Halloween Alternatives for Families with Food Allergies

Halloween is one of my favorite holidays!  I love to dress up, put up spooky decorations, carve pumpkins (and eat everything pumpkin flavored!!), and watch creepy movies.  As a kid, Trick-or-Treating was one of my favorite parts of Halloween.  Getting dressed up in costumes and going door to door in our small town, seeing all the amazing decorations, and of course, filling a plastic pumpkin with CANDY!  Unfortunately, for kids with food allergies, what should be a fun activity can quickly become a night of exclusion, disappointment, tears and danger.  Candy is full of allergens- nuts, milk, corn, eggs, soy and wheat just to name a few.  For kids with severe allergies, even coming into contact with  allergens can be life threatening.  Trick-or-Treating can also be difficult for families that follow special diets for other health concerns, religious beliefs or moral reasons.  These factors can make this favorite past-time tricky to navigate for many families, but fear not because with a few guidelines and ideas, Trick-or-Treating can still be a blast no matter what your dietary needs are!

Look for the Teal Pumpkins!  
The Teal Pumpkin project is an awesome campaign by the Food Allergy Research and Education (FARE).  Their goal is to help all kids enjoy a safe and fun Trick-or-Treating experience, as well as to help raise awareness of food allergies.  The idea is very simple- people who want to participate will provide NON-FOOD treats for trick-or-treaters, fun things like glow-sticks, small toys, bubbles, stickers, etc.  Then, put out a Teal Pumpkin, to let Trick-or-Treaters know that they can get safe treats from your house.  Don't have time to paint a pumpkin teal?  No big deal, you can find printable signs on the Teal Pumpkin project website (link above).
If you have kids with food allergies and want to know where to find local people who are participating, the website has an interactive map so you can plan out your route ahead of time.  Let your friends, family, and neighbors know about the Teal Pumpkin project, and encourage them to provide fun items your kids can enjoy.

Switch Witch!
Halloween candy can be Switchcrafted by a Switch Witch.  Late on Halloween night, after you have finished trick-or-treating and are tucked in bed, your Switch Witch will take away your candy, and exchange it for a special surprise!  A Switch Witch will come and live in your house for the month of October, you may or may not ever see your Switch Witch- they are all different, some are secretive, and others are friendly, some are playful and mischevious, while others are helpful.   Switch Witches don't only visit children with food allergies, they can visit any children who wish to exchange some or all of their candy for a special surprise.  Kids can write a letter to their Switch Witch, letting her know what sort of things they would want, and how much candy they would like to exchange.
The following websites have additional details about how you can have a Switch Witch come to your home:
http://switch-witch.com
http://switchwitches.com

The Great Pumpkin and the Halloween Candy Fairy are also magical beings who can come to your home and exchange candy for special surprises.  Every family has different traditions, so find an option that works best in your house!  This offers a fun, exciting option for kids who can't eat Halloween candy, or for families that prefer to minimize sugar intake.

Host a Halloween Party or Plan another fun activity
Instead of going Trick-or-Treating, plan a fun, safe night at home!  Have your kids invite their friends for a great night in, where you can control the food.  Buy candy and make treats that you know are safe, and let other parents know what food items are ok.  Watch Halloween movies, decorate pumpkins,  play Halloween games, have a costume contest with awesome prizes, and set up stations throughout the house for kids to "trick-or-treat" at.

Don't feel like organizing or hosting a party? Plan a different fun activity- find a corn maze, go out to a Halloween movie, go to haunted house, see what events and activities are happening in your area, and find an alternative that doesn't revolve around candy.

Prepare Ahead
Above all else, prepare ahead of time, and discuss Halloween plans with your kids. Remind kids with food allergies not to eat ANYTHING without checking with you first.  Talk about which candy items are safe, and which are dangerous. The Bay Area Allergy Advisory Board has lists of candy that are free of different allergens.  Ask your friends, family, and neighbors to have safe items to give to your children, and plan your trick-or-treating route ahead of time. Decide if you would like to ask a Switch Witch, Great Pumpkin or Halloween Candy Fairy to come to your house to exchange candy.  Find out if your kids would rather do a different activity.

