Www.allrecipes.com has sections of recipes for special diets.

Has she actually had allergy tests for these foods or is it an intolerance to these foods. there is a difference. Who did the testing?

I posted in the cooking forum.

Knowing what she is allergic to would be helpful. Very likely someone here has experience with whatever it is.

Many people have a sensitivity to things which is not what is considered to be a true allergy. She needs to get tested and not just do an elimination diet to find out which ones. If I had done the elimination diet it would have been wrong since the most common kind is based on rice which I have an allergy to. I had food allergy testing many years ago and the things I am allergic to are in almost all foods, corn, yeast, malt, rice being the most common. She needs to really talk to her doctor about this because there are some she cannot avoid but there are methods to desensitize your body so they are not a major problem.

I have some severe food allergies. If you can tell us what foods she needs to avoid, I can problem help.

There are plenty of books, websites, etc., available for information, depending on the nature of what she needs to avoid. I'm not sure how this affects you (other than wanting to be helpful) but it's her that needs to be informed. Maybe she would find meeting with a nutritionist useful.

Allergies can crop up at any age. I always ate nuts but two years ago I had a bad reaction to walnuts. Have to get a prednisone drip to get the swelling down.

Among all my allergies... I am very allergic to Coconut! Yikes, one of my fav. things to eat, prior to finding out.

It's easy to eliminate... but once or twice a year I will eat a Mounds anyway.

Moni

Thank You for all your replies, all ideas and suggestions are very welcome.

Yes she had an allergy test rating foods from 0-3+. 0's are ok to eat,

1's - not to many at one time,

2's if cooked but not to many or often.

Avoid all 3's.

No Elmer it doesn't affect me personally other that she is my child and family holiday meals are approaching. Cooking large delicious meals is not a problem but WHAT to cook has me stumped! I'm looking for websites, books and etc for my own knowledge and to share with my working daughter.

Also I'm concerned/confused that squash is 0 but pumpkin is a 3..... Pumpkin IS a squash! Does this mean all "moschanta" types of squash are a 3? And the other 4 types of squash are a 0???

Following is her allergy list:

0's. Apricot, beef, beet, carrot, celery, coffee, grape raisin, lettuce, mustard, olive, potato-white, rice, tea, squash

1's. Apple, asparagus, bean string, broccoli, cantaloupe, catfish, cauliflower, chicken, cinnamon, clam, coconut, cod fish, cottonseed, crab meat, cranberry, ginger, haddock, halibut, herring, lime, mushroom, oats rolled, peas, potato sweet, salmon, shrimp, tapioca, trout.

2's. IF COOKED Almond, banana, bean navy, bean soy, blackberry, buckwheat, cabbage, chocolate, cucumber, garlic, hops, lemon, lobster, malt, cow's milk, onion, orange, raspberry, peach pear, pepper, radish, rye flour, spinach, strawberry, tuna, turkey, watermelon, wheat, yeast brewers,

3's Bean Lima, barley, Brazil nut 3+, corn, egg, grapefruit 3+, gum acacia, gum karaya, oyster, peanut, pecan 3+, pineapple 3+, plum/prune, pork 3+, pumpkin, sugar beet, sugar cane, tomato, walnut black 3+, Walnut English 3+

I just learned wild rice and traditional quinoa is a couple things she has been eating without problems. That gives me a couple more foods to investigate recipe wise.

Lots of legumes. Check out this book, "Whats to Eat". The egg is going to be the problem and it gives egg substitutes. When grandson got away from the egg allergy that helped a lot.

https://www.thriftbooks.com/w/whats-to-eat--the-milk-free-egg-free-nut-free-food-allergy-cookbook_linda-marienhoff-coss/340494/?mkwid=sTuRssN5M%7cdc&pcrid=70112914152&pkw=&pmt=&plc=&pgrid=21336092592&ptaid=pla-292433309256&gclid=CjwKCAiA_ZTfBRBjEiwAN6YG4ej0CC2LitFkc-QrvE5PZ9ylwHdtgNzL2D30ZXTgqFACfUJ0OwoN9hoCPqcQAvD_BwE#isbn=0970278500&idiq=2111815

I would ask for clarification about the squash. The 0's is probably summer type squash while the 3+ are winter type ones. It could also mean that the person that did the list did not realize that pumpkin is a squash. Your daughter might approach it by asking if Acorn Squash was ok to eat. If told yes I would question the rest of the list. I attended several dieting sessions where the supposed registered dietian told the group no herbal teas and then suggested the lavish use of herbs. Some only follow their play book rather than actually thinking about what they are saying.

So it looks like a gluten-free, lactose-free, vegetarian diet is what you're looking for.

Re the cow's milk - see if they gave her a lactose tolerable range. There are cheeses that are deemed lactose free such as aged cheddar, parmesan and swiss. Others such as brie and camembert and others could be ok.

