6th Annual Community Conference “Managing Food Allergies – Ask the Experts”

Anaphylaxis Canada is very excited to bring the 6^th Annual Community Conference on Managing Food Allergies – Ask the Experts on May 4,2013 at Segal School of Business at Simon Fraser University in Vancouver, Canada.

The goal of the conference is to help participants develop effective management strategies, providing useful tools and resources for keeping individuals at risk safe and educating others within our communities.

Distinguished speakers will share their wealth of knowledge and experience with anaphylaxis and answer delegates’ questions after each presentation. An exhibit area will also be open during the conference showcasing various products and services from both local and national vendors.

Where and When

Saturday, May 4, 2013

9:00 AM – 12:45 PM

Registration opens at 8:00 AM

Segal School of Business. Simon Fraser University

Founders Hall

Rooms 1300 & 1500 (First floor)

500 Granville Street, Vancouver, British Columbia V6C 1W6

Speakers

Ask the Allergist

Dr. Donald F. Stark, MD, FRCPC,Allergy and Clinical Immunology, Internal Medicine,Program Director, University of British Columbia

Living with food allergy can be challenging, but with the right information and resources, it can be effectively managed. Learn the facts, be aware of common misconceptions that can lead to heightened anxiety, and find out what you need to do to stay safe.

Understanding and Working with Childhood Anxiety

Dr. David Worling, PhD R. Psychology, B.A Psychology, Director, Westcoast Child Development Group Inc.

This talk will focus on a number of common pathways involved in developing anxiety and specific interventions will be outlined. The focus will be on practical, hand-on suggestions that will include

Cognitive Behavioural Therapy. Dr. Worling will also be sharing his recent anxiety app project that is in collaboration with other Psychologist’s, University of Victoria’s Computer Department, and the SFU Psychology Department

Labeling for Food Allergen and Gluten Sources and Added Sulphites

Lance Hill,Food Policy Liaison Officer, BC Region, Health Canada.

This session will review the impact of the new labeling regulations for food allergens and gluten sources and sulphites that came into effect on August 4, 2012, providing some examples of the impact of the new regulations on food labels. Lance will also discuss issues leading to Health Canada’s updated policy for use of food allergy precautionary labeling and the one recommended precautionary statement on food labels: “may contain [X]” where X is the name by which the allergen is commonly known. The presentation will conclude with a discussion of allergen-free claims.

Ticket Information

Register online at: www.anaphylaxis.ca

All information posted here was taken from http://www.anaphylaxis.ca/files/Vancouver%20Conference%20Brochure_R.pdf from the Anaphylaxis Canada website. You can download the brochure for the Vancouver program for more details about the event.

Follow up information

There will be a upcoming posting a conference recap soon after to share findings and fun facts!

Happy Halloween!

I have fond memories of trick or treating when I was young with my brother and parents.  But as a kid with a peanut allergy, there were many guidelines the family had to follow.

Every kid who has food allergies or restrictions should not feel like they are missing out on fun on Halloween. But it is so important to stay safe this time of year.

When I look back, my parents were really good at explaining to me the risks involved when gathering candy from neighbours with my peanut allergy and the rules that went along with my trick or treating days….

×          Wear your fanny pack full of medicine (and it NEVER matched my costume!!!!)

×          Do not eat anything while out collecting until there was a full inspection at home

×          Do not consume anything without the OK from Mom

(I did eat the candy that I got from my neighbours upon adult inspection because I was not anaphylactic to peanuts until later in life)

My brother was incredible….I traded him all my peanut candy for treats that I could eat. At a young age we worked on negotiating skills. Sometimes better candy had to be a 2 for 1 trade!

As years went on and my mom kept up with the latest allergy information she could get her hands on, (literally….there was no internet when I was a kid!) we came to the conclusion that it was unsafe to eat candy collected from uncertain sources.

Two of my mom’s strategies to not restrict my fun and keep me safe were

×          to keeping sweets at home that she would trade for all of the candy I collected

×          to bring any peanut candy or treats work because there were no dietary restrictions there.

Happy Halloween and safe trick or treating!

Going Back To School

This week I started going back to school on a full time basis. Not only do I have an overwhelming feeling of anxiety because of starting a new program but the added factor of being overwhelmed when on campus with my allergies.

