Thanks to everyone who made comments about what to put in the Laptop Lunch box. There were some great ideas for kids’ lunches so be sure to go read the comments on the original post about the contest.

I wish you all could win one! But since there can be only one winner, I had someone besides me pick a name out of a hat (truly a random drawing!), and the winner of the Laptop Lunch System is…
Gabrielle!

It just happens that Gabrielle is the writer of a blog called Peanut Free Mama about living with her daughter’s peanut allergy. I guess she will really get to put this prize to good use!

Congratulations!

Filed under: Food Ideas | No Comments »

The 4th of July is near. This makes me think of freedom… which makes me think of being allergy-free! Believe it or not, thinking of freedom from food allergies makes me joyous. Even though at times I feel a loss of freedom when I have to avoid gluten, or when my daughter can’t partake in the dessert being offered at a party, I prefer to think of the freedom from all the health problems we experienced before being allergy-free:

for me, it means freedom from stomach pain, fatigue, leg cramps, asthma (and lots more)

for my husband, it means freedom from migraines (dating back to junior high), burning stomach, and acid reflux

for my daughter, it means freedom from hives, rashes, a bad tummy and sudden tantrums

Now go celebrate your freedom with a good ol’ allergy-free barbecue! Here are some tips to make your summer BBQ a hit:

Barbecue sauces
If you like your meat saucy, just be sure to read labels for allergens — manufacturers are required to list the top 8 allergens in plain English on their labels (and Kraft brand will also list if there is barley, rye or oats for gluten-free people). My personal favorite barbecue sauces are

• Daddy Sam’s (gluten-free and free of all top allergens) — spicy and delicious
• Bone Suckin’ Sauce (gluten-free and free of all top allergens) — it’s got a sweetness along with a spiciness that is so good. Go ahead and buy some!

Gluten-free hamburger and hot dog buns
I can’t say I have found any pre-made buns that I think are very good (please enlighten me if you have). My favorite buns I have made out of Pamela’s Amazing Wheat-Free Bread Mix. If you have English Muffin rings, you can use those for hamburger buns. If you don’t, just use tin foil to make a ring to fill with the bread dough.

I made hot dog bun molds out of aluminum foil and they turned out great. My advice is to make them skinny — mine turned out a little too big. I followed the bread directions, filled my molds and let them rise. I sprinkled sesame seeds on before baking and baked until they were done (normally this bread takes 60 minutes, so I think I baked them for 30 or 40, but it depends on the size of the buns). The result was a soft, not crumbly, bread-y bun.

Side dishes
For a refreshing and unique side dish try making a quinoa salad – it’s easy, delicious, and nutritious! Check out a quinoa salad recipe.

Roasted potatoes are a satisfying gluten-free side dish that everyone loves.

Gluten-free cornbread or biscuits also make a great accompaniment to the meal. Here are some I recommend:

• 1-2-3 Gluten Free Biscuit Mix
• gluten-free biscuits recipe using Bob’s Red Mill flour
• “Bisquick-type drop biscuits” from Pamela’s recipe pages
• The Really Great Food Company’s Cornbread Muffin Mix
• Gluten-Free Pantry Yankee Cornbread and Muffin Mix

Dessert
Don’t forget the gluten-free apple pie!

Have a happy 4th!

Filed under: Food Ideas, Recipes and Cooking Tips, Gluten Intolerance, Symptoms, Holidays/Special Events, Emotions | 7 Comments »

I was sick of using plastic bags. I felt guilty creating such waste every time I made a lunch for my daughter to take to preschool, plus I didn’t think the lunch looked very appetizing — piles of plastic that had to be opened to get the food out. I thought, “there must be a better way” and lo and behold, I spotted it: a lunch box that opened up and had compartments for the different foods. I only saw it from afar at a playground, but it caught my eye and I never forgot it. “I must get one of those lunch systems” I thought to myself, and then, there it was again — my sister had a Laptop Lunch System for each of her boys (ages 5 and 7). She gave my girls each a set as a gift.

It was a gift to me, really, as it made my life easier and made my daughters excited about their lunch! And no more plastic bags.

Here’s why I like Laptop Lunches so much as a mom:

• It comes as a whole system, with carrying case (that looks like a laptop computer case, hence the name Laptop Lunch), water bottle and fork and spoon. I didn’t have to add a thing to start packing lunches.
• You can choose from various color options. Kids love color!
• It forces you, the lunch-maker, to be creative because there are 4 little compartments to fill, 5 with the little dipper one (it’s actually kind of fun!)
• It is so easy to wash!

