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!
http://www.wispolitics.com/index.iml?Article=254110
Saturday, November 26, 2011
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!
Appetizers
Zesty Sausage Dip with Ritz Crackers
Bagel Dip
Chex Mix
Main & Sides
Turkey
Stuffing
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
Drinks
Raspberry Vodka Slush (for the adults)
Raspberry Slush (for the kiddos!)
Desserts
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!
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!
Appetizers
Zesty Sausage Dip with Ritz Crackers
Bagel Dip
Chex Mix
Main & Sides
Turkey
Stuffing
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
Drinks
Raspberry Vodka Slush (for the adults)
Raspberry Slush (for the kiddos!)
Desserts
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
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.
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
Glaze
1/2 cup powdered sugar
1 1/2 Tbsp. dairy-free margarine
1 1/2 Tbsp. maple syrup
splash of rice milk
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!
http://foodallergyfun.blogspot.com/
Here's a couple of her cartoons that really struck a cord with me...
http://foodallergyfun.blogspot.com/
Here's a couple of her cartoons that really struck a cord with me...
Wednesday, October 12, 2011
Folliculitis
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.
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.
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!
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!
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