Showing posts with label eating tips. Show all posts
Showing posts with label eating tips. Show all posts
Friday, August 12, 2011
My Plate
I think I like this. It replaces the old food pyramid, and is a lot more user-friendly. Now if I can just get myself my kids to eat that many vegetables...
Thursday, August 11, 2011
quick lunch ideas just in time for school
Just in time...I was looking for new ideas to serve healthy lunches that could be put together in a snap. I found some great ideas at weather.com of all places. So far we've tried fruit roll ups (a flour tortilla spread with cream cheese and topped with fruit) and french toast sticks. Both were gobbled up!
Tuesday, June 28, 2011
say, "cheese!"
After we had success giving Josiah some Kilgus Farmstead milk, I had a hunch that natural, organic cheese would also work for him. So today, we headed out to the Ropp Jersey Cheese store just outside of town. This is one of those special places where we even know the owners. I knew from past experience that we could try free samples and find out before even buying if the cheese would work for Josiah. He tried the cheddar curds and some Cojack cheese, delighting in every bite...and no reactions. We headed outdoors to pet some calves, a turkey, and some goats, and also watched through the window where they make the cheese. Then back in to grab a few varieties along with a package of antibiotic-free and hormone-free ground beef. What a fun shopping experience, and we look forward to many more. I can hardly wait to make pizza and calzones with real cheese for everyone this week!
Does it cost more to shop this way? Yes, if you are making the switch from the cheapest store brands, although not a lot. But it will save us money over what we were spending on milk substitutes. It is a good feeling, too, to support our local farmers. Their hard work and services mean a lot to us!
Does it cost more to shop this way? Yes, if you are making the switch from the cheapest store brands, although not a lot. But it will save us money over what we were spending on milk substitutes. It is a good feeling, too, to support our local farmers. Their hard work and services mean a lot to us!
Wednesday, June 15, 2011
helping picky eaters
[caption id="attachment_1497" align="aligncenter" width="300" caption="Josiah asked for a lettuce salad with shredded carrots after reading a book about green foods."]
[/caption]
When my youngest was a baby just starting on solid foods, I grew very excited with each new food we tried. He loved it all! Fruits, vegetables, cereal, crackers...all went down happily and without a fuss. After spending months battling every bottle due to reflux, this was so rewarding. I thought perhaps he had finally found joy in eating something that didn't hurt his tummy and he just couldn't get enough.
Soon, however, his acceptance of new foods dwindled. He began to limit himself to a few fruits, breads, and cheese. Looking back I know this probably happened with the new addition of milk to his diet (he was soy-fed as an infant). I now had on my hands the pickiest eater of all.
Dealing with Josiah's pickiness was a battle. He was incredibly irritable if he didn't get food in his tummy at each meal, so I did what many moms do: I made him his own suppers alongside ours. We had to feed him something! Therefore I gave in even further to his self-limited diet.
That is where we found ourselves a year ago, before we started changing how we eat. His iron was low and his behavior out of control. Slowly but surely, we pulled foods out of his diet that were irritating. The funny thing was, most of these foods were the very ones he craved. And when you take out one favorite, you have to find something to replace it. Viola! His diet improved and his pickiness began to subside.
In her book What's Eating Your Child, Kelly Dorfman describes her E.A.T. program for picky eaters. The strategy follows like this:
E-Eliminate any irritants that may be causing a bad reaction. (If food sensitivities are not an issue, this could simply mean eliminating unhealthy foods from the diet.)
A-Add one food at a time.
T-Try one bite of this food each night for two weeks.
We know this works--it is basically what we have done with our youngest! Our own variation on the last step is simply trying new or previously disliked foods, one bite at a time. We call this our "try it" bite. In this way my daughter has learned to love broccoli (especially when she tried it with garlic salt sprinkled on top) and Josiah has added a greater tolerance for meats, vegetables, and other new foods. I try to serve a variety of foods at each meal, making sure there is something everyone can get filled up on, but I am no longer a short order cook (except for Josiah's special sensitivities.)
Other ideas for helping kids learn to like new foods:
-Let them help with cooking.
-Read books about food.
-Try ethnic recipes and make it an adventure that everyone participates in together.
-Don't badger but do be firm. "You can get down from the table and play after your 'try it' bite is gone."
-Try a food fixed different ways.
-If you child is a dipper, provide a dip for the new food. Mustard, honey, whatever it takes to get it to go down.
-Model adventurous eating yourself.
It has been 6 months since we removed the irritant of milk from Josiah's diet, the last of several foods we found that were bothering him. The result has meant a much less picky eater. He is even asking to try things like fish, beets, carrots, and lettuce. The more I read about nutrition, the more I realize eating a variety of foods is an investment in my family's health and well-being.
Bon appetit! I think our adventuresome eater has returned.
[caption id="attachment_1498" align="aligncenter" width="300" caption="He loved it!"]
[/caption]
[/caption]When my youngest was a baby just starting on solid foods, I grew very excited with each new food we tried. He loved it all! Fruits, vegetables, cereal, crackers...all went down happily and without a fuss. After spending months battling every bottle due to reflux, this was so rewarding. I thought perhaps he had finally found joy in eating something that didn't hurt his tummy and he just couldn't get enough.
