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).

Required: 1 liter of soy milk, 50 g of vermicelli, salt, sugar.
Preparation. Bring the milk to a boil, add vermicelli, cook over low heat for 10-15 minutes, add salt and sugar. Pour into plates and serve.

Soy milk soup with potato dumplings.

Required: 1 liter of soy milk, 3 potato tubers, 2 eggs, 3 tbsp. l. flour, salt.
Preparation. Peel the potatoes, boil in salted water until tender, mash, add flour, beaten eggs, stir. Bring milk to a boil. Form dumplings with a spoon, place them in boiling milk and cook over low heat for 10-15 minutes. Add salt. Pour into plates and serve.

Soy milk soup with potatoes.

Required: 1 liter of water, 200 g of soy milk, 3 potato tubers, 1 onion, parsley, salt.
Preparation. Peel the potatoes and onions, finely chop them into cubes, add water and cook for 15 minutes. Add milk, salt and cook for another 10 minutes. Pour into plates, sprinkle with chopped parsley and serve
.
Milk-egg soup.

Required: 1 liter of soy milk, 200 g of water, 6 boiled eggs, 2 carrots, 1 tsp. lemon juice, parsley, salt.
Preparation. Peel the carrots, boil them, rub through a sieve. Finely chop the eggs and parsley and mix with the carrots. Add lemon juice, salt. Beat with a mixer, pour in hot milk, cook for 5 minutes. Can be served hot or chilled.

Millet porridge with pumpkin.

Required: 1 glass of millet, 1 glass of water, 1 glass of soy milk, 300 g of pumpkin, salt.
Preparation. Peel the pumpkin and remove seeds, cut into pieces, add water and simmer for 5 minutes. Add washed millet, soy milk, salt and cook until tender. Remove from heat, stir, let steep for 10 minutes and serve.

Millet porridge balls with carrots.

Required: 300 g of millet porridge, 100 g of soy yogurt, 4 carrots, 2 eggs, 3 tbsp. l. vegetable oil, 3 tbsp. l. breadcrumbs, salt.
Preparation. Peel the carrots and boil in salted water, rub through a sieve, mix with millet porridge, add eggs. Form into balls, roll in breadcrumbs and fry on both sides in vegetable oil. Drizzle with yoghurt and serve.
Potatoes stuffed with chicken and soy cheese.
Required: 8 potato tubers, 150 g minced chicken, 100 g grated soy cheese, 1 tsp. caraway seeds, 1 clove of garlic, 1 onion, 3 tbsp. l. vegetable oil, salt.
Preparation. Fry the onion and garlic in vegetable oil (2 tbsp.). Add minced chicken, salt, water and simmer for 15 minutes, cool, mix with soy cheese. Peel the potatoes and boil until half cooked, cut them in half, remove the pulp from the middle and mix it with the prepared minced meat. Fill the potato halves with minced meat, place on a baking sheet greased with vegetable oil, sprinkle with caraway seeds and place in an oven preheated to 180 °C for 20 minutes.

Potatoes with soy cheese sauce.

Required: 5 potato tubers, 4 boiled eggs, 150 g grated soy cheese, 1 onion, 2 tbsp. l. lemon juice, 100 g soy milk, 70 g vegetable oil, green salad, 7 black olives, salt.
Preparation. Peel the onion, cut into thin rings, add salt, sprinkle with lemon juice and leave for 30 minutes. Peel the potatoes and boil in salted water. Mix cheese with soy milk, place in a heated frying pan, add oil and simmer until thickened. Pour the sauce over the potatoes, garnish with onions, olives, chopped eggs, lettuce and serve.

Egg casserole with tomato.

Required: 4 eggs, 2 tbsp. l. tomato paste, 1 tbsp. l. olive oil, 50 g grated soy cheese, 50 ml soy milk, 40 g parsley, salt.
Preparation. Grind the eggs with tomato paste, salt, mix with chopped parsley and soy milk, beat with a mixer and pour into a greased mold. Bake in the oven at 200°C for 6 minutes, sprinkle with cheese, roll up. Cut into portions and serve.