Let them be a part of the decision, it is hard enough feeling left out when your friends are enjoying Halloween, give your kids the opportunity to decide how they want to make Halloween unique and special.

I remember one Halloween when I was little and we got a huge snowstorm, so we couldn't go trick-or-treating.  My mom bought Halloween candy and set up stations in our house.  My brother and I got all dressed up, and then went "trick-or-treating" in our own house.  While we didn't get to go out with our friends, we had a great time at home celebrating as a family.  The effort that mom put into keeping our Halloween fun, despite the storm, made the night extra special.  Your kids will appreciate your desire to create a safe, fun Halloween!

HAPPY HAUNTING!
~Erin the Allergista~

Product Review- Miss Jones Organic Frosting- Corn free, Soy Free, Gluten-free, Vegan

Now don't get me wrong, home-made frosting is absolutely amazing and much preferred, but sometimes, you really just need something quick and easy to throw on a cake (or eat with graham crackers, mmmm- super easy treat!  I've got a super easy oat flour graham cracker recipe that I will post in the near future).

Most store-bought frostings are full of unnecessary ingredients (that also happen to be common allergens), like high fructose corn syrup, and soybean oil.  Even homemade frostings usually contain dairy (another common allergen), although it is fairly easy to substitute alternative milk and shortening options to make frosting either allergen-free or vegan (depending upon your needs!).  These common ingredients make it difficult to find an easy frosting option when you have special dietary needs, so I was very excited when I learned about Miss Jones Organic frosting.  Please note- this post is in no way sponsored,  I just found the product at Target, and was pretty shocked when I read the ingredient label, and discovered I could actually eat the frosting- definitely a rarity with my particular allergens!

My local store had the Vanilla Buttercream frosting, and the Chocolate Buttercream frosting, so I bought one of each.  Both products were soy-free, corn-free, vegan, dairy free, nut free (and made in a nut-free facility), and gluten-free.  The price was definitely higher than other brands of frosting, but that is to be expected with an Organic product. They were, fortunately, on sale when I bought them, and I was also able to utilize iBotta to get an extra rebate!

Overall, I was very impressed with both products, and would love to try the other flavors (they also have Cinnamon Sugar, Salted Caramel, and Cream Cheese frosting).  The consistency is very light, fluffy and creamy.

The vanilla flavor reminded me of the middle of an oreo- but fluffy and soft, I served it on my Grandma's Eggless Chocolate Cake recipe, and it was really tasty- I got rave reviews from some Vegan friends who rarely get to enjoy frosting- or cake.  This frosting is definitely fluffier than standard buttercream frosting, and not as sugary sweet (I actually prefer that it is a bit less sweet).  The texture is a little bit more slippery, most likely due to the use of a vegetable shortening rather than butter (I know slippery sounds weird, but I don't know how else to describe it!  It's not a bad thing, just a bit different from standard frostings).  The chocolate frosting had a nice deep chocolatey flavor and the same texture/consistency as the vanilla flavor.   I used the chocolate frosting on a chocolate cake, with some caramel drizzle, and caramel buttercream frosting (I made that frosting from scratch).  Both frostings went on the cakes very smoothly, and it was easy to decorate with them.

Overall, I was very impressed with the product, and plan to keep a container on hand at all times, you know- for baking emergencies!

A few other things that I thought were pretty cool about the brand:
1.  Their products are USDA certified Organic, non-GMO and plant based (great for Vegans!)
2.  All of their products use only Rainforest Alliance certified Palm Oil (hooray- save the rainforests!)
3.  Miss Jones Organics is an American company, and their products are made in San Francisco, California

Food Allergies Suck... Or Do They?? alternate title: Rockin' Food Allergies Like a Boss!

Anyone who has food allergies, or who has kids with food allergies can attest that they certainly do make life more difficult, and scary.  Allergies are greatly misunderstood and trying to find foods that don't contain your particular allergens can be trying.  It is frustrating when people assume you are just following some current fad, or that you can "just have a little this time".

