The Allergic Voice

There's a lot of information out there for allergy parents. They're all exchanging tips on how to protect their children, how to create a safe environment, and how to guide their child through the world with this often disregarded disease. What I don't see, is the allergic point of view. That's where I come in.

I've been an allergy sufferer my entire life. The first reaction I can remember was in a car with a Ritz Cracker. The first my mom remembers was a cookie that almost killed me at age three. She tells me I turned blue, and then vomited. I don't remember it, but I am thankful that my body was able to reject the cookie. I've been laughed at, had peanuts thrown at me, chased by Mr. Peanut on the New Jersey Boardwalk, and cross-contaminated. Learning to navigate in a nutty world has been a challenge, but I've learned enough about myself and other people to do it successfully.

I can tell when a server doesn't understand my allergies, or doesn't trust the kitchen to provide me with safe food. I've learned how to navigate dinner parties and holidays with relative ease. Allergies are terrifying to people who have no experience with them. Nobody wants to be responsible for killing you in their kitchen. The most important thing you can do is speak up. By explaining your dietary restrictions and offering solutions (ex: I'd be happy to supply dessert; what does the Chef recommend as a safe dinner option?) you can educate people about allergies, and enjoy your meals with a little less stress.

I'll continue to write about allergic living, offer allergy-friendly restaurant reviews, advice for traveling with food allergies, and answering allergy-related questions! My door is open!

Holiday Survival Guide

'Tis the season of cookies, cakes, and pies! It's a dangerous, delicious time of year and self control can be a pretty fuzzy territory for me, especially when I'm staring into the face of a homemade pie. But it's easy to not eat something when I'm playing a game of Russian Roulette with the aforementioned pie. Now, if that pie was made or purchased by someone I trust, self control goes out the window and two (four) slices later, I am shamelessly scraping the crumbs off the plate with my fork.

Need a few survival tips to make it through the holiday season? Let's dive in.

1. Communicate. You must speak up for yourself, and let your host know what you're allergic to ahead of time. Most people are willing to accommodate an allergy, but don't expect them to change their menu entirely. You can offer to bring a dish, just so you know you'll have something safe to eat.

2. Beware of Cross Contamination. If you find yourself face to face with a bowl of nuts, don't panic. Ask the host whether it's alright for you to set aside your servings before the meal begins, so you can avoid the risk of cross contamination.

3. Educate. Make sure another guest knows what to do in case you do ingest an allergen, and how to use your epi-pen. You might not be able to do it.

4. License to Carry. While we're talking about epi-pens, how many are you carrying? You should have at least two with you at all times. The effects of epinephrine usually only last 10-20 minutes. Talk to your doctor about dosage.

5. B.Y.O.F. Bring your own food, or have a snack before you leave your home just in case you don't feel comfortable with what's on the table.

6. Read ALL the Labels. I've said it before--if you don't read it, don't eat it. Ask your host to please save the labels on store-bought foods so you can read the ingredients.

5. Ask before you eat! I cannot stress this enough. I've never taken a bite without confirming that it wouldn't kill me. It's foolish to assume that just because you've had it before, it's safe this time. You should never feel embarrassed to ask for the ingredients.

6. When in doubt, don't eat it. If you're not sure, it's not worth the risk.

Allergies are a pain, but they're manageable. Just be careful, be smart, and don't be afraid to speak up. Happy eating, everyone! I'll be back soon with some Allergy Friendly Desserts!

Flying With Allergies

The most difficult part of dealing with allergies is the awareness that not everyone you meet will take it seriously, or make any effort to accommodate your condition. Most encounters are met with kindness, but every so often, I find myself facing a negligent misunderstanding.

On a recent flight from New York to Seattle, I flew US Airways/American Airlines. Upon arriving at my gate, I informed the Gate Attendant about my allergies. I explained the severity, and she kindly reassured me that I would be safe on the flight and told me to inform the flight attendants of my condition. Which I did.

