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amyable
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| Posted: April 04 2006 at 11:33am | IP Logged
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Last week I was given some news that has thrown me over the edge, food wise!  The baby and I have thrush, and from the symptoms, we've been battling it for awhile (I've been in denial, lol).
So here is the dilemna. We are on medication, that seems to be doing nothing. I *should* be cutting down on breads/starches/sugar, even fruit sugars, in my diet to starve those yeasty beasties out.
But that is almost ALL I eat! I am off of all dairy, soy, peanuts, and citrus, due to the baby's intolerances/allergies (only this week was I able to add back cinnamon and tomatoes - double yay!!). Our home is nut and egg free due to other children's allergies. If we want a meal to be for everyone, it has to be:
dairy, soy, egg, nut, tomato and citrus free.
Here's the clincher. I really dislike most meat! Lunchmeat especially. I'm no huge fan of vegetables either, lol. I do eat both, I do eat them on a regular basis, but to eat only those things for every meal ... I just don't think I can do it! 
Dinner I can figure out. I need the most help with breakfast, SNACKS, and lunch. I guess lunch could be leftovers, but I don't always have leftovers! Snacks are a big problem - I'm always grazing, because I'm so hungry with a 10 month old nursing baby, but I'm always grabbing bad foods like pretzels! Even a quick piece of fruit should be out for the thrush problem.
I've lost too much weight already, I'm often tired and dizzy, and my loved ones are on me to quit nursing. Which would be OK with me ... if she didn't have food allergies! Weaning her would mean trying to get her to drink a $9 a day hypoallergenic formula. And I promised myself I wouldn't wean this one for selfish reasons, I'd make the sacrificies.
I guess I'm rambling. If anyone has any high protein, allergen/sugar free breakfast, lunch or snack ideas (esp. quick and easy stuff!!) I would love to hear them. If not, a little prayer sent my way would be *wonderful*. God always seems to throw these impossible situations in my lap...and I never know what to do.
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Amy
mom of 5, ages 6-16, and happy wife of 
The Highly Sensitive Homeschooler
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lilac hill
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| Posted: April 04 2006 at 12:18pm | IP Logged
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How about chicken legs?
I have found that I can toss them with seasonings, fill a large pan with the legs, cover with foil, bake them and wrap them in baggies when cool. For a snack they are tasty cold or warmed in the baggie and are "hand"-y.
Can you consume beans other than soy--how about black bean spreads on corn chips--make sure they are corn chips and not wheat. We have spread bean mixes on rice cakes, no soy or wheat there either.
Brown rice, basmati, is good with the meats and pan sauces too.
We do not have allergies but with DD#2 running track and active in school I cannot keep her fueled up. DD#3 is always hungry so unless it is whole grained, I get grumpy--I am grumpy quite a bit ;)
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Viv
Wife to Rick (7/83), Mom to dd#1(6/87), dd#2(1/90), and dd#3(6/94) in central PA.
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Rachel May
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| Posted: April 04 2006 at 12:20pm | IP Logged
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Hummus? I used to eat it with oranges or grapes instead of pita, but that still is giving you fruit sugar. Also, hummus has sesame seed paste in it, I don't know if that is lumped with your nut allergy. And are garbanzos high starch? Ugh, less than helpful, but I am praying.
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Rachel
Thomas and Anthony (10), Maria (8), Charles (6), Cecilia (5), James (3), and Joseph (1)
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stefoodie
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| Posted: April 04 2006 at 12:23pm | IP Logged
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my main problem is snacks too - everytime the kids are hungry they think scones-pancakes-bread! right now snacks for us = fruits and/or tortilla chips from garden of eatin' some days with some hummus or a bean salsa.
do you like fish? i have lots of fish recipes i could give you. we usually have it with rice. if you dislike lunchmeats, what kinds of meats do you like/can eat/are willing to try?
breakfast -- are cereals a problem for you -- with rice milk, since you can't have dairy? my family loves cascadian farms products and peace cereal -- we get them from a co-op so it's cheaper.
take a probiotic is my best advice. my hubby was given dr. udo's probiotic capsules (the refrigerated kind) by his dr.
what *do* you like? if you list those i might have more suggestions.
are you into any asian/mediterranean food at all? LOTS of options there, but that will depend on what you're used to/are willing to try...
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stef
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stefoodie
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| Posted: April 04 2006 at 12:24pm | IP Logged
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you don't have to add the tahini/sesame paste to hummus -- just garlic-olive oil-lemon juice-salt and pepper will be fine.
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stef
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amyable
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| Posted: April 04 2006 at 1:08pm | IP Logged
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Thanks for the suggestions so far! Every bit is helpful.
I *think* I'm willing to eat asian/mediteranean I'm willing to *try* anything! I guess it really depends on how well the baby will tolerate it and what I can easily find here as far as spices, etc.
