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.......