tag:blogger.com,1999:blog-78321168093147756532024-02-02T00:17:27.660-08:00Working the DietStill working the diet...gluten-free, dairy-free, soy-free and more.Emilyhttp://www.blogger.com/profile/07197643777978222963noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-7832116809314775653.post-30548173559298905352009-12-11T19:32:00.001-08:002009-12-11T19:43:23.537-08:00The New BlogThis blog started about SCD and I want to keep my original posts because the SCD diet is so good - even though it did not work out for us, it helps a lot of people. If you are considering SCD for your child, please visit www.pecanbread.com. It is a great site with lots of information.<br /><br />We've been back to gfcfsf (gluten-free, casein-free, soy-free) for a long while now. We used to be off of eggs too. I keep searching for a place to find recipes that appeal to my kids and look and taste good to me as well. It is not easy. As with most things when it comes to recovering a child from Autism (or another auto-immune disorder) or managing an allergy, it is a continually evolving process. This is where we start again.<br /><br />We are three years into our diagnosis now and we're still hanging on. There is no easy or quick fix but there is slow and steady improvement. Each new word and leap is a tremendous gift. Mr. C. turned 6 the other day and he is a love. We try new things and he continues to grow and learn and change. I'll post recipes here and share what we are doing...maybe it can help someone else in their journey.Emilyhttp://www.blogger.com/profile/07197643777978222963noreply@blogger.com1tag:blogger.com,1999:blog-7832116809314775653.post-33049837279460840012008-04-14T11:21:00.000-07:002008-04-15T12:26:17.729-07:00Pizza Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCz-H7ILCOq4GwhxvVdMICBdEhs985l5cUbw3etE66uMJAWhWgIOzpSWP162aKU8BuGQolGzdWHKdr6J52CkMLrudZhEPdsIqq0atkTxszSof5NVpU0tdXkFUM_mb7ACjefZj8UBKVwgik/s1600-h/IMG_3124.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCz-H7ILCOq4GwhxvVdMICBdEhs985l5cUbw3etE66uMJAWhWgIOzpSWP162aKU8BuGQolGzdWHKdr6J52CkMLrudZhEPdsIqq0atkTxszSof5NVpU0tdXkFUM_mb7ACjefZj8UBKVwgik/s320/IMG_3124.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5189554856106299234" /></a><br />This is a stage 3 recipe because of the almond flour, but it is the closest I have come to a real-looking pizza. The sauce is made with boiled down tomato juice, garlic, oregano and ground beef. I also season ground pork to make sausage...my son goes bonkers for it.<br /><br />The orange "cheese" on the pizza is grated butternut squash. Doing it again, I would saute it before putting it on the pizza and cooking the whole thing. There was a bit of a raw taste to it. That being said, my son loved it and it made his school pizza party fun instead of making him cry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YFfbjbi1PDy0T37_ZuqY9O1AXZUvPr8n131bwVLFHw8g6voGnib25bHAGYBSvwI5ShCjDWuZxBMAjVZ-vVGFtLmLSAqphTUx4awNpgYo4ksgdka6ogXrBMwyM9wzC7sugGuAH_k-NDb8/s1600-h/IMG_3123.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YFfbjbi1PDy0T37_ZuqY9O1AXZUvPr8n131bwVLFHw8g6voGnib25bHAGYBSvwI5ShCjDWuZxBMAjVZ-vVGFtLmLSAqphTUx4awNpgYo4ksgdka6ogXrBMwyM9wzC7sugGuAH_k-NDb8/s320/IMG_3123.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5189168394949005138" /></a>Emilyhttp://www.blogger.com/profile/07197643777978222963noreply@blogger.com1tag:blogger.com,1999:blog-7832116809314775653.post-26121705448622243192008-02-27T13:41:00.000-08:002008-02-27T14:51:23.983-08:00Keeping on TrackI haven't been blogging in a while...Mr. C got sick and hit a two month regression that was so bad that I had a huge crisis of faith. I have now pulled bananas and honey and things are getting better. I have also pulled eggs, which are one of his IgG foods. He is only a one + for them, so hopefully we can add them back in a few months. He is also a one + for avocadoes, but I am still letting him have one or two a week. (He will eat a whole one in a sitting.)