Allergen-Free Easter

Prior to Easter--about two months prior--I started getting emails and newsletters about how to have a safe, allergen-free Easter. I've been so busy this spring that I just skimmed over them and tucked away some of the information for later.

That "later" was today. Our low-key, family-oriented Easter kind of came together at the last minute, but it was so lovely.

Our morning started with Chloe-safe pumpkin muffins and bacon. Andrew ate three muffins, Chloe ate two, and I had three, I think, I'm not sure, they were so good. More on baking in a later post.

For our Easter dinner, Daniel pulled out a roast from the freezer, from our 1/2 cow that we bought last October from a rancher in the area where I teach. Then he decided we should use up as many of our potatoes as we could herbing and roasting them. I emptied the vegetable drawer and cut up the veggies to roast--one eggplant, three green peppers, and four zucchini. All were drizzled in olive oil and seasoned with Italian herbs--nothing complicated.

Yesterday, I went to get Easter things. One of the suggestions for how to have an allergen-free Easter was to not get candy but to get eggs filled with small toys, which I did, and safe candy, which I did. Even though Chloe is too little to eat jelly beans because of the fact that she has exactly three molars, two on the bottom, and ones that are just cutting through on the top, I still made sure the jelly beans I got were not processed on shared equipment as milky, peanutty candies, or even in the same facility (Starburst jelly beans fit the bill). I did pick up several packages of peeps, which according to the newsletters are completely safe, being pure sugar. Chloe, who hardly ever gets candy, got a sugar high just from ingesting several bites, a glazed look in her big blue eyes. "Peet! Peet!" she said, pink sugar coating her grinning mouth.

I also played Easter bunny and got little things to put in Easter baskets: sweaters for my husband and nephew, a book for Andrew, and Aveeno lotion for Chloe.

I didn't really miss the chocolate, until now, as a matter of fact, since I brought it up. Darn it.

We did color a few hard-boiled eggs. My husband and Andrew did that while Chloe looked on, the eggs safely at a distance. She is still too little to want to do things others are doing but that are unsafe for her, or have things others are having that are not safe. As long as she's entertained and fed (maybe in reverse order there) she's happy. She played with the cardboard cutouts from the coloring kit box while the dying was going on.

After the egg-dying, I brought out two dishes of jello I'd made earlier, the peeps and the jelly beans, and said, we are going to make little scenes. Andrew was all over that. He covered the red jello with bunny peeps, while I arranged bird peeps with jelly bean eggs in the green jello, and surrounded them with julienned apple nests.

Over dinner and some Pinot Noir, I surveyed the table with satisfaction. I remember many such meals--roasted meat, potatoes, and veggies-- before Chloe was even a twinkle in her daddy's eyes, and here we were, repeating the meal years later, now with an underlying element of necessity. The lack of heavy chocolate, malted and nutted candies somehow made the feast lighter, more elegant. (Peeps are elegant, come on.)

I know I keep going on about completely allergen-free meals, which seem like overkill for a one-and-a-half-year-old. I'm sufficiently aware of Chloe's needs to know what she can and can't have, and I routinely put together three different suppers on nights the kids and I get home from school. But I have an innate sense of fairness, probably too strong, that tells me that everyone around our table is important, and that it is important to make sure the food is safe for everyone. I've blogged previously about the roasted suppers I love so much, and this was no exception, and so it makes me feel great to know we're creating delicious, balanced and safe meals without depriving anyone.

Ok, well, Andrew didn't get his jelly sandwich, and was forced to eat beef roast and herbed potatoes and apple, but he survived.

I know it would be completely possible for us all to be eating lasagna and to give Chloe some nitrate-free ham, peaches, and a muffin. But it really does offend my sense of fairness and equity for one person out of the family to have something different while the rest of us eat the "real" supper. I'd rather everyone be able to eat the same thing, especially at important occasions.

At our pre-supper prayer, with all of us holding hands (a routine when we are together, I might add) I acknowledged how lucky we are to have these blessings, all this lovely food. I hope, no matter what is in store for Chloe, and for all of us, we can always feel blessed with abundant, high-quality and delicious food.

