If you are seeking ideas for your child's allergies...

There are some great links to fantastic organizations over to the right---I recommend checkign them out, getting on to their email lists and just soaking all of the support in.

You can also take a look back at the posts I made in the past--mainly from 2010 and 2011 as those were the years that were the worst for Matthew's allergies.  On the right hand side of this blog you can view by date--take a look at some of the recipes, including egg free, dairy free, gluten free CAKE!  Even cookies.

Allermates on zulily today!

Allermates are on zulily today.  A GREAT product in my honest opinion.  It's a fun way to help kids have fun with their allergies, while giving them an easy way to communicate exactly what those are.  Also a great product for smaller kids who perhaps can't communicate well.
http://www.zulily.com/invite/acern435/e/allermates-022513.html?tid=social_email_ref_shareviaicon_na_modal_d6de6c535cbe0386a8c001666ff4a2c6&eid=41487

2 meals in 1

This is taken from my other "mommy" blog.  I just started it to give myself some mental stimulation.  It's true.   That and I haven't had a diary since I was like 8 years old.

But on with the reason for this post.  To share a recipe that I've used for my kids.  You may need to make some changes if there is a gluten intolerance (from the shells).  But in that case, you can use the shredded chicken and make actual tacos from it using corn tortillas.

Take a look:  Link to my recipe

Realization

I made a realization the other day.  Since Matthew has begun growing out of his food allergies he's truly eating like every other American boy.  Like crap.  Yes, I know that it's my fault as his mother--however after not being allowed so much for so long, it's like a part of me feels like he "deserves" these foods.  Mac N Cheese, hot dogs...even the occasional ice cream. 

His latest love is for Pepperidge Farm Goldfish.  He and his brother can't get enough of them.  To think that just a year ago he could never eat those.   And now we use them as a negotiator....a five minute break for mom....and a snack for the road.  Yes.  It's true.  Snacks that the rest of the world takes for granted are TRULY a treat for him.  And they are a treat for me too.  I haven't had to make special trips to markets that specialize in allergy-free foods.  It's also been a treat for my wallet since now he can consume much less expensive items.  BUT the trade-off is that these less expensive items are not as healthy.  I almost "miss" the old foods.  Yet I'm beyond happy that he can eat what his friends are eating (for the most part and with much less reaction).   

So for those who haven't yet grown out of the allergies, just think that someday these forbidden treats will be "the best thing ever"...for both of you.

Mac N Cheese....it's what's for dinner!

So the other night I made WAY too much pasta....like WAY too much.  So after looking at it in the fridge for a couple of days, I decided to try adding Velveeta spread to it to make mac n cheese.  We've tried Kraft mac n cheese for Matthew previously without any success but wondered what the non-powdered kind might do.

To our amazement, he didn't seem to have any type of reaction!!!  No rash...nothing.  And man...was it tasty.

I'd be interested to find what others have experienced with this kind of "experiment" (obviously be smart about it...our son's milk allergy isn't as dangerously high as it once was).

Not gonna lie....

I'm not going to lie.  We went out to dinner last week and this was the first time I ordered a meal for our youngest son (he normally would just share with one of us or we would bring his own).  We've been thoroughly testing everything under the sun and from what I can tell, he doesn't seem to have any serious reactions.  I do think he has some type of allergy either to dairy or wheat (thinking more with the wheat), but again nothing crazy like with Matthew.

So we not only ordered REGULAR milk for him (which he loved practicing drinking out of the straw), but also mac n cheese.  Yes....regular mac n cheese! 

Is THIS what we have been missing all of these years??  You just order a meal, it gets brought to your table, they eat it, you go home and that's it??  No need to think super far ahead, pre-cook a meal in order to eat out, heat it up and put it in a special thermos so it stays warm, pack up rice milk to drink and some bread since the bread basket is also off limits?? 

Wow....it was AWESOME!!!!  And now Matthew is able to eat a few more items off of the menus so it's really been more of a treat to go out and eat (yes, even with two in tow). 

Updates and a couple product finds....

I know....I know.....I haven't been around a lot.  I knew life would be crazier with two but didn't realize just how much.  But we are extremely blessed.  Matthew has been growing out of some of his allergies a bit.  I wouldn't say they are gone by any means--but they are less intense for sure.  In fact, the boys (Adam is now 13 mos and Matthew almost 4) just had real ice cream and LOVED it!!!  Adam didn't have any reaction but Matthew did get a rash.  But for the first time it didn't really spread and did go away without using benadryl.  We watched him very closely and I even brought the benadryl with to the ice cream shop.  (Yup....I'm that nervous)

Things are looking pretty good for Adam, our youngest in terms of allergies.  My gut is saying that he has a slight wheat allergy in looking at his skin, but nothing that is alarming to me or causing any kind of rashes or other issues.  