<br /><br />This means that my scd lunchbox looks different these days. Letting go of the bananas almost broke my heart. Seriously.<br /><br />Today, I sent meatballs, applesauce (his only remaining fruit), and a muffin made of squash, pureed green beans, almond butter and vanilla. It is more of a bread-like muffin than a cupcake, since there is no honey in it. He likes them though, so I am grateful. Pecan butter muffins made of squash are also a lifesaver. I added too many veggies and the last batch ended up like goop, but I will remedy that next time...<br /><br />Things are getting back on track and I am so relieved. Part of my crisis involved me loosening up on a few things, like adding cooked broccoli to his diet, but it has not affected him poorly, so we will keep it in. We are also CRAZY for zucchini noodles - I am making them twice a week. I will post a photo next time... They rock.<br /><br />On another note, when I was going through my crisis, I spoke to a mom from Washington who works for ARI and has a recovered son...they have been SCD for 3 years. This was a huge boost. I will stay the course.Emilyhttp://www.blogger.com/profile/07197643777978222963noreply@blogger.com1tag:blogger.com,1999:blog-7832116809314775653.post-4315877730412970522008-02-14T09:57:00.000-08:002008-02-14T10:03:12.037-08:00SCD LunchboxEvery day, I pack a lunch for Mr. C to take to preschool. Here's what I usually send:<br /><br />1. A BPA-free straw bottle with legal diluted juice<br />2. A spotty, ripe banana<br />3. Hamburger patty or meatballs (these vary between beef, chicken, turkey)<br />4. Almond butter muffin/squash muffin/egg bread<br />5. Cup of applesauce or homemade jello<br /><br />Today is valentines, so I sent some little nut butter cookies too. They were an experiment, but the kids like them.<br /><br />I was going to take a photo, but I use waxed paper bags, so it is hard to tell what it all looks like anyway...Emilyhttp://www.blogger.com/profile/07197643777978222963noreply@blogger.com1tag:blogger.com,1999:blog-7832116809314775653.post-40596405185511752812008-01-18T11:22:00.000-08:002008-01-19T09:02:36.654-08:00SCD Dinner, A Couple of WaysNow that we are getting into somewhat ore advanced stuff, food is getting more exciting.<br />I was inspired by <a href="http://scdgirl.blogspot.com">scdgirl's</a> spinach frittata and decided to make chicken stuffed with spinach.<br />Here is the recipe:<br />1lb baby spinach leaves<br />2 cloves garlic<br />2 chicken breasts<br />4 pieces of prosciutto (Volpi is a legal brand)<br /><br />Cook the garlic in a few tablespoons of olive oil on medium for a minute or two and add the spinach until well wilted. Once it is well cooked, blend it in a food processor/blender. (If you are early in SCD, pull the garlic out before blending. If more advanced, you can mince it before cooking and include it with the spinach.)<br /><br />Meanwhile, slice the chicken breasts in half horizontally so you can flip it open to have two flat pieces. Pound until even thinner and place a piece of prosciutto on each one.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDQuBjAZ_7Tt36MuRbCvy2QBlZx6vE_npF9FFvi57HRI3MNSOm1a9lQ4NBtvkBrYnv6xUJ7_y-5hsd6MNuXDjcbGMrrqdclAQL_gvsqOYikf5xIeQIPT0MmvqHcToXaiQJ4Pp_m4Fpmy4/s1600-h/IMG_2843.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDQuBjAZ_7Tt36MuRbCvy2QBlZx6vE_npF9FFvi57HRI3MNSOm1a9lQ4NBtvkBrYnv6xUJ7_y-5hsd6MNuXDjcbGMrrqdclAQL_gvsqOYikf5xIeQIPT0MmvqHcToXaiQJ4Pp_m4Fpmy4/s320/IMG_2843.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5156900002651687954" /></a><br />Then spoon some of the spinach puree on top of each one and spread out. Next, roll them up. You can tie them, but I did not find it necessary.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwOQ67KwvttMctG3O7lFCPR0pjAwPrtmThmrv_YD7eWPd67MaRRLXvEVeB7cpeZJ3VqjbGsfQ5NwSbHqLe5vb6SREj3i7FFknZv950QodsLD9H9gIAF4M_sPX9WN_sPBMpT8lTK_9LYkk/s1600-h/IMG_2844.