Here’s why I like Laptop Lunches so much as a mom of kids with food allergies:

• Allergic children have to bring their own lunches ALL the time, so anything that makes it easier to pack a lunch is great.
• Most prepackaged foods are filled with allergens — think packs of cheese and crackers, little packs of goldfish, peanut butter and ritz crackers — so these aren’t an option to throw in a lunch. These little compartments make it possible to put in healthier foods and serve them like you would a meal at home, like beans or olives or fresh corn or gluten-free pasta salad.

• Food looks so appetizing when served this way, the allergic kid will not feel he’s missing out on a thing!

Here’s a lunch I made recently. It’s nothing fancy, but somehow looks a lot yummier than if it were in plastic bags.

Don’t have kids? Want to eat healthier? The Laptop Lunch is great for adults too. There are some mellow color options if you don’t think hot pink will work in your office!

You can win a Laptop Lunch System!

This is very exciting… one lucky reader will receive a complete Laptop Lunch System, courtesy of Obentec, Inc., the company that makes them. Just leave a comment below with an idea you have for what to put in the Laptop Lunch before July 4 and I will randomly select one of you as the winner.

For more information and to purchase Laptop Lunches, visit laptoplunches.com

CONTEST UPDATE: A winner has been announced… go here to see who the lucky gal is!

Filed under: Babies & Kids, Food Ideas, Products, Food Allergies | 69 Comments »

Now that my daughter is in preschool, we are on the birthday party circuit. Telling her she can’t have a piece of cake or cupcake because of her food allergies would be upsetting (for both me and her), which is why I make sure that I always have cupcakes on hand. Here’s how you can do the same and be a superstar mom or dad!

Do this now:

1. Make a batch of chocolate cupcakes, and freeze what you don’t need to use that time, or even double the recipe to make sure you have extras. The easiest thing to do is make a mix, like Pamela’s chocolate cake mix or CherryBrook Kitchen (both good for egg-free). I also like Gluten-Free Pantry and Namaste. Any cake mix can become cupcakes, just cook for less time!
2. Make a batch of vanilla cupcakes too. Vanilla cake is harder to make egg-free, but Pamela has a vanilla cake mix that I have made with egg replacer and they turned out okay (see picture at right) even though the directions say it will not work! Or, if you’d like, make a cupcake from scratch using a gluten-free recipe. And, by the way, muffins magically turn into cupcakes when topped with frosting and sprinkles, so that’s another option!
3. Make chocolate frosting and vanilla frosting and keep them in an airtight container in the refrigerator. Tip: Start by making vanilla frosting, take out half and then add the cocoa to make chocolate — that way, you really are only making one batch of frosting. You can use frosting mixes, like Pamela’s (I substitute softened palm shortening for the butter to make it dairy and soy-free), or you can use good old C&H powdered sugar and follow their easy recipes, some of which are below.

Do this later:

1. Before the day of the party, talk to the host of the birthday party to find out what food they are serving (in case you also need to bring your own snacks or lunch) and what kind of cake or cupcakes they are having. It is usually always some combination of white or chocolate cake and white or chocolate frosting. Try to match what they are having.
2. The night before or the morning of the party, take some cupcakes out to thaw. I bring 2 for my daughter just in case, but she usually only has one. Also, I like to have one on hand in case someone else needs an allergen-free cupcake (hasn’t happened yet, but when it does, I will make someone’s day!) If it is really last-minute, you can thaw the cupcake in the microwave.
3. Take out your frosting to thaw also. Or, you can microwave it just as you would to soften butter (don’t melt it).
4. Frost and decorate the cupcakes. If you want to get fancy, you can use decorating tools. It is actually really easy and you get to feel like a pastry chef for a minute! For sprinkles, I like India Tree brand or Let’s Do Organic Sprinkelz, which are gluten-free (most sprinkles contain wheat). As long as you’ve got yummy frosting and sprinkles, the cupcake part doesn’t even really matter that much!

Now SMILE and pat yourself on the back because your child has not been deprived of that age-old birthday treat - the CUPCAKE!

A few allergy-free frosting recipes adapted from C&H website:

Basic Decorating Icing (good for piping)
Ingredients:

• 4 cups powdered sugar (a one-pound box of C&H)
• 1/2 cup butter or shortening (palm if you want to make it soy-free)
• 1/4 cup water or milk (rice milk works well)
• 1 tsp. vanilla or other flavoring
• food color (optional)
• add 1/4 cup unsweetened cocoa powder if you want to make chocolate

Instructions: Beat all ingredients until smooth. Keep icing covered to prevent drying. Store in refrigerator. Thicken with powdered sugar or thin with a few drops of water or milk, if needed. Makes 2 1/2 cups.

