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Utilize sunflower seed or pumpkin seed butter. Stay vigilant with labels - 'nut-free' does not always mean 'peanut-free'.

Use almond, soy, or coconut milk. Avoid hidden sources like baked goods and processed foods.

Choose gluten-free grains like rice or quinoa. Watch for wheat in sauces and condiments.

Use oils like olive or avocado oil and seeds like pumpkin or sunflower. Always read labels for hidden sesame, particularly in dressings and marinades.

Consume finned fish or mollusks if not allergic, otherwise opt for chicken or tofu. Avoid seafood restaurants to prevent cross-contact.

Substitute with applesauce, mashed bananas, or commercial egg replacers. Read labels carefully, especially in baked products.

Try seeds like pumpkin or sunflower seeds. Be careful with nut-free products cross-contaminated during manufacturing.

Use alternatives like almond milk, rice milk, or coconut aminos. Avoid processed foods that often contain hidden soy contents.

Go for plant-based seafood alternatives or lean meats. Be wary of Caesar dressings and Worcestershire sauce.