Happy Easter, everyone.

Tagines

I was going through the pantry and noticed that we were out of a lot of different kinds of beans, but we had several cans of chick peas. I thought, what could I make with chick peas? (or garbanzo beans, whatever your nomenclature preference)

I thought about the chicken pieces in the freezer and thought, aha, a tagine! I was first introduced to tagines at a restaurant in Portland. I was on a very bad date, but that's another story. The food was good, and that's what I remember, and I specifically remember chicken and garbanzoes and some other stuff, and interesting spices.

The combination of foods I remember did not involve any of the ingredients Chloe can't eat, so it sounded perfect.

I skinned the chicken legs and browned them in vegetable oil. I added about 3 cups of water, 3 yams cubed to about 1 inch, two cans of drained and rinsed chick peas, and two handfuls of raisins. I seasoned lightly with pepper, sea salt, and allspice.

While we were at supper Daniel said to me that this reminded him of the kind of meals he ate in Tanzania--a bowl of brothy rice and beans with some chicken pieces. It started me thinking about all the possible variations.

The main elements of the theme: smallish meat pieces, and a variety of additional and complementary ingredients.

The results from googling "tagine" yielded information that the traditional Moroccan tagines are made with lamb, olives, and lemon, and that traditionally the dishes include citrus fruits and almonds. Many of the dishes are served with flatbread and olives, and of course, we couldn't serve flatbread to Chloe (or almonds), but we could serve the tagines with rice to soak up the broth, and fruit such as grapes to accompany it.

So we thought of all the Chloe-safe chicken variations we could:
potatoes, celery, carrots, Italian herbs
corn on the cob pieces, black beans, red pepper, southwest spices
lemon, rice, olives
potatoes, tomatoes, garbanzo beans, onion
peas, carrots, potatoes
white beans & sausage (kind of like a jambalaya without the shrimp)

There would probably be quite a few variations using lamb or other meats. I'm excited because the possibilities seem endless. This particular concoction, with the yams, chick peas and raisins, even pleased my husband's palate. He confessed to being "pleasantly surprised" by the taste and had two helpings.

What I like about cooking these is that for one, they're easy, just a little bit of prep and tossing everything in one pan to simmer. Secondly, the ingredients are natural and close to their original form--recognizable. Third, the finished dish is very pretty to look at with all the various colorful foods mixed together. If you had a traditional tagine dish with the cone-shaped lid, they would be lovely indeed.

Most importantly, it's all safe for Chloe.

Three-day trip

This week was the first time I was away from Chloe for more than one night, with a care-giver other than my husband.

It was nerve-wracking, stressful, and hectic preparing for the trip. My husband and I were going to leave the kids with their Grandma and Grandpa for 3 1/2 days while we went to a conference.

I love the kids' Grandma and Grandpa dearly. Andrew was, is, and will always be fine at their house, he is a hoss and can eat anything. But poor Chloe, with her multiple food allergies--I worried so much about her safety. Preparing for her to have extended time at a care-giver's house is very different than preparing for Andrew. Toss a few clothes and his toothbrush in a bag, Andrew's good to go.

For Chloe, I put together the lists of foods and strategies for avoiding a reaction in the earlier posts. I agonized over that list, going over and over it, and talking it over with my husband as to whether I had forgotten anything. I photocopied her allergy plan, as well as the sheets listing her forbidden ingredients. I answered "can she have..." questions.

I worried especially because my mother-in-law cooks very differently than I do, and at the very least, was not used to the way Chloe has to eat.

So I spent much of this past Sunday (recovering from an overnight trip to Longmont Friday and Saturday) making Chloe-safe pancakes, rice noodles, and putting together a box of fruits and other things she could eat at Grandma and Grandpa's house.

Around dinner time that day, I took the box over to their house and sat with them for an hour going over everything.

As we talked I was reassured...Grandma is the most practical person I know, and when she understands the need for something, she's right on board. Grandpa wrestles, wiggles, and plays with the kids, and when it comes down to the practical stuff--he does what he's told.

