Recipe: Coconut Cream Muffins

“I will honour Christmas in my heart, and try to keep it all the year.”

~Charles Dickens, A Christmas Carol

 Recipe copyright Elisabeth Veltman, The Tender Palate

PREPARE

Preheat oven to 350 degrees F.
Line a muffin tin with 12 muffin cups or heavily grease wtih coconut oil

Yield:  12 muffins

Gluten-free, Dairy-free, Soy-Free

INGREDIENTS

1 c. coconut flour (do not pack)
3/4 c. unsweetened coconut flakes
1/2 tsp. sea salt
1/2 c. coconut oil (melted, but not hot)
6 eggs (whisked)
15 oz. can of Thai East Organic Coconut Milk (with the coconut fat in the can mixed in to make the cream)
1/2 c. honey
1 tsp. gluten-free vanilla
1 c. chocolate chunks from Enjoy Life Foods (or chips, or mini-chips, or whole, raw cranberries)

See:  tips for using coconut flour

COMBINE

In a large bowl, whisk together the coconut flour , salt, and coconut flakes, getting out any lumps that might remain.  It is a good practice to sift the flour before you measure it, so no lumps or packed flour can throw off the recipe.  In another med/large bowl whisk the eggs, then add in the coconut oil, honey, coconut cream, and vanilla.  Slowly add in the coconut flour mixture to the egg mixture until well-combined.  It will be a thick batter.  Add in 1 cup of chocolate chunks.  Whole, raw cranberries work really well, too.

BAKE

Place muffin cups into a muffin tin, or grease the tin well with coconut oil.  This is a sticky, absorbent flour, so regular oil will get sucked into the batter and away from the tin.  Spoon the batter into the prepared muffin tin so that each cup is evenly full.  Bake at 350 degrees F. for about 30 min., or until the tops of the muffins are slightly brown and just firm to the touch.  Do not overbake.

Enjoy!

Six Tips to Help You Stick To Your Eating Plan During the Holidays

From Guest Blogger & Registered Dietician, David Fisher, R.D. of Fish & Forage

True, people all over the world claim they will stick to their diets through the holidays. Most people won’t, especially when their reasons for dieting in the first place are vague and their goals, well, nonexistent. You, however, are different. You aren’t on a “diet,” but instead have chosen a specific way of eating to avoid allergens or to manage chronic disease (with the GAPS diet, for example). In cases like this you need to stick to your eating plan. Yet temptations abound during the holidays and mistakes, often costly, can happen. Here are five tips to stick to your plan through the holidays.

1.    Have a plan - If you read only one tip, read this one.

This adage rings true: failing to plan is planning to fail. A plan can be as formal or informal as you’d like.

Some people will sit down and write a plan formally, while others will simply think it over for a few minutes. Both approaches are fine! Be sure to cover things like handling family gatherings, work parties, cravings, what you’ll do when presented with your favorite off-limits dessert/drink/side dish, etc. Get creative, but be thorough! Be sure to plan in safe treats to avoid feeling deprived and to have something to look forward to.

2.    Bring food

This is the only sure fire way to know you’re safe eating the food. Most likely, no one will notice that you only ate what you brought, especially if you brought multiple dishes.  Remember, you can’t be completely sure what ingredients someone has used in a dish.  Even if you ask them, they might forget to mention that tablespoon of nut flour; or they may not realize that soy sauce is gluten-filled, or that the butter substitute they used actually contains dairy.  So especially if you are highly allergic, bring your own food.

3.    Eat before the party

Tell people you already ate. This may sound like a cop out, but it is believable on days like Christmas when people go from party to party.


4.    Pull out the allergy card

When offered something off limits, revealing that you have an allergy to an ingredient is not only smart, but also very effective. People are becoming more aware of the different allergic or adverse reactions to food.  If you’ve known the person for a while and this is new, explain that you recently discovered the problem.

