ATTENTION! In each case, be sure to coordinate the specific menu with your doctor!

Recipes for specific dietary tables are given in the "Recipes" section.

Boiled beef stroganoff

• Products: beef 120 g; butter 6 g; milk 50 g; wheat flour 6 g; sour cream 15 g; tomato juice 15 g; parsley;
• Recipe: Cut the boiled chilled meat into pieces. Prepare a white sauce, pour it over the meat, add tomato juice, salt and stir. Cook over low heat for 12 minutes, season with sour cream. Before serving, add butter and sprinkle with finely chopped parsley.

Meat puree

• Products: beef 120 g; bechamel sauce 40 g; butter 5 g;
• Recipe: Pass the boiled meat through a meat grinder, add bechamel sauce and grind. Serve with butter.

Boiled meat goulash

• Products: beef 120 g; butter 6 g; flour 6 g; greenery;
• Recipe: Cut the boiled meat into pieces, pour in bechamel sauce, add salt, and cook over low heat for 1 hour. Sprinkle with parsley before serving.

Steamed chicken balls

• Products: chicken 250 g; stale loaf 20 g; milk 25 g; butter 10 g;
• Recipe: Pass boneless chicken meat through a meat grinder, add a loaf soaked in milk, grind, add a little butter, mix well, cut into meatballs, and steam.

Boiled beef

• Products: meat on the bone 300 g; roots 100 g, salt;
• Recipe: Peel the washed vegetables, chop them, pour in a small amount of boiling water, add salt, and cook. Place the washed meat in boiling vegetable broth and cook until soft. Divide into portions.

Steamed meat cutlets

• Products: meat 150 g; wheat bread 20 g; wheat crackers 6 g; butter 6 g; water 30 g;
• Recipe: Cut the meat separated from the bones into small pieces and pass through a meat grinder along with bread, soaked in water and squeezed out. Salt the minced meat and mix, adding one tablespoon of cold water. Make cutlets from the cutlet mixture and cook in a double boiler.

Veal baked in milk sauce

• Products: boiled (fried) veal 500 g; potatoes 7 pcs; butter 1 tbsp; milk sauce 1 cup; crackers;
• Recipe: Cut the veal into slices, place in rows in a dish, pre-greased with oil and sprinkled with breadcrumbs, for baking. Cover with slices of fried potatoes or mashed potatoes, seasoned with a raw egg, pour over milk sauce, sprinkle with unsalted grated cheese, pour over butter and fry in the oven for 20 minutes, until baked. Serve in the same bowl in which the veal was baked.

Steamed meat soufflé

• Products: beef 120 g; milk 25 g; butter 5 g; a quarter of an egg;
• Recipe: Pass the boiled meat through a meat grinder, having previously cleaned it of films and tendons. Combine the minced meat with the milk sauce, mix, add the yolk, butter, mix again, carefully fold in the whipped whites. Stir and place in a mold greased with butter. Bring to readiness in a water bath.

Boiled fried chicken

• Products: chicken 500 g; carrots 1 pc; parsley, butter 1/2 tbsp; bay leaf, salt;
• Recipe: Cut the well-washed, peeled chicken into pieces, put in hot water, add peeled, coarsely chopped carrots, parsley, bay leaf, cook over low heat for 1 hour, until the meat is cooked. Roots and spices are added at the end of cooking. Cut the cooked chicken into pieces, place in a frying pan with heated oil and fry until browned. Before serving, place the meat on a heated dish, pour melted butter over it, and place boiled potatoes fried in butter next to it. Serve separately green salad, fresh cucumbers and tomatoes.

Steamed fish soufflé with butter

• Products: fish 150 g; butter 20 g; wheat flour 5 g; half an egg; milk 40 g;
• Recipe: skinned and boned fish - boil half, cool and mince with the second (raw) half. Prepare a sauce in the form of jelly from milk and flour, combine with fish, add raw yolk and 10 g of vegetable oil, beat well, combine with beaten egg white (lightly), pour into a greased mold, steam until ready. Before serving, pour melted butter over the fish soufflé.

Stewed fish with vegetables

• Products: headless fish 200 g; carrots 15 g; onions 10 g; bay leaf, butter 6 g, sour cream 10 g;
• Recipe: Cut the peeled and washed carrots and onions into slices and cut each of them into four more pieces. Rinse the fish, cleared of bones and skin, in cold running water, cut into small pieces, add vegetables, 1 glass of hot water, bay leaf, place in a saucepan, close with a lid and simmer over low heat (first put the pan on high heat after bring the contents to a boil - set the heat to minimum with the lid tightly closed). The finished fish is seasoned with sour cream and butter. Boiled potatoes and canned green peas are served as a side dish.

