Gluten Free Products We Love

• Pasta:
  Le Veneziane: corn and tastes like DeCecco--really good

Tinkyada: rice pasta  which is quite good, if starchy 

I personally do not like the texture of DeBoles

• Crackers:

Orgran Brand 
http://www.orgran.com/products/150/ 
Crispbreads-- like Melba toast-- come in rice and corn-- 


RiceSnax 
http://www.edwardandsons.com/es_shop_snax.itml 

I like the garlic and onion ones, but all are good-- I serve all the time

Crunchmasters Crisps 
http://www.crunchmaster.com/products/kids-crisps.aspx 
We like the cinnamon ones-- great for kids-- (we can't use the cheese ones) 

SCHAR 
breadsticks are terrific-- can buy in lots of grocery chains-- we can't eat the other products, but bet they're good 

• Applegate Farm Gluten Free Chicken Nuggets
• Heaven Mills Pita Bread     and it's Kosher!
• Enjoy Life cookies and granola are really good-- we use there "energy" bars too  

www.enjoylifefoods.com

• Mixes

Gluten-Free Pantry or Glutino 
Corn bread, Sandwhich Bread, Cake Mix, brownie mix, muffin mix 
the Glutino pretzels are great tasting but could have sesame 

CherryBrook Farms 
Gluten Free Chocolate Chip cookies good mix 

Candy 

Stretch Island fruit leathers 
Swedish Fish 
Skittles 

We use a lot of Vermont Nut Free Chocolate-- which has the advantage of being gluten free too 

Italian Benedryl

Yup needed Benedryl in Italy. 

Most pharmacies in Europe are not your standard issue American Walgreens or CVS. You can't go in and grab items off the shelves -- if they have shelves. Mostly there are counters with completely knowledgeable -- and often English-speaking-- helpers. 

In Italy one cannot get Benedryl-- but we got a perfectly good, super fast acting though bad- tasting( who cares) antihistamine : Polaramin

 Something in deli turkey brought on sneezing and red eyes and itchy mouth. -- I must have read something improperly because items are very well- labelled. 

The reaction did not progress and the Polaramin stopped the sneezing and itchiness and didn't even cause drowsiness. In fact we waited about half hour and then my twenty year old was hungry and we went to dinner. ( twenty year olds get hungry after a full sightseeing day)

 So  if you ever need it: Polaramin. 

We were very fortunate and happy new year to all. 

Advocates Unite

http://well.blogs.nytimes.com/2013/12/06/food-allergies-less-deadly-than-accidents/?ref=nutrition&_r=0

Read this "Nutrition"byte from Science section of Tuesday's New York Times. 

A scientific study, published in a very reputable journal comes to the conclusion that the risk of anaphylaxis is surprisingly low-- compared to life accidents-- and that one shouldn't let food allergies rule yours or your child's life...

  Really? Really?

Does this scientist NOT realize that the incidence of anaphylaxis is low BECAUSE of the precautions we as parents take and the precautions our children take daily to keep themselves safe. 

I mean, really???

From the NYTimes article:

"It’s a matter of not letting food allergy rule your or your child’s life,” said the senior author, Dr. Robert J. Boyle, a pediatric allergy specialist at Imperial College London. “The risk is surprisingly low. You still have to take precautions, but I think it’s important to see it in context.”

Traveling and food allergies.

Ok. I'm a bad traveler. Have been, but as time goes on, I'm worse. People ask if it's because my child is food allergic. No. It's not. It's me. 

 But enough about me: 

As for food allergic traveling-- pack a lot for the actual journey. And I often ship a box of staples-- rice cakes, safe chocolate, candy, energy bars, baggies, cereal 

So the chocolate and candy are because it's extremely tough for us to find dessert like items for my son. Possibly sorbet-- but that's tough too sometimes. 

As for baggies: I often go to the supermarket when I get to a city and buy some foods-- for snacks, for meal supplements-- and it helps to have a way to carry around these foods!

  I also request a refrigerator and that sometimes works and sometimes doesn't. But honestly if it doesn't-- there's always an ice bucket and the mini bar: often one can speak to the front desk and explain that you need the minibar fridge and aren't really drinking all that teeny liquor and binging on the snacks. 

 And, as I often say about meals: it's who's at the table not what's on it. And traveling is much the same: it's about new cultures, art, other ways of life, and experiencing it all with family. 

Enjoy!

Martha Stewart, sweet potato latkes and Cheyenne Jackson

So, I know I've been posting a lot-- but it's Thanksgiving and there's lots of cooking going on. I'm here listening to Cheyenne Jackson and making, since it's  Thanksgiving and Hanukah, 

Sweet potato latkes--

Martha Stewart's recipe uses sweet potatoes and Yukon gold-- 2:1 ratio. I used that, onion, a food processer, salt & pepper and Gluten Free Pantry cake and cookie mix. And, as I've said before, I fry in  olive oil. And viola-- hours later, sweet potato latkes for 14!

