“Cooking has become a creative outlet and a way to connect with family and friends.”
Add 1 cup milk, 2 eggs, and ½ stick of butter. Stir, bake, and enjoy! For me, this is a recipe for disaster.
As an infant, I was diagnosed with severe egg and dairy allergies after developing bleeding eczema while exclusively breastfeeding. My mom immediately cut both foods from her diet so she could continue to nurse. On my 13th birthday, I had a scary reaction to shrimp, which added shellfish to my list of allergies. What should have been a day to celebrate instead gifted me a new EpiPen.
Avoiding my allergens is difficult, but social isolation is even harder. I’m frequently faced with two choices: bring my own food or go without. At parties, I sit with my cooler of safe foods while everyone else eats pizza and cake. I avoid the drips of ice cream left on tables as I hear a familiar chorus of: “Sorry, Keaton. They contain milk and egg.” On holidays, relatives often aren’t sure what to cook, making me feel like a burden. I’ve even had doctors downplay my allergies, assuming I can have “just a little” egg or dairy in baked foods, which I absolutely cannot.
Most people can eat without giving it much thought, but for me, every meal requires planning and worrying about cross-contamination. It has become second nature to check every label, ask to speak to the manager at restaurants, and advocate for myself. But that doesn’t mean it’s easy, as all of this takes extra planning.
In high school, there was a turning point. Instead of letting my allergies hold me back, I chose to take control. I began looking up egg and dairy-free recipes online and started cooking my own meals and desserts. What began as a way to stay safe quickly grew into one of my favorite hobbies. I love creating dishes that are not only safe for me but also genuinely delicious. From pizza topped with creamy cashew “cheese” to black bean brownies and pumpkin muffins made with flax “eggs,” I enjoy the challenge of experimenting with creative substitutions. One of my go to desserts is a dairy and egg-free carrot cake that my parents now request regularly. It’s especially rewarding when friends say things like, “Wait! This doesn’t have any dairy or eggs? It’s so good!” I’ve even had friends’ parents ask for recipes after tasting my double chocolate birthday cupcakes.
Cooking has become a creative outlet and a way to connect with family and friends. It has given me confidence, taught me how to problem-solve, be creative, and turn a challenge into something positive. My allergies no longer have control over my enjoyment of food and social events. Instead, they led me to a skill I truly enjoy and a way to share something with others.
Every day, food allergies affect how I live, but they have also taught me that challenges don’t have to hold you back. This journey has helped me uncover new passions and strengths I can be proud of.
- Keaton