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Category: Food allergies

Does one (or all!) of your children have food allergies? Sadly this is no longer a rare thing. More and more kids struggle with food allergies now than ever before.

I’ve been there too. Skin testing, blood work, epi-pens…the works. It can be challenging or down right scary.

But you don’t have to live in fear. And you don’t have to just accept food allergies as a life sentence. There is help!

My son went from over twenty food allergies and an epi-pen to being able to eat just about anything. Even nuts!

There are ways to heal the gut and nourish the body so your child can get back to a normal life. Food allergies have so many underlying causes. Once you figure out the root problem and treat it the body will begin to heal.

Don’t let food allergies define your life. I’m here to help you and your child heal.

John Ball Zoo – A Family Tradition

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If you asked me what one of my fondest memories of my childhood was, I’d say going to John Ball Zoo. I went there often when visiting my grandparents. Getting a balloon and sitting by the John Ball statue were always on the agenda.

John Ball Zoo is a wonderful park and zoo in Grand Rapids, Michigan. I didn’t grow up in Grand Rapids, but I still went often in the summer. Now I do live near Grand Rapids, and I love taking my own kids! We usually get a membership so we can go as often as we like every year. My son even took his first trip at just a few weeks old.

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Recently I was privileged to go on a tour of the zoo. There have been a lot of updates since I was little.

We started with one of my favorites – the chimpanzees. They are always entertaining. There is one older male that loves to get up close and look at everyone. After talking to one of the zookeepers we found out that he likes to look at everyone’s shoes!

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We were fortunate to have a good view of one of the lions. We also saw the mountain lions, bears, turtles, otters, and many other neat creatures.

The kids got a special treat, too. They got to see a screech owl up close and pet an albino ferret.

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John Ball Zoo has an exciting aquarium. If you time your stop there well you can see the penguins being fed. It’s noisy but fun. We also got go behind the scenes of the aquarium to see where they prepare food, take care of sick creatures and get others adjusted to their environment.

There is also outdoor water fun at the zoo. You can pet stingrays!

The latest attraction at John Ball Zoo is a huge tiger exhibit. It feels like you are walking right through their habitat. Part way up the tiger trail is a unique play area for kids of all ages. Kids can pretend to camp, have fun in a clubhouse or walk along bridges and ropes.

Once you get to the top of the trail  you can make your way back down via the funicular. You get a great view of the zoo and the surrounding area.

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But don’t think your visit is over yet. There is still a petting zoo/farm. You can feed budgies. You can get up close and pet wallabees. And a trip to John Ball Zoo is never complete for the little ones without playing on the wooden train.

Did I mention the monkeys, reptiles, frogs, camel rides, baboons…there is so much to see and do at John Ball Zoo! Don’t forget to visit the new gift shop for a souvenir of your visit.

But don’t leave just yet. Once you step out of the zoo you’ll see that there is a huge pond where you can ride duck paddle boats. Or you can take the kids to John Ball Park for a picnic and fun on the playground.

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You could spend the whole day at John Ball Park/Zoo. But you also don’t have to. John Ball Zoo is the perfect size for a shorter visit – especially if you have little ones that don’t need long outings. Or you can make a whole day of it.

The zoo continues to evolve and expand. It is different than the zoo I grew up going to. There is so much more to see and do! But it still remains the friendly, fun, family-oriented zoo of West Michigan.

If you live in the area or ever get a chance to visit, be sure to stop by John Ball Zoo. It’s been a part of my family’s tradition for many years. I hope my kids enjoy it for years to come and can take their own children some day.

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Homemade Chocolate Covered Toffee

chocolate covered toffee

Did you grow up eating candy bars like Heath and Skor? I did. They were two of my favorites!!

I recently made a homemade version of chocolate covered toffee. It reminds me of my childhood favorites. Milk chocolate outside. Buttery toffee inside.

Homemade Chocolate Covered Toffee

The best part is that these chocolates only contain real ingredients and are super easy to make!

