I've stopped writing our recipes down unfortunately, they change so often, but
they are very sumple. Mayo is boiled frozen cauliflower, tossed in a blender
with oil, salt, and either lime, lemon, rice or apple cider vinegar, plus you
could add some raw onion for zing.

Sunflower pancakes is roast organic raw sunflower seeds in a slow oven til
golden, grind in a clean coffee grinder (not one you use for coffee), mix with
water, oil, and a touch of baking soda. At the end throw in just enough shredded
veggies that they won't fall apart, and then a bit of vinegar to make the baking
soda bubble. Roll into loose balls, adjust for texture and consistency, and fry
in a hot skillet, flatten with a spatula. They're fragile, so keep them small.

We used to have to go to 4 or 5 grocery stores on the weekend to find all the
foods wed need for the week. Since we both work we could only do this weekends.
I think my kid spent his toddler years in a grocery cart, hah! Now that a big
Whole Foods opened near us, it's easier. We just make a trip to Kroger, a trip
to Whole Foods, and then about once a month to another store. We shop from a
list. My husband does Kroger, I do Walmart, and we take turns doing the other 2.
We sit down together and figure out what we need, we've got a big white board in
the kitchen with all the foods we eat regularly, and whatever we need for that
week gets a red circle beside it. When we unpack the groceries, we put a check
in the circle. After we're all unpacked we check to see what we didn't get, and
if we need something else for that week's cooking, we add a trip to another
store until we find it. Usually we know what to get at each store so there isn't
too much of that. We have 2 deep freezes and we always have an extra week's food
stored just in case it's out at the grocery, too. We shred and grind and chop a
lot of veggies in advance, and then freeze them, so we have extras on hand. I
keep a spreadsheet inventory of all the food in the freezer so I can search on
say, "shredded parsnips" and see how many bags we have. Every time we use a bag
of food we write down the number of that bag and delete it from the database.

I had to get organized about it so we didn't end up with a lot of food lost in
the freezer. We've developed this system over years, it's always a work in
progress.

We do give 3 foods for 3 days (used to be 2), and then stop for 4 (used to be
5). I'm pretty strict about that.

Of course an ER trip can throw everything wacky, when Tom was in the ER for 3
days I stayed with him and dh cooked all our meals and brought them to us...lol,
I am a tough taskmaster, he knows how to cook everything now and we rotate
cooking nights too! I create all the recipes though.

For a long time our diet was more restricted than it is now...I'm talking 3 or 4
foods including juice and oil for 2 days. No fowl, no legumes, no grains, no
eggs, just 3 meats (ostrich, lamb, buffalo), and a few veggies, and a few fruits
and a few oils. No coconut, no olive, no seeds... It took 3 years of being VERY
strict to get to this point. We earned back these foods slowly over time. It
pays off, but it might mean some time of lamb, zucchini, and squash for
breakfast, lunch, snack and dinner for months and months. This is what kids with
eosinophilic disorders do -most of them are on a liquid elemental diet with just
one or two or a few solid foods they can eat for a very long time. I know
teenagers who eat like this. It I tough but if these kids are in pain they're
usually cooperative with anything that helps stop the pain.

Whatever it takes...just please do get the help of a good nutritionist if your
diet is getting very limited.

