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.

Today's Recipe - Easy Broccoli Slaw

I tend to like creamy coleslaw better than an oil and vinegar based slaw. However, when dealing with food allergies, vinaigrette's are much safer. I find that this super simple slaw is tasty and love the extra flavor the broccoli mix adds compared to conventional coleslaw, not to mention the great nutrients!

Easy Broccoli Slaw

1/4 cup cider vinegar
2 Tbsp. sugar
2 Tbsp. oil
1 package (12 oz)  broccoli slaw mix (I like green giant)
Salt and pepper to taste

1. In large bowl, combine vinegar and sugar and then stir in oil.
2. Add broccoli slaw mix and toss to coat.
3. Season with salt and pepper. Let stand 20 minutes. Toss again and serve

Fun for teens - make your own sushi

I know what you're thinking.....homemade sushi sounds hard, and it won't taste good. Trust me it is easy and truly delicious. Not to mention easy to make allergy-friendly. The hardest part is making sure you have all the ingredients and tools.

What you will need:

1 Sushi mat - very cheap (either at meijer or an asian food store)

2 Nori sheets (seaweed)
check the label, but should just be dried seaweed

1 Cup sushi rice (can find at most grocery stores, or asian market)

1 Tbsp white vinegar or rice vinegar

1 Tbsp sugar

1/2 lemon

1/2 avocado, cut into thin strips (squeeze lemon over avocado to prevent browning)

1 half hot house cucumber, cut into thin strips

1 cup carrots, cut into thin strips (can buy packaged)
1/2 red pepper cut into thin strips

1. Cook sushi rice per package instructions.

2. While rice is cooking, mix the vinegar and sugar together until the sugar is dissolved.

3. While rice is still warm, sprinkle the vinegar mixture over the rice.

4. Place nori sheet on sushi mat.

5. Spread your rice evenly all over the nori sheet, ~ 1/4 inch thick.

6. Place strips of avocado, cucumber pepper and carrots onto the rice.

7. Using the bamboo mat, roll sushi tightly.

8. Cut into 1 inch pieces and enjoy!

check out Rachael Ray's version or look at how-to photos at http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/party-sushi-rolls

Today's Recipe: Banana Bread

Quick breads are easy and always satisfying. Try this allergy safe version of banana bread for breakfast, a quick snack, or even for dessert :)

Banana Bread

1 1/2 cups gluten free flour such as Bob's Red Mill
1 pinch of salt
3 small-medium sized bananas, smashed (overripe bananas work best)
1/3 cup vegetable or canola oil
3/4 cup sugar
1 egg equivalent - try Ener-G Egg Replacer
1 tsp baking soda

Preheat oven to 350 degrees.
1. In a medium bowl, combine oil and smashed bananas.
2. Add sugar and combine.
3. Add egg-replacer and combine.
4. Add baking soda and salt and combine.
5. Add flour and mix thoroughly.
6. Pour batter into 1 or 2 loaf pans that have been sprayed with non-stick spray.
7. Bake for 1 hour (check at 45 minutes to avoid over-baking).

Suggest serve with sunbutter or a drizzle of honey!

Safe Grilling This Memorial Day

Grilling is a great way to prepare foods, it offers great color, texture, and flavor and not to mention does not require added fat. Ever taken a close look at grill grates? Even if you are good about cleaning these, allergens can remain a threat. Residues from meats, sauces and marinades can cling onto the grill and get into your food. If you plan on going to a barbecue this weekend that you yourself are not hosting, consider these tips for the grilling allergy free.

1. Consider cooking your foods in a foil pack. Part of the fun of grilling is hearing the sizzle of the meat and seeing the grill marks, which will likely be missed with this method, but at least you know your food is safe. Heavy duty foil may be best and be sure to use a separate set, or a clean set of grilling tools when touching the food.

2. Ask the host of the party if you can bring over your own grill grates. May sound excessive, but that way you or your family member with a food allergy and still enjoy the same foods, prepared the same way.

3. Consider bringing over a portable grill along with separate grilling tools. These get more expensive each year and would avoid any hesitation when using someone else's grill.

