In recent years we have stopped checking bags, and instead, using up our full carry-on allowance. One of these bags is dedicated to food, EpiPens, and clean plastic cutlery.

The Dedicated Food Allergy Bag

• Safe snacks which I have eaten before- this is especially essential in light of a recent airline allergy fatality. 
  • Noodle Bowls
  • Granola & Fruit Bars 
  • Instant Oatmeal
  • Mars Bars
  • Homemade cookies and 
  • Cheese
  • The “legal limit” of liquid Boost
  • My own thermos for oatmeal etc
  • Plastic Cutlery  (essential if backpacking in Asia with a peanut allergy)
• Medical Necessities
  • Epipens, Epipens and more epipens 
  • Expired EpiPens (Labelled “USE LAST” and bundled together)
  • Asthma medicines (having your asthma under control is key)
  • Benadryl 
  • Reactine 
• Water bottles and beverages (purchased in the gate) 
• Wet wipes (which do not remove allergens however I wipe down the seat, armrest and tray regardless

The Peanut-Free Backpack:

My backpack is where I keep clothes, most toiletries and generally anything not needed during the flight. I use “stuff sacks” for quick and easy packing.

The Purse or Laptop Bag

My purse becomes home to dry items and electronics:

• Chargers
• Tablets
• Passport

I have modified my procedure as I’ve found myself in unsafe situations such as being surrounded by cross-contaminated items and door handles preflight in the Toronto Pearson and Gatwick Lounges, and hearing about the tragedy of 15-year old Natasha Ednan-Laperouse’s who devastatingly lost her life following a British Airways flight from Heathrow to France.

We first learned what had happened on a layover in London Gatwick, after 14 hours of travel without food, and deciding to hazard a safe meal at Jamie Oliver’s Restaurant, being that we were only 1.5 hours from our destination and flying over land, with many airports in the event of an absolute emergency. It was then we learned what had happened to Natasha from our server, and how everything from the food manufacturer, to the airline, flight staff, and the airport in Nice entirely failed this poor young girl traveling with her father.

This information and additional awareness has been updated in Natasha’s memory.

Also, the number of new brands that are offering plant-based food has grown recently making people who are curious about tasting new food go part-time vegan. 

Sadly, for people with peanut allergies, which is 1 in 50 children and 1 in every 200 adults, switching to a plant-based diet is even more challenging. But, not impossible. 

We asked our team’s expert and committed vegan, Sofi, for her advice:

So here are some quick “entry-level” vegan meals that are easy to prepare and very delicious. Most importantly, they do not contain peanuts, soy or legumes. 

Vegan Pizza

Honestly sometimes I go with the flow. I find a recipe that is not typically known as plant-based and I veganize it. That is how I started making yummy vegan pizza for myself. 

You will need: 

• Vegan Cheese – While there are many cashew vegan cheese, mine is typically made from coconut and other extracts. There are different brands of vegan cheese, you can choose the best fit for you. 

• Tomatoes 

• Olives 

• Mushrooms 

• Origano 

• Ready pizza dough (if you do not have time to make the dough by yourself) 

Pit the ingredients on the pizza dough in the following order: cheese, tomatoes, mushrooms, olives and add in origano at the end. Add the quantity of ingredients you find suitable for the people to whom you want to serve delicious vegan pizza. Bake for 15 -20 minutes at 250 degrees. 

Quinoa with vegetables 

This is also a very simple  and tasty recipe. You will need: 

• Quinoa – I usually put around 100 grams for 2 meals. Therefore I recommend you measure 50grams per serving. 

• Zucchini – 2 small ones (for 2 servings)

• Potatoes – 3 small ones (for 2 servings)

• Onion – 1 is enough for rich flavor

• And my favorite – Origano 

• 2 tablespoons of oil (any kind you use) 

Wash the vegetables and cut them in small circles. Oil the baking pot and start laying out the ingredients in the following order: first the potatoes, second the quinoa seed, third the zucchini and last the onion circles. Add in the origano and bake for 25-30 minutes at 250 degrees. 

Pasta with vegan cheese and broccoli 

Again. A very simple everyday recipe that can be -veganized. 

For this one you will need: 

• Vegan pasta – I usually use 100g per serving 

• Vegan cheese – as mentioned previously – most of them are made by coconut oil and extracts therefore feel free to choose any brand that suits you. I usually put 30-50 grams per serving. 

• Fresh broccoli – 200 grams per serving. 

• 0.5 tablespoon oil (any kind) 

• 2 tsp salt 

• And… you guessed it -origano. 

Follow these steps. Boil the pasta like you usually do with 1 teaspoon of salt and 0.5 tablespoon of oil. Meanwhile, boil the fresh broccoli with 1 teaspoon of salt. Once the pasta and the broccoli are cooked, put them in an eating bowl. Cut the cheese into small pieces of dice. Add in the origano and mix the ingredients. 

For extra taste you can add in a tomato sauce. 

My tips is to experiment with taste within your range of possibilities. Google a famous recipe and try to make it suit your lifestyle. With time you will learn and you will make it a routine. 

I hope you will have an enjoyable time cooking and tasting new food. 

Bon Appetit!