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Backcountry Camping: Food Ideas

Camping has always been an important part of my life. With my new food allergies, however, I thought that part of my life was over. It took a year for me to figure out simple sandwiches… but I started researching my own shelf-stable food, and it led me back to camping! I’ve been most inspired by reading books from my library like Cooking the One-Burner Way by Buck Tilton, and running across websites like www.wellpreserved.ca and https://www.thesodacanstove.com/alcohol-stove/how-to-build.html.

Cooking Options:

– Stoves: If you want to save money and weight, you might look at making a simple pop can alcohol stove. I am a huge fan of my Coleman emergency stove, as it uses a solid fuel, and is thus much safer to store it long-term in my car (where my emergency supplies live unless I’m camping!).

– Buddy Burner: We used to use these all the time in Guides! http://blog.utahscouts.org/camping/buddy-burner-scouts-first-stove

– Milk Carton Stove: These are basically mini portable barbeques. https://www.youtube.com/watch?v=Tlkv6n7x47s

– Baking while camping is possible, either within the coals of your campfire, in a dutch oven (if you want to carry it…), or bringing a solar oven with you.

Breakfast:

– Pancakes and Crepes: Have you found a basic pancake recipe you can use with your allergies? If not, try the crepes at the bottom of this post- http://foodallergycanada.ca/2016/12/holiday-guide-tips-resources/ Pancakes while camping are a lot of fun. PRO TIP: To prevent sticking, be sure to grease your pan well (butter/marg/oil/whatever!), and wait until your pan is up to temperature before you start cooking. Never, ever, use old non-stick pans over a fire… Teflon pancakes are gross. Don’t ask me how I know that.

– Overnight Oatmeal: If you have a thermos, put oatmeal, hot water, and any number of toppings into it the night before. Seal the thermos very well before putting it into your sleeping bag. Breakfast in bed! Or… if you’re concerned about wildlife joining in your breakfast, you can just stash the thermos inside your bear-proofed pack. Warm breakfast without needing to make a fire in the AM for the win!

– Granola: Making your own granola in the oven ahead of time is actually pretty straightforward, and then you can bring powdered milk. PRO TIP: If you’re used to 2%, don’t expect to like instant skim powdered milk. Go for whole milk instead. You can get whole powdered milk from Bulk Barn (but remember to watch out for cross-contamination and ask a manager if you can have some non-opened product from the supply shelf), or from Medallion Milk, and should rehydrate it the night before if possible for the most normal consistency.

– Fried Granola: Over a stove/fire, carefully fry some butter & brown sugar. Then add your oatmeal, and whatever toppings you like. You could try coconut, dried fruit, candied fruit, seeds… the options are limited only by your allergies and your imagination.

– French Bread: If you can have eggs, you can apparently dehydrate your own to make powdered eggs… If, like me, you can’t… use fruit instead! I haven’t tried it yet with rehydrated fruit, but so far both banana and kiwi have worked fabulously to make something very close to French bread. And because they’re not perishable, the only advantage to powdering them would be the reduction in weight.

Lunches:

– Sandwiches! If you can have seeds, beans, or nuts, each can be blended in order to make a great sandwich filling. You can also use meat jerky, or bring some waxed cheese. You could even grill them! I’ve been known to add sprouts to my sandwiches, and since you can eat sprout seeds while you’re on the move, they might be a great way to bring greens into the backcountry. Check out www.sprouting.com for some ideas.

– Pemmican: One of the oldest camping foods in existence, pemmican might take some extra thought and effort to make, but it’s worthwhile. JAS Townsend & Sons has a recipe, and since most 18th century cooking is done over a fire, it’s a useful channel in general for camping recipe ideas. https://www.youtube.com/channel/UCxr2d4As312LulcajAkKJYw

– Hard Tack: This is what sailors used to make and bring on long journeys. It’s essentially a hard biscuit or cracker made from flour, water, and salt.

Suppers:

– Tin foil packets- These are best on the first day if they involve meat, but cooking inside a tin foil packet over hot coals is pretty amazing.

– Freeze Dried: Freeze dried meals are pretty awesome if you can find some pre-made without your allergens, but they aren’t cheap! There are some DIY methods out there, but I haven’t been brave enough to try them yet.

– Dehydrated Meals: There are a lot of resources out there about drying food and making dehydrated meals. PRO TIPS: Measure your food before you dehydrate, as the difference is how much water you’ll need to re-hydrate it. Use an insulated bag while rehydrating, when in doubt add extra water, and start rehydrating your meal long before you’re ready to eat.

