The Holidays, Food Allergies, and Tips for Dealing with Both

I thought about using the title "Survival Guide to the Holidays with Food Allergies" but it seemed a little grim.  The holidays are fun and exciting, but they also present many challenges for those families with food allergies.  The only time I ever see peanut brittle is during Christmas, along with eggnog and a host of other foods laden with nuts, butter, and milk.  Couple that with Christmas parties, shopping, and to-do lists a mile long, and a family with food allergies is suddenly in a combat zone! 

To help make the season a little brighter and safer for those with food allergies, I am sharing a few of my tips, activities, and recipes.

Cookies and Christmas Baking:  Check out the Breads and Baking tab.  It has recipes for sweet breads, cookies, and scones.  All are egg and dairy free and can be made GF with a flour substitution.  Share your good with others.

Chocolate Covered Pretzels: 

We love this treat during the holidays.  Use chocolate bark coating if you do not have a dairy allergy, but if you need a dairy and GF option, try this:

12 oz. of allergen free chocolate (Enjoy Life chips)

1 TBSP of shortening (Earth Balance)

Glutino Gluten Free Pretzel Sticks

A handful of crushed candy canes

Combine and melt the ingredients in a double boiler (or slowly in the microwave). Once the chocolate is melted, dip GF pretzels in the chocolate and then place on wax paper until chocolate is hardened.  Optional: roll in crushed candy canes.

Hot Chocolate:  Baby, it's cold outside and having hot chocolate options is a must!  Try Archer Farms Dark Chocolate mix (see picture) or Hershey's Chocolate Syrup.  Add Soya Too Rice Whip, marshmallows, and a candy cane.

Vegetables:  Substitute olive oil for butter on the vegetables and don't be afraid to ask your family to make this simple substitution during family meals.  You can also pull some food aside before the vegetables get served to help prevent cross contamination.

Special Cups and Dishes:  I learned this trick last Christmas Eve when I set the table for our meal and poured my kids their milk.  All of the cups were the same and my son rushed into the room and took a sip of cow milk without thinking.   Anaphylaxis on Christmas is never fun, so we instituted using different colored cups for our son with allergies.  This alerts him and others that something is different and helps prevent accidental exposure to allergens.

Mashed Potatoes and other sides:  Potatoes go with most every meal, try one of these dishes:

Mashed Potatoes:  Use your favorite recipe and substitute rice milk, chicken or vegetable broth for the liquids and dairy free ‘butter’ for cow milk butter.

Potato Casserole Original Recipe:  

4 potatoes                   

1 sweet potato

1 parsnip

1 can of condensed cream of mushroom soup

1 cup of shredded cheddar cheese

1 6 oz. container of sour cream

Parboil potatoes, cool.  Shred potatoes and parsnip.  Combine the rest of the ingredients with the potatoes and bake for 45 min at 350 deg.  Thank you Ellen for this yummy dish!

Allergy Friendly Recipe:

Use the same amount of potatoes and cook as directed above and shred.  Combine two flax eggs, ¼ cup of GF flour, ¼ cup of rice milk, and 1 cup of Daiya shredded cheddar cheese.  Bake as directed above.

Crafts Instead of Cookies:  The holidays do not always need to be about food!  Making simple crafts like cutting snowflakes, coloring, making Santa beards with cotton balls, constructing nativities, making candy cane reindeer, stringing popcorn and cranberries.  I am not too crafty, but I know that there is a limitless supply of Christmas crafts just waiting to be done. No dishes to clean-added plus in my book.

Anticipation: Advent calendars are made with milk chocolate, so try making your own Advent calendar.  Google ‘reusable, handmade, DIY’ advent calendars for ideas.  Fill each day with a handwritten note about a special activity or treat for that day.

 

Prepare and Plan.  There are two parts to this ‘prepare’.  One piece is to prepare for events, activities, parties. Try these tips:

·   Have allergy friendly snacks and treats ready for home and school events.

·   Bring your own food to parties for your allergic children.

· Feed your kids before you go to the party.  When I do this, I get to relax more and I avoid being the boss of the buffet table to help avoid cross contamination with food.

The second piece of this is to prepare your heart for Christmas.  Show love and patience, give of your time, talents and treasures, and don’t run the red lights when out shopping!  Be your best self.

