Last week, we were a totally normal family, 3 kids, 2 dogs and a bunch of activities and things to do. All that came to a screeching hold on Tuesday when I took my Teen#2 for Allergy testing. We knew he had some kind of issues with eating chicken and so I wanted to find out how severe and if there is anything else, maybe he would outgrow it. We went to the appointment fairly happy and a bit worried about not finding any results that would help us see what the Teen can eat and not eat.
After 15 minutes the results were in and I was in shock, so big of a shock that I’m still not adjusted and can’t believe that we went from a total normal family, with little to none allergies or medical history to…. a major medical issue!
The Dr. announced that my Teen is not only highly, meaning life threading allergic to chicken, but also Pork, eggs, Turkey, any and all shellfish, a few other fish, Almonds, ONIONS(!!), Pineapple, Watermelon, cantaloupe, mustard, and a few smaller items amongst the list.
He can eat any and all dairy, perfectly fine with Soy and Wheat and Beef is the only meat he is allowed to dine on from now on. The Dr. was as shocked as I was, he had never seen a person with these kind of allergies all together, he’s seen people with pork, or maybe chicken but not all clustered together.
AT first I wasn’t taking the Allergy serious at all, I mean yeah, let’s cut the food out I guess and move on, but the more I talked to the Dr., the more worried I got. He literally talked me into keeping an EpiPen on me at all times and anywhere my son goes, even after the Dr. announced that he is not a friend of the EpiPen. I declined 3-4 times and said we would be fine, till the Dr. pressed the EpiPen in my hand and said “Take it and if it doesn’t work call 911”….. that’s when I freaked out.
I informed the school nurse who in return was freaking out as much as I was, a meeting is being called between the school and even county officials, since these allergies are not very common and some may or may not be preventable (like Onions) if my Teen isn’t working closely with the lunchroom, teachers and myself.
What in the world had happened? The only issue, we don’t know how the allergies appear. My Teen ate Turkey about a month ago, perfectly fine, 2 weeks ago we made turkey again and he had hives and welds from head to toe and his throat started to close up.
As of right now, the Dr. believes it will get worse and something he always has to live with, he is too old to outgrow them by now, I was told. Making our Meal Planning a bit more difficult then others, but I’m determined we will accomplish and raise this athletic 13 year old to a semi-healthy Adult in the years to come.
So, follow our journey from a Happy and Healthy Family with new challenges, recipes and day to day activities and maybe you can help your little ones cope with allergies as well. Would love to hear your story of what your kids are allergic to, how you cope and how you handle the situation in and outside the home and of course, would love to hear and see recipes.
![IMG_0792[1]](http://twoboysonegirlandacrazymom.com/wp-content/uploads/2013/03/IMG_07921.jpg "IMG_0792[1]")
Our life changed over night, but it will take steps for me to change the world around us. Of course we won’t eat Beef each night, we may have to cook something different for the Teen, separate of course, but we aren’t sure. I’m not a big Beef person, and we can’t really afford to eat only Beef. But is will be a challenge to dish up a healthy meal that my Teen can enjoy each and every night. He actually joked around the other day “So Mom, any idea what you will cook me? Nope, no idea… Oh that explains why I had Hamburgers each day last week…lol”…
So strange, he loved pork and actually ate pork ribs the night before, but we can’t take a chance and next time he may not be able to breath; it is the strangest thing. I feel for all the parents that have little ones with Food Allergies, this isn’t an easy task. My biggest concern are the onions, you know if a dish has Chicken, pork or even mustard, but onions are almost everywhere, even on a McDonald Hamburger… YIKES.
I created a board on Pinterest what my Teen can eat, making it easier for me to find recipes, if you have any I can add, or you think I may be able to add, let me know and I would love to add them and give them a try. If not, would still love for you to follow and see what yummy dinners we can create even with allergies. HERE is the Pinterest board.
