Menu Plan Monday

I'm loving the holiday break.  Enjoying having a looser bedtime, relaxed mornings, and plenty of family time.  I hope that your holiday season is going well, with plenty of memories making their way into your heart.

Here is my menu plan for the week, because when I have a plan I have less stress.  Which means that I can be more present to enjoy those memories while they are happening!

Monday (beef)
Breakfast: turkey sausage, biscuits, green smoothie
Lunch: leftovers
Dinner: chili bake

Tuesday (fish)
Breakfast: waffles with raspberry syrup
Lunch: beef dogs
Dinner: crispy lemon cod, green beans, roasted beets

Wednesday (pork)
Breakfast: cranberry apple coffee cake
Lunch: tuna melts
Dinner: italian sausage with peppers and onions, fried cabbage, herb roasted potatoes

Thursday (vegan)
Breakfast: cinnamon roasted butternut squash, bacon
Lunch: sausage balls
Dinner: carrot ginger soup with lentils, kale salad with pomegranate arils, bread sticks

Friday (turkey)
Breakfast: sweet potato hash
Lunch: hummus wraps
Dinner: turkey pot pie

Saturday (lamb)
Breakfast: apple sausage muffins
Lunch: turkey noodle soup
Dinner: lamb bolognese, peas

Sunday (fish)
Breakfast: french toast
Lunch: leftover bolognese
Dinner: sesame ginger salmon, brussels sprouts, applesauce

Educate, don't attack, when missteps are made.

There is quite a lot of outrage about an article that was published on Buzzfeed by Quaker.  "50 thoughts every mom has at snacktime."  

It caught the eye of the allergy community in a big way when it included:

 "The kids will be home soon, and they’ll be hungry.  Are they bringing that friend with all of those allergies?  I really hope not. I mean, I like her, but come on."

If you read through the entire 50 thoughts, I think it is a very real flow of consciousness.  It's silly, it's serious, it's distracted, it's an honest glimpse into a mom's scattered thoughts on a chaotic day.  There are no disparaging words said about the child, or her allergies, only the implication that coming up with a snack that would be safe is more effort than she wants to put forth in that moment.  

Let's be real: it *is* hard to feed a child with multiple allergies.  It takes effort and forethought.  That is what I hear from this mom.  Lord knows there are days that I don't want to deal with the effort and MY daughter has multiple allergies.  It's hard.  Especially for someone who doesn't live with it.  I think it's sad that they chose this to use in their ad, but it is a reality for a lot of moms, and their goal was to be relatable.  I hate that it is hard for others to have my kiddo over for a playdate, but I accept that it is a reality for the other mom. 

It's a reality that some of our children are hard to feed.  Quaker pointed it out.  It was not the most elegant or polite way to handle the situation.  Yes, they could have done the same with any disability- they could state that they 'hope the kid with the wheel chair isn't coming because it's so hard to get him up to Tommy's bedroom' and she 'hates bringing all the toys down to the living area', she could state that she doesn't want 'the ESL kid to come because she feels awkward when she doesn't understand what is said'.... All of those things are real thoughts that mothers can have, but we shut them down with a) reality, and b) compassion.  We know that hosting someone who is differently abled can be a challenge, but we typically realize that building a bond of friendship is worth a bit of extra effort, and people who are different are worth it just because they are human.  So it was a stream of consciousness, but it is one that few moms with social etiquette or taste would ever share.  One of those thoughts that may race through your head but you would never give voice to.  We can all acknowledge the truth in it, but there is no need to speak some truths out loud.

As a community we need to step in and call out the insensitivity.  We should ask for an apology, even a retraction.  We should not lambaste them and shame them for making a misstep.  That is not the example I want to show my children.  I ask for mistakes to be corrected, I occasionally ask for apologies, and I try to do it in a way that allows for them to step up and do the right thing, to become aware rather than feel defensive.  

We are quick to demand empathy, accommodation, and acceptance.  We are slow to offer the same empathy, kindness and education needed to raise awareness when there is a public misstep.

Many of the comments on the article were angry, and many were in a tone that I'm certain the author would not use with a person they knew and had to look in the face while speaking in such a manner.  Most wouldn't walk into the school and talk to a teacher about a problem in this manner, and school often makes mistakes that we are in charge of handling.  We talk with a respectful tone.  Make them feel educated, not attacked.  When people feel attacked they shut down and can not hear the message you bring, and this message is too important not to hear.

We can not call for compassion and understanding without offering it.  Quaker spoke an ugly truth out loud.  It is poor form in that it helps to perpetuate bad attitudes toward accommodating those that living with food allergies.  Feel free to educate them. Be kind when you do it. 

Menu Plan Monday

I'm always amazed at how much more smoothly my week goes when I have a menu plan in place.  Last week I tried to wing it, and I was a mess!  Trying to come up with a meal three times a day, with the ingredients I have on hand... It's too much stress for me.  When I have a menu plan in place I can coast through the week with grace.  I take the plan with me grocery shopping so that I have all the ingredients I need, and I never have a last minute debate about what to make.  (Of course, I do make last minute changes when life gets crazy, but one or two changes in the plan is pretty easily managed.)

I don't want to stress about my holiday week, so here is my plan.

Monday (vegan)
Breakfast: cream of buckwheat made with hemp milk
Lunch: turkey wraps
Dinner: mushroom stroganoff over pasta, peas

Tuesday (beef)
Breakfast: apple coffee cake (from *the best* allergy friendly cookbook), green smoothie
Lunch: hummus wraps
Dinner: beef burger on bun, roasted beets, garlicky spinach, sliced pears

Wednesday (fish)
Breakfast: buckwheat pancakes with berry reduction
Lunch: sunbutter and jelly
Dinner: fish sticks, rosemary shrimp, roasted cauliflower, applesauce

Thursday (pork) Christmas with the in-laws!
Breakfast: overnight cinnamon rolls
Lunch: sausage balls
Dinner: ham, potato salad, green beans, dinner rolls, veggie tray with hummus, cookies

Friday (lamb)
Breakfast: bacon and sautéed veggies
Lunch: leftovers
Dinner: lamb burgers, broccoli, grapes

Saturday (vegan)
Breakfast: sunbutter coffee cake
Lunch: potato leek soup
Dinner: pizza

Sunday (turkey) Christmas with my family!
Breakfast: parsnip muffins, green smoothie
Lunch: hahahaha!
Dinner: turkey with gravy, mashed sweet potatoes, veggie tray with hummus, apple pie with whipped coconut cream, whatever my family brings to share...


I hope your family has a fantastic Christmas!  May it be merry, safe, and surrounded with love.

(As always, I try to link to the original recipe.  It may not reflect the changes I make to adapt the recipe for our dietary restrictions.)

Streusel Topped Sweet Potato Muffins

What to do with the Thanksgiving leftovers?  I'm all reliving the experience at lunch the next day.

My original plan was to have a lazy morning and let my kiddos concoct their own breakfast the day after, allowing me an extra cup of coffee and time to slowly get my day started.  The amazing part is that my kiddos love mornings that they get to fend for themselves!  Perhaps because it doesn't happen that often.

However, after sending the Thanksgiving guests home I discovered stowaways in the form of cousins.  (Kidding! Of course they had been pre-approved to stay.)  It seems like poor form to have the cousins fend for themselves, so this mama made muffins for everyone.

Having extra sweet potatoes made easy muffins.  Adding streusel topping made them a special occasion.  Here's the recipe so you can use up those yummy leftovers too!

Sweet Potato Muffins

1 1/4 c all purpose flour (can use gf flour)
3/4 c sprouted spelt flour (sub in any whole grain flour here)
1/2 c quinoa four
1/2 c brown sugar
2 tsp aluminum free baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1 c mashed sweet potato (or pumpkin, or squash- I've used them all.)
2/3 c unsweetened non-dairy milk of choice (I use hemp.)
2 tsp apple cider vinegar
1/2 c safflower oil

Streusel Topping

1/2 c all purpose flour (or gf flour of choice)
1/4 c cane sugar
1/4 c brown sugar
1/4 c Earth Balance soy free margarine
1 1/2 tsp cinnamon

Preheat oven to 375.  Line muffin pan. (These liners rock.  Nothing sticks.)  In a large mixing bowl mix dry ingredients together.  In a smaller bowl mix mashed sweet potato, milk, vinegar, and oil. Set aside.

Now make the topping.  In a small bowl, whisk together sugar, flour, and cinnamon.  Cut in margarine until mixture is uniform and sandy.

