So...I am a full time out of home working mama and I have a toddler that has some dietary special needs. We were realtively healthy eaters before but now we are gluten, dairy, soy, shell-fish, potatoes, tomatoes,almond, and peanut free. I have to literally make EVERYTHING that goes into that child's mouth..and mine too since we still nurse. While i am getting the hang of the eating, I want tips on how to organize things better so that I am not recreating the wheel. What time savers do you use? What appliances, gadgets, ...etc can you not live without. I love to cook but I am quite over living in my kitchen every free moment that I have...and then do it again the next day after 9 hours of being away from home. Any ideas? Suggestions?
- categoryNutrition Good Eatingtagged by portlandmama, 4/13/13
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whole foods/ alternative diets and organizationpost #1 of 44/13/13 at 2:46pmThread Starterpost #2 of 44/14/13 at 9:42pm
My sympathies. We are gluten, dairy, and cane sugar free vegetarians (and we went 6 months without tomatoes) but I have been either completely SAHM or working minimal hours. I know what it's like to spend every minute of your day in the kitchen. And the early days when you're trying to figure it all out are the hardest. I promise you once you have recipes it will get better.
The most important tool at your disposal is your freezer. When you cook, cook extra. It takes the same amount of work plus a little extra for storage. I freeze everything liquidy in ice cube trays then transfer to either large glass jars or ziplock bags (no BPA.) Do not freeze directly in glass as the glass will break as the liquids expand during freezing. However, frozen cubes can be placed in glass without problems (or at least I haven't had problems.) Other things can be frozen on wax-paper covered cookie sheets then the frozen stuff placed in storage containers. And things like tortillas work best if you put layers of waxed paper between them then put them in ziplock bags.
I also buy a lot of stuff off amazon.com. Cereals that cost $5 a box in the store cost $3 each (in bulk) with subscribe and save. And I don't have to go to the store to get them.
It looks like you can do eggs so I say look for coconut flour recipes. I found this book instructional on using coconut flour because it is very different from any other flour: http://www.amazon.com/gp/product/0941599884/ref=wms_ohs_product?ie=UTF8&psc=1
An alternative to soy sauce or tamari is coconut aminos. http://www.amazon.com/Coconut-Secret-Organic-Vegan-Aminos/dp/B00B6T72AK/ref=sr_1_2?ie=UTF8&qid=1365999762&sr=8-2&keywords=coconut+aminos
Red peppers are a great alternative to tomatoes for marinara/pizza/bbq sauces. I think there are even some already made you can buy at Whole Foods. As I recall they had cane sugar so we couldn't use them, but it's been so long I don't remember the details.
Can you do daiya cheese? I don't like the taste of it now that I'm eating cheese again, but after I had been gluten and dairy free for awhile (I was also nursing) I had a piece of vegan gf pizza made with it and it tasted GREAT.
Here's a pizza crust you can make with an alternative to almond flour: http://realsustenance.com/revamped-better-than-ever-cauliflower-pizza-crust-graingluteneggdairysoy-free/
The real sustenance site above is one of my favorites. Read her notes or reader comments as they will often have substitutions listed that might make a recipe useful for you. www.elanaspantry.com is another favorite site, but she mainly uses almond flour. You could look on her site for her coconut flour recipes.
I also find meal planning really helpful. I come up with a menu for each night of the week. I base the menu on how much time I will have to cook any given night. Then I make my shopping list based on my menu. It's a whole lot easier than trying to figure out what I will cook each day. We can eat jarred marinara so I never put spaghetti on my menu since that's a fill in for when we don't get to the dinner I had planned.
Tinkyada brown rice pasta is good (I cook it much less than the directions state) though I'm now avoiding rice due to arsenic and lead. DO NOT BUY TRADER JOE'S brown rice pasta. It is totally gross. Their corn pasta is fine. Since the corn pasta is non-gmo I have started buying it. It's cheaper than tinkyada and doesn't have the arsenic and lead issues (as far as I know.)
Something else to consider is an emergency food kit. I keep meaning to get one together, but we don't really have weather issues like earthquakes or hurricanes that would force us to evacuate. BUT if you live in such an area, you may want to have a wheelie suitcase packed with foods you two can eat should you be forced to stay in a Red Cross tent for awhile. I figure in a crisis I could eat turkey sandwiches on white bread, but my kids couldn't. I tried finding pre-made food kits but though I could find gluten free ones, vegetarian ones, and dairy free ones, I couldn't find any that combined all those (and forget trying to find stuff without cane sugar.) I figure I want a 30 day supply of foods.
Here's a great recipe for tortillas made out of mung beans. These are great to have in the freezer because you put some daiya cheese on it, nuke or bake it, and in a minute you have lunch or dinner. http://spiceandmore.wordpress.com/2009/08/17/an-exciting-discovery/
I hope I said something helpful. Let me know if there are other questions I might be able to answer. I love the diet we're on, it's healthier than what we ate before, but it is VERY labor intensive.post #3 of 44/14/13 at 9:52pm
Oh, and this naan recipe would probably work for you: http://realsustenance.com/grain-free-garlic-naan-gluten-yeast-nut-dairy-soy-free/
I go through a fair amount of tapioca flour. I don't buy arrowroot since they work about the same and tapioca is cheaper. This is what I buy: http://www.amazon.com/gp/product/B002DZ13YW/ref=rcxsubs_mys2_product_title
I guess that's another suggestion, try and minimize the different number of specialty ingredients you use.post #4 of 44/14/13 at 10:52pmThread StarterThank you so much for the information. I have been doing this for a bit but the recipes are still super helpful. I would love to get my hands on a chest freezer so that I can stock up on the different ingredients. I use a vita mix dry canister as well so I would love to grind a bunch and store the extra. I am excited to try the wraps. Thank you!!!
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