Classroom Letter Home

Adults do not like being told what to do yet we constantly boss our children: put your shoes on, brush your teeth, no chips before dinner, no more screen time.  Imagine sitting watching TV and your spouse/partner comes in, shuts off the set and says “That’s enough TV! Go outside and get some fresh air!”.  HA! No, we do not like being told what to do!

As a parent of a child with food allergies, I think this is particularly important to keep in mind at this time of year.

With back to school comes the plethora of notices home from the school and classroom.  There is the student information forms, the media/internet permission forms, the insurance forms (does anyone buy this insurance? Just in case your child loses “dominant arm below the elbow and left leg above the knee, parent receives $6000”).  Lost in all of these papers may be the letter which tells the classroom families about a food allergic child in the class.

Often times this is written by the classroom teacher, but I have always appreciated having input with the wording of the form that goes home.  I believe it more beneficial to be positive with the letter rather than negative.  Like I said, adults do not like being given directives.  It can get people’s backs up and a first reaction can be to push back.  Things like saying “Don’t bring nuts to school” are negative and are often read in a negative frame of mind.  I have found it more helpful to explain my son’s allergy situation and ask the families for their help with keeping the classroom a safe place.

Which sounds better:
– Keep off the grass
Or
– Help keep our park beautiful, please avoid the grass.

Either way, it’s inevitable that some clod will traipse across the grass, but we can not control the actions of others no matter how much we want to.

It’s the same with the allergy letter home to classroom families.  Be negative and you risk a negative reaction.  Be positive and you are more likely to get people on your side.

Here’s an excerpt from the letter we sent home to families when G was in grade two:

A boy in our class, G, has severe allergies and cannot be exposed to dairy, egg or peanut.  Please be sensitive when sending lunches and snacks containing these foods. G has his own desk and we are very careful to wash hands before and after eating.
    Some alternative foods to consider might include fruit, fruit-leather, fruit cups, crackers, cookies (without peanuts), rice cakes, veggie sticks, sesame snacks and sandwiches (without peanut butter or dairy products like cheese, mayonnaise etc.).   We are not banning any foods from our classroom, but we would like everyone to be aware of the risks to G when foods may be spilled or left around the classroom or hands left unwashed after eating.
    Please feel free to talk to me for more input on this, or if you wish, you can also speak with his Mum, ________, before school, or by phone at ###-####, for ideas of food that would work well.  I certainly appreciate the kindness and consideration that I know you will show G to ensure that he can attend school safely.
    Thanks so much for your support on this,

It was signed by the teacher.  A letter similar to this was sent home every September to the classroom families G was with in elementary school.  We were happy with they way it worked for us.  I know that classes ban peanuts and that works for some people.  We chose to rely on the kindness and understanding of other parents.  Happily, over the years very few clods chose to walk across the grass.  Most went out of their way to accommodate G and we avoided the unpleasant push back that can come from trying to tell adults what they can and can not do.  Now, leave my TV alone.

Food Allergy Chaperon

school bus

Chaperon – from the Old French word chaperone meaning hood or cowl, a protection.  Later used in English to describe the matron that accompanies the unwed lady in public.  Well I’m not sure about the matron part, but by our current definition of chaperon, I’ve been one many times.  Having a food allergic child means a lot of class volunteering, especially chaperoning.  Field trip after field trip, ever vigilant for that peanut butter sandwich to come out of a ski jacket pocket at the museum or the giant bag of Cheetos to be shared at the beach.  Working on-call has allowed me the flexibility to go on most trips and G hasn’t minded at all.  For some reason I don’t yet embarrass him.  This is amazing considering he’s 14.  It’s I who feels that maybe it’s time to let him face the random snacking perils of the field trip without my eagle eye.

Besides, not many field trips happen in grade 8, or so I thought!  The last week of May G brought out a crumpled wad from his backpack.  It was pages and pages of consent forms, schedules, packing lists(!) etc. for trips that the kids would go on during the last two weeks of school.  Two weeks of field trips!  Are you kidding!  Well, now it was time for me to take a step back and decide how much I could let go.  First trip was taking the city bus downtown to the Maritime Museum.  Send G with a bag lunch and I could avoid that one.  Next trip was a day at a fellow student’s cottage water skiing and swimming.  I could have sent him off with a bag lunch for that too but water skiing!  I’m in!  Next one to avoid was the walk to the beach.  Normally I love the beach, but chaperoning 14 year olds isn’t exactly a relaxing day in the sun – besides, it called for rain!  For the field trip to Chinatown and lunch at a Chinese restaurant the teacher spoke with me and we arranged that she would speak to the restaurant and G could have plain white rice and I’d provide something else he could eat there.  So once again I did not have to go, but there was a desperate call out for more adults to go (no one had volunteered – I think many adults are uneasy around large hoards of teens!) so I went along on that one but I really didn’t need to be there for G specifically.

