Chocolate Chip Cookie Bars (g/f & c/f)

Once again, I found this recipe at http://www.glutenfreegoddess.blogspot.com/ .  I highly recommend her blog.  Without her website, I don't think Lukas would eat.  She makes seriously yummy gluten free foods!
If you know me, you know I l.o.v.e cookie dough.  Wheat or no-wheat, I ate me a spoonful- delicious!!

Here is a picture as they came out of the oven.  I've just been cutting them as needed, but will eventually cut into squares for our bbq tomorrow.  I'm going to freeze some, too for future cookie-requiring events : )

Kale Chips

I (as usual) take no credit for the creation of this recipe.  I only take credit for feeding my child safe, healthy foods.  Here's today's yummy (and good for you) snack:

Kale Chips

1. Preheat oven to 350 degrees.
2. Remove kale leaves from stem.  Wash and dry thoroughly with a salad shaker/washer.
3. Tear kale into bite-sized pieces and place in a large bowl. 
4. Coat leaves with oil (I used canola, but olive would be yum, too).
5. Place in a single layer on a baking sheet and sprinkle with salt.
6. Bake until edges are light brown, but not burnt, appximately 15-20 minutes.

These taste like salty, crunch air.  Lukas liked them, but caught on pretty early that it was a dark, leafy vegetable and kindly offered to share with his sister.

Lukas & Martha Stewart Approved Cinnamon Toasties

In an attempt to save money while keeping Lukas safe, I've been trying some new recipes.  I take credit for none of these.  Why reinvent the wheel when there are others who have mastered these delicate recipes.  Gluten free baking is a science.  Those that know me...well, you know that's not my forte.  So, here's what I stole:

Allergen Free Cinnamon Toasties
Ingredients:
1/2c Canola oil, plus more for pan
1c gf flour (I used sweet sorghum).
1/2c potato starch
1/4c arrowroot
1 1/4c sugar
2 1/4tspn baking powder
1/4tspn baking soda
1 tspn salt
1/2 tspn xanthum gum
2 Tbspn ground cinnamon
1/3c unsweetened applesauce

Directions:
1.Preheat oven to 325 degree.  Brush loaf pan with oil or spray with cooking spray.  Set aside.
2. In a large bowl, whisk together flour, potato starch, arrowroot, 1c sugar, baking powder, baking soda, salt, xanthan gum, and 1 tablespoon cinnamon.
3. In a medium bowl, stir together oil, applesauce, and 1 cup hot water.  Add oil mixture to flour mixture; stir until well combined.  Measure out 1/3 cup of batterand place in a small bowl.  Pour remaining batter into prepared loaf pan.  Stir remaining 1/4 cup sugar and 1 tablespoon cinnamon (I did not add the extra sugar) into batter.  Add to loaf pan, swirling to combine.
4. Trabsfer to oven and bake about 20 mins.  Brush top of loaf with oil and continue baking until golden brown, about 15 mins.  Let cool completely on a wire rack before unmolding.

You can find this recipe here: http://www.marthastewart.com/recipe/allergen-free-cinnamon-toasties

Macaroni and UNcheese

I found this recipe on Gluten Free Goddess' blog and decided to try it.  Lukas fell in love instantly.  Here it is:
*I ommitted the yeast and wine and addied half a head of pureed cauliflower.
For the casserole:
10 to 12 oz. dry penne or macaroni pasta, partially pre-cooked* - see below; we like Tinkyada Brown Rice Penne Pasta with Rice Bran but you could use Tinkyada Brown Rice Elbows with Rice Bran as well.

