gfcfsfef for less than a weekThat's great! Congrats on surviving the first week :) Daiya vegan cheese... OMG is it really good compared to the soy and rice stuff. Neither one of my kids blinked and my oldest asked me why I was giving them dairy! It melts and stretches and is really good. Since we got it (I have to order it off the internet we don't have anything here...not even a whole foods) I have made the boys chicken parmesan, tacos and gluten free grits with cheese in them and tonight we're having pizza! I was really excited to find it..it's pretty much everything free. no soy, eggs, dairy, wheat, etc.Good for you! I need to look for that cheese. My girl hasn't had cheese in four years. Were the egg and soy newly-discovered intolerances? The egg, soy AND the wheat are new. We tested for peptides two and a half years ago and he tested borderline for casein, but free and clear for gluten. So, we went casein free. A couple months ago he started developing asthma symptoms so our DAN did IGG allergy testing. He tested negative for casein (hahaha) but very reactive to cow's milk, and all dairy products from cow's milk, wheat, gluten, spelt, egg yolks and white, soy, oysters and asparagus. We are in the process of going fully gfcfsfef, however dh refuses to throw away any food we already have, so right now lunches, snacks and dinners are good but we're still working on breakfast. Just wanted to say keep up the good work!!! Been following ya on FB and you're inspiring me to give it another go. I think we may have finally found a good substitute for chix nuggets (applegate farms). Soooo...I don't know what I'm waiting for. Scared of the extra work I guess. Cop out I know....Thanks Julie. Going to look for Daiya vegan cheese too. ________________________ mom to 10 year old boy/girl twins (Asperger's/PDD-NOS) Shanda, I'm finding it's not nearly as much extra work as I feared it would be. After all, we were cooking full dinners every night and feeding the kids breakfast in the morning anyway. Fortunately I've found some gfcfsf cereals I know Adam will eat, and there's coconut milk yogurt, and a few cereal bars he can have. He also ate grits for the first time yesterday! I couldn't believe it! So that's another breakfast option right there :) The only extra work so far has been figuring out what they can/can't have (and I ordered a book off the internet to help with shopping) and making a lunch for my little one every day for school. AND dealing with his teacher feeding him stuff he can't have If you're near a whole foods mbmom they probably have it there. We don't have ANYTHING here (not a whole foods or trader joe's or anything) so I had to order our cheese off the internet. It was worth it, though! Julie, I know your boy has made incredible progress over the years but I think getting these foods out of his diet will be the tail end of things! I had to remove Soy, peanuts, pineapple from my girls diet a year ago (in addtion to the gluten and casein, which both turned out to be only a 1 And are we on FB together?? You, too, Shandalyn? I am going to PM both of you Congrats, Julie. You have been inspiring to me since I joined this board. I would love to hear how this way of eating has affected you and your husband, if any. My boys started on gfcfsf diet a few months ago and we have seen many gains in both of them too (despite being told by many that they were too old to start on this!) but I have also noticed many of MY menopausal symptoms are now gone! I used to get these migraines all the time and I haven't had one in ages. Hot flashes are way down too! Maybe this is the way many of us should eat!! Well done, Julie. Keep on posting so we can get inspired by your efforts (sorry, I am not on facebook so I need you to keep posting on here!!) Also, would you be kind enough to share the website from which you order that cheese substitute? I'm in rural Canada and there is not much here either. Thanks! Claire JulieA, where did u get recipes for the yummy stuff? any website that helped u start diet? thanks, kristin
Julie, thank you!! kristin [QUOTE=basal1999]JulieA, where did u get recipes for the yummy stuff? any website that helped u start diet? thanks, kristin