Boiled potatoes with sour cream

• Products: potatoes 150 g; parsley 6 g; sour cream (butter) 15 g;
• Recipe: Steam peeled potatoes, sprinkle warm potatoes with finely chopped herbs, pour sour cream (butter).

Cheesecakes with carrots

• Products: cottage cheese 140 g; wheat flour 35 g; half an egg; apricot 20 g; carrots 25 g; butter 10 g; sour cream 25 g;
• Recipe: Simmer finely chopped carrots with five grams of oil and a small amount of water until all the liquid has evaporated, then cool. Combine finely chopped apricots and grated cottage cheese with half the flour, part of the sour cream, sugar, egg, and carrots. Stir, divide into 3 parts, roll in flour, shape into a cheesecake, bake in the oven, first sprinkle with sour cream.

Carrot cutlets

• Products: carrots 110 g; milk 25 g; sugar 3 g; flour 7 g; egg 1/4; water 15 g; vegetable oil and sour cream 7 g each;
• Recipe: Peel the carrots, cut into small pieces, simmer until soft in milk and water with the lid tightly closed. Pass the finished carrots through a meat grinder, add salt, sugar, and bring to a boil. Pour flour into the boiling carrot mixture and cook, stirring until thickened, cool, add beaten egg, stir and make cutlets. Fry the cutlets on both sides until crust appears, put in the oven for 5 minutes. Before serving, pour sour cream or milk sauce over the cutlets.

Vegetable stew

• Products: potatoes 100 g; carrots 75 g; tomatoes 100 g; cabbage 120 g; turnip 100g; greens 6 g; onions 40 g; butter 20 g; broth 200 g;
• Recipe: Finely chop the peeled root vegetables, add a small amount of water (broth), close tightly with a lid, simmer over low heat until half cooked. Add chopped potatoes, tomatoes, onions, cabbage to the root vegetables, add salt and simmer until tender. Before cooking, add butter to the vegetables. Before serving, sprinkle the stew with finely chopped herbs.

Omelette

• Products: egg 2 pcs; milk 140 g; butter 5 g; wheat flour 5 g;
• Recipe: Thoroughly grind the flour into 20 g of milk, combine with a well-beaten egg, add the remaining milk, stir, pour into a greased frying pan, and place in the oven over medium heat. The omelette is served with fresh tomatoes and vegetable puree.

ATTENTION! The information presented on this site is for reference only. We are not responsible for possible negative consequences of self-medication!

Recipes for dietary dishes for children with allergies do not contain a large list of products familiar to the average person, but at the same time they do not cease to be tasty and healthy.
What dietary dishes can be fed to children with allergies?

Diet recipes for children with allergies

• Vegetable recipes

Allowed vegetables: zucchini, cabbage, cucumbers, soaked potatoes, onions, celery stalks, herbs (dill, parsley, bay leaf).
From these products you can prepare a delicious and tender vegetable soup, using the recipe below as a basis.

Cauliflower and kohlrabi soup

You will need:
Cauliflower - several florets
Kohlrabi - half of the round part of the stem
Parsley root
Oat flakes - a few tbsp. l.
Dill to taste
Sour cream, butter for dressing

Preparation:
Peel the parsley root and kohlrabi, cut into strips and lightly simmer in butter; for taste it is better to use butter. Then put the cauliflower, disassembled into inflorescences, into a boiling vegetable broth or just water, add a couple of spoons of oatmeal and vegetables stewed in oil. Boil everything until the vegetables are ready. Serve with herbs and sour cream. You can season the salt already in the plate.

• Meat recipes

Allowed products: veal, rabbit and turkey.
These products, with the addition of permitted vegetables, make delicious steamed cutlets, cabbage rolls, meatballs, and stews.

