I believe chocolate has medicinal powers. Well, maybe not medicinal, but it certainly does make me feel better at times. Like today, a day after a night when my daughter fought going to bed for 3 hours, and didn't fall asleep until 12:30, only to wake up earlier than normal. Coffee didn't cut it when I needed a pick-me-up. Which brings me to the subject of chocolate, a beloved food group in my family. My mother was the first person I ever knew to declare herself a choc-o-holic. I'm not quite there, but today I needed it like a drug.
What options are there for chocolate when you can't have dairy in your house? I certainly can't stock candy bars and milk chocolate chips to nibble on. For baking I use semi-sweet chocolate chips or cocoa powder. While it should be obvious that milk chocolate chips have dairy in them, semi-sweet chocolate chips should be non-dairy. However, the common brands found in most grocery stores, such as Hersheys, Nestle, and Girardelli , all have a mark indicating either manufactured with dairy or cross contaminated with dairy. By mark, I refer to the Kosher symbols identifying them as Dairy (e.g. OU-D). That means I can't use those brands. I buy a few different Kosher brands, such as Liebers or Mishpacha. They are more reasonably priced then the ones marketed for being "allergy-safe", and have a mark indicating they are non-dairy.
I've been running low on chocolate chips, and haven't had the opportunity to get to a store that carries them (none within a 30 minute drive of my house). That leads me to my quick fix...I made fudge. The easiest recipe on earth, I use this one: Microwave Fudge. Its on About.com's website, although Cooks.com has a similar one. The great thing about it (besides being super easy and fast), is it calls for cocoa powder. No chocolate chips needed. Only five ingredients. For my allergy-friendly version, I use: cocoa powder, powder sugar, non-dairy margarine, vanilla, and Rich's non-dairy creamer. When its freshly made, it can be used as a thick fudge sauce. Otherwise, chill it and cut it into squares ...or be really decadent and eat it with a spoon!
Monday, December 20, 2010
Wednesday, December 15, 2010
Winter Soup
Its that time of year to snuggle up and sip on warm beverages, that includes soup. I created a new one today spur of the moment for company, and we all enjoyed it. One of my guests does not tolerate onion, which makes soup-making a slight challenge. To me, onion adds a ton of flavor. However, except for the onion in the soup base I used (which does not appear to bother him), there was no onion in the pot.
I try to have in my pantry at all times Imagine No-Chicken Broth. It comes in handy to add as a base to soup, in mashed potatoes, and to cook poultry in. I also use it to make the rue for my gluten-free green bean casserole- that's right, I don't use canned cream of mushroom soup. Anytime you want to keep a dish vegetarian or vegan, and the only animal product it calls for is Chicken broth, this is a great substitute. So with that little plug for a favorite staple in my house, here's the recipe from today's soup.
Winter Soup
2 Large carrots, diced, approximately 1 1/2 Cups worth
2 stalks celery, diced
1-2 Tbsp canola oil
1 medium sweet potato, peeled and diced
1 package frozen cooked butternut squash (squash is only ingredient in package)
1 tsp dried thyme
1 tsp salt (approximately)
2-3 Cups Imagine No-Chicken broth
1. Saute/sweat the carrots and celery in the oil for about 10 minutes.
2. Add the sweet potato for another 2-3 minutes. Stir occasionally.
3. Add the thyme, salt, frozen squash, and broth. Bring to a boil, then reduce heat to low. Stir occasionally. Continue to cook 30-40 minutes.
4. With an immersion blender (sorry, don't have a regular blender), puree soup. Let cook an additional 10 minutes on low and then serve.
I try to have in my pantry at all times Imagine No-Chicken Broth. It comes in handy to add as a base to soup, in mashed potatoes, and to cook poultry in. I also use it to make the rue for my gluten-free green bean casserole- that's right, I don't use canned cream of mushroom soup. Anytime you want to keep a dish vegetarian or vegan, and the only animal product it calls for is Chicken broth, this is a great substitute. So with that little plug for a favorite staple in my house, here's the recipe from today's soup.
Winter Soup
2 Large carrots, diced, approximately 1 1/2 Cups worth
2 stalks celery, diced
1-2 Tbsp canola oil
1 medium sweet potato, peeled and diced
1 package frozen cooked butternut squash (squash is only ingredient in package)
1 tsp dried thyme
1 tsp salt (approximately)
2-3 Cups Imagine No-Chicken broth
1. Saute/sweat the carrots and celery in the oil for about 10 minutes.
2. Add the sweet potato for another 2-3 minutes. Stir occasionally.
3. Add the thyme, salt, frozen squash, and broth. Bring to a boil, then reduce heat to low. Stir occasionally. Continue to cook 30-40 minutes.
4. With an immersion blender (sorry, don't have a regular blender), puree soup. Let cook an additional 10 minutes on low and then serve.
Tuesday, December 14, 2010
Easy Entertaining
I now have an easy go-to menu for company. Its got a hint of the Southwest, and has plenty of flavor. It can be made ahead or just in time to serve. The first recipe is Lime Marinated Chicken Breasts, and the second recipe is Kicked-up Quinoa. The Quinoa has enough protein in it to be a meal in itself, and can be served warm or cold. It definitely can be made a day ahead, and the chicken can be cooked in the crockpot (ergo the easy part) or in the oven. The quinoa dish is a definite menu item when I have a vegan or vegetarian guest.
Lime Marinated Chicken Breasts
1-2 lbs boneless skinless chicken breasts
1/2 C lime juice (4-6 small limes)
1/3 C extra virgin olive oil
1 tsp salt
1 tsp garlic powder
1. Juice the limes. Whisk together the lime juice, olive oil, salt, and garlic powder.
2. If cooking in the crockpot, place chicken breasts in crock, pour marinade over them, cook 4 hours on high.
3. If cooking in the oven, place chicken in a resealable plastic bag, add the marinade, let sit in the refrigerator 2-6 hours. When ready to cook, preheat oven to 375 degrees. Place chicken and liquid in a pan, bake for 40-45 minutes.
Kicked-Up Quinoa
1 C uncooked quinoa, rinsed
1/2 tsp Table Salt
2 Cups frozen corn kernels
1/4 C vegetable oil
1 tsp sea salt
1/2-1 C medium sweet onion, finely diced
1 10 oz can tomatoes with mild chilis (e.g. Rotelle), drained*
1 14 oz can black beans, rinsed and drained
2 Tbsp lemon juice
1/2 tsp cumin
1/2 tsp sugar
1 Tbsp canola oil
1. Put quinoa in a pan with 2 Cups cold water and 1/2 tsp table salt. Bring to a boil, then reduce heat to low, cover, and cook for about 15-18 minutes (until liquid is gone).
2. Saute corn in vegetable oil for 5-8 minutes, until softened and lightly browned. Add onions and sea salt. Cook an additional 2 minutes, until onions are softened.
3. Add corn mixture to quinoa. Then add tomatoes and black beans.
4. In a separate bowl, mix together lemon juice, cumin, sugar, and Tbsp oil. Pour over quinoa.
5. Serve warm or cold.
*if you don't like spicy foods, use a can of regular diced tomatoes, and cut back on the cumin to taste.
