Hi friends!

I decided to move this blog to blogspot. I figured it would be fun to try out somewhere new. The new blog can be found here:


See you there!


Wow. It’s hard to explain how excited I was to find a burger that we can eat. I was at Central Market, about to buy some more protein powder, when I realized I was pretty sure it’s about 7 bucks cheaper at PCC, and I was struck with a hunger for veggie burgers. I wandered over to the frozen section and looked at the options, then saw Sunshine Burgers, which I’ve been eating on and off for a year or more. I picked them up and read the package, and lo and behold – 2 of the 3 kinds are ED friendly. Actually, all 3 are, but their Southwest flavor has black beans, and since my daughter reacted to those (I think), we are avoiding them.

We tried the first of two kinds tonight, Sunflower’s organic Garden Herb burgers (organic cooked brown rice, organic ground raw sun-flower seeds, organic carrots, organic herbs and sea salt.) We had a side of fries, Alexia organic Yukon Gold Julienne Fries with Sea Salt. The ingredients include citric acid. I remember reading something about citric acid being a no-no online, but I really need to check the info from our doctor. I felt it was worth it to avoid washing potatoes and pulling out the mandolin slicer to make my own fries. My daughter was thrilled with the fries, of course, but was only so-so about the burger, even with the avocado, which she likes some days and not others. She agreed to finish the burger (8 grams of protein!) in exchange for another round of fries. I’m pretty sure I’m not supposed to bribe my children into eating food with rewards of other food, but I’m okay with it today. I pondered making gluten free biscuits to create hamburger buns, but I decided to play with the kids instead. It was worth it! And, I looooved dinner. It felt good to eat something that seems normal.

sunshine burger

Last night I made some garlic and ginger fried rice and sweet potato fries. Super yummy and a hit with both of us.

fried rice

sweet potatoes

This morning I decided to make something different for breakfast, to try and distract my daughter from the fact that she is no longer eating cheese.

I made rice pudding, roughly based on this recipe.

rice pudding

I mixed together 3/4 cup cooked brown rice (I was thinking about how much oatmeal we usually eat, but I forgot that oatmeal expands, so it didn’t turn out to be as much for both of us as I had thought it would be), 3/4 cup rice milk, 1 TB maple syrup and heated on stove top until most of the liquid was absorbed by the rice. Once off the stove top, I added a little cinnamon and salt. Both my daughter and I liked it. I served it with a protein smoothie, vitamins, water, and half a banana. We were good and full.

I took of picture of her lunch because she assembled it, and it’s a nice simple balanced alternative to her usual lunch of pasta primavera. We use raw nuts and seeds, and today I sprinkled a little salt on the seeds, as she usually won’t eat many of them without it, and then, what’s the point?. That goopy stuff is sunflower seed spread, which really is pretty good when you dip crackers or carrots in it. Almost like peanut butter, but not quite. And, a little cup of applesauce. I think I might try making some peanut butter cookies soon, substituting the sunflower seed spread for peanut butter.


Well, cheese. Hmm. After the first cheese testing day I talked with my dad and found out he has some mild issues with mozzarella cheese in block form, so I removed my daughter’s mozzarella block cheese in case that passed through a genetic line to her, and kept her on mild cheddar. Maybe she can eat some kinds of cheese and not others? I hadn’t really considered that idea enough before this week. Yesterday, day two of the cheese test went fine, and today she also seemed fine, except her stomach hurting at the end of the day. But no rash, which is incredibly hopeful. Now I’m supposed to watch her for the remainder of the week since it can take that long for a reaction to occur.

For dinner, we had beans and rice.  My daughter had hers with cheese mixed in, I added avocado and hot salsa from Trader Joe’s, and we both loved our dinners. My daughter asked me to make her nachos for her last cheese day, but since we can’t eat tortillas (because of the corn or other ingredients), I melted some cheese over kettle chips, also a big hit. For dessert, I made some raspberry ice cream that I read about recently. I just put some frozen raspberries and coconut milk into our food processor, and added a smidge of rice milk and brown rice syrup. Yum!

beans, rice and salsa

rice, beans, cheese


raspberry ice cream

My daughter woke us up this morning, excited for “Cheese day”. Our Naturopath advised us that 2 slices of cheese with each meal 3 times a day (for 3 days) is the correct amount for testing dairy. We bought 2 kinds of organic cheese for testing: pre-sliced mild cheddar and a block of mozzarella. We melted 1 slice per meal over pasta or potato, and she wanted to just eat the other slices by themselves. She was so excited this morning, she was giddy. It has been about a year since she has had any cheese. My husband talked with her this morning about how we need to watch for energy or emotional reactions today, and so after breakfast she let me know she felt great, and right before dinner said, “I know you want to know how I feel, not how excited I am, but how my body is feeling from eating cheese, and I want you to know my body is feeling great.”

