Wednesday, December 28, 2011

EpiPen Warning

Pfizer Canada, distributor of the EpiPen and EpiPen Jr autoinjectors, has issued a warning about the correct way to remove the blue safety cap on the devices.

"It has recently come to our attention that removal of the blue safety cap the wrong way by pulling it sideways or bending and twisting it off may prevent the device from working properly and potentially result in failure to deliver the drug," the company said in a release Thursday.

Monday, December 26, 2011

Recipe of the Week

I hope everyone had a safe and wonderful Christmas spent with your family and friends!  Here is a delicious recipe for Fabulous Dairy-Free Fudge that is quick to throw together, especially if you have the sweetened condensed milk substitute already pre-made and in your refrigerator just waiting to be used!

Fabulous Dairy-Free Fudge
1 package Enjoy Life Foods chocolate chips or chunks
2/3 cup sweetened condensed milk substitute (about half of recipe below)
1 Tbsp water
1 tsp vanilla
1/2 cup colored mini marshmallows
1/2 cup chopped almonds (optional of course!)

Line an 8 x 8 pan with waxed paper.  In medium microwave safe bowl combine chocolate, sweetened condensed milk substitute, and water.  Microwave for 1 minute, stir, repeat until smooth.  Stir in vanilla, marshmallows, and almonds.  Pour mixture into prepared pan.  Chill fudge about 30 minutes or until firm.  Cut into squares.

Sweetened Condensed Milk Substitute
1 cup DariFree powder
2/3 cup sugar
1/3 cup boiling water
3 Tbsp melted dairy-free margarine

Combine all ingredients in blender and blend until smooth.  Store in refrigerator until ready to use.  Makes approximately 14 ounces, about the same as a store bought can.

Friday, December 23, 2011

Candy Cane Cocoa

If you're looking for a quick last minute homemade gift for someone on your list, how about making a jar of allergy-friendly Candy Cane Cocoa? You can never go wrong with chocolate and mint in my opinion!

Candy Cane Cocoa

1 cup Dari-Free powder
1 cup cocoa powder
1 cup sugar
1/2 tsp salt
1/2 cup Enjoy Life mini chocolate chips
1/2 cup crushed candy canes
1/2 cup mini marshmallows (optional)

Layer each ingredient in an airtight jar. Makes 1 quart of mix = 12 servings. Create a tag to attach to the jar with these instructions: Mix contents in large bowl. For each serving, place 1/3 cup cocoa mix in mug and stir in 1 cup of boiling water. Store remaining mix in the airtight jar.

Wednesday, December 14, 2011

It's Birthday Time!

Happy 12th Birthday to my sweet, funny, talented, awesome, allergic, not-so-little-anymore guy! 

One item on Brody's list of "things I really wish I could eat" is a Twinkie!  So yesterday I spent several hours attempting to recreate allergy-friendly Twinkies that would taste as close to the originals as possible to surprise Brody with today.  Well, that didn't exactly work out as planned since I wasn't thrilled with how the finished product turned out.  Just needs some more tweaking, so I'll try again another day.

So this morning I decided I would make some yummy Sticky Buns for breakfast instead.  They turned out absolutely delicious and Josh has already requested that I make this for his birthday breakfast later this month also.  Sounds like we found a new quick and easy family favorite!

Sticky Buns
2 small tubes of refrigerator biscuits (Pillsbury Flaky Layers are dairy-free)
3 Tbsp dairy-free margarine, melted
1/2 cup maple syrup
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/3 cup chopped almonds, optional (since Brody passed his almond challenge we use them in everything possible!)

Spray a fluted pan with non-stick spray.  Combine the melted margarine and maple syrup in a small bowl and set aside.  In another bowl combine brown sugar, cinnamon, and nuts (if using).  Place about half of the syrup mixture in the bottom of the pan.  Then sprinkle half of the brown sugar mixture on top.  Lay the biscuits on the bottom of the pan, overlapping edges closely together to form a ring.  Top with remaining syrup and sugar mixtures.  Bake at 375 degrees for about 15 minutes or until golden brown.  Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!!