For Matthew, we've been testing lots of different milk-based foods.  In fact, we actually tested mac n cheese the other day--and yet, that gave him a horrible rash within seconds--and with just a teaspoonful.  So you can understand, it's still nerve-wracking.

  

A COUPLE PRODUCT FINDS:

I do love this product from Amy's kitchen--it's a dairy free mac n cheese (also gluten free).  We send it to Matthew's daycare on mac n cheese day so he can eat what the other kids are having.  http://www.amys.com/products/product-detail/entrees/000043

I also found this at Super Target last week and am very excited as this is a great "emergency" meal for both us and the daycare to have on hand.  Again, dairy and gluten free.  http://www.amys.com/products/product-detail/kids-meals/000270

Awesome Product For Dairy Allergic!!

So last year I was watching the Today Show and saw them highlight this new-fangled device called the Yonanas machine that you stuff frozen bananas in to and kazaaaaaam.....out comes "ice cream".  They raved how it was awesome for those who were allergic to dairy but wanted something super close to ice cream.  OK.  My ears perked up since I had a little one who I dreamed could have 'real' ice cream someday.

Well, I recently make the plunge and bought one.  They really aren't that expensive actually.  They sell them everywhere now.  We finally used it last weekend and I'm pretty sure the exact words out of my mouth after I turned the machine off were "ok, this thing is possibly the coolest machine EVER."

So here's the "scoop"...

• You use over ripe bananas that you freeze, but you also can make without bananas (you just get a less creamy consistency)
• It comes with a recipe book that literally has oodles of ideas
• YES.  You can use chocolate with this thing!!!  I know!!!  I couldn't believe it either.  I will say that I haven't personally tried it yet but I have some frozen and plan on doing so.  
• I warn you that your kids will go bonkers over this thing.  As soon as I start putting ingredients in with the  help of my 3 yr old (who is the master of this blog.....) my 1 year old son who is also dairy allergic comes running full force.  He's an addict already!!
• Cleaning it is super simple.  I was scared of that part, but it's really easy.  

The real bonus here:

• Nothing else is added.  It's literally ONLY fruit.  I love that!  I love the fact that I'm handing over what appears to be a bowl of ice cream to my kids and yet, it's only fruit.  They think they are pulling one over on ME...but truthfully, it's the other way around.

Like I said, it's available virtually everywhere now so look for coupons and such.  I actually saw it on zulily.com which is a site I really like for the kids.   You will have to go to their search box and type in "yonanas" but then you can actually order it from there. http://www.zulily.com/invite/acern435  It's the deluxe version which is actually a step up from what I got and even cheaper than what I paid.  Check it out!!  You seriously will NOT be sorry.  A great way to eat healthy, lose weight, cool off, and the list goes on and on.  I really am liking this product.  

GROW it and they will EAT it....

Yes...we planted our seeds to start our garden a couple of weeks ago.
We planted them inside to germinate so that around Mother's Day we can go ahead and plant them outside. Because we are in the Midwest, we are still prone to frost until around mid-May.

So many people are amazed at how much Matthew loves vegetables! In fact, my uncle bought a veggie tray for him as a 'gag gift' and in fact, Matthew was beyond excited!!! There have been many times that he will actually choose a cucumber over something else. It's great! And I attribute it to:

1. The fact that early on he could not eat so many "traditional" foods, so we HAD to give him mainly fruits and veggies

2. We involved him in the entire process of gardening.

When I say entire process--I mean ENTIRE. We go to the store to purchase the supplies, plant the seeds together, water them, monitor them, etc. We make sure the soil is ready outside and transplant the plants outdoors and there we also monitor their water intake. And finally, when they produce lots of fabulous veggies---Matthew gets his buckets handy and picks away.

This year we are hoping to grow tomatoes (red, yellow and orange) zucchini, cucumber, peppers (sweet, green, orange), watermelon, asparagus and artichoke. We have greeen onion already growing in the garden--it's wild. We may even try our hand at growing some veggies in planters as well this year.

Our biggest obstacle---the bunnies! If anyone knows a great way to keep them away, I'd love ot hear it. We put up a small wire fence already, but they are very eager.

So involve your children in growing their own foods--and I can almost guarantee that they WILL eat it!

