Tomorrow we push ahead. The reflux has died down and the sleep has improved! Those are great signs! Still LOTS of undigested foods in B's diapers (sorry for the TMI) but her "standbys" are being digested just fine-- no signs of corn, bananas, pears, or quinoa. Just seeing a little mango and essentially all of the rutabaga. Since we have seen some lessening of symptoms however, I am increasing our rutabaga intake to 2 Tbsp tomorrow and will simply serve it mashed (I will chunk it and boil it, then mash it once soft). Hopefully things will continue to improve and maybe this will be the first food in B's history that actually has an adjustment period and not just something appearing to be adjustment that turns into reaction. That would be a HUGE milestone for her!!! :)
Since next week is a holiday, no new foods for us, but the following week I think we will approach and hopefully pass papaya. I think enzymes are what B needs to help kick some of these fails and I would prefer for her to have them in the form of a food if at all possible. I found this great link that discusses using enzymes in foods on a rotation diet for optimal digestion. We would only use the pineapple and papaya ones but those seem like they would be most helpful in our situation anyways. Look for the paragraph that starts with "Dr. William Philpott."
As for next week, we have our big doc appointment at Children's so wish us luck! I am formulating questions now and will keep everyone posted!
Friday, November 19, 2010
Thursday, November 18, 2010
We CAN do THIS
When I was still working as a Music Therapist, my jobs were always in fairly limited settings--- a maximum security psychiatric hospital, a residential psychiatric treatment center, an Alzheimer's unit. . . I learned to think in terms of what we COULD do instead of our limitations. Sessions were set up to challenge patients but also set up to promote success. When a teenager I would see in 1:1 sessions would approach me about learning how to play an instrument as part of his/her therapy, and I asked him/her if learning to read music or being able to play was most important, and I was usually met with a surprised look, but a relieved look. The goal was not learning specifically to play the piano or guitar or whatever, but to foster a longer attention span, to organize thoughts, to promote interaction, to promote frustration tolerance. . . and so on.
And here we are in FPIES, potentially looking at another fail, though I am still holding out hope for a pass. And tonight I have decided to gain a fresh perspective and take a breather. Tonight, I will say to myself, ok, what CAN we DO? We have a small roster of foods but it is something. It is time to focus on what is and has been safe and try to expand our menu without adding any new foods.
Next week, we will consult with the dietitian about ways to get the most "bang for our buck" out of what we DO have, and see if there is a way to avoid introducing formula when B turns two. I will be back in the kitchen with our fool-proof ingredients, and I WILL find new ways to use them, new textures to introduce, and maybe ways to improve the nutritional profile of B's diet, simply by using our foods in different ways. We have been contemplating adding enzymes-- maybe this will help B get out of this failure rut? And we will do our best to stop asking when she will outgrow this, or IF she will outgrow most of this. . . we have to focus on WE CAN. Hopefully, seeing allergist and GI next week will also give us some ways to move forward, some ways to move past these frustrations. Some new ways to say YES. . .I know many foods are not safe for her today, but I have to tell myself that SOMEDAY they really could be.
When at the store the other day, B was looking at some interesting-to-her food (don't remember what) and looked at me with her big eyes and said "Maybe one day will be good for you. Might be nice!" (She is at the age where "you" means "me"). One day, we will tell her yes. But for now, I need to create more to say yes to, even if it is only beneath our "safe food" umbrella. One day, hopefully more, much more. . . But today, we CAN do THIS!
And here we are in FPIES, potentially looking at another fail, though I am still holding out hope for a pass. And tonight I have decided to gain a fresh perspective and take a breather. Tonight, I will say to myself, ok, what CAN we DO? We have a small roster of foods but it is something. It is time to focus on what is and has been safe and try to expand our menu without adding any new foods.
Next week, we will consult with the dietitian about ways to get the most "bang for our buck" out of what we DO have, and see if there is a way to avoid introducing formula when B turns two. I will be back in the kitchen with our fool-proof ingredients, and I WILL find new ways to use them, new textures to introduce, and maybe ways to improve the nutritional profile of B's diet, simply by using our foods in different ways. We have been contemplating adding enzymes-- maybe this will help B get out of this failure rut? And we will do our best to stop asking when she will outgrow this, or IF she will outgrow most of this. . . we have to focus on WE CAN. Hopefully, seeing allergist and GI next week will also give us some ways to move forward, some ways to move past these frustrations. Some new ways to say YES. . .I know many foods are not safe for her today, but I have to tell myself that SOMEDAY they really could be.