Friday, December 2, 2011

Chef Cards

A Chef Card can be a very helpful tool in communicating with restaurant staff about your food allergies. Depending on how you customize your personal card, it can list the foods you are allergic to, alternative names for your allergens, and/or how to safely prepare your food to avoid cross-contamination. Of course you should always ask to speak directly to the manager or chef to ensure their full understanding.

Here is a list of websites where you can either make your own Chef Card to print out or order premade cards. One site listed below even has translation cards available to use when traveling.  (Translation cards)

Thursday, December 1, 2011

Why Some Egg Allergic Individuals Can Tolerate Baked-In Egg

Have you ever wondered why it is that some egg allergic people can tolerate baked-in egg while others cannot?  How can you be allergic to something in one form, but not in another?  I might not understand it, but I'm very happy that Brody happens to be one of those individuals!  He has been eating baked-in egg for about a year and a half  now and I  hope and pray that this means eventually his body will completely outgrow his egg allergy.  Apparently many people who are allergic to milk can also tolerate it if it is baked into muffins, cakes, or breads. Of course you should always speak with your child's allergist first to get his/her opinion on this topic!  Unfortunately our allergist feels that Brody's chance of passing a baked-in milk challenge is quite low since his last RAST score was still extremely high at 78.  Although he'll be 12 in just a couple short weeks, I'm not giving up hope yet! 

This article helps explain why some patients can tolerate extensively heated egg or milk...

Saturday, November 26, 2011

Wisconsin Epi-Pen Law

School children in Wisconsin are now allowed to carry their Epi-Pens on their bodies! Luckily our school has always allowed Brody to self-carry his life-saving medication, but this new law should help many families whose schools haven't been nearly as understanding!

Tuesday, November 8, 2011

Thanksgiving Prep

Thanksgiving is only 2 weeks away, so it’s time to get those menus figured out! This will be my 5th year hosting Thanksgiving for our entire family so I can make sure absolutely everything on the table is safe for Brody to eat. It’s a lot of work and I’m usually exhausted the next day, but it’s also completely worth it to see Brody enjoy a food-centered holiday without having to feel restricted in what he can eat.

Here’s my menu plan thus far…all dairy, peanut, and tree nut-free! Most all items are also egg-free, but since Brody now tolerates baked-in egg, the Pumpkin Pie Balls do contain egg. If you are interested in any of my recipes, please feel free to leave a comment!

Zesty Sausage Dip with Ritz Crackers
Bagel Dip
Chex Mix

Main & Sides
Dinner Rolls
Mashed Potatoes & Turkey Gravy
Maple Syrup Mashed Sweet Potatoes
Green Bean Casserole
Orzo with Spinach and Red Pepper
Ramen Noodle Salad
Pineapple Fluff

Raspberry Vodka Slush (for the adults)
Raspberry Slush (for the kiddos!)

Sunbutter Bars
Pumpkin Pie Balls
Frosted Sugar Cookie Bars

Pumpkin Pie Balls
1 box Duncan Hines Yellow cake mix
1 can of pumpkin
2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp allspice
1/8 tsp nutmeg
3/4 cup water
1/3 cup canola oil
3 eggs
1/2 can Pillsbury cream cheese frosting (or make own using soy cream cheese)
Dairy-free chocolate chips
Sprinkles for decorating (optional)

1. Beat all top section ingredients until blended and bake according to package instructions in a 9x13 pan. Cake should rise and toothpick should come out clean from center. However, since the cake is extra dense, it will fall when removed from the oven.

2. Allow cake to cool enough to handle. Crumble and smoosh the cake together- it will be pretty mushy. Add 1/2 can of cream cheese frosting and blend well.

3. Shape into bite size balls and place on a parchment lined baking sheet. Chill in the fridge for at least an hour.

4. Melt chocolate chips in the microwave or over a double boiler.

5. Remove balls from the fridge and individually dunk into the chocolate using a fork to remove from the bowl and a spoon to toss extra chocolate over the top. The use of a toothpick is very handy for replacing the ball back on the parchment paper.