Suzanne

--- In foodallergyautism@yahoogroups.com, "jessicagalligani" <luckylot@...>
wrote:
>
> My husband would LOVE to have it as simple as Monday is a certain food, etc,
but I just can't shop that strictly, it all depends on what is going on for us
in that week so I have to be more flexible. I don't always have all the foods
for a given week.
>
> So were you providing the same foods for three days in a row, then taking a
break? Can we do two days of the same foods/oils/fruits, etc and then four off,
you think? I might have to revamp my spread sheet...lol.
>
> We also make pancakes in batches (like teff and zucchini) that we freeze and I
often do the same with things like meatballs, bison burgers, chicken strips, so
they are easy to just toss in the microwave for a few seconds for lunch. I
don't do it with everything though, I make a lot just before the actual meal. I
have had a lot going on lately, so I am behind on batch cooking....two weekends
of visitors (another family member coming this weekend), a birthday party, then
an ER visit followed by two days at the hospital with a very sick child...it's
been nuts. Needless to say, EVERYTHING is suffering. I am just barely staying
afloat to keep our clothing clean, lol.
>
> So back to the topic at hand, I would LOVE your sunflower (do you grind it
yourself?) and veggie pancake recipe if you are willing to share?!?!
>
> The thing that is hard for us is that our 23 food allergies involves a lot of
the foods everyone is using. He can't have pumpkin, sesame, egg, all citrus,
kidney and pinto beans, olive, rice, potatoes (although the parsnip hashbrown
idea sounds great, how do you make those?? I bet it would work with turnips and
squash too?), coconut (my biggest bummer, we used VCO regularly before this), he
reacts severely to mango, so that is out and we are corn-free and try to avoid
soy as well. So many of the things you have listed are out for us, like
anything with mayo (any sauces are REALLY hard), anything with lime, things like
hummus or anything with tahini and of course, nothing with beans, sigh!!! He
doesn't like to touch things with his hands, sensory issues, so I could do the
rolled meat with a toothpick I bet. I did turkey with avocado, bacon and honey
mustard once, he loved that. I should do that again soon! I need to keep a
list of these ideas, so I don't forget about them, sheesh!
>
> Jessica
>
> --- In foodallergyautism@yahoogroups.com, "Suzanne" <szmidford@> wrote:
> >
> > Well, we used a strict rotation chart where literally Monday is beef and
broccoli day :) that worked for us as we do all our cooking at night and big
batches at a time, and need to be able to plan things ahead. All his meals are
planned. Another benefit of this was to group foods together that I can build
recipes around -so, for instance, if he eats mango and coconut, I know if I put
mango and coconut on the same day I can give him mango and coconut pudding for 3
days. Or I can make guacamole 3 days by putting lime and avocado together. I
have pancake recipes that use sunflower seed flour and shredded veggies
together. I make a big batch and freeze them, and then just thaw however many I
need. On every freezer bag I list all the ingredients, including oils, spices,
etc. I do the same thing with quinoa pancakes. We have pancakes for breakfast a
lot, and hash browns from either shredded potatoes or shredded parsnips. Usually
it's a carbohydrate (hash browns, pancakes, cereal like puffed corn or rice or
millet), or a grain like quinoa or amaranth or buckwheat, plus a fruit (mango or
peeled ripe pear if I'm brave) or a vegetable like broccoli or carrots (I just
microwave frozen veggies, sometimes with a sauce like homemade hummus or
mayonnaise or bean dip), plus a meat of some sort.
> >
> > Snacks are things like coconut yogurt, mango-coconut pudding, guacamole with
carrots to dip, or rice crackers and sunbutter. We also do rollups with sliced
roast beef (Applegate Farms organic, I think), rolled around chopped lettuce and
coleslaw I make with cabbage and home made Mayo plus some cultured veggies (wish
I could do more of these). We allow a lot of starches now because we seem to be
doing okay with them, with enzymes and antifungals, but I'd have to think back
to what we used when we were more strict with starches and allowed more phenols.
Generally, we do lots of veggies with dips and sauces for snacks, and puddings
and yogurts. We also did squash chips which can be used as sandwich covers for
sunbutter, pumpkin-seed butter, and hemp seed butter. And there's always fruit,
for those who can eat it. Apple slices with any of those butters, and bananas
with butters spread on them or dipped, and celery sticks with any of those
butters.
> > Do those ideas help?
> >
> > Suzanne
> >
> > -- In foodallergyautism@yahoogroups.com, "jessicagalligani" <luckylot@>
wrote:
> > >
> > > Suzanne,
> > > You had mentioned to me, at another time, that you rotate 2 days on, 4 or
5 off, right? I am in the process of organizing my son's rotation diet, to help
heal his leaky gut. He has so few foods, it can be hard to develop snacks and
meals with any more than 3-4 days between for some food categories. He is
always hungry, wants to eat just about hourly and I am SO running out of healthy
ideas that fit our needs. So my question is, what is the proper way to rotate
foods? Should we eat the same foods for the whole day, like if I am giving
chicken, use it for lunch and dinner, etc? And snacks, ugh, snacks....I don't
even know what to ask about them!! He likes apples and dry cereals, all of
which cause problems for us. I try raw veggies, but the battle is just not
worth it sometimes.
> > >
> > > I printed a sheet with lists of the foods he can have, by category and
next to each food I mark the days he ate them so I can work on a less rigid
schedule, I don't like the Monday=beef and broccoli routine. This way I can
just make sure we eat a food that hasn't been eaten in a few days, but still
have the flexibility to eat based on our mood. Another major meal for us is
breakfast. It's his favorite meal of the day and we are so limited. We are
trying to avoid high oxalate foods, high sugars and carbs and we have 23 food
allergies to avoid in addition to GFCF and corn free. We have been able to
successfully rotate rice back in thankfully, but I am still leery of it's
ability to stir up yeast, so I keep that almost to weekly rather than every 4
days. We also do fruit and sunflower seeds, he dips the fruit into ground
sunflower seeds, I make teff pancakes without sweetener and GF oatmeal with
carob reishi syrup. That is about IT for breakfast.
> > >
> > > Ok, sorry to get off topic a bit there, thoughts are racing through my
head while I try to organize this.
> > >
> > > Jessica
> > >
> >
>