Food Allergies, Kids, and Classrooms

I have read a few articles this week on whether or not parents and classrooms should accommodate children with food allergies.  This topic sparks strong emotion because we are so passionate about our children, our food, and where the boundaries should be drawn when it comes to food in the classroom.

My husband and I have been watchful, observant, vigilant parents of food allergic children throughout many stages of their lives.  They were diagnosed with food allergies before they could walk or talk.  We have learned how to safely navigate playdates and daycare. We are now in the trenches of elementary school, and middle school and high school are not too far away. 

We have dealt with many of the issues described in the articles (links below).  I question whether or not food and snacking should even be allowed in the classroom.  I wonder what the response is from other parents when they learn that they need to alter their snacks to accommodate my son’s needs.  I reflect on what my reaction would be if I was asked to accommodate another child.  I can only share what I know is right for my family.  But I share it, because I think it will be helpful for others when they ask the same questions. 

Each request and each decision we make is based on weighing the risk with the reward.  Handing over our their care to another person is never taken lightly.  If we find that the risk is too great, we either opt out, or we make a change.  Choosing to make a change takes work, resources, time, and enthusiasm, but it comes with great reward for our children.  We have donated our resources by substituting almond butter with peanut butter for the daycare group snacks.  We have collaborated with teachers to find substitutions for food based play and activities.  We volunteer in the classroom.  We lead by example.

The articles can argue about whether or not everyone should make a change for the few, but the plain and simple truth of food allergies, celiac, and diabetes is that any food that is consumed should follow these simple rules:

•    Read the ingredients of every food, every time.  No label?  Say, “No thank you”.
•    Children with severe food allergies and other dietary issues should only eat food that is approved by their parents.  Send your child to school with a stash of food they can eat.  Label it, give it to the teacher, and it will be there when it is needed.
•   Homemade foods are a big no-no.  In addition to not knowing the ingredient list and preparation techniques, you run the risk of having a cookie with dog hair in it! 

Each new school year we revisit the fact that others do not and cannot understand the implications of having a potentially lethal food allergy and how that translates to a safe school environment.  It is either by a lack of empathy or a lack of understanding.  Our responses to the issues are directed by education, awareness, and relentless advocacy for helping to ensure the safety of our children at school.  That being said, we have also been humbled by others efforts to be inclusive, accommodating, and agreeable to helping make the school environment a safe place for learning.  We thank you.

Now what to do about food in the classrooms?  I will follow up with that on my next post because it is a big topic with big change ideas.  Stay tuned.

LINKS:

• The topic was sparked by an article from a mom who wondered why her child needs to be denied their birthday cupcake at school due to food allergies and gluten intolerance from other children in the classroom.  Here is the link: Don't Ruin My Kids Birthday
• In response to her article, another mom wrote about allowing science and empathy guide decisions about how to celebrate birthdays in the classroom.  Here is the link:  Empathy and Science
• Another suggests that food not be allowed at schools and that celebrations at school do not need to be centered on food.  He also reminds the reader that we are talking about advocating for keeping children safe at school.  Here is the link:  Gluten Dude

Phone a Friend: A Lifeline for Food Allergies

A lifeline is needed when you are facing the challenges of feeding yourself, or your children, on a diet restricted by food allergies.  Food allergies are on the rise and the chance of encountering a situation involving food allergies is more likely to happen.  No matter the situation, being able to phone a friend is a comfort.

How can I help you?

I invite my readers to submit their ideas for foods, snacks, or substitutions, that are peanut-free, gluten-free, dairy-free, and egg-free or any combination of the above.  I will do a follow up post with the ideas that you submit.  Include photos, recipes, links, etc.  The list can be used for a nursing mother of a child with food allergies, a child with food allergies, a parent, a friend, a school teacher with a peanut free classroom, or a neighbor. 

ANYONE can participate!  Your participation in this challenge will be helpful to someone.  We each fall into one or more of the following categories so find where you fit and see how you can help.

