It's about that time-- when everyone and their mother has way too much zucchini and people are either trying to invent creative uses for it or have just given up and are composting it. Even in this poor year for gardening, I have some small zucchinis developing on my plants and am hoping for a bumper crop. I can't wait, because I have the perfect solution for zucchini overload, and I've successfully altered it to a delicious allergy-free version. In fact, it may even be better than the original!
I introduce the Chocolate Zucchini Cake. It's been a favorite of mine since childhood, and now I always grow ample zucchini during summer so I can freeze it for use throughout the year. The zucchini in the recipe serves to moisten the cake-- it doesn't actually taste like zucchini. People who don't like zucchini won't even know the difference. I promise.
The original recipe (which is the first recipe, I may add, in my handwritten cookbook of personal favorites) calls for wheat flour, butter, eggs, and milk. I avoided this recipe last year because that's an awful lot of substitutions to try all at once. This year my baking skills have improved and I decided to see what happened. I thought the adventure itself made a decent blog entry: the process of altering a recipe to be allergy free could be instructional. So here goes.
Instead of wheat flour, I used a combination of half oat and half barley flour. I used palm oil (available online or sold as shortening in the health food section) for the butter, egg replacer as directed on the box for the eggs, and rice milk instead of cow's milk. While the result tasted absolutely heavenly, I ended up with a very, very moist cake that was still, somehow, crumbly. Perhaps there isn't such a thing as "too moist" as long as the cake is set-- this was a matter of debate in my family-- but the combination made it difficult to dish up and just not quite perfect.
How did I solve this? I know two ways to make it less crumbly: add more binder to hold the ingredients together, which in this case was an extra egg's worth of egg replacer, and increase the ratio of barley flour to oat flour. Barley flour leads to a tougher consistency, and oat flour to a crumbly texture. To make the cake a little less moist, I added extra flour. Since I wanted to increase the barley to oat ratio, I just added extra barley flour.
The second time I made it, the result was perfect! I served it at our Fourth of July picnic. No one suspected it was allergy free unless I told them, and zucchini haters unknowingly tried it and loved it. I recommend it to anyone. Grow extra zucchini, and when you tire of eating it steamed and run out of creative alternatives, try this. I know you'll enjoy it too!
Perfect Chocolate Zucchini Cake
1/2 c palm oil (you could try coconut oil)
1/2 c canola oil
1 3/4 c sugar
3 eggs worth of egg replacer
1 t vanilla
1/2 c rice milk
1 1/4 c oat flour
1 1/2 c barley flour
4 T unsweetened cocoa powder (I think imported Dutch cocoa is best!)
1 t baking soda
1 t cinnamon
1 t cloves
1/2 t salt
2 c grated zucchini (double if frozen: thaw and drain before use)
1/2 bag allergy-free chocolate chips or carob chips
1/2 c chopped walnuts or pecans OPTIONAL
Preheat oven to 350 degrees and grease a 13" x 9" pan with palm oil. Cream palm oil, canola oil, and sugar. Add egg replaces, vanilla, and milk; blend. Add dry ingredients and stir until blended. Stir in zucchini. Pour into the prepared pan. Sprinkle chocolate chips on top. Bake at 350 for 40 to 45 minutes.
Tuesday, July 13, 2010
Monday, June 21, 2010
Cravings Busters
After eating allergy free for so long, my palate has adjusted and I rarely crave the foods I can't eat. Surprisingly, even as I've added some foods back into my diet, they taste different than I remembered them, and not as good! But recently I have been in touch with a new mother who is just starting out on an allergy-free diet. Talking with her has reminded me how difficult that transition time can be. Here are some ideas that can help curb those cravings and keep you going!
The big one, creaminess: Going dairy free eliminates most creamy foods from one's diet, and going soy-free as well eliminates nearly all the dairy substitutes. What can you eat when you want cheese, sour cream, yogurt, a glass of milk, ice cream? My staples in this category are avocados and coconut milk, and both give you healthy fats as well. There are some other options, such as Coconut Bliss ice cream, rice milk (try some flavors: Chocolate Chai is my favorite!), and coconut-based yogurt. These tend to be pricey and have a lot of unnatural ingredients. I use them in moderation and buy lots of avocados when they go on sale. Avocados were one of Siena's very first foods, too, and remain a favorite. Coconut milk in smoothies adds a great flavor. Be creative in using coconut milk. We found a tandoori spice mix and substituted coconut milk for the yogurt and it turned out amazing!
Baked goods: There are a few brands of allergy free baked goods carried by health food stores or in the natural section of grocery stores. Enjoy Life makes numerous allergy-free products such as cookies and snack bars. Ener-G makes my favorite bread, which is rice based. There are some lines of gluten-free baking mixes. Make sure your mix won't require eggs, because they're hard to substitute, but it's handy to have an easy option on hand. My preference, however, is to do the baking myself. I have reviewed some great cookbooks on my blog and, now that Siena has failed her wheat test, I have another in queue. Most wheat-free cookbooks are also gluten-free. If you want to alter a favorite recipe, you can mix half oat flour and half barley flour in place of wheat. (Yes, you need both. Just oat will be crumbly and just barley will be tough and chewy.) Ener-G makes an egg replacer as well. Allergy-free baking takes some patience and experimentation with texture, but it's worth it in the end. Anything you make will satisfy you so much more than anything you can buy!
Feeling satisfied: When I first switched to allergy free and ate mostly fruits and vegetables, I could eat all day and never get full enough. I've found some tricks to help. Don't be stingy with healthy oils such as olive oil to add some calories to your cooking. Make sure to eat some grains: rice, corn, and quinoa are good options. I eat more meat than I used to. Meat helps a lot in giving me that satisfied feeling. Lastly, baked goods often fill that void I feel in my stomach, especially something home made. But watch out: adding these baked goods back into my diet marked the point when I had to watch my weight again and I stopped losing. ;) In moderation it can be a great way to feel satisfied.
Fried food: I deep fried food myself for the very first time now that I'm eating allergy free. I'm still a novice, so I'm not going to write about it. If you're better at frying than me, just don't use an offending oil. If you go out, make sure they use an oil you can eat and, depending on your wheat sensitivity, ensure they don't fry wheat-containing food in the same oil. This hasn't been a problem for us but very well may be for others! My next project is to make Indian pakoras, using chickpea flour and canola oil. I'm excited to give it a try. ** Very important note about oils: soybean oil is often marketed as "Vegetable Oil." While the term can also refer to other plant oils, be sure it's not soybean oil!
Asian food: My husband and I enjoy eating Asian foods, but it's so hard to eat Asian without soy! We have actually managed to find two Asian restaurants that are very aware of food allergies, but it's risky because people often don't recognize all the foods soy hides in. I don't recommend trying restaurants until you are very familiar with the foods and cooking methods that can be a problem. We have enjoyed cooking Thai food using coconut milk. I got the recipe below, Thai Basil Chicken,from a friend and we have enjoyed it multiple times! We even made fresh spring rolls at home with shrimp and a sweet chili sauce. I have found one soy-free stir fry sauce, carried in the South Sound at the Olympia Food Co-op, called Toi Sauce. It uses tamarind instead. I also bought tamarind chutney at the Indian market, which can add some flavor and texture to home made Asian foods.
Comfort foods: Most comfort foods are heavy on the wheat (starch) and dairy (cream) and are hard to replicate. Macaroni and cheese is a favorite around here and I found a couple substitutes at our local gluten-free store, GF Joe's in Tumwater. Namaste's "Say Cheez" was my winner and especially good with some ground beef. Rice pasta is easy to find, and I really enjoy pasta with tomato sauce. Add your own sausage and vegetables and top with nutritional yeast to make a hearty meal. Try topping a baked potato with chili and avocados. Make an allergy-free meatloaf and serve it with mashed potatoes with rice milk (and some salt and pepper) to make them creamy.
These are the big categories of cravings I can think of for now. One very valuable thing I learned from our nutritionist is to google search "allergy free" and perhaps "substitute". Type in what you're craving followed by those terms, and most likely someone else has come up with a recipe or product that can satisfy you.
As I said at first, however, these cravings subside over time and you palate changes. Unfortunately bread and cheese still sound very good, but most junk food doesn't even sound appetizing anymore. I hope, and I really think, that this experience has ingrained more nutritious food habits in me that will endure even after the food allergies are no longer an issue. What a great gift to give Siena!
Thai Basil Chicken
3 boneless skinless chicken breasts
3 t curry powder (or curry paste)
1/2 t salt
1/2 t pepper
1/2 t chili powder
1 onion, chopped
1 bell pepper, chopped
5 cloves garlic
2 jalapenos, seeded and finely chopped (or red pepper flake)
1 T olive oil
1 14-oz can coconut milk
1 T cornstarch
a handful of torn basil
2 t grated fresh ginger
3 T sugar (optional)
1 t fish sauce (optional)
Cube chicken into 1 inch pieces. Place them in a bowl and stir in curry powder, salt, pepper, and chili powder to coat evenly. Cover and chill for two hours to allow spices to penetrate meat.
