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

Homemade roasted garlic tzaziki made in a peanut and fish free kitchen in Vancouver because I have anaphylaxis. Served on top a marble slab and stored in mason jars.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.

Homemade roasted garlic tzaziki made in a peanut and fish free kitchen in Vancouver because I have anaphylaxis. Served on top a marble slab and stored in mason jars top left and bottom right. Mint leaves from the garden.

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FearlessFoods Goes Camping Part 1

A couple years ago our family planned a trip to a local island to go camping.While packing I had my mind on other things but remained organized enough to make salted caramel popcorn though, recipe here).

At the ferry terminal, as we inched pasted the long line of cars and passed through the booth, the manic search for my purse occurred. 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 medicine for my food allergies. I couldn’t continue this trip without my medicine so I parted ways with my family and went home while they continued on. The guilt of forgetting my medicine and missing a vacation was a feeling I would never forget.

We all look back and laugh…and caramel corn made the rainy weather more tolerable.

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. An important time to be organized and ready for any events that could arise!

As an adult with anaphylaxis, I’m in control of my decisions and take full responsibility for my actions when it comes to my safety. I chose to travel with people who are dependable and conscientious because they make 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’ve prepared a travel kit for my household for when we travel in a car. These are things I that stay in the trunk of my care .  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 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 it has a convenience and a place when travelling which makes it an important safely must.

Check Your Labels!

Foods in Canada have to declare all ingredients that are present in foods. Recently a bill in Canada has been passed that all “hidden” allergens, gluten or sulphates need to be declared in the food product. This will be in complete effect by August 4, 2012, but already many companies are adjusting their labels.

Food Allergy Labelling Regulations:  http://www.hc-sc.gc.ca/ahc-asc/media/nr-cp/_2011/2011_23-eng.php

Checking the ingredient list is very important when purchasing food or products if you are concerned with allergens being present. If you (or people you are serving/buying food for) have allergies, this is a very important place to confirm that it is safe.

 Note: people who are allergic to certain ingredients may not feel comfortable consuming items that say “May contain traces of…”, or “Made in a facility that processes…”

1.)    Check all labels for the ingredient list.

2.)    Keep all packaging if you are serving guests with anaphylaxis or allergies to be able to show them if they want to read the information themselves.

3.)    Do not assume a product is safe just because it is something you or your guest is not allergic to. There could be trace amounts or hidden ingredients written on the label. (i.e.- pesto contains tree nuts, Caesar salad has anchovies, sauces may contain soy)

4.)    Ingredients can change in your favourite store bought foods! Do not take this for granted and always check.

5.)     Submit questions to the company who made it if you have any questions or concerns.

6.)    If it is not you with the allergy but a guest, never hesitate to ask questions about allergies or ingredients. This shows your concern, and it is not at all annoying even if it is the twentieth time.

7.)    If you are hesitant about the ingredients, DO NOT CONSUME!

In my many years of travel, I have read numerous labels.  It is crazy how many items I took for granted to be safe that I did not consider safe to my standards. For example, when I was backpacking in New Zealand I did not always have access to a full kitchen so I tried to purchase some processed items like sauces or dry ingredients when cooking on the go. Always making my own pasta sauce at home, I never experienced purchasing it until New Zealand. I was shocked that when in the pasta aisle that out of twenty options, only ONE did not contain items I was not allergic to or was not processed in a fish, shellfish or peanut free facility. It drove travel companions nuts to find something that was suitable for me to eat with them. “What the heck do you eat!!?!?!”

But, I’ve never gone hungry.

5 Tips to Have a Safe Environment for a Guest with Anaphylaxis

Dealing with anaphylaxis can be scary for a host because it is such a severe health condition. Of course there is more than these five tips, but these are really important things to consider. Being clean, organized and aware are key components to being a wonderful host.

5 Things to Do in Your Home When Having a Guest with Anaphylaxis or Allergies Over

  1. Wash all surfaces where there is food preparation and consumption. Use soap and water to thoroughly wipe and sanitize so that all surfaces are clean and uncluttered.  Being uncluttered shows that you have diligently considered their allergies because you are aware of all items on your counter.
  2. Wipe down all handles (like fridge and oven doors) and faucets.
  3. Change all tea towels and dish cloths. If you do not feel comfortable using yours, paper towels are a good go-to cleaning towel.
  4. Think about dedicating a cupboard or fridge shelf to contain the items that your guest is allergic to. Tell your guest that you have taken the time to decontaminate the other cupboards and you are aware where you keep and store these items. This information can also give your guest the areas to avoid in your kitchen.
  5. Be aware of items that could have come into contact with allergens so that there is no cross contamination. These are items like jam, margarine containers, mayo jars or ingredients from bulk food bins.  Squeeze bottles, spice jars that shake, and brand new containers can make your guest feel more comfortable.

There are a few other things to consider:

Offering to tell your guest the last time you cooked something they were allergic to in your kitchen is very thoughtful. My friends and family try not to cook or bake something that I am allergic to if they know I am coming over for a few days before. They always like to tell me what they have done to make me more at ease.

Be aware a person dealing with anaphylaxis may not feel comfortable eating at your house. They also might offer to bring their own food.

Honesty is the best policy and make sure there is good communication between you and your guest!

Weekends Away From Home

Travelling short distances from home should be easy and relaxing. As I grow older, travelling safely in the company of my parents and siblings has grown into friends with our family to weekends away with my husband and our friends. Travelling in a group has its challenges, but when it is well planned out it can be a joyful and restful time. Having anaphylaxis, my mind never is at ease. Instead, my mind is whirling around about what I am going to eat for the next meal, who is eating what and the safety of my access to my next meal.

I have written out how I organize myself and bring awareness to others when I am travelling away from home with a group of people.

  • Email the whole group to remind them about your allergies in advance. Sometimes just a quick reminder will jog their memory about what not to eat. Good friends will always care about your health! Email is great because if there is a member of the group you do not know is going they will have all the information about you going into the trip. Also, a written message can make certain there are no misunderstandings.
  • Ask the group to check any labels of any store bought food. There could be a hidden ingredient inside of a product (i.e. Worcestershire sauce contains anchovies)
  • Travel to a destination with a kitchen or kitchenette. From camping to a hotel room or staying in a condo, having a fridge and cooking appliance saves money and stress. Being able to travel with ready-made food or “foodsafe” products can be a convenient way to store and heat food, especially in a time of hunger.
  • Meal planning. Whether it is “family style” meals or “bring your own meals”, ensuring that no one is cooking and/or eating an allergen is important for safety.  Letting the group know what you feel comfortable being in contact with can ease everyone’s mind. Cross contamination is a leading cause of allergic reactions. Friends and family understanding this type of food safety is an essential element of sharing food.
  • Clean all surfaces with soap and water, the best buddy I could ask for. Make sure you or someone in your group wipes down all surfaces where food preparation and eating occurs.
  • Snacks, snacks, snacks. From a day trip to a week-long vacation, I like to be prepared for hunger attacks. Bringing more food than you think you might need is important. There could be delay before a next meal or an unplanned circumstance.

At all times, I carry my Epi-Pen which is always in my nearby purse. My husband, J, always knows where it is and if I am not travelling with him I give the location to a close friend. Understanding the severity is key when dealing with your personal health and safety. I have learned over the years to not be embarrassed about my condition and to not be shy about voicing my concerns about if I feel uncomfortable in a situation.