Why Do Kids Have to Eat Peanut Butter At School?

Why do kids have to eat peanut butter at school?  This is such a controversial subject in the food allergy world, though I can't for the life of me figure out why it's so heated.  I've read the reactions to food allergy parents who have given their opinions in the past.  I know what peanut butter advocates think.  I know that on the extreme side of this argument, peanut advocates think that severely food allergic children should not even be allowed in school--that they should be homeschooled.  In fact, I've heard this opinion so many times that this type of verbiage no longer fazes me.

How many times have I heard a parent say, "But she'll only eat peanut butter for lunch!"  I just can't figure this out.  Because if my kid looked at me and told me he would only eat one thing for lunch, and that one thing was something that could potentially kill another student, I'd tell him no way.  Forget that, if my kid told me he would eat only one thing for lunch, period, I would tell him no, that's not acceptable.

I just can't wrap my head around parents who insist that peanut butter sandwiches are the end all. Do their kids eat these for breakfast and dinner too?  Do they have a peanut butter sandwich waiting for them when they get home for snack?

Okay okay, I get it, I do.  People have rights.  They want to eat peanuts and they should eat peanuts.  Just not at school.  There are personal rights and then there's social responsibility.  What are we teaching our children if we're only teaching them one side of the coin?

I mean, if my son was playing in the park with friends, found a long sharp stick and proceeded to wave it around recklessly at the other kids, I would tell him to put it down.  Sure, he has the right to play with sticks, just not around other kids.  Hey, it's unlikely that he'll poke someone's eye out, but it's possible.  He could also unnecessarily scratch or puncture someone.  Wouldn't we rather avoid the risk altogether and tell the boy to put the stick down?  Or would we all sit around on the edge of our seats waiting to see what would happen?  If your child was the one with the stick pointed at her, would you just sit around and do nothing so as not to offend the rights of the stick-brandishing child or his parents?

Do we share the responsibility of helping to keep our kids safe?  Every day, my kids go to school and I pray that I don't get a phone call from the school office.  When I see the number flashing on my phone, I'm immediately filled with dread.  I'm hoping the caller is not about to describe an allergic reaction, and that I won't need to rush myself over to the pediatric ER to meet my child.

So why the peanut butter?  Of course, 99.9% of the time, peanut butter sandwiches in the school cafeteria aren't hurting anyone.  It's the less than one percent of the time, the time that after eating a peanut butter sandwich, a classmate accidentally spits into the mouth of a peanut-allergic child during a conversation they are having in line about to leave the cafeteria.

Yep, it happened to my kid, yesterday at school.

Within moments, my son developed a stomach ache, told the principal, and was whisked away to the office.  While I was on the phone with the principal (thank God I answered my cell!), my son reported trouble breathing, so I told him he needed the epinephrine injection, which my son administered himself.  I told the principal that he needed to go directly to the ER, and I would meet him there.

My 9-year-old son is officially a rock star.  He recognized his symptoms, got help, related his symptoms clearly, and administered the Auvi-Q auto-injector successfully and calmly.  He rode an ambulance alone to the ER, readied himself for a four hour stay, and worried that he didn't have his books to do his homework.

Why can't we just say that there are no nuts allowed in school?  Because we know people won't follow the rules?  Because we know people won't like it?  Because we're worried about people's right to eat what they want for lunch?

All schools have drop-off and pick-up procedures which are not to everyone's liking, and which are probably going to be challenged by a few parents, but we still have them.  We have them because we know it's the right thing to do, and because we know if we didn't, we'd have a lot more accidents.  If we could avoid just one accident with rules about how to pick up our children from school, would that help to justify their existence?  Do we even feel the need to quantify how safe we could be with the implementation of a particular rule?

How many food allergy accidents have to happen before we change our food policies at school?

I don't think most people mean to put food allergic children at higher risk of reaction at school; I just think they don't understand.  They haven't had to respond to an emergency situation--adrenaline pumping, hands shaking.  They haven't had to live through the ups and downs of managing food allergies on a daily basis, spend literally thousands of dollars every year on medications, ER visits, and specialty foods...in a constant state of worry.

I've always known that food allergy education is a slow evolution.  One step forward, two steps back.  We had our two steps back yesterday, I'm looking forward to that step forward.

Product review: I.M. Healthy Chocolate SoyNut Butter

This jar sat in our cold, dark pantry, unopened, for months and months after I had snapped it up on clearance at a natural foods market.  I had seen varieties of soynut butter but this was my first and only sighting of chocolate soynut butter.  I was intrigued at the time but tucked it onto a crowded shelf that eventually became even more crowded with our pantry staples.

I came upon this forgotten jar in the spring -- conveniently right before the "best if used by" date -- so I knew it was time to pull off the seal, and have a try.  Oh my.  What had I been waiting for??

I think I.M. Healthy's chocolate soynut butter is pretty darn tasty.   It's not as decadent and rich as the dairy-filled, hazelnut spread Nutella -- I.M.'s texture is fluffier and not gooey.  Even so I.M. Healthy's chocolate soynut butter has a pleasant cocoa taste, slightly nutty, even though it's nut-free.  (Must be those roasted soy "nuts"!)  I liked it.  But would my picky, picky kids like it?

