Ever since our daughter was diagnosed with Celiacs Disease, I have been hoarding collecting gluten free recipes. I look for fresh and new dishes, as well as gluten free versions of some of my favourites.
I recently had a great opportunity to try out a guide and cookbook geared specifically for people with food allergies.
Finally, Food I Can Eat, by Shirley Plant, is book designed specifically for households that have one or more dietary restriction.
Although at it’s core, it is a cookbook, it is so much more than that. Complete with nutritional guides, meal planning and helpful hints, this cookbook doubles as a complete guide for living with health conditions and food intolerance.
Here is a list to sum up some of the great features included;
- A useful introduction and guide to food allergies and intolerances.
- A quick guide to Natural Food Chemicals, Food Additives, Food Families, and Rotation Diets.
- Substitutions and alternatives to common foods that you need to avoid.
- A meal planning guide for specialized health needs such as celiac disease, cardiovascular disease, kidney disease, multiple food allergies, food intolerance or any other illness or health condition.
- Recipes that are low in sugar and cholesterol and are great for those following diabetic, candida, allergy-free, or heart-smart diets.
- A quick reference index, sorted by course, to outline each dietary restriction.
Looking at the index, I could very easily locate which recipes were gluten free. I quickly noticed many of the dishes had a check box beside everything; free of wheat, yeast, eggs, dairy, gluten, soy, corn, nuts, and sugar. There are also many vegetarian options.
The cookbook portion is incredibly easy to follow, with clear instructions and a very clean layout. The ingredients are listed in a side bar, providing a very quick reference, and often provides some variations or options to suite your specific tastes.
The first dish I decided to try was Quinoa Soup. My little lady had said she wanted “cheese bread” – toddler code for grilled cheese – for dinner that night and I thought this soup would be the perfect compliment.
The Quinoa Soup recipe called for all fresh ingredients and was very easy to make. I had it completed in under half an hour. A chunk of that time was spent with the soup simmering, which gave me the perfect opportunity to bust out our sandwich press and multitask!
For our gluten free grilled cheese, I used gluten free bread, double cream brie and fresh apple slices, done up panini style. So yummy!
Garnished with a few left over apple slices, the end result was a delicious & fresh tasting meal that was a hit with the whole family. That’s saying something, since I have a toddler.
Want to get your hands on a free copy of this great food allergy cookbook and guide?
General Store Publishing House agreed to give away one copy of Finally, Food I Can Eat. To enter, comment below and let me know what meal accommodations (if any) you deal with in your home. One comment per person. Canada & US residents only. Deadline to enter is Thursday, March 21, 2013 at 11:59 PM EST. Winner will be notified and announced on here on Friday, March 22nd.
Disclaimer – Author Shirley Plant provided me with a complementary copy of Finally, Food I Can Eat and asked me to review it with my honest opinion. The thoughts expressed in this review are genuine and are my own.