Tips for switching to milk-free diet? | Autism PDD

Thanks! I'm getting a little more worried about this--about what he'll eat and if he'll get enough protein and calcium. Sometimes he wants to live on yogurt or mac and cheese, especially now when he's a little sick.

I already posted these, but I'll post again...I got these from the autismkey website

Banana Bread

1/4 cup rice milk
6 tablespoon safflower oil
6 tablespoon pure maple syrup
2 1/4 cup mashed ripe bananas (about 5 medium bananas)
1 1/2 cups rice flour (I used 3/4 cup brown rice flour and 3/4 cup white rice flour-- Blending the 2 flours give a nice consistency)
1/2 cup tapioca flour
2 tablespoon roasted grain beverage powder ( You may use rice protein instead)
1 teaspoon baking soda
1 teaspoon aluminum free baking powder
1/2 teaspoon sea salt
1 cup walnuts ( Raisins can be used for those with a nut allergy)

Preheat the oven to 350 degrees. Lightly oil a loaf pan or cake pan and dust with flour.
Put the rice milk, oil, maple syrup, and bananas in a blender and blend until smooth.
In a large bowl , whisk the flour, beverage powder (or rice protein) baking soda, baking powder, and salt until well combined.
Add banana mixture and combine, using few strokes as possible. Do not over mix.
Fold in walnuts or raisins).
Scrape into pan and smooth the top. Bake for 30-35 minutes, or until toothpick inserted into the center of the bread comes out clean.

Macaroni & Cheese

2 tablespoons butter ( You can use ghee--clarified casein free butter) 2 tablespoons flour (You can use gluten free pantry's all-purpose baking flour mix) 1/4 teaspoon sea salt 1 cup rice milk Dash of onion powder to taste Butternut squash

You'll also need gluten-free elbow macaroni noodles Cut up butternut squash and cook by boiling in water. While butternut squash is cooking begin basic white sauce. Melt butter in saucepan over low heat. Blend in flour and salt, stirring until mixture is smooth and bubbly. Remove from heat. Stir in the milk and onion powder; return to heat and cook, stirring constantly for about 1 minute, until thickened. Once butternut squash is cooked. Drain it and mash it. Then add the squash to the thick white sauce. The more squash you add the more yellow it gets. Just keep adding until you get the color you want. Pour the yellow sauce over cooked brown rice elbow macaroni and there you'll have macaroni and cheese (WITHOUT THE CHEESE!)

Pumpkin Waffles 2 eggs (Or use egg replacer or guar gum) 1 3/4 cups rice milk 3/4 cup canned pumpkin 2 tablespoons vegetable oil 2 cups gluten free pantry all purpose baking mix 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/4 teaspoon nutmeg Heat waffle iron. In blender jar combine rice milk, pumpkin, oil and eggs. Blend at mix about 10 seconds. Add remaining ingredients. Blend at mix about 60 seconds, scrape sides of blender jar every 20 seconds. Be sure to spray the waffle iron well and bake in hot waffle iron until waffles are golden brown about 3 to 5 minutes. May be served with maple syrup.

Portuguese Soup Olive oil Garlic Onions Stew beef (or short ribs) Black pepper Potatoes 1 big can Kidney beans 1 big can Cannelli beans Carrots (optional) Kale (can buy kale in pre cut bags) Water (or for a really nice flavor use chicken stock) There is no science to this soup. Just layer each ingredient into the pot beginning with the beef. Put desired amounts of ingredients into the pot and let everything cook down till the flavors gel together. Soup tastes better the next day. You can add a can of split pea soup to this same recipe for a really nice flavor (green or yellow split pea is fine).

Gluten Free White Bread
(You will need a Bread Machine to make this. We use the Breadman and this comes out delicious--almost better than the real thing!)

