Every family has their own holiday traditions, some of which have passed through generations and some that come and go through the years. One unusual tradition in our family is a Mexican potluck on Christmas Eve. We do turkey for Thanksgiving and ham on Easter, so why not mix it up on Christmas with some Mexican? We all love it and enjoy some of our family's favorite dishes and some new recipes every year. One year, my cousin's friend with Mexican heritage came and introduced us to pozole, which has remained on the family's menu. Below is a recipe for the simple chicken and hominy soup, which is made truly delicious and special by the toppings.
As I have made the transition to eating allergy free, I have found that some ethnic cuisines are excellent options with unique flavors, and Mexican is one of them. Most of my family's favorites use wheat tortillas and are topped with a lot of cheese, but authentic Mexican food utilizes more corn and less wheat and dairy. With this on my mind, I made an impulsive cookbook purchase the other day: The Food and Cooking of Mexico, South America, and the Caribbean, by Milton, Fleetwood, and Fillippelli. The recipes use a few simple ingredients, include numerous photos, and have instructions for making everything from scratch. Most are allergy free by nature, and most of the rest could be easily altered (eliminate the cheese, or use rice milk rather than cream in a soup). This is an amazing cookbook that I highly recommend to anyone wanting to eat simple, delicious, authentic Mexican food. The inclusion of South American and Caribbean recipes adds a lot to the book and mixes up the flavors, which is a big treat for the allergy-free palate.
My delicious allergy-free Christmas meal includes tortilla chips with some mouth-watering guacamole dip, store-bought tamales (to save some labor during a busy time of year!), taco salad, and pozole. Here's our new family favorite, compliments of my cousin and his friend:
Pozole
2 small cans yellow hominy
chicken stock or 5 bouillon cubes
6 half-breasts bone-in chicken*
1/2 diced yellow onion
salt to taste
garlic powder
cumin
various toppings (see below)
Simmer chicken and onion in water (approximately 2 1/2 parts water to 1 part chicken) until chicken is done and begins to fall off bone, about 45 minutes. Remove chicken, take meat off bone, and replace meat in pot. Add remaining ingredients and simmer for an additional 15-20 minutes.
* Alternately, I've made this soup with turkey bones and meat after Thanksgiving. I've also used rotisserie chicken broken into chunks. The chicken is obviously already cooked, but simmering the bones still adds additional flavor and texture. One could even brown boneless, skinless chicken breast in the soup pot, shred, and make the soup from that, but you'll be missing out on some flavor.
While the soup is simmering, prepare a large plate of garnishes: chopped cilantro, shredded cabbage, lemon wedges, sliced radishes, and sliced avocados (and perhaps shredded jack cheese in a separate bowl for the non-allergic, if you're feeling generous!).
Serve soup in large bowls, allowing each person to generously top their soup with garnishes.
Enjoy!
Thursday, December 17, 2009
Friday, November 27, 2009
A Bountiful Thanksgiving
I love that we live in a nation that has a holiday all about being thankful! What a great reminder to pause from my busy life and reflect on its many blessings. This past year has been eventful and memorable for me in many ways, the greatest of which has been watching my daughter grow into a bright, happy little toddler! Among numerous others, I am thankful that eating allergy free has been successful: I am still nursing Siena and she is healthy and thriving.
I have been eating allergy free for just under a year now, so this was my first Thanksgiving without dairy, wheat, soy, eggs, and nuts. I was pleased to realize that I didn't feel at all deprived! Whole foods are so delicious, even-- or perhaps especially-- without all the extra butter and heavy cream. To top it off, I probably ate 3,000 fewer calories than everyone else and fit nicely into my skinny jeans this morning. :) Here is my menu and instructions:
The only drawback was that I had to cook nearly the whole feast myself, and I ate it as an allergy-free parallel to everyone else's meals. Other people wanted the traditional, calorie-packed dishes and were even skeptical of my food. (I overheard my cousin ask, "Which are the real potatoes?") At the gathering where people were mostly oblivious, however, everyone dug into and enjoyed my food as well. I got compliments and gave away leftovers. I hope these favorites catch on in the years to come, not just for my and Siena's sakes, but because they were delicious, and also healthy and wholesome. This reminds me once again that eating allergy free is, ironically, one more thing for which to be thankful!
I have been eating allergy free for just under a year now, so this was my first Thanksgiving without dairy, wheat, soy, eggs, and nuts. I was pleased to realize that I didn't feel at all deprived! Whole foods are so delicious, even-- or perhaps especially-- without all the extra butter and heavy cream. To top it off, I probably ate 3,000 fewer calories than everyone else and fit nicely into my skinny jeans this morning. :) Here is my menu and instructions:
A Bountiful, Allergy-Free Thanksgiving
Turkey: Most turkey is allergy free. Check the label and ensure it wasn't cooked with ingredients that cause allergies for you.
Gravy: Sweet rice flour works as an excellent thickener and made smooth, delicious gravy! Use it the same way you would wheat flour. No need to make a "regular" batch as well. The rice gravy won a taste test in our family.
Mashed Potatoes: Peel, dice, and boil potatoes until they are soft. I mashed them with a whisk and stirred in rice milk and chicken broth until they were smooth and creamy, then stirred in some salt and pepper. They turned out great, even to people without allergy-free palates.
Dressing: Cube a loaf of allergy-free bread and dry the cubes in a 325 degree oven for 20 minutes, stirring halfway through. Brown a pound of sausage in a skillet. Remove the sausage and wipe out the skillet. Saute about a cup of onions. Add about as much celery when onions become clear. Once celery is soft, turn off heat and stir in about as much diced apples and some fresh cranberries, cut in half. Add some fresh thyme and sage, and stir the sausage back into the mixture. Place the bread crumbs into an oiled 13 x 9 pan and stir in the mixture. Drizzle chicken broth over the top-- about 1 1/2 to 2 cups, depending on how moist you like it. Let it rest for about 10 minutes and stir again. Bake at 375 for 45 minutes.
Sweet Potatoes: Peel and slice sweet potatoes and steam until soft. They can be left in slices or mashed with some water to make them creamy. I stirred in some nutmeg, cinnamon, and a little clove and ginger. Siena ate these as well.
Green Beans: I filled a 9 x 9 pan mostly full with green beans. I added whole cloves of garlic and half a red onion, sliced vertically. Drizzle some olive oil over the veggies, top with salt and pepper and stir. Roast at 450 degrees for about 30 minutes, stirring every 10 minutes. Serve hot or cold. (Alternately, I was planning on steaming green beans with julienne sliced water chestnuts and some dill.)