A visual of what it's like learning how to eat with food allergies:
A maze of turns, falls, ups, and downs.

Newbie:  You need friends who are experiencing the same challenges, you need new ideas about how to expand your diet, and you are exhausted trying to figure it all out on your own. 

• Share this blog with friends, ask for help, and share the knowledge you have gained so far.  You are learning something every day.

Foodie/Health Nut:  You might choose to eat quinoa because you like it, you are a vegan, or you cook at home:  I bet you have some great ideas. 

• What do you snack on? What do your kids eat? Please share that almond milk+kale smoothie recipe one more time!

Think outside the box

Food Allergy Mama:  You have been at it for a while.  You have tried and true recipes, methods, and tips.  You also welcome new information and ideas because it is always helpful to expand your options.

• What do your kids eat for breakfast? Lunch?  Can you eat out anywhere? If so, where?  What is a good egg substitute?  Tips for snacks during play dates and surviving birthday parties.  Anything that comes packaged? Prepared? Easy?

Friend: You know someone with food allergies and you want to be more knowledgeable and helpful. 

• Share this blog with your friends and think about how you would adapt your eating habits to accommodate a food allergy.   I bet you have something to offer.

See how we can all come together?

Innocent Bystander:  My kids do not have food allergies!  Is celiac contagious? Why do they need me?  It is likely that you or your child will meet someone with a food allergy. By being sensitive and knowledgeable, you are making a good choice and you might save a life.

• Share this blog with a school teacher or a friend.  It’s likely to end up with someone who can really use it-plus, you will have a great list of new ideas for healthy foods and you will have taken your first step to food allergy empathy!

 Pictures are from a recent trip to the Black Dog Salvage in Roanoke, VA

Chocolate Chip+ Cookies

Snow...

Oatmeal Chocolate Chip+ Cookies

Yum!  These cookies are egg free and can be made using gluten free flour and quinoa flakes in place of the oatmeal. What is the + all about?  Oatmeal, quinoa, flax, dried fruit...these cookies may not be completely terrible for you!

1 cup uncooked old fashioned oats or quinoa flakes

1 cup of flour or choice of wheat free/gluten free four mixture

1 cup of a combination of chocolate chips, butterscotch, white chocolate, dried fruit (cherries, cranberries, raisins). Remember that Enjoy Life chips for allergy free.

1/2 cup packed brown sugar

1/3 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter or dairy free margarine*

1 Flax egg (click for link) or 1/4 cup of rice milk or milk substitute

2 teaspoons vanilla

Cookies...

1. Preheat oven to 375 degrees F.
2. Beat butter in a large bowl until smooth.  Add flax egg/or milk, vanilla until well blended.
3. Add dry mixture to butter mixture and combine until well blended.
4. Drop rounded tablespoon full of dough into a cookie sheet, about 2 inches apart.
5. Bake for 11-12 minutes.  Remove from oven and let cookies rest on cookie sheet for 2 minutes and then remove.  Let them cool on a wire rack.

Hot Chocolate!

Makes about 2 dozen cookies

*Dairy-free margarine:  Choices vary depending on where you live and what is accessible.  A few to try: Earth Balance (click for link) or Fleischmann's Unsalted Margarine.

To give this recipe as a gift, layer the dry ingredients into a 1-quart glass Mason jar.  Include the directions and ingredients list for the butter, egg substitute, and vanilla.

Amore!

When I think of romance and love, I think of Italy.  I think of Italy, I think of pasta.  This dish is made with love for St. Valentine’s Day.  It uses my new favorite brand of gluten free pasta, Barilla.  I made mine with sausage and chicken, but it can easily be vegetarian.  It’s a great dish for your valentine, especially if they do the dishes, because it is a one pot meal.

PASTA FAGIOLI

A one pot meal

1 large yellow onion, chopped

2 cloves of garlic, minced

2 stalks of celery, finely chopped

1 TBSP olive oil

2 cups of tomatoes, diced (or a 14 oz. can of fire roasted tomatoes)

1 cup cooked ground sausage

1 large carton chicken or vegetable broth (or water)

2 cups of gluten free pasta (penne, shells) I like Barilla!