6. Top with sprinkles while the chocolate is still tacky.

7. Enjoy these chilled or at room temperature!

Sunday, October 30, 2011

Recipe of the Week

My boys had their cousin sleep over last night, so I wanted to throw together something easy and yummy for breakfast this morning.  These little gems didn't last long!

Easy Cinnamon Rolls
1 can refrigerated crescent rolls
1/4 cup dairy-free margarine, melted
2 Tbsp. brown sugar
1/2 tsp. cinnamon
1/4 cup raisins

1/2 cup powdered sugar
1 1/2 Tbsp. dairy-free margarine
1 1/2 Tbsp. maple syrup
splash of rice milk

Separate rolls into 4 rectangles; press perforations.  Brush with melted butter. Combine brown   sugar, cinnamon, and raisins; sprinkle over dough.  Roll up each rectangle.  Cut each roll into 5 slices.  Place each slice cut side down in mini muffin pan.  Bake at 350 for 8 minutes.  Combine ingredients for glaze and spread over warm rolls.

Saturday, October 15, 2011

Funny, but So True!

I came across this blog yesterday, and it really had me giggling!  The author/artist draws cartoons based on experiences and conversations about food allergies to help spread awareness.  Great idea!

Here's a couple of her cartoons that really struck a cord with me...

Wednesday, October 12, 2011


Life is a roller coaster, so hold on tight! I’ve decided this is my new motto. Which is kind of funny because as a family we love thrill rides (especially roller coasters!), but emotional roller coasters are just no fun whatsoever. Dealing with life-threatening food allergies on a daily basis is a never ending emotional roller coaster. And add in flares of severe eczema and folliculitis, random asthma attacks, and a vision impairment that leaves us wondering if our boys will even be able to get a drivers licence, some days I just wish I could tell the roller coaster to stop for a minute and let me catch my breath!

Josh has been struggling with folliculitis (inflammation of hair follicles) for 5-6 years now. It mostly affects his arms and legs, but the sores can show up pretty much over his entire body. We’ve been to several allergists, dermatologists, and even a psychologist after one doctor suggested the itching sensation was all in Josh’s mind. Of course I knew that wasn’t the case and was quite angry that she even suggested it, but in the end we decided to see the psychologist just because we had no where else to turn. And here we are, still dealing with folliculitis. The more he scratches at the spots, the more his eczema then also flares since we all know that eczema is known as the “itch that rashes”. Josh has been tested for all sorts of diseases including celiac, had a skin biopsy done, and even had patch testing done which came up totally negative. Bleach baths do nothing for him. Wet wraps do nothing for him. Antibiotics do nothing for him. Topical steroids do nothing for him. Oral steroids do help temporarily, but then as soon as he stops the medication the folliculitis is back within a couple of days. For a while we had found what we thought was a miracle cure for the folliculitis. About a year ago we started rubbing his entire body down with a washcloth saturated with hydrogen peroxide, and the sores started healing and disappearing. It was amazing! But then for some reason, after several months of having clear skin, the folliculitis reared it’s ugly head again and the peroxide has no affect on it any longer. Why??? We are now trying an antifungal ointment on the spots, but I’m not seeing any improvement with it. I can’t help but wonder if this is something he will have to live with his entire life now. I’m so sad and embarrassed for him. He pretty much lives in long pants and a sweatshirt. I can only imagine what the boys at school think and say behind his back when he has to change in the locker room for gym class. My heart breaks at the thought of him not having a girlfriend throughout high school, because honestly I can’t imagine many teenage girls looking past all the sores covering his skin and seeing what an incredible young man he truly is. I wish and pray with all my heart that we could find a doctor who can treat this skin condition. The eczema is bad enough, but adding the folliculitis on top of that is unbearable. Some days I really hate roller coasters.

Tuesday, October 11, 2011

Petition to Update FALCPA

Sign this petition to update the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004 to include sesame and mustard seeds!   FALCPA petition

More information:

We would like to request that the Food Allergen Labeling and Consumer Protection Act of 2004 (Title II of Public Law 108-282), also known as FALCPA, be extended to include labeling of items containing sesame seeds and mustard seeds.

