I modified this from a posted recipe on about.com - it's DIVINE
This gluten-free chocolate sponge cake recipe makes a versatile, light and airy cake. Use this delicious, fast and easy gluten-free sponge cake recipe to make ice cream roll cakes, holiday gluten-free Bûche de Noël- the lovely Yule Log Cake or as a base for gluten-free Baked Alaska.
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Ingredients:
6 large eggs
3/4 cup sugar
1 teaspoon vanilla
1/3 cup cocoa powder
1/3 cup potato starch
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cream of tartar
Extra powdered sugar for dusting
Preparation:
Preheat oven to 400° F
Line a large baking sheet with parchment paper. Grease parchment paper with butter.
Separate egg yolks from whites. Place egg yolks in a large mixing bowl. Set egg whites aside.
Beat egg yolks on HIGH using an electric hand or stand mixer. Add sugar and vanilla and continue to beat on HIGH until mixture is creamy.
Combine cocoa, potato starch, baking powder and salt in a small bowl. Stir with a large whisk to thoroughly mix OR sift ingredients.
Gently fold dry ingredients into egg-sugar mixture. Fold in grated orange peel until combined.
In a separate large mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on HIGH until the egg whites are stiff but not dry.
Use a large spatula to gently fold the egg white mixture into the cake batter. Fold until ingredients are blended.
Use a spatula to scrape cake batter into prepared baking sheet.
Bake in preheated for about 7 minutes or until the cake begins to pull away from the edges of the pan.
Cool cake on a wire rack.
When the cake is completely cool, carefully invert it- with the parchment paper still on the bottom, onto a large sheet of waxed paper, lightly dusted with powdered sugar.
Slowly peel the parchment paper from the cooled cake.
The cake is ready to fill with buttercream or softened ice cream. Roll the filled jelly roll style or use the flat sponge cake to make glorious gluten free Baked Alaska.
Tips-
When you roll the filled cake, roll slowly towards you while peeling away the waxed paper at the same time. If the cake cracks while rolling, don't worry, frosting hides any cracks! Roll the cake from either the narrow side or the wide side, depending on the size cake you prefer.
THEN – for the icing follow the recipe on the back of the Hershey’s Baking Chocolate Powder
Chocolate icing –
1 stick softened butter
2/3 c chocolate powder
1/3 c milk
3 c powdered sugar (you can make powdered sugar with superfine sugar and potato starch in a food processor)
We heated the icing and poured it on the cake as it was easier, then we rolled it up and poured even more then waited for it to cool a little and dragged a fork in the icing to make it look like bark. Then sprinkle a little powdered sugar on the top
YUM
Thursday, December 23, 2010
Monday, December 20, 2010
Nom Nom Goldfish Crackers!
Gluten Free “Goldfish” Crackers
4 oz. Cheddar Cheese, shredded OR you can use goat milk cheddar – it’s out of this world
4 Tbs. Butter or you can use goat milk butter
3/4 c. Potato Starch
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
1/2 tsp. Baking Powder (if you need corn-free, you can get it at a natural foods store or you can make it with potato starch and baking soda)
2 Tbs. Milk – can use goat milk here too
Topping: salt, dried herbs or spices if desired
Preheat oven to 400 F. Lightly grease a baking sheet.
Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.
On a lightly greased surface OR sprinkle the surface with potato starch instead), pat or roll the dough to 1/8-inch thickness. Cut into 3/4 inch squares or another small shape that you like. You can also cut the dough into larger round or square shapes, just extend the cooking time.
Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping, like salt or parmesan cheese or both! Bake on the prepared baking sheet until golden brown and crisp, approximately 10 minutes but check at about 8 minutes. The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.
For added fun you can get a little "goldfish" cookie cutter
4 oz. Cheddar Cheese, shredded OR you can use goat milk cheddar – it’s out of this world
4 Tbs. Butter or you can use goat milk butter
3/4 c. Potato Starch
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
1/2 tsp. Baking Powder (if you need corn-free, you can get it at a natural foods store or you can make it with potato starch and baking soda)
2 Tbs. Milk – can use goat milk here too
Topping: salt, dried herbs or spices if desired
Preheat oven to 400 F. Lightly grease a baking sheet.
Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.
On a lightly greased surface OR sprinkle the surface with potato starch instead), pat or roll the dough to 1/8-inch thickness. Cut into 3/4 inch squares or another small shape that you like. You can also cut the dough into larger round or square shapes, just extend the cooking time.
Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping, like salt or parmesan cheese or both! Bake on the prepared baking sheet until golden brown and crisp, approximately 10 minutes but check at about 8 minutes. The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.
For added fun you can get a little "goldfish" cookie cutter
Saturday, December 18, 2010
Bouche De Noel
My husband is the baker between the two of us and he is going to make a yule log. It's exciting! I will make sure that I get a picture of it up as soon as he bakes it. Solstice is coming and we are VERY excited.
I'm thinking of the feast of the seven fishes for Christmas Eve and being in Alaska, we have a lot of seafood that would be fantastic for this.
I'm thinking of the feast of the seven fishes for Christmas Eve and being in Alaska, we have a lot of seafood that would be fantastic for this.
Sunday, December 5, 2010
British Cuisine????
I was looking in my fridge wondering what I should throw together for tonight - looking at all of those "oops" veggies that I forgot to change out from my Full Circle Farm order and there was a huge head of cabbage...
I started to think - I saw bacon, potatoes and cabbage and then I remembered an old old recipe called Bubble and Squeak so I looked up some recipes, changed them up and came up with this recipe...
Bubble and Squeak
Lynne style
10 strips of bacon
3 medium sized links of good sausage (can use loose pork sausage use about a 1/2 lb)
4 small potatoes
5 leaves of cabbage
2 TBS butter
salt and pepper to taste
Frank's Hot Sauce (optional)
Okay - slice up the potatoes and put in some water to boil so they can soften - let that do it's magic
While the potatoes are boiling, fry-up the bacon when finished place on a paper towel to drain and cool. Fry up the sausage as well in the bacon grease.
Slice up the cabbage and set aside.
After the bacon is fried - slice it up.
Drain the potatoes and put back in the pot that they cooked in. Add the sliced bacon, sausage and all of the oil and 2 TBS butter let that cook for about 2 minutes then add sliced cabbage, salt and pepper. Cook only until the cabbage becomes bright green.
Serve immediately and add Franks Hot Sauce if desired. I think it really needs that extra kick.
Allergen free for my kids, pretty fast and very filling. It's bizarre but a winner
Get the potatoes to fork tender
I started to think - I saw bacon, potatoes and cabbage and then I remembered an old old recipe called Bubble and Squeak so I looked up some recipes, changed them up and came up with this recipe...
Bubble and Squeak
Lynne style
10 strips of bacon
3 medium sized links of good sausage (can use loose pork sausage use about a 1/2 lb)
4 small potatoes
5 leaves of cabbage
2 TBS butter
salt and pepper to taste
Frank's Hot Sauce (optional)
Okay - slice up the potatoes and put in some water to boil so they can soften - let that do it's magic
While the potatoes are boiling, fry-up the bacon when finished place on a paper towel to drain and cool. Fry up the sausage as well in the bacon grease.
Slice up the cabbage and set aside.
After the bacon is fried - slice it up.
Drain the potatoes and put back in the pot that they cooked in. Add the sliced bacon, sausage and all of the oil and 2 TBS butter let that cook for about 2 minutes then add sliced cabbage, salt and pepper. Cook only until the cabbage becomes bright green.
Serve immediately and add Franks Hot Sauce if desired. I think it really needs that extra kick.
Allergen free for my kids, pretty fast and very filling. It's bizarre but a winner
Get the potatoes to fork tender
Monday, November 22, 2010
Pozole
This is another thing the boy can have and I am thrilled about it because it is my absolute "feel good" recipe and I love pozole, when I feel sick - I get pozole and it is to me like a Mexican version of chicken noodle soup
Here's a Pozole recipe
Pozole – in the crockpot
2 lbs pork
salt, to taste
pepper, to taste
1 (14 1/2 ounce) can hominy, drained & rinsed
1 cup water
1 cup pork broth – chicken will do in a pinch
1 small onion, chopped
2 garlic cloves, minced
1 (4 ounce) can diced green chili peppers, drained
1 teaspoon chili powder
3/4 tsp ground coriander
3/4 teaspoon ground cumin
fresh cilantro
fresh cabbage
fresh avocados
corn torillas
Directions:
Sprinkle pork with salt and pepper.