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwOQ67KwvttMctG3O7lFCPR0pjAwPrtmThmrv_YD7eWPd67MaRRLXvEVeB7cpeZJ3VqjbGsfQ5NwSbHqLe5vb6SREj3i7FFknZv950QodsLD9H9gIAF4M_sPX9WN_sPBMpT8lTK_9LYkk/s320/IMG_2844.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5156900002651687970" /></a><br />Next, put them in a pan with a little heated olive oil so they won't stick and bake them at 375 for about 25 minutes or until chicken is completely cooked. Carefully turn once when halfway through.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUZXXU26N96S0vSv79_MvLBUICVAOacEVn57NQxsyDUdvAXBI3Myk2JKUPo_7_esyZi1gcmAon84QqFfqh2ugUJk88TFn0f2BOL1ChyGuXFhrKCmO5TO16100pvZ9lluGL1nNWFeAkUKk/s1600-h/IMG_2851.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUZXXU26N96S0vSv79_MvLBUICVAOacEVn57NQxsyDUdvAXBI3Myk2JKUPo_7_esyZi1gcmAon84QqFfqh2ugUJk88TFn0f2BOL1ChyGuXFhrKCmO5TO16100pvZ9lluGL1nNWFeAkUKk/s320/IMG_2851.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5156900006946655282" /></a><br />Put on a plate and slice so that the inside shows. My non SCD husband freaked out over these, as did both kids. I know some kids are not into spinach, but they can't wait for me to make this again. The squash next to it is just acorn squash baked in water at 350 until super-squishy. I then just scoop it out of the rind.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKzi1JaLUYZM1LVnf5h6Y07cfsqSaY1Vnm7wnkO6ukmUTZ-HE-TKd-SSIM3l2h_lQTAubTUicNciNXe6oZC1w_kZywUhdURdJZ0vdB9viMiBJvq0O9L-m1jrUWKmnLhg1eqMsiDfCyykN/s1600-h/IMG_2852.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKzi1JaLUYZM1LVnf5h6Y07cfsqSaY1Vnm7wnkO6ukmUTZ-HE-TKd-SSIM3l2h_lQTAubTUicNciNXe6oZC1w_kZywUhdURdJZ0vdB9viMiBJvq0O9L-m1jrUWKmnLhg1eqMsiDfCyykN/s320/IMG_2852.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5156900006946655298" /></a><br /><br /><span style="font-weight:bold;">Pan-roasted lamb chops</span><br />This is a fancy-pants meal but is good for a SCD special occasion. <br />Cut up a lamb rack into individual chops and salt and pepper them. Cook some garlic in olive oil in a large pan, lay each chop in and cook at 400 degrees until browned. Flip once with tongs while cooking. The veggies on this plate are all cooked until very soft but still able to hold their shape. The zucchini on the plate is peeled and not very big, but I usually take the seeds out too. The squash "fries" are just oven-roasted at 400 until brown and soft on a parchment-lined cookie sheet. We are not at a point where we are ready to do crispy ones yet.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3yYPAVobiWp19tea11qeztn3nY-MM2QPuCq1s7ZK6deq05USvInZ2z65Y8GH9PCPsS3fa9r9qJkymHKb7yoA0UR1219C8vCJI-JUQGuK18cnq6ztiHl-MkaKEwVhGhXd0Cch1CKR77CG/s1600-h/IMG_2858.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3yYPAVobiWp19tea11qeztn3nY-MM2QPuCq1s7ZK6deq05USvInZ2z65Y8GH9PCPsS3fa9r9qJkymHKb7yoA0UR1219C8vCJI-JUQGuK18cnq6ztiHl-MkaKEwVhGhXd0Cch1CKR77CG/s320/IMG_2858.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5156900006946655314" /></a><br /><br /><span style="font-weight:bold;">Stage 2 Meatloaf</span><br />I was inspired by <a href="http://nuttymeatfruit.blogspot.com">Nuttymeatfruit</a> to do meatloaf the other day. We are limiting eggs and are not up to almond flour or ingesting onions yet, so I used:<br />1lb ground beef<br />1lb ground pork<br />4 cloves finely minced garlic<br />1/2 cup pureed carrots<br />1/2 cup SCD ketchup<br />salt to taste<br />thyme (maybe 1/2 tsp) <br /><br />Cook garlic in olive oil on low heat until very soft. Mix together with other ingredients and place in oiled pie dish or glass dish. Bake at 375 until cooked through. I saved a little ketchup to smear on top for looks. My husband liked it so much he took it to work the next day.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASd3YRJ2kGB_u03oyai7hIbOLylV0ZEwBhtfsRBL2sUAYzJsr5VDBzntH0j034p4ykhyTjPV8TweYfl9s-FuJ0Qie4UeXDukTOMrxuYpFsy7KqX_NMGoTyTWZ7aO0niNOo9SeytHVVFFB/s1600-h/IMG_2861.