Dairy, Egg, Soy and Peanut/Tree Nut Free ‘Scream/Dream Bars’

May is Food Allergy Awareness Month in Canada and Sunday is Mother’s Day…this post aims to honour them both.

As a mother with two teenaged boys with multiple food allergies…Anaphylaxis Canada’s Youth Advisory Panel’s (YAP) 31 Tips for Parents – From Teens (click here) has encouraged me to learn more about what allergic youth of today need. To do so,  I have been visiting their site…Why Risk It?Where Real Life And Allergies Collide.

Why Risk It? is a great site for allergic youth to learn more about how their peers with food allergies are living/coping/dealing with their food allergies through real life stories of their own.

With two teenaged boys with multiple food allergies in the house…forever on the look-out for something tasty to eat…I was curious to check out the recipes on the Why Risk It? Blog.

I must say…I was a bit disappointed to find only 3 recipes. Out of the 3 recipes, only one stood out…I love a recipe with a good story.

The post was written by Arianne. Due to Arianne’s peanut/tree nut allergies and her brother’s egg allergies…Halloween treats were off limits at her house. Lucky for Arianne and her brother, her mother learned to make special allergen friendly Halloween treats, such as Scream Bars, for her and her brother to enjoy so they would not feel left out.

Dairy, Egg, Soy and Peanut/Tree Nut Free 'Scream Bars'

Arianne states, “To this day, I still use her recipes and praise her every second that I get for helping me and my brother to truly feel the Halloween spirit.”

Click here for the original story and recipe.

I have adapted Arianne’s, already egg and peanut/tree nut free recipe, to be dairy free to accommodate my eldest son’s dairy allergy.

Adaptions and Recommendations:

1) Replace the 1/2 cup butter with Earth Balance Vegan Buttery Sticks or Earth Balance Soy Free Buttery Spread for a soy free version.
2) Cream the room temperature Earth Balance before adding the brown sugar…cream them together before adding the flour.
3)  Measure all the dry ingredients, excluding the coconut and rice krispies, in a large bowl.
4)  I used Adrianne’s 2 egg replacement: I measured 4 tbsp. of warm water in a little dish…just before I was to add it to the mixed dry ingredients, I added the 1 tbsp. of baking powder. I stirred it all together while it fizzed then quickly added it to the dry ingredients to combine. I then added the coconut and rice krispies.

Dairy, Egg, Soy and Peanut/Tree Nut Free Dream Bars

Dairy, Egg, Soy and Peanut/Tree Nut Free 'Dream Bars'

A sweet, crunchy, decadent treat!

Matthew found them…“Nice and crunchy with a powerful chocolatey taste.”

As Mother’s Day is this Sunday…I would like to take the time to thank my mother for encouraging me to help in the kitchen…she gave me the skills I needed to be creative in the kitchen, instilled in me a love for good ‘real’ food, and sent me off into the world with a pleather of great recipes…many of which I have adapted to share with my family today.

As a mother myself…I hope I can do the same for my boys.

On that note, I would like to wish all the mother’s out there with children, family members and/or friends with food allergies…here’s to you and all that you do…



May Is Food Allergy Awareness Month In Canada

May is Food Allergy Awareness Month in Canada.

Anaphylaxis Canada is encouraging us all to “get involved and make a difference in your community.” Click here for a link to their website for a list of this month’s events.

I recently received an email from Anaphylaxis Canada with a link to a very important public service announcement for anyone with children…especially teenagers.

Anaphylaxis Canada encourages us all to ‘spread the word’ through email or social media…without further ado, click here to view “The First Kiss”.

As a mother of two boys in their teens…I very much appreciated this video as an ice-breaker.

Another email from Anaphylaxis Canada brought to my attention Anaphylaxis Canada’s Youth Advisory Panel (YAP)…a group of youths with food allergies. Throughout Food Allergy Awareness Month, the youth members will share their tips for parents of allergic youth.