The kids liked it more in the beginning when I made chocolate soynut butter and banana sandwiches but they grew quickly tired of the combo.  They will eat it sometimes on untoasted whole bread, no bananas, but they are not clamoring for chocolate sandwiches all the time.  This will be a good lunch option to mix things up a bit every couple of weeks.  I should be grateful that they are not particularly fond of sweet sandwiches, right?

In addition to sandwiches, I.M Healthy's chocolate soynut butter is great as a quick frosting.  We keep a stash of unfrosted cupcakes in the freezer so that we always have a safe treat to bring to friends' parties.  the chocolate soynut butter requires no refrigeration and is especially convenient when you just need to frost one or two cupcakes.

Sprinkles and I.M Healthy's chocolate soynut butter on top of a GF cupcake.  Yum!

The company, I.M. Healthy, also makes other soy nut butters.  Their products, as clearly labeled, are made in a peanut-free, tree nut-free facility.  I called the company's toll-free line, was momentarily rendered speechless when a live person answered the phone (so nice!), and found out that their facilities are also DAIRY-FREE, EGG-FREE, and WHEAT-FREE.  Woo hoo!

I.M. Healthy's chocolate soy nut butter has a little more fat, protein, and fiber than Nutella.  One thing that I.M. Healthy has a lot less of is sugar, one third of the sugar per serving than Nutella.  I was lucky to find a 6-pack of the spread on Amazon during a random sale in April (6 jars for $15!).  This stuff is definitely hard to find.  I have seen prices range from $5 to $6 per jar through Amazon, Walmart, and non-chocolate I.M. Healthy soynut butters for about the same at Vitacost.

Ryken has a classmate, we'll call him "Q" for privacy sake, who loved to bring Nutella sandwiches to school.  Q is a sweet and close friend who, upon finding out that Ryken was allergic to Nutella, gave up his favorite lunch option so that he could continue sitting with Ryken at the allergy-free table.  After finally trying the chocolate soynut butter and getting my hands on more jars, I gave one to Q's family to try out.  I hope to see this in Q's lunchbox this fall!


I.M. Chocolate Soy Nut Butter Nutritional Information*:

Product: I.M Healthy Chocolate SoyNut Butter
Product size: 15 oz
Serving size: 2 Tablespoons
Total fat per serving: 14 grams (compared to 12 grams in Nutella, 16 grams in Skippy No-Stir peanut butter, and 16 grams in Trader Joe's sunflower seed butter)
Dietary fiber: 3 grams (compared to 1 gram in Nutella, 2 grams in the peanut butter, 7 grams in the sun butter)
Sugar: 7 grams (compared to 21 grams in Nutella and 3 grams in both the peanut butter and sun butter)
Protein: 5 grams (compared to 2 grams in Nutella, 7 grams in both the peanut butter and sun butter)


*The nutritional information was taken from the company's website.  This information differs slightly from the nutritional info found on the label of chocolate soynut butter jars that I had purchased in May.  I am guessing that the company's website features the most current facts.

Getting Back on Track & Fish Tacos (No Egg, No Dairy)

During the summer, life slows down.  Without homework to complete, team sports practices to rush off to, or school volunteer commitments, you would think our lives are stress-free during the summer.  But as the weeks go on, a subtle regression takes place to a life where any semblance of a schedule is nonexistent.

Yep, sneaky little thing, the fall to chaos.  And then you're back dealing with the same old stuff you're dealing with during the school year: the repetitive dinner dishes, kids want to "help," but you have very little time to shop or prepare, and everyone's food allergies and disparate tastes exacerbate the situation.  Time for a change of pace.

First, get everyone back into a routine by making sure they understand their daily roles and responsibilities.  I am a true believer in incentives.  I found this website called Kidspointz where you can assign each child tasks/responsibilities/chores using a points and rewards system.  Kids can help develop their online charts, along with the rewards they are coveting (right now, the kids are really into computer time, online game subscriptions, special outings, etc).  We are into week two and beds are still made, daily reading time is still observed, and whining is down to a minimum.  Eventually their responsibilities will be habit and their rewards will come naturally--that's the hope, anyway.

As for the perpetual question, "What's for dinner?" we recently tried a simple recipe for fish tacos with much success.  The kids were able to help, the bulk of it can be made in advance, and the use of frozen fish sticks buys me an extra day or two between grocery store visits.

The key to making this recipe allergy-friendly is finding frozen fish sticks and a mayonnaise that work for your family.  We use Trader Joe's Lightly Breaded Fish Sticks Reduced Fat.  They contain wheat, but are dairy, egg, and soy free, which are the usual fish stick culprits.  If your kids are fish allergic, try substituting allergy-friendly chicken nuggets or grilled fish or chicken for a gluten-free option.

As for the mayonnaise, for this recipe we tried Nasoya Vegan Nayonaise.  It seemed to separate a bit in the jar and had a yellowish tinge, but when we made the coleslaw dressing, it was smooth as silk.

For picky eaters, try a plainer coleslaw (my 8-year-old swears by just cabbage, sugar, salt, pepper, apples, and raisins), and try creating a plate instead of putting it together into a taco.  Your kids might surprise you by piling everything together anyway (see exhibit A below).  Have the kids help you cook, or try adding in a favorite ingredient to make trying something new a bit easier.  I also added a bit more sugar to taste, and substituted apple cider vinegar for the red wine vinegar.

"Exhibit A:" She started off with everything separate, but quickly moved on to a taco.