5.    Bring your auto-injector

If you are at risk of anaphylactic shock, remember your auto-injector/ Epi-Pen, just in case you ingest something unexpected that gives you an allergic reaction.


6.    Make a commitment

It’s simple. Make a plan (step 1) and stick to it! Having the route mapped out makes it easy to commit to staying on the path. Challenge yourself and be proud when you succeed! A plan makes it much easier to stay safe and healthy.

If you are on a healing diet, and you need extra inspiration, hold yourself accountable by telling others about your commitment. Involving the threat of losing something precious (like money) may help. For example, tell your best friend about the plan and that you’ll give $100 to her (or perhaps charity) if you break your plan. Ultimately reminding yourself why you need to eat this way should help you push beyond any challenges.

Consider yourself ready to attack the holiday season even if you need to avoid certain foods. Remember that enjoying time with loved ones should be a major goal during the holidays and you can certainly achieve that no matter what you are eating. Happy holidays!

About the Author

David Fisher, R.D. is a registered dietitian with a deep interest in ancestral health. His own ongoing battle with Inflammatory Bowel Disease, an autoimmune condition, has given him a unique perspective and has allowed him to apply the principles of the autoimmune paleo protocol in order to maximize his own health. In his practice, he applies autoimmune paleo and other similar protocols to help patients manage autoimmune diseases.

David holds a bachelors in Management from St Louis University and completed my nutrition training, including dietetic internship, at the University of Nevada, Reno.  He is a Registered Dietitian with the American Dietetic Association.

More from David

Can Spices in Our Food Relieve Inflammation?

Ten Ways to Get Your Kid to LIKE Veggies!

BY GUEST BLOGGER & KID EXPERT, MELANIE POTOCK, MA, CCC-SLP of MyMunchBug.com

2012 is about to end (and the world too according to the Mayan calendars, but let's not worry about that now).   Are you making New Years' Resolutions?  Perhaps you are determined (or mortified) after your kids turned up their nose once again to Grandma's Thanksgiving green bean casserole  and thus, you are already muttering: "In the new year, I am going to get my kids to eat more vegetables." Hmmm...yeah, right.  Maybe you are just hoping the Mayan's are correct and you won't have to tackle vegetables in 2013.

But seriously...it could happen - kids actually eating veggies that is. As a pediatric feeding therapist who specializes in teaching kids to eat new foods, let me share with you my top ten list for getting kids to LIKE vegetables: 

• #10 Eat yours and smile.  Set the example.  That’s where to start.
• #9 Grow.  Veggies that is. Even a window box of salad greens is fun for kids to snip, wash and tear into a bowl for you.  If that’s the best your little one can do that day, then celebrate it! “Wow, this salad is filled to the brim with beautiful greens that you cut for ME! Looks DELISH and I bet it will taste that way too!  Thank you!”
• #8 Hang out with your kids in the produce isle.  Be creative as you search for the perfect veggie.  Tell your child, “I need a crown of broccoli with 8 “trees” on it.  Can you find one that size?" Hand him two bunches to examine.  Now he’s holding broccoli, counting the trees and talking about that vegetable.  
• #7 Polish up on your food jokes:   “What do garbage men eat?”  Answer: “Junk Food!”  I’m serious here folks – food should be fun!
• #6 Cook with your kids and don’t give them the boring jobs, like peeling carrots.  Learning to eat any new foods is all about exposing kids to the foods over and over and over.  It has to be more than putting veggies on their plates.   Even the littlest one can join in, especially if you use a safety tower to help them participate at the counter or the sink.
• #5 Dance in the Kitchen!  This award-winning children’s CD is filled to the brim with songs that celebrate the joy of food!  Play “On Top of Spaghetti” to signal everyone to come to the table for Pasta Night!  Or, how about a silly operetta all about peas?  Download it free here (good till December 31st, 2012).
• #4 Use “Family Style” serving plates or bowls.  Pass the serving dishes around the table and establish  the rule that everyone puts a little bit of everything on their plate.  If your kiddo protests, give him the role of “Master Server”,  allowing him to dish up everyone’s plate and thus, be exposed to the new foods several times in one meal.  Sometimes the first step to eventually eating a vegetable is just spooning it onto a plate.  Taking that first bite may be weeks away.  That’s fine.  Hang in there and proclaim him “the best at balancing Brussels sprouts on a silver spoon!”
• #3 Work your way to swallowing.  Nothing wrong (except fashionably) with a little carrot lipstick, a big fat kiss on a piece of cauliflower or seeing how long you can hold a lima bean in your front teeth before dropping it back onto your plate.  Food games help kids become more familiar with new smells, tastes, texture and temperatures of vegetables.  Chewing and swallowing are a more advanced skill and sometimes take a bit more time.
• #2  Chase it.  Make sure everyone has a water cup with a lid and a straw.  A chaser of water is a simple way to wash down a new food.  Remember your first sip of black coffee?  You probably swallowed it pretty darn fast and grimaced at the bitter aftertaste.  Now, you drive by that big green circle known as the Starbucks™ sign and suddenly, you HAVE to have a Latte.  When kids chew a new veggie for the first time, the sensations can be overwhelming.  Using a straw helps to wash down the new taste more efficiently than an open cup of water.   Don’t call a lot of attention to it, but allow your child to chase his veggies with water until he can manage to swallow small, chewed bites on his own.  And...
• The NUMBER ONE way to get your kids to eat their veggies…(drum roll please): Keep it joyful. Learning to eat new foods is a step by step process.  Take it slow…keep it fun…enjoy the journey!

