I sort of fell out of the habit of recording my "recipes" when Grace got a bit older and demanded more of my time... but the diet [modified] goes on. She goes in to be allergy tested (FINALLY) on April 1st, and that's NO JOKE. :-) She'll be 10 months old then, and a blood test will show us enough to know what to stay away from.
In the mean time, I have found that milk protein was never a problem for Grace. I have a heart problem that requires antibiotics when I have any procedures done, and giving birth was a risk, so they loaded me up with tons of IV antibiotics before, during, and after her birth. That messed her gut flora up, and that caused a great deal of the bleeding. Once I started GOOD probiotics (not the kind from Walmart, which are not stored in the fridge), her poopie started looking good and normal. After a few weeks of the probiotics, I reintroduced dairy and she had no problems. Slowly, and one at a time, I reintroduced other allergens into my diet. Eggs made the blood return immediately. So did corn. But nothing else on the list I was avoiding *seems* to cause her any problems. When I talked to her doctor about this at her 9 month check-up, she said that the doctor who originally saw Grace when the blood first showed up didn't test for [insert long technical name that she used for what happens to a baby's tummy when they get antibiotics early on], and that was probably the problem all along. Even the GI doctor didn't think of it. If we had seen her regular doctor first, we probably could have avoided the whole ordeal. But everything happens for a reason, and through this I have found out that I have an intolerance to wheat... and I have lost all of the baby weight, and then some. I went from a size 8 post-baby to a size 2 at 8 months. Not bad.
Sunday, March 22, 2009
Sunday, January 25, 2009
Funky "Fried" Chicken
This is a delicious (I say that a lot...) and EASY way to fudge fried chicken for those with food allergies. It is also a healthy alternative to traditional deep fried chicken.
What you'll need:
4-5 chicken breasts (I used the thin sliced ones)
1-2 cups crushed plain chips (I used the Cape Cod Kettle Cooked chips)
McCormick's roasted garlic spice
Salt/pepper to taste
Cookie Sheet
Pre-heat oven to 450 degrees. Cut chicken into strips (I was able to get 3 strips from each thin breast). Mix chips, salt, pepper, and spice together in bowl. Roll chicken strips (sprinkle them with water as needed to make chips stick) in chip mixture. Place on lightly greased (I used a small amount of canola oil) cookie sheet and bake for 15-16 minutes.
This goes great with oven fries and salad. And you don't feel greased up when you're done eating!
What you'll need:
4-5 chicken breasts (I used the thin sliced ones)
1-2 cups crushed plain chips (I used the Cape Cod Kettle Cooked chips)
McCormick's roasted garlic spice
Salt/pepper to taste
Cookie Sheet
Pre-heat oven to 450 degrees. Cut chicken into strips (I was able to get 3 strips from each thin breast). Mix chips, salt, pepper, and spice together in bowl. Roll chicken strips (sprinkle them with water as needed to make chips stick) in chip mixture. Place on lightly greased (I used a small amount of canola oil) cookie sheet and bake for 15-16 minutes.
This goes great with oven fries and salad. And you don't feel greased up when you're done eating!
Monday, January 19, 2009
Out-of-this-World Oven Fries
This is an adaptation of the aforementioned "Shut-Up Sweet Potato Fries" recipe below. They are delicious!
What you'll need:
3-5 lb bag of red potatoes
1-2 Tbsp oil (again, canola)
Salt/Pepper to taste
Cookie Sheet
Wash and chop the red potatoes into a "fry" shape. Put fries into ziplock baggie, add oil, salt, and pepper, and shake to coat. Spread on cookie sheet and bake at 400 for 45 min to 1 hour.
Need I say more?
What you'll need:
3-5 lb bag of red potatoes
1-2 Tbsp oil (again, canola)
Salt/Pepper to taste
Cookie Sheet
Wash and chop the red potatoes into a "fry" shape. Put fries into ziplock baggie, add oil, salt, and pepper, and shake to coat. Spread on cookie sheet and bake at 400 for 45 min to 1 hour.
Need I say more?
Shut-Up Sweet Potato Fries
Ohhh, these are sooo good!
What you'll need:
4-5 Sweet Potatoes
1-2 Tbsp Oil (I use canola)
Salt/Pepper to taste
Cookie Sheet Pan
Peel and chop the sweet potatoes into a "fry" shape. Put fries into ziplock baggie, add oil, salt, and pepper, and shake to coat. Spread on cookie sheet and bake at 400 for 45 min to 1 hour. ENJOY!
