I hope that everyone had a safe and happy Thanksgiving! Now that it's over, I'm wondering how all of you did with this food-filled holiday. I cooked for my relatives this year for the first time in a long time, so although I was hoppin' in the kitchen all day, I didn't have to face my usual worries about food cooked by others for my severely allergic child.
In past years, I've had some cooperation (such as no pecan pie served) and some not-so-great moments, like a child who refused to eat the Thanksgiving dinner but instead insisted on a peanut butter granola bar at the "kids table" with my daughter. At Thanksgiving, just like at school, we need a peanut-free table for her so that was awkward, especially since it wasn't even my home.
I've also been concerned about things like what type of bread is used in making stuffing, what's in the turkey gravy and of course, desserts.
What about you? I had posted Thanksgiving tips--did any of you find that those strategies worked? What did you feel was your biggest problem with food allergies--if any--over Thanksgiving? And please feel free to share your success stories--we need those too!
I'm open to your comments and questions. With more winter holidays coming up quickly, we're going to need all the nut allergy strategies we can get!
Monday, November 30, 2009
Wednesday, November 25, 2009
Nut-Free, Egg-Free Sweet Potato Recipe!
Just in time for Thanksgiving--a sweet potato recipe that tastes great and is so easy to make. Plus, unlike so many of the sweet potato recipes floating around during the holidays, this one has no pecans, walnuts or marshmallows. I like my sweet potatoes "clean tasting" so this is perfect for me besides being safe for many food allergies. And you can make it in your microwave. What could be better?
I adapted this recipe from the wonderful cookbook "How to Cook Everything" from food writer Mark Bittman.
Microwaved Sweet Potatoes
2 pounds sweet potatoes, peeled and cut into chunks
2 tablespoons canola oil or butter (you can also use dairy-free margarine)
2 tablespoons maple syrup or brown sugar
1/4 cup orange juice, or a few tablespoons fresh lemon juice
Salt and pepper to taste
Combine all ingredients and 2 tablespoons of water in a microwave-safe bowl; cover with a lid or plastic wrap. Microwave on high for 3 minutes, shake the container and continue to microwave at 2-minute intervals until the sweet potatoes are very tender. Serve hot.
Told you it was easy. Plus, it frees up much needed oven space!
I'm hosting Thanksgiving tomorrow and I'm pretty much making everything from scratch, so let me take the time now (while I have it) to wish all of you a very happy, safe and joyful Thanksgiving!
I adapted this recipe from the wonderful cookbook "How to Cook Everything" from food writer Mark Bittman.
Microwaved Sweet Potatoes
2 pounds sweet potatoes, peeled and cut into chunks
2 tablespoons canola oil or butter (you can also use dairy-free margarine)
2 tablespoons maple syrup or brown sugar
1/4 cup orange juice, or a few tablespoons fresh lemon juice
Salt and pepper to taste
Combine all ingredients and 2 tablespoons of water in a microwave-safe bowl; cover with a lid or plastic wrap. Microwave on high for 3 minutes, shake the container and continue to microwave at 2-minute intervals until the sweet potatoes are very tender. Serve hot.
Told you it was easy. Plus, it frees up much needed oven space!
I'm hosting Thanksgiving tomorrow and I'm pretty much making everything from scratch, so let me take the time now (while I have it) to wish all of you a very happy, safe and joyful Thanksgiving!
Monday, November 23, 2009
A Safe, Nut-Free Thanksgiving with the "Non-Cooks"
I realized after talking with a few friends about Thanksgiving that I'm surrounded by "cooks" in my own family and not used to attending family gatherings with the "non-cooks" of this world.
It's difficult enough to try to make sure your child has a safe meal at a dinner party if the hosts are cooking the food. But what about people who choose to cater the entire meal? Obviously that's the best choice for some people, but a catered meal can be a nut allergy minefield.
Treat a catered meal like a restaurant meal. You need to know everything that goes into the food and the environment in which the food is prepared--just like at a restaurant. It also means that you may end up discovering that the meal doesn't meet your standards for allergy safety. For example, the roast chickens on a spit that are sold at my local supermarket say that the chickens were processed in a facility with nuts, as well as several other food allergens. I'm guessing if your hosts go the supermarket catering route, the same goes for turkey.
How do you find out what's safe? You need to ask your hosts where the food is coming from and then call the venue to find out how the food is prepared. Sometimes the food won't be safe for your family because of cross-contact concerns or ingredients you can't have.
