Sweethearts Candy Blog's

There are three kinds of cookie lovers: those who love soft chewy cookies, those who love crunchy, crisp cookies and those who love ANY cookie. I'd have to place myself in the crunchy crisp cookie category so I was very happy when Enjoy Life offered to let me try their newest product: Crunchy Cookies!



As you see from the photos, there are four kinds available: Double Chocolate, Chocolate Chip, Vanilla Honey Graham and Sugar Crisp.



With so few nut-free Chicago bakeries, these cookies are definitely a welcome addition to my house.



I loved these cookies before I even took a bite. For one thing, they are a bigger cookie so they look more like what you would find in a bakery (always good for our kids and ourselves). They also have a wonderful flavor and I really like the texture. It's crunchy and crisp and the cookies taste buttery (though they are dairy-free...how do they do that???) and delicious.



Our family favorite was the Chocolate Chip but all the flavors were a hit. I especially like the Vanilla Honey Graham--in fact, I can see this one as a gluten-free and nut-free option for making a pie crust that calls for graham crackers. The double chocolate had "intense chocolately flavor" according to my husband and my daughters both gave me a "thumbs up" and said "Yum." That kind of says it all.



I also love these because I am asked so often for "safe" cookies and I like to endorse those made in a nut-free facility. These would be great to bring to a school party with multiple allergies because they are free of dairy, soy, egg, peanut, tree nut and gluten. I remember last year a Girl Scout leader asked my advice on Chocolate Chip cookies for a troop meeting so these go on the list this year, definitely!



Go to Enjoy Life Foods' store locater to find out where you can buy their latest, tasty addition to their cookie roster! You can also order these online if you visit the Enjoy Life web site.



Thanks to Enjoy Life for letting me try these!



Note: I received cookie samples but no financial compensation for this review.

Food allergies force us into the kitchen out of necessity. But sometimes that necessity can turn out to have unexpected health benefits.

Recently on my Nut-Free Mom Facebook page, a reader shared that even though food allergies can be a drag, she had a recent revelation while at the zoo.

Jane K said "I watched my kids chow down on their turkey and avocado sandwiches, on homemade whole wheat bread, with a side dish of apple and strawberries. And homemade pumpkin choco chip cookies for dessert. I looked around, everyone else either had fast food or PBnJ on white bread, with chips... Etc. I realized that my kids are growing up healthier than they would without the allergies. I really have to think about what to feed them, but that means I THINK about what they eat... They aren't going to be these adults that have to force themselves to eat veggies and fruits. The allergies are forcing us to be a very healthy family, and I like it! (Not the allergies, but the fact that my kids are learning to eat so well.)"

I've often thought the same thing. Kind of like, well we have these allergies to deal with but I know my kids are learning to eat healthy foods and that will benefit them over the long term.

Families are so busy today. KIDS are so busy today, their lives filled with so many activities. That's why, besides the health benefits of home cooking, getting into the kitchen together is a great way to spend quality time with your kids. This is not a new idea at all, but one that is easy to forget in the hustle and bustle of every day life.

Some of my best childhood memories take place around the table--in fact the only birthday cakes I remember are the ones that were home-baked for me by my grandmother. Were they fancy? No. (Though they were delicious). When people cook for us we feel loved.

Here is what reader Tina had to say on my FB page: "I have my moments where I am upset about my lil ones food allergies BUT I always come back around to the silver lining :) It forces me to feed my kids healthier foods. It forces me to cook instead of us jumping in the car to get some fast food on a busy night. FA's have certainly forced me out of my comfort zone in the kitchen (which before kids was to open a box and put it in the microwave) but it is a GOOD thing!"

In the spirit of kitchen bonding, I've included the following recipes that are two of our favorite easy-to-make and relatively healthful treats:

Banana Bread

Oatmeal Chocolate Chip Craisin Cookies

You can search my blog for dinner ideas, too. I also highly recommend Linda Coss's book "What Else to Eat?" because it has a treasure trove of yummy and healthy allergy-friendly dinner recipes.

What about you? Do you find your family has adapted healthier eating habits because of food allergies?

Dealing with nut allergies means avoiding bakeries. So now that you have to home bake, what ingredients are safe to use?

Labels don't always reveal all of the information we need. With current labeling laws, they only have to list actual ingredients, not whether or not an item was processed on the same lines as potential allergens. So sometimes we need to do a little more digging to find out.

Through my own research as well as tips from readers of this blog and my Facebook page, I've found that nut-free cake and cookie decorating items like sprinkles, colored sugars and food color are some of the most difficult to find.

If you plan to bake much (and you probably will if you have a child with a nut allergy) then ordering safe nut-free items makes sense. Is it as convenient as a trip to the grocery store? No, but if you stock up you will have what you need when you need it.

The list below offers some suggestions on decorating items that are nut-free. A few you can find at the supermarket, but it's worth ordering some of these online items for a huge variety as well as quality and non-artificial colors, etc. Of course, if you have any questions about products mentioned here or other products I haven't mentioned, please contact the company's customer service department for the most accurate and up-to-date information.