While your out grilling, try this allergy-friendly BBQ sauce! (make one day ahead of time)

2 cups ketchup
1 cup water
1/3 cup brown sugar
1/3 cup white sugar
1/2 Tbsp. black pepper
1 Tbsp. onion powder
1/2 Tbsp. dry mustard powder
2 Tbsp. paprika
2 Tbsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
1/2 cup apple cider vinegar
2 Tbsp light corn syrup

Combine all ingredients in a large pot and bring to a boil on high heat, stirring frequently. Turn heat down and let simmer for 2hrs, totally worth it!

Today's Recipe - Tropical Smoothie

Memorial Day kicks off summer and summer parties. Grilling and snacking are all too common this time of year with holidays, graduation parties, and summer vacation around the corner. Hopefully this weekend will provide some sun and much needed relief from the rain. A cool beverage made from mostly whole fruits can help getting into summer mode.

Tropical Smoothie
(milk free, egg-free, wheat-free, peanut-free, soy-free, nut-free)

2 bananas sliced
3/4 cup 100% pineapple juice
1 medium orange, peeled and sectioned
2 Tbsp. thawed orange juice concentrate
1 (8 oz) can pineapple chunks in juice, undrained (could substitute 1 cup chunks of fresh pineapple, and add 1/4 to 1/2 cup additional juice) 
1/4 tsp. good vanilla extract

1. Combine all ingredients in a blender and blend until smooth.

2.  Serve in tall glasses with straw and slice of pineapple or maraschino cherry on top.

Plant sterols and stanols - read the fine print

Plant sterols and stanols are thought to help lower cholesterol through the inhibition of cholesterol absorption.  Today, there are a number of food products containing plant sterols available. You may have seen these marketed in products such as margarine, milk, and cheese among other items. its important to read the labels on these foods with regard to a potential allergy threat. For instance, Minute Maid Heart Wise orange juice contains plant sterols, these plant sterols may be derived from highly refined vegetable oils such as soybean or peanut. Its a good idea to check double check labels if you are buying products that may be marketed as "heart healthy" through the addition of plant sterols.

This week's favorite product

I love sunflower seeds, lets say sprinkled on my salad, or baked into or on top of whole grain bakery bread. Honestly, I never gave them much thought outside of that. Since starting this blog, grocery shopping has been a real eye opener. I never paid much attention to foods marketed to be "allergy-friendly" because it has never been anything I needed to worry about. 

A typical breakfast for me has always been peanut butter and toast. For whatever reason, I have been on a ~6 month hiatus from my breakfast staple. This weekend at the grocery store, I went to the peanut butter isle to re-instate my favorite go-to breakfast. I usually glance over the alternative "peanut" butter spreads, but this time I took a closer look. I noticed something called Sunbutter, a spread made of sunflower seeds. Peanut free, tree nut free, and gluten free - what an idea! To my surprise it actually tastes really good, and I can say this is a nice alternative to peanut butter. Now I just have to try it in a cookie recipe.

I fully understand that I am likely behind the times on this discovery, so I apologize for those of you thinking..."jeez, this is an old trick" however still very exciting to me:) Anyone tried making their own sunflower seed butter?

Check it out..... http://www.sunbutter.com/index.php

Today's Recipe - Cornmeal Crusted Chicken Nuggets

As promised a healthy meal with packed with fiber, lean protein,  antioxidants, and of course...no milk! (or wheat, or nuts, or soy, or eggs)

Cornmeal Crusted Chicken Nuggets and Berry Honey Mustard Dipping Sauce
Nuggets:
1 pound chicken tenders cut in half to make "nuggets"
1/4 cup yellow cornmeal
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil

Dipping Sauce:
1 cup chopped blackberries
1 1/2 Tbsp whole grain mustard
2 tsp. honey


1. Combine your chopped blackberries, mustard and honey. Stir or mash well to make a sauce and set aside.
2. Spinkle the chicken tender chunks with salt and pepper.
3. Place cornmeal in a large plastic bag with a seal (freezer size)
4. Place the chicken into the bag with the cornmeal, seal bag and gently shake to coat the tenders.
5. Heat the oil in a large non-stick skillet to medium heat.
6. Cook the chicken turing at least once for 6-8 minutes total.

