Introduction 

Neurodiverse Family + MCAS ≠ Struggle

In our household, cooking is more than just a chore; it’s a journey of understanding and adaptation. With the unique needs of our neurodiverse family, the dietary restrictions of MCAS, and food allergies, every meal is a chance to embrace our differences and create a sensory experience. Neurodiverse cooking does not need to be a nightmare. Today, I want to share how I’ve transformed our kitchen into a space that caters to everyone’s needs, from the challenges of opening jars to the art of mixing dough and even accommodating diverse taste and texture preferences. 

Embracing Adaptive Techniques and Tools 

Living with limited mobility and grip strength presents its own set of challenges, especially in the kitchen. Over time, I’ve gathered a toolkit of tips, tricks, and tools that help make cooking easier and safer. Here’s how I manage some everyday kitchen tasks:

• Opening Jars and Packages: I rely on jar openers with leverage-enhancing grips. 

There are many on the market. If I misplaced that—hello ADHD—I can wedge a butter knife under the edge of a jar lid and pop the seal. I can use the edge of the counter for stubborn Mason Jar Lids. For cans, I use an electric can opener; manual ones cause my thumb to hyperextend quite painfully. For packages, kitchen shears are my go-to. They’re easier to handle than trying to rip or cut with traditional scissors.

 I also am not averse to a box knife or even a kitchen knife. They are right there! Also, don’t dismiss the standard hand towel; this is particularly helpful when opening odd-shaped lids or jars. Especially my humidifier. Do not be afraid to keep a pair of pliers for kitchen use only. 

• Kneading and Mixing: A stand mixer is a game-changer for doughs and batters.

 I swear by Kitchen-Aid, and I have so many attachments: an ice cream mixer, shredder, slicer, dicer, pasta maker, and even a vegetable sheeter. I hoard attachments like a billionaire hoards wealth. The Kitchen-Aid does the heavy lifting without straining my hands. For smaller tasks, I have an immersion blender that has salvaged split mayonnaise, curdled cheese sauce, and more.

• Handling Pots and Pans: When it comes to heavy cookware, like cast iron, I opt for versions with two handles. This makes it easier to lift, even with limited strength.

 My main frypans are cast iron with a handle on one side and a tab-style handle on the top or opposite side of the main handle. They are heavy. On bad days, I will have my husband lift the pans for me. One of my goals in PT is to build enough wrist and forearm strength back that I can hold my cast iron on its side to scrape out without help. I encourage you to get heavier pans than you prefer and use them intentionally daily to help build muscle strength little by little. 

• Cutting and Chopping Hard Foods: Butternut squash is delicious, but it is also challenging to chop up. 

I have the option of purchasing precut squash from the store for an extra convenience fee or finding adaptations that work for me. I am a bit of a meiser on money, so I am sure you can figure out what I did. ADAPT! OVERCOME! I use a combination of methods; first, I skin it with an adapted peeler, then I use my sharpest vegetable cleaver and meat mallet to chop it up; if I can’t find the mallet, a hand towel folded up and placed on the spine of the blade gives me a secure place to place my weight to get through it. I have the option of calling in Hubz, but I am stubborn. 

I also use a multi-function vegetable slicer chopper. I am sure you have seen the slicers trending on TickTok or social media lately. I got one about 10 years ago, and if it breaks, I replace it. It uses physics to process things faster and more accurately. The lever action creates an incredible amount of force. Use the tools; they are worth the investment.

Sensory Considerations in the Kitchen:

 Every family member has unique sensory preferences, especially when it comes to food smells, tastes, and textures. Here’s how I manage these sensory variations:

• Smells: We use an exhaust fan and sometimes even cook pungent foods outside on the grill to keep the kitchen air fresh and less overwhelming. This is also where a portable hot plate or induction plate could be helpful. They are also great for cooking in summer to keep the heat out of your home. Set up a table as your counter space, and boom—a makeshift outdoor kitchen.
  
  Another option is keeping a simmer pot of your favorite scent going while you cook to over power the disliked scent. 

• A Touch of Sensory Overload: Touching certain textures is an absolute no. This is where kitchen gloves or nitrile gloves are going to come in clutch. Washing dishes has always been a sensory hell for me; thick, non-latex gloves help keep a degree of separation for me to make it possible. I am currently trying to find a pair for my Tween, who gags when it comes his turn to do dishes. Nitrile is excellent for food prep. Have you touched raw chicken? Barf. Can I touch it? Yes. Do I want to? NO! I love nitrile because one is allergy-friendly, two is a degree of separation, and three is disposable. No food under my nails and no slimy textures. 