Then came the overnight camping trip – hmm.  G’s been to camp for the past two summers but that has been very thoroughly planned and worked out with the camp ahead of time.  This was a bit more loosey-goosey.  The good part was that kids were asked to bring their own food which fit in well with what we would have to do anyway.  To go or not to go?  I really wanted to give G some freedom and it didn’t sound very appealing – bad weather forecast, 3 hour hike in the rain, helping 14 year olds cook over a camp stove, sleep in very rustic cabins, more rain.  I know my husband would have gone if I had been unsure, but I swallowed hard and decided I would not go.  G could handle it on his own.  Even when a call went out requesting more parent volunteers, I held fast and didn’t go.  He survived on muffins and marshmallows and returned unscathed.

School trips can’t happen without chaperons and with parents’ work schedules it’s often difficult for teachers to get adults to volunteer their time.  Our family has definitely done its bit and this year it felt good to be able to not be the volunteer.  G is maturing and becoming more self reliant.  It’s time for me to release him from the protective chaperone cloak he’s been under.

 

How to carry an Epipen

Epipen

Is that an epipen in your pocket or are you just glad to see me.  Seriously, what fourteen year old kid wants to walk around with this in his pocket!?  Since he started kindergarten G has worn a specially designed belt from Medic Alert that carries his epipen.

Medic Alert Epibelt

It’s a great belt and he has never minded carrying it.  I highly recommend it and it’s worth the expense.  The problem is now he wants to wear belts for fashion not just function.  So how to carry the epipen?

I searched on line for epipen carriers and found many really nice ones – for women.  In other words small feminine purses.  G is a progressive dresser, but the only ‘purse’ he likes to carry is his sporran.  Actually his epipen fits nicely into his sporran but that’s not always a practical option.

I was so happy when I came across KozyEpi.  A perfect option for G’s needs.   He can clip it onto his belt loop and forget about it.  It comes in many colors and patterns and some styles fit asthma inhalers as well.

KozyEpi

The REAL solution would be to have an auto-injector that didn’t look like a… well  that wasn’t so bulky.  I’m sure many people have thought this, but now two brothers have taken the idea and run with it.  Their brilliant new product is the Allerject (Auvi-Q in the US).  Check it out through the link.  It’s fantastic.  Not only is this auto-injector smaller than an iPhone, but it TALKS to you!  It gives voice prompts to the user.   What a great idea.  Not everyone knows how to use an auto-injector.  For a limited time you can order a free trainer from the Allerject web site.

Allerject trainer

I’m going out to see if I can find an Allerject.  So easy to discreetly slip into a pocket.  No excuse for not having one at all times. No more need for fashion to take a backseat. No more need for bawdy Mae West quotes…. Which one will make G most happy?

Chocolate Brownies – Dairy-free, Egg-free

Chocolate Brownie

A warm chocolatey brownie on a chilly Fall day sounds about right.  These are vegan and easy to make.  The original recipe calls for a 9×9 inch pan, which I don’t have, baked for 25 minutes.  If you use a larger pan then you get more brownies!  I think I should buy a bigger pan…

INGREDIENTS

1 1/2 Cups flour
1/2 Cup cocoa
1 1/2 Cups brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 Cup strong coffee **
1 Cup soy milk
1/3 Cup vegetable oil
1 Cup chocolate chips (dairy free)
**if using espresso, make sure total liquid added (including soy milk) equals 1 1/2 Cups

DIRECTIONS

Line an 8×8 pan with parchment.  If you grease the bottom of the pan first, the parchment will stay in place.
Sift together dry ingredients.

Bownie ingredients

Mix together wet ingredients.

Cup of nespresso

Add wet to dry and mix well.    Stir in chocolate chips.  Pour into pan and bake at 325F for 45 minutes. If using a larger pan, decrease bake time.

Chocolate BrownieEnjoy!

Allergy Halloween – not so scary

Jach O'Lantern

Here comes Halloween! Candy,candy,candy! Makes my teeth ache just thinking about it.  I was the type of kid who had Halloween candy left at Easter.  Drove my sister nuts!  What she saw as hoarding, I saw as saving (for what, I’m not sure, probably just to torture her!).  My kids like candy and all things sweet, but they are a bit like me, the first few days after Halloween are great – treats every day, but it wears off pretty soon and my kids’ candy sits around getting “in my way” (very difficult to refuse a mini aero when I’ve walked past it five times and no one is watching).

The overload of candy coming in at Halloween also has to be dealt with from an allergy perspective.  Mini chocolate bars seem to be the most common treat given out at Halloween and many of them are peanut free and say so on the wrapper (Mars has a dedicated peanut free facility in Canada).  Problem for us is, no mini chocolate bar is dairy free so most of the candy G collects, he can’t have.

