You likely haven’t noticed from the pictures I’ve posted, but Bubby has a pink face. Or more accurately, circles of pink around her eyes. And all over her scalp. And she’s had some hives on there, too. It’s not something a parent likes to see on her baby. After a little deliberation – including several days of thinking we were cursed with a sunlight allergy – I concluded it was likely a food sensitivity. So for the past 6 weeks I’ve been gradually eliminating foods from my diet. First wheat, then dairy, then eggs and now soy and, thankfully, we’re now seeing a real improvement: it would seem soy is a major offender. Ever tried to eliminate all soy from your diet while living in North America? Yep, it’s an eye-opener.
So I’m eating differently now. Some dishes are right out – like, say, a delicious tofu stir fry in a tamari-based sauce and virtually every prepared food out there – while others just need a little adapting. This evening, as I watched Peanut happily munching away on some oven-baked chicken fingers I realized that I really wanted some, too. But bread crumbs, wheat flour, butter, milk and egg wash are all out, so cleverness was called for.
Some crushed gluten-free cereal – corn flakes and puffed rice – a little buckwheat and arrowroot flours and some various seasonings and we were in business. But how to make it stick without eggs or milk? Honey-water! 2tbsp of warm water and at least 1tbsp of honey well mixed together, toss the chicken pieces in the solution and then into the crumb mixture. Bake on an oiled pan at 375*F, turning once.
They were delicious. Even if they hadn’t been, though, this is what we do, isn’t it? As I told my mother a few weeks ago, I don’t care if my own health ends up suffering: I’ll gladly sacrifice my own health on the altar of my child’s well-being. So far my dietary restrictions haven’t had a deleterious effect on my health, just occasionally on my mood and hopefully, with enough inventiveness, that won’t be the case too often either.