I had a meeting that provided childcare and snacks were going to be served. I knew the snacks would not be gluten free and certainly not non GM. I brought snacks for both kids and made sure I informed the workers that my children were not to eat any gluten. For sake of not being rude, the story ends with my son eating gluten.
Skip ahead to the next day. He was up early with bad stomach pains, lots of problems in the bathroom and his mood flat out stunk! I also noticed that he started chewing his nails again (which was another thing that he had quit since taking him on this 60-day challenge!) I am pretty certain the seemingly harmless snack wreaked havoc on my little boy’s body. I am not a doctor and have no formal training in the medical field, I am just a mom who knows her son and he was a different kid the next 24 hours. You do not need medical training to notice when something has completely altered your child.
I am now keeping him away from gluten completely! But I am nervous to drop him off anywhere again where he will eat away from me. What if the next person does not listen to my instructions and this happens again!?
Do you have a child with a gluten intolerance? How do you handle this?
We have been visiting Florida to see family and my parents have done an awesome job of cooking for us! Here is a recipe my Mom made.
Roasted Beet and Potato Soup
2 c. potatoes, diced
2 c. beets, peeled and diced
1 stalk celery, diced
1 onion, diced
4 cloves garlic, minced
4 c. organic chicken stalk
1 T. fresh thyme
1 T. fresh basil
2 bay leaves
1 1/2 c. organic whole milk
Juice of 1 lemon
1/4 c. organic half and half
6 organic sausages, removed from casing.
Fresh lemon balm, for garnish (optional)
Preheat oven to 375 degrees. Toss the potatoes and beets with olive oil and salt and pepper. Spread out on a greased cookie sheet and roast in oven for 1 hour, or until tender.
Cook the sausage in a medium pan. Add the onions and celery and cook until translucent. Add the garlic and cook a minute longer. Stir in the chicken broth, spices and roasted vegetables and bring to a boil. Reduce the heat and simmer for about 45 minutes.
Remove from heat and take out the bay leaves. Lightly mash the soup with a potato masher. Stir in the milk and lemon juice. Serve with a garnish of chopped lemon balm.