Another Generation Comforted by Potato Soup

As I said yesterday, we've been really sick around here! The kids and I have upper respiratory, sinus infections, ear infections, and fevers that have exacerbated our asthma.  My wonderful mom brought us potato soup.  It is the recipe I ate every time I was sick as a child and I am so thankful, my children will share in this comforting memory as well. Believe it or not it is safe for all of us!

Ingredients:
5 lb bag of russet potatoes
2 large yellow onions
salt
pepper
water
beef broth (optional)

Directions: Peel and cut a 5 pound bag of potatoes and mince 2 large onions.  Add the 5 pounds of potatoes and minced onions to the pot with enough water to cover the tops.  Add salt and pepper to taste. Boil until potatoes are tender.  Using an old fashioned hand masher, mash the potatoes to desired soup consistency. I like mine to have smaller lumps as I usually request this when I have a sore throat.  If it is too thick for a comforting soup, just add more water or use safe beef broth if desired to get the thin consistency desired.  When reheating, I always add a little beef broth to get it thin again.

It is so very simple to make and requires so few ingredients.  But, to me it tastes like "home" and "nurturing" and "the road to recovery!"

Can It! Canning Veggies & Fruits

Ok, let me throw out a disclaimer first thing.  I am not an expert in canning.  I cannot tell you the right temperatures to reach in canning and depending on your elevation levels how it may vary.  Let, me say that again. I am not an expert on canning.  I know enough that I know some things can be canned with water baths only, but other things must be done in a pressure canner. I know enough to refer you to the experts.  This is one website that my father recommended I share http://nchfp.uga.edu/ from the National Center for Home Food Preservation.

Here is what I am an expert on- the fun and memories created in making such fresh foods.  The pride I feel from helping getting fresh ingredients from the garden, creating something wonderfully tasty and safe for our families' multiple allergies, and knowing they are eating healthy each and every time I open it for lunch or dinner.  Each time we can new foods I will share our recipes and experience.  Go ahead and purchase your canning kit and be ready for the next time we play in the kitchen. Our canning kit is similar to the one above.  I personally would recommend purchasing one with all of the accessories with it.

This is one of my favorite jams we have ever, ever created!!!  One of the special things about creating your own jams and jellies is sharing them with friends and family.  This elderberry jam is so delicious that I did not want to share it at all.  (Um, I'm not kidding.  If you got a jar, consider yourself blessed!)  We actually made two batches of it.  The first one we created an elderberry syrup because um, well, that's what happens apparently when you purchase the wrong kind of pectin (tip number one- purchase the right pectin for the job!).  Elderberries are so succulent and sweet that they allowed our mistake to become an amazing syrup for pancake breakfasts in the morning. 

My father however, is not a quitter.  Despite our oohing and aahing over how delicious this "mistake" was, in his book, it was still a mistake.  So, he went back out and painstakingly picked more of the wonderful, TINY purple berries and returned another day to can yet again.  You won't hear any of us complain.  We love time in the kitchen with my father, well, we just love time with my father period. This time we really did make jelly. (And we also learned that if you move the very large pot of steaming water over too far from the center of the eye it will make your laminate wood cabinets warp.  So, tip number two, be sure the pot is perfectly centered on the burner.)

A few weeks later we made blueberry jelly too.  The blueberry jelly is not as sweet, but it taste just like fresh blueberries.  Deliciousness!

Blueberry Jelly

Elderberry Jam

The covers were simply made by cutting felt into the needed shapes and hand stitching them onto the felt fabric.  I handstich because I do not know how to use a sewing machine!  It's on my list of things to learn.... along with how to create better photographs, get my already purchased domain name on my blog, and organize my blog a little better. All in due time I suppose.

Gaining Weight and Regaining Health

When the boys were first diagnosed with their food allergies they had fallen off the growth charts to below the zero percentiles. Also, due to their compromised immune systems and inability to absorb all the nutrients from their food their height had plateaued as well. My boys looked quite frail and terms like “failure to thrive” were mentioned and frankly, scared me.

I scoured books from the library, information from the Internet, and consulted with a nutritionist once. The general consensus seemed to be that healthy fats were the answer.

Here comes another disclaimer in case you have missed my other posts. I am not a doctor. I am simply a parent that does all I can for my children to have the healthiest lives possible. I share my information so that it may help you as well and hopefully, you will not need to spend hours upon hours and days upon days worrying and researching, and worrying again. But, please always include your children’s medical team in your decisions.

