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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.

Meal Plans Week of 3-10-13

On your mark. Get set. Go!  That is how I’m approaching this week. So much crammed into a few days. But I’m doing my best to stay organized, prep ahead and not get overwhelmed.

Aside from our usual activities this week we have Kindergarten assessment, a psychology appointment (Justin and I will be going while the kids have a playdate), MomBreak, an overnight women’s conference (for me :), and a game night with our small group from church. There is a Mom’s Night Out on Tuesday, but I don’t think I’ll be able to make it.

An early birthday present from my in-laws 🙂

In addition to the events I have a birthday cake and 4 dozen cupcakes to make/decorate for Friday. I have to make a couple breakfast items for our MB meeting on Friday. I have to prepare all of the food in advance for the weekend (for myself when I travel and for the family when I’m gone) and make some ice cream toppings for our game night.

Now add to that a time change (less sleep = not good for me :P) and major tummy/health problems right now. And a potentially sick kid (Rebecca is having on and off fevers for some reason…still trying to figure out if it is from her molars or something else). I know I will do it. I know God will give me the strength I need. But right now it seems daunting.

Today’s breakfast – soaked garbanzo flour pancakes

I did at least give myself a head start. I already baked all of the cake and made the frosting. And I have banana bread in the oven right now for MomBreak. I’ll have a more detailed schedule for this week to make sure I don’t forget anything.

My health…definitely could be better. I have avoided fermented foods for a while now. I know they are so healthy. But I always seem to feel awful when I consume them. But I want to heal my gut. So I thought I’d give it a try again. I made some fermented punch last week and drank a little each day. It’s a very mild ferment. It’s mostly water, lemon juice and sugar. But it seems it was still enough to cause a problem. I had a few great days (as usual when you add good bacteria to your system)…and then things got bad very quickly. The problem? Die off 🙁  I haven’t had it in a while. But I know it well. And it is not pleasant. The fermented food kills some of the bad bacteria. And then it has to get out of your body. But that is NOT easy…at least not for me. It just sits in my gut like glue.

I’m trying to just keep going, keep eating, keep moving…but it’s hard. My body knows it needs to get rid of toxins. But it doesn’t quite know how. So I get headaches, acne over my whole body, constipation, mood swings, all sorts of unpleasant things. As the bad stuff sits there it’s like poison in my body. So my focus right now is to “detox” and get the bad stuff out. Then I can get back on track with my usual eating and healing process. I’ll probably eat a little lighter than usual and drink a little more fluid than usual while trying to flush things out. I don’t like to do that since I’m trying to really nourish my body and heal. But I have to get past this roadblock first. Because right now all I can think about is how badly my stomach hurts.

The one remaining question from all of this is do I just keep adding the ferments and get through the die off  as a way to adjust or do I have histamine intolerance and I should continue to avoid them? I’m not sure.

With that I’ll get on with the menu. I have a couple little things to fill in as the week goes on. But here’s a start. And my extra schedule to make sure I don’t forget anything this week.

Our little friend still visits daily. The kids have named him/her Tico. He stares at us through the window.

Sunday – set out kids’ clothes for the week, pack for weekend, bake for MB
Monday – cake decoration
Tuesday – cake decoration
Wednesday – prep food for F/S, make caramel
Thursday – fill/frost cake, pack
Friday – cake deco/pick up
Saturday – caramel/nuts…bake something extra to bring for myself (there will be an ice cream sundae bar)?
_________________________________________________________________
S (prep lunch, bake banana bread, make pancakes, church, bake, prep smoothies) D1
  B – banana bread, orange (Justin), soaked garbanzo flour pancake w/ syrup, sauteed broccoli and brussels sprouts (Mary)
  L – cp chicken, broccoli and cauliflower, rice
  D – sauteed lentils, cauliflower and brussels sprouts (Mary), egg muffins, toast, fruit or leftover meatballs and noodles (Justin)

M (cake decoration, ped SP, PS) D2 (sick kid)
  B – smoothie, banana bread (Justin), coconut milk rice, snap peas (Mary) 
  L – coconut milk ice cream, snap peas
  D – macaroni and cheese, beans, peaches (family), snap pea, beet, bean, cranberry salad (Mary)

T (cake decoration, pack/pick out clothes KM, MNO?) D3 (sick kid)
  B – yogurt, breakfast cookies (Justin), amaranth tapioca bar, pumpkin (Mary)
  L – goat milk yogurt w/ blueberries
  D – baked salmon, sauteed zucchini, baked potato

W (prep dinner, Meijer, PS, WT, make caramel, thaw cake, soften frosting) D4
  B – smoothie. breakfast cookies (Justin), coconut flour scone, squash (Mary)
  L – sour cream w/ raisins, tuna
  D – Italian pasta bake, corn, garlic toast (family), tuna squash cake w/ cucumber (Mary)

Th (fill/crumb coat/frost cake, prep dinner, KA, Dr. M./playdate, prep food for my trip, pack) (Happy Birthday to Me 🙂 D1
  B – yogurt (Justin), sauteed cauliflower (Mary)
  L –
  D – (prep ahead) – cp pea soup, TBD bread