Turkey cutlets with zucchini

You will need:
Turkey meat (breast) - 0.5 kg
Half a zucchini
Rice flour - a few tbsp. l

Preparation:
Make minced meat from turkey meat and half a zucchini, add a little salt, add flour and form into cutlets. Place the resulting cutlets in a steamer, after greasing it with olive oil. Cook for 50 minutes. Serve with sour cream and any permitted side dish (buckwheat, rice, millet)

• Porridge

Recipes for delicious dietary dishes for children with allergies are not complete without various cereals, which can be prepared as a side dish or as a main dish. Allowed types of cereals for allergies: buckwheat, rice, millet, oatmeal, corn.
Don’t be afraid to use milk when preparing porridge, you just need to replace cow’s milk with soy, rice or dry hypoallergenic milk mixture.

By organizing a balanced diet for her child with allergies, in coordination with the doctor, the mother will protect the baby’s health and help him gradually adapt to new foods. By introducing them very slowly into the child’s diet, according to the rules of complementary feeding, the mother will help the baby cope with allergies and adjust the body to proper nutrition.

When a beloved baby needs a special diet, it is only by planning it that the mother performs daily culinary feats. We will consider in detail what hypoallergenic dishes for children with allergies can be prepared, their recipes and daily dietary menu in this publication. Very often, foods cause an undesirable reaction in the child’s body, and mothers maneuver between them like real nutritionists.

A children's diet menu for allergy sufferers should not contain a number of products that cannot be used for preparing dishes if children are allergic to these products. Let's list them to make sure the children's menu is safe! Of course, each child has his own individual intolerance and it is not at all necessary that the baby’s body will show intolerance to all the products on the list.

Allergenic products

• Chicken eggs;
• Cow's and often goat's milk and products made from them, except fermented milk;
• Sea and river fish, especially smoked;
• Seafood – shrimp, lobster and crab;
• Goose or duck meat;
• Mushrooms;
• Red and orange fruit and vegetable crops;
• Soybeans and all soybeans;
• Wheat and all grains containing gluten;
• Smoked meat and sausage;
• Sauces, ketchups and industrial mayonnaise;
• Spicy herbs and root vegetables, vinegar;
• Sunflower oil;
• Nuts (walnuts, almonds, peanuts, hazelnuts);
• Sweets, especially chocolate;
• Honey and bee products;
• White wheat bread, buns, cookies and waffles;
• Canned food and any products with food colorings and additives;
• Spices, except bay leaf.

What should the baby eat then? All the products from the list during the period of exacerbation of the disease can really cause a noticeable blow to the baby’s body, but during the period of long-term remission they can be introduced into the diet only by acting carefully and slowly.

This is how we introduced new products into the complementary feeding of children up to one year old, and this is how we introduce allergen products into the menu of children with allergies - in small portions, starting with 1-2 teaspoons. The metabolism will gradually adjust to the new product, build a protective mechanism and, over time, will perceive it as friendly. The hypoallergenic children's menu will gradually expand, and during periods of seasonal exacerbations, it will narrow.

Dietary vegetable dishes for children with allergies

Allowed vegetable crops:

• zucchini and squash;
• any cabbage (except red cabbage);
• cucumbers;
• potatoes (only soaked from starches) and Jerusalem artichoke;
• green and onions, parsnips, celery, dill, parsley and bay leaves.

What hypoallergenic dishes for children can be prepared from vegetables?

1. Steamed and multicooked vegetables.
2. Vegetable stews in the oven, with or without meat.
3. Salads of fresh cucumbers and cabbage with herbs.
4. Soups with meat or vegetable broth.
5. Mashed potatoes made from vegetable broth with the addition of other permitted vegetables.

Recipes for children's dietary dishes from vegetables

Cabbage and apple salad

Chop the white cabbage very finely, grate the apple and mix these ingredients. Sprinkle with apple juice and stir. You can add prunes, cut into thin strips, to the salad. Serve with hot potato stew or porridge.

Cauliflower and Kohlrabi Soup

Both younger and older family members will love this delicious soup. It is very easy to prepare, the color is fresh, and the taste is delicate.

For the soup we will need the following vegetables:

• cauliflower – 3-4 inflorescences,
• kohlrabi cabbage - half a spherical stem,
• parsley root - a small piece,
• oatmeal – 2 tbsp.,
• parsley and dill - to taste.
• a little butter and sour cream for dressing.

Preparation

Cut the peeled parsley root and turnip-shaped kohlrabi stalk into thin strips and lower them slightly in a saucepan with heated butter.

Place a saucepan with 1 liter of meat or vegetable broth on the fire (you can also use plain water). Place cauliflower, disassembled into small inflorescences, into the boiling broth, add flakes and add parsley root and kohlrabi, lowered in a saucepan.

