These chocolate raw pumpkin cookies make an awesome breakfast.
It’s funny how breakfast is the meal I’ve had to change up the most since first eliminating dairy to help Ada’s colicky behavior nearly 10 monthes ago, when she was 2 months old. I had to switch to vegan smart balance from smart balance or butter. The when soy and eggs went, I had to switch to soy-free smart balance.
Then when gluten went, I started getting gluten free toast instead of these awesome sprouted grain ezekial english muffins that I’d eaten with butter/smart balance and strawberry jelly for months and months. I ate that ALOT during Ada’s pregnancy.
I’m a creature of habit when it comes to breakfast– I find something I like and I eat it for a good long while, even down to whether or not I’m drinking green tea, black tea, or juice or just water.
So then the gluten free toast got booted because she seemed to have troubles with trace gluten. Now I know it was likely the xanthum gum, derived from corn, in the bread.
Ada is doing well. Not rashy or bumpy for several weeks now. And it really seems that getting strict with the corn was the big difference for us. Of course, there is corn in everything… even cheap table salt. It’s kindof ridiculous. So her big main trigger is the one that definitely keeps me eating only at home!
But… there is one thing to test back in first. After everything else I liked for breakfast was suspect, I switched to eating a sweet potato and green smoothie. I’m gonna blog about green smoothies one day. I live by ’em.
But I read about Food Protein Induced Enterocolitis Syndrome or FPIES, and many of the main triggers for protein intolerance affect her. It included sweet potato so I cut it out about two weeks ago. And she’s doing great. I hope it’s a coincidence! I honestly think it is, but you never truly know until you cut it out for several weeks and reintroduce. I think a lot of people who wonder if their excema, headaches, psoriasisor what have you are caused by a food allergy get caught there.
You have to be off of the food– all of it, no cheating, for several weeks to tell.
It wasn’t as hard to stop eating my morning, warm and buttery, sweet potato as I thought. I mean, after all, it’s just a food and a few weeks, and soon I’ll probably be eating it again.
So I’ve been making breakfast bars with chocolate and teff, raw chocolate cookies, green smoothies and muffins for breakfast to make up for it.
I guess I’m optimistic about eliminating foods anyway because I feel like I’ve almost got her stuff figured out, after almost a year. And I know that a new allergy could develop at any time, but now that she’s almost a year, I just think it will be easier.
I can test more foods through her directly. I’d heard this was better, but now I know first hand why. She ate a breadcrumb off the floor at Thanksgiving… one day of symptoms and it passed through and she was done. If I’d eaten that breadcrumb she would have been sick (tummy aches and rash and other things) for a week at least.
There is some relationship between the nursing mom and baby and this food allergy stuff that makes me wonder if my own antibodies and reactions don’t cause her reactions to last longer, or atleast, the proteins are in my blood and that’s where milk is made (from the blood) and so anyway, long story short, bittersweet though it is, I’m glad she’s almost a year!
I’m both excited and nervous to start testing in foods now that she’s doing well, but more excited since my little epiphany about feeding things to her directly.
Oh, I also had banana pear ice cream for breakfast with those cookies. And nothing but natural fats and sugars. Getting creative can really be good for you.