Eat Freely: A Food Allergy Struggle

Hey everyone!

Once again, I know it's been awhile. But once you hear why I'm sure you'll forgive me.

I had a freaking allergy attack!
Not just slight pain, but a full blown reaction.

If you didn't read my first post about my disease, I'll give you a little background. I was diagnosed with Eosinophilic Esophagitis, which means that I have an overabundance of eosinophils, a type of white blood cells, in my esophagus. When I eat something I am allergic to, they see that food being harmful and swarm my esophagus to fight it off. My esophagus becomes inflamed (part of an immune response. Have you noticed that when you have cuts, they become inflamed?). Then when it becomes too inflamed, I have an esophagus spasm (I only recently learned this).
So Wednesday night rolls around and I'm starting to get that dreaded "heartburn" sensation. I thought that I'd be able to sleep off the pain, but it got too bad. Then I had an "allergy attack" which I call my muscle spasms. I feel an incredible pain in my upper abdomenal region. It feels like my esophagus is tightening and loosening, which I suppose it is. It causes all of my muscles to become tensed to the point where I have trouble breathing and my back aches.
Anyways, this went on for 2 1/2 hours before I decided I couldn't take it anymore. So around 2:30 AM, my two AMAZING roommates drove me to the emergency room. There they asked me a ton of questions for over an hour then finally give me morphine. They ran a bunch of tests to make sure it wasn't something else (Tested for: white and red blood cell count, cardiograph, chest xray, electrolytes, and kidney function). All of those came back with normal. Then around 5:30 AM we finally got to leave, me all hopped up on two doses of morphine with a bag of Percocet in my pocket and my roommates falling asleep (Did I mention how much I love my roommates!?)

THEN.... I HAD ANOTHER SPASM!
Later that day on Thursday, I decided I could make it to my noon class after having missed my first three classes. As I was headed to school, I started getting that "heartburn" and tightness feeling. It started getting worse so I left right before class started. I got home and had another freaking attack. My boyfriend rushed over and helped me figure out what to do. I took the Percocet for pain but it didn't kick in for over an hour. Ryan and I called my doctor and my parents and considered taking me back to the ER. Fortunately, I started feeling better. I made an appointment with my gastroenterologist for the following day, which was great. Anyways, so my pain died down, though it just felt numbed. My pain was gone but I couldn't eat anything or hold anything down. I was so nauseous and my esophagus was so tight I could barely even swallow my pills. But it all worked out.

So that Friday I went to my gastroenterologist who informed me that I was having muscle spasms. He gave me GI tract muscle relaxers for me to take if/when (which is hopefully never) I have another spasm. He also put me on a corticosteroid, which is pretty much an asthma inhaler in which I have to "swallow" the air. Seems sketchy to me but it works, though it makes my voice hoarse.

So what now?
Who knows... My disease is so new that they don't know very much about it. I think my next step is to make an appointment with my allergist to be tested for the things I wasn't tested for before (such as tree nuts, fish, and shellfish which are 3 of the top 8 most common food allergies). Then we'll see where I go from there.




Now, on a lighter note, my world was changed a few weeks ago.
I picked up a copy of Living Without, which is a food allergy magazine, and opened up to an article all about EE (Eosinophilic Esophagitis)! It talked all about it and about the people that have it. There are children that have so much trouble swallowing that they have to have feeding tubes! I'm so lucky that I don't have to deal with that. My case seems to be pretty unique in that I have the severe pains and muscle spasms. The most common symptom is trouble swallowing, which I don't have that huge of a problem with. Anyways, my life changed because I found out that there is a program right here in Colorado for EE! In Denver, only an hour from where I live. I also found out that they are doing research for it at University of Colorado in Denver! I decided right then and there that that's what I want to do in my future. Previously, I devoted my life to those with food allergies, but now I'd like to specialize in EE. I feel that I'd probably have to go to medical school for gastroenterology so we'll see what happens. Either way, I still want to deal with food allergies or the immune system. I actually emailed the program coordinator to see if there was anything I could do, including volunteer or intern. My hopes are set high but I can imagine it would be tough to get into.


Anyways, so that's what I've been up to.

Also, I was thinking about having a blogging buddy! My friend Val has been very interested in allergy free foods and always runs up to me telling me she made something without SOME PP (The acronym they came up with for my allergies: Soy Oats Milk Eggs Peanuts Peas). I brought up the idea that she could share the blog with me. She loves cooking and I love baking, so it would work out well. It may or may not happen, but I just wanted to give a heads up!

I'm going to try to post a recipe soon. It's a really good one, but I ended up writing more on this post than I thought I would and it's quite late.

But let me know if any of you have any questions or have heard about EE or someone that has it!

