It's been a long time!

It's been a LOOOONNNNGGGG time since my last post.  SO much has happened and we have been so busy! Ironically, my last big post was exactly 1 month ago. 

I have been keeping pretty busy bringing Sassy to all of her appointments with specialists, starting up her therapies and formulating and implementing our summer transition plans.  Sassy has been doing great!  We started her up on CO Q10 and she has gotten much more cuddly with me (which is awesome!).  She saw the Gastroenterologist and is doing so much better that we didn't even leave with a follow-up appointment.  We saw the Neurologist and were told that we have no need to worry about Tourrettes or any other scary genetic disorders. (phew!).  Her CDSA came back.  It was negative for yeast and parasites.  They did find a small amount of pathogenic bacteria but not really enough to treat as of yet.  She has just started out patient Sensory Integration Therapy and is beginning speech and OT through early intervention the end of this month as well an behavioral therapy (hopefully soon).  This summer she'll also be participating in a Music Therapy group with Peanut and 2 other children.  All in all she is doing great.

Peanut is also doing great.  He improves more and more every day!  We got back his IgG ELISA test back with some surprising and not so surprising results.  Peanut is reactive to a handful of things including Egg yolks, Sesame, coconut (AGH!) and Peanuts (lol, Peanut is allergic to Peanuts).  I've spoken with some other mothers who have done the same testing and they all told me once they eliminated the "problem" foods their children's GI issues improved.  We are praying for the same.  He also came back with an allergy to cats, dogs and dust and so we are now looking into air purifiers.  Sassy is now going to have the same blood test done this month.  Tomorrow is Peanuts last day of school until summer school starts in a couple of weeks.  It's a sad day because his beloved 1:1 para, Sarah is leaving for another job after the school year is over (tomorrow) and although she is still planning to  visit to play, we are very sad to see her go.

I'm trying to get the kids into a preschool gym class for the summer and we are using a new homeschooling curriculum that I am modifying it for my children (which includes adding in some sensory activities).  I went gluten free 2 weeks ago and with the exception of the few times I did eat gluten, I feel like a million bucks!  My next mountain to climb is modifying our children's diets (again) to reflect their allergies.  I'm excited for the summer months to spend more time with both my angels.  I can't even begin to explain how amazing they are.  I'm hoping to keep up with my posts throughout the summer, and I'm excited to share our newest discoveries and ideas!

God Bless!!!

Blueberry Oatmeal Bars: Hidding veggies where they can't find them

I know it's been a while since I've posted.  I'll update that soon.  During this busy time for us I have still managed to do some recipe testing and have found some good ones.  This recipe is one of them.  I got the idea from a book called Deceptively Delicious  written by Jessica Seinfeld (Jerry Seinfeld's wife).  The book is about hiding vegetables into recipes so your kids don't know they are there.  I took this recipe (page 171) and modified it so it was Gluten free, Casein free, Soy free, (mostly) organic, and lower sugar.  It is also egg free and can be nut free as well.  Both my kids and I liked it, and you'd never know you were eating spinach!

Blueberry Oatmeal Bars

(GFCFSFEF)

Ingredients:

2 cups GF Oats (We used Bob's Red Mill)

1 1/4 cups all-purpose GF flour (We use Arrowhead Mills, which is 73% organic)

1/3 cup organic agave nectar (or you could use 1/2 cup of sugar)

1/2 teaspoon organic cinnamon

1/4 teaspoon baking powder (we use Bob's Red Mill which is non aluminum)

1/4 teaspoon salt

1 teaspoon organic pure vanilla extract

3/4 cup cold Earth Balance spread (soy free)

1 cup low sugar organic blueberry preserves (store bought or homemade)

1/2 cup organic spinach puree (I used frozen spinach, defrosted it and then pureed it)

1/3 cup chopped Almonds (optional)



1. Preheat the over to 375 degrees.  Coat an 8x8 pan (We used a glass Pyrex pan) with some Earth Balance.  Make sure to cover it well so the bars don't stick.

2. Mix together the oats, flour, agave, cinnamon, baking powder, salt and vanilla.

3. Add in the earth balance.  You can cut it in with 2 knives, or a pastry cutter...or you could use your hands.  I used my hands.

4. Press half of the mixture into the bottom of the pan.  Bake until lightly brown on the edges.  (Approx 13-15 minutes).  You do not want this fully baked.

5.  While that is cooking, mix together your preserves and spinach puree.

6. Once the mixture is partially cooked, spread the preserve/spinach mixture on top. Then sprinkle the remaining half of the oatmeal mixture on top.  For a final crunch and added protein I also sprinkled chopped Almonds on top.

7. Bake until the top is slightly brown. (About 20 minutes).  Cool the pars completely before cutting and tasting.  (We cooled ours overnight).

This made a yummy and nutritious breakfast that we could take with us "on the go".    If you try it let me know!  Enjoy!