It's Ok if They Don't Eat Like a Nutritionist

There are 3 baskets of unfolded laundry sitting on my bed right now. I have a rock in my bath tub. Yes, the kind you find in the garden, probably about 8 inches long and a couple inches thick. I'm running low on pull-ups and struggling to find the strength and patience I need to continue to fight in the battle between Jackson and number 2. Add to the usual craziness the fact that school starts next week, and I might just have a panic attack. Preparing breakfast and lunch for my little guy and thinking about trusting someone else with his health is a very scary thing.

Well, I just read some news and the abstract of an article published in Pediatrics on July 19, 2010, Feeding Symptoms, Dietary Patterns, and Growth in Young Children with Autism Spectrum Disorders. Essentially the article said that ASD kids on special diets restricted by allergies or food aversion grow the same as children off the spectrum. GF/CF, yeast free, sugar free, the kind of kid that only eats pudding and jello, the diet didn't matter. They grow just about the same. So, I don't have to freak out quite so much when the only thing he wants to eat for lunch is graham crackers and a banana, and I can pack his lunch with the things I know he will eat and enjoy.

I guess I will have to admit that my pediatrician husband's philosophy, "Feed him what he likes and give him a vitamin. He'll be ok." might actually be right. Well, sometimes and as long as what he likes is on our allergy free, natural menu.

Diet on the Spectrum

Gluten free, casein free, all-natural, organic, yeast free, sugar free, pro-biotic, and the list could continue indefinitely, a list of diets promoted by some to yield miraculous results and even cure autism. Do they really work? Or, are they just hype? I’m no expert, but I am a mother of a child on the spectrum. I’ve tried a lot of different things looking for the best diet for him, and I thought I would share what I’ve learned in our experimentation.

My son’s digestive issues showed up in infancy. While breast-feeding him, I had to stay away from dairy products. After weaning and starting him on whole milk, we started to see more severe symptoms (The Beginning). For the following year, we fed him organic, natural products that were free of the allergens we discovered. During this diet he went from being a fussy, sickly child to a happy, playful toddler.

When his delay in motor and language development became more obvious and harder to explain away, and when other symptoms like head banging, toe walking, hand flapping and extreme tantrums were added to the mix, we chose to seek a diagnosis (How Do You Know). By the time we saw the doctor, I had reintroduced the major allergens, milk and soy, successfully.

We received his diagnosis just before he turned three (Not My Baby). He still had digestive troubles, something the doctor told us went along with his condition. He began attending an all autism class two days a week, and also received speech and occupational therapy four times a week. We started hearing about the GF/CF diet. Many parents suggested removing sugar and any foods that fed yeast. Some talked about medications and therapies we hadn’t heard of before. Our heads were swimming with all the information. Knowing we didn’t want to cause more harm than good, we weeded through the information, choosing not to consider anything that seemed too experimental or dangerous.

Having been through what we went through with his food allergies, altering his diet didn’t seem so scary. His digestive problems had returned but not with the same predictability they had before. I was optimistic as to what we would discover on this diet. However, I did worry about what he would eat. At that time, the only thing he would drink was milk, and his diet was VERY limited. I gathered all the information I could, and we committed to 3 months on the gluten free, casein free (GF/CF) diet.

It was hard getting him to let go of the foods he loved, but I worked hard to have acceptable alternatives for him. I discovered Bob’s Red Mill and Ghee, and started getting the hang of the whole thing. Within the first week we were pleased to see initial calming of his digestive symptoms, but had yet to see behavioral changes.

Then there was an explosion of symptoms. He was nearly as sick as he had been at one; only this time, I knew what was happening and what to do. So, I started another food challenge system and food diary, and we discovered he was still allergic to corn and eggs. This time, however, they caused much more violent symptoms.

I then discovered flax seed and egg replacer, agave nectar and Lyles Golden Syrup. We stuck to the diet, and saw dramatic results. He was trying new foods. His appetite grew to the point I wondered if I was ever going to feed him enough. He was curious and excited about meal time. He was calmer, more able to listen. His teachers and therapists reported better behavior and ability to concentrate. We were very pleased.

The three months passed, and I was happy with the results. Still I worried about him not getting the proper amount of fat (needed for proper brain development), protein and calcium. Plus, my curiosity got the better of me. I decided to reintroduce wheat and milk. We started carefully, not wanting to rock the boat, especially with his new found appetite and willingness to try new things. One week passed. Two weeks. Three weeks and so on, back on milk and wheat, he had no negative symptoms either digestive or behavioral.

We decided from this trial that GF/CF is definitely worth a try. It is hard, but not impossible. Going through that trial opened up tastes and textures that I know my son would not have been willing to try had we not taken all of his preferred foods away. I remember reading somewhere that if you can say, “oh, my child only eats ____ or drinks _____.” Then there’s something wrong, and it would probably be a good idea to change things up a little.

Jackson’s current diet is totally corn-free, egg-free (although we’re in an Eggsperiment with eggs), and as natural and sugar free as I can make it. He eats lots of veggies and fruits, whole grains and drinks mostly juice and milk.

We learned a lot in all of our experimentation, and I would encourage any parent to give it a try. Get a notebook and record what your child eats and how they react. Experiment until you find the right diet for your child and your family.

Keep in mind as you take things away that you need to maintain proper nutrition. You need to offer a protein, starch and veggie or fruit for a balanced meal. You also need to ensure your child is receiving the calcium and fat needed for proper childhood development. I would recommend working closely with your pediatrician, therapist or nutritionist.

