Needs Assessment Survey - Please Participate!

Working with the UofM food allergy clinic, I have developed a needs assessment survey to try and provide resources based on the responses we receive.  Please have your teen fill out the following 2 surveys, if they cannot fill it out on their own, the parent is free to fill it out for them based on their responses.  Your feedback is much appreciated!

Needs Assessment Part 1: http://www.surveymonkey.com/s/65V5TR6
Needs Assessment Part 2: http://www.surveymonkey.com/s/ZK3FHW6

Each survey is only 10 questions and uses a rating scale, please let me know if you have any questions!

Finding the right sunscreen

94, 99, 91, 90, 89.....These are the estimated high temps in Ann Arbor for today through Sunday, respectively.  Those of us brave enough to venture outside this week are in for some major heat, and with the risk of sounding cliche, don't forget the sunscreen!  I'm guessing it is hard enough worrying about an accidental allergen exposure with food, however sunscreen can also contain allergens such as nut oils, soy, wheat etc. Share your stories or list your favorite brand of allergy-friendly sunscreen. I've listed a few below.

Blue Lizard brand sunscreen (Australian) - http://www.crownlaboratories.com/bluelizard/products.html. Can purchase online at amazon, drugstore.com, may find it at a CVS store.

California Baby - http://www.californiababy.com/. No Nut Oils, Gluten, Soy, Oat and Dairy. Can find it online, or at some Whole Foods, Target, Ulta, and Babies R Us.
Neutrogena (most people seem to like the pure and free products) -http://www.neutrogena.com/category/sun/pure+-+free-+baby.do?nType=2

Vanicream sunscreen - http://www.psico.com/. Some people have had luck buying online, at CVS or even at Costco.

Do you use something else? Let us know!

Keeping kids included

I read an article today about the importance of making kids with food allergies feel included, not isolated, in everyday life and with social activities. This seems like a struggle, especially when multiple food allergies are present. It also seems that parents of such children find it hard to balance protecting their children without being too overbearing.  Lifestyle adjustments usually require the entire family to get on board, and may not always be an easy transition. Check out the article from CNN today and share your thoughts and/or tips on how you strive to create some normalcy for your food allergic child, or share the specific challenges you face trying to do so.

View the article here.

FAAN Walks

I am not trying to rush away summer, but don't forget that the FAAN Walks for Food Allergy are coming up in the next few months!  The Walk was started in order to fund food allergy awareness, advocacy, education and research programs, as well as to increase awareness of food allergy and the effect on communities.  There are 2 walk locations and dates in Michigan this year. The first walk is Saturday, September 17th at Granger Meadows Park in Lansing. The second is on Saturday, October 22nd at Oakland Community College in Farmington Hills.

If you can't attend the walk, you can still make a difference and donate to the cause. Visit the following links to learn about the walks!

Lansing - September 17th: http://www.foodallergywalk.org/site/TR/2011Walks/2011Walks?fr_id=1958&pg=entry
Farmington Hills - October 22nd: http://www.foodallergywalk.org/site/TR/2011Walks/2011Walks?fr_id=2060&pg=entry

Chocolate Brown Rice CrispyTreats

Another great recipe submitted by a follower...keep 'em coming! Please notice this is not nut free
(wheat-free, egg-free, milk-free, peanut-free)

What you will need:
1/2 cup brown rice syrup (available at Whole Foods, Busch's, most Meijer's)
1 Tablespoon almond butter (creamy)
1 teaspoon vanilla extract
3 cups natural brown rice crispy cereal (try Erewhon brand)
1/3 cup milk free chocolate chips

1. Put rice syrup and nut butter in a 4-quart pot and bring up to medium heat.  Stir until bubbles form.  

2. Turn off heat and stir in vanilla extract.  

3. Add cereal and chocolate and mix well with a spatula allowing the chocolate to melt and spread uniformly.  

4. Press into a 8-by-8-inch pan with slightly wet hands.
5. Let mixture set to room temperature.  Slice and serve.

Taco Night

Tried this recipe over the weekend. This is a twist on traditional soft tacos and very tasty!
(milk-free, egg-free, wheat-free, soy-free, peanut-free, nut-free) 

What you will need:

1 Tablespoon oil
1 cup chopped cooked chicken (left overs or rotisserie chicken work great)
1 clove garlic peeled and minced
1/4 teaspoon chili powder
6 corn tortillas (soft- try Mission corn tortillas)
1/2 chopped vidallia onion (or sweet onion)
1/3 cup chopped cilantro
1/4 cup salsa verde (try Herdez brand)
1 lime cut into wedges

1. In a medium skillet, coat pan with oil and stir in chicken and garlic over medium heat just to heat through.
2. Brush each side of tortillas with oil or cooking spray.
3. In another medium skillet, heat each tortilla for 30 seconds on both sides over medium-high heat.
4. Spoon chicken and garlic mixture into each hot tortilla.
5. Sprinkle on onions, cilantro and spoon on the salsa verde. Finish with a squirt of lime.