Soon, however, his acceptance of new foods dwindled. He began to limit himself to a few fruits, breads, and cheese. Looking back I know this probably happened with the new addition of milk to his diet (he was soy-fed as an infant). I now had on my hands the pickiest eater of all.
Dealing with Josiah's pickiness was a battle. He was incredibly irritable if he didn't get food in his tummy at each meal, so I did what many moms do: I made him his own suppers alongside ours. We had to feed him something! Therefore I gave in even further to his self-limited diet.
That is where we found ourselves a year ago, before we started changing how we eat. His iron was low and his behavior out of control. Slowly but surely, we pulled foods out of his diet that were irritating. The funny thing was, most of these foods were the very ones he craved. And when you take out one favorite, you have to find something to replace it. Viola! His diet improved and his pickiness began to subside.
In her book What's Eating Your Child, Kelly Dorfman describes her E.A.T. program for picky eaters. The strategy follows like this:
E-Eliminate any irritants that may be causing a bad reaction. (If food sensitivities are not an issue, this could simply mean eliminating unhealthy foods from the diet.)
A-Add one food at a time.
T-Try one bite of this food each night for two weeks.
We know this works--it is basically what we have done with our youngest! Our own variation on the last step is simply trying new or previously disliked foods, one bite at a time. We call this our "try it" bite. In this way my daughter has learned to love broccoli (especially when she tried it with garlic salt sprinkled on top) and Josiah has added a greater tolerance for meats, vegetables, and other new foods. I try to serve a variety of foods at each meal, making sure there is something everyone can get filled up on, but I am no longer a short order cook (except for Josiah's special sensitivities.)
Other ideas for helping kids learn to like new foods:
-Let them help with cooking.
-Read books about food.
-Try ethnic recipes and make it an adventure that everyone participates in together.
-Don't badger but do be firm. "You can get down from the table and play after your 'try it' bite is gone."
-Try a food fixed different ways.
-If you child is a dipper, provide a dip for the new food. Mustard, honey, whatever it takes to get it to go down.
-Model adventurous eating yourself.
It has been 6 months since we removed the irritant of milk from Josiah's diet, the last of several foods we found that were bothering him. The result has meant a much less picky eater. He is even asking to try things like fish, beets, carrots, and lettuce. The more I read about nutrition, the more I realize eating a variety of foods is an investment in my family's health and well-being.
Bon appetit! I think our adventuresome eater has returned.
[caption id="attachment_1498" align="aligncenter" width="300" caption="He loved it!"]
[/caption]
Friday, June 3, 2011
you are what you eat
About a year ago, I sat chatting with a friend about this and that, and she brought up a blog post she had read recently about cutting out food containing preservatives. I thought, "Wow, that's strange" about trying such a thing, and the conversation drifted to other topics.
Two months later, at the end of my rope with our youngest child and his behavior, I was reading everything I could find about the Feingold diet as a way to manage ADHD. This approach was incredibly successful, and suddenly I was in the same camp as the blog author, cooking from scratch and cutting preservatives and more out of my own family's diet.
Feingold has helped with many things, but more than anything it has directed me to a world that I never really considered and barely knew existed: the world of nutrition and its influence on health. Organic foods, GMO's, vitamins, fish oil...all this and more has become a part of my working vocabulary, and I have seen firsthand how some of it affects my own children. Consider:
-Chronic constipation in my breast-fed daughter, from birth. Breast-fed babies are not supposed to be constipated. For years she was on and off laxatives, many of which I hope never pass her lips again. Then came the chronic diarrhea/constipation cycle. Then other health issues. While we don't completely understand all that was involved, every symptom disappeared when we removed dairy from her diet. Her handwriting even improved.
-Our youngest son was diagnosed with ADHD, but there was much more to the story. As an infant he suffered from true GERD and feeding difficulties associated with it, then when he went on whole milk he started a cycle of ear and sinus infections. Later he dealt with anxiety, was an incredibly picky eater, had geographic tongue, was always hungry to the point of irritability, and his iron was low. Removing artificials from food was only part of the answer. Removing salicylates helped the anxiety, constant hunger, and geographic tongue. Removing milk meant no more spinning around, hyperactive behavior, and less pickiness in eating. Adding iron and a multivitamin caused another bump up in behavior and more openness in trying new foods.
-Our oldest is still a bit of a mystery, but using some detective work is getting us closer to understanding his digestive triggers. One thing we've learned is that clean eating means better health, even for him.
All this to say, I had never considered the impact of proper nutrition on the health of my children until this past year.
Kelly Dorfman, a nutritionist, has written a book called What's Eating Your Child? that addresses the impact of nutrition on children. In insightful, compelling case studies she uncovers the connections between nutrition and picky eating, anxiety, ear infections, digestive issues, learning and behavioral difficulties, allergies, educational success, and so much more. As I devour each page, I am confirmed that those things I have suspected play a role in my children's difficulties are not fiction but fact.
I honestly wish every parent, pediatrician, nutritionist, and educator could read this book. I wish I'd had it when my children were younger. It may have saved them some damage, unnecessary and costly medical procedures, and many difficulties. And once I'm done reading it, we may never eat the same again. But then again, that was a path we'd already started traveling.