Here are some questions for the caterer:
What other foods are being prepared in this kitchen?
Are you able to accommodate food allergies? Do you have any procedures for separating foods?
What in the menu contains nuts or may contain nuts? (Of course, you will want to avoid desserts or sauces--just like in a restaurant. Too much risk.)
Are there any nut products in the turkey stuffing or side dishes? (Pecans are a popular addition to stuffing as well as sweet potatoes).
Please be aware that simple foods like mashed potatoes--when prepared outside of a home kitchen--sometimes contain ingredients like peanut oil for smooth consistency. You must ask about everything.
Personally, I'm not comfortable serving a catered meal to my daughter because there are just too many variables. And not everyone has the same level of food allergy awareness, so they may believe something is safe when it isn't. It's good to have a backup meal for your allergic child and it's always a great idea to bring a side dish or dessert that's safe for your family. That way, your child can participate in some of the foods on offer.
It's hard to single your child out at a party as having to avoid foods, but it's very important to be cautious. Tree nuts turn up everywhere in Thanksgiving recipes. I always want everyone to be safe, even if it means skipping one or two dishes--or even the entire meal--in order for that to happen.
Holidays are a time when it's tempting to let your guard down, but don't. You need to keep the same rules for food and eating that you usually do, now more than ever.
How do some of you handle the catered meal challenge?
It's difficult enough to try to make sure your child has a safe meal at a dinner party if the hosts are cooking the food. But what about people who choose to cater the entire meal? Obviously that's the best choice for some people, but a catered meal can be a nut allergy minefield.
Treat a catered meal like a restaurant meal. You need to know everything that goes into the food and the environment in which the food is prepared--just like at a restaurant. It also means that you may end up discovering that the meal doesn't meet your standards for allergy safety. For example, the roast chickens on a spit that are sold at my local supermarket say that the chickens were processed in a facility with nuts, as well as several other food allergens. I'm guessing if your hosts go the supermarket catering route, the same goes for turkey.
How do you find out what's safe? You need to ask your hosts where the food is coming from and then call the venue to find out how the food is prepared. Sometimes the food won't be safe for your family because of cross-contact concerns or ingredients you can't have.
Here are some questions for the caterer:
What other foods are being prepared in this kitchen?
Are you able to accommodate food allergies? Do you have any procedures for separating foods?
What in the menu contains nuts or may contain nuts? (Of course, you will want to avoid desserts or sauces--just like in a restaurant. Too much risk.)
Are there any nut products in the turkey stuffing or side dishes? (Pecans are a popular addition to stuffing as well as sweet potatoes).
Please be aware that simple foods like mashed potatoes--when prepared outside of a home kitchen--sometimes contain ingredients like peanut oil for smooth consistency. You must ask about everything.
Personally, I'm not comfortable serving a catered meal to my daughter because there are just too many variables. And not everyone has the same level of food allergy awareness, so they may believe something is safe when it isn't. It's good to have a backup meal for your allergic child and it's always a great idea to bring a side dish or dessert that's safe for your family. That way, your child can participate in some of the foods on offer.
It's hard to single your child out at a party as having to avoid foods, but it's very important to be cautious. Tree nuts turn up everywhere in Thanksgiving recipes. I always want everyone to be safe, even if it means skipping one or two dishes--or even the entire meal--in order for that to happen.
Holidays are a time when it's tempting to let your guard down, but don't. You need to keep the same rules for food and eating that you usually do, now more than ever.
How do some of you handle the catered meal challenge?
Friday, November 20, 2009
Ian's Natural Foods---Nut-Free Snacks!!
Recently I was contacted by Ian's Natural Foods, a food manufacturer that specializes in organic, gluten-free and allergy-free foods.
I received two sample packs of their Fruit-a-Bits crispy fruit snacks to try. In size and shape, they reminded me of the candy "Nerds" but they had a crispy, fruity flavor that wasn't overly sweet.
My kids were each handed a bag when they got home from school and the snacks disappeared shortly thereafter. I take it that they liked them! In fact, my youngest daughter told me that "they're nice and fruity." The company suggested that they would make a good ice cream or yogurt topping as well and I could also see them as a good, nut-free choice for mixing up your own nut-free snack mix.
If you're looking to avoid chemicals and such in your kids' snacks, Ian's snacks contain no artificial flavors, colors or preservatives.
The best part? Ian's Fruit-a-Bits are made in a tree nut- and peanut-free facility.