I have never been met with the kind of hostility that Debi-with-one-b served up. I told her about my allergies, and asked whether it would be possible to please create a buffer zone, similar to Jet Blue's procedure. That would simply mean asking one row ahead of me and one row behind me to refrain from eating nuts during the flight. If not, could she please make an announcement to let passengers know there was someone with a nut allergy on board. Not only did she refuse to accommodate me, she went as far as to point out that it's in the airline's rules that they will not make any kind of special exception for medical conditions such as nut allergies. She offered, with a hearty dose of sass, to show me the writing. Appalled, I didn't know what to say, so I responded with the simple fact: "I can die."

Debi-with-one-b. "You should have rented a car."

One swift punch in the face. "You should have rented a car." Those six words left me speechless. I shuffled to my seat, my stomach turning and my heart racing. I was starting to sweat. I had never felt so unsafe on a flight in my life. I've been refused food on international flights, told to move to a different seat, and suffered the inconvenienced glances of snackers who just want to eat their peanuts in peace. I have never been told that getting on the plane was a mistake. Debi-with-one-b made me feel like my life was at risk. Her dismissive, negligent, unprofessional attitude made me feel like it didn't matter what happened to me. It was obvious that she didn't really care.

I demand a change in airline policy. My life is more valuable than a bag of mixed nuts.

Ask Before You Eat

I learned to speak up about my allergies a long time ago. Maybe it was because of the kid who chased me through school with a bag of peanuts, or maybe it was because of the time Mr. Peanut chased me down the ocean front boardwalk. Either way, I've learned to be firm but polite when it comes to alerting others of my allergies.

While visiting my boyfriend in California, he wanted me to experience the mouth-watering joy of Roscoe's Chicken and Waffles.  An obvious yes! I called ahead to be sure that the restaurant was safe for me, and with the managers approval I felt confident that I was in store for a great meal.

I like to double check, which is a no brainer to me. I rattled off my list of allergies to the waiter, who then disappeared to confirm whether the food was safe. Not everyone is as paranoid as I am, but when life or death depends on one bite--I'm going to be damn sure before I bring the fork to my face. 

After about twenty minutes of staff fumbling around with questionable answers to my very simple question, the boss came by our table and sat down. He shook our hands, introduced himself and explained that he unfortunately couldn't show me the ingredient list, as their waffle recipe was top secret. Which is actually pretty cool, and adds to the fun of eating there. Not very convenient for an allergic foodie like me. He was able to tell us that the waffles contained soy flour--one of my biggest allergens.

No waffle, no problem! One giant plate of fried chicken, gravy, and grits later--I was stuffed. It was amazing, and I was healthy. I was thrilled to have the clarification, but the difficulty we had obtaining that vital information reminded me of how important it is to be your own advocate when it comes to food allergies. Nobody wants you to have a reaction in their restaurant/airplane/

classroom/store/concert/dinner party etc. Speak up, be clear with the information you need, order smart, and enjoy your meal! 

Teriyaki Fried Mushrooms

Howdy, friends! Pardon my MIA status--I recently relocated back to America. It was a hectic, emotional move--but it's great to be back home. Now, let's get to what matters! The food.

Sushi creeps me out. Raw fish gives me the heebie-jeebies, and I want nothing to do with it. But give me a sweet potato roll with mushrooms, or a bowl of egg drop soup and I am a happy lady. One of my first sushi experiences was with my boyfriend. We had been seeing each other for less than a month, and I really wanted to impress him. I agreed to a local sushi place for dinner, because I was sure that there would be something on the menu for a highly allergic fish-hater. I wanted to stay away from the stir-fry, because peanut sauce and I would not get along too well. The veggie options all contained raw yummies that would have meant ending the night with a benedryl. After nearly 45 minutes of staring at the menu and asking the poor waitstaff one-thousand questions, I finally decided that the sweet potato/mushroom roll. And it was fine. I was a bit embarrassed by the fuss I had made over selecting my meal, but he didn't mind. He sat across from me, patiently helping me figure out what would be safe.