The tide seems to be turning. I'm hopeful that the next generation will know far more than I did. I'm hopeful that more parents and doctors will know how they can help children heal through good nutrition.
www.whatseatingyourchild.com
Two months later, at the end of my rope with our youngest child and his behavior, I was reading everything I could find about the Feingold diet as a way to manage ADHD. This approach was incredibly successful, and suddenly I was in the same camp as the blog author, cooking from scratch and cutting preservatives and more out of my own family's diet.
Feingold has helped with many things, but more than anything it has directed me to a world that I never really considered and barely knew existed: the world of nutrition and its influence on health. Organic foods, GMO's, vitamins, fish oil...all this and more has become a part of my working vocabulary, and I have seen firsthand how some of it affects my own children. Consider:
-Chronic constipation in my breast-fed daughter, from birth. Breast-fed babies are not supposed to be constipated. For years she was on and off laxatives, many of which I hope never pass her lips again. Then came the chronic diarrhea/constipation cycle. Then other health issues. While we don't completely understand all that was involved, every symptom disappeared when we removed dairy from her diet. Her handwriting even improved.
-Our youngest son was diagnosed with ADHD, but there was much more to the story. As an infant he suffered from true GERD and feeding difficulties associated with it, then when he went on whole milk he started a cycle of ear and sinus infections. Later he dealt with anxiety, was an incredibly picky eater, had geographic tongue, was always hungry to the point of irritability, and his iron was low. Removing artificials from food was only part of the answer. Removing salicylates helped the anxiety, constant hunger, and geographic tongue. Removing milk meant no more spinning around, hyperactive behavior, and less pickiness in eating. Adding iron and a multivitamin caused another bump up in behavior and more openness in trying new foods.
-Our oldest is still a bit of a mystery, but using some detective work is getting us closer to understanding his digestive triggers. One thing we've learned is that clean eating means better health, even for him.
All this to say, I had never considered the impact of proper nutrition on the health of my children until this past year.
Kelly Dorfman, a nutritionist, has written a book called What's Eating Your Child? that addresses the impact of nutrition on children. In insightful, compelling case studies she uncovers the connections between nutrition and picky eating, anxiety, ear infections, digestive issues, learning and behavioral difficulties, allergies, educational success, and so much more. As I devour each page, I am confirmed that those things I have suspected play a role in my children's difficulties are not fiction but fact.
I honestly wish every parent, pediatrician, nutritionist, and educator could read this book. I wish I'd had it when my children were younger. It may have saved them some damage, unnecessary and costly medical procedures, and many difficulties. And once I'm done reading it, we may never eat the same again. But then again, that was a path we'd already started traveling.
The tide seems to be turning. I'm hopeful that the next generation will know far more than I did. I'm hopeful that more parents and doctors will know how they can help children heal through good nutrition.
www.whatseatingyourchild.com
Friday, April 15, 2011
got food allergies?
The challenge at my house: find food and prepare healthy meals that do not contain garlic, onion, artificial ingredients, molasses, chocolate, tomatoes, several fruits, certain corn derivatives including corn syrup, not to mention the biggies: gluten or dairy. And of course, make sure to stick to a budget while doing this. Finally, the food has to taste good or no one will eat it. If that happens, we're really in trouble because it's pretty difficult to find an allergy friendly restaurant to run to if my cooking efforts fail.
Thankfully, one recipe at a time, I've learned to cook for a family of food reactors. And what we eat is usually good! Still, we miss some of the good, less healthy versions of the American diet. Like...doughnuts. We have a Krispy Kreme in town and their doughnuts seem to show up as birthday treats at school as well as a morning snack at church quite often. I'm proud of my kids for refraining because I know how much they like them. Yet they seem to know how much they like feeling well.
Someone shared a website with me: www.allergygrocer.com. It's pretty nifty: you simply place a check in a box of allergens to avoid, and they display products you may actually be able to eat. We found biscuits, pretzels, pastry puffs (no idea why the 12-year-old insisted on these!), bread, bagels,...and doughnuts!! The mixes aren't badly priced, and my rational was that having a mix was one step closer to the finished product. If it's a hit, I'll try and find a recipe and do it all from scratch.
The doughnut mix sat in my cupboard several weeks while I gathered courage to use my deep fryer for the first time...ever! But one hot April evening I didn't want to turn on the oven, so the fryer and mix came out.
I considered making glaze, but rolling 50 doughnuts in powdered sugar easily won the "less fuss" idea.
Verdict: these were absolutely delicious, especially while still hot. I'm not sure I could make this recipe any better from scratch, but we'll see if I can work up the courage to try!
Thankfully, one recipe at a time, I've learned to cook for a family of food reactors. And what we eat is usually good! Still, we miss some of the good, less healthy versions of the American diet. Like...doughnuts. We have a Krispy Kreme in town and their doughnuts seem to show up as birthday treats at school as well as a morning snack at church quite often. I'm proud of my kids for refraining because I know how much they like them. Yet they seem to know how much they like feeling well.