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASd3YRJ2kGB_u03oyai7hIbOLylV0ZEwBhtfsRBL2sUAYzJsr5VDBzntH0j034p4ykhyTjPV8TweYfl9s-FuJ0Qie4UeXDukTOMrxuYpFsy7KqX_NMGoTyTWZ7aO0niNOo9SeytHVVFFB/s320/IMG_2861.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5156925308598996098" /></a><br />Here's the finished meatloaf:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5jHfm0lAOFYbsT6Haj0Ce4xxlQiLxclVhWq0BFgBuBQqt0lo2ke2_gfVX7itrt_NBDlNcz1jYcW4nxKb0pPdPE6LZ35DViU2VbvUwTosOc_R7UZ-JUhuMPNAKInFUE-s6VrDxLXF9BU_/s1600-h/IMG_2864.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5jHfm0lAOFYbsT6Haj0Ce4xxlQiLxclVhWq0BFgBuBQqt0lo2ke2_gfVX7itrt_NBDlNcz1jYcW4nxKb0pPdPE6LZ35DViU2VbvUwTosOc_R7UZ-JUhuMPNAKInFUE-s6VrDxLXF9BU_/s320/IMG_2864.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5156905186677214306" /></a>Emilyhttp://www.blogger.com/profile/07197643777978222963noreply@blogger.com1tag:blogger.com,1999:blog-7832116809314775653.post-65853212255237585872008-01-16T12:08:00.000-08:002008-01-16T12:49:19.202-08:00Fruits and Veggies in SCD's Early StagesIt can seem counter-intuitive to be eating fruit on a yeast-free diet, but SCD is pretty amazing in that the cooked fruit and veggies early in the diet are quickly digested and do not seem to feed bad gut bugs. <br /><br />So far, we are having luck with very diluted (65% water) grape juice, apple cider and jello. I use grape juice for the jello and both the kids like it. It was a lifesaver on the intro diet. The kids also drink plain water, but Mr. C really feels the juice is a treat. The trick is to make sure that he does not see me diluting it. Once the jar is less than half full, I fill it with water and it makes life much easier. <br /><br />Mr. C also loves bananas, so having one of those in his lunchbox is a huge treat - I am vigilant about making sure they are super-ripe. The less ripe ones are more starchy and can feed yeast.<br /><br />Early in the diet, I was worried about getting enough veggies in. Even though we all like applesauce, when other veggies are pureed to that consistency, the kids don't like it. They also did not like the soup. Even though it was disappointing, we just moved on and will try again. One great trick has been taking cooked, peeled, seeded zucchini and adding it into the apple or pear sauce. I tried it with squash too, but that did not go over as well. Back to the drawing board. Well cooked green beans are also good, as are sticks of butternut squash cooked into oven fries. Those are a huge hit! The scdgirl's carrot pancakes are also winners, but I need to figure out an egg-free version.<br /><br />I am making egg-free squash brownie cupcakes this afternoon - I will post photos and the recipe later...Emilyhttp://www.blogger.com/profile/07197643777978222963noreply@blogger.com2tag:blogger.com,1999:blog-7832116809314775653.post-66780119915514965912008-01-15T10:25:00.000-08:002008-01-15T10:37:43.991-08:00Mr. C's SCD Birthday Cupcakes and moreHere's a photo of Mr. C enjoying his SCD cupcakes. This was the almond brownie recipe from Pecanbread made into cupcakes and then the "buttercream" frosting.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqCdmW_eY7zpPtum9ypLLl-4CkNZdNTGX84z3Tz3KT8rlxVd_trmxta24IHZ96_aiay-4fora2EWdHliLYVB_osJrvmNHbmd_zzdYy1gw-fZi8uezA-5GIOF4L6ivlQir9BbQYqyIP6N4/s1600-h/cupcake1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqCdmW_eY7zpPtum9ypLLl-4CkNZdNTGX84z3Tz3KT8rlxVd_trmxta24IHZ96_aiay-4fora2EWdHliLYVB_osJrvmNHbmd_zzdYy1gw-fZi8uezA-5GIOF4L6ivlQir9BbQYqyIP6N4/s320/cupcake1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5155771573009107826" /></a><br /><br />I have also been having luck with Pecan brownies...my non SCD husband loved them! I just took the Pecanbread recipe and replaced the peanut butter with pecan butter that I made by putting roasted pecans into my food processor. We