Stephanie's Smoothie

Evan has been sick for about a week, so not a lot of recipe experimentation has been going on here. He's fine during the day, but throws up in the middle of the night. Not fun. I thought he was doing better because we just made it two days, but he was up at midnight last night. Dan hadn't even made it home from Red Robin (his part-time job) yet, so that was a blast by myself. I've been so thankful to have Dan here to help with clean-up... or at least to sit with Evan and read to him while I cleaned it up. We've got to get it under control because a week from today we'll be headed to my mom's for almost two weeks while we have some contractors here to do some work on our house. Evan will be sleeping in his play-yard (if he's not too long for it by now!) and if he vomits all over the side of that, it's done for. So we really need to get over this. Plus, I want him to feel better. He didn't really want anything for breakfast this morning, but I made him this smoothie and he went to town on that. I know it's not really part of a BRAT diet, but yogurt's now supposed to be reccomended, too, because of all the probiotics. Anyway, onto the recipe...

My friend Stephanie gave me this recipe and the only change I've made is that she uses strawberries where I use mango, but Evan's allergic, so I had to substitute. These are so fast and so good.

1/2 c. rice milk
1/2 c. frozen blueberries (70g)
1 c frozen mango (186g)
6 oz. plain coconut milk yogurt

Simply mix in a blender until smooth. Stephanie also says that these freeze well as popsicles, although we haven't tried it here yet.

Banana Chocolate Chip Cookies

I'm still behind. I know, I know. Still working on it... obviously not getting quite where I want to be. But hooray- here's a new recipe for today at least.

I am super proud of these cookies because I was able to recreate my old favorites in a version that is not only safe for Evan, but healthier, too! These cookies are not your typical chocolate chip, but are more like little morsels of banana chocolate chip bread/muffins. In fact, when Evan tried these, he said “It’s a muffin!” which, from him, is a huge compliment. These cookies are also quick and easy, which is always a plus, too!

Banana Chocolate Chip Cookies
1¼ c. brown rice flour (200g)
1¼ c. gluten-free oat flour (150g)
1 tsp. baking soda
1 tsp. baking powder
3 large ripe bananas
⅜ c. canola oil
⅜ c. pure maple syrup
½ tsp. vanilla
1 c. Enjoy Life mini chocolate chips (175g)

In a large bowl, combine the first four ingredients. Then in a blender, pureé the next four, until smooth. Pour the wet ingredients from the blender into the bowl and mix until well-combined. Stir in chocolate chips.

Drop cookies onto baking sheet by the tablespoon. Bake for 10 minutes at 350° and cool on wire racks.

Note: My original NOT-allergy-friendly cookie recipe was from Gooseberry Patch Family Favorites and I worked from that and then borrowed from the recipe for Banana Coconut Chocolate Chip Cookies from Clean Food by Terry Walters. Also, this recipe makes about 45 cookies. Yum!

Granola Bars

Warning: These are addictive. Don't say I didn't warn you.

The original recipe for “New Zealand Oaty Bars” is one that I used for my food project when I was in 4-H. I’m not sure where it’s from, though. In my version, I reduced the margarine from ½ to ⅓ c. and, of course, made allergy-friendly substitutions. We have to take a break from them here for a little bit because Earth Balance, our favorite dairy-free margarine has changed their ingredients! I'm going to try to see if I can find any more of the old ones before I have to find a new brand.

Granola Bars

⅓ c. margarine
2 c. gluten-free rolled oats (192 g)
¼ c. sugar
1 Tbsp. soy “nut” butter
¼ c. Enjoy Life chocolate chips (50g)

Melt margarine and stir in sugar and oats. Add soy “nut” butter and chocolate chips and mix well. Press the mixture into a 9x9 microwave-safe baking dish. Microwave on high for 3½ minutes. Cool until close to room temperature. The refrigerate for 15-30 min. before cutting into bars. If they are crumbly, they’ll still be yummy enjoyed with a spoon in a bowl!

Pizza Sauce

I am still behind. I know. This is the eleventh week of 2011, so this should be at least the eleventh recipe that I am posting. It's number eight. I still want to finish my Tastebook before the end of the year, so technically some weeks should have at least two recipes, so I definitely have some catching up to do. I'm working on it!