Allergy Friendly "peanut butter and jelly" sandwich

Yes--it's true!!!!
I remember the day I found out about Matthew's peanut allergy. Of course the initial thought of ever having to use the epi pen popped in to my head---but after that, the thought of him never being able to have a peanut butter and jelly sandwich followed. I wanted to cry. I probably did.

Well, over two years later--I'm happy to tell you that he's eaten his fair share of "allergy friendly" sunbutter sandwiches. And at first glance, no one would ever know the difference!

I introduce you to Sunbutter --sunflower seed spread. It is available at many grocery stores, health food stores and even on amazon (we got it on their direct ship at a great discount!!). It tastes just like sunflower seeds and is very healthy for you. It is not a nut or a peanut--and is allergy friendly.

We pair this up with Ener-G Light Tapioca bread--which again is available at the above-mentioned locations. It isn't cheap, but we all know that anything allergy-friendly isn't. It is very dry--but I have found that it's one bread that my son will eat "plain", which says a lot!

I know this blog is for Matthew--but eventually it'll be shared with our youngest son who we know for sure has at least a dairy allergy.

So from time to time I'll add some foods that are 'baby safe' as well. We didn't know about Matthew's allergies until close to 12 months of age (although he was having reactions to some items prior to that point)

Here is one product I am IN LOVE with!

Super Puffs from Plum Organics---they are free of wheat. Adam has been happily eating these and I am so excited knowing we aren't introducing wheat yet (since there's certainly a good chance he's allergic to that as well).

They are available at Target amongst other stores.
http://www.plumorganics.com/for_super_puffs_panel.php

My go-to WHITE SAUCE recipe

This is my go-to recipe for a 'cream soup' base---I use it in things like pasta and cream sauce or even pot pie.

WHITE SAUCE:
1 cup rice milk
2 tablespoons cornstarch
2 tablespoons dairy free margarine
1 teaspoon chicken bouillon
1/2 teaspoon salt

1/4 teaspoon pepper

Take your COLD rice milk in a small pan (on the stove of course) and whisk in the cornstarch. Add the margarine and other ingredients. Let get warm and then whisk until it gets thicker.

You can even chop up mushrooms and add in for extra flavor. Sometimes I add in a little more bouillon or salt for flavor. A great base for so much!

Tacos....and more!

What kid doesn't love to build their own taco?

I had never used a slow cooker to make tacos before but tried it one day and WOW!

THE HOW TO:

Take about 4-5 boneless, skinless chicken breasts (raw/thawed)
1 jar of salsa of your choice (they have several different gluten free varieties out there if needed)

Put both in a slowcooker on LOW for 8 hrs. Around 7.5 hours I shredded the chicken and placed it back in with the liquid. The two will mesh for 30 minutes and create the best tacos ever!

WAIT....THERE'S MORE!

What we did was the first night had chicken tacos, second night had a chicken taco salad (fried and baked taco shells) and then the third night you can make chicken enchiladas. Or if you are 'chickened out' you can always make an item and freeze for later....much much later.

Rice Chex Chicken---yumptious!

This is a fave amongst Matthew and his daddy. And it's honestly not too difficult.

Rice Chex Chicken

--a package (or two) of chicken tenderloins (you know, those skinny pieces of chicken)
--about a cup of rice milk
--grind up about 3-4 cups of rice chex (we use one of those mini food processors that we also use to make baby food)
--about a tablespoon of garlic salt
--about a teaspoon of parsley
NOTE: You can add whatever spices you like really

Spray the pan lightly with some cooking oil
Preheat oven to 375
Dip the chicken in to the milk and then in to the bag of ground up cereal and spices (I use a freezer bag for this---then Matthew gets to shake it to coat)
Drop chicken on to coated pan
Once all chicken is dipped and ready--give a light spray of oil to the top--I think it helps get it crispy

Bake until done--about 30 min or so (I use a food thermometer). Bake uncovered.

This dish is great with any veggie of choice and some mashed potatoes. If in a hurry, quarter up some potatoes and drop in a bag with oil and spices like cumin and garlic. Drop in to a pan and bake with the chicken (separate pans though--and make sure it's covered to cook faster)

Chicken With Cauliflower RECIPE

This is a link for a recipe that I saw them cook on a PBS cooking show--it was awesome!!! And honestly, pretty easy. Bonus is that it's the only way my husband will eat cauliflower and my son loves it too!

Voila!!
Enjoy.

Link: http://www.pbs.org/everydayfood/recipes/chicken_with_cauliflower_parsley.html

Yummy CHICKEN FINGERS......

So what kid doesn't love chicken fingers?? Heck, for that matter what adult doesn't??!!