I have to focus a lot of my energy to my food consumption and overall awareness when on a campus full time. Being out of my house for more than four hours requires me to think strategically on my meal planning because I do not have any choices to eat meals while at school  (of course it would be fun to live off of chips, juice and candy from the local stands here). And to always, always check labels.

To me, this time of the year reminds me to stay safe and be aware my surroundings. Each morning I am dedicating 10 minutes to make sure that I take a lunch and snacks with me. So many times I leave the house in the morning not hungry and say to myself, “Meh, I will worry about eating when I get home.”  And then my HANGRY kicks in, my hungry angry, which is the last place I should be while learning (or any place really). So maintaining a meal plan for the week and doing groceries on a regular basis will be a priority.

I do look around to other students and I get a bit jealous about their care-free attitude when buying their lunch or snacks whenever they get hungry. And honestly in the back of my mind I think that there must  safe options for me somewhere here…but how do I know without taking that risk? How do I know for sure?And door handles, tables…tuna sandwiches?

Things In My Backpack From Day One( …yesterday!)

• Lunch
• Snacks
• Water Bottle
• Hand Sanitizer
• …thinking about disinfectant wipes
• Epi-Pens and Benadryl

I want to approach my post secondary education with a positive attitude. I promised myself not to hide behind my anaphylactic allergies.  So each day I hope to be courageous and stand up for myself to be my own advocate instead of pretending I do not have allergies. I only can imagine that there are lots of people on campus with allergies. Maybe I can make a difference on campus…who knows?

Fearless Fridays: How to Use and Re-Use Your Vanilla Beans

This weekend you may come across a recipe that calls for a vanilla bean. Vanilla beans nowadays seem to be more common in cookbook recipes or as an ingredient in your favourite baked good.

Using vanilla beans seems to be quite an investment when purchasing them in the grocery store or specialty food store.  So if you want to jump in with your feet first when working with vanilla (other than extract), here are some handy tips to use them and make them go farther than just one recipe!

How to use a vanilla bean:

Using the tip of a knife, slice the vanilla bean lengthwise. Then, using the back of your knife with slight pressure, scrape out the small black seeds. Use for any recipe that you would like to be vanilla flavoured, for example like cookies, custards, ice cream, buttercreams and cakes.

At this point you have many options to use the vanilla bean a second time. You can:

1.)    Infuse a hot liquid with the whole bean. Scrape out the bean as explained above . Then place the whole bean into the liquid. This will give the liquid an intense flavour with all the essence extracted from the bean with no waste. Once it has been in for 5-10 minutes or the duration of the cooking time, you can then strain it out.

Example for use: Ice cream, jam, caramel, simple syrup.

2.)    Dry the vanilla bean at room temperature for 1-2 days after you have scraped out the seeds for any recipe. Leave it on the counter in a cool dry area. Using a food processor or a clean coffee grinder, coarsely grind the dried pod. Keep in an air tight container. At a later use, you can add to any hot liquid to infuse vanilla flavour. Before serving, strain through a fine mesh sieve.

Examples for use: Custard, preserves that need to be strained, milk.

3.)    Make vanilla sugar. This can be made in  two ways; add a whole dried, scraped out pod to a container of granulated sugar or add the coarsely ground bean as explained in example two into a jar of granulated sugar. Using the whole bean will give a beautiful aroma and flavour to your sugar and using the ground bean will give you flecks of vanilla throughout the sugar.

Examples for use: Baked good recipes, in your coffee, rolled cookies, or dust on donuts.

4.)    Make vanilla vodka. Place a vanilla bean inside a vodka bottle and let infuse for one week before use.

Examples for use: Vanilla martinis or in any vodka based drink.

Fearless Fridays: Quiche

 Two weeks ago J and I had no ideas for a Saturday lunch because of the lack of groceries in our house.  After opening all cupboards, freezers and the fridge we came to realize that we had enough to make a quiche! We had bacon…and fresh herbs!

Now, hear me out. I KNOW not everyone keeps a ball of pastry dough or a pre shaped crust in their freezer. (Seriously, why wouldn’t you!) But what people do have access to if they do not want to make their own dough is store bought crust.  I have also had success in making quiche that does not have a crust!I have also had success in making quiche that does not have a crust. Pouring directly into a baking dish gave me the same results as using a crust would. What a great gluten-free option! I think everyone should try and make their own crust though, even one time. Maybe a post should come shortly on that about pie dough.

Quiche is a great and easy recipe to make for a breakfast, lunch or dinner.