I am so proud to say that Chloe was just fine!!! Grandma gave her rice noodles, beans, baked potatoes, the peach pancakes I made for her, and fruit. She tried apples, bananas, and even pickles, and Chloe refused to eat those, picky child that she is. Grandma carried the epi-pens with her and both Grandma and Grandpa got them safely to school and back every day.

I had a trial run with the kids' babysitters during that trip to Longmont, on which day my husband had a track meet and could not be home. I did the same thing for the babysitter--preparing food, going over the lists, showing how to use the epi-pens.

I'm happy to say that that day went well, too.

The only glitch of my three-day trip was true to form, similar to going on a ten-day skiing trip with no mishaps then stubbing your toe as you arrive home. I was just getting back into town when Chloe's preschool director called, saying another child had given her a dorito and she had hives on her mouth, should she have Benadryl (she had not ingested the dorito). Yes, 1/2 teaspoon please, according to plan, and then please watch her.

My three-day trip away was very successful, in terms of Chloe's care--and all else as well! I can't wait to see the kids when my school day is done. I can't wait to give them their stuffed three-stage rockets! I am looking forward to feeding them, bathing them, and tucking them into bed with stories--for the next many months.

Thank you, Grandma and Grandpa!

Strategies for Avoiding a Reaction

The title "strategies for avoiding a reaction" suggests that there's a little wiggle room on whether the strategies have to be used or not. I also don't like the word "avoid," either, because it also implies that avoidance is somehow optional a small percentage of the time.

Chloe's life depends on not having a reaction to unsafe foods. Chloe's life depends on 100% use of the strategies.

When I'm tired or stressed, or have a zillion things going on, I go into strategy overdrive--that is, I use the strategies that promise 100% avoidance, such as everyone eating the same Chloe-safe meal, or not giving milk out to anyone, even at the table.

The strategies listed below are the reality when Chloe is around. Luckily, it's so easy to turn them into a positive thing so that it becomes a life-affirming reality, instead of restrictive and confining.

STRATEGIES TO AVOID AN ALLERGIC REACTION

VIGILANCE, check what she’s eating or drinking all the time, check ingredients, check recipes, double and triple check. If there’s ANY doubt, don’t give it to her.

Let everyone around her--kids, adults, anyone that may come into contact with her know DON’T SHARE FOOD. There should be one person to go to who is in “charge” to ask, or to give her food/drinks. *** Even though she says “milk” she does not get milk, she means RICE MILK!!

Don’t give Andrew milk in a sippy cup to walk around with. Give it to him in an open cup and have him sit at a high table until he’s finished. Don’t let him walk around with non-Chloe-safe food.

Or, Don’t give Andrew milk at all—give both kids juice. He will survive without milk for a while.

Give both kids a Chloe-safe snack such as dry rice or corn cereal, and fruit.

Check around the house constantly to make sure there is nothing dropped or left out for her to get into, including dog or cat food.

Structure eating time around a table, rather than running/sitting around with snacks.

Use only fresh ingredients, not canned or processed items. Keep seasonings/flavorings to salt/pepper, sugar, herbs, vegetable-based oils.

Make a separate plate for Chloe’s food, then place food from that plate onto her tray. Use separate utensils.

Start an unopened jar of jam and use a clean knife every time to avoid crumbs/butter.

Cook meal ingredients separately and then mix a Chloe-safe batch before mixing in non-safe ingredients for everyone else.

Use a Sharpie to label sippy cups with names or names of beverages.

Don’t leave chips/crackers/snacks or beverages out.

Check for dropped pieces of food or spilled milk in play areas.

Giving Chloe rice chex, rice dream and fruit for supper, putting her to bed, and then having a non-Chloe-safe meal afterward is perfectly acceptable.

Chloe's food list

This is by no means a complete list of the safe foods Chloe can eat, but it is meant to be user friendly. At the bottom is a list of foods she absolutely cannot have, and to make it easier I've listed some of the common things milk, eggs, wheat and peanuts are found in. This list is meant to be care-giver-friendly!