Merry Christmas

I LOVE NYC

I <3 NYC

View from Statue of Liberty

Since this is our year of travel, a trip to New York City was top on our list of destinations.  Traveling with food allergies presented its challenges, but the effort was worth the reward.  We used the tools in our toolbox and planned ahead for a fun vacation for the whole family.

My family had an offer to visit New York City by my sister's brother-in-law and sister-in-law.  They graciously offered for us to stay in their apartment as they knew having a kitchen would be extremely helpful for our family.  They also did some grocery shopping ahead of time so we would have some of my sons' food handy. 

 

We traveled by train from Virginia to Penn Station in New York City.  This was a 7 1/2 hour train ride and so we needed to plan for 1-2 meals on the train.  Amtrak does offer food, but it's limited and they do run out of food.  We chose to pack our meals for each direction of the trip. 

Rockefeller Center

 

We started out exploring the city by visiting Rockefeller Center and a Lego Store.  Madness!  We visited the Museum of Modern Art (MoMA) and had lunch in their great café.  We packed a lunch for our son and managed to find food for our daughter who is allergic to egg.

Fun in Central Park

 

Central Park was next on our journey through the city.  The kids played at playgrounds, climbed on rocks, strolled the park, and had a ride on the carousal.  Since it was about 35 degrees, we headed for a hot chocolate break.  Unfortunately, our son experienced an allergic reaction.  It was either to the aromas in the coffee beans, the peppermint tea, or by how the drink was prepared.  Standing on a street corner in New York with an allergy reaction was not in the plan, but after 2 doses of Benadryl, relaxing in the apartment, and calming down, all was well.  Our son did not make it to the American Museum of Natural History, but the rest of the group carried on and had a great time.

 

 

 

 

 

 

 

 

 

Our next day of adventure included a trip to the Statue of Liberty, Tribeca, SoHo, and Little Italy.  Our hosts encouraged me to pack food for the whole day for our son, as this was going to be an all day affair. 

The Statue of Liberty and Ellis Island was a great tour with the kids and humbling reflection of the past.  Walking through the halls of Ellis Island, I thought of my family members who walked these same halls 100 years ago.  I also wondered if anyone had food allergies 100 years ago and made the journey to a new land.  I am not sure, but it does make me wonder.

 

 

 

 

 

 

 

Ferrara's

With the thoughts of my Italian family members on my mind, we headed for Little Italy.  By this time in the day, our stomachs were grumbling and everyone was hungry.  We had a meal packed for our son, but we did need to find a restaurant that would have something for our daughter.  We focused on finding a place that would have pizza, as we thought the homemade pasta would be made with eggs.  After dinner, we walked down the street to the well known Ferrara's Bakery and Café.  An Italian café is not an allergy friendly destination, but my daughter was able to have sorbetto gelato.  I pray that someday my children will be able to delight in all of the food of Little Italy, because it was delicious!

 

 

The last day of our trip included a trip to the top of the Empire State Building.  The view from the top was enjoyable as we were able to view the city we had spent the previous two days exploring.  We grabbed some souvenirs and lunch at the Chipotle.  We headed to the train station by walking on 34th street, past Macy's and Madison Square Garden. 

Much thanks and appreciation to our hosts who guided us up and down streets and through subways.  They took us uptown, midtown, downtown, lower, and upper Manhattan. They pointed out great buildings across the skyline, the states in view of the Statue of Liberty, and the boroughs of New York City. 

We managed to enjoy the city that never sleeps, in spite of the limitations of food allergies.  Until next time...


 

New Mexico Style Vegetarian Thanksgiving

My family hosted a vegetarian Thanksgiving meal for our neighbors.  While we are not vegetarians, our neighbors are and we wanted to share in the spirit of Thanksgiving while sparing the turkey. Lucky for me, my husband introduced me to acorn squash and red chile.  This meal was inspired by his New Mexico roots and his love of this unique squash.  

 

To make this meal you will need the following:

• 3 acorn squash
• 1 can of cooked beans
• 1/2 cup chopped onion
• 1 cup cooked brown rice
• 2 cups of cornbread croutons (recipe in post)
• shredded cheddar cheese
• New Mexico style red chile gravy (recipe in post) or use Frontera Red Chile Enchilada Sauce.