 

 

The following are some of the foods that I feel helped our children gain weight and health back.

Hemp Milk

I swear by Tempt Hemp milk and believe this is the main reason that boys health and weight returned as quickly as it did. It has a nice, creamy texture and a sweet, nutty flavor. I will admit it did take me a little time to get accustom to the taste for my husband and I, but the boys loved it immediately. I gave them Hemp milk 3 times a day after meals as it is very filling.

I would also suggest making Hemp smoothies for breakfasts. Add a banana and some Sunbutter if your child is not allergic to sunflower seeds (or any peanut or nut butters if allergies allow). 

 

 

Avocados

Avocados are phenomenal. They have healthy monounsaturated fats, no cholesterol, and many wonderful nutrients. Avocados are high in beta carotene, fiber, folate, and potassium. Believe it or not they actually contain 60% more potassium than bananas. I have also read that nutrients are better absorbed when eaten with an avocado.

They boys would not eat avocados out of the shell. I tried and tried. So I found some wonderful recipes that allowed me to still get it in their systems. If your children are old enough and healthy enough to eat solid foods, then I would add avocado slices to sandwiches and wraps. My little one now likes sliced avocado, Boar’s Head sliced turkey, and bacon wrapped in gluten-free tortillas. If your little angel can have tomatoes and raw spinach I would suggest adding that too. Guacamole is another way to sneak it in.  But, the boys all time favorite things is the Chocolate Avocado Mousse recipe!

 

Chocolate Avocado Mousse

• 1 ripe avocado
•  ¼ cup cocoa powder
• 2 tbsp raw agave nectar
• 2 to 3 tbsp honey 
• ¼ cup of vanilla hemp milk

Peel and slice your avocado into a sixth. Put avocado slices, cocoa powder, agave nectar, honey, and vanilla hemp milk into with you magic bullet or ninja and blend until smooth. Serve cold.

 

Sweet Potatoes

Sweet potatoes have many health benefits too. They contain B6, vitamin C, vitamin D, iron, and magnesium. If your little one is old enough or healthy enough to eat solid foods we love sweet potato fries!  You can grill them or bake them.  We have tried sweet potato fries several ways: baking with cinnamon and sugar (the last few minutes of baking add), sugar and cayenne pepper, salt, salt and black pepper, or drizzle maple syrup on them 5 minutes before removing from the oven.We also will make a honey dipping sauce with honey and lime or honey and cayenne pepper. 

Here is one of the ways I made it often for the boys:

Healthy Smashed Sweet Potato

• 1 sweet potato
• ½ a banana
• 1 Tbsp olive oil
• cinnamon, sugar, and salt to taste 

 

 

While on the subject of sweet potatoes, let me remind you that you can make your little one’s skin turn orange from too many orange foods. Ask your doctor how often to feed them “orange foods”.

Bananas

Bananas are also are helpful foods that aid in digestion and nutritional absorption. They help diarrhea and constipation and restores electrolytes in the body.

Mashed Bananas

Simply mash up your bananas. If your child can have nuts or seeds add a little sunbutter to your banana and mix well. 

 

Mommy tip: For traveling, I still purchase organic baby food and let the children eat it instead of pudding for a snack out since they cannot have pudding (dairy). 

 

 

White Potatoes

I know white potatoes have a bad reputation these days. In my opinion they are very healing on a sensitive system (again, that’s a mommy, not a medical opinion).

Mashed Potatoes- the Allergy Friendly-Taste Filled way!

• red skin potatoes (if your child does not have a texture or swallowing issue and you can leave the peels on that adds more nutrition)
• gluten-free beef broth
• original Tempt Hemp milk
• Earth's Best dairy free butter (We use dairy free/soy free)

Boil  potatoes in beef broth.  Boiling the potatoes in beef broth allows you to add flavor where the creamy milk and sour cream have been eliminated. (I am confident that vegetable broth would be great too). After boiling the potatoes drain broth and set aside.  Add original  hemp milk and a dairy free butter and mix with a mixer to thin it out a little more add some of the reserved beef broth (this also adds back some of the nutrients lost in the boiling process I believe). 

Once their gut has healed more play with spices!  Add chives. Parsely... the skies the limit.

If their system is really sick and I am not able to keep much down, I would use only beef broth and potatoes for a few days.  You know your child's need the best.  Follow that mommy gut instinct.

 I would also search for a potato soup recipe and use that too.  If you have a favorite you want help with changing to make safe, just send me the recipe and I am happy to try and make it different.

