The Super Allergy Girl Blog

Detoxification and Wellness: Dr. Morrison's New Book and More

For those of you looking to be healthy and well, I want to let you know about a new book titled “Cleanse Your Body, Clear Your Mind” by Jeffrey A. Morrison, M.D. I believe that the subtitle is: Eliminate Environmental Toxins to Lose Weight, Increase Energy and Reverse Illness in 30 Days or Less. Before I even begin to address why I love this book, let’s talk about detoxification and what that is and how it impacts human health. Most consumers don’t understand that they are bombarded with chemicals and toxins in our everyday life. Therefore, they typically don’t comprehend why they would want or need to detoxify their bodies. The quickest way to understand how significant this is for health and wellness is to look at a research project on newborn babies and how many chemicals newborns have at birth running through their bloodstream. The Environmental Working Group raised the funds and did such a research project. Watch this video and you will have a new level of understanding on this aspect of health.

http://www.ewg.org/kid-safe-chemicals-act-blog/kid-safe-chemicals-act-10-americans-video/

I began my own journey in detoxification back in 2004 as I learned about things that harm and heal the body as I was working to get my youngest child well. Over the years, the more educated I became about chemicals, toxins and things that do harm to human health – the more I was willing to do to be healthy and well. If you know nothing about the exposure you receive on a daily basis to toxins and chemicals, then you are in for a surprise and you should definitely watch the 10 Americans video done by The Environmental Working Group. I mean – really – you should watch it!

Going back to Dr. Morrison’s book. For starters, let me share a picture of the cover of his book! I should have true confessions here and let you know that I have met Dr. Morrison and can say I may be ever so slightly biased towards anything he says or does! He’s a great guy!

 

However, meeting or knowing Dr. Morrison is not why I am recommending his book. There are key points that make it a valuable tool for consumers who have health issues. Point number one is that it is well written and while it is medically based, it is not to complicated or over-done as to be overwhelming to a patient. It is straightforward and complete. Dr. Morrison gives the reader a good explanation of toxins and the effect of toxins on health and then follows it all up with a 30-Day Detox Plan.

For someone who does not have good health and does not understand the rationale for detoxifying your body, this would be a good starting point. He has included stories from patients who had great success from following such a plan. Dr. Morrison covers what you need to know as well as additional resources! I definitely am recommending this book to the people in my life and the consumers that I deal with on a regular basis! You can get the book on Amazon.com and from other sources I’m sure. Dr. Morrison’s website is: http://www.morrisonhealth.com/

Jeffrey A. Morrison, M.D.

If you get the book, I’d love to hear your feedback on it! Let me know your thoughts and experiences!

Love,

Lisa

Gluten Free and Allergen Free Dressing: Roasted Red Pepper Vinaigrette

One of the problems with salad dressings is that they often contain either gluten or allergens. In the allergen department the most common offenders in salad dressings are gluten, dairy, soy (soybean oil). Some dressings can contain MSG and other preservatives that some of us try to avoid. We tried a store bought salad dressing that was delightful, but it contained milk! Since my daughter has a life-threatening IgE allergy to milk, it was not something she could even try. After playing around a bit, I came up with this gluten-free and allergen free recipe for a Roasted Red Pepper Vinaigrette! We love it. To reduce the calories (and sugar), I used a dash of stevia, which makes it more diabetic friendly. If you don't have stevia, then you can use a little sugar to taste. 

Roasted Red Pepper Vinaigrette

1/2 cup pure water

1/3 cup of acceptable oil

1/2 to 3/4 cup roasted red pepper puree

1 tablespoon vinegar

1 tablespoon tomato paste

Dash of salt

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

Dash of black pepper

Dash of xanthan gum

Optional: 1 tablespoon roasted red peppers, finely diced

For the roasted red pepper puree, you can either puree roasted red peppers that you buy at the store, or roast and puree your own red peppers. Blend all ingredients in a blender. This makes about 2 cups of dressing. Here is a picture of the dressing:

The black spec you can see is part of the roasted red pepper. Here is what the dressing looks like on the salad that we ate with the dressing:

It was simply delicious! And everyone in our family can eat this dressing! The irony is that my daughter didn't like it at all! O.K. this was not a big surprise since she really doesn't like red peppers! But my son who loves the roasted red pepper dressing and does not tolerate milk well is quite pleased to have this new recipe in our array of dressing recipes! Enjoy!

