hey all of you out there--it's 10PM and not only do I know where my children are--I'm still cooking!!!
Tomorrow's lunch menu will be sliced pork, cooked carrotts, and brown rice bread with an applesauce and an energy bar for afternoon sports... the bread mix is new, and never gets unsoggy in the middle so I have to brown it in the broiler every morning before it pops in the lunch pack. what happened to Orgran Quick White Bread??? I loved that--so easy and never even needed egg substitutes. I am not a "let's go in the kitchen and bake some bread" kind of gal--so that Quick Mix was awesome for me...oh well...
gotta get the pork off the stove.

Went to a terrific food allergy luncheon today--that is a luncheon to raise money for a food allergy organization. Five hundred women--mostly--in the same room all for a common cause. Very moving and made me feel very Helen Reddy: I am Woman, hear me roar.
also, the sheer number of people there connected to someone with a food allergy really brings into sharper focus the rise in food allergies in the last 15-20 years. Most of the moms had little kids--and mine's a teenager. The increase is real; I didn't know but a few other food allergic families--and now there were 500 in one room. Granted this was in support of an organization, but the numbers are growing. And, the vast difference between now and when I had a young 'un is awareness. The public at large is more aware of food allergies (and the danger of them) than even 10 years ago. Thank goodness.
So, I will think on this large network that's out there, ready to raise awareness even more through education and ready to reach out a hand to help.

hope everyone's well out there. Just been thinking about the phenomenon that I call the "cold food" phenom. I am so happy sometimes that a camp/school/party can feed my kid, that I don't ask for them to do the nice things--like heat up the food I send-- or vary the menu from chicken and rice. I accept what's offered and don't push, because so often there's nothing offered. I'll hang up the phone and realize that I just OKayed a cold meal right from the pack I sent --because so often things do NOT go as you have carefully planned.
on the other hand, we went to dinner at family this week--and the cook called about all the ingredients, made only food my kid could eat and lots of variety--so I guess the moral is, take the good with the cold.

Been reading a few articles about food allergies, and while I like that food allergies are in the media, the slant that many of the pieces take is too negative for me. "oh woe is me" is not my kind of attitude. I surely know the extra effort food allergies take --with travel or for school and the stress food allergies add to everyday life. Call me Pollyanna here, but life is good. Spring comes, flowers bloom (alright so that comes with itchy eyes and runny noses...) our kids are learning to fend for themselves and we are more creative in our approach to life. see ya soon.

I just made another rocking cake--with a gluten free cake mix and egg replacer (I like Orgran). Went over big as a Monday night dessert. And, being a NYer, I was happy to read that restaurants in NY will now have posters with the six major allergens/pictures and exhort cooks and servers alike to respect food allergies-- I think Ming Tsai had a hand in this, so a shout out to him!

That Time of Year--Again

It’s Monday morning and you’re doing the final shopping for Easter (substitute as necessary: Passover, graduation) and your cousin calls and says “I’m making strudel for the holiday dessert and I know that Johnny is allergic to nuts, but it really doesn’t taste good without them, so I just wanted you to know.”

You hang up the phone and (circle one):

A. Scream

B. Cry

C. Laugh

D. Shake your head

E. All of the above

“All of the above” is the correct answer--and then you get the baking mix from the cupboard and learn how to make a strudel.

This is a typical conversation for a food allergic family. We’ve all been there, and we all know what it feels like to substitute one ingredient for another or forgo that special family recipe all together. Food allergies can cut us off our roots, our memories--and this is especially true around holiday celebrations when ritual meals, steeped in tradition, are the standard fare.

Personally, it hurts me--yes hurts me--that I can’t plunk down a plate of pasta for my son on Christmas Eve.

But I can’t. And neither can my mother or my Aunt Sadie. Instead, I can select a menu that does not include a pasta course--and no one will know the difference. I can ask Cousin Pesky to bring a green salad, since that would be ‘easier’ for her--and ditch the strudel altogether. I may feel a pinch at giving up a family tradition, but over the years I’ve already picked and chosen which traditions I keep anyway. Christmas Eve dinner is supposed to be the “fast” in Italian tradition: Fish courses before midnight and meat after. I’ve already given up that timeframe--I’m in bed by midnight--so why not serve the roast beef at 7:00?

What really makes the meal a tradition is that we gather our family and close friends to share it. That part doesn’t change.