Easy Fish Tacos (NO Dairy, NO Egg)

Ingredients:

Coleslaw, adapted from Tyler Florence's Ultimate Coleslaw Recipe

1 cup mayonnaise, like Nasoya Vegan Nayonaise
1 tablespoon Dijon mustard
Drizzle of extra-virgin olive oil
Juice from 1/2 lemon
Salt & Pepper, to taste
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 store-bought bag of shredded green cabbage (8 oz)
1 store-bought bag or shredded red cabbage (8 oz)

Fish sticks (like Trader Joe's Lightly Breaded Fish Sticks Reduced Fat)

Corn tortillas
Drizzle of extra virgin olive oil

1. Pre-heat oven and pop the fish sticks in to bake on a foil-lined baking pan.  Bake as directed on box.

2.  Make the coleslaw by combining all the dressing ingredients in a large bowl, then tossing it with the cabbage.  Season with salt and pepper to taste.

3.  Pan fry the corn tortillas and set aside for serving.

4.  Allow kids to assemble the tacos and enjoy!

Pasta with Garlic and Lemon

To echo the sentiments of my blogging "spouse" Sarah, I'm so sorry for being so quiet lately! 

My kids are in the home stretch of their school year and, as the last day of school draw closer, things have been getting busier and busier.  I am enjoying their futsal games, swim and soccer classes and helping out more with field trips, fundraisers, classroom, and schoolwide activities.  At the same time, I have needed to balance their school and extracurriculars with my other needs: exercise (my sanity keeper!), cooking, and household chores.  In addition, it didn't help blogging matters that the couple of times I did find myself with time enough to be creative in the kitchen, my dessert attempts were complete failures!  These wasted precious time, energy, and not-so-cheap ingredients while also zapping my kitchen confidence and enthusiasm.

The pitiful results of my attempt at making a vegan chocolate cream roll.

The blog has been patiently waiting its turn as it got temporarily pushed by the wayside by more immediate and urgent to-dos.  I hope, with summer vacation just days away, the blog can makes its ascent back towards the top of my long priority list!  (Here's hoping a lazy summer can help shorten that list, too.)

Having lost my baking mojo, I needed to find a recipe to get me back in the cooking mood.  I decided to go for a simple pasta dish (yeah, not a baked dessert --  I'm still licking my wounds from my recent cake failures).  I found a recipe on Pink Parsley Blog and knew it would be a perfect dish to try.

This dish is so easy, I've made it multiple times for my kids and they have loved it every time.  I added to the dish by incorporating some nutrient-rich leafy greens.  If kale isn't your thing, I have used spinach, mushrooms, broccoli, and chopped red bell pepper with yummy results.  And definitely add in Trader Joe's vegan mozzarella shreds as it makes for a delicious faux Parmesan cheese.  The ultra thin, short shreds have the right texture and taste that adds a punch to pasta dishes.   If you do not have a Trader Joe's near you, rumor has it that Galaxy Foods is the supplier for Trader Joe's vegan mozzarella shreds.

A quick word about kitchen tools: I bought a Microplane grater last year on the advice of one of my son's preschool teachers.  It makes grating lemon zest so easy.  I tried this with fresh ginger with less-than-ideal results (I stick with a normal, little handled grater for that).  I'm not sure how it does with hard cheeses because we are a milk-free house due to food allergies.  Having said that, I still love mine even though I only use it for citrus zest!

Pasta with Garlic and Lemon
Adapted from Pink Parsley's recipe for pasta with garlic, olive oil, and lemon
1 lb dry pasta (regular, whole wheat, gluten-free -- any pasta will do!)
Olive oil
Leaves of 1 to 2 bunches of kale, washed and torn into small pieces
1/2 tsp red pepper flakes
8 cloves of garlic, minced
Dried or freshly chopped basil, oregano, or parsley (optional)
Juice and zest of 1 lemon
1 cup of Trader Joe's vegan mozzarella cheese
Salt and freshly ground pepper to taste

1. Boil pasta to al dente according to package directions.  Reserve 1/4 cup of the cooking liquid.  Then drain and rinse completely to halt cooking process.
2. Heat a small amount of olive oil over medium heat.  (I use the same pot that I used for cooking the noodles.)  Add kale leaves to the pot and some salt.  Cook the kale, stirring occasionally to prevent burning.  Remove kale from heat and to a separate plate when the leaves have begun to wilt from cooking.
3. Heat up more olive oil (start with 1/4 cup) in the pot.  Add red pepper flakes and minced garlic to the oil and cook for 2 to 3 minutes, stirring to avoid browning or burning the garlic.  
4. When garlic starts to turn golden, toss in pasta noodles.  Mix in basil, oregano, and/or parsley to taste.  Toss pasta.
5. Add cooked kale, lemon juice, and zest and toss pasta to mix.  
6. If the pasta looks a little dry, feel free to add small amounts of the reserved cooking liquid, more olive oil, or more lemon juice.  
7. When the pasta is well-coated with sauce, remove from heat.  Add in the vegan cheese.  
8. Taste test the pasta and add in more salt, pepper, lemon, or vegan cheese as needed.

Here's to some easy meals this summer.  After a long school year, we all deserve a little break!