I made them for a Father’s Day treat. They would also be perfect for Valentine’s Day. I wouldn’t mind having them on hand any time for a sweet treat.

Easy Grain-Free Dessert

I used candy molds to make them into individual chocolates. You could also make a batch in a large pan and break it into pieces to be more like a candy bar. Either way you can’t go wrong.

These chocolates are gluten, grain, nut and egg free. So they are a perfect treat for someone with allergies.

chocolate covered toffee 2

Homemade Chocolate Covered Toffee
Yields 30
Homemade buttery toffee topped with milk chocolate.
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Ingredients
  1. 3 Tbsp. honey
  2. 1/4 cup butter
  3. 1/2 cup brown cane sugar, sucanat or coconut sugar
  4. 1/4 - 1 tsp. salt (to taste)
  5. 12 oz. chocolate chips
Instructions
  1. In a small sauce pan combine the honey, butter, sugar and salt.
  2. Cook over medium heat until the mixture begins to bubble, stirring frequently.
  3. Continue to simmer the mixture for about 5 minutes.
  4. Remove from heat and pour the toffee into a parchment lined 8" baking dish.
  5. Allow to cool in the refrigerator for about 20 minutes.
  6. While the toffee is cooling melt the chocolate chips over a double boiler.
  7. Fill the bottom of candy molds with chocolate (1/4 - 1/3 full) or pour 1/3 of chocolate into a parchment lined 8" baking dish.
  8. Allow the chocolate to firm in the fridge.
  9. When the toffee is cool enough to handle, break or cut it into small pieces (if using molds).
  10. Place a piece of toffee on top of the chocolate layer in each mold or lay the entire toffee piece on the layer of chocolate in a baking pan.
  11. Top the toffee with the remaining melted chocolate.
  12. Allow to cool in the refrigerator until completely firm (at least 30 minutes).
  13. Remove chocolates from mold or break chocolate into bars/large chunks.
  14. Store in a closed container in the refrigerator.
Notes
  1. If you are making individual chocolates, there will be leftover toffee. This makes enough toffee for about two batches of chocolates (use 24 oz. chocolate chips to use up all of the toffee).
  2. The toffee is great on its own.
  3. If you add extra honey the toffee will be more like chewy caramel for chocolate covered caramels.
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Meal Plans Week of 6-22-14

menu 6-22It’s summer! For real now. I already feel like it’s flying by. There is still so much to get done before baby comes.

At least we are making progress. Yesterday we bought a new pack ‘n’ play (it sure is strange to see that in our bedroom!). We ordered new monitors. I bought a going home outfit for the baby. Now most of the “baby stuff” is set. It’s all the other stuff that needs to get done.

This week will be another very busy one with an OB appointment, chiro appointment, speech therapy appointment and meeting a new pediatrician. I also need to figure out when to grocery shop. Hopefully we can find time for fun things too.

From now until baby arrives I’m hoping to prepare one meal and one snack to put away in the freezer. Last night I started soaking flour for a batch of brownies. I would have loved to make a few batches at once, but we are almost out of honey. So I’ll probably be making more of these later. After I get more honey I also need to make a few batches of graham crackers this week.

Produce is starting to come in. We’ve started freezing strawberries. But there is plenty more to come.

I’ve still been keeping up with my goal of eating seafood at least two times per week. I’m trying to grow another smart kiddo 🙂

I was finally able to meet with my doctor last week to go over thyroid labs. It was a great relief to hear that she thinks my levels are right where they should be. So I won’t worry about thyroid again until after baby is born.