Lime Marinated Chicken Breasts
1-2 lbs boneless skinless chicken breasts
1/2 C lime juice (4-6 small limes)
1/3 C extra virgin olive oil
1 tsp salt
1 tsp garlic powder
1. Juice the limes. Whisk together the lime juice, olive oil, salt, and garlic powder.
2. If cooking in the crockpot, place chicken breasts in crock, pour marinade over them, cook 4 hours on high.
3. If cooking in the oven, place chicken in a resealable plastic bag, add the marinade, let sit in the refrigerator 2-6 hours. When ready to cook, preheat oven to 375 degrees. Place chicken and liquid in a pan, bake for 40-45 minutes.
Kicked-Up Quinoa
1 C uncooked quinoa, rinsed
1/2 tsp Table Salt
2 Cups frozen corn kernels
1/4 C vegetable oil
1 tsp sea salt
1/2-1 C medium sweet onion, finely diced
1 10 oz can tomatoes with mild chilis (e.g. Rotelle), drained*
1 14 oz can black beans, rinsed and drained
2 Tbsp lemon juice
1/2 tsp cumin
1/2 tsp sugar
1 Tbsp canola oil
1. Put quinoa in a pan with 2 Cups cold water and 1/2 tsp table salt. Bring to a boil, then reduce heat to low, cover, and cook for about 15-18 minutes (until liquid is gone).
2. Saute corn in vegetable oil for 5-8 minutes, until softened and lightly browned. Add onions and sea salt. Cook an additional 2 minutes, until onions are softened.
3. Add corn mixture to quinoa. Then add tomatoes and black beans.
4. In a separate bowl, mix together lemon juice, cumin, sugar, and Tbsp oil. Pour over quinoa.
5. Serve warm or cold.
*if you don't like spicy foods, use a can of regular diced tomatoes, and cut back on the cumin to taste.
Wednesday, December 1, 2010
Happy Hannukah!
Its the first night of Hannukah, and we've done the traditional things, such as lighting the Menorah, playing with dreidels, listening to Hannukah songs (XM radio channel 28), and eating latkes. And now my little one is asleep in her high chair.
Making latkes allergy-friendly is extremely easy. Grate potatoes and onion, drain any liquid, add some salt, a little of your favorite gluten-free flour (about 1 Tbsp), and flaxseed (combined first with water). Mix, and fry up the pancakes in canola oil. Couldn't tell the difference! I enjoyed mine with applesauce and some Sour Supreme (soy-based sour cream).
This holiday season we have more to celebrate, because it appears we can now add rice to our diet. Yesterday, for the first time, we enjoyed Orgran Outback Animals, gluten-free, egg-free, dairy-free vanilla animal crackers. They were tasty, and she seemed to enjoy them. Our holiday is now off to a sweet start!
Making latkes allergy-friendly is extremely easy. Grate potatoes and onion, drain any liquid, add some salt, a little of your favorite gluten-free flour (about 1 Tbsp), and flaxseed (combined first with water). Mix, and fry up the pancakes in canola oil. Couldn't tell the difference! I enjoyed mine with applesauce and some Sour Supreme (soy-based sour cream).
This holiday season we have more to celebrate, because it appears we can now add rice to our diet. Yesterday, for the first time, we enjoyed Orgran Outback Animals, gluten-free, egg-free, dairy-free vanilla animal crackers. They were tasty, and she seemed to enjoy them. Our holiday is now off to a sweet start!
Tuesday, November 23, 2010
All that is Rice
Now that we are in a new area, we needed to find a new allergist for the Babe. We saw the doctor last week, and had skin testing done. She previously only had blood work done, which shows IgE antibody levels. The results are on a scale of 0-6, and the levels themselves do not necessarily correlate to the degree of allergic reaction to expect. In fact, the Babe scored low for a rice allergen (1), and our former allergist thought she could eat rice, until we reminded her that at that time rice cereal caused hives.
For the past 15 months, we have been living without dairy, eggs, wheat, rice, barley, rye, peanuts, tree nuts, strawberries, and coconut. We were not surprised when she again tested positive for dairy, eggs, or the glutenous grains. While the list is still major of what she is allergic to, the biggest victory right now is rice. That's right- she doesn't appear to be allergic to rice anymore. The allergist wants us to do a food challenge at home before assuming we are in the clear to start eating rice. However, he said rice is a very low allergen, so any reaction would be less dramatic. So, when I have a weekday that is clear, I shall do the challenge. And if the Babe is clear, then, oh the doors that will open!
Once we can integrate rice into our diet, here are some of the wonders that are rice, besides the beautiful white little grains I so love to eat! Most gluten free baking recipes contain rice flour in them, and supposedly cookies and bake goods taste more natural using rice flour. Ergo, I can buy mixes (like Bisquick's Gluten Free mix) and some pre-baked breads. There is rice wine vinegar. Rice noodles. Rice pilaf. Wild rice (usually a mix of wild rice and white rice). Rice milk. Rice crispies. Rice crackers. All the various ethnic rice mixes. And the list goes on.
For the past 15 months, we have been living without dairy, eggs, wheat, rice, barley, rye, peanuts, tree nuts, strawberries, and coconut. We were not surprised when she again tested positive for dairy, eggs, or the glutenous grains. While the list is still major of what she is allergic to, the biggest victory right now is rice. That's right- she doesn't appear to be allergic to rice anymore. The allergist wants us to do a food challenge at home before assuming we are in the clear to start eating rice. However, he said rice is a very low allergen, so any reaction would be less dramatic. So, when I have a weekday that is clear, I shall do the challenge. And if the Babe is clear, then, oh the doors that will open!
Once we can integrate rice into our diet, here are some of the wonders that are rice, besides the beautiful white little grains I so love to eat! Most gluten free baking recipes contain rice flour in them, and supposedly cookies and bake goods taste more natural using rice flour. Ergo, I can buy mixes (like Bisquick's Gluten Free mix) and some pre-baked breads. There is rice wine vinegar. Rice noodles. Rice pilaf. Wild rice (usually a mix of wild rice and white rice). Rice milk. Rice crispies. Rice crackers. All the various ethnic rice mixes. And the list goes on.
Friday, November 12, 2010
We Have Blast Off!
Can you tell my excitement? Ever since our Allergy Babe was diagnosed with food allergies, ice cream was the enemy. Well, it was a beloved friend that was banished from our home. There are ice cream substitutes made of soy, rice milk, and coconut milk. The soy based products are manufactured in facilities that also have her allergens present, and she's allergic to rice and coconut. Thus, they were also off limits. Only on dates, with a babysitter watching the Babe at home, could we enjoy some sweet frozen cream.
While I have an ice cream maker that has never had dairy in it, I could not find a safe dairy substitute where we previously lived. I knew what the product was that would work, but not one single grocer carried it or could find it in their list of products sold by the manufacturer. We now live in a more metropolitan area, and more than one grocer carries it. I immediately bought 2 - 8 oz containers of the product. And tonight I made a batch of nondairy mint chocolate chip ice cream. And we have blast off!
The product that I needed was Rich's Whip, a faux whipping cream. Previously I could find Rich's Nondairy Creamer, which is not to be confused with the whip. The following is my recipe.
