CSID and Symptoms of Food Intolerance

(exerpt from A Place To Start ebook)

Primary Symptoms of Food Intolerance

These symptoms can begin to occur minutes after eating, as with lactose intolerance, or can take from several minutes to several days as with CSID. Tracking even rare occurrences of these symptoms over time can help determine if they are related to food or another cause.

·       stomach pain
·       bloating or distention of the stomach
·       excessive gas
·       cramping in large intestine
·       diarrhea
·       constipation
·       diaper rash (fermented odor)
·       vomiting without a fever
·       body or facial rashes
·       irritability
·       restlessness
·       difficulty sleeping
·       eczema
·       frequent, smelling, acidic and/or oily bowel movements
·       frequent yeast infections or yeast rashes for infants or children
·       failure to thrive
·       irritable bowel syndrome
·       excessive fussing and whining

Turkey Breast Casserole

Alternating turkey and chicken recipes adds variety through the whole year. Turkey breasts are usually sold individually near the ground turkey in most grocery stores. This recipe feeds a large family, is flavorful and filling. Serve with a fresh garden salad.

Yield: 6 to 8 generous portions

4 tablespoons butter

1 turkey breast with skin and bone

1/2 cup yellow onion, finely chopped (S)

1/4 teaspoon each dried oregano, basil, marjoram, thyme, rosemary, and sage

1/4 c dry white wine

1/4 cup heavy whipping cream

1/4 cup low-fat milk

4 cups shredded zucchini (sprinkle with salt and set aside to release water)

2 cups shredded cheddar cheese

sea salt and pepper to taste

1. Grease a large casserole dish with butter. Preheat oven to 425˚F.

2. Using a frying pan on medium-high heat, fry turkey breast in two tablespoons of butter until well browned and cooked thoroughly. Set aside to cool on a large plate or cutting board.

3. Using the same pan with turkey juices, add two more tablespoons butter and chopped onions. Sauté until onions become clear.

4. Add herbs, salt and pepper to onions and sauté for about one minute. Reduce heat to medium-low. Add wine and cook an additional five minutes.

5. Meanwhile, begin cutting up turkey breast into bite-sized pieces, removing skin and bone.

6. Add whipping cream and milk to wine sauce and simmer for ten minutes.

7. Blot zucchini with a paper towel to remove excess moisture and layer evenly on the bottom of prepared casserole dish.

8. Evenly distribute cut-up turkey breast over the top of zucchini.

9. Pour cream sauce over turkey and zucchini.

10. Top with shredded cheese. Bake uncovered for 25 minutes or until sauce bubbles and cheese browns. The “burnt cheese” adds a distinctive flavor to this dish, so don’t shy away from letting it bake until it is as brown as top photo demonstrates.

11. Serve hot in generous portions. Top with Parmesan cheese if desired.

Individualized School Healthcare Plan (Sample)



I just had to post this! After three months at Parker’s new school, the school nurse has been working diligently to create an Individualized School Health Care Plan. I just recieved my copy today and I must say I am super impressed at how well she summarized CSID, symptoms, causes and effects. I could not have summarized in simpler terms myself and I wanted to share this with the CSID parent community so that you can have something to show the school. Of course, this will need to be adjusted depending on if your child can tolerate any starch at all.

This a wonderful model and starting place to ensure proper parent-school communications about your child’s dietary restrictions. We also have a communication plan where Parker’s teacher sends me an email before a class party, so that I can bring alternate treats if needed. I apologize for the less than professional looking graphic. I only have my blackberry for taking pictures at the moment. I blocked out private information, but left the fields in place so you can see how it is formulated. Kudos to the school nurse!! Wouldn’t you agree?