Sprinkles/Cookie and Cake Decor
Let's Do Organic Sprinklez. This company has a detailed list what each product is "free of" on their web site; they are tree nut-free and peanut-free. They are also free of other allergens so click the link above to find out more.

India Tree. This company offers a beautiful array of products with the added bonus of natural colors and flavors. So it's a healthier option in addition to being nut-free. India Tree has really special decor that's hard to find nut-free. The web site has a store locator and you can even order many of their products from Amazon.

Cake Mate/Betty Crocker--Signature Brands These are readily available at the supermarket and many of these are safe for nut allergies. Here is a post I wrote about Cake Mate. Both Cake Mate and Betty Crocker are made by Signature Brands. In my e-mails and phone calls with this company, they tell me they will list cross-contact info on the package. Please contact Signature Brands directly for specific info.

Food Coloring
Sugarcraft. Nut-free food colors and decor, beautiful and natural. Click the link for exact products and product info as well as ordering information.

Americolor. Food coloring that's entirely nut-free. Karen McNeil, one of my Facebook followers, clued me into this one. Thanks, Karen! The colors are deep and rich and unlike a lot of the Wilton gel colors, they are safe for nut allergies. A great find! (Note: Wilton has detailed allergy labels. If you are interested in a specific product, check the label for more info.)

McCormick Brand I've used this brand many times for food coloring--they are very helpful when you e-mail or call. Unfortunately they do not list allergen info on their web site. I wrote about their vanilla extract and I also use their food coloring.

Decorative Candies
Divvies. They have amazing candy that you can use for cake decor. In fact, my daughters just used their "star" candies on a beach cake to make "starfish." This company is so awesome, and they have baked treats in addition to candy that is egg-free, dairy-free and nut-free.

Vermont Nut Free Chocolate One of my all-time faves for nut-free sweets, Vermont Nut Free has jelly beans and other nut-free candies you can use on your cakes and cookies. They also have delicious gourmet cocoa powder for baking as well as baking chocolate.

One of the number one questions I get is: Where do you find a nut-free bakery in Chicago? The answer is that it hasn't been easy and mostly non-existent when it comes to cakes or cupcakes. My biggest pet peeve has been places that are "only" peanut-free, but still loaded with tree nuts (making it unsafe for many with nut allergies) or places that use peanuts and tree nuts but still market themselves to food-allergic consumers.

Because nut allergies are so serious, dedicated nut-free bakeries are the only thing I feel that I can trust. Most of the time, the only nut-free bakery out there is my own kitchen.

So I was very happy to hear from Brian Walker, owner of Nutphree's Cupcakes. They are the only dedicated nut-free cupcake bakery that I know of in the Chicago area, so welcome Nutphree's!

I recently asked Brian to share with us a little bit about his new company. You'll be happy to know that while this is a currently home-based business, they are soon opening a storefront bakery.

Thanks, Brian for sharing some info with us. Something tells me that you will have some loyal customers, very soon!

Here is the Q&A with Brian Walker, creator of Nutphree's Cupcakes:

Me: What is your personal experience with food allergies?
Brian: Our oldest son, who is 4-1/2, has a severe peanut and tree nut allergy. When he was first diagnosed with the allergy, we couldn't believe how difficult it was to find baked goods that were safe for him to eat. We found ourselves always having to bake a separate cake or cupcakes anytime we went to birthday party because we weren't sure if the ingredients in the cakes being provided were going to be safe for him to eat. That's when we decided it was time for Nutphree's.

Me: Tell me a little bit about Nutphree's and how you are helping to serve a customer niche.
Brian: We created this business out of need we felt wasn’t currently being fulfilled. We did extensive research to find ingredients from manufacturers that guaranteed safe, nut-free products. We take tremendous joy in providing delicious and safe products which allow those with peanut and tree nut allergies to enjoy the same baked goods as everyone else, especially our young customers.


Me: What is your favorite Nutphree's cupcake? Your son's favorite?
Brian: I’d have to say my favorite cupcake is the Red Velvet with Cream Cheese frosting. Not only does it taste great, it looks great, too. As for my son, he’s all about the vanilla with vanilla frosting.

Me: How do we order and where do you ship to? Do you have a storefront bakery? If so, where?
Brian: Currently, orders can be placed either through our website (www.nutphrees.com) or by calling us up at (847) 754-4320. Until we determine a reasonably inexpensive shipping method that guarantees product freshness and product appearance, we are currently only offering local pickup in Des Plaines, IL or delivery to the nearby surrounding suburbs. We are also in the process of finding a storefront for our bakery. It will most likely be in downtown Arlington Heights, IL or Mount Prospect, IL.

I don't know if it's all of those Nutella commercials that we've been seeing lately (you know, Nutella for breakfast, etc.) but a lot of you have been contacting me about my recipe for as we call it, "Sunella" a nut-free hazelnut chocolate spread that we make at home using SunButter brand sunflower seed butter.

