Very Big Thing - The Cheese Edition.

a Very Big Thing is happening. I haven't tweeted about it because there has been too much to say. I haven't blogged about it because the vastness of my feelings about this subject were surely going to be misconstrued.

We had Squeaky D allergy tested. I was terrified, for many reasons. It was all very complicated.

But when the RAST test happened without a single tear shed, without a single food reaction. A heavy veil was lifted. Because we only tested six items, the allergist asked if we wanted to do a blood test. He was concerned about my reports of gastric pain in Baby D, about his belly rashes and eczema. Signs of sensitivity to something, he said.

The slippery slope of cute.

And then I was terrified about drawing a toddler's blood. People do this all the time! I told myself, unable to convince myself. Thankfully good friends advised me to go to the Stollery Children's Hospital and ask for a pediatric collector. They told me exactly how to hold him, and in the end it went much better than anticipated (besides the nurse telling me afterwards not to breastfeed him when he was crying in case he chokes. MEGALOL.), and he got a sticker at the end, which made him very proud. Who knew he gets stickers now? Not me.

The results came back perfectly clear! The only test that wasn't done was the test for Celiac Disease, as neither of us consume gluten and you have to have the protein in your system for 6 weeks prior to the blood test.

So? WE HAVE BEEN EATING CHEESE AGAIN, YOU GUYS.

CHEESE! And firetrucks and horses, I guess.

I've been dying to say something. Brie! Havarti! Swiss! Feta! Edam! All my favourite cheeses! I ate a creamy dip. I had scrambled eggs! There has been mayonnaise, a latte, ice cream, and OMG REAL GREEK YOGURT. Cookies baked with egg and butter.

I will say this. I'm skeptical. Very skeptical. Squeaky D so far hates egg and dairy. Refuses to eat much of anything, including melted cheese (Theories abound that he may not be mine, but I watched him come out of me and he didn't really leave my sight after that, so...). His eczema on the backs of his hands has become worse. At first, he did have little bumps across his belly though it seems to have become a mix of eczema and dry skin, now. The medical community tells me that this is simply NOT related to his diet, it could be anything they say.


So here I sit, a baby who is suffering, doctors who have no answers, and a mountain of milk chocolate at my disposal. Milk chocolate, you guys.


A Very Big Thing, indeed.

Vegan Whipped Coconut Cream on Strawberries

Are you ready for the easiest vegan desert in the history of amazingly easy vegan deserts?!

Vegan Gluten Free and Unbelievable.

Yes. Yes you are.

This whipped topping is made from coconut milk and is completely dairy free, egg free, soy free. Vegan. So light and delicious. And only four simple ingredients. I have attempted this recipe a few times on a few different occasions and each time it just keeps getting better.

Coconut milk can frost a cake, for real.

 

 

For my lovely friend Leslie's Autumn birthday I made a vegan gluten free pumpkin cake and used this recipe as the orange icing, it worked perfectly.
 
For Squeaky D's First Rainbow Birthday Party I used it to frost the rainbow cupcakes.

Cold Creamy Coconut Milk

And the other night I noticed the can of organic coconut milk I had in the pantry was about to pass the "Best Before" date. I popped it in the back of the fridge overnight. By morning the thick creamy coconut milk has risen to the top of the can and what little bit of coconut water that is left is at the bottom of the can. I scooped a spoonful into my coffee and decided to save the rest for this desert, perfect for a sunny spring day.

What I Used
1.5 cups sliced strawberries
Sugar or sweetener to taste (I used organic raw Agave Nectar)

1 can premium organic coconut milk
1 tbpsn icing sugar
1 tsp vanilla
small pinch of cinnamon

What I Did
Earlier in the day, I sliced up the strawberries, drizzled them in agave nectar, stirred them around in a small but deep bowl, and popped them in the fridge. The key is letting the strawberries soak in the sweetener and make that nice yummy syrup. I like to stir them (and taste them!) a few times over the course of the day. Hey! I never said it was healthy, I just said it was vegan.

 Just before serving, I took the can of coconut milk from the fridge and took extra care not to flip or shake it. When I opened the top to scoop off the thickened coconut milk into a bowl I was happy to see well over half the can was creamy and thick, which is why I buy the premium organic coconut milk. Once in a bowl I added the icing sugar, vanilla, and cinnamon and then using my mixer I whip it until it is light - very little time at all, really.