Love,

Lisa

Harvest Salsa

It is that time of year when the gardens are ripe with produce. I made salsa a few weeks ago, which we just loved. The recipe is easy and the perfect use for tomatos that are ripe. If you have never made homemade salsa, I highly recommend it. It is by far the best salsa I have ever had and my children agree. Here is the recipe for my Harvest Salsa along with some pictures.

 

 

 

 

Salsa Ingredients are pictured Above

 

 

Harvest Salsa 

 

Harvest Salsa

2 cups chopped fresh tomatoes

1/2 cup finely diced green pepper

1 cup diced onion

1 clove garlic, minced

2 teaspoons vinegar

3 tablespoons tomato paste

Dash of stevia OR sugar to taste

Dash of cayenne pepper or other hot peppers to taste

Salt to taste

Mix all ingredients together in a small to medium sized bowl. This makes about 3 cups. Enjoy!

Love,

Lisa

 

New Non-Dairy, Milk-Free, Casein-Free "Cheese" that actually Melts

We've been dairy-free ever since my middle child was an infant  - or roughly eleven and a half years now! Non-dairy cheeses have been a problem for that many years. Either the non-dairy cheese doesn't melt or it doesn't taste good or both! Another issue with non-dairy cheeses is that so many of them that stake the claim that they are "non-dairy" actually contain casein - a dairy protein. As a mother of a child with a life-threatening food allergy to milk, which includes casein - this is a real problem. I am so excited that I could just scream!! I am please to say that we found a new completely allergen-free non-dairy "cheese" that tastes great and melts! It has been very exciting around here as I have converted old family recipes that really require a cheese that melts! The cheese is made by Daiya and is listed as dairy, lactose and casein free, gluten free, soy free and cholesterol free. Here is a picture of the two types of cheeses we have found made by Daiya.

 

 

Here is the Mozzarella Style Shreds

Here are the ingredients of the Mozzarella style shreds: Filtered water, tapioca and/or arrowroot flours, non-GMO expeller pressed canola and /or non-GMO expeller pressed safflower oil, coconut oil, pea protein, salt, vegan natural flavors, inactive yeast, vegetable glycerin, xanthan gum, citric acid (for flavor). The packing further states: Made in a facility fr ee of animal products, milk, egg, soy, peanuts and tree nuts (excluding coconut).

Their website address is: www.daiyafoods.com. The "cheese" is manufactured by Daiya Foods in Vancouver, BC, Canada. The phone number to reach Daiya is 1-877-324-9211. We found an 8 ounce package (about 2 cups) cost us $4.99 retail. We are now purchasing this through our organic cooperative and we will receive significant savings on a per package basis.

We found this product, quite by accident, in the refrigerated section of our local Wegmans Natures Market about 3 weeks ago. Since that time, we have purchased many packages - before deciding it was worth ordering through the coop - and made many new and old dishes! I give this product a huge thumbs up and high approval rating! If you have any comments to share on this, by all means, I'd love to hear them! Fire up your ovens for pizza, stromboli, lasagna and all those cheesy dishes! Enjoy!

Love,

Lisa

Getting Your Kids to Eat Healthier - The Journey Begins

Almost every week I hear other parents say “I can’t get my child to eat fruits and vegetables”. There is frequently a sense of upset, annoyance, and even embarrassment when it comes to this topic – for the parents that is. Over the last six years we have transformed the relationship my children have to eating fruits and vegetables by 1,000%. This does not have to be difficult for you parents or care givers. It really does not have to be hard- although you probably can almost see your child or children pitching a fit when you place that first bowl of beets down in front of them! Here are a few tried and true ideas that are likely to work with most children – maybe not your children, but probably everyone else’s.