Time to pour the wet ingredients into the dry and mix gently until fully incorporated.  I use an ice cream scoop to evenly fill the muffin pans.  Sprinkle with streusel topping. Bake 22 minutes, or until a toothpick inserted in the middle comes out clean.  Tip muffins up at a slight angle to allow steam to escape from the bottoms- no one likes a soggy bottom- and serve at your leisure.  These are good warm or cold.

Carefully made these are nut-free, dairy-free, egg-free, soy-free, can tastily be gluten-free, rice-free, vegan, and delicious.

Clawson: Why resignation is not an adequate solution.

Earlier in the week a video was released showing a discussion of how to accommodate children with food allergies within the Clawson Public School district.  During the discussion one employee made an extremely irresponsible and offensive remark, at which her colleagues laughed.  Her remark was not the only inappropriate suggestion made, but was by far the largest misstep.

It has been announced that she has voluntarily resigned her position after the allergy community called her behavior into question publicly.

I am saddened by her loss of employment.  Her mistake was grave, and in need of serious corrective action.  It saddens me to think that job loss is the first answer the public jumps to when large errors have been made.  If she leaves quietly, her attitude goes with her.  She will not be required to learn more about why her statement was so unacceptable, she can not be required to take additional training on sensitivity, appropriate conduct, or disability awareness.  She needs these things.  Leaving the position does not provide resolution for her impulsive and offensive conduct.  It simply allows her to take this attitude with her to another position.

More, her resignation only impacts her behavior.  This is not an appropriate solution.

The woman who resigned is not the leader, not in charge of the board.  She is an employee.  She felt comfortable launching that statement into the discussion with her colleagues, in the presence of her manager.  There was no reluctance, and no reticence.  Neither her co-workers or the president of the board called her out on her remark.  There was  no stunned silence, or jaws dropping.  ( I know mine did!)  In fact, a few others had less offensive but equally inappropriate suggestions.  There was laughter at a few of the suggestions, both uncomfortable laughter and the type that acknowledges that a suggestion is not feasible but fun to toss around.  This seems to indicate a culture of acceptance for such attitudes and remarks.

My impression is that this in an issue at an institutional level.  I hope that the Clawson Public School district does not accept that removing the outspoken person solves the problem.  We, as an allergy community, can not afford to let the discrimination expressed here go underground and fester quietly.  There needs to be a way to rebuild the culture within the institution to support children with special needs, to embrace the challenge of including diversity and difference in the classroom respectfully.

To that end, I sincerely hope that the district will accept the offers of help that the national allergy organizations have made, and obtain additional training for their board, and even their staff at building levels if needed.  While we can offer training to help them better understand the seriousness of food allergies, I hope that the effort does not stop there.  There needs to be follow up to provide additional training on appropriate work conduct, sensitivity, and disability awareness.

I am proud of many in the allergy community for offering to provide support to the district in the form of training.  I am proud of the members of our community who were able to quickly mobilize to respectfully request corrective action to be taken.  I am in awe of the collective response, asking for children with food allergies to be treated respectfully, with their disability treated with the gravity it deserves.

Thank you to each and every person who sent a respectful message asking for this issue to be addressed.  I applaud your effort and your restraint.  It can be difficult to remain focused on facts, and not be pulled into the emotional discussion that this video evokes.  Kudos to each of you who managed to represent us well, and to help our voice be heard.

Monday Menu Plan

It's turkey week!  I am looking forward to spending some quality time in the kitchen churning out delightful treats and a meal to share with my family.  I do hope that the week brings you a meal with the people that you love.

Monday (beef)
Breakfast: raspberry muffins
Lunch: potato leek soup
Dinner: burgers, cherry applesauce, green beans with shallots

Tuesday (fish)
Breakfast: breakfast cookies
Lunch: beef hot dogs
Dinner: citrus sesame salmon, cauliflower rice, peas

Wednesday (pork)
Breakfast: zucchini pancakes
Lunch: salmon sandwiches
Dinner: spaghetti with meat sauce

Thursday (turkey- of course!)
Breakfast: sausage and green smoothies
Lunch: on your own
Dinner: turkey, maple mashed sweet potatoes with bacon, cranberry sauce, roasted rainbow carrots, applesauce, stuffing, pumpkin pie, apple pie, pumpkin roll, coconut whipped cream, whatever else I throw in at the last minute!

Friday (vegan)
Breakfast: cream of buckwheat
Lunch: leftovers of course!
Dinner: lentil soup, cornbread

Saturday (beef)
Breakfast: sweet potato hash
Lunch: veggie wrap with hummus
Dinner: meatballs and mystery veggies

Sunday (fish)
Breakfast: coffee cake
Lunch: leftovers
Dinner: fish sticks, lemon pepper pasta, garlicky spinach

Monday Menu Plan

Today was our first big snow, and I admit that soup sounds so heavenly!  I had to resist putting it on the menu every night!  Here's what our week looks like:

Monday (pork)
Breakfast: cranberry orange muffins
Lunch: sunbutter and jelly
Dinner: Italian sausage soup, corn muffins

Tuesday (vegan)
Breakfast: pork sausage, cinnamon roasted butternut squash
Lunch: breakfast sausage
Dinner: two bean chili, whole wheat zucchini herb bread

Wednesday ( turkey)
Breakfast: sunbutter coffee cake
Lunch: chili
Dinner: bbq turkey thighs, cauliflower rice, garlicky spinach, applesauce

Thursday (beef)
Breakfast: turkey sausage, sautéed veggies
Lunch: beans and weenies
Dinner: beef stroganoff, pasta, peas, spiced peaches

Friday (fish)
Breakfast: sweet potato hash
Lunch: hummus and veggies
Dinner: almost tuna noodle casserole, green beans

Saturday (pork)
Breakfast: donuts
Lunch: tuna melt
Dinner: ribs, fried cabbage, honey glazed carrots

Sunday (vegan)
Breakfast: bacon, herb roasted potatoes
Lunch: sausage balls
Dinner: potato leek soup, spinach salad with balsamic berries

Caramel blanketed Apple Cinnamon Muffins

Caramel apples are an iconic fall treat, and feeling a bit of fall in the air this morning, I opted to carry them right into my breakfast.

The apple cinnamon muffin is wonderful on its own, fluffy and light with tidbits of apple in every bite.  Add a bit of caramel sauce drizzled over the top to elevate this into a perfect Sunday brunch treat.

Apple Cinnamon Muffins

1 c all purpose flour (*see note for gf)
1/2 c sprouted whole wheat flour (or spelt, or other whole grain option)
1/2 c cane sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/3 c safflower oil (or oil of choice)
1/4 c non-dairy milk of choice + additional as needed
2 Tbsp flax meal + 4 Tbsp warm water, combined and set aside
1 tsp vanilla
1 c grated apple (Do this with the large holes on a box grater to avoid mush, or chop fine.)

Caramel Sauce (borrowed from here)

1/2 c Earth Balance soy free margarine
1 c light brown sugar
1/2 c maple syrup (the real stuff)
1/2 tsp kosher salt
1/2 tsp baking soda
1 tsp vanilla

For the muffins:
Combine dry ingredients in a large mixing bowl and whisk to combine evenly. Combine wet ingredients in a separate bowl and stir to combine.  Add wet to dry and stir to mix well.  Depending on how juicy your apple was, you may need to add up to 1/3 c of additional milk to achieve a moist muffin batter.  Spoon into lined muffin cups and bake at 400 degrees for 20 minutes. Now make your caramel sauce!

For the caramel sauce:
Combine the butter, brown sugar and maple syrup in a heavy bottomed sauce pan.  Heat over medium heat and stir to combine.  Once fully combined, step away!  Do not stir.  Allow mixture to come to a boil, and boil gently without stirring for 5 minutes.  Remove from heat and stir in the salt, soda and vanilla.  Drizzle (or pour- it's your muffin!) immediately over warm muffins.  This sauce will harden as it cools, so make sure to pour warm!  You may also add 1/4 c of the milk of your choice after pulling it off the heat to increase the creaminess and prevent the sauce from getting as stiff upon cooling.

Eat and enjoy!


*Note: for gluten free muffins you can substitute gluten free all purpose flour of your choice, and 1/2 tsp of xanthan gum.  I like to use 1/2 c sprouted millet flour, 1/2 c sprouted sorghum flour, 1/4 c potato starch, and 1/4 c tapioca starch for the flour mix in this recipe.

