Showing posts with label holiday. Show all posts
Showing posts with label holiday. Show all posts

Wednesday, July 16, 2014

Food Allergies 101: 10 Things to Do Before Travelling to a Different Country

     It's the peak of summer season travelling.  For most us who are dealing with food allergies, this can be a stressful situation as well.  I heard of many families who opt not to go far from home or even out of the country because of their food allergy concerns.  

     In our case, if budget wasn't an issue, my family will be travelling like crazy this season. In fact, years ago, we all went as far as the Philippines and we all had a great time.  Don't let food allergies interfere with your vacation trips.  With a little planning, it can be an enjoyable and rewarding experience.

    Our friends from Money.com.uk are very kind to share this guide to help food allergy families plan their out of the country trip.  Even though the article was initially meant for those in the UK, I realized that it is also very applicable to us here in the United States. 

      I suggest to keep this list handy for your next vacation planning.  It will save you so much time and anxiety.  

      Have a great summer!

- Roz

P.S.  Special thanks to our friend Ella Moss who gave us the permission to repost this article.  Ella has written several guides in Money.com.uk.  She worked in finance and investment after college but took a step back to spend more time with her family and develop her love of writing.  She now spends most of her time looking at everyday financial topics for families and individuals. 



D-AIQS from Flickr via Wylio
© 2014 Gerard van der Schaaf, Flickr | CC-BY | via Wylio


10 Things To Do Before Travelling To A Different Country
      
1. Be prepared.
A little groundwork before you travel will hugely cut down on stress. If you have a food allergy, look into what dishes are popular in your destination - if they use your allergen frequently in cooking, find out what you'll need to avoid.
You should also find out how to contact the emergency services if anything goes wrong, as it's better to do that now than wait until it's urgent!

2. Check your insurance covers allergies

Make sure you get travel insurance that will cover an allergic reaction - not many do, and even fewer will cover anaphylactic shock. Check the terms and conditions carefully to make sure it does provide the cover you need - if you're not sure, just ask the insurer.
If you already have a policy in place, make sure that it will pay out for claims relating to an allergic reaction in case you need it too, otherwise you might need more specialist cover.
Most insurers will require you to declare an allergy if it's severe enough to require medical attention, so don't forget to do this. Failure to do so is likely to mean they won't pay out in the event of a claim and you'll have to cover the cost of any medical treatment you receive.
You'll also need to look into what your policy will pay out for - some might replace an EpiPen if you need to use it, and others might cover the cost if an ambulance is called out.
Find out whether the insurer will pay the hospital directly, or if you'd need to do this yourself and reclaim the money (if so make sure you have a credit card to hand). You'll also need to check how much excess you'd need pay towards any claims.
If you're travelling in the EU, you will need to get an EHIC card - find out more in our guide, What is the European Health Insurance Card? It's also worth finding out whether the country you're travelling to has a reciprocal health agreement with the UK. If it does, any lifesaving treatment will be free, although you may still need to pay for in patient costs so travel insurance is still a must.

3. Local knowledge about your allergy is key

It's a good idea to look into local attitudes to allergies so that you can precisely explain your own; for example, if you say you have a nut allergy in France, most people will assume this only means walnuts and not all nuts.
Be sure to be as specific as possible when you give details of your allergy, like when you order food. If allergies aren't that common in your destination then you'll need to be even more careful.
You should also look into what oils and flours are used in traditional cooking, as well as what goes into local drinks and sauces to make sure you're clued-up.

4. Prepare for the language barrier

Unless you're fluent in your destination's language (or they speak English) it can be much tougher if something goes wrong, so a little preparation is key.
Look up some key words and phrases before you travel, such as the terms for your allergies and allergens - make sure you write them down too.
Better still, note down a few sentences in the language that you can show when you order food or drink; this will ensure nothing is likely to get lost in translation! Some examples include:
  • Is this food/drink safe for someone who has a severe shellfish allergy?
  • I am having an allergic reaction - please call an ambulance
  • Does this have wheat in it?
  • I can't eat any nuts because I have a severe allergy and will go into anaphylactic shock. This includes hazelnuts, almonds, peanuts, walnuts, Brazil nuts and all other nuts including ground nuts and nut oils
Alternatively, translation cards are available from Allergy UK - these display information messages about your allergy in the language of your choice and can be worth looking at, although a search online should also give you the information you need to make your own.
If you've left it to the last minute ask if a host/ess on the airplane can help you note these down - it's really worth it.

5. Make others aware that you have an allergy

Make sure your travel companions know that you have an allergy and understand what they should do if you have an allergic reaction. If you have an EpiPen then make sure they know where you keep it and how to use it and what your travel insurance claims line is so that they can let them know you're having treatment.
If you have an allergy bracelet, don't forget to pack and wear this, as it might be vital if things go wrong. Alternatively, carrying vital information in your wallet might allow the emergency services to help you if you need it.

