Honey Pie...SCD style

Update on Second Philmont Trip..... SCD Style

2012-01-12T14:15:00.000-08:00

Jacob, Leo and Evan at the top of Tooth of Time Mountain

Ok it has been a little while (ok a long while) since I mentioned that Jacob was going on a second trip to Philmont Scout Ranch carrying 2 weeks worth of dehydrated SCD goodies in a backpack. I can imagine that some of you might be wondering how things went. Sorry it has taken me so long to answer that question. The delay has alot to do with writer's block, beginning school and an incident that I will write more about later. Ha hows that for a hook!!

Any way, once again the trip went off perfectly. I am so excited. You know you do something once and you think that well maybe that was a fluke and if I did it again it wouldn't work as well. Well, it is now confirmed with a second very successful trip. The only problem was that I sent too much food this time! ;D Not too bad of a problem to have.

This is a picture of all his food the night we packed it. As you can see it is quite an undertaking to get it all cooked, dehydrated, vacuum sealed, and seperated out. Oh but it is so worth it to see your child, who has had to deal with all the disappointments of this disease, get to live something he has dreamed about and thought he had lost. A little disclaimer about the picture. You will see Cliff Twist boxes in there and they are not considered legal. They were in our shopping bag and so they accidentally made it into the picture but do not include them in your menu planning.

Ok so the entre' meals were as follows:

Lasagna
Red Beans and Cauliflour rice
Taco Soup from I Want To Thrive Magazine
Cannelloni
Beef Stew
Chilli

Baked items included

Blueberry Cake
Cinnamon Danish
Golden Marsh from Grainfree Gourmet
Lemon Cake
Garlic Roll
Onion Roll
Crackers

Granola or nuts

Salty Granola
Coconutty Granola
Fruit and Nut Granola
Candied Pecans from Eating SCD

Snacks

Beef Jerky from Eating SCD
SCD legal Pickles
Peanut butter and honey rolls

Legal Store Bought snacks and food items

Honeyville Canned 100% Organic Chicken*
Starkist Tuna only in water**
Legal Lara Bars
Legal Stretch Island Fruit Leather
Fruit Crisps
Legal rasins
Honey Straws

And of course the Electrolyte Tablets made by my compounding Pharmacist.

Yes, this looks like a lot of food. And it is alot to eat but really it isn't that much to prepare. Would you believe that I only had to prepare one batch of each thing. It's true. That makes it seem so much more do able.

Jacob and Evan at the Top of Mount Baldy

I must remind you all though. As you can tell the food you bring and need in order to have enough energy to make it through the entire hike are very advanced foods. You need to make sure you are completely healed and symptom free for a while before trying this kind of trip. You or your child will be eating quite a lot of nuts or nut products. So make sure that the gut is healed enough to take it. If you get into trouble and get sick on the hike they can get you off and send you home. But our goal is to make the entire trip with out having problems and making it home fine. So make sure you are ready, physically, to handle it. Jacob was well a year before we tackeled this trip and he was normally consuming a high amount of nut products. So I knew he could do it. So that is just my warning to you because I care about you. Don't take the trip lightly. It can be done but you need to make sure you are ready. Just like the physical training you must do to make sure you are strong enough to handle the hike make sure you are healthy enough to handle it. Also it is not a time to try something you're not completely certain of. Only get Tuna or chicken that are legal. Read the lables. I have had to drive 2 hours to get Tuna that was legal because I couldn't find it at home. Also, you need to make sure your camper won't take chances. He can not have the nuts or snacks from someone else's bag. He must know how important it is to stay 100% while out there. If he is not committed to that you should think about waiting until he is sure he can make that commitment and understands the seriousness of the matter. This scout ranch is very primitive and they do have a doctor if something goes wrong. For something this serious your child would have to be sent home.

At another time, I will discuss, the breakfast you eat the first morning of the hike and meals on the way to and from the scout ranch.

Sorry to get so heavy but I am just as worried about your guy as I am mine and I know how important it is. We were blessed in having my Husband able to be with him on both hikes; so I was not quite as crazy as I could have been. Still crazy but not AS crazy.

I am just so grateful to the Lord for the concept of dehydrating foods. It took alot of blood, sweat and tears to develop and we were amazed at the results. It was an answer to a desperate prayer. And how wonderful to be able to share that answer with all of you. Happy Hiking!!