Non-dairy Mint Chocolate Chip Ice Cream
2 - 8oz containers of Rich's Whip, defrosted in the refrigerator
1 cup vanilla soymilk, chilled
1/2 cup sugar
1 tsp mint extract
1/2-3/4 cup semi-sweet chocolate chips
1. Freeze the bowl of your ice cream maker for at least 24 hours
2. Mix the soymilk with the sugar for 1-2 minutes, dissolving the sugar. Then add the Rich's Whip and mint extract.
3. After all the ingredients, except the chocolate chips, have been combined, pour into the bowl of the ice cream maker.
4. Run your ice cream maker for 25 minutes. Then add the chocolate chips. Let run another 2 minutes to combine.
5. Eat and enjoy!
While I have an ice cream maker that has never had dairy in it, I could not find a safe dairy substitute where we previously lived. I knew what the product was that would work, but not one single grocer carried it or could find it in their list of products sold by the manufacturer. We now live in a more metropolitan area, and more than one grocer carries it. I immediately bought 2 - 8 oz containers of the product. And tonight I made a batch of nondairy mint chocolate chip ice cream. And we have blast off!
The product that I needed was Rich's Whip, a faux whipping cream. Previously I could find Rich's Nondairy Creamer, which is not to be confused with the whip. The following is my recipe.
Non-dairy Mint Chocolate Chip Ice Cream
2 - 8oz containers of Rich's Whip, defrosted in the refrigerator
1 cup vanilla soymilk, chilled
1/2 cup sugar
1 tsp mint extract
1/2-3/4 cup semi-sweet chocolate chips
1. Freeze the bowl of your ice cream maker for at least 24 hours
2. Mix the soymilk with the sugar for 1-2 minutes, dissolving the sugar. Then add the Rich's Whip and mint extract.
3. After all the ingredients, except the chocolate chips, have been combined, pour into the bowl of the ice cream maker.
4. Run your ice cream maker for 25 minutes. Then add the chocolate chips. Let run another 2 minutes to combine.
5. Eat and enjoy!
Wednesday, November 10, 2010
Easy Lunch
O.k., I take forever to post stuff, and then a ton of stuff at once. However, today's lunch deserved mentioning, and really doesn't have much to do with Garbanzo Beans (see earlier post). Lunches are a challenge. My precocious toddler has certain things she really enjoys to eat, such as hot dogs and frozen french fries. She particularly loves avocados, or "ca" as she calls them. And in deference to garbanzo beans, she's probably the rare child who actually likes to eat hummus. But I've begun to reach a point where I don't want to eat what she's having. So today I made something so simple, but new to me, that I think I will have it again tomorrow.
I made a basic taco. Wow, I'm sure that sounds utterly amazing when its the easiest thing on earth. But if you've noticed, we don't eat wheat, rice, or dairy in this house. That means we have corn tortillas, not wheat. Corn tortillas may look similar to wheat tortillas, but lack in flavor unless properly heated. And what to fill the tortilla with? I made a base of quinoa, thinly sliced avocado, sprinkled fresh cilantro over it, lime juice and salt. All I can say is, yum! Never would have thought to use the quinoa in lieu of rice if a friend hadn't mentioned it. It was the perfect lunch and/or snack.
I made a basic taco. Wow, I'm sure that sounds utterly amazing when its the easiest thing on earth. But if you've noticed, we don't eat wheat, rice, or dairy in this house. That means we have corn tortillas, not wheat. Corn tortillas may look similar to wheat tortillas, but lack in flavor unless properly heated. And what to fill the tortilla with? I made a base of quinoa, thinly sliced avocado, sprinkled fresh cilantro over it, lime juice and salt. All I can say is, yum! Never would have thought to use the quinoa in lieu of rice if a friend hadn't mentioned it. It was the perfect lunch and/or snack.
A Not So New Ingredient
Its in the packaged flour blend I've been using to bake gluten-free, yet had no idea that independently there was so much I could do with this ingredient. Through one little reference to a recipe forwarded to me by father-in-law, I am now aware of Garbanzo Bean Flour.
While I knew Falafal, a middle eastern food, was made from ground chickpeas, apparently you can use chickpea flour to make them too. This I tried using a recipe from Bob's Red Mill, before even attempting the very simple recipe my father-in-law told me about. He told me of a food called Farinata, a street food found in the Genoese region of Italy. After my own search of the internet, I discovered a parallel food from Nice, France called a Socca. Both are simple pancakes. They have a base of chickpea flour, salt, and water, with additional lemon juice, herbs and olive oil. One requires as little as 30 minutes to set before frying, and the other a minimum of 2 hours (some recipes say at least 4 hours), to set, before baking. Both had interesting, savory flavors that distinguished themselves from the raw flavor of the flour. Apparently time makes a difference in altering the flavor of the flour, which is why the Falafal, Farinata, and Socca, each require a period of time for the batter to set.
There are more recipes out there to try using the garbanzo bean flour. Besides the regions already mentioned, I'm waiting to test a few recipes originating from India. One of the interesting parts of our unique diet is finding different food uses internationally. Not everyone has a diet concentrated on dairy or wheat- thankfully!
While I knew Falafal, a middle eastern food, was made from ground chickpeas, apparently you can use chickpea flour to make them too. This I tried using a recipe from Bob's Red Mill, before even attempting the very simple recipe my father-in-law told me about. He told me of a food called Farinata, a street food found in the Genoese region of Italy. After my own search of the internet, I discovered a parallel food from Nice, France called a Socca. Both are simple pancakes. They have a base of chickpea flour, salt, and water, with additional lemon juice, herbs and olive oil. One requires as little as 30 minutes to set before frying, and the other a minimum of 2 hours (some recipes say at least 4 hours), to set, before baking. Both had interesting, savory flavors that distinguished themselves from the raw flavor of the flour. Apparently time makes a difference in altering the flavor of the flour, which is why the Falafal, Farinata, and Socca, each require a period of time for the batter to set.
There are more recipes out there to try using the garbanzo bean flour. Besides the regions already mentioned, I'm waiting to test a few recipes originating from India. One of the interesting parts of our unique diet is finding different food uses internationally. Not everyone has a diet concentrated on dairy or wheat- thankfully!
Tuesday, October 19, 2010
Figure friendly?
When we first learned our little one had food allergies, it was an immediate diet. Great way to lose weight is to eliminate most foods you regularly eat. However, over time we learned what she could eat, and gradually incorporated more and more foods that I tried to avoid, such as potato chips and added margarine to cooked vegetables. While she couldn't eat fattening foods such as dairy and carbohydrate loaded wheat breads, we had to find a way to put some weight on her. She could eat meat, was not allergic to most cooking oils and margarine, and I had learned how to bake gluten-free. Suddenly we were eating chicken or beef every night, and I was baking several days a week. And of course, as any parent of a toddler knows, they generally don't eat what or when we want them to, so we finish whatever is left on their plates.
Alas, that amazing weight loss is no more, and the scale has become less of a friend. So now the question is how do I cook to entice my toddler, help her continue to gain weight, without her parents filling in alongside her? The less practical answer is I make separate meals for her and us. The mother who bakes and cooks daily, with the accompanying dirty dishes, pots and pans, is screaming inside "NO" to that idea. So, I'm looking for some inspiration. In the meantime, I just found canned pumpkin is back in the stores, so pumpkin bread will be made sometime this week....with chocolate chips, of course.
Alas, that amazing weight loss is no more, and the scale has become less of a friend. So now the question is how do I cook to entice my toddler, help her continue to gain weight, without her parents filling in alongside her? The less practical answer is I make separate meals for her and us. The mother who bakes and cooks daily, with the accompanying dirty dishes, pots and pans, is screaming inside "NO" to that idea. So, I'm looking for some inspiration. In the meantime, I just found canned pumpkin is back in the stores, so pumpkin bread will be made sometime this week....with chocolate chips, of course.