Sesame seed, for example, is sometimes hidden in ingredients, under the name "tahini", "spices", or "natural flavoring". Individuals with food allergies need to know exactly what is contained within a food product, for the sake of their health and safety. Approximately 3 million Americans are affected by sesame allergies and accidental exposures can be fatal, for some.

Food allergies are on the rise, now affecting 1 in 13 children, in the U.S., according to the latest study sponsored by the Food Allergy Initiative.

Wednesday, October 5, 2011

Recipe of the Week

We don't have to avoid gluten in our house, but I do work with a little boy who has autism and is on a gluten-free, dairy-free diet.  Last week was his birthday so I thought I'd make some safe sugar cookies to decorate with him!

Rice Flour Sugar Cookies (GF & DF)
3 cups rice flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
1 cup dairy-free margarine
2 eggs
1 cup sugar
1 tsp vanilla

Mix all ingredients together to form dough.  Wrap dough in plastic wrap and chill in refrigerator for at least an hour.  Roll dough into balls and place on greased cookie sheet.  Press down on each dough ball with the bottom of a glass dipped in sugar to flatten.  Bake at 350 for 8-10 minutes.  Cool on wire rack and then frost and decorate as desired!

Monday, October 3, 2011

FAI - College Survey

The Food Allergy Initiative is looking for undergrads to take a survey about living with food allergies at college. The survey will help gain insight on what issues are important to them, how they handle their food allergies, and what others can do to help. If you know any young college students, please send this link to them!

Wednesday, September 28, 2011

Recipe of the Week

Ahhhh, Autumn!  Cooler weather, beautiful colors of the changing leaves, corn mazes, pumpkin patches, hayrides, and of course many  reasons to enjoy this season!  One of my favorite things about Fall though is the fact that our little fruit trees are full of delicious apples and I can walk right outside my door and pick just the right one for Brody's lunchbox every day! 

Easy Apple Dip
8 oz soy cream cheese
1 cup brown sugar
1 tsp vanilla
sprinkle of cinnamon

Cream together brown sugar and cream cheese, then mix in vanilla and cinnamon.  Chill for about an hour.  Enjoy with apple slices or other fruit!


Monday, September 26, 2011


Epi-Inject is a new concept for epinephrine autoinjectors which are not yet available on the market. I like that these not only are equipped with audio instructions but also include a count down timer to help you through the very stressfull situation of giving yourself or someone else an injection during an anaphylactic reaction.

Epi-Inject Article

"The Epi-Inject is a series of both personal and public emergency adrenaline injectors that provide an easy, non-jabbing method of treatment for even the most inexperienced to administer. The personal injector is a small 3-inch by 2-inch device that can be attached to any bag or backpack using the integrated carabiner. Users simply have to press the spring-loaded button and the adrenaline is administered immediately through the injector. The public injector is a larger device designed to be installed at restaurants, schools, parks or any other place where an allergic reaction may occur."

Friday, September 23, 2011

Something to Think About

A couple of days ago I was browsing through a food allergy message board and read a story from a mom whose child had recently had an allergic reaction while at school. While the mom was happy with how the school staff responded and followed the child’s Action Plan (gave EpiPen, called 911, then called the mom) she realized that she had no contingency plan set up for what would then happen regarding her other children.

While we mostly focus our time, energy, and thought into setting up the plan of action for the school to take, do we tend to forget the other factors involved when one of our children has an allergic reaction?

For example…

· Who will pick up your other children at the school, bus stop, or home? Perhaps a neighbor, close friend, or family member? Make a list of people you can rely on to pick up your other children and go over the emergency plan with them.

· Do any of your other children have food allergies? Be sure these friends or neighbors also know what to do in case of an allergic reaction!

· Have all contact phone numbers entered into your cell phone so you aren’t frantically looking through a phone book or trying to remember someone’s number while riding in the ambulance or at the hospital when all you really want to be doing is giving all of your attention to your frightened child having the allergic reaction.

