I think I've mentioned before that my son has several gut issues. Well, due to those gut issues I've had to try a few things. One of those things was gluten free living. Being gluten free did help some, but my son's gut issues were not getting much better. Next I tried Paleo which was very good for my son's gut, but he started losing weight. It was a bit of a challenge for me to find ways to increase his fat intake while decreasing mine. Also, I have to be careful with my son's carb intake because too many carbs could trigger his seizures. That being said, I've decided to do a blend of gluten free and paleo. On the one had my son can get a few more carbs with the gluten free and the paleo portion will balance his diet. Not to mention I can eat a low carb diet without feeling like my son and I have to eat completely different meals. We usually eat the same protein while having different sides. My son likes risotto, fried veggies, creamed veggies and so on. I love finding innovative ways to create tasty dishes using cauliflower, squash and leafy greens. We eat a host of other sides as well as a variety of healthy homemade flatbreads.
It was stressful at first. To be perfectly honest, I didn't think I could do it, but I've finally managed to make meals that promote healthy weight gain for my son and healthy weight loss for myself. Balancing our dietary needs has become second nature to me now. I've also modified my cooking times. Instead of cooking a meal and then later cooking a snack and so on, I now cook several meals and snacks at the same time and just serve when the time comes. Some days I may stew chicken while a meatloaf is in the oven and prepare enough sides to cover several meals. My sides are particularly easy because they do not require much cooking, if any. I have more time to work with my son and take care of other responsibilities in my day. It's win...win situation.
I can see eating this was for the rest of my life and never being board with the menu.
Here's a recipe for one of our favorite treats.
Chocolate Paleo Pudding
2 ripe Avocado
1.5 - 3 tbls. Unsweeteed Coco Powder (1.5 for milk chocolate and 2 or more for darker chocolate taste)
1/3 c. Raw Honey
1/3 Coconut \Milk (unsweetened full fat)
1 - 1.5 tsp Vanilla (to taste)
1 pinch Cinnamon
For lighter creamer consistency add an addition 1/3 thinner non-dairy milk. I sometimes use hazelnut or cashew milk. Both vanilla and chocolate flavors work well.
Place avocado, coco powder and milk in the blender and blend until smooth. Add raw honey, vanilla, cinnamon and additional milk (if desired), blend until all ingredients are well incorporated and pudding is fluffy, creamy and smooth (be sure to stop blender periodically to scrape the sides with a spatula and continue blending). You can eat the pudding immediately or chill before serving. It is absolutely delicious and low carb.
You would never know the pudding was made with avocado if you didn't make it yourself. Let me know if you like this recipe.
Onward and Upward!!