For Z, Dairy’s a No-Go, but I can eat Wheat…

This was taken on Lil Z's second birthday. It was the first time he tried ice cream. He developed a hatred for ice cream for quite a while after this, so I bet it hurt his tummy.

This was taken on Lil Z’s second birthday. It was the first time he had tried ice cream. He developed a hatred for ice cream for quite a while after this, so I bet it hurt his tummy.

Last week I told you I was going to be tested for celiac disease because many endocrinologists now believe there is often a link between Thyroid diseases (I have Hashimoto’s Disease) and Celiac Disease. The good news is, it appears I don’t have celiac disease. I tested very low on the Celiac Panel (5 on a scale of 20). Excelsior!

For the bad news, it appears Lil Z has not outgrown his dairy intolerance like I had previously thought. Since taking him off dairy, he has been having more solid stools (as opposed to no solid stools!) and he told me his stomach doesn’t hurt anymore (he also asked in a very sad voice if that meant, he was “not allowed to have Cheetos anymore,” which made me feel terrible because Cheetos are his favorite food.

With that said, I feel like I need to keep Z and Manimal off dairy for another couple of week because they both suffered from some wicked viruses that caused gallons of vomit-poo to be expunged in the last week. Until they have been virus-free for several days, I cannot say with full confidence that they should avoid dairy. I’ll keep you updated!

Quick Cilantro-Lime Pork Tacos – Gluten and Top 8 free

Raising a PIC has been featured on the fantastic Web site Ancestreats.com. This is a great site devoted to meals and family memories. You should definitely check this site out!

Ancestreats

quick-pork-tacos

Submitted by Michelle Landvik from raising (and cooking for) a Protein Intolerant Child.

I was born in Southern California where Mexican food was common and delicious. In the early ’80s, mom decided to move us to the land-locked prairie where tortillas were practically unheard of at the time. The only “Mexican” food people ate in our small town was from a pre-made kit or from a Tex-Mex fast food joint, and not very Mexican at all.

This is an adaptation of the homemade tacos my mother made on a regular basis. She was a terrible cook, but man, she made a delicious homemade taco.

My children have multiple food allergies and celiac disease. This is a Top-8 free version that I make for them.

Ingredients

  • 1 lb pork loin, trimmed and cubed (mine was slightly frozen, so it was easy to do this)
  • salt and pepper
  • 1 tsp oil (I used…

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Weird Birthday Cake and Bad Butter Replacements

Weird Cake 2Z Weird cakeLast week was Lil Z’s birthday. He is off dairy again, so I tried to figure out how to make his cake without butter (while not running back to the store to buy an expensive butter replacement like Spectrum Organic Shortening or coconut oil). One thing any PIC and allergy mom knows is that cooking and baking often is just fits of trial and error.

Using sunflower seed butter instead of butter was definitely an error. It turned the cake green (so weird), and the cake was dense and heavy. Granted, gluten-free baked goods used to be dense and grainy, but not anymore, especially not Betty Crocker GF cakes.

I was able to mask the fact that Z had a friggin’ weird birthday cake by telling him it was a dinosaur cake, and he’s 5, so he bought it.

Z alligator hat

Lil Z wearing his “dinosaur” hat.

How did I pull this off? Well, luckily The Hubs just happened to buy dinosaur cake decorations the night before, and I had gotten Z an alligator hat to wear instead of a party hat (which for some reason Z and I both thought was a dinosaur until The Hubs whispered to me, “You do realize that’s an alligator, not a dinosaur, don’t you?).

Anyway, the weird green cake was turned into a positive and a good lesson was learned: Sun flower seed butter is NOT a good butter replacement. Stick with Spectrum or coconut oil.

Roasted Carrots – Another great, easy Top 8 Free side dish

roasted carrots 2The other day I made Crash Hot Potatoes and pork steak. But when I grabbed for a bag of frozen vegetables from the freezer, I realized we were totally out. I had gone to the grocery store that day and had stocked up on regular, long carrots because The Hubs (a weirdo in my opinion) prefers them to the easy, sweeter-tasting baby carrots. I immediately Googled roasted-carrot recipes and I came across Ina Garten’s recipe on the Food Network Web site. I didn’t follow her directions exactly (I rarely do!), but they turned out well, just the same.

