What Halloween Taught My 4-year-old: Life as an Allergy Mom

No one wants to be an allergy mom. But you really have no choice in the matter. It’s your life. It’s your child’s life. Deal with it.

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My middle son’s severe peanut allergy became glaringly obvious when he was not even a year old. I was at work a state away, my husband was at home simultaneously trying to send work emails and wrangle our not-yet-3-year-old daughter and our 11-month-old son. Our daughter took that opportunity to act upon our often-ignored requests to share with her brother, and gave him a nice big bite of her PB&J. Hives covered his tiny body — scalp, face, legs, feet, ears — he vomited, his bowels evacuated, Benadryl didn’t touch the reaction. My husband called me at work. I called the pediatrician, rushed home, raced to the pediatrician’s office, and they called it: peanut allergy. Just to be safe, they ordered a blood allergy test. He reacted to 5 of the 7 peanut proteins. He was severely allergic. He also had an egg allergy that he, like our daughter and eventual second son, outgrew by the age of 2.

We were Epi-Pen carrying allergy parents. Crap. And I had once been that snotty know-nothing teen who bemoaned the lack of free peanuts on planes. How inconvenienced I felt to be handed pretzels instead of overly salted legumes! Clearly karma was biting me in the ass. Those same peanuts I now regard with the same level of mortal dread as a rattlesnake.

By 2.5-years-old, “pants explosions” as we called them (sudden, explosive diarrhea) and rash made our middle son’s dairy issues clear. In an odd twist of fate, I had developed not just a milk aversion during his pregnancy but a dairy allergy after his birth. So, I had been the initial dairy-free guinea pig. By the time his dairy problems undeniably presented, I had dairy-free living down pat.

Then came our daughter’s dairy issues. First it was the undereye circles, the belly distention, the moodiness. All foolishly excusable… poor sleep, seasonal allergies, toddler stature, potty-training. Then constipation gave way to belly pain and bowel evacuation. Clearly, dairy was her body’s enemy. We were now 3 for 5 on dairy issues, and The Hubs’ belly was already firing warning shots after cheesy quesadillas and ice cream sundaes.

Then came Halloween. With two kids unable to eat dairy and peanuts regarded as asbestos, the holiday was tricky. We rehashed the “no eating candy until we sort it” rule and showed them examples of what candy to avoid verses choose if presented the option (Snickers = bad, Starburst = good, Milky Way = bad, Swedish Fish = good.) Then we handed them their empty candy collection sacks and off we went — a pint-sized airplane pilot, unicorn-mermaid, and a flamingo — going door-to-door for treats.

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Midway through the venture my middle son looked up at me, unicorn-horn-topped rainbow wig obscuring his blue eyes, and said he didn’t want anymore candy. I asked why. He said, “All I get are peanuts and dairy.” My heart sank. I felt so sad for him. It was true, those two delicious allergens were prevalent in his loot bag. “I still want to trick-or-treat though,” he said. The sadness left and my heart filled with pride.

He happily continued the outing, bouncing up to each door — rainbow wig dancing with each step, green scaly fin-bedecked leggings glinting in the jack-o-lanterns’ light — and chirped, “Trick-or-treat!” With his empty hands clasped in front of him. Every so often, if he saw a bowl contained only safe-for-him treats, he’d grab his bag from me and open it happily for the giver’s goodies. Otherwise he enjoyed the holiday in his own way.

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That night my 4-year-old learned a valuable lesson: how to enjoy a celebration without letting dietary restrictions get in the way. Could he eat all of the candy he received? No. Did he still have fun? You bet! And that is truly what matters. The memories, the fun, the enjoyment… not the food.

Will he remember that pink Starburst a day, a week, a year from now? No. But he sure as heck will recall the pirate who answered the door with a treasure chest of treats or his sister’s teacher (our neighbor) who so warmly invited us into her home. Those are the keepsakes.

As food-centric holidays unfold, this lesson will be invaluable for him. Not everything will be centered around his dietary needs, but that doesn’t mean he can’t enjoy himself. Food is not all there is. The company and the experience mean far more. Enjoy what you can and forget the rest.

I guess he is a pretty smart kid after all.

 

 

Product Find: B.Y.O.C. (Bring Your Own Cake)

Food allergies and dietary restrictions often mean that social gatherings involving food require extra planning. If you have a child with special dietary needs, birthday parties can be particularly cumbersome because: cake.

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Dairy, soy, gluten, eggs, food coloring… there are all sorts of delicious allergens in most cakes. So what do you do if your child can’t eat the provided cake at a gathering? You B.Y.O.C. (Bring Your Own Cake) for your child to enjoy alongside his or her cake-nibbling cohorts. The problem is this often means you’re left with an entire batch of allergen-friendly cupcakes or 9/10 of a whole cake at home. (The taste buds love it; the waistline does not.) The solution: Duncan Hines’ Perfect Size Cake.

