first week!

It has felt a bit like a cooking marathon, but we've made it through our first week of gluten free.  There have been some recipe flops but most have been winners.  The biggest prize however is seeing a side of Josiah that I've never seen before.  Feingold was good, but this is off the charts. 

A few nights into his new diet, I was tucking Josiah into bed when he told me, "I love gluten free.  My tummy is not hurting anymore."  I was suspecting some digestive troubles, since Josiah has complained of gnawing hunger since he learned how to talk, often demanding a snack even after a good meal.  Lately he's not been eating much at once, saying he was full--another subtle sign that something may be going on.  As a baby, there were all those feeding issues (even beyond normal reflux) that I've never quite been able to explain.  But still, he never complained of an actual tummy ache with words.  To hear him say his tummy felt better was almost a shock but also very confirming that there was indeed digestive discomfort going on.

So it makes me wonder, what do we do when we are uncomfortable?  Even as adults, can't we be demanding of everyone around us, irritable, and have trouble paying attention?  Seeing changes this week has filled us with hope as well as sympathy for other children who may be having similar difficulties, and those parents who are doing their best to manage them.

Here are a couple of our favorite recipes from the week!

If the mention of sweet potatoes gives you a mental picture of a casserole with marshmallows on top, it's time to try something new.  Who would have thought of fixing them like this??

Sweet Potato French Fries (recipe adapted from Everyday Paleo)

4 medium-sized sweet potatoes, cut lengthwise into strips
1/4 c. olive oil
2 t. cumin
1/2 t. salt
1/2 t. pepper

Preheat oven to 400 degrees.  Cover two cookie sheets with aluminum foil.  Toss sweet potatoes with oil and spices.  Spread evenly on cookie sheets, being careful not to crowd spears.  Turn once or twice during cooking, baking about 30-40 min.  Potatoes are done when slightly crispy.  Serve with salsa.


A new staple at our house has been muffins made with coconut flour.  They are loaded with protein and therefore help keep Josiah's blood sugar stable and his tummy feeling full.  He does not do well at all with sugar on an empty stomach, but if we can serve one of these muffins alongside fruit or a cookie, his day goes much better!  The lemon poppyseed muffins were tasty, but our favorite is definitely the pumpkin pie muffins from fastpaleo.com.

Pumpkin Pie Muffins

3/4 Pumpkin Puree
1/2 Cup Coconut Flour
1/2 Cup Coconut oil, melted
6 eggs
2 Tsp Vanilla
1/4 Honey, melted
2 Tsp Pumpkin Pie Spice
1/2 Tsp Baking Powder
Handful of walnuts (if desired)
2 Tbsp Cocoa Powder (Optional for chocolate muffins)

Preheat oven to 400 Degrees F.  Sift the coconut flour and spices together, then add baking soda.  In a separate bowl, mix all remaining ingredients except walnuts until well blended.  Add the sifted flour and spices to the pumpkin puree. Mix well and divide the batter between the muffin pans and sprinkle with chopped walnuts. Bake for 18-20 minutes or until done.


Today I was able to get a little Christmas cooking done.  After trying a couple of things with Josiah and sugar, I decided to chance it and make his sister's favorite Jackpot Drop cookie recipe by subbing some GF flour for regular flour, GF oatmeal, and carob chips for chocolate.  The cookies turned out beautifully and he did well with one after a hearty lunch.  Sweets have become more rare around here than they used to be, and most of the things I have made this week have been sugar free.  But it IS Christmas time!!

There have been many reasons for smiling today, as I have often lifted my heart to the Lord in tremendous gratitude for answered prayer.