* Don't be decieved about the Valley Fresh Canned chicken. The 100% Natural has starch added in to it. It says in water on the can but it has additives. So be very careful read and reread the label before you purchase.
**Make sure to read all labels really well before purchasing your tuna. You can find tuna in water only don't settle for anything else!!

SCD and Antibiotics

2011-12-11T20:19:00.000-08:00

Well I just finished reading an email from a friend whose son is also on SCD. As it turns out, he was just getting a recent flare undercontrol. A flare she felt was caused by a recent antibiotic he had been perscribed.

I have worried about that myself as we have had a few little illness that we were able to escape having to take an antibiotic for but worried that he might have to. Once we went in with some allergies and they wanted to give him a shot and I quickly checked the antibiotic out and found it wasn't a safe one so we passed all together.

When I began the diet, I was advised by some very wise SCDers on the SCDlist to check out a list on the Breaking the Vicious Cycle site of safe and unsafe Antibiotics before I took Jacob to the Doctor. I was so happy then to have that information and so unaware, at the time, of the problems the wrong antibiotic would cause. Just in case you have not stumbled across this information, I would like to pass it on to you for your consideration. You can find it here.

Just keep it handy when going to the doctor so you will have it to reference when they want to perscribe something for you or your child.

However, I am praying that you all stay in the best of health so this isn't even a problem!!

SCD Jalapeno Sausage Cheese Bread

2011-12-01T07:25:00.000-08:00

About a year and a half ago, I was standing in our field minding my own business, when a mare walked in front of me and for no good reason threw out her hind leg and kicked me in the left shoulder. This sent me flying, not so gracefully, into the air and landing face first on the ground several feet from where I was first standing. The initial lift off resulted in a complete fracture of my heel bone and a surgery to screw it back together. As you all are either on the diet yourself or cooking for someone on the diet, I am sure you can share in the utter dispair I felt when I realized I would be in a chair for 6 weeks non weight bearing. This actually became 10 weeks. Many people wanted to cook for us and learned some SCD tips to help us feed our family while I was down.

One of my biggest blessings during this time, however, was my precious sister in law who came to spend the weekend to take care of me and to cook some SCD recipes. She stayed up till 3 in the morning making soups, stews, muffins and more. But while she was here she decided to try to make one of her famous recipes SCD friendly for Jacob. And boy did she hit the nail on the head with this one. The result is so much like the origional. I hope you enjoy this recipe as much a we do. There is a little bit to the preparation but I promise it will be worth it.

SCD Jalapeno Sausage Cheese Bread

2 1/2 cups almond flour
1 tsp baking soda
1/2 tsp salt
2 eggs

2 1/2 Tbs melted butter

1/2 cup fresh grated Parmesan Cheese
1 cup fresh grated Colby Jack Cheese
4 oz Farmer's Cheese or 1 cup dripped homemade Yogurt
1/8 - 1/4 cup chopped jalapenos
1/2 cup quartered SCD legal smoked sausage or breakfast sausage(cooked)

Fry sausage in a pan and let cool. Blot off all grease. Mix dry ingredients well in a large bowl. Next, add in wet ingredients and mix well. Mix in sausage and grated cheeses. Pour into a buttered loaf pan and bake in an oven preheated to 350. Bake for 30 minutes. Insert a knife in the center to ensure the loaf is baked completely. If not place back in oven for 5 min and check again. Remove and cool.

For the sausage, we have had some smoked made for us at a local meat market. We provided the meat and they just added green onions and fresh garlic. If this is not an option there are many SCD recipes for breakfast sausage on line like this one from Eating SCD or this one from No More Crohns. Also if the sausage is unavailable you could just add some spicy cooked ground meat.

If you do try this recipe out I would love to know what you think of it. This is also a great addition to the Holiday Table. Maybe it will become a part of your Christmas tradition!!

SCD Fried Bananas

2011-08-01T21:51:00.000-07:00

Ok, so you have an attack of the sweet tooth. You just really need a little something to satisfy it. You don't have anything baked and all you see on the counter is two lovely ripe bananas. You could make muffins or bread but you really don't feel like going to all that trouble. So what do you do?? Fry them of course!!

