Thanksgiving Tip: How to Be Ready for a Guest with Allergies
When planning a big family meal, you want to accommodate friends and family with food allergies. Here are some tips and recipes to help take some of the pressure off.
Ask questions.
Don’t assume you understand the dietary restrictions of a loved one with a food allergy. It’s better to inquire about what his or her specific needs are instead of guessing and getting it wrong.
Plan out the menu.
There’s no need to give up on your favorite dishes. Decide what you want to make, identify potential allergens, then make some adjustments.
Avoid cross-contamination.
Decide whether or not to make the entire meal allergen-free. If it makes more sense for you not to, avoid cross-contamination among cooking equipment, dishes and serving utensils.
Make dishes ahead of time.
Prepare what you can a day or two ahead. Things are always more chaotic on the day of a holiday celebration; the more that’s prepared ahead of time, the more you can enjoy your company.
Allergy-Friendly Recipes
It’s fairly simple to make a roasted turkey free of common allergens like gluten, dairy and nuts, but appetizers, sides and desserts can be more difficult.
Gluten-Free
Breads and other starchy side dishes tend to get scratched off the menu because of the gluten content. There are plenty of gluten-free baked goods you can make, plus many Thanksgiving staples — like potatoes — are naturally gluten-free.
Gluten-Free Cornbread
Roasted Sweet Potatoes with Honey Butter
Dairy-Free
You can make creamy and decadent appetizers and desserts without a drop of cheese, milk, yogurt, butter or cream.
White Bean and Roasted Eggplant Hummus
Dairy-Free Cheese Recommendations
Tropical Chia Pudding
Nuts
You may not have noticed, but nuts are often hiding all over a Thanksgiving spread. You’ll find them in everything from crackers and green bean casserole to stuffing and even apple desserts.
Garbanzo Bean and Olive Tapenade
Green Bean Casserole with Crispy Shallots
Applesauce Empanadas
Ingredients
5 ounces gluten-free whole-grain bread, such as Canyon Bakehouse 7-Grain, cut into ½-inch pieces, toasted, cooled and finely crushed
5 tablespoons olive oil
One 8-ounce package mushrooms, thinly sliced
1 medium onion, finely chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup shredded carrots
½ cup finely chopped celery
¼ teaspoon baking soda
2 large eggs, beaten with ¼ cup water
Directions
Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish. Place the cooled breadcrumbs in a large bowl. In a large skillet, heat 1 tablespoon oil over medium heat. Add the mushrooms and cook, stirring often, until browned, about 5 minutes; add to the breadcrumbs.
Add 3 tablespoons oil, the onion, salt and pepper to the skillet. Cook over medium heat, stirring often, until the onion is softened and lightly browned, about 8 minutes. Add to the breadcrumb mixture. Add the carrots, celery and baking soda to the bowl and mix well. Stir in the eggs. Spoon the mixture into the prepared dish and spread evenly; bake until browned, 25 to 30 minutes. Let cool for 5 minutes; cut into 16 squares.
Recipe courtesy of Silvana Nardone
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.
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The Best Thanksgiving Side Dishes in the World
The Best Thanksgiving Dessert Recipes
