Food Allergy Counseling: How To Play

As one who manages severe life threatening food allergies every day (and asthma, allergies and eczema), sometimes, on certain days, it can seems like I have to manage them every minute. I don’t actually but it can certainly feel like that; “No, I can’t eat that,” “No I can’t join you there,” No, that won’t work.” Nos, buts and howevers.

In this last decade of my adulthood, after a lifetime of Nos, I started to ask for more Yeses; asked for them, sought them out, even found them within a however. The more that I sought them out, the more they showed up, in abundance. And the more I found them, the more I challenged my food allergy counseling clients to seek them out as well.

And so I now I ask you: where are your places of ease, rest, joy and play?

This recent New York Times article underscores that human children learn by creating play. “Playing for All Kinds of Possibilities”: "Studies suggest that free, self-directed play in safe environments enhances resilience, creativity, flexibility, social understanding, emotional and cognitive control, and resistance to stress, depression and anxiety.

This last year, I’ve upped my adult "play" quotient by throwing myself into improvisational comedy and musical improv.  (Here’s a blog post about doing improv and here is a fun comedy video I made with musical improv maven and comedian, Rebecca Vigil.)  In a few weeks, my improv team will perform somewhere in NYC; it'll be invigorating, playful and have nothing to do with the part of my brain that manages food allergies. Don’t worry, my teammates are all well aware of my food allergy needs. But see, see! Even that is part of my point: when it can feel like every, every moment is managing a life with a chronic disease, everyone needs a break, a time for the brain to play in safe[r] space.

I’ve created several safe spaces in my life to play, learn, grow and relax.

What's an activity that stretches you/your family emotionally or physically outside of food allergies and into a playful, fun, free zone?

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Have no idea where to even start? Need ideas, help, assistance or support finding that safe place to play while managing food allergy risk? Please contact me about food allergy counseling today.

The Counter, NYC

Recently, I was invited to try out the new gluten-free menu at The Counter in Times Square. I  had a long chat with both the general manager and Chef Eddy about how they handle severe life-threatening food allergies (here are their online allergen policies and listings) as well as food intolerances and gluten-free requests. Satisfied with my conversation with The Counter Burger in Times Square team, I taste tested beef burger and bison burger on Udi’s Gluten-Free buns. All was delish!

Some specifics about The Counter in Times Square:

The restaurant does not serve peanuts or tree nuts in the main entrees.  There is peanut butter at the bar to make milkshakes and there is Nutella also for one dessert item.
-Always remind your bartender about your food allergic needs, as well.

They have a Mahi-mahi “burger” – it’s cooked in a pan; the burgers and marinated chicken are cooked on the grill.
-Great news for those burger lovers who are also fish allergic, like me. Double check with your The Counter outpost.

When an allergy order is made, one cook handles the entire order from beginning to end, including starting with a fresh pair of gloves.

One of the fryers at The Counter in Times Square is dedicated to fries only (gluten-free).
-Nice; however I didn't try.

They use soybean oil to fry their fries.
-Soy-allergic people, ask your doctor about soybean oil and your food allergy needs.

The Counter in Times Square's desserts are made off-site, therefore no allergen-free options there.
-Desserts tend to me an allergic minefield and I rarely if ever eat dessert out.

Right now, they are using buns made by Udi’s Gluten-Free.
-Double check with the chef or manager at your The Counter outpost. When I was at The Counter in Times Square, they had a copy of the Udi’s label ready to have a look in a binder. Great job and excellent disclosure!

Here’s a picture of my delicious The Counter in Times Square beef burger and bison burger. Yes, I ate both; I was at a tasting and they were both delicious!

The Counter in Times Square burgers and Udi’s Gluten-Free bun brought separately for my ease

I split the bun and had one burger on each half - so good!

Chef Eddy and GM Nelson couldn’t have been nicer, they walked me through every menu item, ingredients and sub-ingredients, were kind, patient and happy to help and I’ll be happy to go back!

