Tips for Raising a Child with Food Allergies/Celiac Disease

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Many people think they have the best mom in the world but I really do. She is extremely empathetic and selfless and without her love, encouragement and friendship I wouldn’t be the healthy, independent, driven woman that I am today. She taught me that anything is possible and never made me feel different because of my food allergies or Celiac diagnosis. In fact, I didn’t have a clue about all the behind-the-scenes work she did to keep me safe until my adult years.

I cringe at a lot of things that parents of allergic children are doing today to single their kids out from their peers so I thought it would be great to have my mom provide tips on how she (and my dad) raised me to successfully handle my diet challenges.

My mom and me

My mom and me

Top 6 Tips from Nancy–the Food Allergy Champion

Kids just want to be like everyone else and no one wants to be “that” kid. These tips will help you equip and empower your allergic/Celiac child so that he or she can be safe and enjoy life to the fullest.

  1. Nurture Self-Esteem. High self-esteem not only empowers your child to better deal with anything life brings them but equips him or her with the confidence to effectively manage their health care needs. For instance, in high school much to Megan’s dislike, we made her order allergy and asthma prescription medications herself. While we took some grief for it, she admits today that it prepared her to handle her medications independently in college and beyond.
  2. Teach your child to be a detective. Show him/her how to read labels to scope out obvious allergens and feel comfortable asking questions when eating away from home to make sure that foods are safe —like what kind of oil are the fries prepared in?
  3. Get involved. Make connections at daycare and school so you know your child’s teachers, friends and their parents. Establishing connections in the early years can help you decide later which slumber party is safe. One of my friends, who’s a nurse and her husband, an ER doctor, recently reminded me that she was honored to be on the list of approved “sleepover houses” years ago. Volunteering in the classroom is a great way to pay back the teacher who is helping to keep your child safe.
  4. Be prepared. Have a stock pile of safe snacks in the car, at relatives’ houses and at school (for birthday treats, Halloween etc.) Offer to bring the snack for soccer and school, more often than not, so you know your child will be able to eat what is offered. Even as the parent of an adult with food allergies and Celiac, I keep a shelf-stable meal in my car in case she’s stuck with no meal options when we’re together.
  5. Make cooking fun. Learn to eat healthy and avoid packaged foods. Spend time as a family cooking together and share recipes with friends and family so they can prepare them too.
  6. Build a caregiver team. Make sure that anyone that your child comes in contact with knows how and when to use an Epi-Pen. By learning as much as you can about allergies or Celiac disease you can share information and create an awareness that will help your child stay safe.
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Semi-Healthy Banana Brownies

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I also seem to have a supply of brown bananas in my house and never know quite what to do with them. I’ve made banana bread, banana cake, banana pancakes; you get the idea. This week the bananas were piling up and I got creative. Gluten free friends, I present…Semi-Healthy Banana Brownies. It’s based on an AllRecipes.com recipe and yields non-crumbly, extra fudgey brownies. The banana flavor is definitely apparent but I’m sure it could be minimized if you use one instead of two bananas. 

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Semi-Healthy Banana Brownies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

These fudgey brownies are healthier than the norm!
Ingredients
  • ½ cup butter
  • ⅔ cup semisweet chocolate chips (Trader Joe’s are nut and gluten free)
  • ⅔ cup organic white sugar
  • 1 large egg
  • 2 medium ripe banana, mashed
  • ½ teaspoon gluten free vanilla extract
  • ¼ teaspoon salt
  • ¾ cup gluten free flour

Instructions
  1. Preheat an oven to 325 degrees F
  2. Grease an 8 inch square pan
  3. Melt butter in sauce pan over medium-low heat.
  4. Remove from heat, add chips, and stir until melted. Set aside to cool for 5 minutes.
  5. Lightly beat the egg in a medium bowl.
  6. Stir in the sugar, banana, vanilla, and salt.
  7. Pour the melted chocolate mixture into the banana mixture, and stir until well combined.
  8. Add the flour, stirring just until incorporated. Spread the batter into the prepared pan.
  9. Bake in the preheated oven until a toothpick inserted near the center comes out with moist crumbs, about 30 minutes. Don’t over bake. Remove, and cool pan on wire rack before cutting.

 

For a creative twist, use an upside glass to cut out the brownies instead of using a knife.

For a creative twist, use an upside glass to cut out the brownies instead of using a knife.

 

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Gluten Free Communion 101

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I’ve been a Christian my entire life but when I was diagnosed with Celiac disease in 2008, I stopped taking communion bread because of my gluten free diet.