· Give a list of these contacts (with their permission) to the school in case they need to call someone to pick up your other children for you.

· Who will pick you up and drive you home from the ER if you rode in the ambulance with your child? Unfortunately sometimes we are not able to reach our spouses while they are at work.

Can you think of anything else we should be thinking about for an emergency plan? Please feel free to leave a comment!

Tuesday, September 20, 2011

Wendy's Warning

Just a warning to anyone who has a child with a dairy allergy and eats at Wendy's...the fast food chain has tweaked some of their recipes and will now be toasting and buttering their hamburger buns.  I'm not clear as to whether this is only for one specific burger offered or for all of their buns, but either way, I'm really disappointed with the decision.  As it is there are only a handful of restaurants I am comfortable letting Brody eat at, and now I'm no longer feeling safe about this one.  Very frustrating!

"Among the proposed changes were some golden nuggets. Tasters said they wanted a thicker burger, so Wendy's started packing the meat more loosely, trained cooks to press down on the patties two times instead of eight and printed "Handle Like Eggs" on the boxes that the patties were shipped in so they wouldn't get smashed. And Wendy's researchers knew that customers wanted warmer and crunchier buns, so they decided that buttering them and then toasting them was the way to go."

Sunday, September 18, 2011

Recipe of the Week

I've always wanted to try grilling pizza but for some reason have been intimidated by it.  Not sure if I just assumed the crust would stick to the grill, or worse, fall through the slots.  The boys really wanted to see how it would turn out though so we went ahead and finally gave it a try.  To my surprise and delight the crust didn't stick, it didn't fall through the grill, and was by far the quickest cooking pizza I've ever made!  The crust had a nice crunch to it too!  I used refrigerated Pillsbury Pizza Crust just because I had it on hand and didn't have time to make it from scratch.  We make homemade pizza often enough and this was an easy last-minute throw-together meal.  Next step will be grilling pizza over a campfire!

Grilled (dairy-free) Pizza
Pillsbury Pizza Crust (or homemade if you prefer)
pizza sauce
Daiya vegan cheese
olive oil

Preheat the grill to medium.  Unroll pizza crust and divide the dough into how ever many sections you want.  (I cut the dough in half so each tube made 2 grilled pizzas).  Brush the crust with olive oil, then carefully lay the dough oil-side down onto the grill.  Now brush the side facing up with oil.  Watch for the crust to start to bubble (like making pancakes) and then flip the crust over with a large spatula.  Quickly spread pizza sauce, pepperoni, and cheese onto the crust and then close the lid of the grill to help the cheese melt.  Keep an eye on the crust though, because it doesn't take long at all for it to finish cooking!  Transfer your grilled pizza to a plate and enjoy the crunchy goodness!!

Tuesday, September 13, 2011

Smoothie Idea!

To go along with my smoothie post from a couple of days ago, I thought I'd add a link to this GREAT idea I found on another blog.  If you are adding yogurt to your smoothies, you can freeze the yogurt in ice cube trays to easily divide it into appropriate serving sizes!  This is one of those times when I really wonder "why didn't I ever think of that?".  None of our local grocery stores carry soy yogurt, so I tend to stock up on it whenever I can get to Whole Foods Market...which is about an hour away from my house.  And since I buy quite a few at a time, I'm always worried that it will expire before we use it all.  This just seems like the perfect solution!

Sunday, September 11, 2011

Recipe of the Week

Smoothies are a big hit in this house.  I make one for the boys pretty much every day, sometimes twice a day...especially since I'm trying to get as many calories into Brody as possible per the endocrinologist's orders.  A smoothie beats out water as far as calories go any day! ;-) Plus it's a great way to get a couple servings of fruit into your child's diet!

Strawberry-Orange Smoothie
1 cup OJ
1/2 pkg (16 oz)  frozen strawberries
1/2 pkg (3.4 oz) Jell-O Vanilla Flavor Instant Pudding (yes, this is dairy free!)

Blend all ingredients in blender until smooth.  Serve immediately.  Makes 2 servings, 1 cup each.  You can substitute the pudding mix for a different flavor if you choose...banana perhaps?

