[babygirl24]

Those are the things my teenage son is allegic to and EVERYTHING he likes has at least one of those in it! He was living with his dad 3 days a week, but had an issue and is now with us all the time and it is very hard.

So, can you give me some ideas? Everything has to be from scratch because everything in a season packet has the word "spices" in the ingredients and that almost always consists of oregano or parsley. He does not eat any seafood and really likes pizza (LOL), pork chops, spaghetti (LOL), etc.

thanks!

 

[Shakti77]

Quote:

Originally Posted by babygirl24 Those are the things my teenage son is allegic to and EVERYTHING he likes has at least one of those in it! He was living with his dad 3 days a week, but had an issue and is now with us all the time and it is very hard. So, can you give me some ideas? Everything has to be from scratch because everything in a season packet has the word "spices" in the ingredients and that almost always consists of oregano or parsley. He does not eat any seafood and really likes pizza (LOL), pork chops, spaghetti (LOL), etc. thanks!

I'm not trying to flame you. Far from it. But I really don't understand why it is difficult to cook without oregano/parsley/sunflower oil/sesame seeds.

Pizza - you can make your own pizza dough and not add any dried herbs to the dough at all. or use other dried herbs which he is not allergic to.

Spaghetti - Again, don't use those herbs here, use basil or some other herbs.

Sunflower oil - use coconut oil or olive oil instead.

What do you use sesame seeds for? in hummus, you can just ignore it.. in breads, you can use pumpkin seeds or caraway seeds, chia seeds, hemp hearts etc..

Also, make your own seasoning blends.. ignore what you are allergic to and use other dried herbs instead. use garlic salt, celery salt, onion salt etc to flavor. Use vinegar + oil + spice rubs (that you make yourself) for marinating meat.

It might be hard for the first month but once you figure it out, it will become second nature.

 

[lil_earthmomma]

If you are just starting to cook from scratch because of the allergies, then I can see how this would be a daunting task! I bet you will find you are all healthier for it once you stop using prepackaged preseasoned food though!!!

Why don't you get your teenage son involved in the planning, prepping, cooking process. Get him excited about cooking. (Nothing is more attractive than a man that can cook well.) And you can show him this post if he doubts your word for it!!!

The benefit would be twofold. He would be giving his input for what the meals would be, and he will be learning to cook from scratch, meaning when he moves out he doesn't get sick from eating crap that contains stuff he's allergic to!

 

[babygirl24]

Quote:

Pizza - you can make your own pizza dough and not add any dried herbs to the dough at all. or use other dried herbs which he is not allergic to. Spaghetti - Again, don't use those herbs here, use basil or some other herbs. Sunflower oil - use coconut oil or olive oil instead. What do you use sesame seeds for? in hummus, you can just ignore it.. in breads, you can use pumpkin seeds or caraway seeds, chia seeds, hemp hearts etc.. Also, make your own seasoning blends.. ignore what you are allergic to and use other dried herbs instead. use garlic salt, celery salt, onion salt etc to flavor. Use vinegar + oil + spice rubs (that you make yourself) for marinating meat.

Pizza sauce and spaghetti do not taste the same without oregano and parsley. It gives it the "Italian" taste.

Sunflower oil I don't cook with, but it is used in many of his favorite cereal and snack items.

I will make a season blend. I have bought some, but then the thought of seasoning everything with the same blend is not going to taste great. I am not the greatest cook and use premade season packets and jar sauces. That is what is making it difficult. Not to mention he is a picky eater, so it sounds easier than it is.

 

[babygirl24]

Quote:

Originally Posted by lil_earthmomma If you are just starting to cook from scratch because of the allergies, then I can see how this would be a daunting task! I bet you will find you are all healthier for it once you stop using prepackaged preseasoned food though!!! Why don't you get your teenage son involved in the planning, prepping, cooking process. Get him excited about cooking. (Nothing is more attractive than a man that can cook well.) And you can show him this post if he doubts your word for it!!! The benefit would be twofold. He would be giving his input for what the meals would be, and he will be learning to cook from scratch, meaning when he moves out he doesn't get sick from eating crap that contains stuff he's allergic to!