We’re lucky we have two kids.  On G’s first night of Trick or Treating we set up a tradition that has worked really well.  When the boys get home they dump out their candy and the trading begins. By the end of it G is usually trading four mini chocolate bars for one yellow lollipop, but he doesn’t mind, they both always end up with far more candy than they could/should eat.

For a couple of years I traded all the kids’ their uneaten candy near the end of November for a fancy battery powered tooth brush of their choice.  Don’t think that would fly now.  My eldest is 17 and he is planning on going out with a couple of friends to Trick or Treat.  I warned him people might think he’s too old, but he’s stoked about his costume and wants to show it off and have fun with his friends.  G is going out too as Queen Elizabeth and like his brother just wants to go out and have fun with his friends.  I think for both of them the candy haul has become secondary.  Well, I guess I’ll find out at Easter…

Summer Camp – with food allergies!

Kids Camping

Remember summer camp? …would you get along with your bunk mate? …would you have to like the person across from you at dinner?…would there be anyone to talk to? …separation anxiety.  And that’s just the parents.  For our kids we hope they return, sun kissed and earth smudged.  Our older son had a fantastic time at camp and I had always hoped there would be a way for G to experience the same thing.  I debated the pros and cons and how to’s in my head for years and finally last year we took the dive into summer camp with food allergies.
I decided that the only way I could let G go to camp and maintain my sanity is if I supplied all his meals.  Sounds a bit crazy when I write it down, but it wasn’t that difficult.  Besides, unless the camp is set up to cater specifically to children with food allergies I don’t think a camp could handle this extreme request, nor would I expect it.  We chose a camp my friend’s daughters were going to which is only 90 minutes from town.  I emailed the registrar and asked if it was possible for the camp to accommodate a child with food allergies if I supplied the food.  They were very welcoming.  They had a fridge set aside for him to keep his food and soy milk in and a microwave only he used to heat his meals.  The Tuck Shop was open on check in day so we checked out all the safe snacks he could buy (there never seems to be a lack of G friendly junk food!).  I supplied cookies he could have for ‘Mug Up’ at the end of the day and marshmallows for a treat.  I went up in the middle of the week to replenish his supplies.
The only snag was my own fault.  I had made containers of casserole type food for his dinners and frozen them.  Turns out they were frozen too well.  The under powered microwave G used couldn’t actually thaw the dishes so he ended up eating cold scrapings of casserole from around the edges.  I think he lived off of cold hot dogs and Wine Gums bought at the Tuck Shop.  There’s protein in the gelatin, right?
He had an amazing week and came home with a new sense of independence and confidence.  He still stays in touch via email with a couple of the friends he met there.  They have arranged to go to the same camp together again this year and this Saturday we will be heading up to camp loaded with sleeping bag, pillow and food – this time not quite so frozen!

Chocolate Cupcakes – dairy free, egg free

 

Chocolate Cupcake

I have been making these for years.  They are so fast and easy that they are great for last minute treats when an allergy friendly alternative is needed.  We always have a stash in the freezer, ready to grab one to take to a party or to dinner out or just whenever.   The ones in the freezer are un-iced and G’s favourite way of having them is to nuke the frozen cupcake, add a marshmallow and smother it in chocolate syrup.  Not exactly gourmet, but after all, he is thirteen.

This recipe goes by many names: wackycake, oil and vinegar cake, salad dressing cake (yuck), but is the only cake I’ve seen that actually gets eaten by kids at Birthday parties.  Normally the icing gets licked off Birthday cake and the cake left, but I have often served kids seconds of this one.  If you are baking a cake rather than cupcakes, use an 8×8 pan and increase time to 30-35 minutes (test with a tooth pick – it should come out clean unless you accidentally stab a chocolate chip).

INGREDIENTS

1 1/2 cups flour
1/4 cup cocoa
1 cup sugar
1 teaspoon baking soda
1 cup water
1/3 cup oil (canola or similar)
1 teaspoon vanilla
1 teaspoon vinegar
1/2 cup dairy free chocolate chips

DIRECTIONS

Combine all dry ingredients in a bowl; I use a whisk.

Chocolate Cupcake dry ingredients

Combine all wet ingredients, I use a liquid measuring cup and fill water up to 1 cup level and add oil up to the 1 1/3 mark and then add the vanilla and vinegar to this.  Mix well.

Chocolate Cupcake wet ingredients

Add wet to dry and mix well.  Add the chocolate chips.

Pour into cupcake pan using paper cupcake cups.  Bake at 350F for 25 minutes.  Makes about 10 cupcakes.

Chocolate Cupcakes baked

Enjoy!