*Serve with steamed broccoli and a baked sweet potato. Sweet potatoes have more flavor, so the butter and sour cream wont be missed. Try topping with some vegan butter and brown sugar.

Today's Recipe - Macaroni and Cheese (dairy-free of course)

So I know I have not posted the most health conscious recipes so far, my dietitian guilt is starting to sink in and I promise to post some more nutrition focused recipes.  All of the cloudy days keep steering me towards comfort food, and today is no exception. I love macaroni and cheese, who doesn't? When I make it the way I really like it, I am not shy with milk,butter and multiple cheeses for great flavor.  I would never guess that a dairy free macaroni and cheese could taste good, but really I think its possible........

Dairy Free Macaroni and Cheese

8oz pasta (can use gluten free or rice pasta) - I like shells
3 cups vegan cheddar cheese shreds (again, no product promotion, but Daiya does actually stretch nicely)
3 Tbsp vegan butter (try Earth Balance buttery spread)
2 cups rice milk - unsweetened (can use soy milk also)
1 Tbsp nutritional yeast
1/4 tsp black pepper
1/2 cup bread crumbs (can use gluten free variety)
1/4 tsp paprika (try smoked paprika for more flavor)
1/4 cup vegan Parmesan cheese (if you can find it)


1. Pre-heat oven 350 degrees.
2. Cook pasta according to package directions.
3. In a medium sauce pan, melt the butter then add the pepper and nutritional yeast.
4. Stir in the 2 cups of rice or soy milk.
5. Add the cheddar and cook while stirring for 2-3 minutes.
6. Add in the pasta and mix together.
7. Transfer pasta to a baking dish, top with bread crumbs and paprika.
8. Bake for 15 minutes, or until the cheese starts to turn brown. 

Top with Parmesan crumbles and serve.

I am going to try this one, I will let you know how it turns out. I have tried to make a vegan mac and cheese before with very mixed results.....the verdict on this one awaits.

Today's Recipe - Dairy Free Pizza

1 pre-made pizza crust (make sure contains no milk) or your own homemade crust
1 tsp. olive oil
1/3 cup pizza sauce (more if you want)
Pinch of dried oregano
8 oz italian style vegan cheese (Try Daiya  http://www.daiyafoods.com/)
Veggie and/or meat toppings of choice

1. Preheat oven to 425 degrees.

2. Brush the pizza crust with olive and oil and spread out pizza sauce leaving a 1/2 inch crust.

3. Sprinkle with dried oregano.

4. Sprinkle with half of the vegan cheese.

5. Add toppings of choice and top with the rest of the cheese.

6. Bake for 8-10 minutes or until the cheese starts to brown.

Eating Around a Milk Allergy

A milk allergy may sound straight forward, right? Avoid milk and milk products, easy enough. Well the problem usually lies in the "milk products" definition. Some foods may surprise you, always read labels if you suspect a food may contain milk protein.  This week's blog posts will be dedicated to the milk allergy, so check in daily. Here are some basics to start:

Foods to Avoid: 
Cow's milk
Butter
Buttermilk
Cheese
Cream Cheese
Cream
Half and Half
Ice Cream, Frozen Yogurt
Cottage Cheese
Yogurt
Pudding
Sour Cream

**Some people with milk allergy, may also have sensitivity to milk proteins in sheeps and goats milk, so these are not always a good alternative.

Hidden Sources of Milk Protein
Deli Meats
Hot Dogs
Veggie Burgers
Sorbet
Sherbet
Canned tuna (really?!)
Chocolate
Non-dairy Creamers
Commercially prepared breads and rolls
Salad dressings
Mayonnaise

Here are some more tips on label reading, check it out!  https://www.foodallergy.org/files/media/downloads/HTRLsheet2010.pdf

Today's Recipe - Allergy Friendly Birthday Cake

Planning an upcoming birthday party? Try making an allergy friendly cake for the kids to enjoy. No party? Make it anyway, the weekend is always a reason to splurge.