-Michelle

Hey everyone! Guess what? I finally got a mixer!
My wonderful parents bought me a stand mixer and breadmaker for my birthday! So now I'm back up and running; sorry for the delay!
I've also gotten about 5 more cookbooks since the last post.

Today I'm posting Fettuccine Alfredo from Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger. It's a great book for picky eaters like me.

Also, I didn't realize I spilled flour/starch everywhere until after I took the picture. Whoops!

Fettuccine Alfredo: Dairy, egg, soy, nut, fish, shellfish, and gluten/wheat free.

Yield: 5 servings

Ingredients:

• Two 8-ounce boxes fettuccine or penne pasta (I only used one)
• 2 tablespoons olive oil
• 1 teaspoon or desired amount of fresh chopped garlic
• 1 cup alternative milk beverage (I used rice milk)
• 4 teaspoons corn, tapioca, or arrowroot starch
• 1/4 cup chopped fresh parsley (Mine was dried)

1. Cook noodles according to package directions, stirring frequently to ensure even cooking. Strain noodles and rinse with cold water.
2. While noodles are cooking, heat the oil in a saucepan and saute the garlic. In a large bowl, whisk together the milk alternative and starch. Pour into the saucepan with the sauteed garlic and oil; bring to a boil over medium heat until thickened.
3. Rinse noodles with hot water and strain into a bowl. Pour warm sauce over noodles. Sprinkle with parsley or chives.

Hey all! Once again, I'm sorry I haven't been able to post a recipe! I've been doing midterms and working a ton. AND MY MIXER BROKE!
And my boyfriend and I's one year anniversary was a week ago. Also, my 21st birthday is this Wednesday! [Not making excuses or anything, just pointing out how busy I've been!]

Today I'm posting Golden Agave Cupcakes from The Allergen-Free Baker's Handbook by Cybele Pascal. You can use it with any icing, but I was out of confectioner's sugar so I made the Rice Milk Chocolate Ganache. My roomates and I also tried them with just agave nectar or honey on top and those were even better than the ganache!

Golden Agave Cupcakes: Dairy, eggs, soy, nut, fish, and wheat/gluten free!

Makes 12 cupcakes.

Ingredients:

• 2/3 cup rice milk
• 1 teaspoon cider vinegar
• 1 1/2 cups Basic Gluten-Free Flour Mix (6 cups=4 cups brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca starch/flour)
• 1/4 teaspoon plus 1/8 teaspoon xanthan gum
• 3/4 teaspoon baking soda
• 1/2 teaspoon double-acting baking powder
• 1/4 teaspoon salt
• 1/2 cup dairy-free, soy-free vegetable shortening (I like Spectrum's)
• 2/3 cup agave nectar
• 1 1/2 teaspoons pure vanilla extract

1. Preheat the oven to 350 degrees F. Line a muffin pan with 12 liners.
2. Combine the rice milk and cider vinegar. Set aside.
3. Whisk together the flour mix, xanthan gum, baking soda, baking powder, and salt.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 1 minute. Add the agave nectar and vanilla and beat for 2 minutes more, or until combined.
5. Sift in the dry ingredients in three batches, alternating with the rice milk mixture, beginning and ending with the dry ingredients. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary. Fill the liners about half full.
6. Bake in the center of the oven for 18 minutes, or until a lovely golden color, rotating the pan halfway through.
7. Transfer the cupcakes to a cooling rack and let cool completely before frosting.

• 4 Enjoy Life Rice Milk Boom Choco Boom bars or 1 cup dairy-free, soy-free chocolate chips (I used Enjoy Life "chocolate" chips)
• 1/4 cup rice milk
• 2 tablespoons agave nectar (or maple syrup)
• Pinch of salt

1. Chop the chocolate bars into small pieces using a serrated knife (if you use them).
2. Bring the rice milk to a simmer in a small saucepan over medium-high heat. Remove the pan from the heat and stir in the chopped chocolate, agave nectar, and salt.
3. Whisk until smooth, about 1 minute. Let cool to room temperature before spreading or drizzling on cupcakes.

Ever since I was a kid, one of my favorite cookies has been chocolate thumbprint cookies, which are sugar cookies with the Hershey kiss pressed in the center. Finding out I had food allergies was hard, knowing I had to eliminate chocolate... until I discovered Enjoy Life's rice milk chocolate. So these are a classic twist on the original Hershey kiss ones. Still a sugar cookie but with and indentation for melted chocolate in the center.

This recipe is from The Allergen-Free Baker's Handbook by Cybele Pascal, which is actually my handbook. I love love love it.

I also wanted to know what you guys thought of my "What I Used" section in each recipe, the one where I list the brands I used. Is it useful or pointless? I include the pictures of the ingredients I use, so is that enough? It just takes forever to type it all out. Just let me know what you guys think.