Thank you, The Counter
7 Times Square
(41st & Broadway)
New York NY 10036
212 997 6801

Recipe: Spiced Chickpeas, Roasted Vegetables & Knife Giveaway

Vegan, top 8 allergen-free goodness

Spiced Chickpeas

1 15 ounce can of chickpeas, drained and rinsed

1 T olive oil (or a neutral oil of your choice)

A mixture of cumin, sweet paprika, turmeric, cayenne, Kosher salt and pepper  - to taste

In a large skillet, warm the tablespoon of olive oil for 30 seconds, then add a sprinkle of each spice to your taste. Lightly toast the spices for 30 seconds or until fragrant. Add the drained chickpeas and warm through. Easy and yum!

I paired the chickpeas in the picture above with a roasted sweet potato, Brussels sprouts and baby broccoli. The technique for roasted is equally easy. Here’s a breakdown about the basics of roasting veggies on Salon.com.

Roasted vegetables

Preheat your oven to 400 degrees

Rinse, pat dry (with a paper or kitchen towel) and top and tail your veggies and halve or cut in smaller, uniform pieces. Place pieces on one layer in a pan, sprinkle liberally with olive oil (or an neutral oil of your choice), Kosher salt and pepper. Place in hot oven and roasted until caramelized and yum, about 45 minutes or until soft and fragrant.

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CONTEST NOW CLOSED

Join me today, May 7, 2013 on my Allergic Girl Facebook page for a chance to win the Wüsthof 3.5 inch paring knife with serrated edge that I used to prep all these lovely veggies. Contest rules: leave a comment on my Allergic Girl Facebook page telling me what veggies you'd like to cut with this fab knife. The contest is open for 24 hours from 9:45am EST on May 7, 2013, winners will be picked using random.org and the contest is limited to United States residents.

Wüsthof 3.5 inch paring knife

Dairy-Free Buttercream: Video with Rebecca Vigil

If you’ve been reading this blog since last year, you’ll have noticed that I started doing improvisational comedy these last twelve months at The People’s Improv Theater in New York City. It’s expanded my mind and my self in ways I didn’t even know I needed or wanted. I wrote about it here in this post, "Yes And".

Part of my training has been to do musical improv, where you make up an entire musical based on audience suggestion. Thrilling and terrifying all at once and a lot of fun. One night, at The People’s Improv Theater, I saw Rebecca Vigil perform with her improv rock band (yes, totally) and was hooked on what Rebecca Vigil and The Vigilante does. NB some of what she sings about is NSFW nor G-rated but it’s all fun. If you have a chance to catch her group The Vigilante or her part in Broadway’s Next Hit Musical – go go go!

Now, musical improvisational comedy genius Rebecca Vigil has started doing a cooking show on YouTube, with writing by Josh Hurley.

A Cooking Show with Rebecca Vigil

 
I was honored to join her on her show. We made dairy-free buttercream (the recipe is here). But we needed to frost something, so I made cupcakes using King Arthur Gluten-Free chocolate cake mix pictured below.

Offset knife icing the cupcakes

You can see all four of the dairy-free buttercream ingredients to my left, in the picture below. That huge bottle of Tahitian vanilla was sent to me by Nielsen-Massey - thank you for the vanilla love Nielsen-Massey! 

The recipe is so easy, we had to laugh!

 Here we are in-between shots.

Rebecca's hair is like Ariel from The Little Mermaid, no really.

Here’s the finished comedy video, YouTube fun for the whole family. All of the music is by Rebecca Vigil and remember: the recipe is real, the comedy bits are just for fun:


Buttercream + Rebecca + me = allergen-friendly fun!

Dairy-Free ButterCream Frosting: Recipe

Buttercream recipe from Domino Confectioner’s Sugar

In the last few years I’ve used baking mixes by the King Arthur’s Gluten-Free line to finish off a dinner party. Made in a dedicated, top eight allergen free facility the King Arthur Gluten-Free mixes are delish and my guests never know the difference. (NB: you have to add eggs to many of the mixes; however, there are instruction on substitutions on the King Arthur site).

And I’m lactose intolerant, not dairy allergic - here's a link about the differences. However, when I have dinner parties, very often I have guests who are: dairy allergic, dairy intolerant, soy allergic, soy intolerant, gluten intolerant, wheat allergic and/or kosher which means no dairy with meat - or any combination therein. So ensure that everyone can join the party, I make dairy-free buttercream to top those delicious King Arthur’s Gluten-Free cake, cupcakes or create frosting filled chipwiches.

