Experimenting - Making a Menu, Part 4

Life seems to be spinning out of control. (No pun intended as there were numerous tornados in our area today and I spent the better part of the afternoon in the bathroom with my three children. Now THERE's a fun way to spend the day!) At any rate, one of the things that may be contributing to this craziness is that I have a "bee in my bonnet" to find some new recipes for our upcoming menu.

I checked out another cookbook at the library last Saturday and it has definitely sparked my creative cooking interest. The Sneaky Chef by Missy Chase Lapine has basically the same goal as Deceptively Delicious by Jessica Seinfeld - hide vegetables and other good stuff in foods that kids will eat. I like the layout and design of The Sneaky Chef and am excited to try some of the recipes. (I made our icing for Apple Muffins pink this morning by using Strawberry juice. It was quite yummy! of course, isn't most icing?!)

At a glance, many of The Sneaky Chef recipes look a little easier to adapt to an allergen-free diet than the ones in Deceptively Delicious. (By the way, I tried one of the DD recipes and it was a no-go (Rice Balls). It could have been because I substituted soy cream cheese for the cheddar cheese or flax seed + water for the egg. At any rate, it was a mushy mess.)

Maybe I'll get to experiment with more recipes throughout this week and hone in on some winners for my Spring/Summer menu. I usually go through this phase of trying new recipes when I set out to make a new menu. I like variety and I go through phases where I'd rather not eat, say, Chicken Spaghetti, for a few months. This adds a bit of time to the menu-making, but it is well worth the effort. If I find a recipe that I'd like to add to the menu, I always try it first. There's no sense in adding it to a menu I'll use for 6 months, if it's hard to make or my family doesn't like it.

Just wondering... Do you have some warmer-weather recipes that are cheap, yummy and easy to make? Allergen-free, of course! Please share!

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happy chef image from art.com

the wonders of cast iron

It hit me one day this week that I should be using my cast iron skillets more often. My daughter (the allergic one) was diagnosed with severe anemia in December and so we've been trying to incorporate more iron into her diet.

For some reason, I remembered that I had read that using cast iron in cooking would actually increase the amount of iron in food. I did a quick search and found a great article which shows that "cooking in a cast iron skillet can add significant amounts of iron to your food and into your body."

I was definitely ready to give cast iron another chance. I already have two skillets - one about 12" in diameter, and I'm guessing the other to be about 8". The 12" was given to me new about 10 years ago, while the smaller one was passed down to me by my grandmother. I found a great How-To article on seasoning the skillets and proceeded to do that with both. The smaller one, however, was already well seasoned.

On to the test - I used my skillet to brown with very little oil some breaded chicken balls. The results? Amazing. Each ball was browned nicely and did not stick in the least. (The ultimate test will come when I test my new recipe for Egg-Less French Toast. I'll let you know how it turns out!)

One of the best advantages to cooking with cast iron, IMO, is the low cost of the cookware. I did a quick search online and found Lodge skillets for under $20 each. Since I already have two skillets, I've now got my eye on a Dutch oven and a griddle.

Lodge also makes some nice looking enameled cast iron that is much, much cheaper than Le Creuset (try $53.99 compared to $219.95 for a 6 qt dutch oven). As I have been dreaming of Le Creuset for quite some time, I am happy to find this much cheaper version of cookware.

Lunch - Making a Menu, Part 3

On most days, I need lunch and I need it as fast as possible. Usually the clock catches up with me and I have a preschooler and toddler that want to be fed. Now.

I implement the same strategy for lunch as I do for breakfast - a repeating weekly plan of noon-time entrees. I've planned things I can either buy prepared or make-ahead so that it does not take much time or thought to get these on the table. I hope to pass off the lunch preparation to my oldest as soon as he is ready, so I want these meals to be easy to make.

Admittedly, I need to think about making things more nutritiously around lunch. I just checked out Deceptively Delicious from our public library and I'm interested to see how these recipes will work for our family. Though many of the recipes call for egg or dairy products, I've already been inspired to try my hand at egg-free versions. I made Egg-Less French Toast on Monday and though I've got to learn how to cook it quicker, it turned out great! Best thing about it? My kids ate it up like it was candy. But, I digress...

On to the lunch menu...I've got different things going for the weekends (usually left-overs or eating out) so I only plan for weekdays.