I'm always happy to find a nut-free snack or treat choice for my family and I love the fact that Ian's is organic. I hate giving my kids regular fruit snacks because they're loaded with chemicals and they stick to their teeth. Not so with these. The texture was much less "tooth-adhering."
You can find these Ian's Natural Snacks at natural foods stores, Whole Foods and many supermarkets. Ian's has a store locator on their web site so chances are you can find their variety of foods near you.
See what you think and let me know!
I received two sample packs of their Fruit-a-Bits crispy fruit snacks to try. In size and shape, they reminded me of the candy "Nerds" but they had a crispy, fruity flavor that wasn't overly sweet.
My kids were each handed a bag when they got home from school and the snacks disappeared shortly thereafter. I take it that they liked them! In fact, my youngest daughter told me that "they're nice and fruity." The company suggested that they would make a good ice cream or yogurt topping as well and I could also see them as a good, nut-free choice for mixing up your own nut-free snack mix.
If you're looking to avoid chemicals and such in your kids' snacks, Ian's snacks contain no artificial flavors, colors or preservatives.
The best part? Ian's Fruit-a-Bits are made in a tree nut- and peanut-free facility.
I'm always happy to find a nut-free snack or treat choice for my family and I love the fact that Ian's is organic. I hate giving my kids regular fruit snacks because they're loaded with chemicals and they stick to their teeth. Not so with these. The texture was much less "tooth-adhering."
You can find these Ian's Natural Snacks at natural foods stores, Whole Foods and many supermarkets. Ian's has a store locator on their web site so chances are you can find their variety of foods near you.
See what you think and let me know!
Wednesday, November 18, 2009
Study Shows a Rise in Food Allergy Among U.S. Kids
Well, a lot of us suspected it, but it looks like the number of U.S. children with a food allergy is bigger than previously thought. A study that will come out in December in the journal Pediatrics reports that 4% of U.S. children have a food allergy. That adds up to about 3.2 million U.S. kids. Peanut and tree nut allergies are one of the top food allergies in children.
Previous estimates stated that 1% of the U.S. population--in total--had a food allergy. Some food allergy opponents liked to quote this 1% as if it were proof that food allergies weren't very common and that people with them weren't very important--even though this added up to more than 12 million people. This number was also used to support arguments against peanut-free tables in schools, peanut-free airline flights and any other accommodations for people with this life-threatening allergy.
The bottom line is that it looks like a lot of children have food allergies. The study showed how it cuts across ethnic, economic and racial lines--eradicating the other argument of food allergy naysayers--that allergies to food are the inventions of bored, rich white yuppie parents. Also, food allergies don't just affect young kids. I just got a note from a woman whose 14-year-old child was just diagnosed. Plus, I hear from adults with this allergy all the time.
The important thing to remember is that the exact numbers are not the most significant point about this issue--it's more important to concentrate on the fact that many, many people are facing severe food allergies. And they don't just affect immediate family members--they also impact grandparents and other relatives, daycare workers, school teachers and other caregivers. So we should focus on figuring out why and putting a stop to it.
I hope that this study is the first of many that exposes food allergies for what they are--a growing, serious and important health threat that needs further study, broadened treatment options and ultimately, a cure.
Previous estimates stated that 1% of the U.S. population--in total--had a food allergy. Some food allergy opponents liked to quote this 1% as if it were proof that food allergies weren't very common and that people with them weren't very important--even though this added up to more than 12 million people. This number was also used to support arguments against peanut-free tables in schools, peanut-free airline flights and any other accommodations for people with this life-threatening allergy.
The bottom line is that it looks like a lot of children have food allergies. The study showed how it cuts across ethnic, economic and racial lines--eradicating the other argument of food allergy naysayers--that allergies to food are the inventions of bored, rich white yuppie parents. Also, food allergies don't just affect young kids. I just got a note from a woman whose 14-year-old child was just diagnosed. Plus, I hear from adults with this allergy all the time.
The important thing to remember is that the exact numbers are not the most significant point about this issue--it's more important to concentrate on the fact that many, many people are facing severe food allergies. And they don't just affect immediate family members--they also impact grandparents and other relatives, daycare workers, school teachers and other caregivers. So we should focus on figuring out why and putting a stop to it.
I hope that this study is the first of many that exposes food allergies for what they are--a growing, serious and important health threat that needs further study, broadened treatment options and ultimately, a cure.