In a large nonstick wok or skillet, cook onion, garlic, and jalapeno in hot oil over medium heat for 2 minutes. Remove onion mixture from wok. Add chicken and stir for 4 to 6 minutes or until chicken is no longer pink, and remove from wok. Combine coconut milk and cornstarch (and optional sugar and fish sauce) and add to wok. Cook and stir until bubbly and slightly thickened. Return chicken and onion mixtures to wok. Stir in basil and ginger. Cook about 2 minutes and serve over cooked Jasmine rice.
The big one, creaminess: Going dairy free eliminates most creamy foods from one's diet, and going soy-free as well eliminates nearly all the dairy substitutes. What can you eat when you want cheese, sour cream, yogurt, a glass of milk, ice cream? My staples in this category are avocados and coconut milk, and both give you healthy fats as well. There are some other options, such as Coconut Bliss ice cream, rice milk (try some flavors: Chocolate Chai is my favorite!), and coconut-based yogurt. These tend to be pricey and have a lot of unnatural ingredients. I use them in moderation and buy lots of avocados when they go on sale. Avocados were one of Siena's very first foods, too, and remain a favorite. Coconut milk in smoothies adds a great flavor. Be creative in using coconut milk. We found a tandoori spice mix and substituted coconut milk for the yogurt and it turned out amazing!
Baked goods: There are a few brands of allergy free baked goods carried by health food stores or in the natural section of grocery stores. Enjoy Life makes numerous allergy-free products such as cookies and snack bars. Ener-G makes my favorite bread, which is rice based. There are some lines of gluten-free baking mixes. Make sure your mix won't require eggs, because they're hard to substitute, but it's handy to have an easy option on hand. My preference, however, is to do the baking myself. I have reviewed some great cookbooks on my blog and, now that Siena has failed her wheat test, I have another in queue. Most wheat-free cookbooks are also gluten-free. If you want to alter a favorite recipe, you can mix half oat flour and half barley flour in place of wheat. (Yes, you need both. Just oat will be crumbly and just barley will be tough and chewy.) Ener-G makes an egg replacer as well. Allergy-free baking takes some patience and experimentation with texture, but it's worth it in the end. Anything you make will satisfy you so much more than anything you can buy!
Feeling satisfied: When I first switched to allergy free and ate mostly fruits and vegetables, I could eat all day and never get full enough. I've found some tricks to help. Don't be stingy with healthy oils such as olive oil to add some calories to your cooking. Make sure to eat some grains: rice, corn, and quinoa are good options. I eat more meat than I used to. Meat helps a lot in giving me that satisfied feeling. Lastly, baked goods often fill that void I feel in my stomach, especially something home made. But watch out: adding these baked goods back into my diet marked the point when I had to watch my weight again and I stopped losing. ;) In moderation it can be a great way to feel satisfied.
Fried food: I deep fried food myself for the very first time now that I'm eating allergy free. I'm still a novice, so I'm not going to write about it. If you're better at frying than me, just don't use an offending oil. If you go out, make sure they use an oil you can eat and, depending on your wheat sensitivity, ensure they don't fry wheat-containing food in the same oil. This hasn't been a problem for us but very well may be for others! My next project is to make Indian pakoras, using chickpea flour and canola oil. I'm excited to give it a try. ** Very important note about oils: soybean oil is often marketed as "Vegetable Oil." While the term can also refer to other plant oils, be sure it's not soybean oil!
Asian food: My husband and I enjoy eating Asian foods, but it's so hard to eat Asian without soy! We have actually managed to find two Asian restaurants that are very aware of food allergies, but it's risky because people often don't recognize all the foods soy hides in. I don't recommend trying restaurants until you are very familiar with the foods and cooking methods that can be a problem. We have enjoyed cooking Thai food using coconut milk. I got the recipe below, Thai Basil Chicken,from a friend and we have enjoyed it multiple times! We even made fresh spring rolls at home with shrimp and a sweet chili sauce. I have found one soy-free stir fry sauce, carried in the South Sound at the Olympia Food Co-op, called Toi Sauce. It uses tamarind instead. I also bought tamarind chutney at the Indian market, which can add some flavor and texture to home made Asian foods.
Comfort foods: Most comfort foods are heavy on the wheat (starch) and dairy (cream) and are hard to replicate. Macaroni and cheese is a favorite around here and I found a couple substitutes at our local gluten-free store, GF Joe's in Tumwater. Namaste's "Say Cheez" was my winner and especially good with some ground beef. Rice pasta is easy to find, and I really enjoy pasta with tomato sauce. Add your own sausage and vegetables and top with nutritional yeast to make a hearty meal. Try topping a baked potato with chili and avocados. Make an allergy-free meatloaf and serve it with mashed potatoes with rice milk (and some salt and pepper) to make them creamy.
These are the big categories of cravings I can think of for now. One very valuable thing I learned from our nutritionist is to google search "allergy free" and perhaps "substitute". Type in what you're craving followed by those terms, and most likely someone else has come up with a recipe or product that can satisfy you.
As I said at first, however, these cravings subside over time and you palate changes. Unfortunately bread and cheese still sound very good, but most junk food doesn't even sound appetizing anymore. I hope, and I really think, that this experience has ingrained more nutritious food habits in me that will endure even after the food allergies are no longer an issue. What a great gift to give Siena!
Thai Basil Chicken
3 boneless skinless chicken breasts
3 t curry powder (or curry paste)
1/2 t salt
1/2 t pepper
1/2 t chili powder
1 onion, chopped
1 bell pepper, chopped
5 cloves garlic
2 jalapenos, seeded and finely chopped (or red pepper flake)
1 T olive oil
1 14-oz can coconut milk
1 T cornstarch
a handful of torn basil
2 t grated fresh ginger
3 T sugar (optional)
1 t fish sauce (optional)
Cube chicken into 1 inch pieces. Place them in a bowl and stir in curry powder, salt, pepper, and chili powder to coat evenly. Cover and chill for two hours to allow spices to penetrate meat.
In a large nonstick wok or skillet, cook onion, garlic, and jalapeno in hot oil over medium heat for 2 minutes. Remove onion mixture from wok. Add chicken and stir for 4 to 6 minutes or until chicken is no longer pink, and remove from wok. Combine coconut milk and cornstarch (and optional sugar and fish sauce) and add to wok. Cook and stir until bubbly and slightly thickened. Return chicken and onion mixtures to wok. Stir in basil and ginger. Cook about 2 minutes and serve over cooked Jasmine rice.
Sunday, June 20, 2010
We all scream for... Sorbet!
I am a huge fan of ice cream. One of the first things I realized when I began the allergy-free journey was that I would be deprived of my favorite treat. I'd tried sorbet previously, but didn't really give it much credit. I preferred ice cream, year round.
As I anticipate the beginning of summer for the second time while eating allergy free, I felt inspired to try making sorbet for the first time. I have friends who own and operate a bed and breakfast who often served sorbet as the fruit course at their inn. For some reason it caught my attention last time they mentioned it. It sounded delicious, and also special and fun to make it at home. I had an ice cream maker that had been unused for ten years, so I pulled it out and gave it a try.
I googled recipes; there are so many ideas online, even if you don't have an ice cream maker. The basic formula only requires simple syrup and fruit juice or puree. Some recipes add lemon juice to "brighten" the flavors, or alcohol to prevent it from freezing too solid.
I started with a minted watermelon recipe to use some mint from our garden and some leftover watermelon. It was decadent, but it filled the ice cream maker too full and therefore didn't freeze enough, which in turn caused it to freeze too solidly in the freezer. (Next time I plan on freezing it in two batches, but in the meantime we're enjoying "shaved ice.") Second I made lemon sorbet, which I processed too long and it was actually crumbly(!). I tried the lemon recipe again, watching it more closely, and stopped it when it was perfect-- right out of the ice cream maker and after sitting in the freezer.
While I hardly gave sorbet a second thought before, I rate it quite highly today! It's a light, energetic alternative to ice cream. And all those fancy flavors we ate weeks ago in Las Vegas are now at my fingertips. I can't wait to experiment with more recipes: I already have a queue of ideas that I'll be trying as fast as we can eat them, and it will be a great way to preserve extra fruit this summer. In anticipation of some warmth and sun, let's all celebrate with some sorbet!
As I anticipate the beginning of summer for the second time while eating allergy free, I felt inspired to try making sorbet for the first time. I have friends who own and operate a bed and breakfast who often served sorbet as the fruit course at their inn. For some reason it caught my attention last time they mentioned it. It sounded delicious, and also special and fun to make it at home. I had an ice cream maker that had been unused for ten years, so I pulled it out and gave it a try.
