If you’re like me, you’ve always dreamed of visiting Austria to live out your Sound of Music dreams, then this is the guide for you! I ..read more

Serves: 6 Whether you are vegetarian or simply want comfort in a bowl, this bean and kale chili recipe will be one of your new seasonal ..read more

When booking restaurant reservations during my travels, I always make sure to find an email for that restaurant reach out to each ..read more

When booking hotels reservations during my travels, I always make sure to find an email for that hotel restaurant or dining service and ..read more

Side Dish - Serves 8 This recipe couldn't be easier and is such a crowd pleaser, it features the best produce of the season-- beautiful zucchini. Prep it in advance then bake off before the event to make planning easier. Ingredients: 1 sheet of defrosted puff pastry dough (Pepperidge Farms) ½ green zucchini ½ yellow zucchini or yellow summer squash 1 shallot 2 T extra virgin olive oil ¼ cup crumbled dairy free feta (Violife) 1 tsp dijon mustard  The zest of one lemon Squeeze of lemon juice Salt Ground black pepper Prep: Preheat the oven to 400ºF. After defrosting the puff pastry ..read more

This salad can be prepped and assembled right before serving with the salad dressing. It is the perfect salad to kick off the summer and embrace all of the gorgeous, fresh produce of the season.  Ingredients: Dressing: ½ cup extra virgin olive oil 4 T apple cider vinegar Juice of one lemon (approx. ¼ cup lemon juice) 1 T dijon mustard 1 ½ T honey Zest of one lemon 1 shallot, minced ⅛ cup Fresh dill, finely chopped ⅛ cup Fresh parsley, finely chopped Black pepper Salt  Salad Makings: 3 heads of butter lettuce 1 package of french green beans ½ cup snap peas, thinly sliced diagonall ..read more

I have spent the past 4 weeks studying in Stockholm, Sweden, taking a photography course through DIS Abroad. I have always dreamt of studying abroad and traveling but food allergies have always felt like a barrier to me. However, in the past few months I’ve been more motivated to pursue these dreams and “make things work” even if it isn’t perfect. I applied to this program on a whim in the fall, unsure whether I could make it work with my allergies. Once I was accepted, I knew that it was an opportunity I wanted to take and immediately started researching for grocery stores, safe food produ ..read more

This recipe feels like the transition between winter and spring with the combination of fresh and comforting ingredients. I find myself leaning towards certain ingredients each week when I do my grocery shopping. New finds at the store lead to new recipe experiments. This is a simple weeknight recipe that can be thrown together with ingredients from your pantry. Shallots are a mild type of onion that I absolutely love. It is such a versatile ingredient that I’ve found myself incorporating into so many things. They add an elevated flavor to any recipe and are still easy to find in any grocer ..read more

I absolutely love how this recipe combines cozy home cooked favorites with a fresh twist! The arugula adds a fresh peppery note to the dish and the dairy free provolone is so good you wouldn't even know it's allergy friendly. I use Calise Italian Bread which is made in a dairy, egg, nut, and sesame free facility, along with Violife Just Like Smoked Provolone Slices, and Earth Balance Soy Free Buttery Spread. All of these are amazing allergy friendly products that are staples in my house. I can't wait for you to try this delish allergy friendly recipe. I hope you enjoy! (serves 1) Ingredients ..read more

January 2023 Ingredients: 1 yellow onion, chopped 1 shallot, chopped 4 Tbsp olive oil 1 clove garlic, minced 2 red bell peppers, sliced 1 orange bell pepper, sliced ½ pint cherry tomatoes, cut in half 2 cups uncooked long grain white rice 2 teaspoons Pallero seasoning 4 cups water 2 Tbsp parsley, finely chopped Salt Pepper Instructions: Preheat the oven to 400 degrees. On a sheet pan lined with foil, toss the red/orange peppers and cherry tomatoes with the remaining 2 Tbsp of olive oil and salt + pepper to taste. Roast in the oven until the vegetables are soft and slightly charred (about 20 ..read more