Project End Alopecia (Gluten-Free): Day 5 + Recipe
May 31, 2018
So far so good with going gluten-free, and just when I thought our daily breakfast menu is starting to get boring, Little Claire stepped up the game this morning by asking for… pancakes!
We usually start the day by asking what she wants for breakfast, and she’ll usually pick one of our usual: cereal, oats, or bread. And once in a while she throws things like pancakes into the mix!
I thought it was a fantastic idea. We haven’t had pancakes for a while, and because my pantry is well prepared for gluten-free diet, I was on!
Meal #1: Breakfast
I learned about the easiest way to make pancakes from Jamie Oliver’s golden rule of “1 cup of everything”. I implemented the same rule for making these gluten-free pancakes and they turn out somewhere in between fluffy pancakes and crepes, but totally delicious and are definitely a hit today.
This is the easiest way to make pancakes, and the banana adds sweetness to the pancakes without using any sugar or syrup.
For breakfast today, Little Claire had:
- 1 serving of the gluten-free banana and choc chip pancakes
- A few pieces of almonds and walnuts
- 1/2 cup organic cow milk
- 1 tsp Nordic Naturals Baby DHA Liquid
Meal #2: Lunch
I made rice cooked with mushrooms and pork bone stock, which is one of Little Claire’s favourites. She had:
- Half a bowl of mushrooms rice pilaf cooked in pork bone broth
- 1 free range egg scrambled in black sesame oil
- 5 small orange grape tomatoes
There was a birthday at school and they gave out mini cupcakes for the kids. Little Claire had insisted on having the cupcake before daddy managed to stop her. Pretty sure the cupcake wasn’t gluten-free. So here we go with another tip with switching to a GF diet with a little one.
Hot Tip: Inform your child’s school and teachers that you are now on gluten-free diet
If you have a school-aged child who’s too young to watch their own diet, make sure you inform the school and teachers of your child’s new diet restrictions. I don’t know why but it didn’t occur to us to do this, so Little Claire had managed to sneak in a mini cupcake today. Most schools are very accommodating and should be sensitive to children’s diet restrictions, so it definitely helps to have them keep an eye on any food that may come into contact with your child when they’re not under your watch.
We also started talking to Little Claire that we are staying away from gluten for now, and she kind of comprehends it. We have told her to bring home any treats that are given at school from now on, so that mommy can check if it’s gluten free and if she should have it. I’ve also told her that I’ll make or get a gluten-free version of the treat if she feels like it, and that most treats out there are not gluten-free so we want to stay away from them for now, while giving her beautiful hair a chance to grow better.
Meal #3: Dinner
Dinner is similar to lunch as I cooked enough for the entire day:
- 1 small bowl of mushrooms rice pilaf cooked in pork bone broth
- Stir fry chicken breast with cukes, sweet corn, garlic and olive oil
She asked for some diced avocado after dinner, snuck in a piece of OKA cheese, and asked for some more treat. We negotiated and settled on 1/2 piece of my homemade gluten-free chocolate chip cookie before finally ending the day.
As usual, weekday topical treatment is organic ginger juice with a few drops of cedarwood essential oils + cypress + one drop of geranium essential oil.
Not much to report today except a bit disappointed that the mini cupcake from school had sort of un-glutened our day, ha ha. I need to learn to relax and chill, I know.
Can’t believe it’s been 5 days since we started to go on this gluten-free journey. Will continue to report back here with our progress and updates.
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