Last week I wrote about my son not being able to order an item on the lunch menu because a new brand was offered. As many of you already know, I took issue with this not only because it was one of the few items my son could eat, but because I was more concerned about inclusion in the lunchroom for our food allergic kids. I took the matter to the higher powers in our school district and was pleasantly surprised.
The head cafeteria administrator explained to me that the new product was ordered because it had zero trans fat, an issue that was very important to our school district when they were creating the lunch menu this year. Most of the items served had to fit this requirement. Unfortunetly, the nuggets John ordered safely last year had trans fat in them.
We talked at length about how to best address the needs of those on special diets as well as meet the needs of every student in the school. Every item ordered needs to fall within the nutritional guidelines of zero trans fat and make economical sense. We also discussed the issue of why soy milk can’ t be introduced, especially for children who have dairy allergies, are lactose intolerant or are vegan. The head cafeteria admisinstrator was initially told she couldn’t get soy milk because her vendor couldn’t stock it, but it turns out they can. They just have to order smaller quantities and will sell the 8 oz. cartons of soy milk at $1 each. It will be a pilot program and the head cafeteria administrator will order a small case to start. Hopefully it will go well; I’ll keep you posted.
Finally, I offered to to come in to meet the head cafeteria administrator to gain a better understanding of the whole ordering process. The woman who oversees all this was extrememly kind and receptive to all my concerns and readily accepted and understood the needs of FA kids in the lunchroom. She really got it, and I was so grateful for her support, understanding and “can do” attittude. It is in moments like this that I feel very lucky to live in a school district that is so willing to listen to change. She was the first to say when asked about piloting the soy milk introduction, “why not” and “let’s give it a try”. How lucky is that?
There’s one more thing I had to share because it seemed so funny. Since the weather was warm this weekend we splurged and took the kids out for a treat. We took along a bag of Starburst for John (his favorite) and let the three other children choose a treat at a local sweets shop. Chloe, Matthew and David each ordered a cupcake and my husband ordered a chocolate chip cookie. Every treat tasted awful, so awful that no one finished anything. This is unheard of in my house…throwing out a cupcake? Horrors! Seriously though, it was that bad. And these treats were made with full butter and eggs. My son John laughed at his sister and brothers, and told them, ” you guys should know mom’s treats are better!” It was a good reminder for all of us that we’re not really missing much in the world of bakeries and sweets shops! Bake your own treats…they are so much better.
Happy Baking!

With Halloween over and out, I am happy to report we had another successful candy-filled holiday. The parties at school were a smashing success and all the children devoured the treats from my book. It was especially nice to see many of the children outwardly comment how delicious the cookies were. I could tell it made John feel included and proud. In fact, I think the kids preferred the homemade treats vs. the store bought ones. No matter whose recipe it is, I think homemade is always superior(unless you count my very first cookie creations years ago!).
It’s officially November 1st, and in my book, time to break out all the best holiday recipes. Thanksgiving will be here in just a few short weeks, and I’m already thinking of potential Turkey Day desserts. Look in any food magazine that’s out right now and you’ll see plenty of recipes for Pumpkin Pie, Pumpkin Tarts, Pumpkin Cheesecakes and even lots of other fall recipes including apple pie. I’ve done them all, but the one pie that really surprised me when I made it last year was the Holiday Cranberry Pie.
Who doesn’t love hot cocoa? It’s sweet, chocolaty, warm and perfect with marshmallows. My kids are always asking for me to make a mug of this delicious concoction after school. There aren’t any suitable allergen free mixes on the market, and warming Chocolate Soy Milk doesn’t do it for me. I want something as close to the real deal as possible.
A while back a reader wrote me asking whether my new book has a recipe for Snickerdoodle Cookies. She said her husband loves these cookies, and she wanted to make a version free of dairy, eggs and nuts. As it turned out, my current book doesn’t have a Snickerdoodle recipe, but I was already developing one for a new book down the road. Finally, the Dairy, Egg and Nut Free Snickerdoodle Cookie is here! And it is one of the best I’ve ever tasted.
It has been a weekend of First Events. My sister ran her first marathon here in Chicago. I hosted my first food allergy book launch for friends, family and an extended family of food allergy mamas. And on a more serious and personal note, my friend’s son suffered a serious food allergy reaction to cashews, his first ever.
There’s a chill in the autumn air, and all I seem to want these days is something warm and wholesome. I think that’s why I’ve made a lot of muffins lately. The Dairy, Egg and Nut Free Blueberry Bran Muffins is the perfect muffin when you’re looking for something with a little more substance. The classic blueberry muffin is still one of my all time favorites, but this one is a fantastic variation using Kellogg’s All Bran or Wheat Flakes cereal, soy milk and fresh or frozen blueberries. I love this recipe for its simplicity; just a bowl and a spatula is all you really need. It’s the perfect muffin to make with your kids as they can literally produce the entire recipe from start to finish by themselves. And because they helped make it, chances are they’ll actually eat and enjoy the fruits of their labor.
In case you haven’t noticed I’ve been M.I.A. this past week, with barely one post written. Truth be told, I have been sick as a dog (though I still don’t quite know where that expression comes from). It started as the flu (either swine or the regular grade) and now has turned into a horrible case of bronchitis. My nights have been spent wheezing and coughing (thanks to asthma!) and my days have been spent exhausted, with more wheezing and coughing. I’m still sick, but am on new medicine so I am hoping once and for all I will kick the bug out of me and be on the road to recovery.

