New Recipe, New Year!

Happy New Year everybody!! I took a much needed two week break over the holidays to re group and enjoy time with my family. Hopefully you all had a wonderful holiday season as well. With a new year comes goals, resolutions, recipes, and lots of other new things. My family spends time each new year writing down goals for many areas of our lives. It’s really neat to see what my three girls make as goals for the year. When we do this, we also look back at the past years goals to see all that we have accomplished. In 2017 we didn’t make it to the Kentucky Derby, Norway, or California, but we did accomplish most of our goals. We’ll have to put these three places on our lifetime bucket list. 😉

Before the holidays began, I sat down with my three girls to make a list of all of the activities we wanted to do and a list of all the foods we wanted to make. My middle daughter, Peppy wanted to make a recipe with strawberries, cherries, oat crumble, and chocolate drizzle like I had years ago. I have absolutely no recollection of this recipe she was describing, but she was adamant I made it and she loved it. Instead of arguing about whether I ever made it or not, I sat down with her to create the recipe she remembered. Peppy was very particular about the ingredients, it had to be strawberries and cherries, had to have vanilla and cinnamon, and an oat crisp topping. She tried to add chocolate drizzle but I didn’t go that far. Feel free to add chocolate drizzle if that would make you happy, I know it would make Peppy happy. 🙂 The recipe we came up with was a hit! I froze the left overs in silicone baking cups and now the girls are happily enjoying it warmed up for breakfast.

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Cherberry Crisp

2/3 C Earth balance soy free buttery spread
2 ½ C Strawberries sliced
2 ½ C Cherries sliced
1 C Coconut sugar divided or regular sugar
6 T White rice flour
6 T Brown rice flour
½ C Tapioca starch, divided
1 ½ C Gluten free oats
1 t Salt
1 t Vanilla
1 ½ t Cinnamon
2 T Lemon juice

Preheat oven to 350°. Spray a 9×13 dish with non-stick spray and set aside.
In a small bowl, mix together ½ C coconut sugar, strawberries, and cherries. Add the lemon juice and 2 T tapioca starch and mix until well combined. Put the fruit mixture into the prepared 9×13 baking dish and spread evenly. In a separate bowl, combine the rest of the dry ingredients and vanilla, then mix well together. Next, cut the butter into the dry mixture until the butter is about the size of small peas. Sprinkle the oat mixture on top of the fruit mixture and spread it evenly. Bake on 350° for 45 minutes or until the fruit mixture is bubbling and the oat mixture is golden brown. Enjoy with ice cream, all on it’s own, or for breakfast 🙂

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My Oldest Daughter, Super

We have called my oldest daughter “super” since she was a baby. My husbands family has a saying, “super duper coopers” since Cooper is our last name. When my daughter arrived and we started our journey with food, we began to say she was a “super duper, not a very good pooper, Cooper”. Don’t tell her I told you that! The only reason I’m telling you is because it goes along with her food journey. Since Super was my first, there were a lot of things that I know now that I wish I would have known then. If you have read the stories of my youngest two daughters, you know they vomited A LOT. Super was no different, she vomited A LOT from the very beginning. I tried breast feeding her but after a week of her crying, I went to see the lactation specialist. While I was there, I fed her and then weighed her to see how much milk she was getting with each feeding. She got NOTHING. I was heartbroken and felt terrible guilt that I had been unknowingly starving my newborn. The lactation specialist was really kind and helpful and sent me home with formula and a tube that connected the formula to my breast so I could continue to try breastfeeding while also allowing Super to get formula. That worked a bit but was so much work and didn’t work well enough to keep doing it. I tried doing this for as long as I could, but ended up just using bottles and formula. The vomiting continued, so much so that I have video of me feeding her laughing that I was already in my third outfit for the day. At one point when she was about 7 weeks old we were at a checkup. She vomited in the Dr’s office and there was pink in it. The nurse panicked and thought it was blood so she sent us straight to Childrens Hospital ER. We spent several hours in the ER and they couldn’t find anything obvious wrong with her except that she had reflux. They sent us home with reflux meds and that was it. Super began to be very constipated, to the point that we had to regularly help her have bowel movements.