I googled recipes; there are so many ideas online, even if you don't have an ice cream maker. The basic formula only requires simple syrup and fruit juice or puree. Some recipes add lemon juice to "brighten" the flavors, or alcohol to prevent it from freezing too solid.
I started with a minted watermelon recipe to use some mint from our garden and some leftover watermelon. It was decadent, but it filled the ice cream maker too full and therefore didn't freeze enough, which in turn caused it to freeze too solidly in the freezer. (Next time I plan on freezing it in two batches, but in the meantime we're enjoying "shaved ice.") Second I made lemon sorbet, which I processed too long and it was actually crumbly(!). I tried the lemon recipe again, watching it more closely, and stopped it when it was perfect-- right out of the ice cream maker and after sitting in the freezer.
While I hardly gave sorbet a second thought before, I rate it quite highly today! It's a light, energetic alternative to ice cream. And all those fancy flavors we ate weeks ago in Las Vegas are now at my fingertips. I can't wait to experiment with more recipes: I already have a queue of ideas that I'll be trying as fast as we can eat them, and it will be a great way to preserve extra fruit this summer. In anticipation of some warmth and sun, let's all celebrate with some sorbet!
Tuesday, June 15, 2010
Cilantro, Cilantro Everywhere!
Late spring and abundant rain in the Pacific Northwest! All this rain is making the garden-- and the weeds-- grow like crazy. Among the craziness are numerous volunteer cilantro plants, which are growing so fast they're already starting to bolt.
Naturally, tonight's meal featured cilantro, and it turned out even better than I expected! If you find yourself with an excess of cilantro-- or even if you just want to use a little-- give this meal a try. As usual, I didn't really measure the ingredients; use more of what you like, and it's easy to adjust the meal for a large or small crowd.
Cilantro Lime Chicken
Place chicken breasts in a shallow pan. Drizzle with olive oil and fresh lime juice, sprinkle with salt and pepper, and add chopped cilantro. Let marinade for an hour or so, then grill until cooked through.
Avocado Salsa
Chop a couple of avocados and place them in a bowl. Add diced fresh tomato, red onion, chopped garlic or garlic powder, and minced jalapeno or red pepper flakes. Drizzle some olive oil and lime juice over the top. Sprinkle with salt and pepper and mix. Stir in fresh chopped cilantro. Serve over chicken.
Cilantro Rice
Measure out the desired amount of rice. Sprinkle with salt, garlic powder, and a smattering of cumin and achiote/annatto powder. Drizzle olive oil into the rice and stir. Then add water and cook as directed. When done, fluff and serve with the chicken.
I hope the cilantro is the first of many crops we're overloaded with this summer! We still have some planting to do, but the garden is well on its way. Happy gardening to those of you who like to go out and get your hands dirty, your muscles worked, and your minds cleared. And happy eating to us all!
Naturally, tonight's meal featured cilantro, and it turned out even better than I expected! If you find yourself with an excess of cilantro-- or even if you just want to use a little-- give this meal a try. As usual, I didn't really measure the ingredients; use more of what you like, and it's easy to adjust the meal for a large or small crowd.
Cilantro Lime Chicken
Place chicken breasts in a shallow pan. Drizzle with olive oil and fresh lime juice, sprinkle with salt and pepper, and add chopped cilantro. Let marinade for an hour or so, then grill until cooked through.
Avocado Salsa
Chop a couple of avocados and place them in a bowl. Add diced fresh tomato, red onion, chopped garlic or garlic powder, and minced jalapeno or red pepper flakes. Drizzle some olive oil and lime juice over the top. Sprinkle with salt and pepper and mix. Stir in fresh chopped cilantro. Serve over chicken.
Cilantro Rice
Measure out the desired amount of rice. Sprinkle with salt, garlic powder, and a smattering of cumin and achiote/annatto powder. Drizzle olive oil into the rice and stir. Then add water and cook as directed. When done, fluff and serve with the chicken.
I hope the cilantro is the first of many crops we're overloaded with this summer! We still have some planting to do, but the garden is well on its way. Happy gardening to those of you who like to go out and get your hands dirty, your muscles worked, and your minds cleared. And happy eating to us all!
Friday, May 7, 2010
Blown away: FPIES
No, unfortunately this isn't a recipe for pies. It's all about FPIES. Here's the story:
Siena has been doing so well over the past year, but after a couple of encounters with allergens, I decided it was time to get some more questions answered. We were originally told she should grow out of her allergies by a year of age. Since that hasn't happened, I wanted to check in and see what to expect in the future and how they recommend to go about challenging allergenic foods.
We were finally referred to a pediatric allergist in Seattle, and we had our appointment on Wednesday. He asked us the usual questions and proceeded to do another back scratch test on Siena, which is nice in spite of the pricks because it answers so many questions so quickly (you know, without the three-week cramping and diarrhea multiplied by the number of foods tested). Lo and behold, the allergy tests all came out negative! But Siena is still in the middle of the Las Vegas salad reaction and has definitely not grown out of her problem. HOW COULD THIS BE?
It turns out that Siena does not have, nor did she ever have, allergies. We came home with a brand new diagnosis: FPIES, or food protein-induced enterocolitis syndnrome. FPIES mimics allergies, but the actual immune reaction involved different players and is therefore a completely different disease. FPIES is more serious than allergic colitis and is characterized by profuse diarrhea and vomiting hours after ingestion. Fluid loss can lead to lethargy and shock, which must be treated in the ER. Food challenges, according to many reputable websites, should be done in the hospital in case of a serious reaction. The most common problem foods, as with allergies, are dairy and soy, but include others like grains and legumes. This explains Siena's problems with rice and lentils, which are not common allergens. The good news is that most children outgrow it by age 3, or even, according to my doctor, by 18 months. Siena is now 19 months. So we could be seeing this improve anytime.
We were sent home with instructions to challenge her problem foods at home, starting with the foods that are least likely to cause a problem. Assignment #1: once Siena is over her current salad reaction, give her 1/4 serving of wheat. If no reaction occurs, wait two days and try 1/2 serving. If no reaction occurs, wait two days and try 1 serving. If no reaction occurs, move on to Assignment #2, which is eggs. I'm a little nervous to try it, especially after reading all the ER stories, but her reactions have never been that severe in the past. Hopefully it goes smoothly, and if it doesn't we will know what is happening and what to do, and we will have more answers and information for her follow-up allergist appointment. Unfortunately there is no FPIES test besides just trying the foods. Those three-week sick periods are required if we want answers and if she is still reacting. :(
I'm pretty blown away by this whole change in plans. Two days later it's starting to sink in. While it's scary to read about serious reactions requiring emergency room visits and hospital food challenges, it's good to know kids grow out of it. I found an FPIES facebook group, and while it seems that kids usually haven't grown out of it by 18 months or even necessarily 3 years, it does happen and kids grow up to be healthy adults. I was braced for a similar duration for food allergies, so I guess the plan remains about the same.
As for this blog, I have decided it makes sense to continue. FPIES mimics allergies so closely that we operated very successful under the allergies model for a year and a half. Also, even if we had the correct FPIES diagnosis in the first place, our course of action would have been the same. So here I am. Now an FPIES mom, but still eating allergy free (or... um... FPIES free??), and still writing about it.
Siena has been doing so well over the past year, but after a couple of encounters with allergens, I decided it was time to get some more questions answered. We were originally told she should grow out of her allergies by a year of age. Since that hasn't happened, I wanted to check in and see what to expect in the future and how they recommend to go about challenging allergenic foods.
We were finally referred to a pediatric allergist in Seattle, and we had our appointment on Wednesday. He asked us the usual questions and proceeded to do another back scratch test on Siena, which is nice in spite of the pricks because it answers so many questions so quickly (you know, without the three-week cramping and diarrhea multiplied by the number of foods tested). Lo and behold, the allergy tests all came out negative! But Siena is still in the middle of the Las Vegas salad reaction and has definitely not grown out of her problem. HOW COULD THIS BE?
It turns out that Siena does not have, nor did she ever have, allergies. We came home with a brand new diagnosis: FPIES, or food protein-induced enterocolitis syndnrome. FPIES mimics allergies, but the actual immune reaction involved different players and is therefore a completely different disease. FPIES is more serious than allergic colitis and is characterized by profuse diarrhea and vomiting hours after ingestion. Fluid loss can lead to lethargy and shock, which must be treated in the ER. Food challenges, according to many reputable websites, should be done in the hospital in case of a serious reaction. The most common problem foods, as with allergies, are dairy and soy, but include others like grains and legumes. This explains Siena's problems with rice and lentils, which are not common allergens. The good news is that most children outgrow it by age 3, or even, according to my doctor, by 18 months. Siena is now 19 months. So we could be seeing this improve anytime.