My body is definitely starting to slow down. But I’m still doing my best to keep us all well fed and get our freezer stocked with nourishing foods. Here is what’s on the menu this week. What are you eating?

honeyed dew

***************MENU***************

Sunday
L – cp roast beef, potatoes, carrots
D – leftover baked spaghetti, salad
*bake brownies, dry strawberries, make coffee cake, make lemonade

Monday
D – salmon cakes, mashed potatoes, peas
*freeze strawberries, make fruit leather

Tuesday
D – (prep ahead) – cp meatballs, potatoes, mixed veggies

Wednesday
D – (quick prep) – hot dogs, tater tots, broccoli, fruit
*soak flour, skim cream, make ice cream

Thursday
D – chicken and vegetable stir fry over rice, honeydew
*bake breakfast cookies, bake brownies, make df ice cream, cut up fruit

Friday
D – bacon, muffins, fruit salad, roasted cauliflower
*bake/freeze muffins, make graham crackers, soak flour

Saturday
D – grilled burgers, fries, grilled zucchini
*make zucchini muffins

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Easy Beef and Bean Enchilada Bake (gluten, egg, dairy, nut, rice free)

beef and bean enchilada bakeSometimes it is very tough to cook for my family. I have to work around food allergies and intolerances. Of course they are different for everyone in the family. So normally I end up cooking a lot of separate items so everyone can feel good and eat well. But it is a lot of work!

It’s pretty rare that I make casseroles. It’s hard to make one that we can all eat. But last week I came up with a super easy casserole that we all enjoyed! I actually did make it three different ways to meet our needs. The big difference was that making different versions didn’t require any extra work.

The main recipe uses tortilla chips, ground beef, tomato sauce, beans and cheese. I left the cheese out for my son’s dairy free version. My version was simply ground beef, cheese and beans so that it was corn and tomato free.

This casserole is naturally gluten, egg, rice and nut free. You can make it dairy free by leaving out the cheese. There is still plenty of flavor. If you don’t tolerate corn you can substitute another starch like cooked rice or quinoa.

I loved that I found a way to use up the bits of tortilla chips at the bottom of the bag instead of throwing them away. If you’re looking for a super easy, allergen-friendly dinner this is it.

Easy Beef and Bean Enchilada Bake
A quick prep casserole that is allergen-friendly and has big enchilada flavor.
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Ingredients
  1. 1 lb. ground beef (or turkey or chicken)
  2. 15 oz. tomato sauce
  3. 1 Tbsp. tapioca flour, arrowroot or cornstarch
  4. 2 cups pinto beans (cooked)
  5. 2 cups crushed tortilla chips
  6. 2 cups shredded cheese (optional)
  7. salt and garlic powder to taste
Instructions
  1. Brown the meat. Season with salt and garlic powder.
  2. With the heat still on, sprinkle the flour over the meat and mix.
  3. Add the tomato sauce.
  4. Simmer for 5 minutes. Season to taste. Remove from heat.
  5. Heat the oven to 350*F.
  6. In a 2 qt. casserole layer 1/3 of the crushed chips, 1/3 of the meat mixture and 1/3 of the cheese. Repeat layering two times.
  7. Bake, covered, for 35 minutes.
  8. Remove cover and bake another 5 minutes.
Notes
  1. The tortilla chips can be replaced with another starch like cooked rice or quinoa.
  2. This can be turned into a skillet meal by sprinkling the cheese and chips into the pan of meat after simmering the sauce.
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This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

Salted Dark Chocolate Ice Cream

This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

In the summer I make ice cream a LOT. Usually it’s once or twice a week. I make some of our favorites quite often – mint chocolate chip, vanilla paired with hot fudge, chocolate and candy bar.

In addition to the standards I love to experiment with new flavors! I’ve made blueberry cheesecake, rhubarb pecan, sea salt caramel and even blue moon (plus many others).This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

For my latest ice cream creation I made something dear to my heart…salted dark chocolate ice cream.

I love putting salt on my ice cream (crazy pregnancy hormones make me crave salty and sweet together…now I’m hooked). It really brings out the sweetness. I especially love adding salt to chocolate ice cream.This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

I figured I might as well put salt IN my ice cream instead of adding it every time I scoop a dish.