Wednesday, October 6, 2010
Entertaining a Toddler
With a food allergic child, one needs to keep exploring options for things to do to entertain him or her that are in food-free or food-safe locales. Now that we've moved, our former playdate friends are too far away, and we haven't made any new little friends yet. We do have a few cousins within driving distance, but school and the current bout of colds have deterred getting together. However, I am happy to share that we do have options.
We now live near two major metropolitan areas, with museums, zoos, and lakefront vistas. We have already gone to walk along the lake and look at the boats and ducks. We are just getting into going to the library for story-time at our local library, and plan to check out another nearby library for an additional day. We have yet to go to the botanical gardens, the two large zoos that are within 20 minutes of our home, the children's museums, and other area museums, as well as the jump zones, but know that they are out there waiting for our visit. And more wonderful things to do keep popping up, like the pumpkin farms and apple orchards nearby.
And the other benefit of where we currently live and the wonderful company my husband works for is their fitness center. They offer child care three mornings a week for a nominal fee, and have been amazingly accommodating for us- taking all children to a different room that is completely food free when we show up. While I might not have considered working out as something I have time to regularly do, it gives her an opportunity to color and play with other children in a safe place. And she is loving it. So it looks like I will be getting healthy while my child socializes in a wonderfully safe, food-free environment. Yippee!
We now live near two major metropolitan areas, with museums, zoos, and lakefront vistas. We have already gone to walk along the lake and look at the boats and ducks. We are just getting into going to the library for story-time at our local library, and plan to check out another nearby library for an additional day. We have yet to go to the botanical gardens, the two large zoos that are within 20 minutes of our home, the children's museums, and other area museums, as well as the jump zones, but know that they are out there waiting for our visit. And more wonderful things to do keep popping up, like the pumpkin farms and apple orchards nearby.
And the other benefit of where we currently live and the wonderful company my husband works for is their fitness center. They offer child care three mornings a week for a nominal fee, and have been amazingly accommodating for us- taking all children to a different room that is completely food free when we show up. While I might not have considered working out as something I have time to regularly do, it gives her an opportunity to color and play with other children in a safe place. And she is loving it. So it looks like I will be getting healthy while my child socializes in a wonderfully safe, food-free environment. Yippee!
Wednesday, September 29, 2010
Latest Published News
Maybe I should just avoid reading the news, but that won't solve the problem. The latest news report that I found disturbing was regarding bullying of food allergic children. Yesterday on msnbc.com, they published an article about this. The existence of bullying a child based on his/her allergy was not news to me, unfortuantely, but rather that it was significant enough of a problem that someone was able to quantify it and provide statistics.
While I presume my child is too young to be exposed to such bullies, its something I have to keep in the back of my mind for the future. And here I'm hoping she can be mainstreamed and not homeschooled due to the severity of her allergies...
While I presume my child is too young to be exposed to such bullies, its something I have to keep in the back of my mind for the future. And here I'm hoping she can be mainstreamed and not homeschooled due to the severity of her allergies...
Monday, September 27, 2010
Gluten Free is not a "Lifestyle" choice
Our local paper ran an article today from the Associated Press entitled, "The 'it' diet: Gluten-free has gone big time, but why so popular?". It speculated about the popularity of people opting to go Gluten-free, and not for any diagnosed medical problem. I found it sorely neglected the insight of people who go gluten free due to necessity.
I adopted this "lifestyle" for the love and well-being of my daughter. While she has more severe allergies to other food items, which may result in anaphylaxis, wheat and other foods with gluten cause her to suffer from eczema, hives, and stomach ailments. Why would I choose to feed my daughter a food that results in constant irritation and sometimes sores requiring steroid creams?
Furthermore, living a gluten-free life is not the most affordable "lifestyle". In fact, a box of gluten-free pasta is generally at least 4 times the cost of wheat-based pasta priced per ounce. And of course, if I want dessert, it requires me to bake like a scientist.
So to Michael Hill, author of the aforesaid article, I invite him to investigate this lifestyle from the perspective of those who do this to make a better, healthier, safer life for themselves and their loved ones, and not because some A-lister is doing it.
I adopted this "lifestyle" for the love and well-being of my daughter. While she has more severe allergies to other food items, which may result in anaphylaxis, wheat and other foods with gluten cause her to suffer from eczema, hives, and stomach ailments. Why would I choose to feed my daughter a food that results in constant irritation and sometimes sores requiring steroid creams?
Furthermore, living a gluten-free life is not the most affordable "lifestyle". In fact, a box of gluten-free pasta is generally at least 4 times the cost of wheat-based pasta priced per ounce. And of course, if I want dessert, it requires me to bake like a scientist.
So to Michael Hill, author of the aforesaid article, I invite him to investigate this lifestyle from the perspective of those who do this to make a better, healthier, safer life for themselves and their loved ones, and not because some A-lister is doing it.
Friday, August 27, 2010
Moving
After our recent experiences with ERs, I was worried that our move could bring on some new environmental allergies. As if her new diagnosis of asthma wasn't enough! We've been in our new house, which is in another state, for about a week now. Thankfully all is well. If anything, it just shows us how resilient and resourceful little ones can be. Our precocious toddler has mastered the stairs and found many new hiding places. She's even been eating better. Now its time to go explore the area.
Sunday, July 25, 2010
Highs and Lows of Travel
We've always traveled a certain amount with the Allergy Babe. As she gets older, it becomes more challenging. She's curious, and loves to run. This does not make for a fun time in an airport when there are so many places to explore with food. We wait for our flights watching those around us innocently snacking on foods that could in moments send us to an ER. Once on the plane, I wipe the seat and snack tray down, and we're off for an adventure.
In May we went to Las Vegas for a family trip. We stayed in a time share property just off the strip that had a full kitchen. We tried to stay as close to her schedule as possible, and I continued to cook her every meal. While I wasn't so thrilled to start my trip re-washing a full kitchen's supply of cookware and dishes, the rest of the trip went fairly smooth. By remaining flexible, and not having any major expectations of the trip other than to relax, we had a good time.
Our next trip was a weekend get-away with friends to St. Louis. It was the Babe's first visit to a zoo, and she loved it. She either rode in her stroller or walked/ran through the park. She was oblivious to food around us, only fascinated by the animals. At our hotel we had a small kitchen with only a stove top, no oven. For the first time I made a stove top brisket, and it was excellent. Despite the limited working conditions, it was easy to make, and a new favorite cooking method.
Our last trip didn't go as well. We had not one, but two, ER visits. We needed childcare for a few days. The facility we went to is well respected, and I can only say positive things about it, despite the Babe's reaction. Prior to our arrival we had conversations with the director, discussed needs and issues, and their policies and procedures. When we arrived, it was evident that they took great care of the facility and children. The Babe attended two days, but on the third day we got the call. She had started to rub her left eye, it swelled shut, and she had hives around it. We've never seen this before, so a dose of Benadryl, and we were off to the ER. After a round of steroids, she was fine. A few days later though she developed a virus with bronchial cough. When the inhaler didn't kick in fast enough, and she was clearly having trouble breathing, we were off again to the ER. Now we believe she also has asthma, which is common in children with multiple food allergies and eczema.
If anything, we know we can travel, with limitations. We have moments that are unpleasant or scary, but thankfully keep going.