This pizza sauce is from the book Incredible Edible Gluten-Free Food for Kids by Sheri L Sanderson. I had it from the library probably about a year ago. I had tried this pizza sauce for Dan and I and we really liked it. Last week was the first time Evan tried it and it was a big hit with him, too. Previously his only "pizza" was some leftover spaghetti sauce and fake cheese on top of some tapioca toast, but last week I tried Gluten-Free Bisquick and made the pizza crust on the side of the box. Amazing. I had to substitute Ener-G egg replacer for the eggs, but other than that I followed the recipe. Very good and very easy. Now for the recipe...

Pizza Sauce

1 15-oz. can tomato sauce
½ tsp. garlic powder
2 tsp dried basil, crushed
1 tsp. dried oregano, crushed
1 tsp. dried minced onion

Place all the ingredients in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Spoon the sauce onto a prepared pizza crust, or cool and store in the refrigerator for up to 2 weeks.


The results are one happy boy:

And one yummy pizza- topped with green pepper, mushroom, a few pepperonis, and some Daiya mozzarella shreds. Evan actually requested pizza again this Sunday, so of course, I obliged. And I was happy to do so!

Overdue

This post is overdue, I know. My goal is to enter at least one recipe into my Tastebook each week and then blog it here. I owe you three this weekend. I am fairly certain there are no spelling errors here, but it IS midnight and we were up at 5:30am. (4:30 the day before!) I don't know how Dan is handling his schedule between his two jobs and the fire dept.- I'm barely handling it myself and I'm not working. Doing plenty at home, but nothing I get paid for! While I wait for him to come home from job #2, I'll post the first recipe of the weekend.

Michelle's Crispy Oven Fried Chicken

After searching the internet for just the right recipe and not finding it, I decided to come up with my own instead. And I am so glad that I did! Dan said it tasted like KFC, which, from him is a compliment! I chose not to figure exact measurements because it will never be the same, depending on how the chicken is cut.

boneless, skinless chicken breast- cut into strips and/or nuggets
olive oil
combination of rice and corn chex cereal, crushed (Evan loves to help with the crushing!)
salt
pepper
garlic powder

Prepare your three-step assembly line. First is a plate with the chicken, cut to desired size. Second, a bowl with olive oil in the bottom. Third, in a pie plate, combine crushed cereal with salt, pepper, and garlic powder, to taste. Be generous.

Take the chicken and dip in the olive oil, allowing the excess to drip off. Then, roll in chex mixture to coat. Arrange chicken pieces on greased baking sheet and bake at 450° for 16 minutes. Cut into one or two of the largest pieces to ensure that the chicken is cooked through. Enjoy!

Evan's Chili Garlic Party Mix

I finally figured out a party mix to satisfy both boys in my house. Enough flavor for Dan, but not too much for Evan. And I like it, too! Happy to have finally figured this one out- just in time for our Superbowl party tomorrow night! Here's the original at chex.com and here is my version...



2 c. Corn Chex cereal (62 g)
2 c. Rice Chex cereal (54 g)
5 c. Mike Sell’s Puffcorn Delites (54 g)
2 Tbsp. canola oil
1 heaping tsp. chili powder
1 heaping tsp. garlic powder

In a large microwavable bowl, mix cereal and “popcorn.” Drizzle with oil and toss until evenly coated.
In a small bowl, combine the chili powder and garlic powder. Sprinkle over cereal mixture and toss until evenly coated.
Microwave uncovered for 3 to 4 minutes, stirring after each minute, until crisp. Spread on waxed paper to cool. Store in airtight container.


I am really looking forward to our Superbowl party tomorrow. Just a couple of friends coming, but Evan is excited because he knows we're having a football party. AND I am serving all food that is safe for him. Can't wait to see how it all turns out! Trying out a couple of new recipes, too, so excited for that. I don't really care about football, but still looking forward to a fun time together. And a full day to have my husband at home. It doesn't happen often and his schedule just got even crazier, so extra thankful for the time we do have together!

Country Apple Coleslaw

I am very thankful that Evan is such a good eater. It is true that there are a lot of things that he can't eat because of his food allergies, but he truly is a good eater. He likes to eat. And he likes to eat a lot. I didn't really expect him to eat this coleslaw, but it was safe for him, so I let him try it. And he LOVES it! He calls it "cole-slot" and it makes me smile every time he asks for more. This recipe is super easy and comes from The Gluten-free Gourmet Cooks Comfort Foods by Bette Hagman.