Vanilla Glaze — a traditional glaze for coffee cakes and sweet rolls, but good on cupcakes too!
Ingredients:

• 1 cup powdered sugar
• 1 1/2 tbsp. milk (you can use non-dairy milk — rice milk works great)
• 1/2 tsp. vanilla

Instructions: Beat all ingredients until smooth. Makes 1/2 cup.

Chocolate Glaze — A smooth, rich glaze for cookies, cakes, cupcakes and more!
Ingredients:

• 1/4 cup chocolate pieces, semisweet
• 1 tbsp. butter or margarine (or shortening)
• 1/2 cup powdered sugar
• 1 1/2 tbsp. milk (or rice milk)

Instructions: In small saucepan, melt chocolate with butter (or shortening). Remove from heat and beat in powdered sugar adding milk gradually until mixture is a pourable consistency. Makes enough glaze for a layer cake.

Filed under: Babies & Kids, Food Ideas, Products, Food Allergies, Dairy Allergy, Recipes and Cooking Tips, Gluten Intolerance, Egg Allergy, Soy Allergy, Holidays/Special Events | 6 Comments »

Maybe I’m jumping the gun a little bit on summer, but we just had a record-breaking heat wave here in northern California (it was 97 degrees in San Francisco one day!), which prompted me to start stocking and making summer treats. When you are a kid with food allergies, running out to the ice cream truck and picking out anything you want from the pictures on the side isn’t an option. So, what’s a mom to do?

Luckily, there are a still a lot of refreshing treats that are okay for kids with food allergies. Here is some helpful information and summer treat ideas for when summer officially begins!

1. Popsicles & frozen fruit bars

Most commercial frozen pops are free of the top 8 allergens. They are mainly sugar and/or corn syrup and food coloring, which I usually try to avoid, but sometimes it’s nice that my kids can have what the other kids are having for once! Here is the list of Popsicle brand treats that are probably okay (check the ingredients for your individual needs). You can find a healthier kind of frozen pop made of fruit juices at the grocery store. I like Breyer’s Pure Fruit bars. I also like to make my own pops using fruit juice - check out all these fun pop molds!

The company that makes Good Humor, Klondike, Breyers and Popsicle has the following allergen statement on their website:

Unilever Ice Cream is a member of the Food Allergy & Anaphylaxis’s Network and the Food Allergy Resource and Research Program. Upon the advice of these consumer and industry groups we do not provide a list of flavors that do not contain gluten. There is always a concern with any product list that it would be replicated and the end recipients would not receive updates that would be required with a formulation change. The safe approach recommended by these organizations is to read the label each time a purchase is made.

Recognizing that reading food labels can be time-consuming and tedious, we wish to encourage you in your daily effort to read all food labels, as it is the best way for us to ensure that you receive the information you need to make an informed and confident choice.

We do want to reassure you that we work closely with all of our ingredient suppliers, including packaging, to verify all ingredient components. This includes those ingredients in natural flavors, colors and spices that would be a concern to persons with sensitivity to gluten. We ensure that this information is then included on our product’s ingredient label as “flour” or “wheat flour etc.” If a source of gluten were used in a product, it would be clearly listed. Some of our flavorings may contain ethyl alcohol, however, because the alcohol is distilled, they would not pose a threat to anyone who is gluten intolerant.

2. Snowcones & slushes

Most snowcones that you find at fairs and amusement parks are free of the top allergens. Usually they are made with crushed ice and a flavoring syrup (corn syrup). Even some packaged snow-cones are okay. Want to make your own at home? Here are some snow cone supplies. Otherwise, you can just make a slush in your blender by blending ice with juice. Serve it in a fun cup with a straw or spoon, or in the real snow cone cups with straws.

3. Ice cream treats

Most ice cream treats, including Fudgesicles, are off-limits for kids with dairy allergies, but there are some dairy-free options. Soy Dream and Rice Dream both have ice cream bars (but none are both gluten-free and dairy-free). Rice Divine makes ice cream bars and sundae cups that are both gluten-free and dairy-free (contain soy). Turtle Mountain makes soy-based dairy-free ice cream bars and ice-cream sandwiches (not gluten-free), and a dairy-free and soy-free fudge bar.

If you can’t find any of those, make your own ice cream sandwiches: take 2 homemade baked (gluten-free) cookies or packaged cookies and put ice cream (or dairy-free ice cream) between. Make a bunch ahead of time, wrap with with plastic wrap and put in the freezer.

