Tag Archives: Food and Drink

Eat, Drink and Be Scary: Allergen-Friendly Halloweens

As hinges creek from an unknown breeze, a door closes when no one was around, and the sound of footsteps follow you up the stairs. When spooky things are in the air and the sky goes dark…you know that Halloween is here! Happy haunts lurk behind every corner and pumpkins decorate porches as ghost’s float in nearby trees. As you can probably tell, I love this time of year for so many reasons, but Halloween is by far the biggest reason. What’s not to love about this wickedly ghoulish time of year? Well, for some of us there is a different chill in the air that has nothing to do with ghosts and goblins, and everything to do with treat bags and what tricks might be in them. Living with a food allergy during this time of year can be hard to navigate, so it’s important to be aware and look out for our allergens. From parties with friends, to having “trick or treaters” at your door, allergens can be anywhere and or hidden in so many unsuspecting things.

For those of us who are younger and out trick or treating, there are ways to stay safe and avoid your allergen(s). One example is waiting to eat until you get home as this will give you more time to read all food ingredient labels. If you’re handing out goodies, make sure you look for the speciality bags or badges that some children may have to indicate that they have allergies. If you plan to accommodate by handing out allergen-friendly goodies, consider putting a teal pumpkin out to show your support of food allergies, or a teal light in support of Food Allergy Canada’s new “Shine a Light” campaign. This also acts as an indicator to parents and kids that you have safe or non-food related treats. A small gesture goes a long way for kids who are out trick or treating and being conscious of allergens can make their night!

Dressing up is one of the best parts of Halloween. Each year my partner and I bet ourselves that we can out do our costumes from the previous year. Some years involve little to prepare while others take a good hour to create and paint. One important thing I’ve learned while living with food allergies at this time of year is to read everything, and I don’t just mean snacks. Make-up, fake blood, and other things that add a touch of flare to a costume may contain your allergens. Whether you’re applying zombie make-up or making sure your vampire comes equipped with blood fangs, make sure your allergens aren’t present in the product before application. I have found that anything from latex, or nut oils, to sulphites can be found in various makeups. Find something allergen-friendly and do a mark/spot test at least 24 hours before you plan to dress up in order to make your ghoulish appearance one to remember.

As you get older, Halloween becomes less about trick or treating and more about parties, scary movie marathons and other activities with our friends. But, much like going out and getting candy, our allergens can still be found at all of these events. One thing to keep in mind whether you’re binging your favourite horror movie series or at a party with friends is that it’s important to follow the same rules you normally follow in your everyday life. Read ingredient labels even if you’ve had that type of candy before. Some candy or chocolate bars could contain slightly different ingredients or have different labelling for Halloween since these smaller products may be processed in different facilities. If there are homemade goods, check with the chef/baker before eating. Ask about allergens, the risk of cross-contamination, etc., and only eat the foods that you’re 100% comfortable eating. A good alternative is to get your cauldron brewing and make your own treats to share with everyone so that you’re positive it’s allergen-friendly. You could also consider buying candy chocolates you’ve researched yourself and feel confident are  allergen-friendly.

As an adult at a Halloween party, you’re sure to run into some boos, wait no I mean booze. Pumpkin flavoured beers and other holiday treats are staples at most adult Halloween parties. Much like any other food, we need to make sure what we’re eating and drinking is allergen-friendly. If it’s a punch bowl, ask what fruits, flavours, and alcohols are involved. If it’s a shared/serve yourself bowl, make sure there is no risk of cross-contamination or see if you can get first dibs or a special cup/bowl just to be sure it’s allergen-friendly with no risk of cross-contamination. Allergen labelling on specialty beers and wines can be tricky, but I always try to call or email the company if I’m unsure of all the ingredients. A good trick for any party is to bring your own drinks, something you know is allergen-friendly and never leave your glass or drink unattended.

As we grow older it’s easy to lose the spirit of Halloween, dismissing it as a childish tradition. I think we need to get back to our childhood roots, tell each other ghost stories, eat candy together and dress up as our favorite characters and people. This year put out a teal pumpkin or light, have some allergen-friendly or non-food treats ready, grab a scary movie or have a party to get into the spooky spirit. Happy Halloween!

– Arianne K.