Note: Chloe has not been exposed to fish or shellfish, nor has she been tested for them. So for now we are going to assume she IS allergic to them, and avoid a reaction, rather than go through the whole explanation.

CHLOE IS HIGHLY ALLERGIC TO MILK, EGGS, WHEAT, NUTS, and FISH
Giving her even small amounts of these foods can cause a life-threatening reaction.
She will get hives if she comes into contact with dog, cat, or horse saliva or hair.

Foods/Drinks Chloe CAN eat:

Rice Dream rice drink (blue box)
Plain juice like apple or apple/grape (and water, of course)

Plain baked (not mashed) potato or yam, seasoned with salt
Other roasted veggies such as eggplant, red pepper, etc. with oil/salt
Plain white/brown rice
Plain cooked or canned beans (like green beans, pinto beans, etc.)
Rice noodles
Any plain cooked meat (cooked in oil, not butter) such as roasted chicken, roast beef or pork with no sauce cut up into tiny bites (the size of a pencil eraser), or ground beef, cooked with just herbs or salt/pepper
Plain fresh, canned, or frozen fruits or vegetables— with no creams or sauces such as canned peaches, pears or pineapple, canned corn, fresh mango, frozen berries, applesauce, bananas, black olives
Oatmeal cooked with water, seasoned with sugar and salt
Gluten, dairy and egg-free pancakes which I have made and labeled “Chloe-safe”
Tamales labeled “Chloe-safe”, corn tortillas
Rice chex, corn chex, corn flakes, Crispix cereals
Plain jams/preserves (check ingredients for just “fruit” and “sugar”)
Sunbutter sunflower seed spread
Any dish/recipe I have made and labeled “Chloe-safe”
Approved allergen-free products
Plain corn or potato chips (check ingredients for just corn or potato, vegetable oil, salt)
Plain lunch meat ham or turkey (check ingredients for fillers; we prefer nitrite-free processed lunch meats)
Plain rice cakes, depending on ingredients (some have hidden lactose)
Juice popsicles

Ingredients to 100% AVOID when cooking for Chloe:
DAIRY: Milk, cheese, cream, “creamed” anything, Parmesan cheese, butter, mayonnaise, casein, lactose, ice cream, yogurt, margarine, whey
EGGS: Eggs, egg whites, egg yolks, albumen, scrambled eggs
WHEAT/gluten-containing flours: wheat, barley, regular pasta noodles, flour, rye, bread
NUTS OR SEEDS except approved products like the sunbutter
FISH or anything with Omega 3 (you never know)
COMMERCIAL BAKED GOODS, like crackers, cereal, granola bars, pasta, pop tarts, cookies
Peanut oil and sesame oil
Mysterious or not so mysterious sauces such as Chinese sauces, bottled salad dressings
Processed meats such as hot dogs (they often have wheat fillers)

WalMart!?!

I don't know if everyone feels this way, but I Love to Hate our local WalMart. I would suspect that WalMart conjures up similar feelings in many people. And if you live in a rural area like we do, your dependence on WalMart is a little greater than if you lived in the city where you'd have access to, oh, such jewels as Trader Joe's, Whole Foods, Target, and, um, I forget, it's been almost six years since I lived in a city.

Anyway, so every time I go to WalMart I usually end up saying disgustedly as I walk out the door, "I hate WalMart!"

There are a multitude of reasons why I love to hate our local WalMart that are too numerous to mention, and besides, they are irrelevant to this blog post.

I am grudgingly rather excited about this reason to actually LIKE WalMart, and that is that they have a section--it's about two feet wide but it's a WHOLE SECTION--of gluten-free and allergen-free food products from such good labels as Enjoy Life, Pamela's Products, and Tinkyada.

I was already pleasantly surprised that in their regular pasta section WalMart carried DeBole's rice penne, which we buy on a regular basis since rice noodles are one of Chloe's food groups.

But a WHOLE SECTION of products, including a rather respectable allergen-free bread!

