Showing posts with label nut-free. Show all posts
Showing posts with label nut-free. Show all posts

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Food Allergy Counseling: Bullies, Friends & Food Allergies

At last Sunday’s FARE event in Westchester, I was talking about the challenges of independence and food allergies with the teen group, ages 12 and up.

(Talking with teens, FARE Westchester event, 2015. Used with permission)
A seventh grader told us a story about being bullied by some eighth graders about the epinephrine autoinjector pack he used to wear around his waist (now he carries his autoinjectors in his backpack).

“So,” I asked. “Were these eight graders targeting you because of food allergies or because they were just mean eighth graders?”

“Just mean eighth graders. And my best friend stepped up and told them to back off and they did.”

It’s an excellent story that illustrates two very important points that I explored with the teens.

Mean kids exist. And it doesn’t change when you get older. My exact quote was: “I wish I could tell you that when you get older, everyone is nicey nice. But I can’t; mean adults exist, too. Bullies are everywhere, at school, at work, at college – everywhere. And we all have to learn how to stand up and advocate for ourselves. This isn’t simply about food allergies; it’s about navigating the larger world. And the sooner you and your family talk through ways to do this that work for you right now, the better.”

Point two: best friends exist in the world, too. They are your allies, your safety nets; they stick up for you when you feel you can’t, they protect you when you feel down. And you protect them in turn. The sooner you and your family identify those friends who are non-judgmental, kind, open and have your backs and partner with them, also the better.

Every teen in the room identified that they had safe besties who had their backs, some who even advocated on their behalf.

And this seventh grader's story illustrated perfectly how to frame the conversation: when we talk about bullies, we must talk about not merely who is trying to kick you down but who is there to lift you up. 

What I as a food allergy counselor suggest you can do: help your children identify the hallmark behavioral characteristics of the meanies and the benchmarks of the safeties. It will be a skill they will use for the rest of their lives.

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Chipotle, Cumin Recall 2015

I dine at Chipotle Mexican Grill multiple times a week here in New York City and when I travel. It’s delicious, the food is made consciously and humanely and best part: their food does not contain my allergens, tree nuts and fish (more of Chipotle Mexican Grill's allergen information here).

So when the recent cumin recall hit, I was a little nervous. Would this affect the cumin-heavy menu of my beloved Chipotle Mexican Grill? (More on the cumin recall here from Allergic Living magazine.) 

I wrote to Chipotle Mexican Grill directly and at first they said this (reprinted with permission of Chipotle Mexican Grill):

“…I can tell you with complete confidence that our cumin is not in any way affected by this recall. You can definitely eat our restaurants with peace of mind!”

In a second email, I asked for clarification. Chipotle Mexican Grill responded:

“There was only one plant that this affected and this is not where we
 purchase our cumin. Our cumin is whole and we grind it ourselves in our
distribution center. We have frequent audits so we can make sure that
everything is safe for you.”

So there you have it fellow food allergic Chipotle Mexican Grill lovers. Dine on with cumin confidence. 

Any further questions, contact Chipotle directly.

PS Chipotle Mexican Grill was number one in allergy friendliness according to a recent Allergy Eats poll. I concur.

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Recipe: Nut-Free, Gluten-Free, Easy Granola

Breakfast this week: yogurt, granola, bananas and more maple syrup. So yum!




 “The more prepared I am, I the more spontaneous I can be.”

I said that during a session with a food allergy counselingclient last week and it is so true for those of us who have severe life threatening food allergies.

Running around town like I do, I frequently need to eat a snack on the go.  Anything safe that I can grab and go and keep in my pocket or purse that doesn’t spoil is great.

Homemade granola has been my go-to snack since I saw this Mark Bittman recipe in 2009. I didn’t know granola could be made so easily and so well. I simplified the recipe further to four ingredients. I make large batches, and then take small snack packs with me so I always have a safe snack and can be spontaneous!

###

Easy Granola Recipe
Adapted from New York Times, Mark Bittman

4 cups of Rolled Oats
½ cup Maple Syrup
A few dashes of cinnamon
A dash of kosher salt

Preheat your oven to 350 degrees. Line a large and deep baking pan with parchment paper (makes clean up incredibly easy). In a large bowl, combine all ingredients and mix until each oat is coated with maple syrup. Taste. If the mixture needs more cinnamon, add one more dash. Bake in the oven, stirring the oats and turning the pan every ten minutes. The oats will be done when they sound dryer as you stir, smell fragrant and look brown toasty, about 25 minutes. Let the mixture cool thoroughly, place in an air tight container and store. Since they don’t have any oil they should not go rancid quickly; however mine haven’t ever lasted more than a month, because I gobbled them down.