I was shocked when I got my allergy tests back from the doctor.  I had no idea that I had food allergies, and as I looked over the list of my allergens (wheat, corn, soy, rice, egg, tomatoes and peanuts) I wasn't sure if I should cry or laugh, and so I sat in a sort of bemused silence, nodding that I understood, and agreeing as the doctor explained about how I should start by cutting out all the allergens and begin a food journal.  "Are you alright?" the doctor asked me, "You seem to be taking it very well.  Most people are extremely upset when they get these kind of results."  Honestly, I was a combination of confused, surprised, and relieved to finally have an answer as to why I had been so sick.

Like many people, I had very little understanding of food allergies.  I assumed that they either caused extreme digestive upset, hives, or anaphylactic shock.  Food allergies in my mind did not result in congestion, respiratory distress, and asthma.

After leaving the clinic, I immediately contacted a few people- family and friends, who, like me, had been waiting to hear the results of my allergy tests.  The responses were all similar- "Wait, What?,   How are you allergic to all those things?  Who the hell is allergic to RICE?"  One friend laughed at the absurdity of it- "What are you going to eat??"  Ummm- fruit, vegetables, potatoes, oatmeal, and cheese??  I laughed with her, and then I cried, as I thought about how pervasive Corn (corn syrup anyone?), Soy (ever heard of soy lecithin- it's in everything!) and Wheat are in our society.  We sat and brainstormed the foods that I could still eat, rather than focusing on what I couldn't eat.

Over the next few days, I began to realize that those allergens were in even more products than I had thought.  Almost every single gluten-free product contains rice flour (again- who the hell is allergic to RICE??), and many natural or organic products utilize brown rice syrup instead of sugar (I can eat sugar people!!).  Corn starch or corn syrup or soy lecithin are in the most surprising of products.

It became apparent, that my life was going to change dramatically.  I felt like I had two choices- I could focus on how difficult this was going to be, and what I would no longer be able to eat  OR I could look at this as a challenge, an opportunity to discover what I could eat.  Never being a glass- half-empty kind of person, I chose to view it as an opportunity.  For the last few years, I have been working towards developing a healthier lifestyle, with a goal of moving away from processed foods, and eating more natural foods.  With my particular allergies- eating processed foods just got a whole lot more difficult, and maybe that's not a bad thing after all.

I am fortunate that I have always enjoyed cooking and baking, and have generally had great success in the kitchen.  I am also fortunate that I love a good challenge- tell me I can't do something, and I am bound and determined to prove to you that I can!

I began to look for foods that I loved, and that I wasn't allergic to.  I started to search for substitutions for favorite food items.  I used Pinterest (who doesn't love Pinterest??) to find recipes and thought of ways I could tweak recipes to make them allergy-friendly.  I found out what items were going to be served at parties and barbecues, and figured out what I could make and bring so I wouldn't feel left out.  I prepared items well in advance, so that when the cravings hit, I had something ready and available that didn't contain any allergens.

And when the days come that I feel frustrated that I "can't eat what the other kids are eating" (insert pouty face and whiny voice here), I remember how awful it felt when I was sick all the time, and how scary it was when I developed asthma and breathing became extremely difficult (really, of all the things I could suck at- I suck at breathing??).

Food allergies have given me the push I needed to make healthier eating choices.  Food allergies have challenged me to try new things. Removing allergens has given me more energy, made it easier to breathe, and has eliminated a lot of nausea, digestive upset, and chest and head congestion.  I feel better, I have an answer to why I was sick. I have made a decision to make the best of my illness and use it to better my life, and to spread awareness and help others in any way that I can.  I am Rockin My Food Allergies Like A Boss- I am an ALLERGISTA!!

For anyone out there who is struggling with food allergies or intolerances, I challenge YOU to make the most of it, to see difficulties as an opportunity, and to become an Allergista (or Allergisto, that doesn't flow quite as well, but I am all about equal opportunity ).

I hope that my blog can be a source of support for others, please let me know if there are any topics that you would like me to cover, recipes to try to convert, or products to review.