It made me want to put pressure on our local City Market to have a similar section. I'd much rather do grocery shopping at City Market, because they don't have a yarn section or a fabric section, and my circuit through WalMart usually includes these areas, and I have a whole room full of fabric and yarn at home. I don't need any more. (Daniel's circuit includes the garden area and the hardware.) Plus, City Market has really good produce and the staff is really nice and the kids can get stickers. But I digress.

So I carefully selected two things that I had been wishing for for Chloe: a loaf of bread and a box of snack bars from Enjoy Life foods. The snack bars will go into my gigantic mommy bag/purse to use for emergency snacks for Chloe, if we're out somewhere or at a restaurant and there's nothing she can eat. The tapioca loaf I broke out right away. Andrew loves to eat jelly sandwiches, and he could eat one for every meal and be perfectly happy and see nothing wrong with a diet consisting of exclusively bread and jam. So I was thrilled to be able to make one for Chloe, also, and she loved it. I will add some sunbutter (which we still cannot get locally) to her sandwich next time.

Next time I buy some things and they turn out to be crappy, or I have to wait so long for a fabric cutter or a paint-mixer that my hair has grown an inch, or something on sale turns out to be not, I'll hate WalMart again.

But for the moment, my gauge of feeling toward our local WalMart is on the high end. Now, I have to go make Chloe a jelly sandwich.

Cinnamon-pear pancakes

I've had the opportunity to do some self-examination lately over why I haven't done much baking for Chloe.

It was a multi-step process. First, I noticed that I hadn't done any baking for Chloe in quite a long time, even though our pantry is stuffed with virtually every gluten-free flour available, bought during the "Oh my god my child is allergic I must combat this situation by buying every product available" phase, shortly after her official diagnosis. Next, I observed my gut reaction to that thought, which was, "I don't waaaannna!" Taking a step back from the guilt--the horrible mommy-guilt about not baking for my milkeggwheat allergic child even as the rest of us were chowing on homemade bread on a regular basis--I remembered that objectivity does serve a purpose.

So I applied a little objectivity to the situation, and came to the following conclusion: Baking without eggs, wheat, or even milk is a time-consuming, somewhat confusing process that often yields crappy results.

After I thought this, I (objectively) decided that maybe one loaf of bread and one batch of pancakes wasn't enough evidence. And I don't remember the pancakes tasting all that bad. So I decided to give it another try.

I pulled out my Whole Foods Allergy Cookbook and found their Peach Pancakes recipe. At least, I thought, it would be an excuse for Andrew to put lots of different little measured-out ingredients in a bowl and get to stir. He loves to bake with me.

Before I give the recipe, let me say that these pancakes were REALLY GOOD. Yes, you could definitely tell they were not "normal" pancakes but they had many of the characteristics one associates with regular wheat pancakes: a fresh-off-the griddle smell, they were not too sweet, they cohered well--a problem with egg-free baked goods (and are still doing so 10 hours later), and a faint taste of cinnamon that really did make you forget about the slightly gritty gluten-free texture.

Let me add that my son ate one and a half of them happily, and my husband even ate two smothered in syrup and pronounced them good. For a guy that would rather eat bacon and eggs cooked in bacon grease, that's saying something.

Here's the recipe. I changed the flour content and the liquid; I also modified the egg replacer, that is to say, since I don't have any, I improvised.
Preheat skillet about halfway through adding ingredients, to medium heat, and add a light coating of grease--I use Pam vegetable oil spray.
1 cup oat flour
1/2 cup buckwheat flour
1/2 cup tapioca flour
3 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/2 tsp xanthan gum (Bob's Red Mill makes it)
2 Tbspns honey
2 Tbspns vegetable oil
1 1/2 cups vanilla flavored Rice Dream
1 can of pears, drained, liquid reserved. Crush pears coarsely with a fork and add to batter.
1/2 cup of the reserved liquid, save the rest for another use.
Place small dollops in skillet. They will cook more slowly than wheateggmilk pancakes. Flip once, and when done, serve warm.

YUM!! Chloe ate three of them right off the bat and fussed all morning if she didn't have a pancake chunk in her hand while playing.