It’s Food Allergy Awareness Week. I feel so fortunate that (thus far) neither of my kids has any food allergies. On the same token, though, I think back to how little thought I gave to what I ate as a kid. I don’t remember ever feeling sick from what I ate, yet as an adult it’s unfortunately not so easy. While I’m not lactose intolerant or a diagnosed celiac, both dairy and gluten seem wreak havoc on my system. Too much sugar (particularly of the processed variety) has similar results.
I am hyperthyroid and have a couple of other autoimmune issues, and all of those foods are inflammatory. So while I do feel blessed that tree nuts, eggs, wheat or other common allergens won’t send any of us to the ER, I have the deepest support and empathy for those suffering from food allergies.
That’s why I try to include allergy-friendly alternatives or substitutes with every recipe I post, and why a large number of my recipes are dairy and gluten-free as written. It’s why I don’t include ANY refined sugar, flour or processed ingredients in my food. It’s why I ask all of you to think about what you eat as well; even if you don’t need/want to avoid certain food groups, at least make your choices within them wise ones.
In honor of Food Allergy Awareness Week, I’m paying an even keener eye to common allergens. Every recipe I share this week will be gluten, dairy, refined sugar and nut-free. Here’s to all of those who have to think about every bite of food they eat, and here’s to inspiring the rest of us to (largely) do the same!
Tonight’s wraps are not only allergy-friendly, but easy to whip up and fun to eat. To keep things gluten-free I used brown rice tortillas (from Trader Joe’s) and San-J Sweet & Tangy Sauce for the pork and vegetables. You could also use iceberg or romaine leaves and serve these up as lettuce wraps.
You can use whatever vegetables you want here. This week I had some “super slaw” from my weekly Graze delivery which included shredded green cabbage, red cabbage, carrots, red peppers and green onions. I’ve also used bagged broccoli slaw in the past (I’m a big fan of convenience in this one… thinly chopping veggies is laborious work!)
Moo Shu Pork Wraps
1 tbs. olive oil
2 tsp. gluten-free soy sauce
1 lb. pork tenderloin, fat removed and cut into bite-size pieces
6-8 oz. bagged broccoli slaw or other thinly sliced vegetables
4 chopped scallions
1 cup gluten-free Asian sauce
brown rice tortillas (warmed in microwave, see below**) or lettuce leaves, for serving
**optional toppings: lime juice, minced cilantro
Heat oil in a large skillet or wok. Add 1 tsp. soy sauce and pork, cooking until brown. Add remaining 1 tsp. of soy along with the broccoli slaw and scallions.
Cook for 3 minutes and then add sauce, stirring to combine. Cook for one minute more and remove from heat.
Serve pork and vegetables in tortillas or lettuce wraps, topping with a squirt of fresh lime juice and some minced cilantro, if desired.
**tortillas, particularly gluten-free ones, are easiest to eat when warmed. I like to place them between dampened paper towels or clean dish towels and microwave for 30 seconds. Keep them wrapped until serving and they should be softer and less brittle.