I take every excuse to use my vintage pyrex bowl.

We had more than enough whipped coconut cream for our strawberries in syrup that we dipped a few other fruits as well. This topping is so versatile, in coffees, hot chocolates, on cupcakes, or pancakes, pretty much worth trying on anything sweet!

Enjoy!

xoxox
Farren

Squeaky D's Rainbow Birthday of Awesome!

I have been trying to write about Squeaky D's First Birthday for almost four months now. First I nearly lost all of the photos that were taken that day. Very very few photos were taken, but to lose them all in a technical glitch? I don't want to think about it. But I did recover some photos, thankfully, and I've decided to let them mostly speak for themselves. Yes? Yes.

I made the Royal Birthday Baby a quick birthday crown.

I know babies don't really care about their first birthdays. And that is totally cool. But I really wanted to invite over all the people who love him and give everyone a really spectacular day. Since Squeaky D's favourite thing at the time was colours (uh, isn't it every baby's?) I decided to keep it a really simple Rainbow theme and just have fantastic food and a colourful experience for everyone. A big thanks to D's Auntie Kaylin who came over a few hours in advance and helped out big time!

An old parachute hung from the ceiling and a rainbow umbrella.

I was kind of nervous to have a bunch of kids in my house. There, I said it. It scares me! I used to work with kids, so it is strange that I am nervous about it. It isn't because I don't know songs or games to play! There weren't even that many coming, really, it was an adult-heavy event. I decided I would build the children a fort in our second bedroom, fill it with all the toys and a ton of rainbow balloons, and encourage them to make their own good time? It worked. Perfectly.

White and rainbow holiday lights lit the parachute from behind.

The view of the birthday fort from above... several days later!

I kept the grab bags really simple. Every one, even the adults, got a paper bag that I decorated with old scrap-booking leftovers. The children's bags had homemade rainbow playdough, bubbles, a colourful pen, tattoos, and a jar full of rainbow jelly beans, a chocolate, and a disco ball holiday ornament.

Sad goodie bags that were left behind.

Jars full of Jelly Beans for everyone!

 I really didn't get a lot of shots of the food or drinks. I did rainbow fruits and rainbow (as much as possible!) vegetables. I had the usual meat and cheese and hummus and dips and some mini-tacos that went way too fast. I did gluten free and dairy free chocolate cupcakes that were so delicious, iced them with coconut-milk frosting and topped with sprinkles in rainbow colours. Desmond's cupcake was the only one with more than one colour. 

Not a huge fan. He didn't take one bite!

One of each colour. 

I put up a Rainbow Photo wall but only one guest had her photo taken there - and she slept right through it! Squeaky D's good friend Attia brought her Mama, Sarah from A Random Sampling, but was too tuckered out to stay up for photos.

Sarah and Attia

I hand-dyed the orange streamers myself. No joke, a month after Halloween and no orange streamers to be found. And I went to five different stores. So I made my own. Ha!

Our little family is one year old.

At the end of the day, The Squeaker had a fantastic time. He spent most of the day chasing around the other kids and laughing his face off. That's all I really wanted. Oh yeah, and delicious food. 

BIRTHDAY SMOOCHES ZOMG

Happy Birthday, Squeaky D! I love you.

The Secret to great Sweet Potato Fries {rookie Recipe}

Remember weeks ago when I tweeted that I had discovered the secret to amazing and crispy home made sweet potato fries?

Yes. Just yes.

 Well. First, sorry that it has taken me so long to make the big reveal. And second, I lied. There isn't one secret, there are two. And one came about because of the other. A tangled web of delicious secret fries!

After chopping my humongous sweet potato into thick baby-hand-sized frenched fries, I debated between using olive oil or coconut oil to coat the fries and settled on what is now the first secret - Coconut Oil - to bake the fries. I set the oven to 350F and began to smear on the coconut oil, but the cool moist fries hardened the oil and it would not spread. This is when I realized I could parboil the fries, the second secret, in the mircowave for two minutes to heat the oil as well as seal in the tastiness! Huzzah! Parboiling the fries is really the difference between soft and crispy sweet potato fries.