Someone shared a website with me: www.allergygrocer.com. It's pretty nifty: you simply place a check in a box of allergens to avoid, and they display products you may actually be able to eat. We found biscuits, pretzels, pastry puffs (no idea why the 12-year-old insisted on these!), bread, bagels,...and doughnuts!! The mixes aren't badly priced, and my rational was that having a mix was one step closer to the finished product. If it's a hit, I'll try and find a recipe and do it all from scratch.
The doughnut mix sat in my cupboard several weeks while I gathered courage to use my deep fryer for the first time...ever! But one hot April evening I didn't want to turn on the oven, so the fryer and mix came out.
I fried the doughnut holes until they floated and were brown, hoping for the best. A small melon ball scoop was perfect for the job of forming doughnut holes.
The mix made a huge amount: almost 50!!
I considered making glaze, but rolling 50 doughnuts in powdered sugar easily won the "less fuss" idea.
Verdict: these were absolutely delicious, especially while still hot. I'm not sure I could make this recipe any better from scratch, but we'll see if I can work up the courage to try!
Wednesday, March 9, 2011
GF granola bars
Today I received my first ever shipment of gluten free rolled oats. It's been months since Rachel has had a granola bar, and our favorite recipe has peanut butter which Micah most certainly will not eat. So I searched the web and found this recipe, and adapted it to our GF needs. While I would have preferred to add chocolate chips, we were out, so golden raisins took their place. Delicious!!!
Ingredients:
4 1/2 cups GF rolled oats
1 cup all purpose GF flour
1 tsp baking soda
1 tsp GF vanilla
1 cup butter or margarine, softened*
1 cup honey
Add-ins: 1 cup mini semi-sweet chocolate chips, 1 cup chopped walnuts, 1-2 c. dried fruit such as raisins, cherries, etc.
Lightly butter a 9×13-inch pan. In a large mixing bowl combine butter and honey first. Then add all ingredients except add-ins. Beat hard until combined. Stir in add-ins. Press mixture into pan — really jam it in there so your bars don’t fall apart. (You can use your hands!) Bake at 325 degrees for 15-20 minutes until golden brown. Let cool for at least 10 minutes before cutting into bars. Let bars cool completely in pan before removing and serving.
Ingredients:
4 1/2 cups GF rolled oats
1 cup all purpose GF flour
1 tsp baking soda
1 tsp GF vanilla
1 cup butter or margarine, softened*
1 cup honey
Add-ins: 1 cup mini semi-sweet chocolate chips, 1 cup chopped walnuts, 1-2 c. dried fruit such as raisins, cherries, etc.
Lightly butter a 9×13-inch pan. In a large mixing bowl combine butter and honey first. Then add all ingredients except add-ins. Beat hard until combined. Stir in add-ins. Press mixture into pan — really jam it in there so your bars don’t fall apart. (You can use your hands!) Bake at 325 degrees for 15-20 minutes until golden brown. Let cool for at least 10 minutes before cutting into bars. Let bars cool completely in pan before removing and serving.
Saturday, March 5, 2011
GF restaurants
This is a great website if you are looking for a GF restaurant!
http://www.theceliacscene.com/North_American_Chains.html
http://www.theceliacscene.com/North_American_Chains.html
Thursday, March 3, 2011
GF snacks that won't break the budget
I was able to shave quite a bit off our last grocery bill...hooray!! Now we'll see if that continues. It always helps when I have a week I don't have to buy meat.
Specialty snacks for a gluten free diet are not cheap, but there are a quite a few naturally gluten free foods or homemade snacks that help keep us within budget. Here are a few ideas:
Fresh fruits and vegetables, especially those that are in season. I just discovered my youngest will eat carrots if I cut them in circles--we call them carrot coins. He even tried peanut butter and celery when I chopped the celery into smallish pieces. My daughter loves to make a baked potato for herself in the microwave. And of course, pears, bananas, and other fruit are always a hit.
Homemade treats like granola bars, cereal bars, cookies, etc. Gluten free flours and oats are more expensive, but making my own snacks with these is still less than buying something premade.
Popcorn and Nuts--really, what's cheaper than popcorn? Nuts are more expensive...grr!!
Canned fruit, applesauce, we even buy baby pear sauce for FG stage 1.
Potato chips: We can do Lays, Kettle Chips, Fritos, Tostitos, and there are many others as well.
If you do have to buy something pre-made, Envirokidz and Enjoy Life have a nice line of products that are a little more reasonable than most.
Finally, these aren't exactly inexpensive, but the snacks on this website are a special treat: www.allergygrocer.com. You do have to mix these up and make them yourself. I spent our savings last week at this website, so we'll see if it was a worthwhile splurge. We are so hungry for things like pretzels, donuts, bagels, graham crackers, and biscuits! Hopefully in time I will even learn how to make these on my own.
Specialty snacks for a gluten free diet are not cheap, but there are a quite a few naturally gluten free foods or homemade snacks that help keep us within budget. Here are a few ideas:
Fresh fruits and vegetables, especially those that are in season. I just discovered my youngest will eat carrots if I cut them in circles--we call them carrot coins. He even tried peanut butter and celery when I chopped the celery into smallish pieces. My daughter loves to make a baked potato for herself in the microwave. And of course, pears, bananas, and other fruit are always a hit.