I posted this recipe awhile ago and when Babble.com was looking for allergy-friendly recipes on their Facebook page, I entered this and won a cookbook! So I hope you'll try it. What follows is my original post:

I used to be a big fan of Nutella, that chocolate-hazelnut spread that is a European sensation but is now widely available in the U.S. I don't have peanut butter or tree nut products in my house anymore, but I definitely have missed Nutella. I bet some of you do, too.

Last week, I remembered that I had (from years ago) a peanut butter-chocolate recipe that was meant to be used as filling for dessert calzones (this recipe was suggested if you didn't have access to Nutella). I used to make these dessert calzones using only Nutella, but that was back in the days before nut allergies came into my life.

I dug up this book and decided to use Sunbutter in this recipe, along with a few other of my changes. I know that some of you with nut allergies also are allergic to seeds, so if you can have soy butter, you can replace the Sunbutter with that. In fact, I've seen a soy butter-chocolate spread at the supermarket, but making your own tastes a lot better if you have the time. Also, I tend to prefer the taste of Sunbutter over soy butter, but of course, use what is appropriate for you.

So here goes: the Sunbutter-chocolate spread recipe followed by the one for dessert calzones. Enjoy!

Sunbutter-Chocolate Spread

2/3 cup sugar
1/3 cup unsweetened cocoa powder (I use Hershey's)
2/3 cup milk (any kind--substitute non-dairy if you need to)
1 tsp vanilla extract (I use McCormick or Nielsen-Massey)
1/2 cup Sunbutter sunflower seed spread

In a medium saucepan, stir the sugar and cocoa powder until blended. Gradually stir in the milk. Bring to a boil over medium heat, stirring constantly, then lower heat and simmer for 2 minutes. Remove from heat and let cool for at least 5 minutes. Add the vanilla and Sunbutter, stirring until smooth. Let cool thoroughly before using.

Store this in the refrigerator. It will keep for about a week.

Dessert calzones with Sunbutter-chocolate filling

Use your favorite pizza dough recipe or buy pre-made dough (I sometimes use Pilsbury brand). Preheat the oven to 475 degrees F.

Divide the dough into 6 pieces and roll each piece into a 6-7 inch circle. Spoon two tablespoons filling into the center, then fold dough into a half-moon over the filling. Pinch the edges together and fold bottom half over top, crimping to seal well. Place on an ungreased cookie sheet, leaving 2 inches between each calzone. Bake until well browned-between 12 and 20 minutes, depending on your oven. Remove from oven and sprinkle with confectioner's sugar. To die for!!!!

I know, I know, it's early for some of us to think about school, but I've already started getting many questions and hearing concerns from parents who are about to send kids to school for the first time. Plus, there is so much to do, it helps the stress level to start early and avoid the mad rush right before school begins.

It can be scary to contemplate dropping your young child off at school with the knowledge that they will be around food and situations beyond your control, sometimes for the first time. However, if you keep open communication with the school and stay on top of things like parties, you will be one step closer to ensuring a safe and enjoyable school year for you, your child, the teacher and everyone in the class.

July is a good time to get started. If your school office is currently closed, try setting up meetings via e-mail for later in the summer. The important thing is to make contact early so that you can iron out details before the first day of school.

Here are a few things to do this month:

•Schedule any doctor's appointments and have your allergist complete important paperwork such as Food Allergy Action Plans, notes and other medical documents that you need for the school nurse or a 504 Plan if you have one. Make sure to include recent photo of your child (such as a school portrait) that can be glued/taped onto their emergency plan. FAAN has Food Allergy Action Plans on their website.

•Schedule a meeting with the principal and district nurse. If they are on vacation, send them an e-mail or leave a phone message with the distrtict asking for a meeting before school begins. Many schools offer these meetings for parents to discuss everything at one time. This meeting would also be a time to discuss things like peanut-free tables.

• Review your current EpiPen prescriptions and renew them if necessary. Have at least 2 EpiPens for school--one for the health office and one for your child's classroom. Make sure your prescription is current and that you sign up for the new EpiPen registery (there is also a form is included in your prescription.) It lets you know when your Epis are about to expire.

•Invest in an EpiPen carrier for your child -- great designs and colors can be found at Kozy Epi and Activeaide.

•Make sure your child has a Medical ID bracelt (or other medical ID jewelry)such as you'll find at Lauren's Hope (I just interviewed them for this blog) and Hope Paige medical ID jewelery. If your child feels fashionable, her or she will be more excited about wearing this important item.

•Stock up on lunch gear for all those packed lunches you'll be making. Green to Go, offers handy, reusable lunch containers for back-to-school with the added bonus of being eco-friendly.

Full disclosure: Green to Go, Lauren's Hope and Hope Paige, mentioned above, are advertisers on this blog. Click their logos if you'd like more info about any of these companies.

Summer is the time that many of us get in the car, hit the road and visit the relatives. For many of us, these are folks we haven't seen in awhile and they may not be fully aware how much food allergies can affect our lives. Also, there can be more family baggage involved than simply what you've packed in the trunk of your car.