We first tried this wonderful and easy recipe at a restaurant in Houston, TX. We were so excited to find it was just bananas fried in olive oil. So of course we decieded to make them at home. They are so simple to make but are just a perfect little treat.

Fried Bananas

2 ripe bananas
1/2 cup or more of olive oil
cinnamon

Cover the bottom of a skillet in olive oil. Heat on medium low heat. On my gas burner, I cook it on a three. Heat the oil till it begins to sizzle a little. Then add the bananas. Fry them about 3-4 minutes on each side. It is easier to flip them if you use tongs. Once the bananas are looking a little golden remove them from the pan and place them on a plate. Lightly sprinkle with cinanmon.

I suppose if you really had a serious case of sweet tooth, you could drizzle with honey. Jacob prefers his with a light sprinkle of cinnamon only.

Go ahead try it. I guarantee you will go bananas for these fried bananas!!

Tips to get you started dehydrating!!

2011-07-18T08:25:00.000-07:00

Hello everyone. Sorry it is been so long since I have posted. When I started, I promised myself I would not let too much time pass before I post something new. However, things happen I suppose and there have been quite a few road blocks. But I think I have finally overcome them and hope to post more often.

Now that we have stocked our kitchen with the tools needed to begin dehydrating there are a few things, if done in advance, will make your dehydrating project more successful and smooth. One thing I forgot to mention in the post, Getting ready to dehydrate, is that I highly recommend using a Muffin Top Pan for your baked goods. They make a sturdier cake and it is easier to seal them in a bag. I tried sending a regurlar muffin on past camping trips and it just didn't work. You can find them at Amazon.com. So you will need to order one of these fantasitc little pans!!

Make sure to have everything you need in your kitchen so once you get started you don't have to run to the store to get something you for got. You will need to order your food grade desiccant packs from Packit Gourmet a few weeks before you start to make sure you will get them in in time. I suggest ordering a pack more than you think you need to make sure you don't run short. These give me much security so I use them in everything. Also, you will need to get your Seal - A- Meal bags. Or what ever vacuum seal material you use. I count how many meals I will make and get a few more bags just incase one develops a hole. You will need to get the freeze and steam kind with pleats for your meals. For your baked goods and snacks, you can use the roll and determine the size of bag as you need. You will also need a black sharpie to label the bags always leaving a note on how much water to add and a reminder to remove the desiccant packet.

You will also need a roll of freezer paper and scissors. You will use this to line your dehydrator trays. I find this to be better than using the trays because the paper is more flexable and allows you to bend it to release the dehydrated sauces. You will want to cut the paper in the shape of your tray and place it in the tray with the shiny side up. Placing your food to dry on the other side allows the sauces to seep into the paper.

Ok, so now you are ready to plan your meals. I always incorporate Jacob into this part of the process. He will be the one eating it so I want to know his thoughts on what he would like to eat each day. You can find our first menu on the SCDiet page . Just scroll down to find SCD Melanie's Menu for Jacob's hike. I did send some new items on this last hike so I will post that menu soon.

Now to start making your meals. The whole idea behind dehydrating to preserve your meals is to get the moisture out of your food before packaging it. This will help your meals last longer. I have been told they can last up to 6 months if dried and vacuumed sealed with a desiccant package. However, I haven't tested this time out. But my meals have lasted just fine for 3 weeks at least. With this in mind you need to purchase the most lean meat you can find. You will need to have a roast or something cut down for your jerkey and there will be little scraps of fat left on the meat. I just use kitchen scissors and trim it.

Also, before dehyderating your meals with sauce, you will want to cook them as long as you can on a low heat to thicken up the sauces. This will lessen drying time and will prevent the sauce from just running all over your tray. I have found that the best meals to dehydrate are ones with a sauce. They seem to reconstitute better. The first trip, I sent chicken fajitis and Jacob said it was basically jerky. Never did reconstitute well.

Also if you wish to add fruit or vegetables to your muffins before you bake them, you will have to dehydrate them before adding them to the muffin. Sounds like it wouldn't be good but it is like adding a raisin and it will prevent your muffin from molding because of the moisture in the fruit. On Jacob's first campout, I didn't dehydrate the fruit and he had no muffins to eat. Tough lesson learned.