Cranberries: Place fresh cranberries into a pan and cover the bottom with water (about 1/4 the depth of the cranberries). Bring to boil and stir frequently. Add agave nectar into the mixture to taste, or alternately add more water and use sugar to sweeten. Add some fresh orange zest and a little nutmeg.
Apple Crisp: Fill a 13 x 9 pan with sliced apples. For the topping, mix 8 T canola oil, 3/4 cup agave nectar, 1 1/2 cup brown rice flour, 1 1/2 cup oats, 1/4 t salt, 1 t cinnamon, 1/2 t nutmeg, and 1/2 t cloves in a bowl. I like to stir in extra oats to make it thicker. Spread over the fruit. Bake at 350 for approximately 25 minutes, until the top begins to turn brown. If desired, serve with Coconut Bliss ice cream.
Pumpkin Cranberry Muffins: I had to include some pumpkin for Thanksgiving. I made my favorite muffins. See the October 2009 post for the recipe.
Spiced Apple Cider: We're lucky to live near a cider mill with national award winning apple cider. We used a gallon of that. Then tie into a piece of cheesecloth a star anise, a few whole cloves and whole allspice, a two or three cinnamon sticks and a few pieces of nutmeg. Place the cider and spices in a crockpot on low. Serve warm.
Gravy: Sweet rice flour works as an excellent thickener and made smooth, delicious gravy! Use it the same way you would wheat flour. No need to make a "regular" batch as well. The rice gravy won a taste test in our family.
Mashed Potatoes: Peel, dice, and boil potatoes until they are soft. I mashed them with a whisk and stirred in rice milk and chicken broth until they were smooth and creamy, then stirred in some salt and pepper. They turned out great, even to people without allergy-free palates.
Dressing: Cube a loaf of allergy-free bread and dry the cubes in a 325 degree oven for 20 minutes, stirring halfway through. Brown a pound of sausage in a skillet. Remove the sausage and wipe out the skillet. Saute about a cup of onions. Add about as much celery when onions become clear. Once celery is soft, turn off heat and stir in about as much diced apples and some fresh cranberries, cut in half. Add some fresh thyme and sage, and stir the sausage back into the mixture. Place the bread crumbs into an oiled 13 x 9 pan and stir in the mixture. Drizzle chicken broth over the top-- about 1 1/2 to 2 cups, depending on how moist you like it. Let it rest for about 10 minutes and stir again. Bake at 375 for 45 minutes.
Sweet Potatoes: Peel and slice sweet potatoes and steam until soft. They can be left in slices or mashed with some water to make them creamy. I stirred in some nutmeg, cinnamon, and a little clove and ginger. Siena ate these as well.
Green Beans: I filled a 9 x 9 pan mostly full with green beans. I added whole cloves of garlic and half a red onion, sliced vertically. Drizzle some olive oil over the veggies, top with salt and pepper and stir. Roast at 450 degrees for about 30 minutes, stirring every 10 minutes. Serve hot or cold. (Alternately, I was planning on steaming green beans with julienne sliced water chestnuts and some dill.)
Cranberries: Place fresh cranberries into a pan and cover the bottom with water (about 1/4 the depth of the cranberries). Bring to boil and stir frequently. Add agave nectar into the mixture to taste, or alternately add more water and use sugar to sweeten. Add some fresh orange zest and a little nutmeg.
Apple Crisp: Fill a 13 x 9 pan with sliced apples. For the topping, mix 8 T canola oil, 3/4 cup agave nectar, 1 1/2 cup brown rice flour, 1 1/2 cup oats, 1/4 t salt, 1 t cinnamon, 1/2 t nutmeg, and 1/2 t cloves in a bowl. I like to stir in extra oats to make it thicker. Spread over the fruit. Bake at 350 for approximately 25 minutes, until the top begins to turn brown. If desired, serve with Coconut Bliss ice cream.
Pumpkin Cranberry Muffins: I had to include some pumpkin for Thanksgiving. I made my favorite muffins. See the October 2009 post for the recipe.
Spiced Apple Cider: We're lucky to live near a cider mill with national award winning apple cider. We used a gallon of that. Then tie into a piece of cheesecloth a star anise, a few whole cloves and whole allspice, a two or three cinnamon sticks and a few pieces of nutmeg. Place the cider and spices in a crockpot on low. Serve warm.
The only drawback was that I had to cook nearly the whole feast myself, and I ate it as an allergy-free parallel to everyone else's meals. Other people wanted the traditional, calorie-packed dishes and were even skeptical of my food. (I overheard my cousin ask, "Which are the real potatoes?") At the gathering where people were mostly oblivious, however, everyone dug into and enjoyed my food as well. I got compliments and gave away leftovers. I hope these favorites catch on in the years to come, not just for my and Siena's sakes, but because they were delicious, and also healthy and wholesome. This reminds me once again that eating allergy free is, ironically, one more thing for which to be thankful!
Thursday, November 12, 2009
Allergy-Free Groundnut Stew: An Oxymoron?
Early on in my allergy free journey, a good friend invited me over for dinner. Really? Me? But you know I can't eat anything... You sure you want to attempt this? Yes, a really good friend, indeed. It is wonderful having friends who will go that extra mile to make you feel included!
She invited me over for Groundnut Stew, a West African dish that had been a family favorite since her childhood. It sounded a bit unusual: a chicken, tomato, and onion stew with peanut butter in it? And then you top it with cucumbers, scallions, pineapple, raisins, and sour cream? But she assured me it was excellent, and she was right (minus the sour cream for me, of course)!
My friend gave me the recipe, and unfortunately it sat unused in my kitchen for months. As I was still trying to determine Siena's allergies, I went through a time when I didn't eat tomatoes. And now I'm not eating nuts at all, per the allergist's orders. Groundnut stew looked so good, but it just wasn't an option.
Or was it? When Siena was allergy tested, tomatoes were ruled out. (Hallelujah!) And there are other butters besides nut butters. In fact, I had sunflower seed butter in the fridge. And tahini would probably work just fine, too. Yes, allergy-free groundnut stew is an oxymoron, but the idea didn't have to be.
