E is back at the same school but in a new class with new teachers.
We got off to a bit of a rocky start with school. First of all, the
transportation department said that they wouldn't transport him. We
went through this last year because we live 1.5 miles from the school,
and in order to ride the bus, we have to live 1.51 miles from school!
We got a letter from his allergist stating that he has serious asthma
and would be better off riding a bus than walking a total of three miles
each day. Surprisingly, as soon as transportation received the letter,
the assigned a bus to both E and GracieGirl.
Then we
had the allergy situation. The school is small and doesn't have a
cafeteria, so the kids eat in their classroom. E always had a special
table and he could invite a friend who wasn't eating peanuts for lunch
to sit with him. After lunch, the kids were responsible for wiping down
the tables. What I hadn't realized was that the kids then moved from
table to table, meaning that E could be sitting at a table where someone
had just eaten peanut butter and then entrusted a kindergartner to
adequately clean the table!
So, their solution this
year was to have all of the kids at their tables...and then have E at
his own desk, all alone, apart from the others. Let's just say that I
wasn't happy with that solution!
We decided to create a
504 Plan for him, just to make sure that the school is doing everything
they can to keep him safe. He was bullied once last year by a kid who
lunged at him with peanut butter on his hands. He was also told by his
reading partner (the younger kids partner with older students in the
school to practice reading) that no one could get sick or die from
peanuts and that he was making it up. She didn't mean anything, of
course, but it really upset him. The 504 Plan will ensure that anyone
working with him in any classroom will be aware of his allergies, know
where his EpiPen is kept, and there will always be a designated teacher
to administer the EpiPen and call 911.
It's obvious
that they think that we're over the top about the allergies (we were
pulled aside and spoken to by the directors of the school for upsetting
E's teacher by telling her how serious his allergies are), but I don't
really care what they think of me. My job is to keep my son safe. I
want to have a good relationship with his teachers and staff, but he is
my number one priority!
Sunday, September 8, 2013
Wednesday, August 28, 2013
Blueberry Peach Cobbler
So delicious - even better the next day!
2 cups pitted and sliced fresh peaches
2 cups blueberries
Fruit sauce:
3 medjool dates, pitted, chopped, and soaked for at least 30 mins.
2 Tbsp lemon juice
1/2 cup date soak water
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup oat flour*
Topping:
1 1/3 cups oat flour *
1/2 large, ripe banana, sliced
3 dates, pitted, chopped, and soaked for at least 30 mins.
1/2 cup unsweetened non-dairy milk
1/4 tsp cinnamon
1-1/2 tsp baking powder
1 tsp vanilla extract
Preheat oven to 375 degrees.
Fruit: Place peaches and blueberries into a large bowl. Set aside.
Fruit sauce:
Blend 3 dates, lemon juice, date water, cinnamon, nutmeg, and 1/4 cup oat flour in a blender until smooth. Pour into the bowl of fruit and toss. Pour the fruit mixture into an ungreased 9 x 9" baking dish and spread out evenly.
Topping:
Blend banana, 3 dates, and non-dairy milk together until smooth. Transfer this mixture to a bowl and add oat flour, cinnamon, baking powder, and vanilla extract. Mix with a fork until the texture is somewhere between dough and batter (fairly thick). Spread the topping over the fruit filling evenly, or drop by spoonfuls, leaving gaps of fruit between. Bake for 25-30 minutes, until topping is lightly browned. Let sit for at least 10 minutes before serving.
*To make oat flour, grind rolled oats in food processor.
*****
Adapted from Straight UP Food
2 cups pitted and sliced fresh peaches
2 cups blueberries
Fruit sauce:
3 medjool dates, pitted, chopped, and soaked for at least 30 mins.
2 Tbsp lemon juice
1/2 cup date soak water
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup oat flour*
Topping:
1 1/3 cups oat flour *
1/2 large, ripe banana, sliced
3 dates, pitted, chopped, and soaked for at least 30 mins.
1/2 cup unsweetened non-dairy milk
1/4 tsp cinnamon
1-1/2 tsp baking powder
1 tsp vanilla extract
Preheat oven to 375 degrees.
Fruit: Place peaches and blueberries into a large bowl. Set aside.
