Food Allergy Recipes

It can be challenging trying to find food and recipes that are safe to prepare for those with food allergies. Let us help you take the guess work out of it with a few ideas that are approved by our National Jewish Health clinical nutritionists.


Basic Breakfast Muffin for Egg Allergy

A delicious breakfast muffin recipe safe for those with an allergy to eggs. (Makes 2 muffins - may be tripled for a 6-count muffin pan)

Ingredients

  • Muffins1/3 cup flour

  • 2 teaspoons sugar

  • Pinch salt

  • 1/3 teaspoon baking powder

  • 3 teaspoons dry milk with 1 ½ oz. water stirred in

  • 2 teaspoons oil

  • ½ teaspoon "Egg Replacer" brand egg substitute product with 1 tablespoon water stirred in*

 

Directions

  1. Mix all ingredients using a spoon so that all of the product can be taken off.

  2. Line a muffin pan with foil or paper muffin liners. Spray the liners with a non-stick cooking spray, such as Pam.

  3. Bake at 350° degrees for 25 minutes.

*Egg Replacer is sold at specialty stores such as Whole Foods and is located in the baking aisle.

 

Basic Breakfast Muffin for Wheat Allergy*

An easy breakfast recipe for those who have an allergy to wheat products.(Makes 3 muffins - may be doubled for a 6-count muffin pan)

 Ingredients

  • 1/3 cup quinoa plus 2 tablespoons quinoa (may also use rice flour)

  • 3 teaspoons sugar

  • Pinch salt

  • ½ teaspoon baking powder

  • 1 ½ oz. milk

  • 1 ½ teaspoons oil

  • 1 egg

 

Directions

  1. Mix all ingredients using a spoon so that all of the product can be taken off.

  2. Line a muffin pan with foil or paper muffin liners. Spray the liners with a non-stick cooking spray, such as Pam.

  3. Fill each muffin section in the pan with the mix, about 3/4 full

  4. Bake at 350° degrees for 25 minutes.

*If you have a soy allergy, use this same recipe. If you have a milk allergy, substitute 1 ½ oz. soy milk for the milk.
 

Harvest Minestrone Soup  

minestrone soupThis is a hearty, filling soup featuring ingredients from many colors of the rainbow, something we should all use as a guideline to obtain the recommended daily servings of fruit and vegetables.
 
Servings: 8
Calories: 159

Ingredients

  • 1 quart water

  • ¼ medium onion, chopped

  • ¼ stalk celery, sliced

  • ¼ cup carrot, sliced

  • ¼ cup broccoli, florets

  • ¾ cup tomatoes, canned

  • ½ cup great northern beans, cooked

  • ¼ cup spinach, frozen

  • ½ pound macaroni

  • 2 tablespoons vegetable base

  • ¼ teaspoon pepper

  • ¼ teaspoon sage

  • 1 tablespoon garlic, diced  

 

Directions

Add vegetables to water and bring to a boil. Simmer for 1 hour. Add spinach and the noodles. Add base and seasoning to soup. Taste for seasoning adjustment.

 

This information has been approved by Clinical Nutrition Services (February 2012). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.