So if you keep these things in mind and prepare well in advance your dehydrating project can be a pleasent one. Planning is key. So take your time doing so. And you will end up with one very happy camper!!! Or hiker!!!

SCD Crawfish Etouffee

2011-06-11T19:58:00.000-07:00

Ca C'est Bon, Cher!!!! You can say that again. Who would have ever thought 4 years ago, that tonight we would be delighting in one of our favorite Cajun dishes. Can you believe that we just feasted on Ettouffee that was **legal? Completely and it was as good as the origional. Such an easy recipe too. If you have ever wanted to try one of those mouthwatering Cajun recipes but didn't get the chance before your dianosis here is your chance. Close your eyes listen to the squeeze box (accordian) playing in the background and enjoy a taste of Cajun Country!!!! Bon Appetite!!!

Crawfish Ettouffee
1-2 lbs Louisiana or USA packaged crawfish tails
1- 1 1/2 stick real butter
1/2 a yellow onion chopped
1/4 green bell pepper chopped
1 tsp minced garlic
1/4 cup or more DCCC
Season with fresh ground dried garlic powder, chili powder, salt and pepper. ( I usually mix equal parts of each in a shaker then season to taste. This is my version of a Cajun season mix)

In a skillett, saute butter, onions, and garlic on a low heat till soft and mushy. Then add entire contents of crawfish packet. Yes, that means the fat and liquid that is in with the crawfish. This adds the flavor. Continue on low heat and mix the crawfish in to the sauted vegetables. I add about a 1/4 cup or more of DCCC or Friendship Daries Farmer's Cheese. This helps to thicken the gravy but it will be pretty runny. The original uses flour to make a thicker gravy. So the gravy won't be exact in texture but it will be perfect in flavor! I have heard you can use coconut flour as a thickener but I haven't tried it yet. After this cooks down for a few minutes add a little water to the gravy. Maybe a 1/4 cup or a little more. You want gravy but not soup. Once you add the crawfish you don't want to cook too long because the crawfish will get rubbery. Maybe 10 minutes on the vegetables and 5 when you add the crawfish. Just play with it.

Ok I know what you are thinking. Really I do. What about the rice. Most good cajun recipes contain rice. Yeah, this was a hard one for us in the beginning, but believe it or not cauliflower makes the best rice ever!!!!

Cauliflower Rice
1 head washed Cauliflower
2-3 TBS real butter
Salt and Pepper to taste

You will need a saute pan. Break cauliflower into pieces and run through the Salad Shooter with the cheese grater attachment. Use the entire head and shread it directly into the pan. Add butter, salt and pepper and saute on a low heat till it begins to get soft. Maybe 5 min. Maybe a little longer. You do want it cooked but not mushy. And voila...rice!

Ok now you just put some cauliflour rice on a plate or in a bowl and top with a serving Crawfish Ettoufee. And I bet you will say EYYYYEEEE! Allons to da Bayou, Cher. We'll take de Pirouge to da Feis do do!.... Or maybe you will just say "Hey that was really good!"

**Because the tails are prepackaged, I would suggest waiting till symptoms are gone and illness is stable before trying this.

A few of my favorite things.... Salad Shooter

2011-06-02T21:23:00.000-07:00

When I got married, I was in heaven. Well for many reasons I suppose. I was marrying the best guy in the world. But also as a kitchen gadget addict, I was getting many gifts of great new gadgets to try. One thing I got was a Salad Shooter. I was so excited, because I loved salad but I really didn't like making them. But as I tried it I found it so much easier to just make the salad by hand and not have to clean the shooter after. So it made its way to the back of the cabinet and when we moved later in our marriage it went to Good Will.

Now fast forward a few years to our SCD days. One of the first things I was told to get that would be a huge time saver was...you guessed it.... a Salad Shooter!!! Who would have thought after all these years a Salad Shooter would become one of my most beloved kitchen gadgets. I quickly ordered one from Amazon and boy was this advice ever on target!!! My Salad Shooter has saved me so much time with cheese grating. Well and I suppose, my fingers too as I was forever catching a knuckel on the metal grater. I usually buy large blocks of our favorite cheeses and run them through the shooter and keep the sheredded cheese in a bag in the fridge. And it is dishwasher safe. Even better.