I combined cocoa powder and carob powder to get a really rich, dark chocolate flavor. Then I added plenty of unrefined sea salt to give a good contrast.

salted dark chocolate ice cream collage

If you tolerate nuts, chopped almonds would be great in this ice cream. If you don’t tolerate dairy you can make it with coconut milk. It still tastes wonderful!This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

Are you like me and grew up eating a Wendy’s Frosty along side french fries? That’s what this salted chocolate ice cream reminded me of as I was eating it.  YUM! Chocolate plus salt…what could be better?!

Even my daughter LOVES it. So it is very kid friendly. It’s a perfect summer treat.

If you like chocolate ice cream you’ll love this salted dark chocolate ice cream. It’s like chocolate ice cream kicked up a notch.

This post is linked to Allergy Free Wednesday.This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

Salted Dark Chocolate Ice Cream
A rich chocolate ice cream with a hint of sea salt to bring out the sweetness.
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Ingredients
  1. 21/2 cups cream (preferably raw) (can be replaced with full fat coconut milk)
  2. 1/2 cup whole milk (preferably raw) (can be replaced with full fat coconut milk)
  3. 1 - 3 egg yolks (optional)
  4. 3/4 cup sweetener - honey, maple syrup, cane sugar, coconut sugar
  5. 1/3 cup organic cocoa powder
  6. 1/4 cup carob powder (can be replaced with cocoa powder)
  7. 1 Tbsp. vanilla
  8. 1 Tbsp. tapioca flour or arrowroot (optional)
  9. 1/2 - 1 tsp. unrefined sea salt (to taste)
Optional add-ins
  1. 1/2 cup mini chocolate chips
  2. 1/2 cup chopped almonds
  3. 1/2 cup dried cherries
Instructions
  1. In a blender combine the cream, milk, egg yolks, sweetener, cocoa powder, carob, vanilla and flour. Blend until smooth.
  2. Add salt, starting with 1/2 tsp. Blend. Taste and adjust to liking.
  3. Process the ice cream according to manufacturer's directions (mine takes about 20 minutes in a Kitchen Aid attachment).
  4. Transfer the ice cream to a freezer-safe dish. Stir in add-ins.
  5. Freeze until firm.
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Meal Plans Week of 6-15-14

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Happy Father’s Day!! I feel blessed to have a husband, father, father-in-law and grandfather in my life.

This is our first week of summer break with no set schedule. We still have plenty going on, like doctors appointments, farmer’s market, milk pick up and even a special trip to the zoo! I must admit that I’m really looking forward to the weekend. I get a pregnancy massage!!

I’m also excited today because I am at 30 weeks (though baby is measuring over 31 already)! I’m down to check ups every two weeks. We almost have everything set for baby. Most likely tonight will be the big bedroom switch for my little guy, too. Lots of change. But it’s very exciting.

Last week I was fortunate enough to get a half dozen duck eggs. I’m trying to savor them and not eat them all in a few days. I’m still focusing on third trimester nutrients and making sure I eat seafood a few times a week in addition to drinking plenty of raw milk.

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I made a lot of Father’s Day goodies last week. If you missed them check out the chocolate chunk cookies and strawberry rhubarb cheesecake. I also have a couple more recipes coming. This week I might make some kind of pie. We still have a lot of rhubarb in our garden, so most likely strawberry rhubarb. I also need to make a new batch of graham crackers.

This week I might start stocking up on strawberries. It’s hard to believe preserving season is starting. I don’t think I’ll be up for strawberry picking myself this year, but hopefully my husband and kids can get a lot for us.

There are only a few days left to enter the giveaway for The Nourished Metabolism. If you haven’t entered, now is your chance!

Here is what’s on the menu this week. What are you eating?