Country Apple Coleslaw

¼ c. apple cider vinegar
3 Tbsp. brown sugar
¼ tsp. salt
10 oz. package of coleslaw
2 c. apples, chopped (do not peel)
½ c. raisins

In a microwavable salad bowl, combine vinegar, brown sugar, and salt. Microwave on high for one minute.
Add the remaining ingredients and toss well to coat. Chill or serve at room temperature.

A Couple of Favorites

Tonight I'm posting a couple of semi-new favorite recipes. But first, I have to post a picture of my favorite taste-tester!




Now for the recipes...

First is the absolute best Gluten-Free Biscuit Recipe I've ever come across! After a year long search and several failed attempts, I've finally found the one! I found it at http://www.food.com/recipe/gluten-free-biscuits-406047, but of course, I altered it slightly, so I'll post my version, too.

The Best Biscuits

4 Tbsp. Earth Balance margarine
1⅓ c. cornstarch
1¼ tsp. xanthan gum
1 Tbsp. baking powder
½ tsp. baking soda
2 tsp. sugar
½ tsp. salt
¾ c. rice milk
1 tsp. white vinegar

Preheat the oven to 375° and grease a baking sheet. Mix all dry ingredients in a medium bowl. Add rice milk and vinegar. Mix together well. The dough will be soft.
Drop 6 to 8 biscuits onto prepared baking sheet and bake for about 13 minutes, or until starting to brown.


I know the picture is not the best, but I was jumping for joy when I took it!

The next recipe has become a recent favorite. I made these muffins on Thanksgiving morning and have made them several times since. I altered the recipe for Sweet Potato Cranberry Muffins found in The Whole Foods Allergy Cookbook by Cybele Pascal to come up with these...



Pumpkin Cranberry Muffins

1/2 c. canola oil
3/4 c. maple syrup
15 oz. can pumpkin
3/4 tsp. pumpkin pie spice
1 1/4 c. (150 g) oat flour
1 1/4 c. (200 g) brown rice flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. Craisins

Preheat oven to 350° and grease muffin pan or fill with liners. Using an electric hand mixer set on medium, combine canola oil and maple syrup. Add pumpkin and pumpkin pie spice. Mix. In a separate bowl, combine the flours, baking soda, and salt. Add the dry ingredients to the wet and mix until just combined. Fold in Craisins.
Bake in the center of the oven 30-35 minutes for 12 regular muffins, or about 20 minutes for 24 mini-muffins.



Hope you enjoy these! We sure do!

Evan's No-Bake Cookies

Keeping up with my goal to complete my Tastebook this year and blog the recipes here, I'm posting a quick no-bake cookie recipe for your enjoyment. We've been enjoying them here! No-bake cookies aren't only good for the summer when you don't want to heat things up, but they are super quick and easy for when you are pressed for time! (And when aren't you??)

Evan's No-Bake Cookies

2 Tbsp. cocoa powder
1/3 c. sugar
1/4 c. Earth Balance margarine
1/4 c. plus 1 Tbsp. rice milk
1 1/2 c. gluten-free oats
1/4 c. soy butter (peanut butter substitute)
1 tsp. vanilla

Place cocoa powder, sugar, Earth Balance, and rice milk in a large microwave-safe bowl. Cook on high for 3 minutes, stirring after each minute. Stir in remaining ingredients. Mix well. Roll into small balls. Place on wax paper and refrigerate until firm.



I'm allergic to peanuts, too, so I have made these with sun-butter before, but since Evan's allergic to sunflower seeds, I had to use soy butter. I don't like the taste of it all by itself, but you don't notice it in the recipe. This was Evan's first time with the soy butter and he did just fine with it, thankfully! I'm excited that it worked for him because that opens up a bunch of other recipes that I'd like to try for him.

Chicken Enchilada Casserole

Okay, my link didn't work, but here is my version of the recipe.

12 corn tortillas
3 c. shredded salsa chicken (doesn't have to be salsa chicken, though)
1 c. frozen corn
½ green pepper, diced
1 14.5 oz. can diced tomatoes
1 14.5 oz. can diced tomatoes with green chiles
Daiya Cheddar Style Shreds, to taste

Place half of tortillas in a greased 9x13 baking pan. Layer with chicken, corn, green pepper, and diced tomatoes. Cover with remaining tortillas. Spread tomatoes with green chiles evenly on top. Cover with foil and bake at 350° for 35 minutes. Uncover, sprinkle with Daiya cheese and bake for another 10 minutes, or until cheese is melted.