A Successful Marin Overnight

When Tristan left in the morning with his big duffle filled with sleeping bag, toiletries, and layering pieces--for which I had specific instructions lest he go out everyday in a t-shirt--I was in pieces.  There was never a doubt in my mind that we would make it happen, and figure out a way for him to be included in his class' first overnight stay.  I just hadn't anticipated how nerve-wracking it would be.  And little did I know how much of a learning and growing experience it would be, for the both of us.

Eighty third graders stayed two nights at the Point Bonita YMCA.  It is a clean facility, with separate boys' and girls' dorms.  Bunks are divided into several smaller rooms and one meeting room, and large bathrooms.  Their spacious dining hall includes a buffet and plenty of long cafeteria-style tables.  All the children were given an orientation about how the dining hall works, with an emphasis on composting and taking only what you can eat.  The food is mostly organically grown and healthful, with basic ingredients, which simplified things for us.  On top of it all, the meals were delicious.

So how does a multiple and severely allergic child eat in a dining hall in a camp-style setting?  With a lot of planning, foresight, and a bunch of faith thrown in for good measure.  Richard Holden at Point Bonita YMCA was a pleasure to work with.  We communicated via email, with a follow-up discussion with his chef when we got there.  Here are a few things that worked for us:

1.  I emailed Food Service Director Rich Holden well in advance of the trip.  We emailed back and forth until I came up with a modified menu for Tristan.  It would have been nice for these menus to have been posted in the kitchen upon our arrival, but Tristan brought two copies of the menu with him, both of which he ended up giving to the chefs for reference.  I made sure to introduce Tristan to the chef before the first meal.

Here is the dinner menu for day 1.  Rich was willing to do a modified menu, or a combination of a modified menu and supplements, depending on the food allergies. We needed to do minimal supplementation (just soy milk boxes and Oreos), as there was lots of variety.

Point Bonita Sample Dinner Menu

Pasta and Meat Sauce
or Vegetarian Pasta
Sauteed Vegetables
Dinner Roll, Salad Bar
Fresh Baked Cookies

Tristan ate a hearty meal of pasta with meat sauce and vegetables on day 1.  His food was either separately plated by the chef, or he was allowed to plate his food first to avoid cross contamination at the buffet.  We brought a stash of Oreos for dessert, and he ate those instead of their cookies.  Although I was very impressed by the kitchen's attempt to accomodate Tristan with allergy-friendly cookies, I decided against them after reading a "traces of dairy" warning on the package.

2.  Before the trip, I gave Tristan's third grade team a refresher on food allergies and Epi-Pens.  I used some of the materials from our Food Allergy Summit in NY (and later improved the presentation with a food allergy quiz).  Each teacher tried out a trainer pen, and I answered everyone's questions as best as I could.  We agreed that Tristan would carry his Epi-pen in his pack.  It was really valuable to reconnect with the teachers about the severity of Tristan's allergies.  During his stay, Tristan was grouped with the male teacher in the group for hiking and bunking.  Big thanks to Mr. H and the third grade team!

3.  On the advice of his allergist, Tristan brought Claritin to take nightly.  In an unfamiliar place with allergens all around, it was smart to have some antihistamine in his system.

4.  The naturalists were alerted of kids who had special needs or medications, so they were made aware of Tristan's allergies and medications in his pack.

5.  I tried to prep Tristan about managing his food allergies with a balance of trust and caution.  I needed him to trust that I had prearranged a safe menu for him, but I also warned him that adults could make mistakes, and that he needed to make sure he was getting what was on his menu.  I asked him to look at his copy before each meal, and make sure he knew what he was supposed to be eating.  I think that helped empower him and give him a sense of confidence.

6.  I packed safe granola bars in his pack, in case he wasn't comfortable with a meal, snack, or just got hungry.

When I went to pick Tristan up from school on day 3, he looked relieved to see me. In the car, he told me that he "just missed us so much."  I was so proud of him for having such courage and stamina to collect his worries and gain such a valuable experience.  Three days without him at home gave me a glimpse into the future, with a bit of worry, but a lot of optimism, too.

The day I was there, we hiked around and down to the beach, then back to the Y. The kids would approach the trail as a group, each with different responses and ways of coping.  Some would charge straight down the hill, without looking back.  A few would sidestep down, cautiously taking each step.  Others would look straight down, as not to brush against poison oak, or step into a hole.

My hope for Tristan is that he is cautious, but confident through life, and that he take the time to explore and take in his surroundings.  I hope that when he needs to, he will grab my hand for some extra support, and that he will let go when he's ready.  I may never be ready, but knowing that he will be is an awesome feeling.

Cream of Mushroom Soup - a dairy-free version of a classic

A few weeks ago as we readied for the Superbowl game, I had my mind set on making an easy, allergy-friendly soup to share.  I had a few choices already tested, adapted, and posted here at Get Allergy Wise so I figured, easy.  The day before the party I asked my husband which soup he preferred I make.  Not a big fan of soup, my husband threw me for a little loop when he "ordered off the menu" and replied, "How about a cream of mushroom soup?  Only if you can make it vegan, though."

Not one to back down from a culinary challenge, I searched for a milk-free cream of mushroom soup recipe, one that would be simple to make but just as delicious.  I came across Healthful Pursuit's recent kitchen experiment of using cauliflower and I was instantly in lust.  Cauliflower, a natural and nutritious thickening agent for soup, was a BRILLIANT idea!  It's especially great in a creamy soup with coconut milk as cauliflower has a pretty mild taste.