ABOUT MELANIE

Melanie Potock, MA, CCC-SLPMelanie is speech language pathologist who specializes in feeding.  Her work brings her into the homes and schools of her clients, kids, who for various reasons have difficulty with food or with eating. She works with kids and their parents to develop effective strategies that help children become “more adventurous eaters”.  At least 50% of her clients have food allergies or intolerances, and for them, “adventurous eating” takes on a special meaning.  Melanie is also the author of Happy Mealtimes with Happy Kids” and the executive producer of “Dancing in the Kitchen.”

More Posts from Melanie

Review:  The Magic of the BellyFull Kit (From the Hopeful Company)

The 12 Days of Christmas -- My Favorite Lunchtime Things (Part 1)

Tips to Help Your Food Allergic Child Belong During the Holidays

How to Talk Turkey (and Food Allergies) at Thanksgiving

How Can Parents Feel Less Stress with a Food Allergic Child in School?

Top 10 Hidden Sources for Holiday Gluten

 

BY GUEST BLOGGER, KYRA BUSSANICH of Crave Bake Shop

With December in full swing, holiday parties abound as the perfect event to put a little cheer into dreary weather. Those of us with gluten allergies are well-versed in avoiding party foods that obviously contain gluten—like gingerbread cookies, pie, crackers and bruschetta. But what about the foods that you might think are safe and free of gluten?

It may come as a surprise, but gluten can masquerade under different names (hydrolyzed vegetable protein, monosodium glutamate, barley malt extract, modified food starch, and many more). And even more shocking are the products that might contain one of these forms of gluten, so I've compiled this list of foods to beware at your next holiday party. Your best odds are to bring your own dish to share, (or eat beforehand, so you're not tempted at the party).

The Top 10 List!

1. Swedish Meatballs: Most premade meatballs are mixed with breadcrumbs or flour as an inexpensive way to stretch the meat. And that's not even considering the gravy the meatballs are doused with. If you aren't completely certain about the ingredients, your best bet is to just stay away.

2. The Meat and Cheese Platter: Many deli meats contain natural and artificial flavors (including those which include gluten). I have unwittingly consumed gluten-laden turkey, not realizing that the "natural juices" that it was marinated in contained MSG.

3. Candied Nuts: Most times these should be gluten-free, but I have seen packages of candied nuts that contained maltose (which may be derived from barley, which is not gluten-free). Of course, if you make a giant batch yourself, you can control what ingredients you use, and as a bonus, a tin or bag tied with a ribbon full of candied nuts makes a lovely hostess gift.