That's IT. They are so delicious, nutritious, and easy to make it is crazy.
What you'll need:
4-5 Sweet Potatoes
1-2 Tbsp Oil (I use canola)
Salt/Pepper to taste
Cookie Sheet Pan
Peel and chop the sweet potatoes into a "fry" shape. Put fries into ziplock baggie, add oil, salt, and pepper, and shake to coat. Spread on cookie sheet and bake at 400 for 45 min to 1 hour. ENJOY!
That's IT. They are so delicious, nutritious, and easy to make it is crazy.
Thursday, January 8, 2009
Mashed Potato (Soup)
As a Christmas present, Grace got sick. Then, in the spirit of giving, she gave it to me and Jeff. Being sick with an allergy-free diet is the pits. It is hard enough to find food to eat when you can eat anything. It is almost impossible to find food to eat when you're sick!
Desperate to find something, anything that sounded good to our sore throats... I started digging. I came across some red (new) potatoes. I also found a large box of Swanson's low sodium fat-free chicken broth. Add a pot, and I had an idea.
What you'll need:
Red (new) potatoes
Large pot
Large box Swanson's low sodium fat-free chicken broth
Butterball turkey bacon (optional)
Put the potatoes in a large pot and cover with water. Bring to a boil and boil for 30 minutes. Drain water, and replace with Swanson's broth. Bring back to a boil and boil until potatoes are very, very soft. Once potatoes are soft, remove them from the broth (while sparing the broth) and mash in a bowl with a fork or a potato masher. Add broth from the pot as needed to get the right texture. What you have leftover in the pot is delicious mashed potato soup! You can add some of the mashed potatoes back to the pot to thicken it up a bit, but it isn't necessary.
As an added bonus, you can add some Butterball (which is allergy-free) turkey bacon that you've browned up in a skillet. It is good on the mashed potatoes and on the soup!
*Next time I make this, I am going to add some carrots, too. That would be a delicious, and nutricious addition!!
Desperate to find something, anything that sounded good to our sore throats... I started digging. I came across some red (new) potatoes. I also found a large box of Swanson's low sodium fat-free chicken broth. Add a pot, and I had an idea.
What you'll need:
Red (new) potatoes
Large pot
Large box Swanson's low sodium fat-free chicken broth
Butterball turkey bacon (optional)
Put the potatoes in a large pot and cover with water. Bring to a boil and boil for 30 minutes. Drain water, and replace with Swanson's broth. Bring back to a boil and boil until potatoes are very, very soft. Once potatoes are soft, remove them from the broth (while sparing the broth) and mash in a bowl with a fork or a potato masher. Add broth from the pot as needed to get the right texture. What you have leftover in the pot is delicious mashed potato soup! You can add some of the mashed potatoes back to the pot to thicken it up a bit, but it isn't necessary.
As an added bonus, you can add some Butterball (which is allergy-free) turkey bacon that you've browned up in a skillet. It is good on the mashed potatoes and on the soup!
*Next time I make this, I am going to add some carrots, too. That would be a delicious, and nutricious addition!!
Friday, January 2, 2009
Simple Sweet Potatoes
This is a quick, easy, tasty, and nutritious side dish that goes with almost everything.
What you'll need:
Medium-size sweet potatoes, washed and dried
Crisco
Cookie sheet
Fork
Cinnamon
Brown sugar
After washing and drying the potatoes, prick one side several times with a fork. Then coat the outside of the potato with a thin layer of crisco and place on a cookie sheet (ungreased) with the holed-side up. Put in a pre-heated 400 degree oven for one hour.
The skin will cook right off of the potato, which makes peeling so easy. Once peeled, add brown sugar and cinnamon to taste and enjoy!
What you'll need:
Medium-size sweet potatoes, washed and dried
Crisco
Cookie sheet
Fork
Cinnamon
Brown sugar
After washing and drying the potatoes, prick one side several times with a fork. Then coat the outside of the potato with a thin layer of crisco and place on a cookie sheet (ungreased) with the holed-side up. Put in a pre-heated 400 degree oven for one hour.
The skin will cook right off of the potato, which makes peeling so easy. Once peeled, add brown sugar and cinnamon to taste and enjoy!
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