Prepare the acorn squash by washing the outside of the squash.  Slice the squash in half from the top to the bottom.  Clean the seeds out with a spoon.  If you have ever cleaned out a pumpkin, the inside of this squash will look very familiar.

Heat the oven to 350 degrees.  Place squash in a casserole dish with the hollows of the squash facing up.  Sprinkle each hallow with salt and pepper and about 1-2 TBSP of water.  Cover with foil and bake for 45-60 minutes, or until a knife can easily slide into the flesh.

Saute the onion, then add the beans to heat.  Add the cooked rice.  Fill each cooked squash with a layer of beans and rice, 2 TBSP red chili sauce, 1 TBSP cheddar cheese, 4-5 cornbread croutons, and another layer of cheddar cheese.  Bake the squash for another 10-15 minutes and serve.  Skip the croutons and cheese if needed.

To round out this vegetarian Thanksgiving meal, I served kale salad, corn bread, and pumpkin pie and pumpkin butter with fresh whipped cream.  Below are the recipes and techniques for the rest of the meal.

 

 

 

 

Corn Bread Croutons

1 box of Krusteaz Honey Cornbread mix

Follow the instructions on the box and substitute the egg for a flax egg (see post for flax egg)

Slice 1/3 of the bread into to crouton sized pieces.  Toast pieces in toaster oven until it has a crunchy exterior.  That is the stage right before it turns black and burned.  Experience counts!

Serve the rest of the cornbread with your meal.

 

New Mexico Red Chile Gravy (click for recipe)

 

This is a great recipe, but if you are looking for something a bit more simple, try Frontera Red Chile Enchilada sauce that comes in a pouch.

 

Kale Salad (click for recipe)

 

 

Pumpkin Butter with Cookie Crust

 

Pumpkin pie is loaded with eggs, dairy, and wheat.  This option is vegan and wheat-free.  I serve this version of pumpkin pie in small ramekins. 

 

2, 15 oz cans of unsweetened pumpkin puree

3/4 cup sugar

3/4 cup apple cider

3/4 cup maple syrup

1 1/2 teas cinnamon

1 1/2 teas ginger

 

Preheat oven to 350 deg.  Place all ingredients a large casserole dish and stir to blend.  Place casserole dish into the oven.  Stir every 15 minutes until the pumpkin butter has thickened.  This takes about 1 1/2 hours.  Let the pumpkin butter cool and place in an airtight container.  It will keep in the refrigerator.

 

Cookie Crust

 

Newman O's are wheat and dairy free and look just like an Oreo.

 

2-3 cookies per ramekin

 

Mash the cookies until the cream and cookie are well blended.   The cream filling will hold the mixture together.  Mold the cookie crumbs into the bottom and sides of the ramekin.  Fill with pumpkin butter and serve.

10 Reasons to be Thankful for Food Allergies this Season

In the spirit of Thanksgiving, I have made my list of the 10 reasons that our family can be thankful for having food allergies.  I stress can because we are not perfect and we do not always appreciate the small gifts in life as much as we should.  Living with food allergies is not widely considered a gift, but I have learned that gifts come in unexpected packages.
 

1.  Family:  In the years of dealing with food allergies, my family has been my biggest supporter, my biggest critic, and my biggest point of frustration.  The gift of support is how my family can share in meals, sleepovers, and day trips.  Their support also provides unconditional love, humor, and hugs when needed.  The gift of the critic helps to keep in check my role as 'control freak' and provides a barometer for my level of freakiness.  Dealing with food allergies requires a certain amount of taking control, doubting others, asking questions, and double checking everything-every time.  This sort of behavior generally drives family members crazy.  Being frustrated at my family has not served as a huge gift, but it has taught me some patience in acknowledging my dad's love of anything with peanuts. 

2.  Friends:  A friend who makes an effort to accommodate your needs and has some level of empathy and understanding is a GREAT FRIEND!  Keep them around.  When we moved across the country, we moved away from a group of friends who really knew us and our needs.  My friends would call ahead about dinner menus, wouldn't serve peanut butter, made their own kids' birthday cake out of sliced watermelon rather than using Betty Crocker, would let me know about food allergy cooking ideas, gave me cupcake holders, and would offer their kitchen and home for us to be able to travel.  Thank you! 