are early into the diet, so I don't plan on doing peanut butter anytime soon. We started with pecans because they are the easiest to digest...I think the kids would prefer almond butter though. <br /><br />Here they are as brownies:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNCW3MH8DIWHwShIQ1KiIueP2_BC4hzk174QDE9qf1ytN_8yPYQXuPYXbXkYpi05MofHTJlR0enJpbm11sKhrQcCdF0lbfwoCNmhByQVRiZuUpAWrqmSNuYBDs3JqG2Z5BNnitAldfQl-/s1600-h/pecanbrownies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNCW3MH8DIWHwShIQ1KiIueP2_BC4hzk174QDE9qf1ytN_8yPYQXuPYXbXkYpi05MofHTJlR0enJpbm11sKhrQcCdF0lbfwoCNmhByQVRiZuUpAWrqmSNuYBDs3JqG2Z5BNnitAldfQl-/s320/pecanbrownies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5155772556556618626" /></a><br /><br />Here they are as muffins/cupcakes:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCfEL2lEe1Dv6YZxdrCudw237PQIp71nNQrOpEttv0Ms1PMBegToryc4IY-hhs_er2YeA9eiikks238jJZYM_nlnp8K7Qh6Kf1_jLSPUVJpfMgCQSzs30zspYKsqThcAzmpmdLeNwdvjD/s1600-h/pecan-muffins.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCfEL2lEe1Dv6YZxdrCudw237PQIp71nNQrOpEttv0Ms1PMBegToryc4IY-hhs_er2YeA9eiikks238jJZYM_nlnp8K7Qh6Kf1_jLSPUVJpfMgCQSzs30zspYKsqThcAzmpmdLeNwdvjD/s320/pecan-muffins.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5155772556556618642" /></a><br /><br />Here is my first photo of chicken en papillote. Those are just carrots, salt and shallots on top of the chicken...if they are too advanced, just take them off after cooking...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQ0H_YqIZDJ-_wdJHdhG393nnk7_8-DkMuG4RndY1UcYQYsft44yoqbQBFrGb87rmO1B-2avhWLyDNWzvKBIsxo_JIQ8wng5A_2PikuHdnrNNbdw7kFsH_d72TNzm49OQ7PR1pogi85Mw/s1600-h/papillote2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQ0H_YqIZDJ-_wdJHdhG393nnk7_8-DkMuG4RndY1UcYQYsft44yoqbQBFrGb87rmO1B-2avhWLyDNWzvKBIsxo_JIQ8wng5A_2PikuHdnrNNbdw7kFsH_d72TNzm49OQ7PR1pogi85Mw/s320/papillote2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5155772569441520546" /></a><br /><br />Here they are going into the oven:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGtBVdLyJOF-WAxP_RqbilT5Um7KkgDdZP28zknMx6XoiIelxXa-tzWRJqFR8zfRtBFhtgQt7ql80c2dKShkYDJNMDZHlEmHDW5idYI6V_hS3g6ZYrc0_DtMa6SKzd-2vna6jy6aPtVzs/s1600-h/papillote-end.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGtBVdLyJOF-WAxP_RqbilT5Um7KkgDdZP28zknMx6XoiIelxXa-tzWRJqFR8zfRtBFhtgQt7ql80c2dKShkYDJNMDZHlEmHDW5idYI6V_hS3g6ZYrc0_DtMa6SKzd-2vna6jy6aPtVzs/s320/papillote-end.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5155773651773279154" /></a><br /><br />I forgot to take a photo at the end...that will come later...Emilyhttp://www.blogger.com/profile/07197643777978222963noreply@blogger.com0tag:blogger.com,1999:blog-7832116809314775653.post-66799821606431597282008-01-14T10:38:00.000-08:002008-01-16T12:52:39.933-08:00SCD Week 5We dove in and went SCD in December 9. Did the intro diet and got a little sluggish but things are really going well now. <br /><br />I am so grateful for the <a href="http://scdgirl.blogspot.com/">scdgirl blog</a> - her recipes have been a lifesaver. I am trying to go low on eggs because Mr. C is an IgG 1 for them, but they have been a big help.<br /><br />One of my big successes with SCD sweets so far was that Swiss Meringue buttercream. I need to redo it to get the recipe perfect, but basically, I boiled honey to a soft-ball stage and added it to whipped egg whites, and then added about 4 tablespoons of Spectrum Palm shortening (in place of butter because we are dairy-free) and 2 tsp legal vanilla. <br /><br />I should mention that I was never a "Crisco" frosting kind of girl...I am a recovering Sylvia Weinstock junkie and only ever used real butter, but the shortening gives the frosting some heft and makes it good for little kids. I will experiment with ghee and see if a little of that makes it seem more buttery without messing us up. <br /><br />In what seems like another lifetime, people used to hire me to make cakes... I am going to figure out a good SCD way to make cakes that look similar... once the buttercream is perfected, I'll need to work on coloring. I've heard good things about beets but we are not to that stage yet. <br /><br />Here are two of my faves from the old days...I think beets could give this color pink...