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Both kids have been with me all week. Breakfast included grapefruit, strawberries, Ezekiel Cinnamon Raisin Toast for the O and gluten free corn crunch for the little A. (Dadamo and I differ on this one. He states no corn for the A non-secretor, but I just havent seen any evidence that corn bothers my little guy, yet.) I can honestly say that the corn crunch gluten free cereal is a very empty source of nutrition! I tried to make up for it by offering raisins as a snack: rice noodles, and pinto beans for lunch. I seasoned the rice noodles by using gluten free Swanson chicken broth, salt, a little pepper, a little goat cheese and corriander. My O was offered grilled cheese using Ezekiel Sesame Bread and mozerella. The same fruit was offered to him as well along with Chocolate soymilk.
I am about to switch my gluten allergy kid over from rice milk to almond nut milk. All milk products are enriched so I don't have to worry about the calcium intake. If I were in charge of dinner, I would lean heavily on the veggies. But I am not. I am taking a couple of days off and leaving Dad in charge. He is pretty well versed on what gluten free people can eat, and I have my kitchen organized and labeled. My next challenge will be focusing on fish for lunch (one meal for both kids.) I would still like to make both breakfast and lunch beneficial while allowing dinner to be a neutral. What is really going to be interesting, is the fact that I am NOT making Sunday my cooking day. Ergo, I won't have anything quick and easy ready to roll out Monday. Sometimes, necessity is the mother of all invention! Take care everyone.
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