Homemade treats like granola bars, cereal bars, cookies, etc. Gluten free flours and oats are more expensive, but making my own snacks with these is still less than buying something premade.
Popcorn and Nuts--really, what's cheaper than popcorn? Nuts are more expensive...grr!!
Canned fruit, applesauce, we even buy baby pear sauce for FG stage 1.
Potato chips: We can do Lays, Kettle Chips, Fritos, Tostitos, and there are many others as well.
If you do have to buy something pre-made, Envirokidz and Enjoy Life have a nice line of products that are a little more reasonable than most.
Finally, these aren't exactly inexpensive, but the snacks on this website are a special treat: www.allergygrocer.com. You do have to mix these up and make them yourself. I spent our savings last week at this website, so we'll see if it was a worthwhile splurge. We are so hungry for things like pretzels, donuts, bagels, graham crackers, and biscuits! Hopefully in time I will even learn how to make these on my own.
Wednesday, March 2, 2011
now for my oldest
Micah was supposed to be the easy one. He doesn't react to artificials. He thinks they are kind of a yucky idea, and after he studied the ingredients of Cool Ranch Doritoes with me online one night, he stopped wanting to eat them. But really, he wasn't supposed to have any restrictions.
Yet this fall and winter, he's been sick with diarrhea at least 5 times, and it generally lasts 5-10 days. Do the math, and you can guess how much school he's missed this year. And now, he's been sick three times in the past 5 weeks alone.
My pediatrician and I are getting to know each other very well...and she knows about our diet changes and the things we've discovered about Rachel and gluten. So when we went to see her today, she ordered bloodwork to check Micah for celiac and told me to go ahead and put him on a diary free, gluten free diet for now.
We're starting to think Josiah and I have issues with gluten, too, so maybe it's time to become a gluten free family!
I'm going to buy a new waffle maker tomorrow to celebrate.
Yet this fall and winter, he's been sick with diarrhea at least 5 times, and it generally lasts 5-10 days. Do the math, and you can guess how much school he's missed this year. And now, he's been sick three times in the past 5 weeks alone.
My pediatrician and I are getting to know each other very well...and she knows about our diet changes and the things we've discovered about Rachel and gluten. So when we went to see her today, she ordered bloodwork to check Micah for celiac and told me to go ahead and put him on a diary free, gluten free diet for now.
We're starting to think Josiah and I have issues with gluten, too, so maybe it's time to become a gluten free family!
I'm going to buy a new waffle maker tomorrow to celebrate.
Thursday, February 24, 2011
GF and Feingold on a budget
Josiah is like a different child eating a natural diet, and we have seen Rachel's joint pain and other symptoms are directly linked to consuming gluten and casein. A new way of eating is here to stay.
But our grocery bills have been absurd lately! Now that we are well-established in eating gluten free and avoiding food additives, it's time to ponder what I could do to help save some money. Here are a few ideas I have come up with:
1. Budget a set amount to use on food.
When it's gone, we're done (but hopefully not hungry!) It helps me to really evaluate how badly we really need a pre-made, processed treat versus making something from scratch.
2. Make a list of favorite, low budget meals.
For those meals that cost more, what could I do to bring costs down and within budget? Several recipes for low budget meals (including some that are allergy friendly), can be found if you check out this link: http://www.5dollardinners.com/.
3. Make a list of favorite, low budget snacks.
Most specialty-made gluten free foods and snacks are fairly expensive. But there are some natural alternatives like fresh fruits, vegetables, soups, and chips that are more budget-friendly. I do buy Envirokidz bars for Rachel from time to time because they are the cheapest of the gluten free snacks I can find. I've also splurged for gluten free oreo-type cookies, but I've found I could make these myself, too: http://truebluexf.blogspot.com/2011/02/oreosgluten-free.html!
4. Get creative.
There are a few places where I can find coupons for the foods we use, and Amazon is a great place to order GF flours. Kroger and Meijer both have great sales and coupons online, so when I find a good buy, I can stock up.
As I make these changes, I'll share some tips and recipes. Some of them may help any budget whether gluten-free or not. Not only that, cooking from scratch is healthier than most things that are pre-made!
If anyone else has tips to share, please leave a comment!!
But our grocery bills have been absurd lately! Now that we are well-established in eating gluten free and avoiding food additives, it's time to ponder what I could do to help save some money. Here are a few ideas I have come up with:
1. Budget a set amount to use on food.
When it's gone, we're done (but hopefully not hungry!) It helps me to really evaluate how badly we really need a pre-made, processed treat versus making something from scratch.
2. Make a list of favorite, low budget meals.
For those meals that cost more, what could I do to bring costs down and within budget? Several recipes for low budget meals (including some that are allergy friendly), can be found if you check out this link: http://www.5dollardinners.com/.
3. Make a list of favorite, low budget snacks.
Most specialty-made gluten free foods and snacks are fairly expensive. But there are some natural alternatives like fresh fruits, vegetables, soups, and chips that are more budget-friendly. I do buy Envirokidz bars for Rachel from time to time because they are the cheapest of the gluten free snacks I can find. I've also splurged for gluten free oreo-type cookies, but I've found I could make these myself, too: http://truebluexf.blogspot.com/2011/02/oreosgluten-free.html!
