‘I used to complain I had no shoes until I met a man with no feet’
Finn is allergic to dairy (confirmed by a blood test) and his original kinesiology allergy test showed that he was intolerant/sensitive to gluten, wheat, barley, buckwheat, corn, millet, oats, rye, soy sauce, cranberries, green grapes, banana, mussels, pears, oranges, beetroot, mushrooms, onion, rhubarb, nightshades (eggplant, peppers, white potatoes, spinach and tomatoes etc), string beans, cats, dogs, newsprint, pine, tobacco smoke, aspartame, saccharine (the artificial sweetener in pamol), white sugar, food colourings, MSG, sulfides and EDTA. While we figured out exactly what foods were safe, we eliminated all of these foods as a starting point.
Although this is a lengthy list, I am often reminded of the quote above when I hear about some of other children’s allergies – I count myself very lucky that there are so many awesome things that Finn can eat…he is fine with meat, seafood, most veggies, most fruit, spices, garlic, coconut, nuts, legumes, honey and nuts to name a few! I think it is so important to focus on food you or your children can have instead of being consumed by the can’t – it is much easier to plan meals around and helps you see all the wonderful positives about eating plain and simple real food! Fortunately, eggs are also on his ‘safe’ list, so today we enjoyed these easy egg wraps for a quick and tasty lunch.
Gluten, dairy, refined sugar and nut free, paleo option.
1 Tbs olive oil
1/2 tsp mineral salt
1 Tbs rice flour or other gluten free flour (use 1/2 Tbs coconut flour for paleo)
1. Whisk ingredients together until smooth
2. Pour enough in a frying pan to form a thin wrap. Cook on a low-medium heat and flip when egg is starting to set on top.
Makes 3 wraps about the size of a bread and butter plate – double as needed!
x Aunty Bee