That's just a simple quick smoothie I make occasionally, but lately when I'm really trying to get some extra calories into the Ninja Boy I've been making this much more calorie-dense smoothie...

Fruit Smoothie
1/2 pkg (16 oz) frozen strawberries
1/4 cup frozen blueberries
1/2 of a frozen banana
2 Tbsp vanilla soy yogurt
1/2 pkg. (3.4 oz) Jell-O Vanilla Flavor Instant Pudding
1 1/2 cup soy milk (I use half soy and half almond milk)

Blend all ingredients in blender until smooth.  Add more soy milk if too thick.  When I remember sometimes I will also add in 1 Tbsp of ground flax seed for a good source of Omega-3!

After I pour a cup for my older son, then I add a scoop of DuoCal powder and blend again for Brody's portion.  Gotta add those extra calories any way I possibly can!

Saturday, September 10, 2011

Food Allergy Printables

Head over to and check out the FREE food allergy labels and posters you can print out. You can print them on sticker paper or laminate them to use as stickers, classroom door posters, or school and lunch bag tags!

Thursday, September 8, 2011

Is Your School Allergy Ready?

FAAN recently sent out to its members this wonderful online training course geared towards managing food allergies and anaphylaxis in the school setting. Check it out and then send the link on to your child's principal and teachers!

Tuesday, September 6, 2011

Recipe of the Week

I'm going to try my best to add a new recipe each week that is free of milk, egg, peanut, tree nuts, and shellfish.  Although now that Brody tolerates baked-in egg, the recipe might include that.  We'll see how long I can keep it up between working and being a busy might end up being a Recipe of the Month instead! ;-)

So the first recipe is going to be egg-free french toast!  I'm waiting patiently for the day when Body completely outgrows his egg allergy so we can feast on real french toast every day if we so choose, but for now, this recipe tastes very close to the real deal in my opinion!

Egg-Free French Toast
1/2 cup sugar
1 cup rice or soy milk (now that Brody can eat almonds, we have been using almond milk for most everything!)
2 tsp vanilla
3 Tbsp vanilla soy yogurt
a dash of cinnamon

Whisk all ingredients together.  Dip safe bread into mixture and cook on preheated oiled skillet on medium heat.  Cook about 2-3 minutes per side.  Serve with maple syrup or sprinkle with powdered sugar.  Yummy!!

Where has the time gone?

What a busy summer we had! Time to catch up on some blogging! Let’s see, some of the things that have gone on since I last posted include:

• Brody continues to eat baked-in egg. I’m keeping my fingers crossed that this means he will eventually outgrow his egg allergy completely…but it hasn’t happened yet.

• Brody passed in-office trials to almonds and hazelnuts!! I still have a hard time believing this one! His RAST for almond and hazelnut has always been quite low and this year when Dr. G did an SPT for each they were negative. I can’t even explain how bizarre and terrifying it was to sit in the doctor’s office and watch Brody eat something that has always been considered poison for his body before! But thank goodness all went well and Brody now eats almonds and Barney Butter (almond butter) almost every day. He wasn’t as impressed with the taste of hazelnuts for some reason, so I guess I’ll have to start sneaking those into cookies once in a while.

• I taught a couple cake decorating classes over the summer for the members of our local food allergy support group, the Food Allergy Association of Wisconsin. I know how frustrating it is to not be able to just order a big beautiful cake from a bakery for my son’s birthday, so I’m more than happy to teach other parents how to make one themselves too!

