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I’ve been working on trying to make some of my favorite foods allergy free. It’s been rough, but I’ve hacked most of them. Here are some of my favorites so far.
Linking up with Jenn at Peas and Crayons today too. Been a while since I joined a linky party.
Also, I’ve been hoarding photos of some of my favorite things for a while. So you instagram followers might be seeing a repeat or two.
Since I’m a big fan of raspberries, but am allergic, I decided to try something new and completely different. So I picked up some local aronia berries (or chokeberries) and decided to experiment. I’ve been tossing them in a lot of things, and I love that they’re tart and low in sugar, but are still a berry. The flavor is like blueberry meets a cranberry. I made some french toast with aronia berry syrup (no added sugar, just boiled the berries in some water).
Then I tried my hand at making the Purely Twins’ plantain pancakes, and added some berries. These didn’t flip nicely, so here’s the before photo. The recipe was super easy to follow and made quite a few pancakes.
After a very, very long search, I finally came across some fresh figs. So, naturally, I stuffed them with goat cheese and wrapped them with prosciutto. Technically not supposed to eat dairy or pork, but what the hell.
Speaking of the Purely Twins, I’ve been following their journey to healing their gut, so I decided to make some of their sugar-free marshmallows. They aren’t quite like a marshmallow. They’re somewhere between a jell-o jiggler and a marshmallow.
I’d been really missing Mexican food, which has been out of the picture since it’s mostly onions and tomatoes, and I’m mostly allergic to those two things (and corn!). However, my friend Amanda introduced me to Tacqueira Sonora in Des Moines. They have traditional authentic Mexican, and tailored my meals to what I needed. I want more.
A friend of mine had entirely too much arugula in her CSA box, so I took some off her hands and made a giant batch of arugula and cashew pesto. Basically I took a regular pesto recipe and subbed out arugula for the greens and cashews for the pine nuts. I’ve been eating this with mung bean pasta, since I’m trying to limit my gluten intake.
I bought a huge bag of frozen salmon a while back, and it’s way too fishy for me to handle. So I’ve been forcing myself to try to find a way to eat it without gagging. I checked and it’s wild caught, but if it wasn’t, I would have thrown it out. I doused this slab of salmon in sriracha, and added some goat cheese and greens as well as some horseradish.
It’s been getting cooler here, and I was craving chicken noodle soup. However, I’m allergic to onions, carrots, potatoes, and celery. No traditional soup for me. Mark and I tossed around ideas and eventually came up with this, but it’s not quite chicken noodle soup, though there is chicken, and there are noodles. It’s homemade chicken broth, kale, parsley, lots of garlic, red pepper, chicken, and mung bean noodles. Tasty, but not quite right.
Another stroke of genius by Mark: veggie wraps with a caper / dill yogurt sauce.
Amanda came up with a great method for me to do stir fry (kind of tastes like beef and broccoli): marinate your meat (if using) with a ton of garlic and some soy sauce. Sear meat. Remove. Add veggies and more soy sauce. Cook down. Add meat back in. Add softer things like mushrooms or fruit at the end. I have been using peaches and mangoes instead of the traditional oranges and pineapple because I’m allergic to those.
Finally, eating on the road to Renegade a few weeks back was a challenge. I gave in the first few days and had some traditional road food (CHEETOHS) but then felt like total crap. So I made a stop at whole foods and threw together a giant salad of non-allergens.
Do you have any sensitivities or allergies? How do you cook or eat on the road?
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Hi there. I'm Calee (pronounced CAL-e). If that's too hard, just call me Cal. Also known as chimes or the chimes. I'm 28ish, a designer, a runner, a self-proclaimed fitness queen, a craftster, a foodie, a music snob — some might call me a hipster. Here's the unabridged version.
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