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**********MENU**********

S (church, Father’s Day, make smoothies)
B – bagels w/ cream cheese or peanut butter, fruit, granola bars
L – cp chicken breasts w/ potatoes, onions and carrots, broccoli, applesauce
D – grilled cheese, tomato soup, salad

M (milk, A/C install, make pie crust)
D – ham and cheese quiche cups, roasted cauliflower, fruit salad

T (library, FM, make pie)
D – spaghetti, broccoli

W (Dr. A., make broth, skim cream, make ice cream)
D – cp roast chicken, rice, veggies

Th (zoo)
D – mac ‘n’ cheese, peas

F ()
D – sausage, waffles, fruit, TBD vegetable

S (pg massage)
D – grill TBD

Gluten Free Strawberry Rhubarb Cheesecake

 

Strawberry rhubarb cheesecake is a a rich and creamy dessert that is gluten and nut free and combines the flavors of spring and summer.This Gluten Free strawberry rhubarb cheesecake is perfect for any summer celebration.For Father’s Day this year I decided to spoil my husband with a special dessert. He’s always interested in new recipes that utilize the rhubarb from our garden. So I combined that with one of our favorite treats – cheesecake!

This cheesecake is packed with flavor. The rhubarb is slightly tart, the strawberries are sweet, and the cheesecake is slightly tangy. Combined you get a perfect balance.gf strawberry rhubarb cheesecake 3

One of the best parts about this dessert is that you can make it 100% from scratch, right down to the graham cracker crumbs and cream cheese. All of the components of the cheesecake can be made in advance. Then the assembly is quite simple.

gf strawberry rhubarb cheesecake collage

I also love that you can make this cheesecake gluten and nut free. I use my homemade gluten free graham crackers for the crust. If you want to soak your grains I have a soaked version as well. If you don’t need it to be gluten free you could also make whole wheat, soaked whole wheat or sourdough grahams. I make homemade cream cheese from yogurt and sour cream from raw cream.

Strawberry rhubarb cheesecake does take a little planning and preparation. But each component requires very little hands on time. You just have to start a day or two (or even a week if that works best for your schedule) in advance of when you want the cheesecake to be ready. It makes a wonderful treat for a special occasion. Even kids will love it!

The next time you want an extra special spring confection try strawberry rhubarb cheesecake. You can spoil one (or all!) of the special dads in your life with this delicious dessert.

gf strawberry rhubarb cheesecake 4

Gluten Free Strawberry Rhubarb Cheesecake
A rich and creamy cheesecake that is gluten free, totally from scratch and perfect for spring.
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Cheesecake
  1. 1/2 recipe graham crackers (about 2 cups crushed, see links in post for recipes)
  2. 3 Tbsp. organic cane sugar, sucanat or coconut sugar
  3. 6 Tbsp. butter, melted
  4. 2 cups cream cheese at room temp (preferably homemade - see link in post for recipe)
  5. 1 cup sour cream (preferably homemade - see link in post for recipe)
  6. 1 1/4 cups organic cane sugar, sucanat or coconut sugar
  7. 3 eggs
  8. 1 tsp. vanilla
  9. 1 Tbsp. organic lemon juice (optional)
Strawberry Rhubarb Filling/Topping
  1. 3 cups total of strawberries and rhubarb, diced
  2. 2 Tbsp. butter
  3. 1/4 cup organic brown cane sugar, sucanat or coconut sugar
Instructions
  1. Prepare the graham crackers, cream cheese and sour cream.
  2. Pulse the graham crackers in a food processor or blender to make crumbs.
  3. Cook the strawberries and rhubarb in 2 Tbsp. butter and 1/4 cup sugar in a small pan for about 10 minutes, until soft.
  4. Divide the strawberry rhubarb mixture - 1/3 for the filling and 2/3 for topping. Let cool.
When ready to prepare the cheesecake
  1. Heat oven to 350*F.
  2. Combine the graham cracker crumbs, 6 Tbsp. butter and 3 Tbsp. sugar. Press mixture into the bottom of an 8" or 9" spring form pan.
  3. Bake the crust for 10 minutes.
  4. Gently spread 1/3 of the strawberry rhubarb mixture onto the crust.
  5. In a large bowl beat the cream cheese, sour cream, vanilla and 1 1/4 cups sugar until smooth.
  6. Add the eggs one at a time, blending well after each addition.
  7. Add lemon juice if desired.
  8. Pour the cheesecake batter over the strawberry rhubarb filling.
  9. Place the spring form pan in a large pan.
  10. Fill the bottom pan half way with water.
  11. Bake the cheesecake for 90 minutes.
  12. Turn the oven off and allow the cheesecake to set in the oven for 30 minutes.
  13. Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours before serving.
  14. Top slices with the remaining strawberry rhubarb mixture when serving.
Notes
  1. The graham crackers can be prepared up to 3 weeks before making the cheesecake.
  2. The cream cheese and sour cream can be prepared up to 1 week before making the cheesecake.
  3. Any ratio of strawberries and rhubarb will work. I used 2:1 rhubarb to strawberries to let the rhubarb flavor stand out.
  4. The strawberry rhubarb filling is optional. You can make the cheesecake without the filling and just use the topping.
  5. The topping can be served cold, room temperature or warm.
  6. If you like a very firm cheesecake chill it in the freezer for about an hour before serving.
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 This post is shared on Allergy Free Wednesday.