For the sauce:

4 tablespoons light olive oil

4 tablespoons sweet rice flour

2 1/2 cups plain hemp, rice or nut milk

1 rounded tablespoon sesame tahini or almond butter

2 heaping tablespoons nutritional yeast

1/2 teaspoon Dijon mustard

1-2 teaspoons golden balsamic or rice vinegar, or lemon juice, to taste

1/2 teaspoon sea salt, to taste

A dash or two of Simply Organic Garlic Powder

A dash or two of Simply Organic Minced Onion

1/4 teaspoon freshly grated nutmeg

3 tablespoons white wine- Frey Organic wine is vegan and egg-free

Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color

Read more: http://glutenfreegoddess.blogspot.com/2008/02/best-vegan-baked-mac-cheese.html#ixzz0mAiCl16z

MRSA

It's been a scary week for the Gowder group.  I got the dreaded phone call from Dr. Dorsey's office Monday, "Your son tested positive for MRSA".  I couldn't even respond to her.  I hung up, my jaw stuck in the open position. 
My mother died in 2005 after a 2 year battle with MRSA.  It attacked every part of her body until it finally got in her blood.  She could no longer fight and on Dec 8th, 2005, she went to heaven. 
So, to hear the words, "your son has MRSA" scared me beyond words.  How can my happy, healthy, vibrant 3 year old have something so horrible?  Could he die?  Is he contagious?  What about Brooke-is she at risk?
After many tears, much research and several phone calls to the dr, I felt at ease with this diagnosis.  Ok, not with the dx, but with the prognosis!  Perhaps, this is the reason his body has resisted all medications and he continues to itch?  And, thank God we caught it while is was only on his skin.  So, we started a hardcore antibiotic regiment that will last 21 long days.  So far, he's doing great.  His skin is as clear and soft as a newborn baby.  He slept a couple nights for 7 hours.  That is h.u.g.e for us these days!!!  The past 2 nights haven't been as sleep-filled, but here's hoping tonight is better. 
Speaking of, I think I'll try to get some sleep while the little guy snoozes.  Who knows how long it will last!

Will We Ever Sleep Again?

Springtime pollen, new cocoa loco snack bars, granola, soaps, detergents, yeast, sugar, bedding.  These are all the things I question to be at fault for why I am up.  It's 1:25am.  Lukas has been up for over an hour now.  Scratching.  Ears, head, hands (they are open, bleeding), wrists, knees, calves, feet.  Non-stop scratching.  I can't stand the sound.  Nails on skin.  He wants to sleep, but his little body is so itchy.  We've tried hydrocortisone, aquaphor, prescription steroid creams, wet wraps, Benadryl, Atarax, Zyrtec on different ocassions.  Nothing touches the itch.  Something in his bedding?  We're on the couch, a blow up mattress, it doesn't matter.  Still itching. 
Diet?  His diet has been consistent.  Well, it had been.  We tried introducing new food, gradually, after a few NAET sessions.  Today, he had egg yolks for breakfast and got into some granola this afternoon.  It's hard to say which he is reacting to, but I'm guessing its the oats (gluten).  He also played outside all afternoon.
Oh, wait.  He's quiet.  Not scratching...Off to try to get some sleep before we're up again.

The Yeast Beast

One of my biggest challenges with Lukas' gut health is dealing with his yeast overgrowth.  His latest blood analysis shows continued overgrowth of yeast, as well as, a parasite, called Leptotrichia buccalis. This parasite lives on carbohydrates found in the gut.  So, instead of Lukas absorbing, digesting these foods, they are going to the parasite.  Here's a healthy blood sample:

This picture illustrates the yeast overgrowth:

And, here's a magnified picture of the parasitic activity in his blood:

So, to combat this we are starting a new group of supplements twice daily.  We will also be eliminating as much fungus/parasite happy/supportive foods as we can.  Here's a list of foods to avoid:

Sugar and sugar based treats and foods

Semolina Pasta (spinach pasta is fine)

