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Weekly Lunch Wrap Up #3

Here are the lunches we sent to school with Kiddo1 this week!


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From left to right we have a roll-up in romaine leaf with leftover pork and cucumber, small carrot sticks and cucumber disks, regular red watermelon (we miss yellow watermelon!) and a homemade chocolate chip cookie. I was all set to publish my chocolate chip cookie recipe, but then I started on a mission to remove the granulated sugar from it. So it may be a few more weeks.


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Kiddo1 was fairly receptive to the last salad I sent with him, so I thought I could push my luck a little and sent more of a real salad than just white lettuce with cucumber and ham all over it. This time it was more of a “build-your-own” approach with leftover beef and disks of cucumber and carrots. My attempt didn’t work out too well, though, since he came home with most of the food still in the box. But baby steps. Somehow the watermelon and Enjoy Life chocolate cookie disappeared though…


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A little more simple today! Just some ham sticks (shapes are fun), disks of carrots and cucumber again, some dehydrated zucchini chips (he actually did eat one or two, but he says he still doesn’t really like them yet), grapes, and an Enjoy Life snickerdoodle cookie.


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Too bad this picture sucks ’cause I thought this lunch was gooooood. We just couldn’t seem to get away from carrots and cucumbers for lunch this week, but on Thursday I did add a new homemade treat – blueberry gummies made from fresh berries that came in our CSA box. We also have mini kabobs with turkey meatballs and leftover red kuri squash with some BBQ sauce.

We skipped school Friday – Kiddo1 was not feeling well. Mr. Handsome and I ate big salads and Kiddo1 had some fruit. No pictures though! Sick day threw me off! We will strive for better next week!

Updated! Even More Crispy Baked Sweet Potato “Fries” Recipe (GF, V, P, NF, AF)

Updated 9/24/2014: Higher heat and only one rotation makes this recipe a bit lower maintenance and, most importantly, more crunchy! Also updated 10/14/14 with small tweaks of goodness.

Confession time! I have a sweet potato addiction. I ate a whole sweet potato, like a pound’s worth, just today. I’d stop myself, but for ONCE something that tastes so good IS SO RIGHT. These babies are loaded with Vitamin A, Vitamin C, beta-carotene, calcium… all the good stuff. The best part is, they’re pretty easy to make and require minimal ingredients, yet they can be dressed up with more yummy stuff if you want! Awesome. (Of course they are a starchy veggie so try not to eat a whole sweet potato by yourself in one day).

Crispy Baked Sweet Potato Fries (gluten free, vegan, paleo, nightshade free, allergy friendly)

Here’s what you need:
A sweet potato. I used about a quarter of a 1-lb beauty when I made these. Any more and they won’t all fit on the pan (see below).
Cooking oil of choice. I used olive oil but you could go with coconut to maintain vegan or if not, lard or tallow would be amazing (I hope to have results of tallow rendering up soon!)
Salt. I’m a fan of Himalayan pink sea salt.

Here’s what you do:
Step-by-step photos are below, but basically you….
1. Preheat oven to 425
2. Cut potato into strips.
3. Coat with oil.
4. Arrange fries on a baking sheet with space between each potato piece. Sprinkle with salt.
5. Bake for 15 minutes on the top oven rack, then flip potatoes, turn the sheet around, and bake for 10 more minutes or until the fries are browned well but not burnt. (Different color sweet potatoes cook at different rates, so keep watch. I find white sweet potatoes are the fastest, followed by purple and orange take the longest amount of time.)
6. Let fries cool outside the oven for a bit, then arrange on a serving dish.
7. Watch your “fries” disappear!

This recipe yields enough fries for one person (I’m selfish). Just make at least two trays-worth if you’re sharing because they go so fast!

Now for a little more detailed instruction, with photos!

I start by selecting amazing produce. We’re heading deep into sweet potato season right now, so start looking at the farmers markets and local grocery stores for classic orange sweet potatoes, edgy purple ones or, even, the illusive white sweet potato (the latter is to be used to trick your family into thinking they’re eating actual potatoes – muhahahaha). Our market was just full of sweet potatoes last week so I scored a bunch of orange ones. Purple ones would really take these fries to the next level!

After selecting, washing, and drying the perfect sweet potato, preheat your oven to 425 degrees Fahrenheit and get to work on washing the produce. Once they’re washed they can cut. For fries I like to slice them thin, about 1/4″ square by a few inches long, depending on the shape of sweet potato you have. I also enjoy slicing them in cubes sometimes. They’re so versatile! Here you can see my chopped produce for this recipe.

