Sunday, August 12, 2007

As if we needed more proof ...

Things have been going along very nicely with my 4 year old and her new diet.
And dh and I both convinced we have finally hit the nail on the head with her digestion issues.
And to add more proof to that, this morning, on accident, dh gave her milk - which is on her no-no list - and wouldn't you know it, this afternoon we had an issue (albeit a small one, but it was there). And in my mind it only goes to reinforce the notion that diet is, and really probably always will be, an issue for her.
But she is loving her new diet really. The entire family has fallen in love with quinoa. Really, you should try it. It is awesome. Tomorrow we are even going to try a cold quinoa cereal recipe I dug up on-line (if it's good I will share it!).
Tonight we had chicken - we dipped half of it in bisquix and half the chicken in brown rice flour for my 4 year old and she really liked it! Then we made ice cream with our new ice cream maker. Seriously, it was DELICIOUS! The entire family had some and we all wanted more LOL! Even if no one in your family has dairy issues, you should try it. And it's not even made with sugar and it still tastes good. Really, does it get any better?

Vanilla Coconut Ice Cream
non-dairy, naturally sweetened

makes 2 quarts

  • 1-1/2 cups cold unsweetened raw nut milk (such as almond, hazelnut or cashew)*
  • 3 cups cold coconut milk (not light)
  • 3/4 cup raw agave syrup
  • 2 tablespoons pure vanilla extract
  • optional add-ins: shaved & unsweetened dark chocolate; toasted, unsweetened coconut; finely chopped nuts; small brownie chunks; a multitude of other possibilities

Combine all ingredients (except add-ins) in blender. Blend thoroughly. Chill in the freezer to make sure it is all quite cold.

Add to ice cream maker, following manufacturer’s directions for churning. Add the add-ins during the last few minutes of churning.

For soft serve ice cream, eat immediately. For harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired.

*My ice cream maker only makes 1.5 L, so next time I will cut the recipe in half. We used unsweetened almond milk (which I bought at Whole Foods along with the Agave syrup). We ate it right out of the ice cream maker - we could have frozen it a bit more but we were all anxious to try it LOL!

(the recipe came from Such Treasures and can be found here)

Tomorrow will be M's first real test with this diet. They give juice and snacks at Sunday School. We will be bringing her a drink (rice milk which they do sell in the juice box containers) and some snack (I'll figure out in the am) to eat. So far she hasn't minded any substitutions, but I imagine when she's watching a bunch of kids get something different, it might bother her a bit. Then again, maybe not. She's been a champ with it all so far and dh says it seems to him she understands she has to have a special diet to make her feel good inside. She hasn't mentioned anything to us, but we are assuming she might notice she is feeling different but she never did complain of stomach aches before or anything like that so who knows!

Anyway, 3 more weeks on the very restricted diet and then we'll reintroduce the banned foods slowly and see what happens with her. My money was on wheat before, but after today I'm thinking maybe diary is the culprit or it's both of them that were causing some issues. We'll have more of an idea in a month. And I am so thankful that we went and saw this chiro and she suggested these food allergies/sensitivities. And I'm so very thankful it is all working!

And next time, I promise to talk about something other than my middle daughter! Although I might be sharing some more tasty recipes! =)

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