I do like most fish, but worry about too much mercury (also that fish is an allergen - I don't want to binge on it).
The rice milk (for morning cereal) is so high in sugar I'm sure that's not good for me. And oatmeal/rice, even plain, seem to make my bloodsugar go nuts because I'm hungrier when I'm done than when I first started eating!  What is up with that? 
I like ground meats (any kind) and white meat chicken/turkey. And fish. I'll eat other things, just don't like them. I guess I just don't want to force feed myself for every meal, so I wind up just not eating well, and grabbing what I can "eat and go". Which tends to be bread/butter (excuse me - dairy/soy free "spread" ), pretzels or chips, a piece of fruit if I'm feeling especially daring . I need to find things I can keep prepared and just heat up in the moment. Things like making black bean spread to eat with chips sounds perfect. Cut up veggies (w/o dip  ), etc.
My dh suggested looking for higher fat foods too, and he's probably right - I need that boost right now. So we'll go into major debt buying avacados.
Thanks again for the help, I'm going to keep a running list of things to make and buy!
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Amy
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stefoodie
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| Posted: April 04 2006 at 2:43pm | IP Logged
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Mercury Levels of Various Fish
Anchovies - in Bagna Cauda (without the butter, just olive oil, lots of garlic, lemon juice, the anchovies and salt and pepper, heat up in a pan) is delicious on steamed veggies, like cauliflower or broccoli.
Butterfish - my kids like this fried, with rice (Frying fish does stink up the house a lot -- what you can do is grill or roast in the oven, wrapped in some foil or banana leaves.) Use brown rice -- more fiber, more nutrition, and IMO more filling than white. we usually serve this with steamed or stir-fried bok choy or other chinese/asian greens.
Calamari (squid) - stir-fry in olive oil, lemon juice, garlic, parsley, salt and pepper -- only for a few minutes; don't overcook! sooo good with roast/baked potatoes and a green salad.
Crab (king) -- boil briefly in salted water. remove crab flesh from shell (this takes forever though) -- then toss with lemon juice and salt, shredded cucumbers, a bit of sugar if you can handle it, but not necessary. pack into nori (seaweed) with some brown rice, some briefly-boiled veggie strips like carrots and/or spinach -- very good for you. the kids might have fun wrapping their own as well. i'd make the crab and the veggies the night before so all you have to do in the morning is make the rice (do you have a rice cooker? it's a life saver esp. if you're in a hurry!), and do the wrapping.
anyway, those are just some ideas.
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stef
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JennGM
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| Posted: April 04 2006 at 4:34pm | IP Logged
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Stef has the best suggestions 
I do some simple chicken dishes from Spanish Cookbooks that follow your allergy plan. We don't do much soy in our meals, although ds drinks the soy milk and we have it in our margarine. But we mostly switched over to Olive oil for most everything that used to have butter.
We avoid nuts, dairy, wheat and eggs. Breakfast was the hardest for me, also. It does have a lot to do with what you like. I used to make hamburger patties and small pieces of steak and eat them in the morning. Also ham and Canadian bacon. I'd make extra the night before and sometimes eat cold. I should have done ground turkey, too. So breakfast would be coffee with a safe creamer, the meat, and some starch. I would rotate either frozen rice waffles from Trader Joes (I think these have soy, though), Oatmeal, or oat pancakes (I can pass that recipe along). Sometimes I'd do safe dry cereal in a cup. And I'd do a small fruit, half a bananas usually.
I have the low blood sugar problems so the carbs needed to be at a minimum. But I have a hard time eating non-breakfast foods for breakfast. I don't want savory!
Make sure you eat the snacks. I did a lot of tortilla chips and salsa and hummus for snacks....I was craving some kind of flavor! Avocados are naturally fattening. Guacamole would be safe for you to eat, homemade or some brands. I know it seems like I'm going Tex-Mex. Rachel May sent me some suggestions. We make a safe taco in our house (no cheese, no soy, no sour cream), and if you can't buy storebought shells or chipss, Rachel said to fry them yourself....which she does all the time, says it tastes better.
I'm not addressing the thrush problem...I haven't had that before. I forget what is safe there... Can you do any kind of spread? Crazy, but rice cakes with hummus?
The hard part of Asian is the peanut oil, so watch out for that. But you're the pro, Amy.
Are you a member of kids with food allergies?. They have a database of recipes and you can post for ideas. I can look around for ideas for you...It's $25 a year membership, but totally worth it, especially when you're coming up short with ideas. These parents are tremendous with support.
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Jennifer G. Miller
Wife to & ds1  '03 & ds2  '07
Family in Feast and Feria
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JennGM
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| Posted: April 04 2006 at 5:06pm | IP Logged
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Thumbing through some allergy books. Maureen sent me a great one that has some good suggestions for you, Speical Diets for Special Kids. Here are some suggestions. The asterisked ones have recipes from the aforementioned book. If you're interested, I can PM the recipe.
