As I began preparing this newsletter, I realized that two years have gone by since I started building Eating With Food Allergies! As they say, time flies when you're having fun and I have been doing just that. Building and operating the website has been a great learning experience and I hope that the website has been helpful to you, your family, your clients, or whomever is trying to figure out how to eat with food allergies!
It's been a busy and exciting couple of months for me as I found out in April that I will be doing a dietetic internship (which is required to become a Registered Dietitian) starting this fall. While this has been a goal of mine for some time, my experience with food allergies has, as Emeril would say, "kicked it up a notch" and pushed me to actually pursue it. Needless to say, it will be a busy year for me as I will be doing various rotations in clinical nutrition, community nutrition and food service management. I hope to focus on food allergies and intolerance when I complete the internship and am a Registered Dietitian.
I want to thank you for your questions, feedback and kind words about the website over the past two years. It has been a very fulfilling project for me and, even as life gets busier, I plan to continue on with the site's mission, helping people to eat well with food allergies!
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Team Eating With Food Allergies
On June 6, I'll be participating in the Anaphylaxis and Food Allergy Association of Minnesota's Food Allergy Awareness Walk with my family. The walk will take place at Mall of America and will feature entertainment by Kyle Dine.
S'mores - A Summer Must-Have
Once again, the food find of the month was hunted for as a result of my son's preschool snack calendar. It just so happens that his class is learning about camping this month and no campout would be complete without a s'more!
I've attempted to make graham crackers myself but they just didn't cut it. One day I was at a local gluten free store and came across Kinnikinnick's Smoreables. While they are a bit expensive (nothing new to those of us who are eating with food allergies), they do hold up their end of the bargain - a graham cracker that has a tasty honey flavor and, with a perforation in the center of each cracker, perfect for breaking in half for s'mores.
S'moreables are made in a dedicated gluten free, wheat free and dairy free facility but don't pass the "allergy free" test completely. They contain soy lecithin and the package includes an allergy alert stating that they "may contain traces of eggs and tree nuts".
To make s'mores, we sandwiched a large roasted marshmallow and a piece of Enjoy Life's Choco Loco bar between two Smoreable halves. They were delicious!
Waffles are a breakfast favorite at our house, in fact, my husband makes a batch nearly every Saturday morning! Not only are these waffles wheat/gluten free but they are also free of egg and dairy (and soy if you use rice milk). We always store the leftovers in an airtight container and freeze them for future breakfasts. They heat up nicely in the microwave or in the toaster.
I originally used the Allergy Free Pancakes recipe but discovered that adding some rice protein powder yielded a lighter, fluffier waffle. We make these in a Belgian waffle maker but you could use a regular waffle maker, too.
If you want to dress up your waffle like we did in the photo, try Rich Whip (the whipped cream substitute) and strawberries with real maple syrup. Yum!
1) Combine the flour, protein powder, baking powder and sugar in a mixing bowl. Add the vinegar, oil, milk and vanilla; mix well. If using rice milk, start with 1-1/2 cups and add more if mixture is too thick.
2) Preheat waffle iron and coat with cooking spray. Pour enough batter to fill the wells and cook according to manufacturer instructions. Serve warm and/or store leftovers in an airtight container and freeze for future use. Makes 4 Belgian waffles.
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