Cook until the vegetables are soft. If desired, you can add a couple of sliced ​​potatoes.

Serve with sour cream, adding a little salt to the soup right in the plate.

Zucchini stuffed in a steamer

Ingredients

• Zucchini – 2 fruits
• Lean veal – 400 g
• Onion – 1 onion
• Salt - a little
• Parsley - a few sprigs
• Sour cream – 2 tbsp.

Preparation

1. First, prepare the minced meat: wash the meat and onions, cut into pieces and grind twice in a meat grinder.
2. Wash the zucchini, cut off the ends and cut across the fruit into pieces 5-6 cm long. From each “barrel” we select the pulp with a spoon, forming a void for stuffing it with meat. Finely chop the pulp without seeds and add to the prepared minced meat.
3. Mix the ground meat with onions with zucchini pulp, chopped parsley (leaves only!), add some salt and add half the sour cream. Fill the voids of the zucchini with the filling, place in the steamer basket and cook for 50 minutes.
4. Serve topped with sour cream.

From zucchini and squash you can make green caviar, oatmeal pancakes without eggs, baked with cottage cheese in the oven and many other interesting dishes. The main thing is to turn on your imagination!

Potatoes with cottage cheese baked in foil

This is a very tasty but simple dish that children love. It's very easy to prepare.

Peel medium-sized potato tubers (2 pcs.) and cut into slices 5 mm thick, soak for an hour in cold water.

While the potatoes are soaking, prepare the minced curd: grind 200 g of cottage cheese through a sieve, add dill (a little), add some salt and mix with sour cream (2 tbsp).

Grease the central part of the foil square with olive oil. Now we cover each potato circle with minced curd, just like we prepare a sandwich, lay out our “sandwiches” in layers in a checkerboard pattern in the center of the foil and add about a quarter glass of water.

We wrap the free edges of the foil and carefully pinch them to lock in moisture. Bake in the oven for 30-40 minutes. Serve directly in foil (children will really like this serving!) with sour cream or baby kefir.

Meat recipes for children with allergies

If goose and duck meat causes allergies, then beef (veal), turkey and rabbit are dietary products. Meat should definitely be included in a child’s menu, as it is rich in iron and complete proteins.

Turkey cutlets with zucchini

Ingredients

• Turkey meat – 400 g
• Zucchini – half a fruit or about 150 g
• Rice flour – 2 tbsp.
• Salt - a little

Preparation

Grind pieces of turkey and zucchini meat in a meat grinder, add flour, add salt and mix thoroughly. We beat the minced meat against the walls of the dish and then form small cutlets from it. Place them in a steamer bowl, which we grease with olive oil, and steam for about 50 minutes. Serve with sour cream and any side dish.

These cutlets can also be cooked in a saucepan. Place the formed cutlets in a pan, the bottom of which is also greased with olive oil, add 1 glass of water and simmer for about 40-50 minutes.

Dietary meat dishes for allergy sufferers are as diverse as those for healthy people. The only things missing from their recipe are carrots and spices. Therefore, you can cook cabbage rolls, stuffed green peppers, meat rolls, meatballs, stew, and even create delicious pilaf!

Children's hypoallergenic cereals

The children's diet menu contains a lot of cereals both as a side dish and as a dessert. From permitted cereals we can prepare rice, oatmeal, corn and buckwheat porridge. But it also happens that this list can be either wider or narrower.

Milk porridges are cooked with milk obtained from dry milk mixtures, or with soy, rice milk, or water. Porridge cooked in water is not necessarily tasteless. If you offer your baby dessert porridge, then its taste can be enriched with a grated apple, banana, juicy pear or a couple of plums.

If you are preparing porridge with meat or vegetables, then prepare a salad of cucumbers and cabbage, zucchini pancakes, stew white cabbage or serve boiled broccoli with sour cream.

Desserts for children with allergies

Unfortunately, sweetening desserts is not recommended for young children with allergies. And honey, unfortunately, is not allowed. Therefore, dried fruits (allowed) and fresh fruits can serve as sweeteners: apple, green pear, banana, kiwi.

The best hypoallergenic desserts are prepared using baby kefir or cottage cheese. The main thing is that both cottage cheese and kefir are not sour. In this case, adding a banana or sweet pear solves the problem of sweetness of the dessert.

Banana oatmeal cookies

These delicious cookies will be a real joy for your baby, and you will be happy to try a few of them!