Monday - Pasta with Tomato Sauce (or cheese for dairy eaters)

Both sauces are made ahead, frozen in ice-trays, then popped into freezer bags. When lunch comes, I pull out a couple of the cubes to heat in each person's bowl before adding the cooked pasta. This helps me be able to "customize" each person's sauce better.

Tuesday - Chicken Nuggets and Chips

Tyson makes chicken nuggets that are egg and dairy free. These are very convenient and are available at Sam's for a pretty good price. Jessica Seinfeld, the author of Deceptively Delicious, has a recipe for healthier chicken nuggets that I might give a try. I try to get healthier versions of chips like Veggie Ritz Chips or some chips that we get a Wild Oats that I can't for-the-life-of-me remember! I'll update later.

Wednesday - Meatballs & Carrot Sticks

The meatballs are mixed, cooked and individually frozen ahead of time. I pull out a bag and cook in the toaster oven on on the stove in sauce. My meatball recipe contains your choice of ground meat, whole wheat bread crumbs (made from home-made bread gone stale), shredded carrots, shredded onions and minced garlic. I also add a little salt. Experiment with the quantities for your own unique taste.

Thursday - Hot Dogs & Chips

While I do buy beef hot dogs, there isn't much else to brag on nutritiously in this meal. But, hey, it keeps 'em going!

Friday - Baked Potatoes & Ham

I throw potatoes in the microwave and then serve with dairy-free margarine and chunks of ham.

Since most of the convenience foods contain allergens, preparing the foods myself is once again the way to go. I usually prepare lots of one thing at a time and freeze for later. Since I know what we'll be eating, it's easy to take a "lunch inventory" and see what I need to replenish. My kids and I have "Project Time" for 30 minutes each day where replenish our stocks - whether that be baking mixes, lunch items or cleaning supplies. They love to get to mix and pour and I like to have everything ready to go when I need it.

Having a lunch menu in place not only reduces the stress of having to come up with something to eat in the middle of a crazy day, it also helps keep my costs low. Instead of phoning in for pizza delivery, I have the things I need to give all my kids fuel for the next few hours.

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image from art.com

Next, get ready to Experiment

Breakfast - Making a Menu, Part 2

Breakfast. Long heralded as the "most important meal of the day." And I believe it. If I don't have a good breakfast I feel hungry all day and end up with the "munchies."

In an effort to get my family off to a good start each day, I like to have a breakfast that consists of more than high-sugar cereal and fruit. This is constantly one of my biggest challenges. Anywhere you look for breakfast recipes with lots of protein there is usually one common ingredient - EGGS.

Since eggs are out for us, where is a mom to turn for protein in the mornings? I admit, I have a long way to go in this area. Most of our protein comes from breakfast meats like ham and sausage. While it's not the best fat-wise that we could do, for the kids it seems to be working. Since my daughter is under-weight and needs as much fat as she can get, it certainly works well for her.

We like variety, but admittedly, I do not have many breakfast recipes that we can all eat. (Hint, hint: if you have some egg-free, protein-packed breakfast recipes you'd like to share, my Inbox standing with open arms!) My solution to our diversity-challenged morning meal is to have the same thing every week. Not every day, mind you, but we have the same thing each week on a particular day. For instance, on Sunday's we have Sausage Balls. On Monday's we have Baked Apples and Oatmeal, etc. This means we have variety during the week (not facing toast and sausage every morning) and it helps mom prepare ahead.

Because I know what we are having in advance, I can make extra batches and store in the freezer. I try to alternate which days I make the food and which days I pull from the freezer. So today (Tuesday) I made enough muffins for our breakfast this morning and enough to put into the freezer for next week. Tomorrow I won't have to cook because I'll be pulling biscuits I made last week out of the freezer.

This is my current breakfast menu plan. It might be changing soon to accommodate warmer-weather recipes.

Sunday - Sausage Balls
Monday - Baked Apples and Oatmeal
Tuesday - Muffins
Wednesday - Biscuits and Sausage
Thursday - Fruit and Oat Scones
Friday - Cinnamon Rolls
Saturday - Daddy Cooks (usually Pancakes)

Having a plan in place helps me be nutritious with breakfast instead of always throwing Pop-Tarts on the table (which does happen at times!). It also helps me be cost-effective since all of the meals listed are made from scratch using mixes I've prepared ahead of time. [I should probably figure up how much each meal costs to give you a good idea. I'll try to do that soon. ]

Just wondering... What do you serve your allergic kids for breakfast? Have you found a good protein alternative to eggs in the morning? Leave me a comment, I'd love to get some fresh ideas.

