It's All In Your Perspective

    

      Almost everyone who looks at this picture will see it for what it is on the outside, baby food. It's understandable considering it's marketed for babies and is sold in the baby aisle. The old saying goes "If it quacks like a duck and walks like a duck, then it must be a duck." Buuuut, if you pop this bad boy in the freezer for 30-60 minutes you know what I see? A quick, delicious, and GP friendly snack or dessert! Having Gastroparesis makes it very difficult for the body to digest fruits and vegetables in their natural state so it's often suggested to try certain fruits and vegetables (low-fat and low-fiber varieties) very well cooked, canned, or pureed (aka baby food). When this was first suggested to me, I was pretty turned off because honestly who want's to go from eating normal food and a mainly paleo diet to baby food? Not this girl, but as much as I love the idea of mind over matter I had to admit that my tummy is in control of my food choices for the time being. That doesn't mean what I eat can't be enjoyable though, so I went on the hunt for things that I could eat.

     On Pinterest there are a lot of boards for GP friendly meal ideas that are very helpful and that is where I ran across the idea for the frozen baby foods. The original website actually suggested this as a low calorie alternative to ice cream and considering they are gluten free, dairy free, low-fat, and free of added sugars, they're a pretty good option (GPer do need to be aware of fiber content though as some can have as much as 3 grams!). Plus, they're usually packaged in 4-6 oz containers so they have built in portion control and the glass containers can be washed and reused for storing homemade purees, I'd definantly call that a win. It's probably best to stick with fruit mixes that use banana as a base as it creates a great creamy consistency that is a lot like regular ice cream or sorbet, but if you have success with over flavors feel free to share your thoughts and experiences in the comment section below. If you happen to leave it in the freezer to long (or do like I do and always have a couple in there for to cut out the wait time) and it's more icy than creamy, just let it sit on the counter for five to ten minutes and it should be perfect. I can only imagine that if this little tip is so enjoyable to me, that babies would love it too as a refreshing surprise on a nice hot day, so show your little ones some love and treat them also to this yummy way to add fruits and nutrients to any diet.=)

Get In My Belly!!!: Bob's Red Mill Potato Flakes

     Eating while on the go has been a recent struggle of mine. My diet is still very limited and some days I don't have time in the morning to fix a full days worth of meals to carry around with me. So one day as I was walking around Plum Market, I ended up in the boxed potato section. I had tried this route before while looking for a quick fix food, but it just never seemed to settle very well, I'm guessing because of all the chemicals and fillers that most brands have. I happened to notice that Bob's Red Mill had a line of potatoes flakes, and knowing that Bob's Red Mill products have a really good reputation, I decided to check out the ingredients for their potatoes and was completely shocked that there was only one ingredient. Yup, you guessed it, 100% dehydrated potatoes. The best part, it was only four dollars for a pretty big bag.

     The fact that these potato flakes are instant is what really drew me in. When I have some spare time, I portion off individual portions into snack size Ziplock bags or small Tupper wear containers to keep with me, and anywhere that I can get hot water I've got something hot, filling, and most importantly, GP friendly that I can eat. I use to just count of ordering a baked potato, but not every restaurant carries them (although Wendy's just about always has delicious tender baked potatoes when I'm really in a crunch), and some days the fiber in a regular baked potato is just to harsh on my tummy. If I feel like I can tolerate it, I add grilled or baked chicken or scallops for some protein to balance out all those carbs. Also egg whites are a protein that I generally tolerate pretty well. On days that none of those seem like a good idea, I settle for some nutritional yeast mixed in for a little protein and a big vitamin B boost. When it comes to the GP diet on-the-go, I have found the saying "Failure to prepare, is preparation to fail" to be all to true, so never leave the house without a few GP friendly snacks=)

Homemade Chocolate Syrup

     Having GP makes it very important to get as much nutrition into each bite as possible. Now with that being said, some days a girl just needs her chocolate fix! Being on a gluten and dairy free diet makes that pretty tough though, so I went on a hunt for a chocolate recipe and after a couple recipe trial and errors, found one that was just what I was looking for. The first recipe that I tried claimed the chocolate would be a nice sauce at room temperature and a spreadable consistency once refrigerated. No matter how long I refrigerated that chocolate it never thickened, very disappointing. It was also very bitter, and I am not a dark chocolate kind of person so that didn't sit very well for me.