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Don’t eat the penny! It’s just there for scale.

Save yourself the trouble and leave those tasty skins on when you slice them! Just make sure you washed them well before you start chopping.

After slicing, it’s time for some fat to help these beauties taste even yummier and not stick to the pan. I use maybe a tablespoon of olive oil. You could also use coconut oil or, if you’re not vegan, some tallow or lard.

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Just enough oil

Now just toss your produce around in the oil to cover it. CRISP TIP #1: Well-coated fries get crispier than fries that are sparsely coated or not coated with any oil or fat at all.

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Getting yummier

And arrange on a baking sheet. Don’t rush this step! CRISP TIP #2: You want to give each fry some space, otherwise they won’t get crispy.

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Blurry because I’m so excited to eat them!

Second confession! I have an aluminum foil obsession too. I always line my pans with aluminum foil because they’re so much easier to clean. Just toss the foil! But I’m creating a lot of waste that way. Plus I’m not so sure if cooking on all that aluminum is good for us… but the pans themselves are aluminum too! So maybe once I get some better pans (stainless?) I’ll else up on my foil use. UPDATE: I’ve been using wax paper instead of foil lately. The wax paper just gets so smokey, so I wonder if it is any better than the foil…

Now is a good time to salt the fries so that the salt sticks to the oil. It’s okay to salt them after baking, too, but I find more salt ends up on my plate if I wait.

Now the baking part! CRISP TIP #3: My fries tend to get more crispy if I place my baking sheet on the top rack in my oven. I don’t know why, but that’s my oven’s sweet spot.

CRISP TIP #4: Rotate those fries! I bake them for 10-15 minutes, or until I can tell the bottoms are getting browned. Then I take them out and flip them all over. Before I put the sheet back in the oven, I spin it around so that the fries that were in the back of the oven move up to the front. If you’re baking multiple trays, move the bottom one to the top and vise versa. If your fries are of varying sizes, you may want to pull some out of the oven while the others are still baking. It is a delicate balancing act. Once you’ve got everything flipped and rotated, roast again for another 10 minutes or so, or until your fries are sufficiently browned. Browning makes them crispy!

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After roasting on all sides.

Then let them cool a little and put them on a plate.

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Salted and ready for my mouth!

There are variations a-plenty for these too!

Try adding your favorite seasonings! Just chop them fine and add them with the oil to make them really stick.
+ Minced garlic, or garlic aioli, or garlic powder
+ Rosemary
+ Cinnamon (toss with honey for an even sweeter treat!)
+ Balsamic vinegar
+ Thyme
+ Onion powder

For more variations, substitute another veggie for the sweet potato! You can make fries out of almost anything.
+ Yams
+ Squash (the shape of butternut or delicata works out the best for fries)
+ Zucchini
+ Rutabaga
+ Turnips
+ Beets
+ Celery root/celeriac

And speaking of shape, these don’t even have to be fries! They can be cubes or rounds. Slice rounds super thin and you’ll get chips! Just make sure to oil them really well or the chips will burn and stick like crazy to the pan. Experiment with oven times for these other veggies so they don’t burn and get nice and soft in the middle. Now I’m inspired to try variations too!

Enjoy the yummy healthy goodness!

Weekly Lunch Wrap-up

We finished our first week of school! And somehow a nutritious lunch was sent with Kiddo1 every day! Here’s what he ate…


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All the round foods! Sausage (grass-fed beef sausage I found at the local grocery store), disks of cucumber and carrots, strawberries, also sliced in rounds, and, finally, sweet potato “chips” that apparently were cut way too thick and were not too edible at all. We’ll get that one next time I’m sure.

I forgot what all the jokes were this week! I should photograph them with the lunch box or something… They were really funny, I swear.


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I told Kiddo1 I was making him a deconstructed ham roll-up today. Little did he know that really just meant it was a salad. But a salad with almost more toppings than lettuce! He said it was pretty good, yay! Rounding out the meal is an Enjoy Life cookie and yellow watermelon. Yes, the watermelon is yellow! We found it at the farmer’s market over Labor Day weekend. It’s amazing! It stayed non-mushy for like two weeks after we cut it. Tastes like watermelon but better.