This recipe is dairy free, egg free, nut free, soy free, vegan, can be gluten free, and fully delicious.

Menu Plan Monday

Down and dirty, here is the plan for the upcoming week.  (Subject to change based on market specials of course.)

Monday (beef)
Breakfast: pumpkin muffins
Lunch: turkey slices
Dinner: chili bake

Tuesday (fish)
Breakfast: blueberry muffins
Lunch: beans and weenies
Dinner: honey sesame salmon, cauliflower rice, roasted beets

Wednesday (pork)
Breakfast: zucchini muffins
Lunch: sunbutter and jelly
Dinner: Italian sausage, pasta with marinara, peas

Thursday (vegan)
Breakfast: sausage balls, fruit
Lunch: pepperoni "lunchables"
Dinner: carrot ginger soup, berry spinach salad

Friday (turkey)
Breakfast: green tea muffins with cranberries
Lunch: hummus and veggie wraps
Dinner: mulligatawny soup

Saturday (beef)
Breakfast: turkey sausage and roasted veggies
Lunch: on your own
Dinner: chipotle shepherd's pie with sweet potato crust

Sunday (fish)
Breakfast: cinnamon rolls, green smoothie
Lunch: leftovers
Dinner: crispy baked lemon cod, garlicky spinach, lemon pepper pasta

Dear Strong Mama, a note of Thanksgiving

Dear Strong Mama,

I've never said it to you, but you inspire me.  You get me through days when life is hard, and heavy.

I watch you show up everyday.  I watch you balance the challenges of your own life, plus those of caring for a child with challenges of her own.  Some days you look tired, and I know you didn't get any time to yourself to replenish your tank.  But you still show up.

Some days you talk and share a window into your day.  And it's real.  It's your life, your experience.  I'm amazed at how much you can see in a positive light, and I love it.  I appreciate it more because it's not a front that you hide behind, and you do share less than shining moments.  They don't claim your focus, and you don't dwell in the world of pessimism.

Thank you for modeling how to do that.  How to see the sunlight more often than the shadows.  How to be strong in the face of opposition.

We've haven't talked often.  I know you have no idea how much influence you have had on my life.  How watching you go through your day with such courage and authenticity gives me the courage to face my own challenges.  How seeing the huge hurdles in your life gives me perspective on the hurdles in my own life.

I'm so glad that you asked for support when you needed it.  I am honored that I was able to put a hand out and offer support to you in a dark moment, after getting support from you for so long.  I know that I didn't sign my name.  I think it is fitting to support you quietly, without asking for attention or recognition, the same way that you have been supporting me.

Thank you, Strong Mama.  Thanks for being my support, and living an example that helps me to wade through life's hard days.  Keep on, I'll be over here cheering for you quietly.

Menu Plan Monday

And another week rolled by, fast and furious!  In preparation for the upcoming one, I have my meal plan.  It's really quite hard to believe how much this little habit helps me to maintain my sanity when the day is long and bumpy.


Monday (vegan)
Breakfast: apple cinnamon muffins
Lunch: apples and sunbutter
Dinner: Bharta, quinoa pasta, peas (this is held over from last night as our dinner plans changed!)

Tuesday (turkey)
Breakfast: lemon sesame muffins
Lunch: hummus wraps with shredded veggies
Dinner: turkey sloppy joe over baked potatoes, roasted orange peel broccoli, melon

Wednesday (beef)
Breakfast: turkey sausage and veggie saute
Lunch: sloppy joe
Dinner: beef stew, quinoa, garlicky spinach, mandarin oranges

Thursday (fish)
Breakfast: beef sausage and cinnamon roasted butternut squash
Lunch: beef stew
Dinner: fish tacos and corn cake

Friday (pork)
Breakfast: cranberry orange muffins
Lunch: sunbutter and jelly
Dinner: italian sausage soup, melon

Saturday (vegan)
Breakfast: bacon, herb roasted potatoes and pepers
Lunch: raid the leftovers!
Dinner: vegetable soup, zucchini herb bread

Sunday (turkey)
Breakfast: pumpkin waffles with cranberry syrup
Lunch: vegetable soup and grilled cheese
Dinner: corn dogs, green beans, pears

Menu Plan Monday

It's the last week in October!  That means planning for Halloween happens along with menu planning.  I have my teal pumpkin ready to put out, and a bowl of non-food treats to share for those little tricksters that prefer them.  There will be candy too of course!  We can't leave anyone's favorite tradition out.  (For more about why I have a teal pumpkin check here.)

Let's get this plan rolling!

Monday (pork)
Breakfast: sweet potato muffins
Lunch: sunbutter and jelly sandwich
Dinner: italian sausage with onion and peppers, green beans

Tuesday (vegan)
Breakfast: quinoa apple bake (doesn't that sound healthier than apple crisp?), pork sausage
Lunch: ham wraps
Dinner: lentil sniffle soup, herbed whole wheat zucchini bread

Wednesday (turkey)
Breakfast: honey parsnip muffins, green smoothie
Lunch: sniffle soup
Dinner: turkey pot pie

Thursday (beef)
Breakfast: turkey sausage, sautéed veggies
Lunch: turkey dogs
Dinner: burgers on buns, roasted sweet potatoes

Friday (fish)
Breakfast: black bean sweet potato hash
Lunch: burgers
Dinner: fish tacos, garlicky spinach

Saturday (pork)
Breakfast: on your own
Lunch: taco pasta salad
Dinner: bacon pizza

Sunday (vegan)
Breakfast: bacon pancakes
Lunch: TBD
Dinner: Bharta, quinoa, peas


Of course, I will fill in the holes with market specials this week.  I may adjust veggies listed to use the sale items as well.  Most recipes that I have linked to are the originals, and do not reflect my tweaks for our personal dietary preferences and restrictions.

I hope your trick or treat goes boo-tifally!

Bridging the Gap

A pediatric allergist I know recently attended the Food Allergy Bloggers Conference (FABlogcon) and one of his take aways is that the medical community has a lot that they can learn from the allergy community, this is not just a one way street.

I love that.

I agree so wholeheartedly that the medical field has an invaluable pool of knowledge about how to manage allergies, but I love hearing that perhaps the knowledge could flow two ways.  I think that as a community we spend many hours educating ourselves on how to keep our allergic children, family members, and our selves safe.  We know the practical applications of living with allergy that can elude those who don't live with it.

And?  Sometimes, for those of us on the public side of allergy, who chose to be advocates and educators, we have more well rounded knowledge.  We read studies as they are published, we read journal articles, we stay abreast of emerging knowledge in the allergy field.  The medical community is often abreast of this part of the knowledge.  We also know what new products are being launched, where the allergy friendly bakeries are, how to substitute recipe ingredients, and the latest word on 504 accommodations, and how to survive the holidays.  Keeping our family alive and healthy is very much our field, so we learn a lot about the whole picture, the practical application and the theory.

I would love to see a stronger community form. I would love to see allergists that are more involved in the local conversations.  I know that personally I have not had great success getting past the gatekeepers (the secretaries and office managers) to get to the doctors and invite them to be a greater part of the conversation.  We invite every allergist every year to be part of our Walk for Food Allergy, so that they can join the community and not only be seen, but SEE.  What it looks like to come together as a community and be surrounded by people who understand.  How it feels to find that support and grow connections.  The community turns out and revels in finding a whole population of locals who "get it".

The medical community is missing out on being part of this conversation, part of this community.  We can support each other in so many ways, and the conversation is just beginning.

How do you include the medical professionals in your community in the conversation?

Meal Plan Monday

OhMyGoodness!  This is the first week in I can't remember when that I'm not insanely busy.  I'm very much looking forward to spending a bit of extra time on meals, catching up with cleaning, and maybe even a few deep breaths!

Monday (beef)
Breakfast: corn muffins and tea
Lunch: sunbutter and apples
Dinner: beef stir fry (I didn't get to make it last night!)