F (cake deco, MB, PS, cake pick up, AFC) D2
  B – hard boiled egg, toast, fruit (Justin), coconut milk teff porridge, snap peas (Mary)
  L – snap peas, beets, cheese
  D – (Mary out to eat – sushi) – leftover Italian pasta bake, broccoli, garlic toast

S (AFC, swimming, GN) D3
  B – yogurt w/ blueberries, granola bar (Justin), yogurt w/ blueberries (kids), goat milk yogurt, soaked gf grahams, blueberries (Mary – at hotel)
  L – leftover mac ‘n’ cheese (Justin), pb/j or mac ‘n’ cheese, olives (kids), pumpkin w/ salmon (Mary – on the road)
  D – (early/easy clean up) – TBD from freezer (family), pumpkin, zucchini, turkey or salmon (Mary)

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D1: chicken, dry beans, lentils; broccoli, brussels sprouts, cauliflower

D2: white fish, pork; white rice, teff; green bean, lettuce, peas, beets; pear, cranberry; coconut milk

D3: turkey, salmon; amaranth, tapioca; asparagus, pumpkin; coconut water, goat’s milk yogurt, blueberry, raspberry

D4: tuna, beef, cream, sour cream; coconut flour; cucumber, squash, zucchini; grapes;  raw milk

Homemade gluten free oreos | Just Take A Bite

Gluten Free Homemade "Oreos" (egg free, dairy free, nut free, corn free)

No need to miss out on treats just because you have allergies! These homemade Oreos® are free of gluten, dairy, nuts, eggs and corn.

Homemade gluten free oreos | Just Take A Bite

Last year I made a homemade version of Oreos®. They were great! But now that I’m eating gluten free I can’t have them…or can’t I?

I’ve been brainstorming ideas for a safe birthday treat for myself. And these came to mind. So I tried a gluten free version yesterday. Delicious!!

The recipe isn’t all that different from the original. But I decided to do a separate post so nobody misses out. I don’t want it to get overlooked if you’re gluten free. You can have a healthy, homemade treat too!

I made some of the cookies round and some square (I was short on time, and the square are easier). I also made two batches of filling. The first one ended up a little looser than I wanted (I had two kids running around begging for breakfast). So I filled the round ones with that. Then I did a quick re-do and made a much better version. I filled the squares with that. They all taste great. One just has a little better consistency and looks better. A good filling needs plenty of flour. Lesson learned.

I hope you enjoy this very allergy friendly homemade treat. These can be gluten free, dairy free, egg free, nut free, corn free and soy free.

Gluten-Free Oreos®

Homemade gluten free oreos | Just Take A Bite

Gluten Free Homemade Oreos®
makes 15 – 20 cookies

1/4 cup organic palm shortening*
6-8 Tbsp. tapioca flour*
1/4 cup maple syrup

2 cups gluten free flour (this is the mix I use)
1/2 cup cocoa powder*
3-4 tsp. chocolate extract (optional…makes it a deeper chocolate flavor, but not necessary)
1/2 cup organic cane sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, room temp (you can substitute coconut oil or palm shortening)
6 Tbsp. honey
water

To make the cookies:

Cream butter and sugar in a large bowl. Add cocoa and chocolate extract. Blend well (a hand mixer works well). Taste. Add more chocolate extract until strong enough. Add flour, baking soda, salt and honey. Blend well. If dough is still crumbly slowly add water, 1 Tbsp. at a time until dough will hold together when squeezed with your hand (do not get it too wet or the dough will stick to the parchment paper when you try to transfer the cookies).

Place 1/3 of dough onto parchment paper. Place another layer of parchment paper over top. Roll dough between parchment paper until it is 1/8 – 1/4″ thick. Remove top paper. Cut circles and place onto parchment lined baking sheet. Repeat this process until you have used all of the dough. You can also simply roll the dough and use a cookie cutter to make squares. Then transfer the whole sheet to a baking pan.

Bake cookies at 350 for about 13 minutes. Allow to cool completely. You can do this step well in advance of making the filling.

To make the filling:

Cream shortening, flour and maple syrup in a small bowl. Add more flour for a stiffer cream (note that it will firm up/become solid when chilled). Add more maple syrup for a sweeter cream. You can prep the filling ahead and store it in the refrigerator. Let it come to room temperature before filling cookies.

To assemble the cookies:

Place the cream filling in a small plastic bag. Cut off one of the corners of the bag for a pastry bag. Pipe some cream onto the center of one cookie, leaving space at the edge . Top with another cookie. Press together just until the cream reaches the edge. Repeat this process until all of the cookies are filled. Store in an airtight container in the refrigerator. You can also freeze the cookies.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂

Just Do It

I’ve got a post floating around in my head. It started while I was in church this morning. So I want to write it right away before I forget. So I’m doing it. And I’m going to do it as quickly as possible…because I’ve got things to do. So here goes. No re-reading. No thinking. I’m just going to do it.

Both in Bible study and in some other devotions recently the topic of being a “doer of the word” came up. And it struck a cord with me.

I am usually a task oriented person. I love to make lists, stay organized, get things done, do things in advance. When I was in school I never put off homework. I did it as soon as possible. I like to stay on top of things.

