Saturday, August 13, 2011

Weekly Menu (8/14/11-8/20/11)

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Weekly Menu (8/14/11-8/20/11)

Breakfasts: Daily choices are typically between:

Lunches: Sandwiches, leftovers, and fresh fruits and veggies. :)

Dinners:

Sunday (we'll be at a family reunion, but I've coordinated with my mom and my aunt so, we'll have plenty to eat):
  • Pulled Pork Sandwiches (we're bringing our own buns)
  • Fruit Salad, and probably other salads, if they are safe
  • Tortilla Chips 
  • GF/DF Chocolate Cake 
Monday:
  • Hamburgers (using Udi's Hamburger Buns)
  • Oven Fries
  • Corn on the Cob
  • Black Grapes
Tuesday:
  • Tamales
  • Nachos (using Daiya cheese for me and my little one)
  • Mangoes
    Wednesday (going out with my hubby, so this is for my boys):
    Thursday
    Friday
    • Spicy Honey Chicken
    • Basmati Rice
    • Salad
    • Sliced Pluots
    Saturday

    Friday, August 12, 2011

    Special-Needs Kids Eat Right -- Book Review

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    My mom gave me a copy of Special-Needs Kids Eat Right by Judy Converse a couple of weeks ago and it has changed my perspective on how to care for my children.  Neither of my boys have Autism, but my younger one has Sensory Processing Disorder and my older one has anxiety, which at times is quite severe.  In the past, I have always gone through our family doctor or more recently through their new pediatrician for advice on their issues.  And the doctors have always done the best that they could, but they have never been able to fully help.

    My little one has been in occupational therapy which was a tremendous help, but he's plateaued again.  And my older one has had sessions with a child psychologist, which has helped him with coping skills for his anxiety...yet, it's still an every day battle.  Each of these professionals-the MD's, the OT and the psychologist have all helped, but we still have such a long way to go.  This book helped me understand where to start.  It's understanding the root cause of these health problems and addressing those first...I understood the gluten-free/casein-free diet, and separately I knew I felt better if I took probiotics, but I didn't fully understand how to make it all work together to improve my boys' overall health and their physical, neurological, and emotional well being.

    Judy Converse lays out a guideline for parents on how to evaluate their children's nutritional health and how that health correlates to displayed symptoms.  Each step of the way, she tells you when and what type of professional to see, what to ask them, what things (whether diet changes, supplements, etc) will help in each case and how to make those changes.

    Even if you don't have a child with special needs, this book has such good advice on nutrition that I would recommend it to everyone.  This book really drives home the point that you are what you eat...and sadly, many still don't understand quite what that means, only those of us that have seen the change in our children when we've rebalanced their gut flora and changed their diets so they are actually receiving all the nutrients they need.

    Last year, after first taking my boys off of gluten (and my little one off of casein and soy, as well), I asked their pediatrician for a referral to see a dietician to make sure they were getting enough nutrients.  When I scheduled an appointment with the dietician at our local hospital, the receptionist said that my insurance probably wouldn't cover the cost and that I should call and see.  After calling, it was definitely determined that my insurance wouldn't cover the cost, they only covered nutrition services if it was for diabetes or obesity.  There is still a huge gap in our medical system that overlooks the nutritional needs of children, especially those that require special care--ones with sensory processing disorder, autism, Asperger's, ADHD, mood disorders, etc. Judy Converse says that the science and practice of helping children with bowel and nutrition problems is not new; the new part is recognizing that children in the above groups (autism, SPD, etc) usually have inadequate diets or undiagnosed GI problems that can benefit from nutrition therapy. This is why it is important to see a nutritionist that specializes in GI issues, and has experience in helping children with autism and these other disorders.

    I think what I learned most from this book was to be open to trying new things, I came from a family that would go to an MD if you were sick and you would trust everything they say.  We will still see the doctor when we need him, but I've learned there are so many other sources of help--nutritionists, naturopathic doctors, homeopathic providers, and more.  And they are all experts in their areas and they each can offer healing in their own way.