These are so flavorful, you will not miss the cheese or flour tortilla!

Dinner tonight

All American Burgers and Fries
Summer is in full swing and there is nothing like grilling out with the family. Enjoy burgers wrapped in lettuce as opposed to a flour bun to remain allergy friendly. Check out these easy recipes for a yummy and healthy dinner:)


Burgers
(milk-free, egg-free, wheat-free, peanut free, soy-free, nut-free)

1 lb. extra lean ground beef
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper

1. Preheat grill to medium-high heat (or use indoor electric grill).
2. In a medium bowl, combine all ingredient, mixing with hands to incorporate.
3. Place patties on grill. After 2 minutes, decrease heat setting to medium. Cook approximately 6 minutes per side or desired doneness.
4. Serve with desired condiments inside a lettuce wrap.

Oven Fries
(milk-free, egg-free, wheat-free, peanut free, soy-free, nut-free)

4 medium russet potatoes
1/4 tsp. paprika
1 Tbsp. onion salt
1 tsp. pepper
1/4 cup olive oil

1. Preheat oven to 425 degrees.
2. Wash and scrub potatoes and cut each potatoes into at least 8 wedges.
3. Place wedges in a single layer on a baking sheet.
4. Drizzle olive oil over potatoes, followed by all seasonings.
5. Toss potatoes in olive and seasonings to coat with hands.
6. Bake15 minutes and turn potatoes.
7. Bake another 15 minutes or until desired color.

Serve burgers and pototoes with a fresh green salad or coleslaw

Don't forget the frosting...

Frosting :)

7 Tablespoons dairy free, nut free margarine
4 cups confectioners sugar
2 Tablespoons rice milk (may need more depending on consistency desired)
1-2 tsp vanilla extract

1. Whip the margarine alone until fluffy.
2. Slowly add in confectioners sugar, rice milk and vanilla on low speed to incorporate ingredients.
3. Increase to higher speed and whip until fluffy.
4. Spread on your cooled cake.

Cake at last!

Finally....an allergy friendly cake recipe! I'm excited for all of you to try this. Summer can be difficult with all of the parties and celebrations.....prepare this cake for your next outing :)

White Cake
(wheat-free, egg-free, milk-free, nut-free, peanut-free)

1 1/2 cups white rice flour
1 1/2 cups tapioca flour
2 teaspoons xantham gum
1 1/2 cups sugar
2 Tablespoons baking powder
Pinch of salt
1 stick milk-free margarine
4 teaspoons Ener-G egg replacer
2 teaspoons vanilla
1 1/2 cups rice milk

1. Preheat oven to 350 degrees.

2. Grease and flour two 9 inch round baking pans and set aside.

3. Measure all of the dry ingredients into a large mixing bowl and set aside.

4. Cut margarine it into small pieces and add to the dry ingredients.

5. Cut the margarine into the flour mixture until it is very, very well incorporated into

the dry ingredients.

6. Add 1 1/2 cups of rice milk and the vanilla. Start to mix the batter. Then add a little less than 1/2 cup of additional rice milk. (The batter will be fairly thick).

7.  Mix well, important NOT OVER MIX your batter. You may see small lumps of

margarine in the batter, which is fine.

8. Place the batter into your prepared pans and bake for 25 to 30 minutes or until done.

Frosting recipe to follow.......

Today's Recipe - Chocolate Chip Cookies

Sometimes you just need to stick with the classics......

Chocolate Chip Cookies - Contains soy and wheat
(milk-free, egg-free, peanut-free, nut-free)

3/4 cup milk-free margarine
1 cup unrefined Sugar
1 banana
1 teaspoon vanilla
1 1/4 cup flour
1/3 cup cocoa (can be a little more if you like)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon sea salt
1 cup Chocolate chips (you can use carob/soy etc, however there are some dark chocolate chip varieties that contain no milk)

1. Preheat oven to 350 degrees.
2. Cream margarine and sugar until light in colour and fluffy. Add banana and vanilla.
3. In a separate bowl, sift together flour, cocoa, soda, and baking powder.
4. Add dry mixture to wet mixture and mix until everything is well blended.
5. Stir in the chips.
6. Form balls and pat down a little bit on a baking sheet.
7. Bake for 7-9 minutes.