Draw your attention to!
The given recipes may not be suitable for all children, because allergies are a specific disease and are individual in nature.

These dishes are prepared from medium- and low-allergenic products, however, individual intolerance is possible.

All dishes can be chopped depending on the age of the children, the presence of teeth and the development of chewing skills.

Products that the child cannot tolerate must be replaced or excluded from the recipe.

Special attention!!! Introduction of dairy products, quail eggs, carrots, parsley, sour cream and sour cream dishes (sauces) - only if tolerated.

Boiled meat soufflé

Meat (beef, veal) - 100 g, sauce - 35 g, quail egg - 1 pc. melted butter - 3 g.

Cook the meat (pork, beef, veal), cool, mince three times, combine with white (sour cream or milk) sauce, stirring thoroughly, add the yolk of a raw quail egg, add salt, and gradually add the whipped white to the meat puree. Beat the mixture well, place in a greased form and steam until tender in a water bath.

Steamed boiled rabbit soufflé

Boiled rabbit - 60 g, quail egg (if tolerated) - 1 pc. melted butter - 3 g.

Pass the boiled rabbit meat through a meat grinder twice, add sour cream sauce, stirring thoroughly, add the yolk of a raw quail egg (if tolerated), add salt, and gradually add the whipped white to the meat puree. Beat the mixture well, place in a greased form and steam until tender in a water bath.

Steamed boiled turkey fillet soufflé

Boiled turkey - 100 g, rice - 10 g, quail eggs (if tolerated) - 1 pc., butter - 8 g.

Pass the boiled turkey meat 2-3 times through a meat grinder with a fine grid, combine with rice porridge well boiled in water, stir, add quail yolks, melted butter and whipped whites. Stir the resulting mass, transfer it to a greased form and cook in a water bath. Pour the finished soufflé with butter.

Meat soufflé

Meat - 100 g, white bread - 20 g, quail eggs (if tolerated) - 1 pc., butter - 3 g.

Cut lean pork meat without films and tendons into pieces and simmer in a small amount of water until half cooked, then add stale white bread or crackers soaked in cold water, pass everything through a meat grinder with a fine grid, add vegetable broth, mashed quail yolks and stir, adding gradually whipped egg whites. Place this mass in a pan, greased with oil and sprinkled with breadcrumbs, and cook in a water bath.

Steam meat balls

Meat - 100 g, bread - 25 g, butter - 5 g.

Pass the meat pulp (any permitted) through a meat grinder twice along with white bread soaked in milk, add butter, add salt and mix thoroughly. Cut the minced meat into pieces and steam it, placing it on a water bath grate moistened with water.

Beef stewed with prunes

Beef - 120 g, carrots (if tolerated) - 15 g, onions - 10 g, prunes - 20 g, melted butter - 5 g, water - 50 ml.

Simmer the meat without films until half cooked, add chopped blanched onions, sliced ​​carrots and simmer covered over low heat for an hour. Then add the washed prunes, from which the seeds have been removed, and continue simmering until done. Serve the meat along with prunes and carrots, pouring over the sauce in which it was stewed.

Boiled meat goulash

Meat - 100 g, sauce - 60 g.

Pour the boiled meat cut into small pieces with sour cream sauce and simmer under the lid over low heat for 10-15 minutes. Grind if necessary.

Serve with sauce (if tolerated).

Boiled rabbit

Rabbit - 100 g, carrots (if tolerated), onions, parsley (if tolerated) - 3 g each, water - 250 ml.

Place meat without skin and tendons into boiling water and cook covered over low heat (chicken - 25-30 minutes, young rabbit - 40-60 minutes). Place carrots, onions, parsley root and salt into the broth 25-30 minutes before cooking.

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.