Frank, after years of going to Mexico and experiencing the local cuisine, has come up with his version of “market food”, based on dishes found in the markets of central Mexico. Everything is made free from gluten/wheat, shellfish, peanuts, and tree nuts. The tacos are naturally free of dairy, although there is cheese and sour cream for those who would like it. Frank serves fish tacos which are made with fresh and local pollack. Equally impressive as the food is Frank’s dedication to reducing the restaurant’s carbon footprint by composting. He uses compostable plates, cups, flatware which is corn-based, as well as composts all of the organic material and he sources local  meat, fish, and 100% corn tacos with no wheat/gluten cross-contamination issues.

Take a look at the video embedded below and check out Sloane Miller, Allergic Girl’s review here.  And when you’re in Brooklyn, remember to look up “Cochinita”!

Cochinita
922 Fulton Street
Brooklyn, NY 11238
718-789-7700
salud@tacoscochinita.com

My child who has fish, shellfish and seafood allergies, can tolerate canned tuna, as it is the least allergenic of all fish as found in a 2005 study in the Journal of Allergy and Clinical Immunology here. If you’re worried about mercury content, Wild Planet has a product called skipjack tuna, which contains a moderate amount of mercury as defined by the Natural Resources Defense Council’s chart here. There is nothing added to their tuna, just water and salt, no other allergens. Everyone is different, so please make sure you check with your Allergist and/or the manufacturer if you have any questions about ingredients, or your allergies.

A few years ago, when I was trying to find products that were safe for my allergic child, a friend recommended I try Trillium Organics. I’ve been ordering from them ever since. They are free of synthetics, parabens and petroleum products and are organic and vegan. The products (except the Shae Butter) do not contain any of the top 8 allergens including, tree nuts, peanuts, and are gluten-free. A link to the ingredients they use is here.  They have a line of baby care products, facial and body scrubs, organic body oils (my favorite!) and a Shae butter* product that smells delicious. Each product is handcrafted in Wisconsin by a mother and daughter team, and what’s more is that they are certified organic by the USDA. I am such a satisfied customer and so thrilled with their product that I thought I would let you know about them. As always, if you’re confused about whether or not an ingredient is safe for you or a loved one, connect with your board certified allergist for further clarification.

I just recieved a shipment recently, otherwise, I found this in my email this morning – I would be ordering their specials’ for Mother’s Day which ends tonight (May 7th)!

(I’ve not recieved any free products nor money in exchange for this blog post, just wanted to share this really great product)

*many people avoid shae butter who have tree-nut allergies since shae is extracted from a nut.

And this is how our journey began.

Susan Weissman, in her book FEEDING EDEN a memoir about her experiences so far with her now nine-year old food-allergic son, Eden, explains through sometimes erthereal prose how her family’s lives were impacted raising a very ill baby. She chronicles the difficult process by which they discovered the root of his illnesses, his road to wellness, what it was like navigating early intervention, and finally what they went through to find medical care providers that fit their beliefs as well as medical needs.

FEEDING EDEN, a memoir, is difficult to read for the most well-adjusted of us who manage our children’s food allergies because of its honesty. On page five I had to put it down for a few days because our stories were so close I found myself re-living the very difficult, painful years of our daughter’s early childhood. I picked it up and continued to read it until the end, finding other places  where I found myself in familiar territory. Susan writes of her experience with alternative medicine, which we also tried, but quickly realized with the extent of our IgE mediated allergies, was not a comfortable nor an appropriate fit for us.

I would recommend this book to anyone who wonders why food allergic mommies are so vigilant and why we advocate for our children so vociferously. This book may help to explain to those outside of the food allergic community our deepest fears: that a bite of an allergenic food can result in shutting down of a body’s system and even death (the definition of anaphylaxis).

FEEDING EDEN: The Trials and Triumphs of a Food Allergy Family

by Susan Weissman (www.susanweissman.com)

Since our daughter has multiple food allergies, it wasn’t as simple as eating liver. But it was simple to add back some foods that she had taken out of her diet. The foods? Eden Foods Canned Pinto Beans and Roland canned Artichoke Hearts. Take a look at the nutrition information below:

At the same time our daughter and I were talking about health, nutrition and foods that keep us healthy and others that make us happy, my dear husband had discovered via Dr. Oz that cranberry juice helps to take the fat out of blood (therefore cholesterol).

Here are 5 Foods that will keep you healthy. Alternate them, but definitely consider integrating them.

1. Beans

When I grew up, beans were frowned upon as items that produced gas and were fattening. We eat them often since combining beans with rice is a complete protein. Eden Foods has many different bean and rice combinations that are allergy-friendly and super easy to take on trips. The Eden Foods Pinto beans that we eat have Kombu (a seaweed) added, which helps to increase the calcium and iron content. A can of beans equals 30% DV of Iron.

2. Artichokes

Artichokes are a fantastic vegetable. In the US we only pay attention to a fraction of the vitamins that are contained in this super food. They contain good amounts of Vitamin K, Folate, and Vitamin C. Added to that Calcium and Iron, very well balanced Omega-3 and Omega-6 and I think you’ll agree that this is truly a super food. We buy them in the can for their increased Iron as a whole can has 45% DV of Iron.

