ABOUT HER
Kelly is a Chicago mom of four young children. Her second child, John, was diagnosed at age one with severe dairy, egg, peanut, tree nut and legume allergy. He also is asthmatic, so the likelihood of a life threatening reaction from food is increased. She spent a few years learning the ins and outs of food labels, ingredient and product information, and most importantly, how to cook and bake for not only her son, but for the rest of her family as well.
Since then it has become Kelly's life’s purpose to raise awareness and increase funding for food allergy research. She is passionate about not only keeping her son safe, but alive. A food allergy diagnosis is scary; it is the fear of the unknown that keeps moms of food allergic children awake at night. Kelly has a very popular and successful blog, www.foodallergymama.com where she shares useful information, swaps safe recipes and empowers moms to share in their experience and even vent a bit. Most recently, she has published her first book, "The Food Allergy Mama's Baking Book" where she gives moms ideas for yummy and allergen free recipes that the whole family will love.
INTERVIEW TRANSCRIPT
Empowered Mommies (EM): Kelly, thank you again for giving us the opportunity to talk to you. You truly are a wonderful inspiration to many moms out there that have children with food allergies. Can you share with us a little bit about your background and what made you personally want to focus on exploring allergen-free foods?
Kelly Rudnicki (KR): Thank you so much for the kind words. In my life before children I was a tv news producer and also worked in public relations. When my second child was born with severe multiple food allergies in 2002, my whole world changed. I was dumbfounded and had no knowledge whatsoever about food allergies and its dangers. I quickly realized that only way I could provide truly safe food for my son was to make it myself. Unfortunately many of the recipes I tried failed me, and I felt I needed to develop my own recipes that tasted like the real thing. After making a terrible birthday cake for my son’s first birthday, I set out to make all my own treats.
EM: What do you think are some of the greatest challenges moms are facing today in preparing allergen-free foods for their families?
KR: There are several challenges in preparing allergen safe meals for our families. We have to constantly check every label, every ingredient to ensure its safety. Ingredients can and do change without notice at any time. This is why baking from scratch is ultimately the safest option. The other issue FA families often face is finding suitable ingredient substitutions that aren’t too expense. I purposely shun expensive and unique ingredients in my recipes because as a busy mother of five young children I am not about to spend a lot of money and time on these products. Not everyone lives near a Whole Foods, and not everyone has the ability to buy lots of fancy products. I like to use substitutes most everyone has access to; water, vinegar, etc.
EM: You have a very successful blog, www.foodallergymama.com where you reach out to parents and talk about alternative recipes for children with allergies. What inspired you to create the blog?
KR: My blog has been deeply rewarding to me. The connections I have made through virtually meeting all these other wonderful food allergy parents have been amazing. They are among the most compassionate and support group of people I have ever met. I feel my readers have given so much back to me, in the way of advice and support. I am thrilled to create recipes for their families that everyone enjoys. Nothing makes me happier than hearing their FA child devoured a cookie or cake recipe, and felt that for a few minutes, they could eat like anyone else would.
EM: Your new book, “The Food Allergy Mama’s Baking Book” has received great recognition and praise nationally. Congratulations! In it you highlight many recipes that moms can use with their kids. How did you go about making regular recipes become allergen-free and what were some of the most difficult ingredients to find substitutes for? Any personal favorite recipes?
KR: Thank you! I love baking with my children and think it is an important part of childhood. Every successful recipe in the book came out of failure, and the desire to make it perfect. I wanted my recipes to be simple, straightforward and foolproof. Nothing annoys me more than when I have followed a recipe to the letter and it still fails. I don’t have time for that, and understand most FA parents don’t either. I wanted recipes that just worked, period. The most difficult ingredient to find substitutes for are eggs, hands down. The eggs perform a critical function in most recipes. I can honestly say I have tons of favorite recipes in the book but a few of my all time favorites that I make often are the chocolate chip cookies, carrot cake, pumpkin bread and French puff muffins. I make these probably more for my own sweet tooth!
EM: If you had to look forward a decade, how do you hope your blog and book will have influenced parents that have children with food allergies?
KR: It is my hope that FA parents use my book often to create allergen safe treats not only for their children for everyone else too. Most people aren’t born bakers, but can learn to bake really well if they have good recipes to work from. Many people are intimidated by baking and I would love for everyone, including self proclaimed non bakers to use my book successfully. Ultimately I’d LOVE for other FA parents to also use my tricks and tips to create their family favorite recipes.
EM: Thank you for your time!!!
KR: Thank YOU for promoting food allergy awareness!!
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