The list of 31 tips encourages parents with children with food allergies to…“prepare them to become responsible for their own allergies.”

What I love the most about this list of 31 tips is all 31 tips were written by youths with food allergies. Photos of youths holding up their tips will be posted daily on Anaphylaxis Canada’s Facebook, Twitter and Pinterest accounts or click here to view the list at Why Risk It?

Real tips from real youth…love it!

Here is my favourite youth tip so far from Day 5: 

     “We can only be empowered…IF you give us the power
to manage our allergies on our own.”

Great advice…I am a work in progress.

I plan to sit down with my boys every day of Food Allergy Awareness Month to discuss the ‘Youth Tip of the Day’…I am hoping that by exposing my boys to tips from other youths with food allergies…my boys will come up with a few of their own.

I am extremely impressed with Anaphylaxis Canada’s Youth Advisory Panel’s venture…giving allergic youth a voice. I hope it helps parents of allergic youth open their eyes and ears…take notice and listen.

It worked for me.

Click here for a link to Why Risk Ita site for Canadian youth at risk for Anaphylaxis for more information.

How will you contribute to Food Allergy Awareness Month in Canada?

My Unique Opportunity to Offer A Hands On Epi Pen Experience For High School Teachers

I experienced my unique opportunity at my boys’ high school on Monday…I gave an Epi Pen presentation at their staff meeting.

Epi Pen and TwinJet trainers from Anaphylaxis Canada

I spoke in front of the entire staff of high school teachers, gave an Epi Pen demonstration with an Epi Pen Trainer and offered a hands-on experience administering ‘real expired Epi Pens’ in to an orange. (oranges best simulate the resistance that an Epi Pen would experience being injected into the upper thigh)

Matthew administering an expired Epi Pen in an orange

This is a picture of Matthew practicing at home with an expired Epi Pen…I was too busy to snap a few pictures at the meeting.

My opportunity arose at the beginning of the 2012 school year. I mentioned to the Vice-Principal, at the boys’ high school, that I had some expired Epi Pens. I explained the Epi Pen demonstration I presented to Matthew’s Grade 8 class at the end of the school year (May, 2012)…I had brought in a couple of expired Epi Pens for Matthew’s Grade 8 teacher and Epi Pen Buddy to administer in to an orange.

The Vice-Principal was intrigued with the idea and came up with a plan…offer Michael and Matthew’s high school teachers the opportunity to practice with an expired Epi Pen on the first Professional Development Day. Unfortunately, that day did not work out…I was rescheduled for the next staff meeting.

I knew I would have a limited time to speak/demonstrate/and have the teachers practice with the expired Epi Pens. As I tend to get carried away, ramble on and get lost in tangents…I called Anaphylaxis Canada for some advice.

I spoke with Jane who had just recently joined Anaphylaxis Canada. Jane revealed to me that her daughter, in her twenties now, has food allergies…her daughter was bullied throughout her school years. Jane was more than delighted to put together a package for me which I picked up the very next day. (I happened to be passing through Toronto…Anaphylaxis Canada is easy to get to from the 401)

Package put together by Anaphylaxis Canada

Jane had posters (Life-Threatening Allergic Reactions…listing the signs and symptoms of an anaphylactic reaction and Why Risk It?…a site for Canadian teens with food allergies), pamphlets, a list of alternate resources, a Twinjet Demonstrator with instructions and was even able to find an Epi Pen trainer for me to bring for a demonstration. (See above photo)

Jane’s advice to me…relay the importance of quickly administering the Epi Pen without hesitation…seconds count…administering an Epi Pen will not hurt the student…time is of the essence! Great advice…thank you Jane. 🙂

I have to admit…I was a bit nervous presenting in front of my boys’ entire high school staff. Good thing I practiced!

What did I hope the high school teachers would take from my presentation and hands on experience with an Epi Pen?