We were sent home with instructions to challenge her problem foods at home, starting with the foods that are least likely to cause a problem. Assignment #1: once Siena is over her current salad reaction, give her 1/4 serving of wheat. If no reaction occurs, wait two days and try 1/2 serving. If no reaction occurs, wait two days and try 1 serving. If no reaction occurs, move on to Assignment #2, which is eggs. I'm a little nervous to try it, especially after reading all the ER stories, but her reactions have never been that severe in the past. Hopefully it goes smoothly, and if it doesn't we will know what is happening and what to do, and we will have more answers and information for her follow-up allergist appointment. Unfortunately there is no FPIES test besides just trying the foods. Those three-week sick periods are required if we want answers and if she is still reacting. :(
I'm pretty blown away by this whole change in plans. Two days later it's starting to sink in. While it's scary to read about serious reactions requiring emergency room visits and hospital food challenges, it's good to know kids grow out of it. I found an FPIES facebook group, and while it seems that kids usually haven't grown out of it by 18 months or even necessarily 3 years, it does happen and kids grow up to be healthy adults. I was braced for a similar duration for food allergies, so I guess the plan remains about the same.
As for this blog, I have decided it makes sense to continue. FPIES mimics allergies so closely that we operated very successful under the allergies model for a year and a half. Also, even if we had the correct FPIES diagnosis in the first place, our course of action would have been the same. So here I am. Now an FPIES mom, but still eating allergy free (or... um... FPIES free??), and still writing about it.
Sunday, May 2, 2010
Allergy Free in Vegas (with a toddler)
My family has been anticipating the end of my husband's contract as a great time for a little vacation. We had been deliberating for months on where to go: far enough away we felt like we were on a "real" vacation, but close enough we weren't too intimidated traveling with a toddler. When the week for our vacation was suddenly moved way up, we chose Vegas on the spur of the moment. It's a familiar place we've seen several times, we knew there were good restaurants, and we had some ideas for fun activities with Siena.
WOW is Vegas ever different with a toddler! We stayed four nights, thinking that would allow for a slower-paced trip, but what we didn't realize is that we would spend our time playing at telephone booths, and stairs and escalators, rather than exploring what Vegas has to offer. When we thought we were ready to go down the strip, Siena was either too active or too fussy to make it worthwhile, and we wanted to be back in our hotel room for her nap. It was fun, but a very different kind of fun.
Actual highlights included waving at the gondoliers in the Grand Canal in the Venetian, where we stayed. The dolphins and white tigers at the Mirage were a big hit with Siena; she enjoyed watching them, learning about them, and imitating them. And although we were there during a big wind storm, the weather cooperated enough for two trips to the pool. The Venetian has a perfect pool for toddlers-- just 1'2" deep. Siena loves the water and had the time of her life in this pool.
We managed to stay mostly allergy free for the whole trip. I say "mostly" because Siena had trouble sleeping one night, and I could hear her tummy rumbling. She was clingy, gassy, and fussy, but at least it never turned into the full-fledged diarrhea and diaper rash, thank goodness! We ran into trouble only when we tried the money-saving route and ate at the cafeterias, where the employees don't have a thorough knowledge of the ingredients in their ingredients and don't totally understand the allergy-related questions anyway.
The Venetian was a great place to stay for allergy-free cuisine. We didn't make it very far from the Venetian this trip, but if you're in Vegas, here are some places to try that can accommodate you with great food and great service as well!
The Venetian:
Enoteca by Mario Batali: An Italian restaurant that even offers gluten-free pasta! I recommend the vegetables as a great appetizer. They're served in ramekins and go a long way for the money.
Cocolini: The gelato stand that serves a surprising variety of sorbets as well. Choose from just about any fruit flavor you can think of. This was a big hit with Siena and me and we stopped here frequently.
Treasure Island:
Isla: This is the *only* Mexican restaurant I've been able to enjoy since going allergy free, and what a treat! It's mid-range on the price scale, so you can get an appetizer for a later snack without breaking the bank. It's also a tequila bar, so go ahead and indulge in a margarita as well.
Mirage:
Samba Brazilian Steakhouse: Featuring an all-you-can-eat variety of Brazilian-style barbecued meats served tableside, you leave this place feeling satisfied. Not only was it delicious, but fun as well. They also offer a range of entrees, and all orders are served with salad and vegetables.
Ceasars Palace:
Trevi: Located by the Trevi Fountain in the Forum Shops, we ate lunch here one day. A nice atmosphere and good Italian food.
*The places that work for eating allergy free cook food to order from whole ingredients. These tend to be more expensive and less kid-friendly than most other options. To save your pocketbook and your sanity if dining with a toddler, have some options handy. Even if you plan on dining out at every meal, you want snacks on hand so you're not all starving during the search for an accepible restaurant. Bring fruits and some canned vegetables-- carrots and green beans are Siena's favorite. I baked some muffins for breakfasts, packed in a tupperware, and brought oatmeal and soup that only required hot water.
We had a nice family vacation and a good learning experience! Only on the last day did we finally feel like we had mastered doing Vegas with a toddler. There's plenty more to see, such as the birds in Flamingo and the shark exhibit at Mandalay Bay, all options for next time.
WOW is Vegas ever different with a toddler! We stayed four nights, thinking that would allow for a slower-paced trip, but what we didn't realize is that we would spend our time playing at telephone booths, and stairs and escalators, rather than exploring what Vegas has to offer. When we thought we were ready to go down the strip, Siena was either too active or too fussy to make it worthwhile, and we wanted to be back in our hotel room for her nap. It was fun, but a very different kind of fun.
Actual highlights included waving at the gondoliers in the Grand Canal in the Venetian, where we stayed. The dolphins and white tigers at the Mirage were a big hit with Siena; she enjoyed watching them, learning about them, and imitating them. And although we were there during a big wind storm, the weather cooperated enough for two trips to the pool. The Venetian has a perfect pool for toddlers-- just 1'2" deep. Siena loves the water and had the time of her life in this pool.
We managed to stay mostly allergy free for the whole trip. I say "mostly" because Siena had trouble sleeping one night, and I could hear her tummy rumbling. She was clingy, gassy, and fussy, but at least it never turned into the full-fledged diarrhea and diaper rash, thank goodness! We ran into trouble only when we tried the money-saving route and ate at the cafeterias, where the employees don't have a thorough knowledge of the ingredients in their ingredients and don't totally understand the allergy-related questions anyway.
The Venetian was a great place to stay for allergy-free cuisine. We didn't make it very far from the Venetian this trip, but if you're in Vegas, here are some places to try that can accommodate you with great food and great service as well!
The Venetian:
Enoteca by Mario Batali: An Italian restaurant that even offers gluten-free pasta! I recommend the vegetables as a great appetizer. They're served in ramekins and go a long way for the money.
Cocolini: The gelato stand that serves a surprising variety of sorbets as well. Choose from just about any fruit flavor you can think of. This was a big hit with Siena and me and we stopped here frequently.
Treasure Island:
Isla: This is the *only* Mexican restaurant I've been able to enjoy since going allergy free, and what a treat! It's mid-range on the price scale, so you can get an appetizer for a later snack without breaking the bank. It's also a tequila bar, so go ahead and indulge in a margarita as well.
Mirage:
Samba Brazilian Steakhouse: Featuring an all-you-can-eat variety of Brazilian-style barbecued meats served tableside, you leave this place feeling satisfied. Not only was it delicious, but fun as well. They also offer a range of entrees, and all orders are served with salad and vegetables.
Ceasars Palace:
Trevi: Located by the Trevi Fountain in the Forum Shops, we ate lunch here one day. A nice atmosphere and good Italian food.
*The places that work for eating allergy free cook food to order from whole ingredients. These tend to be more expensive and less kid-friendly than most other options. To save your pocketbook and your sanity if dining with a toddler, have some options handy. Even if you plan on dining out at every meal, you want snacks on hand so you're not all starving during the search for an accepible restaurant. Bring fruits and some canned vegetables-- carrots and green beans are Siena's favorite. I baked some muffins for breakfasts, packed in a tupperware, and brought oatmeal and soup that only required hot water.
We had a nice family vacation and a good learning experience! Only on the last day did we finally feel like we had mastered doing Vegas with a toddler. There's plenty more to see, such as the birds in Flamingo and the shark exhibit at Mandalay Bay, all options for next time.
Thursday, April 22, 2010
Fish Tale Polenta
One of downtown Olympia's little treasures is the Fish Tale Brewery and Pub. I am a "fan" on Facebook and saw their special one day: chicken, chorizo, chickpea, and tomatoes served over polenta. I took note of that idea and made my own version, allergy free and so delicious we've made it twice in a week! Wheat-free people (over 21) can even enjoy it with my very favorite beer, Fish Tale Organic Amber.
