10 year old makes gluten-free cereal

Gluten-Free Granola Recipe Video!

10-Year-Old Parker Demonstrates How He Makes His Own Grain-Free Cereal

Experimenting with a future vlog series, I video-taped Parker for a trial version of what we hope will become several videos where he shares his favorite recipes and talks a little about CSID.

Our hope is that other children will see it is possible to embrace the dietary restrictions and look at the positive things that come from food allergies/food intolerance. Please show your kids, your family and whoever else you feel will benefit from Parker’s perspective.

I have never felt like I was good at video or photography. So, please forgive the lack of professional appearance! If I get good feedback from everyone, we will work on improving the outcome of future videos, but it will help us to know this is something you would like to see more of.

We’d love to hear comments and about what you and your children would like to see in the future! And rest-assured, I will be improving the video quality along the way.

Be advised, review the ingredients of this recipe with your medical provider and dietitian if you (or your child) have any health conditions or concerns.

Egg-Free, Gluten-Free Banana Muffins {Experimental}

Parker and I experimented today with a recipe for Banana Muffins using the Ener-G egg-replacer for an almond-flour based gluten-free recipe. Normally, my low-starch, no-sugar recipes include a lot of eggs, but now that Parker cannot have egg whites, I am experimenting with recipe adjustments.

These turned out pretty well for our first try and Parker says they are amazing! If you see a way to adjust ingredients for a more superb result, please let me know!

Egg-Free Banana Muffins 

{Also Gluten, SuCROSE, and Dairy Free}

Ingredients

3 cups blanched, finely ground almond flour
1 TBS organic cinnamon
1 tsp ground ginger powder
1/2 tsp sea salt
1 very ripe organic bananas, mashed (NOTE: The riper the banana, the higher the fructose content)
1 TBS pure vanilla extract
Equivalent for 3 eggs Energ-G egg replacer (4 1/2 tsp. powder plus 4 TBS warm water)
1/4 cup organic agave nectar (fructose)

Instructions

1. Preheat oven to 350 degrees F. Grease muffin tins with coconut oil.
2. In a large bowl, combine dry ingredients, and then run through a flour sifter.
3, In a separate, medium bowl, combine wet ingredients except for bananas, whisking until smooth an creamy. Add bananas, and whisk until lumps dissolve.
4. Combine wet a dry, blending well with a wooden spoon.
5. Scoop into prepared muffin pans and bake for 25-30 minutes.
6. Cool and top with vegetable oil spread and drizzled honey.

