When school is closed, your child’s learning adventure does not have to stop.

As you develop a daily routine with your child, be sure to include health and wellness as part of your learning “curriculum.” Allergy & Asthma Network is pleased to offer learning resources – our Breatherville puzzles in Allergy & Asthma Today magazine, reading resources, children’s books in our online store and kid-friendly recipes. We have something fun and engaging for all kiddos!



Breatherville Puzzles

Download and print out our children’s page from our magazine…

Image of Breatherville page Image of Breatherville page Image of Breatherville page
Image of Breatherville page Image of Breatherville page

 



Inspirational Stories — For Children, By Children

 



Book Nook

Ready for order in our Online Store


Asthma Is Not Stopping Me: Featuring Fabulous Me, Piper Lee
By Tolya Thompson

Piper Lee is off and running — keeping her asthma triggers away, so she can breathe easy every day. The latest entry in the Piper Lee book series, this is a wonderful educational tool for elementary school children.

 


Fabulous Me, Piper Lee and the Peanut Butter Itch
By Tolya Thompson

Wide-eyed, cheerful Piper Lee loves peanut butter, but a little taste turns into an allergic reaction – and an important lesson on avoiding food allergens and getting prompt treatment. Great educational tool for elementary-school-age children.

 


Austin’s Allergies
By Erin Mandras

Is it possible to be a typical little boy if one has several life-threatening food allergies? Yes!

“Austin’s Allergies” was inspired by Austin’s heartfelt true story, illustrating how Austin’s food allergies were discovered, a few simple steps that can help keep him safe, and important concepts related to cross-contamination, epinephrine, and the physical signs of an allergic reaction.

 


Peter’s Perfect Pipes
By Jaime Mahaffey and Kristy High

Peter is an active boy but one day he starts to have trouble breathing and can’t figure out why. He soon is diagnosed with asthma. With the help of an old friend and two new friends – an inhaler named Piper and his sidekick, a valved holding chamber named Aerial – Peter learns how his medications work, how to use them correctly and how to manage his asthma.

 



Kid-Friendly and Allergy-Safe Recipes

Source: Allergy-Free Cooking For Kids (copyright 2014, Sterling Epicure, New York)

Photo of Pizza Pinwheels on a colorful tableclothPizza Pinwheels

Ingredients

1 stick butter, softened
1 tablespoon confectioners’ sugar, sifted
2 egg yolks
1 cup (8 oz.) cooked mashed potato, sieved
1 cup potato flour
1/2 cup brown rice flour
1 tablespoon gluten-free baking powder
1/3 cup tomato paste
1/4 lb. gluten-free thinly sliced ham, finely chopped
1 oz. (about 1½ cups) baby spinach leaves
1½ cups (5 oz.) pizza cheese

Instructions

  1. Preheat oven to 425°F/400°F convection. Oil 7 x 11-inch baking pan.
  2. Beat butter, confectioners’ sugar, and yolks in small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl; stir in mashed potato.
  3. Add sifted dry ingredients; stir to make soft dough. Knead dough lightly on floured surface until smooth. Roll dough between sheets of parchment to 8 x 12-inch rectangle.
  4. Spread tomato paste over dough; sprinkle ham, spinach, and 1 cup of the cheese over the top.
  5. Starting from long side, roll dough firmly; trim ends. Cut roll into 12 slices; place pinwheels, cut-side up, in single layer, in pan. Bake 20 minutes.
  6. Remove the pinwheels from oven, sprinkle remaining cheese on top; bake 10 more minutes.

Pinwheels can be stored in an airtight container in the refrigerator overnight, or frozen for up to 3 months.

Makes 12 pizza pinwheels


Photo of Zucchini, Olive and Tomato Polenta FingersZucchini, Olive and Tomato Polenta Fingers

Ingredients

2 cups water
2 cups gluten-free chicken stock
1 cup polenta (cornmeal)
1 large zucchini, coarsely grated
1/2 cup coarsely chopped pitted black olives
1/3 cup finely grated parmesan cheese
1/4 cup sun-dried tomatoes in oil, drained, finely chopped
2 tablespoons olive oil

Instructions

  1. Oil a deep 7-in-square cake pan; line base and sides with parchment paper.
  2. Bring the water and stock to a boil in large saucepan; gradually stir in polenta. Reduce heat; simmer, stirring, about 10 minutes, or until polenta thickens.
  3. Stir in zucchini, olives, cheese and tomato. Spread polenta mixture into pan; cover, refrigerate about 1 hour, or until polenta is firm.
  4. Invert polenta onto board; cut in half. Cut each half into six slices.
  5. Heat oil in large frying pan; cook polenta, until browned on both sides.

Makes 12 Polenta Fingers

 



Distance Learning Daily Routine

Need help developing and maintaining am at-home routine for your family? Here’s a helpful infographic from Johns Hopkins Medicine.

Graphic showing how to manage your daily routine for distance learning.

 



Resources For Parents

• National Association of School Psychologists — Helping Children Cope With Changes Resulting from COVID-19

• U.S. Centers for Disease Control and Prevention — Talking With Children About the Coronavirus