King Arthur’s Gluten-Free chocolate cupcakes

I first was introduced to this dairy-free buttercream concept by dairy-allergic Heidi of Brooklyn Allergy Mom blog. After I saw her make her version, I realized it was very close to the Domino’s recipe on the box with two substitutions, rice milk and organic palm shortening.

After you make substitutions to fit your needs, the most vital ingredient is the vanilla, especially as the sugar, rice milk and palm shortening are relatively flavorless. You want, need, to get the best vanilla you can. I used Tahitian Vanilla sent to me by Nielsen Massey. Here’s more about vanilla and Nielsen Massey and their allergen statement. And here’s a post about choosing vanilla from Huffington Post. 

There's the Tahitian Vanilla on the right in the cream & aqua bottle

Here’s the recipe on the box of Domino Confectioner’s Sugar with my substitutions in parentheses:

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Dairy-Free Buttercream Frosting
Adapted from Domino's Sugar

3 3/4 cups - (1 lb. box) Domino® Confectioners Sugar
1/2 cup - butter softened (Spectrum Organic Palm Shortening)
3 to 4 tablespoons – milk (Rice Milk)
1 teaspoon - vanilla extract (Tahitian Vanilla by Nielsen Massey)

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Enjoy!

Food Allergy Counseling: Speaking at Montclair Health Department

May 6, 2013 I'll be speaking in New Jersey. Come join us!

From the Montclair Health Department:


In recognition of Food Allergy Awareness Week the Montclair Health Department will host a discussion with author Sloane Miller on “Living with Food Allergies,” Monday, May 6, 7:00 p.m., in the Montclair Municipal Building Council Chambers, 205 Claremont Avenue. Ms. Miller, who wrote the book Allergic Girl: Adventures of Living Well with Food Allergies, will talk about her experiences as a food lover with multiple food allergies.

Ms. Miller is a licensed psychotherapeutic social worker who has a private counseling practice that focuses on helping people with food allergies live well. She author will have signed copies of her book available for purchase.

Please call the Health Department to reserve your seat 973-509-4974.

Food Allergy Counseling: Kyle Dine, No Reactions Tour 2013

Me & Kyle Dine at a KFA Event September 2012

• Looking for positive "Allergy Dude" role model energy for your child with food allergies? 
• Looking for a fun afternoon of songs for your child with food allergies?
• Looking for the empowering message your child with food allergies that they can manage their lives with food allergies? 

Then look no further than Kyle Dine. In Kyle’s words: “The most important thing to me is raising awareness and education about food allergies.”  A food allergic lifer (like me!), Kyle travels the United States and the world teaching little ones about severe food allergies, anaphylaxis and empowerment through catchy tunes.

Some of his vital food allergy risk management messages are songs called: “Never Keep A Reaction A Secret”, or “Cool Bracelet” (Medic Alert) or “My Epineph-Friend” about epinephrine auto injectors. You can a listen here. Here’s more about his school assembly work and his brochure. Kyle’s tour starts tomorrow April 30, 2013 and here are his dates of now.

This year I’m thrilled to be on of Kyle’s corporate sponsors and to tell you more about Kyle Dine. And to let you know that he has Fall tour dates available. I’ve seen him perform and little kids are not only mesmerized but enchanted, engaged, learning and having a great time.

Kyle is a wonderful advocate for our anaplylactic food allergic community and I’m proud to call him colleague and friend.

Check out Kyle Dine's site, CD and join him on his tour or book him for your little one's school!

Food Allergy Counseling: Anaphylaxis Card

From the American Academy of Allergy Asthma and Immunology, a free customizable wallet sized anaphylaxis action plan.

A copy of the PDF from AAAAI.org

What an excellent resource! Make sure to go over your anaphylaxis action plan with your board certified health professional.

10 Ingredient Pantry Pasta Dish: Pasta with Kale, Garlic and Chiles

Picture 1 - Fryer chile flakes, garlic and capers

Picture 2 - Adding chopped fresh kale

Picture 3 - Addition of cooked pasta to pans with kale and 

A Pasta Dish Straight From the Pantry was posted in the New York Times April 9, 2013, written by Melissa Clark. It’s a version of a dish I’m certain many of us home cooks have in our virtual back pockets: some kind of pasta, with olive oil, some garlic, some kind of green and some kind of cheese - mine is with frozen peas. As a food allergy coach, I encourage my clients to have go-to dishes that are easy to make, free of their allergens and yummy.

