Navigating Food Allergies With ConAgra and TheMotherhood
In our house, we often have to be careful with food. My husband is allergic to onions, so anything we prepare must be onion-free. This often means carefully scanning ingredients, and relying less on prepared meals due to the high chance of onions being present.
My older daughter has a food sensitivity to cinnamon - not a full-out allergy, but if she eats more than a small amount of it she develops a rash. She is also extremely sensitive to food additives like artificial colors and flavors. If you've ever bought pre-packaged foods and read the ingredients, you'd know that nearly everything has some kind of artificial color or flavor in it, unless you're shopping exclusively organic.
(Mira has no food allergies that we know of. She's just picky, which can present similar challenges.)
So when we do cook, we often have to modify recipes to make sure everyone in the house can enjoy the food without discomfort later. Thankfully, onions can often be removed from a recipe without drastically altering the flavor. And when making food with cinnamon, nutmeg can be used as a substitute for many dishes.
This week, I'm joining part of an exciting new project with The Motherhood and ConAgra Foods called Cooking Connections. This is an 8-week live blogging series led by some fabulous food bloggers (with some other non-food bloggers like me joining in!) where they will tackle many of the common struggles moms and dads face when it comes to preparing a healthy meal for their families with little time to spare.
My session this week covers the topic of food allergies, and I hope you'll stop by to learn about cooking for family members with food allergies. (Applies to picky eaters, too!)
What: The class I am co-hosting is called “Navigating Food Allergies,” and it is hosted by Lori Sandler, founder of Divvies Bakery and author of The Divvies Bakery Cookbook, http://www.divvies.com/. During the class, we all will share our experiences and expertise on cooking for kids, family members and friends with food allergies. Lori will also lead us through the basics of clean preparation and understanding ingredients, and then we’ll present a food allergy-friendly recipe that looks good and tastes great – whether you have allergies or not!