Thursday, December 13, 2012
Feeling good
-Wellshire turkey ham and Earth Balance mayo on Rudi's gf bread
-Favorite smoothie in the sili (again!)
-Honest kids apple juice
I wanted the kids to keep hydrated since they had been sick for a couple of days, and they don't tend to drink a lot of water at school. I had a request for a second day of their favorite smoothie, which is great since it has protein and fruit, as well as some extra hydration. I tossed the juice pouch in there for good measure. This is the first substantial lunch since catching this nasty little bug, and I'm happy to see my littles eating well again.
Wednesday, December 12, 2012
Sick day cuddles
-Half sunbutter & strawberry on Rudi's gf bread
-Apple pie millet, based on an oatmeal recipe I found on pinterest (we can't eat oats)
This ended up being a home lunchbox since the kids didn't feel well and stayed home from school. The girl loved the apple pie millet, and I'm thrilled to be able to add a new grain to our menu. The boy still isn't sure about it, but tried it twice. I'm so proud of all his tasting! He also didn't want the sb&j, but his belly was bothering him. We ended up making a huge nest on the living room floor with pillows, blankets, and the crash pad, and hanging out in front of a couple of movies all day (we did some reading too). They got some much needed rest, and I got my fill of hugs and cuddles.
Tuesday, December 11, 2012
Ready for fancy lunches again
This one is actually from early last week. The boy had been asking for pizza with a spider made of olives, so I did an extra fancy version for him. I made the web by meticulously placing individual strands of daiya shreds, and the spider is a halved olive with miniscule slivers of olive for the legs. I made sure to remind them that spiders have 8 legs,but it's too hard to get 8 legs out of an olive half.
The sili has their favorite smoothie, strawberry cashew, and up in the corner is a half of a peanut butter bar.
Thursday, December 6, 2012
Sunday, December 2, 2012
The week of eating less, and eating more
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Day after thanksgiving lunch |
-Pumpkin muffin
-Grain-free bread (so good!)
-Boiled egg
-Turkey
-Honest Kids lemonade
-Dried cherries and coconut macaroon
-Baked pumpkin french toast
-Bell&Evans organic frank
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Only one lunch, since the boy stayed home sick |
-Pumpkin muffin
-Dried cherries and coconut macaroon (left over from the day before)
-Baked pumpkin french toast (also left over)
-Glutino pretzels
-Clemintine halves
-Sunbutter and strawberry jam sandwich on Rudi's gf multigrain bread
Only 3 lunches last week since we had some sort of bug that passed from one of us to the other. Both kids had a few days of very light eating, and stayed home from school. By Friday, we were all back to normal, and ready to tackle the weekend. The boy has been on a trying new foods kick. Since thanksgiving, he's tasted fresh cranberries, brussels sprouts, french toast, mashed potatoes, black pepper (on eggs and potato), hot cereal, polenta, clementines, corn, and shrimp. The most amazing thing? All of those have moved to the "yes list" except for the fresh cranberries and brussels sprouts. These are all things that he's liked in the past, but hasn't been able to eat recently. Though he's had a self-limited diet for years, within the past 8 months or so, he's been loosing foods pretty dramatically, and was down to about 9 foods that he'd consistently be able to eat. However, during the past 2 weeks, he's made a major turnaround and is willingly tasting, and even requesting new foods. I'm crediting the yeast protocol we've been doing for the past month. The first two weeks were really rough, with lots of behavior issues, poor sleep, and a constant desire for sugary foods. It was fairly consistent with what we expected to see during the yeast die-off period. After that, we started to see an increase in his patience, fewer outbursts of frustration and anger, and much more flexibility (of routine) then is usual. He's been making lots of progress, and I'm very excited to see where we'll be able to go from here.
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