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Eat, Drink, and be Married: The Allergen-Safety Guide to Weddings

It’s wedding season, and each year it seems there are more and more events to attend. From showers, joint stag and does, to respective bachelor/bachelorettes and of course the big day, your summer calendar can fill up pretty quickly. It’s no secret that a big part of these celebrations are the food and drinks. What can you do to stay safe while celebrating your friends’ or family’s happiest day yet? Do you bring a large purse filled with your own food? Do you say no thank you to every food passed under your nose even though you’re so hungry the ice sculpture is starting to look delicious? If you’re anything like me, weddings can be the happiest but also the most worrisome day when it comes to food allergies. I’ve been to a lot of weddings both as a guest and as part of the wedding party and I’ve figured out some sure-fire tips to a successful evening with the least amount of allergen-related issues.

Telling the bride and groom in advance: It seems like every invitation to a wedding these days has an online RSVP. It’s simple, easy to use and certainly saves everyone a lot of time. It’s also a great way to let the happy couple know beforehand about your food allergies. Usually there is a section to send a message which is where I like to let them know about my allergies. If you’re close with the couple, send them a personal message or give them a call and ask about the food being served. They can then easily relay the information on to the caterer and inquire about accommodations they offer. Letting everyone know beforehand can help quell your worries and ensure they are aware of your allergies during the planning process with the caterer.

Talking to the chef/venue: Once you’ve told the couple about your allergies, they might refer you to the venue or caterer of the event to get more information for your specific case. If this is the case, see if you can contact the chef or food and beverage manager to discuss your allergies, cross-contamination and their food preparation process. Find out if it’s a buffet or plated meal. If it’s a buffet, I always ask if it’s possible to have a plate straight from the kitchen instead, as this reduces the risk of cross-contamination at the buffet bar. I also inquire if the serving staff will be aware of my allergen beforehand or if I should discuss it with them the day of the wedding. It may seem like a bother to the bride or groom but offering to talk with the staff about your own allergies could help relieve some stress on both your parts.

Food on trays: During cocktail hour and even dinner, there is no end to food stacked high up on silver trays everywhere you look. As various hands pick, choose and mix the delicious treats you can’t help but wonder, where have their hands been as they sift through various trays. Much like buffets, when everyone can take their own food, there’s always a risk for cross-contamination. I try to stay conscious of this and make sure I let a server know about my food allergy and ask if I can have first dibs from the kitchen or receive a special plate all to myself.

What if it’s all unsafe? Here’s a rare situation, but what if you’ve told the couple in advance, called the venue, talked to a chef and you’re still unsure or not 100% confident about eating at this wedding. What do you do? Send your regrets and a nice gift in your place? I personally wouldn’t go that route. Food isn’t everything, and it certainly shouldn’t stop you from celebrating with your friends and family. There are several things we can do to ensure our appetite is sated. One example is eating before you arrive. Attend the ceremony and leave for the dinner, then return for the reception or if you’re comfortable being around the food, come back during dinner so you can listen to the speeches. Another option is you can pack your own food. Here you can do one of two things: 1. Give it to the serving staff before they serve everyone else and request that they not take it out until it’s at your plate (to reduce the risk of cross-contamination). Or, you can keep your food with you in a car and grab it before the meal. It might seem awkward and you may feel embarrassed, but a quick conversation explaining your food allergies to your tablemates can easily turn into a fun icebreaker table topic!

Wedding season can be a hectic, stressful, budget breaking, amazing, happy crying, dance party, wonderful time. Our food allergies should never stop us from enjoying ourselves and celebrating two people who love each other. Like any other dining experience, if we take the time to talk to the right people and ask the right questions, we’ll feel safer and more confident in our dining choices, whatever they may be. Oh, and bring comfortable shoes, because who doesn’t like to dance at a wedding?

– Arianne K.

Honesty is the Best Policy with Food Allergies.

Has this situation ever happened to you? You are out at a restaurant dining with friends and family, and after you’ve told the server about your allergens (and stressed the importance of proper food preparation), someone else at your table tells a little white lie claiming that they have an allergy too. They casually drop the information, with you knowing their allergy isn’t true. To them, it’s an innocent piece of fiction – maybe they don’t like the taste, or the texture bothers them or they could even be on a new diet. But to you, who has a legitimate diagnosed food allergy, it’s a big problem as you are both suddenly cast in the same light. The server may even flag that the meal your friend is ordering contains their supposed allergen.  To which your dinner date may brush it off or say they can have a “cheat day” or that “a little dab won’t hurt.”