3.  Friends with Food Allergies:  It's so nice to know that other families deal with food allergies and that you are not alone.  Meeting a family who also copes with food allergies broadens your knowledge base and your comfort zone. 

4.  Fruit, Vegetables and Legumes:  My kids are not afraid of broccoli, beg for salad, peel and eat a grapefruit, and sing 'Beans, Beans, the Magical Fruit" and eat them, too!

5.  Lick the Beaters:  When you do not bake with eggs, you can lick the beaters, the bowl, your hands, your face, etc.

6.  No Begging:  My kids are not beggars at the grocery store for candy bars, they do not assume that every night out on the town ends with a visit to the local ice cream parlor, and time with friends is more centered around play and not food.

7.  Begging for Junk Food:  OK, I just said they were not beggars, but they sure get excited about junk food.  They usually can have less than 10% of the candy in their trick or treat bags, so they get excited about Dum-Dums, Smarties, or Skittles that land in their bag.  The grandparents happily eat the leftover peanut butter candy.

8.  Alternative Food Companies: I am so thankful to be able to buy foods for my family in a grocery store!  There are people and companies who make food geared towards people with food allergies.  They label and list their ingredients clearly.  They make 'cheese' without casein and it even melts!  They make food that tastes good.  Here are some of my favorites:  Enjoy Life makes real chocolate chips.  This is great because carob chips are gross!  Tinkyada rice pasta doesn't fall apart and comes in all kinds of shapes and sizes.  Daiya Cheese and Galaxy Foods makes cheese without nuts, soy and milk/casein.

9. Schools and Teachers:  I am grateful that our experiences at school have been positive.  School administrations and teachers have been willing to learn, change, and accommodate their classrooms to help make school a safe learning environment.

10.  Create, Adapt, Change:  Some of the biggest disruptions in our 'food chain' have opened the door to some of our biggest and best changes in our 'food chain'.  Food ingredients change, bakeries stop making your favorite bread, and stores stop carrying foods you depend upon, but you need to keep searching, adapting, and creating with an open mind.  The gifts will eventually be known to you.

The real gift is present in the knowledge gained, in the creativity that has grown out of the need to adapt, and in the relationships which have demonstrated the true meaning of friendship and love.

P.S.  I am also thankful for the 2 official followers of this blog, my friend Erin and my husband!

I am still hungry! What else is in my lunch box?

My last post focused on the main course of the Allergy and Gluten Free friendly lunch box.  Now, we need to know about what else there is to eat.

 

Veggies:  A side benefit of being allergic to so many foods is that you become a vegetable eater by default.  My son's lunch box will have an assortment of carrot chips or carrot sticks, celery sticks, broccoli, cauliflower, black olives, and cucumber sticks with a side of hummus.  A great trick is to pack frozen peas or green beans in their lunch.  They will be thawed and ready to eat by lunchtime.  Canned vegetables also come in small containers with an easy open lid.

Fruits:  Again, consuming more fruit is a side benefit of having so many allergies.  Clementines, sliced apples, or berries fresh or frozen (same trick as the peas).  Applesauce also comes in handy squeeze containers! 

 

Crunchy:  Most of the 'easy' crunchy kid foods contain a gazillion allergens and are just junk food.  Allergy and GF friendly options are available, but remember they are still junk food. 

But...

Lay's Classic and Fritos make excellent ways to get the hummus and beans into their diet!  Also try packaging their favorite snacks into small baggies.  Glutino Gluten-Free pretzels, Van's GF crackers, and Snap Pea Crisps.

 

 

 

 

Sweet Tooth:  Newman O's have a wheat and dairy free option, but it's not gluten free.  Enjoy Life snacks also has a new line of yummy flavors.  Try the s'mores bar!

 

Thirsty?:  Pack their favorite milk in a leak proof cup.  I personally like Contigo.  I will pack rice milk with Hershey's Chocolate Syrup or Nestlé's syrup because it adds needed calories to his diet.

The Allergy Friendly and Gluten Free Lunch Box for Kids

The Allergy Friendly and Gluten Free Lunch Box for Kids

I have been packing allergy friendly lunches for my son for nearly 7 years.  I have known about his allergies since he was 4 months old, so I have been packing him lunches for awhile.  The journey has had its moments of frustration, desperation, and aggravation.  But it has also had its joys in what I call victories.  The victory of finding something for him to eat!

