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Allergies and Intolerances

Critical Issues in Food Allergy: A National Academies Consensus Report

Washington Post: Does your mouth itch when you eat apples or other fruits? (great infographics)

New York Times: Feed Your Kids Peanuts, Early and Often, New Guidelines Urge

Journal of the American Medical Association: Guidelines to help Prevent Peanut Allergies (1-page)

Mayo Clinic: Less Hidden Celiac but Increased Gluten Avoidance without a Diagnosis: Findings from NHANES 2009-2014 (Lehman login required)

New York Times: When Gluten Sensitivity isn’t Celiac Disease

Today’s Dietitian: Food Intolerances vs. Food Allergies

Food Allergy Prevention and Treatment By Targeted Nutrition

 

Recipes

Gluten Free

Crunchy Dill Chickpea Pancakes with Lemon-garlic aioli

Pumpkin Chocolate Muffins (vegan)

Crispy Apple Oat Fritters

Gluten Free Pizza Crust, using flour (add sauce, cheese, and herbs)

Cauliflower Pizza Crust, flour replacement (add sauce, cheese, and herbs)

Bien Cuit’s Salted Chocolate Buckwheat Cookies

Nut Free

Roasted Winter Squash with Kale Pipian

Cold Sesame Noodles with Broccoli and Kale

Dairy Free

Kosher Moussaka (Meat)

Vegan Eggplant Parmesan

Dairy-Free Creamed Spinach

Cauli-power Fettuccini “Alfredo”

Smokey Butternut Squash Sauce with Pasta and Greens

Kale and Brussels Sprout Caesar Salad

Creamless Creamed Corn with Mushrooms and Lemon

Spaghetti with Sun-Dried-Tomato-Almond Pesto

Moroccan Flatbreads with Roasted Tomatoes


Vegan Mac and Cheese

Egg Free

Simple Tofu Quiche

Roasted Potato & Caramelized Onion Frittata

Bio

Photograph of Katherine BurtKate Gardner Burt, PhD, RD is an assistant professor at Lehman College and a registered dietitian and culinary nutritionist. She teaches courses in community and public health nutrition and cultural food and sustainability. Dr. Burt’s research broadly aims to reduce racial and ethnic inequities in community food systems in the Bronx and NYC as a whole. She does this by exploring strategies to strengthen efforts to grow food locally and improve community cohesion and social connectedness to build a more just food system. She also aims to reduce inequities in food systems by increasing opportunities for low-income people of color to excel in dietetics and food-focused careers. She takes a mixed methods, community-based approach to research and currently works with several New York City based non-profit organizations. Dr. Burt received her BS in film and television from Boston University and her MS in exercise physiology and nutrition, RD and PhD in food and nutrition policy from Teachers College, Columbia University. Her first cookbook was published in 2015 by Sterling Publishers, a subsidiary of Barnes and Noble.

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