But lately I have a to-do list that keeps growing and growing. I add to the list. But don’t take much off. I get anxious thinking about the things I need to do, that I’m constantly thinking about. But then when I have a few minutes I don’t do anything. I look at Facebook. I watch tv. I browse blogs. Anything that doesn’t require me to think or do. Any activity that I can do while being “off.”

With my decline in health in the last couple years I have become less and less of me. I try to keep my head above water and do the absolute necessities. But I just haven’t had the energy or focus to keep up at my normal pace. And I don’t like it.

I get overwhelmed easily. I’m mentally and physically drained by the end of the day. I feel like I just can’t do it.

Over the last couple months Justin will often remind of things on the to-do list…and remind me again…and again. I tell him I’ll get to it when I can. And I get annoyed. But I bet he is even more annoyed. Not at me. But by the lack of me…the lack of the me he knows.

He and I are a lot alike. That’s a big part of why we fell in love 🙂  We both like to take action and stay on top of things. So when I can’t seem to keep up, he notices.

I’ve also noticed in the last couple years that when I go to church I do just that…just go. I have a hard time focusing on the message. I don’t retain any information. And I certainly don’t act on it. I just go through the motions…sing, listen, then go about my usual life. Then I go to Bible study and do the same. I sit there and listen to everyone discuss and answer questions. And my mind seems blank. Like I can’t form any kind of response or participate in the discussion.

But as I rest and heal that is all slowly changing. I feel myself returning. The real me. The person that wants to participate. The person that has energy to do things. The person that sees a to-do list and says let’s get things done.

A week ago we had our Friday night Bible study. And I finally felt like I could participate. I had something to contribute. I could think clearly. And after the study part I could socialize and be fully present instead of thinking about health issues or anything else. And wouldn’t you know it we talked a lot about taking action that night. I’m thankful I could listen and that God was speaking to me.

Someone talked about taking action as soon as the spirit lays something on your heart. Which is why I decided to write this post right now instead of waiting and thinking and debating. I’m just doing it.

Then in church this morning the pastor also talked about seeking God and following him. One of the songs mentioned using our intellect for God’s purpose.

That is the other area that I’ve struggled with for a long time. I’m smart 🙂  I was always in the top of my class. I have a degree in computer and electrical engineering. I designed missile release systems for military planes for 6 years. God has given me intelligence. But what am I doing with it? Not much lately. I don’t pay attention to the news or what is going on in the world. I don’t take time to learn new things or challenge myself.

I just let life fly by. I do what I have to. But I’m not fully engaged. And I want that to change. I want to do. I want to participate in life. I want to challenge myself and my spouse and kids to be better people and doers of God’s Word.

This won’t happen over night. But I am thankful that slowly but surely I am able to heal my mind and body and come out of the fog I’ve been in for so long. I can actively take steps to serve God and be in his Word and in prayer daily.

Just today I decided to start having a family character of the week. I’ll put it on the fridge, and the whole family can participate. Rebecca chose for us to work on self control this week. It’s definitely something we can all work on right now.

I am also trying to become more involved in church and push myself to make friends. I’m very introverted by nature. But I’m trying to step outside my comfort zone, say yes to activities I might have shied away from before and be more social.

So there it is. The thoughts in my head that I took the time to write out instead of just thinking about them all day. I’m sure there are more. But I’m not thinking about it. I’m just doing.

I did it. I will do it. Praise God that I am healing and He can more fully use me.

Now if you’ll excuse me, I’ve got things to get done!

Meal Plans Week of 3-3-13

First full week of March. This is shaping up to be a very busy month, especially next week. So I’m going to try to get done what I can this week in preparation.

Aside from the usual activities this week I have a psychologist appointment. I’m hoping to make it to the health food store and the library (something fun for the kids). Justin has an orchestra concert and is going to a hockey game this week. And Rebecca and I are getting hair cuts (our Mommy daughter date for the month). Rebecca also has a field trip and playdate this week.

Our sick boy snuggling with “baby” and “blanket.”

Last week Abram was sick, which wore me out 😛  And caused a bit of a setback in my healing. When my kids are sick my anxiety goes way up. Especially when the littlest is sick. I just can’t relax. I’m a mom…what can I say? 😛  Plus some non-ideal food choices (looks like avocado is out for now) caused a flair of my symptoms. But hopefully this week I can get back on track. I skipped my morning workout and slept an extra hour every day last week! I know I’m still not getting as much rest as I need, but it’s a good start.

Stuck at home…having a little fun with a pants swap 🙂

I’m still getting in the kitchen and experimenting when I can. This week should be no exception. I’ve been avoiding fermented foods for a while now because I thought I wasn’t tolerating them well. I want to continue the healing process with my gut, so I’m going to try some again. Today I’d like to make fermented punch and sauerkraut. We’ll see how it goes.

I also am hoping to make a modified version of buster bars for my birthday treat (next week!). So I want to make some gluten free chocolate cookies to use for the crumb layer on the bottom. I’ll be making various baked goods for breakfasts, snacks and to go with dinners.