<br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJKAj__4N_TtF-zDadENpUUD_wPhMcw3ArdB6b8dCSMHoq8eqWMyPmxAO_9vbIoNVD1ULluxEVNsihUogP6P-0T1SGTaCeoMvRgJ7NtCTgcpPJ3D6O99rI9rk5PbNDudh-zABspOzds4q/s1600-h/cake1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJKAj__4N_TtF-zDadENpUUD_wPhMcw3ArdB6b8dCSMHoq8eqWMyPmxAO_9vbIoNVD1ULluxEVNsihUogP6P-0T1SGTaCeoMvRgJ7NtCTgcpPJ3D6O99rI9rk5PbNDudh-zABspOzds4q/s320/cake1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5155415348421577570" /></a><br /><br />This one is almost color free...those daisies will have to go though - they are handmade from sugar. I don't think we have an SCD alternative for gum paste (not that you'd want to eat one of those anyway)...<br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCmU1fa8IDF-VL7rWNijx9sPZ7Z9qRnM0L_C3fxADQeFrqXIslyenlveavkURL__xnEPr_5-0eZwbZ1CHAwAitRbgppZ01KfguSisQhMxdOkmNFd987abypiGhnQJKpIKnButoFAha3Ot/s1600-h/cake2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCmU1fa8IDF-VL7rWNijx9sPZ7Z9qRnM0L_C3fxADQeFrqXIslyenlveavkURL__xnEPr_5-0eZwbZ1CHAwAitRbgppZ01KfguSisQhMxdOkmNFd987abypiGhnQJKpIKnButoFAha3Ot/s320/cake2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5155407076314565442" /></a><br /><br />I have been working on some new recipes for snacks and dinner too - all stage 1-2. I will post those shortly. I just wish I could figure out how to not burn my pancakes...Emilyhttp://www.blogger.com/profile/07197643777978222963noreply@blogger.com2tag:blogger.com,1999:blog-7832116809314775653.post-71492310420817830752007-12-06T09:39:00.000-08:002008-01-14T11:27:15.966-08:00An Autism Diagnosis - What now?I think that the biggest thing a parent needs at the time that their child is diagnosed with Autism is hope. My developmental pediatrician handed me a list of books that all made me want to sob. That is why I appreciate the Jenny McCarthy book so greatly - it makes you cry with hope. (It also helped some people in my life see that everything we are doing for my son is not crazy.)<br /><br />What gave me hope last year was finding a game plan. I started by googling and came across the Autism Research Institute website. I found a "DAN" doctor who was fairly close by and took Mr. C to see her. She had us wait for 20 minutes (which is fun with a 2.5 year-old) and was nice but extremely scattered. She told me to do gluten free- casein-free, feingold and low oxalate diets all at once (I barely knew what they were), handed me a jumbled pile of copied notes and shopping bag full of test kits and sent us on our way. I left her office and everything stalled out. I knew from my own experiences with autoimmune disease and diet that it had to help. We had also figured out that our son was completely intolerant of milk. He'd get the red, papery cheeks and throw it up, even though he drank it as much as he possibly could. Like an alcoholic would drink scotch. And even with this knowledge, I did not know what to do. All I needed was a list of what we actually COULD eat!<br /><br />The hope really started when I found the Generation Rescue website. I found a rescue angel in my area, and though we have never met, she has helped point me in the right direction in so many ways. Her first "rescue" was to share that she had also had an odd experience with this same doctor and that I should go see a different DAN. There are huge differences between DAN doctors...just as there are differences with all doctors, so don't give up if you do not feel confident about the first one. We now drive 2 hours to the East Bay and though we do not agree about everything she