Enjoy!

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Recipe: Pumpkin Spice Cake With Cinnamon Marshmallow Frosting

As my friend Chris said: my cupcake is wearing a "jaunty beret" of frosting

This is less of a recipe for more like semi-barely-not-really-homemade-but-I-did-use-my-mixer-and-bake-it homemade and all delicious.  I’ve always been severely allergic to tree nuts and seafood (and OAS to some fruits and veg) but since becoming intolerant to wheat, dairy and soy ten years ago, my baking from scratch has been curtailed. 

*Here a link to an explanation from AAAAI.org about the difference between allergy and intolerance.* 

Food allergy friendly mixes have saved the day and I have a few favorite go-tos, like Namaste Foods. 

CAKE: For this cupcake, I use the Namaste Foods Spice Cake mix and make the pumpkin variation on the box. Namaste is a lovely company that built their own facility in 2011 that is free from: "wheat, gluten, corn, soy, potato, dairy, casein, peanuts and tree nuts, are carefully manufactured in a dedicated allergen free facility and Kosher certified."

From a Namaste Foods 2011 press release: “Operating under the name of Taylor Gleason Enterprises, LLC, the new facility is virtually a one-of-a-kind allergen free facility. In addition to being free of the top eight allergens (dairy, 
egg, wheat/gluten, soy, peanuts, tree nuts, fish and shellfish) the facility is also free of corn and potato. It is estimated that 30 percent or more of the people with food allergies have multiple allergies. Being free of so many allergens demonstrates Namaste’s commitment to people with
food allergies above and beyond other manufacturers."

So yum!

FROSTING: And this is simply my new go-to frosting recipe. It's nut-free, dairy-free, gluten-free, soy-free and oh my goodness worthy.

Marshmallow Frosting

By Lori Karavolis and further adapted by me




1 C Domino’s confectioners’ sugar

1/2 C Spectrum organic palm shortening

1 C Durkee’s marshmallow fluff

1 t Nielsen-Massey vanilla extract

2 T hot water

Pinch of kosher salt


Mix well and try not to spoon directly into your mouth.

***

The reviews of this cupcake: 
“Do you have more?”
“You could sell these.”
"The frosting. The pumpkin cake. The frosting. YUM!!!!! So amazing!"

My uncle loved them so much that he created a thank you card featuring me and my mother atop the cupcake!



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Food Allergy Counseling: A Letter to my Musical Improv Teammates



Request re: Sloane's tree nut & fish allergies

Dearest Teammates and Coach,

This hasn't come up yet but eventually someone's going to eat a Kind bar or some raw cashews before a practice or show and then wonder why I don't want to touch them during a scene.

Trust me, it's not you; it's the nuts.

I'm severely allergic to tree nuts (cashews, brazil nuts, walnuts, almonds, pistachios, etc.) and salmon.

If you wouldn't mind refraining from eating food items containing these ingredients before or during our practices or shows, I'd deeply appreciate it.

Any questions or concerns, I'm here!

Thanks!

***

Back in September, I auditioned for and was cast in a musical improv house team; "house" means we are regular players at a particular place. There are eight of us on a team, plus a coach and a pianist. We practice weekly and perform twice monthly. It's so fun I can’t even contain my joy in being able to do this regularly.

I have been in classes learning this new skill for the past two years and over that time have watched many of my classmates snacking on raw, roasted, candied nuts in various forms during practices and before shows. Nothing ever happened, a severe anaphylactic reaction from casual contact would be highly unlikely (read more about that in my interview with Dr Dave Stukus), and it hasn’t happened yet in my life and I go out socially at least 5 nights a week.  However, it didn’t make me feel super comfy about rolling around with everyone especially when their nutty hands reach out to touch my face.

Since I’m on a team now, with regular performers, performing weekly I thought I should mention something, mainly because I want to be able to be close to them and not fear spitty talker or nutty hands. *Again, nothing serious nor life threatening has ever happened with casual contact with me, maybe a hive or two or an itchy cheek but nothing near systemic nor anaphylactic. This is more about mental comfort than a physical reality.*

So, I sent the above note. I saw everyone two days later for rehearsal and there was one collective thought from my team: “Cool, no problem. We don’t want to hurt you.”

What a wonderful feeling to put out a clear direct request and receive a clear direct reply.

And I’m back to rolling around with my team!


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Recipe: Tree-Nut Free, Gluten-Free Birthday Cake with Marshmallow Frosting

Birthday cake perfection
I start celebrating my birthday pretty much the moment after Halloween until around Thanksgiving; that is, the better part of November. I start thinking about my birthday cake way earlier. I’m not a chocolate looooover, I’m more of a vanilla person but for some reason I do love chocolate cake with white icing and that is my recent (like last twenty years) choice for birthday cake. 

