Tips for Snacking: Beyond Allergies and Diet Restrictions

Snacking, baking, and cooking can be tricky when allergies and dietary restrictions are involved. But there’s a community of individuals in the same situation with tips, tricks, and recipes to keep things tasting good and healthy.

My gluten-free and vegan recipes arise from a hodgepodge of experimentation and inspiration.

Here are some tips for making food when you have allergies or diets to adhere to:

 1. Buy in bulk

Packaged and processed foods get costly when you have to buy something with a sugar-free, gluten-free, dairy-free, all-natural or organic label. Though most of my food is fresh, I do rely on some shelf products for easier cooking.

My mornings used to start with cereal before I had to start reading labels. Now, I eat oatmeal with fruit every morning. I buy oatmeal and frozen blueberries in bulk from Amazon or Costco. In the long run, it saves me money and a lot of trips to the store.

 2. Cook in bulk

In addition to buying in bulk, cooking in bulk helps me eat healthy. Because I rely on home-cooked meals instead of packaged or restaurant dinners and lunches, I would spend a lot of time in the kitchen without preparing in bulk. Pulling 60-hour work weeks makes me not want to cook every night, so I dedicate one night to preparing lunch and dinner for most of the week.

Most of my leftovers are good for a week in the fridge and can be eaten cold and on-the-go if necessary. Quinoa medleys and squash are a favorite of mine because they’re jam-packed with nutrition while being extremely filling. And, I don’t have to stand over the stove top constantly stirring. The hands-on prep time is minimal.

 3. Make extra to share

When you have dietary restrictions, it’s often difficult for people to conceive what you put into your mouth on a daily basis. You’re probably tired of hearing people say, “What do you eat?”

If you’re packing some delicious allergy-free cookies to snack on at work, chances are, your co-workers will want some. But they have preconceived notions that the cookies can’t taste good without butter, eggs, wheat flour or sugar. Prove them wrong! Bring along a few extra goodies to share. It helps educate and open their minds. And who knows? They just might whip up an allergy-free recipe to share with you down the road!

 4. Experiment in the kitchen

If you stick to following recipes on the Internet, you will be running to the store a lot to pick up items you only use once. If a recipe calls for flax seed but you’ve got applesauce on-hand, try using that as an egg replacer. If it calls for almond flour but you’ve got rice flour, try that.

Better yet, open the cupboards and fridge, see what you’ve got, and toss some things in a pan. Most of my favorite recipes resulted from experimentation.

**This post was inspired by SkinnyPop, a healthy, gluten-free option for popcorn snacking.


3 thoughts on “Tips for Snacking: Beyond Allergies and Diet Restrictions”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s