Combine pork with hominy, broth, onion and garlic, chili peppers, chili powder, and cumin in crock pot; mix thoroughly.
Cover and cook on low for 6-8 hours.
Serve with warm corn tortillas, avocados, fresh cilantro and fresh sliced cabbage
Here's a Pozole recipe
Pozole – in the crockpot
2 lbs pork
salt, to taste
pepper, to taste
1 (14 1/2 ounce) can hominy, drained & rinsed
1 cup water
1 cup pork broth – chicken will do in a pinch
1 small onion, chopped
2 garlic cloves, minced
1 (4 ounce) can diced green chili peppers, drained
1 teaspoon chili powder
3/4 tsp ground coriander
3/4 teaspoon ground cumin
fresh cilantro
fresh cabbage
fresh avocados
corn torillas
Directions:
Sprinkle pork with salt and pepper.
Combine pork with hominy, broth, onion and garlic, chili peppers, chili powder, and cumin in crock pot; mix thoroughly.
Cover and cook on low for 6-8 hours.
Serve with warm corn tortillas, avocados, fresh cilantro and fresh sliced cabbage
Marshmallow squares redoux
Okay so Rice Krispies have all kinds of lovely things in them that make my kids sick but I found another cereal that does the trick and is actually more flavorful - - -
Honey Nut Rice Chex!
Patrick calls them honey chews
Here we go
1/4 c. goat butter (or whatever you want to use - I just have to use goat)
1 bag of marshmallows (10 oz)
13 oz of Honey Nut Rice Chex
mix the marshmallows and butter in a large pot until creamy - take off the heat and add slowly the cereal
pour onto a cookie sheet - cool and slice! Perfect!
Honey Nut Rice Chex!
Patrick calls them honey chews
Here we go
1/4 c. goat butter (or whatever you want to use - I just have to use goat)
1 bag of marshmallows (10 oz)
13 oz of Honey Nut Rice Chex
mix the marshmallows and butter in a large pot until creamy - take off the heat and add slowly the cereal
pour onto a cookie sheet - cool and slice! Perfect!
Saturday, November 20, 2010
Green Bean Casserole - our style
Actually, I modified this from Alton Brown so I really can't take the credit but here it is (and quite yummy too I might add)
Ingredients
For the topping:
POTATO CHIPS!!!! Trust me ☺
For beans and sauce:
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons white rice flour
• 1 cup chicken broth (we use organic)
• 1 cup half-and-half (we use whole goat milk)
Directions
Preheat the oven to 475 degrees F.
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in all of the green beans. Top with the remaining potato chips. Place into the oven and bake until bubbly, approximately 15 minutes.
Ingredients
For the topping:
POTATO CHIPS!!!! Trust me ☺
For beans and sauce:
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons white rice flour
• 1 cup chicken broth (we use organic)
• 1 cup half-and-half (we use whole goat milk)
Directions
Preheat the oven to 475 degrees F.
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in all of the green beans. Top with the remaining potato chips. Place into the oven and bake until bubbly, approximately 15 minutes.
Fast dinner
Last night I was in a major "funk" and I was thinking that I had nothing to make for supper.
I walked to the natural food section and nothing jumped out at me but then I remembered this incredibly yummy dish that I had at the Spaghetti Factory when I was in Washington years ago; "mizitra with browned butter spaghetti". I thought HEY - I can make a meal of this! Granted, we can't have regular spaghetti but I have been becoming a fan of Mrs. Leepers corn spaghetti. I set to work and grabbed some organic chicken thighs (thighs are a whole lot cheaper than breasts and they hold flavor better) and mizitra cheese. Mizitra is a Greek sheep's milk cheese that is incredibly white. It's a little briny but it is not strong like feta. Its a little crumbly but you can grate it and doesn't melt well but it is perfectly safe for us to use because it is not "cow".
I started to boil the water, whipped out 4 slices of bacon diced them, fried it then set it aside then I diced the chicken and put it in the same frying pan the bacon was in! Added some seasoning (kirkland organic no salt). By this time the water was boiling so I put the chicken aside and started the noodles (8 minutes).
Then, I got 4 TBS of goat butter and put it in the frying pan to let it melt. I grated the cheese. As soon as the noodles were done, I strained them added the browned butter, cheese, chicken and bacon! Voila! I served it with some fresh broccoli. My family does not liked cooked veggies...
Anyway, it was tasty, fun, easy and really great for my kids allergies.
I walked to the natural food section and nothing jumped out at me but then I remembered this incredibly yummy dish that I had at the Spaghetti Factory when I was in Washington years ago; "mizitra with browned butter spaghetti". I thought HEY - I can make a meal of this! Granted, we can't have regular spaghetti but I have been becoming a fan of Mrs. Leepers corn spaghetti. I set to work and grabbed some organic chicken thighs (thighs are a whole lot cheaper than breasts and they hold flavor better) and mizitra cheese. Mizitra is a Greek sheep's milk cheese that is incredibly white. It's a little briny but it is not strong like feta. Its a little crumbly but you can grate it and doesn't melt well but it is perfectly safe for us to use because it is not "cow".
I started to boil the water, whipped out 4 slices of bacon diced them, fried it then set it aside then I diced the chicken and put it in the same frying pan the bacon was in! Added some seasoning (kirkland organic no salt). By this time the water was boiling so I put the chicken aside and started the noodles (8 minutes).
Then, I got 4 TBS of goat butter and put it in the frying pan to let it melt. I grated the cheese. As soon as the noodles were done, I strained them added the browned butter, cheese, chicken and bacon! Voila! I served it with some fresh broccoli. My family does not liked cooked veggies...
Anyway, it was tasty, fun, easy and really great for my kids allergies.
Thursday, November 18, 2010
Panko alternative!
Take rice crackers - and put them in the food processor - chop them up add some rice flour and you got it! I know I used this trick before but I didn't add the rice flour it helps the "panko" stick!!! This works beautifully.
Tuesday, November 16, 2010
Long day's journey into food AND a recipe for Poutine
We got Patrick's allergy tests back and I was really surprised. He has a similar allergy panel to Carmen. Carmen never had a traditional blood allergy screening because she would not tolerate the needles, now she might but that is another story...
Anyway- Patrick's areas of highest sensitivity come from Wheat, Gluten, Egg whites (yes just the whites - no clue why though)Yeast, Soy and the highest of them all is peanuts. The lower but still "there" allergies include dairy - cow dairy, tomatoes and garlic...a pizza lovers nightmare I think.
Poor kid. He is not adjusting well. The Naturopath said that his reactions would get worse before they get better so we have to clean out his system of the stuff that makes him react. It is a struggle - especially on his mental health and the health of all of us. I get exhausted just thinking about it.
Goat Milk is everywhere and I am happy to see that. It is tasty and he likes it. He hasn't liked much of the "new food" or now "Patrick safe" food. We have tried many "Chevre" products and it is pretty good stuff. I SO want to buy a goat or two now. Goats will eat ANYTHING though and their milk tastes like what they eat so I wonder what Meyenberg Farms feed their goats? Another shameless plug - Meyenberg Farms is a blessing.
I have come to learn how to adjust some recipes but the hardest is that soy! It's AMAZING that it is in everything. It's a wonder that anyone with a soy allergy can function. It's even in the organic stuff!