With Aloha
~Erin the Allergista~

Tomato-Free Marinara Sauce

When I was first diagnosed with food allergies, I knew that I would have to give up certain foods.  Corn chips are pretty much out of the question if you have a corn allergy,  and quiches are obviously a no-no when you're allergic to eggs.  However, I refuse- yes REFUSE- to give up pizza and pasta.  That delicious combination of carbs and sauce and cheese......  Nope, no way am I giving that up

I am very fortunate to not be allergic to dairy, so the cheese part is easy.  Oat flour works well for pizza crust, so I knew I could create a tasty crust. I am still trying to find a good pasta alternative, and have just ordered some chickpea pasta (that miraculously doesn't contain rice or corn).  But the tomato sauce... how does one create tomato sauce with a tomato allergy??

There are of course alternatives to the standard pizza or pasta sauce- alfredo, olive oil and garlic, etc. and those certainly work well when the mood strikes,  but sometimes you really just need a delicious marinara.  So I did some research, and found an alternative-  turns out other vegetables also work well to make a tasty marinara sauce- shocking I know!  I looked through a few different recipes and came up with a combination that I really enjoy.  This sauce is thick and smooth and delicious.  It is made with pumpkin and beets, which are very mild and readily take on the flavors of the garlic, onion, and herbs you mix in, so it makes an ideal substitute for standard tomato sauce.   I found it worked perfectly on my pizza, and can't wait to try it on pasta as well.

Tomato-Free Marinara Sauce

Ingredients

1 medium onion diced
2 cloves finely chopped garlic
1/3 cup olive oil
3 Tbsp red wine or lemon juice
1 Tbsp balsamic or red wine vinegar
1/2 cup canned or fresh roasted beets
15 oz can pumpkin puree (not pumpkin pie filling!)
2 tsp Italian seasoning (or any combination of basil, oregano, thyme, etc. to taste)
1 tsp salt
1 tsp pepper
3/4 cup broth (chicken or vegetable)
1 1/2 tsp tapioca starch (cornstarch or arrowroot powder also work) moistened with 2 Tbsp beet juice (or broth)

OPTIONAL
-Mushrooms and/or bell peppers

Instructions

-Puree the beets with a little bit of liquid until very smooth and set aside (this can be done with a blender or food processor).
-Heat oil in a large frying pan, and saute onion and garlic (you can add mushrooms and bell peppers at this point if you like) until translucent and golden, stirring frequently.
-Stir in red wine/lemon juice and vinegar, and simmer for 5 minutes, continue to stir frequently.
-Add beet puree, pumpkin puree, Italian seasoning, salt, and pepper.  Stir to combine.
-Whisk in broth, and simmer for 5 minutes.  Add more broth if the sauce seems too thick.
-Stir in tapioca starch mixture, and simmer for 1 minute.
-Adjust seasonings as needed.

Puree the beets until they are very smooth

Sautee the onions and garlic until they are translucent and golden

Stir in the pumpkin, beets, and spices

Delicious Tomato-Free Marinara!  It even looks like tomato sauce

Perfect Pizza Sauce 

(this is a buckwheat pizza crust, it's ok, but not my favorite- I'll post a pizza crust recipe once I have one that I love!)

Homemade Marshmallows (Corn syrup free)

No summer is complete without delicious campfire roasted marshmallows and warm toasty s'mores!

People are often surprised that marshmallows can be made from scratch, they seem like a magical ball of fluffy goodness, that only comes in a package from the store.  Homemade marshmallows are surprisingly easy and more flavorful than their store-bought counterparts. Marshmallows don't have a lot of allergens, but they do contain the ever-dreaded CORN SYRUP!  Homemade marshmallows can also be customized with different flavors, colors, and shapes, making them extra fun.  This recipe doesn't toast quite as well as the store bought kind, and tends to melt a bit more quickly. You can still enjoy a tasty toasted marshmallow or s'more with them though, just watch carefully, and make sure they don't slide off your roasting stick.

So, whether you have a corn allergy, are trying to avoid highly processed foods, just want to find out what homemade marshmallows taste like, or want to impress your friends with your kitchen prowess (let's be honest, who doesn't want to wow their friends with homemade marshmallows?  Think, tasty chocolate coated marshmallow pops... I'm drooling right now!  No seriously, I just had to wipe drool off my keyboard...) here is a simple fun recipe:

*I am still trying to find a good vegetarian/vegan option, and will post if I find one!

