Gluten free. Egg free. Dairy free. YUM

Meatloaf  -- mine's made with chopped chuck, salt and pepper, lots of chopped garlic( 3 cloves for 2 pounds of meat), chopped parsley-- about a handful-- and two cups of Rice Chex-- smushed. 

  Form a fat pancake shape and put in a frying pan over high heat until the bottom browns well. Fats will be released and these can be drained.  Turn meatloaf over ( spatula is good for this-- a fork will not work!) and brown on the other side. 

 When browned on both sides, turn heat to medium, put cover half way on pan-- tilt it-- And cook for twenty minutes. 

(If you cover the pan fully-- the meatloaf will steam-cook. Makes it musher inside--and I prefer non- mushy. )

Enjoy! 

You can also bake a meatloaf in the oven for 25-30 minutes on 350 degrees. When I bake meatloaf I wrap a few bacon strips around it to keep it moist. 

Food allergy: Bread bread bread

My hometown paper-- okay it's the NYTimes--had a special Dining section on bread today. Nine pages of luscious pictures, recipes, directions to artisanal bakeries making Old World specialties and New World techniques. 

  And every page a reminder of what is off limits in our house. What makes my kid turn pale and lethargic and throw up. 

   I know--I'm usually the optimistic one, the solution finder, the person who makes damn good lemonade-- but today all I felt was rising frustration at the very plain limitations of food allergies. 

 I know that anger saps one's strength and frustration clouds my vision-- but there it is. Nine pages of food shouting "Do Not Trespass" " Stop, Do Not pass Go" "Off Limits. "

 In past, I'd  rev up the mixmaster and bake my own. But today I'm going to sit with these feelings and see what rises. 

College and Food Allergies

This is the time of year when college decisions are being made, and it's tougher when food allergies are in the picture. 

   When our family-- that is my son-- was looking at schools we decided-- he decided--that food allergies would take a back seat to what school was the best fit: academically, socially, location and so on. 

  That decision was a good one, as was his choice of school; he's happy and thriving. 

  As for the food experience all the ahead- of- time due diligence and communication was not enough. The school was just not prepared for food allergic students-- though they thought they were. 

  But we found ways to make the food  work. And, I want to note that there were some folks -- nutritionists, dining admins and staff--who tried to be helpful, though the gap was wide between the promise and the execution. 

  But, as all food allergic families do, we found ways to make it work. Or my son did. He had a micro fridge. ( yes a microwave and refrigerator in one-- standard issue by vendors who service colleges). And he got lots of care packages. And once his RA made cookies for him-- I sent the mix. And every couple if days my son went to the store to get cold cuts, beans, baking potatoes, rice cakes etc. And the list of his personal accommodations goes on and on. 

   For us, choosing a school was not only about food allergies-- and he picked a great and the right place for him. 

And honestly, as we all know, life is often not a straight and smooth road. One has to find a balance. 

Happy spring.  

  

Traveling Allergy Free... A lighter note

So did I tell you the one about me and airline security and a tub of frosting???

Or should I say chocolate plastique...

Heading off to see my son at college I packed up my three items of clothing, an extra pair of boots, and, of course, fried chicken and a birthday cake. 

And frosting. 

In past, I've been stopped for Epi-pens and one-serving applesauces. But that was years ago. So when the lovely TSA guard pulled my bag off the line and asked me to step over, I was confused.  She was joking around and very nice -- especially considering we were flying after one of those snowpocalypse days where hundreds of flights had been cancelled. She opened my suitcase and saw the fried chicken-- laughing that I must be going to see a kid. Then she saw the tin foil frisbee-like object-- the cake all wrapped up and started really laughing. Then, she rooted around keeping her eye on the X-ray and pulled out my tub of chocolate frosting like a prize. Oh dumb me-- I totally forgot that I had the frosting,  that it was a " gel" and that it was way over the 3.4 oz limit. My TSA guard had tears she was laughing so hard-- saying how delicious their lunches  would be topped with frosting. I felt so silly--and as she swiped it down with the tape that detects explosives, I told her stop. Her job was done-- I could easily buy another $1.99 tub of frosting and she could have this one  for show and tell in the break room! Silly traveler tricks. 

  So now my family thinks it's uproariously funny to discuss my "chocolate plastique" airport episode. Maybe they're right!

More Gluten Free!

Article below from New York Times business section. Be sure to note that the average grocery customer leaves the store having paid $33.00 and the average gluten free customer leaves having paid $100.00. 

http://www.nytimes.com/2014/02/18/business/food-industry-wagers-big-on-gluten-free.html?emc=eta1&_r=0

 Food allergies, as we all know, can raise the grocery total significantly. I often buy bulk from Amazon-- for good pricing and convenience of one- stop shopping. 

  Also, interesting to note how industry folks in this article say, in a factory setting, "wheat floats" and discuss the need for a " captive facility"-- known to all  of us as a " dedicated line or facility."

 Happy reading. 

http://www.nytimes.com/2014/02/18/business/food-industry-wagers-big-on-gluten-free.html?emc=eta1&_r=0

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.