Doodle was so excited this week when we found a new GF food at the grocery store - French Toast Sticks. I just love that our local grocery store is always trying new GF foods for area families to try - and the store has much more to choose from than many of the big chain stores in "The Cities" (mpls/st paul). Doodle loves the waffles, pancakes, and now the French Toast Sticks made by Van's. Check them out and try some today if you have the opportunity!
http://www.vansfoods.com/
Friday, May 28, 2010
Saturday, May 22, 2010
A Frustrating Day
Doodle had her annual doctor's visit today and Kindergarten vaccinations. This entire event was an exercise in frustration for me. So little is known, locally, about the impacts of diet on Autism and the complete resistance to the theory is frustrating to me. In order for Doodle to receive an allergy friendly lunch at school next year, I need a note from my doctor. I explained this to my doctor and she responded, "Well, I don't have a medical reason to give you that note. I can't tell you that the diet has made any difference in her developmental delays." Moments later, she comments "She really is a 'normal' kid, isn't she? I don't see any signs of a delay." I ask you - what do you think made this big of a difference?!!!
Why is it so easy to accept that diet plays a role in heart disease, diabetes, even cancer? Why can the medical establishment at least entertain the idea that diet plays a role in learning disabilities? Especially when presented with evidence like Doodle. She could see with her very eyes that Doodle was no longer the child with repetitive behavior, limited eye contact, and poor social skills. She could see with her very own eyes how she has transformed over the past year. Why is it so hard to believe that diet makes a difference?
I find myself becoming very angry at the whole establishment and wonder what I can do to better educate people. I've been on a mission to help people in the area understand the connection for some autistic kids and diet. Admittedly, it won't work for all kids, but as my friend says, it certainly won't hurt and most kids will see some form of improvement. Isn't it worth it, then, to try it? To give your child the best chance they have at recovery? Wouldn't you want that for your child? I know I do and I don't ever regret changing Doodle's diet. It's been life transforming for Doodle and that is what she deserves!
Why is it so easy to accept that diet plays a role in heart disease, diabetes, even cancer? Why can the medical establishment at least entertain the idea that diet plays a role in learning disabilities? Especially when presented with evidence like Doodle. She could see with her very eyes that Doodle was no longer the child with repetitive behavior, limited eye contact, and poor social skills. She could see with her very own eyes how she has transformed over the past year. Why is it so hard to believe that diet makes a difference?
I find myself becoming very angry at the whole establishment and wonder what I can do to better educate people. I've been on a mission to help people in the area understand the connection for some autistic kids and diet. Admittedly, it won't work for all kids, but as my friend says, it certainly won't hurt and most kids will see some form of improvement. Isn't it worth it, then, to try it? To give your child the best chance they have at recovery? Wouldn't you want that for your child? I know I do and I don't ever regret changing Doodle's diet. It's been life transforming for Doodle and that is what she deserves!
Monday, May 10, 2010
Dairy Free Jo-Jo's
Once upon a time we used to love to indulge in fried chicken and Jo-Jo potatoes at KFC (or as Doodle calls it, Kipsy). Unfortunately, most establishments use some form of wheat or dairy on their Jo Jo potatoes for seasoning. So, we have invented our own, much healthier version, at home. Here's the recipe:
Jo Jo Potatoes
3-4 Medium sized potatoes - sliced into thin wedges
Olive Oil
Paprika
Kosher Salt
Pepper
Rosemary - if desired
1. Place potato wedges on a cookie sheet. Drizzle with olive oil and mix up with your hands so that all potatoes are coated.
2. Sprinkle with paprika, salt, pepper, and rosemary.
3. Set oven to broil and place potatoes in oven. Cook for 10 minutes and stir potatoes.
4. Cook another 10 minutes or until the potatoes reach desired crispiness. Serve with your favorite dip.
On another note, Doodle signed up for soccer tonight and is excited to start playing. She has the cutest pink and black Adidas cleats! I'm excited for her to continue master kicking a ball. This is one of the items the physical therapist has suggested as summer work. Hopefully we'll get a good coach who is patient and kind. Can't wait to see her running around the soccer field with the rest of her peers!
Sunday, May 2, 2010
Doodle-Snickers
Aka - Snicker-doodle's are the cookie of the week. The dough is upstairs cooling in the fridge before I throw them in the oven. Incredibly easy to make, I'm looking forward to trying this favorite childhood treat in a gluten free version. Here's the recipe:
Doodle-Snickers
1 Cup Shortening
1/2 Cup Brown Sugar
1/2 Cup Sugar
3/4 Cub Agave Nectar
(or to taste)
2 Eggs
2 T Vanilla
1 T 1 tsp Cream of Tartar
2 tsp Baking Soda
3 Cups GF Flour
(I used 2 cups Sweet Rice Flour
and 1 Cup All Purpose GF Flour)
2 tsp Xanthan Gum
Cinnamon and Sugar
1. Preheat oven to 400 degrees.
2. Mix shortening, sugar, brown sugar, agave nectar and vanilla in a large bowl. Beat in eggs.
3. Combine flour, cream of tartar, baking soda, xanthan gum in a bowl.
4. Add flour mixture to shortening mixture. Beat until combined.
5. Refrigerate for 20 minutes to 30 minutes.
6. Roll dough into small balls and roll in cinnamon/sugar mixture. Place on cookie pan and bake 8-10 minutes.
7. Cool on pan slightly and remove to cooling racks.
On another note, I continue to be amazed at Doodle's progress. Reading books last night, Doodle is starting to be able to read a few words herself! She is also able to do simple math problems - and she has yet to start kindergarten! I'm hopeful kindergarten will be a smooth transition for her.