Your eyes dart from your dinner companion to the server, silently begging them to understand you’re not like that, that your allergies are important and very real. Has your jaw ever hit the table in disbelief during a situation like this, or caused you to shrink into your chair frozen with anxiety that your allergy’s severity was just seemingly “watered down”? I’ve struggled with how to treat situations like this. I treat my food allergies seriously, I make sure everyone around me knows my allergens, how serious they are and how to identify and respond to a reaction. My allergens are very real and serious. Being put into a situation like the one above isn’t fair.

What do you do? Do you express loudly that your allergen is serious, reaffirming your allergies with the restaurant wait staff? Do you sit quietly and hope the server takes all of the food restrictions seriously regardless of the situation? Do you interrupt your friend and say “stop misleading everyone” and potentially embarrass them in public? It’s tough, it’s awkward for everyone and let’s face it, it can be downright annoying. When this happens to me, I feel like I’ve been put in a position where I need to defend my allergies to everyone around me.

Situations like these can be much more common than you’d think. It’s why it’s time we get honest about our food allergies with ourselves, and with others about the misconceptions surrounding them. It may seem easier to say that you have an allergy when you just don’t enjoy a food. What’s the harm, you think? Personally, I’ve fought for every inch of respect and safety in my life when it comes to my food allergies. Before I found my voice, my mom spent hours on phones calling companies, making food, and generally keeping me safe and bringing normalcy to an otherwise challenging life with food allergies.

It took me a long time to find my confidence. My food allergies are a part of me and a big part of what makes me, me. That’s not to say there isn’t still a struggle between my introvert and extrovert self when it comes to telling people about my food allergies, especially in tense situations like the one above. Dining out with food allergies can be stressful, especially when someone casually stretches the truth about their own dietary issues. It’s important for those with true food allergies to help others understand the importance and seriousness of food allergies. Ask additional questions about food preparation and cross-contamination to prove that you are quite serious about the safety of your food. I still spend a lot of time calling restaurants and companies, trying to find safe food and places to go.  When others fabricate a food allergy to avoid foods they don’t like to eat, it can feel like it diminishes all the time and energy we as a food allergy community have put into staying safe and aware with our food allergies.

Let’s face it, there is always going to be a dish or food that you don’t like (for me it’s cauliflower). We can avoid that food and tell others we don’t like the taste or texture, but we should never deceive others or misrepresent these dislikes as an allergen. Although it may seem like a harmless and victimless statement, it can hurt those around you who do have a food allergy.

For those of us with a food allergy, instead of getting angry or upset when people evade foods with false allergy statements, we can instead teach them about the seriousness of a food allergy and the affect that a little lie could have on your requests, so we can all feel safe and satisfied when dining out.

  • Arianne K.

Food Allergy-Friendly Birthday Cake – My Favourite Recipe

I have never been a big fan of chocolate. There, I said it. Put a chocolate cake and a bowl of chips in front of me and I’ll go for the chips every single time. Don’t get me wrong, I enjoy a slice of cake every now and then, but my true taste bud love lies with savory sensation, not sweet treats. But when your birthday rolls around you can’t exactly put candles on a bowl of chips or popcorn and cut of a slice for your birthday guests (or can you…). My birthday happens to fall during the tumultuous spring month of April. You never know what you’re going to get weather and seasonal allergy wise. Some years call for a delicious and refreshing ice-cream cake to help beat the surprising heat and warmth, and other years rely on a rich cake while it snows for the third week in a row. Whatever your choice birthday treat is, it can be difficult to find a substitute or safe snack for your food allergies or intolerances. Whether I’m baking a birthday surprise for someone or giving someone some helpful hints on what I like, I have a go to birthday recipe for my taste-buds’ every desire. A simple cake recipe with an extra special topping is sure to please and have your diners saying “how creative and delicious” as they go for their second piece or cupcake.

Chocolate on Chocolate:

Cake Ingredients:

  • 2 cups all-purpose flour
    • For substitutes: Almond, coconut, or Quinoa flour.
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
    • For substitutes: Whatever your allergen is, dairy substitutes can be: Almond, coconut milk, or cashew (Note: These substitutes may make the mix a bit sweeter.)
  • ½ cup vegetable oil
  • 2 large eggs
    • For substitutes:  You can use apple sauce, baking soda and vinegar, tapioca, flax seed or chia seed.
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Instructions for Cake:

  • Preheat oven to 350º F.
  • Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl. Mix well until combined.
  • Add milk (or substitute), vegetable oil, eggs (or substitute) and vanilla to above mixture and mix together.
  • Add boiling water to the cake batter until well combined.
  • Distribute batter evenly into a cake pan (or cupcake pans, fill half way to top so they can rise).
  • Bake for 30-35 minutes or until a toothpick comes out clean after poking the centre.