Rebecca made her own grocery list last week and picked out some fruits and vegetables to try. So this week I have to incorporate leeks and red onion in our meals 🙂  We’ll be doing onion rings today. I haven’t decided on the leeks yet. She also chose purple cabbage. I’ll use some to make sauerkraut. Not sure about the rest. Maybe I’ll saute cabbage and leeks together. I hope she likes them.

I have most of the meals planned out. I’ll be filling in a few breakfasts and lunches as the week goes on.

This week I want to try my yoga DVD at least once. And possibly my kettle bell DVD. I also have to work on my RFH articles. And I have a product review and giveaway that I’m very excited about! I just have to find the time to write it 🙂

Here’s what’s on the menu. What’s on your menu this week? What fun are you having in the kitchen?
________________________________________________________________
S (prep lunch, make whey, church, concert, make punch, make sauerkraut, prep smoothies) D2
  B – bagel w/ cream cheese, fruit (Justin), teff and rice granola bars, beets, snap peas (Mary)
  L – cp pork tenderloin, potatoes, onions and carrots (peas for Mary)
  D – leftover quiche, applesauce, baked onion rings (family),  pear cranberry, coconut milk rice pudding (Mary)

M (soak flour, milk, PS) D3
  B – smoothie, date scone (Justin), amaranth tapioca chocolate bar, pumpkin (Mary)
  L – salmon, zucchini, chocolate bar
  D – turkey summer sausage, crackers, cheese, peas, chips w/ dip, watermelon (family), pumpkin, zucchini, salmon (Mary)

T (make oatmeal banana muffins, KM) D4
  B – lemon blueberry yogurt, date scone (Justin), ice cream, snap peas (Mary)
  L – tuna, squash, sour cream w/ blueberries
  D – squash soup (w/ turkey broth), coconut flour squash scones (Mary), soaked oatmeal banana muffins (family)

W (make gf oreos, HH, PS – field trip/playdate) D1
  B – smoothie, oatmeal banana muffins (Justin), chicken, broccoli (Mary)
  L – lentils, cauliflower, oreo
  D – chicken nuggets w/ honey mustard, roasted brussels sprouts and cauliflower, fries

Th (bake cake, Dr. M., Dr. V.) D2
  B – bagel w/ cream cheese, banana yogurt (Justin), white rice scone, snap peas, beets (Mary)
  L – white rice pancake w/ syrup, snap peas
  D – (prep ahead) – baked white fish, potato wedges, beans

F (bake cupcakes, library, PS, hockey game) D3
  B – banana chocolate chip yogurt, granola bar (Justin), amaranth tapicoa bar, pumpkin (Mary)
  L – goat milk yogurt w/ blueberries and soaked gf graham crackers
  D – (Justin eating at the game) – salmon cakes, pumpkin, zucchini (me), broccoli (kids)

S (bake cupcakes, swimming) D4
  B – (Justin), (Mary)
  L – crackers, cheese, sausage, fruit, veg (family), sour cream, fruit, veg (Mary)
  D – sweet and sour meatballs over squash (Mary)/rice (family), corn, fruit
________________________________________________________________
D1: chicken, dry beans (pinto, navy, white, fava, mung), lentils; quinoa; broccoli, kale, sweet potatoes, brussels sprouts, cauliflower; blueberry, raspberry, date; coconut oil, carob, cane sugar, mint tea

D2: white fish, pork; white rice, teff; green bean, lettuce, peas, beets; pear, cranberry; lard, cinnamon, maple syrup, coconut milk

D3: turkey, salmon; amaranth, tapioca; asparagus, pumpkin; palm shortening, coconut water, goat’s milk yogurt

D4: tuna, beef, raw cream, sour cream; wheat, coconut flour; cucumber, squash, zucchini; coconut, avocado, grapes; EVOO, butter, ghee, tallow; cocoa, raw milk, green tea, honey

snacks: D1blueberry, raspberry, date; D2 crumble; D3 TBD w/ palm shortening, tapioca flour or amaranth and pumpkin ; D4 ice cream, soaked graham crackers, raisins, frozen grapes

Soaked Garbanzo Flour Pancakes/English Muffins (gluten free, grain free, nut free, egg free, dairy free)

Sometimes it’s hard to make gluten free baked goods taste as good as their wheat counterparts. I made pancakes with rice flour a couple weeks ago. They were good…but not as fluffy and light as our usual pancakes.

Then I tried using garbanzo bean flour. Totally different outcome. The batter begins to puff up as soon as you add the baking soda. And when it hits the hot pan the pancake instantly rises.

This recipe makes fluffy, slightly sweet pancakes. They are soaked for easier digestion. And they are so versatile. You can use them like an english muffin or like a bun. Or simply eat them plain. They are that good.

I haven’t had any kind of breakfast toast/english muffin/bagel in a long time. Needless to say this was quite a treat to split one open and spread it with butter and jam. I’m already looking forward to using the other bun tonight to make a panini!


Sick of your usual gluten free pancakes? Give these a try. Garbanzo flour is great for variety and the fluffy texture you’re looking for.