Fruit sauce:
Blend 3 dates, lemon juice, date water, cinnamon, nutmeg, and 1/4 cup oat flour in a blender until smooth. Pour into the bowl of fruit and toss. Pour the fruit mixture into an ungreased 9 x 9" baking dish and spread out evenly.
Topping:
Blend banana, 3 dates, and non-dairy milk together until smooth. Transfer this mixture to a bowl and add oat flour, cinnamon, baking powder, and vanilla extract. Mix with a fork until the texture is somewhere between dough and batter (fairly thick). Spread the topping over the fruit filling evenly, or drop by spoonfuls, leaving gaps of fruit between. Bake for 25-30 minutes, until topping is lightly browned. Let sit for at least 10 minutes before serving.
*To make oat flour, grind rolled oats in food processor.
*****
Adapted from Straight UP Food
Buffalo Tofu with Ranch Dressing
Another favorite. Absolutely delicious!
16 oz organic extra-firm tofu, cut in large cubes
1 tsp organic extra virgin olive oil
1/2 tsp sea salt
1/4 tsp smoked paprika
1/4 cup Frank’s Red Hot Sauce
Preheat the oven to 450 degrees. In a bowl, combine oil, salt, smoked paprika, and hot sauce. Add tofu and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on each side.
Serve immediately with celery sticks and ranch dressing.
Ranch Dressing
1 Tbsp unsweetened organic coconut milk
1/4 cup Vegenaise
1/4 tsp onion powder
1/4 tsp garlic powder
Sea salt and freshly ground black pepper to taste
Combine all of the ingredients in a mixing bowl and whisk to combine. Chill until ready to use.
*****
Adapted from Chow Vegan
16 oz organic extra-firm tofu, cut in large cubes
1 tsp organic extra virgin olive oil
1/2 tsp sea salt
1/4 tsp smoked paprika
1/4 cup Frank’s Red Hot Sauce
Preheat the oven to 450 degrees. In a bowl, combine oil, salt, smoked paprika, and hot sauce. Add tofu and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on each side.
Serve immediately with celery sticks and ranch dressing.
Ranch Dressing
1 Tbsp unsweetened organic coconut milk
1/4 cup Vegenaise
1/4 tsp onion powder
1/4 tsp garlic powder
Sea salt and freshly ground black pepper to taste
Combine all of the ingredients in a mixing bowl and whisk to combine. Chill until ready to use.
*****
Adapted from Chow Vegan
Roasted Red Cabbage
Aside from sometimes shredding a
little bit of red cabbage in my salad or the occasional coleslaw, I've
really never been much of a cabbage fan. It wasn't that I disliked it; I
just never thought to cook it.
After trying this recipe, I have a new love for roasted cabbage. I was surprised at just how delicious this was!
Click here for printable recipe
Roasted Red Cabbage
1 small head red cabbage, thinly sliced and then chopped
2 Tbsp Dijon mustard
2 Tbsp Worcestershire Sauce
1 Tbsp organic extra virgin olive oil
1 tsp garlic powder
1/2 tsp sea salt
Freshly ground black pepper to taste
Preheat oven to 400 degrees.
Coat a large stoneware baking sheet with a thin layer of coconut oil.
In a large bowl, whisk together Dijon mustard, Worcestershire sauce, olive oil, garlic, sea salt, and pepper. Add cabbage and mix well so that cabbage is evenly coated.
Spread evenly over the stoneware pan.
Roast for 25 minutes, stirring every 5 minutes, or until cabbage is tender and just starting to get a little bit crunchy.
Enjoy!
Recipe from Heather's Dish
After trying this recipe, I have a new love for roasted cabbage. I was surprised at just how delicious this was!
Click here for printable recipe
Roasted Red Cabbage
1 small head red cabbage, thinly sliced and then chopped
2 Tbsp Dijon mustard
2 Tbsp Worcestershire Sauce
1 Tbsp organic extra virgin olive oil
1 tsp garlic powder
1/2 tsp sea salt
Freshly ground black pepper to taste
Preheat oven to 400 degrees.
Coat a large stoneware baking sheet with a thin layer of coconut oil.
In a large bowl, whisk together Dijon mustard, Worcestershire sauce, olive oil, garlic, sea salt, and pepper. Add cabbage and mix well so that cabbage is evenly coated.
Spread evenly over the stoneware pan.
Roast for 25 minutes, stirring every 5 minutes, or until cabbage is tender and just starting to get a little bit crunchy.