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image from art.com

Next, read about Lunch

Making a Menu, Part 1

If you are dealing with food allergies in the kitchen, one of the most helpful ways to keep your sanity is to use a menu. Though you can expect to invest some time in the planning phase, the pay-off later is well worth the effort.

I like to plan menus seasonally so that I don't have to go through the planning phase each month or week. You could probably save money by planning a menu each week based on what is on sale at local stores. However, it is hard for me to find the time each week to scour ads and plan meals since I'm dealing with a more restrictive diet. (FYI, our restrictions include dairy, eggs, peanuts, tree nuts, fish and shellfish. I'm thankful that wheat and soy are not included. My heart goes out to those of you who are allergic!)

I plan seasonally to accommodate the type of weather we're having. No one (except maybe my husband) would enjoy hot Chicken & Dumplings in August. Planning to grill out when the snow is falling does not usually work very well (yes, I'm speaking from experience!). So, I like to make menu twice a year - one for colder weather and one for warmer.

The first step that I take in planning a menu is to list the type of meals that I would like to prepare each night (I'll explain later what I do for breakfast and lunch). The type of meal is based around our lifestyle for that particular day. For instance, for Sunday lunch I like to have a crock-pot recipe so that I can throw all the ingredients in the pot before church and come home to a hot and ready dinner.

As I am beginning the menu-planning process for the next season (which will be Spring/Summer), I've listed the following types of meals that I expect we'll be having each day of the week.

Sunday - Crock Pot
Monday - From the Freezer
Tuesday - Crock Pot or Freezer Meal
Wednesday - Cook a Fresh Meal
Thursday - Cook a Fresh Meal
Friday - Pizza or other "Fun" Food
Saturday - Grill Out / Picnic

Right now, I am enjoying the benefits of Once-a-Month-Cooking. Before our son was born in December, a friend came over and helped me make lots of meals for the freezer to help me get through these first few months. I love the idea of freezer meals, and they are very helpful during this busy time, but eventually I get tired of warmed-up food and miss cooking. With this new menu I'm hoping to mix things up a little so that I get the convenience of freezer meals when I most need it while also getting to exercise my culinary skills during the week.

Just wondering... What is your favorite style of cooking? Do you enjoy having dinner in the freezer? Do you buy a new crock pot annually because yours gets so much use? Do you trade off preparing meals with your spouse? I'd love to hear from you!

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image from art.com

Next, read about Breakfast

breastfeeding

The past week has been a bit trying for me. I have a 1 month old son in addition to two toddlers. Sure, that's usually enough for any mom to admit to a "trying" week. However, what I have noticed in my newborn is something I had hoped against hope that I wouldn't see, namely, reactions to dairy and egg products in my diet. Because breast milk is the best food for my baby, I'm totally committed to nursing him for at least the first year. Given my "experiments" for the past week, it probably means my coffee will be cream-free for the next 11 months.

A little over a week ago, my son started crying ALL the time. Now I know that most of the time with a newborn it seems like they are either sleeping or crying. In his case, he was crying and spitting up like you would not believe. I started eliminating things from my diet. Peppers and caffeine were the first to go. I think it helped a little, but he still kept spewing. Next, went chocolate. Since our family does not eat many eggs, it was very obvious he reacted to the Caesar dressing I had eaten - eggs were out. I waited a while before taking anything else out hoping that milk could stay. You see, though I realize that there are some strong opinions about whether or not dairy products are a necessary part of our diets, the bottom line for me is: I like milk. I love cheese. A cup of coffee without creamer is missing something. Don't even get me started on ice cream. However, after I had eaten a meal consisting cheese-stuffed pasta shells, I knew that milk was going to be shelved.

Since I have cut out the dairy and cheese the difference in my son is amazing. He still spits up a little, but it is nothing compared to the flow from last week. He seems much happier and is even starting to smile a little. The decision to tweak my diet isn't really that much of a sacrifice. Since we're already adjusted to having one allergic person in the house, it won't be hard for me to eat the same things I feed her. Keeping my baby on breast milk is so good for him, I'm happy to do it, even if I was a little disappointed at first.

If you are wondering if you are seeing some signs of allergies in your breastfed baby, kellymom has a great article which sums up many of the potential signs of food allergy. Recently the American Association of Pediatrics published an article in its official journal detailing how the AAP is changing its position on the best ways to prevent food allergies in children. Bottom line? Breastfeed. (You're welcome to read the entire clinical report from AAP, but if you'd rather get the quick and easy version, CNN published a much more readable summary of the article.)

