Posts Tagged ‘food allergies’

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


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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.


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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

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salad with tahini

I usually mix up an avocado dressing for my salad, but tonight I was craving, strangely, tahini. So, I mixed some tahini with a little lemon juice, some olive oil, dried dill, water for thinning, and a clove of fresh garlic (I use a garlic press). I love fresh garlic (and its benefits!), and thought it would be nice to give my system a boost by eating some raw. The result was a really strong dressing. So much so that my mouth was burning towards the end. Not a dressing for everyone, but for me, it hit the spot.

For dessert, I made a protein shake separate from my daughters, so I could use up all of the remaining pineapple in the house. I’m not sure how it didn’t occur to make my all-time favorite cocktail before – a Pina Colada!

pina colada

Blend the following:
1 1/2 cups pineapple
1/2 cup rice milk
1 TB coconut milk
1 cup ice

When I was done, I kind of wished I hadn’t used all the pineapple. This makes a perfect end of day treat. Strawberries or orange juice would be a nice addition too.

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