Enjoy!
Recipe from Heather's Dish
Worcestershire Sauce
We have both wheat and fish allergies in our house, and I wanted to
find a Worcestershire sauce that we could all eat. I finally found this
recipe that fits the bill!
Worcestershire Sauce
1/2 c apple cider vinegar
2 Tbsp wheat-free tamari
2 Tbsp water
1 Tbsp molasses
1/4 tsp ground ginger
1/4 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cinnamon
1/8 tsp black pepper
Place all ingredients in a medium saucepan. Mix well.
Bring to a boil, stirring constantly.
Reduce heat and simmer for 1 minute.
Cool; pour into bottle and store in refrigerator.
Shake well before using.
Worcestershire Sauce
1/2 c apple cider vinegar
2 Tbsp wheat-free tamari
2 Tbsp water
1 Tbsp molasses
1/4 tsp ground ginger
1/4 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cinnamon
1/8 tsp black pepper
Place all ingredients in a medium saucepan. Mix well.
Bring to a boil, stirring constantly.
Reduce heat and simmer for 1 minute.
Cool; pour into bottle and store in refrigerator.
Shake well before using.
Garlicky Green Beans
So simple...so delicious!
Garlicky Green Beans
1 lb green beans
4 cloves garlic, minced
3 Tbsp expeller-pressed coconut oil
Sea salt to taste
Heat coconut oil, green beans, and garlic over medium heat in a large cast iron skillet. Sauté, stirring often to prevent garlic from burning, just until the green beans start to turn brown in spots. Season to taste with sea salt.
Adapted from Modern Alternative Mama
Garlicky Green Beans
1 lb green beans
4 cloves garlic, minced
3 Tbsp expeller-pressed coconut oil
Sea salt to taste
Heat coconut oil, green beans, and garlic over medium heat in a large cast iron skillet. Sauté, stirring often to prevent garlic from burning, just until the green beans start to turn brown in spots. Season to taste with sea salt.
Adapted from Modern Alternative Mama
Red Lentil Coconut Soup
This is a blend of lots of good anti-inflammatory ingredients. Even
better, it tastes delicious...my current favorite soup so far!
Red Lentil Coconut Soup
2 Tbsp coconut oil
1 med onion, chopped
2 med carrots, chopped
1¾ c red lentils, sorted & rinsed
4 c vegetable stock
1 1/2 c coconut milk
4 cloves garlic. pressed
1 Tbsp fresh ginger, grated
1 tsp cumin
1/2 tsp curry powder
1/2 tsp cinnamon
1 tsp sea salt
2 Tbsp lime juice
1½ Tbsp white or yellow miso paste
In large soup pot, heat oil over medium low heat. Add onion and carrot and sauté until onions are soft, about 2 minutes.
Add lentils, stock, coconut milk, garlic, ginger, cumin, curry, and cinnamon to the pot and stir. Bring to a boil, stir, reduce heat, cover and cook for 30 minutes. Remove from heat once lentils are completely soft.
Pour the soup in the Vitamix and blend until smooth. Add sea salt, lime juice, and miso, and blend on low to mix. Add additional vegetable stock or water if too thick. Adjust seasonings.
Adapted from The Holistic Chef
Red Lentil Coconut Soup
2 Tbsp coconut oil
1 med onion, chopped
2 med carrots, chopped
1¾ c red lentils, sorted & rinsed
4 c vegetable stock
1 1/2 c coconut milk
4 cloves garlic. pressed
1 Tbsp fresh ginger, grated
1 tsp cumin
1/2 tsp curry powder
1/2 tsp cinnamon
1 tsp sea salt
2 Tbsp lime juice
1½ Tbsp white or yellow miso paste
In large soup pot, heat oil over medium low heat. Add onion and carrot and sauté until onions are soft, about 2 minutes.
Add lentils, stock, coconut milk, garlic, ginger, cumin, curry, and cinnamon to the pot and stir. Bring to a boil, stir, reduce heat, cover and cook for 30 minutes. Remove from heat once lentils are completely soft.
Pour the soup in the Vitamix and blend until smooth. Add sea salt, lime juice, and miso, and blend on low to mix. Add additional vegetable stock or water if too thick. Adjust seasonings.
Adapted from The Holistic Chef
Subscribe to:
Posts (Atom)