As humans, we are accustomed to celebrating with food. Birthday parties: food and cake; my team won: pizza and ice cream; Thanksgiving: ridiculous amounts of delicious food; Valentine’s Day: candy and chocolate, Halloween, anniversaries, sporting events, etc. But what happens when you, your friend, or a family member is excluded from every celebration due to dietary restrictions or severe food allergies?

During my son's one-year well-child visit, the pediatrician gave us the green light to feed him "anything at all" I was excited to introduce him to strawberries, peanut butter, and my favorite, hazelnut spread! So, when we got home on August 31, 2013, I gave him crackers with peanut butter as a snack, along with his usual fruit cup. That day turned out to be life-changing for us.

Within ten minutes of his first bite, he was covered in hives and vomiting. At first, I thought he might have eaten too quickly or touched something that caused contact dermatitis, so I called the 24-hour nurse line, and she instructed me to call an ambulance immediately!

By the time the paramedics arrived, the hives and vomiting had subsided. His

body had managed to overcome his first anaphylactic reaction without epinephrine, but he still needed to go to the hospital. The following nine months were incredibly challenging; he experienced five more severe allergic reactions that required lifesaving medication, and we discovered he had developed additional allergies to peanuts, all tree nuts, eggs, and even beef.

At that time, we didn't realize that asthma, eczema, and food allergies often go hand-in-hand. It was heartbreaking to see our one-year-old endure so much in such a short period. Now, my son is 12 years old and very aware of his allergies. Our goal as parents has never been to isolate him from the world but to teach him how to stay safe when we’re not around; not everyone understands the fear, and some believe that food allergies are the same as intolerances.

Food allergies and restrictive diets due to autoimmune diseases are on the rise, affecting millions of people and necessitating careful attention to dietary choices. The top nine allergens that cause most anaphylactic reactions are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. While It is crucial to avoid these ingredients, it’s not enough; cross-contamination is equally important, as even a small amount of an allergen can trigger a severe reaction.

Living with food allergies requires a proactive approach that prioritizes

awareness, communication, and adaptation. By sharing personal experiences and offering practical recipes, we aim to empower individuals and families with food restrictions to live fulfilling and enjoyable lives while being able to enjoy meals and celebrate together, but finding safe dining options can be extremely challenging due to the risk of cross-contamination.

Over the years, we've used family recipes and developed new ones that don't

taste "allergy-free" and I’m proud to say that my kids’ friends love coming over for dinner! 

Here’s one of my family’s favorite recipes, which is free from the top nine allergens!

1 lb ground turkey

1 tsp avocado oil

2 minced garlic cloves

1 small yellow onion diced

½ cup tomato sauce

½ cup frozen peas

½ frozen corn

1 tsp oregano

1 tsp thyme

½ tsp cumin

1 tsp smoked paprika

Salt and pepper to taste

Water or broth to desired consistency

1- Heat avocado oil on medium heat. Add onion and garlic and cook until

translucent.

2- Add ground turkey, break it apart, and cook thoroughly (make sure there is no

pink left on the meat.)

3- Add salt, pepper, spices, tomato sauce, and 2 tbsp of water or broth. Simmer for

5 minutes.

4- Add frozen corn and peas and cook on low heat for another 5 minutes. Make

sure that the consistency is neither dry nor soupy. It must be a bit juicy!

5- Add more salt and pepper to taste.

6- Enjoy!

Serve as a burrito, tostada with refried beans, or with a side of rice!

* You can add ingredients to serve (if you can), such as sour cream, avocado,

shredded lettuce, or even green chile!