Fish Tale Polenta
2 chicken breasts
2 links chorizo sausage
1 medium onion, diced
1 can chickpeas
3 cans diced tomatoes
oregano
parsley
cumin
salt and pepper
For the polenta:
4 cups rice milk
1 cup polents
salt and pepper
Dice the chicken, slice the sausage, and brown the meats in a large skillet with some olive oil. Add the onion and cook until transparent. Add the chickpeas, tomatoes, herbs and spices to taste, and simmer together to blend flavors.
Bring the rice milk, salt and pepper to a boil. Add the polenta and stir constantly until the polenta has expanded and thickened. Turn heat off and cool slightly to allow polenta to set.
Serve the stew over the polenta in a large bowl.
As a vegetarian option, I plan on substituting the meat with some butternut squash. Haven't tried it yet, but I think it will be quite tasty as well. Thank you Fish Tale for inspiring this amazing allergy free dish!
Fish Tale Polenta
2 chicken breasts
2 links chorizo sausage
1 medium onion, diced
1 can chickpeas
3 cans diced tomatoes
oregano
parsley
cumin
salt and pepper
For the polenta:
4 cups rice milk
1 cup polents
salt and pepper
Dice the chicken, slice the sausage, and brown the meats in a large skillet with some olive oil. Add the onion and cook until transparent. Add the chickpeas, tomatoes, herbs and spices to taste, and simmer together to blend flavors.
Bring the rice milk, salt and pepper to a boil. Add the polenta and stir constantly until the polenta has expanded and thickened. Turn heat off and cool slightly to allow polenta to set.
Serve the stew over the polenta in a large bowl.
As a vegetarian option, I plan on substituting the meat with some butternut squash. Haven't tried it yet, but I think it will be quite tasty as well. Thank you Fish Tale for inspiring this amazing allergy free dish!
Monday, March 29, 2010
Flying Apron: Decadent Baked Treats
Last winter when my daughter was first diagnosed with allergies I had no idea what I could eat. My mind was only able to think of things I couldn't eat. I wasn't eating well at all and was also breast feeding, which resulted in a lot of weight loss. I continued to slowly lose weight or at least maintain, even when I ate constantly. Until now.
Awhile back I was perusing the stores in downtown Olympia and found a treasure: Flying Apron's Gluten Free and Vegan Baking Book (http://www.amazon.com/Flying-Aprons-Gluten-free-Vegan-Baking/dp/1570616299). That was the first time I heard of the Flying Apron bakery in Seattle (http://www.flyingapron.com/), which caters to everyone, including people with food allergies. All of their treats are allergy free, vegan, healthy, and truly delicious!
This cookbook has recipes in numerous categories, sweet and savory, breakfast, dinner, and dessert. I have made a number of them and they have all turned out absolutely amazing. My favorites include their Sweet Tahini cookies and the Mexican Chocolate Cake. Whenever I make them for people, even people who can eat wheat, I get recipe requests. Their great flavors and textures, along with the fact that the recipes are all health conscious, make these lasting family favorites. I will definitely make these even when/if allergies are no longer an issue in our family. This cookbook is a staple for me and a must for any food allergic family.
So yes, I have rejoined the ranks of normal Americans and can no longer eat everything in sight. But anything you try from the Flying Apron will leave you very satisfied. It's worth eating a little less in order to feel this fulfilled!
Awhile back I was perusing the stores in downtown Olympia and found a treasure: Flying Apron's Gluten Free and Vegan Baking Book (http://www.amazon.com/Flying-Aprons-Gluten-free-Vegan-Baking/dp/1570616299). That was the first time I heard of the Flying Apron bakery in Seattle (http://www.flyingapron.com/), which caters to everyone, including people with food allergies. All of their treats are allergy free, vegan, healthy, and truly delicious!
This cookbook has recipes in numerous categories, sweet and savory, breakfast, dinner, and dessert. I have made a number of them and they have all turned out absolutely amazing. My favorites include their Sweet Tahini cookies and the Mexican Chocolate Cake. Whenever I make them for people, even people who can eat wheat, I get recipe requests. Their great flavors and textures, along with the fact that the recipes are all health conscious, make these lasting family favorites. I will definitely make these even when/if allergies are no longer an issue in our family. This cookbook is a staple for me and a must for any food allergic family.
So yes, I have rejoined the ranks of normal Americans and can no longer eat everything in sight. But anything you try from the Flying Apron will leave you very satisfied. It's worth eating a little less in order to feel this fulfilled!
Sunday, March 28, 2010
Potato Pancakes
As Easter approaches, I'm trying to determine what I can eat from our family's favorite Easter brunch food. We usually have German pancakes, also called Dutch babies. Made from milk, eggs, and wheat, they're out of the question. Enter: Kartoffelpuffer, or German potato pancakes.
In high school, I took a trip to Germany to stay with my relatives and practice the language. My family doesn't eat a traditional German diet, but on a visit with a friend I got to try typical food. From a street vendor in Bonn, one thing I never forgot? Kartoffelpuffer. Served with applesauce, a surprisingly delicious combination! A couple years ago I saw a friend's grandma (Oma) make them at her home here in the US. I was lucky enough to try them and was transported right back to that first taste in Bonn. Since then I've been meaning to make them at home.
I've had a recipe for kartoffelpuffer for a long time but was afraid to try it because I've never really fried anything before. Today I decided to give it a try, with a couple modifications to make them allergy free, and found it was simple and delicious! They'll be on the menu frequently, and a treat for Easter that will always be special.
Kartoffelpuffer mit Apfelmus
6 medium russett potatoes, peeled
1 medium onion
1 t salt
about 1/3 c Mochiko sweet rice flour
about 1/2 c applesauce
canola oil
apples
Grate the potatoes and the onion (I used my Kitchen Aid attachment, but a cheese grater works as well). Toss the salt into the mixture and squeeze out the extra liquid. Add enough sweet rice flour to gently coat the potatoes, about 1/3 cup. Stir in enough applesauce to bind the potatoes together to form patties.
Preheat canola oil to coat the bottom of a nonstick pan on medium high heat. Form about 1/3 cup of potatoes into a disk and place in the pan. The oil should bubble moderately when the potatoes are added. Cook until golden brown, turn, and brown the other side. Serve warm with homemade applesauce.
For the applesauce, made ahead of time: Peel and slice apples and place in the crockpot (I use as many apples as I can fit!) with a drizzle of water. Cook until soft. I like to puree mine with a stick blender, leaving a few small chunks. I don't think it needs anything else, but you can add cinnamon, nutmeg, and sugar if you prefer.
I rarely eat German food, but it just so happens I ate beer and brats last night for dinner, German mustard and all. I'm certainly living up to my heritage this weekend. While I miss the bread and cheese, there are some great options available for people with multiple food allergies. Kartoffelpuffer with some delicious homemade applesauce will be a perfect treat for Easter brunch or anytime. Enjoy!
In high school, I took a trip to Germany to stay with my relatives and practice the language. My family doesn't eat a traditional German diet, but on a visit with a friend I got to try typical food. From a street vendor in Bonn, one thing I never forgot? Kartoffelpuffer. Served with applesauce, a surprisingly delicious combination! A couple years ago I saw a friend's grandma (Oma) make them at her home here in the US. I was lucky enough to try them and was transported right back to that first taste in Bonn. Since then I've been meaning to make them at home.
I've had a recipe for kartoffelpuffer for a long time but was afraid to try it because I've never really fried anything before. Today I decided to give it a try, with a couple modifications to make them allergy free, and found it was simple and delicious! They'll be on the menu frequently, and a treat for Easter that will always be special.
Kartoffelpuffer mit Apfelmus
6 medium russett potatoes, peeled
1 medium onion
1 t salt
about 1/3 c Mochiko sweet rice flour
about 1/2 c applesauce
canola oil
apples
Grate the potatoes and the onion (I used my Kitchen Aid attachment, but a cheese grater works as well). Toss the salt into the mixture and squeeze out the extra liquid. Add enough sweet rice flour to gently coat the potatoes, about 1/3 cup. Stir in enough applesauce to bind the potatoes together to form patties.
Preheat canola oil to coat the bottom of a nonstick pan on medium high heat. Form about 1/3 cup of potatoes into a disk and place in the pan. The oil should bubble moderately when the potatoes are added. Cook until golden brown, turn, and brown the other side. Serve warm with homemade applesauce.
For the applesauce, made ahead of time: Peel and slice apples and place in the crockpot (I use as many apples as I can fit!) with a drizzle of water. Cook until soft. I like to puree mine with a stick blender, leaving a few small chunks. I don't think it needs anything else, but you can add cinnamon, nutmeg, and sugar if you prefer.
