Food Allergy Cookbook

Announcing the Release of a new e-book...

Other Books Chef Donna Zotter Recommends for those with Food Allergies

What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook

Fabulous Recipes Your Family Will Love.  Milk-, Egg-, and Nut-Free - and Delicious!

has over 145 recipes that your entire family will enjoy and your guests won’t believe are “allergy-free.” These are dishes that can be enjoyed by everyone, whether they suffer from food allergies or not.

What’s to Eat? has recipes for everything from soups and salads to main courses, side dishes and breakfast foods… plus 45 baked goods recipes! This is a comprehensive, easy-to-use cookbook – and ALL recipes are completely free of dairy products, eggs, and nuts. What’s to Eat? even gives menu suggestions for family meals, dinner for guests, and special occasion parties.

Fast and easy

Written by a busy mother who understands that you do not have hours to spend in the kitchen, most of these recipes require only 10 to 15 minutes (or less!!) of “hands-on” preparation time.

• Many recipes for 20- or 30-minute meals
• Includes preparation and cooking times for each recipe, so you can plan your meals around the time you have available to cook

Sample Recipes

• Chocolate Layer Cake with Chocolate Frosting
• Fruited Carrot Salad
• Sautéed Beef with Sun-Dried Tomato Sauce
• Baking Powder Biscuits.

About the Author

Linda Coss is a prize-winning recipe creator, the founder and leader of a local food allergy support group, and the mother of a child with severe, multiple food allergies. Ms. Coss lives in Southern California with her two sons.

Food Allergy Survival Guide: Living Well Without Dairy, Eggs, Fish, Gluten, Peanuts, Shellfish, Soy, Tree Nuts, Wheat, Yeast and more, by Vesanta Melina, Jo Stepaniak, and Dina Aronson

Up until now, it was difficult to find a book that addressed the needs of vegetarians with food allergies. Certainly vegan cookbooks could be used for those with dairy and egg allergies, but what if you were also allergic to soy or wheat?  Food Allergy Survival Guide provides extensive information and an excellent recipe collection for those with allergies or sensitivities to dairy products, eggs, gluten, nuts and peanuts, soy, yeast, fish and shellfish, and wheat.

The book begins with basic information on food sensitivities--what they are, what can trigger them, and how they are tested for.  Subsequent chapters include practical cooking and shopping information, nutrition planning, and a discussion of coping emotionally with food sensitivities.

The last half of the book features more than 100 recipes for everything from gluten-free baked goods to soy-free entrees and spreads. All recipes are devoid of common allergens, such as dariy products, eggs, soy, peanuts, and gluten.  A detailed nutritional analysis follows each recipe. The book also includes an extensive resource list that will be helpful for tracking down less common ingredients, as well as for learning more about specific allergies.

Reader review on Amazon.com:

With a title like this, are we to believe that there are any foods left to eat for those of us with food sensitivities? The answer: a resounding YES. Why? Because Melina, Stepaniak, and Aronson have done their homework. Because similar to their other collaborative efforts, they deliver a comprehensive survival guide based on scientific research and culinary magic. After in-depth explanation of food allergy, food intolerance, and food sensitivity, the authors discuss the relationship of food to conditions such as arthritis, asthma, ADHD, candida, eczema, psoriasis, depression, digestive disorders, fatigue, and headaches. They teach us how to be our own food-trigger detective with blood tests, skin tests, and the oral food challenge which, according to the authors, is the most reliable test known for food allergies. Identification of the food culprit(s), however, is only the first step. The authors discuss cross-contamination and ways to track hidden substances in products. Whether the food culprit is dairy products, eggs, soy, peanuts, tree nuts (almonds, Macadamia nuts, pecans, walnuts, etc.), wheat, gluten, corn, yeast, fruit, sulfites, citrus, nightshades, or fish, this book provides the reader with explanations, charts, and tips to help us in our sleuthing. Coping with food sensitivities is examined, and a list of support groups and online information is provided. Incorporating maximum nutrition into meal planning is carefully delineated with sample menus and restaurant tips. The last 183 pages are devoted to Jo's culprit-free recipes, complete with a detailed nutritional analysis. A gluten-free, all-purpose flour mix is the starter for muffins, breads, cakes, scones, biscuits, pizza, pie crusts and more. As well, the meatless entrees, dairy-free sauces, soups, salads, and breakfast dishes are proof-positive that food sensitivities no longer imply a life sentence of boring meals, but rather, may open the door to a plethora of nourishing wholesome and hearty foods.