As summer comes to a close, many of us are preparing for another school year. If you are like me, you often feel anxious about sending your beloved and allergic child off each day. You do what you can to control everything that they consume. You trust the school administrators, teachers and staff to care for your child as if they were their own. You hope that other parents will follow the school's no-nut policy. But the fact of the matter is that mistakes happen. And as parents, it is important for us all to know that these things can and WILL happen from time to time. If you have a moment, please read this story that Gina Clowes posted on Allergymoms.com. You may have to grab a Xanax or a glass of wine to calm your nerves afterward. But it is truly important for all of us to remember the bitter reality of food allergies.
Tragedy in the Classroom
#Vegan lentil soup with baby potatoes and baby arugula #foodallergy #glutenfree #goodeats #healthyeating #eatingnewyork #eatclean #newyork_ig #eeeeeats #allergicgirl #nutfree #authorsofinstagram Recipe: 1 c chopped onion 1 c chopped carrots 4 cloves garlic, minced 1 hunk peeled, chopped fresh ginger 1.5 c green lentils washed, drained 1 dried bay leaf Salt, pepper, evoo water In 4 quart pot, sauté onions in evoo until translucent. Add carrots, sautée until softened. Add ginger and garlic until fragrant. Add lentils, fill pot with water, add bay leaf and salt and pepper to taste. Bring all to boil, then simmer until lentils are soft. Meanwhile, boil salted water. Add cleaned baby potatoes, boil until cooked through. Top bowl of finished soup with cooked potatoes and baby arugula. Enjoy!
1 day ago