Last year when I transferred my membership to a different United Methodist church, much to my surprise I discovered that they offer gluten free communion bread. As a Celiac with multiple food allergies, I didn’t feel comfortable taking the gluten free variety right away without finding out about the brand of bread, their precautions for cross-contamination, etc. After doing a little research, I found out my church’s gluten free bread was a brand of gluten free crackers containing soy (one of my food allergies — so glad I didn’t try it). However, I was impressed that a nice older couple, who have a son-in-law with Celiac, were responsible for preparing the gluten free communion bread dish. I decided to join the communion prep team to help them and donate Udi’s gluten free bread for communion to ensure that I (and other church members with Celiac/food allergies) am able to take communion safely.

By becoming involved with the prep team, I’ve had the opportunity to spread some awareness about Celiac disease and to keep an even better eye out for potential cross contamination, all while pouring the grape juice in the tiny cups.

communion

I cut up the gluten free bread for each month’s communion at home so there’s no risk of cross contamination.

If it’s been awhile since you’ve taken communion and you want to do so, I encourage you to do some research and see how you can get involved in the gluten free preparations. One in 133 people have Celiac disease so you’re probably not the only one with it at your church!

Note: If you’re a member of the Catholic church, you’ll want to read this article about low gluten host. 

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Gluten Free Apple Carrot Muffins with Cream Cheese Frosting

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Is it a muffin or a cupcake? My intentions were more health-focused when I started but then I decided to whip up a little cream cheese frosting. If you decide to eat it for breakfast, you should probably call it a muffin =). This recipe is based on a carrot cake muffin recipe I found in a gluten free magazine several years ago. My modifications make it quite a bit healthier and nut and soy free. No matter what you call it, this snack is nutrient rich because of the carrots and has a satisfying texture with the addition of a shredded apple. Here goes:

gluten free carrot muffins

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Gluten Free Apple Carrot Muffins with Cream Cheese Frosting
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

This recipe calls for a lot of carrots so I recommend using a food processor for prep unless your arms want a good workout! Be sure to store these muffins in the fridge because of the cream cheese frosting.
Ingredients
  • 2 cups gluten free flour (I like Jules or King Arthur)
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 3 eggs
  • ½ cup unsweetened apple sauce
  • ½ cup non GMO canola oil
  • 2 teaspoons gluten free vanilla
  • 1 organic Granny Smith apple, coarsely shredded/grated
  • 2½ cups organic carrots, coarsely shredded/grated
  • Frosting
  • 1 block gluten free reduced fat cream cheese, softened
  • ½ cup organic sugar

Instructions
  1. Preheat oven to 350 degrees
  2. Combine dry ingredients with a whisk
  3. In a separate bowl, mix eggs, apple sauce, oil and vanilla
  4. Carefully add dry ingredients to wet
  5. Fold in shredded carrots and apple
  6. Pour into muffin tin with 12 paper liners
  7. Bake for 18-20 minutes or until toothpick inserted into center of muffing comes out clean
  8. To prepare frosting:
  9. Once cream cheese is soft, add sugar and blend throughly
  10. Frost once muffins are cooled

 

 

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Allergic Shiners and Wrinkles

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Don’t you hate it when people tell you that you look tired? That is one of my biggest pet peeves. Seasonal allergies don’t help me or other allergy sufferers look bright-eyed and bushy tailed. If you’re not already familiar this the term allergic shiners or allergy wrinkles, keep reading…

According to the American College for Allergy, Asthma & Immunology, “dark circles under the eyes are due to swelling and discoloration from congestion of small blood vessels beneath the skin in this area. The symptoms of allergic rhinitis often produce a combination of gestures and facial features, particularly in children and teens.”

IMG_0341

As you can see from my photo above, the discoloration and swelling makes it looks like I’ve been in a fight–every day (no matter how much sleep I get)! Unfortunately, this is something I haven’t outgrown. Good thing there are some decent under-eye concealer out there.

Another interesting facial characteristic in people with allergies is the Dennie-Morgan fold (sometimes called allergic wrinkles). These lines form underneath the lower eyelid, below the lashes. Dr. Christine Franzese says that “allergic inflammation causes congestion in the nose, and this congestion causes poor blood circulation, or “back up” of blood flower in the eye region. This poor blood circulation results in a condition where there is low level of oxygen. It’s thought this low level of oxygen causes a particular eyelid muscle to spasm.” These spasms over time cause the lines. Yes, at the tender age of 28, I hate to say it but I have [allergy] wrinkles! But don’t worry, my darling little nephew also has them at age two.

