Daily posts...

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Well, I started off strong but posting daily posts has proven to be too much. I've also fallen off of meal planning, which has made this whole journey more repetitive and boring.

However, the good news is that we scheduled M1's next EGD (aka a throat scope)! It'll be on August 17th, so we might have some news (and possibly will be adding in a food!) by that weekend. That would be great timing since we'll be camping for three nights and the boys will be famished. Like normal. But it would still be nice to have a little more flexibility.

We've been eating lots of refried beans, corn tortillas and chips, rice, meat, and fruit. I feel like we're eating less vegetables than normal, so I'm focusing more on those this week.

I can't remember the last time M1 had an actual gagging episode. He still keeps water close by while eating so he can drink and help push the food down his esophagus, but having water handy is a good practice anyway.

This morning we're eating Rice Chex with rice milk. Snack will be fruit. Lunch will be hummus and veggies with rice cakes or corn tortillas and fruit. Dinner will be Filipino garlic fried rice, which is a new recipe I found online. I'll serve it with pork chops, applesauce, and sauteed kale.

On an unrelated note, T1 and I went to a vegan wedding this weekend. It was served family style and was really good. We did eat nuts and wheat and possibly soy, but for the most part it was a bunch of good veggie based dishes. I brought home the menu thinking the boys might see something (non-wheat/nut) that they wanted to make at home, but I don't think they want to try any of it. C'est la vie.

And we're back!

https://theseattlecook.files.wordpress.com/2012/04/mizithra-plated.jpg

It is good to be home, but there is still a lot of unpacking and cleaning to do. I'll update you on the trip another time, but I will say it was a success. Challenging food-wise, so I am happy to be back home in my own kitchen, close to our regular stores. 

I just finished the menu plan for the next 12 days, so that's a relief. We'll be doing some repeat meals and I'll be trying to keep it simple. This morning was cereal and leftovers. Lunch and snacks will be scrounging around (it's just me, Sean, and Ryan today!). Dinner will be dairy free polenta with beans and avocado on top.

However, the main point of this post is to update you on what happened when we went off-rails yesterday and carbo-loaded! Miles is at the beach still with my mom, so Tom and I thought we'd take the opportunity to eat whatever we wanted. We ended up going to the Old Spaghetti Factory, since it's close, relatively cheap, and a good family-friendly restaurant. I got my usual mizithra with browned butter. Normally delicious but I only made it a 1/4th of the way through the meal before getting a stomach ache. And ugh, it continues today! I'm surprised because I really haven't felt any different over the last two weeks but apparently my body was not ready to just jump back into such a rich dairy and wheat heavy meal. So remind me to slowly reintroduce ingredients next time! 

Wish us luck

http://www.hullgallery.com/sunset-reflections-twin-rocks/

I'm a bit apprehensive about our trip because we'll have less control over our meals and a real grocery store will be 20+ minutes away.

So far this is what I have planned for meal ingredients.

Breakfast: Sausage, applesauce, hashbrowns, fruit, overnight oatmeal, bacon, cereals, wheat-free pancakes (possibly w/ coconut flour)

Lunch: Nachos (all the fixings except cheese), rice cakes w/ sunflower butter, turkey breast, fruit, dairy-free rice pudding, Kerry's Beany Salad, carnitas street tacos, sweet potato hash

Dinner: Marinated skirt steak, potatoes, veggies, fruit, Granny Miller's beef stew, pork with polenta, leftovers

I won't have reliable internet access so I'll just keep track of how things go and will do a recap once we're back.

Vacation Prep Time!

http://www.cruisecritic.com/articles.cfm?ID=1215

We're getting ready for our annual 4th of July trip, so I'm not going to do daily posts.

Here is my basic menu plan for Thursday and Friday:

Breakfasts: Rice Chex/Cheerios, fruit, breakfast sausages

Lunches: Fried potato hash with veggies, Fried rice with veggies

Dinners: Asian Pork Balls with rice and salad, Rice pasta with veggies and fruit

Wednesday

http://www.recipeshubs.com/berry-smoothie/28685

Today we're doing a very simple berry smoothie. It'll basically be fruit, ice, and a bit of rice milk. Plus rice chex.

Corn tortillas w/ turkey breast, asparagus and fruit for lunch.

Viennese potatoes with sausage and broccoli for dinner.

Snacks will be the same stuff as usual.

Day Two Tuesday

http://www.raspberries.us/

Kids are having cheerios and fruit for breakfast. I'll offer rice milk with the cheerios, though I'm not sure if they'll try it. They eat their cheerios dry about half the time as it is (was?).

For lunch we'll have crunchy bean tacos (smashed black beans in corn tortillas, pan fried until crunchy, topped w/ cabbage and avocado). Snap peas and fruit on the side.

Dinner is Vietnamese chicken with Nuoc Cham and rice. From the Plenty cookbook I used yesterday. Romaine salad w/ vinaigrette, carrots, onions.

Not sure about snacks. I'll probably offer fruit, applesauce, rice cakes, etc. We need to pick raspberries, so maybe they'll just fill up on those!

A Monday in June

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Good morning! We got home from a 8-day road trip yesterday. It was fun and everyone is tired. Or maybe it is just me.

Last night I made overnight oatmeal with rice milk, apple juice, and cinnamon. I topped it with blueberries and raspberries.

M1 refused to try it at first, so S2 refused to try it because he copies EVERYTHING his older brother does. I told them I expected a polite bite and if they didn't like it then they could have something else. Walked out of the room to put away laundry and their bowls were empty when I returned. No seconds, wouldn't acknowledge they ate it, but It is a good 6-food elimination diet (6M) breakfast.

For snack they rice cakes, and that somehow morphed into lunch time.  Rounded it out by offering sunflower seed butter, apples, and carrots.

For dinner we'll make restorative chicken and parsley risotto from Diana Henry's book, Plenty. We'll use the parsley from the herb garden my mom gave us while we were on our road trip.