Going Paleo {Paleo + CSID Part 1}

Sausage, Egg, and Sweet Potato Breakfast Skillet{EveryDayPaleo.com}
Within a few weeks of finalizing A Place to Start Without Sugar or Starch for printing, I started noticing the word “paleo” popping up on my favorite food blogs and on cookbook covers in the health food stores. After researching dozens of other diets that involved a low-carb approach, I honestly did not feel like looking into one more. In the long run I did want to refine my CSID approach, but time and other resources were lacking.
Knowing I was close to eating as healthy as possible with my CSID diet plan, I figured I needed to master the meal planning for my family first. Then I would look into this paleo thing in time and see if it would work in light of CSID.
In my last post I mentioned that I needed to focus on my own health and well-being, which I am still working on. However, with Parker’s eczema worse than ever and my migraines lasting more than 5 days, I was feeling desperate for a natural, long-term approach to our health. We had compromised our diet due to time and money constraints. But I was feeling so lousy, it made it hard to utilize what resources I did have in the best way possible. By this time I had made a note to take a closer look at the paleo diet. After all the compromising of processed foods into our diet, I figured we didn’t have much to lose. Something had to change.
First, though, I had to kick the migraines. I decided to see a chiropractor since the last thing I wanted was to add another medication to my nightstand. I had worked hard to remove most of them over the past 18 months. And I knew pills were not the answer to repairing the imbalance in my body. They were just giving me temporary relief.
I was fortunate enough to visit a chiropractor who uses a whole body approach to healing. From what I gather, he sees his care as just a part of the overall lifestyle change anyone needs to feel well. I had long believed in the theory of chiropractic care, but had not sought treatment since the onset of my Fibromyalgia symptoms back in 2011. I was in too much pain back then to consider getting adjusted.
After a week of treatment and a few tests, the Doctor concluded several things about my state of health.
1. My “normal” was so far from actually feeling well, I couldn’t comprehend what well felt like.
2. I have moderate scoliosis, and impairments in the top and bottom of my spine.
3. With an aggressive treatment plan, plus diet and exercise changes, I actually have a chance to feel great for probably the first time in over 20 years.
Parker was also assessed and the Doctor believes his eczema and his headaches are due to issues in his skeletal system. He doesn’t claim to be able to reverse the CSID, but does believe once Parker is aligned properly, it is possible his overall health will improve drastically.
The chiropractor also fully believes the paleo diet is part of the solution.
That was my tipping point. I needed to set aside my own theories and trust that someone with over 20 years of experience treating people successfully could have the answers I had been searching for.
My first step would be to look into paleo and see if it would work for us in light of CSID. It only took a few minutes for me to see how similar the diet is to CSID-friendly foods. Though Parker and I are in a state of distress, we are not presenting major digestive symptoms. Considering this confession, this is my plan for our family:
1. Since we have already been compromising with starches and grains, I am not going to be concerned with included higher-starch foods from the paleo menu such as cashews, pecans, and winter squashes.
2. I am going to wean us off of most of our digestive enzymes. The paleo diet includes mostly digestive friendly foods, so as long as we include a plentiful amount of raw fruits and vegetables, we should not need help digesting most of the foods. The exception will be to include Sucraid with the sweeter fruits allowed, such as papayas and melons, or dried fruits.
3. We will all be removing some of our most favorite foods over time. The idea is that if we eat 80-90% paleo most of the time, we can occasionally “cheat” with few ill affect. On the other hand, literature on paleo suggests the longer we comply with the permissible foods, the less we will want to eat the forbidden ones. For our family this will mean:
  • No more chips. Even organic corn which is a staple.
  • No more peanut butter. I don’t eat this as I prefer almond butter, but the hubby and kids are going to find this a hard one to completely eliminate.
  • Cutting back virtually all dairy products. Ouch! I really love my butter,cheese, and half&half!
  • No more sprouted grain bread. All grains, including corn are off the table.
Essentially Paleo includes all vegetables (except potatoes), all fruit, nuts and seeds, and animal protein such as eggs, chicken, turkey, pork, and beef raised in a healthy environment with a grain-free diet.
Paleo excludes grains (including corn), legumes (peanuts, peas, and green beans included), beans of all kinds, and dairy products. The books I reference below go into much more detail about why. Since I am a novice at this, I will not attempt to explain it myself.
4. The great thing, however, is we are already 80% there with my CSID diet approach. It will require planning and always having quick snacks on hand such as nuts, fruits, hard-boiled eggs and sliced-up veggies. My food dehydrator will probably be working overtime between drying fruit and making beef jerky.
5. By not purchasing organic dairy products, sprouted grain baked goods, gluten-free cereals, and organic peanut butter, I will save a lot of money that will go to purchasing grass-fed beef, and fresh fish and poultry.
Here are a few of the family-friendly Paleo resources I have found so far. I will be purchasing the electronic versions of the cookbooks soon and can’t wait to get started!
If, as a CSID family, you see the potential in applying the paleo diet to your household, please let me know! I will be posting recipe testimonies and linking to recipes or other resources as we find success.

If you are new to the CSID diet, or you or your child have been recently diagnosed with CSID, visit the brand new website www.CSIDcares.org for a complete description and direction for managing CSID.

Breakfast Crepes

This crepe recipe is suitable once almond flour has been successfully introduced to the diet.
Yield: 10, 10-inch crepes
6 eggs
1/4 cup blanched almond flour<!–[if supportFields]> XE “almond flour” <![endif]–><!–[if supportFields]><![endif]–>
2 tablespoons coconut flour<!–[if supportFields]> XE “coconut flour” <![endif]–><!–[if supportFields]><![endif]–>
1/2 cup coconut milk (Thai Kitchen canned works the best)<!–[if supportFields]> XE “coconut milk” <![endif]–><!–[if supportFields]><![endif]–>
2 tablespoons coconut oil<!–[if supportFields]> XE “coconut oil” <![endif]–><!–[if supportFields]><![endif]–>
2 tablespoons honey or 1 tablespoon agave syrup
1 teaspoon pumpkin spice, nutmeg or cinnamon
2 tablespoons freshly ground flax seed (optional if no signs of digestive distress)
Butter or coconut oil<!–[if supportFields]>XE “coconut oil” <![endif]–><!–[if supportFields]><![endif]–> for cooking
1. Combine all ingredients in a blender or food processor aside from the butter for cooking. Blend on high for one minute.
2. Heat a 10-inch skillet on medium-high heat. When a dab of butter sizzles, pan is hot enough.
3. After oiling, pour approximately two tablespoons of batter into skillet, quickly rotating with the handle to coat pan evenly. You may need to experiment with the proper amount as too much or too little will cause the crepe to crumble upon turning. (If batter seems too thick, try blending in an extra egg to thin.)
4. Cook until bubbly and edges cook through. Using a wide spatula, carefully turn crepe over. Cook second side for just a few seconds. Slide crepe onto a cool plate. Repeat.
Filling Variations
–Ricotta cheese and sliced strawberries or mashed raspberries (my favorite)
–Jam made from pure, low-sucrose<!–[if supportFields]> XE “sucrose” <![endif]–><!–[if supportFields]><![endif]–> fruit such as raspberries or grape. Top with Daisy Sour Cream and sliced berries

Apple Delight Pancakes

Inspired by the Apple Pancake recipe in “Grain-Free Gourmet” by Jodi Badger and Jenny Lass, I added more eggs and zucchini to stretch this recipe to serve 4-6 instead of just one. This recipe contains no flour, and is delicious with sliced strawberries, a sprinkle of cinnamon and drizzled honey for a topping. This recipe is dairy-free if you use almond milk and grapeseed oil options.