Also please be sure to check out the Potato Soup recipe here:  http://busybeesallergies.blogspot.com/2012/12/another-generation-comforted-by-potato.html

 

Olive Oil

Olive oil is yet another healthy fat.  Once they had healed a little and were not quite as sick, I began to add olive oil to everything.  Yup, even their milk!  I would add up to (no more than!!!) 2 tablespoons daily in their diets.  I only needed to do this about 2 to 3 months.  Once they gained back some of their weight and health, I would choose days where they clearly did not eat enough calories that day and just add it to their milk cup.  I would add about 2 to 3 teaspoons per cup of milk.  Shake or stir well... they never know you did it.

I also would add olive oil to baked potatoes, sweet potatoes, etc,

 

Reflux?

I included this here on this post, as it was a major part of this journey for us.  Here are some things we learned:

• elevating their bed helped.  We found a thick wedge to place under their mattress and over the box spring.
• attempt to plan meals and snacks around their sleeping schedule.  Do not give food 2 hours before naps/ meals if possible.  No drinks for 45 minutes prior to sleeping.  I abide by this rule for breastfeeding too.
• Know your children's triggers.  Chocolate is one many overlook.  I always gave the boys chocolate avocado mousse for breakfast after they woke up and way before napping.

 

 

Probiotics and Vitamins

I believe in probiotics and vitamins to support your babies walk towards health.  I would suggest finding a good probiotic.  Then as health has improved add a multi vitamin.  Be careful with your probiotics as many are created using dairy products or your children's allergens.  Call manufacturers.

 

Labels

Toothpastes, shampoos, conditioners, lotions, even your children's medications can contain food.  I have found egg whites in toothpaste, dairy in lotions, nuts in my shampoos, wheat in my conditioners.... I add this as when we first started this journey we had no idea that food was in almost everything! 

Call manufacturers for "and natural flavorings"- it is often a hidden source of your child's allergies.

Oh, and each time you purchase the product, read the labels again- they company can change ingredients at any time and do not have to let you know!

 

Icings for cakes and cookies

I searched the Internet high and low for safe frosting recipes.  Typically, I have to adjust mine ever so slightly.  After several failures and a few "okay" batches, I feel I have been able to modify this recipe to it's perfection.

I found the boys birthdays to be one of the most difficult allergy challenges we faced.  I wanted my boys to have beautiful and memorable cakes like I had as a child.  I had never really decorated cakes before... but I was grateful for all of the times my dad and I had decided to try and decorate cakes when I was in high school and for the cake decorating kit my mom had given me.  So, I tried MANY, MANY frostings!!!  The following two are now what I use to decorate all of my cakes.  It is time consuming, but not difficult.

My cakes are truly a labor of love.  I am not able to do it quickly at all (that might be the understatement of the year!)  Every second I am in the kitchen is all about the person I am creating the cake for and luckily for my children, a safe treat for them as well.  My cakes are full of mistakes.  The most important thing is that my children are so very happy with my attempts and my love.  I hope they will look back on their birthdays as adults, with fond memories of beautiful cakes.  My oldest little guy is usually the designer and mommy becomes the creator.

I think this year will end up being Bubble Guppies for "B" and a How to Tame Your Dragon cake for our oldest little wonder... we'll see!





 

This is the frosting that I use to frost the whole cake. It is so sweet, yummy, light & creamy.

Fluffy Buttercream Frosting

• 1/2 cup Spectrum Shortening
• 1/2 cup Earth Balance
• 3 1/2 cups sifted powdered sugar (yes, sift!)
• 1 1/2 tsp gluten free vanilla extract
• 1/4 cup vanilla Hemp milk

1) Beat the shortening & earth Balance until fluffy. Add sugar and beat 3 minutes.
2) Add vanilla & Hemp milk beat another 5 to 7 minutes.
3)  Dye to desired base colorings

*If you have a corn allergy, you can buy confectioners sugar at a health food store or online without corn starch.

Toys were bought at a local grocery store bakery.  This was super easy!  Make a 9x9 inch square cake, frost one diagonal the color of the sand and the other diagonal a teal blue ocean color.  I did grind a few Enjoy Life's Crunchy Sugar cookies in the food processor and add to the sand colored side to look more like dirt. 