 Make up your mind that it will come to pass. Yes, once you make up your mind that your sweet and loving children WILL eat more fruits and vegetables, an amazing thing will happen. They will. Once YOU make up your mind that your children are going to eat healthier they will actually eat ‘that green stuff’. You will hear new statements come out of your mouth. Statements like: “You will be eating fruits and vegetables from now on. Your job is to figure out what you like and how you will eat it.” Or this one that I actually said years ago: “You will all be eating beets tonight. You can put salt on them, some salad dressing or eat them plain. Your job is to figure out how you will eat them.” My children ate the beets with a homemade non-dairy ranch dip, and declared that they were not ‘half-bad’.

 Take your children grocery shopping with you. Have them pick out fruits and vegetables with you. While you are shopping you can talk about how the fruits and vegetables could be prepared and eaten. You can also talk about the cost of real food compared to junk food and nutrition. My children and I do this on a regular basis – where we are “on the look for a new fruit or vegetable”. The last time we went on a new food hunt,  we ended up having the kids sample some “Wholly Guacamole”, which they loved! Finding a new food was just too easy with Wegmans giving out samples that day on gluten-free rice crackers no less! Score!

Wholly Guacamole Brand

Get your children in the kitchen to help prepare the foods. Children who are involved in food preparation are much more likely to taste and enjoy the foods. You can have them help pick out the top three recipes they would like to try using the new fruit or vegetable.

Set a good example. You knew I would eventually get to this one didn’t you? Yes, it’s like telling your child to wear a bike helmet and then not wearing one yourself. Then do you really wonder why your child grows up and ditches the bike helmet as soon as they can? If you are serious about your child eating healthy, set a good example for them. Change your mindset about fruits and vegetables. We just found a new food that will work well when we dine at a restaurant for my severely allergic daughter - Revolution Food Organic Mashups Squeezable Fruit. Packaged in individual servings, this works great for travel and restaurant use - and fits well into our healthy eating lifestyle.

Revolution Foods - Organic Mashups Squeezable Fruit (we use this exclusively for when we travel or go to a restaurant).
 
Rome was clearly not built in a day. If your child or children don't eat lots of fruits and vegetables, do not despair! Start today by making a commitment and make one small change here and one small change there. It will add up - I promise. Need more help than this? Share your situation in the comment section or ask a question on this blog! I am here to help!

Love,

Lisa

Help with Getting Kids to Eat Healthier

This July I put out a news release on PRWeb with the same headline. You can read the full news release here: http://www.prweb.com/releases/2009/07/prweb2621614.htm

With skyrocketing obesity and dramatic increases in childhood health issues, there are more reasons than ever to make healthy eating for children a real priority. As a parent to three children (ages 7, 10 and 12), I know this can be challenging, which is why I put together my little tip sheet (with recipes) that is available FREE on my website. To download the FREE tip sheet, click on this link http://www.thesuperallergycookbook.com/articles.html

Once you are on the articles page, select the document titled "Getting Kids to Eat Healthier"! That will give you my top 10 tips along with some fast and easy recipes - that happen to be healthy! If you are having trouble getting your children to eat fruits and vegetables and healthy foods, by all means take a look at this document and the accompanying video. Let me know if you are helped by this information as that is my mission - to help empower other parents, educators and individuals.

Earlier this year the kids and I embarked on a "New Fruits and Vegetables Shopping Spree" - yes we went to the grocery store with the sole purpose of finding new fruits and vegetables to try! We went to Wegmans and there store employee Ann McCarthy, one of the experts in whipping up healthy foods, was giving out samples of Guacamole with gluten-free rice chips! The kids were delighted to try this organic and allergen-free product by the name of Wholly Guacamole. We purchased some Wholly Guacamole and as easy as that we were eating a new and reasonably healthy food! Here is our recipe for homemade Guacamole. You may want to kick up the spices with more seasonings, salt and or other ingredients, but for kids this plain version of Guacamole works well.

Easiest Guacamole

2 ripe avacados

2-3 teaspoons vinegar (or other liquid, as needed)

1/2 teaspoon garlic powder (more as desired)

1/2 teaspoon onion powder (more as desired)

Salt & Pepper to taste

Peel avacados, remove seed and place in a food processor. Add vinegar or other liquid and spices. Pulse until smooth and creamy. Chill for a few minutes in the freezer if desired (my children like it chilled). Guacamole turns brown when exposed to air over time. Place any unused guacamole in a plastic bag with the air removed and freeze to avoid the guacamole turning brown.