Top with mashed avocado, if desired.

New Year, New Start

Okay, so I know I went MIA in September. And I'm sorry. Trying to keep on top of everything at home can get kind of overwhelming and I always feel like there are so many other things I should be doing other than this. But I think I have come to realize that this is important, too- it's time for me. Just me. It's actually one of my goals for this year to find my way here at least once a week.

Another goal is to complete my Tastebook this year, so I'll be posting links to the recipes here as I finish those up. The first one that I am giving you is Chicken Enchilada Casserole. I thought that Evan wouldn't eat anything mixed together, but I have come to discover that he just won't eat rice or ground beef. This is the first casserole he's had. He still kind of picks through it, but he does a pretty good job with it.

The original recipe was found here: http://www.food.com/282566

I had to get rid of the onion because it seems to give Evan major heartburn. Not sure if there is any allergy issue there, but might have him tested when we do all of that this summer. I think this link will work for my version. Someone let me know, please. Here it is: http://http//www.tastebook.com/recipe_books/639273-Recipes-from-Michelle?details_view=true



Well, Dan is finally home from job #2, so I think that'll be it for now. Hope your new year is off to a great start!

Labor Day Weekend, Part One

Okay, my in-laws are here and it will be a busy weekend, but I was so thrilled about dinner tonight that I had to squeeze in a post.

Evan ate his standard Garlic Basil Chicken, 4 oz. of eggplant parmesean, 4 oz. of spaghetti squash, plus his formula! What a big eater! And he LOVED the eggplant tonight. Last time he took just a couple of bites and refused the rest, but I think the pasta sauce I used before was too sour or strong for him.

Lots of cooking and baking this weekend. Tomorrow morning, I hope, we will be having Ener-g Egg-Replacer Quiche, Skillet Bread, and Watermelon. Then we'll be off to the zoo to meet up with some friends. The weather is supposed to be absolutely gorgeous and I can't wait!

Anyway, that's all I have time for tonight. Hope everyone has a fantastic weekend!

Canned Pumpkin

I finished another piece of felt food- a can of pumpkin! Definitely one of Evan's favorites! He eats canned pumpkin nearly every night at dinner, but I am trying to get him into more variety. I have some butternut squash in the oven right now. When I don't have something ready, though, canned pumpkin is a lifesaver. Anyway, no tutorial or pattern to follow on this one. Just kind of made it up as I went. I put thin pieces of carboard in the top and bottom to make the ends stiffer, so it should stand up pretty well. I'm pretty pleased with it. The pictures aren't the greatest, I know, but I stitched a little bit of detail in the top and bottom like the rings on a real can.

Evan's New Favorite

I have really been struggling to come up with a replacement for Evan's Enjoy Life cookies now that we have to get rid of sunflower oil, too. It seems like everything I make, he either just likes the batter or eats a little bit and then wants nothing to do with it. Today, I found huge success in a recipe for Blondies from Sophie-Safe Cooking. When I finished mixing them up, I offered Evan "a taste" of the batter- one of the joys of egg-free baking! I gave him a little off my finger and he immediately yanked the spatula out of my hands and put it into his mouth. When he had licked it clean, he ran to the kitchen, yelling "A taste! A taste!" so I gave him more. Then, when I gave him a blonde brownie after lunch, he devoured that, too. Hooray!!! And I thought they were one of the best allergy-free treats I've made so far. They don't taste like they're missing anything.

1 c. brown sugar
1/4 c. vegetable oil
1/3 c. rice milk
1 1/2 c. oat flour
1 tsp. baking powder
1/4 tsp. salt

Mix all ingredients together in a medium sized bowl until the batter is smooth. Pour and spread the batter into a greased 9x9 pan. Bake for 25 minutes at 350.

Frozen Peas

I did it! I finished another piece of felt food- and this one was without a tutorial- just made it up as I went along. I filled it with some pony beads inside of a ziploc freezer bag, so even if he rips it open (which he better not!), Evan wouldn't find any stray beads to choke on. And it actually feels and sounds like a bag of frozen peas with the beads and the plastic bag inside!