• Brody had an appointment with a pediatric endocrinologist last month to discuss growth hormone shots because he is so small compared to all of his friends and it really bothers him. Unfortunately we were told he doesn’t qualify for the shots because he is not under the 5th percentile on the height chart. He is currently at the 13th percentile and she is fairly certain that his short stature is mostly due to the fact that he has been on steroids for his asthma and eczema pretty much his entire life. But the doctor was very concerned about his weight and she was worried that if he doesn’t start gaining weight then that might affect his height growth even more. The doctor suggested I basically fill him with as many calories as possible every day and then go back for another appointment this fall for a weight check. She said she is hoping that the extra calories might help him grow taller too. So I’ve been on a hunt for high-calorie foods/recipes! He’s eating lots of hamburgers and bacon and I’ve been making him slurp down a smoothie every day consisting of strawberries, blueberries, banana, soy yogurt, soy milk, almond milk, and DuoCal powder (a tasteless powder that just adds extra calories to whatever food you mix it into). He likes the smoothie, but I think he’s tired of having to drink it every single day. I also add the DuoCal powder to pretty much everything I cook/bake. The only problem with that is that my husband and I certainly don’t need the extra calories, so I try my best to remember to only add it to his portions.

• We found a new restaurant that Brody can safely eat at…well new for us anyway! Red Robin lets you request allergen-specific menu information through their website. For each allergen you ask about, you will receive a list of items that you could safely order. The trick is when you request information for more than one allergen, you have to take the time to cross reference every item from each list they send you. So as I sat on my bed surrounded by multiple pages of lists for milk, egg, peanut, tree nut, and shellfish-free menu items and with my highlighter in hand, I discovered that Brody could order a bacon hamburger (no bun, no seasoning) or a grilled chicken breast (no bun, no mayo) and all you can eat steak fries! Brody decided on the burger (we took our own bun) and he was thrilled! I’m determined to find a couple more sit down restaurants that I am comfortable with Brody eating at because as he gets older he will eventually want to eat out with friends and needs to know how to order safe food for himself and feel comfortable doing it.

• Perhaps the biggest news is that I am now the mother of a high schooler and a middle schooler! How did that happen? It just doesn’t seem like it was 9 years ago that Josh was just starting Kindergarten and Brody was only 2. My babies sure are growing up fast! I met with the middle school principal, 6th grade teachers and staff the week before school started to discuss Brody’s food allergies. I’m feeling fairly comfortable with the teachers looking out for Brody…the principal not so much. Anyone who jokingly makes a stupid comment like “I guess I should cancel that peanut factory tour” while I’m explaining that Brody’s allergies are life-threatening is not someone I plan on being friends with. And while my husband was waiting for the lasers to start shooting out of my eyes when the principal made this comment, I held my emotions together for the sheer fact that Brody will be in this school for 3 years and I need to pick my battles carefully so nothing is taken out on him. Very frustrating to say the least!

So that pretty much describes my summer, other than a couple of family trips here and there. Feels like it flew by…again. Hopefully this school year will be fun, productive, and reaction-free!

Monday, May 9, 2011

EpiPen and Inhaler Carriers

Here is an updated list of EpiPen and/or inhaler carriers I have found on the web. My son's favorite EpiPen carrier at the moment is the Spibelt. He is very active and we have found that this belt not only stays in place while he is running without bouncing around much, but it is also made of extremely stretchy material and can expand to hold 2 EpiPens or an EpiPen and inhaler plus a few Benadryl FastMelts. You can also order an extra "pocket" to attach to the Spibelt to hold an inhaler, cell phone, or other items.

EpiPen Carriers


Adorn handbag and messenger bag

Allergy Haven





Epinephrine Mate


FRIO wallets (keep medications cool)

KozyEpi EpiPen and Puffer Pouches


Omaxcare Leg Buddy & Asthma Pal

Safety Sack

Peace of Mind Allergy Solutions (Custom made EpiPen carriers)

Take In Case


Concealed EpiPen (Waist Pal, Waist Buddy, Leg Buddy)


Allergy Essentials


Allergy Apparel (epipen & inhaler carriers)

Felted EpiPen Carrier/Case

Autoinjector Duo Pouch w/ badge

Epi-Access Teacher Case

Icy Diamond Totes


One Spot Allergy

Protectube (waterproof case)

Waterproof bags

Inhaler Carriers




Inhaler Wallet

Inhaler Mate

The Doser



Med-Ready Puffer Tote

Sunday, January 16, 2011

A Day In The Life - Video

This video was created by a group of New Zealand mothers for Food Allergy Awareness Week last year.