The Bottom Line:

1)  All staff should know who the students with anaphylaxis are…by sight.
2)  All staff should be able to recognize the signs and symptoms of anaphylaxis.
3)  All staff should be trained in the proper administration of an Epi Pen and follow-up (delegate someone to call 911 and report back, delegate someone to retrieve the backup Epi Pen from the office, treat for shock, note time of administration, administer second Epi Pen if signs and symptoms worsen, call emergency contact, wait for ambulance) to eliminate any hesitation and delay of medication.
4)  Together we can save a life.

Overall, I was extremely pleased with how many teachers were eager to try out the expired Epi Pens.

Many teachers had lots of questions…it was a bit chaotic…an adrenaline rush…it was a unique opportunity for the high school teachers to partake in…I hope I made an impact…I would do it all again in a minute!

I felt very honoured to have been invited to speak about Anaphylaxis and the Epi Pen in front of my boys’ high school teachers…I believe it was a first for all of us. Thank you so much!

This unique opportunity opens the doors of communication which is imperative when dealing with teenage students in high school settings with anaphylaxis.

Increasing awareness and education of anaphylaxis and the proper administration of an Epi Pen without hesitation, I believe, is key to saving lives.

I hope this is the first of many presentations!

P.S. Have you ever practiced with your expired Epi Pens in an orange? What did you think about it? Do you own an Epi Pen or TwinJet Trainer?

Multiple Food Allergies and Teenagers: Trying Not To Step Over The Fine Line

My eldest son, Michael, turned 16 this summer. 

Living the life of a teenager…he looks forward to playing house league hockey each week, shares a paper route with his younger brother, Matthew, spends his extra time playing road hockey or basketball with his brother and friends, or disappears to the ‘man cave’ to play videos.

Along with the ‘fun teenage stuff’… first and foremost, comes school.

Michael worked hard at school last year to achieve an Honours average in Grade 10…my husband and I are so very proud…it has been quite the journey.

Michael lives everyday with multiple food allergies, asthma and eczema. A fact he would love to forget…love to see disappear…love for me to stop talking about.

This is worrisome for me. According to an article written by Gwen Smith, editor of Allergic Living Magazine, Dr. Antony Ham Pong states, ” For the life-threatening allergens the highest risk of dying is as a teenager.”  The article goes on to state that teenagers “act impulsively and sometimes take risks.” Dr. Ham Pong states, “There is a feeling of invulnerability that teenagers tend to have…if you ask them what the risks are, they know. But are they concerned? Not so much. It does not register with them.” Click here to view the entire article.

I understand that, as a teenager, Michael just wants to fit in. However, the reality is he is living his life with a life threatening condition…one that should not be taken lightly.

I am currently walking a fine line…establishing a safe environment within his school setting without centering Michael out within his peers.

This year, I find myself treading in the ‘unchartered waters’ of the teenage years.

MIchael’s Vice-Principal came up with the idea that I prepare an allergy friendly treat for Michael to enjoy after The Honours Night ceremony. The Vice-Principal presented the idea to the teacher who was organizing the event and advised me to contact them.  The teacher was more than pleased to prepare an allergy friendly treat, however, after discussing cross-contamination issues, it was agreed that I would prepare the treat.

Unfortunately, Michael did not feel the same way…he would prefer that I forget the whole idea…he did not want anything made.

Honours Night was all about celebrating those students who have made the effort to achieve a high standing average at school. It was a night to celebrate Michael’s academic achievements.

Keeping that in mind…I wanted Michael to feel comfortable. I wanted him to enjoy the night. I wanted him to feel proud of his achievement…to know how proud my husband and I are that he reached his goal. I wanted to honour Michael’s feelings…I did not feel I should compromise his night.  I wanted him to experience ‘feeling like everyone else’…I chose not to bake anything allergy friendly.

The teenage years is a hard time to embrace one’s uniqueness.