I did very little tweaking to the original recipe.  I just doubled the quantity and for the liquid used roughly half canned coconut milk (full fat only!) and half milk substitute.  I added even more cauliflower because my personal preference is for a very thick soup.  I have tried this with white, cremini, and portabello mushrooms.  All tasted great though I am partial to cremini mushrooms.

Remember to use a full-fat coconut milk for added richness.

My husband and I loved the soup and the other adults seemed to really enjoy it.  One person told me she doesn't usually like cream of mushroom soup but she liked this one and went back for seconds.  My kids are less than thrilled about the texture of mushrooms so there was a little bribing in the form of Trader Joe's crescent rolls and an adjustment in texture (blended/pureed all the onions) when I made this a second time.  The next time I will make this I will completely blend everything.  My kids seem to do better with completely smooth soups. 

Trader Joe's sells its own version of Pillsbury Crescent Rolls.

Trader Joe's crescent rolls do contain wheat and carry a warning that they
may contain milk.  We have tried them and so far, so good with my milk-allergic kids.

 
Another fabulous thing about this soup?  It takes about 30 minutes to make.

Cauliflower Cream of Mushroom Soup - vegan, wheat-free, gluten-free, and potentially nut-free and/or soy-free depending on your choice of milk substitute
Adapted from Leanne Vogel's Healthful Pursuit blog's Vegan Cream of Mushroom Soup 

4 to 6 cups of cauliflower florets
1 can of full-fat coconut milk
2 to 3 cups of safe milk substitute (I have used Soy Dream Original and Trader Joe's Original Almond Milk with great results)
1 large onion, chopped
2 10-ounce packs of mushrooms, cleaned and chopped
1/2 tsp dried thyme
1 tsp sea salt
Dash of nutmeg
Ground pepper and salt to taste

1. Combine coconut milk, milk substitute, and cauliflower florets in a large pot.  Cover pot and bring to a boil over medium heat.  Reduce heat to low and continue simmer for 10 minutes until cauliflower becomes tender.  Remove from heat.
2. Meanwhile stir-fry onions for 3 minutes in a separate saucepan over medium heat.  Add mushrooms and continue cooking until onions are translucent.  Set one cup of the onion/mushroom mixture aside.  (If you prefer only mushrooms and no onions floating in your soup, stir-fry 1 cup of mushrooms first and set aside for mixing in at the end.  Alternatively, if you want a completely smooth soup, don't set anything aside.)
3. Combine thyme, sea salt, nutmeg, and the remainder of the mushrooms/onions with the cauliflower pot.  Puree the mixture until completely smooth using a traditional blender, food processor, or (my favorite for hot soups) immersion blender.  If the soup is too thick for your taste, blend in additional milk substitute. 
4. If you had chosen to set aside 1 cup of onions and mushrooms, stir them in at the end for added texture.  Add salt to taste.  Reheat soup on low if desired and serve warm.

For more dairy-free inspiration, check out the Healthful Pursuit blog where meal and dessert ideas abound.  Let me know if you find something that I should try next!

Souperbowl Sunday - potato soup free of the top 8 allergens

The 49ers are playing in the Superbowl XLVII which, months ago with
a new starting quarterback, probably seemed like "the impossible".

Superbowl Sunday is almost upon us and for folks here in the San Francisco Bay Area, it's an especially exciting one.  THE 49ERS ARE IN IT TO WIN IT!

Sarah, who is a native San Franciscan, is a huge Niners fan.  And me?  Fair-weather fan here.  My husband is a huge Redskins fan having been raised near the national's capital.  Naturally, our stats-obsessed eldest son is now a huge Redskins lover as well.  But we are getting behind our hometown team, enjoying the scarlet red and gold banners around town, and loving an excuse for co-hosting a fun and allergy-friendly Superbowl party.

Among other snacks, I've decided to make some soup for the big game.  I know, I know.  Soup is not the first thing you think of when you are thinking football.  But San Francisco is famous for its sourdough bread and if you have been visited here before, chances are you have indulged in warm chowder in a bread bowl as you gazed across the Bay in search of the Golden Gate Bridge.  (Again, if you've visited here before, you know that the often fog-filled skies do require you to do some searching!)   

Preparation is fairly simple and there are so many options that are free of the top 8 allergens.  Because of the handy slow cooker, you can prepare this ahead of time and transport it if you are going as a guest to a party and therefore have a hearty and safe option for a meal.  The soup can easily be dressed up to represent the scarlet and red colors of the 49ers or the purple, black, metallic gold, and white colors of the Ravens.  (Four team colors...seriously, Ravens??)




 

With "scarlet and gold" bell peppers and the sourdough bread bowl,
this soup is all about the 49ers.  Melted Daiya Mozzarella Shreds
helped create the soup-lid bread football.

Slow Cooker Potato Soup - free of the top 8 allergens
Adapted from Taste of Home's Red Potato Soup Recipe

2.5 lbs potatoes, cut into cubes (I used yellow potatoes but peeled Russet would probably be better.)