Fast forward to solid foods. From the moment we tried giving Super anything with wheat in it, she broke out in a full body rash. Every six months we would do a food challenge with wheat and always had the same reaction for probably eight years. At eight, Super no longer got rashes but would have a very evident emotional response to gluten. She noticed it very clearly and has chosen herself since then to remain gluten free unless she doesn’t have any other options.

At some point when Super was a few years old, I honestly have no clue how old she was, we realized that she was intolerant to dairy. We took her off dairy and had her drinking almond milk and the symptoms she had from dairy went away. When Super was three, she stopped growing almost all together. She didn’t gain very much weight or grow in height very much. Our pediatrician started to watch her growth closely. By first grade she still wasn’t growing well so she got referred to an Endocrinologist at Childrens Hospital. They agreed that she had pretty drastically dropped off her growth chart so they did many x-rays and a full day of testing with blood draws every few hours. The outcome of all of those test were, she is just very small. My mom would say, of course she is, my growth journey was very similar to Supers. Toward the end of our time with the endocrinology appointments we realized that Super was still having some stomach issues and decided to take her off of almond milk. You know what happened? She gained 4 lbs in a month!! That was miraculous for her. It had been at least a year since she had gained any weight at all. From that point on, Super has been almond free. She has grown and gained weight fairly well and the stomach issues she was having from almonds went away. I had a Dr tell me that no one is intolerant to almonds, then she tested Super for almonds and she in fact was intolerant to almonds. The Dr was floored. All other nuts seem to be fine for Super so we have her eat them to help keep her weight up.

While Super hasn’t had severe food allergies, which we are very thankful for, she has had her fair share of issues due to intolerance. I love that she is old enough now, almost 11, to make her own food decisions. Since her food intolerances aren’t allergies, we allow her to make her own choices with what food she avoids. She has chosen to not eat dairy, gluten, and almonds. I’m really proud of her and she is becoming quite an amazing chef. Last fall she made a chocolate chip marble bundt cake and won a 2nd place prize for it on the Kids With Food Allergy Foundation website.

Looking back, I know that Super was dairy intolerant from the very beginning. It isn’t normal to help newborns have bowel movements or have them vomit profusely, even with reflux. I wish I would have know to ask the Dr earlier about this possibility, but that isn’t what happened. We live and learn don’t we?! Super is still on a journey with her stomach and struggles to gain weight, but we are headed in the right direction. Progress in this area is worth celebrating!

Below is one of Super’s favorite muffin recipes. Currently, this is her go to breakfast everyday. The recipe is a great way to use up all that zucchini. 🙂

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umpalaRAIN Carozini Muffins

Carozini Muffins

1 C Brown rice flour
1 C White rice flour
1 C tapioca starch
1 ½ t guar gum
1 t salt
2 t baking soda
1/8 t cream of tartar
1 T cinnamon
½ t pumpkin pie spice
½ C apple sauce
½ canola oil
2 eggs or 6T Aquafaba (chickpea/garbanzo bean water)
1 T vanilla (choose a corn free brand if needed)
2 C shredded zucchini
1 C shredded carrot
1 C coconut sugar, you can use regular sugar if you can’t have coconut
2 T flax meal
1 C water

Preheat oven to 350° Prepare a muffin pan with cupcake papers and non-stick spray. This recipe makes about 15 muffins.

Place the carrots and zucchini in a blender or food processor and blend until they are a smooth liquid. In a stand mixer put all of the liquid ingredients, including the zucchini and carrots mix, and beat until well combined. Next, add all of the dry ingredients to the wet ingredients and mix until well combined. Using a large cookie scoop, place batter into each cupcake paper. Bake the muffins for 18 minutes or until toothpick comes out clean. Once the muffins are done baking, place them on a a cooling rack until fully cooled. Enjoy!

Recipe inspiration which no longer exists. I have changed the recipe quite a bit from what was on this website.