I rarely eat German food, but it just so happens I ate beer and brats last night for dinner, German mustard and all. I'm certainly living up to my heritage this weekend. While I miss the bread and cheese, there are some great options available for people with multiple food allergies. Kartoffelpuffer with some delicious homemade applesauce will be a perfect treat for Easter brunch or anytime. Enjoy!
Thursday, March 18, 2010
An Irish Feast
Yesterday was St. Patrick's Day. Not only did we remember to wear green, but we made a whole allergy-free Irish feast. Corned beef in the crockpot with potatoes, carrots, parsnips, and half an onion for flavor. I cook the cabbage on the stove, using some stew liquid in the bottom of the pan to steam the cabbage until the crunch is gone, but there's still a bite to the texture.
I even, for the first time (and I don't know why this was the first time), made bread! I made an Irish soda bread using allergy-free substitutions. I think it turned out just like it should have: dense and delicious. If only I could have slathered it with butter, but it's great with the meat and veggies or with some homemade jam.
Traditional Irish Soda Bread
2 cups oat flour
2 cups barley flour (Note: Barley is wheat free, but not gluten free.)
1 t salt
1 t baking soda
1+ c rice milk
2 T cider vinegar
Mix dry ingredients in a bowl. Make a well in the middle and stir in the rice milk and vinegar. Stir until just combined. The dough should be sticky and the flour should be all mixed in (I needed slightly over a cup). On a lightly floured surface, knead the dough until you can form a slightly flattened ball. Do not overmix/knead or this already dense bread will also be tough. Place the disk on a baking sheet and cut a 1" deep X across the top. Bake in a 425-degree oven for about 30 minutes, until slightly brown on top and sounds hollow when tapped on the bottom.
I even, for the first time (and I don't know why this was the first time), made bread! I made an Irish soda bread using allergy-free substitutions. I think it turned out just like it should have: dense and delicious. If only I could have slathered it with butter, but it's great with the meat and veggies or with some homemade jam.
Traditional Irish Soda Bread
2 cups oat flour
2 cups barley flour (Note: Barley is wheat free, but not gluten free.)
1 t salt
1 t baking soda
1+ c rice milk
2 T cider vinegar
Mix dry ingredients in a bowl. Make a well in the middle and stir in the rice milk and vinegar. Stir until just combined. The dough should be sticky and the flour should be all mixed in (I needed slightly over a cup). On a lightly floured surface, knead the dough until you can form a slightly flattened ball. Do not overmix/knead or this already dense bread will also be tough. Place the disk on a baking sheet and cut a 1" deep X across the top. Bake in a 425-degree oven for about 30 minutes, until slightly brown on top and sounds hollow when tapped on the bottom.
Monday, February 1, 2010
Hearty Chicken Barley Soup for a sick little girl
We're full swing into cold and flu season-- an especially bad one, at that. Everyone in our household has had at least one cold already, and another is currently making the rounds. Since I'm the healthy one this time (so far), I decided to make an allergy-free version of chicken noodle soup that even Siena can eat. I used pearl barley instead of noodles, but you could just as easily use rice. I also added some mushrooms to give it some extra heartiness. I hope this can soothe any sick people in your family. Or just eat it because it tastes good!
Hearty Chicken Barley Soup
2 chicken breasts and 2 thighs, cut into large chunks
1/2 large onion, diced
1 clove garlic, minced
2 carrots, sliced
3 ribs celery, sliced
1 cup pearl barley
1/4 cup dried mushrooms
1/2 t thyme
1/2 t parsley
2 bay leaves
about 8 cups water
salt and pepper to taste
Drizzle olive oil into a large pot. Add the chicken, onions, and garlic. Cook until the onions turn clear. Add the rest of the ingredients and bring to a simmer. After the chicken is no longer pink, remove the chunks of chicken and shred using two forks. Return the chicken to the pot. The soup is done once the barley is cooked through, around 45 minutes.
Slurp, slurp. I'm eating some right now. Enjoy!
Hearty Chicken Barley Soup
2 chicken breasts and 2 thighs, cut into large chunks
1/2 large onion, diced
1 clove garlic, minced
2 carrots, sliced
3 ribs celery, sliced
1 cup pearl barley
1/4 cup dried mushrooms
1/2 t thyme
1/2 t parsley
2 bay leaves
about 8 cups water
salt and pepper to taste
Drizzle olive oil into a large pot. Add the chicken, onions, and garlic. Cook until the onions turn clear. Add the rest of the ingredients and bring to a simmer. After the chicken is no longer pink, remove the chunks of chicken and shred using two forks. Return the chicken to the pot. The soup is done once the barley is cooked through, around 45 minutes.
Slurp, slurp. I'm eating some right now. Enjoy!
Sunday, January 24, 2010
Football Food
Ever since the Seahawks made it to the Super Bowl, it's our tradition to host the party. I made a bet with my husband that he could get a bigscreen TV if the Hawks made it to the big game. I mean, really, who actually thought the Hawks would make it to the Super Bowl?! The First Lesson in Making Bets is that if you win the bet, you should get something desirable as a result. Unfortunately I forgot to negotiate the terms in case I won. Even though it didn't really matter because I lost, I'm never living that one down! And okay, I admit, the bigscreen TV is definitely nice at times...
Once again, we're in the heat of the playoffs. I'm sitting here watching the Colts and the Jets vie for a spot at Super Bowl XLIV, with my mouth watering for some bean dip. Why did I just have that bowl of stir fry and ruin my appetite? I'm not a huge football fan, but I do enjoy a game here and there-- and it's a nice excuse to enjoy some good old American junk food! I have some ideas on how to do it allergy free, and without a lot of the extra calories.
I've found occasions where everyone is munching to be the most difficult for me-- not because of temptations, but because of the setup. I never realized until now how mindless munching is: You walk by and pop something in your mouth, without even thinking about it. This year we're providing most of the food for our party. While we invited others to bring food as well, we alerted people about our allergy issues. We can put munchies with allergens in a separate area, which will create awareness for me and minimize cross-contamination. (Beware of people switching spoons, dropping shredded cheese into an adjacent bowl, etc.)
What to eat? Here are a few ideas to get you started.
Dips provide many options for the allergy-free eater. I got this hummus recipe years ago from a dear friend. Try it with veggies and, my favorite, sweet potato chips from Food Should Taste Good. Make different flavors by adding roasted red bell peppers, kalamata olives, extra lemon and garlic with basil, etc.
Leah's Hummus
1 can garbanzo beans
3 cloves garlic
3 T lemon juice
3 T tahini
1/2 t cumin
1/2 t paprika
olive oil and/or water
Blend ingredients in a food processor, adding olive oil and/or water to desired consistency. I found that olive oil makes for a smoother dip, and extra calories, but at least it's a healthy fat. Store in the refrigerator.
*****
Tortilla chips are versatile, as are the dips they go with. This bean dip is very satisfying in place of chili cheese dips that are popular at Super Bowl parties. Accompany this with some guacamole and pico de gallo and you have a great dip trio for your tortilla chips!
Everything Bean Dip
1 pound taco meat
1/2 onion, diced
1/2 bell pepper, diced
garlic to taste
1 can refried beans
1 can diced tomatoes
1 small can diced green chilies
1 small can sliced olives
Prepare taco meat. We used extra lean ground beef, cooked and drained, seasoned with chili powder, cumin, and oregano. Set aside. In a pot over medium high heat, sweat the onion, bell pepper, and garlic until onion turns translucent. Add the refried beans, diced tomatoes, and green chilies. Stir until smooth and heat through over medium low heat, stirring often. Stir in the olives and taco meat. Serve warm with tortilla chips.
*****
My friend brought some barbecue drumsticks for a New Year's Eve poker party. She thoughtfully altered them to make them allergy free for me, and my mouth is watering as I think about them! These are also perfect for football, but get extra napkins!
Barbecue Drumsticks
(altered from Betty Crocker)
2 pounds of drumsticks (or wings)
2 T olive oil
1/2 cup brown rice flour
1/2 t salt
1/4 t pepper
1 cup barbecue sauce
1 T hot sauce
1/2 t Cajun seasoning
1/4 t ground cumin
Heat oven to 425. Pour olive oil into 13x9 pan. Mix the flour, salt, and pepper (throw in any other seasoning that sounds good to you) in a large Ziploc bag. Add the chicken, seal, and shake until coated. Place the chicken in the pan. Bake uncovered for 20 minutes. Mix the barbecue sauce, hot sauce, Cajun seasoning, and cumin (once again, and anything else you think sounds good). Turn the chicken and pour the sauce evenly over the chicken to coat. Bake an additional 10-12 minutes until the chicken is golden brown and cooked through. Serve with extra napkins!
*****
What's a Super Bowl party without pizza? Pizza sounds tricky without wheat our cheese but can still be delicious! There are some tasty gluten-free crust mixes on the market. Check your local natural food store. Make those according to the package directions and top as you choose. I like a Greek theme: salami, roasted red peppers, pepperoncinis, and kalamata olives add a lot of flavor.