As the fries came out of the microwave, I made sure each fry was coated in coconut oil and sprinkled on some cumin, fresh ground pepper, and mrs. dash, my most predictably favourite spice mix. I made sure to spread the fries out evenly, not a single fry was touching another fry, and left them in the oven around 25 minutes, until the ones around the edges were browned. This is where the little known half-secret comes in: don't add salt to your fries until after they come out of the oven.  You'll thank me afterwards.

More for Mama.

Unless you are Squeaky D. Because quite frankly, he hated the sweet potato fries.

#30. This Moment: Please, no pictures.

Please, no pictures.

 {this moment}

A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savour, and remember.

If you're inspired to do the same

leave your link in the comments 

then go to Soule Mama and do the same.

Going dairy-free for my nursling was the easiest choice.

I spend a lot of time talking about gluten-free, dairy-free, egg-free, yadda yadda yadda-free eating. And this is why my recipes are gluten free and dairy free. It's not exactly my idea of the perfect diet, says the cheese-loving egg-nog-missing me. But it has been by far the best choice I could ever make for me and my family.

Allow me to explain.

Around August of 2009, I started to put two and two together (OMG, FOUR!) and realised that I was not healthy and in denial. For a large part of my adult life I had been sick and still did nothing about it. So I started reading. I talked to a doctor, I talked to many friends with similar afflictions, and I decided to reduce gluten in my diet.

I started feeling a lot better. I reduced it even further. I immediately noticed that my skin was better, my stomach felt better, I was less bloated, I didn't spend hours in the bathroom every morning. Within a month my depression had lifted. Within two months, my lady-cycle was regular.

After I became pregnant, I noticed anything gluten made me much sicker than before and completely stopped eating anything with gluten. Now even a slight slip up and I am violently ill.

Easy peasy, right?

I wish that were all. After the birth of my son (almost a full year ago? holy balls.) there was a steep learning curve. He threw us for a loop. Why was he always coughing, sputtering, and screaming? Why did his breath smell like acid, why does he hiccup all day and arch his back away from me when I try to nurse him? Don't babies like to nurse? The doctor diagnosed him with reflux, gave us a prescirption and sent us on our way. We used it, and it helped with the reflux, but not with the tummy pains. And definitely not with the mucousy, frothy green poops. Yeah, that's right, poop talk. I'll try to keep it limited.

All of this, of course, was accompanied with one very unhappy baby. So we searched for answers. Several mothers recommended eliminating certain things from my diet, especially dairy, so I played around with it and saw results. Three weeks off dairy completely and we were able to ditch the reflux medicine. This led me to try a full elimination diet, eating only rice, chicken, some vegetables and few fruits for two weeks, and then slowly re-introducing foods.

At first it was very apparent that Squeaky D reacted to dairy, egg, soy, and peanut, and at the time I also suspected beef, beans, citrus, and tomato, though I can thankfully eat those now!  Lately I have also stopped eating cashews and shellfish because of recent reactions. Some of these we have actually let him try, like egg, and he has had rashes across his face and chest almost immediately afterward. Scary.

Eczema Baby D - Still getting rid of dairy

For a long time I had nothing but the anecdotal experience of very wise Mamas to back me up, and a lot of defending to do about my diet and our restrictions to family and friends. I've been told to give it up and "just wean to goat's milk" because this all must be "fake" or "too hard." But then I read Dr Jay Gordon's article analyzing dairy protein allergy in children and nurslings and I felt vindicated. More and more literature supports nursing moms who decide to eliminate dairy and other foods from their diet.

And honestly. It hasn't been that difficult. There have been times when I have forgotten to read ingredients and had a slip up, and ohh boy. There is nothing inside me that wishes that kind of pain on my little boy, no amount of delicious applewood smoked gouda could convince me to go through the terror that the following two days (and three nights) would bring. No matter how drool-worthy.

So that is why all my recipes are weirdly dairy free. And egg free. And gluten free. And all that other stuff free. I have enjoyed the challenge of teaching myself to cook, especially within these interesting restrictions. And I love me a happy, healthy baby.

#27. This Moment:Teeths

SnuggleBug. Featuring: Teeths.

 {this moment}

A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savour, and remember.