Make ice cream cones at home with gluten-free cones! You could even bring your own cone to your local ice cream shop and have them scoop into it. Boy would your kid be excited! Here are the 3 different kinds of gluten-free cones (all are dairy-free also):

• Barkat ice cream cones - can be found at Glutenfree.com or Gluten Free Mall
• Barkat waffle cones (contain soy flour, may contain traces of peanuts and tree nuts) - can be found at Glutenfree.com or Gluten Free Mall
• Cerrone waffle cones - can be found at Glutenfree.com
• All three varieties can also be found at Allergy Grocer

4. Smoothies

Smoothies are always a yummy, healthy option that is refreshing for summer. Here are some allergen-free smoothie ingredient ideas — using a blender, combine them as you like! If you use some amount of frozen fruit, you don’t need to add ice.

• fresh and/or frozen fruit: bananas, strawberries, mango, peaches, blueberries, raspberries (some kids don’t like the little seeds in their drink)
• juice or milk (cow, soy, rice, almond, hazelnut, coconut)
• rice protein powder or vitamin powder

There you go! Now all you have to do is stock up on sunscreen and you are ready for summer!

Any other ideas? Feel free to add a comment below!

Filed under: Babies & Kids, Food Ideas, Products, Recipes and Cooking Tips | 3 Comments »

Looking for more lunch ideas in addition to the 6 gluten-free lunch ideas for work?

Here are some easy meal ideas for home, work or school:

1. Gourmet on the Go

These ready-to-eat meals from St. Dalfour of France are surprisingly delicious and satisfying. They are vacuum packed, and can be eaten right from the container or microwaved in the container.

Two of the flavors are gluten-free (and no dairy, soy, eggs or nuts) — Wild Salmon with Vegetables and Three Beans with Sweetcorn. I have tasted both and they are really good. My kids even liked them. Plus, they come with a little spork (spoon/fork), always a bonus for getting your kids to eat something! This is great for the airplane. Ask your local store if they carry it, or order it online.

2. Quick Quesadilla

You probably wouldn’t think of putting lunch meat in a quesadilla, but if you don’t have any grilled chicken or shredded pork on hand, you can use packaged chicken or turkey breast slices or salami. It tastes great! In the morning, assemble corn tortillas with cheese and the lunch meat (don’t put beans or anything else that will make it soggy). Pack a side of salsa, lettuce or any other additions. When it’s time for lunch, just microwave the pre-assembled quesadillas and top with your extras.

3. Array of Appetizers

Grab the following out of your frig and cupboards and throw in a bag:
Carrots, celery, crackers, chips, hummus, peanut butter (or pb alternative butter), cream cheese or ranch dressing, slices of lunch meat, slices of cheese, tuna, and how about some tapenade (olive spread). Spread it all out on a plate, mix & match, and enjoy! Your co-workers might think you are a little strange, but they probably already do anyway.

4. Piece of Pizza

If you ever make pizza for dinner, make extra for the next day’s lunch. Making one pizza might be labor-intensive (depending on whether you are using pre-made crusts and how many toppings you are adding), but making a second or third doesn’t add much more work. For lunch, just heat the leftover pieces. Yum.

Filed under: Food Ideas, Products | 1 Comment »

Do you have a Crockpot? (I don’t). Do you want to get one? (I do!)

Why do I want a Crockpot? Because I have found a hilarious blogger called the Crockpot Lady. On her blog she has vowed to use her Crockpot EVERY DAY for a year. And bonus — almost all the recipes are gluten-free!

She has made everything from pasta, to fish, to bread, to bananas foster, to rice krispy treats in this throw-back appliance! I have got to get one soon. (Birthday coming up in May, if anyone is curious…)

Really, whether you are gluten-free or not, visit A Year of CrockPotting — you will enjoy the recipes that make your life easier, and you will laugh as you read them!

Filed under: Food Ideas, Recipes and Cooking Tips, Gluten Intolerance | 3 Comments »

When I was on my honeymoon in India, my stomach never felt better. Most people would think that you might get sick eating the food in India, but for me it was the best that I had felt in a long time. I know now that it was because I was eating almost entirely gluten-free for 3 weeks, without knowing it. The Indian diet, aside from the breads (naan, roti and chapati) and some snacks, is gluten-free. Rice, chickpeas and lentils, and flours made from all of these, are used in much of their food.