4. Get creative.
There are a few places where I can find coupons for the foods we use, and Amazon is a great place to order GF flours. Kroger and Meijer both have great sales and coupons online, so when I find a good buy, I can stock up.
As I make these changes, I'll share some tips and recipes. Some of them may help any budget whether gluten-free or not. Not only that, cooking from scratch is healthier than most things that are pre-made!
If anyone else has tips to share, please leave a comment!!
Thursday, February 3, 2011
eight symptoms of gluten sensitivity in children
This is something I'm not sure the medical community is acknowledging yet. Our pediatrician has been very supportive, but a specialist in Chicago was not. All I know is, our daughter's health has improved since being on a gluten free diet.
Some symptoms of gluten sensitivity may include:
Some symptoms of gluten sensitivity may include:
- Eczema
- Agitation and mood swings
- Extreme changes in weight
- Pain in joints
- Headaches
- Extreme fatigue
- Depression
- Gastrointestinal issues like constipation or diarrhea
six months on Feingold
In January we passed the six month mark of using the Feingold diet. I like anniversaries as they make me ponder where we've been and wonder what is ahead. Here are some thoughts:
Josiah
We still have our ups and downs, but watching this little boy progress has been such a joy. We've found that Josiah is very sensitive to salicylates (present in many fruits, a few vegetables, and a few other foods) and I continue to try new ways to come at this issue. I've tried enzymes that have been very helpful to others with little noticeable difference. However, Josiah is a complicated little fellow to feed, and I think the enzymes may have some corn issues that make them less effective. So...I may try a new one that is less corny, but in the meantime we are finding new ways to eat! Thus, my carrot-based chili, spaghetti sauce, and this week, I used pureed carrots as a base for his taco soup. He loves mango, banana, pears, and tolerates pineapple in a few things. We go through baby pear juice pretty quickly even though he only drinks it for breakfast.
We recently removed milk and found another huge source of trouble. Now that Josiah's dairy-free, he is less sensitive to a few corny foods and much calmer. It made such a difference, his gymnastics teacher commented on the change. He did go from spinning around and not attending the first two weeks to tracking right with the class the next two. About that time I reintroduced a vitamin he'd been having trouble with (corny!) and although it went OK at first, we had to remove it again. So...our ups and downs are mostly due to dealing with the huge amount of corn in the American diet and adjusting to what he can tolerate.
One interesting thing I've noticed with Josiah is that the better we get at detecting and removing food sensitivities, the better eater he becomes. He used to shun all meat and most veggies. Now he'll eat hardboiled eggs, pieces of ground beef and chicken, green beans, and raw carrots. His pickiness is disappearing little by little. I had heard this could be the case and am so excited to see it really happening!!
Josiah and I started a new preschool curriculum in January and have been having a ball with it. I realized just how structured his days need to be and how he thrives when they are! It has made me seriously consider the option of homeschooling at least for kindergarten, and perhaps beyond.
Rachel
Where would we be if it weren't for Feingold? It is mostly thanks to all my reading in the forums there that I began to wonder if Rachel needed a gluten-free, casein-free diet. Nine weeks into it, she's still healthy and having no more urinary issues, chronic diarrhea/constipation, and even her joint aches are better although not completely gone. I'm still hoping as gluten can take months to exit the body. When I googled "gluten sensitivity in children," at least three of Rachel's symptoms were in the eight listed. Now I know!!
Feingold has also been a help to Rachel. She was once a very moody girl but very rarely do I see that side of her anymore. She is bubbly, content, and her maturity this year has surprised us in many ways. I'm so thankful she can tell the difference and is cooperative about all the food changes.
Leah
Yes, I'll include myself in here. I didn't think that artificial dyes, preservatives, or flavors bothered me that much until I'd been on Feingold myself for a few months. Now, when we eat out or I grab a treat that isn't on our approved list, I can tell. I feel grumpy and on edge. PMS flares up. Perhaps most remarkable, I have gone from taking a strong prescription acid reducer twice daily to once every week or so, if that. It's hard to believe what a difference food can make!
The only downside I can see to Feingold and GF/CF is the amount of money I now spend on groceries. I'm still trying to find ways to cut this down, but I do know we are eating better quality food, and more fresh produce, meats, and homemade meals. Between that and the changes I've seen in our children, it's worth it! I wouldn't go back to our old ways of eating for anything.
Josiah
We still have our ups and downs, but watching this little boy progress has been such a joy. We've found that Josiah is very sensitive to salicylates (present in many fruits, a few vegetables, and a few other foods) and I continue to try new ways to come at this issue. I've tried enzymes that have been very helpful to others with little noticeable difference. However, Josiah is a complicated little fellow to feed, and I think the enzymes may have some corn issues that make them less effective. So...I may try a new one that is less corny, but in the meantime we are finding new ways to eat! Thus, my carrot-based chili, spaghetti sauce, and this week, I used pureed carrots as a base for his taco soup. He loves mango, banana, pears, and tolerates pineapple in a few things. We go through baby pear juice pretty quickly even though he only drinks it for breakfast.