I still feel like it is kind of missing something, though, but I am pretty happy with it since it's only my second item. Two items down, ? more to go. 9 1/2 weeks until Evan's birthday.

Allergy Woes and a New Recipe

The allergist is still really frustrating me. Got a phone call today that she did her research and I must stop giving him anything containing sunflower oil and also avoid any seed or nut oils. The really frustrating thing is that he has been eating Enjoy Life cookies for about a year without any problems and they contain sunflower oil, and some have flax seeds, which I've also been told we have to avoid. And yet, his formula, Nutramigen, has sunflower oil and she said it would be fine because it would be pure. My problem with her logic is that his formula is made for kids allergic to milk, not sunflower seeds, so it's not necessarily fine. And he does occasionally get a rash with his formula. I narrowly escaped bursting into tears with the nurse the last time we talked. The only thing she offered was to schedule me another appt. with the allergist, but I declined. What's the point?

I am looking forward to making some changes in Evan's diet and praying for big results. We are giving up orange juice, which is what was reccomended by the nutritionist we were sent to because she wanted him to have it for the calcium. However, I have recently learned from a friend that citrus aggravates eczema. And yet, our nutritionist and allergist agreed that it would be best for Evan. Or not. I am still looking for a suitable probiotic to get him started on, and can't wait to see it work (I hope!) And I think we are going to drop the formula sooner than later. The same friend (her daughter also has multiple food allergies) was told by their nutritionist to use a mixture of enriched rice milk and coconut milk. The rice milk is for the nutrients and the coconut milk is for the fat. This afternoon, I researched Evan's calcium requirements (500mg/day) and I could easily get that with those milks. This whole thing is so frustrating, but I feel good about being proactive and doing what's best for my son. Sometimes you just really have to listen to your motherly instinct. That's how Evan ended up getting tested for food allergies in the first place!

Okay, enough venting. On to the recipe!

This recipe is my adaptation of Simply Delicious Spaghetti Squash from Clean Food by Terry Walters. I have previously posted another recipe from this book: Banana Coconut Chocolate Chip Cookies.

1 spaghetti squash, baked until soft, and scraped out of the shell to separate the strands
1/4 c. olive oil
3 garlic cloves, minced
2 tsp. dried parsley (Note: The original recipe calls for 2 Tbsp. of chopped fresh parsley.)

In a skillet, sauté garlic in olive oil until it starts to brown. Add strands of squash and the parsley. Toss to coat. Serve.

It's that simple! And Evan loved it. He said, "Yum.... Oh yum. Mmmmm." So I'd say it's a keeper!

End of Week Review

Well, I was going to post on Thursday after we visited the allergist, but I was too frustrated and angry. On the positive side, Evan does not need to see a dermatologist for his eczema at this time. But the allergist was just very discouraging about everything. I told her I would like to try a probiotic because I've been reading some very good things about them and what they can do for eczema, food allergies, and even his Toddler's Diarrhea. She pretty much said it would be a waste of my time, but she wouldn't stop me from doing it. So, long story short, I am going to have one of our local health food stores order the one I want for me. Another thing that really ticked me off was that she was very discouraging about me wanting to go allergy-free at our home so that we can eat together safely as a family. She said it would be too hard for us to adjust and that it wasn't necessary. Aside from the fact that if we are eating things Evan can't have, we would have to deny him if he wanted something we had on our plates, we could cause him harm if we kiss him or if he gets some crumbs or, God-forbid, if he needed mouth-to-mouth! The allergist keeps saying that she isn't worried about him having any sort of reaction from contact, only if he ingests it. Well, then why did this happen Friday night??



Dan was playing with Evan and kissing his cheek and Evan broke out in this rash in the exact spot where Dan was kissing him. It had been about three hours since he'd had anything (Skittles) and nearly seven hours since he'd had lunch (which included several of Evan's allergens)! Very frustrating and sad to see how easily a reaction can occur. Dan is especially sad and feels guilty, although I keep telling him it wasn't his fault- he didn't know. Evan still has little bumps on his cheek 48 hours later, although it's not all red like it was. It doesn't seem to be bothering him right now either. Still, just very frustrating.