 And I made my mushroom stuffing already-- Rice Chex pulverized( instead of bread crumbs) (and toasted gluten free bread food processed) Lots of chopped garlic, parsley and salt and pepper. 

Day of: Drizzle oil in the mushroom tops-- take out the stems. Generously Pour in this stuffing and drizzle again-- water and oil is good. Bake until they bubble and smell great! 350 for about a half an hour. 

 I'm putting my feet up now!

Dealing with Everyday Life

So over last weekend at the Teen Summit I met and chatted and laughed with many other moms and dads about food allergies and how to deal with everyday life. 

 And one note that struck me was that ALL of us had something, some food, that was perfectly safe and fine for our kid-- but that wouldn't fall under " best practices. "

For example: one mom told me her kid ate fast food fries from one place that supposedly has " may contain trace amounts of..." On the ingredient list. Has always been safe -- before the labeling and after-- so  she will continue to eat it-- expands the limited possibilities. 

 And another mom said:" we have peanut butter in the house, and the younger kid takes PB&J for lunch-- but we use a different  counter, separate utensils and only make it when older allergic one is in another room. "

    Concessions are necessary, I think, to keep us sane. If my child has not had a reaction to a diner hamburger in the hundreds of times he's eaten at different diners, I'm going to go with it -- and believe them when they say the burgers are not cooked on the same grill as the eggs are fried. That keeps me sane-- of course if the place looks dicey or the initial answers seem no good -- then it's fresh turkey or a salad. But I'd say that in the last five years( who can remember before that!) NO reactions have occurred. And many burgers -- sitting with friends or family-- have been consumed. 

  Of course I'm not saying don't be safe or don't ask and look and check it out-- DO all those things -- but aslo accept the good outcome when it happens and run with it. 

Everybody here "gets it"

A quote from one of the teens at The Teen Summit. 

And it's true-- I'm seeing old friends, making new friends. The kids have ditched us parents and have forged their own battalion. Everything is good. 

 I met a group of moms last night who have an email chain where they share ideas etc every month. 

 And I met a mom who is sure her daughter will warm to the weekend when she sees that other kids in the room-- unlike at school-- have been to the hospital after using an EpiPen. And kids who have more allergies than she does. 

That's what this is all about. And now, with social media-- Facebook, texting, email, chat spaces and Instagram--These kids can keep in touch and be one big support group. 

Cool!

Come to the Teen Summit

Coming up November 15-17. FARE's Teen Summit:  Washington DC-- a whole weekend  of People Who Get It!!! 

Other folks who know how to bring food everywhere with them.  Who can give you tips about traveling or school trips or how to make eggless birthday cake. 

  And kids making friends with others kids-- just like them--Kids who carry Epi-pens and who read ingredients like experts. 

  Teen Summit has two days of presentations by experts -- with PhDs and RNs and MDs-- and the other experts-- us! Kids, moms and dads who have been living and thriving with food allergies. 

  The kids role-play how to safely order in restaurants; they hear from mentors about dating and life away from home; they Q & A with chefs and doctors, and they exchange ideas among themselves. 

 There's so much information exchanged and so many new friends made-- it's wonderful.

  I have friends from the first Teen Summit 7 years ago. Friends I can call anytime for new recipes. For a shoulder to cry on. For advice on OIT or college dining halls. These friends-- scattered all over the country-- have been invaluable. Those friends make the Teen Summit amazing. Plus, there's the joy of seeing all these  kids finally-- finally--at ease,  not having to explain themselves or their allergies to anyone because everyone there gets it. 

  Hope to see you there!

www.foodallergy.org/teensummit 

  http://blog.foodallergy.org/2013/09/23/teen-summit-a-life-changing-experience/

Olive oil Frying!

So the New York Times finally agrees with me -- and got on board with frying in olive oil. Today's Dining section discusses at great length that A. Olive oil won't burn at 350 degrees -- a good temp for frying. B. Olive oil frying better for you than oils with chemicals-- like some soy  or other vegetable oils. 

Olive is more expensive too BTW. AND -- don't use extra virgin, but the grade lower which is regular cooking oil. 

And-- it's delicious!

I gave these tips  last January as I fried chicken for my son to take back to college!

 Yay me!

College Cooking!

Off he went, with a frying pan* in one hand and a sheaf of recipes in the other. 

  

So at College: students can eat better -- especially a food allergic student-- with a kitchen than they can eat in the dining halls. Or at least a food allergic student with multiple allergies can. 

Nutrition, variety, safety -- all of these are easier when the food's home cooked. 

Time management, clean up not so much. 

Socializing and community-- a whole new world.  

Like anything new, you have to see what works. Maybe taking lunch or inviting friends over for potluck, or eating before you head to classes. Whatever works. 

  Right now it's great to get texts asking how long chicken needs to cook-- or hearing that a home cooked dinner was delicious! 

Remember-- Any strategy can work, it's trial and error. Just like learning to cook: Sometimes it's burned. Sometimes it's pink. And sometimes, Goldilocks-- it's just right!