Ingredients

  • carrots
  • oil (Ina calls for olive; I did canola because I really don’t like the flavor of olive oil)
  • salt to taste
  • pepper to taste
  • parsley to taste (Ina also suggests dill – I just used only roasted carrots parsley)

Peel carrots and coat them in oil. Place them on a cookie sheet and sprinkle them with salt, pepper and parsley. Bake them in a 400 degree oven for 20 minutes, or until tender and brown.

Crash Hot Potatoes – the perfect top 8 free side dish

crash hot potatoes and roasted carrotsI’ve been in love with Crash Hot Potatoes for about five years now. They are amazing, and VERY easy to make. Everyone at our house LOVES to eat them, including Lil Z, who is the pickiest-of-picky eaters. Lil Z calls them, “Those tasty crunchy potatoes.”

The Pioneer Woman (a.k.a Ree Drummond, who now apparently has her own cookbook and show on HGTV) blogged on these several years ago and she has made these potatoes pretty famous. Anyway, they are sooooo good. If you have never made them, you really need to make them. Like today. Get on it. Now.

I made them with less oil than is called for, and they are good, but not nearly as delectable as the original recipe. So, if you are not trying to watch your waistline, make them the way the Pioneer Woman suggests because they are so crunchy and good, and they achieve one of her favorite cooking principles: creating “Flavorful, Crispy Surface Area.”

Ingredients

  • several potatoes (The Pioneer Woman calls for small red potatoes, but I just use regular old russet potatoes and they still taste good)
  • 3 tablespoons oil (I use canola, but the original calls for olive)
  • salt to taste (the original calls for kosher salt)
  • Black pepper to taste
  • Herbs of choice (I used parsley, but the original calls for rosemary)

Boil your potatoes in a pot of salted water until they are fork tender.

Drizzle oil on a cookie sheet and place fork-tender potatoes with lots of room between each potato.

With a potato masher, smash the potatoes flat and generously drizzle and brush oil over each potato again. Sprinkle with salt, pepper and herbs to taste.

Bake in a 450 degree preheated oven for 20 to 25 minutes until golden brown

Manimal gets his eat on as he enjoys crash hot potatoes, roasted carrots and pork steak.

Manimal gets his eat on as he enjoys crash hot potatoes, roasted carrots and pork steak.

Sunbutter Crisps – Hodgson Mills Gluten Free Cookie Mix

Hodgson Mills Cookies 2The other day I was excited to discover Hodgson Mill Gluten Free Cookie Mix, 12-Ounce (Pack of 6) at Walmart. It was a pretty good price – under $3 a box, which is pretty cheap for gluten-free anything.

I brought it home, thinking I would prepare it without eggs and butter, so it would be totally Top 8 free; however, while I was at work that night, The Hubs apparently decided to be father of the year and bake the boys cookies. Well, he made them with Sunbutter and canola oil Hodson Mills Cookies(which is what I would have done) but he also used eggs… sigh. Oh well. The next time I get this mix, which will be soon, I will make them with flax to see how they turn out.

These were amazing. AMAZING. I love crispy cookies, and these were just that – crunchy and crispy, and they didn’t taste gluten free at all. If you can’t have eggs, use an egg replacer, or make your own using a tablespoon of ground/milled flax seed and 2 table spoons of water (mix them together and let them sit for several minutes til they are goopy like an egg).

Ingredients:

  • 1/2 cup canola oil
  • 1/2 cup sunbutter (we use Trader Joe’s)
  • 1 large egg or egg replacer (see above)
  • 1 tsp vanilla
  • 1 box HM GF Cookie Mix

blend the wet ingredients together and add them to the cookie mix. Stir until well blended. put rounded spoonfuls on a cookie sheet and bake in a preheated 350 degree oven for 14-15 minutes, or until the cookies are golden brown and have crispy edges.

The ingredients in the box are: Brown Rice Flour, Sugar, Tapioca Starch, Amaranth Flour, Cornstarch, Baking Soda, Xanthan Gum, Flake Salt.