On a happier note, I have found a new obsession. Felt food! I fell in love when I first discovered it on etsy last year. My goal is to make Evan some felt food for his birthday. We even bought a little bookshelf today to use as his "grocery store" to keep all the food. I can't wait, but I still have just over two months til Evan's birthday, so I guess I'll have to! I finished my first piece tonight. It's a banana- one of Evan's favorite foods. I found a tutorial online and got started there, but made quite a few modifications. The original banana was completely separate from the peel, but I decided to stitch them together to hopefully make it a little sturdier. I have always been pretty crafty (I think), but I haven't sewn by hand much. I'm sure it will get easier and faster as I go. Now I just have to decide which felt food item to start on next!

The Day I Should Have Died

August 10th is a date that will forever be ingrained in my mind. Three years ago today, I was taking a road trip to see my husband.

{Okay, back up a minute... The story which I am about to tell you something that happened in the middle of the absolute worst six months of my life.
1. Dan moved to start his job, while I stayed put, 6 hours away, to keep working and try to get our house sold. I will not live apart again, especially now that we have Evan. It was terrible, terrible, terrible. I do not do very well on my own. We ended up living apart for an entire six-months. April 15 - October 15.
2. Not long after he left, I lost our first baby with an ectopic pregnancy. It was such a devastating loss after we'd been trying for nine months just to get pregnant... and with Dan not even there, it made it so much worse.
3. Keep reading...}

So there I was, making this ridiculously long six hour drive to go see Dan for the weekend, attend his company picnic, and look at houses. I was about halfway through my trip when I got hit from behind WHILE I was going roughly 70 mph, which was the speed limit. The traffic in front of me had come to a dead stop since it was rush hour and I had begun to brake, but the car behind me did not. So here I am, in my Chevy Blazer, getting hit by this stupid Mustang that had been on my tail for over an hour.

I felt the impact and then everything went into slow motion for me. I am told that my vehicle flipped three times over several lanes of traffic, but thankfully I do not remember that. The last thing I remember was thinking, "I can't believe I am going to die like this." When I opened my eyes, I was trapped inside the Blazer which was laying on the driver's side. Several drivers, who happened to also be nurses, ran up to see if I was okay. Or even alive. No one thought I would be alive. I didn't think I would be alive. I wasn't in a lot of pain, other than my arm which was through the window and covered in road rash. One of the nurses got some towels to help stop the bleeding while another called my husband. Most of the details here are a little hazy and this could get really long, so I'll try to speed this up.

The fire department came and used the jaws of life to get me out. One firefighter climbed in with me to hold my head and keep me covered while they cut me out. I wish I knew his name or that I had followed up at the time to thank him. His kindness meant so much to me.

I was life-flighted to a nearby hospital where the police officer took my statement while morphine was being pumped into me. Sidenote: how stupid is that? Yeah, let's pump her up on drugs and then see what she remembers. Anyway, I had to pee like none other and I can't believe that I had not somehow wet myself by that time, but I kept waiting like they were going to let me get up and walk myself to the bathroom. That didn't happen. Instead, they come and tell me I am going to need a catheter because my hip is broken. At this point, I hadn't felt any pain in that area yet, so I was in disbelief. When I was finally transferred to a bed and felt the pain, I knew it had to be true. Further x-rays revealed that I had not only broken my left hip, but also my left wrist and hand.

I then spent five days in the hospital before ending up in the rehab side of a nursing home for NINE WEEKS. Yes, you read that right. I celebrated my 24th birthday in a nursing home. In a wheelchair. Not the best birthday I've ever had, but probably not the worst either. Well, maybe.

I could tell you lots of stories about my time in the hospital and in rehab and about the blessings in the midst of tragedy, but the thing I want to focus on today is that God is obviously not finished with me yet.

Three years ago, in that car accident, I should have died. But I didn't. I didn't suffer any brain damage and I am no longer affected by my injuries most days. Clearly, God has a purpose for my life.

At the beginning of this year, I heard a song by Brandon Heath called "Wait and See" and it spoke volumes to me.

Still wonderin' why I'm here
Still wrestling with my fear
But oh, He's up to something
And the farther on I go
I've seen enough to know
That I'm not here for nothing
He's up to something

God is definitely up to something and although I am still trying to figure out my purpose, I am definitely getting there. I thought that this year was going to be truly life-changing for me and that I was going to really figure myself out. I have definitely made progress, but I'm not all the way there yet. But the year's not over yet either.

So no matter what happens today, I will be grateful to know that He's not finished with me yet. I may still be wrestling with my fears and wondering why I'm here, but He IS up to something!