Doodle-Snickers
1 Cup Shortening
1/2 Cup Brown Sugar
1/2 Cup Sugar
3/4 Cub Agave Nectar
(or to taste)2 Eggs
2 T Vanilla
1 T 1 tsp Cream of Tartar
2 tsp Baking Soda
3 Cups GF Flour
(I used 2 cups Sweet Rice Flour and 1 Cup All Purpose GF Flour)2 tsp Xanthan Gum
Cinnamon and Sugar
1. Preheat oven to 400 degrees.
2. Mix shortening, sugar, brown sugar, agave nectar and vanilla in a large bowl. Beat in eggs.
3. Combine flour, cream of tartar, baking soda, xanthan gum in a bowl.
4. Add flour mixture to shortening mixture. Beat until combined.
5. Refrigerate for 20 minutes to 30 minutes.
6. Roll dough into small balls and roll in cinnamon/sugar mixture. Place on cookie pan and bake 8-10 minutes.
7. Cool on pan slightly and remove to cooling racks.
On another note, I continue to be amazed at Doodle's progress. Reading books last night, Doodle is starting to be able to read a few words herself! She is also able to do simple math problems - and she has yet to start kindergarten! I'm hopeful kindergarten will be a smooth transition for her.
Sunday, April 25, 2010
Strawberry Ice Cream
Ok- so life is super busy this spring time. I'm so enjoying the early spring that has arrived in Minnesota this year. It's such a rare treat, that I haven't spent much time thinking about this blog. Well, today is rainy, cold and pretty dreary, so I thought I would catch up.
First, we had an awesome IEP conference with Doodle's Special Ed team. I'm happy to report that she will not need OT and Speech Therapy next year (but am appreciative of all of their help the past 2 years!). She will continue with limited special ed intervention next year and physical therapy 1 day a week. I'm so pleased with her progress!
As I mentioned the other day, we made the best dairy free strawberry ice cream. It was rich, creamy, and tasted just like the real thing. Here's the recipe:
Strawberry Ice Cream
3 Cups Coffee Rich Non-Dairy Creamer
1 small package Rich Whip
3/4 Cup Sugar
1/8 tsp Xanthan Gum
3 Cups Strawberries - sliced
1/4 Cup Agave Nectar
1/2 Cup Sugar
1. Add Sugar and Agave Nectar to the sliced strawberries. Macerate for 1-2 hours.
2. In the mean time, combine Non-Dairy Creamer, Rich Whip, Sugar, and Xanthan Gum in bowl and mix thoroughly.
3. Mash strawberries and drain juice into cream mixture. Set aside strawberries
4. Place in ice cream maker according to manufacturer's instruction.
5. About 5 minutes before ice cream is complete, add in strawberry mixture. Once complete, remove from bowl and freeze for 2 hours.
6. Let thaw slightly before serving - enjoy!
On a final note, I was very brave this week and asked the food company I work for if they were considering developing any Gluten Free products. To my surprise, the CEO admitted they were behind the times on these products! I volunteered to talk with the marketing organization about my experience. We'll see if it helps them understand the need for natural, allergy friendly foods! Keep your fingers crossed!
First, we had an awesome IEP conference with Doodle's Special Ed team. I'm happy to report that she will not need OT and Speech Therapy next year (but am appreciative of all of their help the past 2 years!). She will continue with limited special ed intervention next year and physical therapy 1 day a week. I'm so pleased with her progress!
As I mentioned the other day, we made the best dairy free strawberry ice cream. It was rich, creamy, and tasted just like the real thing. Here's the recipe:
Strawberry Ice Cream
3 Cups Coffee Rich Non-Dairy Creamer
1 small package Rich Whip
3/4 Cup Sugar
1/8 tsp Xanthan Gum
3 Cups Strawberries - sliced
1/4 Cup Agave Nectar
1/2 Cup Sugar
1. Add Sugar and Agave Nectar to the sliced strawberries. Macerate for 1-2 hours.
2. In the mean time, combine Non-Dairy Creamer, Rich Whip, Sugar, and Xanthan Gum in bowl and mix thoroughly.
3. Mash strawberries and drain juice into cream mixture. Set aside strawberries
4. Place in ice cream maker according to manufacturer's instruction.
5. About 5 minutes before ice cream is complete, add in strawberry mixture. Once complete, remove from bowl and freeze for 2 hours.
6. Let thaw slightly before serving - enjoy!
On a final note, I was very brave this week and asked the food company I work for if they were considering developing any Gluten Free products. To my surprise, the CEO admitted they were behind the times on these products! I volunteered to talk with the marketing organization about my experience. We'll see if it helps them understand the need for natural, allergy friendly foods! Keep your fingers crossed!