Garbanzo Flour Pancakes/English Muffins/Buns
makes 2

1/2 cup garbanzo bean flour
2 Tbsp. lemon juice + warm water to equal 1/2 cup

2 1/2 tsp. cane sugar
1/4 tsp. salt
1/2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. olive oil

Coconut oil, lard, butter, tallow or palm shortening for cooking (I used coconut oil…use a generous amount since the pancake will absorb some)

Directions:

Mix flour and water + lemon juice. Cover and let sit 7-24 hours.

Add remaining ingredients and mix well.

Heat enough oil to thoroughly cover the bottom of a skillet over low-medium heat. Pour the batter on to the skillet (in 2 circles). Cook until golden on the bottom (edges will get dry and bubbles will form on the top). Flip and cook 1-2 more minutes.

Serve as a pancake with syrup, honey or fruit topping. Split open and serve as an english muffin with butter, jam, nut butter. Split open and use as a bun for a sandwich or a burger. Or just eat it plain!

Monthly Goals – March 2013

March…really? It feels more like January here. Still cold, cold, cold with some snow, ice and rain mixed in. Hopefully if March is coming in like a lion it will go out like a lamb 🙂

I can’t say I’ve thought too much about my goals yet. The last few days I’ve had to kind of put everything on hold to take care of Abram. That being said, my main goal for this month is rest and relaxation 🙂  If that’s possible with two busy little kids. And this month is actually quite busy. But I’m going to do my best. Here’s what’s on the list.

1. Writing – Write my GRNL article. Research creating a newsletter. Write my May/June RFH articles and brainstorm July/August topics (if I can think that far ahead :).

2. Photography – start reading my photography book and implement one new method/tool.

3. Healing – I will continue to get extra rest when I can. I will continue to make sure I get enough calories and keep my body temp up. I will not exercise much. I will try my new yoga DVD for exercise/relaxation. I will eat gluten free. I will continue a rotational diet. I might rearrange my menus so that I have some different food combinations this month than I did last month.

4. Homemade Food – I will continue to experiment with gluten free baking and trying to make snacks my kids enjoy. I made some gluten free pretzel sticks a few days ago, but I have to make them another time or two to perfect the recipe. My first attempt couldn’t have been too bad, though…Rebecca kept stealing them from me 😉

5. Relationships – I will be going to a conference mid-month with my mom, sister and sister-in-law. I’m very excited to have some girl time. We have a church small group game night. And we might try to set up skype dates with my brother-in-law and niece so the kids can get to know each other better.

6. Rebecca – We are working on making new behavior/daily routine charts. Hopefully we can finish them in the next day or two. Hopefully she will be excited about implementing them. Rewards are very effective for her 🙂

Rebecca created her own American Girl Game

7. Crafts – I will be planning stuff for Rebecca’s birthday party. She’s having an arts and crafts party! Perfect for my little crafter.

8. Cakes – I will be making some kind of dessert for my own birthday. I thought about doing pie or creating some kind of gluten free cake. But Rebecca came up with a better idea for me yesterday…a revised version of buster bars that is gluten and egg free! I will be finalizing the design for Rebecca’s cake and working on designing Abram’s cake (Mickey Mouse).

9. Declutter – Organize Abram’s closet

10. Acceptance – I am working on acceptance of family members. I am also working on acceptance of my current health status. I may not look or feel exactly the way I want to. But I have to accept where I’m at and hope for better things to come. I’m keeping the end goal in mind…a healthy, strong mind and body that God can use. That helps me through the daily struggles. I know God has a plan and a purpose for me. I know he wants more for me.

I will also continue to read Bittersweet.

11. Service – This is a new one for the month. Even though I need to take it easy and get plenty of rest I also want to use my gifts to serve others. I am going to start helping with the nursery committee at church. I can use my experience, knowledge and organizational skills. And hopefully get to know some people better.

End of Month Recap and Links – February 2013

Somehow February just flew by. I felt like I couldn’t keep up with all of my work, let alone extras. My body is going through lots of changes and adjustments that aren’t always easy to tolerate. Things have been a bit crazy at home, and Abram has decided to never sleep in again (I hope that’s not really true, but it feels like it)…giving me hardly any time to get on the computer. And we’re ending the month with a bang – Abram is sick again. So back onto antibiotics today 🙁  I hope he perks up so I don’t have to hold him the entire day. My arms and back are already killing me from yesterday. So I did what I could. Here’s how the month went.

1. Writing –  I managed to write my GRNL February article. And I have my topics for my RFH articles. I just need to find the time to actually write them 😛  No work on the newsletter yet.

2. Photography – I did not have time to look at my book.

3. Healing – I am getting used to my rotational diet. And I’m having fun experimenting again. Overall I’ve seen a reduction in my food intolerance reactions. So I must be doing something right/the rotational diet must be helping.

On the down side I’ve had some days of being super cold lately and have had an increase in my low metabolism/adrenal fatigue symptoms. I’m more tired than usual. My body temps are going back down. I’m cold all the time. And digestion is awful. So I’m trying to figure out how to remedy that. I probably need some kind of combination of the following – more sleep, more food, less exercise, less fluid. That happened last week. I think it was due to major stress. I do recover fairly quickly from these episodes. But it’s still frustrating. I’m trying to sleep more and exercise less. That does seem to help. Temps are flirting with 98 again.