Tuesday (fish)
Breakfast: cranberry orange muffins
Lunch: beef dogs
Dinner: almost tuna noodle casserole

Wednesday (pork)
Breakfast: breakfast blondies with blueberry sauce
Lunch: sunbutter and jelly
Dinner: ham and bean soup, herbed zuchinni bread, salad

Thursday (vegan)
Breakfast: cinnamon roasted butternut squash, pork sausage
Lunch: ham wraps
Dinner: veggie burgers with the works, sweet potato oven fries, raspberry applesauce

Friday (turkey)
Breakfast: pumpkin pie
Lunch: hummus, veggies, crackers
Dinner: Irish cottage pie

Saturday (beef)
Breakfast: turkey sausage, sauteed veggies
Lunch: turkey meatballs
Dinner: steak, cauliflower rice, peas, stovetop apples

Sunday (fish)
Breakfast: breakfast casserole
Lunch: burgers
Dinner: honey sesame salmon (kiddo passed her sesame challenge two weeks ago!!), wilted garlic spinach, roasted rainbow carrots, pasta

That's the plan.  Understanding that adjustments may be made depending on what is available (and on special) at the market tomorrow, and allowing for substitutions when the day gets unexpectedly busy.


Note: This post contains affiliate links.  If I did it right. Because it seemed worth trying. ;)

Menu Plan Monday

I am so ready for November.  October is so packed full of craziness and activity for me AND my family.  There has hardly been time to breathe!  Here is my plan for the week, hopefully it'll help maintain my sanity around mealtimes...

Monday (turkey)
Breakfast: cinnamon muffins
Lunch: apples and sunbutter
Dinner: chipotle shepherds pie with sweet potato crust

Tuesday (beef)
Breakfast: turkey sausage, biscuits, raspberries
Lunch: leftover shepherd's pie
Dinner: pot roast, peas, quinoa

Wednesday (fish)
Breakfast: quinoa apple bake
Lunch: pot roast
Dinner: crispy baked lemon cod, roasted beets, green beans with shallots

Thursday (pork)
Breakfast: cream of buckwheat
Lunch: sunbutter and jelly
Dinner: ribs, spiced peaches, broccoli, herb roasted potatoes

Friday (vegan)
Breakfast: bacon cheddar muffins
Lunch: ham wraps
Dinner: spaghetti, peas

Saturday (turkey)
Breakfast: waffle bar
Lunch: leftovers
Dinner: enchiladas, applesauce

Sunday (beef)
Breakfast: cinnamon rolls, turkey sausage
Lunch: turkey wraps
Dinner: stir fry over quinoa

Menu Plan Monday

It's Monday!  Time for the menu.  Keeping it easy this week, as I'm leaving someone else in charge while I charge my batteries immersed in food allergy community at FABlogCon! I. Can't. Wait.

Let's do this.

Monday (beef)
Breakfast: apple cinnamon muffins, green smoothie
Lunch: turkey meatballs
Dinner: beef/bison stew, mixed veggies, quinoa

Tuesday (fish)
Breakfast: sunbutter muffins
Lunch: leftover beef stew They ate it.  All. Gotta find a plan B, stat!
Dinner: fish tacos

Wednesday (pork)
Breakfast: pumpkin muffins
Lunch: sunbutter and jelly
Dinner: cajun beans and quinoa with andouille sausage, peas

Thursday (vegan)
Breakfast: pork sausage, roasted sweet potatoes
Lunch: pepperoni "lunchables"
Dinner: vegetable chili, cornbread

Friday (turkey)
Breakfast: cranberry orange muffins
Lunch: chili
Dinner: spaghetti with meat sauce

Saturday (beef)
Breakfast: on your own
Lunch: turkey wraps
Dinner: beef burgers- protein style, grilled peppers and zucchini, raspberry applesauce

Sunday (fish)
Breakfast: cereal
Lunch: corn dogs
Dinner: bourbon glazed salmon, broccoli, pineapple

Menu Plan Monday

Still haven't mastered the art of the back to school schedule, Monday keeps sneaking up on me!  I swear I was just menu planning yesterday...

Monday (vegan)
Breakfast: Butternut bacon bake
Lunch: Italian sausage
Dinner: veggie burgers, pineapple, roasted broccoli

Tuesday (turkey)
Breakfast: zucchini muffins
Lunch: sunbutter and jelly
Dinner: turkey pot pie

Wednesday (lamb)
Breakfast: turkey sausage, biscuits, green smoothie
Lunch: turkey meatballs
Dinner: moroccan lamb burgers, peas, cucumber mint salad

Thursday (fish)
Breakfast: sweet potato and black bean hash
Lunch: lamb burgers
Dinner: fish tacos

Friday (pork)
Breakfast: pumpkin muffins, green smoothie
Lunch: sunbutter and jelly
Dinner: ribs, roasted sweet potato and cauliflower, spiced peaches

Saturday (vegan)
Breakfast: bacon, hash browns, sautéed veggies
Lunch: pulled pork
Dinner: lentil dahl over quinoa pasta, peas

Sunday (turkey)
Breakfast: waffles with berry reduction
Lunch: hummus and veggie wrap
Dinner: sloppy joes, fries, salad

That's it folks.  Have a great week!

Menu Plan Monday

It's that time again!  Time to figure out what to eat this week so that my grocery run can be most effective.  Planning ahead helps take so much stress out of my week!

Monday (fish)
Breakfast: Cinnamon muffins, orange juice
Lunch: beef burgers
Dinner: fish sandwich, California veggies, mango cherry smoothies

Tuesday (pork)
Breakfast: cinnamon roasted squash with cranberry millet
Lunch: sunbutter and jelly
Dinner: pepperoni rolls, salad

Wednesday (vegan)
Breakfast: pork sausage, Alexia Harvest saute
Lunch: home made lunchables
Dinner: veggie burgers, sweet potato oven fries, green beans

Thursday (turkey)
Breakfast: breakfast blondies, green smoothie
Lunch: veggies and hummus
Dinner: meatloaf, mashed potatoes, peas

Friday (beef)
Breakfast: turkey sausage, sautéed veggies
Lunch: meatloaf
Dinner: enchiladas, broccoli

Saturday (fish)
Breakfast: apple waffles with cinnamon syrup
Lunch: beef burgers
Dinner: shrimp skewers, lemon pepper pasta with garlic spinach, berries

Sunday (pork)
Breakfast: cream of buckwheat
Lunch: tuna patties
Dinner: lasagna with italian sausage

As always, I'll fill in the blanks with whatever is on sale at the market this week.  And I always have a meal in the freezer if time gets away from me and there's no time to cook!

Have a great week!

Menu Plan Monday

I know.  It's Tuesday.  The holiday threw me off a little!

Because we had an impromptu road trip this weekend, my meal plan shifted a day.  So instead of Sunday roast, we had it Monday.  So for those of you keeping track, no, I did not make roast for dinner two nights in a row.

No, here's the plan (because I've got shopping to do!):

Monday (beef)
Breakfast: sweet potato muffins
Lunch: on your own
Dinner: pot roast, peas, quinoa

Tuesday (fish)
Breakfast: pineapple muffins
Lunch: beef hot dogs
Dinner: salmon, roasted beets and broccoli, peaches

Wednesday (pork)
Breakfast: sweet potato and black bean hash
Lunch: sunbutter and jelly
Dinner: cider pulled pork, cauliflower rice, roasted carrots, raspberry applesauce

Thursday (vegan)
Breakfast: pork sausage on biscuit
Lunch: ham wraps
Dinner: potato leek soup, spinach salad with balsamic berries

Friday (turkey)
Breakfast: cinnamon roasted butternut squash over cranberry millet
Lunch: soup
Dinner: turkey enchiladas, green beans with shallots

Saturday (beef)
Breakfast: turkey sausage and waffles with berry reduction
Lunch: sloppy joe
Dinner: grilled steak, fried cabbage, mixed veg, stovetop apples

Sunday (fish)
Breakfast: french toast
Lunch: beef burgers
Dinner: fish tacos

As always, I will fill in any holes with whatever is on sale at the market.  We rotate proteins, so the ( ) after the day indicates what the dinner protein will be, which is then held over for breakfast and lunch the next day.  Any questions or want recipes, just ask!

Have a great week.

Accomodations vs Inclusion

I think that it can sometimes be hard to determine whether to ask for accommodation for our allergic kids, or inclusion.  Surprisingly, it is often hard for teachers and administrators to acknowledge that there is a distinct difference.

Accommodation is adjusting the environment to make it safe for the child to be in it without making the child fully part of the activity, lesson, or party.  (It is providing a box of "safe" treats so that the allergic child can have a bag of skittles when the other children are enjoying cupcakes.)

Inclusion is making the environment safe enough for the child to participate at the same level the other children are- when  everyone has the same opportunity to experience the party or lesson.  Everyone participates in the same lesson , celebration, or treat.  No one is segregated to a safe distance, or given a safe treat that is different from what the other students are eating.