2 1/2 cups white rice flour
1/2 cup potato starch flour
1/2 cup tapioca starch flour
1 Tbsp xanthan gum
1 tsp salt
2 Tbsp sugar
1 package of dry active yeast
3 large eggs (beaten)
1/4 cup sunflower oil
1 tsp cider vinegar
1/2 cup milk substitute (rice or potato milk)
3/4 cup warm water

Follow instructions of your bread machine for baking details.

Tapioca Pudding
DELICIOUS!!

3 cups Organic Coconut Milk
1/4 cup Organic Granulated Tapioca
1/8 tsp. cardamom or cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt (optional)
1 tsp. vanilla extract
1/2 cup sugar

In a saucepan, simmer the ingredients (except for the vanilla and sugar). Cook for 10 minutes, stir often until tapioca is completely transparent. Remove from heat, add sugar and vanilla until completely blended. Set aside to cool. Serve slightly warm or at room temperature in individual bowl. You can top with fresh fruit such as berries or bananas.

Casein Free Ice Cream

Approx. 1 cup of Frozen Bananas
Approx. 1/2 cup coconut milk
Add any frozen or thawed fruit of choice to add more flavor
Dash of sugar (optional)
** This is a flexible recipe that is not set in stone. You can get as creative as you like--but the key is to use frozen bananas as your ice base.

In a food processor, add bananas and blend at a low speed. Slowly pour in coconut milk until desired texture and consistency is reached. You can also add more frozen fruit such as strawberries. Final result should be a thick, creamy, delicious ice cream treat!

I've checked out the information on TACA, but I thought I would check here for brand recommendations and other practical tips. I want to avoid soy, too, for my son, so I'll probably try almond, potato, or rice milk. Any tips for protein and calcium supplementation? Most of my son's protein is from milk and chocolate carnation instant powder--he will not eat meat. I might have to mix up some fruit smoothies with some kind of protein powder for him to have a decent diet.

I also want to start him on probiotics and enzymes, and I'm just beginning to research them. Any advice? I read somewhere that Culturelle has a very small amount of dairy, and I'm not sure if it would acceptable or if there is a better alternative.

Thanks!

We gave Sarah the potato milk fortified with vit, A&D and calcium. It comes in powdered form so it was convenient when going out anywhere:) Sarah loved it:) We also got her the rice dream~like ice cream:) Our dd has been on a soy/dairy free diet since 4 mos of age. It can be
very difficult. In some ways, our dd's ULTRA-picky diet has been a
blessing, as she isn't wanting all the foods she can't have. Dairy-free
honestly, isn't as hard as soy-free. It seems if dairy isn't in something,
then soy is. Your best bet is to shop at a Whole Foods, Sprouts, Central
Market or other health food store et al. I went 2-3 times and went up &
down each aisle, jotting down what dd could have. Look to websites on
"MSPI" & they will list the 'hidden' dairy ingredients. You'd be amazed at
all the different names, lots of foods contain dairy or soy. Other great
sites are those dealing w/ Celiac disease too, lots of info on special diets
& brands etc.

Our dd has not desire for ice cream, but my friend's dd LOVES rice milk &
rice ice cream. You will have to supplement w/ calcium, I would think any
vitamin (again check for dairy/soy in supplements) would work. LOTS of
green leafy veggies have calcium & great minerals, so try to incorporate
those into diet. Also, you can do the protein shakes, or try beans or nuts
too.

Our dd take a dairy-free probiotic (I can't remember the name off the top
of my head...we buy at Whole Foods & Central Market). If you are
avoiding dairy due to a dairy sensitivity or allergy, I would avoid even
trace amounts of it. Some kids are uber-sensitive, and one bit can upset
their GI tract.

Our dd has been on Neocate formulas from 4 mos of age. She now is on
the Neocate Jr. & E028 Splash varieities. These are VERY expensive. She
needs them b/c of other health & growth issues. So long as your son is
healthy & older (than say 2), you should be able to supplement all of his
nutritional needs without an expensive formula like Neocate.

Good luck! Hope you see some good results.
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