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See How Our Guest Blogger from The Allergy Chef Packed Her Bento Box

2017-05-31By BentologyNo CommentsFacebooktwitterpinterestFacebooktwitterpinterest

Allergy friendly lunch

The perfect allergy-friendly lunch

When you or your child has food allergies, it can be extremely difficult to pack a meal that they’ll enjoy without feeling like they’re missing out on the foods their friends get to eat. Our guest blogger, The Allergy Chef, is helping with her blog aimed at assisting those with food allergies and special diets.

This meal is Gluten/Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Cane/Refined Sugar Free, Paleo, Diabetic, AIP, GAPs, SCD Compatible, Corn Free Compatible, Low Histamine

Here’s how she prepared her bento box meal:

Veggie Stuffed Pork Ingredients:

  • 3 pieces thin sliced pork
  • 6 spears organic green asparagus, cut in half
  • 3 spears organic purple asparagus, cut in half
  • 1 organic scallion, sliced
  • You will also need twine for wrapping

Prepare your asparagus and scallions, and set aside. Measure out two pieces of twine for each piece of pork. Lay the pork over your twine, and place the asparagus (half with top) and scallion on top. Roll the pork and tie a knot with the twine to hold everything in place.

Add olive oil (enough to cook in) to a medium to large non-stick pan, and heat on high. Add your stuffed pork and brown on both sides. Finally, transfer the pork to a baking tray lined with parchment and bake at 400 for 15 minutes.

allergy friendly meal

Grain Free Rice Ingredients:

The rice is a mix of the ingredients used above. On the asparagus, you'll be using the bottom halves that aren't with the pork.

  • 2 tablespoons organic Extra Virgin Olive Oil
  • 8 ounces organic apples, chopped
  • 1 bag Cascadian Farms organic cauliflower rice (found in the freezer section)
  • Organic asparagus (to taste), sliced
  • 6 dashes organic sage
  • 3/4 teaspoons sea salt
  • Organic black pepper, optional, to taste (omit for AIP)

While your pork is in the oven, heat your non-stick pan and add the oil. You can reuse the pork pan for extra flavor. If you do this, there's a good chance there's oil left over from the browning, and you won't need to add more oil. Once the oil is hot, add the frozen cauliflower, apples, and asparagus. After about 8 minutes, add your seasonings, and continue to cook for another 7 to 8 minutes, or until done.

Aioli Ingredients:

This is what I thought was a fun play on aioli. There are several ways to go about this, in terms of allergies. We used an egg and soy free mayo in ours. It has an aquafaba base, which is essentially chickpea/legume water, which isn't compatible with paleo, AIP, and GAPs. If you're following those diets, there are mayo products available to you. However, if you're following those diets and have an egg allergy, you will have to skip the aioli.

  • Sir Kensington's Aquafaba Mayo
  • Primal Palate Honey Mustard Dressing

Scoop your mayo into a small prep bowl, then pour a little dressing on top, and mix well with a fork. That's it! The amount of dressing used will be determined by how much may you started with, AND how thick your mayo is. Allergy free mayo and traditional mayo simply aren't the same. So, with this sauce, you'll need to go a bit at a time until the desired consistency is reached. I wanted something that I could drizzle on the plate to give the dish an upscaled look.

For SCD: Drizzle organic honey or organic date sugar instead of organic maple sugar

For Corn Free: Source safe ingredients. You will need to investigate any packaged condiments, or make your own.

View the original recipe here, and follow The Allergy Chef on Instagram for an upcoming Bentology giveaway!

allergy friendly lunch


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