Accommodation is generally easier to obtain.

Children with food allergies are used to being on the perimeter of the party, never quite part of it.  The failure of our system to recognize that this is not equal treatment is colossal.

Schools are becoming increasingly open to providing a safe physical environment for allergic children.  It is more common to have a designated area for them to eat, have safe treats stashed in the classroom, and have safety protocols established to minimize allergen exposure at school.  Schools are getting much better at accommodation.  Inclusion remains elusive for most.

I believe it has an emotional impact on children to be in an environment that they must constantly scan for danger, to be forced to participate on the fringe as an outlier rather than be included at the heart of it.  The unspoken message is that their difference is tolerated, but not worth adjusting policy to include.  Which, in turn, can communicate that the child is not important enough to include.

The court system struck down "separate but equal" years ago.  We are again in a situation that separates children without adequate attempt to equalize the playing field.

When working with your school, informally or through a more formal IHP or 504, remember to spell out not only the physical safety needs of your child, but the social/emotional needs as well.  It is allowable to expect your child's whole person to be educated, accommodated, and included.  Work as a team to figure out how to maximize inclusion, set up accommodation when needed, and eliminate exclusion all together.

Please share some of the ideas you have for achieving greater inclusion!

Enlightening Experiment

Two years ago my children started in a new school system.  As we got settled in, I was amazed at how often they were being offered treats at school.

Initially I thought my perception was off, as the last school they were in did not use food based rewards with such frequency, and most were safe for my allergic kiddo.

Toward spring, I finally decided to track the amount of food they were offered at school, and whether it was a treat my allergic kiddo could have.  Just to help me get perspective on what was really happening and see if my mama radar was over-reacting.  (I blogged the results here.)

I encourage each of you to try this!  Mark on your calendar EVERY time an adult at the school offers or serves food to your child.  Regular teacher, substitute teacher, art teacher, principal, room mom, all of them!  Then mark if it was a safe treat that your kiddo could have, and if there was any prior notice given to you before the treat was given.  Last, mark the reason for the treat.  (Was it an incentive for behavior or performance? A reward?  A special occasion? Part of a lesson?)

At the end of the semester tally the results.  It will give you a very clear picture of how often and in what ways food is used in your child's school environment.

It was eye opening for me.  I realized that my perception was not off, food was present most days, most of it excluding my child.  It was even more eye opening for our school counselor and our health and wellness committee when I was able to share my results with them.  Having the data behind you to help illustrate your feelings about food in the school is amazing.  It's easy to call me an oversensitive mom, but it's hard to argue with a graph that shows the reality of food at school.

Try it.  See if your perception matches what is really happening.  Then share the results with your school to see if they are aware of how often and in what ways food is being utilized in the building.  It's a great way to have a conversation about the general health and wellness of the students, and especially the risks to children with food allergies.

Please let me know if you do this, and what results you saw!

Menu Plan Monday

With back to school in full swing, it is more important that ever for me to have my act together!  Having a meal plan in place helps.  Fewer last minute trips to the store, less time trying to figure out what to make, and pre-planning quick meals for the busy nights that have after school activities.


Monday (turkey)
Breakfast: lemon poppyseed muffins
Lunch: sunbutter and jelly sandwiches
Dinner: turkey pot pie, spinach salad with balsamic berries

Tuesday (beef)
Breakfast: turkey sausage on biscuit, green smoothie
Lunch: turkey roll ups
Dinner: beef stir fry over cauliflower rice

Wednesday (fish)
Breakfast: bean and veggie saute
Lunch: beef dogs
Dinner: salmon

Thursday (pork)
Breakfast: zucchini muffins
Lunch: salmon salad
Dinner: pork basil burgers, spiced peaches

Friday (vegan)
Breakfast: butternut bacon saute
Lunch: pork basil burgers
Dinner: Vegetable chili, corn muffins

Saturday (turkey)
Breakfast: waffles with berry reduction
Lunch: chili
Dinner: herb roasted turkey, sweet potato wedges, roasted broccoli

Sunday (beef)
Breakfast: sausage balls, herb roasted potatoes
Lunch: leftover turkey
Dinner: pot roast, peas, quinoa


I'll fill in the gaps with whatever produce is on sale this week, but this plan is enough to make shopping a breeze and simplify my week.  Hope you have a great week too!

The irony of increased independence

My food allergic daughter moved to middle school this year.  I met with the nurse and principal at the end of the school year last year, to review what to expect for all of us.  It's important to know what changes she needs to prepare for, and to let them know what types of safety needs she has.

The overwhelming message was: breathe mama.  Your little girl is growing up and you need to give her room to be more independent.  She can do this, and you need to back up enough to let her.

I'm working on that.  My little girl is getting much more outspoken.  She is blossoming in confidence.  She is learning how to advocate for herself with tact and assertiveness.  I know that most of the time she has a better handle on the allergy situation than any of the adults in the building.

But I also know that she is an adult in training, and still prone to judgement errors.  And I need to know the adults in the building have her back.  They need to understand the situation, and be prepared to step in and offer help with awkward situations, guidance with tricky decisions, and emergency help if there is a reaction.

This is the first full week of school.  So far, I have gotten three emails from different teachers with directions on how to check my student's planner for their homework assignment, what I should expect to be written, and what to do if the planner is blank.  Directions on how to log into the school site(s) to check on test scores, homework completion, behavior reports, and general class performance.  The general message being sent out is on how to micromanage my child's productivity, ability to complete work on time, and test taking preparedness.

So.  My take away: It's expected that you stay on top of your child's work habits.  Manage the snot of that.  But those pesky life and death dilemmas that come with food allergies?  Relax mama, step back.  Your kiddo can handle that.

Anyone else see the absurdity in this?  Or is my vision entirely too clouded by my allergy-colored glasses?

Back to school with allergies

Back to school time is such a mixed bag for parents.  Half of our brain wants to hold on to lazy summer days when our schedule can have a bit more flex in it, enjoy those summer moments with the kids just a liiittle longer.  The other half of our brain is ready for a break from the bickering that has started, the long days of summer that are starting to wear on the children rather than relax them.

Allergy parents start getting ready for the next school year earlier than most.  Many of us start in the spring, before the current school year is even over!  That's the time to contact your school and start the conversation about how to make school a safe place for your specific allergy needs.

In addition to purchasing the standard school supplies like lunch boxes and crayons, and prepping the all important first day outfit, allergy moms also:

1) Stock the medicines needed for our kids at school.  Liquid Benadryl, epinephrine auto-injectors, inhalers, topical steroids, etc.  Easily an extra $500 of essential supplies.

2) Chase down medical forms.  Print them from the school website or drop by to pick them up from the nurse.  Drop them at the allergist to fill out (for a fee), pick them up when they are ready a week later, and make sure they are at school on day 1.  There is a form for each medication along with instructions on how and when to use them, an action plan for how to handle allergic reactions, an action plan for how to handle asthma, and forms that give permission for your child to self-carry their auto-injector/inhaler.  (In addition to the additional set in the nurse's office, which does take it's own form.)

3) Meet with school staff.  This has to be done before day one, so allergy parents need to be proactive!  We start sending notes in the spring to be sure to get face time prior to the start of the year.  We review the 504 or IHP plans to make sure they are up to date and will be valid in the new classroom setting.  We speak with individual teachers to work through any concerns or kinks in setting up a safe environment and safety protocols.  This can involve many meetings and much discussion before plans are finalized.

4) Intensive kiddo training.  We understand that teachers have 24 other kids they are watching and may not immediately notice issues that negatively impact our kids.  We have to train our kids how to self advocate.  This starts in kindergarten!  How to let an adult know if you feel allergic symptoms.  How to notify an adult if you feel unsafe, or see something that could be an allergic trigger.  How to turn down treats and foods that are offered.  How to eat lunch safely.  It goes on and on...

5) Research and plan lunch options.  If the school feels they can accommodate our kiddo, we meet with the cafeteria staff and review safety protocol (or write it sometimes!), research ingredient information, determine if the food is safe and can be kept that way throughout the preparation stage.  If the cafeteria can not accommodate the allergies in question (I know ours could not handle the 15 that I avoid.), we stock up on lunch box supplies and ideas.  Thermos bottles, water bottles, lunch containers, etc. Come with ideas about what to put into the container that the kiddo can and will eat.  Then we address how to seat the allergic kiddo so that safety continues during dining.  (Ever see elementary kids sneeze/cough while eating? I don't have allergies, and I would be worried about the amount of their food sprayed onto my lunch!)