Family Dinner #2

Tonight I made Eggplant Parmesean for all of us. I just peeled and sliced an eggplant and layered it with some organic pasta sauce and some Daiya Mozzarella Shredded Cheese. This stuff is great- it is vegan and it doesn't even have any soy! It actually melts, too. The best cheese substitute we've found so far for sure. Anyway, you layer everything except for your last bit of cheese on top, cover with foil, and bake at 350 degrees F for about 45 minutes. Then take off the foil, sprinkle a little cheese, and pop it back in the oven until it melts. It turned out pretty well and I don't think I would have noticed the cheese wasn't real if I didn't already know. Evan actually ate a few bites, but then ended up munching on leftover ham, brown rice spiral pasta, and pumpkin. What matters to me is that we were all at the dinner table together and it was safe! Nothing to worry about- except for having to scrub the carpet a little to get some pumpkin out! On my shopping list- one of those mats that goes under a rolling computer chair to put in the dining room so that it's heavy enough to handle the dining room chair and keeps the carpet clean. And a placemat that will stick to the table. I have a suction cup one, but it didn't seem to stick to the wood. I've never had a problem when we used it before, but I'd never tried it at home. Anyway, Evan sure is happy to be at the table and I am so happy to have him there!

Family Dinner... Finally!

It has been my goal for quite some time to have a safe, allergy-free dinner together. And tonight it finally happened. Dan took Evan to Menard's in the afternoon to get some boards for yet another project while I spent my time in the kitchen.

We had ham, biscuits, and candied sweet potatoes. The last time (and only time) Evan has had ham previously, he had a mild allergic reaction, so our allergist told us to hold off trying it again. His latest bloodwork revealed very low levels, so she said to go for it and we did. I was worried that he would break out or worse, or that he wouldn't like it, but he seemed to do just fine and he ate every little bit that I gave him! He is pretty attached to his chicken and I am not a huge ham fan, so we won't have it all the time, but it is nice to have some variety once in a while!





The biscuits came from Incredible Edible Gluten-Free Food for Kids by Sheri L. Sanderson. They turned out okay, but I wasn't too impressed. Dan said they weren't bad and Evan tried one teensy tiny little bite and was not impressed either. I couldn't get him to eat any more of it, so I caved and gave him puffed rice cereal instead.

Maybe Evan wasn't feeling very well- he did spit up on me while I was singing to him before nap. He loved these sweet potatoes the last time I made them, but only ate about half tonight. He is normally a very good eater. Maybe he'll go for a biscuit tomorrow. But back to the sweet potatoes. These are amazing! The recipe is from my mother-in-law. The original recipe calls for toasted walnuts or pecans sprinkled over the top, but we really don't miss them.

Candied Sweet Potatoes

2 lbs. sweet potatoes
16 oz. can peaches (juice pack)
2/3 c. packed brown sugar
2 T. margarine or butter (obviously I used dairy-free margarine)
dash of ground cloves

1. Wash and peel sweet potatoes and cut into half-inch thick slices. Cook in large saucepan in lightly salted boiling water about 10 minutes or until just tender. Drain and cool.

2. Drain peach slices, reserving juice. In a greased 3-quart rectangular baking dish, combine peach slices and sweet potatoes.

3. In a small saucepan, combine 3 Tbsp. reserved peach juice, brown sugar, margarine or butter, and ground cloves. Bring to boiling. Reduce heat and boil gently for one minute. Drizzle over peaches and sweet potatoes.

4. Bake, uncovered, in a 350-degree F oven for 30 to 35 minutes or until potatoes and peaches are glazed, stirring twice.

Notes: The stirring is kind of optional. I gave it one half-hearted stir and they still came out just fine. Also, you can prepare everything ahead of time, cover and chill for up to 2 hours, then bake as above. This is especially helpful when preparing this for Thanksgiving or Christmas!

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Speaking of Thanksgiving, I may be the only one, but I am already thinking hard about what to serve for our meal. These sweet potatoes will definitely be there, and I was hoping the biscuits would be, too, but I will have to keep searching for a better recipe.

So although Evan made a mess, refused some of his food, and went to bed way late because of the Menard's trip and whatnot, I'd say dinner was a success! It made my heart so happy just to have the three of us eating together at the dining room table! Can't wait to do it again!