Food Allergy Awareness 101

As you may already know, my son has severe food allergies. One of my goals as a mom is to be his number one advocate when it comes to his allergies, and to help develop his own self-advocacy skills, however, as a child in a world filled with adults (who seem to know best)  that is not an easy task.  In fact, the task can be insurmountable for some parents. That is why I am posting Food Allergy Awareness 101. It my mini-course.  Afterall, I was asked to be a adjunct business professor at a local university (but had to care for my son and had to turn down the offer twice!), so I think I can teach a mini-course.

The Diagnosis – When your child is diagnosed with a food allergy or multiple food allergies, it can at first seem overwhelming.  Finding a doctor preferably a food allergist is the first step in the right direction.  Also, finding a caring doctor is the next step:  one who will support your efforts to keep your child safe, one who will help you establish a 504 plan, one who will provide you with the latest information with regard to allergies/asthma (they go hand-in-hand usually), and one you have a good rapport with. This is the first building block to effectively managing your child’s food allergy.

Keeping your home safe from allergens – I cannot tell you how many offending allergens, at one time or another, have been taken out of the house like peanut butter, right out from under my daughter. She loved peanut butter, but having it in the house posed a serious threat for my son, especially when you have a touch or an airborne allergy.  Get rid of the offending allergen if there is a severe allergy. Otherwise, if you must keep the allergen in your home, and your doctor approves it,  be very  vigilant.  We use separate pots/spoons and frying pans, and always put everything in the dishwasher. I constantly wipe counters. And above all things, wash your hands when you come in contact with an offending allergen!  Having a designated spot for your child is a good idea at home and use a place matt that can be wiped down after each meal. Post a sign in the pantry for babysitters,  grandparents or older siblings to reference, that lists what food is safe and what is off limits AND update it at the start of every school year.

Medications – Have them in the same spot at all times and be sure they are up to date, and not expired.  Have a chart that lists the food allergies and signs and symptoms.  Your doctor will advise you on your meds, ALWAYS know how to use the epi-pen and teach everyone who watches your child. It is a must!

Medic Alert – For your child’s easy identification use an I.D. bracelet. I like Medic Alert Bracelets.  It will list the allergies on the back of the bracelet along with a number to call that will link you to all pertinent allergy  information about your child. Here is the link  Medic Alert

Advocacy in public schools – For some children, food allergies can be life threatening & a disabling condition. Your child may qualify for a 504 plan. If so,  establish one in your school, so that everyone (teachers/nurse/administration/ lunch aides) know how to manage/handle the allergy and respond in the event of an allergic reaction.  Here is a link about Section 504 under the American Disabilities Act, protect your child’s rights! Also, always reference school policies regarding food allergies and how they are handled, and be sure to check state guidelines in your state, all states are different.

Mom knows best – Remember that you know best as a parent. Your child is your number one priority. Be vigilant. Be persistent. Speak up for the benefit of your child. He/she will be eternally grateful.  Establish an open dialogue with the school nurse and teacher. ALWAYS be clear on what your child needs and be professional despite possible push-back. Creating plans like 504 require time and patience.  In the end, your professionalism and advocacy will benefit everyone including the school.

 

Don’t sideline the sides.

Brussels Spouts

Don’t sideline the sides, make them a meal priority. One of my family favorites is roasted Brussel Sprouts. EVERYONE in the family eats them!!! The oven has to be on high at 425 degrees. I have tried to buy fresh brussel sprouts (even organic) and wash, clean, and cut these, but I have not had great success with the quality I find locally, and the washing and pre-boiling is very time consuming. I tend to buy frozen brussel sprouts. I will microwave them according to the package, and slice each one in half and put them on a cookie sheet lined with tin foil. I add a good amount of extra virgin olive oil and a hint of sea salt and cook on high for about 15 minutes until golden brown and a little crispy. Then, I add more salt and serve. YUM!

 

FIngerling potatoesAnother delicious and nutritious side is potatoes. These are fingerling potatoes which I wash and scrub with a vegetable scrubber, and then boil until a fork pierces them easily. Then, I put them on a baking sheet lined with tin foil and drizzle them with extra virgin olive oil and a dash of salt and Italian seasonings. I put the oven on a high temperature about 425 degrees and bake until golden brown and crispy about 20 minutes maybe longer. Then, I add more salt when they came out! They are crispy and spicy on the outside, and soft and tender on the inside.

Sweet Potatoes

These sweet potatoes were made extra sweet with a drizzling of brown sugar sauce (no butter required). I wash and scrub with a vegetable scrubber about four large sweet potatoes. Then, piece them with a fork on all sides. I microwave them for about 10 minutes or so or until the fork pierces thru them easily. Then, I put them onto a cutting board and slice each one into 1/4 or 1/8 depending upon their size. I added them to a large cookie sheet with olive oil. I mixed about a tablespoon of light brown sugar with water and drizzled onto the sweet potatoes. I then added olive oil and seasoned well with an Italian seasoning blend and sea salt, of course! I love salt! I bake in a 425 degree oven for about 20 minutes maybe longer or until they are tender.  These are melt in your mouth goodness!  I did not add any butter, so they are very healthy and filled with vitamins.

 

 

 

SWEET!

sweet meatballs
For many of us, school is back in session. That typically means busy schedules, and less time to prepare meals because we are always running our kids from sport to sport or to some activity. Try these Sweet Meatballs. They require a little prep, so make a large batch. Then, freeze and use them as needed. You can serve them with oven roasted or mashed yams or baked potatoes. Serve with the dipping sauce either cool or warmed. My kids devour these!!!!!!!!!!!!!!!!!!!! SWEET!

Oh the memories!

Eggplant ParmThere are certain foods, at least for me, that elicit fond memories of growing up. Eggplant Parmesan is one of those foods. I remember being in my kitchen as a child with my mom and dad making eggplant parm. It would take forever the entire process: the dipping, the frying, the stacking, the baking. When the cutlets were all fried my siblings and I and (my dad) would snitch some. They were so yummy. It’s nice to create those kind of memories for our children. I cherish these now especially since both of parents have passed. I think they would love my version of eggplant parm. It’s very close to the way they made it, but my sauce is very different. It’s more rustic tomato sauce.

Gather the kids and try my eggplant parm recipe. It calls for two eggplants but you might want to buy three because everyone always eats the eggplant after its been fried and before it goes into the oven with the sauce and cheese. The eggplant cutlets will melt in your mouth. Mange!