Hi everyone! My name is Sam. I am 25 years old, my pronouns are she/her/hers, and cooking is a huge part of my life.
It wasn’t always, though.
I was first diagnosed with a peanut and tree nut allergy when I was 15. At the age of 22 (after a few new reactions), I got re-tested and also showed skin test positives for shellfish and peas. In December of 2020, I started having a lot of throat-feels-like-it-is-closing, hives, difficulty swallowing, and stomach problem reactions to almost every meal. I went back to my allergist for a new skin prick test which showed a whole array of new positives. A follow-up blood test also showed new IGE sensitivity to a whole long list of new foods (which, weirdly, didn’t quite match the skin prick test). I also had some acid reflux & mucus problems, and everything I ate seemed to set me off.
Prior to and during the testing process, I continuously cut out foods I thought were bothering me- landing me down to just one food (chicken. I ate a lot of chicken.)
Now that I have some answers from the test results, I am currently avoiding the following foods:
- Tree nuts
- Nightshades (specifically bell peppers, paprika, & potatoes)
- Basil & Thyme / mint family
- Cherries & Stonefruit
In the early days I seemed to be cross-reacting to foods adjacent to the ones I was allergic to, and I still am avoiding some food families in their entirety (stonefruits, squashes, the mint family).
This blog is to document the “Sam Safe” recipes that have worked for me throughout this process. I’ve really come to love the creative process that comes with my dietary restrictions, and I hope that you find some joy from it too!