Some family members are ready and willing to help accommodate a severe food allergy. They understand that it's not a food preference, but a medical condition and they accept the dangers. Other family members are less receptive and/or less informed about it so it's going to be your job to be proactive so that you can have fun and also, a safe trip.

Family relationships can get strained over food allergies, but there are some things you can do to help.

- Call ahead. Don't just show up at your appointed time and expect everything to go smoothly. Especially if you're staying with relatives and even if you aren't, give a shout out and discuss the food allergy situation. You will want to give people a heads up about foods to avoid but also you want to reassure your family that you will help provide safe meals and won't leave it all up to them.

- Bring food. Pack enough non-perishable safe treats, either homemade or from places like Enjoy Life Foods or Divvies so that your allergic child is not left without good stuff during family meals or snack times. Stocking up will also save you and your family the stress of last-minute grocery runs or overheated discussions about "just one bite won't hurt" and "why can't he have the plain M&Ms?" etc.

- Be fun. Food is part of the social fabric that holds families together but it can also be divisive if you're dealing with food allergies, so don't let all the focus go to the food. Once you arrive, organize a family vs. family soccer game, go to a movie or beach or bring your favorite board game and engage everyone in a fun activity that doesn't revolve around food. Everyone will be having too much fun to comment on what your kid is or isn't eating.

- Plan activities that allow you to bring your own meals. If you're visiting a zoo or amusement park, for example, you will want to make sure you can bring a picnic lunch so that you don't have to rely on the food allergy-unsafe food options found at these places. Everyone loves a picnic, so help pack a good one and then you can focus on the activity instead of finding what so often turns out to be as easy as finding a needle in a haystack -- a "safe" lunch or dinner while out and about.

You might think that shopping for food allergies at the supermarket is stressful simply because it entails lots of research and label reading on each product.

That's only part of it. Commenters on my Nut-Free Mom Facebook page reminded me recently of several other grocery shopping pitfalls with food allergies. This is something that I often struggled with when my daughter was very young and I'm sure many of you are in the same boat. If you are new to food allergies, you will want to be on alert at the supermarket if you've got young kids with allergies in tow.

Shopping carts. Because many parents give their kids food (PB & J being one such popular snack) to quiet them down for a shopping trip, you will want to wipe down the cart handle if you are placing a little on in the seat of the basket. Better yet, purchase a washable shopping cart cover (like these, available at Target) to protect the seat. The bonus of shopping cart covers is that you will also cut down on exposure to colds/flu and other lovely little baby and toddler germs. If your kids want to ride in those special grocery cart "cars" just give them a good wipe down before letting them get in. Bring the wipes and let them ride. You'll miss the days when they no longer want to do this...at least I think you will.

Food samples. If you don't have food allergies, free food samples may seem like a lovely way to spend an afternoon. However, if you or your child has food allergies, you will soon come to view this situation as "food pushing." Be on alert for these kindly but sometimes clueless folks--one mom who commented on my Facebook page said that, while on a recent grocery trip, somebody handed her peanut-allergic child a trail mix sample (contains peanuts!!) while her back was turned and she had to quickly wrench it from her child's hands. If this happens to you, please nicely tell the food sample rep that they might want to think twice before handing food out to children--your child has severe allergies. If this continues to be a problem, contact store management. They may need to issue these reminders as well.

The deli. My daughter doesn't have dairy allergies, so one of my kids' favorite things was to get the "free" piece of cheese when I made my deli order. That was OK for us--wouldn't be for many. Obviously, the deli counter can have all sorts of free items on offer that kids might be offered (or that might be in grabbing distance). I've seen crackers, mixed nuts, etc. all out for display at various supermarket delis.

The bakery. This one was always the heart breaker for us when my daughter was little. At SuperTarget, they offered my daughter cookies even as we passed by, quickly, on our way past the bakery items (supermarket bakery items are unsafe for nut allergies.) Kindly refuse and teach your child to refuse. Sometimes I would say "She has allergies" in the hope that it might deter them the next time.

Bulk bins. Candy, peanuts, and all types of other foods may be in kid-level bulk bins at the supermarket. Be on the lookout and be sure to remind your kids that bulk bins are "hands-off."

Believe it or not, the supermarket will not always be such a drag. It really helps to talk to even very young kids about not taking food from strangers because learning to nicely refuse foods is going to be a life-long skill.

Any food allergy pitfalls at your local supermarket? Let us know!

I was devastated to read about Gina Clowes's recent struggle with American Airlines regarding accommodations for her son's severe nut allergy. Gina is the founder of Allergy Moms and a devoted food allergy advocate who I met in person recently at a FAAN conference.

Gina's request to the airline was extremely reasonable. She didn't object to the serving of cashews in first class seating, but she asked them to refrain from roasting the cashews in-flight because of the increased risk of allergic reaction.

Roasting cashews in-flight? Yep, you read that right. I had no idea this was a common practice and am very glad that Gina spoke up on her blog and Facebook page to let us know.