Quiche is a baked custard dish. It involves a ratio of eggs and dairy (milk or cream) plus any ingredient you choose to add to the recipe. Once you have the liquid proportion down that you enjoy most, the world is yours in your quiche! Just remember some tips about the milk, the higher the fat content…the creamier the consistency in your quiche. So if you are using skim milk the filling would be more watery than if you were to use a half and half cream at 6% which would result in a firmer and more well rounded flavour (fat is flavour!).

Bacon and Fresh Herb Quiche 

I find a lot of recipes do not call for blind baking (pre-cooking) their crust.  For me personally, the added step of pre-cooking my crust yields a super crunchy crust that is never soggy.

I cup light cream (6%)
3 large eggs
¼  tsp salt
¼ tsp white pepper (or fresh cracked black pepper)
4 strips of bacon chopped (cooked until fat is rendered but not yet crisp)
1 tbsp fresh chopped chives (or 1 tsp dried chives)
1 tbsp fresh chopped oregano (or 1 tsp dried oregano)
1 tsp  fresh chopped thyme (or 1/2 tsp dried thyme)
1/2 cup soft goat cheese

For a pre-baked 9” pie crust or greased baking dish.
If you are not pre baking a pie crust, add an extra 20-30 minutes of baking time to the recipe.

In a bowl, whisk eggs and cream together. Add salt, pepper and herbs.

Sprinkle over the bottom of the pie crust the bacon and half the cheese. Pour the filling over the crust and sprinkle the remaining cheese over the top.

Bake for 30-35 minutes or until quiche has puffed up and the top is golden brown. Serve warm or at room temperature. 

Other flavour combinations!

Broccoli and Cheddar

Asparagus and Spinach with Smoked Gouda

Roasted Tomato and Goat Cheese

Caramelized Onions with Thyme and Mozzarella

Mushroom and Bacon

Salted Caramel Popcorn with Vanilla for the Win

Salty delicious treats such as caramel popcorn tend to not be made in a peanut free facility or come from a source that can be trusted. Popular major brands of caramel corn also love to add peanuts in the mix.

Why be deprived when you can make it at home yourself in a safe environment?

This salty sweet treat is easy, quick and inexpensive to make. So many people on the internet have given me not only the inspiration to make caramel popcorn but the tools to make it awesome!

Because of this blog I came across someone who had a success story due to Aimee’s recipe for Caramel Popcorn and a “Perfect Popcorn” recipe post from Elise. Now I had all the tools to be a success story too!  Thank you!

I also tried out this recipe from Anna Olson from the Food Network site which inspired me to add more salt. (Huge fan of salted caramels…)

I had no idea how easy it was to make this snack at home. I now have tried multiple recipes (now that I am addicted) including ones from Anna Olson (omitting the peanuts of course!!!!!) and Aimee’s blog (omitting the pecans of course!!!!)

Salted Caramel Popcorn with Vanilla

 This makes a lot of popcorn! When making it for the first time or if you are not sharing, I suggest making half the amount. It can also makes half the mess if you bake like me and love to spill! I enjoy to make it in a roasting pan because the high lip on the pan helps to contain popcorn when I toss it at any point.

3/4 cup unsalted butter
1 cup popcorn kernels
2 cups brown sugar
½ cup light corn syrup
2 teaspoons pure vanilla
¾ teaspoon salt
½ teaspoon baking soda
1/2 tsp Maldon sea salt

Preheat oven to 250F. Line a large roasting pan with parchment paper or a silicon mat; set aside. Pop popcorn kernals in any way you desire (air popper, microwave, stovetop).  Transfer to a large stainless steel or ceramic bowl. Place in preheated oven to stay warm while you make the caramel.

Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring until it comes to a boil. Cook, without stirring, until it reaches 255 degrees or five minutes exactly from the boiling point if you do not have a thermometer. (It is a risk but I have tried this method with success.)

Remove from heat. Stir in vanilla extract, salt, and baking soda. Pour over popcorn mixture; toss to coat. Pour into roasting pan. Sprinkle with sea salt and toss lightly.  Bake, stirring every 20 minutes for 1 hour 20 minutes. Let cool on wire racks. Popcorn can be stored in airtight containers up to 1 week.