When at the store the other day, B was looking at some interesting-to-her food (don't remember what) and looked at me with her big eyes and said "Maybe one day will be good for you. Might be nice!" (She is at the age where "you" means "me"). One day, we will tell her yes. But for now, I need to create more to say yes to, even if it is only beneath our "safe food" umbrella. One day, hopefully more, much more. . . But today, we CAN do THIS!
Rutabaga Pancakes or Flatbread
1/2 cup Masa (or other safe flour-- wheat or millet would work well)
2 Tbsp mashed rutabagas
1/4 cup water or milk (we used hemp milk)
1 Tbsp honey
1 Tbsp oil
Preheat the oven to 350 degrees or a skillet to med-low heat. Blend all ingredients together until well blended--- should feel like slightly fluffy cut-out cookie dough. Form into a large ball and divide in half. Form into two "pancakes" and bake in oven for 25 minutes or in a skillet until cooked through and bread-like in texture.
I tried this myself with maple syrup and it was GOOD! B loved hers plain, however. One of these days we will try maple syrup. . .
2 Tbsp mashed rutabagas
1/4 cup water or milk (we used hemp milk)
1 Tbsp honey
1 Tbsp oil
Preheat the oven to 350 degrees or a skillet to med-low heat. Blend all ingredients together until well blended--- should feel like slightly fluffy cut-out cookie dough. Form into a large ball and divide in half. Form into two "pancakes" and bake in oven for 25 minutes or in a skillet until cooked through and bread-like in texture.
I tried this myself with maple syrup and it was GOOD! B loved hers plain, however. One of these days we will try maple syrup. . .
Diddle Diddle Dumplings
B named these and absolutely LOVED them. These cook to be the same or similar texture as gnocchi (potato pasta dumplings). I think the recipe would work well with any mashed root vegetable-- potatoes, a firmer squash like winter or butternut, parsnips, carrots, or turnips. All you need is a safe one of these veggies and a safe flour. All other ingredients are optional. The most important part for the the success of this recipe is the texture of the dough-- once well blended, it should feel like firm cut-out cookie dough and should be easy to form into dumplings. If you have safe foods that your would like to stuff inside, this would work well.
Diddle Diddle Dumplings
2 cups mashed rutabaga
1/2-1 cup of Masa (or other safe flour)
1 Tbsp Hemp milk
Blend all ingredients well. If dough texture is not consistent with above description, add more flour or add more water/milk by the tablespoon. Firm, pliable dough is best.
Form dough into dumplings: Take small clumps of dough and roll out 1/4inch thick. Either place filling in the center and roll the dough around the filling so that it is completely sealed within, or gently roll the dough into an oval, football like shape. If using meat filling, cook the meat before filling the dumpling.
Fill a medium saucepan 1/2-3/4 full of water. Bring water to a boil. Reduce heat to medium. Drop dumplings in water (should still be slightly boiling). They should sink to the bottom initially. When they float to the top of the water and remain there for at least a few seconds, they are done. Remove from water with slotted spoon, place on a plate, and press the top of each lightly with a fork. Be sure to remove them from the water when they are done-- if you leave them in for too long, they begin to disintegrate. Each dumpling should be about the size of a gnocchi pasta. The dumplings cook fairly quickly.
Allow dumplings to cool and either freeze for another meal (flash freezing on a cookie sheet works best; once frozen, you can remove from cookie sheet and store in a freezer safe container or bag) or serve plain or with sauce (white or red sauce). The texture is very soft and B was delighted that she could easily pick them up with her fork, without them falling apart on the way to her mouth.
This recipe makes a lot for a little one-- be ready to freeze some of the dumplings or incorporate them into a family meal!
Diddle Diddle Dumplings
2 cups mashed rutabaga
1/2-1 cup of Masa (or other safe flour)
1 Tbsp Hemp milk
Blend all ingredients well. If dough texture is not consistent with above description, add more flour or add more water/milk by the tablespoon. Firm, pliable dough is best.
Form dough into dumplings: Take small clumps of dough and roll out 1/4inch thick. Either place filling in the center and roll the dough around the filling so that it is completely sealed within, or gently roll the dough into an oval, football like shape. If using meat filling, cook the meat before filling the dumpling.