If you're inspired to do the same

leave your link in the comments 

then go to Soule Mama and do the same.

Home-made gluten-free Turkey Burgs! {Rookie Recipe}

Can we get it out of the way? Can we just say it?

Hamburgers are awesome. And apparently gluten free hamburgers are impossible to get right. In the last two years I have had very few truly amazing gluten free burgers. The problem is usually the bun.

Gluten free buns are bad, mmkay? They just are. They are hard when they should be soft or gooey when they should be fluffy. And they taste like wrong. Just wrong.

And even if the bun was even just alright, the patty is usually unseasoned. No barbecue sauce. Just a round puck of meat. Gross.

So obviously you could understand why a girl's gotta put her foot down and say Enough! I will make my own gosh darned gluten free burger and it will be INCREDIBLE YOU GUYS.

And? It was.

Most delicious burger of all time. OF ALL TIME!

What I used:

1 lb ground turkey
1 egg
1 package of Glutino Gluten Free crackers, pulverised.
1/2 an onion, finely chopped
4 cloves of garlic, finely chopped
1 tblspn of chopped dill
1 tsp oregano
1 tsp garlic powder
a dash of montreal steak spice

Romaine lettuce
hamburger fixins

What I did: 

Pulverising these crackers was harder than I thought it was going to be. I'm not a huge fan of Glutino Gluten Free Crackers for eating. They try to be Ritz crackers and fail. They are too crunchy and too sweet - perfect for cooking with. First I beat the crackers (inside their little "freshness" baggie) with my hands. But they would not be crushed. Then I beat them with a soup can. But, nope, they were still not interested in being crushed. So I got out my rolling pin and I let loose on those crackers like they done me wrong. For a good five minutes. And now I want a food processor very badly. But I crushed them real good.

I put two packages of ground turkey in a huge bowl, added the crackers, the egg, the onion, and the seasonings and mixed. Some people use their hands for this. I used a wooden spoon and a rubber spatula and probably looked like a fool but I did not have gooey raw meat on my hands so I feel like a winner and that is what counts. 

Amazing Tupperware Patty Press... things.

Once everything is really well mixed, I brought out my secret weapon: My mother's ancient Tupperware hamburger patty press set... thing. You take a spoonful of the ground meat, put it in the mold, and then use a press to flatten it and shape it into a patty. I'm sure it would be easy to do by hand, but baby - this patty press helps the burgs stick together on the grill so well. I'm glad I would not relent and give it up in the great Tupperware purge of ought-nine.

I stacked four patties on top of each other, separated by a small square of waxed paper. This is a great way to freeze them, in groups of four, so you can quickly defrost and grill some gluten free burgers on a whim - any time you like!

We decided to grill 6 burgers right away, topped them with pickles, red onion, mustard, and ketchup, and wrapped each burger in one or two romaine lettuce leaves. The lettuce wrap is actually AMAZING. Better than any gluten free bun you've ever tried, crisp, fresh, crunchy - and it doesn't fill you up so you can go ahead and have a second burger, guilt-free.

Can't wait to try turning this recipe into a meatloaf! I'll let you know how it goes.

Do you make your own burger patties? What are your favourite spices and ingredients?

Smoked Salmon Gluten Free Penne {Rookie Recipe}

I haven't done a recipe in a while but when I posted on twitter that I had made a gluten-free smoked salmon and mushroom penne with white wine dill sauce... people started asking how I made it.

And I have to admit. This is the best accident I have EVER thrown together. Ever. This meal turned out accidentally amazing and it is dairy-free, too. My go-to pasta yum sauce used to be pesto. Now it is this. Yes pasta yum sauce is a thing.

Gluten Free and Dairy Free and IMPROVISED? Unbelievable.

Smoked Salmon and Mushroom Gluten Free Penne in a white wine sauce.

What I used:

• 1 Bag of Tinkyada Pasta Joy Brown Rice Flour Gluten Free Penne
• 1/3 cup Extra Virgin Olive Oil
• smoked salmon, sliced
• fresh garden dill
• fresh garden chives
• sage
• four cloves of garlic, minced
• a handful of mushrooms
• around a cup of white wine 
• dill

What I did:
I always over cook the pasta. I happen to love over cooked brown rice pasta. But I reccomend you cook the pasta to your taste, strain and put it aside. In olive oil, saute the chopped fresh chives, and garlic. Add a sprinkling (or more) of sage, sliced mushrooms, and the smoked salmon, stirring over medium heat. Add white wine - I suggest starting small and adding more. Too much is too much, so go easy. As the white whine bubbles down, add the cooked pasta and fresh dill then stir until everything is coated.