We recently removed milk and found another huge source of trouble. Now that Josiah's dairy-free, he is less sensitive to a few corny foods and much calmer. It made such a difference, his gymnastics teacher commented on the change. He did go from spinning around and not attending the first two weeks to tracking right with the class the next two. About that time I reintroduced a vitamin he'd been having trouble with (corny!) and although it went OK at first, we had to remove it again. So...our ups and downs are mostly due to dealing with the huge amount of corn in the American diet and adjusting to what he can tolerate.
One interesting thing I've noticed with Josiah is that the better we get at detecting and removing food sensitivities, the better eater he becomes. He used to shun all meat and most veggies. Now he'll eat hardboiled eggs, pieces of ground beef and chicken, green beans, and raw carrots. His pickiness is disappearing little by little. I had heard this could be the case and am so excited to see it really happening!!
Josiah and I started a new preschool curriculum in January and have been having a ball with it. I realized just how structured his days need to be and how he thrives when they are! It has made me seriously consider the option of homeschooling at least for kindergarten, and perhaps beyond.
Rachel
Where would we be if it weren't for Feingold? It is mostly thanks to all my reading in the forums there that I began to wonder if Rachel needed a gluten-free, casein-free diet. Nine weeks into it, she's still healthy and having no more urinary issues, chronic diarrhea/constipation, and even her joint aches are better although not completely gone. I'm still hoping as gluten can take months to exit the body. When I googled "gluten sensitivity in children," at least three of Rachel's symptoms were in the eight listed. Now I know!!
Feingold has also been a help to Rachel. She was once a very moody girl but very rarely do I see that side of her anymore. She is bubbly, content, and her maturity this year has surprised us in many ways. I'm so thankful she can tell the difference and is cooperative about all the food changes.
Leah
Yes, I'll include myself in here. I didn't think that artificial dyes, preservatives, or flavors bothered me that much until I'd been on Feingold myself for a few months. Now, when we eat out or I grab a treat that isn't on our approved list, I can tell. I feel grumpy and on edge. PMS flares up. Perhaps most remarkable, I have gone from taking a strong prescription acid reducer twice daily to once every week or so, if that. It's hard to believe what a difference food can make!
The only downside I can see to Feingold and GF/CF is the amount of money I now spend on groceries. I'm still trying to find ways to cut this down, but I do know we are eating better quality food, and more fresh produce, meats, and homemade meals. Between that and the changes I've seen in our children, it's worth it! I wouldn't go back to our old ways of eating for anything.
Saturday, January 22, 2011
you made chili with what?! carrot-based chili recipe
Since the carrot-based tomato sauce was a hit, why not try it for chili? I cut this recipe in half, and my very picky 4-year-old ate it! (The rest of us had the real thing made with tomatoes.)
Carrot-based Chili
2 cans carrots, drained
1 1/2 c. chicken broth
1/2 to 1 can red kidney beans, drained (0ptional)
1/8 tsp. paprika
1/8 tsp. pepper
1 tsp. cumin
1 tsp. oregano
add garlic, onion salt to your taste (we leave this out--I'm allergic and quit using onion/garlic in recipes a long time ago)
1/2 lb. ground beef
Puree all but last ingredient in blender. Add browned ground beef and heat. Serve with Fritos and cheese/cheese alternative if desired.
Carrot-based Chili
2 cans carrots, drained
1 1/2 c. chicken broth
1/2 to 1 can red kidney beans, drained (0ptional)
1/8 tsp. paprika
1/8 tsp. pepper
1 tsp. cumin
1 tsp. oregano
add garlic, onion salt to your taste (we leave this out--I'm allergic and quit using onion/garlic in recipes a long time ago)
1/2 lb. ground beef
Puree all but last ingredient in blender. Add browned ground beef and heat. Serve with Fritos and cheese/cheese alternative if desired.
Saturday, January 15, 2011
they ate this, too: carrot-based un-tomato sauce!!!
My kids polished their plates when I experimented with a spaghetti sauce made with beets and pumpkin instead of tomatoes. When I saw this recipe made with carrots instead, I couldn't wait to try it. We all agreed it was even better! I'd like to play around with the spices, but I can't add garlic as it calls for so that may be why.
Most people don't avoid tomatoes...but if you want to sneak some carrots into your next batch of tomato sauce, my guess is no one will notice!! Micah has gagged on carrots since he was a baby, and he thought this was pretty good.
NO BEETS UN-TOMATO SAUCE
2 15-oz. cans carrots, drained
3/4 cup chicken broth
3/4 cup pomegranate juice (I think next time I will try all chicken broth or use another kind of juice...pomegranate juice is expensive!)
2 Tbsp. lemon juice (I didn't have any on hand, so left this out.)
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil (I added about 2 T.)
1/2 tsp sugar
Put all ingredients in blender, and blend until smooth. Heat, add ground beef if desired, and serve. (Or proceed to use in another recipe, such as for BBQ sauce).
Most people don't avoid tomatoes...but if you want to sneak some carrots into your next batch of tomato sauce, my guess is no one will notice!! Micah has gagged on carrots since he was a baby, and he thought this was pretty good.