You can't forget about drinks, of course (although yes, I keep it at a minimum while breastfeeding)! If you're local, Fish Tale's Organic Amber is my favorite and wheat free. A new mixed drink recipe I've been enjoying lately is nameless but delicious: 1 part fresh squeezed lime juice, 1 part agave nectar, and 1 part good quality agave tequila.
Top it off with a fresh fruit tray and you have a flavorful spread that is sure to satisfy everyone. You don't have to feel deprived, even on a day that revolves around splurging on junk food!
Once again, we're in the heat of the playoffs. I'm sitting here watching the Colts and the Jets vie for a spot at Super Bowl XLIV, with my mouth watering for some bean dip. Why did I just have that bowl of stir fry and ruin my appetite? I'm not a huge football fan, but I do enjoy a game here and there-- and it's a nice excuse to enjoy some good old American junk food! I have some ideas on how to do it allergy free, and without a lot of the extra calories.
I've found occasions where everyone is munching to be the most difficult for me-- not because of temptations, but because of the setup. I never realized until now how mindless munching is: You walk by and pop something in your mouth, without even thinking about it. This year we're providing most of the food for our party. While we invited others to bring food as well, we alerted people about our allergy issues. We can put munchies with allergens in a separate area, which will create awareness for me and minimize cross-contamination. (Beware of people switching spoons, dropping shredded cheese into an adjacent bowl, etc.)
What to eat? Here are a few ideas to get you started.
Dips provide many options for the allergy-free eater. I got this hummus recipe years ago from a dear friend. Try it with veggies and, my favorite, sweet potato chips from Food Should Taste Good. Make different flavors by adding roasted red bell peppers, kalamata olives, extra lemon and garlic with basil, etc.
Leah's Hummus
1 can garbanzo beans
3 cloves garlic
3 T lemon juice
3 T tahini
1/2 t cumin
1/2 t paprika
olive oil and/or water
Blend ingredients in a food processor, adding olive oil and/or water to desired consistency. I found that olive oil makes for a smoother dip, and extra calories, but at least it's a healthy fat. Store in the refrigerator.
*****
Tortilla chips are versatile, as are the dips they go with. This bean dip is very satisfying in place of chili cheese dips that are popular at Super Bowl parties. Accompany this with some guacamole and pico de gallo and you have a great dip trio for your tortilla chips!
Everything Bean Dip
1 pound taco meat
1/2 onion, diced
1/2 bell pepper, diced
garlic to taste
1 can refried beans
1 can diced tomatoes
1 small can diced green chilies
1 small can sliced olives
Prepare taco meat. We used extra lean ground beef, cooked and drained, seasoned with chili powder, cumin, and oregano. Set aside. In a pot over medium high heat, sweat the onion, bell pepper, and garlic until onion turns translucent. Add the refried beans, diced tomatoes, and green chilies. Stir until smooth and heat through over medium low heat, stirring often. Stir in the olives and taco meat. Serve warm with tortilla chips.
*****
My friend brought some barbecue drumsticks for a New Year's Eve poker party. She thoughtfully altered them to make them allergy free for me, and my mouth is watering as I think about them! These are also perfect for football, but get extra napkins!
Barbecue Drumsticks
(altered from Betty Crocker)
2 pounds of drumsticks (or wings)
2 T olive oil
1/2 cup brown rice flour
1/2 t salt
1/4 t pepper
1 cup barbecue sauce
1 T hot sauce
1/2 t Cajun seasoning
1/4 t ground cumin
Heat oven to 425. Pour olive oil into 13x9 pan. Mix the flour, salt, and pepper (throw in any other seasoning that sounds good to you) in a large Ziploc bag. Add the chicken, seal, and shake until coated. Place the chicken in the pan. Bake uncovered for 20 minutes. Mix the barbecue sauce, hot sauce, Cajun seasoning, and cumin (once again, and anything else you think sounds good). Turn the chicken and pour the sauce evenly over the chicken to coat. Bake an additional 10-12 minutes until the chicken is golden brown and cooked through. Serve with extra napkins!
*****
What's a Super Bowl party without pizza? Pizza sounds tricky without wheat our cheese but can still be delicious! There are some tasty gluten-free crust mixes on the market. Check your local natural food store. Make those according to the package directions and top as you choose. I like a Greek theme: salami, roasted red peppers, pepperoncinis, and kalamata olives add a lot of flavor.
You can't forget about drinks, of course (although yes, I keep it at a minimum while breastfeeding)! If you're local, Fish Tale's Organic Amber is my favorite and wheat free. A new mixed drink recipe I've been enjoying lately is nameless but delicious: 1 part fresh squeezed lime juice, 1 part agave nectar, and 1 part good quality agave tequila.
Top it off with a fresh fruit tray and you have a flavorful spread that is sure to satisfy everyone. You don't have to feel deprived, even on a day that revolves around splurging on junk food!
Tuesday, January 12, 2010
Allergies Defined
Perhaps it's the biologist in me. Perhaps it's that I'm the mother of a kid with diagnosed food allergies. But I've discovered it's my pet peeve when people don't know what allergies even are. I think "allergy" becomes a catch-all term, and when people have any kind of reaction to a food, it's lumped into the "allergy" category. This confusion is especially frustrating when people give me unsolicited advice on what to do about these "allergies" when in fact they are referring to a different problem whatsoever. I'm dedicating this post to clarifying the issue.
So what is an allergy, anyway? An allergy is an immune reaction to something that the body shouldn't be fighting against. Our immune system should protect us from invaders in our body that can cause harm, such as viruses and bacteria, but sometimes gets confused and fights against pollen, pet dander, or food. I was surprised to discover that this immune reaction could take place in the colon, as in Siena's case. It can also show up as a skin rash or sneezing and itchy eyes. The allergen is the substance, usually a protein, that causes (or generates) the allergic reaction. Common food allergens include the "Top 8"--dairy, soy, wheat, egg, tree nuts, peanuts, fish, and shellfish-- but any food can potentially trigger an allergic response.
When I tell people that Siena has a wheat allergy, people often knowingly nod their head and say, "Oh yes, gluten." While it is possible to have an allergy to gluten, most people who have a so-called gluten allergy are really gluten "intolerant." An intolerance is an inability to digest a particular food. Lactose intolerance is the same situation, where the body lacks an enzyme necessary to break the food down. A wheat allergy is less restricting that gluten intolerance, because some grains that contain gluten are okay for wheat allergic people to eat, such as barley, and substitute better for wheat when baking. Here is a great article from WebMD, including the different symptoms, about the difference between food allergies and food intolerances: http://www.webmd.com/allergies/foods-allergy-intolerance.
Another category related to the gluten issue is Celiac's disease. It's a different thing altogether, which occurs when gluten in the digestive tract triggers an autoimmune response. This is when a person's immune system attacks their own body.
Enough of this technical stuff. The good news is that all of these conditions cease to be problematic once the offending food(s) is eliminated from the diet. It's not a cake walk. Determining what food(s) is responsible can be a frustrating process of trial and error-- especially when the allergic person is a baby who can't communicate symptoms! Avoiding ingredients is easier said than done, requiring a whole new vocabulary and avid ingredient-label reading. Eating out, once you're brave enough to try it, involves being that annoying person who causes the waiter to run back and talk to the cook three different times asking questions about how the food is prepared. But it can be done, and once you get the hang of it, it's really not that hard. In fact, as I've mentioned before in this blog, not only do I not feel deprived, but I've never eaten healthier or enjoyed food more than in this past year. Yes, it is very possible to eat well and allergy free!
Or to avoid food intolerances.
Or gluten free for Celiac's disease.
(I hope I helped to clarify the difference.)
So what is an allergy, anyway? An allergy is an immune reaction to something that the body shouldn't be fighting against. Our immune system should protect us from invaders in our body that can cause harm, such as viruses and bacteria, but sometimes gets confused and fights against pollen, pet dander, or food. I was surprised to discover that this immune reaction could take place in the colon, as in Siena's case. It can also show up as a skin rash or sneezing and itchy eyes. The allergen is the substance, usually a protein, that causes (or generates) the allergic reaction. Common food allergens include the "Top 8"--dairy, soy, wheat, egg, tree nuts, peanuts, fish, and shellfish-- but any food can potentially trigger an allergic response.
When I tell people that Siena has a wheat allergy, people often knowingly nod their head and say, "Oh yes, gluten." While it is possible to have an allergy to gluten, most people who have a so-called gluten allergy are really gluten "intolerant." An intolerance is an inability to digest a particular food. Lactose intolerance is the same situation, where the body lacks an enzyme necessary to break the food down. A wheat allergy is less restricting that gluten intolerance, because some grains that contain gluten are okay for wheat allergic people to eat, such as barley, and substitute better for wheat when baking. Here is a great article from WebMD, including the different symptoms, about the difference between food allergies and food intolerances: http://www.webmd.com/allergies/foods-allergy-intolerance.