The lunch box of a child with food allergies or GF needs can be filled with all kinds of cardboard tasting foods and limited choices.  The challenge is to fill it with nutritious, yummy, kid friendly foods that will meet their nutrition and caloric needs.



The gluten-free, allergy friendly lunch box (before photo)

1.   The Sandwich:  A sandwich is a classic and its easy.  My son's sandwich has not changed much in 4 years. 

• The bread: My favorite bread is from the GF and allergy friendly bakery in Colorado Springs, CO called Outside the Bread Box.  I also use Energy-Life Tapioca Bread. 
• The meat: Hormel Natural Choice is GF and comes pre-packaged to reduce cross contamination from the deli.
• The cheese: Go Veggie! Rice Vegan slices. 
• Extras:  Hummus, mustard, lettuce, etc.

2.   The Wrap:  Like a sandwich, but a little more hip and stylish.

• The wrap bread: French Meadow Bakery GF Tortillas, Food for Life brown rice tortilla, or a corn tortilla.
• The filling: My son's current wrap only includes hummus, meat (deli, grilled chicken, bacon), and a slice of his cheese.  I hope to someday introduce: lettuce, carrot sticks, cucumber sticks, avocado, etc.  Have I mentioned that he is a picky eater?

3.   The Baked Potato:  New on the menu this year and it's a big hit!

• The Potato: Bake extra potatoes the next time you turn on your oven and keep them in the refrigerator for the week.  Reheat the potato in the morning and place in the thermos with your choice of 'goodies'. 
• The goodies:  Diced lunch meat, shredded cheese, allergy friendly 'butter' spread or olive oil, sliced olives, crumbled bacon.

4.   The Mac and Cheese:  I will make a batch of this yummy GF/allergy friendly dish and reheat as needed and serve with roll ups.  Check out my recipe under the Main Dishes tab.



Creativity will turn that cardboard tasting lunch into something special!
(after photo)

5.  The Roll Ups:  Not a high fructose corn syrup fake fruit roll up, but a lunch meat roll up with a piece of cheese, secured by a toothpick. 



6.  The Rice and Beans:  Try combining whole beans, rice and allergy friendly cheese with tortilla chips on the side.  Heat up the beans and rice and place in a thermos.

 

7. The Frito Pie:  Vegetarian refried beans with allergy friendly cheese heated together served with Fritos.  Add salsa for the adventurous eater.

 

8. Pizza Muffins:  Make these muffins using the GF flour mix, your favorite pizza toppings, and a recipe for corn bread muffins.  Freeze and reheat as needed. *Thank you to my friend, Bree, for this great idea!

Slice, Dice, Massage-Kale Salad

I had seen kale at super organic farmer's markets and had heard about people eating kale when they went to yoga retreats, but the texture looked too rough to eat so I never ate it...until recently.  I have been bringing this salad to dinner parties and people ask how I cook the kale for the salad.  When I tell them it's not cooked, but massaged; the reaction is usually laughter, but sometimes it's disgust about wasting a perfectly good massage on leafy greens.  You decide...here is the recipe.

Kale Salad

1 bunch of kale (curly or flat leaf), torn to bite size pieces with center vein discarded
3 stalks of celery, sliced
3 green onions, sliced
1 cucumber, sliced
1 cup frozen, shelled edamame (or use green peas if allergic to soy)
1/4 cup salted sunflower seeds

Start by cooking the edamame per package instructions.  Prepare the kale by tearing into small pieces.  Wash the kale by placing in a large bowl with water (or salad spinner) and massage the kale while it's soaking.  Massage the kale for a few minutes to tenderize the greens.  Drain water and dry kale (or spin it).  Place kale, celery, onions, and cucumbers into a large salad bowl.  Add the hot edaname to the bowl and toss.  The hot edamame will slightly steam the kale greens.  Add the dressing and toss, sprinkle with sunflower seeds.

Lemon Dressing:

Juice of one lemon
3 TBSP of olive oil
1 teas honey or agave
1/2 teas kosher salt
1/2 teas fresh ground black pepper
1/2 fresh garlic or Rinaldo's Garlic Gold Nuggets

Whisk dressing ingredients until well blended.