A Healthy Key Lime Cheesecake

Laurette Janak gave me the original recipe for this non-dairy Key Lime Cheesecake when I was looking for a recipe to make a birthday cake for my husband who has dramatically reduce the amount of meats and dairy that he consumes. I simply took out the ingredients we had allergies to and substituted other ingredients. Since the first time I made this delight, I have modified the recipe yet again to mellow the key lime taste, which we felt was a bit on the strong side. The good news - all the kids really enjoy this recipe! And the even better news - it's the healthiest key lime cheesecake we could ever make. To reduce the calories, you can skip the crust all together. We took this dessert to a party last month and it received excellent reviews.

1-1/4 cup sweet crumbs, graham cracker crumbs or cookie crumbs(optional, but nice for effect)**

2 bananas

2 ripe avacados (medium to large)

1 cup mango (cut in slices or pieces)

1/2 cup agava nector or other liquid sweetener

1 T. oil

1 cup key lime juice

(optional - 1 teaspoon vanilla)

Place sweet crumbs in a 8-inch round baking pan, or other similar sized baking dish. **You can add some oil to the sweet crumbs to make more of a crust or leave them loose. I add a bit of oil to make more of a graham cracker crust. My children have requested that I increase the crust on the next batch. You may opt to increase the crumbs to two or three cups as you see fit. Place bananas, avacados, mango, agava nector or other sweetener, oil and lime juice in a food processor and process until smooth and creamy. Pour the creamy mixture into your prepared pan and freeze until solid. Let thaw only slightly before serving. Serve cold. Enjoy!

Let me know your thoughts and comments about what you do to get your kids to eat healthier! I'll be back soon with Noah's recipe for a delicious fruit smoothie as well as his comments! Have a wonderful week!

Love,
Lisa

Independent Review of My Super Allergy Girl™ Allergy & Celiac Cookbook

Recently I saw an Internet posting that was asking for products to be reviewed specifically for the autism community.  Since my cookbook is GFCF (gluten-free and casein-free) and is used in the autism community, I sent an e-mail to the address provided and waited.  I didn't have to wait long.  I was soon given a name and address to send the book to, which we promptly did.  I just got a link to the review of my cookbook and here is the review of my cookbook by Julie Fletcher, a writer for the NY Examiner website. 

I am so moved and touched by Julie's review.  I hope you will follow the link and let me know what you think.  Thank you Julie!  For as long as I can remember, all I have ever wanted to do was help people.  Little did I realize how many people there are with food allergies, celiac disease, food sensitivities or on special diets, and how many of these people needed real help.  It warms my heart and humbles me to be able to help.  Now, how can I help you with your food allergies, food sensitivities, gluten-free diet, celiac or GFCF diet?  I'm here to empower you to have a great life despite your food limitations.
Love,
Lisa

Gluten-free, Dairy-Free Party Meatballs

I attended a party a few years back and sampled some delicious meatballs.  When I asked the hostess what was in the sauce, she laughed and said it was the easiest sauce ever!!  Just combine grape jelly and chili sauce were her instructions.  Last year I found a recipe on the Heinz® Chili Sauce bottle on one of the recipe booklets attached to the lid that is simply fantastic!!!  I have made this recipe for large social gatherings many times over to rave reviews!!  Lesson here:  look for recipes everywhere!!  They are plentiful.  Thanks to Ocean Spray® and Heinz® for this fast and excellent dish.

Gluten-free, Dairy-Free Party Meatballs
1 - 16 ounce can Ocean Spray® Jellied Cranberry Sauce*
1 - 12 ounce bottle Heinz® Chili Sauce
2 pounds of meatballs (the kind you can tolerate)

*I have used whole berry cranberry sauce and jellied and can say that either one is fine.  Mix the chili sauce and cranberry sauce over medium heat smashing the cranberry sauce to combine with the chili sauce.  Heat until smooth and well combined.  Add cooked meatballs and cook for 15 minutes.  If you are using frozen meatballs, place sauce over meatballs and bake in an oven for 1 hour and 15 minutes or as instructions direct.  If you are using a slow cooker, place meatballs and sauce in slow cooker and cook on high for a minimum of 4 hours.  This is a dish that adults and children will enjoy!
Love,
Lisa