It is important to use a good quality salt when sprinkling overtop the popcorn. It will give the finished popcorn a savoury mild flavour which will accent the caramel and popcorn instead of giving it a “salty “flavour. At this moment in my kitchen my finishing salt happens to be “Maldon Sea Salt” which I sprinkle over top once I have stirred in the caramel through the popcorn. The result is sparatic hits of deliciousness.

I LOVE caramel popcorn! A treat for all ages! If stored in an airtight container it will stay fresh for one week. This indulgent recipe is great for a trip, in a paper bag for goodie take home treats or in a glass jar with a scoop for a party. (Or DON’T make it and let me continue to make it for you for your birthday or Christmas!)

A New Friday Theme

I am flattered that my blog name sometimes gets called “fabulous” as an alternative to “fearless”. My friend B has inspired me this week with an idea to combine the two words for a new weekly Friday blog called “Fabulous Fearless Fridays”.

Each Friday I hope to inspire you with a new recipe, idea or meal plan for the upcoming weekend.  Sometimes an extra bit of motivation and encouragement is all one needs to be creative with food.  It has been an honour to have such an enthusiastic audience since the beginning of my blogging journey.  Thank you to you all who listen to my stories.  And thank you for stirring my creative juices. I have enjoyed taking pictures each day to post along with food ideas and information.

As with all my posts, it will be PEANUT, FISH and SHELLFISH free. I also hope to encourage myself in the future to create gluten-free recipes and make other substitutions.

FearlessFoods Goes Camping Part 2

Camping should be a relaxing way to unwind from the hustle of the city. I love to go camping but I am a bit “indoorsy” so I do like to bring the luxury of my indoor kitchen with me to the woods.

A trick for me when I go camping is to make a great meal plan for the duration of the trip and precook at home. Not only does this help me not forget small miscellaneous items (like a can opener or cheese grater) but it helps me create a meal that is exciting, healthy and hits all dietary restrictions.  Long gone is a meal plan that includes tuna salad sandwiches for lunch, peanut butter on toast and boxed convenience foods.

I found with thirty minutes of advanced kitchen time at my house I am able to make quick, delicious and scrumptious snacks. It also cuts down the amount of preparation time of meats if you choose to cook raw products at a campsite.

Some ideas of what to make in advance before a trip to make cooking a breeze:

-          Boil local nugget or baby potatoes for hash browns in the morning (there has been so many times I have been unable to roast potatoes on the fire the night because of a fire ban!)

-          Pancake mix ( the dry ingredients  in a bag and the wet ingredients in a litre mason jar)

-          Cut up vegetables for dinners and fruits for snacks

-          Fresh dips for veggies or a spread for sandwiches

-          Pre marinated meats for barbequing

-          Fresh seasoned ground meat for hamburgers

-          Yummy allergy friendly baked goods to curb any cravings for something sweet so everyone can enjoy a treat no matter what restrictions.

Some ideas of what to pack to take on a camping trip when travelling in a group if you have allergies or anaphylaxis:

-          Salt and pepper from a safe source (I bring my pepper grinder and salt in a mason jar) for no chance of cross contamination

-          Personal plates, serving utensils and cutlery

-          Your own cutting board

-          Knife

-          Dish cloth and dish towels

-          Easy and food-safe snacks for the road

-          Personal frozen water bottles to double as ice packs so there is no sharing of water bottles

-          Fresh herbs from the garden to make dull dinners or sandwiches delicious

Roasted Garlic Tzatziki

When working with a long English cucumber, cutting the cucumber lengthwise and removing the seeds give the dip a thicker consistency. For an even drier consistency, place the grated cucumber into a towel or cheesecloth and wring out any juice. I find when working with baby cucumbers there is no need to peel or seed when making this dip.

500 ml Greek yogurt

1 tbsp olive oil

½ cup grated cucumber

2 tbsp chopped mint

1 head roasted garlic, pureed

Juice and zest of ½ a lemon

Salt and pepper to taste

Mix olive oil, lemon juice, garlic and mint in a bowl until well combined. Add yogurt and cucumber and mix thoroughly. Adjust salt and pepper to taste.  Cover and store in the fridge and let sit one hour before serving. For a stronger flavour, let sit overnight.

FearlessFoods Goes Camping Part 1

A couple years ago our family planned a trip to a local island to go camping for the weekend. Needless to say  it ended in a slight disaster as I had my mind on other things due to a busy work schedule.  I poorly packed for the trip. (I was organized enough to make salted caramel popcorn though… recipe to come).

