katiecouric interview

Posted by katjan at 22 Apr 2013

It’s World Allergy Week-April 8-14, 2013.  It’s organized by (WAO) World Allergy Organization. They are going to talk about the rising global health problem.

http://www.worldallergy.org/

Posted by katjan at 9 Apr 2013

Sorry I have been busy updating my website, a lot of tweeking to be done in the beginning.

Also spring break got me a little distracted.  Hey, I guess that can lead me into a discussion on travelling and what to bring along for food when driving for the day.

When heading out on the highway for a roadtrip you definitely would have to pack up a to go bag, McDonalds just doesn’t cut it for some.  Our road trips are usually the long day ones, so I need to think of some breakfast, lunch and snack ideas.  I like to bring Quaker oatmeal bags, of course the maple and brown sugar ones, cause all you need is some hot water to mix with it.  Muffins and peanut-free granola bars are always easy too.  For lunch just pack up some sandwiches, bagels, apples, carrots, chips.  If you run into supper, a good cold pasta salad with veggies keeps pretty well in an insulated snack bag.  As long as its an olive oil one and not like a mayonnaise or dressing one.  Which it usually isn’t, being allergic to egg and stuff.

You don’t all have to bring snack packs.  We usually stop at a restraunt on the way and order stuff too.

Posted by katjan at 5 Apr 2013

So once a month the school has a hot lunch day for the kids.  They can order pizza and booster juices for that day.  So for my daughter I always make sure I send along some pizza for her.  Safeway has pizza shells in the bread section that we always use and they are great to keep in the freezer so you can pull one out when needed.  Spread some tomato/basil pasta sauce on the dough and then add some chicken or ham and whatever veggies, like spinach.  Put in the oven at 400c for 10min and its ready.  The shells are thin crust so it bakes quickly and you can pretty much put your favorite toppings on…..just not cheese, unless of course its dairy-free.

Oh and for a booster juice, she makes her own with soy yogurt or adds a soy chocolate milk to her lunch kit.

Posted by katjan at 15 Mar 2013

Guess I should introduce this blog to you….

Knotforme is here to reach out and share our food allergy stories and our yummy allergy-free recipes.  I have three children and its my oldest that seems to have all the food allergies.  My daughter has taught me to get in the kitchen and bake from scratch, which is probably healthier anyway than store bought.  I cook everything for my family and then just tweek the ingredients a bit so that she eats the same as us, not too hard once you get use to cooking that way.  If we eat out at a restraunt, I just bring her main dish with us.  Restraunts are usually good with warming up hers when our food comes to the table.  Most restraunts will have some choices on the menu that she can order as sides too.

Have lots to share and looking forward to hearing how you manage your childs allergies on a daily basis.

Posted by katjan at 14 Mar 2013

Alright…have to remember what those chocolate cupcakes were made with?

Yeah we went away at the beginning of February and I always take my purple snack bag with me on the plane with lunches and snacks for the kids.  On the way home though I left it under the seat from Vancouver.  I can always pick up another snack bag but in the front pocket I had some of my favorite recipe cards in the front zipper, cupcake recipe being one of them.  I put them in there at the last minute, usually I would put the recipe cards in my suitcase.

Why I have recipe cards on our vacations is because we usually rent condos that have a full kitchen.  Still have to make foods for my daughter who has all the food allergies.  Most of the recipes I brought on this last trip though I have made so many times I could probably make them with my eyes closed.

Well here it goes:

Chocolate cupcakes for Birthdays, etc…

1 1/2 cups flour

1 tsp baking powder

3/4 cup white sugar

pinch of salt

1/4 cup cocoa

5 tbsp vegetable oil

1 tbsp vinegar

1 tsp vanilla

1 cup water

Mix, Add to cupcake cups and Bake at 350 for 20min.

Can also leave out the cocoa to make vanilla cupcakes.

Can also put in a square pan to make a flat cake but would bake for 30min.

Also feel free to add some dairy-free chocolate chips.

Posted by katjan at 14 Mar 2013

These are my mini chocolate chip cupcakes…..my daughter decided to put icing on them. The recipe is so easy, the go too recipe for birthdays or any excuse to eat cupcakes or cake. Will post the recipe cause you will use it alot, especially with children.

So the first question we could start with is: Do you ask the birthday parent what food they are serving at the kids party?  I always do, that way she can bring similar food and enjoy eating what her friends are eating at the party minus the allergic ingredients.

Posted by katjan at 14 Mar 2013