Southern Skillet Cornbread

My two favorite things in the kitchen have no buttons, power cords or dials. They're really not even that attractive (especially after such use), and their design hasn't changed much since their invention. However, they are two blessings I could not live without: my iron skillet and my dutch oven.

One of the recipes I use my iron skillet for is cornbread. The skillet heated to the proper temp before pouring in the batter gives the cornbread that crispy, yummy crust and turns out that moist, melt in your mouth kind of cornbread that makes your mouth sing. Ok, well, it's good. My corn allergic son can't have cornbread, but being in the habit of cooking everything else from scratch. I cook this from scratch as well. Try it and see the difference for yourself.

{Soy and Milk Free} There is no substitute for moist, dense buttermilk cornbread, but if you use almond or rice milk and oil, it will turn out more crumbly but still very good.
 

2½ cups yellow cornmeal (NOT cornmeal mix)

1 cup all-purpose flour

2 tsp salt

2 tsp baking powder (homemade)

½ tsp baking soda

2-3 tbsp butter, shortening, strained bacon drippings (much better than you might think) or canola oil

2 cups buttermilk (rice, soy or almond, use about 1 3/4 cup)

2 eggs (you can't make very good cornbread without eggs)

Preheat Oven to 400 degrees. Grease iron skillet (this is where bacon drippings would add flavor to the crust). Place skillet in oven to preheat. In a large non-metal bowl, combine cornmeal and all-purpose flour, salt, baking powder and baking soda. Cut in 2-3 Tbsp butter until there are no clumps larger than a pea. In a separate bowl beat eggs and milk together. Mix dry and wet ingredients. Pour into preheated skillet and bake for 30-40 minutes or until toothpick inserted in the center comes out clean.

Work of God

We as a society often view disability as an accident or flaw in our design. Those who claim no particular faith might say it is part of the evolutionary process, a hiccup in the laws of nature. To those who believe that way, I make no argument, at least not here, but I would challenge them to spend time with a disabled child, be it autism, down syndrome, or any other of the many conditions prevalent in our society. Get to know them, and then tell me they were a mistake.

Still others who claim faith in a higher power and believe in intelligent design, might say it is just part of the curse, part of living in an imperfect world. They might argue that God doesn’t make mistakes, but we do. So, these diseases and conditions are a result of our own bad choices. This must have been the way Jesus’ disciples felt when they asked Him about the blind man in John 9. To paraphrase, “Who’s sin caused his blindness, his or his parents’?” Jesus’ reply has brought me great comfort and hope for my son’s condition. Again, to paraphrase, “Neither. He was born this way so that the work of God might be displayed in him.”

This man’s blindness was not an act of divine punishment on an innocent child. Nor was it an accident or oversight on God’s part. It was a calling, a purposeful, intentional act of an all knowing, ever loving God. Growing in his mother’s womb, God chose this man to live blind, to be known as a man blind from birth, and to be healed by Jesus himself. His path was laid before he ever took a breath, the path that would lead him to Jesus.

That blind man was healed. He received his sight in this life, and through that miracle many others found healing and salvation. I don’t know what the future holds for my son, but I know that his condition is no accident. If he overcomes his autism and succeeds in this life, it will have been the work of God. However, if he struggles with his condition the rest of his life, it’s ok. It is his special calling. One that only he can fulfill.

I believe my Jackson was born with autism so that the work of God might be displayed in him, so that many others might through this work find healing and salvation. I place my hope in the hands of the God who made him, to lead him and guide him until the day that same God makes him whole and calls him home.

And, I can’t help but think that when we all get there and are able to see the way God sees, we’ll find that we were the ones with limited sight and out of whack senses.

Chocolate Chocolate Chip Muffins

Ok. So, there are already a couple of muffin recipes on here so far, but this one is so great, I had to share it, too. The great thing about baking with chocolate is that you can't taste the difference between your regular or allergen free recipes.

1 ¾ cups all purpose flour (for extra fiber, use 1 ¼ cups all purpose and ½ cup wheat flour)

2 tsp baking powder (homemade)

½ tsp baking soda

3 tbsp cocoa powder

¾ cup powdered sugar (or ½ cup agave nectar)

1 cup chocolate chips, plus some for sprinkling over the top

1 cup milk (rice, soy or cow)

1/3 cup melted butter (apple sauce or another oil)

1 egg (or 1 ½ tsp egg replacer + 2 tbsp warm water)

1 tsp vanilla extract

Preheat oven to 400 degrees F. Whisk together flour, baking powder, baking soda, cocoa powder and powdered sugar (if you’re using agave nectar add it to the wet ingredients). In a separate bowl, mix together milk, melted butter, egg and vanilla (if you’re using melted butter, warming the milk helps keep it from chunking when you mix them together). Combine dry and wet ingredients, just until moist. Fold in chocolate chips. Line muffin tin with paper muffin cups. Fill cups about 2/3 full with batter. Bake for 15-18 minutes or until a fork inserted comes out clean. Makes 12 regular sized muffins.

Restaurants and Food Allergies

Most parents agree that fast food is not healthy for their children, allergies or not, but when you have errands to run or you are on a road trip, it is almost unavoidable. For kids with allergies it is more than unhealthy, it is dangerous. We have given up fast food almost completely, and for the most part, I don't miss it. Eating out as a family or for special occasions, however, is a whole other story.

You've got to assume that whatever they're serving could contain your allergen even if it doesn't seem like it would logically contain it. For example, my son is allergic to corn. Corn syrup is often added to things like sausage, bread, even chicken soup. So, I have made it a habit to ask before we go.

