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Tuesday, September 6, 2011

Five months and counting!!!

We have been gluten free/dairy free since late April!! Boy have things changed! We learned that J our 3 year old is allergic to wheat, milk, rice, corn, chicken, bananas, peaches, nuts, eggs, dogs, cats, dust, mold, pollens and who knows what else.M our 1 year old is allergic to milk and wheat. So instead of listing all of the "frees" I will just say that we basically eat a variation of the cave man diet with the addition of Gluten Free Oats and Quinoa. J is a 3 year old champ and will try and enjoy just about anything...with the exception of unsweetened bakers chocolate haha. I wish I had a video of that! Breakfast is by far the hardest meal and I have found a quick solution. The Gluten, dairy, corn, rice, egg, nut free, and agave sweetened whole grain muffins. I call them "J" muffins. Look under comments if you are interested. Five months of crazy food restrictions and she looks loads better. Her lesions on her hands and feet are gone, her neck does not hive and she doesn't have frothy poop. I should say she also takes digestive enzymes with every meal. She still flares with itchiness and hives daily and especially at night, but is improving. We are on a quest to solve the J & M puzzle.

1 comment:

  1. Haven't figured out how to make a recipe section yet so here is the recipe:
    GFCF Chocolate Chip Muffins

    These muffins are free of gluten, dairy, egg, nuts, rice, corn and are agave sweetened.

    1 3/4 cup gluten free oat flour (I pulverize GF Trader Joe's oats)
    1 tsp corn free baking powder (can substitute baking soda)
    1/2 tsp baking soda
    1/2 tsp salt
    1/4 cup agave nectar
    1 Tbs of flax meal mixed thoroughly with 3 Tbs of water
    2/3 cup water
    3 Tbsp oil of choice
    2/3 cup apple sauce
    1/2 cup Enjoy Life brand mini Chocolate chips

    - Add ingredients in order above then mix well.
    -Scoop mixture into greased muffin tins.
    Bake at 350 for 20 min