All posts filed under: Coping with Food Allergies

Shrimp and Corn Chowder

1 lb. shrimp chopped into bite sized pieces 3 c. frozen corn 1 stick salted butter 1 green pepper, chopped 1/2 onion, chopped 1 1/2 c. chicken broth 5 drops stevia (or 2 tsp. sugar) 2 cups heavy cream 1 tsp fresh thyme or 1/4 tsp dried thyme 1 tsp paprika 3 stalks celery, chopped 1/4 tsp crushed red pepper salt and pepper to taste Optional Garnishes: avocado slices, minced chive, crumbled bacon Melt butter in a deep saucepan and saute onion, green pepper and celery until tender. Stir in thyme, paprika, red pepper, and stevia (or sugar). Add 1 1/2 c. chicken broth and bring to simmer. Add 1 cup heavy cream (or half and half). Blend 1 1/2 cups of the corn with 1 cup of heavy cream in a blender or food processor, and add to simmering pot. Stir in thawed shrimp and remaining 1 1/2 c. corn. When shrimp is pink, turn off heat and ladle into bowls. Top with garnishes of your choice. Shrimp is the fruit of the sea. …

Safe Travel with Food Allergies

“Travel is never a matter of money, but of courage.” Paulo Coelho I recently visited Kona, Hawaii for two weeks. It was my first vacation since developing a severe allergy to peanuts and tree nuts and I was nervous. Now, I’m not typically daunted by the prospect of exploring new places. I’ve traveled alone to Culiacan, Mexico and to Bogota, Columbia, for heaven’s sake! However, while many Americans imagine those places to be fraught with danger (“You could be kidnapped and held for ransom!”), travelling to Hawaii, the macadamia nut capital of the world, truly was dangerous for me (more about that in a later post). As a frequent solo female traveler, I find that doing my research well in advance of my travel date, is crucial. I like to talk to people who have recently visited or lived where I’m looking at going to. This is particularly important when traveling outside the country you live in. If you don’t speak the language where you’re planning to go, that’s going to require a bit more …