1 can of white cannellini beans

4 cups of torn greens (kale, escarole, turnip)

3 TBSP of fresh basil, chopped (or 1 TBSP dried)

3 TBSP of fresh parsley, chopped (or 1 TBSP dried)

 1/8 teaspoon red pepper flakes, optional

A great soup needs a great salad...

CAESAR DRESSING

This is easy, dairy and egg free and so, so good! A special thanks to my sister and mother for sharing the recipe. They learned about it from Darlene Lopez, my sister's mother-in-law.

1 lemon reamed, save the juice

2 oz. tin of anchovies packed in olive oil

3 garlic cloves

1/4 cup of olive oil (or more if you like)

Salt and pepper to taste

Whirl together in a blender or mini-food processor.  Serve with romaine lettuce and croutons (see below for croutons). Also delicious with steamed cauliflower.

CROUTONS

Do not bother to buy the croutons in the store because it is so easy to make them at home.  Use leftover artisan bread, gluten free bread, or cornbread.  

Slice bread into 1" cubes and place on a sheet of foil that will fit in your toaster oven.  Toast in the toaster oven for 3 minutes on toast setting, turn and toss croutons, place in toaster oven again for another 2-3 minutes on toast.  You can get fancy and toss with olive oil and "Garlic Gold", but if you are using these croutons with the Caesar dressing-the dressing will pack all of the punch you need!

When I think of Italy, I also think of...

CHOCOLATE SORBETTO

Let your love shine

2 ½ cups of water

1 ¼ cups sugar

½ cup unsweetened cocoa

3 ounces of chocolate finely chopped.  Try Enjoy Life Dark Chocolate bar.

2 teaspoons vanilla extract

Bring the water to a boil in a saucepan, stir in sugar and cocoa and simmer for about 5 minutes.  Remove from heat and stir in chocolate and vanilla until chocolate is melted completely.  Cover and chill completely.

Pour chocolate mixture into your ice cream maker and let it whirl for about 30-45 minutes.  Remove from ice cream maker and transfer the sorbetto to a freezer safe container and chill for about an hour.

Adapted from a recipe in a magazine-can’t remember which one!

I need to include a special recognition to my valentine, dishwasher, best friend, and husband of 15 years, Scott.  Happy Anniversary, Ti amo!

The Biggest Winner: The Journey of a Nursing Mother of Infants with Food Allergies

I am pretty sure that most everyone saw the photos of NBC’s Biggest Loser winner Rachael Frederickson.  She dropped 155 pounds and weighed in at 105 pounds.  When I first saw her picture, I remembered when I once looked much like her.   I was not in a contest to lose weight, and I wasn’t even trying to lose weight. I was trying to learn how to feed myself and my infant son on a diet free from dairy, wheat, eggs, peanuts, and soy.

 

I had experience with an elimination diet with my older daughter, because she was diagnosed with a dairy and egg allergy at a year old.  I was still nursing her when she was diagnosed and spent 6 months on an elimination diet.  I bypassed cakes, cookies, and the donuts that were in a constant flow into my work office. I gave up cheese and yogurt and began to enjoy soy chai lattes.  It was a major change in my eating habits, but we learned to live without eggs and everything was great.

Rice Krispie 'cake' for his 1st Birthday

Then, my son came along.  He was allergic to everything my daughter wasn’t: wheat, soy, and peanuts.  I cried.  Since he was only 4 months old, I was still committed to nursing him.  I started on the elimination diet and immediately found myself on a hunt for replacements for common foods.  The gluten free trend was not in full force as it is today, so finding replacement foods for wheat did not come easy; picture in your head rice cake sandwiches.  I found out that soy is in everything, and that peanuts popped up in the oddest of places.   