The Art of the Picnic

THE ART OF THE PICNIC

 

My husband and I received two picnic baskets for wedding gifts.  I am sure they were given with the intended use for romantic, leisurely afternoon picnics.  One basket currently holds most of my knitting supplies and the other was given away.  So, what would I know about the art of a picnic?  I will admit that I am not an expert, but it's an evolving practice that I would like to share with you. 

Before the introduction of kids and kids with food allergies to our lives, our day of adventure never involved planning.   The most we ever packed was fruit, granola bars, and water.  If we were hungry, we just ate out at a restaurant.  Once we had our kids and we were dealing with food allergies, getting out didn't seem like much fun.  It was difficult to impossible to eat out, and I felt like packing food was a curse due to the allergies. 

It was not until a vacation to see our family in Washington State that I really started to embraced the art of the picnic.  I was forced to change my habits about meal planning and eating if we were to happily hang out with my sister in law, brother in law and their 5 kids.  I was trying to eat at home prior to meeting up with them for the day.  This required elaborate effort to eat and be ready; and it usually meant we were eating early and cutting short another activity.   Once we met up with them we would discover that they had a feast of food that they brought to the beach or the playground.  We sat around watching them eat.  It was the day they arrived at the beach with a bottle of champagne that I decided to change my ways! 

I had previously viewed packing food as a chore we did only because our family was coping with food allergies.  After seeing another family pack lunch and view meal time a bit more casually, I began to see packing as an outlet for more fun and adventure.  Below is my list of picnic items and pictures of the places we have enjoyed a picnic in 2013.

  So what else was in that basket beside champagne?

 

 

Sharp Top Summit, Peaks of Otter, Virginia

1. Vegetables:  Sliced, chopped, whole.  Pick from cauliflower, broccoli, celery, carrots, cucumbers, avocado, cherry tomatoes, etc. 

2. Fruit:  The possibilities are endless for this one!  Consider squeeze containers of applesauce to eliminate the need for utensils.



Chaco Culture National Historical Park, New Mexico
Chaco Link

3. Dips:  Hummus and refried beans can easily add some protein to the menu while caramel and salsa dips help to satisfy a craving for the sweet and salty.



4. Grains: Bread, tortillas, chips are easy to bring.

Needles District Canyonlands, Utah
Canyonlands, Utah

5. Dairy:  If you can bring along dairy, add some cheese or cream cheese to your basket to go along with your bread and chips.  Frozen yogurt tubes are handy because they will be cold upon arrival and do not require an utensil.

 

Linville Falls, near Asheville, North Carolina



Monticello in Virginia
Monticello















Tinker Cliffs near Roanoke, Virginia

 

 

6. Sandwich: Keep it peanut free by packing a sandwich with sunnut butter, almond butter, or soynut butter.  Keep it stress free at home and bring your supplies along with a knife or spoon and make lunch at your destination.

7. Drinks:  Bring water and anything else is a bonus!

Soccer Games!

8.  Etc:  Pack some plastic or reusable utensils, napkins, and Wet Ones wipes for getting clean and cleaning up.  A plastic bag for your garbage and one for your recycling.  Use wax paper when wrapping sandwiches so you will have an instant plate or barrier between the earth and your food.

The Gifts of Chipotle

My comments about Chipotle Mexican Restaurant are better late than never.  I am likely the last person to sing the praises of this restaurant, but it has truly been an important part of my Spontaneity Tool Box.  A city with a Chipotle is gift for a person with food allergies.

Red dots indicates cities with gifts!  Albuquerque actually has 3 locations.

  The Gifts of Chipotle:

1. Food made from real, natural ingredients, nothing funky like 'soy protein isolate'. 
2. Ingredients are listed on their website.  link to allergy info
3. Meat, beans, & rice are served before the dairy, lessening the chances of cross contamination. 
4. Food prepared right before your very eyes. 
5. Clean hands, clean spoons, and clean food if requested.*
6. Kid's meals!

Gateway Arch in St Louis, MO

* We have eaten at many Chipotle's across the country and we have not had a negative experience with a food allergy reaction.  I am fully aware that it could happen, but I could also be hit by a bus.  When you order, tell them that you have a food allergy and the crew steps into action (most of time).  They will wash their hands and change their gloves at a minimum.  Some crews have even used new spoons and fresh containers of meat, rice, and beans.  