     The idea of a chocolate sauce that could also be used as an icing was very appealing to me though, so I kept looking and ran across this recipe for a Allergen Free Chocolate Syrup from a website called Allergy Free Cooking Baby. Since the recipe was for a syrup, I decided to cut the liquid back by half hoping it'd thicken up in the refrigerator and it did not disappoint. Even my grandma, who is not a sweets person, loved it! So without further au due, I present all of you chocolate lovers with...

Allergen Free Chocolate Syrup

 From: Allergen Free Cooking Baby!

Ingredients

• • ¼ cup brown sugar
• • 1 cup granulated sugar
• • 1 cup Cacao powder or Cocoa powder
• • 1 cup water ( I used only a 1/2 cup of water to achieve a thicker consistency)
• • ¼ tsp salt
• • 2 tsp vanilla

Instructions

1. In a medium saucepan combine the sugars, cacao powder, & salt, just until mixed.
2. Add in water and vanilla and stir over medium heat.
3. Bring to a boil and lower heat to a simmer.
4. The mixture will start to stick to the spoon.
5. Mixture will thicken a little more in the refrigerator.
6. Use for chocolate dairy free milk, or as a topping on your favorite dairy free ice cream.

*As a caution, be careful to mix everything well before heating as any dry ingredients stuck to the bottom will burn very easily!

Cooking My Fears Away

     Having a condition that severely limits the amount and types of food that I can eat left me with a real love hate relationship. On the one hand I love to eat! The fact that I was always sick after eventually lead to my fear of food. Surprisingly, cooking became like a form of therapy. I missed having food in my life, but didn't want to deal with the way it made me feel so I started cooking all the things that I missed for my family. I was able to take in the process, the smells, the colors, the textures, and mostly I loved the looks on their faces when the food would come out a success. By cooking for someone else, I was able to focus on the food in a more relaxing environment rather than the stress and anxiety that I normally felt.
     Between the cooking and finding the right medication and therapist, I'm finally getting to the place where food is not the enemy and lately I've been using my new found cooking skills on myself. I'm definitely starting slow with foods like toast with almond butter, creamy grits, egg white muffin cups, and homemade smoothies to build up the foods that my stomach is able to tolerate and also to get into a good routine of eatting healthy foods rather than relying on empty calories like juice, fruit snacks, and Jello which have become my staples over the past months.
    Now for all you Android lovers out there who also enjoy cooking, I have a great app suggestion for you! To keep all the new recipes that I want to try for me and my family organized I have been using a free app called ChefTap which takes just about any recipe online and puts it into an offline cookbook on your phone that is easily accessible. I love that it allows you to tag all your recipes so that they are easy to find. I use tags such as GP friendly (for all of my recipes that are easier to digest for my GP tummy), dairy free, gluten free, single serving, and quick fix but because you can make your own tags the options are endless. The app allows you to take your own pictures for the recipes or to import pictures from the original website. You can also add your own recipes so it's a great place to store all of those old family recipes that never want to be found when you actually need them. The designers of ChefTap do have plans of converting the app to be iPhone friendly at some point in the future, so all you Apple people will have to be a little patient but I promise you it will be worth the wait!
     As I try different recipes, I will be sure to post them because I know how easy it is to get stuck in a rut with having a few "safe foods." With careful planning and a little bravery, trying new foods can be very enjoyable and I've found that every successful food gives me the courage to keep moving forward on my path back to normalcy=)