Chocolate Thumbprint Cookies: Dairy, eggs, soy, nut, fish, and wheat/gluten free.

Makes 24 2-inch cookies.

Ingredients:

• 1 1/4 cups plus 1 tablespoon Basic Gluten-Free Flour Mix (6 cups = 4 cups brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour/starch)
• 1/4 teaspoon plus 1/8 teaspoon xanthan gum
• 1/4 teaspoon plus 1/8 teaspoon baking soda
• 3/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/4 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening
• 1/4 cup plus 2 tablespoons granulated sugar
• 3 tablespoons firmly packed brown sugar
• 3/4 teaspoon pure vanilla extract
• 3/4 teaspoon Ener-G egg replacer mixed with 1 tablespoon rice milk
• 2 tablespoons plus 3/4 teaspoon rice milk
• 1/2 cup dairy-free, soy-free chocolate chips (Try Enjoy Life)

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper (or cooking spray).
2. Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes, and scraping down the sides of the bowl as necessary. Add the vanilla and egg replacer. Mix for 20 seconds.
4. Add the flour mixture to the creamed batter in three batches, alternating with the rice milk, mixing on low speed and scraping down the sides of the bowl as necessary.
5. Scoop out the dough by 2 teaspoonfuls and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the doll into balls.

6. Bake in the center of the oven for 5 minutes. Put the chocolate chips in a microwave-safe bowl and melt. This will take about 1 minute; check the chips halfway through and stir. Once the chips are melted, set them aside.
7. Remove the cookies from the oven. Wet your thumb with cool water and, working quickly, make thumbprint marks in the center of each cookie. Fill the thumbprints with 1/2 teaspoon of melted chocolate.
8. Return the cookies to the oven and bake an additional 5 to 6 minutes, or until set.
9. Let the cookies cool for about 5 minutes on the baking sheets before transferring to a cooling rack.

Hey all! I wanted to say thank you so much for everyone's support, and if you know anyone with food allergies or just anyone who likes to bake/cook, send them my link!

I just figured out that I didn't have a follow button on my page! So it is now posted on the right or you can click the link in the previous sentence. You can also subscribe to me too.

Also, who knows a good gluten free bread? When I had my allergy test, I reacted to oats, though not enough to be considered allergic. But I started feeling kinda crummy so I've recently eliminated oats from my diet. Most gluten containing breads use oat flour and/or soy so I've switched to gluten free bread. And let me tell you.... it's disgusting! It's all crumbly, hard, and tiny pieces. So I was wondering if anyone has found a good one. I might have to start making my own!

Anyways, today I'm posting Curry Pork and Rice. I know a lot of my recipes involve baking and sugary foods. And well, being a nutrition major and baking is not a good thing. And I'm gaining weight! So I tried out cooking for a change. This recipe is from Allergy-Free Cookbook by many authors. It originally called for cauliflower couscous but I don't really like cauliflower so I used rice instead, but I'll post the cauliflower couscous if you want to make it. Also check out my Chicken Saltimbocca from this cookbook. Both of these recipes are amazing!

Pork Curry: Dairy, egg, soy, nut, fish, and wheat/gluten free.

Makes 6 servings.

Ingredients:

• 2 tablespoons olive oil, divided
• 2 tablespoons mild curry powder
• 2 teaspoons minced garlic
• 1 1/2 pounds pork, cubed (boneless shoulder, loin, or chops)
• 1 red or green bell pepper, diced
• 1 tablespoon cider vinegar
• 1/2 teaspoon salt
• 2 cups water
• 1 large head cauliflower (optional)

1. Heat 2 tablespoons oil in a large saucepan over medium heat. Add curry powder and garlic; cook and stir 1 to 2 minutes until garlic is golden.
2. Add pork; cook and stir 5 minutes or until pork is browned. Add bell pepper and vinegar; cook and stir 3 minutes or until bell pepper softens. Sprinkle with salt.
3. Add water; bring to a boil. Reduce heat; simmer 30 to 45 minutes, stirring occasionally, until liquid is reduced and pork is tender, adding additional water as needed.

4. OPTIONAL: Meanwhile trim and core cauliflower; cut into equal pieces. Place in food processor fitted with metal blade. Process using on/off pulsing action until cauliflower is in small uniform pieces about the size of cooked couscous. Do not puree.
5. Heat remaining 1 tablespoon oil over medium heat in 12-inch nonstick skillet. Add cauliflower; cook and stir 5 minutes or until cooked crisp-tender. Do not overcook. Serve pork curry over cauliflower.
6. OPTIONAL: Instead of cauliflower I made rice. I just put desired amount of white rice into boiling water and cooked until desired texture.