Magical Marshmallows

Ingredients:
-3 tbsp gelatin (most gelatin packets contain 1 tbsp, so 3 packets)
-1/3 cup cold water
-3 cups sugar (I like to use organic cane sugar)
-1 1/2 cups water
-1 1/2 tsp Vanilla extract (feel free to experiment with other flavors- almond, strawberry, lemon_
-1/3 cup powdered sugar (if you have a corn allergy, make sure this is CORNSTARCH FREE, Wholesome brand is a good option)
-1/3 cup tapioca starch (if you don't have a corn allergy, you can use cornstarch instead)

OPTIONAL: Food coloring, flaked coconut

Directions:
-Prepare your gelatin by soaking it in 1/3 cup cold water in a small bowl (I usually just mix it in the liquid measuring cup).  Just sprinkle the gelatin on the top of the water, and allow it to swell for 10 minutes. 

-Dissolve the sugar in 1 1/2 cups water in a saucepan over low heat, stir frequently.
-Pour the prepared gelatin into the sugar solution, stirring to dissolve.
-Increase stove to medium-high heat, and bring to a boil.
-Boil steadily for 15 minutes (just a low boil, not rolling boil) don't stir.  If you haven't worked with gelatin much, be prepared, it doesn't smell the best, but don't worry the final product will smell and taste fine
-Remove from heat, and allow to cool to room temperature. Your mixture will be a translucent tan color, don't worry, it will turn lovely white when it is whipped.
- Pour your cooled mixture into a bowl or a stand mixer (I have a kitchenaid stand mixer, and it makes life so much better!).  Add your vanilla extract (or other flavor).
-Whip it, Whip it good!  This is where the magic happens, and your thick liquid turns into fluffy deliciousness (that is totally a technical cooking term......).  Beat the mixture until it is very thick, white and shiny, and about tripled in size. This takes a while, so I highly recommend using a stand mixer if you have one!!  Mix in food coloring now if you want colored marshmallows
-Grease a 9x13 pan, you can also lay down a layer of cling wrap or waxed paper and then grease that for easier removal.
-Pour your fluffy, thick marshmallows into the baking pan, and allow to set.  I live in the tropics, and the heat and humidity can make it take a long time to set, so I usually put it in the fridge.
-Once the mixture is set, and no longer super sticky to the touch, you can cut it into shapes.  Squares are easy, but feel free to use cookie cutters if you want fun shapes.
-Mix together the Powdered Sugar and Tapicoa starch, and dust your marshmallows, this helps keep them from sticking together.  I like to put the sugar/starch mixture in a plastic bag, add the marshmallows and shake it up.  You can also add flaked coconut at this point if you want coconut coated marshmallows.
-Store in an airtight container in the fridge.
-ENJOY!!

Allow the gelatin to dissolve and soak for 10 minutes

The cooled gelatin/sugar mixture will be tan in color

Whip the mixture until it is thick, white, shiny and tripled in size

Pour your marshmallows into a 9x13 pan, and allow to set

Customizable Granola Bars (gluten-free, Top-8 Allergen Free, Rice-free)

Granola bars are an ideal snack- full of nutrients, tasty, portable.  When I was diagnosed with food allergies, I thought Granola bars would be an easy item to keep with me, so I would always have something available that I could eat.  However, after reading label after label, I discovered that almost all granola bars contained at least one of my allergens.  I have found a few bars that work for me, but my choices are very limited, so, I decided to make my own!  The following recipe is DELICIOUS, and very easy to customize!  My personal favorite is Cherry-Almond-Chocolate (soo yummy!), but there are so many different options, that you can create something that is free of your personal allergens, and full of your favorite flavors.

Customizable Granola Bars

Ingredients:
-4 1/2 cups gluten-free oats (I have used both rolled oats and steel cut oats, if you have an oat allergy try crisp rice and toasted quinoa instead of the oats)
-1 cup oat or rice flour
-1 cup coconut oil (Alternatives- butter, palm oil spread)
-1 tsp vanilla extract (Alternatives- Almond extract, Rum extract, any other flavor your heart desires)
-1 cup honey, maple syrup, agave nectar, or brown rice syrup (I like honey or maple syrup best)
-1 tsp baking soda
-2 cups add-ins (this is where you can get really creative! Dried fruits, seeds, nuts, coconut, flax seeds, chocolate chips, other toasted grains, your favorite cereals etc.  See suggestions below)

Instructions:
Preheat oven to 325, and grease a 9x13 baking pan. It's easier to get the granola bars out if you line the pan with parchment paper, and then grease the parchment paper.