Pam says
My daughter has been allergic to shellfish for years but has recently been put on a gluten free diet since she has been diagnosed with Hashimotos so I understand having to come up with different meals, not to your extent though. We can find lots of new recipes together. 🙂
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Melanie Roberts says
Bless your heart Ms. Pam, your daughter is also going through a lot, we sure can get together and come up with some dinners for our babies…:-) great idea.
Crystal C says
How scary, I can’t imagine. Wishing him the best of luck on his new diet. I’m sure it will be an adjustment for everyone. My thoughts are with you guys.
Crystal C recently posted..Easter Egg Decorator app brought to you by PASS and Heinz
Melanie Roberts says
Thanks Crystal, and adjustment it is, that’s for sure
Mellissa Hanks says
It is a freaky thing! We took my son in and he was allergic to the world! Then come to find out it was just the skin scrapers they use to test.lol there are a lot of online support groups 🙂 plus beef is awesome.lol
Mellissa Hanks recently posted..Dial Coconut Water Body Wash
Melanie Roberts says
Wow Mellissa, that is scary, too to think the skin scrapers are the issue with your little one; WOW… mine I definitely know are real, he now tells me that his sore throat is slowly going away, after cutting out all the issue foods, so that sounds good… will have to find some online groups, haven’t thought about that yet either.. thanks.
Barb W. says
I can imagine how strange and scary this must be for all of you. It does seem odd that he would suddenly develop such severe allergies and certainly makes you wonder what is in our food supply and if that has anything to do with it. The body is an interesting mechanism, for sure. You are a terrific mom and no doubt, you will get through this and raise a very healthy son. Hugs and prayers to you and your family!
I will keep an eye out for dishes for you to make. It may help to do some freezer cooking, too. Like cook big batches of taco meat or lasagna and so on, then freeze in individual containers or packs so that you can quickly make a meal for him to enjoy.
Barb W. recently posted..Fingerprint Painting Projects for Kids – Instructions for Fingerprint Flower #Craft
Melanie Roberts says
Thanks Barb; that’s a great idea with the freezer cooking, I haven’t even thought about that, but a great idea. That would take some stress off me on what to cook if we do have chicken or some other dish for dinner. THANK YOU…
daisy says
Awe, poor guy! Let me tell you from my own experience that I know the feeling of shock, but with time, it gets easier as you find foods that work. Another thing is that allergies change over our lives. Mine have!
kathleen says
that is so scary and life changing, i feel for y’all.
here are two recipe ideas:
(1) this soup is SO GOOD. spicy cheeseburger soup (just leave out the onion): http://pinterest.com/pin/129548926753167737/
(2) if y’all eat cabbage this would be good too (leave out the onion): http://pinterest.com/pin/129548926752828488/
Melanie Roberts says
Thanks Kathleen… will head over and pin them.. THANK YOU… Unfortunately he has a cabbage allergy as well.. go figure ( I keep forgetting what he is allergic too, always have to check his paper, they are soo unusual)… but we do love cabbage so I will pin it for our regular Meals… YUM…
kathleen says
I went thru my recipes files and here are some more favorites:
Enchilada Casserole Recipe
http://www.tasteofhome.com/recipes/Enchilada-Casserole
• 6-8 Servings
• Prep: 20 min. Bake: 30 min.
Ingredients
• 1 pound ground beef (90% lean)
• 1 can (10 ounces) enchilada sauce
• 1 cup salsa
• 6 flour tortillas (10 inch)
• 2 cups fresh or frozen corn
• 4 cups (16 ounces) shredded cheddar cheese
Directions
• In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
• Place two tortillas, overlapping as necessary, in the bottom of a greased 13-in. x 9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.
• Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 6-8 servings
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Slow Cooker French Dip
Prep Time 5 Minutes
Cook Time 8 Hours Servings 8 Difficulty Easy
http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/slow-cooker-french-dip/?print=1
Ingredients
• 3-½ pounds Beef Chuck Roast
• 10-½ ounces, weight Campbell’s Beef Consomme Or Broth
• 12 ounces, fluid Beer (1 Bottle)
• 2 cubes Beef Bullion
• 1-¼ ounce, weight Package Of Onion Soup Mix
Preparation Instructions
Season the chuck roast. I used salt, pepper, garlic powder and onion powder.