As parents of kids with severe food allergies, (especially nut allergies since peanuts and tree nut snacks are hard to avoid on most airlines), we already do our best to ensure a reaction-free flight for our kids by being proactive: cleaning seats, bringing our own food, etc. Some airlines are willing to work with us and many of us fly without problems. Other airlines value cashews more than passengers health and rights.

The trouble is--we can't get off the plane once it's in the air. What do they want us to do? Parachute out of the plane if our child has a reaction? Obviously, what would happen instead is that the flight would need an emergency landing, everybody's travel plans are disrupted, the airline loses tons of money and goodwill. Plus, a human being--the most important issue here--may even lose their life. All because of roasted cashews. Really?????

Gina kindly offered to do a Q & A with me about the situation so I'd like to allow her to share her story in her own words:

Jenny: At what point did you become aware of American's first class nut roasting policy?

Gina: I was speaking at the FAAN conference in Anaheim a few weeks ago. On the flight home, I was overwhelmed by the smell of roasted nuts. I thought “What in the world are they doing? Are they cooking with nuts?”

I could not believe that in this day and age that any airline would roast nuts in an enclosed cabin at 30,000 feet. Airborne reactions may not be as common as other types but I know that cooking food increases the risk. Of course on an airplane, the air is recirculated as well.

I remembered that my family’s upcoming flight to Dallas was on American so I made a note to call. I remembered reading through their website and though they mention serving some nut products there was no mention of actually roasting them on board. If there had been, we would not be having this conversation because I would have never booked tickets with American.


Jenny: Can you explain to those who may not understand--why is the process of heating up nuts in-flight so dangerous to those with a tree nut allergy?

Gina: Cooking foods releases more of the particles into the air (aerosolization) This type of exposure can cause a reaction in a sensitive individuals. So this is just another type of allergic reaction. But even though it may seem benign, inhalation can cause a range of reactions from skin symptoms to respiratory symptoms to full blown anaphylaxis.

My son has had a few mild inhalation reactions. Once in a Chinese restaurant, presumable from the cooking but we were able to leave right away. I understand that to some, this may seem remarkable, but it really does happen.

Jenny: What level of American Airlines worker did you reach? They wouldn't let you talk to the supervisor of the worker who wouldn't help you, is that correct?

Gina: First, I started with a Disability services rep. He said “They do different things on different flights. Just ask the flight attendant on the day of the flight.”

Next, I sent an email. No response.

Then I sent another email stating “This is my third attempt to find out if American Airlines will accommodate my son by refraining from roasting nuts in first class on our flight...”

That’s when the second Disability rep called me. She told me to “Ask the flight attendant..”

I said “Does the flight attendant have the authority to decide whether or not to roast the nuts?” She said “Probably not.”

I asked to speak with her supervisor. It was very unpleasant. He asked me “If you went to a Seafood restaurant, would you ask them not to cook shrimp?”

I said “The purpose of a Seafood restaurant is to eat seafood. I wouldn’t take my son to a seafood restaurant. The purpose of an airline flight is to get from one place to another.”

I offered to buy every first class passenger a large bag of nuts, I offered to buy four first class tickets for my family (my mother is ill and this will be the last trip she will take to see my brother), but he said “We’re still gonna do it.”

That’s when I lost it and started to cry.

I asked for his supervisor. He gave me a name but would not transfer me. He said “She doesn’t take calls.”

Then he said something like – Now that I know the severity of your son's allergies, I'm going to need you to get a letter from your son's doctor, that says if he gets in contact with peanut or nuts, he'll be able to continue the flight!

Jenny: Is there any recourse for you now? Does DOT (or other transportation authority) have any rules that American may have violated with their treatment of you? Can you get a ticket refund if you want one?

Gina: I filed a “Complaint Concerning Accessibility of Airline Service (Passengers with Disabilities)

My son has a Section 504 plan, which means he is considered “disabled’ because of his food allergies. I don’t like the word “disability” any more than anyone else does. But my son does, at times, need some additional accommodations.

I’m by no means an expert but with a little help from my friends, my understanding is that an airline cannot refuse to provide transportation to a us simply because an accommodation may “offend, annoy, inconvenience crew members or other passengers.”

They can refuse to fly us for safety reason but would have to notify us in writing.

American Airlines posted a comment on my blog and stated that they were “looking into it.” My best case scenario would be that they would change their policy and make accommodations for allergic passengers ahead of time. Allergic children deserve access to safe air travel!



Thanks again to Gina for sharing her story and for keeping on top of airline practices so that we don't have to go through what she did. I certainly hope her situation results in a good outcome for all allergic passengers. I will keep you all posted.

I am thrilled to have an essay posted on The TODAY Show web site to correspond with a breaking news story that shows food allergies in children are more numerous than previously believed. The study, conducted by an allergist from Children's Memorial Hospital in Chicago, also shows that 40% of kids affected have experienced a severe allergic reaction.

My essay appears on The TODAY Show Parenting section of the web site and here is a direct link.

I'm so happy to have been able to share my story and thanks to The TODAY Show for allowing me to share the personal side of living with food allergies!