Traveling & Dining out with Gluten-Free & Food Allergy Children

Many people take dining out for granted and do it on a weekly basis without so much as a thought.  Today I traveled with my three gluten-free & food allergy children (that means gluten-free, dairy-free, egg-free, nut-free and peanut-free plus a few other miscellaneous foods) from Buffalo to State College, PA to visit Penn State University where I have meetings scheduled over the next two days.  And yes, I am, by the way, a Penn State graduate!  You wouldn't believe the foods I had to pack into the car to make sure that my daughter could have the foods that she needs without me having to spend the entire time in the kitchen!!  We had more food and food ingredients in the car than anything else!  I brought pre-made rolls, waffles, bagels, meatballs and more.

We also brought what Montel Williams referred to last month as our "industrial air purifier" with us.  No, it's not really "industrial", but it does have a high rating for the volume of air that it will purify.  All this to make sure that my daughter does not start with her asthma or have an allergic reaction to a food that puts her in the hospital or necessitates the use of Benadryl™ or an Epi-Pen™.  Is it worth it?  Well, if you watched your child nearly die from a food reaction, it would probably alter the actions you were willing to take to make sure they were safe.  But, I digress...

Tomorrow we are dining out for breakfast which is a treat for the kids and a lot of work for me.  Tonight I made the organic, nitrate-free, nitrite-free, hormone free, preservative-free bacon my daughter can have, which I will take to the restaurant for her to eat.  I also made her home fries with organic potatoes and the organic oil she can tolerate.  More work for me.  Then, amidst the hustle and bustle of getting out the door by 7:45 AM, I have to remember to TAKE her food with us!  And her beverages, too!  Sometime I should post a picture of my daughter's swollen eye which was caused by a preservative.  Who know preservatives could cause such havoc on a child?  I sure didn't know that.

Luckily, the two boys are not so sensitive or allergic.  They can have the bacon with nitrates and nitrites and some eggs.  Yes, it is a lot of work, which is why we don't do it very often.  Who would go out to eat if they had to prepare a whole meal before they went?  Not many people I suspect.  I look forward to the day when restaurants serve a soup and chili made by Kettle Cuisine™, which my daughter CAN have!! Then she could actually order off the menu!!  Now, wouldn't that be a dream come true!  It sure would be for me!  How do you manage going out to eat with your gluten-free and/or food allergic children?  I'd love to hear what you are doing!  Happy dining!

Love,
Lisa

Gluten-Free, Dairy-Free CHILI ON THE GO-GO

This is a FAST and EASY vegetarian chili recipe that could easily be converted to be a hearty meat chili by throwing in some ground meat, poultry or turkey.  I have used canned beans here for speed, however if you have more time you can soak and cook dried beans.  The great thing about this vegetarian chili is that you can use any vegetables that you like or that you have on hand.  The beans are interchangeable for any beans that you have on hand also!  You can eat this plain in a bowl, or over rice or your favorite gluten-free grain.

CHILI ON THE GO-GO
1 Tablespoon oil
1 large onion, sliced
1 red pepper, cut into bite-sized chunks
4 medium carrots, peeled and sliced into bite-sized chunks
1 15-ounce can black beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce tomato sauce
1 15-ounce diced tomatoes
1/4 teaspoon dried basil
1 Tablespoon chili powder
Dash of cinnamon
2 teaspoons of sugar, stevia or other sweetener
Dash cayenne pepper
Salt to taste
Optional: Any other vegetables that you like or want to use up!

Saute the onion slices in the oil over medium high heat until soft and carmelized.  Add the red peppers, carrots and any other vegetables you are using.  Saute for 10 minutes over medium heat.  Add the beans that have been rinsed well and drained, the tomato sauce and diced tomatoes and the spices.  Cook over medium low heat for 20 minutes.  This recipe as listed above will make 6-7 cups.  We liked this so well that when I made it again tonight, I doubled the recipe!  Enjoy and eat in good healtlh!

Love,
Lisa