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Sorry for the blurry picture. Sometimes I just shoot and run in the mornings! Lunch today is leftover ground turkey and asparagus stir-fry. He loved the turkey but… well I tried with the asparagus but it came back home anyway. In the muffin cups we’ve got cucumber and raisins, and on the right there’s carrot sticks and a broken Enjoy Life cookie.


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Ham roll-ups day! Or should I say, oh-crap-its-8am-and-lunch-isn’t-packed-yet day! We had this beautiful leaf lettuce leftover and it made the best wraps cause the leaves didn’t have stiff spines like romaine. They look pretty too. Of course, rounding out the box is an Enjoy Life cookie and carrots sticks because… well we were late.


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Why not begin and end the week with shape-themed lunches? Instead of circles today we have cubes! Okay well I guess the homemade chocolate chip cookie is a circle (why didn’t I make a couple cubed ones??) but for the rest of the lunch we have some more of that delicious yellow watermelon, ham, cucumbers, of course there are carrots and also some homemade BREAD! Whaaa??? Bread??? Yep, I’ve found a recipe for wheat/gluten-, egg-, dairy-, and nightshade-free bread that is soft and delicious. We’ve been making toast, french toast and even a couple sandwiches with it (and I’ll use it this Thanksgiving for stuffing). I’ll post the recipe later on. Oh and the cookie recipe!

Til next week!


Weekly Lunch Wrap-up & Guide

Waaaay back when I was pregnant, I did a weekly post called Tie Tuesday. It provided motivation for me to take care of myself and feel good about myself by holding myself accountable for getting dressed every day. Because getting dressed every day can be really hard for the pregnant! But forcing myself to not just throw on yoga pants but really try to put something together ended up making me feel really good about myself every day. I digress, but my point is the weekly posting of my outfits was a good motivation to do something I didn’t really want to do but was good for me.

So, I thought I might do the same sort of thing again but with a little twist. This time my dreaded task is lunch-making, but once I have it done I feel so super good that my son has a healthy lunch he can eat at school. I felt so proud the first day I even Instagramed a photo of my son’s lunch! And that’s when Tie Tuesday popped into my head again.

Each week I’ll post a photo and description of my son’s lunches. I hope this provides me with the motivation not only to make the lunch every day (actually, he needs to be making more of them too!) but I hope doing this also motivates me to use variety and new ideas when planning and packing meals out. Oh also! I write out a joke for his lunch every day too, so I’ll include that in the comments because I think they are very funny, even though I did not come up with them myself.

Let’s get to it!


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Okay so this is a short week because school started on the Wednesday after Labor Day. A good week to start with posting! Today we packed roll-ups with leftover pork, red onions, and a bit of BBQ sauce all wrapped up in a couple small leaves of romaine. Also packed: cut strawberries, carrot sticks, applesauce, and the dessert-of-the-week: homemade brownies (wheat-, egg-, dairy-free Bob’s Red Mill mix).

Today’s joke: What’s the king of all school supplies? (The Ruler)


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On Thursday I had fun with my julienne peeler on some carrots and cucumber. To keep with the theme I shredded chicken into strips as well! Coupled with BBQ sauce. Rounding out the left side is another brownie and grapes.

Today’s joke: What’s smarter than a talking bird? (A spelling bee)


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I wasn’t ready for Friday. We must pack lunches at night! So my fall-back lunch is a romaine wrap. It’s like a sandwich, sorta, because you can stuff things in it, but it isn’t bread and it sneaks in a vegetable too (both because of the romaine and I can usually sneak some onion or something in there too, although he is getting wise to that). So today we had chicken, cucumber, and a tiny bit of onion in our romaine wrap, along with more carrot sticks, broccoli, raisins and an Enjoy Life chocolate chip cookie for desert (those egg-free brownies are only tasty for a couple days, plus this cookie is the first “processed” lunch item  so far!).

Today’s joke: What did one mathbook say to the other? (I’ve got problems)

Next week is a full five days! Hopefully I’ll be better about packing lunches the night before by then. And my picture-taking will slowly get better, I hope.

Also! Bonus feature today since it was a short week. I created a sort of map for us to use when we pack lunches. It is a general guide for us to use when we pack so that any of us can attempt to put together a nutritious lunch. I only wrote down the foods that Kiddo1 has a high likelihood of eating, but I’m sure we’ll be adding to the list as the year goes on since we continue to try new foods, sometimes trying the same ones again and again! Anyway, this is what is hanging on our fridge now:

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I think it’s pretty self-explanatory but… each column is basically a food group that is needed for a complete lunch. We start with one protein, then at least one or two veggies, a fruit, and a dessert. Under each column title is a list of suggested foods that Kiddo1 likes. Of course we can put in other foods, these lists are just suggestions.