Nana's Banana Bread

My sweet honey's mom was an amazing cook.  She loved to show how much she cared for us by getting in the kitchen and preparing some of our favorite foods and treats.  When I met my sweetheart, I was actually living 4 hours away.  I moved in with his parents for a year prior to us getting married and moving out on our own.  Nothing, not even time, can dim the powerful memories of waking in the mornings to the smell and taste of warm banana bread.  One bite brings back powerful emotions of being loved.  One bite of "mom's" banana bread and all is right with the world for that moment.  It brings me back to such a happy and safe and uncomplicated time.

Whenever we would go on family vacations, I knew I would be able to start the day with some of her banana bread.  She always had other specialty treats too, but my favorite was her banana bread.  Mom passed away several years ago, and with that loss, we lost many of her recipes too.  Thankfully, this was one of the recipes she had written down.  It has taken some tweaking to make it safe for our boys, and if mom was here I bet it would be that much sweeter.  The following recipe is not exactly mom's recipe (mom, did not share her recipes and I still honor it!) but it is our attempt at allowing our little boys to grow up with the same memories of hot yummy banana bread that has the ability to take them to a safe and happy and uncomplicated time throughout their lives too. I hope this brings your family a lasting, loving comfort too.


"Nana's" Banana Bread

• 2 cups Gluten Free Bisquick
• 1 cup sugar
• 1 1/2 tsp baking power
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup Spectrum Shortening or Earth Balance Dairy free/Soy free butter (My husband and I both think that Spectrum Shortening is more like mom's)
• 3/4 cup water
• 1 Tbsp Flax + 3 Tbsp warm water
• 2 overly ripe (or frozen) bananas

Mix the flax and warm water in a small container and mix well. Set in the refrigerator (up to an hour before making the banana bread).

Mix together Gluten Free Bisquick, sugar, baking powder, salt, and baking soda. Cut in shortening (or butter). Add water. Add the flax and water mix. Mash the banana and fold into the batter. Bake in a floured and greased pan. Bake at 350 degrees for approximately 50 minutes.

Also makes yummy muffins!
Also if you add Enjoy Life Chocolate Chips, you can add these in as well for a little something different.

With Love Always

 

Dairy Allergy? Buttermilk Substitute

Did you know you can easily substitute buttermilk in your recipes?

Equivalent: 1 cup of Buttermilk

 Ingredients:

•  2 to 3 teaspoons of lemon juice or apple cider vinegar
•  1 cup of Unsweetened Milk Alternative (soy, rice, oat, hemp, etc.)

Directions: in a liquid measuring cup, pour 2 to 3 teaspoons apple cider vinegar or lemon juice and add your milk alternative to equal one cup.

*Let the solution stand for ten minutes before adding to your recipe.*

 

 

Perfect Pumpkin Pie- Gluten free, Nut Free, Vegan

I miss rolling out the pastry dough and using little cookie cutter leaves to make intricate designs for my pumpkin and apple pies. I miss being able to show up at any table and know there was going to be something delicious to eat! So, this year, I decided I was not going to miss having pumpkin pie! I set out on a mission to make a gluten free, peanut and tree nut free, egg free, and dairy free pumpkin pie. But, I will be honest, I procrastinated. I decided I MUST have this special pumpkin pie for Thanksgiving at 9:00 p.m. the night before Thanksgiving.... so, it had to be ingredients we had on hand! I did not have most of what people suggested. So I combined a little bit of this and a little bit of that from each recipe. I liked what I created!  My little Steven could not get enough of it. I came back into the kitchen and found him smiling at me while lifting a spoonful from the pie plate itself. I had to laugh. If my picky eater devoured it, I bet your family will too!



For the crust:

• a 9 inch glass pie pan
• 1 box of crunchy Enjoy Life Sugar Cookies
• 1/4 cup of confectioners sugar, sifted
• 1/4 cup plus 2 Tbsp melted dairy free/soy free butter (I used Earth's Balance)

I would suggest lining your glass pie pan with parchment paper as it sticks to the pan!!! (Really, go back and do this! I wish I had done so!) Put cookie in food processor and pulse until you have fine crumbs. (I used my ninja blender). Pour crumbs in your pie pan. Add sifted confectioners sugar and 1/4 soy free/dairy free butter. Mix and then push into pie pan with your fingers or if your more dainty than I, use a fork to form the crust :).

Bake at 350 for 20 minutes and then cool completely before adding the pumpkin filling.



For the pie filling:

• one 15 ounce can organic pumpkin
• 1 cup vanilla help milk
• 3/4 cup sugar
• 1/4 cup tapioca starch
• 1/4 tsp salt
• 1 tsp gluten free vanilla
• 1 1/2 to 2 tsp of pumpkin pie spice

Substitutions Needed?