We spent most of our day out in the sunshine, and it’s been a while since we’ve done that, so I wanted to make sure she wasn’t dehydrated. I had her drink 2 glasses of water with dinner. After dinner, in the bathtub, she started crying. The initial reason was that her brother picked a “movie” from a stack of DVD’s she selected to watch tonight – he picked Charlie and Lola, which is quite tame and she said she doesn’t like it and feels very frustrated and sad that she doesn’t know why, even though she put it in the pile for him to pick from. Then she said she was crying (which she still was) because she misses her protein powder because it makes her body feel good (we aren’t taking it because her cheese consumption covers her daily requirement of protein), then said her tummy was hurting. She started coming up with non-cheese related excuses why this could be. Too much water too quickly. Too much to eat. Then I talked with my husband, and we did the same thing. Too much sun today, not enough sleep last night. Uh-oh. I know it’s possible (I mean, I think it’s possible) that her tummy could be hurting from trying to process cheese for the first time in a year. Also, from drinking too much water too quickly. But honestly, if I had to guess, I would say this is definitely a food reaction, since her temperament has been fairly even for weeks (although, come to think of it, she did have a giant tantrum last week that is completely out of the ordinary for her). But the emotional reaction of crying in addition to her upset stomach makes me wonder if tomorrow we are going to start seeing some physical reactions to cheese.

Well, I learned a few things today. I was about to start making an Indian curry dish for dinner when my daughter came over to urge me to make something different (“yuck! curry..yuck!”) so I looked around our pantry and came up with spring rolls. I’ve been avoiding making these, or any Asian food because we can’t use soy sauce or peanuts, which are apparently two of my favorite ingredients now that I can’t eat them.

So, I spent the following hour and a half making spring rolls – well, searching the internet for soy-free sauces and making spring rolls intermittently, and trying different variations of canola oil, sesame oil, garlic, ginger, salt and coconut milk to come up with a sauce my daughter would eat. She sampled and we came up with one she liked (all ingredients minus coconut milk). I poured the sauce into a ziplock bag, then added lettuce, cabbage, cucumber, carrots, and cooked rice noodles into the bag to marinate. I then added ingredients to a rice spring roll wrapper, added a little avocado and I thought they tasted pretty darn good. I made some for my daughter minus cabbage and lettuce at her request. She ate one roll, then told me she was full. And also, didn’t like them. Meanwhile, I was cooking a separate soy sauce noodles and veggie dish for my 2 year old, which he ultimately pushed away and didn’t want to eat.

I would have taken a picture of the spring rolls, but I was so hungry I ate them before I had a chance to get a picture. However, here’s a picture of the remaining ingredients I made when I was cleaning up and made one final large spring roll for tomorrow:

spring rolls

My goal for next week is to be more organized about what I’ll be cooking ahead of time. Also, I’m learning that as much as I like to let my daughter voice her opinions, she doesn’t like a good amount of what I cook, regardless of whether she suggested the dish or not, so I should just make whatever I want. Ha! Did I just say that out loud? No, it’s a funny thing, though. It’s taking me a little while to actually get that it’s okay for me to just prepare a healthy dinner of my choice, taking their preferences into account, and say, “Eat it if you’re hungry. Otherwise, go play.”

Here’s a few links I found while making spring rolls today. I found some yummy recipes I’d like to try out at some point:

Raw Vegan Spinach Manicotti

Chia Pudding

Soy-free soy sauce recipe

Book of Yum (GF, Soy-free Vegetarian recipes)

Vegweb Spring Rolls

I’m planning to wait out week 5, since my daughter had another rash breakout a few days ago. I’m not sure what was the cause, but it might have been something from a party she attended. She received and used a Tootsie Roll flavored lip balm with ingredients too small to read, and I’m wondering if that was the cause. She also had some green peas (from her restricted list) that day, and some non-organic potato chips (other than being made from non-organic potatoes, they were safe). In any case, I am most comfortable waiting out this week before testing cheese, of all foods. It’s the one food that appears to have caused most of the initial damage to my daughter in terms of physical reactions, and I really need to make sure she’s reacting to it when we test it, and not something else, like lip balm.

My daughter asked me to make more Wondie bars for this week’s breakfasts, and as much as I truly love them, I think I’m ready for a break and something new for breakfast. I looked to The Whole Life Nutrition Kitchen for something new, and picked Raspberry Scones. It did require a trip to the grocery store for xanthan gum, different flours and shortening (Spectrum Organic palm oil), but I decided I should really start buying these items since it looks like we could be eating this way for quite a while, perhaps through the summer. We used coconut milk and skipped the vanilla. These turned out so delicious! I think they are the most decadent treat we’ve had so far on the ED, and I think anyone, restricted diet or not, would enjoy these. The whole house had a nice raspberry coconut smell.

raspberry scones

My daughter was excited when she learned we could eat shortening, as that means we can try making tortillas, one of her favorite foods that her grandma taught her to make. I tried one batch with brown rice flour that didn’t have very good flavor, then tried another batch with gluten free all-purpose flour, and that batch was pretty good, although I never quite struck the right balance between too dry (crack when rolled out) and too wet (stick to the counter when rolled out). I’ll post the recipe once I find the right balance.

We stacked macaroni and cheese sauce (for cheese), mashed potatoes and pinto beans on top. I think avocados and a side salad would have been a nice addition, but my daughter wasn’t too interested in either of those. All in all, a successful day!