Changing my diet gives me fresh incentive for finding some new allergen-free recipes and making our spring and summer menu. Menu planning has been one of the best helps I've found for saving money and dealing with allergies in the kitchen.

Cooking from Scratch - Made Easy!

Often the words "cooking from scratch" are associated with thoughts of "too much time and work." For several years, that is exactly how I approached the idea. Though I thought "cooking from scratch" would be great because of the potential cost-savings, the nutritional value and just the down-right "yumminess" of "from-scratch" foods, I never thought that I could do it. In fact, when my husband and I were first married my culinary ability could be summed up in the following recipe:

1. Open the box
2. Add water
3. Microwave.

When my daughter was diagnosed with food allergies and I began looking at labels, I was shocked and dismayed by how many things contained milk and eggs. All of the convenience mixes and semi-prepared foods that were staples of our diet had to go... (and I can't say that I really miss many of them - if I never eat Hamburger Helper Cheeseburger Macaroni again it will be too soon!)

A friend introduced me to one of my now-favorite cookbooks and essential tools for being "in the kitchen with food allergies".

Make-a-Mix: Over 300 Easy Recipes for Every Meal of the Day

This cookbook gives 67 mix recipes that you can prepare ahead of time for convenient use later. It even includes sample recipes to make by using the mixes.

The main reason I love this cookbook is because it made transitioning to allergen-free cooking doable. If a mix (such as the Hot-Roll Mix) calls for dry milk, I just leave it out. I have tried many of the mixes in the book and have not had any problems leaving out the offending ingredients. When I cook something (like Pan Rolls) using a mix, I do have to use substitutes for the eggs and milk in the recipe. Often times this makes the recipe healthier than I would have expected!

Another reason that I have come to love Make-a-Mix is because of the cost-savings. I can make a breakfast for my family of large, tasty vegan biscuits (using a more expensive & healthier mix of all-purpose and whole-wheat flours) for around $.50. It costs me the same to make a batch of vegan cinnamon rolls. I've really enjoyed making loaves of yummy, nutritious bread for pennies compared to what I'd pay for the equivalent at the grocery store. Cake mixes are another jewel that we have enjoyed from the Make-a-Mix cookbook.

The nutritional value of my recipes went way up when I started making and using mixes. Usually the biggest plus comes from the elimination of cholesterol since I don't use eggs. I am also glad that in most cases I've cut out preservatives and several of those ingredients found in processed foods that I can't quite pronounce. Cooking from scratch also gives me the ability to make healthier substitutions - like using whole wheat flour instead of 100% all-purpose flour.

Does it take a lot of time to prepare these mixes? Not really. Considering that many of the mixes call for similar ingredients, you can buy in bulk which usually makes it cheaper as well as eliminating extra trips to the grocery store. For about a half-hour once a week, my kids and I have Mix-Making-Time where we practice math and science (for preschoolers), spend some fun time in the kitchen together and stock my pantry full of mixes for easy use later.

Overall, I have greatly enjoyed learning how to cook from scratch since my daughter was diagnosed with food allergies. Though it seemed like a great burden at the time, my whole family has definitely benefited from the changes I have made. A big "Thank You!" to the authors of Make-a-Mix for easing the transition.

so much to write about...

so little time! I'm really excited about this blog and am thinking of new posts and topics all the time. I've learned so much over the past year and a half about living with food allergies that I am happy to share. However, with the limited time I have I've promised myself and my DH that in most cases I will only write one post per day. I feel like my posts so far have been woefully inadequate. Like the milk substitutes post from yesterday, there's so much more to be said! I have yummy recipes for "cream" soup and "cheese" sauce, great alternate sources of calcium (brown sugar!?) and more ideas for dairy-free alternatives. Alas, sitting down with a nice cup of coffee and writing away the hours of the day just isn't an option.