Yield: 10-12 pancakes
Ingredients
1 apple, peeled, cored and grated
1 zucchini (about 8 inches in length), peeled and grated
8 brown, organic eggs
1/4 cup unsweetened almond milk or homemade, lactose-free yogurt
1 tsp pure vanilla extract (no sugar added)
1 tsp cinnamon
1 tsp nutmeg
butter or grapeseed oil for cooking
honey, cinnamon, and sliced organic strawberries for topping if desired
Instructions
1. Place grated apple and zucchini in a cheesecloth or cloth jelly bag and squeeze out excess water. You should have about one cup total after draining.
2. Using a medium-sized mixing bowl, add drained apple and zucchini, eggs, almond milk, vanilla, cinnamon and nutmeg. Whisk thoroughly until mixture begins to froth.
3. Heat a small frying pan on medium heat. Using 1/4 cup, pour one pancake at a time onto heated pan. If you have egg rings, you can make perfect circular pancakes. If not, simply use the spatula to scoop egg batter into a circle as it begins to cook.
4. When edges begin to cook, flip pancake to seal in second side. Gently press spatula onto pancake to release excess liquid. Flip pancake once or twice more, continuing to press out liquid until both sides turn a deep golden brown.

5. Slide pancake onto warmed plate, and continue to cook the remaining pancakes. Serve with suggested toppings or discover your own depending on your dietary needs.

Almond and Coconut Flour Pancakes with Warmed Nectarine Sauce

A variation of Breakfast Crepes (to debut in my recipe book), this breakfast is fortified with ground flax and whey protein powder, subs plain yogurt for coconut milk and includes warmed nectarines as a topping. Sucraid required! Only try this recipe while symptom free.

Yield: 10, 4 inch pancakes

6 eggs

1/4 cup blanched almond flour

2 tablespoons coconut flour

1/2 cup plain yogurt

2 tablespoons coconut oil
2 tablespoons organic ground flax seed
2 tablespoons whey protein powder (without sucrose or starch fillers)

2 tablespoons honey

1 teaspoon pumpkin spice, nutmeg or cinnamon
2 fresh nectarines, peeled and cut into bite-sized pieces
honey and sour cream

Butter or coconut oil for cooking

1. Combine all ingredients in a blender or food processor aside from the butter for cooking. Blend on high for one minute.
2. Heat a 10-inch skillet on medium-high heat. When a dab of butter sizzles, pan is hot enough.
3. Place nectarines, and a drizzle of honey in a small sauce pan and cook on medium low heat until warmed.
4. Pour approximately two tablespoons of batter into pan. Cook until bubbly and edges begin to brown. Almond flour browns very easily, so a dark brown pancake is normal and does not taste burnt. 
5. Carefully flip pancake, cooking second side for just a few seconds. Slide  onto a cool plate. Repeat until batter is gone, or cook amount of pancakes desired and refrigerate batter for up to 3 days.
6. Serve warm, topped with nectarines and a dollup of sour cream if desired.



Veggie Scramble Crepes with Hollandaise

At the request of my sister-in-law, I am posting this complete recipe. This is a gourmet breakfast that anyone can enjoy. It is gluten-free, starch-free and sugar-free. Probably more for moms than kids… this breakfast includes scrambled eggs and cheese topped with sauteed mushrooms and spinach, slathered in hollandaise and wrapped up in coconut flour crepes. Yum!

Yield: 3 filled crepes

2 teaspoons butter
1 cup fresh, washed baby spinach leaves
1/2 cup chopped or sliced fresh mushrooms
3 eggs
1 tablespoon milk
1/4 cup grated cheddar cheese
3 cooked, warmed crepes (see Coconut Flour Crepes)
1/2 cup warmed Hollandaise Sauce
Salt and pepper to taste.

1. Prepare the crepes and Hollandaise sauce in advance and as directed using the links to the recipes above. You can keep them warm in an oven or toaster oven while you prepare the filling.

2. Melt 1 teaspoon butter on medium-high heat in a medium skillet. Add mushrooms and saute until golden brown. Add spinach and a dash of water. Cover and remove from heat.

3. Meanwhile, heat remaining butter in a separate skillet on medium heat. Whisk eggs, milk and cheese in a small bowl. Cook eggs in skillet, stirring often until cooked through.

4. Arrange warmed crepes open on a large plate. Spoon 1/3 of the eggs onto each crepe. Add 1/3 of mushroom and spinach on top of eggs. Drizzle Hollandaise and add salt and pepper if desired. Fold over each crepe and serve warm. Enjoy!