So I gave it a try, and it turned out amazing! It's simple to cook and can easily be made into larger or smaller batches, depending on how many people you're serving. You can tailor the flavors to your own liking-- your imagination is the limit. And the toppings make it versatile and fun. I'm keeping it around as a family favorite for us as well!
Allergy-Free Groundnut Stew
(Inspired by Extending the Table: A World Community Cookbook)
1 lb cubed chicken or steak
1 T canola oil
2 c diced onions
1+ clove chopped or minced garlic
cayenne pepper to taste
1/2 t ground or 1 T minced ginger
2 t chili powder
1/2 t cumin
a couple pinches dried oregano
2 cups chicken or beef stock
2 cans diced tomatoes
salt and pepper to taste
1/2 cup sunflower seed butter or tahini
Cooked rice
Toppings of your choice (see below)
Brown the meat in the oil. Add the onions and garlic and cook until the onions begin to turn clear. Add the ginger, stock, tomatoes, and salt and pepper, cover, and simmer for about 30 minutes. Remove about 1/4 cup stew liquid and mix in separate bowl with the seed butter. Stir mixture into stew. Cover and simmer for another 30 minutes. Add water if necessary to keep a desired stew consistency.
In the meantime, cook the rice and prepare the toppings. Some ideas include pineapple chunks, mandarin oranges slices, diced cucumbers, hot sauce, sliced scallions, shredded lettuce or cabbage, diced red bell pepper, sunflower or sesame seeds, raisins, and coconut. (Sour cream or lo mein noodles are a couple suggestions for non-allergic eaters.)
To serve, ladle the stew over the cooked rice. Let each person top their stew as desired.
As I was looking at other groundnut stew recipes online, I came across some variations. Many also included eggplant, okra, sweet potatoes, or green beans. To make vegetarian groundnut stew, use vegetable stock and substitute some of these vegetables, in bite-sized pieces, for the meat, adding them with the seed butter. Cook until vegetables are tender.
Yes, it still does sound a little bit unusual-- all those flavors generally aren't mixed in American diets. But trust me: it's worth a try. And I bet this will become one of your family favorites as well!
She invited me over for Groundnut Stew, a West African dish that had been a family favorite since her childhood. It sounded a bit unusual: a chicken, tomato, and onion stew with peanut butter in it? And then you top it with cucumbers, scallions, pineapple, raisins, and sour cream? But she assured me it was excellent, and she was right (minus the sour cream for me, of course)!
My friend gave me the recipe, and unfortunately it sat unused in my kitchen for months. As I was still trying to determine Siena's allergies, I went through a time when I didn't eat tomatoes. And now I'm not eating nuts at all, per the allergist's orders. Groundnut stew looked so good, but it just wasn't an option.
Or was it? When Siena was allergy tested, tomatoes were ruled out. (Hallelujah!) And there are other butters besides nut butters. In fact, I had sunflower seed butter in the fridge. And tahini would probably work just fine, too. Yes, allergy-free groundnut stew is an oxymoron, but the idea didn't have to be.
So I gave it a try, and it turned out amazing! It's simple to cook and can easily be made into larger or smaller batches, depending on how many people you're serving. You can tailor the flavors to your own liking-- your imagination is the limit. And the toppings make it versatile and fun. I'm keeping it around as a family favorite for us as well!
Allergy-Free Groundnut Stew
(Inspired by Extending the Table: A World Community Cookbook)
1 lb cubed chicken or steak
1 T canola oil
2 c diced onions
1+ clove chopped or minced garlic
cayenne pepper to taste
1/2 t ground or 1 T minced ginger
2 t chili powder
1/2 t cumin
a couple pinches dried oregano
2 cups chicken or beef stock
2 cans diced tomatoes
salt and pepper to taste
1/2 cup sunflower seed butter or tahini
Cooked rice
Toppings of your choice (see below)
Brown the meat in the oil. Add the onions and garlic and cook until the onions begin to turn clear. Add the ginger, stock, tomatoes, and salt and pepper, cover, and simmer for about 30 minutes. Remove about 1/4 cup stew liquid and mix in separate bowl with the seed butter. Stir mixture into stew. Cover and simmer for another 30 minutes. Add water if necessary to keep a desired stew consistency.
In the meantime, cook the rice and prepare the toppings. Some ideas include pineapple chunks, mandarin oranges slices, diced cucumbers, hot sauce, sliced scallions, shredded lettuce or cabbage, diced red bell pepper, sunflower or sesame seeds, raisins, and coconut. (Sour cream or lo mein noodles are a couple suggestions for non-allergic eaters.)
To serve, ladle the stew over the cooked rice. Let each person top their stew as desired.
As I was looking at other groundnut stew recipes online, I came across some variations. Many also included eggplant, okra, sweet potatoes, or green beans. To make vegetarian groundnut stew, use vegetable stock and substitute some of these vegetables, in bite-sized pieces, for the meat, adding them with the seed butter. Cook until vegetables are tender.
Yes, it still does sound a little bit unusual-- all those flavors generally aren't mixed in American diets. But trust me: it's worth a try. And I bet this will become one of your family favorites as well!
Monday, November 9, 2009
Our Story
Taking a step back from cooking, I want to share our story. I know other people with similar stories who have made it through allergies and continue to breastfeed as well. It can be done, and it's a rewarding experience on more levels than I realized when this all started!
When Siena was nearly two months old, she started having trouble sleeping. A baby who would go seven hours between feedings at night suddenly would wake up after 5 minutes, 20 minutes, 45 minutes, maybe 2 hours if we were really lucky. When asking her doctor, I was given lots of ideas on how to burp a baby. I felt unheard, but also like a failure.
Shortly after Siena turned 2-months old, streaks of bright red blood appeared in her diaper. This got the doctors' attention, and she was immediately diagnosed with milk allergies. (This was my first lesson in learning to trust my instincts!) I was instructed to go off dairy products for a week. A week later I was instructed to go off soy and dairy. When that didn't work, I was given formula.
I was very uncomfortable with giving up so fast-- it just felt like we had no answers and there were so many routes we had not explored. I decided on my own to eliminate ALL of the "top 8" allergens: diary, soy, wheat, eggs, nuts, peanuts, fish, and shellfish. I also persisted with the doctors to get a referral to a pediatric GI specialist.