 

Make the choice that is right for you and get out and see the world!

One Simple Food

Travel Log #2: The Potato

The History: The potato is a simple food which has provided great nourishment for many people throughout the world.  It is native to the Americas and was initially cultivated by the Incas.  They worshipped the potato and even buried it with their dead.  Spanish explorers brought the potato to Europe where it finally took a foot hold and gained respect in Ireland.  Unfortunately, it became the complete source of feeding the nation.  The 'Great Potato Famine' reduced the population of Ireland by at least half by consequence of death or emigration.

Where to find it: In our modern lives, we have not experienced life without the potato; and we take it for granted.  Recently, we have added the baked potato to our list of 'go-to' allergy friendly and gluten free foods.  When we travel, spend the day away from home, have a spur of the moment diversion, or simply go out for dinner; the baked potato is always available.  My favorite source for a baked potato is Wendy's, but it can be found at most steak houses and restaurants. 


How to use it: If we follow our mantra of planning ahead, we will bring some dairy-free butter spread, dairy-free cheese, and some diced lunch meat to go along with the potato.  Another great option is to have individual servings of hummus or an avocado to mash into the potato.  Baking potatoes ahead of time and using them in school lunches is a great way to send your little one off to school with a hot lunch.

BBQ is your New Best Friend

Travel Post #1  Asheville, North Carolina
 
This summer we traveled from Roanoke, Virginia to Asheville, North Carolina.  Asheville is a great place thriving with art, music, and outdoor adventure. I lived there for a short time 15 years ago and I have been anxious to go back.  Asheville is a mixture of Boulder, CO; Santa Fe, NM and the South all rolled into one town. 
 
We hiked the Pisgah National Forest, drove the Blue Ridge Parkway, toured the downtown funky art co-op's, visited the Biltmore Estate, and ate some Carolina BBQ.  We all ate BBQ-even my child who is allergic to the 'Great American Diet"*.    Here is little more detail about our great weekend:



The Art of the Picnic:  My previous post highlighted to importance of planning ahead and knowing the details of where, why, how long, etc.  The first day of our road trip, we planned to hike to a waterfall off the Blue Ridge Parkway. We planned the timing so that we would be able to have a picnic lunch at the trail head, then proceed with our hike.  After our hike, we headed to downtown Asheville to tour around and enjoyed a rootbeer float (after we checked the ingredients of the ice cream).  My allergic to the GAD kid wanted water only, but he could have had an Italian Soda.



Biltmore Estate is the largest private home in America.

Using your Tools and Planning Ahead:  The next day, we visited the grand Biltmore Estate.  We started out early because we wanted to have lunch on site so we could hike in the afternoon.  We packed a lunch for my GAD kid and referenced the menus online for the restaurant options at the Biltmore. Since we planned ahead, we knew that our daughter could have the BBQ ribs for lunch. 

View from the top of Looking Glass Rock

Get out There!: We left the Biltmore for more adventure in the Pisgah National Forest and headed towards Brevard.  We did not have a solid plan for the rest of our day, our only focus was on hiking Looking Glass Rock and stopping by Sliding Rock for a ride on the natural rock slide. Dinner was not even on our minds at 2pm.  Our hike was beautiful, but long.   It was about 5 miles of hiking and we finished around 5pm.   Since we had promised our kids that we would take them to Sliding Rock, that was our next stop. 

My New Best Friend: BBQ for dinner!  Sliding Rock was an absolute blast and we stayed for over an hour taking multiple runs down this natural water slide.  At the end of the day, we were tired and extremely hungry.  So much for my planning mantra!  We headed back towards Asheville which was at least another 45 minutes to an hour away.   We remembered seeing a BBQ restaurant at our turn off for the hike and decided to at least try and check the ingredients and menu. We knew that natural hardwood smoked BBQ is GF and does not have added smoke sauces that can contain wheat, soy, etc.  We were so happy to hear that our son could eat their BBQ and as a bonus, they had baked potatoes on the menu!  That is a winning combination in my book, and my son had 2 baked potatoes that night!


*Great American Diet:  Diets that rely upon wheat, milk, eggs, soy, and nuts.