Back to school is a mixed bag.  We want our kids to see their friends, gain a bit more autonomy, and learn new information.  It takes a bit of extra work, and a lot of extra faith.  We count on the village to help prevent anaphylaxis from happening at school, and appreciate every effort that is made with that goal in mind.

Are you an allergy parent?  Tell me what steps I missed!

Calling all adults with food allergies!

I was recently contacted by a doctoral candidate who is having trouble finding participants to complete a survey on what middle and high school experiences were like for food allergic persons.  The catch is: he is surveying adults and asking them to think back to their experience.  If you are a food allergic adult, or know one, please help by sharing or completing the survey.  Thank you!

Hello, my name is Dre Berendsen, and I am a 4^th year graduate student in Clinical Psychology at John F. Kennedy University. I am conducting research, under the supervision of Alette Coble-Temple, PsyD, to explore experiences of those with food allergies, and I am writing to ask for your participation in my research study. The John F. Kennedy University Institutional Review Board (IRB) has approved this study. 

Please feel free to pass on this information to anyone you might know who qualifies.  Thank you very much.

Requirements for this study are:

INDIVIDUALS WITH A FOOD ALLERGY  (FA)

PRESENCE OF FA WHILE ATTENDING MIDDLE OR HIGH SCHOOL

ATTENDED SCHOOL IN THE U.S.

CURRENTLY BETWEEN THE AGES OF 18-29

IF THIS DESCRIBES YOU, THEN YOU MAY QUALIFY FOR THIS STUDY

I am seeking participants for a research project to better understand the experience of individuals with food allergy, including the various impacts of these experiences. 

Participants will be asked to respond to an online, anonymous survey containing approximately 100 short items (about 15-30 minutes).

I hope this research study will contribute to the Food Allergy literature and will provide scientific basis for assistance and intervention for those students with food allergies in the U.S. education system.

Participation is completely voluntary and responses will not be linked with an individual’s identity. You may withdraw from the questionnaire at any time. 

If you are interested in participating, please contact me for a link to the survey or go to: FA Survey

If you have any questions about your rights as a subject/participant in this research, or if you feel you have been placed at risk, you can contact the Director of Instructional Services and Research Compliance at (858) 642-8136.

Lunchbox thoughts re-hashed

I've a few years of practice with allergy friendly school lunch boxes now, and have written a few posts about them.  I wanted to take a minute to re-visit some of those thoughts here, for those of you who have not memorized the content of my other posts.  (I know you have loads of extra time to do such things!)

The down and dirty on packing a lunchbox for allergic kids:

1) If you have an allergen free lunch table make sure to find out if it works a second job.  Moonlighting as a snack table at a Scout meeting is not unheard of, nor is hosting the PTA president, attending after school care as an art table, and various other encounters that may smudge that table's allergy free responsibilities.  Often cafeterias are used for more than just lunch, so find out what happens to the table during those times.  Can it be pushed aside, blocked off, covered up, or cleaned afterwards to avoid lingering residue?

2)  Find out how the allergen free table is cleaned.  Is it first, before the other tables?  This way contamination is not spread from other tables to yours via a contaminated cloth.  Or, even better, does it have a separate cloth and bucket for cleaning? Is bath time only after meals, or does it clean up prior to lunch also?

3)  Make sure your little darling can open everything in their lunch box without help.  Often the little ones are to shy to ask for help, so skip eating that part.  More often the helper has already opened a yogurt, two applesauce cups, and a packet of peanuts that the other munchkins in the room couldn't open.  There is no hand washing between helping kids, so it is possible that the helper may actually be a source of contamination!

4)  In the beginning have your kiddo bring everything home.  Even the trash.  This way you get a realistic idea of what is being eaten. Why pack more than that belly has the time or interest in eating?

5)  Take the lunchbox on a test drive.  Can your child easily open it and take things in and out?  My little one had trouble with the darling princess lunchbox she selected as it was designed to function like a paper bag.  To hard to get to her food without taking everything out.  We found the lunch boxes where the top zips all the way open make it easier to get to what she wants, and provide a surface to eat over.  (Because food that hits the table is off limits.)

Those are my top 5 lunchbox hints for getting started.  Feel free to cruise for more ideas by reviewing my other lunchbox posts!

Menu Plan Monday

Not quite fully fleshed out, but bones enough to take to the grocery tomorrow!  I'll fill in the blanks with whatever is on sale.

Monday (pork)
Breakfast: Cinnamon muffins
Lunch: beef burgers, roasted sweet potatoes
Dinner: Italian sausage with peppers and onions, green beans with shallots

Tuesday (fish)
Breakfast: bacon, biscuits, green smoothie
Lunch: ham wraps
Dinner: fish and chips, peas

Wednesday (turkey)
Breakfast: cinnamon rolls
Lunch: veggies and hummus
Dinner: Spaghetti with meat sauce, broccoli

Thursday (vegan)
Breakfast: sausage and pancakes
Lunch: leftover spaghetti
Dinner: Veggie pot pie, mandarin oranges

Friday (beef)
Breakfast: cranberry orange muffins
Lunch: sunbutter and jelly
Dinner: stir fry

Saturday (pork)
Breakfast: zucchini muffins
Lunch: leftovers
Dinner: brats

Sunday (fish)
Breakfast: waffles with berry reduction
Lunch: pulled pork
Dinner: fish tacos

Nut Free Spreads- Nutritional Comparison

There are quite a few peanut free spreads on the market now to smear on a sandwich and send in your kiddo's lunchbox.  Most have an appearance that is very similar to the traditional lunchbox favorite, but how do they stack up nutritionally?  Let's take a peek, starting with the nutrition label for the good ol' standard- peanut butter.  (So you know what you are measuring against.)

Peanut butter.  This is the standard everyone holds replacement against.  Note the protein content.

Barney Butter- made from peanut-free almonds.  This is a great option if you can have tree nuts.

Biscoff Spread- NOT a peanut butter replacement. This is made from ground up cookies, people.  I don't care if it is nut free, it is still a dessert spread!  All sugar, no protein.

I M Healthy Soybutter- There are several soybutter products on the market, this is the label I grabbed.

Sneaky Chef No-Nut Butter made from golden peas.  This was surprisingly delicious, but awfully low in protein.

Sunbutter made from ground sunflower seeds.  This is the favorite in our house! Great protein, free of the top 8.

I made sure to get the original spread with each of these, not a flavored version.  I have seen chocolate soybutter often ( I adore the Don't Go Nutz brand version. Yum.), but make sure to watch the sugar content on those labels! Some of them are more of a dessert spread with more sugar than is really needed.  I know that the flavor of the soybutter spreads varies from product to product, so feel free to try several to find the one that hits your palette right.

The above labels are as complete as their original packaging would allow.  I did not research to see what nutritional perks may have been left off of the label.  This is just so you can see how your spread compares!

Now. Who's hungry for a sandwich?

Menu Plan Monday

It's time to post the weekly plan!  This process really does keep me sane, removing the impromptu dinner planning and making sure I have all ingredients I need on hand.

Monday (vegan)
Breakfast: apple cinnamon muffins
Lunch: beef sloppy joe, onion rings, mixed veggies
Dinner: vegan pizza

Tuesday (turkey)
Breakfast: pancakes with berry reduction
Lunch: sunbutter and jelly
Dinner: bbq turkey thighs, cauliflower rice, green beans with shallots

Wednesday (fish)
Breakfast: turkey sausage, herb roasted potatoes, green smoothie
Lunch: turkey dogs
Dinner: crispy lemon cod, roasted beets, honeydew

Thursday (beef)
Breakfast: cranberry apple breakfast bake
Lunch: salmon salad
Dinner: crock pot beef stew, peas, quinoa

Friday (pork)
Breakfast: cream of buckwheat
Lunch: beef sliders
Dinner: eggplant lasagna with italian sausage, spinach salad with balsamic berries

Saturday (vegan)
Breakfast: pork sausage and biscuit sandwich, green smoothie
Lunch: ham wraps
Dinner: southwest black bean burgers, roasted sweet potato wedges, stovetop apples

Sunday (turkey)
Breakfast: lemon poppy muffins
Lunch: veggies and hummus
Dinner: turkey meatballs with quinoa pasta and marinara

Sesame Free Hummus

My daughter adores hummus, even though she can not have sesame.

