Allergy-Friendly Food for Families

535 Pages·2012·11.4 MB·English

by  Editors of Kiwi Magazine

Dedicated to the kiwi readers who handle their children’s food
challenges with such patience, diligence, and love. You inspire us
every day to live healthy, happy, delicious lives.

AllergyFriendly Food for Families copyright © 2012 by May Media Group,
LLC. All rights reserved. No part of this book may be used or reproduced
in any manner whatsoever without written permission except in the case of
reprints in the context of reviews.

Andrews McMeel Publishing, LLC
an Andrews McMeel Universal company
1130 Walnut Street, Kansas City, Missouri 64106

www.andrewsmcmeel.com

ISBN: 978-1-4494-2124-3

Library of Congress Control Number: 2011932640

www.kiwimagonline.com

Design: Theresa Izzillo
Book Composition: Diane Marsh
Cover Photography by Ghazalle Badiozamani
Food Photography: Ghazalle Badiozamani
1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24,
25, 26, 27, 28, 29, 30, 31, 32, 33
Food Stylist: Toni Brogan
Prop Stylist: Laura Hart
Lifestyle Photography: Alexandra Grablewski
1, 2, 3, 4, 5, 6, 7, 8
Stylist: Nancy Smith
Personal Stylist: Noelle Marinelli
The information contained in this book is not intended to replace regular
visits with your physician or to diagnose deficiencies in your diet. Before
altering your diet you should always check with your physician about your
specific needs. The information and recipes in this book are intended to
benefit people with allergies as part of a healthy diet in conjunction with a
doctor’s supervision. While every effort was made to assure that the
information and recipes are nutritionally sound and balanced for those with
allergies, the author and publisher are not liable for any adverse effects you
may experience.

ATTENTION: SCHOOLS AND BUSINESSES
Andrews McMeel books are available at quantity discounts with bulk
purchase for educational, business, or sales promotional use. For
information, please e-mail the Andrews McMeel Special Sales Department:
[email protected]
contents

Acknowledgments

Foreword by Robyn O’Brien

Introduction: Welcome to the “-Free” Life

Ask the Experts

BREAKFAST

LUNCH

DINNER

DESSERT

SNACKS

PARTIES

Building a Natural, Allergy-Free Pantry

Metric Conversions and Equivalents

Recipe Index by Allergen

Index

About Kiwi Magazine
acknowledgments

This cookbook could not have been created without the creativity, brains,
and long hours over the stove of KIWI staff recipe developer Marygrace
Taylor. Most of the recipes in this book came straight from her kitchen in
Austin, Texas, and the rest of the KIWI family thanks her for her good
nature and delicious food.

Several other recipe developers were invaluable in rounding out the recipes
in this book: Stephanie Stiavetti, Keri Fisher, Jeanne Ambrose, Andrea
Lynn, Charmian Christie, Christina Stanley-Salerno, and Diana Burrell.
Thank you for bringing us your fresh ideas. Mary Talalay and Debbie
Koenig provided important research and writing, and registered dietitians
Amanda Buthmann and Julie McGinnis gave us valuable feedback on our
recipes.
For the beautiful photography and styling, we are grateful to Ghazalle
Badiozamani, Laura Hart, Toni Brogan, Alexandra Grablewski, Nancy
Smith, and Noelle Marinelli. Without your talents, we wouldn’t have been
able to showcase how delicious allergyfriendly food can be.
Theresa Izzillo’s design work brought everything together, and KIWI
staffers Sarah Smith, Maxine Wolf, Frank Giacobbe, Annie Douglass, and
Amy Beal all contributed their expertise. KIWI would especially like to
thank our editor at Andrews McMeel, Jean Lucas, for helping us make our
first book a reality.
Thanks to the organic-clothing companies that provided the adorable
outfits the kids and parents in the photos are wearing, including Funny
Hunny Bunny; Winter Water Factory; and Green Cotton, Duns Sweden +
Roda Hund, Maxomorra, and Sture Lisa (all for Vyssan Lull).
This cookbook has been a true team effort; and we also thank all the other
friends, family members, colleagues, and business partners who offered
their support and encouragement.
foreword

The landscape of childhood has changed. In the last several years, we have
seen jaw-dropping increases in the rates of allergies, autism, ADHD, and
asthma, earning these conditions the nickname “the 4 A’s” and our children
the title “Generation Rx.” Today, it is estimated that food allergies affect at
least one out of seventeen kids under the age of three, with a study showing
a doubling of peanut allergy from 1997 to 2002. And according to an
October 2008 study by the Centers for Disease Control and Prevention,
there has been a 265 percent increase in the rate of hospitalizations related
to food allergic reactions.

And as we work to protect our food allergic families from the hidden
dangers that foods can present, a growing number of us are finding our
ways into the kitchen in an effort to prepare foods that are both safe and
nutritious for our families. For some, like me, this may be an intimidating
task. Because until a few years ago, I couldn’t cook. But when my youngest
child had an allergic reaction one morning over breakfast, which in all
candor included blue yogurt, frozen waffles, and scrambled eggs, life
changed. And like so many of you, I was thrown onto this new landscape of
childhood and into the kitchen in an effort to manage these food allergies.
And in learning to cook, I realized that we can take the fear out of food and
make it fun.
To be honest, I’ve burnt everything from pancakes to noodles, but I’ve also
learned that the most important ingredient in any recipe is love. So I invite
you to pull up a chair, flip through AllergyFriendly Food for Families, and
soak in the love and wholesome goodness that are tucked into these pages.
AllergyFriendly Food for Families is an invaluable resource for those
interested in protecting the health of their families.
And remember, while none of us can do everything, all of us can do
something. So pick a recipe and get started, because with inspiration,
practical suggestions, heartfelt instructions, and real-world solutions,