Avoidance is key to staying safe when living with food allergies. It is therefore so important to always read labels. If you have food allergies or if you are buying a food for an allergy friend, you must ALWAYS read and understand what is in the product. Even if it is a product that you have bought and eaten before. Ingredients in a product can sometimes change without warning. We have been caught out by reading the ingredients of one packet and just grabbing a second packet that looks like the same product behind it without reading the second ingredient label properly. We try to not be in a hurry or stressed when we go grocery shopping. And Oliver helps now with reading labels. Teaching your child how to read labels over time leading by example is a wonderful gift to give an allergy child. We read labels as we are buying the product and then when we are putting it in the pantry. We also try to read the label when we use the product. If you don’t understand the name of an ingredient look it up or don’t use it. Ingredients have many different names. For example in a product containing dairy, the dairy ingredient might be listed as: Ammonium caseinate, butter, calcium caseinate, casein delactosed whey, lactoalbumin, hydrolysed casein and many other names. And… if it doesn’t have a label on it don’t eat it! Never eat without your EpiPen.
Today is EGG DAY at school… it’s when you make just about everything that you can think of with eggs. There are so many things that you can actually make with eggs… it’s quite amazing… What does this day mean to me… because I am severely allergic to eggs it means that I get to stay home with my mum! But she is not letting me do just nothing, which is really annoying 🙁 but instead we are learning all about eggs and what eggs do in recipes so that when we are creating new recipes together we know what we need to do to substitute the egg. When we understand what the egg’s action is in the recipe we can better replace it. It’s been interesting finding out the many things that eggs are used for in cooking and baking and here are just a few that I would like to share with you…
This is the first of many blog posts that I would like to write this year in my Enviro Year. I will walk around the garden and see what’s in season then work out with my mum a fun recipe to make and then share it with you all. I’ll try and do this once a month… maybe more? Walking around the garden the last few weeks there has been plenty of produce coming to life… Rhubarb, strawberries,
snake beans, all the herbs that you can think of and much much more… I especially loved the pumpkins and decided that I should make Lady Flo’s Pumpkin scones as they are epically good!!! I really want anybody that likes anything very tasty to try these. They are especially easy to make and a great way to use up some of those scrumptious seasonal pumpkins that are ready and ripe to pick. They also freeze really well ready to be put straight into your lunch box as a special treat for your school day. Enjoy 🙂
IT’S MY BIRTHDAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I rush down-stairs and scoff up my breakfast so fast it could have won a world record.
Then I jump on the couch and start reading. After reading for a few minutes it’s time for me to pick my best friend James up to go to Ballarat so we could go to the Ballarat Wild Life Park and then go and have my party at Ballarat go-cartting and laser force.
In my Kitchen Science class this week… as a part of our biodiversity topic… we learnt about the process of honey making and we made Honey Joys. We got to eat the Honey Joys that we made and they were delicious!
It’s Oliver here… Well this post is for all the severe food allergy kids out there (& their families of course) that are about to or planning on going on school camp… I was really, really excited that I was able to go on school camp like all of my friends but I also had some concerns…
My dad is from Switzerland and most of the year round it’s cold there so they are very experienced in making many different and amazing warm soups. So I decided to talk you through what I think of Sausage Soup and also give you the recipe. Sausage Soup is a Swiss specialty and a family favourite of my dad’s family. I agree with that! I love it because it warms me from the inside out. It’s tasty and I especially love sausages. So here is the recipe so that you can enjoy it too on these cold days that we are having.
It’s turned really, really cold today. I asked mum if we could cook Potato Soup tonight with fresh wheat-free bread. This used to be pumpkin soup but I don’t like pumpkin so I have asked mum if we can add more potatoes and less pumpkin and make it into potato soup! I like it this way a lot more!!! Hope that you enjoy it too and it’s super easy to make. I like to help peel the potatoes and chop the leek.
The holidays are here!! Yippee!! Mum and Lukas (my brother) and I always sit together and try and work out some special things that we really want to do over the holidays… A little while ago we went to Polly Woodside. Lukas my brother loves big tall ships. He has a replica of a British tea clipper ship called the Cutty Sark that was built in 1869. With the opening of the Suez Canal in 1869 the Cutty Sark only had a short career as a tea clipper and she quickly became one of the fastest sailing ships to do the wool trade run from Australia to England. We found out that this ship is now moored as a beautifully restored ship in Greenwich, England. Lukas would love to go and see the real Cutty Sark in England. But I don’t think that this will be an excursion for these holiday 🙂
Pizza is one of my favourite, favourite meals. It’s yummy! My favourite toppings are our homemade tomato (napoli) sauce with herbs, topped with proscuitto and Notzorella (a dairy-free, lactose-free, gluten-free cheese)! Another favourite topping is mum’s Tex-Mex bean mix, spread on top of the pizza base. The way we make our pizza base dough is in a bread maker but you can make it by hand also… it just takes a little more muscle power.