(Graphic artist Sam did these illustrations for last year’s story. The Halloween candy was chasing a little trick-or-treater.)
I know we are months away from the crush of fall holidays, but bear with me here: I’m working on a story about about food allergies and the holidays for an upcoming issue of Smart Magazine.
So tell me if you’ve ever felt this way:
Just when you think you’ve got this day-to-day food allergy thing figured out and under control, you look at the calendar and realize that the holidays are looming. And with them, a whole new set of issues.
What’s the No. 1 thing we associate with holidays? Food. Lots of it. Coma-inducing food.
It’s daunting enough to deal with food allergies on a daily basis. But add in the food overdrive we all go into once the holiday season approaches, and forget it.
My way of dealing with the holidays is to take what control I can over the menu. I find out in advance who is making what and have conversations with them about ingredients. If I can suggest an easy substitution, it can make everyone’s life easier. At the very least, I figure out what foods I need to make myself.
So here’s my question to you:
What products do you substitute for the allergens you deal with?
Do you have a tried-and-true gluten-free flour blend? What do you make with coconut milk? What do you use to make cakes if you are allergic to eggs? What liquid do you use instead of milk in your favorite holiday recipe?
Pass on your thoughts in the comment section or email me at ejones@ydr.com.