I've called more than a few restaurants with my list of questions. I ask things like, do you make your food on site or is it prepackaged? What is in your bread? What do you use in your breading? What oil do you fry in? Do you share fryers? And, the list goes on depending on the type of restaurant I'm talking to.

I’ve found that for the most part, they are more than happy to answer my questions, and if they can't answer me, find someone who can. I have even had a store manager tear off a label from a box in their kitchen and bring it to me so I could check it myself. Don’t ever be afraid to ask. Also, a lot of larger chains post allergen information on their websites. So, it is a good idea to check the website before you call so you're asking the right questions.

Through my effort, we've found a few local restaurants that are both tasty and safe for our whole family, and we love supporting local businesses that have been helpful and accommodating to our special needs.

Gluten Free Pancakes

1 1/4 cup rice flour
1/4 cup potato starch
2 tsp baking powder (homemade)
1 tsp baking soda
1/2 tsp salt
1 cup milk (soy, rice, almond or cow - less than a cup for rice or almond)
3 tsp Ener-G egg replacer powder with 4 tbsp warm water (or 2 eggs)
1/4 melted butter or canola oil
1 tbsp vanilla (yes, I meant tbsp)

Combine all dry ingredients. Combine all wet ingredients. Mix dry and wet together just until moist. Grease griddle well and heat to about 325 degrees F. We use agave nectar for syrup, and I will sometimes add a little to the batter to sweeten it up a little.

Gluten Free Muffins

We would not have survived our gluten free, casein free trial without these yummy things. Jackson would just gush when he got one for breakfast or even better, included in his lunch as a special treat. I've had great results with adding lots of different kinds of fruit, bananas being his favorite.

3/4 cup white rice flour
1/4 cup brown rice flour
1/2 cup potato starch
1 cup sugar
1/2 tsp salt
2 tsp baking powder (homemade)
1 tsp baking soda
1 tsp xanthan gum
2 tsp vanilla
1 cup milk (rice, soy or cow)
1 egg (or 1 1/2 tsp egg replacer + 2 tbsp warm water)
5 tbsp butter, melted (or 3 tbsp ghee, spectrum organic shortening or a tasteless oil like canola)

Preheat oven to 325 degrees F. Grease mini muffin tin with GF oil or spray. Combine flour, sugar, salt, baking powder, baking soda, xanthan gum and cinnamon (dry ingredients). In a separate bowl, mix vanilla, milk, egg and melted butter. Combine dry and wet ingredients until mixed. Batter will be thicker and stickier than regular muffin batter. FILL mini muffin cups. Bake for 20-25 minutes rotating pan 180 degrees half way through cook time. Makes two dozen mini muffins.

I found that with gluten free baking, the rise worked better in smaller pans. That's why I use the mini muffin pans, and there won't be as much rise as with gluten baking, so filling the cups gives them that nice rounded muffin look on top. Also, rotating the pan really does help get an even brown on every muffin.

Eggsperiment Conclusion Postponed

Ok. We did decide to continue the eggsperiment using store bought eggs. Since it has been more than a year since my food-allergic little guy has had any kind of egg in his diet, we thought more experimentation was needed to determine whether it really was the corn protein in the commercially harvested eggs or if he has outgrown the egg intolerance.

I should have started this process already, but my older son decided it was ok to sneak HIS prize candy off the top of the fridge and give some to his brother. So, now we have to wait for the corn to get out of his system completely before we can start the new trial period. That should only take a couple more days.

More posts to follow.

Different but not Less

“Different but not less.” – Temple Grandin

We tell our children that everyone is different. Everyone is special. Each person has a unique place and purpose in this world. However, we show them that those who possess certain talents, abilities or aesthetics are to be celebrated and lifted above the rest of us. Those talented, beautiful people are truly special. We also show them that those who possess certain personality traits, inabilities, and unsightly features are to be tolerated but not really accepted. Those different, unlovely people are truly insignificant. Most of us fall between these two groups of people, the special and the insignificant. If some of us are blessed with a child that possesses ‘special’ qualities, we burst with pride and excitement at all the future holds for our baby. If some of us are blessed with a child that possesses ‘insignificant’ qualities, we grieve the loss of normalcy and struggle to see any future for that child.

There’s a big social push to take care of those less fortunate in our country today, and I’m glad to see it. But, writing a check or joining a cause isn’t enough to change the way we teach our children to view those less fortunate, those different than us. The quote I used at the top of this post came from an autistic woman who has accomplished more than anyone thought an autistic person could accomplish at that time. She knew she was different, but she also knew that her difference didn’t make her inferior. Now if we could take that same knowledge she had of herself and apply it to our lives in the way we treat others who don’t look, think or act the way we look, think or act, I think we could raise children who truly see that EVERYONE is unique. Everyone is special, and EACH person has a place and a purpose in this world.

Eggsperiment: Day 7

Day 6 was uneventful as far as symptoms go, and we're now on day 7.

Today I made banana pudding, something he gobbled up when he was very small. I used my parents' farm fresh, corn-free eggs for the vanilla custard and the meringue. I had to use a different cookie than usual, and should have bought two bags because I didn't have any leftover for garnish on the top. So, it doesn't look like much, but it tastes really great. Well, I think so anyway. Jackson however had trouble with there being 4 textures in one bowl. Maybe later I'll make him just the vanilla custard since he dug around to salvage as much of that part as he could.

We're nearing the end of my experiment. Conclusion to come.