In May we went to Las Vegas for a family trip. We stayed in a time share property just off the strip that had a full kitchen. We tried to stay as close to her schedule as possible, and I continued to cook her every meal. While I wasn't so thrilled to start my trip re-washing a full kitchen's supply of cookware and dishes, the rest of the trip went fairly smooth. By remaining flexible, and not having any major expectations of the trip other than to relax, we had a good time.
Our next trip was a weekend get-away with friends to St. Louis. It was the Babe's first visit to a zoo, and she loved it. She either rode in her stroller or walked/ran through the park. She was oblivious to food around us, only fascinated by the animals. At our hotel we had a small kitchen with only a stove top, no oven. For the first time I made a stove top brisket, and it was excellent. Despite the limited working conditions, it was easy to make, and a new favorite cooking method.
Our last trip didn't go as well. We had not one, but two, ER visits. We needed childcare for a few days. The facility we went to is well respected, and I can only say positive things about it, despite the Babe's reaction. Prior to our arrival we had conversations with the director, discussed needs and issues, and their policies and procedures. When we arrived, it was evident that they took great care of the facility and children. The Babe attended two days, but on the third day we got the call. She had started to rub her left eye, it swelled shut, and she had hives around it. We've never seen this before, so a dose of Benadryl, and we were off to the ER. After a round of steroids, she was fine. A few days later though she developed a virus with bronchial cough. When the inhaler didn't kick in fast enough, and she was clearly having trouble breathing, we were off again to the ER. Now we believe she also has asthma, which is common in children with multiple food allergies and eczema.
If anything, we know we can travel, with limitations. We have moments that are unpleasant or scary, but thankfully keep going.
Monday, May 10, 2010
Riddle Without an Answer
It gets better. I know that. I’ve been told that. I’ve read that. But right now, we’re trying to solve a riddle with no answer at the back of a puzzle book. Over the past month, the Allergy Babe has had an increase in her eczema, worse diapers, and is more difficult at meals. She now refuses to eat foods that she would a month ago, or chews a mouthful and then spit it out.
Today we saw her pediatrician, who recommended we cut out soy for 7-10 days, and see if her symptoms improve. If we have to add soy to the list of allergens, that means extreme limits on any baked goods and other menu options. Soy milk is a milk substitute, and margarine, our butter substitute, is also usually soy based. I’ll have to invest in palm fruit oil to bake with, which is about double or triple the price of butter. In addition, the greatest source of calcium in her diet comes from soy milk. This means even more research and creativity in the kitchen.
Up until now, I’ve tried to remain positive and treat this as an adventure. However, if the list continues to grow, we worry that she will not outgrow her allergies. Despite this worry, some reports indicate that up until the age of two there may be an increase of allergies before they start to lessen. So, while it is very frustrating to be coping with a picky eater with major food limitations due to allergies, we just have to keep pushing past this. Hopefully the latest riddle gets solved, fast, and we can continue to move forward.
Today we saw her pediatrician, who recommended we cut out soy for 7-10 days, and see if her symptoms improve. If we have to add soy to the list of allergens, that means extreme limits on any baked goods and other menu options. Soy milk is a milk substitute, and margarine, our butter substitute, is also usually soy based. I’ll have to invest in palm fruit oil to bake with, which is about double or triple the price of butter. In addition, the greatest source of calcium in her diet comes from soy milk. This means even more research and creativity in the kitchen.
Up until now, I’ve tried to remain positive and treat this as an adventure. However, if the list continues to grow, we worry that she will not outgrow her allergies. Despite this worry, some reports indicate that up until the age of two there may be an increase of allergies before they start to lessen. So, while it is very frustrating to be coping with a picky eater with major food limitations due to allergies, we just have to keep pushing past this. Hopefully the latest riddle gets solved, fast, and we can continue to move forward.
Tuesday, May 4, 2010
Restaurant dining
We attempted something that brings fear to us, but is normal to most parents. We took the Allergy Babe into a restaurant and gave her food provided by the restaurant.
While we could completely isolate ourselves from outside food experiences, we were traveling and attending a weekend filled with family events. And most of the time, family=food. This particular time it involved a mostly uncontrolled environment for us.
About one week prior to the dinner, I spoke to the restaurant manager who indicated that they had served people with food allergies before and should be able to handle it. They had special sanitary wipes to take care of the highchair and table area, and could prepare her food separately. When we arrived at the restaurant, I immediately sought the manager out and we discussed everything again. She made sure to talk to our waitress in our presence, and she also talked to the cooking staff.
How did the evening go? Well, it didn’t help that the Allergy Babe didn’t get a nap earlier in the day. She also wanted to run around the restaurant. And that would be the source of our stress that evening. I actually wasn’t overly concerned about feeding her dinner, which was a plain chicken breast cooked in vegetable oil in its own pan, plain baked potato, and steamed broccoli. The stress was that she would grab something from the table, touch an area we hadn’t cleaned with sanitary wipes, or pick up something from the floor. In addition, our extended family was warned not to come in contact with her if they ate something unless they washed up after, and we couldn’t be entirely sure everyone got that message or would remember it later.
So, after a few walks outside with Daddy, constantly asking for “Mommy, Mommy” and “up, up, up”, we tried dinner with her in Mommy’s lap. She had a lick of chicken, and about a teaspoon of potato. At which point, “down, down, down” was requested and denied, with resulting cries. Alas, it was not meant to be and we soon left. Thankfully, though, the food wasn’t the problem.
While we could completely isolate ourselves from outside food experiences, we were traveling and attending a weekend filled with family events. And most of the time, family=food. This particular time it involved a mostly uncontrolled environment for us.
About one week prior to the dinner, I spoke to the restaurant manager who indicated that they had served people with food allergies before and should be able to handle it. They had special sanitary wipes to take care of the highchair and table area, and could prepare her food separately. When we arrived at the restaurant, I immediately sought the manager out and we discussed everything again. She made sure to talk to our waitress in our presence, and she also talked to the cooking staff.
How did the evening go? Well, it didn’t help that the Allergy Babe didn’t get a nap earlier in the day. She also wanted to run around the restaurant. And that would be the source of our stress that evening. I actually wasn’t overly concerned about feeding her dinner, which was a plain chicken breast cooked in vegetable oil in its own pan, plain baked potato, and steamed broccoli. The stress was that she would grab something from the table, touch an area we hadn’t cleaned with sanitary wipes, or pick up something from the floor. In addition, our extended family was warned not to come in contact with her if they ate something unless they washed up after, and we couldn’t be entirely sure everyone got that message or would remember it later.
So, after a few walks outside with Daddy, constantly asking for “Mommy, Mommy” and “up, up, up”, we tried dinner with her in Mommy’s lap. She had a lick of chicken, and about a teaspoon of potato. At which point, “down, down, down” was requested and denied, with resulting cries. Alas, it was not meant to be and we soon left. Thankfully, though, the food wasn’t the problem.
Wednesday, March 31, 2010
New Traditions
“Why is this night different from all other nights?,” is a question asked during the Passover Seder. This year, our Passover Seders were different for a few reasons. Due to the Allergy Babe’s allergy to wheat, eggs, and dairy, we did not celebrate with our extended families. This would have required travel, and staying in a house where we could not control the food. While our family accommodates us the rest of the year, with the added restrictions during Passover, it would have been too much to ask of them. So that meant for the first time ever, I prepared the Seder meals. We had not one, but two!