Below the list of foods for each column is a list of suggestions for serving. For protein you could put it… in a wrap, on a kabob with veggies, in a casserole or salad, etc, etc. Veggies can be cut in strips – thick or julienne/thin like Thursday’s lunch, cut in chunks or rounds for a kabob, dehydrated into chips, all kinds of things.

They all seem like simple suggestions but it’s really nice to have the list while you’re packing so you have a little less to think about. This also helps with my weekly meal planning so I remember to plan for a little extra food here and there so we have lunch ingredients handy. I’ve found it is hard for me to plan specific lunches, just easier to throw them together based on what we have. Perhaps I will change my tune after a couple weeks, I’m not so sure. Luckily I have the choice to change it whenever we all see fit!

Happy lunching, til next week!

Diet Changes are Hard, Part 2

Last time I wrote about why we’re making more big changes to our diet. Those changes are that we are cutting out dairy, eggs, wheat, and peanuts for at least a year. After reading a lot after receiving our son’s food allergy results (cause there were all kinds of weird stuff that came up on the IgE results that our doctor had never seen before and even the testing lab was really confused by; I won’t go into the details but I will say we always knew our son was one-of-a-kind!) and after learning so much more about foods I’ve also added some restrictions on our consumption of nightshades (potatoes, tomatoes, peppers, eggplant, paprika, etc). We won’t cut them completely – a little pepper in a sausage skillet is okay, but we won’t eat a pizza (ugh, for multiple reasons, nightshades is like the least of our worries on that one).

We cut out all the 4 big ones right away (well, right after the ice cream binge I wrote about in the last post, haha). I’d say within two or three days we were totally converted (I still have a couple items in my pantry to give to friends but we’re just ignoring them for now). I took the time in the first few days to look up lots of new recipes that conform to our new diet so I wouldn’t have to wonder what to make. We went out to the flour warehouse and got some gluten-free flours to try. But no matter how much I try to research and prepare, it’s still hard to switch some things.

Breakfast had turned out to be the most difficult to meal plan for. It is hard to find breakfast items that aren’t eggs or bread/pancakes/waffles/muffins. Our breakfast staple lately has been bacon and eggs, so if we cut out the eggs we’re left with just bacon which, while delicious, isn’t the well-balanced breakfast that we’re going for.

Of course there’s fruit for breakfast, but fruit has a lot of sugar so I don’t want to just eat fruit every day. We need some protein, too.

One day we tried a breakfast skillet – it was mostly sweet potatoes (not a nightshade even though it has “potato” in the name, and actually they were yams or something), onion, our beloved bacon, garlic, salt and pepper (peppercorn: also not a nightshade). Mr. Handsome and I liked it, so did Kiddo1’s sleepover friend for the night, but Kiddo1 not so much. We will be trying again.

Flour is pretty easy to convert to gluten/wheat-free, although I’m discovering a bit of a learning curve with the more detailed baking tasks like muffins and pancakes. Bread, with it’s few ingredients, has been turning out great. I used the Bob’s Red Mill Gluten Free Homemade Bread Mix for my first try, although I will experiment with GF flours to make my own mix (hopefully one that is nightshade-free, as BRM uses potato starch). I used the recipe on the side of the package (although I accidentally added both oil and my butter-replacer but it turned out really good!).

I really wanted to tackle an egg-free french toast for some reason (I guess because Kiddo1 loves french toast!) so the first thing I made with my first loaf of GF bread was super thick slices of french toast. I used this recipe from the Minimalist Baker – it calls for ground chia seeds instead of eggs (which I also used to make the bread). I used hemp milk for both recipes as well. For a dish that’s pretending to have eggs when it clearly does not, this was pretty good! I would add it to our regular breakfast rotation for sure.

We still can’t eat french toast every day, though (both because of nutrition and time, cause french toast took awhile to make). So I’m working on other recipes – more skillets, because they pack the biggest nutritional punch, but every few days we can have something bready like the french toast or pancakes (two fails on pancakes so far, still looking for a success on that front) or muffins (three sub-pair but edible tries on zucchini bread so far – we have a lot of zucchini from the garden to use). We’ll try to limit our fall-back bacon to just a couple times a week and sneak in other breakfast meats like sausage and even some chicken now and then (but we’re limiting chicken to once or twice a week cause that came up a little bit on Kiddo1’s food allergy test too).