Annie's Homegrown

It's been one of those busy days where much has been accomplished, but computer time has been scarce. So, I thought I would share a quick recommendation for one of my favorite brands, Annie's Homegrown. They offer so many products available that my little guy can have and enjoy, that I feel like their company makes my life easier on a regular basis. Love those little rabbits.

Eggsperiment: Day 5

Ok. So, day 5 and still no symptoms.

Today, my little guy went to VBS, and the snack tonight was ice cream sandwiches. So, this is what I fixed for him to take. This is the first cookie I've baked with egg in it in more than a year. I usually make these with egg replacer, but if you're looking for an awesome chewy sugar cookie, this recipe rocks. The ice cream is Breyers All Natural vanilla. Jackson was so excited to have an ice cream sandwich like everyone else.

Freezer Nuggets

Chicken nuggets are a staple in most kids' diets. If you've got a food allergic kid, though, it can be tough to find any that are both safe and tasty. I gave up on that whole idea and figured out how to just do it myself. I've found that the key to good nuggets is buttermilk.

You can use boneless skinless chicken breasts, thighs or tenders. Cut them into about 1 inch chunks (I use scissors for that, makes it much more precise). Then place them in buttermilk to soak for at least 30 minutes (in the fridge). If you're cooking a pound of chicken and using a pretty good size bowl, you shouldn't need more than a cup or so of buttermilk. You can use soy milk to go dairy free, or even mix up a vinegar/salt brine to soak them in. You'll get the same effect just a little different flavor. While they're soaking, mix up your flour and seasoning.

For a pound of chicken, put about a cup of flour into a ziploc bag or bowl. Use self-rising flour (always natural and unbleached) for the 'extra crispy' crust, and all-purpose for the 'original' crust. You can go gluten-free and use rice flour, too (add a tsp of baking powder to the mix for more of an 'extra crispy' like crust). Add about a teaspoon of seasoning (recipe below), close the bag and shake well, or if you're using a bowl, whisk well to evenly distribute seasoning.

Start heating your oil to about 375 degrees F (I use canola, wish there was a better option that didn't cost a fortune, but....). You don't have to have a fryer to do this, and since I hate to reuse the oil when I fry meat, I usually fry these in my iron skillet anyway. You want to put enough oil to fill the pan about a half an inch or so deep. You can test the temp with a fry thermometer or wet your fingers and sprinkle some water in the pan. When it bubbles and sizzles you're ready.

Once your nuggets have soaked a little while, take them out of the buttermilk and put them dripping wet into the bag or bowl with the flour mixture. Shake them up or toss them well to get an even coating.

Once your oil is hot, drop the nuggets in one at a time, if you're frying in a skillet. You don't want to over crowd them. They'll make the temp drop in your oil a little, and if you put too many in at once, they'll stick together and drop the temp of your oil so much that they'll be greasy.

Let them cook for about 2-5 minutes on each side. Until you get used to frying, you'll need a meat thermometer to make sure they're done (about 165 degrees F). It is especially hard to tell when you go gluten free because the rice flour doesn't brown like wheat flour. Try this a few times, though, and you won't need the thermometer anymore.

Let them cool completely, but don't let them sit too long (they'll get soggy). Place them in a freezer bag and place in your freezer. When you're ready for a quick nugget meal, pull what you need out of the freezer and cook them in your oven. 400 degrees F for about 10-15 minutes or until heated through.

Seasoning

We like it spicy, and the more 'red' you put in the flour (especially if you're going gluten free), the more yummy your final product will look. You can add a little extra paprika and leave out the cayenne if you're worried about it being too spicy.

2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper

Combine all the spices in a ziploc bag or tupperware container. Mix well. Store for up to 3 months or so.

Eggsperiment: Day 4

Day 4 of my eggsperiment (giving Jackson a small amount of egg every day), and we are still symptom free. The rash I worried about on Day 3 has disappeared, and his skin is back to normal. Yay! Still no digestive issues. Just four more days of official experimentation, but I'm considering trying store bought eggs the next week to see if it really is the corn or if he's outgrown the allergy all together.

Brushing Technique

The first time I heard my mother-in-law (special-ed teacher in the public school system) suggest ‘brushing’ my son, Jackson, I thought it sounded silly. What good could that possibly bring? His PDD clearly affected his sensitivity to touch, and it just didn’t make sense to me at the time. I politely listened, but decided it wasn’t worth the fight.

After we received his diagnosis and we were settled in occupational and speech therapy, however, his OT suggested we start ‘brushing’ him, too. She explained the Wilbarger Protocol for Sensory Defensiveness or ‘brushing technique.’ She gave me a therapy brush, showed me how to use it, and challenged me to commit to brushing him every two hours for two weeks to see if it made a difference. I still thought it was silly, but for Jackson’s sake, I decided to give it a try.

This technique uses a tightly bristled, soft hand brush (looks like a big finger nail scrubber) and joint compression to alleviate sensitivity or satisfy deep pressure craving. You basically brush the back, arms, palms, legs and the bottom of the feet. Then you apply deep pressure to joints by holding the arm or leg straight and pushing toward the shoulder or hip from the palm or foot. The joint compression technique is different for older children, but it accomplishes the same thing: relief.

I noticed results almost immediately. There was less fidgeting, crashing and crazy repetitive behavior. He was better able to sit and read a book or snuggle during a movie. He pitched fewer tantrums and seemed more evenly tempered overall. I definitely didn’t think it was silly now, and regretted not listening to my mother-in-law sooner.

That trial was nearly two years ago, and we’re still brushing. We’ve tailored it to fit his condition and our schedule*, but it is still a very important part of our routine. He even asks for it on occasion.

