When my daughter was first diagnosed with life-threatening peanut and tree nut allergies, we considered not doing the whole trick-or-treating thing. It just seemed counterproductive and potentially harmful emotionally. Why be handed lots of candy that you can't eat? We thought about doing other Halloween activities, like attending Halloween-themed events at the zoo and Chicago museums, but seriously thought about just skipping the candy routine.
My daughter was 5 years old at the time and all she cared about was dressing up like a Disney Princess (that year, I think it was Sleeping Beauty.) She really wanted to go door to door in her fancy costume and I didn't want to have her miss out. Thinking back to my own childhood, Halloween was never only about the candy. It was mostly about dressing up and hanging out with my friends after dark. Candy was a nice side benefit--but definitely not the whole show.
Why should it be any different for my daughter then? We decided to take her out and just have her hand us the obvious unsafe candies--Snickers, Reeses, Butterfingers, M&Ms, and sort through the rest of it later.
It was amusing to see the reactions of neighbors who tried to hand my daughter a Snickers bar. She would politely refuse, ask if they had anything else and then say "OK, then. Thank you anyway" and skip back down the street. Most were like "huh?" A few thought she was being ungrateful or picky. So what? She was so empowered. Finally, I said "just take the candy and I'll put it in a separate bag." That's what she did and all was well.
When we got home, I traded her unsafe candy for a Halloween treats bag: Bonne Belle lip balm, stickers, safe candy and a Halloween book. She loved it!
By the next year, she was running back to me to hand me Snickers bars and the running to the next house without a second thought. Let me tell you, people love their Snickers. I had a bag full of them by the end of the night. No matter. Being with her buddies and dressing up was enough for my daughter--plus she knew she got her own special goody bag later.
A lot of you may wonder "what's the point" about trick-or-treating with nut allergies but if your child really wants to do it, I say go for it. It's a way to show them that they can participate with other kids, while still being careful about their allergy. Now that my daughter is older and her trick-or-treating days are numbered, I'm so glad she enjoyed this. I don't think she'll remember the bag full of Snickers as much as she'll remember the good times she had dressing up, seeing "spooky" decorations and running around in the dark with her friends.
Have a Happy and Safe Halloween!!!
Friday, October 30, 2009
Wednesday, October 28, 2009
Countdown to Halloween--Are You Ready for the Class Party?
If you're like me, you're gearing up for the classroom Halloween party. Have you done your homework with regard to this school activity yet?
Here are 5 tips for your child's class Halloween party:
1. Find out what foods are allowed. Store bought only? Any other food allergies to consider? Get the info so you can either bake a safe treat or buy something the whole class can enjoy. Now is the time to ask about a nut-free party environment as well.
2. Consider contributing non-edible treats. Stickers, Halloween-themed pencils or small toys add allergy-free fun to a party and best of all, everyone can enjoy them. Check the shelves at Target, Walmart or other discount retailers for great bargains and creative ideas.
3. Contribute some goodies for the entire class. Even if there are other foods at the party that are off-limits to your child (it happens) at least they will able to enjoy one thing that everyone else is eating. This will really help them to feel a part of things.
4. Be available the day of the party. Even if you can't be there, keep your cell phone on and be ready to answer questions. I've been called more times than I can count during a class party and answered questions about specific treats. I don't mind--I'm glad to either steer my child from an unsafe treat or allow them to have it if they can.
5. Role play with your child before the party. If your child is very young or new to nut allergies, this is especially important. Practice with them how to politely refuse food or ask to see a label. In general, tell them to avoid anything they're not sure about. It's never too early to start teaching kids how to handle their allergy.
Here are 5 tips for your child's class Halloween party:
1. Find out what foods are allowed. Store bought only? Any other food allergies to consider? Get the info so you can either bake a safe treat or buy something the whole class can enjoy. Now is the time to ask about a nut-free party environment as well.
2. Consider contributing non-edible treats. Stickers, Halloween-themed pencils or small toys add allergy-free fun to a party and best of all, everyone can enjoy them. Check the shelves at Target, Walmart or other discount retailers for great bargains and creative ideas.
3. Contribute some goodies for the entire class. Even if there are other foods at the party that are off-limits to your child (it happens) at least they will able to enjoy one thing that everyone else is eating. This will really help them to feel a part of things.