NO BEETS UN-TOMATO SAUCE
2 15-oz. cans carrots, drained
3/4 cup chicken broth
3/4 cup pomegranate juice (I think next time I will try all chicken broth or use another kind of juice...pomegranate juice is expensive!)
2 Tbsp. lemon juice (I didn't have any on hand, so left this out.)
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil (I added about 2 T.)
1/2 tsp sugar
Put all ingredients in blender, and blend until smooth. Heat, add ground beef if desired, and serve. (Or proceed to use in another recipe, such as for BBQ sauce).
Wednesday, January 5, 2011
hidden allergy
Ever since we discovered that a diet eliminating artificial flavors, colors, and preservatives has helped Josiah with behavioral issues, my mind has often wandered back to his infancy. His first year was full of feeding issues that left my husband and I ready to pull our hair out at times. Today I sat down with the book Is This Your Child by Dr. Doris Rapp. She describes possible signs of infant allergy, which include the following symptoms we noted in Josiah:
-feeding issues: Josiah cried with colic-type symptoms at 3 weeks and starting pulling away while nursing from the age of 5 weeks. I noticed he seemed to wheeze after feedings and would vomit forcefully--more than just spitting up. When we switched him to soy formula at the age of 3 months, he continued to pull away from the bottle through his entire first year, but the wheezing and vomiting disappeared. Anytime I tried to give him frozen breast milk, the wheezing and vomiting returned. This would indicate that Josiah most likely had a milk allergy and the continued pulling away from the bottle of soy formula may suggest he was either allergic to soy or (more likely) to corn derivatives.
-Early hyperactivity and early walking. Josiah was a difficult baby to hold because he was so active. He did not cuddle. He also walked at 9 months. One indication of allergy is hyperactivity and walking between the ages of 7-10 months.
-At age 1, we switched Josiah from soy formula to cow milk. Within 2 weeks he developed his first upper respiratory infection (most likely RSV) and ear infection. He continued to battle ear infections and sinus infections for the next year, and these were only alleviated after 2 sets of tubes and adenoid removal. This indicates a milk allergy. (It is also interesting to note that 90% of children diagnosed with ADHD have a history of ear infections.)
-Somewhere in his second year of life, we noticed Josiah had white splotches on his tongue that changed shape over the course of many days, but never seemed to totally disappear. He was diagnosed with geographic tongue, which we were told was benign. Recently we reintroduced tomatoes and noticed the return of geographic tongue. When we removed them from his diet, it disappeared. This would indicate a tomato allergy.
Josiah was checked for a milk allergy at one year of age with a RAST test. It did come back negative, but I have learned from my own experience and further research that RAST does not catch every allergy. It also cannot detect food sensitivities. Another thing to note is that children with allergies can be quite sensitive to environmental chemicals. Inexplicably, a child with allergies or food sensitivities sometimes craves the very foods that are causing them harm. (Josiah loves tomatoes, milk products, and corn.)
This is most certainly my child. Perhaps the things we are learning will help others...I wish I had this information 4 years ago!
-feeding issues: Josiah cried with colic-type symptoms at 3 weeks and starting pulling away while nursing from the age of 5 weeks. I noticed he seemed to wheeze after feedings and would vomit forcefully--more than just spitting up. When we switched him to soy formula at the age of 3 months, he continued to pull away from the bottle through his entire first year, but the wheezing and vomiting disappeared. Anytime I tried to give him frozen breast milk, the wheezing and vomiting returned. This would indicate that Josiah most likely had a milk allergy and the continued pulling away from the bottle of soy formula may suggest he was either allergic to soy or (more likely) to corn derivatives.
-Early hyperactivity and early walking. Josiah was a difficult baby to hold because he was so active. He did not cuddle. He also walked at 9 months. One indication of allergy is hyperactivity and walking between the ages of 7-10 months.
-At age 1, we switched Josiah from soy formula to cow milk. Within 2 weeks he developed his first upper respiratory infection (most likely RSV) and ear infection. He continued to battle ear infections and sinus infections for the next year, and these were only alleviated after 2 sets of tubes and adenoid removal. This indicates a milk allergy. (It is also interesting to note that 90% of children diagnosed with ADHD have a history of ear infections.)
-Somewhere in his second year of life, we noticed Josiah had white splotches on his tongue that changed shape over the course of many days, but never seemed to totally disappear. He was diagnosed with geographic tongue, which we were told was benign. Recently we reintroduced tomatoes and noticed the return of geographic tongue. When we removed them from his diet, it disappeared. This would indicate a tomato allergy.
Josiah was checked for a milk allergy at one year of age with a RAST test. It did come back negative, but I have learned from my own experience and further research that RAST does not catch every allergy. It also cannot detect food sensitivities. Another thing to note is that children with allergies can be quite sensitive to environmental chemicals. Inexplicably, a child with allergies or food sensitivities sometimes craves the very foods that are causing them harm. (Josiah loves tomatoes, milk products, and corn.)
This is most certainly my child. Perhaps the things we are learning will help others...I wish I had this information 4 years ago!
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