• Tastes and Textures: I often prepare a plain base meal and then add sauces or spices separately. For example, mac and cheese is a staple that I refuse to give up; I have so many variations. I love my cheddar broccoli with diced ham variation. The chipotle in adobo mac n cheese is also bangin’. This way, everyone can customize their plate according to their sensory preferences.

Cooking and Baking with MCAS and Sensory Sensitivities

Adapting Recipes for MCAS and Allergies:

Navigating MCAS means avoiding certain ingredients that can trigger reactions. But fear not; with a bit of creativity and some tried-and-true substitutions, we can keep our meals safe and delicious for allergy-friendly cooking. Here are some of my favorite substitutions that empower us to take control of our dietary needs:

• Dairy: Coconut milk and almond milk are excellent in both cooking and baking, giving a creamy texture without the dairy. I don’t have strong reactions to dairy typically unless I am already in a flare due to seasonal allergies. This is when I typically will swap to almond milk until it settles. 
• Gluten: I have inconsistent reactions to gluten; it’s so fun – not! I use a variety of flours in my baking and cooking. Coconut, oat, and almond flour are the stand-bys, but I also keep mochiko rice flour and tapioca flour for frying or baking. Not only are they gluten-free, but they also add a nice flavor to baked goods, and the almond flour gives a little protein. I am currently experimenting with chickpea flour. I will write a post later about that. 
• Eggs: Applesauce or mashed banana can work wonders in baking as a binder, plus they add a bit of natural sweetness. I like eggs so much but they have always made me nauseated. I never considered I could be allergic. Nausea was not what we traditionally think of when discussing allergies. It’s usually hives, itching, swelling. Not unrelenting nausea. I took a clue from the vegans, I know, I know, but it works. “Flax Egg.” Seriously, look it up. It’s an allergy-friendly baking option that is tried and true. Plus, fiber.

• Onion: This is one that took years of trial and error to discover. I discovered an Indian resin called Asafoedita that works as a substitute for both onion and garlic. It does have fetid in the name for a reason, its odor is strong. But it works as a sub for onion in most recipes that call for powdered onion. Now, for raw in, say, tacos, I shred or chop up raw radish for a bit of peppery crunch. It’s not a perfect replacement, but for street tacos, it’s good. 

• Tropical fruits: This is an allergy that I will cry over. I LOVE tropical fruit; it is candy to me. Unfortunately, my mouth blisters and swells from it. So the allergist told me to cook my fruits, and yes, it works. Not all fruits taste good cooked, though. So, on those days, it’s just worth it to me, Benedryl. I know, I know; don’t tell my doctors. 
• Celery: I will either cook it or omit it. Never been a big celery fan. 

If I make something my kid refuses to try, we have a deal: If I make dinner and he doesn’t want to eat it, he has to make himself a sandwich. It must have protein in it, so typically, it’s peanut butter and honey or jelly. Occasionally, it’s meat and cheese, but rarely. On days that my symptoms are flared or I am verging on overdoing it, my husband will typically tell me he’s handling dinner, which means takeout. And ya know what, that’s ok too. 

I recently discovered that there’s a valid reason leftovers make me sick but no one else. Histamine! Histamine develops rapidly once the food is made. Leftovers have lots of histamine, especially if the food has sat out for any length of time, even in the fridge. So, I try not to make much leftovers unless my spouse is going to take them to work. If I want to have some the next day, it has to be freezable. It goes directly to the freezer and then gets heated up for me the next day. Even that is iffy. 

I encourage you to find what works for you and yours; don’t be afraid to experiment. ChatGPT has helped me solve many substitution quandaries, like swapping onion for radish in my tacos. 

Conclusion: The Joy of Inclusive Cooking

By adapting tools, techniques, and ingredients, cooking has become a joyful and inclusive activity in our household. It’s about more than just accommodating dietary restrictions and sensory needs; it’s about creating a space where everyone feels valued and satisfied. I hope these tips and tricks inspire you to find your own ways of making cooking enjoyable and accessible, no matter what challenges you might face.

Remember, every kitchen can be a place of magic and delight, especially when it’s designed with everyone’s needs at heart. 

Happy cooking!

DjinniWhispers

• May 2024
• April 2024
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