My son caught the flu a week ago. I caught it the day after. We have both been banished to the far ends of the house in an effort to keep the rest of the family well.
I think it is always hard for mom’s to be sick because we are used to being the official resident healer. But it can be even more complicated when there are food allergies involved.
My sweet husband has bent over backwards this week to take care of us and nurse us back to health. But in my lucid moments between fever spikes and cough medicine, I wondered if he remembered to give my son his inhaler. Did he remember to give him lots of liquids? Did he remember…and then the world would go black again.
Luckily, my hubby is well versed in my son’s food allergies, understands how to read labels, and does a pretty good job of filling my shoes when I’m not able. The pantry, fridge, and freezer were all stocked with allergy-safe foods for my son.
I was not as lucky. Being gluten-free, so much of what I eat is fresh or it’s what I bake/cook and then freeze. Not too complicated, unless you took a break the week before you got sick and the freezer is bare. To be honest, not a lot sounded good this week but bread and I did have several loaves of gluten-free bread in the freezer. Although the bread was good, I’d be fine with not seeing any more of that for a while.
It’s just a reminder to always plan ahead. Bake those cookies, breads, casseroles on rainy days and throw some of it in the freezer. You never know when you’ll need it and you will seldom get advance notice.
Need some inspiration? Check out some of my earlier posts regarding Betty Crocker, Bisquick, and other allergy-friendly recipes.
Happy baking! On that note…I’m headed back to bed.