I have a recipe for Poutine - a REALLY fun dish that is from Quebec
Organic French Fries (pomme frites)
Organic Beef Gravy (sauce de boeuf)
Organic Goat Cheese (fromage chevre)
Pomme frites -
Slice potatoes and pat dry
Fry in a deep frier at 320
take them out and salt them immediately
sauce de boeuf -
10 ounces organic beef broth
2 TBS of butter
1 TBS potato starch OR 2 TBS Rice Flour
Seasoning - how you like it I like the Kirkland No Salt Seasoning, but you can use Seasoned Salt or McCormick's Grill Seasoning - whatever floats your boat
Salt
Some people like to start with a roux of rice flour and butter, then add the broth but either way is fine.
method -
in a small bowl mix the potato starch with 2 oz of room temp broth put the rest of the broth in a saucepan and boil. Add the potato starch mixture and stir it in to the sauce. It will thicken. Be warned though unless you are used to cooking with potato starch watch it very, very carefully because potato starch will lose it's thickness if you cook it too long.
If you start with a roux melt the butter in the saucepan then add the flour and cook it until it gets all gloppy. Then add the broth slowly and stir it in. Add all your seasoning. It will thicken.
Cheese - NOT FETA!
Cube up the cheese and get ready to CRUMBLE
Plate the warm fries first, then the gravy then the cheese on top. Serve with spinach salad
Spinach salad can be wilted - I LOVE a good wilted spinach salad with bacon and bacon renderings! NOM NOM! And it is safe for my kids to eat!
Anyway- Patrick's areas of highest sensitivity come from Wheat, Gluten, Egg whites (yes just the whites - no clue why though)Yeast, Soy and the highest of them all is peanuts. The lower but still "there" allergies include dairy - cow dairy, tomatoes and garlic...a pizza lovers nightmare I think.
Poor kid. He is not adjusting well. The Naturopath said that his reactions would get worse before they get better so we have to clean out his system of the stuff that makes him react. It is a struggle - especially on his mental health and the health of all of us. I get exhausted just thinking about it.
Goat Milk is everywhere and I am happy to see that. It is tasty and he likes it. He hasn't liked much of the "new food" or now "Patrick safe" food. We have tried many "Chevre" products and it is pretty good stuff. I SO want to buy a goat or two now. Goats will eat ANYTHING though and their milk tastes like what they eat so I wonder what Meyenberg Farms feed their goats? Another shameless plug - Meyenberg Farms is a blessing.
I have come to learn how to adjust some recipes but the hardest is that soy! It's AMAZING that it is in everything. It's a wonder that anyone with a soy allergy can function. It's even in the organic stuff!
I have a recipe for Poutine - a REALLY fun dish that is from Quebec
Organic French Fries (pomme frites)
Organic Beef Gravy (sauce de boeuf)
Organic Goat Cheese (fromage chevre)
Pomme frites -
Slice potatoes and pat dry
Fry in a deep frier at 320
take them out and salt them immediately
sauce de boeuf -
10 ounces organic beef broth
2 TBS of butter
1 TBS potato starch OR 2 TBS Rice Flour
Seasoning - how you like it I like the Kirkland No Salt Seasoning, but you can use Seasoned Salt or McCormick's Grill Seasoning - whatever floats your boat
Salt
Some people like to start with a roux of rice flour and butter, then add the broth but either way is fine.
method -
in a small bowl mix the potato starch with 2 oz of room temp broth put the rest of the broth in a saucepan and boil. Add the potato starch mixture and stir it in to the sauce. It will thicken. Be warned though unless you are used to cooking with potato starch watch it very, very carefully because potato starch will lose it's thickness if you cook it too long.
If you start with a roux melt the butter in the saucepan then add the flour and cook it until it gets all gloppy. Then add the broth slowly and stir it in. Add all your seasoning. It will thicken.
Cheese - NOT FETA!
Cube up the cheese and get ready to CRUMBLE
Plate the warm fries first, then the gravy then the cheese on top. Serve with spinach salad
Spinach salad can be wilted - I LOVE a good wilted spinach salad with bacon and bacon renderings! NOM NOM! And it is safe for my kids to eat!
Monday, October 25, 2010
Fillipino Fried Rice
A friend of mine taught me this recipe so I will pass it on to you - so very easy -
6 cups cooked rice (sticky medium grain)
1 head of garlic (this is between 16 - 20 cloves, smashed and roughly chopped)
1 TBS oil
1 ham steak - diced
9 eggs - beaten (add pepper and salt to taste)
1/4 c. Tamari Soy Sauce (gluten free)
Pepper to taste
In a large frying pan (or wok) place the oil and heat it. Add the garlic and toast it. Add the ham steak to the garlic mixture - heat the ham and mix it well with the garlic. When heated through add the rice, break up the rice and mix well. Add the soy sauce and mix well. Leave the wok on low while making eggs.
In a separate frying pan, add a tiny bit of oil and heat the pan to medium. Add 1/2 of the beaten egg mixture (your pan will probably be too small to do it all at once so take it in shifts). When complete, combine cooked eggs with the rice mixture. Add pepper to taste and have a nice dinner! Serve as a main course - I always do!
You can always add more seasonings but this is a good base for fried rice. You can also freeze it and have leftovers later, or you can feed a herd of people :)
6 cups cooked rice (sticky medium grain)
1 head of garlic (this is between 16 - 20 cloves, smashed and roughly chopped)
1 TBS oil
1 ham steak - diced
9 eggs - beaten (add pepper and salt to taste)
1/4 c. Tamari Soy Sauce (gluten free)
Pepper to taste
In a large frying pan (or wok) place the oil and heat it. Add the garlic and toast it. Add the ham steak to the garlic mixture - heat the ham and mix it well with the garlic. When heated through add the rice, break up the rice and mix well. Add the soy sauce and mix well. Leave the wok on low while making eggs.
In a separate frying pan, add a tiny bit of oil and heat the pan to medium. Add 1/2 of the beaten egg mixture (your pan will probably be too small to do it all at once so take it in shifts). When complete, combine cooked eggs with the rice mixture. Add pepper to taste and have a nice dinner! Serve as a main course - I always do!
You can always add more seasonings but this is a good base for fried rice. You can also freeze it and have leftovers later, or you can feed a herd of people :)
Sunday, October 24, 2010
Saying goodbye
We had to put our dog down yesterday. There is nothing quite like that and no words to describe it other than "release". It was intense. Just the vet, the dog and I. Watching her take her last breath and to be out of pain. What a mixed blessing. I will miss her, true. I also know that letting her go on the journey that I cannot follow yet was an act that she desperately needed me to do.
Blessings to you, Spanky and all others at the Rainbow Bridge.
Blessings to you, Spanky and all others at the Rainbow Bridge.
Tuesday, October 12, 2010
The Ultimate
I have been in a total whirlwind lately. My son - who previously has had no issues with food and the like has developed migraines as a result of a combination of things. One being airborne allergens, another - stress and his blood work will show what else is messing with him. It has been a terribly painful thing for me to see my son in such agony but I am thankful that I have the tenacity to see this through. It will be 3 weeks before we find out what is going on with him. Going to the Naturopath was a wonderful thing today and we'll see if he is able to sleep solidly through the night!
Wednesday, September 22, 2010
Pork Adobo
Alrighty then - a very simple crock pot recipe
Pork Adobo
3 lbs country pork ribs - no bones
1 head of garlic (about 15 - 30 cloves of smashed garlic - doesn't need or chopped)
1/2 cup apple cider vinegar
1/2 scant cup Tamari (Gluten Free Soy Sauce)
pepper
Put in a crock pot liner and put all ingredients on LOW - for 6 - 8 hours serve with sticky steamed rice!
Very simple, very easy, allergen free (for Carmen anyway) and the whole house smells great. Also great when someone is coming down with a cold because the garlic will knock your ick out of the park.
Pork Adobo
3 lbs country pork ribs - no bones
1 head of garlic (about 15 - 30 cloves of smashed garlic - doesn't need or chopped)
1/2 cup apple cider vinegar
1/2 scant cup Tamari (Gluten Free Soy Sauce)
pepper
Put in a crock pot liner and put all ingredients on LOW - for 6 - 8 hours serve with sticky steamed rice!
Very simple, very easy, allergen free (for Carmen anyway) and the whole house smells great. Also great when someone is coming down with a cold because the garlic will knock your ick out of the park.