Icing Ingredients:

  • 8 tablespoons of unsweetened cocoa powder
  • 3 cups confectioners sugar
  • 7 tablespoons unsalted butter
  • 1 tablespoon evaporated milk
  • 1 teaspoon vanilla extract

Instructions for Icing:

  • Beat butter until smooth
  • Add dry ingredients to the above mix
  • Add vanilla extract
  • Beat until smooth and fluffy
  • Set aside and ensure cake is cool
  • Spread the icing on the cake using a spoon or spatula, trying to cover all sides evenly

Now, here is where my secret ingredient, my delicious proverbial cherry on top idea is added to this otherwise normal cake mix. I’m going to let you in on my secret ingredient that will appease any taste bud whether they prefer chocolaty sweetness or salty treats. After you’ve iced your cake or cupcakes with your fluffy chocolate icing, as they cool, pop some delicious popcorn (salted lightly) and place it on top of your cupcakes or cake. Distribute it evenly or add 2-3 pieces to each cupcake. If you’re feeling like your sweet tooth is winning, add a mixture of salty and caramel covered popcorn together. It adds a salty, crunchy topping for your moist and chocolaty cupcakes. Even for someone, like me, who isn’t too crazy about chocolate will love this combination of tastes.

I developed my salt tooth, as I call it as an adult, and haven’t looked back since. It seems chocolate lost its appeal for me. It’s not you, it’s me, I swear chocolate. When my birthday comes around each year I don’t want to miss out on the cake and candles. I’ve found a great merger of my favourite salty snack and an excellent cake mixture that’s sure to have you blowing out those candles as soon as “Happy Birthday” is in its final line so you can eat.

– Arianne K.

*For the original recipe, click here.

Cross-Contamination at the Grocery Store

Eating out can be a nerve-wracking experience, especially when you have multiple food allergies. As with most food allergic people, I find comfort in making my own food in my own house as I am confident that I have a clean food preparation space and that the food I make will be allergen-safe. If eating in and doing your own meal preparation is in your wheel house, have you ever thought about cross-contamination at the grocery store? It’s a real threat and definitely something to consider when shopping.

I bet this is something many of us notice but never really acknowledge. The truth is, this can be a big risk! Take for example, the photos I took below. In the first photo, I was about to buy some fresh asparagus for dinner when I stopped and saw the pistachio bags directly beside. A few of the bags had tears in the packaging, likely from a stock employee accidentally cutting them with their box cutter to open the box of pistachio bags. The display shelves were basically touching so how could I guarantee there was no cross-contamination? I couldn’t. In the second photo, I wanted to buy some figs but there were open containers of chestnuts, walnuts, and assorted nuts directly beside and even touching the fig packaging. In the third photo, the fresh fruit I wanted to buy were directly beside an open container of tree nuts. 

If these examples make you a little nervous about grocery shopping, my advice would be to harness that energy to help you focus on reducing your risk of cross-contamination. Here are some simple tips I use:

  • Try to stay away from produce directly beside your allergen if it is loose and unpackaged.
  • Bring your own bags from home (reduce, reuse, recycle!)
  • Always bag your produce – think about all the food that travels over the check-out conveyor belt…it’s not worth the risk of cross-contamination at that stage either.
  • Always wash your produce with soap and water whenever possible.

In the majority of cases, grocery shopping will be a safe venture for obtaining allergen-friendly foods. My objective with this blog post was simply to raise the awareness of risks involved in daily life that many of us overlook. Hopefully shedding light on this subject will help all of us become a little safer with the management of our food allergies. Good luck and let me know if you have had a similar experience at the grocery store!

– Dylan B.

Learning to Accept my Allergies as an Adult

Some of my earliest memories are of sitting at the Tim Horton’s coffee shop with my parents, enjoying a peach juice and a sprinkle donut. Or an iced tea and a bagel. Or my personal favourite: a milk and an oat cake. Whatever the occasion, our trips always involved a delicious, warm, baked good– one made with wheat, of course.

Whenever I had an important decision to make, my parents would, and still do, take me out for coffee. From applying for University, accepting my first job offer, and now planning my wedding, all of my most meaningful life decisions have been made over a cup of coffee and a treat.  But all that got a little more complicated recently.