Mix together your dry ingredients in a large bowl, and set aside. Combine coconut oil, sweetener, and extract in a separate bowl, mix well.  Pour the liquid ingredients into the bowl with dry ingredients, and stir well to combine.  


Dump the mixture into your greased pan, and press down firmly.  The mixture will be sticky (you probably already knew that...),  so put some water or a bit of oil on your hands as you press down.   To help with pressing down firmly, I like to place a layer of wax paper on top of the mixture, then place a second baking pan on top of the mixture and press down firmly on the second pan.  This helps to create a uniform, flat top, and helps to distribute the mixture evenly.

Throw that baby in the oven, and bake for 15-25 minutes.  The bars will be a beautiful golden brown color.  When you first take them out of the oven, they still look wet and unfinished, but they will firm and dry up as they cool.  Once they are totally cool, cut them into bars (or stars or circles- whatever shape you want your granola bars to be! There are no rules here!).

Store in the fridge in a sealed container, I like to put waxed paper between the layers of granola bars.  These can also be frozen for a later date!  These hold together well when stored in the fridge, but start to crumble a bit when warm (they still taste amazing when crumbly).  I put mine in a ziplock bag and take them with me when on the go.

Flavor combination suggestions:
*I add 1/4 cup of flax seed to any combination for the health benefits
- Cherry, Chocolate, Almond:  3/4 cup dried cherries, 3/4 cup chopped almonds, 1/2 cup chocolate chips (enjoy life brand is good for people with Top 8 allergies), substitute Almond extract for the Vanilla extract
- Tropical: 1 cup dried tropical fruits (mango, papaya, pineapple), 1/2 cup flaked coconut, 1/2 cup chopped macadamia nuts (sub sunflower seeds for nut allergies)
Fall Fun: 1/2 cup cranberries, 1/2 cup dried apple pieces, 1 cup pepitas (pumpkin seeds).  Use maple syrup as your sweetener, and add 1-2 tsp pumpkin pie spice to your dry ingredients.
Berry Tasty: 3/4 cup dried berries (strawberry, raspberry, blueberry),  3/4 cup white chocolate chips, 1/2 cup nut or seed of choice (macadamia nuts or pecans would be excellent)

Combine wet and dry ingredients, and mix well

Press the mixture firmly into your greased pan

Fresh out of the oven!  Golden brown, toasty deliciousness

Grandma Evelyn's Eggless Chocolate Cake- MODIFIED! Vegan, gluten-free, deliciousness

I knew my very first recipe had to be an extra special one, which is why I chose a classic family recipe.  This is a modification on my Grandma Evelyn's eggless chocolate cake.  Grandma created this cake recipe during the depression when things like butter and eggs were expensive.  This has been a standard favorite in our family for generations, and is typically served with fresh whipped cream, simple and delicious!  I modified the recipe slightly from Grandma's original version, to make it wheat-free after I was diagnosed with food allergies.  My good friend Sanoe has told me that she can't stand when recipe blogs ramble on for ages before getting to the actual recipe, so, without further ado, I present to you:

Grandma Evelyn's Eggless Chocolate Cake~ Modified

-1 1/2 cups all-purpose gluten-free flour blend (I make my own blend of 1 cup OAT flour and 1/2 cup Tapioca flour, but feel free to use your favorite blend)
-3/4 tsp Xanthan or Guar Gum (omit if your flour blend contains already, OR if you are using wheat flour)
-1 cup sugar
-1 tsp baking soda
-1/3 cup cocoa powder
-1/2 tsp salt
-1/3 cup oil (I use olive oil, but any mild vegetable oil works, coconut oil also works well)
-1 cup liquid (water works just fine, but coffee or red wine add a nice richness!)
-1 tbsp white or apple cider vinegar
-1 tsp vanilla

Preheat oven to 400.  Grease a ring mold (if you double the recipe use a 9x13 cake pan).