Another category related to the gluten issue is Celiac's disease. It's a different thing altogether, which occurs when gluten in the digestive tract triggers an autoimmune response. This is when a person's immune system attacks their own body.
Enough of this technical stuff. The good news is that all of these conditions cease to be problematic once the offending food(s) is eliminated from the diet. It's not a cake walk. Determining what food(s) is responsible can be a frustrating process of trial and error-- especially when the allergic person is a baby who can't communicate symptoms! Avoiding ingredients is easier said than done, requiring a whole new vocabulary and avid ingredient-label reading. Eating out, once you're brave enough to try it, involves being that annoying person who causes the waiter to run back and talk to the cook three different times asking questions about how the food is prepared. But it can be done, and once you get the hang of it, it's really not that hard. In fact, as I've mentioned before in this blog, not only do I not feel deprived, but I've never eaten healthier or enjoyed food more than in this past year. Yes, it is very possible to eat well and allergy free!
Or to avoid food intolerances.
Or gluten free for Celiac's disease.
(I hope I helped to clarify the difference.)
Monday, January 11, 2010
Risotto is Rice!
"Either I just had a bite of something I really shouldn't have eaten, or I need to eat this every day for the next two months!"
This is what I said immediately after tasting the risotto a friend made at our very first baby dinner a few months ago. Ah, the creaminess! I hadn't had anything like that in ages. I was sure I was eating delicious butter and cheese galore. But no, it was just rice, squash, and kale... simple ingredients. No cheese. Nope, no butter either. WOW.
I'd heard of risotto before, but I never really knew what it was. I thought it was some sort of pasta dish. When I learned that risotto was rice I was so excited-- it was a new thing I could eat! The starch in the rice is released during cooking, giving it a very creamy texture. I couldn't wait to go home and try it. But when I did, I ended up being very disappointed. The risotto was overcooked, the squash and kale undercooked. I actually threw away some leftovers. I also heard rumors that risotto was very difficult to make correctly. After all that, I abandoned the idea for awhile.
In the meantime, I celebrated my birthday over the holidays. We spent the weekend in Seattle and happened to come across an actual rissotoria! They specialize in making risotto and they make each dish to order, so I could get mine made without cheese or butter. It was excellent, and I was inspired to dust off my apron and give risotto another try. This time I knew what I was aiming for, I read up on cooking risotto so I knew the theory and the technique, and I produced rather impressive risotto! I've made it numerous times since. I feel like I have the hang of it. I don't even measure or time myself anymore-- I just go with the feel. Here is my version of the risotto I ate at the risottoria:
3P Risotto
Serves 2 as a main dish or 4 as a side dish.
1/2 onion, diced
1 cup arborio rice
olive oil
1/2 cup dry white wine (optional)
about 4 cups liquid-- chicken stock or mushroom water
Porcini mushrooms, dried (I use about 1/2 the package)
Peas (I use frozen and eyeball the amount)
Prosciutto, cut into bite-sized chunks (once again, eyeball it)
Bring about 1/2 package dried mushrooms, broken into bite-sized pieces, to a near-boil in the water. (I find the mushroom water gives a rich flavor to the risotto. Alternately, bring chicken stock to a near-boil and reconstitute mushrooms according to package instructions.) In a separate large pot, saute, but do not brown, the onion in olive oil. When the onions begin to turn clear, add the risotto. Saute the rice for a couple of minutes.
Over medium-high heat, add the wine and stir regularly. (I always see that recipes recommend using a wooden spoon, but I like using my silicone spatula.) The rice will take in the liquid fairly quickly. From this point on, stay close to the stove; you will be stirring very frequently. Once the rice takes in the liquid, add a 1/2 cup or so of the stock and stir. Continue stirring and adding liquid once previous liquid is absorbed.
Risotto should take about 22 minutes to cook to al dente. I find it easier to instead taste a little bite of rice to determine doneness. The rice should have a little resistance when bitten, just like pasta. When this is almost achieved, I stir in the mushrooms, spooned out of the remaining water, and the peas. If needed I stir in more liquid to cook to perfection. Right before serving, stir in the prosciutto. Add salt and pepper, if desired.
The final risotto should be creamy, but not soupy. It is traditionally served on a plate, where it should hold its shape but may spread a bit.
I found that the imagination is the only limit on what you can stir into risotto. I like this version so much that I keep making it, but I'm ready to venture out and try other ingredients. I've seen it done two ways: cook something in a different pot and stir it into the risotto at the end, or stir it into the risotto at a point in time so it will be done as the risotto is done. I'm going to give the squash kale risotto another try using the first technique. I'm curious to try a sweet dessert risotto as well. Google recipes and use the ideas to invent your own. Perhaps more risotto recipes will follow here on YumNum, and I hope this opens up a wonderful new world to someone else, like I feel it did for me.
Ah, risotto! Rice and not wheat! Creamy deliciousness! Have fun cooking and eating my new favorite dish!
This is what I said immediately after tasting the risotto a friend made at our very first baby dinner a few months ago. Ah, the creaminess! I hadn't had anything like that in ages. I was sure I was eating delicious butter and cheese galore. But no, it was just rice, squash, and kale... simple ingredients. No cheese. Nope, no butter either. WOW.
I'd heard of risotto before, but I never really knew what it was. I thought it was some sort of pasta dish. When I learned that risotto was rice I was so excited-- it was a new thing I could eat! The starch in the rice is released during cooking, giving it a very creamy texture. I couldn't wait to go home and try it. But when I did, I ended up being very disappointed. The risotto was overcooked, the squash and kale undercooked. I actually threw away some leftovers. I also heard rumors that risotto was very difficult to make correctly. After all that, I abandoned the idea for awhile.
In the meantime, I celebrated my birthday over the holidays. We spent the weekend in Seattle and happened to come across an actual rissotoria! They specialize in making risotto and they make each dish to order, so I could get mine made without cheese or butter. It was excellent, and I was inspired to dust off my apron and give risotto another try. This time I knew what I was aiming for, I read up on cooking risotto so I knew the theory and the technique, and I produced rather impressive risotto! I've made it numerous times since. I feel like I have the hang of it. I don't even measure or time myself anymore-- I just go with the feel. Here is my version of the risotto I ate at the risottoria:
3P Risotto
Serves 2 as a main dish or 4 as a side dish.
1/2 onion, diced
1 cup arborio rice
olive oil
1/2 cup dry white wine (optional)
about 4 cups liquid-- chicken stock or mushroom water
Porcini mushrooms, dried (I use about 1/2 the package)
Peas (I use frozen and eyeball the amount)
Prosciutto, cut into bite-sized chunks (once again, eyeball it)
Bring about 1/2 package dried mushrooms, broken into bite-sized pieces, to a near-boil in the water. (I find the mushroom water gives a rich flavor to the risotto. Alternately, bring chicken stock to a near-boil and reconstitute mushrooms according to package instructions.) In a separate large pot, saute, but do not brown, the onion in olive oil. When the onions begin to turn clear, add the risotto. Saute the rice for a couple of minutes.
Over medium-high heat, add the wine and stir regularly. (I always see that recipes recommend using a wooden spoon, but I like using my silicone spatula.) The rice will take in the liquid fairly quickly. From this point on, stay close to the stove; you will be stirring very frequently. Once the rice takes in the liquid, add a 1/2 cup or so of the stock and stir. Continue stirring and adding liquid once previous liquid is absorbed.
Risotto should take about 22 minutes to cook to al dente. I find it easier to instead taste a little bite of rice to determine doneness. The rice should have a little resistance when bitten, just like pasta. When this is almost achieved, I stir in the mushrooms, spooned out of the remaining water, and the peas. If needed I stir in more liquid to cook to perfection. Right before serving, stir in the prosciutto. Add salt and pepper, if desired.
The final risotto should be creamy, but not soupy. It is traditionally served on a plate, where it should hold its shape but may spread a bit.
I found that the imagination is the only limit on what you can stir into risotto. I like this version so much that I keep making it, but I'm ready to venture out and try other ingredients. I've seen it done two ways: cook something in a different pot and stir it into the risotto at the end, or stir it into the risotto at a point in time so it will be done as the risotto is done. I'm going to give the squash kale risotto another try using the first technique. I'm curious to try a sweet dessert risotto as well. Google recipes and use the ideas to invent your own. Perhaps more risotto recipes will follow here on YumNum, and I hope this opens up a wonderful new world to someone else, like I feel it did for me.
Ah, risotto! Rice and not wheat! Creamy deliciousness! Have fun cooking and eating my new favorite dish!
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