4. Be available the day of the party. Even if you can't be there, keep your cell phone on and be ready to answer questions. I've been called more times than I can count during a class party and answered questions about specific treats. I don't mind--I'm glad to either steer my child from an unsafe treat or allow them to have it if they can.
5. Role play with your child before the party. If your child is very young or new to nut allergies, this is especially important. Practice with them how to politely refuse food or ask to see a label. In general, tell them to avoid anything they're not sure about. It's never too early to start teaching kids how to handle their allergy.
Monday, October 26, 2009
Chicago Tribune Food Allergen Investigation: Promising Update
Last year, The Chicago Tribune published a series of stories about hidden allergens in foods. Among them were chocolate bars sold at Whole Foods and at that time, marked as nut-free due to "good manufacturing practices." That wasn't true and the Tribune followed many food suppliers and their labels to find alarming inaccuracies.
Last Friday, the paper published an update of this story. You can read the short blurb by clicking this link. Scroll down until you see the heading Allergens. There is a lot of good news for allergic consumers--many of the foods in question have been removed from the Whole Foods shelves, for example. Others companies have pulled product and promised to label the foods accurately.
I get asked about food labels a lot and the fact is, as I just posted about in my recent ice cream post--food labels are random and not policed in many cases. Some companies really have their act together with regard to food allergies--but so many don't.
My best advice is to steer clear of high risk foods if you have any doubts. The old "when in doubt, do without" rule works when labels don't. High risk foods for nut allergies can include chocolate, candy, many ethnic foods, baked goods and baking ingredients.
Always, always ask the company if you don't know what's in their food. If they seem glib or uncertain, avoid their products. Even if they're convincing, you need to do your homework by being aware of who owns the company, what other products they make and what their understanding of "nut-free" is. To some it means a nut-free facility. To others, it means no nuts in the final product. We need to find out where food companies stand and asking them shows them we care.
Still, it's great to know that the Tribune investigation helped pull unsafe foods for food allergies and intolerances. Newspapers are suffering throughout the country but this proves how much they're needed.
One other piece of good consumer news, courtesy of Jennifer of Food Allergy Buzz. Nut-free candy corn is here! A & J Nut-Free Bakery now sells this online. It's made in the U.S. in a nut-free facility. Finally! Go to http://www.foodallergybuzz.com/ for more info.
Last Friday, the paper published an update of this story. You can read the short blurb by clicking this link. Scroll down until you see the heading Allergens. There is a lot of good news for allergic consumers--many of the foods in question have been removed from the Whole Foods shelves, for example. Others companies have pulled product and promised to label the foods accurately.
I get asked about food labels a lot and the fact is, as I just posted about in my recent ice cream post--food labels are random and not policed in many cases. Some companies really have their act together with regard to food allergies--but so many don't.
My best advice is to steer clear of high risk foods if you have any doubts. The old "when in doubt, do without" rule works when labels don't. High risk foods for nut allergies can include chocolate, candy, many ethnic foods, baked goods and baking ingredients.
Always, always ask the company if you don't know what's in their food. If they seem glib or uncertain, avoid their products. Even if they're convincing, you need to do your homework by being aware of who owns the company, what other products they make and what their understanding of "nut-free" is. To some it means a nut-free facility. To others, it means no nuts in the final product. We need to find out where food companies stand and asking them shows them we care.
Still, it's great to know that the Tribune investigation helped pull unsafe foods for food allergies and intolerances. Newspapers are suffering throughout the country but this proves how much they're needed.
One other piece of good consumer news, courtesy of Jennifer of Food Allergy Buzz. Nut-free candy corn is here! A & J Nut-Free Bakery now sells this online. It's made in the U.S. in a nut-free facility. Finally! Go to http://www.foodallergybuzz.com/ for more info.
Wednesday, October 21, 2009
Nut-Free Halloween Cookie Recipe - A Family Favorite!
Last year I came across a really fun recipe for "Frankenstein Monster Toes" cookies that was a big hit with family, friends and blog readers alike. So I thought it deserved another mention this year, just in time for Halloween. 
I found the recipe for this basic sugar cookie in a Halloween-themed food magazine (I think it was Pilsbury) and modified it to fit my own nut-free specifications. If you have kids with dairy, egg or wheat allergies or celiac disease, you can substitute your favorite "safe" sugar cookie recipe. Just be sure to refrigerate your dough for at least an hour.