Traditionally, we usually start the meal with matza ball soup and hard boiled eggs. The Matza Balls and the eggs were off this years menu. In addition, we tried to eat as little matza as possible so as not to expose the Babe to the wheat. Here’s what I served for the seders:
First Night
Haroset
Chicken soup with vegetables
Turkey Breast
Potato Kugel
Candied Carrots
Steamed Broccoli
Lemon Sorbet
Chocolate covered cranberries
Second Night
Haroset
Chicken soup with vegetables
Brisket
Cooked carrots
Steamed broccoli
Oven Roasted potatoes
Tangerine Sorbet
Chocolate covered cranberries
I enjoyed both meals, and whatever leftovers were to be had. I rediscovered my ice cream maker, and am now in love with making homemade sorbets. It does require squeezing a lot of fruit, but the outcome is worth it. The following is the recipe for the Tangerine Sorbet.
Tangerine Sorbet
2/3 C sugar
½ C water
8 tangerines
2 lemons
1 orange
1. Make a simple syrup of the sugar and water (dissolve sugar completely). Then let the syrup cool.
2. Zest approximately 2 tsp from the tangerines. Juice fruit. Should be at least 3 cups of liquid.
3. Mix the syrup, fruit juices and zest. Chill for about 2 hours.
4. In an ice cream maker, mix liquid for 25-30 minutes. Freeze if not eating immediately.
Traditionally, we usually start the meal with matza ball soup and hard boiled eggs. The Matza Balls and the eggs were off this years menu. In addition, we tried to eat as little matza as possible so as not to expose the Babe to the wheat. Here’s what I served for the seders:
First Night
Haroset
Chicken soup with vegetables
Turkey Breast
Potato Kugel
Candied Carrots
Steamed Broccoli
Lemon Sorbet
Chocolate covered cranberries
Second Night
Haroset
Chicken soup with vegetables
Brisket
Cooked carrots
Steamed broccoli
Oven Roasted potatoes
Tangerine Sorbet
Chocolate covered cranberries
I enjoyed both meals, and whatever leftovers were to be had. I rediscovered my ice cream maker, and am now in love with making homemade sorbets. It does require squeezing a lot of fruit, but the outcome is worth it. The following is the recipe for the Tangerine Sorbet.
Tangerine Sorbet
2/3 C sugar
½ C water
8 tangerines
2 lemons
1 orange
1. Make a simple syrup of the sugar and water (dissolve sugar completely). Then let the syrup cool.
2. Zest approximately 2 tsp from the tangerines. Juice fruit. Should be at least 3 cups of liquid.
3. Mix the syrup, fruit juices and zest. Chill for about 2 hours.
4. In an ice cream maker, mix liquid for 25-30 minutes. Freeze if not eating immediately.
Wednesday, March 24, 2010
No More Matza Balls
During Passover, most everything we eat is from scratch because of the various foods that are not allowed. In addition to not being allowed to eat leavened breads, we are not supposed to eat products made from corn, rice, mustard, or legumes (e.g. beans, peanuts). While it sounds restrictive, there are a lot of creative foods that can be had. This is our first year celebrating in an Allergy-free house. While I would usually eat a lot more eggs and (wheat-based) matza during Passover, that won’t be happening this year. No more matza balls, nor matza lasagna. So time to get even more creative.
I learned that there are 5 different grains from which matza may be made. Most people eat matza made of wheat. You can now find spelt matza, and if you want to spend an exorbitant amount, oat matza, too. Of the five grains, oat is the only one that the Allergy Babe is not allergic to.
Today I attempted to make homemade oat matza. I ground gluten free oats in my food processor to make the oat flour, added salt and water, attempted to roll it out, and baked it for a brief time. The end result was not appealing. In fact, while it wasn’t the worst thing I’ve ever tasted, it wasn’t too far from the bottom of the list. If I tried again, it might have been better, but its not worth it to me. So at my Seder table I will have regular matza, guarding the Allergy Babe from coming in contact with it, and then vacuuming immediately after the Seder (perhaps even during).
In addition to this attempt, I also am trying to plan my overall Seder menu. While I can’t have matza balls, I can have potato kugel. However, without the addition of eggs or matza meal, I had to figure out if substitutions would work. The following is the recipe I created, which we enjoyed tonight. The title is almost longer than the recipe itself!
Gluten-Free Egg-Free Kosher for Passover Potato Kugel
4-6 russet potatoes
½ medium onion
1 tsp salt
¼ C vegetable oil
1/6 C potato starch
2 Tbsp ground flaxseed
6 Tbsp water
1. Preheat oven to 375 degrees.
2. Combine the flaxseed and water in a separate bowl. Let sit for at least 3 minutes.
3. Peel and then grate the potatoes. Grate the onion. Drain any liquid.
4. In a medium bowl, combine the potatoes, onion, salt, oil, starch, and flaxseed mixture. Pour into an oiled/greased 8x8 pan.
5. Bake 50 minutes, then increase oven temperature to 400 degrees for an additional 10 minutes. The top should be a medium golden brown.
6. Slice, serve, and enjoy!
I learned that there are 5 different grains from which matza may be made. Most people eat matza made of wheat. You can now find spelt matza, and if you want to spend an exorbitant amount, oat matza, too. Of the five grains, oat is the only one that the Allergy Babe is not allergic to.
Today I attempted to make homemade oat matza. I ground gluten free oats in my food processor to make the oat flour, added salt and water, attempted to roll it out, and baked it for a brief time. The end result was not appealing. In fact, while it wasn’t the worst thing I’ve ever tasted, it wasn’t too far from the bottom of the list. If I tried again, it might have been better, but its not worth it to me. So at my Seder table I will have regular matza, guarding the Allergy Babe from coming in contact with it, and then vacuuming immediately after the Seder (perhaps even during).
In addition to this attempt, I also am trying to plan my overall Seder menu. While I can’t have matza balls, I can have potato kugel. However, without the addition of eggs or matza meal, I had to figure out if substitutions would work. The following is the recipe I created, which we enjoyed tonight. The title is almost longer than the recipe itself!
Gluten-Free Egg-Free Kosher for Passover Potato Kugel
4-6 russet potatoes
½ medium onion
1 tsp salt
¼ C vegetable oil
1/6 C potato starch
2 Tbsp ground flaxseed
6 Tbsp water
1. Preheat oven to 375 degrees.
2. Combine the flaxseed and water in a separate bowl. Let sit for at least 3 minutes.
3. Peel and then grate the potatoes. Grate the onion. Drain any liquid.
4. In a medium bowl, combine the potatoes, onion, salt, oil, starch, and flaxseed mixture. Pour into an oiled/greased 8x8 pan.
5. Bake 50 minutes, then increase oven temperature to 400 degrees for an additional 10 minutes. The top should be a medium golden brown.
6. Slice, serve, and enjoy!
Monday, March 22, 2010
Time to Bake
I’m reminded that we’re different when I talk to friends and family who can just pop into a restaurant for a meal or get take-out, without the fear of an allergic reaction in their child. I never fantasized about having my child in a high chair in a restaurant, pushing food around while ogling the other diners. And I can’t even comprehend feeding my child pizza- real, doughy, cheesy, pizza. But those seem to be considered routine in others’ lives, while I spend my time in the kitchen, every day, at least 3 times daily, preparing meals.
This weekend, despite being sick, I made pancakes. Not once, but twice. I tried two separate recipes. One was from the Better Homes and Gardens Cookbook, for which I substituted Bob’s Red Mill Gluten Free All Purpose Flour, added Xantham gum, and substituted flaxseed meal for the egg. The other recipe was from an allergy cookbook, so all those substitutions were already figured out. There were a few additional ingredients in the second batch, but they all tasted the same to me. Then again, my taste buds may be off due to my cold. My husband enjoyed them, and the Allergy Babe ate one or two pancakes, which is a great meal for her. The Babe certainly enjoys baked goods, which means I need to get back in the kitchen.