CHICKEN FINGERS (BAKED)
---A package of chicken breast tenders or cut up chicken breast in to smaller pieces
--- about 3-4 cups of rice chex
---seasonings: garlic salt, seasoned salt, parsley, whatever you want to add really. I pretty much just use garlic salt and parsley (about 3 tsp total)
---milk (I use rice milk). You could probably also use a vanilla "milk" as well for added flavor or even a coconut milk
---egg (optional)---we don't use the egg but you could to help coat

Pre-heat oven to 375
coat a 9x13 pan with some oil

I use a food processor (mini one) to crush up the chex (this is something Matthew helps with). Pour in to a gallon storage bag. Add spices. Shake to mix.

Coat your chicken tenders with milk (and egg if you are using that)---then drop in to the bag of chex/spices and shake it baby!!! Then place in pan. Repeat until all chicken is coated. I give a slight spray of oil on to the top to help crisp. Do not cover with foil.

Pop in the oven until done---about 170 degrees internal temp. Around 30-40 min or so.

SIDE DISH: If you want, cut up potatoes and season with oil and cumin --cover with foil--and place in the oven while these are cooking. OR make mashed potatoes while the chicken is cooking.

Who doesn't love a boxed cake mix??!!!

So when it came time for Matthew's 3rd birthday, I was determined to let him eat the SAME cake that everyone else had. All I can say is "THANK YOU DUNCAN HINES AND PILLSBURY!!!"

This will not work for a severe wheat allergy--but great for those who are allergic to dairy and eggs. Although Matthew does have a wheat allergy, he does well with wheat items--so it works for us.

Take a box of DUNCAN HINES BOXED CAKE MIX.... and (wait for it.....)
ADD a can of soda. You can even use diet, although we stay away from artificial sweeteners. Use a light colored soda for light colored cakes, dark for dark colors like chocolate. Mix well and then pour in to a cake pan or cupcake containers.

FROSTING:
Pillbury makes a shelf stable spray can of frosting that is out of this world!!! What I love the best is that:
a) it doesn't have any wheat, egg or dairy

b) doesn't have to be refrigerated--so use what you need then throw it back in the pantry. This is especially useful at daycare centers since they can use it and add to thawed cupcakes that you've provided for special celebrations (using the cake mix idea from this post).

We served these cupcakes (and frosting) at his birthday party and no one knew....well, until now. Surprise! Hey--who needs the extra fat and calories anyways, right?!???

Were the tests wrong???

It's been a while since I posted--sorry about that. Back in April while getting some other blood tests done for Matthew, I asked his pediatrician to get blood drawn so we could check on his allergies--they gladly did.

We were ecstatic to find out that according to the tests he was no longer allergic to eggs and peanuts! And his wheat and dairy allergy were extremely low on the charts. How amazing, we thought--- in just over a year it had changed so much!

Well, after giving him eggs for the first time we definitely saw quite a rash around his mouth--just as he'd gotten before. Whenever he would consume dairy he would get hives and the one time he had a peanut it appeared that he was starting to become anaphylactic--started coughing and vomited quite a bit (doc is assuming his throat was beginning to close).

Luckily for us, Benadryl came to the rescue for all of the above. But it got me wondering--could the tests have been wrong??? When I asked his pediatrician she said that they were probably right but that allergies can also be on a cellular level, which wouldn't necessarily show up on a test. I obviously have A LOT more to learn.....

Oatmeal Raisin Cookies----wheat and egg free!!

Man, I'm really bad at updating this blog---I know....BUT here is a great recipe for Wheat-free, egg-free oatmeal raisin cookies. I have to say--you would NEVER know they were free of these allergens.

As you know, most recipes on here are not my originals---so here is the link to the recipe itself below. I followed it as-is. What is great is that the ingredients were actually in the order you needed them--quite helpful!

One note: If you are following a gluten free diet, oats are not necessarily gluten free unless marked as so.

http://www.ehow.com/how_4733421_eggfree-oatmeal-chocolate-chip-cookies.html

Pumpkin Chocolate Chip Cookie Recipe

We made these cookies together and Matthew LOVES them. We don't let him have more than a half a cookie to monitor his wheat allergy--but so far he's doing ok---a little rash on his cheek here and there, but nothing like it used to be, so promising.

These are very soft cookies---great with coffee or tea...or of course, milk!

Pumpkin Chocolate Chip cookies

Ingredients
1 cup white sugar
1 cup brown sugar
1 cup shortening ---Spectrum brand
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon and a dash of pumpkin pie spice
12 ounces semisweet chocolate chips

Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.