Orange Sherbet

1 orange + 1 Tbsp sweetener (we're partial to agave) + 2 cups ice + Vitamix= Delicious orange sherbet

If you've got a bit of safe vanilla (careful- alcohol and glycerin are often corn derived, so we make our own vanilla from potato vodka and vanilla beans) put a splash of that in there and it'll taste like a creamsicle!

Breyer's (Unilever)

I'm seething right now. My kid has a 104 fever and my mom wanted to get him some popsicles. We called Breyer's about their All Natural Fruit Bars, which list citric acid and natural flavors in the ingredients (both of these *can* contain corn but it isn't a guarantee). They won't tell us. It's "proprietary information". I am not even kidding you, I can't make this stuff up. Since it isn't one of the main ingredients, it isn't required by the FDA to give that information out. We asked if they would give that information out out of niceness, since I have a sick kid with a corn allergy; and she said that if we get a doctor's note stating that he has a corn allergy, they'll tell us.

So......while it isn't going to help him today since it's Good Friday and the chiropractor isn't in the office to write a note, you can bet that I won't let the issue die until I find out.... and then I'll blab it all over the internets.

Breyer's and Unilever can suck an Easter egg.

FYI Edy's has corn syrup in most of their fruit bars. The one I saw that didn't have corn syrup was strawberry, and that has citric acid, natural flavors and ascorbic acid (vitamin C). We'll be calling when they open; but they're in California so 3 hours behind us.

No Pudge!

Contacted the company, these do have cornstarch in them even though it isn't listed:(

Bob's Red Mill

Bob's Red Mill xantham gum is wheat based and corn free (yay!).

I'm a sucker for homemade frappacino. 

Water

Instant coffee (I usually use decaf)

Stevia (make sure it's allergen free) or sweetener of your choice

Milk of your choice (we use coconut milk)

Xantham gum 

Put all these in the blender. Blend.

Add ice, blend until smooth. I have a Vitamix and I love it an insane amount.

Play around with the amounts of everything until you find something you like. I like to sometimes add some homemade chocolate sauce, vanilla or mint extract to create different tastes. It satisfies my sweet tooth for minimal calories.

Sometimes I wonder...

Sometimes I wonder if all of this food obsession is worth the trouble. I mean, the soy is the only one that he's ever had a "real" reaction to. Maybe it's all in our heads.

I decided to do a blind test. Remember when I made the pretzels? I melted some Olivio coconut spread and also some butter. I put butter on everything but let everyone think that I had put Olivio on a batch that were just for Mr. Intolerance. Things were a bit hairy that night, but nothing too out of the ordinary......the Mr. had been gone showing the rental house, and things always get a bit crazy when he gets home because the kids are so excited to see him.

The next day, I went out shopping with the girls and my mother and left the boys at home. By the time we got back, my son was already in bed and not much was said. Then came Monday. Oh what a day. A day straight from the days before we knew of the intolerances. I said something to the Mr., and he said "Oh yeah, he was like that while you were shopping, I just forgot to mention it."

It's like he has zero impulse control. He can't stay focused on anything to save his life- he can't stop himself long enough to consider whether something is a good or a bad idea. Fling a pair of underwear at sister's head? Sure! Push her down because she made me angry? It's only fair! Go outside without asking? Done!

If he were in school (he's homeschooled) and on a regular diet, I can guarantee that he would be referred to be tested for ADHD. I have no doubt that this ADHD that is just controlled by diet. Obviously it's possible to do, but most parents don't have time/resources/knowledge/whatever to do so and instead go the medication route.

Milk takes a week or two to leave the body, so we're hunkering down and praying that this is over sooner than later and I get my son back.  The good news? We have reaffirmed that this is worth it. Totally and 100%.

Chewy Pretzel Bites

Note: These were yummy! Easy to make, fun to eat. Delicious with mustard.

Please excuse the cell phone pics, they were taken in the midst of baking three batches of pretzels:)

From the blog Mel's Cafe:

Chewy Pretzel Bites*Note: if using active dry yeast, increase the yeast to 1 tablespoon. Proof the yeast in the warm water and sugar (let it bubble and foam – maybe about 5 minutes) before adding it to the flour and salt.*Makes about 2 dozen pretzel bites
INGREDIENTS:
Dough:2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup (8 ounces) very warm water
Topping:1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted
DIRECTIONS:
In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.
Preheat your oven to 500°F. Don’t be afraid of the high heat! This is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.
Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave on low heat.
Recipe Source: adapted from this version

Homemade Buttery Pretzels

Note: These were superb. These are a sweeter pretzel. Although good with salt, they would be FABULOUS as a cinnamon & sugar pretzel.....however, I was out of cinnamon (seriously, who runs out of cinnamon?!). I couldn't get the baking soda water to thoroughly mix, so my son kept stirring in between me dipping them.

I'm sorry the pics aren't the best- they were taken on the fly with my cell. Trust me, they were delicious!

From the blog My Litter:

Homemade Buttery Pretzels

Ingredients

• 4 teaspoons active dry yeast

• 1 teaspoon white sugar

• 1 1/4 cups warm water (110 degrees F/45 degrees C)

• 5 cups all-purpose flour

• 1/2 cup white sugar

• 1 1/2 teaspoons salt

• 1 tablespoon canola or olive oil

• 1/2 cup baking soda

• 4 cups hot water

• 1/4 cup kosher salt, for topping

Directions

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

1. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in thecenter; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

1. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.

1. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.

1. Bake in preheated oven for 8 minutes, until browned.