– Canned Foods: Whether you buy canned food, can your own, or get mylar bags for a lighter option, there are tons of options for being able to use canned food when refrigeration isn’t possible. The National Centre for Home Food Preservation is a great American resource for how to do this safely: http://nchfp.uga.edu/

Dessert:

– You already know how to make a s’more… but have you tried roasted fruit? Golden kiwi is my personal favourite. Keep the skin on, and roast like you would a marshmallow. It’s a cool experience, as the juices in the kiwi start to boil, making the roasting stick vibrate! Eat carefully. Or you can try it as a banana boat- cut a lengthwise slit in an unpeeled banana, fill with marshmallows and chocolate, then wrap it all in tin foil.

– Citrus Muffins: If you eat out the inside of a citrus fruit, leaving only the hollowed out peel (with a lid), you can fill it with your pancake batter and bake it! Keep in mind you’ll need much less liquid for a muffin than you would a pancake.

– Pie Filling Surprise: My Girl Guide unit loved making these when I was a kid. Take two oatmeal cookies, put pie filling or jam between, wrap in tin foil, and throw into the coals for 10~15 mins. They’re pretty epic, and you can really use any cookies or jams.

Snacks:

– Cookies, Crackers- If you vacuum seal these into smaller packets they’ll last longer.

– Popcorn: Check out http://thecookful.com/campfire-cooking-pop-corn-open-fire/ for some ideas.

– Make your own trail mix! Enjoy life has some pre-made with dried fruit and seeds, but I prefer to make my own with cereal, seeds, dried fruit, candied fruit, and occasionally chocolate chips (though that can get messy!)

Happy Camping!

-Janice

 

Summer of TAG 2017: Join race car driver Alex Tagliani in raising awareness of food allergies

This summer, join Canadian race car star Alex Tagliani in the Summer of TAG 2017, as he races across Canada and helps to raise awareness about food allergies and the importance of educating others along the way! Through this joint initiative, undertaken by Alex and Food Allergy Canada, with the support of Pfizer Canada (Canadian distributor of EpiPen®), Alex hopes to reach Canadians from coast-to-coast.

This year marks the 5th anniversary of the Summer of TAG, help us make it a year to remember by participating in some key activities planned this summer.

How you can be involved

  • Participate in the Drive the Discussion contest – Help raise awareness of food allergies by posting your favourite food allergy tip on our site to be entered to win one of five weekly prizes and a grand prize from Lowe’s/RONA. Value of up to $500 for the weekly prizes and $2,500 for the grand prize. Contest closes on August 20, 2017.
    Thank you to Lowe’s Canada for their generosity in donating these prizes for the contest!
  • Attend a race – Cheer Alex on at his races across Canada and help to promote food allergy awareness with him.
  • Check out Alex’s top 10 list and share with others – Alex provides his advice for having a safe and fun summer.

Webinar: Managing food allergy in college/university

June 25 @ 8:00 pm – 9:00 pm EDT

Join us for a lively webinar led by a panel of post-secondary students with food allergies as they impart their tips and best practices for managing food allergy in college/university settings.

Details of this webinar

teens-on-computers-1024x636.jpg

  • What is the webinar about: How to navigate post-secondary school, and live safely on campus with food allergies. The panel will share their experiences, insight, and provide strategies on how youth can identify food allergy risks on campus and how to prepare accordingly.
  • Who is presenting: A panel of youth with food allergies who are currently attending post-secondary school.
  • When is the webinar: Sunday June 25, 2017 from 8pm-9pm EDT
  • Who should attend: This is a must-attend session for youth who are soon entering, or already in, post-secondary school. Parents of youth, school staff, and others who are interested in this topic are also welcome to attend.

Register today

The Best (and Worst) Food Allergy Jokes

As with most humour, there is the potential to offend your audience. As someone who has lived with anaphylaxis my whole life, I often find comfort in my ability to laugh things off or look at the brighter side in life. I understand wholeheartedly that this is a serious condition with potentially life-threatening consequences. If any of these jokes are distasteful and offensive to you, I apologize. They are, in my opinion, the best (and worst) food allergy jokes out there!

Two happy woman friends laughingDid you hear about the Frenchman who could only count to seven?
-He had a huit allergy

What does an allergic person have in common with bees?
-They both have hives!

Did you hear about the convict who had allergies?
-He broke out

Why didn’t the child with allergies play the board game Clue?
It contained Mustard!