DSCN1886

If you happen to be blessed with either of these facial characteristics you may find some comfort in Benadryl and a cold compress. I have a great eye mask that I keep in the freezer for spring days when my eyes are swollen in the morning. I’ve also discovered (thanks, Google) that hyaluronic acid fillers can be used to “fill in” the Dennie-Morgan fold. I’m not to that point yet, but a few more of the “you look tired” comments might lead me there!

I’m interested to know if you have allergy shiners or wrinkles and what you do to treat them. Let me know by leaving a comment.

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More on Genetically Modified Foods

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Several months ago my interest was peeked about non GMOs (genetically modified organisms) foods. If you didn’t read my first post about GMOs, be sure to check it out. It goes over the basics of GMOs. I’m really making an effort to buy non GMO foods because I value my health and the health of my loved ones.

This weekend I went to a gluten free tasting event at a local natural foods store and struck up a conversation with a woman who was representing a local organic farmer organization. One of the pamphlets on her table promoted March Against Monsanto. I’d never heard of Monsanto before but she told me that they are the largest producer of genetically modified seeds in the U.S. Their seeds are genetically modified to resist herbicides. This means that farmers can spray their entire crop of corn, soybeans, etc., with the company’s Roundup herbicide and have a crop that’s resistant to weeds. Because GMO labeling stands to threaten Monsanto’s business, they spent millions of dollars to oppose the passing of California’s Proposition 37. (Check out other companies that oppose GMO labeling, unfortunately, I bet you will recognize many brands you know and love.)

Monsanto is a powerhouse, particularly in the realm of government influence. Because of this and concerns about potential health risks linked to genetically modified foods, March Against Monsanto supporters will gather worldwide on May 25.

monsanto

I’ve never been an activist before, but I feel strongly about GMOs (especially considering the cause of my husband’s cancer is unknown). I find value in what Monsanto is doing for agriculture across the globe, but I feel as an American I should have more information about the food I’m putting in my body. I don’t know yet if you’ll find me at the Ohio Statehouse in a few weeks, but I do know that this is an issue that I’m going to stay involved in. If you value your health like me, I encourage you to do you research and spread the world about GMOs. Now I will get off my soapbox =); thanks for listening.

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Rice Pizza

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I don’t think I would have made it through college without pizza. Between dining hall pizza and late night orders of Papa John’s and Dominos, I certainly got my fill of gluten filled pizza prior to my Celiac diagnosis.

rice pizza

Since becoming gluten free, I have yet to find a g-free pizza that tastes like the real thing. But over the years I’ve collected recipes for variations on pizza (think sweet potato crust, no crust). This one in particular came from a local Celiac conference cookbook and is definitely my favorite. The crust is made of egg and brown rice which packs protein and fiber and gets very crispy from baking at a high temperature. I’m sure it will quickly became of favorite of yours too. Be sure to get creative with the toppings too. Turkey pepperoni and bell peppers often find their way on mine.

Gluten Free Chicken Nuggets

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Rice Pizza
Author: 
Recipe type: Italian
Cuisine: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • Crust:
  • 3 cups cooked brown rice
  • 1 cup shredded mozzarella cheese
  • 2 eggs, beaten
  • Toppings:
  • 15 oz gluten free pizza sauce (I like Dei Fratelli)
  • ½ teaspoon oregano
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 cup shredded mozzarella cheese
  • 2 tablespoon grated parmesan cheese

Instructions
  1. To prepare the crust combine all the crust ingredients and press into a 8×8 greased pan
  2. Bake the crust at 450 degrees for 15-20 minutes
  3. Remove from over and cover the crust with toppings
  4. Bake an additional 10 minutes or until cheese bubbles

 

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What do you think caused your Celiac disease?

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Despite the increased knowledge and diagnoses of Celiac disease in the last several years, the actual cause of Celiac disease is still unknown. We do, however, know that you have to eat gluten to have it (i.e. a newborn who is breastfed cannot have Celiac) and that it’s genetic. One interesting thing about Celiac is that you can have the gene and not have the disease. In fact, according to a NY Times article about Celiac disease, two genes–DQ2 and DQ8–”suggest a diagnosis of Celiac disease, but they cannot confirm a diagnosis, since 35 percent to 40 percent of the overall American population carries these genes. Only a small subset–2 percent to 3 percent–of all people with these genes will ever get celiac disease.”