Holiday Swedish Cardamom* Mini Loaves (Gluten-Free)

I prefer to use stoneware when baking with almond flour. It bakes evenly and prevents over browning since almond flour must bake for longer periods at low temperatures. I use a Pampered Chef 4-in-one baking dish for this recipe. Each loaf is approximately 5 x 2 ¼ inches. Bake time will vary if using glass, silicone or aluminum bakeware.
These mini loaves make great holiday gifts or contribution to the holiday dessert table. Some of my favorite holiday memories come from baking cardamom bread with my mom and sisters. Since our traditional wheat flour recipe is now taboo for my kids, I came up with this grain-free version which goes great with a cup of decaf chai!
(This is a Group C, use with Sucraid recipe)

Yield: 4 mini-loaves

1 cup honey**

½ cup grapeseed oil

4 large eggs

1 tablespoon pure vanilla extract

4 tablespoons melted, unsalted butter

5 cups blanched, finely ground almond flour (www.nutsonline.com)

4 teaspoons Ener-G baking powder OR 2 teaspoons baking soda

1 teaspoon sea salt

4 teaspoons ground cardamom*

1 cup raisins, chopped into small bits (optional)

1.       Preheat oven to 350˚F. Grease loaf pans with grapeseed oil or butter.

2.       In a medium bowl, combine honey, grapeseed oil, eggs, vanilla and melted butter with a wire whisk and blend well.

3.       In a large bowl, combine almond flour, baking powder, sea salt and cardamom until thoroughly blended. Add raisins. Add wet mixture from medium bowl and mix well.

4.       Pour batter evenly into greased loaf pans and bake for 30 minutes or until tops begins to brown.

5.       Carefully remove pan and cover bread with foil. Return to oven and bake an additional 20 minutes or until inserted toothpick comes out clean.

6.       Cool bread about five minutes and remove from pan to cool completely on wire cooking racks. The cooler the bread is, the easier it will be to slice without crumbling.

7.       Serve with softened butter or cream cheese. 

*may contain starch
**children under 12 months should not eat honey

Breakfast Casserole

Servings: 2-4
2 TBS butter
4 large eggs
2 TBS Heavy Cream
¼ cup fresh broccoli crowns, finely chopped
¼ cup fresh mushrooms, finely chopped
¼ cup fresh red bell pepper, finely chopped
3 thin slices sharp cheddar cheese
Sea salt and black pepper
Preheat oven to 350 degrees Fahrenheit. Grease a 5×5 or equivalent baking dish with butter or coconut oil.
1.       Melt butter in a medium frying pan on medium heat.
2.       Whisk eggs and cream in a small bowl. Set aside.
3.       Add broccoli, mushrooms and bell pepper to melted butter and sauté for about 7 minutes or until bell pepper and broccoli softens.
4.       Pour sautéed vegetables into prepared baking dish.
5.       Pour egg mixture over vegetables.
6.       Top with sliced cheese, salt and pepper.
7.       Bake uncovered for 25 minutes or until eggs are firm and begin to brown.
8.       Serve warm with a spoonful of sour cream if desired.

Yogurt and Berries

Try plain or vanilla yogurt with slightly thawed berries for a simple and great quick breakfast with protein, probiotics and no sucrose.

Dannon and Mountain High brands do not add starches or sugars to their yogurts. However, always check labels! I recently discovered that Mountain High Vanilla only uses fructose to sweeten their yogurt.

Click the following link to read about the many health benefits of yogurt.

World’s Healthiest Foods-Yogurt

One thing our kids (and probably ourselves) need is to boost the good bacteria in our guts to strengthen our immune systems after years of abuse. In addition, whole-milk, organic brands of yogurt also contain much needed fat for our little ones struggling to gain weight.

NOTE: For toddlers, make sure berries are served mashed so they do not present a choking hazard.

Sprouted Grain Toast with Ricotta Cheese and Honey

In August of 2009, my Group B son began to tolerate small amounts of starchy foods. I was extremely hesitant in introducing any foods related to the grain food group due to his usual reaction to even traces of starch such as soy flakes in canned tuna.

My son’s natureopath had encouraged me to try sprouted grains for over a year when I finally started offering him Ezekiel 4:9 bread. He loved it and showed no adverse reactions! The wonderful thing about this sprouted grain bread is that it is a complete protein  and a source of fiber.

Depending on your child’s tolerance for starches, you may want to start with one slice at a time.

Here is one way I prepare the bread for a quick snack or fast breakfast:

2 slices Ezekiel 4:9 bread (keep frozen until use, dividing pieces with a butter knife if needed)

Butter (optional)

2 tablespoons Ricotta Cheese

1 teaspoon honey

Toast frozen bread slices on medium setting. You may need to toast twice depending on your toaster. Spread on a thin layer of butter to soften warmed bread if desired. Spread on Ricotta cheese and drizzle with honey. Serve.