Classic Chocolate Birthday Cake
(milk-free, egg-free, peanut-free, nut-free)

1/2 cup milk-free shortening (Some varieties include Crisco, Spectrum or Earth Balance*)
1 1/2 cups milk-free buttermilk (1 1/2 cups soy or rice milk mixed with 1 1/2 T. white vinegar, let sit 5-10 minutes)
2 Tbsp. water
1 tsp. good quality vanilla extract
2 cups cake flour
1 1/2 cups granulated sugar
2/3 cups unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt

Creamy Chocolate Frosting

1 cup milk-free margarine
1/2 cups unsweetened cocoa powder
1/4 tsp. vanilla extract
1/8 tsp. salt
2 c. confectioners sugar

1.Preheat oven to 350° and spray cake pan with milk-free baking spray.

2. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, combine the shortening, buttermilk, water, and vanilla extract until thoroughly mixed.

3. In a separate medium bowl, combine the cake flour, sugar, cocoa powder, baking soda, and salt with a wire whisk. Slowly add the dry ingredients to the shortening mixture, and beat on high speed for 3-4 minutes, occasionally scraping the sides of the bowl with a rubber spatula.

4. Pour the batter into the prepared cake pan(s) and bake 25-30 minutes for cakes and 20-25 minutes for cupcakes. Cool completely before frosting.
Makes one 8-inch layer cake, one 13 x 9-inch cake or 24 cupcakes.

To Make Frosting:

1. In bowl of a mixer fitted with the paddle attachment or with a hand mixer, cream together the margarine and cocoa powder until smooth.

2. Add the soy milk, vanilla extract, and salt and mix thoroughly.

3. Slowly add the confectioners sugar, mixing on low for 1 minute. Increase the speed to medium and beat 4-6 minutes, until light and fluffy.
Makes 2 cups.


**We were informed due to technical difficulties, any blogspot post from yesterday was removed, however the blogger group is trying to replace them today so look for 5/12 post on roasted chickpeas!

Today's Recipe - Spicy Chickpeas

Chickpeas are a great source of fiber, protein and magnesium and good source of iron.  Sometimes bland on their own or thrown in a salad, its amazing was roasting and a little spice can do! 

Spicy Chickpeas (milk-free, egg-free, wheat-free, peanut-free, soy-free, nut-free)

1 (19oz) can chickpeas, drained and rinsed well
1 Tbsp olive oil
2 tsp. chili powder
1 1/2 tsp. gound cumin
1 1/2 tsp. dried oregano
1/4 tsp. salt
ground black pepper to taste

1. Preheat oven to 350 degrees.

2. Line a baking sheet with aluminum foil and set aside.

4. In a bowl, combine all ingredients and mix well to coat the chickpeas.

5. Spread peas onto the baking sheet.

6. Bake for 1 hour and 15 minutes or until the chickpeas are golden and crisp.

Don't have time to roast your own? Try these instead  http://www.thegoodbean.com/, different flavors available!

Eating Out With Confidence

As the weather turns warmer, most of us may be more tempted to get out of the kitchen and dine al fresco with friends and family. For a family with food allergies, this can be a daunting and anxiety provoking task. Here are some things you can do to ease your mind.