The other thing we use this for is making rice from Cauliflower. I will be posting that recipe somewhere down the line. Also, if you like using zuchini for noodles in your lasagna. There is an attachment that slices for that type of need.

Can you tell how much I love my Salad Shooter. It only took me 10 years to fall in love with it. But it was worth the wait!!!

Getting ready to dehydrate...

2011-05-26T07:38:00.000-07:00

Well, we are wrapping up our school year over here and that could only mean one thing!!! Time to start preparing to dehydrate and pack meals and snacks for the upcoming hiking trip to Philmont, New Mexico. As mentioned in a previous hiking post, this is a pretty big undertaking for anyone much less someone on the SCD. This trip is a 14 day primative hiking trip in the mountains of New Mexico. All food must be carried in backpacks and there is no cooking or refrigeration. Sounds impossible but it can be done quite easily! This post will be the first of several I post throughout the next few weeks as I work to get us ready for this trip.

In order to prepare to dehydrate and pack foods for hiking, camping, or just a vacation trip, you need to have some very important tools on hand. Of course, the first item you will need is a good reliable dehydrator. I completely recommend one with a temprature gague. I borrowed one without temprature contol when I was just trying things out and I didn't care for the results. Having the temp gague allows you to choose the perfect setting for more delicate things like fruit so they don't become too leathery. Also, I would make sure to have at least 3 to 4 trays. The dehydrator I use is the Nesco dehydrator that I ordered from Amazon.com.

Next a Food Saver, Seal A Meal, or simiar type vacuum sealer. Make sure to get a reliable one. I did try to use the hand held Reynolds Vacuum Sealer but it didn't give me the seal that I needed for such a long trip. If you are doing a day trip or something less extensive you might find this works for you. However, I am just not willing to take the chance that the food would not stay sealed.

To go with the vacuum sealer, you will need a combination of pleated vacuum seal steamable bags and also unpleated bags. Make sure you get the steamable or a type you can boil. You will need these so that you can safely add boiling water to your dehydrated meal. The bags for the granola and baked items I usually bought the freezer or just plain.

Next, you will need food grade desiccant packs. These are so nifty and you can order them very cheap from Packit Gourmet .This is a really neat site for camping gear for cook outs and such. However, don't get too tempted by the freeze dried and pre packaged foods they offer. I spoke with a representative and much of them would not be considered legal. For instance, they also sell honey and organic nutbutters but they have added sugar. However, they do sell tobasco and olive oil packets that are handy.

Now let the fun begin!! Once you have all the tools you need you are ready to begin planning what types of meals you would like to bring with you. You might be surprised at the amount of choices you have! I promise to share my menu along with recipes soon!

SCD-licious Sandwiches

2011-05-08T15:05:00.000-07:00

Not too long ago, I had an overwhelming, all consuming craving for a sandwich. You know one with a sturdy bread that would hold tomatoes, meat, lettuce, olives, cheese oh my!!!! Before we became an SCD family, I used to make what we lovingly referred to as a "Big Sandwich". If you are from Southern Louisiana, you would be familiar with it's other name, Muffuletta. I would make a whole wheat bread dough that I would bake in a stoneware casserole and then slice through the middle and fill with all kinds of wonderful things and bake until the cheese melted. We would slice it up and devour it!!!! Ok so after about 3 years with out our beloved Big Sandwich, I became desparate to find a way to make a legal version. Because as I mentioned before, we refuse to be deprived. The result was better than we expected.

Big Sandwich
4 focaccia sandwich buns
4 baked chicken breasts seasoned with (salt, pepper, SCD legal ground garlic, and chili powder)
Sliced tomatos ( I like to salt and pepper them)
shredded lettuce
Fresh grated Colby Jack
SCD legal sliced green and black olives
Seasoned oil (recipe to follow)

Seasoned Oil
In a pot pour 1/2 cup olive oil . Then add the seasonings you desire, for instance scd legal red pepper flakes, basil, tyme, parsley, a dash or two of red wine vinegar also some fresh grated Ramano Cheese. Simmer the mixture for 3-5 minutes keeping a close eye on it. Let it cool.