This weekend, despite being sick, I made pancakes. Not once, but twice. I tried two separate recipes. One was from the Better Homes and Gardens Cookbook, for which I substituted Bob’s Red Mill Gluten Free All Purpose Flour, added Xantham gum, and substituted flaxseed meal for the egg. The other recipe was from an allergy cookbook, so all those substitutions were already figured out. There were a few additional ingredients in the second batch, but they all tasted the same to me. Then again, my taste buds may be off due to my cold. My husband enjoyed them, and the Allergy Babe ate one or two pancakes, which is a great meal for her. The Babe certainly enjoys baked goods, which means I need to get back in the kitchen.
Wednesday, March 17, 2010
Comfort Food
I’m sick, and would like to have some comfort food…or the comfort of someone else feeding us. That’s not going to happen for a few reasons. We live too far from family (over 10 hours by car), and with the Allergy Babe, I’m not comfortable bringing in outside food that I didn’t oversee the preparation of.
Pre-allergies, having a simple lunch of a hard-boiled egg and toast, or some cottage cheese, would have been easy. Perfect when you're sick, and no one's there to take care of you. But none of those foods are allowed in our house due to her being allergic to each. Using Imagine Foods Vegetable Broth, I made some soup with onion, carrots, mushrooms, and shells made of corn and quinoa. I figured the Babe would at least eat the noodles, but that would have been too easy. She likes the noodles, but not with the broth. And the rest was of no interest to her. Luckily I had leftover beef and plain noodles for her.
It would be nice if just once I could get her to eat a complete meal I make for her. Silly to think my toddler would do precisely what I want her to do. Today, happily, she ate lunch, even if it wasn’t what was on the original menu. Not too much found its way to the floor, either. Ergo, a successful meal.
Pre-allergies, having a simple lunch of a hard-boiled egg and toast, or some cottage cheese, would have been easy. Perfect when you're sick, and no one's there to take care of you. But none of those foods are allowed in our house due to her being allergic to each. Using Imagine Foods Vegetable Broth, I made some soup with onion, carrots, mushrooms, and shells made of corn and quinoa. I figured the Babe would at least eat the noodles, but that would have been too easy. She likes the noodles, but not with the broth. And the rest was of no interest to her. Luckily I had leftover beef and plain noodles for her.
It would be nice if just once I could get her to eat a complete meal I make for her. Silly to think my toddler would do precisely what I want her to do. Today, happily, she ate lunch, even if it wasn’t what was on the original menu. Not too much found its way to the floor, either. Ergo, a successful meal.
Sunday, March 14, 2010
Picky Eater
Getting my Allergy Babe to eat is as much, if not more, of a challenge than coping with her food allergies. I keep feeding her what has worked in days or weeks prior, but her likes and dislikes change day by day. This requires me to try to introduce her to new foods and re-introducing her to old foods. However, since I don’t have a staff to cook and clean-up after both her and myself, I try to limit the new foods to one item at a meal, versus an entire meal. Several friends have recommended getting a dog- not for the companionship but because they’ll eat all the bits of food the Babe throws onto the floor.
Friday at lunch I attempted to give the Babe soup. She’s not much into soup, so figured this wasn’t a likely success. But if I don’t try, we’ll never know. I had a packaged base- Imagine brand’s Creamy Potato Leek Soup. Sounds good, but its just ok. It’s nondairy, which is probably why it’s not as rich, although a good attempt. I added a whole russet potato, peeled and cubed, as well as a dash of garlic powder, onion powder, salt, and a dab of Earth Balance Buttery Spread (non-dairy margarine). I enjoyed it, but the Babe was not interested. I thought there was a possibility she might eat the potatoes, minus the soup, but to no avail. So it was back to the standbys- lima beans, avocado, and sliced turkey for her.
Friday night and Saturday night dinners were also unsuccessful. I think I know why. Both evenings I utilized the crockpot. One night was chicken breasts, the other tip steak. Both were cooked with bottled marinara and water. They were both tasty, but the little one disagreed. She’ll eat other crockpot-cooked meals when made with diced tomatoes, so I think its something in the marinara that she finds unpalatable. Up until recently, I tried to keep seasonings limited for her, but thought she might be ready for more flavor. I’m not giving up yet, but will forget about marinara for her for a while.
Friday at lunch I attempted to give the Babe soup. She’s not much into soup, so figured this wasn’t a likely success. But if I don’t try, we’ll never know. I had a packaged base- Imagine brand’s Creamy Potato Leek Soup. Sounds good, but its just ok. It’s nondairy, which is probably why it’s not as rich, although a good attempt. I added a whole russet potato, peeled and cubed, as well as a dash of garlic powder, onion powder, salt, and a dab of Earth Balance Buttery Spread (non-dairy margarine). I enjoyed it, but the Babe was not interested. I thought there was a possibility she might eat the potatoes, minus the soup, but to no avail. So it was back to the standbys- lima beans, avocado, and sliced turkey for her.
Friday night and Saturday night dinners were also unsuccessful. I think I know why. Both evenings I utilized the crockpot. One night was chicken breasts, the other tip steak. Both were cooked with bottled marinara and water. They were both tasty, but the little one disagreed. She’ll eat other crockpot-cooked meals when made with diced tomatoes, so I think its something in the marinara that she finds unpalatable. Up until recently, I tried to keep seasonings limited for her, but thought she might be ready for more flavor. I’m not giving up yet, but will forget about marinara for her for a while.
Thursday, March 11, 2010
Breakfast time
I may presently live in the South, but I don’t know much about grits. Nor do I particularly want to. On occasion, I’ll eat the instant grits by Quaker Oats. The best part to me is the saltiness of it. I generally make it tight, not runny. So this morning when I was trying to figure out what to have for breakfast, I didn’t want any of my usual options. There are only 2 dry breakfast cereals that we have due to the Allergy Babe- Corn flakes and Corn Chex. I could have had the muffins from yesterday. They came out well with just a slightly different texture. That left fruit, oatmeal, or instant grits. Standing in front of my pantry, I didn’t want any of those options. So why not make more work for myself, and try something new? I pulled out the package of corn meal that’s been sitting there unused since Thanksgiving when I made cornbread. On the back is a recipe for “corn mush”. I figured that its probably grits. Doesn’t sound too appealing when you read the word “mush” to describe your food, but figured I was bored with my options, and would try something different.
I did follow the recipe, and it came out mushy. Yes, not a surprise there. If I had let it go longer, I think it would have gelatinized a little and been a loosely formed polenta. So I poured the mush into a bowl, added a dollop of margarine, and added more salt. And voila, mushy grits! Can’t say I’ll be doing this again anytime soon, but it was a distraction and I got fed.
I did follow the recipe, and it came out mushy. Yes, not a surprise there. If I had let it go longer, I think it would have gelatinized a little and been a loosely formed polenta. So I poured the mush into a bowl, added a dollop of margarine, and added more salt. And voila, mushy grits! Can’t say I’ll be doing this again anytime soon, but it was a distraction and I got fed.
