In this newsletter…
•Food Find of the Month: Quinoa
•Recipe of the Month: Quinoa and Rice With Sweet Potatoes
Thanksgiving is just a few days away! Are are you ready? If you’re still planning your menu, be sure to check out the Eating With Food Allergies Thanksgiving Guide for some ideas!
Turkey veggie tray
As always, I’m looking forward to cooking Thanksgiving dinner for my family. The worst part for me? Grocery shopping! After getting the bulk of my shopping done this morning, I was reminded of one very important lesson: plan ahead! More specifically, when you plan to use a coupon for a specific turkey, save some trouble and look up ingredients of said turkey before getting to the store (it will save a lot of scrambling at the store!)
Picking out a “safe” turkey can be challenging because poultry and meat products are regulated by the USDA, and therefore, are not required to include the top 8 allergens on the label (click here to read more about labeling laws). Be sure to examine labels carefully, and when in doubt, call the manufacturer to be sure the food is “safe”. I had to make a call from the grocery store to be sure I was picking the right bird! Nobody said eating with food allergies was going to be easy!
Even though shopping, cooking and eating is more challenging with food allergies, there is still so much to be thankful for! Health, family, friends, good (allergy free) food are among my blessings. I hope your Thanksgiving is filled with the same!
The Food Find of the Month
An ancient seed that was thought to be sacred by the Incas in South America, Quinoa (pronounced KEEN-wah) has been grown in South America for thousands of years. Read more about quiona.
The Recipe of the Month
This recipe for quinoa and rice with sweet potatoes is a hearty side dish to serve alongside roasted chicken, turkey or pork tenderloin. Get the Recipe