On this week’s show…
We talk to Sarah Norris about dining with food allergies while at the Walt Disney World Resort, Donna Currie joins us to talk about the KitchenAid Ice Cream Bowl attachment, and Erin Smith, from Gluten-Free Globetrotter, tells us how she became a gluten-free globetrotter after living gluten-free for 30 years. Plus, Elizabeth shares a recipe for corn, tomato, and avocado salad.
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SHOW NOTES AND LINKS
Dining with Food Allergies at the Walt Disney World Resort with Sarah Norris
Sarah’s Disney Dining Tips
- Research the Disney restaurants before your trip. Disney offers a wide variety of food choices, from quick service meals to elegant table service dining. Select your restaurants before you arrive.
- Make dining reservations and note your food allergies.
- Contact Disney (e-mail address listed below). Some dishes, like the fried chicken at the 50′s Prime Time Cafe, take time to prepare and advance requests are suggested.
- On-site, tell the servers that you are on a special diet. The chef should come out to greet you before you place your order. If this doesn’t happen, ask to speak to the chef or manager.
Getting in Touch with Disney
About Sarah Norris
A self-proclaimed Disney “junkie”, Sarah Norris began visiting Disney World with her family when she was two years old. In 2009, she learned she needed to avoid gluten and dairy. Soon after, she traveled to Disney and learned about their food allergy awareness.
Today she runs the blog Gluten-Free and Dairy-Free at WDW. Sarah resides only a hour and a half from Disney and dines there often.
KitchenAid Ice Cream Maker Attachment with Donna Currie
Donna’s Ice Cream Recipes
Strawberry Margarita Ice Cream (egg-free)
Berry Ice Cream (egg-free)
Almond Breeze Ice Cream (dairy-free)
Ice Cream Books and Tools
The Spunky Coconut Dairy-Free Ice Cream Cookbook: Soy-Free, Sugar-Free, VeganBen & Jerry’s Homemade Ice Cream & Dessert BookThe Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet AccompanimentsKitchenAid Ice Cream Maker Attachment
Note: Product and book links above are Amazon affiliate links. Using them to buy a product sends a few cents to us and helps to support the podcast. Thank you for using them!
About Donna Currie
Donna was born and raised and well-fed in the Chicago area, where she developed a love for interesting ingredients. When she moved to Colorado, she suffered from a lack of Chicago-style Italian sausage, gyros, and pierogi, among other things. So of course, she made her own – and then went on a mission to make as many things as possible from scratch – at least once.
- 1 large ear of corn or ¾ cup frozen corn, thawed
- 1 pint cherry tomatoes, halved
- ¼ red onion, chopped
- 3 tablespoons vinaigrette
- 1 avocado, pitted and cubed
- kosher salt and freshly ground black pepper
- If using fresh corn, cut the top and bottom off the corn. Stand the corn up in a bowl and using a sharp knife, cut off the kernels using a downward motion.
- In a medium bowl, combine corn, tomatoes, onion, and vinaigrette. Stir to combine. Add avocado cubes. Stir gently. Season to taste.
Gluten-Free Globetrotter Erin Smith
About Erin Smith
Diagnosed with celiac disease in 1981, Erin Smith is a community organizer in the gluten-free world. In addition to running her two blogs and the NYC celiac meet-up group, Erin is an avid traveler.