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...