When I returned home, my stomach problems became worse than they had ever been — of course, because I was eating American gluten-laden food again! At the time I chalked up it up to stress at work, although I really wasn’t stressed at all, but I had no other conclusion. Right before my wedding, I had a bone marrow exam because of my severe anemia. I delayed calling the doctor for the results until I came back — I figured if it was cancer, I didn’t want to know about it before my honeymoon. Luckily, it wasn’t, but the doctors still didn’t know what was ailing me. 2 months later I was diagnosed with celiac disease. I do believe that trip to India helped me get to that diagnosis sooner.

Needless to say, I love Indian food! While I was there, my husband and I took a cooking class from an Indian woman named Nimmy Paul in her home in Kerala, India. Here I am making palappam which are “lacy rice pancakes” (but these also contain a little semolina or cream of wheat).

In addition to the main dishes, the dal (lentils) and the rice, there are lots of other foods that are gluten-free and can be found in an Indian grocery or online. Indian people are probably the nicest people on earth, so go ahead and wander into a restaurant or market and ask for help!

Here are some of my favorites:

Papadum (there are a lot of different spellings for this word) - this thin crispy wafer is usually made from lentil flour and spiced with chili or black pepper. It starts as a round hard disc and when fried in oil, puffs up (great entertainment for the kids!) If you want a less oily version, you can microwave it until it puffs up - it won’t be a crispy as the fried one, and a little chewier, but still good. I found these mini plain versions, which also contain rice flour. They are a great size for kids and have no spice except salt. I love these and my 18 month old loves them too!

Papadum before and after frying:

Dosa - these are thin pancakes or crepes from lentil and rice flour that are usually served with sambar, which is like a stew. I loved having these for breakfast in South India. You can buy a Dosa mix and make your own! (Stay away from maida dosa or rava dosa, which contain wheat.)

Idli - these are little flying-saucer shaped cakes made from black lentils and rice. They are also served with sambar or chutney. There is an Idli mix you can buy, but you also need an idli steamer (Stay away from rava idli, which contain wheat.)

Snacks - many are made with chickpea or rice. Watch out for the spicy ones! The chips shown are made from chickpea flour.

Tip: When checking ingredients, don’t worry if you see the word “gram.” This is not the same as our word graham, which is wheat. Gram means a lentil or chickpea (garbanzo bean). For example, black gram (also called urad or urad dal or udad) is a black lentil and is gluten-free. Gram flour, or chana flour, means chickpea flour.

Beware of other allergens: nuts and dairy are used in Indian cooking.

Filed under: Food Ideas, Celiac Disease, Gluten Intolerance, Symptoms, Travel | 2 Comments »

Thanks to everyone who sent in recipes for the Who Needs Martha online recipe exchange! I have decided that rather than post all the recipes at once, I am going to create a new feature on the website called Recipe Share. These recipes will be the ones that you, the readers, send in to me. Whenever there is a Recipe Share post, you will see a blue cupcake icon.

I do want to mention and thank the following blogs that posted recipes for this exchange:

• Heather at Beyond Allergy posted a recipe for Lemon Spaghetti – wheat free, egg free, nut free, soy free, possible dairy free
• Shannon at Some Fine Taters shares a dairy-free pancake recipe
• Carrie at Tales from a Modern Housewife sent over her vegan banana bread recipe

Stay tuned for readers’ recipes to come…

If you have a recipe to share, email it to alison@surefoodsliving.com along with (if you wish) your name and a picture of either the food you created or of you or your family. My only request is that they be at least gluten-free but can also be free of any of the common allergens.

Filed under: Sure Foods Living News, Food Ideas, Recipes and Cooking Tips | No Comments »

I have put recipes and cooking tips on this website, but I know that people want more! So I am asking you, beginning and advanced cooks alike, do you have an original allergen-free recipe (free of gluten and/or other top allergens) that you would like to share on this website? Whether simple or complex, do you whip up something that others with celiac disease, food allergies or intolerance could enjoy?

If so, please participate in this little thing I am calling the “Who needs Martha allergen-free recipe exchange“!

Email the recipe to me by midnight March 2 and I will post it along with your name and (if you wish to send) a picture of either the food you created or you or your family.

If you write your own blog, this a blog event! Post your recipe on your blog by midnight on March 2nd. Please mention this event and also include a link back to this post. Then, email me at alison@surefoodsliving.com and include your name, blog name and permanent link to your post. I will do a roundup of all the recipes posted.

If you share my disappointment with Martha, let’s make something good out of this and help each other out in the kitchen!

Filed under: Food Ideas, Events, Recipes and Cooking Tips | No Comments »