Hello everyone! I seem to be starting off my posts with this statement a lot lately: I'm sorry I haven't posted in so long! I've been super busy with school.
Also, GET THIS... I turned on my laptop the other day and the cord just went up in flames! Scared the crap outta me! So that's also a reason I haven't posted, because I was cordless. But I'm up and running now.
But don't worry, I've still been cooking up a storm!

I also wanted to say thank you to everyone for your support! I'm up to 530 views as of today.

Today I'm posting a recipe for yummy cinnamon sugar muffins out of The Food Allergy Mama's Baking Book by Kelly Rudnicki. It calls for all purpose flour but I used a gluten free flour mixture. I used 6 cups = 4 cups brown rice flour, 1 1/3 cups potato starch, and 2/3 cup tapioca starch/flour. You can also check out my replacements page for other gluten free mixes.

French Puff Muffins: Dairy, eggs, soy, nuts, fish, and wheat/gluten free.

Makes 12 muffins.

Ingredients

• 2/3 cup dairy-free margarine
• 1 tablespoon water
• 1 cup granulated sugar
• 3 cups unbleached all-purpose flour (Gluten free: see previous paragraph)
• 3/4 teaspoon xanthan gum (if using gluten free flour)
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 teaspoons baking powder
• 1 cup soy/rice/almond/hemp milk

1. Preheat oven to 350 degrees F, and spray a 12-cup muffin pan with dairy-free baking spray.
2. To make the muffins, in the bowl of a stand mixer fitted with the paddle attachment, combine the 2/3 cup margarine, water, and 1 cup sugar.
3. In a medium bowl, combine the flour, salt, 1/2 teaspoon cinnamon, nutmeg, and baking powder with a wire whisk.
4. Add the flour mixture and "milk" to the margarine-sugar mixture by thirds, alternating between each addition.
5. Using a cookie scooper, place the batter into the prepared muffin pans.
6. Bake for 15 to 20 minutes, or until and inserted cake tester/toothpick comes out clean.
7. To make the topping, combine the 1 cup sugar and 2 teaspoons cinnamon in a small bowl, and place the melted 1/2 cup margarine in a small bowl. Remove the muffins from the pan and dip each in margarine, and then roll each muffin top in the cinnamon-sugar mixture.

Hello! Happy February everyone! Valentine's Day is just around the corner, so make some Red Velvet Cake or Chocolate Maple Cupcakes for your sweetie!

Or some of this Blueberry Boy Bait to reign in those boys you just don't quite have yet! It's so good they can't resist. Honestly, this cake-like thing was gone within an hour at my house. My roomate Taryn literally asked me every five minutes if it was done cooling yet. I swear, my roomates and I each had three large slices (and some sneaked bites).

This recipe is from The Allergen-Free Baker's Handbook by Cybele Pascal.

Blueberry Boy Bait: Dairy, eggs, soy, nuts, fish, and gluten free!

Makes 8 servings in a 9 X 9 inch pan.

Ingredients:

• 2 cups Basic Gluten-Free Flour Mix (6 cups = 4 cups superfine brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour/starch)
• 1/2 teaspoon xanthan gum
• 1 tablespoon double-acting baking powder
• 1 teaspoon salt
• 3/4 cup dairy-free, soy-free vegetable shortening
• 3/4 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
• 3/4 cup rice milk
• 1 cup fresh or frozen blueberries tossed with 1 tablespoon Basic Gluten-Free Flour Mix
• 1/4 cup granulated sugar mixed with 1/2 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees F. Grease a 9 by 9-inch baking pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
2. Whisk together the flour mix, xanthan gum, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, brown sugar, and granulated sugar. Mix on medium-high speed for 2 minutes, or until fluffy.
4. Add the egg replacer and mix for about 20 seconds.
5. Reduce the speed to medium and beat in one-third of the flour, mixing for 15 seconds.
6. Add half of the rice milk, mixing for 20 seconds.
7. Beat in half of the remaining flour, then the remaining rice milk, and finally the remaining flour mixture, scraping down the sides of the bowl as necessary.
8. Add half of the batter to the pan, using a frosting spatula to spread the batter evenly across the bottom of the pan. Sprinkle with half of the blueberries. Top with the remaining batter, spreading it as evenly as possible across the blueberries. Top with the remaining blueberries, then sprinkle with the cinnamon-sugar mixture.
9. Bake in the center of the oven for 1 hour, until the cinnamon-sguar mixture has begun to caramelize and the top is golden. Let cool in the pan for 30 minutes before turning out onto and serving platter (or just cut into pieces and serve out of the pan). Serve warm or at room temperature. This cake is even better on day two!