I was diagnosed with a severe wheat allergy at the age of 30 after an anaphylactic reaction sent me to the hospital during a wintry run. After living with this allergy for three years, and having a second allergic reaction just a few weeks ago, I have been forced to redefine my identity and my relationship with food. What does it mean when I can’t eat the same food as my family and friends around the dinner table? How does it feel when I have to refuse a piece of cake at a birthday party or a treat at work for the hundredth time?

To be honest, it’s hard and I am still learning to accept that this allergy is something I will have for the rest of my life. Adjusting to a severe allergy as an adult isn’t easy. After my first reaction three years ago, I thought maybe it was just a fluke, despite my allergy tests showing a strong reaction to wheat. After my second reaction just a few weeks ago, a result of being served a contaminated dish while eating out, my allergy is literally all I think about.

I don’t often mention the ways that having an allergy has changed my life, beyond just having to say no to foods containing wheat. It’s changed the way I am able to enjoy food with my family at home, out in social settings with my friends, and most of all, the way we cook at home. To be honest, I can’t remember the last family function we had where I was able to just eat the same thing as everyone else. Coming from a large, traditional Italian family, most of our staples like pasta, pizza, paninis and most desserts are foods that I’ve either had to modify, or just stop eating. Wheat-free pasta is fairly simple to find, but a wheat-free cannoli is something I’ve yet to enjoy.

Recently, I attended my sister’s wedding and her gorgeous, three-tier banana chocolate chip wedding cake with fondant icing (my favourite) was completely off-limits for me, and to be honest, it made me a little sad. Not to mention the cheese tortellini with mushroom cream sauce and all the appetizers. Her venue was incredibly accommodating and made me a completely wheat-free meal, that was delicious by the way, but that didn’t stop me from feeling a bit left out or disappointed that I couldn’t enjoy everything that was on her beautifully curated menu.

With my own wedding coming up, it makes me kind of sad to think that I will have to have a “special meal” different from what my guests are eating. While I know that serving the Italian staples are a must, I just hope that whichever venue we choose will do their best to create similar dishes for me that don’t make me feel left out of my own big day. More on wedding planning with an allergy coming up in my next blog!

I know that accepting my allergy, and making safe food choices, even if that means feeling left out sometimes, is something that I have to accept. I also know that many restaurants and bakeries are targeted towards wheat-free living and even offer full menus that are completely wheat-free. Luckily, I live in Toronto where places like this are never too far. These days, our weekend trips to Tim Horton’s have been replaced by a stop at our favourite gluten-free bakery around the corner from our condo. While they don’t serve old-fashioned glazed donuts, they do make a mean lemon poppy seed muffin.

-Jenna

University/College Top 3 Tips Series: Eating on Campus

Regardless of whether you are living on campus or off campus while away at university or college, a lot of your time will be spent on campus. Whether its picking up a snack between classes or grabbing dinner with friends, it is important to know where you are safe to eat on campus.

  1. Navigate the cafeterias

Something to spend your first couple of weeks doing is to get to know what your different food options are on campus. Most schools will have a few main cafeterias along with maybe a restaurant, snack areas or chain food suppliers. Spend some of your time getting to know where your food options are and what each of them serve. This will help you to determine where you can eat safely and what places have the types of food you like.

  1. Talk to the staff

The hospitality staff at your school will be the best people to help you eat safely on campus. They are the ones who know all about how food allergens are managed on campus and how you can best go about eating safely. Talk to the people who actually work in the cafeterias – usually the chefs and food preparation staff will have no problem talking to you and discussing what foods are safe for you to eat. If ingredients are not posted, the staff should be able to show you ingredient lists so you can know exactly what you are eating.

  1. Be adventurous

I found that growing up with food allergies led to me being a very plain eater. I rarely tried foods that were outside of my comfort zone as I had been so used to eating a restricted diet. When going away to school, I decided it was a good time to try some new foods – as long as I knew they were safe. After speaking to the hospitality staff and chefs at the cafeterias, I found that there were lots of new things that I could try that they could ensure me were allergen safe. This was a great way to try new foods in a safe environment. Just always make sure you have talked to staff, double checked ingredients, have an auto-injector nearby (just in case), and have informed those eating with you that you are trying something new.

Eating on campus will become a staple while you are away at school so it is important to know your options and know how to eat safely! If you have any other tips when eating on campus, I’d love to hear about it in a comment below!