At the ferry terminal, as we inched pasted the long line of cars and passed through the ticket booth, the manic search for my purse started. Due to the rush to get out the door to “relax”,  I had forgotten not only my wallet and cell phone…but the more important Epi-Pen and medicine for my food allergies. To make a long and more embellished story short…my mom started to become  flustered (because of the alternative options of how to obtain my medicine), my  brother and him partner jumped to action to problem solve (to make everyone happy) and I panicking to retrace my steps (and deciding what my next move was ) became all to overwhelming for everyone.

I hopped out of the car as the line started to move quickly to board the ferry.

 We parted ways as I could not continue this trip without my medicine. As I walked past cars to get to the other side of the fence to find a pay phone, my mother and company drove onto the ferry.

 It was the fastest five minutes of my life as the guilt of a vacation without me overwhelmed the car. And as they moved forward, I, penniless and isolated, did the walk of shame home with the help of friends.

We all look back and laugh…and the caramel corn made a rainy weekend more tolerable. My mother still pouts though…

Soon I am heading out on my first family camping trip of the season.  I am super excited to get out on the road to vacation in the woods.  Where the main focus is everyone catching up on sleep and seeing how much food we can stuff in our faces. This is an important time to be organized and ready for any events that could arise!

As an adult with anaphylaxis, I am in control of my decisions and take full responsibility for my actions when it comes to my safety. Travelling with dependable and conscientious makes me feel at ease.

Road trips always include my mental “safety first” checklist:

-Who am I travelling with?

-How long am I going to be out of my house?

-Do I have enough food for that amount of time?

-Do I have all of my medicine?

-Is everyone that I am travelling with aware of my allergies?

This year I have prepared a kit for my household for when we travel in a car. These are things I carry with me now and because it is pre-made in advance I am able to shave off a few minutes of time when packing.  A trip to the dollar store, a discount grocery store and previous purchased items made this an under $5 project.

In a plastic bin:

-A box of tissues (great in a box or  bin because they do not smush and also do not get damp or fall out when camping.

-Disinfectant wipes (doors, tables etc but also good for minor cuts or accidents in the woods)

-Sanitizer

-Biodegradable toilet paper (just in case!)

It is simple technique and most already do this especially if they have kids. But this package of items has a convenience and a place when traveling.  Which makes it an important safely must.

Summer Time, Waffle Cones and Sunny Days

Summer does not equal rain in most cities, but here in Vancouver that is how the recent weather has been treating us. But keep your chin up! Everyone is still wearing shorts, visiting their local farmers market and filling their kitchens with summertime produce.  I am sorry for the lack of sunshine my little tomato and basil plants!

Since the weather is not a scorcher outside, I am still able to turn on the oven guilt free. This means that J can enjoy warm strawberry rhubarb cobbler, roasted asparagus and brown rice pilaf all from the joy of the oven. (If it was a scorcher though, all of these could be done on the barbeque!!)

But any weather should involve ice cream. Anyone with a peanut allergy should be able to enjoy ice cream .

Like many, my allergies give me the misfortune to not be able to experience ice cream from a restaurant or local cafe. With flavours like peanut butter or pistachio, never mind the shops that have over a hundred flavours like seaweed and tuna, it is not safe for anyone with a nut allergy to eat safely in a cafe. So my choices are either to make it myself or recently I have been enjoying Avalon Ice cream that I am purchasing from my local green grocer. It is made in a peanut free facility.  If you are eating ice cream or waffle cones that are store bought, please make sure you find a brand that is made in a facility that is made without the contamination of ingredients you are allergic to. Always check the ingredient list! You can also call the 1-800 number of the company and ask them any questions if you have any hesitations.

The weather is perfect outside (right now…) to enjoy ice cream in these waffle cone bowls. They will be filled later with vanilla ice cream and apple rhubarb compote.

Waffle Cones

1 cup flour

¾ cup sugar

1 egg

½ cup milk

¼ cup water

1 tbsp melted butter

2 tsp vanilla

Mix all dry ingredients in a bowl. Add the rest of the wet ingredients and beat with a wire whisk.

Pour 2 to 3 tablespoons into waffle iron until golden brown. Remove and immediately press into any shape you desire.

For a crispier cone, add an additional one or two tablespoons of water into the batter.

Avalon Dairy- http://www.avalondairy.com/products.html