Allergy friendly. cupcake happy!

As many of you have read in my blog, at age six months, my daughter Savannah was diagnosed with allergies to milk, eggs and peanuts. And for the past several years, I have been asked the question, “Do you or your husband have food allergies?” My answer was always, “No.”

Recently, that response has changed.

This past summer, my husband, Kevin, was diagnosed with Eosinophilic esophagitis. According to the American Academy of Allergy Asthma & Immunology, “Eosinophilic (ee-uh-sin-uh-fil-ik) esophagitis (EoE) is a recently recognized allergic/immune condition. A person with EoE will have inflammation or swelling of the esophagus.”

Like others diagnosed with EoE, Kevin thought the feeling of food stuck in the throat was acid reflux. But recently, after he took a bite of a chicken sandwich, he had that “feeling” and it lasted for several hours. So our vacation was cut a bit short, and he ended up in the ER that evening. He had pain, discomfort, frustration, and fear. It was awful seeing him go through it. Ultimately, he needed an endoscopy to relieve the food impaction. Soon after, the official EoE diagnosis was made.

We’re still learning about this chronic condition. One thing we do know: the swelling of the esophagus is because of food allergies. Now, Kevin is the one seeing an allergist and getting skin and blood tests. He’s also seeing his internist, a gastroenterologist and a cardiologist.

Under the direction of his gastroenterologist and internist, Kevin is avoiding wheat, eggs, dairy and nuts. It may not be permanent, but for now, we’re adjusting to the new situation. His visit next month with the allergist will tell us more. Wish us luck!

Until then, life with allergen-free meals continues! If you or someone in your family needs to eliminate any of the top eight allergens, this recipe is perfect. Quick, easy, and it freezes well, too!

© Sheila Bernal Ray, Cupcake Love

Confetti Rice (Wheat-free, Soy-Free, Dairy-Free, Egg-Free, Nut-Free)

1 pound ground meat (I like to use ground turkey sausage)
1 medium onion, chopped
1 Tablespoon minced garlic
3 cups chicken or vegetable broth
1 cup frozen corn
1 cup frozen peas
1 cup frozen cut green beans
1 cup frozen broccoli florets
1 tablespoon non-dairy margarine
1/4 teaspoon pepper
1-1/2 cups uncooked long grain white rice

Procedure

1. Heat a large saucepan over medium-high heat. Brown ground meat, onion and garlic until meat is no longer pink. Drain fat.
2. Add broth, vegetables, margarine and pepper. Stir. Bring to a boil.
3. Add rice. Reduce heat; cover and simmer for 15 minutes.
4. Add frozen broccoli. Cover and finish cooking until rice is tender, about 5 more minutes. Fluff with a fork.

Makes 8-10 servings.

Cook’s note: If you need a vegan option and can tolerate soy, I’ve made this meal using soy crumbles and it turns out great!