Gluten Free Dairy Free Chocolate Chunk Cookies

gf df chocolate chunk cookies

 Who doesn’t love chocolate chip cookies? I know I do! I grew up in a house that always had fresh chocolate chip cookies on hand. My mom is known for her cookies. There is no special recipe. But she knows how to make them just right.

Last week I decided to bake a batch of cookies for one of our Father’s Day goodies. But I wanted to make them so the whole family could enjoy them – allergies and all.

This is my version of chocolate chip cookies that is gluten, dairy, rice and nut free. They are light and crunchy. A perfect treat for everyone.

The next time you have a craving for cookies try a batch of these chocolate chunk cookies. 

This post is shared on Allergy-Free Wednesday.

gf df chocolate chunk cookies 2

Gluten Free Dairy Free Chocolate Chunk Cookies
Yields 3
A light and crispy chocolate chip cookie that is very allergen-friendly.
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Ingredients
  1. 2 cups any combination of gluten free flours (i.e. white rice, brown rice, amaranth, tapioca, sorghum)*
  2. 1 tsp. baking soda
  3. 1/2 tsp. sea salt
  4. 3/4 cup organic palm shortening
  5. 1 1/2 cups coconut sugar, sucanat, cane sugar or brown cane sugar (using half each of two kinds of sugar gives great flavor)
  6. 1 tsp. organic vanilla
  7. 3 eggs
  8. 1 -2 cups gf df chocolate chunks (or any chip you like)
Instructions
  1. Heat the oven to 350*F.
  2. Cream the shortening and sugars.
  3. Add the vanilla and eggs. Beat well.
  4. Add the dry ingredients. Mix well.
  5. Stir in the chocolate chunks.
  6. Place on an ungreased baking sheet in 1-2 tablespoon scoops.
  7. Bake 15 - 18 minutes (shorter for softer cookies, longer for crispier cookies).
  8. Allow to cool for 5 minutes on the baking sheets before moving the cookies to a cooling rack.
Notes
  1. *The cookies will turn out best if at least 1/3 of the flour mix is a "white" flour like white rice or tapioca.
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Meal Plans Week of 6-8-14

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Good morning! It’s summer break. I officially have a first grader! I’m happy to be done with all of our usual activities and be able to relax. I’m also looking forward to spending lots of extra time with my little girl before she’s in school all day in the fall.

This week we’ll keep busy with some errands and my daughter’s first camp of the summer. I also have another check-up. It’s always fun to see how big the baby is getting.

I have quite a bit planned for my kitchen work this week. Hopefully my legs will hold up. The swelling has been pretty bad again the last couple days. I’ll be making several Father’s Day treats this week. I also want to make ice cream and some snacks for the kids.

I think I can finally say I’m done with my whole house makeover. I have cleaned just about every room in the house very thoroughly. It’s not perfect. There is always more that could be done. But I’m satisfied with what I accomplished. I’ll be sharing some photos soon!

A before photo of my desk!
A before photo of my desk!