 I love that it is so cheap and easy to make.  It's an ideal summer lunch or afternoon snack when paired with veggies for dipping, and it goes together faster than your kids can have a hungry tummy meltdown. Win-win.

I use this recipe, and two of my three kids love it. Give it a whirl and see how it goes over at your house.

Sesame free Hummus

1 15 ounce can white beans, drained and rinsed
juice from 1/2 of one lemon
1-2 Tbsp Sunbutter (or nut/seed butter of choice- optional)
1 small clove garlic
2-3 Tbsp olive oil
1/2-1 tsp kosher sea salt (to taste)
1/2 tsp ground cumin
dash paprika- for serving (also optional)

Add everything to the food processor and turn on.  Let it whirl away for a few minutes.  Really, give it 2-3 minutes to get smooth and creamy, don't be tempted to turn it off early!  Whirl past that initial impression of it being blended, the extra time creates luscious creamy texture.

For this recipe, you can use any white bean your kids like, mine especially like cannellini beans.  I like to use beans that have kombu included as an ingredient, as it makes the bean slightly softer and easier to digest.  If your house avoids garlic, leave it out!  Toss in the flavor element enjoyed in your home.  Leeks? Chives? Basil? Tweak the spices to match your tastes, there is no wrong way to do it.  Use a bit of water in place of the lemon juice, or pickle juice if you want.  Again, it's your tongue, make it happy with flavors you like!

Happy snacking!

What DO you eat?

The question I am most often asked when people learn my daughter has 15 food allergies is: "What DO you eat?!"

I used to smile and answer "We're living on love." Or, "There's a lot of creative cooking happening at my house."  These were my answers.  They were true.  And they effectively stopped the line of questioning.  Truth be told, I often felt overwhelmed by our restrictions when I was learning how to work with them.  It was hard to answer because many days I struggled to figure out what to eat.

Over time, I began to acclimate to our challenges.  It got easier.  (Most days.)  It has become clear to me that these answers ARE true, to this day.

The amount of creative cooking at my house would intimidate many people.  By the time I've studied a recipe and altered it to fit our needs, it has undergone a major metamorphosis.  Every single creative concoction, of my own invention or alteration, was cooked from a place of love.  Love that fuels determination to allow my children to taste things they see others eat, or see in the bakery window.  Love that drives me to make sure their nutritional needs are being met while their taste buds are being satisfied.  There is creative cooking, and it's become a good thing.  I enjoy the challenge of crafting foods that are tasty and safe, and that we could serve to guests without feeling bashful about the difference.

Some day I hope my children realize that there is more than dinner on their plate, more than balanced nutrition.  There is heart and soul and the profound love of a mama who wants more for them than a view of restrictions and limitations, but is gently steering them to a focus on what CAN be, with just a bit of creativity combined with love.

Now I understand that there are so many foods that we can still eat.  They are delicious.  It used to be easier to avoid the question because I felt burdened by how differently we eat.  Now When I say "We're living on love." it has a totally different meaning.  My kids are living on food made with love, and we have so many options open to us that I find it easier to list what we don't eat.

2014 Allergy Awareness Week

To kick off the week I'd like to post my agenda for Food Allergy Awareness Week.  This week my goal is to do something to grow awareness each day.  My focus is on growing awareness at the school level, as many more children currently have food allergies than adults.

Monday:  Hang allergy awareness posters.  I plan to hang one in the stall for each teacher bathroom. Captive audience+education= WIN.  This year I chose an infographic from FARE.

Tuesday: Put a food allergy bookmark in each teacher's mailbox.  Thanks to FAACT for providing them!

Wednesday: Put up a trifold display in the teacher's lounge with a 10 question allergy awareness quiz. (self check, of course.)

Thursday: Put a copy of 10 Things Every Allergic Kid Wishes You Knew in each teacher mailbox.

Friday: Provide allergy friendly cupcakes (free of 7 of the top 8).  A demonstration that allergy friendly can be tasty is always a good thing! It's also my way of saying thanks for letting me bombard the teachers with allergy information during the week.


One simple, quick thing for each day.  Lots of wonderful activities to pick from being posted around the web!  What are YOU doing to grow awareness this week?

Menu Plan Monday

Somehow I have been so productive today, that it feels like Wednesday already!  Here is my menu plan for the week, and then back to the productivity streak I was on!

Monday (beef)
Breakfast: cranberry orange muffins
Lunch: turkey slices
Dinner: beef burgers, asparagus, strawberries

Tuesday (vegan)
Breakfast: bean and veggie saute
Lunch: beef burgers
Dinner: quinoa pasta with squash sauce and peas

Wednesday (pork)
Breakfast: lemon poppyseed muffins and green smoothie
Lunch: sunbutter and apples
Dinner: crockpot pork roast, roasted beets, peaches

Thursday (fish)
Breakfast: pork sausage and cinnamon roasted butternut squash
Lunch: pork
Dinner: shrimp skewers, buckwheat ramen noodles, green beans, cherries

Friday (turkey)
Breakfast: sweet potato black bean saute
Lunch: veggies and hummus
Dinner: white bean turkey chili, spinach salad with oranges

Saturday (beef)
Breakfast: turkey sausage and potatoes O'Brien
Lunch: turkey corn dogs
Dinner: beef stir fry over quinoa, grilled pineapple

Sunday (vegan)
Breakfast: pancakes with berry reduction
Lunch: sloppy joe
Dinner: lentil soup

Menu Plan Monday

Monday again.  This week brings delightful spring weather and a bouquet of activities to keep us busy.  Lots of easy meals this week!

Monday (fish)
Breakfast: pork sausage, pancakes
Lunch: ham
Dinner: salmon, grilled asparagus, mandarin oranges

Tuesday (turkey)
Breakfast: bean and veggie saute
Lunch: salmon salad
Dinner: turkey meatloaf, peas, roasted sweet potatoes

Wednesday (beef)
Breakfast: turkey sausage and biscuit sandwich, green smoothie
Lunch: meatloaf
Dinner: irish cottage pie, peaches

Thursday (vegan)
Breakfast: cream of buckwheat cereal
Lunch: beef dogs
Dinner: pizza, spinach salad with balsamic berries

Friday (pork)
Breakfast: baked apples and quinoa granola, smoothie
Lunch: sunbutter and jelly sandwiches
Dinner: pork basil burgers, carrot salad, green beans with caramelized shallots

Saturday (fish)
Breakfast: bacon, herb roasted potatoes with onion and peppers
Lunch: pepperoni rolls
Dinner: crispy baked lemon cod, coleslaw, berries

Sunday (turkey)
Breakfast: apple carrot muffins
Lunch: on your own
Dinner: turkey enchiladas, corn cake, broccoli, applesauce

Potato Leek Soup with White Beans

Spring weather is so fickle!  In Ohio, we can be wearing shorts one day and have snow the next.  It's a great time to embrace warming soups that use fresh spring produce.  This week the grocery had wonderful looking leeks, which are not in the menu plan, but called to me regardless.  This recipe is a great way to use those garden fresh leeks, with white beans and lentils added in to make it hearty enough to be a satisfying main dish on a vegan night.

Potato Leek Soup with White Beans

2 Tbsp extra virgin olive oil
3 large leeks, white and light green parts only
1 stalk celery, chopped
3 large carrots, diced
2 garlic cloves, minced
1 tsp himalayan pink sea salt, coarse kosher salt, or herbamare
4-5 yukon gold potatoes, cut into 1/2" thick half moons (4-5 cups)
6-8 red potatoes, cut into 1/2" thick half moons (4-5 cups)
1 can navy beans, drained and rinsed
1/3 c red lentils, rinsed
6 c vegetable broth
1/2 c white wine (I use moscato! It adds a hint of sweet the kids like.)
black pepper to taste


Trim the dark green tops and roots from the leeks and toss them in the garden to compost.  Slice the remaining leeks in half lengthwise and rinse.  Cut crosswise into 1/4" thick half moons.  Heat 2 tbsp olive oil over medium heat in a heavy bottomed soup pot.  Add leeks, celery, carrots, minced garlic, and salt.  Cook, stirring occasionally, until leeks are softened and lightly browned, about 7-10 minutes.

While the leeks are cooking, cut the potatoes in half lengthwise and then slice into 1/2" thick half moons.  Remember to give the leeks an occasional stir!