I am keeping a spreadsheet of my daily meals and symptoms. I need to go over it now to see if I find any consistent food/reaction combinations. I did learn that I don’t tolerate quinoa or sweet potatoes. I’m still not sure about dates, avocados, beef broth and chicken broth. I have also confirmed that I don’t tolerate much fiber. I’m still debating about wheat and dairy. At the moment I think the verdict is that I can tolerate some dairy. But I think I’m going to be totally gluten free for a bit to see if that helps.

On a positive note…I am DONE WITH MIRALAX…FOREVER! I’ve been off of it for four weeks exactly now. And I don’t intend to ever take it again. I can’t say that things are perfect now. But I don’t care. I’m not putting that chemical back into my body again.

I have started all of my supplements. It’s kind of a pain to take so many pills each day. But I just keep telling myself this is temporary until my body is back to where it needs to be.

There have been plenty of ups and downs. And I’m still learning. But on the whole I’ve seen improvement. Even in the last few days of getting just a little extra sleep and a little less exercise I can see a big change in my energy levels. It’s so nice to have the energy to really play with my kids – dancing, jumping, etc. And it’s so nice to not feel like I just ate a balloon after each meal.  I can eat…and still feel normal/not have my belly bloat up. A true miracle.

4. Homemade Food – I made quite a few gluten free baked goods for myself to help keep my carb intake up while not reaching for wheat. I’m enjoying this new experiment…and the delicious results 🙂  Soaked gluten free graham crackers are in the dehydrator right now. I’m soooo excited! And looking at my link list I realize just how much experimenting I did this month!

5. Relationships – We had a lot of fun celebrating my nephew’s birthday, going to Sleeping Beauty with my mom, going to a hockey game and going to Bible study.

6. Rebecca – We continue to do our best encouraging her and trying to focus on her strengths. And we understand her personality and struggles better each day as well.

7. Crafts – ummmm…not a spare second for this.

8. Cakes – I made a soccer cake for my nephew. I have a preliminary sketch of Rebecca’s cake. I have yet to start sketching Abram’s Mickey Mouse cake. I have a little time for that.

9. Declutter – nope…didn’t work on Abram’s closet either.

10. Acceptance – I have been working on accepting others and myself. It’s a work in progress, but at least I’m making progress.

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LINKS

I always love posts that tell the truth about saturated fat and cholesterol. No, they don’t cause heart disease.

Here are some other main stream dietary myths.

Even cats know the truth about butter 🙂

A great post on how to dye Easter eggs naturally.

Great information on vitamin K2, why we need it and how to get it (one of the reasons I refuse to cut butter out of my diet 🙂
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And my own posts from the month in case you missed any:

Gluten Free Amaranth Tapioca Chocolate Bars

Teff and Rice Granola Bars

Pumpkin Pot Pie with Soaked Amaranth Crust

My journey to find the “perfect” diet

Soaked Garbanzo Flour Carob Scones

Raw cheesecake

Sweet Potato Lentil Soup

White Rice Pancakes

Beautiful Babis preoder…there is still time!!!

Candy bar ice cream (a personal favorite)

Crunchy Crumble (this is awesome sprinkled in yogurt – cow’s milk, goat’s milk or coconut milk)

Single Serving Simple Pot Pie

Chocolate Chip Scones (I still LOVE these…I’m glad I still have a few in the freezer)

Amaranth Tapioca Chocolate Bars (gluten free, egg free, dairy free, oat free, nut free)

Yesterday I made another version of a gluten free bar. This time I used amaranth and tapioca. I also added some cocoa powder to make them a little more of a treat. Another big hit!

As you can see my little baking helper/taste tester approved. If it’s chocolate, he will come 🙂

**I made a new batch this morning that is soaked…even easier on the tummy!! They taste great. I also baked them in the form of scones/cookies instead of bars. Either way works well. The recipe is updated below.

Amaranth Tapioca Chocolate Bars
makes 10 bars

1 1/2 cups amaranth flour
1/2 cup tapioca flour
1/4 cup organic cocoa powder
1/3 cup coconut oil
1/3 cup honey
3 Tbsp. organic cane sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. cinnamon (optional)
1/3 cup chocolate chips or chunks (optional)

Heat oven to 350 degrees. Grease a 9″ baking dish.

Heat the coconut oil, honey and sugar over low heat until melted and bubbling, about 3 minutes. Set aside.

Mix the flours, cocoa, baking soda, salt, cream of tartar and cinnamon. Add the oil/sugar mixture. Add extra honey if the mixture is still crumbly. Stir in chocolate chunks.

Press into the prepared pan. Bake 20 minutes. Allow to cool in the pan for 20 minutes. Cut into bars. Carefully transfer to a plate and refrigerate until firm. Store in an airtight container in the refrigerator or freezer.

To Soak The Bars:

Melt 1/3 cup coconut oil. Mix the flours, coconut oil, 1 Tbsp. lemon juice and 1/3 cup water. Cover and let sit for 7-24 hours.

Heat oven to 350 degrees. Grease a 9″ baking dish or line a baking pan with parchment paper.