Not up to baking this weekend? Check out these yummy allergy-friendly treats, all the work is done for you! http://www.homefreetreats.com/

Make your own granola bites

These are a perfect on-the-go snack for all of you busy adventures this summer.

Granola Bites
(milk-free, egg-free, wheat-free, peanut-free, nut free)

3/4 cup brown sugar, firmly packed
1/2 cup milk free margarine
2 cups quick oats
1 tsp. baking powder
1/4 diced dried apricots (optional)

1. Preheat oven to 350°.
2. Grease an 8-inch pan; set aside.
3. In medium saucepan, over medium-low heat, combine brown sugar and margarine, stirring until margarine is melted. Remove from heat and stir in oats, baking powder, and apricots.
4. Stir until well mixed.
5. Spread mixture evenly in prepared pan, pressing down with back of spoon.
6. Bake 18 minutes, or until golden. The center will be soft.
7. Cool on a wire rack.
8. Cut into bite-size squares and enjoy or store in individual plastic bags for easy snacking.

Food allergies may be more common than expected...

8 percent of kids under the age of 18 are allergic to at least 1 food according to a recent study, which is the largest of its kind to track food allergies in US kids.

Here are the top 9 most common food allergens found in the study, respectively:
1. Peanut
2. Milk
3. Shellfish
4. Tree nuts
5. Egg
6. Fin Fish
7. Strawberry
8. Wheat
9. Soy

Check out the article!  http://children.webmd.com/news/20110620/food-allergies-in-kids-more-common-than-thought

Today's Recipe - Golden Honey Rolls

This recipe is much for suitable for the weekend, however with most families out of school, any weekday can start off with something warm and yummy.

Golden Honey Rolls
(milk-free, egg-free, peanut-free, nut-free)

These are not wheat friendly, not sure if rice flour can be substituted...it may be worth a try!

You will need:
1 cup water
1/2 cup oil
3 Tbsp. honey, divided
3 1/4 cups flour, divided
1 pkg. active dry yeast
1 tsp. salt
3 Tbsp. water, 3 Tbsp. oil, 2 tsp. baking powder, mixed together
1/3 cup sugar
2 Tbsp. milk-free margarine, melted

1.Preheat oven to 350°.
2. Lightly grease two 8-inch round pans. Set aside.
3. In small saucepan, combine water, oil, and 2 Tbsp. honey.
4. Heat until mixture begins to boil. Remove from heat. Set aside.

5. In large bowl, mix 1 1/2 cups flour; yeast; salt; water, oil, and baking powder mixture; and honey mixture. 6. Beat 3 minutes with electric mixer at medium speed.
7. Add remaining 1 3/4 cups flour and beat 2 minutes. Dough will be soft and sticky.
8. Cover bowl and let dough rise in warm place until light and doubled in size, about 1 hour.

9. Stir down dough, beating for 1 minute.
10. Mold dough into large balls, placing in single layer in each prepared pan, making approximately 10 rolls per pan. Set aside.
11. In small bowl, combine sugar, margarine, and remaining honey. Drizzle half of this mixture over rolls.
12. Cover rolls and let rise again in warm place until doubled in size, about 1 hour.
13. Drizzle remaining topping over rolls.
14. Bake 25 to 30 minutes or until golden brown. Immediately remove from pans. Makes approximately 20 rolls

Product of the Week

Arzu is a product by World Wise Grains. If you haven't tried it, it is a gluten free whole grain product. The ARZU cereal is a blend of buckwheat, quinoa, and legumes. It containt 8 grams of protein, 6 grams of fiber! Check it out!

http://www.worldwisegrains.com/

Make your own oatmeal packets

This is such a great idea sent to me by my friend and co-worker Darcy. Check out this website for other good ideas!  http://afewshortcuts.com/

Homemade instant oatmeal packets
(wheat-free, egg-free, milk-free, soy-free, peanut-free, nut-free)

3 cups quick-cooking oats (look for certified gluten-free oats)
1/2 cup brown sugar
1/4 raisins or dried cranberries (optional)

 

1. In a food processor pulse 1 cup of oats until coarse powder.

2. Mix powder oats with whole oats and brown sugar in large bowl.

3. Mix in raisins or dried cranberries if desired.

4. Place 1/3 Cup Oatmeal Mix in each ziploc bag or single serve container.

5. To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes.

6. For thicker oatmeal, use less liquid – for thinner oatmeal, use more liquid.

Summer Party Punch

Try this refreshing punch at your next outdoor party!

1 (10 oz.) package frozen strawberries that have been thawed
3 (6-oz.) cans frozen lemonade concentrate
4 cups ginger ale (try diet for less sugar!)

