, and croutons.

Notes

To make the soup vegan, replace the chicken stock with vegetable stock or broth.

Courses Soups & Salads

Cranberry Pumpkin Upside-Down Cake

November 15, 2018 By Your Allergy Chefs

free from gluten and the top 8 food allergens

The holidays just aren’t the same without a good pumpkin dessert. Whether you’re in pie burnout or you’re creating an elaborate dessert spread, combine pumpkin and cranberries to make this ultimate upside-down cake.

I developed a variety of baked items using a creme cake base while pastry chef at Walt Disney World. One of those desserts was a cranberry upside-down cake, perfect for the holidays.

Here is the allergy-friendly version, which is as delicious as the original!…

Food Allergy Questions Left Unanswered Could Kill

November 10, 2018 By Your Allergy Chefs

What a privilege it was to present at the FARECon Featuring Teen Summit earlier this month in Washington, D.C. We had an incredible time talking with parents and teens living with food allergies.

During the adult session, “Behind the Scenes, Tips for Safe Dining,” I asked participants to share their biggest frustrations about dining out and any questions they had. We got some great responses which may resonate with you.

Here’s our best advice in answering your questions and frustrations in the following Q&A with Chef Joel, former Manager of Product Development and Special Diets at Walt Disney World……

Roasted Tomatillo Salsa

November 3, 2018 By Your Allergy Chefs

A delicious Mexican green salsa, roasted tomatillo salsa is made with roasted tomatillos, chile peppers, onions, cilantro and lime juice.

Tasty not only with tortilla chips, but on grilled meats or your favorite Mexican dishes, like enchiladas, tacos, or tamales.

A must-have in your refrigerator, this roasted tomatillo salsa recipe is so easy and delicious! Once you make your own, you won’t want to go back to the store-bought versions!…

Waldorf Salad

October 20, 2018 By Your Allergy Chefs

free from gluten and top 8 allergens

The Waldorf salad was created in 1896 by the dining room manager at New York’s Waldorf-Astoria Hotel. This light and refreshing salad became an instant success.

The original version of the Waldorf salad contained only apples, celery and mayonnaise, tossed together and placed on a bed of lettuce. As often happens, many variations evolved – some with raisins, some with chopped nuts. This one has raisins and grapes and is topped with…granola….