This version of this basic recipe meets those criteria and I especially like it for the addition of frying the capers and the red chile flakes, two things I always have on hand and forget to use. Lemon at the end is a must – it brightens the kale and the lifts pasta.  I altered the recipe to suit my food allergies and food intolerance needs - I’m fish allergic and wheat intolerant and it called for wheat pasta and anchovies. Alter it to suit your own food allergy needs and pantry dinner is served in no time!


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Pasta with Kale, Garlic and Chiles
Adapted from A Pasta Dish Straight From the Pantry by Melissa Clark
Yield 2 servings

Ingredients
Salt, as needed
1/2 pound pasta (I used Tinkyada organic rice pasta)
3 tablespoons good olive oil, more for drizzling
1/4 to 1/2 teaspoon crushed red chile flakes, to taste
4 fat garlic cloves, smashed and peeled
2 tablespoons drained capers, patted dry with a paper towel to encourage   browning
1 small bunch kale, chopped (or use 3 large handfuls chopped kale)
Black pepper
Squeeze of lemon
Grated pecorino or Parmesan cheese, for serving (optional and omit if dairy allergic)

Method
1. Bring a heavily salted pot of water to a rolling boil. Cook pasta until al dente. Drain.
2. Meanwhile, heat oil in a large skillet. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
3. Add smashed garlic and capers. (Picture 1.) Cook until everything is golden and the capers look crisp around the edges, 3 to 4 minutes. Add kale and 2 tablespoons of the pasta water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 3 to 5 minutes. (Picture 2.)
4. Add drained pasta and toss well. (Picture 3.) Add salt and black pepper to taste. Serve with a squeeze of lemon. I like it with some grated Parmesan cheese, but it's not vital.

Food Allergies: A Complete Guide, Dr. Scott H. Sicherer

Food Allergies: A Complete Guide for Eating When Your Life Depends on It by leading allergist, clinician and researcher in the field of food allergies, Dr. Scott H. Sicherer, is a must read and personal library necessity for every family newly diagnosed with food allergies.

Written in a question and answer format, Dr. Sicherer, as Dr Hugh Sampson’s forward states: “…has distilled these experiences here to answer virtually every possible question about food allergies, from questions you may have wondered about to, more important, many questions you should be asking.” It’s the questions that one should be asking (but often doesn't) that I often concentrate on in my food allergy counseling sessions with clients. And the ones that need some special attention. I’m thrilled that Schierer gives so many of these necessary questions a voice, in print.

Sicherer delves deep into many pertinent issues and concerns facing the food allergy community, including: the facts about the definition of a food allergy; demystifying food allergy testing methods and efficacy rates; defining anaphylaxis; chronic health problems related to food allergy like FPIES and EoE; how to successfully avoid food allergy reactions in multiple scenarios; anxiety and food allergies and adequate feeding habits; questions about food allergy resolution and prevention and discussions about cures and treatment and on going research.

One of my favorites parts of the book, and there are many, is that the discussion in Chapter 2: "What Do I Need to Tell the Doctor to Help Get a Food Allergy Diagnosis" includes the steps, tools and strategies I’ve written about in my book, Allergic Girl and that I’ve been teaching my food allergy counseling clients for years.

Mainly:

• Keeping a medical history handy of adverse food reactions and bringing with you to your doctor's appointment
• Preparing a list of questions ahead of time to bring to your appointment
• Preparing a food diary (or as he calls it a diet record) to bring to your appointment

And he adds the suggestion of bringing relevant food labels; a minor or hidden ingredient of a previously trusted food could be the reaction culprit.

No one book about any medical diagnosis can say it all, explain it all, be all about your exact food allerg situation, at all times of your life. It's not possible.  And Food Allergies: A Complete Guide for Eating When Your Life Depends on It is in no way a substitute for a visit to the allergist office. But 9 Food Allergies: A Complete Guide for Eating When Your Life Depends on It by Dr. Scott H. Sicherer is a valuable tool to educate and inform anyone with food allergies about their disease. It would also make an excellent gift for caregivers, school nurses, grandparents, spouses, etc.

Thank you Dr. Scott H. Sicherer