4. Bloody Marys: Some brands of Bloody Mary Mix (ahem... Mr. & Mrs. T) are not gluten-free. Whether the gluten is from the caramel color, the disodium guanylate, the autolyzed yeast extract, or something else I can't pronounce, let alone spell, I do not know. But if you're craving a Bloody Mary, make it with pure tomato juice or V8, which is gluten-free.

5. Bacon-Wrapped Little Smokies: Whenever my friends Rob and Amy host a party, there is a crockpot full of bacon-wrapped little smokies. And no matter how good it smells, with its brown sugary, bacony goodness, I stay away. Why? In this case, the source of gluten is likely not the bacon, but the ingredients in the little smokies sausages, or the sauce that it contains (soy sauce, worchestire sauce, and smoke flavoring all contain gluten of some kind, unless made gluten-free). And because the holidays are such a busy time of year, I don't have weeks to recover from ingesting gluten. So I smell but don't taste.

6. Cheese-Flavored Popcorn: Do you remember those Christmas tins of 3 different flavors of popcorn? When I was a kid, I adored these, alternating between the caramel and the cheese corn (Chicago style!). But as I went gluten-free and started reading labels carefully, I realized that not all cheese popcorn is created equal. And while there are brands out there that are gluten-free, there are also those the use MSG (or other gluten-containing ingredients) as an inexpensive way to flavor.

7. Fudge: Two years ago, I was tossing back fudge at a holiday party, not thinking twice about it. I had surveyed the buffet and pegged the homemade (though not by me) fudge as one of the safe items for me to eat. It was lightly spiced, like chai, and I was enjoying my 5th piece when the hostess came up to me and said, "Do you like it? Its gingerbread fudge! I crumbled up gingerbread cookies into fudge as I poured it into the pan!" Needless to say, the gingerbread cookies were not gluten-free, and because I had failed to ask questions (or avoid the buffet altogether), I had to cut short my time at the party.

8. Candy Canes: Most—but not all— candy canes are free of gluten (and dairy)! This is one of the safer items, but it's still best to check the package ingredients and brand before you accept that peppermint hot chocolate, or unthinkingly stick a candy cane in your mouth. I know Bob's, Spangler's and Hammond's all make candy canes that are free of gluten. But read ingredients anyway.

9. Eggnog: When made from scratch, eggnog should be gluten-free, containing only cream, milk, sugar, eggs, nutmeg and flavorings such as bourbon, rum or vanilla.I have, however, seen some of the carton-ed stuff containing wheat flour, presumably as a thickener. Like candy canes, eggnog should be safe, but read labels to be sure.

10. The Dip on the Veggie Platter: Usually a ranch dip accompanies pre-made veggie trays, and chances are fair that the dip contains gluten. By all means, eat the vegetables, but unless you know for sure the dip is okay, it is safer to avoid. And this isn't even considering a cutting board that has already been used to cut bread and other gluteny items and thus is subject to cross-contamination. It is always safest to bring something you made yourself, but then make sure you serve yourself first. I've been to plenty of parties where a congregation around the food table means hungry (and unthinking) guests use the pasta salad spoon to also dish up "safe" fruits (thereby contaminating the most innocuous seeming item at the party—the fruit platter).

Before you Party...

Holiday parties mean temptation in the form of food and drink aplenty. To stay safe, read labels, bring your own food, or, do as I do now: eat beforehand so you can make smart decisions and not graze mindlessly at the party. Have a small meal with protein and fat (like almond butter on an apple, or a coconut milk smoothie) before you head out the door. You'll be eating something you know is gluten-free and safe for you, the lack of starchy carbs means you won't feel bloated at the party, and the protein and fat will keep the pangs of hunger at bay so you're not tempted to indulge in something that looks safe, but might not be. This is also the best way to make sure I can still fit into all my party clothes after the new year!

