The easiest foolproof dairy-free spaghetti carbonara! Tons of flavor from crisp bacon, black pepper, and nutritional yeast.Read more
Matt Bomes of Summit Street Medical has opened a new online community for people living with food allergy, called Bantam. He’s helping others living with food allergy through a holistic approach to mental and physical well-being.Read more
Navigating life with food allergy is much easier, in my experience, when you build a love and appreciation for food from a young age. It’s easy to develop a fear of food, but knowing that food is your friend can also be a huge help.Read more
This recipe looks and tastes like a bite of sunshine! I think it works really well for lunch or for a brunch treat. The pulpy, sweet heirloom tomatoes have just enough acidity to balance the dill and salmon, while the lettuce makes a perfect neutral, and gluten-free, vehicle for all those flavors.
Free from: peanuts, nuts, dairy, egg, soy, wheat, shellfish
Alternatives: Boston lettuce also works really well in this recipe
2 large leaves of romaine lettuce, washed and pat dry
4 slices smoked salmon (I use Coho salmon)
1/2 cup diced assorted heirloom tomatoes
2 tsp lemon juice
2 tsp olive oil
1 tsp capers
2 tsp chopped fresh dill
sea salt and pepper to taste
Toss the heirloom tomatoes, lemon juice, olive oil, capers, and dill in a small bowl. Season with salt to taste.
Gently lay 2 slices of smoked salmon into each lettuce leaf. Spoon a good helping of tomato salad on top of each one.
Serve immediately while nice and cold.
Makes 2 lettuce wraps
Chocolate cake recipe that is free from the top 8 allergens (free from peanuts, nuts, dairy, wheat, egg, soy, fish, shellfish), free from gluten, suitable for vegans.Read more