Stepping back, I know this was the right decision. How do I prepare my children to be independent, cognizant, productive members of society? How to I prepare my children for the insensitivities of those around them?

I believe, building my boys’ sense of pride, self-worth and self-esteem is fundamental in a world where compassion may be lacking. At the same time, I also believe educating the general public with the basics of anaphylaxis and the proper administration of an epi pen to be vital first aid knowledge. Click here for Anaphylaxis Canada’s post on ‘Understanding Anaphylaxis’.

Anaphylaxis Canada maintains and operates, Why Risk It? Where Real Life and Allergies Collide. A site dedicated for teenagers with food allergies at risk for anaphylaxis. Click here for a link to the site.

With stories of bullying, carrying an auto-injector (epi pen), cross-contamination, dating, dining out, partying, public places, reading labels, school, and travel…teenagers are presented with other teenagers experiences leaving them feeling less alone. Click here for a link.

Why Risk It? even has a blog…‘written and maintained by members of Anaphylaxis Canada’s Youth Advisory Panel, a group of allergic youth from across Canada.’ Click here to view.

I will continue to tread lightly during these teenage years , being careful of that fine line…spreading the word on anaphylaxis and listening to my boys’ needs without losing sight of the potential danger of apathy on their part.

P.S. Needless to say, it was a great night! Inspirational Keynote Address by a former student who is now an English/Dance teacher at the school (Michael’s current English teacher), beautiful soloist by one of the students and an amazing motivational video that we all felt was outstanding!

Honours Night 2012 for Michael, Grade 10

P.P.S. Slices of chocolate slab cake and coffee was offered at the reception…I didn’t try a piece, but I am sure my Dairy, Egg, Soy and Peanut/Tree Nut Chocolate Cake would have given that cake a run for its money! lol  🙂

How are you handling the teenage years with your teenaged child/children with food allergies?

Day 2 in a Series on Cross-Contamination and Food Allergies: Grade 8 Graduation Trip to Camp Muskoka 2010 and 2012

This morning, I waved good bye to Matthew as he headed off with his fellow classmates for their Grade 8 Graduation Trip to Camp Muskoka in beautiful Bracebridge, Ontario.

matthew off to camp muskoka by bus

All aboard!

matthew boarding the bus to camp muskoka

The teachers look super excited!

teachers on the camp muskoka trip

Yes, a few tears were shed…I know I was not alone!

The Grade 8 Graduation Trip is an exciting new adventure for the students to embark on…a perfect way to celebrate finishing their grade school years!

An experience of a lifetime!

I know it is Matthew’s first trip away from home without family…made a little more nerve racking when food allergies and asthma are involved. (peanut/tree nut)

I can assure you, I am feeling quite confident that all the safety measures have been put in place to ensure a successful Camp Muskoka adventure.

My eldest son, Michael (dairy,egg,beef,sesame,fish,shellfish,peanut/tree nuts,mustard and raspberry, asthma and eczema) enjoyed his Camp Muskoka adventure 2 years ago with his Grade 8 Graduation Class.

Many safety measures were established to prevent any cross-contamination with Michael’s food…our experience with Michael at Camp Muskoka gives me the confidence for Matthew’s trip.

Recap of Michael’s Camp Muskoka Graduation Trip of 2010

Camp Muskoka focuses on ‘good nutrition’ following Health Canada’s Food Guide and is a ‘Nut Safe’ environment following Anaphylaxis Canada’s Prevention Policy. (all staff are trained in the knowledge of food allergies, the prevention of cross-contamination, and the administration of an epi pen)

Camp Muskoka’s brochure states: “If your child has any special dietary needs (.i.e. vegetarian, diabetic, allergy specific) please detail these needs on your Camp Muskoka registration application and contact the Camp Muskoka Registrar to discuss arrangements.”