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For those with soy, egg, and dairy allergies, this mini cake is perfect for birthday party B.Y.O.C. At most, you’re left with a few extra slices. No biggy!

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Just be sure to check the label to ensure you grabbed a variety that suits your dietary needs. Make it vegan by opting for the dry cake mix + soda trick (all you do is mix 1/2 a can of soda into the dry mix and bake as specified in the package instructions) and substitute the butter for coconut oil or non-dairy butter and you’re set! The cake even comes with its own tiny baking tin with easy cake extraction. Bonus: the icing tastes better than the standard plastic tub product. Just be sure to have an electric hand mixer available to whip it up.

Let them eat cake!

 

Avocado-Basil Sandwich

I was looking for a healthy, filling snack when I saw a lonely avocado, a tub of fresh basil, and a container of leftover tomato slices. Then it struck me: avocado-basil sandwich!

I cut one avocado in half — covering and storing one half for another use –, washed five fresh basil leaves, cut one tomato slice in half, toasted a slice of Food for Life Ezekiel 4:9 Sprouted Grain Bread, grabbed the salt and pepper shakers, and snagged the nutritional yeast from the pantry.

Once the bread was toasted, I cut it in half lengthwise. I spread the avocado of one side of each bread half. Then, I placed the basil leaves on top of the avocado on one of the bread pieces. I put the tomato on top of the basil, then dusted on salt, pepper, and nutritional yeast. Finally, I closed the sandwich, placing the bread with just the avocado on it avocado side down onto the tomatoes. Ta-da!

Avocado-Basil Sandwich

Avocado-Basil Sandwich

AVOCADO-BASIL SANDWICH 

Ingredients

– 1/2 avocado

– 1 tomato slice (cut in half, so as to create 2 half-circles)

– 1 slice of Food for Life Ezekiel 4:9 Sprouted Grain Bread (toasted)

– 5 fresh basil leaves

– Salt, pepper and nutritional yeast  (to taste)

Instructions

– Cut the piece of toast in half lengthwise.

– Smear avocado on one side of each of the two toast halves.

– Arrange the basil leaves on top of the avocado on one of the toast halves.

– Place tomato slice halves on top of the basil.

– Sprinkle the tomato with salt, pepper, and nutritional yeast.

– Close the sandwich by placing the toast half that has only avocado on it on top of the tomato slices, avocado side down.

– Enjoy!

A Day of (Dairy-free) Galactagogues

Galactagogues are foods that boost breastmilk production. Some people swear by them, others see no impact. Either way, the foods are generally healthy, filling options.

Here’s an example of what a day full of dairy-free lactogenic foods looks like:

AM Pumping Fuel:

A mug of green tea and an apple help me start the day. (If you want to really amp up the milk supply, you could substitute fenugreek tea for the green tea.)

Green Tea and an Apple

Green Tea and an Apple

Breakfast: 

A big serving of water along side a bowl of quinoa and flax hot cereal, topped with blueberries, a touch of vanilla extract, a drizzle of honey, and a hearty dash of cinnamon is a nice start on days I don’t feel like having my usual smoothie.

Quinoa & Flax Hot Cereal with Water

Quinoa & Flax Hot Cereal with Water

Snack on the Go: 

A Dark Chocolate Chunk KIND bar with water is easy, portable, tasty, filling, and (importantly for me) dairy-free.

Dark Chocolate KIND Bar and Water

Dark Chocolate KIND Bar and Water

Lunch:

Lots of water with roasted portobello mushroom stuffed with a veggie-packed grain salad topped with hummus (Veggie-ful Grain Salad ingredients: dressing- oil from the drained artichoke hearts mixed with balsamic vinegar; salad- raw chopped fennel; raw chopped English cucumber; drained, rinsed, and chopped canned beets; drained and rinsed canned chickpeas sauteed in extra virgin olive oil, tumeric, chili powder, garlic powder, cumin, salt, and pepper; julienned jarred roasted red peppers; drained (oil reserved for dressing) and chopped jarred artichoke hearts; a dollop of olive spread; Wegmans Food You Feel Good About Sunrise Blend (wheat bulgur, buckwheat groats, quinoa flakes, and red rice) prepared according to package instructions with garlic powder, salt, pepper, and a bay leaf in the boiling water)

Roasted Portabello Mushroom Stuffed with Veggie-ful Grain Salad Topped with Hummus

Roasted Portobello Mushroom Stuffed with Veggie-ful Grain Salad Topped with Hummus

PM Pumping Fuel:

A mug of green tea, two pieces of Bark Thins Dark Chocolate Coconut, and water, because everyone deserves a treat.

