Feeds:
Posts
Comments

Archive for the ‘03 Dinner’ Category

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

Read Full Post »

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

nachos

raspberry ice cream

Read Full Post »

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

Read Full Post »

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!

tortillas

Read Full Post »

We made our first sandwiches today. I toasted the bread, but it was pretty crumbly. My daughter requested sunflower seed spread and jam. We didn’t have any sugar-free jam, so I mashed up some strawberries and that worked just fine. There’s also a new chip we’re trying out: Trader Joe’s Veggie Chips. They aren’t organic, but I was feeling a little lax this week. For my daughter, the sandwich was a success.

kids sandwich

I made essentially avocado salad on bread, and I thought it was fine, but I think I prefer just a salad. The bread has the look and consistency of angel food cake, and doesn’t really have any flavor.

salad sandwich

We made some hummus since garbanzo beans are back on, even if just a few servings a week. I started out using this recipe a few months ago, and now I just mix ingredients without looking at the recipe. Invariably, my husband saves my hummus by adding more oil, salt, pepper and cumin. I always think I’ve added enough, but his hummus is always better.

hummus

For dinner, I wanted to eat some veggies but also wanted a new sauce. I thought it would be fun to try making Steph’s tofu sauce (without the tofu, of course) from PCC, since my daughter loves it. I think I have the recipe around here somewhere (they give out recipes at the deli counter if you ask) but the amounts are crazy large since they are creating enough for a store, so I just mixed up a little of each of the ingredients, based on the order from most to least: orange juice, sesame oil, ginger, brown rice vinegar, olive oil, garlic. The recipe also calls for tamari, but because we are avoiding soy, we couldn’t add that. I added some salt to try and make up for it. For sure, this sauce is tons better with tamari, but once all the veggies and pasta were mixed up, I thought it tasted pretty good. However, my daughter who liked one bite of it during the tasting portion, lost her love for it once I served it. I am going to try this again once I get some coconut aminos, which is supposed to be a great soy-free alternative for soy sauce. If that works out, it will be a great help.

Steph's stirfry

I found some new vitamins for my daughter that are not actually 100% elimination diet friendly, because they contain sugar (organic evaporated cane juice), but after searching and finding some form of sugar in all the vitamins I found, I decided these were the safest. They’re called Yummi Bears Organics Multi-Vitamin & Mineral and I found them at PCC (but the amazon price I just found is almost half the price!). Free of yeast, wheat, milk, eggs, soy, salt, tree nuts, peanuts, shellfish, allergens, gluten, casein, gelatin, artificial flavors, artificial colors and preservatives. My daughter LOVES them, so hooray for that.

Read Full Post »

I realized last night that one new thing I’ve introduced into my daughter’s diet in about the last week is vitamins. She had been out for a while so she wasn’t taking them when we started the elimination diet. Because they are vegan vitamins, I never even thought to look on the label! As it turns out, they contain a long list of ingredients, including soy and pineapple. So, I’ve discontinued them. Hopefully I’ll find a good replacement vitamin for her soon.

My daughter was supposed to start testing cheese today, but we are holding off until she is feeling 100%. In addition to some recent skin flare-ups due to either vitamins, squash, pineapple or beans, she also has had a persistent stomach ache and sore throat for about a week. I’ve also had the sore throat, and her doctor told us to wait on testing her as a virus could interfere with the allergy testing.

We made some pizza tonight for dinner, which was pretty good. We used Orgran’s gluten free pizza and pastry multimix (the mix also makes scones). We made our favorite combinations, sauce with kalamata and black olives, mushrooms, as well as one of my favorites, pesto with sundried tomatoes. I think I ate too much. If we make this again, which I think we will, I will roll out the crust so it’s thinner. Also, I noticed baking on a regular baking sheet gave a crispier crust than using a pizza board (the dough made enough for 3 small pizzas), which I liked a little better. My daughter ate about half of her pizza, then stopped liking it.

pizza

Also, she made it through her second movie without crying or getting so scared that she had to leave: Cloudy with a Chance of Meatballs. She was pretty antsy, moving around during quite a bit of it, but she made it all the way to the end. I know that seems like an ordinary thing for many parents, but this really is only the second time it’s ever happened for her. So, hooray for her! I guess there may be some connection between her food allergies and her emotions.

Read Full Post »