Are there meal ideas for people with multiple food allergies?

You list what he or she can eat. This is a tough one.

Lamb, goat, fish, fowl, rabbit
Beans, nuts and lentils.
Vegetables (no potatoes, tomatoes, egg plant)
Fruit

(All grains, even the more exotic ones like quinoa, amaranth and farro?)

I am sensitive to all of the above except for coconut & cranberries.

Rice noodles in a stir fries with veggies I can eat makes for a delightful dinner.

Smoothies make a grat snack! My fav is about ¾c raspberries, 8oz alternative milk of your choice, TB of sunbutter & 1TB of raw honey, then you can add a scoop of alternative yogurt to thicken or a half of a frozen banana.

I can eat beef as long as it’s grass-fed. In place of beef, I find black bean burgers with avocado on a gluten free bun to be tasty & filling.

My 7yr old son also follows the same diet, as he is also sensitive. He likes free range turkey & eats it daily for lunch. He prefers all foods to be cold. I use slices of turkey, DAIYA cheese (soy/dairy free) in the middle, roll it up & cut it into bites.

Since it seems you’re asking to prepare this for someone else:

Stuffed peppers would work if you filled them with a quinoa, bean & squash salad.

If you are looking for recipes, Forks over Knives or Engine 2 both list seasonal recipes that are easily modified to any dietary restrictions due to sensitivities/allergies.

Look for paleo recipes, although you would have to follow the ones without coconut (many of them have coconut).

Yes, I do Paleo too, but in place of eggs, I use 3TBS chia seeds soaked in ½ water.

Spaghetti with Alfredo sauce

^^^Spaghetti is made with wheat – a grain; and Alfredo sauce is made with dairy – cream, butter and parmesan cheese.

@SpatzieLover: Would quinoa not be considered a grain? Or rice? It’s hard to know.

It depends on the person’s sensitivities @gailcalled.

If they’re a celiac, then the quinoa needs to be processed in a gluten free environment. In it’s raw state, quinoa is gluten free. However, it is often processed in wheat/grain facilities.

I can tolerate quinoa. For me, oats are a no go unless they are specifically labeled ‘gluten-free’.

I’m not a celiac, but it has come to my attention over the past year that I am extremely sensitive to gluten.

BTW: Quinoa is a seed from the grass family, but it’s not a grain.

@SpatzieLover: What about rice? Amaranth?

Farro is an ancient grain that is showing up a lot.

“Farro is rich in fiber, magnesium and vitamins A, B, C and E. It grows best in barren, high-altitude terrain and is almost always grown without chemical pesticides or fertilizers. Because it is so easily digested and so low in gluten, farro can often be eaten by people who are normally gluten-intolerant. ” Source

Good ideas, thanks all. @SpatzieLover I am celiac and some of those allergies were mine. Good info about the quinoa, I do eat rice and quinoa but the person I was cooking for did not. I knew it was anti inflammatory which was the diet he said he was on, not the Paleo but similar. He said he simply didn’t eat any grains. So the info about it being a seed is helpful, whether he chooses to acknowledge it or not. And I am a big chia seed fan though often I substitute flax seed for eggs, I haven’t tried chia instead. Though I was reading that chia since it slows digestion and the spiking of blood sugars can actually aggravate food allergies, I haven’t done any follow up on that, is this news to you?

@gailcalled Also I have not tried Farro as of yet. Does it taste good?

Meals don’t seem complete without grains.

@rosehips: It is a little white bland thing, just like a grain of cooked rice that can happily float around in chicken or any other soup. It absorbs the flavoring of its surrounding.

“Farro is not wheat, but a plant and grain all its own. A grain of farro looks and tastes somewhat like a lighter brown rice. It has a complex, nutty taste with undertones of oats and barley. But lacking the heaviness of many whole-wheat grains, farro tastes more elegant than earnest…

“Because farro contains a starch similar to that found in Arborio rice, it behaves much like risotto, releasing a creamy, binding liquid when cooked. But unlike risotto, farro doesn’t become gummy; instead, it retains its tender, distinct bite, even if it sits awhile after cooking.” Source

That was eloquently put @gailcalled thank you much I think I am adding another grain : )

@rosehips: Much as I would like to, I cannot take credit for the prose…I included the source. And see the quotation marks at beginning and end.

I had some farro in a vegetable bean soup yesterday. It was a nice addition.

I did open the link and read it. You did include the lines from the piece and therefore have very good taste. shaking my head Modesty.