To build your big sandwich, slice cooled chicken in thin slices. I usually slice on a diagional. Slice your Focaccia Bread through the center and lay open on a plate. Jacob likes SCD legal mustard on his. If you have prepared SCD legal Mayo that would be good too. On the bottom slice of Focaccia Bread, arrange chicken slices to the desired amount making as flat a surface as possible. Next, place desired amount of grated cheese. On top of the cheese, place about a teaspoon full of each kind of olive. On the top slice, place shredded lettuce, sliced tomatoes and drizzle with a touch of seasoned olive oil. Put sandwich buns together and place each sandwich on a prepared baking sheet or we use a stone. Bake at 350 a minute or two till the cheese melts and enjoy!!!!

Now is it just a Southern thing to eat Fried Egg Sandwiches? If you've never had one you have to try them. I have been hooked on them since I was a little girl. And ,of course, began making them for my boys when they were little. So after mastering the big Sandwich, we tackled this old favorite. Again, we were not disappointed.

Fried Egg Sandwich
1 Focaccia Sandwich bun
2 eggs
fresh grated Colby Jack Cheese

Just fry up two eggs. You really need to think about how you like your yoke though. I like mine a little runny but Jacob prefers his cooked solid. It is a personal choice there is no right or wrong way. Cut your sandwich bun and you can put SCD legal Mayo (my favorite), mustard or butter on the slices. Place one egg right out of the pan so it is hot. Then sprinkle with freshly grated cheese and top with second hot egg and top off with more cheese. Close up the sandwich and look out. This sandwich goes fast!!

Other, sandwich favorites are a hamburger, a sandwich made with left over roast or brisket. The possibilities are endless!!! As long as your ingredients are legal you can make a sandwich smorgasbord!! Wow that's a word I haven't used in a while! Any way, take it away and make your favorite sandwich then share with us here at Honey Pie. I am always up for new ideas to try!!

Focaccia Bread

2011-04-13T19:36:00.000-07:00

I have a confession to make. We are obsessed. I mean really obsessed. But it is a good obsession I think you will agree. What, you ask, is the object of this obsession?? It's Raman Prasad's Focaccia Bread.

About a year ago, I purchased his book Recipes for the Specific Carbohydrate Diet and it was love at first sight. Jacob was the first one to try making the recipe. When he removed the bread from the oven, we looked at each other with that "this is too good to be true'' look. After letting it cool slightly, ok long enough to put the pan down and cut a piece, we knew it was true. This is the most delicious Focaccia Bread and it is completely legal.

You can find the recipe for the Focaccia Bread on the SCD recipe site under cookbooks. But I will post it here. Also, you should consider adding this book to your collection of SCD recipe books.

INGREDIENTS

Bread
2 cups (220 g) almond flour
7 ounces (200 g) dry curd cottage cheese
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 cup (60 g) grated Cheddar cheese
3 eggs
3 tablespoons (40 g) butter, melted
2 scallion sprigs, finely sliced
Topping
1/2 teaspoon coarse sea salt
1 tablespoon (8 g) finely grated Cheddar cheese
1 teaspoon dried rosemary

INSTRUCTIONS

Preheat the oven to 375, Grease a 9- by 13-inch
(23- by 33-cm) baking dish.
To make the bread, mix together the bread ingredients in a food processor until well blended. Remove from the blender and spread out in the greased baking dish.
To make the topping, combine the topping ingredients and mix well. Sprinkle the topping on the bread.
Place in the oven and bake until the edges brown, 30 to 40 minutes.
Allow to cool and then cut into sandwich squares.

This bread has become a staple at my house. We have made a slight variation though, we now bake it in my trusty muffin top pan and exclude the topping. What we end up with is a sandwich bun that is perfect for any type of sandwich or hamburger. Just slice it through the center with a bread knife and get ready to stuff it with everything SCD legal your heart desires. Later, I will post some of the sandwiches we have made using this bread. We are completely in sandwich heaven.

Ok, if you are like me and were dreaming of sinking your teeth into a delicious sandwich with all the fixins then this Focaccia dough cooked in a muffin top pan is your dream come true!

Hot Spinach Artichoke Dip

2011-03-28T20:36:00.000-07:00

One of our philosophies as we get more and more comfortable with the SCD, is that we will find a way to enjoy the same foods we loved before beginning the diet while having fun experimenting with delicious foods we never thought of trying before.

