How I Run an Allergy Safe Kitchen

I was cooking a quick dinner this week.  It involved little prep and I often cook ahead (if I can) on weekends to help out my mid week.

When I was preparing the food I looked down and kind of laughed at myself.  I laughed because I didn't know just how silly it all looked.  Silly looking but necessary.

I used to think when Anna was wee little and heard about kids with allergies, "gosh!  I'm so darn glad I don't have to deal with that!  I could never handle it!"

And then when Abigail was 22 months old I had to handle it.  And every day since then.

It's not a tragedy.  It's taught me oh so much more than if it never happened.

Do I wish I didn't have to cook this way?  Well, actually I could change that question to do I wish Abigail didn't have Eosinophilic Esophogitis?

Yes I do.  I have that she's in pain every single day of her life.

The cooking separate?  That's nothing!  Nothing compared to her having to deal with the symptoms of EoE.

So every time I cook or prepare a snack I separate the ingredients. This was a simple soup reheat. (Chicken noodle soup from scratch I made for Abigail on the weekend & non dairy tomato soup with cashews) Since it was such a simple meal I needed to make something to go with it. A big bowl of fruit salad (almost every night) and grilled cheese.

This is Abagail's set up. "her cheese" (non- dairy), no butter for her only this non soy/ non dairy "butter". Separate pans. Separate utensils.



This is Scott and Anna's set up. "real cheese" and butter makes the best grilled cheese. Separate pans. Separate utensils.



Bread that everyone can have... thank goodness for little things!



Abigail's pan



Scott and Anna's golden brown and almost done.



Abigail's almost done



Abigail's dinner



Anna's dinner



Now, sweep, do the dishes, run the dishwasher and do it all over again for breakfast. I wouldn't change my life for anything! Even this!