On Thanksgiving my family always served ravioli then turkey. When I got married and some of my in-laws kept kosher, no big deal--we substituted pumpkin ravioli instead of cheese and meat. So when my son was diagnosed with wheat allergy, we shifted again--this time to an antipasto course where there’s lots of peppers and olives and meats that he can eat--and I can still include a nod to my Italian roots.

Of course, you must think ahead, prepare, and possibly substitute traditions--that’s a given in the food allergic household.

But, while the menu may need to change--the message of these meals does not. What we are eating should not be as important as who we are eating it with--no matter if it’s ravioli or rice cakes and jam.

The love, the sharing--as well as the laughter and gusto we bring to the table--are what truly matters and there is no substitute for that.

It's been while--you now how it is, life gets busy. I've been a boring cook these days and am trying to spice it up with different combinations of the foods I know--so instead of chickn thighs with garlic--I've added sliced hot or sweet Italian sausage--that went over big for dinner.
I have tried a few different cuts of meat too--did not like the chuck pot roast I got--too fatty and even when cooked for four hours, tough. But I liked "kebob" chunks--which are like first cut stew meat but in larger chunks--not a bad price tag either. And those I simply simmered with onions and garlic and salt and pepper over rice with some greens. That made a nice change from stew or meatloaf.
Also I made a great three layer birthday cake for my teen. Did I mention I am not a very good baker-- Three layers because without eggs the rice flour doesn't rise too high--and anyway who doesn't like that much frosting. Guests and all family liked it (witness second helpings) and I was pleased because aside from the thorny issue of how to get layers on top of one another without breaking --Any help out there???-- it looked, tasted great and wasn't too tough to make.

weathered a few storms this week. class trip --lots of preparing foods, but the director of food services (lots of emails to him too!) was great and my teen got the meals I cooked, served hot on a plate with the other kids--you all know what a victory that is. I made lunches and dinners, put each meal in a zippered plastic baggie and labelled it with a name, meal time and school name (just in case). The biggest challenge was the third day when lunch was on the bus--thank goodness for prosciutto--stays delicious while refrigerated or not. that and individual applesauces. whew.

And and overnight debate trip that only meant two meals to store. What I think is a riot is on Sunday, we were going out to lunch with old friends who suggested a burger and fries place which is great for us--easy to eat a burger without bun and fries were purportedly great. Well my teen --who with the debate group had gone to a TGIFridays at midnight and ordered a burger and fries--my teen went nuts about how possibly unsafe the lunch place was (I had asked about dedicated fryers) and how it's tough to try a new place!!! Ah the teenage years.

I was glad about the "Fridays " dinner-- spontaneity is what is so hard with allergies --and the camaraderie of it. I suppose I should have anticipated the spillover anxiety/ tiredness the next day. Live and learn . Hope all's well out there with you.

Well it's sumertime again--just kidding, but it is time to investigate summer programs for teens and just when one sounded really fun--friends going, fun program--whammo. The program can't provide meals for food allergies. Usually I would try to figure out a way, but this administrator was honest and honestly did not feel that the meals would work out well or safely, and I felt that a teenager shouldn't have all the responsibility of making meals or finding food--it's summer for pete's sake. So I hung up the phone feeling crushed. I felt angry that I had not called before my teen got interested-- that would have saved some heartache. Lots of anger --frustration--disappointment followed.
We always say that allergies shouldn't define these kids, shouldn't stop them from doing things,. Well, in reality, the allergies CAN redirect them, CAN even stop them in their tracks.

Well Thanksgiving is around the corner and am busy making lists of what to get and what to do. Thanksgiving is possibly my favorite holiday, with people around the table with lots of good (and safe) food and laughter. We are having a cake for a 100th birthday and pies that my son can't eat.(wheat eggs dairy) But he is fine with that and I will make a couple of pies that are good for him, and good to share.
I made a great corn bread from a mix--but I changed what to put it in--two "eggs"(replacer) instead of one. and oil instead of the butter/margarine--I find that in quick bread and muffins adding oil instead of the shortening makes the item more moist and less likely to crumble . With a table laden with delicious food, I am so thankful for my bounty--happy thanksgiving all.

so i am ready to go live with this website and i'm a little nervous how it will be received by friends and family. So take a look around and let me know what you find and don't find and what you think--thanks,
I really want to start a thread about NOT finding food in places like theme parks and hotels and other large venues that should have something as a go-to-last-resort type food, so that if you run out you can find something.

10 Easy Ways in Which Food Allergies Have Changed How I Think About Myself and Go About My Life

Maybe I'm teasing-- just a little, but here's the list:

Explorer: I have discovered a true love of cooking.