That sushi place became one of our favorites, and several months later I decided to try a rice ball in addition to my usual sweet potato rolls. I had informed the waiter about my allergies, and he said I'd be fine. When the rice ball came, I realized he hadn't specified that the rice ball itself was safe. He just said that I'd be okay. So I decided to ask again--just to double check. He returned from the kitchen with a look of horror on his face. "Don't eat the rice ball." He whisked it away, apologizing profusely. Always ask more than once, and if you're not positive, just don't eat it.

One day, we decided to try their Teriyaki Fried Mushrooms. They were guaranteed to be safe, from the mouth of the chef. Not only were they safe, but they were heaven in my mouth. That weekend, I bought a package of mushrooms and decided to try my hand at something similar. They were a huge hit, and we both agreed--they were better than the sushi place.

So, without further ado...my very own Teriyaki Fried Mushrooms.
This recipe is NUT FREE. 

Ingredients

-Flour

-Egg (amount of eggs will depend on amount of mushrooms being prepared. One is usually enough for a small serving. Use your judgement). 

-Salt

teriyaki fried mushrooms

-Pepper

-Mushrooms

-Teriyaki Sauce (homemade, or store bought)

-Vegetable/Canola oil

• Beat egg in a bowl, and set aside.

• Combine flour (use your judgement for how much you need. It should be enough to coat the mushrooms twice), a dash of salt, pepper, and whatever other spices you like. (I typically add paprika, garlic powder, and a dash of old bay for a little kick) in a large bowl. The combination shouldn't be overpowering, but rather, just add a hint of flavor. 

• Coat mushrooms in the flour combination. (I usually just put the mushrooms in the large bowl with the flour, and shake/mix it around a bit until they're all coated. Works pretty well.) 

• Remove mushrooms from flour, and set aside. Make sure there is enough of the flour mixture to coat mushrooms again. If necessary, make more.

• Dip coated mushrooms in the egg. Be sure to cover the entire mushroom in egg. 

• Place egg coated mushrooms back in the flour mixture, and gently roll them in the mixture. Make sure that they are fully coated. Remove from mixture and set aside. 

• Heat oil in a deep pan. You will be frying the mushrooms, so make sure that you use enough oil.

• Once oil is hot, place mushrooms in the pan and allow to cook for about 10 minutes.

• Flip mushrooms to cook the other side.

• Once mushrooms are browned and crispy, carefully remove from the oil

• Carefully pour the oil out into a cup or bowl. Set aside to cool.

• Pour Teriyaki sauce into the pan. Add mushrooms. 

• Toss mushrooms in teriyaki sauce. Cook for approximately 5 minutes, or until the mushrooms appear to be glazed in the sauce. 

• Serve immediately, and enjoy!

GUYS I MADE CARAMEL

I reached into the bucket of caramel corn, and pulled out a big gooey ball of freshly popped caramel coated joy. It was beautiful, and by some stroke of luck, I could eat it. This was the only stand we'd found on the boardwalk that didn't have nuts in their caramel corn. As I reveled in the magic that was caramel corn, a slow, sudden realization came over my mother. 

"NO", she shouted as she smacked my prized popcorn ball out of my hands and grabbed the bucket. My heart fell, and then quickly rose as I understood her actions. "Water!" Someone brought me a water bottle as my mom and I fumbled with the benedryl packaging. I took the pill, and chugged the entire bottle of water. I rinsed my mouth and spit into the garbage, as the bright lights and clanging sounds of the boardwalk filled the night. Exhausted and afraid, I sat on a bench, my entire family watching me with hawk eyes. Someone explained what had happened. 

"They have two serving-windows. The other window is where you get the popcorn with nuts. Your popcorn could have been cross contaminated."

"But they told us it was safe." I replied, beginning to understand that "it's safe" isn't always good enough. I learned that it was up to me to investigate and guarantee the safety of my food, before I ate it. 

That night I went to sleep, scared. I was afraid that, hours later, a reaction may still occur. My father assured me that I'd be okay, but that didn't stop me from falling asleep wondering whether I'd be okay in the morning. 

