Special Diets

This section is provided as a resource tool to different styles of diets that we find healthy and informative to living healthy. The diets are supportive of the environment as well as the body. We have provided the basics for Macrobiotic diets, Vegetarian diets, Allergy Free, Wheat Free Diets, Shellfish Free, Peanut Free, Egg Free, Milk Free, and Soy Free. We will be working to develop our diet list to include Cholestrol free, Dairy free, healthy heart diets, and many more. Please feel free to contact us with any other topics you would like for us to include.

Conditions and diets that can benefit from special diets are:

Special Diet Tips

Two of the most important steps you can take to getting organized, saving money and gaining peace of mind are meal planning and keeping inventory. Advance preparation is the key for a person on a special diet, especially when you have to purchase specialty foods from mail-order sources. Such products are often expensive plus the added cost of shipping. Besides, there is nothing worse than realizing you are out of a favorite food or required ingredient at the last minute. All you need is a few minutes each week to create your meal plan and check your supplies. Other suggestions for saving time include cooking in bulk, freezing meals and pre-making mixes.

Meal Planning
Creating a menu is a simple, yet effective way to gain control over your diet. It is a beneficial tool for busy families, particularly when several diets are involved, as well as a necessity for those on rotation diets. A meal plan is created one week in advance taking into account 3 main meals for each day. If several members of the family follow different diets then it is necessary to write out separate menus for each. Once you have written out the menu you can use it to generate your shopping list. Post the meal plan in an obvious and accessible place such as on the refrigerator door. Don’t throw out your old meal plans. After a few weeks you can recycle them for future meals.

Inventory
Taking inventory is an important part of following a modified diet. After planning your meals for the week take a few minutes to check your supplies.  

Cook in bulk 
Cook double batches of baked goods or meals. Most foods can be portioned and frozen for later use. This eliminates endless hours in the kitchen and ensures that there is always something to eat. Baked foods such as breads, muffins, biscuits, cakes, as well as pancakes, waffles, sauces, soups, stews, tortillas and even complete meals can be frozen. Use freezer storage bags or containers that can be thawed in the microwave if necessary. Full meals and other dishes can be frozen in corning ware or aluminum pans so that they can go directly from freezer to oven. Vacuum sealers may be purchased that seal durable freezer bags and mason jars. These are practical for long-term freezing. Label all frozen foods with the title, date created and thawing/cooking instructions if necessary. It is advisable to keep a freezer inventory list on the freezer door.

Pre-made Mixes
After developing and perfecting your baking recipes you can make and store mixes for later use. The next time you bake, create one (or several) additional mixes from your dry ingredients. This is a sensible idea since you already have the necessary ingredients available. Store your mixes in heavy-duty, zippered plastic bags, plastic containers or mason jars. Plastic bags are only good for temporary storage (a few weeks or less) since they are porous. Containers or glass jars are more suitable for long-term storage. Remember to label the mix with the title, additional needed ingredients and baking instructions.

Inevitably there will come a time when you want to dine away from home. This is often a source of great frustration and difficulty for many, particularly when faced with severe food allergies or multiple restrictions. There are many obstacles you must encounter, however with advance planning and practice you can learn to enjoy eating out.

Dining at Restaurants

Usually someone who is unfamiliar with your condition will be preparing your meal. They may not know what foods, products or derivatives may include your restricted ingredient. This will also include servers who are generally unable to answer your questions about exact ingredients. Some restaurants use pre-prepared foods and the staff may not have immediate access to the complete ingredients listing. This is common in fast food and restaurant chains. Cross contamination is likely to occur due to the sharing of ovens, grills, pans and other baking and storage containers. Even after informing the staff about your specific needs there is still a chance for human error to occur. It seems that upscale restaurants that employ chefs are often more qualified to accommodate special requests. Contact your local support group. They usually have a list of local restaurants that are suitable to visit. 

Here are some tips to help you at restaurants: 

• Create or purchase a restaurant card that briefly outlines your condition and needs. This can be any size or media. However, they should be small enough to be kept in your wallet or purse. Blank business cards can be purchased for home computers and make ideal restaurant cards. Some people been known to have theirs professionally printed at a local office supply and these are fairly affordable. Be sure to carry your cards whenever dining out. Give one to your server and send one to the chef to help prepare your meal.
• Call ahead or visit the restaurant and speak with the manager or supervisor at a time when it is not likely to be crowded or busy. Explain your condition succinctly and ask them questions about their ingredients and preparation methods. Keep your requests simple and specific.
• Ask or inform the manager and chef if you would like to bring along your own bread, pasta, condiments or other items that will require any preparation from the restaurant. 
• Start with basic dishes on the menu that require the least amount of modification.
• Always carry some extra food or meal with you in case your visit to the restaurant is not what you expect. This is a necessity when trying a place you haven’t contacted in advance.

Attending Parties & Social Functions

• Talk with the host before the event and obtain the menu. Discuss any ingredients, foods and products that are suitable for your diet that can be incorporated into the menu. It is always easier to inform them of what you can eat rather than what you cannot. You can give them a copy of your Safe Foods List to use in their planning.
• If necessary ask that your salad, uncooked meats or other dishes be prepared without dressings, marinades or sauces and separated from the other foods. 
• Bring one of your favorite side dishes or desserts with you to the party or dinner to share with others.
• For dinner parties, tell the host in advance if you want to bring your own bread, condiments or other items to be prepared. Ask that your dish be put aside in the kitchen. Before the meal you can go and finish the plate with your specifications.
• As with dining in restaurants, you may consider eating ahead of the event or bringing your own food/meal with you.