Holidays are often filled with food-focused celebrations, which can be daunting if you're on a restricted diet. Navigating the festive season with Eosinophilic-Assosiated diseases can be challenging, especially when it comes to food, and you are still testing foods, trying to figure out your triggers.

Popular elimination diets like the 6 Food Elimination Diet (6FED) and 4 Food Elimination Diet (4FED) are essential for managing symptoms but require careful planning and guidance. 

These diets avoid common allergens:

• 6FED - 6 food elimination of egg, dairy, wheat, soy, fish, and nuts.
• 4FED - 4 Food elimination of egg, dairy, wheat and soya.

Always seek advice from a dietitian experienced in managing eosinophilic diseases before embarking on these diets.

But fear not! We've got some delightful Christmas recipes free from the top 6 allergens, ensuring you can enjoy the festive cheer without worry.

Cinnamon Shortbread

Photo: Canva

Bake and store these yummy biscuits to ensure you have a safe treat to enjoy.

Ingredients 

• 125g dairy-free spread 
• 50g caster sugar
• 150g gluten-free flour mix (i.e. 100g Rice Flour and 50g Potato starch or g/f flour of your choice)
• 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Cream together the dairy-free spread and caster sugar until light and fluffy.
3. Gradually mix in the gluten-free flour and ground cinnamon to form a dough.
4. Roll out the dough on a surface dusted with gluten-free flour to about 1/2 cm thickness.
5. Cut into desired shapes and place on a baking tray with parchment paper.
6. Bake for 10-12 minutes or until lightly golden.
7. Let cool on a wire rack before serving.

Roasted Vegetable Medley

Photo: Canva

Ingredients:

• Assorted vegetables (e.g., carrots, bell peppers, zucchini, and asparagus), chopped
• Olive oil
• Salt and pepper to taste
• Herbs of your choice (e.g., rosemary, thyme)

Instructions:

1. Preheat oven to 200°C (400°F).
2. Toss the chopped vegetables with olive oil, salt, pepper, and herbs.
3. Spread evenly on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and lightly browned.

Quinoa Salad with Cranberries and Orange

Ingredients:

• 1 cup quinoa, rinsed
• 1/4 cup dried cranberries
• 1 orange, peeled and chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Cook quinoa according to package instructions and let cool.
2. In a bowl, mix the cooked quinoa with cranberries and orange pieces.
3. Whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss.
4. Garnish with fresh parsley if desired.

Allergen-Free Gravy

Photo: Canva

Ingredients:

• 4 cups vegetable broth
• 1/4 cup cornstarch
• Salt and pepper to taste
• A pinch of garlic and onion powders if you tolerate

Instructions:

1. In a saucepan, bring the vegetable broth to a simmer.
2. Dissolve cornstarch in a little cold water and add to the broth, whisking constantly.
3. Season with salt, pepper, onion and garlic powder.
4. Cook until the gravy thickens. 

Fruit Crumble with Oat Topping

Ingredients:

• 3 cups mixed berries (fresh or frozen)
• 1 cup gluten-free oats
• 1/2 cup brown sugar
• 1/2 cup dairy-free butter, melted
• 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 180°C (350°F).
2. Place the berries in a baking dish.
3. In a bowl, mix oats, brown sugar, melted butter, and cinnamon. Sprinkle over the berries.
4. Bake for 25-30 minutes until the topping is golden and the fruit is bubbly.

Happy Christmas!

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