Wednesday, March 10, 2010
Baking is a Science Experiment
Baking is a science experiment now. I remember being told that baking, unlike cooking, is similar to chemistry when following a recipe because measurements mean something. An inaccurate measure can cause bread not to rise or a cookie to be more crumbly. Now that I can’t bake with wheat flour or eggs, my kitchen is even more of a laboratory. I regularly use a bean-based flour and xanthan gum for baking. I’d seen xanthan gum on some food labels previously, but until I had to bake in our allergen-free home, I had not noticed it sold separately in stores. Apparently, the gluten that is in wheat gives foods certain textures. Xanthan gum assists in that department.
As for the eggs, that also became a trick. I learned eggs serve multiple purposes in foods- to bind and to help baked goods rise. There are several substitutes, including a ratio of water, oil, and baking powder, as well as Ener-G Egg Replacer, and flaxseed.
Until the past week, I never attempted to use flaxseed. However, after contacting Elizabeth Gordon, who just published her first cookbook, “Allergy-Free Desserts: Gluten-Free, Dairy-Free, Egg-Free, Soy-Free and Nut-Free Delights”, I tried it. She utilizes it in lieu of eggs in her recipes, and recommended it especially for cookies. I’ve used it thus far in one of her recipes, and also a bread mix I’ve used before. It worked, so I’m trying it again now in a muffin recipe I usually use the egg replacer in. Applesauce muffins should be ready in just a little bit. Here’s hoping they come out.
As for the eggs, that also became a trick. I learned eggs serve multiple purposes in foods- to bind and to help baked goods rise. There are several substitutes, including a ratio of water, oil, and baking powder, as well as Ener-G Egg Replacer, and flaxseed.
Until the past week, I never attempted to use flaxseed. However, after contacting Elizabeth Gordon, who just published her first cookbook, “Allergy-Free Desserts: Gluten-Free, Dairy-Free, Egg-Free, Soy-Free and Nut-Free Delights”, I tried it. She utilizes it in lieu of eggs in her recipes, and recommended it especially for cookies. I’ve used it thus far in one of her recipes, and also a bread mix I’ve used before. It worked, so I’m trying it again now in a muffin recipe I usually use the egg replacer in. Applesauce muffins should be ready in just a little bit. Here’s hoping they come out.
Monday, March 8, 2010
Try, Try Again
After this morning’s post, I thought about lunch. I’m so tired of the same things. I try to have variety in our diet, but with the food allergies we have a lot of limitations. Lunch winds up being leftovers when we have them, or else the standbys- hot dogs, turkey, and/or avocado for protein. So I thought I’d try something new.
I’ve wanted to make falafel from scratch for a while. The recipes never look too complicated. The mixes are out because they usually have wheat in them- one of the Babe’s allergens. In the March 2010 issue of Parenting, they had a recipe for Panfried Falafel. I modified the recipe a bit (a little too spicy), and went for it. And because I modified it, I completely forgot one ingredient that was obviously necessary for it to hold together. I just never got back to the pantry after I grabbed the canned chickpeas, leaving out the baking powder, so the experiment wasn’t entirely a success. I wouldn’t say it was a failure though. The result had good flavor, and could actually be used as a chickpea spread or dip. However, it wasn’t falafel. There will be a next time, and I’ll see if it works with the baking powder I left out.
As for the Babe, trying new foods is a little bit scary. I knew the Benadryl was within reach, and I had tried to feed her chickpeas once before. I couldn’t remember if she’d ever had anything with cumin in it before. So I put some of the failed falafel on a spoon for her to taste. She delicately stuck her tongue in it, and that was it. The positive was that there was no reaction physically to it, but she didn’t actually eat any. Next time I make it, hopefully it will have a more pleasing texture for her, and she’ll actually eat it. Try, try again.
I’ve wanted to make falafel from scratch for a while. The recipes never look too complicated. The mixes are out because they usually have wheat in them- one of the Babe’s allergens. In the March 2010 issue of Parenting, they had a recipe for Panfried Falafel. I modified the recipe a bit (a little too spicy), and went for it. And because I modified it, I completely forgot one ingredient that was obviously necessary for it to hold together. I just never got back to the pantry after I grabbed the canned chickpeas, leaving out the baking powder, so the experiment wasn’t entirely a success. I wouldn’t say it was a failure though. The result had good flavor, and could actually be used as a chickpea spread or dip. However, it wasn’t falafel. There will be a next time, and I’ll see if it works with the baking powder I left out.
As for the Babe, trying new foods is a little bit scary. I knew the Benadryl was within reach, and I had tried to feed her chickpeas once before. I couldn’t remember if she’d ever had anything with cumin in it before. So I put some of the failed falafel on a spoon for her to taste. She delicately stuck her tongue in it, and that was it. The positive was that there was no reaction physically to it, but she didn’t actually eat any. Next time I make it, hopefully it will have a more pleasing texture for her, and she’ll actually eat it. Try, try again.
Live to Eat or Eat to Live?
Do you live to eat, or eat to live? I’m somewhere in the middle. However, I would say I live in a household that is food obsessed. Being a stay-at-home mom, I’m constantly trying to figure out what to feed my toddler. I generally forget myself in that equation, and wind up eating her scraps or the same meal of odds and ends she has since she’s a picky eater. Dinner is a different story though, in that I generally plan at least a day ahead what we’re eating. That is because I have to defrost meat, and don’t want to run out to the store for last minute items when that means a 10 minute drive to and from the store with the Babe (add time for car seat manipulations).
When I worked full time, I was more food obsessed for myself. Morning time I would be wondering where I’d go for lunch and even what we were going to do/have for dinner. At that time, there was a lot less planning since grocery stores and restaurants were so much more convenient. We now live in an area that does not carry certain items I rely on to cook, so I have to mail order or pick up foods several hours away. And with my Food Allergy Babe, frozen and packaged convenience foods and take-out are no longer an option. Luckily for my husband, my cooking has improved… or else his tolerance for it has grown.
So in a little bit, I’ll go get my warm, snuggly little girl out of her crib when she wakes up, and after the cuddles and diaper change, try to get her to eat. And so our day begins.
When I worked full time, I was more food obsessed for myself. Morning time I would be wondering where I’d go for lunch and even what we were going to do/have for dinner. At that time, there was a lot less planning since grocery stores and restaurants were so much more convenient. We now live in an area that does not carry certain items I rely on to cook, so I have to mail order or pick up foods several hours away. And with my Food Allergy Babe, frozen and packaged convenience foods and take-out are no longer an option. Luckily for my husband, my cooking has improved… or else his tolerance for it has grown.
So in a little bit, I’ll go get my warm, snuggly little girl out of her crib when she wakes up, and after the cuddles and diaper change, try to get her to eat. And so our day begins.
Sunday, March 7, 2010
My First Blog
This is an exhilarating and new experience for me. I'm constantly scanning others' blogs, searching out tips, and thought, "why not me?". Not that I foresee myself posting a lot of tips here. Rather, the mundane everyday goings-on.
I have a precocious toddler who takes up most of my energy. One main focus in our home is that she has several major food allergies. I don't leave home without the Benadryl and the epi-pen. This also requires some creative cooking, and a lot of repetitive cooking, while we try to get our picky-eater to eat. So here's to a new adventure!
I have a precocious toddler who takes up most of my energy. One main focus in our home is that she has several major food allergies. I don't leave home without the Benadryl and the epi-pen. This also requires some creative cooking, and a lot of repetitive cooking, while we try to get our picky-eater to eat. So here's to a new adventure!
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