During the last two months of my pregnancy my body suddenly began reacting to eggs and dairy. Shortly after my son was born, we discovered he couldn’t process dairy or soy proteins through breast milk.
Like many moms navigating food allergies, I started searching for recipes — only to find endless lists of substitutions.
Just swap the butter.
Just use coconut milk.
Just replace the eggs.
But that wasn’t the kind of cooking I wanted.
I’m a foodie at heart, and I wanted a place filled with meals I could actually eat — dishes that were naturally dairy-free, egg free and soy-free, not recipes that required rewriting the entire ingredient list.
So Mama Makes It Work was born.
This is where I share the recipes, restaurant discoveries, and creative meals helping our family make allergy-friendly life work.
Follow me as I post what’s cooking in my kitchen each week.
Continue reading →: Hello World!Allergy Disclaimer
While I develop these recipes to work for dairy-free, soy-free, egg-free, and sometimes gluten-free diets, ingredient labels and manufacturing processes can change. Always read packaging carefully and make choices that are appropriate for your own allergies and sensitivities.
Some recipes may include ingredients such as highly refined soybean oil, which typically does not contain soy protein. Because every allergy is different, please make the decision that is safest for you and your family.