[/QUOTE] Hi Kristin, There have been a few websites I've been looking at for ideas. BUT, we are soy free in addition to gfcf and most of the websites are geared toward that (although I'm finding that if you cook from scratch and whole foods most of the stuff is soy free anyway). I like these: http://docs.google.com/Doc?id=dcv4jpx4_0ccvpw3cb http://www.kidswithfoodallergies.org/free_food_allergy_recip es.html http://www.gfcfrecipes.com/index.htm http://gfcfrecipes.blogspot.com/search/label/Recipes%20-%20b reads You can always find good blogs with recipes just by searching gfcf. Most of the dinners I've been making are things we have always eaten and I'm just adjusting the recipe (we've never eaten alot of boxed or processed foods so it hasn't been too difficult). For shepherds pie I'm thickening my gravy with cornstarch instead of flour and using a little olive oil and chicken broth in the mashed potatos instead of milk and butter. For salisbury steaks I used an egg substitute and gluten free bread crumbs instead of our normal and thickened the gravy with cornstarch. My only hang up is baking. I have never been much of a baker and this is really throwing me off. My five year old has two classmates birthday parties to go to this weekend and cupcakes for one of them at school tomorrow and I have to come up with a suitable alternative for him (and whip up pizza to take to one of the parties so he has something to eat). I predict I will be up late tonight :( Hey Claire. I ordered the cheese from here: I am not fully gfcf yet (I just can't seem to give up creamer in my coffee and those d*amn mocha frappe's from Mickey D's My oldest son, who is 18, reported within just a few days of starting the diet that he wasn't experiencing reflux anymore, and he hasn't taken any prevacid (and neither has my little one for that matter) in over a week. That in itself is fabulous . My little guy has pretty severe reflux so I'm hoping this will nip that in the bud for both of them. We shall see if it resurfaces or becomes a problem again in the future. Thanks a bunch, Julie. Do you know if the vegan products from that website are all MSG-free? My oldest son can not tolerate MSG in anything and I was noticing some yummy-looking sauce mixes on the website but sauce mixes bought elsewhere have always caused trouble for him so I'm now a little weary Thanks again so much for your continued help, and I'm glad you're noticing some health gains for yourself too. Must be incredibly difficult to be strong for your children when you;re dealing with health issues. You're one tough cookie!! Take care. Claire and my five year old is already expanding his diet! In the last three days he's tasted a baked potato, eaten celery and he ate two broccoli florets tonight! I'm just over the moon excited (and dh is also). Coming up with dinners hasn't been as difficult as I thought either. I did chicken parmesan tonight, and in the last week we've had salisbury steak, shepherds pie, steaks, lemon chicken pasta, fried fish and french fries, ground beef sauteed with onions, peas and carrots over rice and ds has eaten everything except for the lemon chicken pasta. First week has been a huge success! Just had to share :)Great news! When we took eggs and soy out, we definitely saw another leap in improvement with my dd. Just curious - how did you make the chicken parmesan? I have not found a good cheese substitute. They usually have soy or casein in them. Thanks for sharing 
______________________ mom to 10 year old boy/girl twins (Asperger's/PDD-NOS) Tonight I made southern fried chicken breasts with (rice) milk gravy and corn. This is one I've attempted a couple times and either couldn't get the gravy right, or no flavor in the breading on the chicken breasts so I was relieved it finally came out right and nobody complained (this has been the one area I hadn't mastered yet). boneless skinless chicken breasts pounded flat breading- 1 cup Bob's Red Mill all purpose baking mix 1/4 cup tapioca flour 1/4 cup white rice flour 1.5 tsp Paula Deen's house seasoning (google it but it's a mixture of salt, pepper and garlic powder) 1/4 tsp cumin 1/4 tsp spanish paprika Put it all in a ziploc bag and shake very well. Dredge your chicken breasts in a mixture of eggs and rice milk, or if you are egg free like us a mixture of an egg replacer (like Ener-G) and rice milk. Then put the chicken breasts one at a time in your bag of breading mix and shake well. Fry your chicken breasts at med-med high heat (I set my dial half way between medium and medium high) until done- do not overcook that totally ruins it. For average size chicken breasts I find 6-7 minutes on each side works for us. After your chicken is done set it to the side on a baking rack if you have one so the excess oil can drain off, or set it on a paper towel lined plate. Pour the hot oil out of your frying pan until you have just a few tablespoons of oil left along with the "crumblies" left in the pan (my word for them I can't seem to find the right term for it). Reheat your oil and add two heaping tablespoons