Monday, December 7, 2009

Update on the Pumpkin pie!

Just wanted to add a quick update. Over the Thanksgiving weekend my son asked for a piece of the pumpkin pie for snack and ate the whole thing! Said he loved it, just thought I'd share!

Friday, November 27, 2009

Happy Thanksgiving!


Well, I hope everyone had a great Thanksgiving! We sure did and I ate way too much, too! One thing that used to stress me out around the holidays, was how do I cook for my food allergic child and still make a delicious meal for everyone else? One thing I do, so I don't go crazy cooking two separate meals, is keep things simple. I figure out what I'm going to make for the whole meal, figure out what he probably won't eat, and adapt the rest of the recipes, if needed. Usually, I find there isn't too much adapting to do though. Since he has had issues with food from the beginning I have found he likes things pretty much plain. Here is what we had that he could eat if he wanted:

BBQ pork-North Carolina style
Ham-honey glaze
fruit salad
olive loaf bread
green beans made with chicken broth
sweet potatoes
black olives
celery with peanut butter(appetizer)
Sucatash
Pumpkin Pie

While I cooked other dishes for the rest of the family also, I figured this was plenty. I had even found a vegetable spread, as a butter substitute but he wasn't having any of it. After six years with no butter, he really doesn't know what he is missing and frankly doesn't care! Oh well, I'm sure he is better off without it anyway! I'm going to include in this post the recipe I used for the pumpkin pie. He didn't eat any of it, of course, but did try a bite! I was pleasantly surprised with how it turned out, other than over cooking the crust a bit, it tasted like your usual pumpkin pie and even firmed up, which is a concern anytime you don't use eggs!
Enjoy!

* 1 1/4 cups pumpkin puree, canned or fresh
* 3/4 cup sugar
* 1/2 teaspoon salt
* 1/4 teaspoon ground ginger (I use 1/2 tsp)
* 1 teaspoon ground cinnamon (I use 2 tsp)
* 1 teaspoon all-purpose flour
* 2 eggs, lightly beaten (3T. water and 1T. ground flax seed)
* 1 cup evaporated milk, undiluted (coconut milk)
* 1/2 teaspoon vanilla extract
* 1 unbaked pastry shell (9-inch)

Preparation:

Before you get started mix the water and ground flax seed and let sit, usually around 15 min., or until it slightly gels up.

Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add substitute for eggs; mix well. Add coconut milk, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes (I bake for 20 minutes); reduce heat to 350° and bake about 35 minutes longer, or until center is set.

The pie still starts off soft-set, but after cooling firms up fine.

Thursday, May 28, 2009

My journey with a Food Allergic Child!






Several years ago, with the birth of my second child, I embarked on a journey that forever changed the way I thought of and looked at my food. My son, born a little premature, was lactose intolerant and had acid reflux. When it came time for him to start eating regular food, a lot of baby foods that I had fed my first child, were not options for him. I set out by myself; after much prayer, and with determination, to our local grocery store! Well, after several frustrating hours and one cranky baby, I returned home in defeat. Determined that my child would and could have a lot of delicious and healthy options, I regrouped. After more prayer and consideration, I set about finding a babysitter so I could go to the store and read labels with out losing my mind! Also, I made an appointment with a nutritionist at the hospital where he was born, sure they would have a vast knowledge of what foods he could eat and the importance of getting a well-balanced meal. (My son could not have been the only one born with this issue!) Hiring a babysitter was one of the best decisions I had made, not so much the nutritionist! While leaving my son with a sitter afforded me the time I needed to read labels, research ingredients, and select the proper foods for him, the nutritionist handed me a packet of papers on how to boost his calorie intake, none of the recipes in the packet however were dairy free! (o.k., at least none of the ones that would appeal to him). Many years later (o.k. so like six) I look back and see all the struggles and trials I have encountered with his food allergies and just wonder how many moms out there are struggling with the same. Issues like family members and others who ignore you, when you ask them not to give your child certain foods to eat, finding alternatives to foods that are staples in our diet, not looking like a freak at birthday parties when you have to turn down cake and ice cream for your child, and teaching them, when they are old enough, to politely do the same, are just some of the everyday issues moms with food allergic children run into. My hope is, by blogging about my experiences past and present it will draw other moms with similar experiences, some who are just starting on their journey and others who are well traveled and willing to share their tips and tricks of weathering the many challenges we face! So, thank you for stopping by and please come back as I plan to expand and grow my blog with some of the resources that have helped me!
In health,
Jennifer
p.s. check out my free mini-course on allergies at














































Jennifer