The GI specialist was wonderful. She asked a lot of questions and seemed to be very knowledgeable. She referred us to a nutritionist, who helped us make the complete transition to eating allergy free. Two lessons have guided this journey: 1) learn how to read labels for all forms of the food you're avoiding, and 2) it takes 3 weeks for an allergen to clear your and your baby's systems. (Forgetting this second rule has led us back to the GI specialist and even to an allergist.) I was so glad I held out and followed my gut, and it felt SO good, both practically and emotionally, to have a support system with the GI specialist and the nutritionist, who applauded my persistence.
But still, going home and putting this all to the test took awhile. I ate an altered version of the polenta recipe from the rice milk box for about two months, until I could stand it no longer. I've gone crazy picking up every little crumb off the floor (we have since transitioned to an allergy-free household) and trying fruitlessly to keep Siena from eating grass and pine needles outside, lest she be allergic to those too. One day I put sunscreen on Siena, which it turns out had soybean oil in it. Yep, cosmetics can be allergenic, too; don't forget to check yours and your baby's cosmetics. And another lesson I just recently learned the hard way: spelt IS wheat.
Since then we've branched out and slowly built up my options. I now have many food options and a long queue of meals I'm planning to make. I've explored alternatives to foods I used to enjoy, and I've branched out and discovered dishes from different ethnic cuisines, which have the added bonus of incorporating a lot of unique flavors to my diet. I'm enjoying food again.
Siena is successfully eating solids as well, although she still gets plenty of breastmilk. She started with rice cereal, which I realized after six days that she was allergic to (this was confirmed at her allergist appointment). Once all symptoms were gone, we started her on sweet potatoes. We introduce one new food ingredient every two weeks, and thankfully we haven't discovered any new allergies. She mostly still eats single-ingredient foods-- avocados, chicken, carrots, apple, corn (in many forms), bananas, watermelon, pumpkin, and the list is growing. (Grass and pine needles are okay, too, in moderation.) So far she has liked everything she's tried, albeit not always on the first attempt. She definitely enjoys her food.
The best gift the allergy-free experience has given us is cooking and eating fresh, wholesome foods. I've never eaten this healthy in my life, and surprisingly I've never enjoyed food as much, either. Cooking and eating are very sensory experiences-- the smells, sounds, textures, and colors all accompany the flavors and offer much more fulfillment than any fast food or prepared food ever could. We have discovered completely new foods, such as quinoa, and have more variety in our diet. To be practical, we usually cook in large batches and eat leftovers or freeze portions. The default in our society is definitely not to eat this way, but I've been doing it long enough that it has become a lifestyle change for me. I'm determined to maintain this fresh food diet, at least for the most part, even when we can eat whatever we want again. It will be an amazing gift to pass on to Siena as well.
I feel like such a novice compared to most other food bloggers out there. I'm no chef, and I've never learned "proper" techniques in the kitchen. But I have learned a lot in the past year and I feel like I have something valuable to share. I hope these stories and recipes can encourage someone else. I want to be a strong voice that tells you: It can be done! You can eat well and allergy free. I hope I can help.
Allergy-Free Polenta
1 can corn
1 7-oz can diced green chilies
4 cups rice milk
1 cup polenta
salt and pepper to taste
Add the corn and green chilies to the rice milk and bring to a boil. Whisk in the polenta, constantly stirring, until it becomes creamy (about six minutes). Season to taste with salt and pepper.
Serve with taco-like toppings: avocados, tomatoes, black beans, jalapenos, salsa, cilantro, seasoned ground beef, etc.
When Siena was nearly two months old, she started having trouble sleeping. A baby who would go seven hours between feedings at night suddenly would wake up after 5 minutes, 20 minutes, 45 minutes, maybe 2 hours if we were really lucky. When asking her doctor, I was given lots of ideas on how to burp a baby. I felt unheard, but also like a failure.
Shortly after Siena turned 2-months old, streaks of bright red blood appeared in her diaper. This got the doctors' attention, and she was immediately diagnosed with milk allergies. (This was my first lesson in learning to trust my instincts!) I was instructed to go off dairy products for a week. A week later I was instructed to go off soy and dairy. When that didn't work, I was given formula.
I was very uncomfortable with giving up so fast-- it just felt like we had no answers and there were so many routes we had not explored. I decided on my own to eliminate ALL of the "top 8" allergens: diary, soy, wheat, eggs, nuts, peanuts, fish, and shellfish. I also persisted with the doctors to get a referral to a pediatric GI specialist.
The GI specialist was wonderful. She asked a lot of questions and seemed to be very knowledgeable. She referred us to a nutritionist, who helped us make the complete transition to eating allergy free. Two lessons have guided this journey: 1) learn how to read labels for all forms of the food you're avoiding, and 2) it takes 3 weeks for an allergen to clear your and your baby's systems. (Forgetting this second rule has led us back to the GI specialist and even to an allergist.) I was so glad I held out and followed my gut, and it felt SO good, both practically and emotionally, to have a support system with the GI specialist and the nutritionist, who applauded my persistence.
But still, going home and putting this all to the test took awhile. I ate an altered version of the polenta recipe from the rice milk box for about two months, until I could stand it no longer. I've gone crazy picking up every little crumb off the floor (we have since transitioned to an allergy-free household) and trying fruitlessly to keep Siena from eating grass and pine needles outside, lest she be allergic to those too. One day I put sunscreen on Siena, which it turns out had soybean oil in it. Yep, cosmetics can be allergenic, too; don't forget to check yours and your baby's cosmetics. And another lesson I just recently learned the hard way: spelt IS wheat.
Since then we've branched out and slowly built up my options. I now have many food options and a long queue of meals I'm planning to make. I've explored alternatives to foods I used to enjoy, and I've branched out and discovered dishes from different ethnic cuisines, which have the added bonus of incorporating a lot of unique flavors to my diet. I'm enjoying food again.
Siena is successfully eating solids as well, although she still gets plenty of breastmilk. She started with rice cereal, which I realized after six days that she was allergic to (this was confirmed at her allergist appointment). Once all symptoms were gone, we started her on sweet potatoes. We introduce one new food ingredient every two weeks, and thankfully we haven't discovered any new allergies. She mostly still eats single-ingredient foods-- avocados, chicken, carrots, apple, corn (in many forms), bananas, watermelon, pumpkin, and the list is growing. (Grass and pine needles are okay, too, in moderation.) So far she has liked everything she's tried, albeit not always on the first attempt. She definitely enjoys her food.