Bark Thins Dark Chocolate Coconut and Green Tea

Bark Thins Dark Chocolate Coconut and Green Tea

 

Snack:

More water and half a sandwich (extra virgin olive oil, avocado, tomato, salt, pepper, nutrional yeast, and sprouts on one slice of Food for Life Ezekiel 4:9 Sprouted Grain Bread) is a satisfying, healthy snack. Make sure to throw back some water too!

Half of an Avocado-Sprout Sandwich

Half of an Avocado-Sprout Sandwich

Dinner:

Lots of water and smoked chicken with roasted veggie pasta (Roasted Veggie Pasta Recipe: chopped fresh fennel, red onion, zucchini, baby bella mushrooms, tomatoes, carrots, and bell pepper are drizzled with extra virgin olive oil and sprinkled with salt, pepper, basil, and fennel seeds. The veggies are roasted then stirred together with cooked pasta. The mixture is drizzled with extra virgin olive oil and a bit of the startchy pasta water, then seasoned with fresh minced garlic, as well as garlic powder, onion powder, salt, pepper, red pepper flakes, brewers yeast, and nutritional yeast.)

Smoked Chicken with Roasted Veggie Pasta

Smoked Chicken with Roasted Veggie Pasta

Dairy-free Make Ahead Kid Breakfasts

I am a planner. On Sunday evening, I set out the kids’ clothes for the week. Each evening after dinner clean-up, as the kids squabble over their last few bites, I prepare their breakfasts, my breakfast, set up the electric tea kettle, and make their lunches.

Sunny apple sandwich

Sunny apple sandwich

Here are some breakfasts I often make the kids:

Smoothies: #1 and #2’s favorite is frozen mixed berries, frozen banana, frozen spinach, a dollop of sunflower butter, and apple juice. They also like frozen berries, Almond Dream Almond Non-Dairy Unsweetend Vanilla Yogurt, frozen spinach, and cranberry juice. I throw all of the ingredients in the blender cup, pop it in the fridge, and blend it the next morning. Easy!

Sunny Apple Sandwich: I core an apple then cut it horizontally into four slices (the apple core hole should be in the center of each slice, like a bagel.) Spread sunflower butter on one side of two of the apple slices and top each smothered slice with a naked apple slice, so you have apple sunflower butter sandwiches. Cover, refrigerate, and, in the morning, serve with your favorite dairy-free cereal and dairy-free milk (we lIke cashewmilk.)

Dairy-free Parfait: SoDelicious Non-Dairy Coconut Yogurt (#1 and #2 love the strawberry flavor) topped with fresh berries and pumpkin seeds is a tasty breakfast. If I’m using the Almond Dream Almond Non-Dairy Unsweetened Vanilla Yogurt, I’ll add a drizzle of honey. I cover the small bowls and refrigerate. In the morning I top each with dry bran cereal.

Sunny-banana Sandwich: a sunflower butter and banana sandwich on dairy-free bread served with a side of orange slices or pineapple is a fun and easy make-ahead. I just prepare it all, cover it, refrigerate, and serve in the morning.

 

Proud Moment

The parenting experience is comprised of moments. There are happy moments and sad moments, fleeting moments and exhausting moments, memorable moments and mundane moments, beautiful moments and grotesque moments, tender moments and frustrating moments, embarrassing moments and proud momrnts. This morning was a proud one.

#2 had to get blood drawn for a food allergy panel. He was patient in the waiting room. He advocated for himself when he was nervous by asking to sit on my lap as we waited our turn. He was friendly to the phlebotomist and so brave during the blood draw — not even a flinch — that the phlebotomist called #2 his hero. Then, when we stopped for a smoothie on the way home as a reward for #2’s great behavior, #2 asked to select a treat for #1, #3, and his dad. He carefully selected a perfectly personalized and appropriate treat for each person. I was so impressed.

This boy who gets stuck in the oddest places, who has a flair for potty humor, and a shriek that can pierce eardrums, made me glow with maternal pride. We must be doing something right!

Easy Dairy-free Cake

#2 is turning 3, so #1 and #2 helped me make a cake, while #3 provided moral support. Here’s what we used:

20160406_143825.jpg(We don’t drink soda, so this was all we had on hand. I would have preferred a non-diet soda had it been on hand.)

1. Empty Duncan Hines cake mix (Duncan Hines cake mix is generally dairy-free, but be sure to double-check the ingredients list of your desired flavor before purchasing) into a mixing bowl.

2. Add a can of soda to the bowl.

2. Mix and bake per the cake mix’s instructions.

3. Cool thoroughly, then frost with your preferred dairy-free icing  (most pre-packaged icings are dairy-free, but be sure to double-check your desired flavor before purchasing.)

Enjoy!