I usually make cupcakes because everyone can have their own mini-cake and they are easy to transport or set out on a pretty platter. And also, let’s get real, there's a higher ratio of frosting to cake in a bite per bite level. At least in my household.

I did a trial run of whoopie pies earlier in the month, thinking maybe that would be something fun to do but it didn’t feel celebratory enough. I wanted cake. But that marshmallow–based frosting for the middles turned into a small obsession. (More about how the Durkee Marshmallow fluff factory works here.) I decided to make cupcakes with a new frosting recipe and everyone who has tried it has gone gaga for it. One rave from my pilates instructor: “Every cake should be that cake. Every frosting should be that frosting.”

I agree. 

Is this a recipe? Not exactly.  More like semi-barely-not-really-homemade-but-I-did-use-my-mixer-and-bake-it homemade and all delicious. 

CAKE: I use King Arthur Gluten-Free Chocolate cake mix. I use their instructions on the back. It’s made in a top 8 facility, even though the package doesn’t say it anymore. They changed the label because they don’t test for those allergens and didn’t want to be unclear; they only test for gluten. I emailed with them this week to triple check. And yes, all the same. Please call them directly if you have any questions.

MORE CHOCOLATE: I add Enjoy Life Mini Chocolate Chips to the batter, a handful or two for funsies.

FROSTING: I made two batches of this frosting recipe that I slightly altered.

Marshmallow Frosting

By Lori Karavolis and further adapted by me



1 C Domino’s confectioners’ sugar

1/2 C Spectrum organic palm shortening

1 C Durkee’s marshmallow fluff

1 t Nielsen-Massey vanilla extract

2 T hot water

Pinch of kosher salt

Mix well and try not to spoon directly into your mouth.

The result is above and here again.




It’s so easy to throw together and everyone, with dietary restrictions or without, loves. Most of all this birthday girl. 

Enjoy!

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Recipe: Sandwich Cookies, Nut-Free, Gluten-Free

Finished sandwich cookie of goodness

So I got it into my head that I wanted to make an Allergic Girl friendly Whoopie Pie for my birthday. I don’t think I’ve ever had a whoopie pie growing up (my mom’s confirms, we didn’t have them in the house); moon pies at camp yes, with marshmallow filling and graham cracker, enrobed in chocolate, but whoopie pie, nope. 

The last few years I (or Brooklyn Allergy Mom) made safe for me birthday cake that was chocolate cake with white icing, which is my favorite flavor combo. I use King Arthur Gluten-free Chocolate Cake Mix and this dairy-free buttercream recipe.

This year I thought, let me try a whoopie pie. I looked up on Google who was making them gluten-free and nut-free and I also wanted to use a mix that was safe for me like  King Arthur Gluten-free Chocolate Cake Mix or Betty Crocker Gluten-Free Devil's Food Cake Mix.

I found this GF Whoopie Pie recipe online. It’s based on Cake Mix Doctor Bake Gluten-Free's recipe, whose book I really liked and I reviewed here. When I looked at the original recipe  in Anne Byrn’s book, it had way more ingredients and steps. As this GF Whoopie Pie recipe looked simpler, I thought I’d try.

The upshot: the finished product was delicious. Several fellow musical improvisers, none with food allergies or dietary needs, all loved and were licking their fingers looking for more.
The cookie is fudgey and cakey, with a dark cocoa taste. It's not overly sickly sweet, which I like, a lot. Even with the filling, it's a great balance of texture and sweetness.


Cooling cookies

The inside the cakey part and the edges have a little crusty texture. A nice mix of textures overall.


Inside view of the cookie

The filling is very soft when made, which is why the top cookie looks like it's sliding off; because it is.



I don't know that cooling the filling once made would help but the filling sets-up and gets firmer once chilled. So there's that.

And I don’t know that I would call it a whoopie pie. Having said this, one of my testers, upon having a bite, said, “What a great whoopie pie!” 

I prefer to think of it a super yummy sandwich cookie. I would make them again. But for my birthday, I'm sticking with cake.

The recipe as written bellow is gluten-free, tree nut free, peanut-free and can easily be made dairy-free. Here is the recipe with my substitutions. 

Enjoy!