Also on my agenda for the next few weeks is planning meals/snacks for when I’m at the hospital and after I come home. Soon I’ll be working on stocking my freezer with meals. I’m sure we will get some meals after the baby is born. But with all of our food allergies and intolerances usually my husband is the only one that can eat what people bring. So I have to set up my own meals.

If you haven’t entered yet, please go enter the giveaway for two amazing books – The Nourished Metabolism and Love Your Body. I can’t say enough good things about them!

Here is our menu and agenda for the week. What are you eating?

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**********MENU**********

S (church, make cheesecake)
L – cp honey mustard chicken over rice
D – grilled steak, beans, mashed potatoes

M (cheer, shopping, make gummies)
D – modified beefy enchilada bake, corn, fruit

T (cheer, farmer’s market, make crackers)
D – gf df pancake and sausage muffins, sauteed zucchini, fruit

W (cheer, Dr. E., skim cream, make ice cream)
D – salmon cakes, broccoli, french fries

Th (cheer, groceries, make muffins)
D – cp split pea soup with ham, muffins

F (cheer, make chocolates, make scones)
D – scrambled eggs, scones, peas, fruit

S (open house, guests)
D – at parties

Meal Plans Week of 6-1-14

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It’s June! It sure feels strange to say that. Back in January when I could barely do more than lay on the couch I thought June would never come. But it’s here…and so is the third trimester!

My daughter’s dance class just ended last night with a great recital. Now we just have four more days of school before it is officially summer break.

This week I have a final gathering for the steering team of my mom’s group. Our local farmer’s market begins!! My daughter has a check up with the allergist. We have a special parent-child program and picnic for the last day of school. I’m also getting my hair cut this week. I really need to figure out what to do with it!

I was able to make a lot of progress in the last few days on moving the last few odds and ends from my son’s room to my daughter’s room. I also washed and put away all of the baby clothes. The nursery is just about complete, aside from reassembling the crib. The kids even made decorations for it this week past week. Next week we get to do the big transition – my little guy moving into a regular bed in the same room as big sister.

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I have a fair amount of extra food preparation this week. I have to bring the snack for my daughter’s class this week. I have to bring a dish to pass to our mom’s group (hummus w/ pita and cucumbers) and the school potluck (fruit salad). In addition I would like to make a batch of granola bars. I might make more ice cream and/or yogurt. We still have a lot of rhubarb in the garden, so I need to make something with it. Maybe pie. I have a few other misc. items on my list if time allows.

 I finally got to talk to the nurse about my thyroid results…I have to go in to see the doctor to discuss them. So I have another 2 1/2 weeks until I know more about that.

In the mean time I think it’s time to try taking my daily cod liver oil again for baby’s brain development. I’m also working on eating more seafood. I’ve had salmon four times in the last week! I will do my best to put my feet up a few times a day to help with swelling as well. My legs are already not doing well, and I have 11 1/2 weeks to go.

It’s been nice lately to be able to get a few posts up every week. I love sharing things with you! Hopefully I can get a couple more up this week too.

Here’s what’s on our menu. We had our first salads with spinach from our garden last night. Yum!! What are you eating? Maybe some rhubarb pecan ice cream? Eet smakelijk!

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**********MENU**********

S (church, cut up fruit, make granola bars, make ice cream or  yogurt)
L – cp roasted chicken, potatoes and veggies
D – Italian meatballs over noodles, broccoli

M (cut up fruit, make granola bars, make ice cream, make hummus, MB)
D – sloppy joes, squash, chips (family), at the party (me)

T (library, farmer’s market, make pie?)
D – baked egg puffs, roasted brussels sprouts and cauliflower, muffins or toast

W (allergist, make fruit salad)
D – pan-fried cod, baked potatoes, peas

Th (last day of school party – bring dish to pass)
D – cp pork and beans, rice, spinach salad

F (bake cookies?)
D – pancakes, bacon, broccoli, fruit salad

S (hair cut, shopping)
D – grilled hot dogs, grilled asparagus, baked potato wedges