To the soaked mixture add 1/4 cup cocoa powder, 1/3 cup + 1 Tbsp. honey, 3 Tbsp. organic cane sugar or coconut sugar, 1/2 tsp. baking soda, 1/2 tsp. sea salt and 1/2 tsp. cream of tartar. Mix well (this can be done by hand or with a mixer). Add chococlate chips and mix.

Press into the perpared pan or drop large mounds onto prepared baking sheet (10-12 scones). Bake 20 – 25 minutes. Allow bars to cool in the pan for 20 minutes. Cut into bars (about 10). Transfer to a plate and refrigerate. Allow scones to cool for 3 minutes and transfer to a plate. Eat warm or place in the refrigerator to firm.

Store in an airtight container in the refrigerator or freezer.

Teff and Rice "Granola" Bars (gluten free, egg free, nut free, dairy free, oat free, soaked)

I’m still working on making safe snacks for myself that I can stock up and then just grab when I need them. Yesterday I decided to make some “granola” bars. Although oats are technically gluten free I haven’t tolerated them for years now. So I have to come up with other ways to make granola.

My grains for yesterday were teff and rice. I used a combination of the two to make a very simple, very tasty treat! They got approval from every family member. And that says a lot from some picky eaters and texturally challenged pallets.

These come together in minutes and fit the bill for a filling, healthy snack. Exactly what I need. I actually ended up eating about four of them yesterday 😛  They were my carb/grain for the day…I didn’t feel like doing any other baking.

These are fine at room temp. But they hold together better if they are refrigerated. And you can make a big batch and freeze them. These are gluten free, egg free, dairy free, nut free, oat free and vegan)

**I just made a soaked batch of these bars. They taste great!! And I’m sure they will be easier on my tummy. I’ve updated the recipe so you can try them either way.

Teff and Rice “Granola” Bars
makes 10 bars

1 cup teff flour
1 cup rice flour (I use white rice because it is easier to digest)
1/4 cup + 2 Tbsp. coconut oil
1/4 cup + 2 Tbsp. honey
1/4 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/3 cup dried fruit (I used blueberries and cranberries)
1/3 cup mini chocolate chips

Heat oven to 350 degrees F. Grease a 9″ square baking pan.

Heat coconut oil and honey in a pan over low heat until both are melted.

Mix the teff, rice, salt, baking soda, cream of tartar, dried fruit and chocolate chips. Pour oil/honey mixture over top and stir until combined.

Spread the mixture into the prepared pan. Bake about 20 minutes. Let the bars cool for 15 minutes. Cut into bars. Gently transfer the bars from the pan to a plate. Refrigerate until ready to eat.

Store them in a sealed container in the refrigerator or freezer.

**To make soaked granola bars:

Melt 1/4 cup of coconut oil. Combine the teff flour, rice flour, coconut oil and 2 Tbsp. lemon juice + enough water to equal 1/2 cup. Cover and let soak 7 – 24 hours.

Heat oven to 350 degrees F. Grease a 9″ square baking pan.

Heat 2 Tbsp. coconut oil, 1/4 cup + 1 Tbsp. honey in a pan over low heat until liquid.

Add 1/2 tsp. sea salt, 1/4 tsp. baking soda, 1/2 tsp. cream of tartar, 1/3 cup dried fruit and 1/3 cup mini chocolate chips to the soaked flour. Mix. Pour the honey/oil over top and mix well.

Spread the mixture into the prepared pan. Bake 20-25 minutes. Let the bars cool for 15 minutes. Cut into bars. Gently transfer the bars from the pan to a plate. Refrigerate until ready to eat.

Meal Plans Week of 2-24-13

Good morning, all. It’s the last week of February. I’m hoping with the onset of March comes the onset of spring. We’re all pretty sick of the never ending snow. I think 40 degrees would feel like a heat wave 🙂

This week will be fairly normal. Justin and Rebecca get two Daddy daughter dates this week. They are going to a hockey game this afternoon (it would be fun for all of us to go…but Abram and sitting for 3 hours don’t go together) and a Daddy & Me night at her school on Wednesday. I might go to our rescheduled (for the 3rd time!…thanks MI weather;) West MI Bloggers meet up tomorrow.

I didn’t do a whole lot extra in the kitchen last week. But I did do some more gluten free baking and made a few batches of broth. I’m enjoying my new baking experiments.

Rebecca won this castle last week!

Last week was quite stressful. And it really took a toll on my body. It made me realize just how important it is for me to get enough rest. Even if my diet doesn’t change, if my stress goes up I feel rotten – my metabolism and adrenals crash. I had about four days in a row of feeling ice cold, having low body temps and really messed up digestion. My temps went from almost 98 back to 95s. Thankfully after a couple days of extra sleep and rest I have brought things back my norm at least. I still have a ways to go for full healing, but thankfully I can recover fairly quickly from a crash.

To that end I’m trying to push myself a bit to sleep more and exercise less. Yesterday and today I set my alarm an hour later and skipped my morning exercise. It’s a start. I’m learning the difference between my food sensitivity reactions and adrenal fatigue symptoms. That will help me know what to adjust when I’m not doing well.