Bread
Rice and rice milk
Fresh Fruit
Dried Fruit
Peas
Potatoes
Carrots
Jelly and honey
*Milk
*Corn and all corn products
*Ice Cream
*Cheese
*Soy products
*Meats with nitrates in them
*Peanuts, Peanut butter, or pistachios
*Crackers
*Popcorn
The starred items are current allergens for Lukas so he won't miss them.  But check out the first few.  Fruit??  Sugar?  Now all my crunchy mama types are saying, "Well, I don't feed my child sugar".  Uh huh. Check the labels on the foods you eat.  Natural or artificial, fruit sugars, dried fruit, corn syrup, high fructose corn syrup, honey, molasses, agave, dextrose, sorbitol, xylitol (corn derived unless otherwise noted)....its all considered sugar.  Stevia and xylitol (from the Birch Tree only) are the two types of sweetners that do not feed yeast/parasites.  For more information on xylitol from birch, check this out: http://www.globalsweet.com/
So, what can we feed him?  Parasites and fungus do not grow on the following foods:
Nuts (out for us due to allergies)
Seeds
Meat
Vegetables
Did I mention he's 3???  When was the last time you heard a 3 y/o ask for steamed brocolli and flax seeds???  Here's some samples of what he currently eats:
Breakfast:  We've been experimenting with egg yolks for breakfast, but his skin is so aggravated right now, it's really hard to tell what he's tolerating.  Food For Life makes a sprouted grain cereal, but it pretty much tastes like butt.  So, he's not a huge fan.  Think grape nuts.  Bland, brown, barf.  As a backup, he gets a bowl of unsweetened rice cereal with hemp milk.
Lunch: We're dabbling in the sprouted grain breads (http://www.foodforlife.com/) , but they seem to be bothering him as his eczema is flared pretty bad.  Sunbutter (http://www.sunbutter.com/) or hummus sandwich.  Vegetable or sweet potato 'chips', chicken nuggets (homemade), nitrate-free lunch meat (at approximately $11 per pound!!!).
Snacks:  Lukas is a pretty big fruit fan so snacktime has been rough.  He has Enjoy Life snack bars (http://www.enjoylifefood.com/), seed crackers (http://www.mary'sgonecrackers.com/) with hummus or avocado, sunbutter or beans. 
Dinner: Meat, I'm learning (ok, attempting) how to cook beef and pork.  We eat a lot of chicken and turkey. I am looking for bean and/or vegetable recipes.  Please send me some: chicimunky@yahoo.com
Our new plan is for roughly 1 month.  At that time, we will have his blood re-evaluated.  We will also continue the N.A.E.T to eliminate the yeast and other allergens.  Wish us luck!
Peace, love, and healthy eats,
Mandy

Vegan Banana Muffins

I scored a rockin' deal on bananas this week.  My banana cup runneth over.  Fruit leather, banana chips and still 2 bunches left.  So, I made some muffins.  After over a year of living gluten-free, Lukas now seems to be able to tolerate wheat.  Hence, wheat flour is used.  I have made these with gluten free flours and they were very tasty.

Vegan Sugar Free Banana Bread (original recipe by Chylain K.)
Ingredients:
1/3 c olive oil
1/4 Agave Nectar
2c flour (I used a whole wheat, all purpose, black bean combo)
1 1/2 tspn baking powder (baking powder has corn in it, so I substituted 1/4tspn baking soda and 1/3c molasses)  The mollasses gave these muffins a dark color, resembling chocolate.
1/2 tspn baking solda
2 ripe bananas, smooshed
1/4 c hemp milk (any liquid will work, milk, juice, even water)
1tspn vanilla
1/3c flax seeds (optional)
1/3c carrot/apple pulp (optional)

Combine ingredients, bake at 350 for 45-50 mins or 15-20 mins for mini-muffins

Strawberry Fruit Leather

We were supposed to go camping this weekend, but Mother Nature had other plans. So, Lukas and I spent some time in the kitchen. First, we made some strawberry fruit leather with the dehydtrator. It will take a few days, but should be yummy!
Strawberry Fruit Leather
Ingredients:

2 c strawberries (I also added some mushed banana)      

1 T lemon juice

2 T honey

Directions:

Blend 2 cups strawberries until smooth, add lemon juice & honey, blend again.  Leather can be made in the sun, oven or a dehydrator.