***

Recipe, Sandwich Cookies, Nut-Free, Gluten-Free
By Lori Karavolis and Anne Byrn, further adapted by me


Cookies:
1 -15 ounce box GF Betty Crocker Devil’s Food Cake Mix
2 medium size organic eggs 
5 T melted organic butter (or diary-free substitute)

Filling:
1 C confectioners’ sugar
1/2 C vegetable shortening (I used palm shortening)
1 C marshmallow fluff
1 t vanilla extract
2 T hot water
Pinch of kosher salt

Preheat oven to 350 degrees. Place all cookie ingredients in heavy duty mixing bowl; mix well. It will be dry looking. That's correct, don’t worry. Using a scoop or a teaspoon, shape batter into 1 inch balls and place 2 inches apart on parchment-lined baking sheets. Bake for 8-10 minutes or until set. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely. 

As cookies are cooling, make the filling. Place the filling ingredients in a mixing bowl and beat until smooth. 

To make sandwich cookies, spread a heaping teaspoon of filling onto the flat side of one cookie. Top with a second cookie to make a sandwich. Repeat with remaining cookies and filling. Chill to set as they will be sloopy.

Yield: 15 Sandwich Cookies

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Recipe: My Mother's Tzimmes

The tzimmes is in the bowl between the kugel and the challah


Rosh Hashanah is the Jewish New Year celebration. The first two nights of the Days of Awe, the foods we eat are symbolic of having a sweet new year. Many of the dishes are honey based or laced with honey; honey is everywhere: in the meats, the sides and the desserts. Here’s a slightly fuller explanation of the Jewish New Year.

One of the many dishes I look forward to every year is my mother’s tzimmes. My dad used to make a carrot raisin maple curry tzimmes that was divine. It transitioned from the Rosh holidays to just a side dish for many years. Then a few years ago my mother started making this one: fresh carrots and dried fruits. She used to make the recipe below as printed and then she started playing around with additions and subtractions. (That’s how I cook too: do the recipe once and then make my own tweaks. My dad on the other hand doesn’t use recipes but is one of those throw-things-together-and-it-comes-out-great cooks.) Anyway, this tzimmes is the perfect sweet compliment for any Rosh plate. More about tzimmes here.

***

Recipe: My Mother's Tzimmes

Read through carefully FIRST before making. Enjoy!

Directions:

"I usually at least 4 carrots and I don't use corn starch, it thickens without it, just sitting there. I also used more water once it was done and then simmered for a bit and then let it sit without the heat on. Most of the water gets absorbed. I used dried apricots, prunes, figs and dried pomegranate seeds that were sweetened with fruit juice, not sugar as most are. I didn't use the peel or pith of the orange and lemon, just the juice and the pulp cut up.  I also took out the bay leaf with the carrots and didn't put it back in."

My Mother’s Rosh Tzimmes

3 medium carrots peeled & sliced into 1/4" coins
2 bay leaves (I use one)
1/2 orange, juice & peel, chopped into 1/2" pieces
1/2 lemon, juice & peel, chopped into 1/2" pieces
1/4 cup honey
1/4 cup sugar
1/4 tsp. cinnamon
2 cups mixed dried fruit (prunes, pears, apricots & apples)...I use whatever I've got
1/2 cup raisins
1 tsp cornstarch

1. Place carrots in a large pot with bay leaves and just enough water to cover. Bring to a boil, reduce heat and simmer for about 20 minutes until al dente
2. Remove carrots with slotted spoon and set aside, retaining cooking water in pot. Add orange and lemon juices and pieces and simmer for about 10 minutes
3. Add honey, sugar & cinnamon and stir until dissolved. Return carrots to pot & simmer for about 5 minutes.
4. Add dried fruit & raisins with 1/2 cup water. Simmer for 10 minutes, stirring occasionally so that everything cooks evenly.
5. If you're using cornstarch, mix it with a tsp. of cold water in a small bowl and stir until fully dissolved. Add mixture to the tzimmes, stir and simmer for 10 minutes or until liquid is almost completely dissolved.

Yield 1 quart or 8 servings

My Rosh plate!

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Food Allergy Counseling: Sunbutter Manufacturer's Coupon


I was contact by SunButter, makers of sunflower seed butter to offer you all a $1 off manufacturer’s coupon. (See above and download). 

From SunButter's press release: “SunButter is both peanut and tree nut free and is used in many schools across America as a delicious and safe alternative to peanut butter.”

I have met the SunButter founders many times and love their allergen policies and protocols – did you know tree nuts and peanuts cannot grow in North Dakota where SunButter is produced? Additionally, SunButter has strict allergen protocols from the manufacturing processes all the way to their truckers (no PB sandwiches allowed in the truck cab!) 

Here is more information about SunButter. Here's their allergen information. And here's how to contact SunButter to ask your personal questions about your food allergy or food restriction needs.

Thanks SunButter!

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