No Hemp milk? I am sure almond or soy would be great!

I think that rice milk and flax milk are very watery, so I would suggest adding 2 Tbsps more tapioca starch as a thickener or the Ener-G egg replacer for 1 egg)

Gluten Free Sausage Stuffing for Thanksgiving

 

This is a recipe worth waiting for!  I have always hated stuffing at Thanksgiving until I tasted my sister in laws dressing.  It is truely a taste of heaven!  I wish we knew where she got the original recipe, but she has been creating this masterpiece every year for about 20 years.  Shhh... don't tell the turkey, but I think it steals the show!!!

 

 



Gluten Free Sausage Stuffing for Thanksgiving

 

1 pound country sausage (we use country pride)

1 medium onion chopped

3/4 cup celery

1 tsp of salt

1/2 tsp pepper

1 tsp dried basil

1/2 tsp oregano

10 cups DRY day old bread cubes (we typically use our own homemade loaf bread, this year we will be trying this recipe with the Schar brand of gluten free bread)

2 Tbsp of minced fresh parsely

Gluten free chicken broth

 

Cook sausage in skillet, breaking it up with a fork as it cooks.  Cook meat until there is no pink remaining.  Pour of all but about 1/2 cup of the remaining liquid.  Add celery and onion, stir in salt, peper, basil, and oregano.  PLace bread crumbs in a large bowl.  Add sausage mixture and parsely.  The add in enough chicken broth to moisten the stuffing.  Mix together gently. 

 

You can either stuff the 12 - 14 pound turkey or place ingredients in abaking dish.  Both will be bakes for 30 minutes at 350 degrees.



Allergies and Holidays? It's All Gravy, Baby!

With a little tweaking and creativity, holidays dinners are not quite as stressful as we first anticipated.  It gets easier every year! 

My boys have anaphylatic egg allergies so obviously egg nog is not a holiday favorite in our home .(Well, at least not until they are safely tucked in bed for the night- shhh.  I knew my parents must have had fun desserts and played once I went to bed as a kid!)  But, I noticed my oldest felt excluded when we went to parties and his friends would talk about how yummy it tastes.  It completely breaks my heart when they feel they are not able to participate equally, so I went on a quest to find an allergy free holiday drink that would be a treat for them as well.  I found Rice Nog.  It cannot really be compared to Egg Nog in my opinion, but it is a holiday inspired cinnamon/nutmeg flavored yummy treat that my boys look forward to every year now.  I tell them it is "Reindeer Milk" and they love it!  I have even been known to wrap the box and add a picture of reindeer clip art to the front to make it an extra special treat that is just for them!

Dairy allergy?  Let's start with the mashed potatoes!  We have learned to boil our potatoes in beef broth.  If you have wheat allergies, be sure to read the ingredients carefully as many brands of beef broth contain gluten.  Boiling the potatoes in beef broth allows you to add flavor where the creamy milk and sour cream have been eliminated.  (If you are vegetarians or vegans I am confident that vegetable broth would be great too).  After boiling the potatoes we drain most of the broth and set it aside.  We add plain (not vanilla) hemp milk and a dairy free butter and mix with a mixer to thin it out a little more we will add a little of the beef broth we originally boiled it in.  We also have learned to not be shy with spices.  Add onion powder,a touch of garlic, salt, and pepper.  Delicious!

Wheat/ Gluten free?  Gravies are so very easy to make safe!!!  Our favorite thing to use as a thickening agent is tapioca starch.  Tapioca starch is very thin and blends into the gravy easily.  This is also a great agent for soups and stew thickening too.

Craving Stuffing?  I have a recipe for you!  It is so good it deserves its own post, so I will keep you waiting and wanting for more!

Need to replace eggs in a recipe?  My all time favorite egg replacer is ground flax seeds.  I use 1Tbsp of ground flax seed plus 3 Tbsps of warm water to equal 1 egg.  I usually will mix it and set it to the side for 15 minutes to be a thick goo. It adds a little nutty flavor to most recipes.

Our family has been pretty accommodating and understanding about us not having deviled eggs, pecan pies, and other anaphylatic Thanksgiving favorites at the table.  We have been quite blessed with our families' understanding and support.  It required a lot of education and a few times I needed to stomp my feet and be demanding to get some attention- but the end result is everyone understands we want this to be a relaxing environment where we want to know the children are safe and we do not need to be on hypervigilent alert at all times. 

Do you have any wonderful holiday traditions?

Any recipe questions?