I researched, experimented, read labels, tried new foods all while trying to meet the growing needs of my son.  He was getting old enough to start solid food.  All of those easy baby foods seemed to have some wheat or soy in the ingredients. Meanwhile, he added dairy and eggs to his list of foods to which he was highly allergic.  I lost more of my calorie intake as a nursing mother and he was losing more and more options for his diet.

I was dropping weight quickly and it was clear that my son needed more calories and nourishment.  He was able to tolerate a specialized formula and used it well past his first birthday.  The year I spent on this diet was a struggle, but it was also very vital for learning how to feed my son.  I was hungry, so I knew he was, too.  We worked each day to find new ways to feed him.   My family worried about me and my husband instituted food interventions like bacon for breakfast.  After a year, enough was enough.  I weaned him in a day and then focused my energies on feeding him. 

Would I do it again?  Yes.  Would I recommend someone else do it?  Yes*.  Why?  I walked in his shoes for a year and I was forced to learn a very specialized diet in order for each of us to eat, thrive, live, and be healthy.  *But I do recommend that you do it with help, lots of it!  Ask advice from your child's allergist, seek assistance from a dietitian or nutritionist, and do not do this diet to lose weight.  

First enjoyment of chocolate cake (gluten-free vegan cake)!
This was a JOYFUL day for all.
Recipe below

I write this blog so that others might gain something from the knowledge that I have attained on this journey.  The knowledge is meant to be shared.  Each parent of a child with food allergies or restricted diet is on their own personal journey.  It is a journey that they must take in order to learn and cope.  I hope that my blog will be a place, on that journey, that is a respite for laughter, joy, hope, and optimism along the way.  

A win-win in my book.

Mom is Great, She Makes us Chocolate Cake

In a bowl mix:

1 1/4 cups of flour mixture (see "Breads and Baking" page on this blog)
3/4 cup sugar
1/4 cup corn starch
1/2 tsp baking soda
1/2 tsp salt
3 TBSP cocoa

In another bowl mix:
1/3 cup oil
1 tsp vanilla
1 TBSP vinegar
3/4 cups of cold water
1/4 cup of any type of milk (cow, soy, rice, etc)

• Sift dry ingredients together and blend wet ingredients.  Mix the wet and dry together until well blended.
• Pour into lightly greased baking pan (8-9 inches round or square) or into 12 muffin tins
• Bake at 400 deg F until toothpick comes out clean. Bake for 20 minutes for cake and 18 minutes for muffins.
• Recipe can be doubled and used with layered cake pans for a double or triple layered chocolate cake.

Knives, Cutting Boards, Kids, Oh My!

On a recent snow day, we took some time to make a fresh salad that reminded each of us of warmer weather.  WE made it, as in I had my kids help wash, prep, cut, chop, squeeze, and stir.  There was a little resistance to cooking because sledding was on the brain, but they ultimately agreed. 

I think that it is so important that my children know how to cook and are not afraid of making something for themselves.  In 10 years, most of them will be one their own and cooking for themselves.  It is truly a matter of survival that they know how to nourish themselves with homemade food.  
                                                                   It’s never too early to start.

TABBOULEH

*Brown rice, couscous, bulgur wheat, and barley can be substituted for quinoa.

1 cup quinoa, rinsed and drained with a fine sieve

1 cup finely chopped tomatoes-or quartered cherry tomatoes

2 green onions, chopped

1 cucumber, finely chopped

½ cup fresh mint, finely chopped
½ cup fresh parsley, finely chopped

Bring 2 cups of water to a boil, add quinoa, reduce heat and cook for 20-25 minutes until water is absorbed.  Cool quinoa.   Combine chopped ingredients to cool quinoa and add dressing.
 

Dressing:

2 TBSP olive oil

Juice of 1 lemon

½ teas salt

¼ teas black pepper

Wisk ingredients of dressing in a bowl and pour over the tabbouleh and mix well.

Serve with a quick and easy lentil soup

1 box lentil soup-found in the organic section of the grocery store. 
1 can of black beans, rinsed and drained.

Heat and serve, easy!!!






How much snow needs to fall for a snow day?  About an inch, just enough for sledding