Planning Stages:

Stage 1: The year before the trip

Planning for Michael’s Graduation Trip started while he was in Grade 7. Anticipating his participation the following year, I discussed his food allergies, asthma and eczema with the Grade 8 teacher, Mr. G. (Mr. G. is currently Matthew’s Grade 8 teacher and was Michael’s. Matthew also had Mr. G. for Grade 7.)

Mr. G. is well versed in my boys’ food allergy emergency plans!

Mr. G. suggested that he would discuss Michael’s food allergies with the staff at Camp Muskoka on the 2009 Graduation Trip. Upon his return, I was assured that Camp Muskoka would be able to accomodate Michael’s mulitple food allergies. Sigh of relief!

Stage 2:  Parent Information Night

At the start of the Grade 8 school year, a representative from Camp Muskoka held a Parent Information Night. It was at this time, I bombarded the representative with questions and presented him with an outline of Michael’s multiple food allergies and the products that were considered allergen ‘safe’. I even attached a photo of Michael.

I was, as you can imagine, very concerned, worried, nervous…

Once again, I was reassured that Camp Muskoka would be able to meet Michael’s allergen needs. I was advised to contact the head chef, Michael to discuss the details.

Stage 2: Working with Camp Muskoka’s Head Chef Michael

My first contact with Chef Michael was by phone. I felt an initial personal first contact by phone necessary to establish good rapport. Very important when one wants to convey the seriousness of multiple food allergies, cross-contamination and the prevention of an anaphylactic reaction.

By phone, Chef Michael and I ironed out all the specifics:

-Michael would not eat buffet style
-Michael would have separate cutting boards, kitchen tools, pots, pans, plate and utensils kept separately. They would be washed and disinfected daily.
-Michael’s food would be prepared separately from the other food being prepared in the kitchen.
– Michael’s meal would be presented to him already plated.
-Chef Michael and I reviewed his menu plan discussing ingredient lists, food options and substitutions.
-It was agreed that due to Michael’s multiple food allergies, there were certain food items that Camp Muskoka would not be able to accomodate. Mainly all breads and baked goods. (Baked good contain some of Michael’s food allergens)

Chef Michael emailed me his menu plan for review. Between the two of us, we created a menu plan free of all Michael’s food allergens. A copy was made complete with emergency contact information, all Michael’s food allergens, all the food and drink products he was not to consume, and all the food I would be sending from home along with the food that Camp Muskoka would provide. Copies were given to all teachers’ and Camp Muskoka staff for quick reference.

Food Sent From Home

Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bundt Cake baked in a 6 mold mini bundt pan for a substitute for muffins at breakfast and as a snack.
-Pure Maple Syrup for the Organic Pancakes (an allergen safe organic pancake mix with rice milk and an egg substitute was made for all the students on the trip for breakfast)
-allergen safe sliced ham for sandwiches
Dairy,Egg,Soy,Sesame and Peanut/Tree Free Sub Buns for sandwiches and garlic bread
Dairy,Egg and Peanut/Tree Nut Free Wacky Cake
-allergen safe pasta and meat sauce
Dairy,Egg,and Peanut/Tree Nut Free Apple Crisp

Michael’s 2010 Camp Muskoka Grade 8 Graduation Trip Experience

The beginning of June 2010, I waived good bye to Michael, two coolers full of food, 3 epi pens, puffers and his asthma/eczema medications as he headed for his once in a lifetime adventure to Camp Muskoka.

Yes, tears were definitely shed. Yes, a part of me was nervous.

Parents, as a rule, are not to have contact with their children on the trip…Mr. G. bent them, just a little, and called me both nights to let me know everything was going smoothly. Thanks Mr. G.!

Michael came home with many stories and experiences that will last a lifetime!

Michael’s Camp Muskoka’s Grade 8 Graduation Trip was a success due to a team effort…teachers’ and Camp Muskoka staff working together with compassion, common sense, communication and an emergency plan. Priceless! I can’t thank you all enough!