Happy holidays!

A note on MSG from Elisabeth

We had a reader question about whether or not MSG (monosodium glutamate) is gluten-free.  There is a lot of chatter on different sites about MSG, and MSG can come from a variety of sources like corn, sugar beets and wheat.  Many sources say that MSG in the US is rarely made from wheat today (or that the protein is distilled/process out of the end-product, and the purity of any distillation is also of some debate), but I have no evidence of that either way right now.  Also, I double-checked with Kyra, who, as a pastry chef works closely with her ingredients and their sources.  She said that she included MSG as something to beware of, in part because her own reaction to it mimics her reaction to gluten, but mainly because there are food processors that use MSG as a flavoring.  More importantly,  even if the processor is a US company, they don't necessarily strictly use US ingredients: she's worked in places that have sourced their ingredients from Asia, where the MSG may or may not be derived from wheat.

Whether derived from wheat or not, MSG does, however, cause reactions in many people such as nausea, headaches, lightheadedness and heart palpitations or heart rate changes.  Though the FDA say it is a "safe" additive, enough people have an adverse reaction to it that is similar to an allergic reaction.  It is best to avoid MSG, esp. if you have allergies to its source product, or a reaction to the MSG itself. As Kyra told me, "its better to be safe than sick!"

Thanks to our reader for this question! 

~Elisabeth Veltman

ABOUT KYRA

Gluten-free Pastry Chef, Kyra Bussanich, of Crave Bake ShopKyra Bussanich is the owner of Crave Bake Shop, and the first gluten-free winner of the Food Network's Famed, "Cupcakes Wars".  Kyra graduated with honors from the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques which she was able to apply toward baking gluten-free.  Kyra was diagnosed with an auto-immune disorder when she was 20 years old. Part of staying healthy meant switching to a gluten-free diet, avoiding all wheat and overly processed foods. Whenever possible, she uses local ingredients, and serves customers with multiple allergies, as well.

More About & From Kyra

Kyra's Perfect Gluten-Free Picnic

Behind the Scenes of Cupcake Wars with Kyra Bussanich

Kyra's Baking Class:  Replacing Common Ingredients

Recipe:  Truffle Fudge Brownies from Crave Bake Shop

Top 11 Places for Tender Foodie Dishing (Grand Rapids)

As seen in Women's Lifestyle Magazine, November 2012 edition. 

As food allergies mysteriously blanket our planet with new statistics (and let’s face it, new problems) more vendors, groups and restaurants are learning to accommodate. In fact, some restaurants have told me that at least 20% of their patrons every month make food allergy-related requests and I’m sure that these percentages are growing.

When it comes to food that is safe for multiple allergies, however, there is good news and there is bad news. Consumer As seen in Women's Lifestyle Magazine, November 2012 issue! See full issue at www.womenslifestyle.comdemand is pushing food suppliers to not only offer more allergen-free choices, but also to better understand how food is grown and processed. This is good news for everyone. I mean, who wants a bunch of dyes, petroleum, and chemicals in their food? The bad news is, that not all gluten-free menus are truly gluten-free. Not all allergen-free labels have laws or standards behind them. Not all vendors are aware of how their products can be cross contaminated with highly allergenic foods like soy, nuts, peanuts, dairy, or wheat.

There is still a huge learning curve for chefs, vendors, and Tender Foodies, but don’t fret, there is more good news. Some folks out there are doing it pretty darn well. Here is a list of my Top 11 resources to help you get your dishing done.

THE GREEN WELL

Sustainable practices, delicious food, accommodating special diets and local focus make the Green Well special. I was a member of their first Green Well Cartel, and was pleased that they actually let me in “the family”. Daring to take me on showed their desire to set food allergy standards and serve people with restricted diets. This is one restaurant where I can relax, hand them my food allergy card, and know that BOTH their chef and staff are educated. The food is always fresh, delicious and fabulous. Need to order off the menu? No problem. They have never let me resort, for instance, to that disappointing oil and vinegar caddy which I have come to (frankly) despise. Recently, the chef whipped up a basil vinaigrette that I loved so much that I went back for it the next day for more. This is why they are my “number one.”