3. Cranberries

Thanks to my husband I’m including this in our list.  Cranberry juice has long been known to assist with urinary tract infections, but I didn’t know that it cleans blood of fat. It is high in Vitamin C, Vitamin A, Vitamin E, and Vitamin K (link to Nutrition Data here).  Here’s a link to the Dr. Oz show that my husband watched recently that made him excited about Cranberries. A glass of cranberry juice has 4% DV of Iron.

4. Raisins

Raisins are the cheapest dried fruit on the market today and they’re a good source of Iron as well. Most raisins, unless they say differently on the label, are safe for those of us with peanut and tree nut allergies. They’re versitile, you can throw them into salads and yogurts – you can also find more recipes at loveyourraisins.com. There is a recent study that said ‘eating raisins three times a day may significantly lower blood pressure for individuals with prehypertension’. Here’s the link if you’d like to read more on the recent study: Snacking on Raisins May Offer A Heart-Healthy Way to Lower Blood Pressure (published on the American College of Cardiology Web Site). A 3oz package of raisins contains 6% DV of Iron.

5. Lamb

Finally, Lamb. A cooked Lamb shank has an amazing array of very healthy minerals in high amounts. Additionally, it boasts good amounts of B6, B12 and pantothenic acid. I recently posted a recipe for steamed lamb shank here. If you’re not so thrilled on steamed foods, I have an equally amazing lamb stew recipe here. Lamb shank is not expensive, and it is very low in fat. A cooked lamb shank has 31% DV of Iron.

Do you have any favorite foods that you’ve integrated into your diet for health reasons? I’d love to hear what they are!

(disclaimer: I’m not a medical doctor, or nutritionist, just a mom! I encourage open discussions with medical professionals, if you or a loved one think you have a medical condition, please call a professional.)

TODAY is the last day that I’ll be raffling off a gift basket that contains both adult and children’s versions of the multi-vitamins and Vitamin D produced by Hero Nutritionals. (Read about the role of Vitamin D and asthma and allergies here.) These vitamins are gluten-free, dairy- free and free of the top 8 food allergens. You may enter the raffle for the basket, which contains the products listed above plus a cute little bear, on my Facebook page. Please “LIKE” the page, comment on Vitamin D Gift Box on the page, then I’ll be entering all names and raffling off through random.org. THIS RAFFLE WILL CLOSE AT 5PM EASTERN TONIGHT! You must be in the United States to qualify to win. Like my page here: https://www.facebook.com/allergyfreemycake

The winning individual will recieve the basket below which contains

• Yummi Bears  (children’s line) Sugar Free Vitamin D3 (1,000 IU) (allergen free)
• Slice of Life Sugar Free Vitamin D3 (2,000 IU) (allergen free)
• Slice of Life Diabetic Health ( an adult gummy vitamin to support diabetic health that is also allergen free)

Low serum vitamin D levels in children with asthma are associated with higher immunoglobulin (Ig)E levels and poorer response to inhaled corticosteroids, according to a study reported here at the American Academy of Allergy, Asthma and Immunology (AAAAI) 2012 Annual Meeting:

http://www.medscape.com/viewarticle/760714

After reading this, I was intrigued by Hero Nutritionals out of California when I came across their products at Expo West in Anaheim. They have created a line of Diabetic friendly, allergy-friendly multi-vitamins and Vitamin D3 chewables for children and adults.

• Yummi Bears  (children’s line) Sugar Free Vitamin D3 (1,000 IU) (allergen free)
• Slice of Life Sugar Free Vitamin D3 (2,000 IU) (allergen free)
• Slice of Life Diabetic Health ( an adult gummy vitamin to support diabetic health that is also allergen free)

The vitamins are Non-GMO, gluten free, free of the top 8 allergens, and contain no artificial colors, salicylates, and preservatives. (Note that some of the sugar free vitamins contain coconut, so if you are the 1% with a coconut allergy, be sure to read the labels carefully, and always check with your doctor before giving any vitamins to your children).

What is so important about Vitamin D? You’ve probably heard that Americans in general do not get enough of it, but lately the medical community has been looking at this very important vitamin for a variety of health, wellness and management reasons from cancer, diabetes, asthma to food allergies.

In the next few days I’ll be raffling off a gift basket that contains both adult and children’s versions of the multi-vitamins and Vitamin D produced by Hero Nutritionals. You may enter the raffle for the basket, which contains the products listed above plus a cute little bear, on my Facebook page. Please “LIKE” the page, comment on Vitamin D Gift Box through Hero Nutritionals, then I’ll be entering all names and raffling off through random.org. You must be in the United States to qualify to win. Like my page here: https://www.facebook.com/allergyfreemycake

The drawing will take place THIS THURSDAY 4/5.

Read more articles below on Vitamin D:

What is Vitamin D?