Hell yes, right? So easy, so delicious, so simple. I'm having seconds right now.

A Letter to Des: You are a gift.

Desmond,

The day you turned six months old I wanted to write you a letter. I would tell you all the amazing things about yourself so that you could forever know how much I loved you on that day. How amazing you were, the incredible baby feats you could accomplish now that you have lived an entire half-year.

No more Wee Little Baby.

I would have told you how, now that you can completely sit, you love to throw toys behind yourself and then turn to see where they landed. How you turn to listen to me sing and laugh when I clap my hands for you. You laugh twice as hard when I clap your hands for you, too. You have learned how to put out your arm when you toss yourself towards a toy so that you don’t faceplant. You’ve learned to put up your arms and say Mama! Mama! When you need me to pick you up again.

I could have written about how you’ve learned to tear off your own socks, to carefully remove the adorable hats I love to make you wear. I could have written about how you figured out the most painful place to pull Mommy’s hair is the back of the neck. And earrings are fun shiny toys that need to be YANKED.

First Cart Ride!

I thought about how you’ve recently realized how awesome it is to suck on your thumb. I thought about writing out the way you recognize when I baby-sign for breastfeeding, how you giggle and snort and say YES PLEASE with your eyes. Or perhaps I would write about the fact that you are still a gargantuan baby at 21lbs and 28 inches long but thankfully hitting a plateau for a while.

All day I marveled at how magnificent you are, how magnificent life is that we all start so small, we all come so far as human beings. How lucky I am to have a little miracle like you to remind me of the beauty of life. When I look back at photos of tiny squidgely little newborn you it shocks me how far you have really come. How you had to cross those murky waters of consciousness and scream in my arms as you made your way through the acknowledgment of existence. We’ve had good days and we’ve had harder days but I’ve loved you more and more with each moment, no matter the effort the day required. I never knew love could have a growth curve like this, before you.

Exploring new senses.

That night we roasted a sweet potato and let you grab a wedge to feed yourself. You were overwhelmed by the texture, the taste of this new sense you had never experienced. You gummed it and spit it out and we laughed as you shook your head and made the sweetest frowny face that has ever existed.

And I realized I had not written about it. I had not taken the time to put it all down... And I was happy that I hadn’t.

You are a gift.

I was happy that instead I had treasured those moments. I looked into your eyes and I soaked up your smile from the first morning grin to the last sleepy bedtime smirk. I left the words to be written for another day and spent the entire day basking in your beauty, marveling at how brilliant and amazing you really are.

You are a gift.

Love,
Mommy.

Rookie Cooking: My first (sort of) Disaster

So I got in the kitchen and I made up my own concoction. I didn't even pretend to follow a recipe. I definitely proved myself to be a rookie cook.

The thing is? It was delicious. It was spectacular. I made BBQ Chicken Fingers, and I loved them. I made plenty and ate them over several days, and each day I felt more ill than the last. I knew the culprit was gluten.  

"Where could I be getting gluten?!" I wondered, I'd been so careful! I decided to scour ever ingredient of everything I'd eaten and checked one of the ingredients that I'd used for this recipe - which, yes, I am still going to share - when I discovered the word MALT.

Malt, my friends, is a secret ninja gluten enemy. It is made from barley, and makes me very very sick. That means I can't even have my favourite chocolate bar anymore - the Snickers with Almond.

So if you are gluten-free, do not eat this! 

But if you could go either way, then this was a fantastic success and I'd love to hear if you liked it.


The Supposed to be Gluten-free (but not!) "Breaded" BBQ Chicken Fingers

What I used:

• Chili Sauce (I had half a jar sitting in the fridge I wanted to use)
• Franks Red hot Sauce
• Tabasco
• 1.5 cups of corn flake crumbs (My nemesis supposed-to-be-gluten-free-but-wasn't ingredient!)
• 1/4 tsp oregano
• 1/4 tsp basil 
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• ground black pepper



Beware the evil Malt!