Fill a medium saucepan 1/2-3/4 full of water. Bring water to a boil. Reduce heat to medium. Drop dumplings in water (should still be slightly boiling). They should sink to the bottom initially. When they float to the top of the water and remain there for at least a few seconds, they are done. Remove from water with slotted spoon, place on a plate, and press the top of each lightly with a fork. Be sure to remove them from the water when they are done-- if you leave them in for too long, they begin to disintegrate. Each dumpling should be about the size of a gnocchi pasta. The dumplings cook fairly quickly.
Allow dumplings to cool and either freeze for another meal (flash freezing on a cookie sheet works best; once frozen, you can remove from cookie sheet and store in a freezer safe container or bag) or serve plain or with sauce (white or red sauce). The texture is very soft and B was delighted that she could easily pick them up with her fork, without them falling apart on the way to her mouth.
This recipe makes a lot for a little one-- be ready to freeze some of the dumplings or incorporate them into a family meal!
Rutabaga Fries
1 small Rutabaga, peeled
1 Tbsp oil
Salt to taste
Cut rutabaga into french fry shaped sticks using a paring knife or a crinkle cutter (pampered chef sells a nice one).
Spread fries out on a non stick baking sheet, spread oil lightly over fries with basting brush, add salt, and bake in a preheated 400 degree oven for 45 minutes. Check on fries periodically, as baking time can vary based on size of fries and how hot your oven runs. If your child can tolerate seasonings, add at your own discretion and to taste.
1 Tbsp oil
Salt to taste
Cut rutabaga into french fry shaped sticks using a paring knife or a crinkle cutter (pampered chef sells a nice one).
Spread fries out on a non stick baking sheet, spread oil lightly over fries with basting brush, add salt, and bake in a preheated 400 degree oven for 45 minutes. Check on fries periodically, as baking time can vary based on size of fries and how hot your oven runs. If your child can tolerate seasonings, add at your own discretion and to taste.
Veggie-Free Veggie "Burgers"
A non meat patty that can be used as a "burger" for kiddos who can't have meats and who don't tolerate veggies well, among other thing. Also free of the top 8 allergens, can be modified to be corn free, and free of FPIES common triggers.
Veggie Free Veggie Burgers:
1 cup quinoa
1/8 cup quinoa flakes
1/4 cup uncooked dry polenta OR millet flour
2 Tbsp oil
1 Tbsp honey
1 tsp baking powder (or baking soda + cream of tartar substitute)-- not totally necessary
1/4 tsp salt
Cook quinoa according to package directions. Once all water is absorbed, remove from heat and immediately add polenta (or millet flour), quinoa flakes and baking powder (or substitute). Blend well in saucepan (not on heat). Transfer mixture to a mixing bowl and add remaining ingredients, blending well after each addition.
Form mixture into patties (if they are not sticking together well, add a little more oil) and cook patties in a skillet on med-low heat until nicely, lightly browned. Serve by themselves or on flatbread with Daiya cheese (if peas are safe!).
Veggie Free Veggie Burgers:
1 cup quinoa
1/8 cup quinoa flakes
1/4 cup uncooked dry polenta OR millet flour
2 Tbsp oil
1 Tbsp honey
1 tsp baking powder (or baking soda + cream of tartar substitute)-- not totally necessary
1/4 tsp salt
Cook quinoa according to package directions. Once all water is absorbed, remove from heat and immediately add polenta (or millet flour), quinoa flakes and baking powder (or substitute). Blend well in saucepan (not on heat). Transfer mixture to a mixing bowl and add remaining ingredients, blending well after each addition.
Form mixture into patties (if they are not sticking together well, add a little more oil) and cook patties in a skillet on med-low heat until nicely, lightly browned. Serve by themselves or on flatbread with Daiya cheese (if peas are safe!).
Wednesday, November 17, 2010
I spoke too soon
Rutabagas may be very versatile for cooking but they are not in fact seeming to be very friendly. Like an hour after my last post, our rotten first night began. Lots of screaming, up and down. . . you know the drill. Reflux is flaring up again and she is being really finicky about eating safe foods. A huge diarrhea blowout this AM and some questionable diapers yesterday and earlier today. . . including the most foul smelling one we have had in awhile. We are still only at one tablespoon and I have given them to her boiled and mashed, in a rutabaga pancake and this AM as rutabaga fries (I even used my crinkle cutter!!!) I am so bummed that this trial seems to be going south but I really want to push ahead, hoping that we can start passing some foods again. It seems like she is cycling down again into her fail cycle and I was really hopeful that we would outgrow that.
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