Vitamin D is a vitamin. It can be found in small amounts in a few foods, including fatty fish such as herring, mackerel, sardines and tuna. To make vitamin D more available, it is added to dairy products, juices, and cereals that are then said to be “fortified with vitamin D.” But most vitamin D – 80% to 90% of what the body gets – is obtained through exposure to sunlight. Vitamin D can also be made in the laboratory as medicine.

http://www.nlm.nih.gov/medlineplus/druginfo/natural/929.html

Low Vitamin D linked to Food Allergies in Children in Australia (Medscape Article, registration required)

http://www.medscape.com/viewarticle/760629

Healthy Carrot Muffins

(gluten-free, vegan and free of the top 8 allergens)

©2012 by Heidi Bayer aka Bklynallergymom

1/2 C Corn Starch

1 C Sweet Rice Flour

1 C White Rice Flour

1 1/2 Cups Maseca Flour

1 1/2 C Brown Rice Flour

1 1/2 tsp Xanthan Gum

2 TBSP Baking Powder

2 tsp Salt

1 1/2 tsp Cinnamon

1 1/2 tsp Baking Soda

1 Cup Vegan Shortening

1 Cup Applesauce

1 Cup Agave Nectar (light)

1/4 tsp orange flavor

1 Cup Orange Carrot Naked Juice (or carrot juice)

1/2 Cup Orange Juice

1/4 Cup Rice Milk (or water)

6 Sm Organic Carrots Shredded (2 Cups)

Preheat the oven to 325 if you’re using convection (which I do). Or 350 if you’re using regular oven.

In a large bowl mix the flours together with a large wisk. Add the xanthan gum, baking powder, salt, cinnamon and baking soda and continue to mix well. In another glass bowl, with a hand mixer or electric mixer, mix the shortening on low for 2 minutes, then, after it is light and fluffy, add the agave nectar, applesauce, then the orange flavor. In a large measuring cup combine the orange juice and carrot juice. Measure the rice milk and set aside.

Working in batches, combine the 1/2 the shortening with the flour, add one third of the carrot/orange juice and mix well by hand. Add 1/2 of the rice milk and carrots and continue to add the rest of the shortening and liquid. Continue mixing in batches until the batter resembles play dough. Spoon into already prepared muffin pans and bake for 18 – 22 minutes or until the dough bounces back after being touched lightly.

Will make 12 large muffins and 12 small mini-muffins

Let cool for five minutes, then turn out onto wire racks for complete cooling. Make sure the cup cakes have cooled completely before frosting with Orange Glaze and/or Vegan Frosting. Decorate with Surf Sweets Spring Mix Organic Jelly Beans.

VEGAN FROSTING

1/2 Cup Vegan Shortening

1/2 Cup Agave Nectar (light)

1 tsp Gluten Free Vanilla

Dash Salt

Mix well until combined

Decorate with Surf Sweets Spring Mix Jelly Beans

VEGAN ORANGE GLAZE

1/2 Cup Agave Nectar (light)

1 1/2 TBSP Corn Starch

1 Cup Orange Juice

1 TBSP Vegan Shortening

Mix on stovetop with a wisk, stirring constantly on medium until thickened, about 5 – 8 minutes. Add Shortening after taking off the heat source. Drizzle over cakes.

Decorate with Surf Sweets Spring Mix Jelly Beans.

Healthy Chicken Stiry Fry

2 boneless skinless chicken breasts

1 bunch thin asparagus cut in 1″ chunks

1 bunch scallions cut into 1″ pieces (optional)

2 Tbsp chopped fresh ginger

1 Tbsp chopped fresh garlic

1 Tbsp Olive oil (or other safe oil)

Salt

1 Cup fresh squeezed or store bought Orange Juice

1 Tbsp cornstarch

1 tsp sugar (optional)

1/4 cup water

1 Cup Della Jasmine Rice

1 Lemon

Red Pepper Flakes (optional)

Cilantro (optional, especially for kids)

Cut the chicken into chunks or strips (depending on how your family likes them). Mix the orange juice, corn starch, salt, and 1 Tbsp chopped ginger together and pour over the chicken and toss gently. Let this marinate in the fridge for thirty minutes, remove from fridge and let stand for fifteen minutes more.

Heat half of olive oil in pan on medium-high. When hot but not smoking, add the chicken, sugar and marinade and stir fry about 5 minutes until well steamed, if the mixture gets too thick, add a bit of water. Remove chicken and sauce into a bowl and set aside. Wipe the pan with a paper towel or towel. Add the rest of the olive oil, heat the pan, then add the chopped asparagus, the remainder of the ginger, garlic, scallions (if you’re using) and stiry fry on medium high heat for 2 minutes or until the ginger and the garlic are fragrant. Stir in the chicken and keep stirring for 3 – 5 minutes more until done. Place chicken and asparagus in a family style bowl, squeeze half a lemon over, add red pepper flakes, toss with Cilantro and stir one more time. Serve with steamed Della White (or Brown) Jasmine rice, which I use because it’s grown in the US, and has no GMO’s.

NOTE: I use a nonstick pan for this one simply because it allows me to use a lot less oil. If you are also watching your sodium intake, you may also omit the salt entirely.