Note: This is a little “off” the usual topics of faith, family, and homeschooling, but it still fits because it’s “special needs.” I am often asked how we eat allergy-friendly on a budget and what our favorite resources are, so I decided to put everything in one place as a resource I can point people to. I will add more favorite recipes and cookbooks as I come across things we truly love.
Our search for an inexpensive way to prepare allergy-friendly foods began with the realization that Princess Roo has food allergies and sensitivities. Her diet needs to be free of wheat, eggs, and milk for her GI issues to remain stable, and she also avoids shrimp because of a positive allergy test and a family history of anaphylaxis to shellfish.
Then, several years ago, I had an anaphylactic reaction to shrimp after eating it for 21 years. After my life-threatening reaction, I learned that I have a history of shellfish allergies on my mom’s side of the family. My allergy is very serious because I am extremely sensitive to shellfish proteins. I have even had reactions to airborne proteins where shellfish are cooked and served.
While shrimp and other shellfish are pretty easy to avoid, wheat, eggs, and milk are more challenging. It didn’t take me long to learn that buying allergen-free foods was an expensive way to go, and our food budget wouldn’t support that cost indefinitely. I realized I was going to have to make a lot of foods myself to save money. I bought a couple of cookbooks and then found out that they required a lot of ingredients that I could only buy at a specialty store, and they were (as you’ve guessed) expensive! I began a quest to find recipes I could make at home with ingredients I could buy anywhere.
I am slowly creating a list of cookbooks and online recipes that work really well for us. I am including the list here and will update it periodically.
Caution: These recipes work for our dietary needs, but they may not work for you or your family. Please consult your doctor if you have any questions about your personal dietary needs. This information is not intended to take the place of medical advice from your physician.
*Egg substitute: 1 T. flaxseed meal and 2-3 T. water per egg. Whisk together and let sit for five minutes. It will get gummy, like eggs. (This substitution has been successfully used for up to four eggs in a recipe.)
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