Daredevil: If I can make delicious wheat free, egg free, dairy fee, nut free cake, then I can do anything.

Hostess: All the parties are at my house!

Vanguard: My son and I now see challenges as opportunities to grow.

Colonizer: We've built friendships across state lines and ages and allergy lists.

Fortune Teller: My son--and your kids--will be people who get things done, who command respect, who lead--not follow.

Pilgrim: My family maintains a nutritionally sound diet with lots of fresh foods.

Crusader: I get to educate people-informally & formally-about keeping people with food allergies safe and happy.

Pirate: Arrrgh--we're not different or special or weird--try “food allergic”.

Mythbuster: Sometimes lemons really DO make delicious lemonade!

camp days

welcome to the food allergy works blog--I imagined this as a place to share information and rants--today I am happy that the word from my son on the camp food has been ok. The kitchen staff make it specially for him and plate it for him and he goes up to the serving line to get it. He has never minded eating different food from everyone else, but has sometimes felt unsafe--not here. so that's great.

It's all about the pizza

My son always says that he “wins” whenever anyone talks about allergies--what he means, in a rueful way, is that he is always allergic to more foods than anyone else he meets--whether he's at school or at a food allergy conference. He always “wins”--but as he says, “I'd rather have the most and say 'I win,' than think that I'm a loser.” Smart boy.

But, in the world of food allergies, the sense of loss is unavoidable. From our first diagnosis, we lose the ability to pick anything we want off the supermarket shelves or from a restaurant menu. We lose a certain sense of security--that the world is a safe place. And, we lose a connection to our history, our past, our roots.

Let's face it, food is an integral part of our lives, our culture. Family gatherings, religious celebrations, cultural outings --Thanksgiving, Seder, potluck suppers, Fourth of July barbeques. Those things we do that make our lives round and full-- so many of those moments involve food. We grab a cup of coffee with a friend. We plan a special birthday dinner. We bring soup to a sick neighbor and doughnuts for the team after practice. Very few Americans think that food is simply to reboot and refuel--witness the popular TV food channels. Of course, meals do provide bodily energy--but they bring friends to our table and sometimes party hats to boot!

Food allergies can cut us off from our roots--traditions, memories-whatever you want to call those treasured moments from our past And, for me, it hurts me--yes hurts me--that I can't recreate those magical moments for my son.

I come from an Italian background and my husband a Jewish tradition, so, as you can imagine, food is an integral part of our culture. Our cultures --immigrant as they were to New York, where we live--were about recreating “home” on the dinner table. Many cultures, especially those who have emigrated, do hope to bring a piece of the old culture to the new world by keeping the old customs, which include the making and partaking of traditional meals. When I allow myself the moment, I feel a great sadness that my son can't eat lasagne or the cheesy potato soufflé called “timpana” my mother used to make. There is something about food --as love --as family --as history-- that gets all mixed up. Usually that confabulation of feelings is a good thing, but for those of us with food allergies, it is not.

The mix represents our continual struggle for balance between the feelings and the food. But, what we are eating should not be as important as who we are eating with-- and the love and gusto we bring to our table-no matter if it's pizza or rice cakes and jam. The warmth, the sharing, the connection--this is what truly matters. These are the traditions we want to pass down to our children. These are the roots we want to water so they continue to grow and make us strong.

But sometimes, I look at a plate of pasta and my eyes well up and my heart constricts. Then I look at my healthy, smiling son and know that, he is a winner and that, really, it isn't all about the pizza.

Download Free Recipes!

These recipes are personal, from an everyday cook, not a professional. They are variations on the meals I learned to cook growing up in an Italian American home. From our house to yours, enjoy.

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Free Sample Recipe!

Meatloaf

For every pound of ground turkey or ground beef:

2 cloves of garlic, chopped (minced, if garlic isn't a favorite at your house)

1 handful fresh parsley, chopped coarsely

1 onion, diced

1 cup puffed rice cereal--natural brand

4-5 slices of bacon (optional)

In a large bowl mix together--yes with our hands all ingredients above, except bacon. Salt and pepper to taste.

Form a loaf with the mixture and place in a baking pan* (with at least an inch side). Lay bacon strips over--side to side--like you are wrapping the loaf. Bake in 350 oven for 35-40 minutes.

*another cooking option is to form the loaf, wind bacon strips around and place in a frying pan, cover and cook on low to medium low for 45 minutes to an hour approximately (check inside the meatloaf for doneness––it should not be pink).

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