I’m about to become one with my kitchen. I’m channeling my inner baker, scrounging up some love for non stop dish washing, and preparing for a lot of resistance from a certain 2 year old.
Our fridge is barren. Snack drawers are empty except for forgotten ziplocks of dry cereal and cheese puffs. Tomorrow I’ll be re-stocking our kitchen with all the favorites – sans dairy and egg.
For at least the next six weeks Lucas will be dairy and egg free, in addition to being gluten free. After a second look at his allergy testing, we understand he shows a moderate allergy to cows milk and a low allergy to egg whites. The only way to find out if these are contributing to his eczema is to go without and see what happens. So, here goes…
I’m going to be cooking and freezing pancakes, muffins, and breads. Making my own granola bars, crackers, trail mix, and trying these new energy bites. Also emphasizing more veggies and safe whole grains like quinoa and buckwheat or brown rice.
Now, I’d like to think I buy less packaged food than the average consumer, simply because we have less options eating gluten free. Plus, we eat organic produce, meat, and dairy products and I rarely feed the kids frozen or canned foods other than fruit and beans. But, this diet pretty much means no packaged foods. No convenience. Things like string cheese, yogurt cups, and boxed rice mac and cheese make my life much easier. Especially on the crazy days. This is going to be interesting, needless to say.
Tomorrow, after our weekly drive to pick up our CSA box, I’ll be baking up a storm – testing out my new egg replacer in muffins and pancakes, cooking up some grains for salads, and preparing for a lot of time in the kitchen. By Christmas we’ll know if this new trend is here to stay, or hitting the road.
and… a completely unrelated note… I’m going to make an attempt to blog every day for the rest of the year. something needs to get me over this ridiculous writers block that has plagued me since June. maybe a forced daily post will do the trick.