As my daughter (and whole family for that matter) have been having pretty bad flare-ups of eczema recently I'm wondering in the back of my mind if it's just the weather (likely) or if we are facing the onslaught of another allergy. We go back for a checkup mid-February, so I'll be interested to see what her numbers are. The last time she was tested, the allergist ordered as RAST test. It showed that her allergy to milk did not even really make the charts, while egg and peanut and tree nut was off the charts. Though she had never really consumed eggs or peanuts, I was very surprised that her milk numbers were so low. Though thankfully we have never faced anaphylaxis (we always carry our trusty Epi-Pen, though), her reactions to milk and dairy were pretty quick and severe. The doctor informed me that the testing is not really, in her words, "scientific" and that high numbers do not necessarily indicate an allergy while low numbers do not necessarily indicate absence of allergy. Great. So, why did we pay to have the test done? Why did I put my toddler (and myself) through the whole drawing-blood thing? Ah, the wonders of modern medicine! I used to think that some doctors knew everything and it was simply a matter of have-this-symptom-take-this-medicine-to-fix-it. It turns out that Mom might not be so bad a judge of her children's medical issues. I notice that she's reacting to milk, don't give her milk. This kind of method, the "elimination diet" method works well, though it does take time and perseverance. This is where you would eliminate a food or group of foods for several days to see if the symptoms stop or decrease. Then, if the symptoms are not life-threatening, re-introduce the food to see if the reaction occurs. We did this with our first-born son when he started having major hives one summer. It took a couple of months of going through different foods, but we finally figured out that eggs and tomatoes were the culprits. Interestingly enough, he had never been crazy about tomato products. Still (about 2 1/2 years later), though he seems to have outgrown these allergies, he still does not like tomato products. I notice this in my daughter as well. When we have given her foods in the past that we did not think contained her allergens, she would often refuse to eat it. This would be a shock because it was usually something she loved, like crackers. Come to find out, we'd double-check the ingredients and there would be milk or eggs present. We've come to learn - especially when eating out or away from home - not to insist that she eat any food. Many times, we've learned later that she's been right to avoid an offending food.

For more information about allergy testing, FAAN has produced this helpful document.

milk substitutes

Recently the question was posed on Money Saving Mom if dry milk was cheaper to use than regular milk. Since we have a milk allergy in the house, we don't use much of either. We still buy regular milk for the non-allergic among us to drink and have on cereal. However, I can't remember the last time I used milk in baking or cooking since I generally do not like to prepare two different meals for one meal-time. Since no one in the house currently has an allergy to soy, soy milk would be a no-brainer substitute. However, while soy milk (Silk Very Vanilla) is very yummy to drink, I do not like the way it flavors our baked goods. Even plain soymilk, IMO, still leaves a "twang". The most oft-used milk substitute in my kitchen is coconut milk. I have not noticed our baked goods having any different taste. I buy premium organic (full-fat) coconut milk at Wild Oats (now Whole Foods Market) for $.99 for a 14-oz can and dilute it 3 parts water to 1 part coconut milk. (From my experiments, the "lite" coconut milk is just watered down anyway - I figured I could save more money by watering it down on my own.) Coconut milk is high in saturated fat, which is probably why it works so well in baking - even diluted. Since I do dilute it the fat content that I use for each recipe is greatly reduced. And anyways, if your little allergic munchin is much like mine, they need all the fat they can get!

For recipes, like cream soup for instance, that call for milk or cream, you can use coconut milk too! However, I have noticed in these a slight hint of the coconut taste. If you're making Thai or Indian food, that works great! If you're trying to imitate Aunt Martha's down-home mashed potatoes, it might not be quite the taste you are trying to copy.

Now for some fun math: I can make 56 fl. oz. of diluted organic coconut milk for $.99. (well maybe a few cents more if you want to include the cost of water, but I'm not that picky). Regular milk in my area runs about $3.50 a gallon - this is non-organic, store-brand at Aldi. Since I do not often travel to the grocery store, I don't get the luxury of always finding reduced-for-quick-sale milk. So if I'm buying milk, I'm paying at least $3.50 a gallon. For 56 oz of regular milk, I'd pay $1.53. So, by using diluted coconut milk, I'm actually saving money - and I'm getting organic! Also, using canned coconut milk works well for me since I can buy several cans at once and thus eliminate extra trips to the store.

Now, I understand that my coconut milk does not contain the calcium that regular milk does, so I am losing out on something. More ideas about alternate sources of calcium will be coming soon. In the mean time check out the website Go Dairy Free (http://www.godairyfree.org) for more ideas about milk-free diets and a challenge to make even those not allergic consider going dairy-free.

deals for January 13-19

Crystal at Money Saving Mom does a great job highlighting deals found at various drugstores and supermarkets. While not duplicating her efforts, I'm adding my own "food-allergy-frugal" twist by pointing out deals that might not be "rock-bottom" cheap to the average person but are for someone dealing with allergies and the symptoms often associated (like eczema).