recommends, she works with us and it is worth it. <br /><br />The second "rescue" item was pointing me to the Yahoo Autism-Mercury web boards. This is where I got my big "biomed" education and found other boards such as Pecanbread, MB12Valtrex and GFCFKids. I also read the chelatingkids2 board. Even if you never chelate or see a DAN doctor, you can learn a lot of helpful information from these boards. <br /><br />The third "rescue" was turning me onto a behaviorist and advocate. Even though we do not do official ABA, we have an aide from the school district who works with my son for 26 hours per week and there is no way we would have her if I had not met the advocate. She and the behaviorist still continue to provide me with good resources. <br /><br />All of these thing gave me hope, focus and direction. I learn more and more every day, and my son improves every day. It is a slow process, but we are getting there.Emilyhttp://www.blogger.com/profile/07197643777978222963noreply@blogger.com2tag:blogger.com,1999:blog-7832116809314775653.post-26867703530707397262007-12-06T09:29:00.000-08:002007-12-06T09:39:49.193-08:00Still HoveringSo I am still hovering on SCD...we are doing the caveman diet. It is my son's birthday on Saturday, so we will kick off his 4th year with the intro diet on Sunday. In the meantime, I have developed an arsenal of "legal" foods he likes for after the intro. <br /><br />I made almond butter brownies into cupcakes and made dairy-free swiss meringue frosting for them so that school parties will be a little easier this week. It is one little girl's birthday today and then we are celebrating his birthday at school tomorrow. I am pretty excited about how they came out. <br /><br />We have been dairy, gluten and soy-free for over a year. It is the grain-free part that is the toughest, but I know it will help him. Actually, he is already doing well on the caveman diet. If you are wondering what that is, I pulled it from Stan Kurtz' website. If you have never visited his site, it is worth a look. Visit it here at http://www.stankurtz.com. He recovered his son and seems like an amazing guy. I think that he has a lot of great things to say about antivirals too. We are pursuing that as well.Emilyhttp://www.blogger.com/profile/07197643777978222963noreply@blogger.com1tag:blogger.com,1999:blog-7832116809314775653.post-27609967211087199982007-10-22T18:39:00.000-07:002007-10-22T19:05:06.380-07:00GFCFSF Oh My!So we are teetering on SCD - not quite there yet. If you don't know what SCD is, that's okay. This blog is about me venting and talking about diets that could possibly help my son who as Autism. We're a year in, and we're committed. <br /><br />This is a new blog that nobody reads, but I've got to start somewhere. We are GFCFSF and I have just packed my son's lunch. It is an apple, sauteed Italian saugage, broccoli, homemade pear sauce, an Enjoy Life bar, a Sigg bottle of water, and Houston Enzymes. When I started, I was desperate to find out what other people "on the diet" ate... <br /><br />The homemade pear sauce is a pain, but my son loves it and it isn't full of bad stuff, so I am doing it. Sometimes, I just buy organic applesauce from the store, but my little boy loves apples to the extent that I think they might be bad for him, so I am doing what I can. My 195lb husband can't eat four apples in a sitting but my 3 year-old can? That's a problem... Same goes for bananas. One might think me cruel for taking away what my son seems to adore, but this kind of gorging screams something more than hunger. <br /><br />If I were just staring the diet, I'd be intimidated by the broccoli and sausage I listed above. What I can tell anyone who feels that way, is that last year, we were the kings of soy yogurt, gf pretzels and french fries. It is a process. My son asked for broccoli tonight. A miracle!Emilyhttp://www.blogger.com/profile/07197643777978222963noreply@blogger.com3