The best gift the allergy-free experience has given us is cooking and eating fresh, wholesome foods. I've never eaten this healthy in my life, and surprisingly I've never enjoyed food as much, either. Cooking and eating are very sensory experiences-- the smells, sounds, textures, and colors all accompany the flavors and offer much more fulfillment than any fast food or prepared food ever could. We have discovered completely new foods, such as quinoa, and have more variety in our diet. To be practical, we usually cook in large batches and eat leftovers or freeze portions. The default in our society is definitely not to eat this way, but I've been doing it long enough that it has become a lifestyle change for me. I'm determined to maintain this fresh food diet, at least for the most part, even when we can eat whatever we want again. It will be an amazing gift to pass on to Siena as well.
I feel like such a novice compared to most other food bloggers out there. I'm no chef, and I've never learned "proper" techniques in the kitchen. But I have learned a lot in the past year and I feel like I have something valuable to share. I hope these stories and recipes can encourage someone else. I want to be a strong voice that tells you: It can be done! You can eat well and allergy free. I hope I can help.
Allergy-Free Polenta
1 can corn
1 7-oz can diced green chilies
4 cups rice milk
1 cup polenta
salt and pepper to taste
Add the corn and green chilies to the rice milk and bring to a boil. Whisk in the polenta, constantly stirring, until it becomes creamy (about six minutes). Season to taste with salt and pepper.
Serve with taco-like toppings: avocados, tomatoes, black beans, jalapenos, salsa, cilantro, seasoned ground beef, etc.
Sunday, November 1, 2009
Pumpkin Soup to Remember
Four couples in our area, all with little ones the same age, have gotten together to host rotating dinners. We each fix dinner for the group once a month, and in turn we have a day a week that we don't have to cook at all. It has been a lot of fun getting together, enjoying a home cooked meal, and watching the kids play.
With everyone's dietary restrictions considered (mine being the trickiest), it's interesting to see what people come up with for dinner. They have all been very different so far, and all delicious! We hosted for the first time this week, just before Halloween. We love soup and have a couple good recipes that work for everyone, so we did a soup bar with salad and bread, and pumpkin muffins and spiced cider for dessert.
I have made pumpkin soup many times, but I did it a little differently for our baby dinner, and I do think it was an improvement! I want to remember what I did, and I'm sharing the new and improved recipe with you.
Pumpkin Soup to Remember
1 large onion, diced
drizzle of olive oil
1 large sugar pumpkin, peeled, seeded, and cubed
4-5 apples (I used Fuji), peeled, cored and diced
1 tsp thyme
2 bay leaves
1/4 tsp nutmeg
1/2 medium-sized jalapeno, diced
1/2 can coconut milk
In a large pot, sweat the onion in the olive oil over medium heat until it begins to turn clear. Add the pumpkin and apple and enough water to cover. Add the thyme, bay leaves, nutmeg, and jalapeno and bring to a simmer. Cook until apples and pumpkins soften. Remove the bay leaves. Remove pot from heat and use a stick blender (or carefully transfer to blender or food processer in batches) to puree the soup. On low heat, stir in 1/2 can of coconut milk and allow the flavors to combine.
Soup night was a success. It's nice to have our first baby dinner under our belt, and we're already coming up with ideas for next time.
Enjoy!
With everyone's dietary restrictions considered (mine being the trickiest), it's interesting to see what people come up with for dinner. They have all been very different so far, and all delicious! We hosted for the first time this week, just before Halloween. We love soup and have a couple good recipes that work for everyone, so we did a soup bar with salad and bread, and pumpkin muffins and spiced cider for dessert.
I have made pumpkin soup many times, but I did it a little differently for our baby dinner, and I do think it was an improvement! I want to remember what I did, and I'm sharing the new and improved recipe with you.
Pumpkin Soup to Remember
1 large onion, diced
drizzle of olive oil
1 large sugar pumpkin, peeled, seeded, and cubed
4-5 apples (I used Fuji), peeled, cored and diced
1 tsp thyme
2 bay leaves
1/4 tsp nutmeg
1/2 medium-sized jalapeno, diced
1/2 can coconut milk
In a large pot, sweat the onion in the olive oil over medium heat until it begins to turn clear. Add the pumpkin and apple and enough water to cover. Add the thyme, bay leaves, nutmeg, and jalapeno and bring to a simmer. Cook until apples and pumpkins soften. Remove the bay leaves. Remove pot from heat and use a stick blender (or carefully transfer to blender or food processer in batches) to puree the soup. On low heat, stir in 1/2 can of coconut milk and allow the flavors to combine.
Soup night was a success. It's nice to have our first baby dinner under our belt, and we're already coming up with ideas for next time.
Enjoy!
Saturday, October 24, 2009
Better-Than-Boxed Jambalaya
A few years ago I had the privilege of visiting my aunt in Cajun country, where mealtime is an important part of the culture and community. I enjoyed the food immensely, and I remember the sense of belonging as people of all ages and abilities joined each other on the restaurant's dance floor to traditional live Cajun music.
I have been thinking about Cajun food since a friend of mine mentioned jambalaya a few days ago. We've had boxed jambalaya before, but the processed food contained a soy ingredient. Another option crossed off our list unless perhaps we made it from scratch.
My husband and I both love to cook. Before eating allergy free, cooking was something we did for fun-- when we felt like it, when we didn't go out, when we didn't fix a quick boxed or frozen meal. At first, cooking allergy free made home cooking a necessity, but now it is a lifestyle that I wish to continue and model for Siena. Home cooking is so much healthier and richer in flavor and community than processed food!
So what better than a good Cajun recipe to celebrate the community and flavor-- even health-- of a good home cooked meal? If your family doesn't cook together, invite someone over. They can help chop vegetables and watch as a great meal comes together. This one-pot dish serves as a great comfort food as the cold weather sets in. It's not much more difficult or time consuming than the boxed stuff. Make a big pot and save yourself the effort of cooking the next night. And it's all allergy free!
Better-Than-Boxed Jambalaya
(adapted from http://southernfood.about.com/od/jambalayarecipes/r/bl10727m.htm?p=1)
1 c chopped yellow onion
1 c chopped sweet green pepper
3/4 c finely diced celery
(these three ingredients are the "Holy Trinity" of Cajun cooking)
2 cloves garlic, minced
4 tb olive oil
3 tb minced parsley
1 lg bay leaf; crumbled
1/2 ts crumbled leaf thyme
1/4 ts cayenne pepper
1 1/2 ts salt (or to taste)
1 cn tomatoes (1 lb, 14-oz)
1 cn tomato sauce (8 oz)
1 3/4 c cold water
1 3/4 c uncooked Basmati rice
2 pounds of meat (optional): some combination of
YumNum indeed!