I remind my kids all the time…read ingredient lists, never assume.

Accidents are called accidents because they are not planned. Thank goodness we can at least be prepared for accidents…because cross-contamination and injestion of food allergens is a reality.

That is why, as a parent with children with food allergies I teach my boys the Two Golden Rules: Always wash your hands and have your epi pen on hand before eating.

That is why, as parents with children with food allergies, we have emergency plans in place…that is why teachers’ and Camp Muskoka staff are trained to recognize the signs and symptoms of anaphylaxis and how to administer epi pens…that is why students with life threatening food allergies need to carry epi pens and have back up epi pens available.

Being prepared means that when an accidental cross-contamination or injestion of a food allergy occurs…an anaphylactic reaction can be prevented.

Matthew 2012 Camp Muskoka Grade 8 Graduation Trip

Last week, I emailed Chef Michael and alerted him to Matthew’s peanut/tree nut allergy and his arrival today. He assured me that Camp Muskoka is still ‘Nut Safe’ and following Anaphylaxis Canada’s Policies. There is no need for me to send any food this time. Matthew will be travelling with his 3 epi pens, his puffers and all the gear needed for a winter adventure.

Not sure if I will be hearing from Mr. G. tonight for a recap on the day. I will try to be content in the knowledge that I have sent Matthew in capable hands.

In the meantime, I am eagerly awaiting Matthew’s arrival home on Friday to hear all his exciting stories and experiences at Camp Muskoka.

Question: Has anyone else sent their child/children to Camp Muskoka with food allergies? What experiences have you had sending your child/children on overight trips with food allergies? Please share.

Questions and Answers: A Teenager’s Perspective: Living with Multiple Food Allergies, Atopic Dermatitis and Asthma

My 15-year-old son, Michael, has lived with multiple food allergies, atopic dermatitis and asthma since he was a baby.

Multiple Food Allergies: Dairy, eggs, beef, sesame, fish, shellfish, peanuts/tree nuts, raspberries and mustard.

Atopic Dermatitis: his triggers include: heat, stress, grass, citrus, cantaloupes, and non-hypo- allergenic detergents (Tide in particular)

Asthma: his triggers include: dust, exercise (over doing it), hockey arenas (over doing it on the ice), colds, really cold air and really hot air (high humidity), and lots of pollen in the air.

I thought it would be interesting to post a question/answer period with my son to get a teenagers perspective on what it was like growing up and living with the tri-factor of the allergy world: multiple food allergies, atopic dermatitis and asthma.

Michael  is entering that stage in his life where studies have proven that teens with food allergies take more risks. Two good sites for teenagers with food allergies are FAAN, The Food Allergy and Anaphylaxis Network and Why Risk It?, at Anaphylaxis Canada. Both provide information for teens with food allergies.

In order to help our teenagers through this period of adjustment, I believe we need to: ask questions, truly listen, keep the lines of communication open, and show compassion, love and understanding. Our children’s’ journey with food allergies, atopic dermatitis and asthma will soon be their’s alone…they need all the support they can get.

So…what is a teenager’s perspective on growing up and living with the tri-factors of the allergy world?

In typical teenager fashion, Michael tended to want to rush through the questions with yes and no answers. A little ‘pulling of teeth’ garnered a few more ‘tid bits’. As you can see from the picture below, we were still on speaking terms at the end.

michael and me after our interviewIn all honesty, I can’t express enough how proud I am of Michael. He has truly been through so much…he deserves a happy ending.

What is your earliest memory of living with atopic dermatitis?

I remember staying home from school because my skin was so bad. It was probably in kindergarten or Grade 1.

Food allergies?

I remember getting my first allergy testing done on my arm. It was very itchy and it hurt a bit. Not like it is now. I like to get it done on my back now because I don’t like to see it. It doesn’t hurt… I think it hurt because I was young and was scared.


Playing road hockey. I remember having coughing fits.