1 carrot, peeled and sliced

2 ribs of celery, thinly chopped

1 large onion, chopped

1/4 tsp sage

1/4 tsp thyme

1 tsp salt, plus extra salt on hand

3 Tbsp corn starch (I use Argo Brand which is gluten-free) or 1/3 cup safe flour

14 oz can of full fat coconut milk (do not skimp on the fat here)

6 cups broth (I used Trader Joe's low-sodium organic vegetable broth)

white pepper and black pepper to taste

1-2 Tbsp minced parsley

1 Tbsp agave nectar 

Serving Suggestions:

• mini or large bread rounds - if you are wheat-allergic or gluten-intolerant, nix the bread bowls but provide slices of your favorite safe bread 
• chopped red and yellow roasted bell peppers
• chopped bacon 
• chopped sundried tomatoes  
• Daiya Cheddar Cheese style vegan shreds 
• tortilla chips -- red and yellow for us 49ers or blue corn (close to purple!) and yellow for Ravens fans

1. Layer vegetables (with the potatoes at the very bottom) on a crockpot/slow cooker.
2. Add spices, salt, and cornstarch/flour.
3. Pour canned coconut milk and vegetable broth over vegetables.  
4. Cover and cook soup on low setting for 6 hours. 
5. Uncover soup and add agave and some of the minced parsley.  Blend to a smooth texture.  You can remove the soup from the slow cooker first and blend in a separate container. I use an immersion blender and just try to be careful not to let the blender touch the sides or bottom of the bowl.
6. Taste soup.  Add more salt, pepper, sweetener, and parsley to taste.  Having used low-sodium vegetable broth, I believe I ended up using 2 to 2 1/2 teaspoons of salt in the recipe. 

A couple of notes: my soup came out a darker yellow than I had anticipated due to the dark, rich organic vegetable broth that Trader Joe's sells.  I love their flavorful broth.  If you want a lighter color, I would reduce the amount of vegetable broth and substitute some plain water or your favorite unsweetened safe milk instead.  Using Russet potatoes might help to tone down the color.

I have to mention that my kids were protesting about having soup for dinner.  Groans and ewww's abound.  I guess the words, "potato soup" aren't what gets little boys running to the kitchen table with excitement.  However, once I took out the knife and starting carving openings into the bread, they were completely enthralled.  "What are you doing, mommy?  What's that?!?"  I told them that the soup would be served in a bread bowl, a bowl that they could eat, too.  Both of my boys did a complete 180 on the soup and happily greeted dinner.  I did have to cut their mini-bowl in half because there was no way the kids could drink and eat that much soup and bread.  They still absolutely loved their half-bowls with my eldest Ryken declaring, "Mmmm, the soup is actually pretty good."  

Now if I could only serve all their meals in an edible container...

Mushroom Kale Strata - dairy-free, egg-free

I love food but I am far from being a foodie.  There is just so much I don't know out there.  Take a strata, for example.  My friend Vivian was preparing this for a camping trip last year.  (Talk about your foodies!!)  My only other reference to a strata was from Caffe Strada (not even the same word, I know) from my college days at Cal and I was absolutely sure Viv wasn't planning on serving one of these for breakfast.

The strata that Viv made was a savory bready casserole filled with sausage, beaten eggs and milk, and cheese.  I normally avoid all meat, dairy, and try my best to limit my eggs but I just had to try this dish because I was curious about what a strata is, it smelled terrific, and Viv is a fantastic cook.   The custardy bread was delicious and rich (I picked around the meat).  This definitely got me wondering if something like this existed in a dairy-free, egg-free form.

And, of course, it did!

Vegan strata recipes are all over the internet.  Internet, how I love thee!

My latest strata was drier on top but the bread below was more pudding-like.
I like the contrast!

I chose a few different recipes and tinkered with liquid proportions and add-ins.  In the end, the way I preferred my strata called for way more liquid in the custard than almost all other vegan strata recipes I saw.  Below is my recipe adapted from the great Terry Hope Romero and Isa Chandra Moskowitz, trailblazers in the modern vegan cooking world.  Seriously, if you have not checked out any of Isa's recipe books, you are missing out on true genius.  Whether you are vegan or not, everyone benefits from adding more plants in your life, and Isa's recipes can do this in a creative and surprisingly not-too-complicated way.

My first strata attempt was tasty but I didn't feel like the moisture
from the custard penetrated the bread cubes enough.  Back to the kitchen!

There are endless ways to make a strata.  Try this but definitely feel free to play with the veggies, spices, and other add-ins to your own liking.  The most important part for me was to make sure the custard consistency was not too thick or else the bread cubes wouldn't be soft and pudding-like after baking.

Mushroom Kale Strata - dairy-free; can be made wheat-free, nut-free, animal-free, but it will definitely contain soy.
Adapted from Terry Hope Romero and Isa Chandra Moskowitz's recipe in their cookbook Veganomicon.

