eat allergy-free, presented by Terry Traub, RDH, BS
home page
the book
terry's blog
press page

Archive for November, 2015

Annual Safety Food Safety Tips for the Holidays. Plus a recipe

Saturday, November 21st, 2015

With Thanksgiving and Christmas on the horizon, individuals are buying food supplies for Turkey, Ham, and/or Prime Rib meals.  Add to these foods are the stuffing, mash potatoes or twice baked potatoes, gravy, appetizers, cookies, breads, and pies.  Champagne, wine, beer and other alcoholic beverages will be consumed.  It’s a time for family gatherings and reunions.

At these gatherings will be individuals who have health and dietary issues, diabetic issues, cardiovascular issues, and just people that will not be used to consuming so much food.  One of the biggest complaints after these huge meals is Gastric Reflux.  This is because of the extreme amount of acid that is found in the before mentioned foods.  Other problems that will bring EMTs and the fire department to your house are:  Syncope (loss of consciousness), strokes and TIAs (mini strokes), choking, heart problems, anxiety problems, and alcohol related problems.  There are ways to avoid some of these problems.  Do not serve foods that are high in salt.  Examples include: processed cheeses and meats,  processed puddings and soups.  Many of the older population are losing their ability to digest lactose in milks, soft cheeses, cream cheese, and sour cream.  Instead of making dips with these soft dairy products use hummus and salsa for dips. Another idea is substitute parsnips for potatoes in the mash potatoes.  Make sure you serve a green salad or a salad using apples.  If your seniors take a nap after the big meal, monitor them afterward for confusion or difficulty with speech or arm movements.  Hope these ideas help ensure a healthy and happy gathering for all included.  Happy Holidays!

Below is the recipe for “Gluten-free Zucchini Bread”.  For other ideas check  my “Holiday Feast” recipes in the recipe section.

Gluten-free Zucchini Bread

2 1/2 cups terry’s gluten-free flour blend

1 teaspoon both baking powder and soda

3/4 teaspoon salt

2 teaspoons cinnamon

1 cup chopped pecans

2 cups shredded zucchini

2 egg, beaten

3/4 cup white sugar and 3/4 cup brown sugar

1/2 to 3/4 cup oil

1 teaspoon vanilla

Note: Terry’s Flour Blend should contain 1 teaspoon of xanthan gum for every 1 1/4 cup of flour.

Preheat oven to 350.  Grease two 8 1/2 by 4 1/2 inch loaf pans.  In bowl mix flour, spices, baking powder and soda.  In another bowl mix sugars with the oil, then add eggs and vanilla.  Mix  together.  Add dry mixture to egg mixture.  Add shredded zucchini to mixture.  Next add pecans. Pour mixture in to loaf pans.  Bake for 50 minutes or until toothpick comes out clean.  Cool loafs on wire racks.