Chocolate cupcake iced

Avocado Chocolate Pudding

 

Avocado chocolate puddingWait!  Don’t turn away!  It’s delicious, honest.  My friend Jen gave me this recipe because it is egg and dairy free.  It is rich and chocolaty and very creamy.  Super simple to make and fits in with many alternative dietary needs.  It is vegan, wheat free, nut free, raw and you can get your serving of veggies in your dessert!  Worth a try for that last one alone.  Warning: It’s very sweet.

INGREDIENTS

2 avocados, pitted and peeled
1 cup soy milk (coconut milk or rice milk would work)
1/2 cup agave nectar (maple syrup, or honey would work)
3/4 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch of salt
Avocado

agave nectar

DIRECTIONS

Blend ingredients in a blender really well until smooth.  (My Vita-Mix did nicely)

Avocado chocolate pudding mixed

Enjoy!

Avocado chocolate pudding

Cheeze Looeeze

Cheesies

I have a love/hate relationship with cheezies aka cheese pleesers, Cheetos, cheese puffs, etc.  Love because they were a rare treat when I was little.  On a Saturday night that my parents were going out, my sister and I would get to choose a bottle of pop (usually Swiss Cream Soda) and a bag of cheesies from the local corner store.  We savoured the salty, cheesy corn puff treats making them last as long as possible, letting them melt in our mouths.  The best part was licking the Day-Glo orange powder off our fingers.

It’s that same orange powder that feeds my hate.  This powder is insidious!  The treat of it sticking to my fingers when I was a kid is now my nightmare.  The darned powder gets everywhere.  Believe it or not this unnatural looking orange powder actually contains a milk product.  For a family with dairy allergy this stuff has to stay out of oor hoose.

We have milk in our house, we have real cheese, yoghurt, ice cream and other delicious dairy products, but this powdered cheese product used to make corn puffs cheesy and taco chips nachoie is not allowed past our front door.  We’ve hosted many parties and BBQs over the years and we always ask that people not bring snacks containing powdered cheese.  We explain about our son’s allergy to dairy products and about how the powdered cheese gets everywhere; our guests have always understood.  I know you would understand too, eat a handful of Cheetos and I challenge you not to be wearing an orange bib when you finish !
Oh no! I’m totally craving some cheezies…

PS To take the picture I broke the rule and brought the evil cheesy corn puffs into the house and I (carefully!) gave in to temptation.

Yam Protein Power Muffins

Yam Protein Muffin

Including a protein with breakfast is challenging when the standards: eggs, cheese and yoghurt are out.  G’s dad came up with this muffin recipe through a lot of trial and error, but even the errors got eaten because they contained chocolate chips!  These muffins are a yummy start to the day even if you do not have allergies.  So, today we have a guest baker.  I did not write this recipe, or bake the food or take the photos.  Full credit goes to my husband.  Here we go …

INGREDIENTS

Dry mix:

1/2 cup dried soy protein
1-1/4 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cocoa powder
1 Tbsp ground cinnamon
1 handful dairy-free dark chocolate chips

Wet Mix :

1 med size yam
1/4 cup vegetable oil (canola)
1/3 cup white sugar (brown optional)
2 tsp vanilla
Splash orange juice

DIRECTIONS

Oven 350 F ; prep time 15 minutes ; bake time 20 minutes ; yields 12 muffins

1. Wash yam and perforate skin all around with end of sharp knife. Place on microwave-safe dish and cook 6 minutes on 60% power. Yam should be soft through to centre when done. Remove from microwave and cut in half lengthwise. Let cool. When cool enough to handle, remove skin and slice halves into smaller sections and allow to cool to room temperature.

Cooked YamCooked Yam Cut
2. While yam is cooking and cooling, add all dry ingredients except chocolate chips into cuisinart with sharp blade attachment (or hand mix with whisk). Run Cuisinart until soy protein chunks are fully chopped into powder and all dry ingredients are well blended (approx 3 minutes). Place into large mixing bowl and sprinkle chocolate chips on top. Set aside.

Yam Muffin Dry Ingredients

3. In same Cuisinart with blade attachment add all wet ingredients including yam – make sure yam is room temp or slightly warm but not hot. Blend until well mixed and slightly runny ( use the splash of OJ to make the mixture flow better). Mixture should flow but still require spatula to get it out of the bowl. Set aside.

Yam Muffin Wet Ingredients

4. Line a muffin tin with paper muffin/cupcake cups.

5. Using a large spatula, add the wet mix to the dry by folding and gently stirring, but do not whip or vigorously mix the batter. Add OJ in small quantities until the batter is well consolidated. The batter should be stiff but not dry. Spoon into the muffin cups using all of the batter for 12 muffins.

Yam Muffin BatterYam Muffins Raw
Place in the pre-heated oven on the lower or middle rack. Bake 20 minutes, no peeking. Check if done using toothpick into centre of muffin – if it comes out clean they are cooked through. Remove when done and place on wire rack to cool.

Enjoy!

Yam Muffins