924 Cherry Street SE, Grand Rapids, MI 49506 (616) 808-3566
www.thegreenwell.com

SAFFRON'S A GLUTEN-FREE MARKETPLACE

This store is on the opposite end of town from anywhere I normally frequent. But a special trip is worth it, because Saffron’s does a lot of the work for you by researching each product on their shelves. They don’t just sell gluten-free products. They offer the best of those that are free of top allergens and label them clearly; so shopping is much easier at Saffron’s. They are also super nice folks who know their stuff.

4336 Plainfield Ave, Suite D, Grand Rapids, MI 49525 | (616) 447-9902

www.saffronsglutenfree.com

BISTRO BELLA VITA

Like the Green Well (and Grove), Bistro is owned and operated by The Essence Restaurant Group. Essence Group managers have implemented food allergy standards across all of their restaurants, which is very cool. Bistro’s food is consistently delicious and they have a couple of items on their menu that will still give you a foodgasm even if they are made without, say, dairy (like the Boeuf Bourguignonne and the Steamed Mussels). It’s a great place for a business lunch downtown, too. They do cook a lot of seafood, so if this is your allergy, give them a buzz a few days before your visit to be sure they can accommodate you. Ask to speak to the manager.

44 Grandville Avenue SW, #100, Grand Rapids, MI 49503 | (616) 222-4600
www.bistrobellavita.com

SAN CHEZ BISTRO

A national pioneer of the gluten-free menu, San Chez was one of the first places to “get it”. They have strict policies on serving people with food allergies, they know their ingredients, and their food is delicious. If your allergies are super complex (like a spice allergy), however, I haven’t found a great deal of flexibility in the kitchen. But they will treat you right, they know what they are doing, and they will work with you to get you something tasty. There are good folks and quality food at San Chez.

38 Fulton Street West, Grand Rapids, MI 49503 | (616) 774-8272
www.sanchezbistro.com

Marie Catrib's

Marie Catrib, herself!

When I first moved here from New York City, Marie’s had just opened. I would sit at Marie’s counter every Saturday morning after my yoga class at From the Heart Yoga Center. I would get something from the grill: an egg and meat and some fabulous potatoes, maybe a Turkish coffee, and read the New York Times. There is a good feeling in this restaurant, and Marie, owner and namesake, really cares. There are vegan dishes, they accommodate multiple allergies, and their deli counter let’s you know what “isn’t” in the ingredients. The staff is always kind. If you call enough in advance, the kitchen might be able to customize something for you. In fact, they might bend over backwards. (I’ve heard rumors). One thing to note is that though the kitchen takes care and precautions, it is not a dedicated gluten-free kitchen as it makes both regular and gluten-free breads in the same space. So if you have an allergy to gluten or if you have Celiac Disease, please take this into account.

1001-1003 Lake Drive SE, Grand Rapids, MI 49503 | (616) 454-4020
www.mariecatribs.com

HARVEST HEALTH FOODS

From brownie mixes to meat to organic vegetables to gluten-free cosmetics, this store’s 3 locations offer a large number of allergen-free and organic products. At check out, the store’s prices can a bit over the top compared to other places, even Whole Foods in New York City and some of my favorite items might be stocked in one location, but not another. You can, however, order cases of these products in advance of your visit and get a 10% discount if you do. This helps, and you can’t beat the convenience and well-rounded experience of shopping for hard-to-find items in one spot.