I also tried to get in plenty of broth daily last week. I think it may have been too much extra liquid. I think that just contributed to the metabolism shut down. So I’ll cut back a bit on my quantities.

I’m still experimenting with new grains. And I’m not sure I’m handling the garbanzo flour well. It seems like whenever I eat it I get a lot of pain. So maybe I’ll skip it one D1 this week and then try again on the next D1. And see what happens.

Our future math whiz working on his calculator

I have a few baking projects I might try tackle this week. But I also don’t want to wear myself out again. So we’ll just see how the week goes/how I’m feeling. I might try to make pretzels and graham crackers with gluten free flours. I also would still like to make a batch of golden grahams (didn’t get to it last week). I made one version of gluten free granola bars yesterday (recipe to come). I might make another version today.

One of my stressors right now is keeping up with all of the writing I want to do. Abram’s been an early riser for the last couple weeks. So computer time is limited. I’m prioritizing my assignments. Hopefully that will help me stay on track with what really needs to get done and what can wait. And then I have better direction. But hopefully I will have time to get a good start on my Real Food and Health articles this week.

We have decided to do a 5th birthday party for Rebecca. So I need to start planning for that. Rebecca and I decided on a theme. Now we need to work on invites, decorations, games and menus. And the cake of course 🙂  I also want to make some new behavior charts for her – more permanent ones. So I have to get some craft supplies. Finally my own birthday is coming up soon. I’m trying to think of a dessert experiment I could do for myself…something I can actually eat 🙂

Anyway, I better wrap this up. Maybe I’ll have time to do some more writing before the rest of the family is up and needs my attention. Here are most of the meal plans. I will fill in some details as the week goes on.
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S (prep breakfast and lunch, church, hockey game, prep smoothies, bake w/ Abram) D3
  B – zucchini bread, strawberry yogurt (Justin), goat’s milk yogurt w/ blueberries and soaked amaranth/tapioca crumble, pumpkin w/ butter (Mary)
  L – cp turkey meatloaf, beans, rice
  D – at the hockey game (Justin/Rebecca), salmon pumpkin pot pie w/ soaked amaranth/tapioca crust
  snack: amaranth granola bars
 
M (SP, PS, WMB) D4
  B – banana bread, sausage, smoothie (Justin), squash w/ coconut oil, raw vanilla ice cream (Mary)
  L – sour cream w/ frozen grapes and soaked grahams, cucumber
  D – leftover spaghetti, garlic bread, corn (family), coconut flour squash cakes (Mary)
  snack: sour cream, soaked grahams
 
T (KM, CCS) D1
  B – hard boiled egg, bagel w/ cream cheese (Justin), raw blueberry cheesecake, broccoli (Mary)
  L – chocolate bars, broccoli
  D – sweet and sour chicken and broccoli over rice
  snack: dinner leftovers

W (soak flour, make pretzels, Meijer, PS, pediatrician, Daddy and me night) D2
  B – banana bread, smoothie (Justin), teff and rice granola bar, peas (Mary)
  L – snap peas, gf pretzels
  D – breaded white fish, beans, baked potatoes grilled cheese, peas, chips, applesauce (family), leftovers (Mary) (sick kid)
  snack:

Th (make graham crackers, make charts, chop produce) D3
  B – hard boiled egg, bagel w/ cream cheese (Justin), amaranth tapioca granola bars, pumpkin (Mary)
  L – goat milk yogurt w/ gf graham crackers, snap peas
  D – pan seared salmon, pumpkin (Mary), broccoli, biscuits w/ jam baked potatoes w/ sour cream
  snack: gf graham crackers

F (make ice cream, make scones, make hot fudge, soak flour, MB, PS) D4
  B – yogurt, banana (Justin), ice cream, squash (Mary)
  L – avocado and snap peas in garlic sour cream, scone
  D – egg and cheese quiche, beans, banana bread french toast, applesauce (family), tuna, squash, avocado, scone (Mary)
  snack:

S (chop produce, make pancakes, swimming) D1
  B – garbanzo flour pancakes/english muffins w/ jam, broccoli
  L – quiche (family). TBD (Mary)
  D – chicken and cheese sandwiches or paninis, roasted cauliflower and brussels sprouts, custard w/ strawberries or tapioca pudding
  snack:
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D1: chicken, dry beans (pinto, navy, white, fava, mung), lentils; quinoa; broccoli, kale, sweet potatoes, brussels sprouts, cauliflower; blueberry, raspberry, date; coconut oil, carob, cane sugar, mint tea

D2: white fish, pork; white rice, teff; green bean, lettuce, peas, beets; pear, cranberry; lard, cinnamon, maple syrup, coconut milk

D3: turkey, salmon; amaranth, tapioca; asparagus, pumpkin; palm shortening, coconut water, goat’s milk yogurt

D4: tuna, beef, raw cream, sour cream; wheat, coconut flour; cucumber, squash, zucchini; coconut, avocado, grapes; EVOO, butter, ghee, tallow; cocoa, raw milk, green tea, honey

snacks: D1blueberry, raspberry, date; D2 crumble; D3 TBD w/ palm shortening, tapioca flour or amaranth and pumpkin ; D4 ice cream, soaked graham crackers, raisins, frozen grapes