This week at Walgreen's:

Purex Laundry Detergent 2/$5.99 - The "Free & Clear" formula works great for those with sensitive skin. Also, print a $1.00 off coupon.

Aveeno Products - Buy $20 of select products and receive $5 in register rewards good for your next purchase. These products are also on sale making this a pretty good deal for Aveeno.

reading labels

The first thing I had to learn when dealing with food allergies is how to read labels. I never realized there were so many ways to say "egg" and that "non-dairy" does not mean "dairy-free". My daughter's allergist told me that manufacturers were soon to be required to provide product labeling that was simpler for the average person to read. This guideline was first established by industry groups several years ago and in 2006 the Food Allergen Labeling and Consumer Protection Act took effect which required the plain-language labeling of the eight major allergic foods (milk, egg, peanut, tree nut, soy, wheat, fish and shellfish). I have seen this on most of the products I purchase. The most helpful of labels has an allergy statement near the list of ingredients which says something like "Contains: Milk, Egg and Soy". Other labels, still within the FDA guidelines, identifies the allergens within the ingredient list...for example, "whey (milk)".

Just to be on the safe side though, I've familiarized myself with many of the "alternate" names of the foods to which my daughter is allergic. Lists of these ingredients for each of the main foods can be found in the PDF document How to Read a Food Label provided by the Food Allergy & Anaphylaxis Network (FAAN). This knowledge is helpful to have so that you can ascertain how much of the potential allergen the product has. Ingredients on food labels are listed starting out with the most used ingredient first going in order to the least used ingredient. My daughter's allergy testing showed that she had a relatively low milk allergy while egg and peanut was off the charts. Therefore, I might every once in a while use a product where milk is listed toward the end of the ingredient list (like Carlini's Homestyle Spread Margarine available at Aldi where milk is the last ingredient listed). However, I wouldn't think about using any product containing even the slightest bit of peanut or egg. Be your own judge and proceed carefully!!

A friend that is a veteran of dealing with food allergies also told me that she had never had any problems using products where allergens were listed under the "may contain" clause. I've used many of these products with no problems, but have always exercised the age-old adage "if in doubt, don't!" For instance, if a snack cake label indicated it was processed in a facility that also processed peanuts - I'd pass it on by. Again, be your own judge and proceed carefully!!

While I appreciate the hard work that FAAN has done to lobby for these types of label changes, I'd love to see more manufacturers get on the band-wagon to produce kid-friendly allergen-free products. My friend tells me that dealing with food allergies is so much easier today than it was when she started more than 20 years ago, so maybe the trend is moving in the right direction.

how it all began

When my sweet daughter was diagnosed with multiple food allergies it was really no surprise. (She had hived-up at the first "taste" of vanilla pudding.) However, I was totally at a loss to answer the question "where to from here?" I knew that our diet would have to drastically change. I say "our" diet because indeed it was. My daughter was 9 months old and I was still breastfeeding. Once I eliminated all of her allergens from my diet her symptoms decreased dramatically in just a few days. So, milk-lover though I was, I was also totally committed to nursing her for at least the first year and knew that I had to make the plunge to go allergen-free. It was a hard time. I actually had to learn how to cook! I needed a food-lifestyle that was easy (I had 2 kids under 2 to care for), tasted good (hey, I was going to be eating it myself!), cheap (my husband was in school - "tight budget" doesn't exactly describe it), nutritious (I generally like to be able to pronounce what I'm eating) and free of all dairy, eggs, peanuts, tree nuts, fish and shellfish.

It's been almost a year and a half and we've come a long way! However, it's still a journey and I'm inviting you to join me. I'll share what knowledge I've already gathered including tips for living and cooking with allergies as well as how to do so with little money and little time. I'll gladly pass on what I learn this year as I attempt to bump up the nutritional value of the foods we eat while at the same time paring down our food budget even more. I also plan to include hints for eating out with your allergic child, recipes, product reviews and suggestions for what to do as a guest at birthday and school parties.

Your child can live a "normal" childhood and it can be done without spending lots of money on "allergen-free" foods mostly found at health food stores. You might even come to enjoy, as I have, the challenge of discovering new recipes and ways to save as well as the nutritional benefits to your whole family as your household becomes food-allergen-free.