How would you describe what it feels like having atopic dermatitis?

It sucks!

I mean what does it FEEL like?

I try to block it out. I don’t feel it anymore.

What gave you the greatest comfort when you were uncomfortable?

When you sang ‘Ally Bally Be’ to me.

What did you like about my singing that song?

I liked it when you would sing and rub my back. I would forget about the itching and was able to fall asleep.

Did you ever notice a correlation between food and your skin?

Yes. Oranges for sure. I would eat too many and then my skin would go all red. When it was red it was dry and when it was dry it was terrible.
One time I had a whole bag of Swedish Berries and went all red in the face.
Coke would make my skin break out the next day after I drank it.
Yes, we discovered that Coke had caramel in it which can be derived from dairy. After you stopped drinking Coke, the break outs on your hands went away.

Was it hard to focus at school? What helped?

Yes. Nothing helped.

How would you describe the on-coming of an allergic reaction?

I would get a tingling on the tongue. After that I would feel like I was going to throw up and I would.

Were you ever bullied or teased for your skin issues or food allergies? Did you feel different? Were you treated differently?

No, I was never bullied. Yes, I felt different but I can’t explain it. Yes, I think people felt and still feel bad for me.

What has having multiple food allergies, atopic dermatitis and asthma taught you?

To be thankful for what you got: my loving family, everything I have and  am able to do.

If you could give any advice to children and parents of children living with multiple food allergies, atopic dermatitis and asthma, what would you say to them?

It will get better eventually…I think. It wasn’t set in stone that I would get better so…I don’t know. I feel I got lucky getting over the eczema part.

What do you do to maintain your skin now?

I moisturize. I like the Vaseline intensive rescue, extra strength, unfragranced formula. I put it on after I shower in the morning and sometimes at night.

Do you feel safe at highschool?

Kind of because I have friends that look out for me. When someone pulls out something with nuts, they tell them to be careful because I’m allergic.

Do you think it helped that your Grade 8 class was educated along with you on the signs and symptoms of an anaphylactic reaction and how to use an epi pen?

I think they feel more comfortable around me.

You eat in the cafeteria surrounded by your food allergens. What steps do you take to ensure you do not encounter any cross-contamination?

I don’t eat anything that isn’t from home. I use hand sanitizer and don’t put my food on the caf table.

You had an allergic reaction this past weekend from cross-contamination. What did that teach you? (Michael ate plain chips from a bag that were contaminated with a dairy dip that his dad had been eating with the chips.)

I need to still be careful eating foods that I can eat.

Eating out in restaurants is on our to do list. Where would you want to go? What would you want to order that you can eat?

Swiss Chalet. A salad with their Chalet dressing, plain baked potato and a 1/4 chicken plate with their special sauce.

Do you ever get frustrated with your food allergies, atopic dermatitis or asthma?

Yes. I can’t eat stuff, I get itchy and I can’t go as hard as I want to playing sports.

What do you look forward to in the future?

Hopefully being able to eat foods that I can’t right now, getting my asthma under control and hopefully I can improve my skin.

So, what do you think about our interview?

Awful…just torture…it was okay…I don’t know…I don’t know what else to say…are we done?michael in our interview

As he walked away munching a Krispie Square, he said, “I hope I get a happy ending…”

“I do too sweetie, I do too!

Remembrance Day: Today I remember all those who dedicated their lives so we may live a better life…especially Thomas Beaton, my grandfather’s brother. He was part of the Merchant Navy and Fishing Fleets (Part 1) and died August 24th 1944. His name, along with many others, is in the Scottish National War Memorial at Edinburgh Castle, Scotland. I have had the priveledge to visit and surprisingly found his name to the shock of my grandfather…priceless!

P.S. As always, any products I mention in these posts are my own personal recommendations. No one’s paying me to recommend them. They’re just what has worked for our family. Your own needs and preferences may be different!