Friday, September 10, 2010
Monster Cookies
The Monster Cookies were a HIT with not only my daughter but everyone who tried them. I did have to separate the M&M's though using only the blue and yellow which is an added allergy step. In case you missed the recipe posted by Alexis here it is - - - NOM NOM NOM
I noticed that they don't spread-out so give em a smash before you bake
2 eggs
1 1/4 cup brown sugar
1 c. white sugar
1 1/2 tsp Karo Syrup
2 tsp baking soda
4T margerine
12 oz ~ 1 3/4 c. Peanut Butter (can use creamy or chunky
4 1/2 c. oatmeal
1/2 lbs chocolate chips
1/2 lbs m&ms
**we also add raisins
Mix in order Given
Drop by tablespoon (or ice cream scoop for BIG cookies)
Bake 12 mins @325
Makes ~ 4 dozen
I noticed that they don't spread-out so give em a smash before you bake
2 eggs
1 1/4 cup brown sugar
1 c. white sugar
1 1/2 tsp Karo Syrup
2 tsp baking soda
4T margerine
12 oz ~ 1 3/4 c. Peanut Butter (can use creamy or chunky
4 1/2 c. oatmeal
1/2 lbs chocolate chips
1/2 lbs m&ms
**we also add raisins
Mix in order Given
Drop by tablespoon (or ice cream scoop for BIG cookies)
Bake 12 mins @325
Makes ~ 4 dozen
Thursday, September 2, 2010
Making Salves
So it is not really a food issue but I feel we as a society have gotten too far away from natural remedies. I have ventured into the world of salves. The first one I made was chickweed for itching! The next one I made was Blueberry Leaf for eczema and Eric said that it is working. I then made a lemon mash for migraines. The true test of that was this evening when Eric had migraine - and - it worked. Now, I am making calming balm with lavendar, spearmint and chamomile then an antiseptic neosporin type salve with comfrey, calendula and yarrow...yarrow is a miracle flower...we'll see. The reason why I am doing this besides the one I mentioned before is that Carmen's allergies do not stop at food - she has problems with antibiotics too.
Sunday, August 29, 2010
sorry
I have been really sick this week - I have not been myself at all so the kinds of food we had this week has been a total wash for me because I was sick. No fun...
However, we did manage to feed the girl food that she could handle and even though one night was Taco Bell (crunchy corn beef taco, no cheese) and one night was left-overs. To be honest, it was kind of a blur. One night Eric made the Curley's Ribs and rice (it's ALWAYS good to have back-ups in the freezer for those "just in case" days).
However, we did manage to feed the girl food that she could handle and even though one night was Taco Bell (crunchy corn beef taco, no cheese) and one night was left-overs. To be honest, it was kind of a blur. One night Eric made the Curley's Ribs and rice (it's ALWAYS good to have back-ups in the freezer for those "just in case" days).
Monday, August 23, 2010
Nacho Casserole to the rescue
Well - busy day today and I am coming down with a cold so I made nacho casserole for dinner. Simple really and pretty quick here goes
1/2 a bag of tortilla chips (I use Taco Loco - they are local and always very fresh - the owner does not put anything nasty in them)
1 - 1 1/2 lbs ground beef (moose, buffalo, turkey - whatever)
1 - 1 1/2 tsp McCormick Grill Seasoning
1 tsp smoked paprika
1 tsp chili powder
1 - 1 1/2 cups organic cheese ( I used sliced Joseph Farms sharp cheddar - get it at costco, it's cheap)
1 can refried beans
2 TBS organic milk
1 small can sliced black olives
condiments -
Guacamole (my recipe is just avocado, lime and salt)
Organic sour cream
Salsa - again my favorite is Taco Loco, it is outstanding
Green chilis
really whatever else you like, it's up to you
Preheat the oven to 375 - use non-stick spray on a casserole dish
brown the meat while the oven pre-heats - add seasonings
in a saucepan heat the re-fried beans and the milk - stir (the milk makes it easier to work with)
Layer the chips first in the casserole dish, it does not have to be fancy - then some ground meat then the re-fried beans then the cheese and olives - repeat until you run out of room in the dish
THEN pop that puppy in the oven and heat until the cheese is nice and bubbly, about 10 - 15 minutes.
serve with condiments - gluten-free, organic and QUICK
1/2 a bag of tortilla chips (I use Taco Loco - they are local and always very fresh - the owner does not put anything nasty in them)
1 - 1 1/2 lbs ground beef (moose, buffalo, turkey - whatever)
1 - 1 1/2 tsp McCormick Grill Seasoning
1 tsp smoked paprika
1 tsp chili powder
1 - 1 1/2 cups organic cheese ( I used sliced Joseph Farms sharp cheddar - get it at costco, it's cheap)
1 can refried beans
2 TBS organic milk
1 small can sliced black olives
condiments -
Guacamole (my recipe is just avocado, lime and salt)
Organic sour cream
Salsa - again my favorite is Taco Loco, it is outstanding
Green chilis
really whatever else you like, it's up to you
Preheat the oven to 375 - use non-stick spray on a casserole dish
brown the meat while the oven pre-heats - add seasonings
in a saucepan heat the re-fried beans and the milk - stir (the milk makes it easier to work with)
Layer the chips first in the casserole dish, it does not have to be fancy - then some ground meat then the re-fried beans then the cheese and olives - repeat until you run out of room in the dish
THEN pop that puppy in the oven and heat until the cheese is nice and bubbly, about 10 - 15 minutes.
serve with condiments - gluten-free, organic and QUICK
Saturday, August 21, 2010
The cost of "normalcy"
As I was making the bisquick gluten-free pancakes this morning for the first time, I noticed that the box only has 2 cups of mix in it - which wouldn't be an issue normally but the box cost $6.29. Then, I took a quick look around, the milk added to them is organic as well as the eggs and butter - the cost just kept going up.
Thankfully - the birch syrup Eric made was free but Carmen wanted powdered sugar instead. >ugh<
So really, the cost is huge to go organic and wheat-free (or "Carmen-Safe")
Her loaves of bread cost about $6, her eggs about $5.50 for a dozen, organic chicken is $10 a pound. Even if we made her bread from scratch we would pay about the same. It's an eye-opening part of this whole process.
Part of being a kid is that we have the need to fit in, so things like brownies, cookies and the like are important. Each box of those mixes can cost anywhere from $5.50 - $12.00. Again, for a kid, it is part of kid-dom to have access to yummy treats. Where is the "fun" in a bag of carrots when everyone else is having cupcakes?
One of the ONLY right over the counter items is pudding (not pre-made) but regular pudding. Other things that are okay but still I have to make are Rice Krispy Treats made with Rice Chex and those painfully easy oatmeal no-bake cookies.
I have come to keep gluten-free cookies in my car just in case - pre-made $6.00 a bag...
I know that it is not her choice to be like this and I am trying very hard to keep it so she can be part of the "normal" world around her. It's just really hard sometimes.
Thankfully - the birch syrup Eric made was free but Carmen wanted powdered sugar instead. >ugh<
So really, the cost is huge to go organic and wheat-free (or "Carmen-Safe")
Her loaves of bread cost about $6, her eggs about $5.50 for a dozen, organic chicken is $10 a pound. Even if we made her bread from scratch we would pay about the same. It's an eye-opening part of this whole process.
Part of being a kid is that we have the need to fit in, so things like brownies, cookies and the like are important. Each box of those mixes can cost anywhere from $5.50 - $12.00. Again, for a kid, it is part of kid-dom to have access to yummy treats. Where is the "fun" in a bag of carrots when everyone else is having cupcakes?
One of the ONLY right over the counter items is pudding (not pre-made) but regular pudding. Other things that are okay but still I have to make are Rice Krispy Treats made with Rice Chex and those painfully easy oatmeal no-bake cookies.
I have come to keep gluten-free cookies in my car just in case - pre-made $6.00 a bag...
I know that it is not her choice to be like this and I am trying very hard to keep it so she can be part of the "normal" world around her. It's just really hard sometimes.
Friday, August 20, 2010
Recipe Challenge
I am on a quest to try out as many recipes as I can to see how they can be modified to be "Carmen Safe". I am doing this to show others that they can modify too - really there are some fun things out there that I have discovered, I just need to test out these things on other people's recipes.