I’m definitely glad we tried it. For something so simple and ‘silly’ it really makes a big difference, and I’m glad to be able to offer Jackson some relief from his cravings and sensitivities.

* We noticed toward the end of the two-week trial that every two hours was too much for him. He loved it in the morning, but by the late afternoon, he would pull away and try to avoid it. So, we altered our timing to before bed, nap, school and other out-of-the-home activities.

NOTE: This is not for every child, and if done improperly, it can cause more harm than good. You should proceed only under the care of a qualified therapist.

Eggsperiment: Day 3

Today was more of the same: cinnamon rolls and muffins. He still has zero digestive symptoms, but I'm starting to see a rash creep up in a familiar spot. Since it's summer and we're swimming and playing outside a lot, it could be from something else. So, I'm going to continue giving him a little of my parents' corn-free, farm fresh eggs every day like I planned and watch the rash closely as we proceed. We'll see.

Tips and Tricks

Basic Nutrition

Each child’s nutritional needs vary, but everyone needs protein, calcium, antioxidants, vitamins, minerals and fiber. The best way to ensure your child is getting these things is to offer a balanced diet containing whole grains, vegetables, fruits, dairy products, and meat or other sources of protein. When your child is diagnosed with a food sensitivity or allergy, some of these foods become unhealthy, but it doesn’t mean you can’t feed your child what they need.

Do your best to balance out the foods your child can’t have with healthy alternatives.

Learn how to prepare safe allergen free substitutes in your own home, and make a conscious choice to feed your child the best you can.

Having said all that, I am a firm believer in letting a kid be a kid, and that includes picky eating. If your child has food allergies or sensitivities, you can’t blame them for being cautious in trying new foods. I found the best way to improve my son’s appetite was to give him things he liked that were safe. When his body began to heal from the allergens, he was more interested in new things, and his appetite exploded. I had to quit obsessing about how balanced his diet was and start seeking ways to enrich his diet with things he could enjoy eating.

Some things I learned from my trial and error:

Substitution and Recipe Adaptation. A lot of my recipes are old family recipes I adapted to my son’s needs. Trial and error became my best teacher. I wasted a LOT of food, but if I found one new thing I could offer my son, I felt like I had succeeded. Some of my recipes would qualify as ‘errors,’ not because they don’t taste good, but because my son wasn’t impressed. So, get in the kitchen and experiment with your own family recipes. You might waste some food, but then again, you might find a gem to pass on to other families.

Fat = flavor. When you start substituting ingredients especially to remove milk and soy products from your recipes, you are essentially taking out the flavor. As adults, we generally think fat is bad, but in my quest to find a safe diet for my child, I determined calories and fat were the least of my problems. Younger children actually need more fat than adults for proper growth and development, and if you have ever tried to feed a hungry two year old ‘health’ food, you know that your chances of filling his tummy are slim to none.

On top of my son’s allergies, he was very picky, and he always seemed hungry. I used to call him my little birdie because he would hold onto my legs and cry until I fed him something he liked. He wanted the good stuff, and I wanted him to be full and content. So, I started searching for substitutes that would add some of that fat back to the recipes. This satisfied his taste-buds and my 'need-to-feed.'

When you look for fat substitutes, look for non-hydrogenated alternate oils and fats like butter, coconut oil, ghee or even hand-rendered lard*. Yes, lard. Google or Bing it and learn a little before you scoff. It used to be THE standard for baking and frying before vegetable shortening was invented. It is actually a little healthier than butter, and if you've got a milk allergy, it could be the 'flavor' you're dying for in pie crusts, biscuits and cakes.

*Note: When I say lard, I mean hand-rendered back or leaf lard from a pig farm or farmers’ market. Avoid the Armour® blocks in the super-market; they are partially hydrogenated giving you the worst of both worlds, saturated and trans-fat. Not to mention they don’t taste very good.

Adding soups or broths enhances the flavor without adding allergens. One of the things my son loved the most, especially when his tummy was upset, was rice. However, he would grow tired of plain rice pretty fast, and most flavored rice boxes contained corn. I started cooking the rice in chicken or beef broth (Swanson’s Organic®), and then decided to try other organic soups made without corn products. I started applying this to other dishes, and pretty soon, I had a whole menu of things I could fix quickly that I knew my son would love.

Veggies: When things like corn and eggs became toxic substances in my child’s diet, my attention turned away from sugar and other substances normally considered bad for children and toward these new enemies. I made eating a balanced diet my priority, and gave up the fight against less preferred ingredients. My grandmother told me that the secret to her mouth-watering veggies was adding a little bit of sugar during the cooking process. She seasoned her veggies depending on the dish she was trying to match, but she always added sugar before anything. I tried this, and it made all the difference in the world. My picky food allergic child was now eating broccoli, green beans, carrots and peas. I was ecstatic to find something he liked that was easy to prepare, healthy and allergen free. That’s what I call a win/win situation. (Using agave nectar works, too, and doesn't change the flavor.)

Agave Nectar and Muffins

There's been some buzz about using agave nectar in the place of sugar to stay sugar free but natural (avoiding artificial sweeteners). Comparing the bottle of nectar and the package of sugar from my pantry. Agave nectar has more calories and carbs than sugar, but it has a lower glycemic index (which means it won't spike your blood sugar). And, since it's sweeter than sugar, you don't have to use as much.

