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,