I have been thinking about Cajun food since a friend of mine mentioned jambalaya a few days ago. We've had boxed jambalaya before, but the processed food contained a soy ingredient. Another option crossed off our list unless perhaps we made it from scratch.
My husband and I both love to cook. Before eating allergy free, cooking was something we did for fun-- when we felt like it, when we didn't go out, when we didn't fix a quick boxed or frozen meal. At first, cooking allergy free made home cooking a necessity, but now it is a lifestyle that I wish to continue and model for Siena. Home cooking is so much healthier and richer in flavor and community than processed food!
So what better than a good Cajun recipe to celebrate the community and flavor-- even health-- of a good home cooked meal? If your family doesn't cook together, invite someone over. They can help chop vegetables and watch as a great meal comes together. This one-pot dish serves as a great comfort food as the cold weather sets in. It's not much more difficult or time consuming than the boxed stuff. Make a big pot and save yourself the effort of cooking the next night. And it's all allergy free!
Better-Than-Boxed Jambalaya
(adapted from http://southernfood.about.com/od/jambalayarecipes/r/bl10727m.htm?p=1)
1 c chopped yellow onion
1 c chopped sweet green pepper
3/4 c finely diced celery
(these three ingredients are the "Holy Trinity" of Cajun cooking)
2 cloves garlic, minced
4 tb olive oil
3 tb minced parsley
1 lg bay leaf; crumbled
1/2 ts crumbled leaf thyme
1/4 ts cayenne pepper
1 1/2 ts salt (or to taste)
1 cn tomatoes (1 lb, 14-oz)
1 cn tomato sauce (8 oz)
1 3/4 c cold water
1 3/4 c uncooked Basmati rice
2 pounds of meat (optional): some combination of
- sliced andouille (or similar) sausage: add with vegetables
- cubed chicken: add with vegetables
- cubed ham: add after vegetables, before tomatoes
- raw, peeled, deveined shrimp: stir in at the very end and cook until pink
YumNum indeed!
Saturday, October 17, 2009
Pumpkin Cranberry Muffins
With fall here in force (read: rain and soggy leaves), the autumn cravings have hit hard. Anything to do with apples, pumpkins, cranberries, kale, squash, and mushrooms have been dominating my thoughts this week. I even ran into a lady in the grocery store who shared my craving for mushrooms-- who'd have thought?
In my quest for delicious fall food, I tinkered with the apple spice cake I made for Siena's birthday (also delicious this time of year) to create the perfect pumpkin cranberry muffins. I've already had three fresh out of the oven, and Siena has had her fair share as well.
Because sugar pumpkins are abundant this time of year, I cook my own and keep pumpkin in the refrigerator for use on a whim. Line a baking sheet with foil, halve the pumpkin, lay on the pan cut-side down, cover with foil, and bake at 350 degrees for 90 minutes. Scoop out the flesh, and voila! There's something satisfying about doing it yourself, and I love showing Siena how raw ingredients are transformed into our meals. But canned pumpkin would work as well.
Pumpkin Cranberry Muffins
1/4 cup oil
1/2 cup maple syrup (or agave nectar)
1 tsp vanilla extract
1 cup pumpkin
1 cup oat flour
1 cup barley flour
1 tsp baking soda
1 tsp aluminum-free baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp nutmeg
3/4 cup cranberries
Preheat oven to 350 degrees. Whisk the first oil, syrup, and vanilla in a bowl. Whisk in the pumpkin. Sift all of the dry ingredients into the mixture and stir until mixed. Stir in the cranberries. Fill lightly oiled muffin pan 3/4 full with batter and cook 20 minutes until golden brown on top. Makes about 12. (Adapted from http://www.mothering.com/recipes/applesauce-cake)
Enjoy!
In my quest for delicious fall food, I tinkered with the apple spice cake I made for Siena's birthday (also delicious this time of year) to create the perfect pumpkin cranberry muffins. I've already had three fresh out of the oven, and Siena has had her fair share as well.
Because sugar pumpkins are abundant this time of year, I cook my own and keep pumpkin in the refrigerator for use on a whim. Line a baking sheet with foil, halve the pumpkin, lay on the pan cut-side down, cover with foil, and bake at 350 degrees for 90 minutes. Scoop out the flesh, and voila! There's something satisfying about doing it yourself, and I love showing Siena how raw ingredients are transformed into our meals. But canned pumpkin would work as well.
Pumpkin Cranberry Muffins
1/4 cup oil
1/2 cup maple syrup (or agave nectar)
1 tsp vanilla extract
1 cup pumpkin
1 cup oat flour
1 cup barley flour
1 tsp baking soda
1 tsp aluminum-free baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp nutmeg
3/4 cup cranberries
Preheat oven to 350 degrees. Whisk the first oil, syrup, and vanilla in a bowl. Whisk in the pumpkin. Sift all of the dry ingredients into the mixture and stir until mixed. Stir in the cranberries. Fill lightly oiled muffin pan 3/4 full with batter and cook 20 minutes until golden brown on top. Makes about 12. (Adapted from http://www.mothering.com/recipes/applesauce-cake)
Enjoy!
Saturday, October 10, 2009
Super Simple Taco Soup
Ahh, fall. It's always a little sad saying goodbye to all the joys of summer, but on these beautiful, crisp fall days, I am reminded how much I love this time of year. Fog. The color show of the leaves. Playing outside with coats on and cold noses. Then I find I'm really in the mood for soup! And once I realize it's soup season, I hardly miss summer anymore. Instead I get cooking.
Tonight we got home later than expected, so we whipped up a quick taco soup for dinner. We've never made this before but were happily surprised by the results, especially considering the minimal effort. It could also be altered to suit your taste, your pantry/refrigerator supply, or the amount you want to cook. Thus, it is worthy of a post!