of the breading mixture. Immediately whisk together well and let cook for a minute or two. Then start adding a little rice milk at a time (or milk of your choice) whisking very well each time until your gravy reaches the desired consistency. Season to taste with salt and pepper. Top your chicken and rice with gravy and serve with corn. P.S. All of the seasonings listed are to our taste- you should season to yours. lol Also, before we had to go gfcf I used to use Season-All as my seasoning in the flour mixture along with a little extra salt and pepper. I've never been able to figure out whether season-all is processed on dedicated gfcfsf equipment so I dont' use it anymore. This is my five year olds all time favorite meal. It's a quick dinner (I can whip it out in just over twenty minutes, start to finish- Rachael Ray don't have nothin on me lol). Cooked rice 1 lb ground beef 1/2 medium onion, diced small 2 tbsp olive oil 1/2 cup toasted pine nuts or almonds 1 bag frozen peas and carrots Heat your olive oil in a frying pan over medium heat (or is the technical term saute pan??). Add your diced onion and cook 2-3 minutes until just tender. Add ground beef and cook very well breaking the beef up into very small crumbles. Season to your taste with salt, pepper, cumin and all spice. In the meantime throw the whole bag of peas and carrots in the microwave and nuke it on high for 5 minutes. When the beef mixture is cooked and crumbly add the peas and carrots and continue to cook until heated through. Serve over rice and top with toasted nuts. If you're having company this is a BIG wow dish (we usually use it as a side dish). Spread your rice over a serving platter, top with the meat and veggie mixture and sprinkle the nuts over the top. Serve with a salad of diced tomatoes, cucumbers and green onions dressed with lemon juice and olive oil to taste (you don't need much of either) and salt and pepper. Before we went casein free we ate this with the salad and yogurt (now we let Adam have goat milk yogurt and he does fine with that- our oldest prefers it without yogurt).
Thanks!! so yummy. by the way, Im going to see ur DAN Doc (dan rossignol)? soon like 1 or 2 mths so must get with the diet program thanks will try and let u know Salisbury steaks 1 lb ground beef (I actually usually use 1.5 lbs but that's because we have some pigs here and I have to make extra) 1 egg or egg replacement 1/3 cup gluten free bread crumbs (we use Glutino) 1/2 small onion, diced small 1 tsp Paula Deen's house seasoning' 1tsp gluten free worcesteshire sauce (I use Lea & Perrins) 2 tbs canola oil (we're soy free so no vegetable oil here) the other half of your onion sliced 2 tbsp Bob's Red Mill all purpose baking mix gluten free beef broth 1 small container sliced mushrooms (don't wash them under water, just wipe off with slightly damp towel) Heat oil in a frying pan on medium heat. Mix your first six ingredients very well. Shape the ground beef mixture into four equal parts (or six if you used a larger amount of beef). Place the patties in the frying pan and brown on both sides. Remove the patties from the pan and add your sliced onions and mushrooms. Cook until mushrooms are browned and onions are almost tender, stirring occasionally. Add two tbsps of baking mix and whisk very well. Let flour mixture cook for a minute or two (making sure there are no lumps left, it may be easier to remove the onions and mushrooms from the pan and then add them back in but I just leave them in there) and then add small amounts of beef broth stirring in between until you've reached the consistency of gravy you want. Season with salt and pepper. Put the salisbury steaks back in the pan with the gravy and onions and mushrooms and cook until done. Serve with rice or mashed potatos (or anything else you want) and veggie of your choice. *Kids might prefer this without onions and mushrooms* For mine I just make sure there aren't any in the gravy that goes on their food. That way dh and I are happy, and the kids are happy also. Dam JulieA, you got me hungry!! write a book already,geez J/K but really can u post some of your dishes Jessica |
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I say go for it and see what happens!
) and this past year has been her best one yet. 
) but even not going all the way I have noticed a difference in the way I feel (not as fatigued and achey - I've got CFIDS and Fibro- or Lyme if you prefer) and definitely clearer. I haven't had to frantically hunt down my car keys in the morning or try to figure out where my shoes are in a week. I'm hoping I'll have the strength to give up my creamer soon.