My DIL is Celiac and lactose-free but she can eat meat and fruit so that was a life-saver. My nephew is anaphylaxis allergic to eggs and peanuts and the egg allergy is easier to work around than the peanut one.

When my DIL first started dating my son I went to Whole Foods to find out about gluten=free flour (she also can't use xanthum gum) and they were a wealth of information. If you have one near you they may be able to help guide you through this minefield. It's the surprises such as soy sauce having wheat in it - who knew but there is gluten-free soy sauce.

My other son's GF has a few allergies but her intolerance list is quite lengthy.

I would be quite interested in hearing if you find any interesting websites or recipes so that I might be able to expand my recipe list for family dinners.

I do have a apple crisp recipe that's pretty good that uses rice flour and quinoa flakes instead of rolled oats. Quinoa comes as a grain and as flakes that can be substituted for rolled oats.

I'll try to think of some other things that I've incorporated for dinners.

Suggest expert consultation. Perhaps accompany your daughter.

Note: All dietitians are nutritionists; but not all nutritionists are dieticians. A Registered Dietitian (RD/RDN) must complete an accredited program (minimum bachelors degree), a supervised internship, pass a national certification exam, and continuing education.

Caution: Anyone can call themselves a nutritionist (no required education).

Most insurance plans cover visits to a dietician for treatment of a medical problem. Can find one by contacting local hospital or https://www.eatright.org/find-an-expert

Google the website snack safely. Good resource for safe packaged and prepared foods. If you sign up for their newsletter you will get a monthly newsletter with updates. No recipes but very helpful

Lots of good advise here, but over and above everything already mentioned, I want to add 1 piece of information. I, too, have a severe allergy to tree nuts. READ THE "SHARED EQUIPMENT" WARNING. There are a huge number of items sold that may be free of the allergens, but are processed on equipment that also process trigger items. Since, in my case I risk anaphylaxis, it is imperative that I avoid all items with such a warning.

You really need to clarify if these are "food sensitivities" or true "allergies". An allergy to nuts can result in anaphylactic shock. With other true allergies, what idstarr said above truly applies - one does not mess with something that can cause anaphylactic shock.

It is rare for adults to be truly allergic to most foods - in most cases it is a food sensitivity, not an allergy. Onions and garlics cause me problems with my GERD, as do tomatoes, but I'm not "allergic" to them.

Very true! My granddaughter have severe peanut and tree nut allergies. Unless packaging is labeled nut free AND produced in a nut free facility I won’t buy it.

Ps. For ice cream take a look at the brand a la mode. Safe for nut allergies

I have Celiac plus I started to develop more and more food allergies in my 40's onward. I'm pretty sure it coincided with pre-menopause and approaching menopause - I hate to tell you, and your daughter. ;) But yeah, changing hormones will do it for some of us. And 40 isn't early for perimenopause, btw.

Gosh that's a big list of foods to avoid!

Since you have it in digital form, it's pretty easy to do a 'find in page' word search of the document to check if something's on that list or not, when you're looking at recipes. Then you could start a list of appropriate dishes.

Thank you for all your helpful comments, websites and advice!!! I now have a much better idea of how and where to gain allot more knowledge about food allergies.

blfenton, Please, will you share your Apple Crisp using rice flour recipe!! I would like to try it substituting apricots for the apples.

Thank you again everyone! :)

Apple Crisp -

(I was wondering if cooked apples would be ok for her as some of the other things are ok if they are cooked)

Heat oven to 400F. Butter a 9"x9" glass pan

Combine the following ingredients and mix well

4 lbs green apples (about 7) or other chosen fruit

1/2 cup sugar

2 T cornstarch

3/4 tsp cinnamon

Put the above mixture into the 9"x9" pan

Crumb mixture -

1 cup quinoa flakes

6 T rice flour

2T cornstarch

3/4 cup brown sugar

1/2 tsp cinnamon

1/2 cup butter (slightly room temperature)

3/4 cup pecans (but you could use cashews or brazil nuts)

Mix the first 5 ingredients and then cut in the butter until coarse crumbs form. Add in chosen chopped nuts.

Sprinkle crumb mixture ontop of the fruit mixture. Bake 50-55 minutes. That will depend on how deep the crisp is and the chosen fruit.

Lola - this is something that I have had to experiment with as I converted it from a regular crisp so you might have to do the same. Cornstarch does not contain the corn protein which is what causes the allergy so she should be ok with that.

DS1 girlfriend is allergic to corn but is ok with corn starch.

Any questions feel free to ask.

I googled apricot crisp and they suggest adding raisins and ginger to the filling as well. That sounds really good. Let me how it turns out,

Also, pears substituted for apples in a crisp are delicious.

Do you cook for you daughter a lot, or are you just trying to do some footwork to gather some recipes personalized to her needs?

Seems like most of the items that are 3s would be easy to avoid. But not corn or eggs, especially if she must avoid all forms and processed corn products. Can she have beet sugar, but not sugar beets? Can she have cane sugar, but not sugar cane?