Well, I will try my hardest, but he is 18 with a girlfriend, job and school. It will not be an easy task, but I have already begun by talking to him about his allergies. He still gets sick often so I know he is eating things outside the home and has no idea what is in them. I don't do all pre packaged, but I don't do scratch either. Mostly prepackaged seasonings and jar sauces. So I need help learning how to make some things he likes (hard) with things he is not allergic too. Oh, and he is also allergic to chocolate and grapes and has acid reflux so no caffeine, mint, or chocolate (x2). LOL Poor kid.

I will let you know how it goes.

 

[hummingmom]

I realize that your son is fond of the typical "Italian-American"-style spaghetti and pizza sauce, but just wanted to suggest that you try looking into some actual Italian recipes. Authentic Italian tomato sauces can include all kinds of seasonings... basil, thyme, bay leaf, rosemary, fennel seeds, sage, cloves, nutmeg... along with various types of cheese, prosciutto, roasted red peppers, eggplant, mushrooms, capers, and olives. Obviously not all at once, LOL. But the point is, oregano isn't really that high on the list. I'm sure, given all the possible ingredients, there must be another way to come up with an "Italian taste" that he enjoys.

Here are some simple recipes:

http://www.gourmet-food-revolution.c...ce-recipe.html
http://italianfood.about.com/od/vege.../r/blr0022.htm
http://www.recipezaar.com/Authentic-...to-Sauce-92096
http://www.authentic-italian-pasta-r...ta-recipe.html
http://www.amoretravelguides.com/blo...sauce.php#more
http://www.amoretravelguides.com/blo...hetti.php#more

Personally, I'd love to be able to try those. We can't have tomatoes (among other things), which makes it a lot harder to make pizza & pasta dishes that everyone likes. But we still manage, somehow. It's become second nature.

As a PP said, the adjustment period is the hardest.

 

[mamadelbosque]

My basic tomato sauce goes like this:

1 big can diced tomatoes
1 small (6-8oz) can tomato paste
diced onions (2 small or one large/medium, basicly about 1/2-1 cup, ish)
garlic (either 2-3 cloves minced or 2-3tsp dried)
1 tsp basil
and a dash of:
pepper, salt, thyme, onion powder
1 tsp-ish of sugar or honey or other sweetener
1tbsp vinger (red wine preferably, but whatever)
olive oil

Saute the garlic & onion in the olive oil, then when they're soft, add everything else and let it all cook for 20-30 minutes. I usually put parsley in it too, but I'm sure it'd be good even without that. And I really don't but oregano in it anymore (I used to but not so much anymore. And honestly a decent replacemnt for oregano is majoram).

You can use the above basic recipe for pizza sauce too, or add it to some meat for a spaghetti sauce.

HTH!!

 

[Rosehip]

My standby pasta sauce - a hit with the whole family, this is for about 1 lb of pasta.

Chop up about 1/4-1/2 lb bacon, fry in a bit of olive oil until crisp, set bacon aside on a plate, leave fat in pan

Chop a medium onion, cook in bacon fat until soft (I usually put a lid on the pan and leave it on low for about 5 minutes

Turn heat off (cuts down on spatters) and add a large can of WHOLE peeled tomatoes. Turn heat back on (mediumish) and chop the tomatoes a bit using a potato masher or fork or whatever.

Cook until it's the sauce consistency you like. If you like it thicker add a bit of tomato paste. At the very end, add the bacon in, serve with hot pasta & lots of grated cheese.

YUM!!!!!

 

[courtenay_e]

I DO understand how hard it is to learn to cook for allergies. My family has so many...SO MANY. I would get yourself some cookbooks, and just learn to cook differently. From scratch cooking definately has it's benefits...better health, less expense, and knowing exactly what is in your food. Our diets are A TON better since our kids were born with severe food allergies and my husband developed them from antibiotics before surgery...we don't have a choice!!

I would strongly suggest that you get your son some info on food allergies and encourage him to learn WITH you, perhaps on the weekends, how to cook for his set of allergies.

Home made cereal...granola, hot cereal, etc is a great alternative to cereals, as are homemade pancakes and waffles that are frozen and then warmed in the toaster the morning he eats them.

Check out the allergies forum in health and healing, too, they'll have great resources for you!

Good luck, it really does become second nature after a while. And as for your son, it will be a choice--a lifelong choice--as to whether he chooses to learn to read lables EVERY time, ask for ingredients lists EVERY time at restaurants, and learns to cook and work around his allergies. If he does choose to address them and learn to work around them, he will feel so much better for it... I hope that's the choice he makes.