Place the chuck roast in a crock pot.
Mix onion soup mix in the beef consomme and pour over the chuck roast.
Pour a bottle of beer over the meat. I find that the darker and richer the beer is, the better the au jus turns out.
Place the bouillon cubes on opposite sides of the meat.
Cover the crock pot and cook on low for 7 to 8 hours.
Take out the meat, slice or shred (it will be falling apart) and place back into the juice until ready to serve.
I suggest using toasted French bread or po-boy loaves. We love this with provolone cheese melted on the toasted bread, and sometimes with caramelized onions and spicy or creole mustard. However you serve this, PLEASE dip into the au jus. It is to die for.
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Slow-Cooker Recipe: Tuscan Pot Roast
Egg noodles on the side will soak up the delicious gravy.
1/3 cup olive oil
1 2 1/2- to 3-pound bottom-round pot roast
2 large onions, quartered (it will still taste good if you leave these out)
2 celery stalks, thinly sliced (2 cups)
2 large carrots, thinly sliced (2 cups)
3 garlic cloves, minced
1 6-ounce can tomato paste
1 cup dry red wine
1 1/2-ounce package dried mushrooms (such as portobello)
1 tablespoon kosher salt
1 teaspoon dried oregano
1 28-ounce can whole plum tomatoes, chopped, liquid reserved
Heat the oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker. To the fat remaining in the skillet, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid). Cook 8 hours on low heat, or 4 hours on high heat.
Yield: Makes 6 to 8 servings
NUTRITION PER SERVING
CALORIES 445(0% from fat); FAT 21g (sat 5g); PROTEIN 41mg; CHOLESTEROL 112mg; CALCIUM 83mg; SODIUM 1232mg; FIBER 4g; CARBOHYDRATE 18g; IRON 6mg
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Also don’t forget about stuffed peppers– you can do it with ground beef or just beans and cheese. Same with stuffed eggplant
Melanie Roberts says
Oh Kathleen… you are soo sweet.. thanks for sharing these recipes.. sound AMAZING; My Teen will flip when he sees these. THANK YOU… have a blessed day….
Maryann Johnson says
Be aware that many prepared sauces and mixes contain onion powder as an ingredient. Read the labels of everything every time you shop as anufacturers change recipes. My daughter is allergic to soy, gluten, onion, garlic, stone fruits, baby carrots, cabbage, peanuts, lactose, the list goes on and on. She has been on the FODMAP diet for almost 2 years. It has been a great blessing. Google it for more info. We infuse garlic and onion into olive oil for flavor.
Melanie Roberts says
Great idea about the garlic and onion infusion for flavors… Oh trust me we’ve learned to read a lot of labels and if there is any doubt he eats something else that day….Hope your daughter is managing well, too… isn’t fun
Ned says
Omg! thats doesn’t sound good at all.. This post was made a while ago and I hope you have better adjusted to this development now. Although the list is long, I still think you can make things work.. all the best sweetheart!
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Melanie Roberts says
Thanks Ned; actually it’s only been like a month or so, we are adjusting but the hardest part are the “hidden” items in our food; we are slowly moving to 100% home-cooking from scratch so we know what is in the food we serve the Teen, school is still a challenge but we are working through it. Thanks for checking in.
T says
Oh that sucks! In our house my husband is very intolerant to corn. It’s in a lot of stuff. He even can’t eat store meat we get our meat from a family farm that is not fed corn. At first it was soo hard but now we are golden.
Melanie Roberts says
Wow… never thought of corn fed animals… Totally feel your frustration, too… thanks for sharing and glad you found some good people to supply your food…. Hope Hubby is doing well