Showing posts with label Dairy Free. Show all posts
Showing posts with label Dairy Free. Show all posts

Monday, October 20, 2014

Extreme Allergies - Omit Apples

What do you do for a child with severe food allergies?

I am falling apart as a mother. This has been an ongoing battle for almost two years. I am blogging about it because I need a place to document everything but mostly to vent. It’s hard to chart in notebooks and shift through everything at doctor visits. I feel like my brain can’t hold much more. I also feel like they think I am making this up like I want my child to be sick or like I am not trying hard enough.

My child is allergic to everything. I say that and adults give me the flat mouthed stare and comment about they too are “gluten free”. Thank you for your sympathy, but I only wish we were gluten free. My child is not intolerant to gluten he has extreme food allergies.

My two year old is allergic to the top foods that others may understand:Wheat, Dairy (includes milk, eggs, cheese, yogurt), Coconut, Soy, Nuts (peanuts, almonds, cashews, walnuts, macadamia, pine nuts), Seeds (sesame, pumpkin, flax) Corn, but is also allergic to Tomatoes, Pineapple, Strawberries, Raspberries, Cherries, Lemon, Lime, Oranges, Citric Acid, Sweet Potatoes, Beans (black beans, pinto beans, lentils), oregano, cinnamon and non-food items: dogs, polyester, carpet, petroleum (Vaseline includes most lotions, and ointments), mold, disposable diapers, and red and blue dye (which is in almost all kids antibiotics).

These are only the items we know about. We have not tried any fish which why would we with this many allergies. Still my child breaks out in massive hives every day. A small patch on the bottom of his lip is always red, angry and inflamed. His arms are speckled with hives. His back has massive patches that look like road rash.

The skin doctor called it eczema. Only everything you use to treat eczema makes it progressively worse including steroid creams. We've moved beyond skin doctors. However to most doctors it has turned into a guessing game as to what he can eat. Can he really be allergic to so many things?

This week we have omitted apples from our diet. I know another item on our long list of food we cannot eat. I have tried different types of apples from Gala, Fuji, Honey Crisp, etc. This week apples are on our do not eat list.

I already know that conventional items do not work due to the chemicals infused in the food, but also they coat the food with either soy wax or bees wax, either way it’s toxic to my child. This week I had bought Organic Honey Crisp apples from Whole Foods originally from Washington. I prefer fruits from Washington because it is one of three states that banned the use of the pesticides commonly used on strawberries. [President Bush (2002) pushed to legalize a specific pesticide used on strawberries pushing it high up on the dirty dozen list].

Organic apples are something we thought he could eat, but his belly is still enlarged with fluid from something he is eating so apples are on our do not eat list this week.

Omitted: Organic Apples and Organic Apple Sauce
This week we are replacing apples with pears to see if this has an effect on his outbreaks.


Lunch this week includes: goat yogurt (Wholefoods brand ONLY because he is allergic to a bacteria in other brands) pear sauce, and goat cheese with gluten free bread.

We were eating a lot of organic apple sauce, but this week we are omitting apples so I had to come up with something for him to eat.

For the complete recipe I used see my Homemade Pear Sauce Recipe



Saturday, October 26, 2013

After Dr Appointment

We went to the doctor this AM for a check up. Three hours later we started our errands. Surprisingly he was calm. He is so precious even if he is so tiny.

We were seeing the doctor weekly then biweekly. In August Jace weighed 17.7lbs. In October he weighed 16.7lbs. The doctor wanted to check his hemoglobin levels to make certain we didn't miss anything. 14.4 which according to him is excellent.

Doctor said what we are doing is working.

I have added fish oil, no beef, no dairy, no avocado, no coconut and no nuts.

I was surprised at how good he looked this morning. I had a grilled chicken sandwich from TGI Fridays yesterday. I cleared my plate in clouding the bread bun. The doctor said it would be safe to add but I was skeptical.

Doctor visit
Doctor Baker - PEDs
Weight: 17.1lbs
Head circumference: 46 1/4 cm
So stinking CUTE!






Tuesday, October 22, 2013

Pumpkin Glazed Cupcakes


Recipe makes: 12 Pumpkin Glazed Cupcakes

Ingredients:
CRUMB-TOPPING
1/2 cup multi-purpose gluten free flour
1/4 cup (4 Tbsp) unsweetened applesauce
1/2 cup dark brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon

PUMPKIN CUPCAKE BATTER
2 cups multi-purpose gluten free flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon pumpkin spice
1 cup pure organic pumpkin puree
1/2 cup dark brown sugar
1/2 cup canola oil (or vegetable oil)
1/4 cup pure maple syrup
1/4 cup rice milk (or hemp milk)

GLAZE DRIZZLE
1 cup confectioners' sugar
1-2 Tablespoons rice milk (or hemp milk)

Directions:
Preheat the oven to 350F degrees. Coat cupcake baking pan with oil, preferably the same oil that is used in the recipe. I recommend avoiding olive oil and any type of sprays. Coat a napkin with CANOLA OIL and gently rub the edges of each cupcake tin. Set aside.

Crumb topping: In a small bowl, toss ½ cup multi-purpose gluten free flour, ½ cup brown sugar, ¼ teaspoon salt, and 2 teaspoons cinnamon together. Add ¼ cup unsweetened applesauce. Mix to create clumps and crumbs. Add more applesauce to get a thick paste if you prefer more moist cupcakes and less crumb. Set aside.

Cupcakes: Whisk 2 cups multi-purpose gluten free flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon pumpkin spice together in a large bowl until combined.

In a medium bowl, whisk 1 cup pumpkin, ½ cup brown sugar, ¼ cup canola oil, ¼ cup maple syrup, and ¼ cup rice milk together until combined. Pour the wet ingredients into the dry ingredients and stir until combined.

Try not to over mix the batter. It will be rather thick. Spoon the batter into the greased cupcake pan. Fill cupcakes ¾ of the way full. This will make 12 cupcakes. Spoon the crumb topping evenly on top and gently press it down into the batter. May sprinkle with loose sugar to help coat the top.

Bake the cupcakse for 25 minutes. Check by inserting a toothpick into the center of a cupcake. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cupcakes for 5 more minutes. I recommend starting with 15 minutes to be safe depending on your oven then add another 10 minutes.

Glaze Topping: Mix 1 cup confectioners' sugar and 1 Tablespoon of rice milk together until smooth. Add more rice milk to thin, if desired. Drizzle glaze topping over cupcakes after they are removed from cupcake tin. I leave them sitting on the cooling rack for a 5 minutes before I coat and cover.

Enjoy cake warm or at room temperature. Cover cupcakes tightly and store at room temperature or in the refrigerator for up to 3 days. Cupcakes may be frozen for up to 2 months.
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I hate recipes that have a huge life bio before the directions. I made it a point to structure mine differently. Enjoy the cupcakes and if you want to know more about us keep reading.

This recipe is Vegan (milk free/egg free/ butter free), gluten free, nut free and coconut free. If you love pumpkin, you will love this. They would go well with a nice steaming hot cup of coffee.

Jace will be turning one soon. I am determined to find him a cake that he will eat that won't make him sick or red.