Frankenstein's Monster Toes Cookies
Ingredients:
1 pouch (1 lb. 1.5 oz.) Betty Crocker sugar cookie mix--or use your favorite from-scratch sugar cookie recipe
1/4 cup all-purpose flour
1/3 cup melted butter or margarine
1 large egg
1/2 teaspoon vanilla extract (I use McCormick)
7 drops NEON green food color (McCormick makes this--check the supermarket baking aisle)
36 Mike and Ike or other "safe" jelly beans such as Surf Sweets or Vermont Nut-Free
Method:
1. In large bowl stir cookie mix, flour, melted butter, egg, vanilla and green food color until soft dough forms. Cover and refrigerate for one hour.
2. Preheat oven to 350 degrees F. For each cookie, roll heaping teaspoons of dough into 2-1/2 inch finger shapes. Be careful not to make the shapes too big or too flat--the dough spreads a lot during baking!
3. About 1 inch from the end of each "toe" squeeze dough slightly. With knife, gently make lines in the dough to look like "knuckles"
4. Bake 6-8 minutes until set. The edges of the cookies should not be at all brown. While still on cookie sheet and working quickly before cookies cool, gently but firmly press a jelly bean into the edge of each "toe" for fingernail. Cool cookies one minute; remove to cooling racks. Let cool completely, about 15 minutes.
This recipe makes 36 cookies.
Monday, October 19, 2009
Nut-Free Halloween Treat--Pumpkin-Seed Brittle
Since many of us have been visiting pumpkin patches lately or plan to do so in the near future, you may be wondering what to do with all of your leftover pumpkin seeds. Toasting them with a little olive oil and salt is always a nice option, or sprinkling them with cinnamon sugar is a nice sweet treat for fall. But we've been there, done that, right?
Leave it to Martha Stewart to find a really creative treat using pumpkin seeds.
For those of us dealing with nut allergies, peanut brittle is off-limits so I was delighted to find a recipe for pumpkin-seed brittle while flipping through "Martha Stewart Halloween" magazine. (I can't resist her holiday-themed anything.) It's really easy as well as being an inventive and tasty way to use pumpkin seeds leftover from pumpkin carving. Here's the recipe:
Pumpkin-Seed Brittle from Martha Stewart magazine Halloween special issue, Fall 2009
(This magazine is available at all major booksellers, newstands and supermarkets.)
(Toast the pumpkin seeds by spreading them on a baking sheet in a 350 degree oven for 7-10 minutes, turning occasionally.)
Ingredients:
4 tablespoons (1/2 stick) unsalted butter, plus more for baking sheet
1/2 cup packed light brown sugar
1/4 cup honey
1 cup hulled pumpkin seeds, toasted
Preheat oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet.
Melt butter in small saucepan over medium heat. Stir in sugar and honey. Bring to a boil, stirring to dissolve sugar. Cook, without stirring, until mixture is medium amber in color and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees on the candy thermometer, about 2 minutes. Pour onto prepared sheet and let cool completely before breaking into pieces.
Leave it to Martha Stewart to find a really creative treat using pumpkin seeds.
For those of us dealing with nut allergies, peanut brittle is off-limits so I was delighted to find a recipe for pumpkin-seed brittle while flipping through "Martha Stewart Halloween" magazine. (I can't resist her holiday-themed anything.) It's really easy as well as being an inventive and tasty way to use pumpkin seeds leftover from pumpkin carving. Here's the recipe:
Pumpkin-Seed Brittle from Martha Stewart magazine Halloween special issue, Fall 2009
(This magazine is available at all major booksellers, newstands and supermarkets.)
(Toast the pumpkin seeds by spreading them on a baking sheet in a 350 degree oven for 7-10 minutes, turning occasionally.)
Ingredients:
4 tablespoons (1/2 stick) unsalted butter, plus more for baking sheet
1/2 cup packed light brown sugar
1/4 cup honey
1 cup hulled pumpkin seeds, toasted
Preheat oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet.
Melt butter in small saucepan over medium heat. Stir in sugar and honey. Bring to a boil, stirring to dissolve sugar. Cook, without stirring, until mixture is medium amber in color and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees on the candy thermometer, about 2 minutes. Pour onto prepared sheet and let cool completely before breaking into pieces.