I am no Julia Child but I am innovative and tenacious so by golly I will get-er done.
I need recipes - as many as you can send me and I will do my darn-dest...I will have to make allowances though because on top of Carmen's allergies, she is a PICKY eater - lucky me!
I am no Julia Child but I am innovative and tenacious so by golly I will get-er done.
I need recipes - as many as you can send me and I will do my darn-dest...I will have to make allowances though because on top of Carmen's allergies, she is a PICKY eater - lucky me!
Thursday, August 19, 2010
Picking berries
This weekend I have been invited to pick raspberries - AND I have to pick the cherries off of my parent's trees as well. Planning on making raspberry jam, possibly jelly and most definitely cherry syrup. Last weekend we picked a whole lot of black and red currants to yield 34 8oz jars of red currant jelly and 44 8 oz jars of black currant jelly. I am planning on getting the rhubarb processed too.
HOPEFULLY I can get more fireweed to process another batch of the jelly for that too.
HOPEFULLY I can get more fireweed to process another batch of the jelly for that too.
Tuesday, August 17, 2010
Back to School
Last night a back to school picnic at Denali Montessori School I met a lovely lady who has a son with similar allergies as Carmen. She had baked cupcakes to share with people which had no wheat or dyes in them. Hers were the kinnikinnick brand which I have never tried. I almost cried when I spoke with her. It was amazing! There was also another mom there who made brownies which were "Carmen-safe" as well.
I brought no-bake oatmeal drop cookies because I got home too late from work to do anything else. I had a sign up to tell people what was in them and someone else used my tray to display with other "not safe" cookies and treats. I was really upset until I saw the other offerings these lovely women had made for their children.
Also - we had packed a lunch bag for Carmen with her safe food so it all worked out okay but WOW I was so impressed with these other ladies.
I brought no-bake oatmeal drop cookies because I got home too late from work to do anything else. I had a sign up to tell people what was in them and someone else used my tray to display with other "not safe" cookies and treats. I was really upset until I saw the other offerings these lovely women had made for their children.
Also - we had packed a lunch bag for Carmen with her safe food so it all worked out okay but WOW I was so impressed with these other ladies.
Monday, August 16, 2010
Bisquick!!!!
Guess what??? In Betty Crocker's new line of Gluten - Free products they have come up with Gluten Free Pancake Mix!
I was always a HUGE fan of Pamela's items but they are not always easy to find whereas Betty Crocker products are very mainstream. This is indeed exciting!
I was always a HUGE fan of Pamela's items but they are not always easy to find whereas Betty Crocker products are very mainstream. This is indeed exciting!
Sunday, August 15, 2010
Our trip to Costco today
Today was an extremely busy day for us, which took us all over town and we stopped at Costco. We bought some items for the freezer to pop-out when there is just no time to cook. Costco has a wide variety of organics and gluten-free items and what we call "Carmen safe" - we bought
Del Real Barbacoa
Curleys BBQ Ribs
Willow Brook Kettle Cooked Turkey
AND
Joseph Farms Sharp Cheddar Cheese
Chobani Greek Yogurt - a lovely yogurt which Carmen can have but get this - - -
The WDS (warehouse demo services) staff was demonstrating cheeses knew about the hormone issue in dairy! She was wonderful to talk to. She knew that imported cheese has no such issues but that American processed cheese has hormones in it...she said she knew of other people who have a problem with this but thought that it was "lactose intolerance". I have never met anyone else with this same issue, though I am trying. I want them to know that they are not alone.
"According to the FDA, no significant difference has been found between milk derieved from rBST treated and non-treated cows" - REALLY? You have got to be joking right? Okay - they are serious, but so am I - the Federal Government can't but Carmen sure can! All she has to do is ingest it and then they will see - yes Virginia, there IS a difference.
Goes to show that you never know who you are going to run into or what you are going to learn in the halls of Costco.
Del Real Barbacoa
Curleys BBQ Ribs
Willow Brook Kettle Cooked Turkey
AND
Joseph Farms Sharp Cheddar Cheese
Chobani Greek Yogurt - a lovely yogurt which Carmen can have but get this - - -
The WDS (warehouse demo services) staff was demonstrating cheeses knew about the hormone issue in dairy! She was wonderful to talk to. She knew that imported cheese has no such issues but that American processed cheese has hormones in it...she said she knew of other people who have a problem with this but thought that it was "lactose intolerance". I have never met anyone else with this same issue, though I am trying. I want them to know that they are not alone.
"According to the FDA, no significant difference has been found between milk derieved from rBST treated and non-treated cows" - REALLY? You have got to be joking right? Okay - they are serious, but so am I - the Federal Government can't but Carmen sure can! All she has to do is ingest it and then they will see - yes Virginia, there IS a difference.
Goes to show that you never know who you are going to run into or what you are going to learn in the halls of Costco.
I love crock pot bags - here is a recipe
Pot Roast!!!!!
Ingredients:
1 pot roast, about 3 pounds, chuck arm or shoulder, bottom round, or similar cut
1/2 cup chopped yellow onion - I like Mayan or Vidalia
3/4 cup organic beef broth (there is a lot in one of those "boxes" you get from the store and if you are not going to use it right away, freeze it.)
3 tablespoons quick-cooking tapioca, optional
1 tablespoon Worcestershire sauce
1/2 teaspoon dried crumbled leaf thyme
1/2 teaspoon crushed rosemary
1 teaspoon crushed dried oregano
1 teaspoon ground cumin
3 medium cloves garlic, minced
Add a healthy dose of McCormick's Grill Mates Montreal Steak Seasoning (this is a TOTAL staple in my kitchen)
Trim beef roast of excess fat and cut to fit crockpot, Line your crockpot with Crockpot Liners from Reynolds Wrap. Combine all remaining ingredients; pour over the roast. Cover and cook on LOW for 8 to 10 hours. Skim excess fat from gravy . Serve roast sliced with gravy, with potatoes or hot cooked rice or Schar Gluten-Free Pasta - it is the BEST. As you can see, I used sticky rice.
Serves 8.
Note: If you don't use the tapioca and want to thicken the juices, pour the broth into a saucepan and bring to a simmer. Reduce by about 1/4 then gradually add a smooth mixture of 1 tablespoons of potato starch and about the same amount of cold water. I stir the starch and water mixture in slowly until the mixture is thickened.
Ingredients:
1 pot roast, about 3 pounds, chuck arm or shoulder, bottom round, or similar cut
1/2 cup chopped yellow onion - I like Mayan or Vidalia
3/4 cup organic beef broth (there is a lot in one of those "boxes" you get from the store and if you are not going to use it right away, freeze it.)
3 tablespoons quick-cooking tapioca, optional
1 tablespoon Worcestershire sauce
1/2 teaspoon dried crumbled leaf thyme
1/2 teaspoon crushed rosemary
1 teaspoon crushed dried oregano
1 teaspoon ground cumin
3 medium cloves garlic, minced
Add a healthy dose of McCormick's Grill Mates Montreal Steak Seasoning (this is a TOTAL staple in my kitchen)
Trim beef roast of excess fat and cut to fit crockpot, Line your crockpot with Crockpot Liners from Reynolds Wrap. Combine all remaining ingredients; pour over the roast. Cover and cook on LOW for 8 to 10 hours. Skim excess fat from gravy . Serve roast sliced with gravy, with potatoes or hot cooked rice or Schar Gluten-Free Pasta - it is the BEST. As you can see, I used sticky rice.
Serves 8.
Note: If you don't use the tapioca and want to thicken the juices, pour the broth into a saucepan and bring to a simmer. Reduce by about 1/4 then gradually add a smooth mixture of 1 tablespoons of potato starch and about the same amount of cold water. I stir the starch and water mixture in slowly until the mixture is thickened.
Friday, August 13, 2010
Girls entering puberty at much younger age | ajc.com
Girls entering puberty at much younger age | ajc.com
Do you think that pumping our food supply with hormones has a connection here? I certainly do! Is this whole push to get our food to grow faster having a nasty effect on children? I am really concerned and I cannot be the only one who sees the connection...
