Easy Breezy & Top 8 Free


Last week was a huge success for the food allergy community. It was Food Allergy Awareness Week and thousands, including myself, participated in making sure food allergies were the main topic of discussion. Social media was inundated with teal ribbons, #TealTakeover clothes, food allergy awareness badges and banners, and donations to increase awareness. The support was greatly appreciated by all members of the food allergy community!

You may be noticing an increase in people wearing magenta this week. Thanks to Apfed’s efforts, this week (May 17-23) is Eosinophil Awareness Week. EoE (eosinophilic esophagitis) is an allergic inflammatory disease that causes elevated eosinophils and inflammation in the esophagus (the tube that brings food from the mouth to the stomach) because of an over reactive immune response to food.  In some cases the inflammation can be so bad that the patient requires a feeding tube to receive their nutrition via an elemental formula. My son was diagnosed with EoE in 2012, which makes this week just as important to us as last. 

One thing that those with EoE and food allergies have in common are diet restrictions, which is why I’d like to share this very easy recipe. Fruit Cup Chicken Salad contains only two main ingredients, is free of the top 8 allergens, is healthy, gluten-free, and is the perfect way to use up that leftover chicken from last night’s dinner. It can be added to a sandwich, placed on top of a salad, or scooped with tortilla chips or crackers and the flavor can easily be changed based on the fruit you use.



1 fruit cup (peaches, pears, pineapple, etc)
Leftover cooked chicken
Salt and pepper to taste


  1. Drain juice from fruit cup and save.
  2. Using a blender add about one cup of cooked chicken and fruit from one cup.
  3. Blend for 2 minutes.  If the mixture is too dry, slowly add reserved juice until you reach the desired consistency.
  4. Add mixture to a sandwich, a wrap, on top of a salad, or scoop it with chips and crackers.

Regardless of your reasons for diet restrictions, this recipe is so simple and delicious, I’m sure you’ll enjoy it just as much as we do.

Elizabeth DiBurro, EBL Food Allergies


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