For dietary cookies we will need:

• 1 glass of rolled oats (flakes),
• 2 bananas (ripe)
• a handful of light raisins and a handful of dried fruits (apples and pears),
• olive oil for greasing the mold.

Making these cookies is a real pleasure! Mash the bananas with a fork, add rolled oats and dried fruits (cut large pieces into tiny cubes), mix and form cookies. Place on a baking sheet, pre-oiled with olive oil, and bake in a very hot oven for 15 minutes.

For drinks, it is allowed to prepare a decoction of dried fruits from apples and pears, or from fresh fruits. A delicious drink and green tea with the herb stevia, which contains glycosides that sweeten the drink. It is not only a natural sweetener, but also a very valuable medicinal herb.

Dear mothers! We hope that our simple tips will help you create a children's diet menu for allergy sufferers, which you can easily implement by preparing dishes to suit your child's taste preferences. We hope that as your baby grows up, he will get stronger, his metabolism will normalize, and together you will begin to cook everything that was previously prohibited!

Nutrition for allergic diseases Ilya Melnikov

STEAM MEAT CUTLETS

STEAM MEAT CUTLETS

Products: per 100 g: meat 150 g, wheat bread 20 g, wheat crackers 6 g, butter 6 g, water 30 g.

Separate the meat from bones, tendons, films, cut into small pieces and pass through a meat grinder along with bread soaked in water and lightly squeezed out. Salt the minced meat, mix well, gradually adding one tablespoon of cold water.

Make cutlets from the cutlet mass and cook them in a special pan - a double boiler. If you don’t have such a pan, you can use a net with legs that is placed on the bottom of the pan. Water must be poured so that it is below the mesh. From the moment the water boils until the cutlets are ready, 20 minutes pass.

This text is an introductory fragment. From the book Nutrition for Liver Cirrhosis author Ilya Melnikov

From the book Nutrition for Allergic Diseases author Ilya Melnikov

author Ilya Melnikov

From the book Nutrition for Hypertension author Ilya Melnikov

author Ilya Melnikov

From the book Nutrition for Stomach Diseases author Ilya Melnikov

From the book Diabetes Handbook author Svetlana Valerievna Dubrovskaya

From the book Special diet against allergies and psoriasis author Elena Vladimirovna Dobrova

From the book Allergy. How to defeat her. Simple and effective methods to keep allergies under control author Irina Stanislavovna Pigulevskaya

From the book of 100 recipes for dishes rich in microelements. Tasty, healthy, soulful, healing author Irina Vecherskaya

The potential allergic hazard of certain products can be reduced if you follow simple rules during their preparation. And in some cases, pre-treatment will be required.

• The potatoes need to be finely chopped and then soaked in cold filtered water for up to 12 hours. At the same time, change the water periodically. This helps remove nitrates and starch from root crops.
• The remaining vegetables must be soaked for 2–3 hours before cooking. To remove toxic chemicals that may have been used to treat the cereal, it should also be soaked in cold water for about 2 hours before cooking the porridge.
• To reduce allergenicity, meat is frozen, and during cooking, the broth must be drained at least once.
• Remember that heat treatment of fruits, whether boiling or baking, does not reduce their allergenicity.
• Please also keep in mind that despite the low allergenicity of our delicious recipes for allergy sufferers, you can use them in the menu of an allergic child only after consultation with your doctor.

Recipes for children with allergies: potato balls (from 2 years old)

• 2 medium sized potatoes
• 1 tbsp. l. olive oil
• salt on the tip of a knife
• 1 tbsp. l ground corn flakes

Preparation:

1. Pour a glass of boiling water over the soaked potatoes and cook covered.
2. Drain the water and puree the potatoes in a blender, add olive oil and salt.
3. Make balls from the resulting mass, roll in crushed flakes and bake on a greased baking sheet at 200°C.

Recipes for children with allergies: rice pudding with apples (from 1.5 years old)

• 1 tablespoon rice
• salt on the tip of a knife
• 1 tbsp. l. Sahara
• 1/4 cup puree from stewed Antonovka.

Preparation:

1. Keep the rice in cold water for 2 hours, drain the water, add a glass of hot water, salt and sugar and cook until half cooked.
2. Then add the applesauce prepared in advance and simmer over low heat for 30 minutes.
3. Place in a mold and refrigerate to harden. Serve cold (room temperature).