I wanted to share a story with you since I know that many of us worry about teaching our kids to handle their allergies on their own. When your little one is diagnosed with severe food allergies (usually this happens at a very young age)it can be difficult to imagine them ever managing it on their own.

From personal experience as well as what others share with me, I've found that teaching a child to manage the allergy should begin immediately. Obviously you don't want to scare a tiny child with too many details, but emphasizing "safe" and "unsafe" foods and teaching kids how and what to avoid is something you can do right away. Two really good resources for helping you to do this are the Beyond a Peanut flashcards and the young children's book "Ally the Allergic Elephant" by Nicole Smith (who I met recently, along with her awesome teen son, Morgan.)

My family used these resources as well as positive encouragement and reinforcement with my daughter from the time we knew of her allergy at age 4. Her own memory of her severe allergic reaction (that clued us into the fact that she had an allergy at all) certainly keeps her on track, but our family's consistency with regard to managing the allergy has also helped. Like many of you, I've often felt like a broken record, repeating myself over and over, but now that my daughter is 11 years old, she's taken over a lot of the ownership of her allergy management.

Case in point: This past weekend, my daughter attended a Taylor Swift concert with her cousins in Detroit. Since the concert was held at Ford Field (a football stadium) of course peanuts were being sold by vendors. Luckily, there weren't a lot of peanuts around her seating area, and it was nowhere near as "peanutty" as a baseball game, but she told me later that she was a little concerned.

Since we knew this would probably be an issue, she asked to eat before going to the concert and while there, only ordered a Coke. Let me tell you, she could have cared less about eating at the concert. It was her first "grownup" concert so it was all about Taylor Swift and the experience of seeing her.

What really impressed me was that she was careful to only order a "bottled" Coke from a vendor at a stationary location in the arena. Why? She noticed that the vendors selling food/drinks in the stands were serving peanuts as well as "open," already-poured drinks and she didn't want to risk the cross contact. This was something she spotted on her own and brought up without prompting. She was right to be concerned because the vendor-sold items did carry a risk that was better to avoid altogether. She also carried her own hand wipes and cleaned her hands--you can't have too many hand wipes when out and about with a food allergy.

Do I wish she didn't have to be so concerned? Of course. But this kind of proactive thinking (along with eating before the show) is what's going to keep her safe and healthy as she moves to even more independence. It wasn't a big deal to her--by now, it's just part of life and it doesn't faze her.

This is such a great point for a child to reach. It doesn't mean I don't worry anymore, but since I can see her making the right choices, I feel good about her doing things on her own.

For those of you who have very young kids facing food allergies, just keep playing the "cracked record" and one day, your kids will be telling you how they can stay safe.

And that's a huge point to reach, because let's face it: no one is going to be as concerned about food allergies as you are (or your kids are). They have to self-advocate and the sooner they learn, the better for everyone.

Many readers of my Nut-Free Mom Facebook page have brought up the question of food labels recently so I thought it was a good time to tackle this increasingly confusing subject.

If you are new to food allergies (and even if you've been dealing with it for awhile like I have) one of the most daunting things you experience is a trip to the supermarket. What do the labels mean? If it doesn't say anything about food allergens, does that mean it's safe to eat? What are you supposed to do, call every food company?

The answers vary, but first it helps to understand the current FDA food allergy labeling laws.

Current food allergy labeling laws: FALPCA
The Food Allergen Labeling and Consumer Protection Act of 2004 (FALPCA) ensures that foods will include "plain language" listing of the top 8 common food allergens. These are considered to be: soy, egg, dairy, wheat, fish, shellfish, tree nuts and peanuts.

The FALPCA law also requires that companies also list exactly what the allergen is, for example, they must name "pecans" if it is a tree nut or "shrimp" if talking about shellfish. It must be specific.

Here is an excellent document from the USDA that explains more about FALPCA.

A common misconception about FALPCA is that this law requires companies to add "may contains" or "processed in a facility with" or "processed on equipment with" statements. These are NOT required by law and are in fact voluntary statements placed there at the discretion of the food manufacturer. If do you see these statements, please don't discount them. A study was done of "may contains" statements and it was found that a large percentage of the time the food item in question did contain the allergen even though it was not an official "ingredient."

What does it all mean?
Where does that leave us when grocery shopping? First off, you must read every label every time because practices do change. Just because it was safe before does not mean that it's safe today. Check every item you plan to serve to an allergic person, every time.

When you see a food label with no allergy warnings and it is a "high-risk" food for nut allergies such as ice cream, candy or baked goods, that's when you may need to call the company. I always start by going online and reading allergy labeling policies -- some companies even let you search according to the exact brand name or type of food. If you call, have the UPC symbol with you--take a pic of it with your cell phone, but have it because then you will exact info for the product in question. Also, have the exact item name. (The UPC code will usually suffice if you don't have this). UPC codes are the numbers beneath the "lines" on a package so that it can scan at the grocery store. It's also known as a "bar code."