Why did the chicken cross the road?
-To avoid his allergen

What did the night owl say to his pal the early riser?
-I’m allergic to mornings.

Teacher: Where’s your homework?
Student: I’m allergic to homework.

1: Knock, knock.
2: Who’s there?
1: Auntie
2: Ben who?
1: Anti-Histamine

1: Knock, knock.
2: Who’s there?
1: May
2: May who?
1: May contain trace amounts of ‘nuts’

What was the cause of the tech-guru’s most recent seafood reaction?
-Her new shell-phone!

– Nicole K.

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Now Calling: New Blog Writers!

 

Retro human hand with the finger pointing or gesturing towards you. Vintage hipster illustration isolated on white background

Are you a blogger? Do you enjoy writing about intriguing topics and sparking conversation amongst your peers? Would you like to be part of a one-of-a-kind team that is leading the way for other adults with food allergies just like you?

The Adults with Allergies Blog is looking to expand its team for 2017 to make it bigger and better than ever! We are looking for more stories, more advice, and more tips to help others live safely and confidently with allergies. Having food allergies is not a necessity but knowledge and/or experience with them would be considered an asset.

If you are interested, please contact us (https://adultswithallergies.com/contact/). The following link can also be used to find the application form (note #7): http://foodallergycanada.ca/get-involved/volunteer/

We look forward to hearing from you!

– Dylan (Blog Editor)

Five Food Allergy Myths I Learned at the Food Allergy Canada Community Conference

Speaker at Business Conference with Public Presentations. Audience at the conference hall. Entrepreneurship club. Rear view. Horisontal composition. Background blur.

As an individual who has been living with a life-threatening allergy to peanuts and tree nuts since I was two, I have heard many misconceptions about food allergies over the years. Earlier this year, I had the opportunity to attend the Food Allergy Canada Community Conference in Halifax, Nova Scotia. Throughout the day I listened to speakers share their experiences about living with food allergies, as well as fascinating information from doctors in food allergy research. A presentation by Dr. Sandy Kapur, an Assistant Professor in the Department of Pediatrics at Dalhousie University, stood out to me as he spoke about common food allergy misconceptions and research that “de-bunks” these myths. Here are five food allergy myths that I learned from Dr. Kapur:

  1. “Hives and food allergy always go together”

This isn’t always the case. In fact, about 15-20% of anaphylactic cases do not have any symptoms on the skin. I also learned that if someone has hives and they persist for over 6 weeks, this symptom is likely not caused by food. In children, viral infections are one of the most common cases of hives, and there are numerous physical causes for hives as well.

http://www.foodallergy.org/file/anaphylaxis-webinar-slides.pdf

http://www.eaaci.org/attachments/853_Expert_Opinion_Zuberbier.pdf

  1. “All children with egg or milk allergy should avoid the food strictly”

Interestingly, 80% of children with an egg or milk allergy can tolerate the baked form. These children also have a higher chance of out growing their allergy. It is suggested that regular ingestion of baked egg or milk can help overcome the allergy.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4727327/

  1. “Reactions to peanut are often caused by inhaled exposure”

Food proteins cause allergic reactions. The odour of peanut butter does not contain proteins. Inhalation of peanut particles can cause symptoms, but anaphylaxis is unlikely. When an individual with peanut allergy feels ill from smell, it is due to aversion. Rashes are caused by skin contact, not from inhalation of particles.

http://www.ncbi.nlm.nih.gov/pubmed/12847496

  1. “Patients with food allergy have a high risk of reacting to insect stings”

If you have a food allergy it is likely that you also have one or more of asthma, eczema, and allergic rhinitis. Having a food allergy does not increase the risk of reacting to insect stings since venom, along with drug allergies, are different and not related to food allergies.

http://www.allergysa.org/Content/Journals/March2004/abc%20of%20allergology.pdf

Hornet on a hand sting in the skin

 

  1. “I feel like my child is a ‘ticking time bomb’ and will have a fatal anaphylactic reaction anytime”

Death from a food allergy is not common. When it does occur, it’s a tragedy and in most cases it is preventable by immediate use of epinephrine and calling for an ambulance. Lastly, food allergy related anxiety is common in parents, children, and individuals with allergies. Fear is understandable; we just need to find the right balance.

https://www.foodallergy.org/anaphylaxis

If you believed one or more of these myths, don’t worry – so did I! It’s important that we are always seeking to learn more about food allergies and have the knowledge to spread information of awareness to those around us.

– Michelle D.