First of all, let me say -- Thanks miss V! The gluten free ginger snaps do sound easy! Three family members are sick and stuck in the house, so it's the perfect time to bake in the kitchen.
We just got back from the doctor's office, and my three year old has a sinus infection. Yippee! It isn't an ear infection! Poor kid. I do feel like we have turned a corner, and I think a little preventive medicine is in order. The husband and I have been debating on the cost of air duct cleaning - it is a no brainer now. Of course, this particular episode was caused by some unfriendly bacteria- but clean air helps the allergies stay quiet.
I had backed off on the cod liver oil as his stools have been loose for over a week. But the medical doc says loose stools are caused by all of the extra mucus from the sinus infection. I can't get my little guy to sip lemon juice mixed with warm water yet, but I think I will start trying again. The cod liver oil was supposed to act like an anti-inflammatory - according to my sources. It was probably a mistake to discontinue it. Live and learn.
Anyway, fenugreek is mentioned within one of my Dadamo books. I need to take another look and find out more. Take care everyone.
My husband loves my turkey cutlets dredged in white rice flour and seasoned with sea salt and tumeric. I pan fry the cutlets in a little olive oil or sometimes use canola. Since he likes it SO much, one has to ask themselves, why?
If you take a moment to look up tumeric in the typebase section, you would find that it is a diabetes and cancer superbeneficial for O's. It also lowers indican levels. I have a sneaky suspicion that I need to add a lot more tumeric to his diet! For those of you who are new to my blogs, my husband is not willing to change his diet for anyone or anything. BUT, he is willing to eat what 'tastes' good to him, so the more I can substitute healthy dishes into his lifestyle, the better off he will be.
How are your indican levels? Food for thought
A dedicated individual to the BTD noticed that my favorite cookies contained avoids. Yes, she is right to point it out. Yes, it would be wonderful if I could actually make cookies that tasted that good WITHOUT any avoids. But unfortunately, I am not there yet. Someday I hope to be able to offer only beneficial foods, but as a busy Mom juggling to many jobs, it just isn't possible for me -- yet.
I do need to share that I over indulged at a "cookie" party, and I felt the negative consequences of my actions in an EXTREMELY loud manner. Wow. How did I get away with abusing myself before? Anyway, overall life is good and our meals are at a kind of pleasant standstill.
I would love to have a nutritionist analyze one of my 'nutirent dense' breads and let me know the exact breakdown of "known" important nutrients. I threw together a gluten free carrot raisin bread in the bread machine, but until I have had a chance to taste it, I won't post the recipe. And what is the lowdown on tapioca flour? It reads as if it has hardly any nutritional nuggets whatsoever, but I keep thinking that there is some hidden benefit to it that simply hasn't been published yet.
Tomorrow's breakfast will be:
Amy's gluten free chicken sausage (no nitrates or preservatives - hooray!)
carrot raisin bread
Lunch will be grilled moz on Ezekiel bread, broccolli and juice for the O (not that he will eat the broccolli, but I keep putting it into his lunch box hoping that one day he will.)
Toasted millet bread with ghee and almond butter for the A celiac
Leftover black beans and rice for Mom
celery and carrots
Dinner will be an experiment. I will try to make a healthy version of beef stroganof. (rice noodles, some kind of sauce - definately haven't figured that one out yet) and the A's get leftover turkey cutlets. Mixed green salad on the side with a simple olive oil and garlic dressing.
Oh well, at least I look forward to pouring through cook books tomorrow! Good eats everyone.
For the most part, I feel as if I understand the diet and I am able to 'whip' up appropriate dishes when food supplies run low. Pleasing everyone is not always possible, but I just keep experimenting until all family members give dinner a 'thumbs up.'
I do, however, need to take the time to print out some new recipes and experiment with more beneficial foods. Blackeye peas is next on the list. I also want to mention one specific food company - sunflourbaking.com. Their main ingredient in their cookies is pinto bean flour. It'a a 'gluten" free cookie that has 7 grams of fiber, 6 grams of protein, 88 grams of carbohydrates (wow - that's high), 39% of one's daily calcium, and 11 percent iron. For a tasty snack on the go, it is very kid friendly- not to mention the fact that it is much more nutrient dense than traditional cookies!
Thanks Miss V and Miss R for your comments! No, the amaranth was supposedly corn free and gluten free. It also wasn’t the first time that he had eaten the cereal, but nonetheless, he had the classic inflamed ear symptom appear immediately after eating the cereal for breakfast.
According to the net, iodine occurs naturally in garlic and a few other choice veggies. Since I love cooking with garlic, I am going to assume that we are getting enough. Plus, my children’s vitamins contain some as well.
Cooking day didn’t happen today. I keep hoping to start that routine again. Here was my menu for the day:
Scrambled eggs with yellow squash, garlic and parsley
Half a slice of French toast
One small baby sized organic yogurt (yum!)
One pumpkin waffle
Two cups of coffee (spread 6 hours apart)
One small dish of applesauce
One large romaine salad with grilled chicken sausage
Two peanut and raisin balls with honey
My three year old was offered everything I ate, but he chose differently. He has eaten:
Two slices of gluten free French toast with maple syrup
Several glasses of rice milk (with probiotic mixed inside)
Half of a pumpkin waffle
One gluten free biscuit (rice flour)
I am always amazed that he manages to get enough protein, but his needs are very different than mine right now.
Til next time…