1 Tbsp oil
1 cup red onion, sliced and further cut into thirds
5 cloves garlic, minced
8 ounces of mushrooms, cleaned and sliced
Leaves of 5 stems of kale, torn into bite-sized pieces
1/2 tsp salt
2 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried sage
3 Tbsps sundried tomatoes, chopped
8 cups of crusty safe bread (some sort of baguette is ideal) cut into 1-inch cubes

For the custard:
14 oz package of firm tofu
1 1/2 cup of safe milk substitute (such as plain-flavored soy, almond, flax, or rice milks or full-fat canned coconut milk)
1Tbsp lemon juice
2 Tbsp cornstarch
2 Tbsps nutritional yeast
1/4 tsp garlic powder
1/8 tsp turmeric
1 tsp salt
Pepper to taste

1. Heat oil in wok or large pan.  Saute onions until they begin to turn translucent.  Then add garlic and cook an additional few minutes.
2. Add mushrooms to the pan and cook for 5 minutes.
3. Then add kale, salt, thyme, oregano, and sage.  Cook for an additional 2 minutes.  Then turn off stove.
4. Add bread cubes and sundried tomatoes to the pan and toss with the sautéed vegetables so that ingredients are evenly dispersed.  Scoop this mixture into a 13"x9" rectangular plan or 11"x7" oblong Corningware dish.
5. For the custard, combine all ingredients into a large bowl.  Use a hand mixer or immersion blender to blend thoroughly.
6. Pour custard mixture over the bread cubes.  Gently mix to coat.
7. Bake in preheated 350 degree over for about 50-60 minutes until strata appears dry and golden.

This is a good recipe for making ahead of time.  You could cube the bread ahead of time and prepare and refrigerate the custard for a day before you need to assemble it.  You might even try to leave the sliced mushrooms or kale raw before baking.  The next time I try this I may double the custard recipe to increase the pudding-like consistency.  I love me some pudding, savory or not!

Pumpkin Refried Beans

Canned pumpkin.  I am obsessed with you.

Tostada with pumpkin "refried beans", corn, sliced avocado, and chopped
kale and tomatoes.  Don't forget the cilantro and lime juice for garnish.

And how can I not be?  It's full of vitamin A and fiber and Trader Joe's sells an organic variety in BPA-free cans. As soon as Trader Joe's stocked its shelves with the stuff at the start of the season, I stocked my own pantry with several cans.  I've been doing pumpkin bread, pumpkin cupcakes, and pumpkin soup.

One day I was preparing to make some vegan Mexican food, a usual suspect in our weekly meal rotation.  I scoured the pantry for cans of refried beans and discovered that I had none.  And we were already settled into our afterschool down-time routine, too late to make a quick shopping trip with the kids without incurring major protests and drama.  This was a time when I would just have to "make it work" with whatever we had.

We didn't have the beans but we did have that canned pumpkin.  And the consistency of the pureed, packed pumpkin wasn't too far off the beans.  Could I interchange the two?  I decided to find out.  I added some spices that you would typically find in a taco seasoning packet to give the pumpkin some Mexican flare.  In many recipes the recommendation was to add two parts chili powder to one part cumin.  My younger son, Callan, refuses to eat anything with a hint of spiciness so I ease up on the chili and put only half the amount in.

Pumpkin Refried Beans
Spice mix adapted from Bill Echols' taco seasoning recipe on AllRecipes.com

14-oz can of pumpkin (not pie-spiced)
2 Tbsp chopped onions
1 garlic clove, minced
1 1/2 tsp cumin
1 1/2 tsp to 1 Tbsp chili powder
1/2 tsp paprika
1/2 tsp dried oregano
3/4 tsp salt
up to 1/4 cup water

1. In a medium microwave-safe bowl, combine all ingredients except for the water.  Stir in 2 tablespoons of water.  Add a little more water at a time until you get the thin/think bean-like consistency that you desire. 
2. Microwave on high for 2 to 3 minutes or until the pumpkin mixture is very hot and just begins to bubble.  Stir and microwave for an additional 1 to 2 minutes to further cook the onions.
3. Use as a layer on tostadas or as filling in tacos or burritos just as you would refried beans.

After eating half of a tostada, my oldest son Ryken asked, "Mom, what did you use to make this?"  I casually answered, "Canned pumpkin. We didn't have any refried beans."  "Oh," was all he answered.  He could tell there was something different but apparently he didn't mind one bit.  Phew!

As for my Callan, well, he wasn't a fan.  But Mexican food is not on his list of favorite foods to begin with.  He is just starting to like bean burritos but only if enough Daiya Vegan Shreds are involved.  As with many things related to kids, you win some battles and you lose some.

Do you have some leftover cans of pumpkin in your cupboard?  Give this a try and let me know how you like it.

After Thanksgiving Soup

It's Sunday after Thanksgiving, the perfect lazy day to reflect on a weekend spent with family and friends, and ending with an easy, hearty meal to fill our stomachs for back-to-school.

By 1 pm Thanksgiving day, I'd handed the kids off to my brother for some incredible summer weather playground time, picked up the toys off the floor, and even set up the tables and chairs for a party of 16 with a 4 o'clock reservation to feast.

With a mix of relief and dread, I sat down to several huge mounds of clean laundry covering two-thirds of my living room rug, and started folding, sorting, and putting away baskets of clothes that had forced me to send the kids to school in mismatched and ill-fitting outfits for the past week.  I pulled my Honey Baked Ham out of the oven by two, and with an hour to spare, I prepped my quick and easy allergy-friendly desserts--Semi-Homemade Vegan Chocolate Pumpkin Bread Pudding and Apple Cranberry Crisp.  Soon after, the guests started arriving and pouring wine--the party had begun!

Regardless of how much help and support I have before and during these parties, it's hard to ever completely put my guard down and relax.  This year, most of the food was allergy-friendly and safe for my kids to eat, but you are never 100 percent sure, especially when you're hosting a potluck.  One unsafe ingredient in one dish is enough to send a food allergic person to the ER, which is definitely the last place anyone wants to be on Thanksgiving night.