-------------------------

 *FYI. Those Revereware pans ain't what they used to be. Not so sturdy and a little light. Just saying. 

Teen Summit!

Coming up November 15-17. FARE's Teen Summit:  Washington DC-- a whole weekend  of People Who Get It!!! 

Other folks who know how to bring food everywhere with them.  Who can give you tips about traveling or school trips or how to make eggless birthday cake. 

  And kids making friends with others kids-- just like them--Kids who carry Epi-pens and who read ingredients like experts. 

  Teen Summit has two days of presentations by experts -- with PhDs and RNs and MDs-- and the other experts-- us! Kids, moms and dads who have been living and thriving with food allergies. 

  The kids role-play how to safely order in restaurants; they hear from mentors about dating and life away from home; they Q & A with chefs and doctors, and they exchange ideas among themselves. 

 There's so much information exchanged and so many new friends made-- it's wonderful.

  I have friends from the first Teen Summit 7 years ago. Friends I can call anytime for new recipes. For a shoulder to cry on. For advice on OIT or college dining halls. These friends-- scattered all over the country-- have been invaluable. Those friends make the Teen Summit amazing. Plus, there's the joy of seeing all these  kids finally-- finally--at ease,  not having to explain themselves or their allergies to anyone because everyone there gets it. 

  Hope to see you there!

www.foodallergy.org/teensummit 

  http://blog.foodallergy.org/2013/09/23/teen-summit-a-life-changing-experience/

Sports Arenas and Allergies

Has anyone noticed that it's hard to go to a sporting event and find something safe --food allergy wise?

 I have. 

Whether it's the USOpen or Wrigley Field; Madison Square Garden or the Yankees-- not much without cheese. Or nuts. Or wheat. 

French fries have proved fine in all stadiums we've been to. But at baseball games, there's bags of peanuts with shells all around. And of course, Crackerjacks. 

    In Minnesota there's food allergy group which a number of times a year gets a "peanut free zone" and sometimes, a peanut free day! at their stadium. Kudos to that organizer-- that's a great thing. It's good to know you're safe. 

But on regular days, in other venues and states, finding food that's safe is tough. At Yankee Stadium

In New York there's a Johnny Rockets which will get you a burger without a bun and one that hasn't been near the cheese( utensils also). And there's a steak station-- everything's expensive at Yankee Stadium;this is no exception. 

As for  Wrigley, there's bratwurst. Fries. And Vienna beef-- the Italian beef sandwiches  are dipped and seems like there's butter product there-- but also if no bun, VERY messy haha. 

( can you tell, I like baseball...)

 Doesn't detract from the game or the match or the general fun-- but be prepared to be careful around the peanut products-- and to find few choices for the food allergic. 

Food Allergies & Restaurants

" Insiders Guide to Restaurant Dining," is a very good feature on the FARE website (www.foodallergy.org). 

  It explains exactly how to discuss your allergies with the manager; the chef; the hostess; and how to  check in and order. 

 That's  all very well and good, But what kid, what teenager--what grown-up!--wants to do all that? 

   I know it's a must, a have-to. But it's difficult-- emotionally and mentally. It means making yourself " different". Singling  yourself out. Being " special". 

 That's hard. (Of course, once done, you can go back to that restaurant and enjoy a meal. )

But the first time... Well it's the first time. Awkward. Difficult. Not pitch perfect. 

And all the while-- proverbial fingers are pointing, saying "why's he so special. " that's not a place any of us likes to be--  when it's for food allergies and not a Nobel Prize. 

 Just another reminder that keeping safe includes being " different. " Another reminder that living with food allergies takes emotional strength, character, and maturity. 

School access to Epi !

http://www.foodallergy.org/advocacy/school-access-to-epinephrine

Summer salads--

It's about 1000 degrees where I live today, but I'm no gloomy Gus. I decided early this morning that I'd put together a "room temperature" dinner. So here goes:
Three bean salad
Pesto( no nuts) chicken
Savory brown rice

Three bean salad
One can cut green beans
3/4 can chickpeas
3/4 can kidney beans( dark or light)

In a bowl, Gently layer or mix the beans

Dressing:
Mix together in a beaker
1/4 cup vinegar
3/4 cup oil
1/4 Balsamic vinegar
2 cloves smashed garlic
Salt/ pepper
A few pinches Oregano if you like

Dress the beans lightly-- you won't use all the dressing
Leave beans in refrigerator for a couple of hours and turn beans every so often.

Pesto
Cup of fresh basil-- washed and dried
8 cloves of garlic, halved
1/2 cup olive oil
Chop basil and garlic in food processor and add in oil.
Chicken thighs( I used 10)
Steep chicken in pesto for two hours-- again turning over so all chicken gets covered.
Bake chicken in 350 oven for an hour.
(I start chicken on underside and then turn skin side up for last 20 minutes. )

Savory Brown Rice
Add in for every cup of rice, half a chopped-- with skin-- Granny Smith or other tart apple And a handful of Golden raisins.
Enjoy!