First, we had some chips and salsa as an appetizer. Yum! Then we were satisfied enough to get busy cooking. Here's what we did:
Super Simple Taco Soup
1 lb extra lean ground beef
1 large onion
1 yellow bell pepper
garlic to taste
chili powder (about 2 T)
cumin (about 1 t)
1 can of diced tomatoes with green chilies
1 can pinto beans
1 can kidney beans
1 can corn
1 small can sliced olives
bouillon
water
a pinch or two of dried oregano
a couple T of coarsely chopped parsley
salt and pepper to taste
avocado
Brown the ground beef and drain. Add garlic, onions, and pepper and cook on medium high heat until onions start to turn clear. Sprinkle the chili powder and cumin over the mixture and stir. Add the can of tomatoes (ours had green chilies in it, but you could add those separately) with their juice and bouillon and water. Add the other canned ingredients, drained, and adjust water if necessary for a thick soup consistency. Stir in the oregano and parsley, salt and pepper, and simmer for 10 minutes or so to allow flavors to mingle. Serve with sliced avocado.
You could use more or less of anything I listed, any kinds of beans, add or subtract vegetables-- maybe jalapeno or crushed red pepper would be good for some heat. Dairy eaters could, of course, add cheese and sour cream. I would have added cilantro if I had some on hand.
Have fun trying it and perfecting it to suit your taste! I know we will be making this again, but I have to say I don't think we'll change it all that much. Enjoy!
Tonight we got home later than expected, so we whipped up a quick taco soup for dinner. We've never made this before but were happily surprised by the results, especially considering the minimal effort. It could also be altered to suit your taste, your pantry/refrigerator supply, or the amount you want to cook. Thus, it is worthy of a post!
First, we had some chips and salsa as an appetizer. Yum! Then we were satisfied enough to get busy cooking. Here's what we did:
Super Simple Taco Soup
1 lb extra lean ground beef
1 large onion
1 yellow bell pepper
garlic to taste
chili powder (about 2 T)
cumin (about 1 t)
1 can of diced tomatoes with green chilies
1 can pinto beans
1 can kidney beans
1 can corn
1 small can sliced olives
bouillon
water
a pinch or two of dried oregano
a couple T of coarsely chopped parsley
salt and pepper to taste
avocado
Brown the ground beef and drain. Add garlic, onions, and pepper and cook on medium high heat until onions start to turn clear. Sprinkle the chili powder and cumin over the mixture and stir. Add the can of tomatoes (ours had green chilies in it, but you could add those separately) with their juice and bouillon and water. Add the other canned ingredients, drained, and adjust water if necessary for a thick soup consistency. Stir in the oregano and parsley, salt and pepper, and simmer for 10 minutes or so to allow flavors to mingle. Serve with sliced avocado.
You could use more or less of anything I listed, any kinds of beans, add or subtract vegetables-- maybe jalapeno or crushed red pepper would be good for some heat. Dairy eaters could, of course, add cheese and sour cream. I would have added cilantro if I had some on hand.
Have fun trying it and perfecting it to suit your taste! I know we will be making this again, but I have to say I don't think we'll change it all that much. Enjoy!
Saturday, October 3, 2009
The Big Day
Today my baby turned one. What a significant day for a mother! I spent the week organizing photos from this past year, which has really put things in perspective. Yes, it flew by, but I'm happy to say I really have savored my time with Siena. She has come so far this year and we have done so much, and I was by her side. I'm one proud mama!
We celebrated the occasion with a low key party with people who have been present in Siena's life. We provided an allergy-free lunch and cake. All dishes were healthy, easy to prepare, and tasty, too-- even to people without allergy-free palates!
For the salad we used packaged mixed greens and added sliced Persian cucumbers (like English cucumbers but smaller) and largely diced red and yellow bell pepper. We made our own dressing by adding a splash of lemon juice, some chopped basil and garlic, and salt and pepper to balsamic vinegar. We then whisked in the olive oil and tossed the dressing throughout the salad.
I recently came across this recipe from Mothering Magazine for Applesauce Cake: http://www.mothering.com/recipes/applesauce-cake. It sounded like a good idea for Siena's birthday cake, so I decided to alter it to be allergy-free. I made the recipe three times, all of which were good. In my favorite version, and the one Siena ultimately enjoyed, I substituted one cup oat flour and one cup barley flour for the two cups wheat flour, and I doubled the baking soda. I found that maple syrup added great flavor that was lacking with agave nectar. Raisins and nuts are optional; I eliminated them both for Siena's consumption. I used cupcake pans and cooked them for 21 minutes. I drizzled zigzags of glaze, made from mixing powdered sugar and rice milk, to decorate.
Good food, good friends and family, and an amazing one-year-old daughter. What more could a woman want?
We celebrated the occasion with a low key party with people who have been present in Siena's life. We provided an allergy-free lunch and cake. All dishes were healthy, easy to prepare, and tasty, too-- even to people without allergy-free palates!
Brown Rice Fusilli Pasta with a
Hearty Vegetable Marinara Sauce
and optional Italian Sausage
Mixed Spring Greens with a
Homemade Balsamic Vinaigrette
Allergy-Free Applesauce Spice Cupcakes with
Powdered Sugar Glaze
We cooked brown rice fusilli pasta according to package instructions. We prepared the sauce by sauteing garlic, onions, and sliced crimini mushrooms. We added shredded zucchini, shredded carrots, and canned marinara to make a thick, hearty sauce and simmered it to blend the flavors, adding salt and pepper to taste. We sliced and cooked spicy Italian sausages in a separate pan in order to accommodate vegetarians. The sausage could have been cooked with the onion and garlic if desired, in which case sausage adds flavor throughout the sauce.Hearty Vegetable Marinara Sauce
and optional Italian Sausage
Mixed Spring Greens with a
Homemade Balsamic Vinaigrette
Allergy-Free Applesauce Spice Cupcakes with
Powdered Sugar Glaze
For the salad we used packaged mixed greens and added sliced Persian cucumbers (like English cucumbers but smaller) and largely diced red and yellow bell pepper. We made our own dressing by adding a splash of lemon juice, some chopped basil and garlic, and salt and pepper to balsamic vinegar. We then whisked in the olive oil and tossed the dressing throughout the salad.
I recently came across this recipe from Mothering Magazine for Applesauce Cake: http://www.mothering.com/recipes/applesauce-cake. It sounded like a good idea for Siena's birthday cake, so I decided to alter it to be allergy-free. I made the recipe three times, all of which were good. In my favorite version, and the one Siena ultimately enjoyed, I substituted one cup oat flour and one cup barley flour for the two cups wheat flour, and I doubled the baking soda. I found that maple syrup added great flavor that was lacking with agave nectar. Raisins and nuts are optional; I eliminated them both for Siena's consumption. I used cupcake pans and cooked them for 21 minutes. I drizzled zigzags of glaze, made from mixing powdered sugar and rice milk, to decorate.