Add the vegetable broth, wine, potatoes, beans and lentils to the softened leeks.  Bring to a boil, then lower heat to a simmer and cover.  Cook until the potatoes are soft, about 30 minutes.  Remove from heat.  Puree soup to desired consistency with immersion blender.  (I like to leave it a bit chunky.)  Add salt and pepper to taste.

Serve warm with salad and berries for a colorful meal.

Options:

If you are able to have dairy, add in 1/2 cup of shredded cheese and 1/2 c whole milk after blending, and stir to melt.

To add a bit of extra creaminess for dairy free folks, stir in 1/2 cup of your favorite dairy free milk after removing from heat.  Blend to desired texture.

If you are lucky enough to have children who do not boycott any dish with rosemary, add 1 tsp of rosemary with the vegetable broth.

Monday Menu Plan

Starting the week off with a menu plan really goes a long way to reducing mealtime stress the rest of the week.  I know that when I grocery shop, I will shop more efficiently because I know what ingredients I need, and I know that I won't be staring into the fridge playing a rousing game of "What should I make tonight?" while hungry kiddos collapse around me.  Win win win.  I always start the week by menu planning on Monday, making a grocery list as I go.  Grocery shopping is on Tuesday for me, setting me up for success for the week.


Monday (vegan)
Breakfast: cranberry orange muffins
Lunch: beef burgers, grilled veggies, fruit salad
Dinner: lentil sniffle soup, spinach salad with balsamic berries, rosemary cornbread

Tuesday (pork)
Breakfast: cream of buckwheat
Lunch: sniffle soup
Dinner: crock pot pulled pork, peas, spiced peaches

Wednesday (fish)
Breakfast: pork sausage, roasted sweet potatoes
Lunch: pulled pork OR lettuce ham wrap
Dinner: pan seared cod with cilantro vinaigrette, roasted cauliflower and carrots, strawberries

Thursday (turkey)
Breakfast: zucchini muffins and green smoothie
Lunch: sunbutter and jelly sandwich
Dinner: herb roasted turkey breast, green beans with caramelized shallots, stovetop apples

Friday (beef)
Breakfast: turkey sausage, harvest saute
Lunch: lettuce turkey wrap
Dinner: pepper steak stir-fry over quinoa, cherry applesauce

Saturday (vegan)
Breakfast: sunbutter muffins
Lunch: beef burgers
Dinner: ratatouille over quinoa pasta, peas

Sunday (pork)
Breakfast: cinnamon rolls
Lunch: leftovers
Dinner: ham, herb roasted potatoes, orange peel broccoli


As always, the protein source is what our rotation diet is planned around.  Protein starts at dinner, and wraps around to breakfast and lunch the following day.  All fruits and veggies are subject to change depending on what is available at the market, and what the weekly specials are, but those will be loosely rotated as well.

Cookies for everyone! (Except you.)

My third grader came home from school and told me:

"Hey Mom, Mrs. Jones gave everyone 4 cookies today at school for testing.  Except me because I can't have them.  So she let me pick from the treasure box and I got this."  (She shows me 4 random pieces of candy from the treasure box.)

I'm so sad about this.  It is a heavy weight.

My daughter does not eat wheat or gluten.  She is not celiac, and she is not allergic.  We have found that eating wheat causes her to be overly emotional and angry, in a way that she can not control.  It's something that makes us all pretty unhappy when it's happening.  Because it is a personal preference with no medical documentation to support us, I do not ask for a documented classroom accommodation.  I simply speak with each teacher and explain the situation. (My older daughter has allergies, and we know how to ask for accommodations.)

It makes me sad that the teacher chose to bring in a treat to share with the class that she knew would exclude one child.  It makes me sad that it happens frequently.  Gluten free treats are so easily come by these days, it takes very little extra effort to include my daughter.  Or to use a non-food treat.

I could use a pep talk right now.  Send me a little hope that the world is compassionate.  That there are people out there who understand how big of an emotional impact it takes to be constantly excluded from the classroom celebrations and treats, to be different.  Other than this tendency, the teacher really does seem fabulous...

But today.  Today it's feeling pretty overwhelming to confront one more time my kiddo was excluded from the group.  Because I know how sensitive she is to it, and how upsetting it is to her...

So. How about that pep talk?

Menu Plan Monday

I really do have an entire post about how I menu plan.  I intend to share it.  Someday.  When I can get the pictures to load so you can see the process...

In the meantime, I'll just share the plan for this week.  As always, I'll fill in the gaps with what ever is sale at the grocery this week, and there may be small changes based on availability, but the protein source will not change.  That is the one thing that I rotate carefully through our diet.

Monday
Breakfast: zucchini muffins and green smoothie
Lunch: sunbutter and apples
Dinner: roasted turkey breast, applesauce, green beans, fries

Tuesday
Breakfast: turkey sausage, veggie saute
Lunch: turkey dogs
Dinner: beef stew, mashed potatoes

Wednesday
Breakfast: cream of buckwheat
Lunch: beef stew
Dinner: bharta mushroom, peas, quinoa

Thursday
Breakfast: pumpkin muffins, green smoothie
Lunch: sunbutter and jelly
Dinner: crockpot pulled pork, roasted sweet potatoes, green beans, spiced peaches

Friday
Breakfast: pork sausage, veggie saute
Lunch: lettuce and ham wraps
Dinner: salmon, spinach berry salad, roasted cauliflower

Saturday
Breakfast: blueberry muffins and green smoothie
Lunch: salmon salad
Dinner: turkey meatloaf, roasted beets, orange peel broccoli, stovetop apples

Sunday
Breakfast: turkey sausage, waffles
Lunch: sloppy joes
Dinner: beef burgers, asparagus, strawberries

On being an allergy mom...

I am an allergy mom.  The phrase has so many undertones flowing through it that there is a river of meaning, and the current changes depending on who you speak with about the subject.  We allergy moms, we have a decidedly different understanding of the term than others.

Let me tell you some of my realities as an allergy mom.

1) I really don't want to be here.  I spent years learning how to manage this disability, and I continue to learn more.  What I really want is the freedom to interact with food in a spontaneous manner, like the rest of the world.  I'm not sure you can fully understand what that means until that ability has been stripped from you.  

2) I'm an introvert, and I'm shy as well.  (No, they're not the same.) It takes an incredible amount of strength for me to continually speak up in order to advocate for my daughter's safety.  I hate making waves, I hate conflict, and I'm not a fan of drawing attention to myself.  I face hostility from many because my daughter has life threatening food allergies, and it's my job to speak up on her behalf.  I try my best to keep the inconvenience to others small.  I try to be pleasant, polite, and quickly out of the way.  And it takes loads of mental and physical energy to do it daily.

3)  I get angry about allergies too.  I understand why people who don't live with it might feel put out by having to accommodate my daughter.  There are days it p*sses me off to have to interact so carefully with food.  To spend hours at the grocery store reading every blessed label.  To avoid a can of flipping green beans -of all things- because they have a 'may contain' warning.  To have to spend an hour in the kitchen for EVERY meal.  To spend an extra hour in the kitchen for EVERY stinkin' birthday party, and classroom holiday party, and for every sweet child who wants to share a treat with the class.  I get angry about being left out of birthday party invites because of moms too nervous to invite my daughter.  At never being able to just order a d*mn pizza.  At cooking when I'm sick because someone has too...  It goes on and on.  Some days it gets to me.  Other days I roll with it.  Life's like that.

4)  My cell phone goes everywhere with me.  I check it every time it rings.  At the dentist.  At the doctor.  In the shower.  Because you never know when it might be the school calling about allergies. (Please note- I don't answer it every time.  Unless it actually is the school. Then I even answer through the Novocain.  True story. And yes, it was allergy related.)

5)  I don't expect anyone else to be able to feed my daughter, it's hard.  It means the world to me when someone wants to try.  Small gestures that make it easier for her to feel included make me melt.  I appreciate every one of them, from intention to execution.  Just the willingness to ask me if there is a way to include her makes my world a little brighter.

6)  I am proud of how much better my family eats now.  Because of my daughter's allergies, I have learned more about food than I would have ever known had I not been forced to study it.  The silver lining in this allergy cloud is a healthier family.

7) There will never be a list that captures the challenges or the triumphs completely.  Just as I will never fully understand what it is like to live with another disability, I don't expect everyone else to "get it".  What I ask for is a willingness to listen and be educated, to participate in a conversation that helps us better understand each other.


This is certainly not a full list, but it covers a few of the highlights.  Please, add to my list.  What are some of the challenges of living with a food allergy?