  • Soak slightly toasted bread in egg and milk batter, cook on medium heat and serve as French toast.
  • Substitute Ricotta cheese with almond or peanut butter.
  • Substitute Ricotta cheese with Simply Fruit jam (take with Sucraid).

Seeking Traditional Publisher for CSID Book

I know I have been lacking in communication over the past couple of years. I get motivated to start revisions for the book, and then something seems to distract me, discourage me or stop me in my tracks!

When I decided to pursue my Bachelor’s degree, my purpose was to develop the professional writing, communication, marketing and collaboration skills needed to produce and promote a quality product. During the past year or so, I have dabbled in the idea of self-publishing, but now realize that traditional publication will allow me (us) to reach more parents and practitioners that what I could do alone.

Please know that I am in no way motivated to profit from this. However, I feel that my time and research is of value to all of you. I would gladly have spent hundreds to avoid the stress and cost involved in my own trial and error of discovery to what was best for my son back in 2005.

With that said, my further research on self-publishing houses has revealed that I would still have to charge a “normal” price for my book. I would just be on my own to edit, revise and market my product. I realize that no matter which avenue of publication I eventually end up going with, that I will have work to do. However, due to my own recent health complications (looking like fibromyalgia which interestingly carries a common symptom of IBS?…hmmm) any work I can avoid on my part to keep my symptoms under control will be of great value.

Nevertheless, I see using my limited computer time to once-and-for-all complete this book project! It is a necessary part of my own health journey as well as important for me to keep my word to the many mothers out there who have patiently waited for my final product.

And since I have filtered out pretty much every other outside commitment I have out of the need to control my FM, this will be my ONLY project aside from keeping house and home. 🙂

Once again, I seek your feedback! If I have sent you recipes, now is the time to contact me regarding your success or otherwise. I will give credit to anyone who has helped in any way.

I am also looking for GI professionals and Dieticians who are willing to review the book project and endorse the final product. This is very important to ensuring the published product makes it into every GI office in North America, Europe, Australia and beyond.

Spaghetti Squash

You will find it easy to transition to this starch-free substitute for spaghetti. In addition, you have many more topping choices than with noodles from a sweet honey and butter treat to traditional tomato sauce.

Yield: 4 to 6 servings depending on the size of the squash

1 spaghetti squash

Topping Options
Tomato Basil Sauce
Butter and Parmesan cheese
Grated cheddar cheese
Honey, butter, and cinnamon

Preheat oven to 375˚F.

1. Carefully cut the squash in half, lengthwise and do not remove seeds. If this is too difficult due to the hard outer shell, you may want to boil the squash whole for about 10 minutes in a large pot until the shell softens a bit.

2. Place both pieces, cut-side down into a large casserole dish. Pour water into the dish to about one-inch in depth.

4. Bake for about 1 hour depending on the size of the squash. Remove carefully and allow several minutes for cooling.

5. Carefully turn each squash side over, using oven mitts if needed. Scoop out squash into a large bowl with a fork.

Ground Turkey With Zucchini And Carrots

We were planning on staying with friends on New Year’s Eve and I knew there would be plenty of off-limits food available throughout the night. I haphazardly threw together whatever I had in the fridge in an effort to have something healthy available for my family and anyone else not wanting to indulge in the typical snack food. Not only did everyone at the party love it, my friend asked for the recipe!

Yield: 6 servings

1 pound unseasoned ground turkey

36 ounces Campbell’s Tomato Juice (no sugar added)

3 medium, organic zucchini, in ¼ inch slices

3 large, organic carrots

Real Salt (sea salt) & Pepper to taste

1. Cook turkey on medium-high heat until done. Drain excess fat.

2. Add tomato sauce, zucchini, carrots, salt and pepper. Reduce heat to medium-low.

3. Simmer for one hour, stirring occasionally. Serve hot and top with freshly grated parmesan cheese if desired.

NOTE: For toddlers, remove zucchini skin. You may want to blend briefly in food processor to ensure there are no large chucks.