I'm on an email list where someone was talking about allergens this week. I thought of you. Her allergies/limitations weren't exactly the same as yours, but I thought you'd get some ideas.
Allergen free foods:
Meats (we don't eat pork so beef, fish, poultry)
Vegetables (we have a garden, so lots of variety here)
Avocados (became a staple food)
Seeds like sunflower (I learned to make cream cheese and mayo from
these, buy cheap at a co-op)
Root vegetables (potatoes were my new bread)
Lays potato chips made with sunflower oil (OK, you see my weakness; have
to have a treat sometime!)
75% cocoa Dark chocolate (no milk or corn syrup, OK, I'm bad, I just
love my treats, Dd bought this one for me.)
Cabbage (made many sandwiches and tacos from this, try it!)
Rice, rice, and more rice!
Rice cakes with coconut oil, seed cheese, or avocado on top (I crave fat!)
Things made from rice and buckwheat flour (you can make rice and
buckwheat flour in your blender, or just mix the batter in there, that's
what I do since I am making such a small amount.)
Goats milk if my husband's friend's goats have any, don't now. I could
make cheese from it, but don't because of expense, it takes a lot of
milk to make cheese.
Soy milk (a friend of mine has a soy milk making machine and sells it to
I tried soy cheese but hated it; I like my own seed cheeses better.
Tea and honey-came to love this and soymilk lattesJ
Melons and bananas and mangos (whatever is on sale here in Florida)
Smoothie made from frozen berries, frozen bananas, and soymilk, had to
give the kids a taste to keep them happy.
I tried to stick to raw fruits and smoothies made with frozen fruit, but
sometimes I was just hungry so I had:
Cream of Rice by Nabisco
Rice Chex by General Mills with soy milk or pumpkin seed milk (easy to
make, 1/4C pumpkin seeds to 1 C water Blend 5 minutes and STRAIN before
Rice cakes topped with coconut oil, avocado, meat, or seed cheese.
Buckwheat pancakes made in the blender,
Usually a big salad with many veggies, leftover meat, seeds or seed
cheese on top, avocado, and very rich homemade dressing or just homemade
A vegetable salad such as cabbage salad, raw broccoli salad
Cabbage leaf sandwiches with meat, vegetables, and Italian dressing and
maybe some seed cheese
Potatoes or sweet potatoes sliced thin and baked at 450 on a baking
stone coated with coconut oil
Or, my favorite carb meal: Rice, coconut oil, Braggs amino acids (no
wheat soy sauce), and sesame seeds.
Sometimes I used substitutes here, like buying rice pasta just for me
for spaghetti sauce, but many times I just ate more of the above.
Breakfast, Lunch and Dinner became blurred. I made a lot of bean and
rice, or chicken and rice dinners. Often if the dinner called for
allergens, like black bean burritos, I would reserve some of the filling
before the allergens were added and eat that. I eat a lot of plain
I eat 3 snacks a day, usually fruits, vegetables, or rice cakes (cheap
generic at Publix), or treat food.
Tahini is a wonderful food I often can't afford to buy but is very
versatile (use in smoothies, salad dressings, etc.) and delicious. My
favorite treat, even more than potato chips or chocolate, is a rice cake
covered in Tahini, topped with bananas and sprinkled with honey and
ginger-oh yum! I think I will ask for Tahini for Christmas!
Note: I added flax meal to some of my meals to help with, you know,
adjusting to the new diet