Thoughts?
Do you think that pumping our food supply with hormones has a connection here? I certainly do! Is this whole push to get our food to grow faster having a nasty effect on children? I am really concerned and I cannot be the only one who sees the connection...
Thoughts?
Thursday, August 12, 2010
Recipe for Living
Yes, it is hard to make food every night. Something different, tasty and not too labor intensive as the kids have activities. School, Tae Kwon Do, Tap Dance, Girl Scouts, Boy Scouts - and I work a full time job. I don't have time to cook huge meals which require me to grind my own grains or milk cows - I need simplicity and I need to be confident that the food I am making will be healthful for my daughter and not hurtful.
The Origin of the Journey
When my daughter, Carmen was diagnosed with allergies at the ripe old age of 4 ½ I was relieved because my husband, Eric and I finally knew what was wrong and what to do about it.
To put things in perspective, Carmen was never an eater. She was also a terrible nurser; during her nursing tenure I got 4 breast infections. She would latch on then yank off. The only time that this was not as painful was when she was tired, but she still did it, just not with as much gusto. I knew that it was important to nurse her so I continued for 15 months. I pumped too and she’d yank off bottles as well, we tried 6 different nipple brands as well to find the right match and to save my breast from another infection. She had horrible gas and though she was not diagnosed with colic she had symptoms of that from the time she was very tiny. I started eliminating the usual suspects from my diet, milk, peanuts, broccoli, garlic, onions - and even a few other ones that were not particularly easy - such as chocolate, I wasn’t much of a milk drinker so that was not an issue but I did like cheese and yogurt but that too was taken out of my diet. Then, she began to get rashes, diaper rashes and rashes on her face around her lips and on her nose. It would not last very long but when she eliminated either urine or feces she would get a fire engine red rash immediately. We tried putting her in the tub with warm water but that would irritate her even more and she would scream. The only thing we could use was straight cornstarch and we had to blow it on her because she could not stand to be touched. It was unbearable to us to know that she was in that much pain and we could not help her, nor did we have any idea what was causing it. Doctors told us to just keep using the cornstarch because it helped. When she was six months old, we started adding solids to her diet. Her grandparents and I made all of her baby food for her and she ate the straight fruits and vegetables and mixed in rice. She did not seem to have the rash problem when we made the food for her. We’d make big batches and pour it in ice-cube trays, freeze it then take it out as needed.
We made mango, parsnips, carrots, summer squash, applesauce, pears, peaches, apricots, peas, green beans - you name it. She loved it and it seemed that there were a lot less problems. I re-introduced things to my diet though and she occasionally had rashes but we thought that it was either the weather or she was teething.
When she was about 16 months we first noticed an issue with food dye. We noticed when she ate it she would get a “mask” around her nose and mouth. It looked like acne but only lasted about a ½ hour. It was the same as when she was a tiny baby. Then, when she eliminated there was a rash on her bum. That angry red rash we’d seen since babyhood. Clue #2 -Something I noticed when my son, Patrick wanted a Hawaiian Punch type drink after he spilled it on his pants, in less than 2 minutes it dyed his skin. This is one of the clues that led me to discover Carmen’s food dye allergy. It looked just like her rashes. This was a huge indicator to me. I told my theory to Eric as I showed Patrick’s leg to Eric. Both of us realized that the dye was most likely the issue with Carmen. We cut this out of her diet we noticed there was much less of the rash on her rump and on her face. Food dye is in things you would not think needed it but it is everywhere thus began our “label reading” journey. We thought the allergies were conquered, unfortunately this was only the beginning.
Carmen could not calm easily, she had horrible nightmares or night terrors, which she would not wake from. She began sleepwalking as soon as she could walk. Her first time was when she was about 13 months. She’d wake up downstairs in our house in dark rooms screaming. She began to have headaches and what she called “earaches” which we later presumed were the beginnings of migraines as Eric gets those too. She could not communicate effectively as she was a toddler so we did not know what was wrong. Her “well child” check-ups went all right but she was very small. The Doctors just said she’d be petite. Nothing else was ever said. The regular Doctors did not know what was going on and like us did not put the pieces of the puzzle together.
My husband and I have been huge proponents of homeopathic medication since the very beginning and with our son, Patrick who is 4 years older than Carmen. We used all the calming medications we could. Chamomile, Bella Donna and then we discovered Naturally Calm - Magnesium. That worked wonders but it did not solve the basic problem of Carmen not eating. She never was an eater, no matter what we put in front of her (unless it was sticky rice - short to medium grain only - oriental rice). We knew she must have been hungry but she would not eat. We just accepted this as who she was, though it was disheartening.
Patrick was never a big eater either and he would use whatever excuse he could to get out of eating. He would have just rather been playing or something rather than eating. He thought eating was a monumental waste of time. He would be content (to this day) to drink all of his nutrients while on the go! I just thought that both of my kids were not eaters and that was the way it was.
When Carmen was 4, she started complaining her tummy hurt in the middle of almost every meal. Patrick did the same thing but that was to get out of eating because he is a very picky eater and liked the excuse of a stomachache because you cannot prove that. I really just thought that she was parroting her brother. I’d tell her to eat more, because I knew she needed to eat. I did not want my kids living off of sunshine and air. It wasn’t until she was doubled over rolling on the floor crying that I knew she was telling the truth. I have tremendous guilt over this. I suspected wheat, but I knew I needed a diagnosis.
I started to research allergy testing, and scheduled her for traditional allergy testing. After talking with my sister, I was very concerned when she told me that it involved blood-draws. Carmen never calmed easily and would not submit to that kind of test without heavy sedation. I opted for the Naturopath way.
We went to visit the Naturopath. She did tests on Carmen to include energy testing and Kinesiology. Whether you believe in this or not, what the Doctor discovered changed our lives, eating habits and Carmen’s growth pattern forever.
She was found to be allergic to commercial chicken, dairy, antibiotics, artificial food dye, hormones and wheat. She also had a hormone imbalance, which was affecting her brain and growth. Built up over time it would have caused a myriad of issues to include migraines and mental health complications.
After the diagnosis, I cried. I cried for not knowing and for my daughter not sleeping, the sleepwalking, the nightmares, the not eating, the failure to calm down, the hunger she must have felt and the sheer pain that eating caused her. I am her mother and I couldn’t see it. I felt like the worst mother in the world. Not to mention, neglectful and non-attentive to my daughter’s issues. I felt like a child abuser in the true sense of the words.
I immediately went home and began to purge my pantry, freezer, refrigerator, cabinets - you name it. I pulled out some halibut from the freezer and some procuttio ham and made it for dinner. I watched as Carmen ate it along with the rice and carrots I had made with it. I was so relieved. She then wanted “dessert” so I sliced up a fresh apple and that satisfied her. Though the learning curve was just beginning.
I felt like this huge weight had been lifted off of me. I started to buy “alternative” pasta’s because she loved noodles, (some are better than others let me tell you). I bought organic chicken and eggs too. I started an adventure into the land of “gluten-free” as well. My celiac friends advice has been phenomenal.
My brother is a game hunter and game has no hormones in it so he gave us some. Moose ground sausage, hamburger, pastrami, hot dogs, summer sausage and hunter sticks were welcome additions and variations to our menu. We also had the freezer full of Alaskan fish, halibut and salmon. The Natuopath said it was the best thing for Carmen to help clean her system and get her intestines “happy” again. We ate a lot of game that first month and every night Carmen finished what was on her plate and asked for more. This was more powerful to me than words can express.
When Carmen was given the blanket diagnosis of “dairy” allergy we really thought it was lactose. We had switched to a “non-fat” or “lactose free” and she drank one particular brand of lactose free milk without a problem (turned out to be a hormone-free brand) but when we ventured away from that brand, she had problems. She complained of her tummy hurting again. I could not understand. Carmen also loved Carnation Instant Breakfast, but after about a week on the new diet she became ill and threw-up. I thought we needed to switch to soy milk and soy products. I was crestfallen when I thought she could not have any dairy at all because it is such a huge staple in American diets. Though I was willing to try anything to keep her healthy.