• Internet is Power:  Most restaurants these days have a website where you can look up the menu. Websites of popular chain restaurants are more likely to have an updated menu posted where you can find allergen information. I find these are generally limited to wheat and nut allergens. Independent restaurants with more seasonal menus, may be a little more difficult to navigate. Try visiting http://www.allerdine.com/, they have a list of over 170 metro-Detroit restaurants that lets you know such things like if allergens are listed on the menu, willingness to custom prepare meals, allergy-friendly kitchen layout, and if a book with ingredients is available.
• Call Ahead: Ask for the manager to be sure you are getting correct information. Some restaurants may rely solely on peanut oil for deep-frying. This is valuable information that may not be clearly advertised unless someone asks. Although we like to think that our meals are all made fresh to order, this is often not the case. Many restaurants complete food prep long before meals are assembled. Marinades, sauces, salads and other items that are made ahead of time may prove to be difficult when trying to adjust menu orders due to allergies.
• Speak up from the get-go: If you have not called ahead, make sure to let your server know about your food allergies right away. I would suggest also informing the manager to be sure the word gets to the chef and food handlers immediately.
• Consider a Chef Card: These can be carried with you every time you dine outside of your home. These cards are designed to alert restaurant staff to the ingredients that need to be avoided.  Visit http://www.foodallergy.org/page/chef-card1 for a blank chef card template courtesy of the Food Allergy and Anaphylaxis Network.

Today's Recipe

Cinnamon Chips with Fruity Salsa

Its cracking 70 degrees in Michigan today, get outside if you can and snack on these! (milk-free, egg-free, wheat-free, peanut-free, soy-free, nut-free)

Cinnamon Chips:
3/4 tsp Cinnamon
2 Tbsp sugar
4 corn tortillas, cut into eighths

1. Preheat oven to 350 degrees.

2. In a small bowl, combine cinnamon and sugar. Set aside.

3. Lightly spray tortillas with cooking spray or brush with vegetable oil. Place tortillas on ungreased baking sheet. Sprinkle with cinnamon0sugar mixture.

4. Bake 8-11 minutes, or until golden brown and crisp.

Fruity Salsa
2 cups strawberries, chopped
1 banana, peeled and chopped
1 apple, cored and chopped
1 kiwi, peeled and chopped
2 Tbsp lemon juice (fresh is best)
1/4 cup sugar
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon

1. In a large bowl, combine all ingredients. Toss well.

2. Cover and chill

3. Serve with Cinnamon Chips for dipping.

Today's Recipe

Didn't get breakfast in bed this mother's day? Try these healthful pancakes this weekend, an allergy-free breakfast the whole family can enjoy!

Banana Pancakes: (milk-free, egg-free, wheat-free, peanut-free, soy-free, nut-free)

1 1/2 cups oat flour                              1 tsp vanilla
1 Tbsp sugar                                        1 1/2 Tbsp water
1 tsp baking powder                            1 1/2 Tbsp oil
1/2 tsp baking soda                             1 tsp baking powder
1/4 tsp salt                                          1 1/2 cups banana, chopped
1 1/4 cups orange juice
1Tbsp oil

1. Preheat a non-stick skillet or pan. Use cooking spray or butter on pan as well.

2. In a medium bowl, combine all ingredients, except the banana. Stir well to combine.

3. Fold in the banana.

4. For each pancake, spoon 1/3 cup batter onto the heated skillet.

5. Cook until bubbles start to form and the edges are golden. Flip the pancake over and cook other side until golden brown.

6. Top with syrup of choice.

Product Recall - Undeclared Milk

Ralcorp Frozen Bakery Products Issues Voluntary Allergen Recall of Market Pantry Snickerdoodles Cookies Due to Undeclared Milk.

FDA reports: These products contain undeclared milk. People who have an allergy or severe sensitivity to whey (milk) run the risk of serious or life-threatening allergic reaction if they consume these products. The recall was initiated after it was discovered that the ingredient whey (milk) was not listed on the product label.

The products were distributed nationwide to Target retail stores starting in March 2011.

For more specific information, please visit http://www.fda.gov/Safety/Recalls/ucm254544.htm

Food Allergy Awareness Week is here!

Welcome to All About Allergies! Today is the start of Food Allergy Awareness Week.  Food allergies affect more than 12 million Americans, so if you or someone you know has a food allergy, you are certainly not alone!  Food Allergy Awareness Week strives to get the word out about food allergies.  A new diagnosis of a food allergy can be difficult at first. Help get the word out by sharing your story. Check this blog daily for news alerts, tips, recipes and Q & A, enjoy and spread the word!

Food Allergy Awareness Week is May 8th - 14th

stay tuned for the official blog kick-off on May 8th!