Friday, April 9, 2010
Kindergarten Transition Day
Doodle had Kindergarten Transition Day today. Her entire pre-school class (and parents) were able to experience kindergarten by attending a half day with an actual kindergarten class. We all met in the cafeteria, the pre-schoolers were divided up into 2 groups and we had a tour of the school. One group went to one classroom and Doodle got to attend Ms. Davidson's class. The parents stood on the side lines and watched as their children participated. I was particularily proud as I watched Doodle manuever her own scissors during the art project portion of the day. Six months ago this would have been an impossible feat for her, instead she followed instructions, sat nicely in her seat, listened careully, and made me a beautiful picture of a cow jumping over the moon!
The best part of the day for me came while we were playing out on the play ground. Her teacher pulled me aside to comment how far she has come. She remarked that she had been her substitute teacher several times last year and saw how she was (basically in her own world, un-social, poor eye contact, unable to follow directions, and unable to focus for any length of time.) She stated she was surprised how far she had come in that one short year and "If you had told me a year ago that diet had an impact on developmental delays, I would never have believed you. It's a great testament to you as a parent." Thank you for the validation, kind words, and for acknowledging the TREMENDOUS impact that diet has on all of us! Well said.
The best part of the day for me came while we were playing out on the play ground. Her teacher pulled me aside to comment how far she has come. She remarked that she had been her substitute teacher several times last year and saw how she was (basically in her own world, un-social, poor eye contact, unable to follow directions, and unable to focus for any length of time.) She stated she was surprised how far she had come in that one short year and "If you had told me a year ago that diet had an impact on developmental delays, I would never have believed you. It's a great testament to you as a parent." Thank you for the validation, kind words, and for acknowledging the TREMENDOUS impact that diet has on all of us! Well said.
Saturday, April 3, 2010
GF DF Apple Crisp
The smell of apple crisp is currently wafting through the house and it is delightful! I created a Gluten Free and Dairy Free version for our Easter dessert tomorrow and may have to dig in and enjoy some tonight. On top of it, we will make our first batch of home-made ice cream today - Doodle says it will be strawberry flavored. Watch for a recipe to come later.
Our Easter menu this year consists of the following:
Nitrate Free Ham from Trader Joe's - thanks Mom for picking it up for me
Oven Roasted Organic Sweet Potatoes - with some kosher salt, there's nothing like it
Organic Salad Green's
Green Bean's
Apple Crisp with Home-made Ice Cream
GF DF Apple Crisp
4-6 Organic Granny Smith Apples - Peeled and Sliced
1/2 to 3/4 cup Sugar
1/2 cup Dairy Free Butter - chilled
1/2 cup Brown Sugar
1/2 cup Sweet Rice Flour
2 T Cinnamon
1 cup GF Oats
1. Heat oven to 350 degrees.
2. Layer sliced apples in an oven safe glass dish. Sprinkle with sugar.
3. In a small bowl, place butter, brown sugar, sweet rice flour, and cinnamon. Using a pastry blender, cut butter into dry ingredients until butter is the size of peas.
4. Add oats to the butter/sugar mixture and stir.
5. Place oat mixture on top of apples and bake in oven for 1 hour.
6. Let cool slightly and top with DF ice cream - enjoy!
This is the perfect dish for Easter this year, as it already feels like summer outside. Nothing better on a warm summer night than a slice of hot apple crisp with fresh ice cream melting on top. Enjoy!
P.S. If you're looking for some GF and DF Easter Candy, most Jelly Beans fit the bill. That's what we'll be filling our Easter eggs with this year - should be a fun hunt tomorrow morning!
Our Easter menu this year consists of the following:
Nitrate Free Ham from Trader Joe's - thanks Mom for picking it up for me
Oven Roasted Organic Sweet Potatoes - with some kosher salt, there's nothing like it
Organic Salad Green's
Green Bean's
Apple Crisp with Home-made Ice Cream
GF DF Apple Crisp
4-6 Organic Granny Smith Apples - Peeled and Sliced
1/2 to 3/4 cup Sugar
1/2 cup Dairy Free Butter - chilled
1/2 cup Brown Sugar
1/2 cup Sweet Rice Flour
2 T Cinnamon
1 cup GF Oats
1. Heat oven to 350 degrees.
2. Layer sliced apples in an oven safe glass dish. Sprinkle with sugar.
3. In a small bowl, place butter, brown sugar, sweet rice flour, and cinnamon. Using a pastry blender, cut butter into dry ingredients until butter is the size of peas.
4. Add oats to the butter/sugar mixture and stir.
5. Place oat mixture on top of apples and bake in oven for 1 hour.
6. Let cool slightly and top with DF ice cream - enjoy!
This is the perfect dish for Easter this year, as it already feels like summer outside. Nothing better on a warm summer night than a slice of hot apple crisp with fresh ice cream melting on top. Enjoy!
P.S. If you're looking for some GF and DF Easter Candy, most Jelly Beans fit the bill. That's what we'll be filling our Easter eggs with this year - should be a fun hunt tomorrow morning!
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