Boardwalks, fairs, and carnivals are dangerous for food allergies. It's hard to be tempted by the sugary, sweet smelling food. It's awful watching everyone eat the popcorn, except for you. Here's a fun take on caramel corn that you can make at home! 

CARAMEL SAUCE

You Need:

1 cup of sugar

6 tablespoons of butter

½ cup of cream

½ teaspoon vanilla

Dash of salt

Melt that sweet, sweet sugar in a pot over medium heat. Stir constantly with a rubber spatula, lest your sugar burn.

Sugar will start to clump, and eventually melt into a beautiful amber liquid. Once all the sugar has melted, add butter, and stir. It will bubble!

Once the butter is melted and mixed in, SLOWLY pour cream while stirring. Add vanilla. It will bubble more!

After you’ve stirred the cream and vanilla in, let sit on heat for 1 minute. Remove from heat, add dash of salt, and set aside to cool.

Once it’s cooled off a bit, go ahead and pour into jar/bowl/glass/mouth.

You can use this sweet nectar on anything, but for a savory seasonal treat try drizzling over some freshly popped popcorn! Eat popcorn warm, or refrigerate over night!

POPCORN:

You Need:
Canola Oil
½  cup popcorn kernels

Pour oil into a pot, (just enough to coat the bottom).

Add kernels, place lid on top.

Cook over medium heat, shaking every 5-10 seconds.

When it starts popping, shake every 3-5 seconds. (Be careful here, the oil may sneak out from 
beneath the lid! I recommend using a dishtowel, or oven mitts to hold the lid in place while you shake it).

When the popping slows down/stops, remove from heat and set aside. 

For a faster, one-pot Caramel Corn option:

1/4 Canola/vegetable oil
1 Tablespoon of butter
1/8 cup white sugar
1/8 cup brown sugar
1/2 cup popcorn kernels
Dash of salt

Pour oil into pot (should coat the bottom).
Add butter, and sugar. Stir so the butter and sugars begin to melt.
Add kernels, place lid on top.

Cook over medium heat, shaking every 3-5.

Continue shaking every 3-5 seconds while it pops. (Be careful here, the oil may sneak out from 
beneath the lid! I recommend using a dishtowel, or oven mitts to hold the lid in place while you shake it).

When the popping slows down/stops, remove from heat and set aside. Salt it, shake it, enjoy it! 

Sauteed Sweet Potato

You all now know that I am obsessed with the flavors of fall. Once the weather gets a little chilly, I'm working that cinnamon/nutmeg/thyme into most of my recipes. SO much yum.

This is an amazing, totally allergy-free recipe that works great as a side with dinner OR breakfast! (Give me some sweet potato hash with a fried egg and I am in heaven.)

Sauteed Sweet Potato 
Nut-free, egg-free, soy-free! 

You Need:
-Sweet Potato
-Onion
-Mushroom (optional)
-Cinnamon
-Nutmeg
-Thyme
-Butter OR oil. If allergic to dairy, use oil!!!

Melt a tablespoon of butter in a pan. If allergic to dairy, heat oil in pan.

Grab one of those big, fat sweet potatoes and cut it in strips. Or dice it into cubes. Whichever shape makes you happy. Toss in pan.

While those sweet potatoes are cooking, dice a few slices of onion, and a few mushrooms.

When the potato is almost cooked, toss in the onion and mushroom. They take much less time to cook than potatoes.

Season with a dash of salt, pepper, cinnamon, nutmeg, and thyme. Toss in pan, and let cook until potatoes are nice and soft.

Voila! A perfect, healthy, allergy friendly side dish. Goes great with chicken, mixed with pasta, and even topped with a fried egg. This is such a simple, versatile dish! Enjoy!

Mmm...sweet potato and a fried egg.
One of my favorite breakfasts!

NOTE: Nutmeg is not a nut.  That said, if you're uncertain, ALWAYS  check with your allergist!!! Always, always, always!!!