Sloppy Joes (I can send my recipe...I don't add sweetener). Instead of serving on buns, I use corn chips.
Polenta* (this could be used as a snack, too)
Chili with Beans*
Beef Stew* and mine
Arroz con Pollo*
Baked Rice*
Risotto*
Chicken Soup* and mine
Falafel*
Indian Flat bread*
Pathiri*
Picadillo*
Empanadas with safe filling*
A safe granola for snacking (do you avoid tree nuts?)
Just trying to rattle off suggestions...I know you're starving... And I would agree about the rice milk...it's just sugar water in my opinion. How about Dari Free?
You'll think I'm callous, but I'm grateful that corn isn't on your list of allergens!
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Jennifer G. Miller
Wife to & ds1 '03 & ds2 '07
Family in Feast and Feria
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JennGM
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| Posted: April 09 2006 at 12:50pm | IP Logged
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Amy,
I hope you're feeling okay with this transition. You've been in my thoughts. I picked up a book at the used book sale on Friday called The Candida Albicans Yeast-Free Cookbook updated second edition, by Pat Connolly. I'd recommend you search your library for this book. Except for butter (which to me is easily substitutable and not in too many recipes) and eggs, the list of foods they recommend avoiding is along your list of allergens.
sugar in all forms, including honey and molasses
dairy products
white flour products
seeds and nuts
yeast and mold containing foods (they have a list)
vinegar, mushrooms, sauerkraut, cheeses
prepared sauces such as soy sauce
juices
food additives, including citric acid
fruit
In Prescription for Nutritional Healing and the above mentioned book they mention the correlation of hypoglycemia and yeast overgrowth.
I don't think all the foods look totally tasty, but it might give some ideas. They had some recipes for jerky, and some "veggie crackers" that I thought would be good to make as "fast snacks".
On a tastier note, I was excited to get a recipe for Mashed Potatoes from this month's Cook's Illustrated that I might be able to make for Easter. Could you elminate or substitute the lemon juice?
Garlic and Olive Oil Mashed Potatoes
As this dish is denser and more intensely flavored than traditional mashed potatoes, our suggested serving size is smaller than you might expect. These potatoes make a fine accompaniment to simply seasoned grilled meats, fish and poultry.
By cooking most of the garlic in the olive oil and leaving a modest portion uncooked, we achieved the right balance--complex, well-rounded flavor without the bite.
2 pounds russet potatoes, unpeeled and scrubbed
5 medium garlic cloves, peeled
2 teaspoons plus 1/8 teaspoon kosher salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon ground black pepper
2 teaspoons juice from 1 lemon
1. Place potatoes in large saucepan with water to cover by 1 inch. Bring to boil over high heat; reduce heat to medium-low and cook at bare simmer until just tender (potatoes will offer very little resistance when poked with paring knife), 40 to 45 minutes.
2. While potatoes are simmering, mince 1 garlic clover (or press through garlic press). Place minced garlic on cutting board and sprinkle with 1/8 teaspoon kosher salt. Using flat side of chef's knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste. Transfer to a medium bowl and set aside.
3. Mince remaining 4 cloves of garlic (or press through garlic press). Place in small saucepan with 1/4 cup olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 minutes. Transfer oil and garlic to bowl with raw garlic paste.
4. Drain cooked potatoes; set food mil or ricer over now-empty saucepan. Using paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and process through food mill or ricer into saucepan.
5. Add remaining salt, pepper, lemon juice, and remaining 6 tablespoons uncooked olive oil to bowl with garlic and cooked oil and whisk to combine. Fold mixture into potatoes and serve.
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Jennifer G. Miller
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stefoodie
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| Posted: April 09 2006 at 6:00pm | IP Logged
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Another tip about mashed potatoes (can't remember if I've mentioned this here, sorry if I have). WE make ours with chicken stock and extra virgin olive oil AND sweet potatoes. The sweet potatoes make it look "cheesy" and I totally fooled the kids into thinking it had cheese, which they miss terribly. After they ate and enjoyed it I told them about the sweet potatoes, they were really surprised. Even my 7-yo who doesn't like mashed potatoes ate them because he didn't want to miss out on the "cheese".
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stef
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amyable
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| Posted: April 10 2006 at 5:30am | IP Logged
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Wow- thank you everyone for these great ideas! I'm going to get some candida books from the library and attack this with new gusto. (since right now I'm not doing *anything* and am in total denial )
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Amy
mom of 5, ages 6-16, and happy wife of
The Highly Sensitive Homeschooler
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4Real Forums : Tea and Conversation
Topic: I need food help! (allergy related)
