Sunday, March 11, 2012


Tj-safe cupcakes made using Cherrybrook Kitchen vanilla cake mix, drizzled with Enjoy Life chocolate chips and sprinkled with Let's Do It Sprinklez. (I melted the chips and drizzled them on the cupcakes. The one in the center was my attempt at making it look like frosting.

*Note: the batter was a bit thick, so I added some extra water and a little bit of Silk Vanilla Coconut Milk. The cupcakes were good, a little too moist for my taste though- I cooked them from 20 minutes. Next time I will add all coconut milk (no water to thin) and cook a few minutes longer.

Even with the flaws, TJ loved them (and so did the adults that ate them too!)

Pastry-Free Pot Pie

I am following this recipe, but adding in grass-fed ground beef. We are also leaving out the pearl onions, as none of us like them.

Thursday, March 1, 2012

Follow-up appointment today.... 1:45pm

I am so anxious to visit the GI dr with the baby today. We are getting the results of his second endoscopy, which was last week. He told us that the esophagus was still badly inflamed, but he wasn't sure if it was better/worse/the same as the first scope in December. Once we see him today, we will have that answer and see how we are going to proceed- continue w/ this modified diet, begin meds, or some other alternative that I know nothing about. I have a sneaking suspicion that a steroid will be the drug of choice today, and if it helps heal my son's tender insides, I will do it.

We also have an appointment with a nutritionist in April, although I am pushing for a sooner appointment. Apparently the "good" ones book up quickly. :(

And I am on the lookout for another allergist as I am not happy with the one we are seeing. Any suggestions for an allergist in the Staten Island or NJ area?

Quinoa Stirfry

2 bags of frozen chicken strips from Trader Joes (note that the ones in the refrigerated section contain soy. DO NOT use them if you have a soy allergy. We use the FROZEN ones as they do not contain ANY ingredients that TJ can't have. PLEASE always read the labels, though.)
3 small zucchini, chopped
1 package of mushrooms, chopped in quarters
1 small package of Trader Joe's pre-chopped onion/shallots/garlic mix
Canola oil
1 cup quinoa
3 cups chicken broth

In a large skillet, sautee the onion/shallots/garlic mix in a drizzle of the oil. Once all are softened and translucent, add the zucchini and cook until softened. Do the same with the mushrooms. Once all veggies are cooked, add in the chicken. Once the chicken is no longer frozen, add the quinoa and the 3 cups of chicken broth and mix well. Put lid on skillet and cook until quinoa is tender, about 30 minutes. Mix well and remove from heat. Leave the lid on for another 10 minutes to allow more liquid to absorb.

You will be left with perfectly cooked veggies, quinoa and a small bit of "gravy" from the remaining broth. The result is deliciousness. Enjoy! No rice or other veggies needed. (We had this with a salad.)

This is definitely a TJ-approved meal!

Mini-chopper.... A+!

I just wanted to give an easy idea for those of you looking to make the hash browns. A mini-chopper is a must. It took me about 25 seconds to chop an entire sweet potato plus the onion chunk (versus the annoyance of using the grater for this last week.) I think I like the texture of the finely chopped potato better than the grated ones too....