Eating With Food Allergies Newsletter
In this issue...
- Food Allergy News From the ACAAI National Meeting
- Food Find of the Month
- Recipe of the Month: Chicken Pot Pies
Food Allergy News from the ACAAI National Meeting
Can food allergies be prevented? This is a question that those of us living with food allergies have more than likely wondered about. In November, at the American College of Allergy, Asthma and Immunology (ACAAI) annual meeting, food allergy expert, Robert Wood M.D., presented some food allergy prevention strategies.
According to Dr. Wood, who is professor of pediatrics and international heath director, pediatric allergy and immunology at Johns Hopkins University School of Medicine, the approaches include: food allergen avoidance during pregnancy, maternal food avoidance while breastfeeding, use of hypoallergenic formula, delayed introduction of allergenic foods and use of probiotics.
Dr. Wood also offered the following recommendations for children at high risk of allergies:
- Maternal avoidance of peanut and tree nuts in pregnancy and while breastfeeding
- Supplement breastfeeding with a hypoallergenic formula
- Delay solid foods until six months of age
- Delay the introduction of milk and egg until age 1 and peanut and tree nuts until age 3
- Early intervention when signs of food allergy appear
For me, this information reinforced what I had already heard from several sources but that seemed to be somewhat controversial. For example, when I was pregnant with my second child I asked my OB/GYN if I should be avoiding peanuts or other food allergens. The response I received was "that's just an old wives' tale". Now that the research is there, hopefully the next step is getting the word out to a broader range of health care providers!
By the way...
The ACAAI provides patient information on allergic diseases including food allergy and is available by phone at (800) 842-7777 or by visiting its website at www.acaai.org.
If you are interested in reading the full article, visit the ACAAI website and click on "media".
Food Find of the Month
Even though I love to bake, I'm always excited when I find a baking mix that is free of all of our allergens. (In fact, that seems to have become a common theme in the Food Finds of the Month!) If I've said it once, I'll say it a million times...when so many things have to be made from scratch, it is nice to be able to use a baking mix once in a while!
This month, the baking mix with a special place in my heart is Miss Roben's Flaky Pie Crust Mix. Yes, I have made an allergy-free pie crust from scratch but it didn't roll out as easily as Miss Roben's crust does and it wasn't as quick and easy to make as Miss Roben's either.
If you have been missing pie and think you can't have it any more due to food allergies, think again (and be sure to check this mix out!)
Recipe of the Month: Chicken Pot Pies
(Free of the Top 8 Allergens)
When I make pie crust with the mix mentioned above, I often opt to make a single crust pie (apple with struedel topping is my favorite!) This way, I can freeze a crust for later. And why just make the standard apple pie? Why not mix it up and use the crust for dinner?
While these chicken pot "pies" do require a few steps including making a cream sauce to substitute cream of chicken soup (when I find a condensed cream soup free of our allergens, it will definitely be a Food Find of the Month!), they really are worth it. They are comfort food at its finest - perfect for a chilly (or frigid) winter night!
Looking for a more "figure friendly" dinner? Leave out the pie crust toppers and enjoy with "allergen-free" crackers or bread.
1-single pie crust (half of Miss Roben's Mix)
2 T. white rice flour
1 tsp. rubbed sage
1/4 tsp. salt
1/4 tsp. black pepper
1-14oz package of chicken breast tenders, cut into bite sized pieces
2 T. "safe" margarine or extra virgin olive oil
2 T. white rice flour
1 c. "safe" milk (soy, rice or potato)
1/4 c. gluten free chicken broth (I use Kitchen Basics)
1-1/4 c. water
1-1/2 c. frozen mixed vegetables
1 small can of sliced mushrooms
1) Preheat oven to 425 degrees.
2) For the pie crust toppers: With a round cookie cutter or using a bowl or large cup as a guide, cut 4 (3-4 inch) circles out of the dough. Place the dough circles on a baking sheet coated with cooking spray. Lightly coat dough with cooking spray and sprinkle with salt. Pierce top of dough with a fork. Bake at 425 for 8 minutes.
3) For the sauce: In a small saucepan, add the margarine or olive oil and cook on medium high until margarine is melted or oil is hot. Add the flour and whisk together until mixture is smooth. Add the milk and chicken broth while stirring. Cook, stirring frequently, until the mixture bubbles and becomes thick.
4) In a freezer bag, combine flour, sage, salt, pepper and chicken. Seal the bag and toss to coat the chicken. Heat a non-stick skillet coated with cooking spray over medium high heat. Add the chicken and brown on all sides. Add the water and scrape the pan to loosen the bits of chicken. Stir in the vegetables, mushrooms and sauce; bring to a boil. Reduce heat and simmer for about 10 minutes.
Ladle 1 cup of the chicken mixture into bowls; top each serving with 1 pie crust round. makes 4 servings.
Nutrition Facts: Serving size: 1 cup of chicken + 1 pie crust round, calories: 440, fat calories: 187, total fat: 21 grams, saturated fat: 4 g, cholesterol: 91 g, sodium: 771 mg, total carbs: 26, fiber: 4 g, sugar: 1 g, protein: 36 g
One Last Thing...Happy New Year!
Wishing you a year filled with health, happiness and good "safe" food!
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