By complete coincidence, I spoke with someone who went to Culinary Institutes of America about Carmen’s milk problem, he asked if she was allergic to chicken and I said that was one of her allergens. He shook his head and suggested I try organic milk and milk products. I asked why - he said because most people who have an allergy to chicken because of the hormones that are fed to commercial chicken and it goes to the muscle tissue. Those same hormones are fed to dairy cows and it goes directly to the milk. I told him we’d give it a try. I recall we tried a specific kind of yogurt, called Yo-Baby. I was hoping beyond all hope that Carmen would not be doubled over crying in pain. To my surprise, she asked for more and was giggly and happy. We started slowly introducing organic dairy into her life and she has thrived. What a wonderful thing to have happen.
Carmen craved chicken, she wanted it all the time, she wanted KFC she wanted chicken nuggets, teriyaki chicken, homemade fried chicken but she’d eat two bites and she’s day she was full. As you can imagine, KFC with the flour breading and possibly buttermilk coating or chicken nuggets with the breading or even teriyaki with soy sauce which also has wheat (that was a shocker to me). They were all gut-busters for her. Of course she was “full” she associated “full” with pain. The very first time I gave her organic chicken (which was also kosher) she devoured it and wanted more. This was a tear-jerk moment for Eric and I as well. She did not hurt. It is difficult to describe the feeling of your kid finally eating and liking it. Not needing to lay down after eating or in pain. She was in pain most of her life and we did not know. When we discovered the key there was no stopping us.
We found that the hormones and the antibiotics fed to livestock is a culprit in hidden ways as well. Cattle and pigs process these additives in their milk, organs, and bones. Therefore, broth, stock, bouillon, sausage and certain lunchmeats are out of the question. Interesting to note however that turkey for whatever reason processes these hormones differently than other avian’s. Before you go buy out the lunchmeat section - a caveat - turkey hot dogs, turkey bacon and certain turkey lunchmeats (like bologna) are not clear from the hormones.
We have gone organic in more ways than one. I did not know it but I started on this path long ago. I have been processing my own jams and jellies for years now. I grew up doing that out of necessity. Living in Alaska, food was very expensive and unreliable with the quality and freshness. If you did not hunt, fish, garden and process you did not eat. My daughter thrives on homemade jams and jellies. There are no food additives to deal with. She does very, very well with these things. We process birch syrup, rhubarb, blueberries, currants, raspberries and fireweed. I actually had never had grape jelly until I was in college.
Another thing that we began doing, prior to Carmen’s diagnosis is get a box of fresh fruits and vegetables sent to us from a place in Carnation, Washington called Full Circle Farm www.fullcirclefarm.com. As I said, fruits and vegetables in Alaska are normally not ripe or not “ready”. If you want a pear 3 days from now, buy it today. It is difficult to imagine this if you are close to farms but Alaska’s growing season is very short and we relish that fresh produce as if it were gold. If you grew-up on canned and frozen stuff, you know nothing beats fresh.
One of the other things we began to notice is severely chapped hands on Carmen - the obvious offender of that, antibacterial soap. We no longer have that in our house.
Many families rely on fast-food from time to time and our restaurants of choice were Taco Bell and Subway. Patrick is a carb fiend. He is very active and his body demands it. Subway works for him but not for Carmen. She doesn’t like the salads because there are too many “things” in it. The only place we go now is Taco Bell - Carmen gets the hard taco with beef and no cheese. She surprisingly can eat that with no problems. There are no artificial dyes in that mix either.
Three months after her diagnosis of allergies, she had grown almost an inch and a half. She was finally growing. When going to the General Practioner Doctor before mandatory school physical she is no longer in the 3% height and 5% weight - she is now 25% height and 10% weight what a welcome relief.
In my journey (which, I am sure is not over) I have discovered a few very valuable things:
1) Every recipe can be modified.
2) You don’t have to pull your hair out trying to find things that taste good and are quick and easy.
3) It is not as time intensive as it seems.
4) Having a healthy child is worth the process of finding the right things.
5) There are a ton of wonderful resources.
6) The organic section is not as difficult to navigate as you think.
7) Gluten-Free does not mean tasteless.
8) Listen to your instincts.
9) Keep your mind open.
10) Don’t listen to people who say, “Oh, she’ll eventually grow out of it” because you MUST live in the here and now. There is no “eventually” in the life is a child. They are experts at staying in the here and now. Sure, they could grow out of it - but what is important is now. Find what works eliminate what doesn’t and move forward.
To put things in perspective, Carmen was never an eater. She was also a terrible nurser; during her nursing tenure I got 4 breast infections. She would latch on then yank off. The only time that this was not as painful was when she was tired, but she still did it, just not with as much gusto. I knew that it was important to nurse her so I continued for 15 months. I pumped too and she’d yank off bottles as well, we tried 6 different nipple brands as well to find the right match and to save my breast from another infection. She had horrible gas and though she was not diagnosed with colic she had symptoms of that from the time she was very tiny. I started eliminating the usual suspects from my diet, milk, peanuts, broccoli, garlic, onions - and even a few other ones that were not particularly easy - such as chocolate, I wasn’t much of a milk drinker so that was not an issue but I did like cheese and yogurt but that too was taken out of my diet. Then, she began to get rashes, diaper rashes and rashes on her face around her lips and on her nose. It would not last very long but when she eliminated either urine or feces she would get a fire engine red rash immediately. We tried putting her in the tub with warm water but that would irritate her even more and she would scream. The only thing we could use was straight cornstarch and we had to blow it on her because she could not stand to be touched. It was unbearable to us to know that she was in that much pain and we could not help her, nor did we have any idea what was causing it. Doctors told us to just keep using the cornstarch because it helped. When she was six months old, we started adding solids to her diet. Her grandparents and I made all of her baby food for her and she ate the straight fruits and vegetables and mixed in rice. She did not seem to have the rash problem when we made the food for her. We’d make big batches and pour it in ice-cube trays, freeze it then take it out as needed.
We made mango, parsnips, carrots, summer squash, applesauce, pears, peaches, apricots, peas, green beans - you name it. She loved it and it seemed that there were a lot less problems. I re-introduced things to my diet though and she occasionally had rashes but we thought that it was either the weather or she was teething.
When she was about 16 months we first noticed an issue with food dye. We noticed when she ate it she would get a “mask” around her nose and mouth. It looked like acne but only lasted about a ½ hour. It was the same as when she was a tiny baby. Then, when she eliminated there was a rash on her bum. That angry red rash we’d seen since babyhood. Clue #2 -Something I noticed when my son, Patrick wanted a Hawaiian Punch type drink after he spilled it on his pants, in less than 2 minutes it dyed his skin. This is one of the clues that led me to discover Carmen’s food dye allergy. It looked just like her rashes. This was a huge indicator to me. I told my theory to Eric as I showed Patrick’s leg to Eric. Both of us realized that the dye was most likely the issue with Carmen. We cut this out of her diet we noticed there was much less of the rash on her rump and on her face. Food dye is in things you would not think needed it but it is everywhere thus began our “label reading” journey. We thought the allergies were conquered, unfortunately this was only the beginning.
Carmen could not calm easily, she had horrible nightmares or night terrors, which she would not wake from. She began sleepwalking as soon as she could walk. Her first time was when she was about 13 months. She’d wake up downstairs in our house in dark rooms screaming. She began to have headaches and what she called “earaches” which we later presumed were the beginnings of migraines as Eric gets those too. She could not communicate effectively as she was a toddler so we did not know what was wrong. Her “well child” check-ups went all right but she was very small. The Doctors just said she’d be petite. Nothing else was ever said. The regular Doctors did not know what was going on and like us did not put the pieces of the puzzle together.
My husband and I have been huge proponents of homeopathic medication since the very beginning and with our son, Patrick who is 4 years older than Carmen. We used all the calming medications we could. Chamomile, Bella Donna and then we discovered Naturally Calm - Magnesium. That worked wonders but it did not solve the basic problem of Carmen not eating. She never was an eater, no matter what we put in front of her (unless it was sticky rice - short to medium grain only - oriental rice). We knew she must have been hungry but she would not eat. We just accepted this as who she was, though it was disheartening.