When it comes to my super active kids, I'm less worried about calories and more worried about hyper-craziness. So, it works for us. I use the dark or blue kind for pancake and waffle syrup. I cook with the light kind, and I've found there isn't any difference in flavor between foods baked with sugar and foods baked with agave. When you bake with it, you should use about half to three quarters what the recipe calls for in sugar, and you might need to adjust the amount of another liquid in the recipe to get the right consistency. Other than that, I think it's great, and thought I would share one of our favorite agave recipes.

Strawberry Banana Muffins with Agave Nectar

1 1/2 cup flour, unbleached all-purpose
1/2 tsp baking soda
1/2 tsp salt
pinch of cinnamon

2 eggs
1/4 cup canola oil or melted butter
3/4 cup agave nectar, plus about a tsp to drizzle over the strawberries
1/2 tsp vanilla
1 banana, mashed
1 cup strawberries, cut VERY small or processed in a food processor
zest of one lemon

Chop or process the strawberries. Drizzle about a teaspoon of agave nectar over top and stir. Set aside for thirty minutes to an hour.

Preheat oven to 375 degrees F. Sift together dry ingredients. Mix together wet ingredients (banana, strawberries, eggs, nectar, vanilla, oil and zest). Grease and flour muffin tin or line with paper. Combine dry and wet ingredients. Mix just until moistened and fruit is evenly distributed. Fill muffin tins about two thirds full.

Bake for 15-20 minutes or until golden brown and toothpick inserted in the center comes out clean.

The Eggsperiment: Day 2

As I set a gooey, sticky cinnamon roll in front of my little guy, he immediately reminded me, "Mommy, I can't have that. It will make me sick." With hope in my heart and a prayer under my breath, I told him, "It's ok this time. Enjoy it."

It's been a long time since we've had these wonderful bits of heaven in our house. The gluten free kind left much to be desired, and baking these yummy treats is pretty much impossible without eggs. So, since we discovered my son's egg allergy, they've been off the menu. Well, until I started this eggsperiment. These were one of the first things I wanted to make, and I'm proud to announce he is still symptom free.

Day 1: Muffins
Day 2: Cinnamon Rolls (Paula Dean's Recipe using my natural ingredients)
Day 3: hmmmm

Scratch Pancakes

We had trouble converting from the Bisquick pancakes both for flavor and for simplicity. These are a little more complicated to put together, but they definitely don't lack flavor.

1 1/4 cup all-purpose flour, unbleached
2 tbsp sugar
1 tsp kosher salt
1 tsp baking soda
2 tsp baking powder (homemade: 2 parts cream of tartar, 1 part baking soda, 1 part potato or corn starch)
1 1/4 cup well-shaken buttermilk
3 tbsp melted butter
3 tsp egg replacer + 4 tbsp water (or 2 eggs)
1 tsp vanilla extract

Combine dry ingredients. Pour buttermilk into microwave safe bowl and heat just til warm (about 15-20 seconds). Melt the butter. Combine buttermilk and melted butter. Mix up egg replacer and warm water, add vanilla and combine all wet ingredients. Combine dry and wet ingredients just until mixed. Heat griddle to about 325 degrees. Pour batter about ¼ cup at a time onto griddle and cook on both sides just until brown. Makes about a dozen pancakes depending on size.

I try to make extra when I have time. Then I freeze them with wax paper between them (to prevent sticking). When I need a quick breakfast, I pull them out and pop them in the toaster or microwave.

Is Organic Really Worth the Money?

When I realized my son had food allergies, I started reading labels and paying closer attention to what was in the foods I gave him. I had to in order to keep him healthy. I was shocked at the chemicals and other unpronouncable ingredients that make it into our food. I wanted better for him. 'Fresh' became a household word and one of the few words he knew how to say.

It took some serious work and patience to get my son past many of his texture aversions and into eating fresh produce. I remember my excitement when he ate his first banana, and I thought, "Yay! No labels to read." But, that's not exactly accurate. You would think with fresh produce, what you see is what you get, but unfortunately that isn't the case.

The Environmental Working Group (EWG) did a study on pesticide residue present on consumer produce. Their findings were shocking, but interestingly enough, not all produce tested the same. There are some fruits and vegetables that are just as safe to eat (with regard to pesticide and other chemicals) as organic. They published a list of what they called the "Dirty Dozen." The 12 most contaminated fruits and vegetables:

peaches
strawberries
apples
domestic blueberries
nectarines
cherries
imported grapes
Celery
sweet bell peppers
spinach
kale
collard greens
potatoes

(Ok. So, it's a baker's dozen.)

EWG also published a list of what they call the "Clean Fifteen." The fruits and vegetables least likely to test positive for pesticides:

onions
sweet corn
sweet peas
asparagus
cabbage
eggplant
sweet potatoes
avocados
pineapples
mangoes
kiwi
domestic cantaloupe
watermelon
grapefruit
honeydew

Eating organic is healthy, but it's expensive, too. These lists helped me decide what produce we ate really HAD to be organic and what wasn't really such a big deal.

EWG's Shopper's Guide to Pesticides
NBC Nightly News: Eating Organic: When Is It Worth It

The Eggsperiment

One of my son’s problem foods is egg. We found this food to be a problem during our GF/CF trial when I just couldn’t figure out what was still causing his digestive issues. We cut out eggs and voila, no more symptoms.

I have heard of some people sensitive to eggs being able to eat free range, farm fresh eggs, and that got me thinking. What if it’s how they keep and feed the chickens that makes my son react? So, I looked into it. Corn is one of the major foods fed to commercial egg producing chickens.

Corn is more than a problem for Jackson. Ingestion causes severe vomiting and diarrhea almost immediately. The last time he was exposed, he vomited about every 5 minutes until we got him to the Urgent Care to get a shot.