• 4 chicken breasts cut into thin strips 

What I did:

I really just wanted to re-create that awesome breaded spicy chicken meal that I hadn't been able to find gluten-free in over a year, as well as use up some stuff that we had in our refrigerator. I went ahead pre-heated the oven to 350 degrees. I mixed half a jar of heinz chili sauce (around 1-1.5 cups) with one cup of Franks Hot Sauce (hey, I said spicy, so use less if you can't handle it) as well as a light sprinkling of tabasco. I put this all in a long and shallow glass dish.


In another long shallow dish I mixed the corn flake crumbs and spices. Now, I've used corn flake crumbs in other recipes to acheive a fake "breaded" taste and texture because I had been told that boxed crumbs were safe - while the breakfast cereal wasn't safe. Looking back, I cannot remember if I checked it myself before ever using it, but I paid the price and it reminded me to check every box before I dive in!

I cut the chicken breasts into strips, placed them in the first dish and coated them in the prepared sauce. I then moved them into the second dish, coating them in crumbs and spiced before placing them in a greased pyrex dish (I used olive oil for this) tight like little sardines. Some people prefer to shake their chicken in the crumbs using a ziplock bag, but I like to minimize my trash.

I put them in for 45 minutes and they came out perfect. Perfect and delicious and, for me, gluteny poisonous. Gloisonous.

My first Rookie Cooking Disaster. And I didn't even use Mrs. Dash this time!

Rookie Cooking: Kale Chips

As a Rookie Cook I am just learning how to combine healthy foods in delicious ways. This week's lesson?

Kale Chips! Everyone who has ever made them raves about them, and here is why: It is all the yum of potato chips with zero guilt. They are crispy just like real chips. They can be flavoured just like real chips. AND! I ate them all in under an hour - just like real chips!

The first thing I did was look at a few recipes and settled on a method I liked. Kalyn's Kitchen had a great suggestion to make them in a ziplock bag, so that is what I tried.

Farren Square's Kale Chips
What I used:

• A huge bunch of kale
• 1.5 tablespoons of olive oil 
• salt to taste
• Mrs Dash
• a large ziplock bag

What I did:
Pre-heat the oven to 300 degrees Fahrenheit. Remove the stem from the kale leaf, and tear it into chip-sized pieces.
Place Kale pieces, olive oil, and Mrs Dash into the ziplock bag. Squeeze out all the air and close tightly. Squish. Squish to your heart's content! Make sure every bit of kale is coated in olive oil, then spread the kale in a single layer on a large baking sheet and pop it in the oven. 
I, uh... didn't set a timer. I just kept peeking every ten minutes. Just remember: When kale chips start to go brown, they tend to get a little bitter, so try to catch them while they are still green. Mine were in the oven a total of 30 minutes and lightly salted when they emerged. They were perfect!



Perfect enough to eat before I was able to snap more than one picture. These are a delicious gluten free, soy free way to snack! When I make these again, I'm going to save myself the ziplock bag and mix them in a bowl with a spatula or even my hands. If you have made kale chips before, leave a comment and let me know what spices / recipe / methods you have used! Next time I am definitely making dill pickle flavoured kale chips. Yum.

Rookie Cooking: Learning to Cook like a Pro

I'm a total rookie cook. That is, when it comes to cooking I have no idea what I'm doing. Sometimes I will be talking with a friend about what they like to make and I'll gasp inwardly: "You can DO that?"

So, as my fledgling family makes a start in this world, I am forcing myself to learn to cook. And then I'm going to blog about it. Even the mistakes. Hopefully there won't be too many mistakes... anymore. You are more than welcome to join me on my cooking journey! And of course, share your experiences and improvements on any recipe.

Right now I am personally gluten-sensitive which means that everything will be entirely gluten-free. I won't be using wheat or wheat flour, rye, barley, malt, or any of the other plethora of items with secret gluten, and I'll note which gluten-free brands I'm using. I'm also completely egg, peanut, and dairy free while I'm breastfeeding my son because he has shown to be sensitive.


If you have any suggestions on what I should make, please leave a comment! And you can also see the recipes I have already attempted here.


Wish me luck!


xoxo
Farren Square