    I am reading this book again, and taking extensive notes, because in a couple of weeks my little one has his first visit with a nutritionist (that yes, we will be happily be paying for out of pocket) and I want to make the most out of the visit as possible...and she has given me all the tools to make that possible.  This book will never be shelved in my home, it will be laying out for quick reference at all times, because it is my guidebook for helping my boys.  Please read it!

    Wednesday, August 10, 2011

    Coconut Shrimp

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    So, my boys have never tried shrimp, as far as I know...so, I was a little worried that they would turn up their noses and refuse it.  I told them they had to eat least take a bite...and they loved it, huge success!


    Coconut Shrimp

    1 1/2 cups sweetened shredded coconut (you can used unsweetened, just add in ~1T sugar to the mix)
    1/2 cup corn starch
    1/2 teaspoon salt
    1 egg
    2 tablespoons water
    20-24 fresh or frozen jumbo shrimp, thawed, peeled and deveined. (You can leave the tails on, I removed them so my boys wouldn't (a) get freaked out and (b) wouldn't accidentally eat them)
    canola oil for frying

    Rinse shrimp; pat dry with paper towels. Set aside.

    Heat 2" of oil in a large pot to 325F.  While oil is heating combine coconut, corn starch and salt in one bowl and the egg and water in a separate bowl. Dip shrimp into the egg mixture, then coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp.

    Fry the shrimp for a couple of minutes and drain on paper towels.

    This post is featured on Allergy Friendly Friday.

    Saturday, August 6, 2011

    Weekly Menu (8/7/11-8/13/11)

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    Weekly Menu 8/7/11-8/13/11)  

    This week I'm trying a few new recipes out, so if all goes well, there will be more posts coming. :)


    Breakfasts: Daily choices are typically between:


    Lunches: Sandwiches, leftovers, and fresh fruits and veggies. :)

    Dinners:

    Sunday:
    Monday:
    Tuesday:
    Wednesday:
    • Mandarin Orange Chicken
    • Basmati Rice
    • Green Beans
    • Salad

    Thursday
    • Breakfast for Dinner: Waffles or Pancakes
    • Sausage
    • Hashbrowns
    • Sliced Peaches
    Friday
    • Pan Fried Fish
    • Baked Potatoes
    • Roasted Cauliflower
    • Sliced Peaches
    Saturday

    Chicken UnParmesan (and updated Eggplant UnParmesan)

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    A few months back I made Eggplant UnParmesan and loved it!  Well, I finally got around to getting it back on my menu and this time around I modified it a little and love it even more.  I also made some Chicken UnParmesan up as well (mostly because I'm the only one that will touch eggplant) and it turned out AMAZING...yes, it was that good. Both were even excellent as leftovers 3 days later, really, that turned out that good.  So, here's the new breading mixture:

     
    (I forgot to take a picture, so this is actually from my other Eggplant UnParmesan Post)
    Chicken/Eggplant UnParmesan

    3/4 cup gluten free cornflake crumbs
    3/4 cup almond meal
    2 teaspoons salt
    1 teaspoon black pepper
    1 teaspooon Italian seasoning
    1 egg
    2 tablespoons non-dairy milk
    Olive Oil
    2-4 chicken breasts
    1-2 eggplant (or any combination of chicken and eggplant, I used 2 chicken breasts and one eggplant)

    Directions
    In a bowl combine cornflake crumbs, almond meal, salt, pepper, and Italian seasoning.  In a separate bowl combine the egg and milk. Heat a few tablespoons of olive oil in a skillet over medium to medium-high heat.  Dip chicken and eggplant in the egg wash, then in the crumbs. Cook in olive oil until both sides are golden brown.  Top with spaghetti sauce and enjoy.


    This post is featured on Slightly Indulgent Tuesday and Gluten-Free Wednesday.