Posted by: Dawn | on May 9, 2017
These days our meals are very simple. We have just completed a 4 week detox. We eliminated all wheat, dairy and sugar from our diet in an effort to pin point where my baby’s hives are coming from and also attempt to help rid my first born of his nasal allergies.
The detox definitely had it’s challenge but we made it. A 9 year old, 7 year old, and 5 year old with palettes that know what fun sugar, diary and wheat are make it for the ‘best of times and the worst of times’! Amazingly enough our 2 year old already has a pretty refined palette. We made it though and I was pleased with the personal self discipline a few of my children made when put in difficult situations where they were offered candy! We went thru some symptoms of bodies detoxing; grumpiness, flu like symptoms and food cravings.
The kids ate copious amounts of fruit to aid in fueling them with energy. I wish I would have written down how much fruit we purchased in the first two weeks. We had a cornucopia of fruit available to them to keep them focused and not feeling deprived. We bought so many strawberries, blueberries and black berries. I was in the grocery store every 3 days buying 3 bunches of bananas, grapes, kiwis, pineapples and whatever fruit was on sale or looked good. I do know that we bought 35 lbs of cuties/oranges in the first two weeks and consumed them all! One week after piano, we ran into an Asian Market and they had ataulfo (our favorite) mangoes; so we bought a box of 16 but that didn’t last long. The next week we bought 2 boxes for a total of 32. They clearly are one of our favorite fruits!
For snacks they ate nuts, nut butters with apples and hummus with carrots or bell peppers. Nitrate free turkey and fruit. We did brown rice and sweet potatoes at dinner. Fish, chicken and mostly grass fed beef, in the morning I would make sugar free sausage out of ground chicken. The fats we used were coconut oil, ghee and organic butter (which is dairy but there is a lot of research out there about butter being ok, do your research).
I also incorporated high doses of pro-biotics for the 2 boys we were targeting. I did not get the complete results I had hoped for with my baby but I did get a few answers. He still is dealing with hives post detox and we haven’t really re-introduced dairy. We have only occasionally had bread but I have been very selective with that too it’s been mostly sprouted or gluten free. So I didn’t have the full results I was hoping for with baby #4 the one thing that blew me away was how he advanced developmentally during that time. It was pure crazy. One day he was so busy exploring and busy with developmental strides I literally was ready to put him in his crib for an hour just to give me a break (I didn’t). It was so exciting to see his development during this time. His vocabulary expanded beyond my comprehension as well.
These protein balls are a part my offering ‘for sweet’ to my children on a regular bases, we did temporarily take them out (even though there is no sugar in them) during the first two weeks of the detox but added them back in for energy for the kids. I just felt like my children needed energy in a way that Merv and I did not. Merv & I were able to get enough from the fruit we were eating.
This is a little window into our world the past several months. I would love to hear what is one thing you (that is very important to you) do to keep your family healthy? You can place it in the comments. I have become this compulsive researcher since having a sick baby and I can never have too much information when it comes to the good things to do for my family!
Posted by: Dawn | on May 9, 2016
We love these Whipping Cream Potatoes and they are so easy.
You can use them for a breakfast side or a dinner entree side. Almost every time I serve them to company there are no leftovers.
WHIPPING CREAM POTATOES
3 (30 0z) bags of frozen hash browns (or 30 cups of cooked shredded potatoes)
4 1/2 cups whipping cream
2 tbsp salt
1 1/2 tsp black pepper
Beat whipping cream until soft peaks form but do not over beat or you will get butter. Add salt and pepper to whipping cream, just until blended. Fold shredded potatoes into whipping cream mixture. Separate out into baking dishes. Wrap with foil and freeze. When ready to use pull out of freezer in the morning and bake in the evening at 350 for 60-70 minutes or until golden.
The above will make 22-24 servings.
Here the meatballs are baked,
not terribly appetizing but slather some of that homemade BBQ sauce on and you have a winner!
We are sick in our house so it has been a different kind of day but I am so grateful for many things in the midst of the sickness! I am blessed, 4 sweet children who call me momma!
These 2 recipes are in my book that you can purchase here.