We’re making big progress on breakfast but still struggling to find some rhythm with it. We have done really, really well at trying new things, though. In the last week alone we have done the following:

  • I made homemade lard and have used it as a butter substitute for almost everything (except greasing the baking pans – I still use butter for this because the lard doesn’t seem appealing and Mr. Handsome isn’t the biggest fan of coconut oil, so I need to come up with something for this).
  • Tries of GF baking/breakfasts already mentioned above.
  • We all tried several new-to-us squashes: acorn, kabocha, and yellow-hooked, with red kuri and pattypan waiting in the pantry.
  • We’ve tried coconut milk ice cream and while it isn’t totally the same it does help with the craving.
  • We’ve tried hemp milk in baking (I like it so far) and rice “chocolate” milk that isn’t so great but worth the try.
  • We’ve tried new allergy-friendly cookies from the store to also help with our sweet tooths.

I’m pretty proud of the whole family for coming along with all these changes so quickly. We still have so much progress to make with trying foods and incorporating new foods into our regular meal rotation but if we keep up this momentum we won’t have any troubles.

After we received the food allergy results and were leaving our naturopath’s office he said to us, try to focus more on the foods that you CAN eat instead of the ones you can’t. I try to think of that and remind everyone of it when things get tough. Sure there’s a bunch of things that we can’t have, but there are a bounty of foods out there that we can have and so many of those we’ve never even tried. I think we have a really exciting time ahead of us!

Foods and Bellies Update

Whoa, summer has totally gotten away from us! The days are slipping by so fast I can hardly stand it. I swear we were just on vacation and now it’s time to go back to school.

Speaking of vacation, I’m way behind on my recap posts but I’ll get there. I do want to make sure I document our trip as much as I can. Everything will get done eventually, right?

Today I wanted to write an update about how our diet changes are going, because there have been big developments. We’ve definitely taken things a few steps further…

I’ve briefly mentioned before that Kiddo1 has always had some stomach problems. We’ve seen a few doctors in the past and have been on a treatment plan for years, but nothing has ever really worked at making him feel better. We decided to take a completely different path than we always have – we’ve always seen regular doctors (two pediatricians and three gastroenterologists in two states) and have been prescribed pharmaceutical medications. There were mentions of other things we could do, mostly diet-related, but we never got a lot of guidance on anything else we could do. This time we scheduled another doctor’s appointment, but with a naturopathic doctor.

Naturopaths are like regular doctors – they have a license to practice medicine and they can write the same prescriptions as MDs. What is different is that they tap in to alternative forms as medicine to provide treatment as well. There are more interested in holistic health than treating symptoms, the latter of which we’ve found to be the M-O of most MDs (at least the ones we’ve seen!).

Right away we enjoyed hanging out with this doctor at our appointment. He asked us questions no one had ever asked before, and as I answered them I saw so many more probable causes of Kiddo1’s troubles reveal themselves. He looked at what I would think are totally random things, like at one point when we were checking out to leave he came over and asked to feel the texture of our hair. Kiddo1 and I both have sort of a dry, rough texture to our hair and he said this can be indicative of a thyroid condition (and wouldn’t you know it, thyroid issues are in my family history, which we had already talked about in the office). So we were impressed right away: impressed that he knew so much but, more importantly, impressed that he seemed to care about my son’s whole health (and even mine as we talked about symptoms that Kiddo1 and I might share). I could go on and on about how I now think everyone should go see a naturopath, but I think my point has been made.

So, the naturopath gave us a whole list of things we can do – supplements are on the list but there’s a lot of non-pill stuff too like breathing exercises and, wouldn’t you know it, diet changes. The first thing he had us do was get a food allergy test. Of course the test came with lots of disclaimers – it’s only so accurate, it’s just to get an idea of what could be the problem, it takes three weeks to come back, etc, etc. We also tested his thyroid levels with the same blood draw (which was good because we were not doing the blood draw twice! Mr. Handsome took him alone to that appointment and let’s just say Mr. Handsome and Kiddo1 probably needed a little more support for that activity).

For the last few months I’ve been blaming grains for his woes – I said so in that previous post I did about our diet changes. According to the food allergy test I was half right – Kiddo1 is sensitive to wheat (not rice or oats though!), he registered a 4/7 on the IGE allergen scale (that’s the one where you don’t have an immediate reaction to an allergen but rather a delayed one, which means that he can technically survive eating these foods but his body won’t work as well and he won’t ever thrive on these foods).

