Thinking about food, preparing food and eating food take up a large percentage of my day. I know, life’s tough. But we’re faced with a few more food issues than your average travelling family, so it’s pretty important that we’re prepared like there’s an apocalypse imminent.
Cai has a couple of chronic health issues that necessitate modifications to a “normal” diet. First of all, he has anaphylaxis to cashews and shellfish. In order to best protect him from a serious episode, we also avoid items that “May contain traces of” these foods.
He also has a disease called Eosinophilic Oesophagitis which is almost harder to explain than it is to say. Basically, he has an infiltration of a type of white blood cell, called an eosinophil, in his oesophagus, and they’re not supposed to be there. When he eats (or in the case of eggs, smells) his trigger foods, he suffers from severe reflux and vomits up to 20 times a day, which can be very damaging to his oesophagus. Cai’s EoE is triggered by wheat, dairy, eggs, peanuts and soy.
He has also had severe reactions/asthma induced by the sulphite family of preservatives and MSG and other flavour enhancers. We generally avoid all preservatives, flavour enhancers and artificial colours to be on the safe side.
Cliffs Notes Version – that’s no
And on the whole, we all eat the same way. The girls have a few variations and I’m in the middle of an experiment with food and my own autoimmune issues but for the most part we all eat the same way. We figure our fridge is the only fridge in Australia that he can safely help himself in, and “giving up” whatever foods pales in comparison to having a sick little boy all the time.
The question we get asked most frequently is “well, what DO you eat?” And look, in all honesty we do have a core list of meals that are on pretty high rotation, but I think that was the case before the restrictions anyway, and I think it’s the case for most families. In some of the places we travel to, we can’t find rice pasta, or a wide range of wheat free products. And while I’d love to eat a wholly organic diet, it’s just not affordable or even available in remote parts of Australia.
We don’t have fancy equipment to help with our meal preparation. 2 of my saucepans came out of an $80 box we bought 7.5 years ago when we first moved to Queensland and none of them have handles. I was going to bring a stick blender, but Matt just wanted to bring the blendy bit and attach it to a drill to use it so I decided I’d rather do without. We’re rocking it old school, just with an allergy friendly twist.
As part of our adventure, we’re hoping to raise awareness for kids like Cai who suffer from Eosinophilic Gastrointestinal Disorders (EGIDs) and the charity who supports us, ausEE. One of the ways we can do this is by sharing some of our tried and true favourite recipes, which (I hope) will show you that there’s more to allergy friendly eating than pears and rice. And there’s a lot more to camp cooking than baked beans.
If you’d like to know more about EGIDs please visit ausEE Inc
What’s your favourite camping meal? Are you travelling with special needs? Let me know!