While scientists don’t have a concrete evidence about the cause of Celiac, many docs including mine, believe that there is a trigger. Sheila Crowe, M.D., the physician who wrote the article above, who is not my doctor, suggests that pregnancy, stress, infection or gastric surgery could be triggers of Celiac disease.

When I was first diagnosed with Celiac disease, my doctor used a memorable explanation that I’ll share with you. “A horse in a pen represents Celiac disease. Something unknown caused the gates of the pen to open and now your horse is running wild.” I like this simple illustration and think it easily depicts the concept of a trigger.

Wish you would have stayed in there horsey...

Some days I wish you would have stayed in there horsey…

Thinking back to my pre-diagnosis days, I can think of a few things that may have blown my horse’s gates open. Right after graduating from college, I took several rounds of strong antibiotics to clear up a pesky respiratory infection and became very dehydrated. As I was finishing up the last dose of medication (and still dehydrated), I traveled to Ireland for two weeks and due to my food allergies, mostly ate prepackaged gluten-filled pasta meals–think Chef Boyardee and Easy Mac. Upon returning home, I started a very demanding job, bought a house and planned a wedding in six months. While I can’t say one thing caused the disease, I think my the combination of these factors caused my body a lot of physical and mental stress. And let’s not forget that my immune system was already compromised due to my existing food allergies and asthma.

I doubt I’ll ever know for sure what caused my Celiac, but I feel fortunate to have a disease that’s controllable without medication, surgery, etc., and doesn’t impact the quality of my life too much! I’m interested in hearing your story and what you think caused your penned up horse to run wild. Please share your comments below.

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Dandy Apple Cake

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This moist cake has the unusual, but delicious combination of apples and chocolate chips. 

This recipe is a family favorite and it based a cake recipe in a circa 1980s Junior League of Columbus cookbook. The original recipe is not gluten free and has enough oil and sugar to give you diabetes and make you have a heart attack all in one sitting! While I still wouldn’t consider this cake, with my modifications included, healthy, I think it’s worth the calories. I don’t recall the original recipe’s name but my Dad nicknamed it dandy (i.e., excellent in class) and it stuck.

Boy is it dandy!

Boy is it dandy!

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Dandy Apple Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Chop the apples finely or even grate in a food processor.
Ingredients
  • ½ cup GMO free canola oil
  • ½ plain applesauce
  • 3 eggs
  • 1 cup sugar
  • 2 cups gluten free flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 6 oz nut free chocolate chips
  • 3-5 Fuji or similar peeled and finely diced apples

Instructions
  1. Mix oil, apple sauce and eggs in a stand mixer.
  2. In a separate bowl, mix all dry ingredients.
  3. Add the wet ingredients to the dry and mix until incorporated.
  4. Fold in apples and chocolates.
  5. Pour into a greased 9×12 glass pan and bake for 45 minutes at 350 degrees.

 

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Hypo-Allergenic Hotel Rooms

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If you’ve been following along with my recent posts, you’ll know that last week I traveled to Tampa, Florida, for a business trip. What I haven’t yet shared about my travels was my stay in a hypo-allergenic hotel room. When I was booking my stay at this particular Grand Hyatt, I discovered that they offer Respire hypo-allergenic rooms.

Tampa Bay Grand Hyatt

Tampa Bay Grand Hyatt

As a sufferer of dust and mold allergies, I usually don’t sleep well in hotel rooms, especially when I think about all the dust mites crawling around in the not-so-frequently washed comforter/duvet. Because of this, I upgraded to a Respire room to see what it’s all about.

The highlights of the room include:

1. A medical-grade air filter

2. Hypo-allergenic pillow and mattress encasings

3. Hypo-allergenic toiletries

4. Feather free pillows and bedding

5. A special cleaning process to ensure allergens are minimized on carpet, upholstery and other surfaces in the room

I enjoyed the Respire room, and all its extra touches allowed me to enjoy two very comfortable nights of sleep. It looked and smelled cleaner than a typical hotel room, and I didn’t miss the presence of a comforter on the bed. Instead, there were several layers of sheets and a freshly washed blanket. I don’t think I sneezed a single time; the room must have had less allergens than my home as I started sneezing the minute I hit my front door =). Also, the hum of the air filer helped drown out noise from the neighbors.

My Respire room cost about $30 extra a night but I think it was worth the price. I especially enjoyed the allergy friendly toiletries and was impressed that they were gluten free too. If you find yourself booking travel at a hotel with hypo-allergenic rooms I suggest you give it a try and see if you notice the difference like I did.

This post is in no way sponsored by Hyatt and all opinions are my own. Just wanted to share my allergy friendly experience!

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