Pitfalls
Some companies will not give you complete info. Some will tell you to avoid all of their foods. Some will even list "may contains" warnings on their web sites but not on the actual package. (Edy's brand ice cream does this, for example.) Another practice that is relatively new it to tell consumers to look for certain "ID" numbers that supposedly indicate what plant the food was made in. Ragu said this to many of us a few months ago in response to new tree nut allergy warnings on some of their sauces. Supposedly if it had a certain "code" that meant the sauce didn't have tree nut allergy risk.

To me, this is bunk. It does NOT fall within current FDA law to play roulette with consumers and I would avoid companies and/or products that try to hedge their bets this way.

Ultimately it is up to you, the consumer, to decide what you feel comfortable serving to a person with severe food allergies. If avoiding reactions is your goal, a conservative approach will serve you well. Until we have more complete labeling policies, a lot of this is going to be up to us to manage, ask questions about and deal with.

Eventually you will find the foods and companies that you feel you can trust. You will probably also find yourself making more food so that you know what goes into it.

Please note that I am unable to answer specific questions about specific food companies. I'm a consumer just like you so I would advise contacting companies directly with your questions and concerns.

Here are some additional links that describe current food allergy labeling laws:

Official food labeling law w/regard to food allergens from FDA web site

Food Labeling law explanation

Other FALPCA requirements

For me, the most stressful part of traveling with my nut-allergic daughter is restaurants. When you're away from home and staying at a hotel, restaurants are your main source of food. As someone who watches "Ramsay's Kitchen Nightmares" on BBC America, that is a pretty scary reality for me. The bottom line is that you just never know what is going on in a restaurant kitchen and who is doing the cooking. As we know, restaurant workers vary widely in their knowledge and understanding of food allergies. So the pressure is on us to communicate and navigate menus and establishments on our own. Yes, some restaurants do a stellar job, but you always have to do your research prior to eating.

Less is more. When evaluating a restaurant for allergic folks, seek our restaurants with small, simple menus. Why? Well, big menus that feature everything under the sun usually contain several off-limits items and cross-contact risk becomes greater. Also, the bigger the menu, the more likely that several chefs are cooking at once and again, cross-contact is an issue.

Find out what kind of oil they use for frying. This is especially important if a fried dish is one of a resto's specialities. When we travel, we call restaurants with lots of fried items and ask if they use peanut oil. If they do, we skip it. I've heard a lot about the "cold-pressed" vs "refined" peanut oil debate and some people insist that peanut oil is safe. The thing is, people have reacted to peanut oil -- some fatally -- and I would also argue that if you tell restaurant staff that you can have peanut oil with a peanut allergy, you're sending them a mixed message that may result in other kitchen mishaps. Plus, no peanut oil is 100% free of peanut protein, so for me, that's dancing too close to the mouth of the volcano. Many times, restaurants tell us that they use canola oil, and we have staff confirm this from the kitchen. These are the restos we feel good visiting. If you want to be absolutely safe, peanut oil is out and canola is in. Minimize your risk ahead of time and you'll have a better experience.

Get the menu in advance. Most places have their menu displayed outside the restaurant and in many cases you can get menus online. This is hugely helpful--don't skip this step! Knowledge of the menu helps you to avoid places that emphasize items that your allergic family members need to avoid.

Pay attention to salads. Salads are one of my daughter's favorite meals, especially Greek salads (no doubt a heritage thing since my husband is Greek.) However, salads can be high risk so before you let your child order one, examine what other salads are on offer. Do any of the salads contain nuts or nut oils in the dressings? If so, don't order a salad. The reason? Sometimes chefs untrained in food allergy simply pick the nuts off of a prepared salad and serve it--this makes for a potential reaction because the salad is then contaminated. Dressings look alike and can be mistaken for each other. Side note: my daughter knows to do this already. When she ordered a Greek salad, I opened my mouth to say--let's look at the other salads first--and she already had read the menu. None of them contained nuts. One more reason to involve your kids in the menu-reading process, even when they are young. It's great when they take responsibility for their own allergies.

Take the pressure off with some non-restaurant meals. We made sure to get a room with a refrigerator, enabling us to give our kids some cereal for breakfast or simple snacks. We also had a picnic dinner and lunch during our vacation using items we purchased from the local grocery store. Our kids really enjoyed picking out foods for our picnics and our allergic daughter felt more in control and more relaxed. Our picnics were some of our best times while on our trip--and it was the one time I wasn't on alert for allergic reaction. I needed a break--and so will you. Adding a few non-restaurant meals to your trip is not only stress-saving, it's money-saving as well.

AllerDine and Allergy Eats. These two food allergy restaurant guides help you decide where to eat by offering a database of U.S. restaurants that are rated according to your specific allergen. If you travel and find a good place to eat (or a bad place) don't forget to share your experience on these helpful web sites! www.allerdine.com and www.allergyeats.com

I've had so many questions about ice cream lately that I thought I would share (once again) a very easy and delicious homemade ice cream recipe. You need a Cuisinart electric ice cream maching or the ice cream maker of your choice.