But the real culprit, which we didn’t really want to hear, is dairy. He’s a 5, almost 6/7 on the IGE for dairy. Casein, whey, yogurt, all of it. That was a rough blow for all of us.

We’re supposed to avoid dairy for a whole year. Avoid meaning do not touch it at all, watch out for hidden dairy in foods with caramel coloring, casein, and all that other stuff. We’re also supposed to avoid wheat and he came up high enough on eggs and peanuts to take those off the table for 3-6 months. In a year we will test again and if there is no change after all that avoiding, then we know the allergies are real. If there is change, we may be able to re-introduce foods on a super rare basis. So we do want to commit to this avoidance practice really hard so we can establish Kiddo1’s diet for the long term. I’d hate for him to have to avoid something for his whole life, so hopefully this year of sacrifice will pay off.

Damn you, dairy, with your delicious ice creams and cheeses! I never realized how much we relied on dairy until we had to cut it out. And by we…. I mean that we’re all taking on these diet changes in support of Kiddo1. Plus it’s really hard to make different things for everyone, and it would be really mean to scarf down a fat bowl of ice cream in front of Kiddo1 (or even behind his back – I had some cheese at a lunch outing last week and I felt so guilty! But it was so tasty!!). Cheese was getting us to try/eat so many veggies… What do we do about that now?

I’ll get into how we’ve reacted to this news in another post because this is getting long, but I wanted to add my own naturopath experince, too.

About a month ago I started getting stomach cramps. Not menstrual cramps because they were higher in my abdomen, but they felt almost the same – a tight, crampy feeling. The first day I had to lie down and I couldn’t make dinner because it hurt so bad. It happened again the next day, and again and again for like two weeks. I’m not one to go to the doctor voluntarily, but Mr. Handsome said this has gone on too long and I need to find out what was going on. If nothing else to rule out that I had something serious going on. I googled my symptoms (horrible thing to do when you have vague symptoms!) and everything from cancer to ulcers came up. So I caved to going to the doctor, but first I found a naturopath for myself! I like my son’s doctor but I just like to see a lady for some reason. And he likes to see boy doctors. So there you go.

My naturopath was also super great and asked a ton more questions than I normally get asked at the doctor. And not just the standard stuff they have to ask but honing in on something that catches their attention. By the end of the visit (naturopath visits are also really long – both our first appointments were 90 minutes each) we had ruled out cancer and ulcers, gull bladders and all kinds of stuff. My misery is a mystery! But she said that sometimes our bodies can only take so much of something. Maybe my wheat and dairy diet was just no longer serving me well.

This appointment happened about a week before we got the food allergy tests back. But my doctor and I also talked about my son and his digestive issues when she asked about family history (because digestive issues did not start with my son, they go very far up the family line except I’ve never experienced them). She said she’s seen his symptoms in 7 other children before (that she’s treated) and 5 times out of 7 it was a severe dairy allergy that was the culprit. I thought that was interesting, especially after getting Kiddo1’s test back the next week.

Anyway, even though we couldn’t pinpoint anything specific causes for my symptoms at my appointment, I still left with an action plan just like Kiddo1 did after his appointment (of course mine is different). I have a bunch of supplements to take and I’m supposed to journal my food intake (and sleep, stools, stomach “feels”), and I have some tools for dealing with cramps when I get them.

We immediately* changed our diet when we got Kiddo1’s allergy test and I started taking supplements around the same time. Since then I haven’t had another fit of cramps that have made me lie down for hours, so that’s progress! I thought maybe it was just the diet changes, not the supplements, but I didn’t take them one day and I didn’t feel as good. So then I thought the diet change had nothing to do with it, but after I had that cheese I didn’t feel as good either (and I snuck in a WHOLE pita bread the other day and just felt AWEFUL afterward). Of course these immediate reactions could be a result of all kinds of other things that I’m not aware of, but for now I’ll just keep taking my supplements and avoiding some foods because I feel better when I do so.

But eating, man… eating is harder. I promise to write soon about that!

*”immediately” meaning we all went home from the appointment and stuffed our faces full of ice cream and cheese and bread. Seriously, first we had ice cream, then mac and cheese for dinner and more ice cream. We gave away our wheat flour and our cheese and threw out old cereal and potato chips but we ate every last bit of ice cream in that freezer and felt damn good about it. It was gone after two days and we look back on it fondly. Everything else we cut out cold.