There’s new research that shows that infants can be exposed to peanut protein through their mother’s breast milk, and I wondered if the corn protein could be passed into a chicken’s egg. I’m no scientist, but my parents have a farm. They raise chickens for the eggs, and they agreed to join with me in a little eggsperiment (hehe).

While their chickens are free range, my parents still supplement with chicken feed. They found a feed that was free of corn and switched as soon as possible, we decided to wait a few months for the corn to get out of their system.

I just received my first carton of eggs yesterday and immediately started our experiment.

Day one I made muffins using the corn-free, farm fresh eggs. So far, no symptoms.

Cooking From Scratch Isn't Really as Hard as You Think

There was a time when the thought of cooking anything from scratch terrified me, and it wasn’t just the recipes. It was all the time and work involved. However, my need to feed my little angel eventually overwhelmed my fear.

There were definitely days when it felt like I never left the kitchen. Cooking grew tiresome, and I longed for a quick fix from a restaurant or a fast food chain. It was in those moments that I tried to figure out ways to make this whole process a little more efficient.

I started making a couple batches of pancakes, separating them with wax paper and freezing them in a freezer bag. When I needed one, I just popped it in the toaster just like the store-bought boxed kind. I did the same thing with waffles, biscuits, rolls and bread (reheated the rolls and bread in the oven). I learned how to freeze my own pizzas, french fries, pot pies and lasagnas. When I made a dinner, I always made sure I had enough for leftovers to ease lunch time blues the next day. I mixed extra cookie dough and refrigerated it for a quick afternoon snack.

Once I got into a routine and figured out how to handle all this extra cooking, I felt like I had accomplished the impossible in providing safe food for my son while avoiding never-ending days in my kitchen.

You can feed your family allergy safe food without being chained to your oven.

Apple Juice Sorbet

Light, airy and refreshing.

We committed to try the gluten-free/casein-free diet for 6 months. We wanted to see if the positive affects we heard from other families with children on the spectrum would be true for us. During that time one of the hardest things to do without was ice cream, especially at special occasions like birthdays. I found a strange sorbet recipe on a UK website. I had to figure out how to convert the measures and tweak it to our taste, but we were pleasantly surprised at the results.

I still make it every now and then even though ice cream is back on Jackson's menu.

3 cups apple juice, unsweetend
1 cup water
3 tbsp lemon juice
1 cup sugar

Add ingredients to ice cream maker and follow manufacturer's instructions. Makes about a quart and a half.

Not My Baby

When the diagnosis came out of the doctor’s mouth, I felt like he had kicked me in the stomach. All of the dreams and hopes I had for my son, Jackson, seemed to die when I heard, Pervasive Developmental Disorder. The doctor went on to describe the autism spectrum and where Jackson fit on that spectrum. On the outside I sat quietly and attentively listening to what he had to say, but on the inside I was screaming, “No! Not my baby!”

Nothing had really changed in that moment. Jackson was still Jackson, but it took me a while to remember that.

I went through weeks feeling like it had to be a bad dream. It just couldn’t be real. Every time I looked at him I cried. I remember thinking the doctor had to be wrong. There had to be something I could do. There had to be a cure. I remember searching for answers like I did with his food allergies. Only, the more I searched the more confused and distressed I became. What do we do now? What does this really mean?

Unable to really answer these questions, I found myself focusing finally on what this diagnosis didn’t mean. As hard as it was to face, there were no cancer cells eating away at his little body. I would not have to watch helplessly while some disease slowly took him away from me. There were certainly scarier things to face than autism. I was finally able to accept what I heard in the doctor’s office that day, and with acceptance came hope.

I began to see his diagnosis as a blessing, an opportunity to learn and grow. Through this precious little boy, I’m learning what it really means to love someone selflessly, what it is to persevere through difficulty, and that life truly is a gift. He is my angel, my tiny window into the heart God.

I know my God doesn’t make mistakes. I believe now more than ever the things we see as imperfections here on earth will look very different when we finally see our lives from heaven’s perspective.

My son has autism, and I’m so glad he’s mine!

Taco Seasoning

Most kids like some type of taco or burrito, but if you've got a kid with food allergies, this simple meal can be tough. We like to season our meat, but when we learned of our son's allergies, that meant the seasoning packets you get at the grocery store weren't going to cut it anymore. So, I figured out a recipe from scratch using the spices in my cabinet. We really like it, and the best part is that you can fine tune it to your family's taste. It works great with chicken, too.

1/2 tsp black pepper
1/2 tsp kosher salt
1 1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp cumin
1 tsp sugar
1-2 tsp all purpose flour, corn flour or corn starch (this helps the sauce thicken and 'stick' to the meat)
1/2 to 1 Cup water

Mix spices and flour together. Brown 2 lb ground beef. Add seasoning mixture and water. Simmer for about 10 minutes.

My son is allergic to corn; so, we use regular flour tortillas. The ones you get at the grocery store usually have wheat flour and shortening in them, both things Jackson can handle fine. You can use corn tortillas. We've even had nachos (taco meat with cheese) with potato chips (it isn't as bad as it might sound). I like to mix up the seasoning and store it in a zip-lock bag in the pantry for that night when we need something quick and easy.

Southern Skillet Biscuits

Light, fluffy and melt in your mouth good.

I found the original recipe in Natalie Dupree's Southern Memories cookbook listed as the closest to the perfect biscuit recipe as she's ever found. I altered it to fit my son's food allergies and made it my own, but it is still pretty close to perfect.