6. Talk to your hotel

Wherever you're staying, it's easiest if you let them know about your allergy, preferably before you get there. That way they can prepare, let you know what you need to do, and maybe even offer some advice too. If you've gone with a package holiday, speak to your rep in person when you arrive to make sure they know what they need to, and to see what help they can give.

7. Check your EpiPens and anti-histamines

If you use any medication like antihistamines or EpiPens, make sure they're in date and that you have enough of them, including spares.
You'll need to keep your allergy medication in your hand luggage so it's accessible. To avoid any issues in the airport, clearly label your medicine and get a doctor's note explaining what they are and why you need them.
Ask that it's inspected manually rather than x-rayed, as it's not known what effect x-rays have on some medicines.

8. Speak to the airline about your allergy in advance

If your allergy is food-related, make sure you contact the airline well in advance of your flight.
Let them know what you're allergic to, and make sure they can cater for you. If they can't, ask what your options are - you may be able to take your own food for them to heat up.
If you're allergic to peanuts, it's worth making sure your airline don't serve them as complimentary snacks to other customers, as peanut dust in a high pressure cabin can trigger a reaction.
If you are severely allergic then your airline may be willing to ask all passengers on your flight to refrain from eating or opening anything that contains your allergen while you're on board.

9. Plan for all circumstances

In a worst case scenario, if you ended up stuck abroad needing medical treatment and extended accommodation for your family, you'll need a way to pay for it without your costs escalating.
A credit card with no foreign transaction fees is worth taking with you just in case you need to cover the cost of medical treatment and/or extra accommodation for you or your family.
Hopefully you'll never need it, but planning for the worst never hurts - our Credit Cards With No Foreign Transaction Fees comparison will help you look into the best deals.
Remember to check for ATM withdrawal costs abroad on the credit card you choose too in case you're travelling to a cash-reliant society.

10. Enjoy yourself!

While you're there, you want to spend as little time as possible worrying. A little preparation means you can get the fretting and organisation done in advance at home. Combine this with erring on the side of caution - avoid anything you're not sure about to limit the chances of anything going wrong. This will leave you free to relax properly when you're away.

Read more: http://www.money.co.uk/article/1010320-allergy-10-things-to-do-before-you-travel-outside-the-uk.htm#ixzz37f9i7unV


   

Friday, December 28, 2012

The Christmas Ham

      Growing up in the Philippines, a country where Christmas season officially starts on September 1st and ends on the Feast of the Epiphany, there are so many beautiful traditions that now I would like to pass on to my children.  Since we don't have the same 4 or so months of celebration here in the United States, I try to make December 24th and 25th as special as possible.

       Noche Buena or the Christmas Eve Meal is the highlight of the Filipino celebration.  This festive meal which usually takes place at exactly midnight, according to my late grandmother is a birthday party for Jesus Christ.  I remember family members would gather around the table, say grace and enjoy each other's company (or not! Well, one has no choice coz the elders require your attendance) while eating what seems to look like more than a week's worth of food. 

       For this year, I still continued the midnight feast.  However, I have to change the menu since most of the almost all the traditional food are not allergy friendly. Goodbye to the cheese platter, Buco Fruit Salad, Chicken Macaroni Salad, Embutido, Morcon etc.

        I was about to scrap the idea of having the star of the Noche Buena which is the Chrismas Ham since most of the pre-made hams aren't allergy friendly or if so, it's crazy expensive.  Come on, it's not Christmas without the ham!  

       While doing last minute grocery shopping at the local Asian store, I came across this nice sized fresh pork shoulder labeled as  Pork Ham.  Call it a light bulb moment but I was inspired to make my very own Christmas Ham.  Though I forgo the curing and the drying steps necessary for regular hams, this version is so easy to follow and delicious you'll come back for more.      



Ingredients:

3 1/4 to 4 lbs of fresh bone in pork shoulder
1/4 cup light brown sugar
1 1/2 cup pineapple juice
3 1/2 Tbs. sea salt
1 1/2 tsp garlic powder
1/4 cup rice vinegar
1/2 tsp cloves
1 pc sliced pineapple


1. In a big bowl, mix all the ingredients except for the pork shoulder.  Make sure the sugar and salt are completely dissolved.
2. Score the skin of the pork shoulder and put in the bowl with the seasoning mixture.
3. Cover the bowl and let the pork marinate for at least 2 hours.
4. Transfer the pork and marinade to an oven proof dish and bake at 400 degrees for an hour.
5. Lower the temperature to 350 degrees, cover with foil and bake for another 2 1/2 to 3 hours.  Baste the pork with the marinade every 30 minutes.
6. Once cooked, slowly remove the skin and glaze the ham with the sauce collected in the pan. Let the ham rest in the pan for 20 minutes.
7. Transfer to a serving dish and top with a sliced pineapple.
8. Slice thinly and enjoy!