Patrick was never a big eater either and he would use whatever excuse he could to get out of eating. He would have just rather been playing or something rather than eating. He thought eating was a monumental waste of time. He would be content (to this day) to drink all of his nutrients while on the go! I just thought that both of my kids were not eaters and that was the way it was.
When Carmen was 4, she started complaining her tummy hurt in the middle of almost every meal. Patrick did the same thing but that was to get out of eating because he is a very picky eater and liked the excuse of a stomachache because you cannot prove that. I really just thought that she was parroting her brother. I’d tell her to eat more, because I knew she needed to eat. I did not want my kids living off of sunshine and air. It wasn’t until she was doubled over rolling on the floor crying that I knew she was telling the truth. I have tremendous guilt over this. I suspected wheat, but I knew I needed a diagnosis.
I started to research allergy testing, and scheduled her for traditional allergy testing. After talking with my sister, I was very concerned when she told me that it involved blood-draws. Carmen never calmed easily and would not submit to that kind of test without heavy sedation. I opted for the Naturopath way.
We went to visit the Naturopath. She did tests on Carmen to include energy testing and Kinesiology. Whether you believe in this or not, what the Doctor discovered changed our lives, eating habits and Carmen’s growth pattern forever.
She was found to be allergic to commercial chicken, dairy, antibiotics, artificial food dye, hormones and wheat. She also had a hormone imbalance, which was affecting her brain and growth. Built up over time it would have caused a myriad of issues to include migraines and mental health complications.
After the diagnosis, I cried. I cried for not knowing and for my daughter not sleeping, the sleepwalking, the nightmares, the not eating, the failure to calm down, the hunger she must have felt and the sheer pain that eating caused her. I am her mother and I couldn’t see it. I felt like the worst mother in the world. Not to mention, neglectful and non-attentive to my daughter’s issues. I felt like a child abuser in the true sense of the words.
I immediately went home and began to purge my pantry, freezer, refrigerator, cabinets - you name it. I pulled out some halibut from the freezer and some procuttio ham and made it for dinner. I watched as Carmen ate it along with the rice and carrots I had made with it. I was so relieved. She then wanted “dessert” so I sliced up a fresh apple and that satisfied her. Though the learning curve was just beginning.
I felt like this huge weight had been lifted off of me. I started to buy “alternative” pasta’s because she loved noodles, (some are better than others let me tell you). I bought organic chicken and eggs too. I started an adventure into the land of “gluten-free” as well. My celiac friends advice has been phenomenal.
My brother is a game hunter and game has no hormones in it so he gave us some. Moose ground sausage, hamburger, pastrami, hot dogs, summer sausage and hunter sticks were welcome additions and variations to our menu. We also had the freezer full of Alaskan fish, halibut and salmon. The Natuopath said it was the best thing for Carmen to help clean her system and get her intestines “happy” again. We ate a lot of game that first month and every night Carmen finished what was on her plate and asked for more. This was more powerful to me than words can express.
When Carmen was given the blanket diagnosis of “dairy” allergy we really thought it was lactose. We had switched to a “non-fat” or “lactose free” and she drank one particular brand of lactose free milk without a problem (turned out to be a hormone-free brand) but when we ventured away from that brand, she had problems. She complained of her tummy hurting again. I could not understand. Carmen also loved Carnation Instant Breakfast, but after about a week on the new diet she became ill and threw-up. I thought we needed to switch to soy milk and soy products. I was crestfallen when I thought she could not have any dairy at all because it is such a huge staple in American diets. Though I was willing to try anything to keep her healthy.
By complete coincidence, I spoke with someone who went to Culinary Institutes of America about Carmen’s milk problem, he asked if she was allergic to chicken and I said that was one of her allergens. He shook his head and suggested I try organic milk and milk products. I asked why - he said because most people who have an allergy to chicken because of the hormones that are fed to commercial chicken and it goes to the muscle tissue. Those same hormones are fed to dairy cows and it goes directly to the milk. I told him we’d give it a try. I recall we tried a specific kind of yogurt, called Yo-Baby. I was hoping beyond all hope that Carmen would not be doubled over crying in pain. To my surprise, she asked for more and was giggly and happy. We started slowly introducing organic dairy into her life and she has thrived. What a wonderful thing to have happen.
Carmen craved chicken, she wanted it all the time, she wanted KFC she wanted chicken nuggets, teriyaki chicken, homemade fried chicken but she’d eat two bites and she’s day she was full. As you can imagine, KFC with the flour breading and possibly buttermilk coating or chicken nuggets with the breading or even teriyaki with soy sauce which also has wheat (that was a shocker to me). They were all gut-busters for her. Of course she was “full” she associated “full” with pain. The very first time I gave her organic chicken (which was also kosher) she devoured it and wanted more. This was a tear-jerk moment for Eric and I as well. She did not hurt. It is difficult to describe the feeling of your kid finally eating and liking it. Not needing to lay down after eating or in pain. She was in pain most of her life and we did not know. When we discovered the key there was no stopping us.
We found that the hormones and the antibiotics fed to livestock is a culprit in hidden ways as well. Cattle and pigs process these additives in their milk, organs, and bones. Therefore, broth, stock, bouillon, sausage and certain lunchmeats are out of the question. Interesting to note however that turkey for whatever reason processes these hormones differently than other avian’s. Before you go buy out the lunchmeat section - a caveat - turkey hot dogs, turkey bacon and certain turkey lunchmeats (like bologna) are not clear from the hormones.
We have gone organic in more ways than one. I did not know it but I started on this path long ago. I have been processing my own jams and jellies for years now. I grew up doing that out of necessity. Living in Alaska, food was very expensive and unreliable with the quality and freshness. If you did not hunt, fish, garden and process you did not eat. My daughter thrives on homemade jams and jellies. There are no food additives to deal with. She does very, very well with these things. We process birch syrup, rhubarb, blueberries, currants, raspberries and fireweed. I actually had never had grape jelly until I was in college.
Another thing that we began doing, prior to Carmen’s diagnosis is get a box of fresh fruits and vegetables sent to us from a place in Carnation, Washington called Full Circle Farm www.fullcirclefarm.com. As I said, fruits and vegetables in Alaska are normally not ripe or not “ready”. If you want a pear 3 days from now, buy it today. It is difficult to imagine this if you are close to farms but Alaska’s growing season is very short and we relish that fresh produce as if it were gold. If you grew-up on canned and frozen stuff, you know nothing beats fresh.
One of the other things we began to notice is severely chapped hands on Carmen - the obvious offender of that, antibacterial soap. We no longer have that in our house.
Many families rely on fast-food from time to time and our restaurants of choice were Taco Bell and Subway. Patrick is a carb fiend. He is very active and his body demands it. Subway works for him but not for Carmen. She doesn’t like the salads because there are too many “things” in it. The only place we go now is Taco Bell - Carmen gets the hard taco with beef and no cheese. She surprisingly can eat that with no problems. There are no artificial dyes in that mix either.
Three months after her diagnosis of allergies, she had grown almost an inch and a half. She was finally growing. When going to the General Practioner Doctor before mandatory school physical she is no longer in the 3% height and 5% weight - she is now 25% height and 10% weight what a welcome relief.
In my journey (which, I am sure is not over) I have discovered a few very valuable things:
1) Every recipe can be modified.
2) You don’t have to pull your hair out trying to find things that taste good and are quick and easy.
3) It is not as time intensive as it seems.
4) Having a healthy child is worth the process of finding the right things.
5) There are a ton of wonderful resources.
6) The organic section is not as difficult to navigate as you think.
7) Gluten-Free does not mean tasteless.
8) Listen to your instincts.
9) Keep your mind open.
10) Don’t listen to people who say, “Oh, she’ll eventually grow out of it” because you MUST live in the here and now. There is no “eventually” in the life is a child. They are experts at staying in the here and now. Sure, they could grow out of it - but what is important is now. Find what works eliminate what doesn’t and move forward.
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