Allergy-Aware Meal Plan Template
For the method in Meal Planning With Allergies: Logistics First, Safety Always Human. Every ingredient starts from your own verified-safe list. No diagnosis, no elimination diets, no substitution-safety claims — packaging and your medical team override this template every time.
Not for
Diagnosis, elimination diets, nutrition treatment, or judging whether a substitution is safe. Packaging labels and a qualified medical professional control.
Verified-safe and do-not-use lists (built outside the model)
Verified-safe ingredients:
Do-not-use, ever:
Household members and specific restrictions:
| Name | Allergen(s) | Diagnosed by / confirmed how |
|---|---|---|
Weekly meal plan
| Day | Meal | Ingredients (all from verified-safe list) | Prep time |
|---|---|---|---|
| Monday | |||
| Tuesday | |||
| Wednesday | |||
| Thursday | |||
| Friday |
Label check list (every packaged item, every time)
| Item | Checked this shopping trip? | ”May contain” statement noted |
|---|---|---|
| ☐ Yes | ||
| ☐ Yes | ||
| ☐ Yes |
Cross-contact map and approved controls
| Cross-contact point (board / toaster / utensil / storage) | Approved control | Source (written allergy plan / applicable food-safety guidance) | Owner this week |
|---|---|---|---|
Fallback meal already approved under the person’s written plan:
“Fresh” or “unprocessed” does not automatically mean allergen-safe. Apply the same sourcing, preparation, label, and approved cross-contact controls to the fallback.
The three prompts to reuse
1. Plan the week
Using only these verified-safe ingredients [paste list] and never
these do-not-use items [paste list], plan 5 dinners for a household
of [N] with about [X] minutes of prep time on weeknights and [Y]
budget for the week. Vary the meals so we are not repeating the same
3-4 combinations. Do not suggest any ingredient not on my safe list,
even as an alternative or a "just a small amount" suggestion, and do
not suggest substitutions — if a recipe idea would need one, skip
that idea entirely.
2. Flag label checks
From this meal plan [paste], list every packaged or processed item
(not fresh produce or meat) that needs a label check at the store,
including any item I have bought safely before. Do not assume a
previously safe product is still safe — flag all of them for a
fresh check.
3. Map cross-contact points for human control selection
From this meal plan [paste], list every point where ingredients,
hands, surfaces, cutting boards, toasters, utensils, storage, or
serving items are shared with food containing [allergen]. Do not
decide whether a control is sufficient and do not declare any meal
safe. Leave a blank "approved control" field for us to fill only from
the person's written allergy plan or applicable food-safety guidance.
Emergency plan (from your allergist, kept current)
- Action plan location:
- Emergency contact:
- Last reviewed with allergist: