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Meeting Minutes | |||
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Meeting Minutes: 9/21/2006 7:00 p.m. Food Allergy Support Group Meeting "Packed School Lunch Ideas" Attendees: Julie Alverson, Melanie Holland, Tracy and Leslie Freeman The initial time was spent getting to know one another and our situations with regard to food allergies. We all agreed that it would be nice to have a bigger turnout for the meetings. There are a lot of potential participants that would lend the group valuable input. We talked about foods for snacks and school lunches. Each of us had some ideas which were new to each other. Some food items discussed included: Modeling lunches after “Lunchables” Tacos Pizza (see recipe below) Veganaise dressing (Follow your Heart) – available at Smith’s in the health food section Can use in place of mayonnaise in most recipes. - Eggless potato salad – use yellow mustard, veganaise, onion, dill pickle, etc. - Canned chicken breast – Kirkland brand (very good) mix as you do with tuna - Deviled ham - Have also made ranch dressing, using veganaise, rice or soy milk, season to taste with onion powder, garlic powder, etc. Vegan Gourmet Cheese Alternative (by Follow your Heart) – can find at Good Earth, Wild Oats. Flavors include mozzarella, cheddar, monterey jack and nacho. The mozzarella is good on pizza; the cheddar makes great macaroni and cheese and I have melted the nacho on corn chips for nachos, but is very spicy. I inquired on-line about their manufacturing practices and this is the response I got from them: Our Vegan Gourmet Cheeses do not contain any of the allergens you mentioned; however we do use dairy products and small quantities of peanuts, tree nuts and sesame seeds in our facility. The cheeses are run on a separate line from any of the aforementioned allergens, and we are very attentive to cross-contamination issues. There is a small possibility that our cheese could come in contact with airborne particles of potential allergens, but we do take all necessary precautions to ensure that there is no direct contact between the product and these allergens. Oreo cookies – Regular,Golden or Mint Moon Pies Tyson Dinosaur Chicken Nuggets (I looked at CostCo and they were by Yummy brand not Tyson) Hostess (not Little Debbie) Oatmeal Cream Pies (only found at Wonder Day old bread stores) Quaker mini rice cakes – kettle corn flavor Pop Tarts – plain or frosted brown sugar, strawberry, cherry, blueberry Soy Nut butter or Sun Butter Vienna sausages State Fair brand Corn Dogs Please still read ingredient labels Recipes Pizza Crust 1 pkg yeast 1 c warm water 1 TBSP sugar 1 tsp salt 2 TBSP vegetable oil 2 c flour Dissolve yeast in warm water and stir in sugar. Add the rest of the ingredients in the order listed. Let sit for10 minutes. Stir down. Place on greased pan, use additional flour on dough to press out to edges of the pan. Sauce 1 can Campbell ’s tomato soup (condensed) sprinkle of salt basil leaves oregano garlic powder Add seasonings to taste (approximately 1/8 to ¼ tsp each) Toppings as desired Bake at 450 degrees for 15 minutes or until edges of crust are brown. (You can make individual pizzas and pizza pockets for lunches) Other discussion: There was discussion about where is the best place to hold the meetings. Dr. Broadbent is tentatively scheduled for November. Since she is the allergist many of us go to, We talked about how valuable it would be to get Dr. Broadbent to be a keynote speaker at the UEA convention. We should find out who the UEA president is and meet to discuss this. We need to advocate to develop standards for food allergy management in the schools from a State level. Similar to that developed by the State of Massachusetts and Connecticut .
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