Good food, good friends and family, and an amazing one-year-old daughter. What more could a woman want?
Monday, September 28, 2009
Must-Have Cookbooks
One thing that can help you get started on an allergy-free diet is a good cookbook. I bought three cookbooks, all with very different things to offer, but all offering recipes for people with multiple food allergies. I have since looked at many others but am happy with just these three:
Sophie Safe Cooking: A Collection of Family Friendly Recipes that are Free of Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish, and Shellfish, by Emily Hendrix
This book contains allergy-free versions of family favorites, such as chicken strips, meatloaf, muffins, tacos, etc. I found this book to be rather elementary, but if you're just starting out eating allergy-free and need some quick and easy ideas, this is the book for you. It uses simple substitutes and is designed so the whole family (non-allergic kids included) can eat allergy free.
The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family, by Cybele Pascal
This is my pearl. This is the one cookbook I could not live without. These recipes include everyday favorites (often with a twist) and the more exotic, such as ethnic dishes and gourmet fare. She utilizes fresh ingredients and completely avoids refined sugar. So far, everything I have made has turned out perfectly, but these dishes take a little more effort and use more ingredients than the first cookbook. But believe me, once you've been eating allergy free for awhile, that little extra effort will be worth the reward!
Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities, Carol Fenster, PhD
I bought this cookbook because of praise for its appendix. I wanted to try some wheat-free baking, and the appendix does indeed include valuable information on flours, cooking without eggs, sweeteners, reading labels, etc. However, I was disappointed to find extensive use of soy, including tofu as a substitute in egg-free recipes. The author eats gluten-free, which is the focus of her book (I found the subtitle a bit misleading), but with modifications for some other allergies. If you can eat soy and/or eggs, this book would be great. If not, my advice is to get it at the library for the appendix, which is invaluable if you plan to bake.
I didn't even think to buy an allergy-free cookbook until I wanted to bake, but the ideas in these books can get you off to a good start and keep you eating well for a long time.
Sophie Safe Cooking: A Collection of Family Friendly Recipes that are Free of Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish, and Shellfish, by Emily Hendrix
This book contains allergy-free versions of family favorites, such as chicken strips, meatloaf, muffins, tacos, etc. I found this book to be rather elementary, but if you're just starting out eating allergy-free and need some quick and easy ideas, this is the book for you. It uses simple substitutes and is designed so the whole family (non-allergic kids included) can eat allergy free.
The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family, by Cybele Pascal
This is my pearl. This is the one cookbook I could not live without. These recipes include everyday favorites (often with a twist) and the more exotic, such as ethnic dishes and gourmet fare. She utilizes fresh ingredients and completely avoids refined sugar. So far, everything I have made has turned out perfectly, but these dishes take a little more effort and use more ingredients than the first cookbook. But believe me, once you've been eating allergy free for awhile, that little extra effort will be worth the reward!
Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities, Carol Fenster, PhD
I bought this cookbook because of praise for its appendix. I wanted to try some wheat-free baking, and the appendix does indeed include valuable information on flours, cooking without eggs, sweeteners, reading labels, etc. However, I was disappointed to find extensive use of soy, including tofu as a substitute in egg-free recipes. The author eats gluten-free, which is the focus of her book (I found the subtitle a bit misleading), but with modifications for some other allergies. If you can eat soy and/or eggs, this book would be great. If not, my advice is to get it at the library for the appendix, which is invaluable if you plan to bake.
I didn't even think to buy an allergy-free cookbook until I wanted to bake, but the ideas in these books can get you off to a good start and keep you eating well for a long time.
Saturday, September 26, 2009
A Good Start
I am a stay-at-home mother to a bright little girl, Siena, who turns one a week from today. It has been the most amazing and most difficult year of my life.
When my baby was two months old, she was diagnosed with allergic colitis-- inflammation of the colon caused by allergies to proteins in my breast milk. In order to continue breast feeding, I could not eat the foods causing the allergies. Thus began my allergy-free diet, just in time to miss out on my 30th birthday cake and the Christmas feast. We had a rocky start: it’s a difficult undertaking to determine what foods to avoid and to construct not only a new diet, but a new food culture, all as a new mother caring for her baby.
Eating allergy-free involves a steep learning curve, and you must learn fast. That is why I am starting this blog. I hope the knowledge I’ve gained over these past months can help and encourage other mothers-- and anyone else-- who find themselves in a similar situation. I will post recipes and food ideas, as well as information on allergies, grocery shopping, tried and true cookbooks, etc. My daughter is allergic to dairy, soy, wheat, and eggs, but I usually avoid the other “top eight” allergens as well (peanuts, tree nuts, fish, and shellfish).
Now Siena is transitioning to eating solids and says “Yum num!” when she likes a food. I believe it is still possible to eat well-- both enough, which was a challenge for me in the beginning, and healthy. In fact, an excellent side effect is that our family is eating healthier than we ever have before. And Siena still receives one of the best gifts I can give her: all the benefits of her mother's own milk.
Happy eating!
When my baby was two months old, she was diagnosed with allergic colitis-- inflammation of the colon caused by allergies to proteins in my breast milk. In order to continue breast feeding, I could not eat the foods causing the allergies. Thus began my allergy-free diet, just in time to miss out on my 30th birthday cake and the Christmas feast. We had a rocky start: it’s a difficult undertaking to determine what foods to avoid and to construct not only a new diet, but a new food culture, all as a new mother caring for her baby.
Eating allergy-free involves a steep learning curve, and you must learn fast. That is why I am starting this blog. I hope the knowledge I’ve gained over these past months can help and encourage other mothers-- and anyone else-- who find themselves in a similar situation. I will post recipes and food ideas, as well as information on allergies, grocery shopping, tried and true cookbooks, etc. My daughter is allergic to dairy, soy, wheat, and eggs, but I usually avoid the other “top eight” allergens as well (peanuts, tree nuts, fish, and shellfish).
Now Siena is transitioning to eating solids and says “Yum num!” when she likes a food. I believe it is still possible to eat well-- both enough, which was a challenge for me in the beginning, and healthy. In fact, an excellent side effect is that our family is eating healthier than we ever have before. And Siena still receives one of the best gifts I can give her: all the benefits of her mother's own milk.
Happy eating!
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