Sift dry ingredients together in 3 times into a large bowl.  Make 3 wells in the flour mixture for your wet ingredients.  Pour oil into one well, vanilla and vinegar into another well, and your liquid into the final well.  Mix well, but do not beat (this recipe is best mixed by hand with a wooden spoon).  Pour batter into greased ring mold.  Bake for 40 minutes, or until a toothpick inserted in center comes out clean.

Toppings:
This cake is delicious as is, but can be spiffed up with various toppings!  I like a chocolate ganache drizzle, fresh fruit, fresh whipped cream, or a light sprinkling of powdered sugar.

Make 3 wells in the flour mixture to add your wet ingredients (I used coffee- sooo good!)

Pour your batter into a ring mold, I recommend lightly dropping cake pan onto the counter a few times to get rid of bubbles and flatten out the batter

This was made for a birthday celebration, so I drizzled chocolate ganache across the cake, and topped it off with fresh raspberries.

The Revelation.... I'm Allergic to What?!?!

What is an Allergista, you ask??  It's someone with food (or other)  allergies, that is facing the challenge head on and doing his/her best to ROCK it!  But, let's rewind, and go back to the beginning...

This all started with illness, lots of recurrent illnesses that just wouldn't get better.   I had infections, and respiratory problems, and stomach problems.  Every week something new would crop up,  I had recurrent congestion, and I was going to the doctor's office all the time.  It seemed like my immune system was shot, and I just couldn't figure out what was going on.  Eventually, I developed asthma.  Finally, after two courses of Prednisone, continued respiratory distress, and a lot of tears, I asked to see an allergist- BEST DECISION EVER!  Seriously- one thing I will say- advocate for yourself!  I have often found that doctors just treat the current concern, and don't always seek to find the underlying cause.  Speak up- state your concerns- and request referrals.

Fast forward, I went to see an allergist, and they took about a ton of blood.... That might be an exaggeration. They actually took 4 vials of blood and sent them off to test for 40 different allergens. The test took 4 weeks to come back, so in the meantime, they started me on asthma medications- Hooray!  The asthma medications started to help quickly, and I was feeling better.

4 weeks passed, and I went back to get my results.. and let me tell you- they were surprising.  I expected to have allergies to dust and mold, some environmental stuff, and maybe pet dander (which terrified me because I am an ANIMAL LOVER).  I did end up having allergies to most weeds, grasses, and trees- which I expected.  I did NOT have allergies to dust mites or mold- weird?!

But then came the real shocker- all the food allergies! Now, let me state for the record- I am a food addict.  Not even joking, I have been to therapy and Overeaters Anonymous to try to deal with my food addictions.  So, needless to say, finding out I had food allergies- was not the happiest revelation. But just wait- it gets better... What am I allergic to you ask??  Wheat, Corn, Soy, Rice (WHAT??- Who's allergic to rice?), Eggs, Peanuts and Tomatoes.....  Just let that sink in for a minute.... Corn (as in corn syrup) and Soy (ever heard of soy lecithin?) and Wheat are in EVERYTHING!  Seriously, start reading food labels- it is shocking!  Now, to top that all off, I've got the rice allergy- the MOST common flour substitute in gluten-free products is rice flour, so that means most gluten-free products are out for me.

Needless to say, it has been quite a change to my life, and 6 months later, I am still figuring out what foods work for me, and which ones don't.  It is difficult to find packaged foods that are free of my allergens, and eating in restaurants is a challenge.  Fortunately, I love to cook and bake and enjoy experimenting with various substitutions. That's where the idea for this blog came along!  I would love to share my findings and recipes with others who are struggling with food allergens.  It has been amazing how much better I feel since cutting allergens out of my life, and I want to help others that are dealing with the same problems.  Then I thought- if I'm doing a blog, why not share about some of my other interests and things that are important to me??  I will be covering other fun topics such as body positivity, plus-size fashion (cuz I'm a curvy girl who loves clothes!)
and natural living.

Please join me on my journey- I plan to post recipes, substitution ideas, companies that avoid most allergens, and general information that I find about allergies.   For those of you that are more interested in my other topics, stay tuned!

~Erin the Allergista~