1. In a blender, blend strawberries until smooth and set aside.

2. Prepare lemonade according to directions on can. Pour into a punch bowl or beverage dispenser.

3. Stir blended strawberries into lemonade.

4. Add the ginger ale just before serving to maintain the fizz.

Today's Recipe: Black Bean Brownies

Two friends of mine who are also followers of this blog left this recipe for me this weekend, what a great idea! I can't wait to try them at home.

Black Bean Brownies
(gluten-free, dairy-free, egg-free, soy-free, peanut-free, nut-free)

1 (15.5 oz.) can black beans, rinsed and drained
3-egg equivalent using Ener-G Egg Replacer or regular eggs if no allergy
3 Tbsp.  vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 tsp. vanilla
3/4 cup white sugar
1 tsp. instant coffee

Directions:

1. Preheat oven to 350 degrees. Lightly grease an 8x8 square baking dish.

2. Combine the black beans, eggs or egg-replacer, oil, cocoa powder, salt, vanilla extract, sugar and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. If you don't have a milk allergy--> sprinkle chocolate chips over the top of the mixture.

3. Bake in the pre-heated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Recipe and nutrition information can be found at http://recipes.bushbeans.com

Today's Recipe Sweet Potato Crackers

Sweet potatoes are a great source of vitamin A and fiber.  I can never get them crispy enough when I make sweet potato fries, so these crackers are a good alternative.  These are not free of all top 8 allergens, but still a good recipe.

Sweet Potato Crackers
(milk-free, egg-free, peanut-free, nut-free)

1 1/2 cups flour
2 1/2 Tbsp baking powder
1/2 tsp plus 3/4 tsp salt, divided
3 Tbsp milk-free margarine, softened
1 1/2 cups canned sweet potatoes, drained and coarsely mashed
1/2 cup plus 1 Tbsp apple juice

1. Preheat oven to 350°.

2. In large bowl, combine flour, baking powder, and 1/2 tsp. salt.

3. Cut in margarine until mixture resembles coarse meal. Set aside.

4. In an electric mixer, place sweet potatoes and apple juice and puree until smooth.

5. Beat sweet potato mixture into flour mixture and knead well on lightly floured surface.
6. Divide dough into 4 sections.

7. Roll each section out to 1/8 inch thick. Cut into squares.

8. Sprinkle with 3/4 tsp. salt.

9. Transfer to ungreased baking sheet and bake 10 minutes, or until bottoms are lightly browned.

10. Turn over and bake 3 minutes more. Cool on wire rack

Summer Travel Tips

Whether you are hitting the pavement for a family road trip or jet setting off for vacation, always remember to prepare yourself and your family for smooth traveling.

1. Make sure all prescriptions are up to date and filled. If possible, it may be a good idea to pack additional epinephrine auto-injectors.

2. Always keep meal times in Mind. If you are driving, try to pack enough food to get you through until you reach your destination.

3. If you do dine out, seek out a place ahead of time that you know you will be comfortable stopping at.

4. Be sure to check out what medical facilities are near your surrounding area once you reach your destination

5. If you are flying, call the airline ahead of time and notify them of your allergy.

6. Prior to booking your flight, it may be a good idea to look for the airline's allergy policy.  See below for any example of Delta airlines accommodations.

"When you notify us that you have a peanut allergy, we'll create a buffer zone of three rows in front of and three rows behind your seat. We'll also advise cabin service to board additional non-peanut snacks, which will allow our flight attendants to serve these snack items to everyone within this area.

Gate agents will be notified in case you'd like to pre-board and cleanse the immediate seating area. We'll do everything we can, but unfortunately we still can't guarantee that the flight will be completely peanut-free."

7. Inspect your seating area, planes are not always cleaned after every flight.

8. Notify the other passengers in the area.  Most people will likely have common courtesy and avoid the offending food, however the airline likely does not have to announce it to everyone on the plane.

9. Be prepared and always have your epinephrine with you, not in you checked luggage!

Mmmmm......Chocolate pudding

Its hot. Not awful, not too humid, but still hot. Im not complaining. Nothing like some cool chocolate pudding on a warm, breezy night.

Chocolate Pudding
(milk-free, egg-free, wheat-free, peanut-free, soy-free, nut-free)

4 cups rice milk
1 cup sugar
1/2 cup cornstarch
1/2 unsweetened cocoa powder
1 tsp. vanilla extract
1/4 tsp. salt

1. In a large saucepan, combine all ingredients. Whisk well until blended.

2. Cook over medium heat, stirring constantly and bring to boil.

3. Boil for 1 minute, stirring constantly. Remove from heat and stir well.

4. Pour into dessert dishes or small bowls. Cool for at least 1 hour before serving.