Homemade is always safer than store-bought, so enjoy! And have your kids make this with you.

Nut-Free, Egg-Free Vanilla Ice Cream
Break out the ice cream machine for this great basic vanilla ice cream recipe! Also known as "Philadelphia" ice cream, this traditional recipe does not contain eggs.

1 vanilla bean or 2 tsp pure vanilla extract (McCormick brand is what I usually use--Nielsen Massey is also great.)
4 cups heavy cream or heavy cream mixed with half-and-half for a lighter flavor
3/4 cup white sugar, preferably superfine
Pinch salt

If using a vanilla bean, split in half and scrape out the seeds. (Keep the pod to make vanilla sugar, basically a vanilla bean placed inside a closed container of sugar for about a week. Wonderful in everything from cakes and cookies to coffee drinks.)

Combine all ingredients and stir until the sugar is dissolved. Churn in an ice cream maker according to manufacturer's directions. Serve immediately or freeze about 2 hours for a firmer consistency. For optimum flavor, allow to soften slightly in the refrigerator about 30 minutes before serving.

As the school year comes to a close, many schools are planning end-of-year celebrations. Also, a lot of school clubs. sports and activities will have their end-of-year parties. Of course, that means food! Now's the time to plan so that your child can safely enjoy any end-of-year school celebrations.

1. Give the teacher a heads-up now. Don't wait until the week of, or even a few days before. Speak to the teacher, send an e-mail, pick up the phone, your choice, but make it a point to find out what is going on with regard to food. Does food have to be offered? If it is, offer to send in a safe treat and then emphasize that your child sticks to that and that only.

2. Check the crafts. Are any edible crafts being done or is food being used for inedible crafts? Ask now. These are a bad idea unless everyone is on the same page about what is safe and what isn't. I've found that is usually not the case, so suggest an alternative craft if you must. The store Michael's has tons of craft ideas; so does Target.

3. Discuss with your child the possibility of "extra" food. Some parents like to send in homemade treats at the last minute as an added "surprise" for the class. While this is well-intentioned, it can undo the careful planning you and other room parents may have done to ensure "safe" party foods. Communicate with the party organizers to find out what food will be present and then discuss with your child a few items that they can safely eat. To stay on the safe side, make sure that your child understands that anything outside of that zone is off-limits.

4. Send home a note a week before the party. Ask your child's teacher to send home a reminder note of what to avoid sending. If you have a dairy-free, nut-free classroom, for example, be sure to include some suggestions of safe brands and treats. If people are intent on bringing food, at least they will have some idea of what is OK for the kids with allergies.

5. Role play with your child. This may be the most important point. It's never too early to teach a child to refuse food they are not sure of. Our rule has always been: "When in doubt, do without." Teach your child to be polite but firm when offered food that may not be safe. This would pretty much include all candy and baked goods you have not sent to school, but pretzels, chips and popcorn brands can also be unsafe. Our daughter has always refused food since she we knew of her allergy and your child can learn to do the same. They will need this skill their entire life; why not start now?

I'll admit I'm going to be a little lazy today (because it is my birthday) and let others do the blogging for me today. :)

Have you checked out FAAN's new blog? This week, in honor of Food Allergy Awareness Week, FAAN featured five bloggers who I am lucky to have met personally and/or communicated with online. Each of them shares their perspectives on living with food allergies, both from a parenting perspective and a personal one. You'll even find yummy recipes from Kelly Rudnicki of Food Allergy Mama and cookbook author Cybele Pascale!

You'll also hear from Sloane Miller of Allergic Girl, Gina Clowes of Allergy Moms and Jennifer B of Food Allergy Buzz.

I enjoyed each entry and I think you will, too.

I hope everyone has spread awareness in some way for FAAW and remember, it's something we do all year. So be proud of what you've accomplished in terms of educating your friends, family and communities about food allergies.

Next week, I've got a new product review from Enjoy Life Foods. I can give you one hint: Chocolate!

Happy Friday the 13th everybody!

Many times I'm asked questions that are health or medical in nature and I always refer these questions to an allergist. Of course, you should always speak to your own doctors about your specific needs, but I want to introduce you to a terrific allergist who has his own web site and book that answers many of the questions we have about food allergies: Dr. Robert Wood.

Dr. Wood is a world-renowned allergist and a medical advisor to the Food Allergy and Anaphylaxis Network. He is also a lifelong peanut allergy sufferer. His best-selling book "Food Allergies for Dummies" combines medical knowledge and facts with tips handling any food allergy. He also has written helpful articles that educate others such as one that addresses commonly-held beliefs and myths about food allergies.

Food Allergies for Dummies and Dr. Wood's web site have been two of my favorite resources over the years. If you don't own the book, get it. It's a great one to share with friends and family, too.

As a parent I feel that I'm an involuntary "expert" on many of the lifestyle issues that affect us all. However, Dr. Wood's website is the one I turn to time and again for solid medical facts about nut allergies.

Food Allergy Awareness Week is all about spreading awareness and accurate food allergy information. I hope you'll check out this site and share it with friends and family members.