3 Locations: 1944 Eastern Ave SE, Grand Rapids, MI;
6807 Cascade Road SE, Grand Rapids, MI;
4150 – 32nd Ave, Hudsonville, MI

www.harvesthealthfoods.com

ROCKFORD FOOD ALLERGY NETWORK

Not a restaurant or a storefront, this support group has been very active in the Grand Rapids and Rockford area communities. It’s a place for a different kind of “dish”. They give a forum for discussion, raise awareness, particularly for nut allergies, and help parents of food allergic kids work with their school systems, advocate with government, and learn more about how to keep their kids safe. President, Roxanne Hill Meyers also keeps me on my toes on the Tender Palate Facebook page, which I adore. Look for their support group meetings each month and their ArtPrize entry in the fall. I’m intrigued to see what they come up with.

www.rockfordfoodallergynetwork.org

AMORE TRATTORIA

Chef Jenna ArcidiaconoChef Jenna Arcidiacono amazes me. Truly, she has the energy of super woman. She wafts in and out of the kitchen to check on all of her tables with the breeze and ease as if she had been eating bonbons, not slaving over a multitude of orders. It is clear that she loves her work and she loves her customers. Amore also uses fresh, local ingredients, whips up tasty food, and makes their own limoncello (yum). Amore offers gluten-free pizza along with regular pizza, but though they take care and precaution, the kitchen is not a dedicated gluten-free kitchen, which is again, and important note for people with Celiac or wheat allergies. Before my first visit, Chef Jenna had corresponded with me to make sure that I would be taken care of, and I was.

5080D Alpine Avenue NW, Comstock Park, MI 49321 | (616) 785-5344
www.amoretrattoriaitaliana.com

BLUE WATER GRILL

Blue Water has quality food and a menu that allows you to keep it simple. You can take away or replace ingredients on several dishes which is important if you have multiple allergies. Plus, this is one of the few places in Grand Rapids that has a gluten-free fryer, so French Fries for all! A gluten-free fryer is essential to prevent wheat from flour-coated foods from getting into the fryer oil. So fry-aholics, this is the place for you, my dears.

5180 Northland Drive NE, Grand Rapids, MI 49525
(616) 363-5900
www.thegilmorecollection.com

NOURISH ORGANIC MARKET

Nourish doesn’t have a lot of allergen-free products. But after speaking with the store owner on one of my visits, they intend to, and their allergen-free product list is growing. They also have some key brands, all of their stuff is organic, and they carry those hard-to-find grass-fed meats. When you develop food allergies or other health problems, it’s important to take good care of your immune system – that means your intestines, since 75% or so of your immune system is right there in that twisty-turny organ. Grass-fed meats are suggested by my consulting doctors and nutritionists as being easier to digest and more nutritious. I think this little store is a very good thing.

634 Wealthy St. SE, Grand Rapids, MI 49503 | (
616) 454-3663

www.nourishorganicmarket.com

DOORGANICS

Owner Mike Hughes started his door-to-door organic produce delivery company last year, and he has done a great job working with farmers and customers. They aren’t at a point where they can customize orders yet, so if you have serious fruit or vegetable allergies (where strawberries can’t touch your cabbage, for instance), you will need to contact them to see if this service works for you. However, you cannot beat fresh, organic, and seasonal produce dropped on your doorstep. And Mike is very interested in learning more about food allergies and helping the community become more aware of them as well. We like that.

(888) 387-1187
www.doorganicsgr.com

QUICK TIPS FOR EATING OUT

Other restaurants show promise, as well, like Grove and Trillium Haven and I look forward to giving them a try. Remember that going out to eat is a partnership with a good restaurant. Know your reactions to food so you are clear with yourself first. Write down your allergies, or present an allergy card to your server. Be clear but gracious about your needs. Mistakes do happen, so take the precautions you need to take in case there is a mistake. If you have severe or complicated allergies, it is also good practice to call the manager of a restaurant 2 days before your visit. Any of the above restaurants will be happy to speak with you. It’s also good practice to go out to eat during less busy hours to lessen the chance of mistakes.

Let me know what you think of this list – and send me your top 10 (or 11, if you can’t decide)! Let’s help the community of caring vendors grow with us.

ABOUT THE AUTHOR

Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at www.tenderpalate.com.