- Roz

Friday, December 21, 2012

Chicken Marsala - Gluten Free Recipe

      Chicken Marsala is one of my favorites. It's simple to prepare and only requires just a few ingredients.  When our household became gluten, dairy and egg free, I thought I will have a tough time remaking this dish.

        Last month, while wine shopping at Wegman's, I accidentally passed by the Marsala wines. With just 2 bottles remaining, I had this urge to grab one.  The next day, I worked on my new version of Chicken Marsala.  With a little tinkering on the breading, I was able to come up with a dish that I'll say even better that my regular recipe. 


Ingredients:

5 pcs. Skinless, boneless Chicken breast portions

Breading Mix:
2/3 c Waterchestnut powder (you can also use corn starch)
1 tsp sea salt
1 tsp garlic powder
1 tsp paprika
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp chili powder

Sauce:
1 cup Marsala wine
16 oz chicken broth
2 Tbs. sea salt
1/2 tsp dried oregano
1/2 tsp ground black pepper
1/4 tsp chili flakes
2 Tbs vegan buttery spread (or regular butter)
4 Tbs olive oil
3 medium sized bell peppers (cut into strips)
1 medium sized onion (sliced in half moon shapes)
1/4 cup chopped fresh parsley

1. Prepare the chicken breast by slicing it in half and pounding it to about 1/4 inch thick.  Set aside.
2. In a big shallow bowl, combine the ingredients for the breading mix.
3. Heat a big skillet and add the olive oil.
4. Coat the chicken pieces with the breading mix and pan fry in batches.  About 3 minutes on each side.  Do not overcook.
5. Using the same pan, add the butter and saute the bell peppers and onion.
6. Once the onions turned translucent, add the marsala wine to deglaze the pan. Make sure to scrape the browned bits.  Those are full of flavor.
7. Pour in the chicken stock and bring the mixture to a boil.
8. When the stock starts to boil, season with the oregano, black pepper, chili flakes and 1 Tbs. of sea salt. 
9. Taste the sauce.  If you think it needs more salt, slowly add the remaining 1 Tbs. tasting after each addition. The amount of salt you will use depends on the type of stock you used. 
10. Put the chicken pieces on the the pan with the sauce and simmer covered for 20 to 40 minutes.  Stir occasionally to prevent the meat from sticking on the bottom of the pan.
11. Turn off heat and add the chopped parsley.  Mix before serving.

Enjoy!

-Roz


Wednesday, November 21, 2012

Cheesy Garlic Breadsticks with Baked Bean Dip

       With 4 active children in the house, it is a fact, that I always need easy to prepare and healthy snacks.  Oh did I mention that they are good eaters too?  That is why when we started to convert to a  food allergy friendly home, I am more worried on what they will have for snacks than regular meals.  Let's put it this way, snacks at our home include starch, protein and fruits too.
 
         Since I am still in the learning / experimenting stage of baking wheat, dairy, soy and egg free healthy breads, muffins and snack cakes, I now rely on gluten free and allergy friendly mixes to fill in the starch they need. While working with mixes is often a hit/miss situation texture wise, as long as the end product tastes good, my kiddos will not complain.  After all, it's supposed to be just a snack right? 
 
          Anyway, this snack or appetizer recipe turned out as a surpise hit. The breadstick mix is very affordable ($2.89 a box). Plus it only required few extra ingredients that are already in the fridge.  A little warning though, this is quite addictive. 



     For the Breadsticks, I used Chebe Garlic-Onion Gluten Free Breadstick Mix.  Since the instructions on the box ask for eggs, milk and cheese, I decided to use these ingredients instead.
 
       1 box of Chebe Breadstick Mix
       1 Tbs. Extra Virgin Olive Oil
       1 Tbs. Canola Oil
       1/4 cup Vanilla Almond Milk (or you can use Rice Milk too)
       2 Tbs. Flax Seed Meal
       6 Tbs. water (lukewarm)
       1 cup Daiya Cheddar Style Shreds
 
1. Preheat oven to 375 degrees.
2. In a small bowl, mix flaxseed meal and water.  Set aside.
3. With a stand mixer running on low, make the dough by combining the Breadstick mix, oils, flaxseed mixture and Daiya cheddar. 
4. Slowly drizzle with milk.
5. Mixture will look more like soft sand which is fine.
6. Knead the dough for about 5 minutes or until smooth.  
7. Divide the dough and roll into sticks. The thinner the better.
8. Place into ungreased baking sheet lined with parchment paper.
9. Bake for 20-25 minutes. 
 
Note:
      - The breadsticks do not brown well so check at the mininum baking time to avoid over baking.
      - These have a crunchy texture and not soft, bread like.
      -  I found out that it is better to make the breadsticks thinner to avoid a gooey center.
      -  Perfect for dipping.
 
 
      For the Baked Bean Dip, I did a little cheating this time.  I used my favorite brand of canned baked beans and pureed it. Surprisingly, it complemented the breadsticks quite well.  
 
 
-Roz
 
 
Related Posts Plugin for WordPress, Blogger...