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Going to college and cooking with food allergies

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By Mandygm · January 13, 2012 · 0 Comments ·

Because of my food allergies, learning to cook and bake has been very important. One of the golden rules of food allergies is to only eat foods that you have watched be prepared. I know that foods I prepare myself are safe. Before I was diagnosed with food allergies, I baked a little bit. After I was diagnosed with food allergies, I started to bake a lot! I cannot eat anything from bakeries due to cross contamination issues with peanuts and tree nuts. This means that I must make treats from scratch. In the last year, I have learned to cook.

I love to cook and try new recipes. After learning to bake, cooking seemed easy! While baking is an exact science, cooking is not. Recipes can be easily modified, and sometimes are not necessary. While my food allergies limit me in trying some new foods, I have started to eat a bigger variety of foods since being diagnosed. I had always liked chicken, but once I went to college I became the grilled chicken queen. I can transform a very dry piece of dining hall chicken into a delicious meal using very few ingredients. I have tried many new flavors/seasonings because of this. One of the new flavors I discovered that I like is curry. When I am at home, I like to cook using a variety of ingredients and seasonings. A “new” food that I love at home is spaghetti squash. Spaghetti squash shreds apart into “noodles.” I think it tastes just like angel hair pasta-maybe even better.

I had cooked a spaghetti squash, but I did not know what to put with it. I looked through pages and pages of recipes on google, but didn't see anything that looked super delicious. I decided to make up my own recipe. My favorite new meal is a lemon pasta using spaghetti squash. I top a bowl of spaghetti squash with lemon juice, a drop of olive oil, sundried tomato, finely chopped kale and spinach, red pepper flakes, basil, and parmesan cheese. It is a light, healthy, and delicious meal.

Recipe:

1 spaghetti sqash

Juice from one lemon

1 Tablespoon olive oil

Handful of spinach leaves, finely chopped

Handful of kale leaves, finely chopped

a few sundried tomatoes-cut into pieces

1-2 Tablespoons dried basil

1-2 teaspoons red pepper flakes

salt and pepper to taste

 

 

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