But I managed to sit back with a glass of wine and take a bit of time to enjoy a few small moments and conversations from the evening.  And thankfully, tummies were full and satisfied without incident.  There may even have a been a dance performance and a bit of karaoke thrown in for some good old family fun.

It would've been nice to sleep in the next day, as there were still a couple of dishes in the sink and some crumbs to wipe up, but we had other plans.  We were off for an overnight in old Sacramento--via Amtrak--destination...the Polar Express!  All of the pre-made pasta, leftovers, cold cuts, bread, fruit, and snacks, and an in-room fridge and microwave allowed me to create a safe menu of foods for Tristan during our trip.  Perfectly sunny weather, hanging out with friends, and trains everywhere contributed to a memorable weekend.  Such fun!

Whew!  Finally today, a day of rest.  We are cleaning house and I have our after Thanksgiving Soup on the stove, with a ham hock base, Honey Baked Ham The Soup Solution Green Garden Soup Mix, potatoes, carrots, celery, fennel, and yellow onions.  Containing no dairy, egg, or nuts (note: does contain wheat and soy),* Honey Baked Ham not only allowed me to contribute a hands-off crowd pleasing Thanksgiving day main dish, it is giving me a--quite possibly even better--hearty and delicious soup for our Sunday night dinner.  Paired with a few other leftovers, including our desserts, we will feast again tonight with very little effort.  What fun things do you do with your Thanksgiving day leftovers?

The soup hit the spot--so delicious, I want to eat it for days.  Thank you Honey Baked Ham!

We hope all of our GAW families had a warm and wonderful Thanksgiving, and a little break from the norm.

*Honey Baked Ham's ingredient and allergen information is not published on their website.  Please contact them at 866-492-HAMS for specific questions and up-to-date ingredient information.

Homemade Chicken Pho--Free of the Top 8

Yay!  Labor Day has arrived, which means three whole mornings of sleeping in and letting the chaos ensue.  But still.  Three whole mornings.

Boo...I've seemed to have contracted a stomach bug that latched on at around 1 am, and is relentless.  Argh.  Even more reason to get some extra sleep this weekend.

With this crazy weather we've had for the past week, 70's blue sky, followed by days of 50's high temps, in combination with this weak stomach, I decided to try out my cousin's chicken pho recipe.  My latest obsession, chicken pho from Turtle Tower, has been my go-to take-out meal for the past several months.  Delicious broth, slippery rice noodles, juicy chicken, topped with cilantro, green onions, and bean sprouts...how can you go wrong?

Well, the fact remains that most Asian restaurants in the City cook with MSG.  Once, I had dared ask a server at a local Vietnamese restaurant if their pho had MSG, and he responded with a chuckle, "Of course."  OK not so bad once in a while unless your daughter drinks pho broth through a straw and calls it a meal.

Ky-Yen's brother, Ky-Wai, passed this recipe along to her and it is apparently a fan favorite at his house among his triplets.  Yes, I said triplets.  Not only that, Ky-Wai is a classically trained chef. 

How can you not try this recipe?

It's a very easy recipe, with the hardest part being finding the MSG-free pho spice bag that Ky-Yen uses in the recipe.  I checked a few Clement St. shops, and they didn't have it (or at least I didn't see it), so I ventured across the park to Sunset Super on Irving St. to find it.  I am wondering if they also carry it at the bigger Asian markets like 99 Ranch.

Here is, simply, the recipe Ky-Yen sent me.  Mine is cooking on the stove right now, and I must say, it smells authentically Vietnamese in our house right now.  Aw yeah.  Would be perfect with Irene's latest find from TJ's--fresh rice noodles.

Ky-Wai's Chicken Pho (free of the top 8 allergens)
Broth Ingredients
1 Chicken

1 Head of Garlic (leave whole in jacket, cut off tip about 1/4 inch)

Ginger (sliced)

Onion (cut in half)

Scallion (leave who, trim bottom)

Pho Spice

Pho Spice, available at Sunset Super, contains cloves, fennel, and star anise--NO MSG!!!

Lime Zest

Add enough water to cover chicken

Other Ingredients
Noodles, like Pho rice noodles, soba noodles, or any other allergy-friendly noodles
Salt
Fish sauce (optional, contains fish)

Topping Extras
Bean Sprouts
Chopped Cilantro
Chopped Scallions
Thai Basil
Lemon Juice
Sliced and Seeded Jalapenos

1. Cook the broth ingredients for 1 hour in a large pot.

I made it with two yellow chickens from the Asian market.  They have less meat but are also known to be less fatty and more flavorful.

2. Drain, and set aside chicken on a plate, saving the broth in the pot.  Compost the spice bag, garlic, ginger, scallion, and onion.

3. Finish with salt and fish sauce (omit fish sauce if allergic)

4. Cook noodles according to bag directions.  I used fresh pho noodles, but there are lots of alternatives based on taste and allergies.

5. Shred chicken meat.

6. Add noodles, broth, and shredded chicken to a bowl.  Garnish with desired toppings, like bean sprouts, chopped cilantro and scallions, Thai basil, lemon juice, and sliced and seeded jalapenos. 

The fine art of slurping your noodles. 

Most little girls would not wear a party dress to eat their pho, but the broth smelled so good the kids came running to the table, and this one refused to change out of her dress.

Hoping everyone had a relaxing Labor Day weekend!  Back to the grind...