To make it dairy free, you can use palm oil shortening in stead of butter and almond, soy or rice milk in stead of the buttermilk. You will just need to reduce the liquid and increase the fat you choose to keep the same consistency.

1 1/2 C Self-Rising Flour, unbleached
1/8 tsp Baking Soda
1/2 tsp Salt
1 Tbsp Sugar
3 Tbsp Butter, plus 2 Tbsp melted for brushing
3/4 C Buttermilk, maybe a little more depending on the consistency

Preheat your oven to 450 degrees F.
Grease an iron skillet or 8-inch round cake pan.
In a medium mixing bowl, combine flour, soda, salt and sugar. Work in the butter with your fingers or pastry cutter until there are no lumps larger than a small pea. (You can put this mixture in an air tight container and keep in the refrigerator for a week or two, then just add your buttermilk, shape and bake.)
Stir in the buttermilk and let the dough stand for a couple minutes.
The mixture will be wet.

Pour about a cup of flour onto a plate or cutting board. Flour your hands well and spoon biscuit sized lumps of wet dough onto the plate of flour (I use an ice cream scoop).

Coat lumps with flour and work back and forth with your hands to shake off excess flour. As you shape each biscuit, place onto the skillet or cake pan placing the biscuits together so they rise against each other. Too much room will make them spread out.

Melt about 2 Tbsp butter and brush the biscuits. Bake for 15-18 minutes, or until lightly browned.

Makes about 6 biscuits.

How Do You Know?

My son was diagnosed with Pervasive Developmental Disorder – Not Otherwise Specified or PDD-NOS shortly before his 3rd birthday. For those of you not familiar with that condition, it is on the autism spectrum. Below are some of the signs we saw as he grew that lead us to seek a diagnosis.

Extremely fussy infant: cried excessively for extended periods of time.

Did not respond positively to cuddling or snuggling as an infant.

Preferred to be left alone in his crib, play pen or swing.

Seemed oblivious to his surroundings.

Delayed rolling over: accomplished at about 6 months.

Delayed walking: accomplished at about 16 months.

Delayed talking: used mostly nouns describing objects, unable to communicate wants or needs through words until 3 years.

Obsessed over particular toys: carried them everywhere, slept with them, kept them in his hands at all times, refused to share.

Walked on his toes until 4.

Repeatedly banged his head on furniture and walls.

Purposefully crashed into walls, furniture and the floor.

Flapped his hands repeatedly.

Developed severe food sensitivities and aversion to certain food textures.

Developed severe eczema.

Easily frustrated.

Frequent tantrums involving kicking, screaming and banging his head on the floor.

Unable to calm himself from tantrum or crying.

Attachment to mother only.

None of these symptoms alone really mean anything serious, but all of them together can mean autism. We chose to seek a diagnosis because we wanted to know what we were dealing with, what we had to fight to make sure our child was able to be everything he was meant to be. We immediately went to work doing everything we could do to increase his chances at an independent adulthood, and every day we see progress and hope. To quote Temple Grandin, he’s different but not less.

The Beginning

Hearing my one year old son’s weak cry was all it took to bring me to my wit’s end. I was afraid to feed him and afraid not to feed him. Whatever I gave him seemed to come up or run through wreaking havoc as it passed.

He had developed eczema so severe his skin was cracking and bleeding and a rash that began on his stomach was now creeping up his face.

I had tried goat milk, regular formula, soy milk and juice. Initially thinking it had to be a virus, I had even given him Pediasure® and other vitamin and protein enhanced drinks hoping that would help him recover.

Every night he grew weaker, every night his cry became more silent. He was beginning to look thin and frail, a stark contrast to the chubby baby he had always been.

Our pediatrician and my pediatrician husband were reluctant to jump to conclusions and confused at the reaction he seemed to have to everything. Words like malabsorption, colitis and Crohn’s disease danced around in my head.

I prayed desperately for help, an idea, a miracle. I received hope and determination and made a decision one night that I would learn what I needed to learn to make my son healthy again. I determined I would take him to the best doctor possible and in the mean time eliminate any problems from his diet.

I searched the library and internet looking for information on food allergies and learned as much as I possibly could. I decided milk was a likely culprit and soy was probably right up there with it, but I also decided to eliminate other common allergens as well.

I scoured the formula aisle, certain there had to be something to feed a food allergic baby. I found Alimentum® formula and almost squealed in the aisle. I removed all solid food from his diet and went back to organic baby food and even started processing some vegetables myself. Everything I gave him was certified organic and free of common allergens or made from scratch myself to ensure no undeclared allergens were entering his body.

There was a period of transition, but he was almost instantly better.

After speaking with a pediatric gastroenterologist and being reassured I was taking the proper action, I began a food challenge system. I began keeping a detailed food diary and reintroduced a different food/allergen every week making sure to document any reactions to that food/allergen. If he did react, I gave him a buffer of a few days before trying another substance. I continued this process until I felt that I had narrowed down the problem foods and made steps to eradicate these foods from his diet and even from my home.

I went through the entire pantry and refrigerator throwing away anything containing the known allergens. This was a very cleansing and therapeutic exercise. I felt confident in my treatment of his illness, and was overjoyed to see him acting like the sweet, silly little toddler he was before the onset of his allergies.

By the time my son was two years old, he was chubby and active beyond expectations, and we were able to declare some of the initial allergens safe again.

Seeing the light at the end of the tunnel for us, I began to wonder about other families going through this painful discovery process. I decided to keep up with everything I had done to share with other parents struggling with the same issues. Thus the idea for this blog was born.