I am a Mom-Chef who has been tirelessly cooking for my 11-year-old son, who was once deathly allergic to peanuts, tree nuts, soy, and shellfish. Preparing food-allergy-safe meals for him day after day in addition to managing all of the other responsibilities of being a working mother has been incredibly challenging and at times, downright discouraging. We used to avoid certain foods like the plague; we spent countless hours searching for allergy-safe recipes, products, and doctors (pulmonologists, dermatologists, allergy specialists, you name it). We rushed my son to the ER several times, two weeks in a row at one point, because of anaphylactic reactions. We were always feeling anxious, fearful, isolated, and hopeless about his food allergies until we found an actual food allergy treatment, the Tolerance Induction Program (TIP) at the Food Allergy Institute.