Because we refuse to feel deprived, we took on the task of reinventing our favorite Spinach Artichoke Dip. This dip was always a staple at any family function or pot luck supper at church. I always made a large crock pot full and we would eat on it for a week if there was any left.

I would love to take credit for this recipe but I have to say it is actually Jacob's creation. Being on SCD has developed a talent in him of just knowing what would taste good together and also how to just grab ingredients and create something wonderful. Well here is one of those creations:

Hot Spinach Artichoke Dip

16 oz block Munster Cheese freshly grated
16 oz block Havarti Cheese freshly grated (you may only find this in 8oz blocks)
8oz Ramano Cheese freshly grated
Juice of two lemons
1 cup frozen Spinach drain all water
**3 Cans Progresso Artichoke Hearts drained and pulsed in food processor
1-2 Tbs minced fresh Garlic
Small container onion tops
1 stick real butter
1-1/2 tsp dried ground Mustard

Begin by sauteing garlic, onion tops, lemon juice, and dry mustard in the butter on a low setting till tops are cooked. Grate cheeses and add to a crock pot. Add artichoke hearts and spinach. Then add cooked onion butter mix and stir together thoroughly. Cover and let cook medium to keep the cheese on the bottom from getting set and browned before you stir it. Make sure to stir occasionally to separate cheese. The dip is finished when all cheese is melted and dip is hot all the way through. This recipe also doubles well.

**Just a note. We have not experienced any problems with the Progresso Artichoke Hearts. Remember that SCD doesn't condone using items that are in a can. Please proceed with caution. I would look and see if the stores in your area carry Frozen Artichokes. If not, I would have symptoms well under control before trying this.

I hope you enjoy this recipe as much as we do. We usually don't make any thing to go with it. But I am sure it would be great on SCD crackers. Later, I will post some other recipes we make which include this dip.

I hope you enjoy Jacob's Hot Spinach Artichoke Dip as much as we do. Maybe it will end up on your Easter Menu this year!!!!

Butternut Squash

2011-03-19T17:56:00.000-07:00

We love Butternut Squash. Just about any way you can cook it. Baked, fried, mashed, smothered. It is one of our favorite treats. The problem with butternut squash is that it is so hard to peel and cut. One can achieve quite a nice workout and also consume quite a bit of time trying to prepare one. So unless you are just looking for a way to change up your workout routine or waste those moments of free time that just seem to be piling up, I might suggest an easier way to enjoy some tasty Butternut Squash recipes.

This is a brand of fresh vegetables called Marketside from Wal-Mart. They carry several different kinds of vegetables including green beans, snow peas, and broccoli. I was so excited to find butternut squash already peeled and cut and ready to cook.

There are very few prepackaged items that are safe for eating on the SCD. I called this company and asked if any thing was added to the Butternut squash before packaging it. I was assured that all Marketside fresh vegetables contain nothing but the vegetable. We have tried them with great success. But I would be cautious especially if you are still experiencing symptoms.

Lately, we have been frying the squash to have sort of a french fry to eat with sandwiches or hamburger. We usually season the squash,after it is cooked, with a mixture of salt, pepper, chili powder and garlic powder. The squash is also good smothered down with olive oil, salt, pepper, and onions. Saute' all this together slowly till squash are tender and onions are soft.

I also suggest you check out http://nomorecrohns.com. The No More Crohns site. They have a Butternut Squash Pecan Pie and a recipe for candied squash. Both these recipes are so delicious. Their site is filled with wonderful recipes that will quickly become favorites.

Go grab a bag of butternut squash and experiment with it but make sure you pass you ideas on to me!!!

A few of my favorite things....

2011-03-15T07:46:00.000-07:00

I have always loved cooking and baking. I so enjoy the whole process especially of making things from scratch. Along with that comes a love for kitchen gadgets. Not just anything though. Gadgets that help me to create some specific desired outcome. Since starting the SCD I have discovered many new gadgets that have quickly become some of my favorite things.

This is a muffin top pan. Actually my husband bought it for me pre-scd so that I could make a recipe from a stay at a bed and breakfast. I have had it for a few years but never used it. But I now find it perfect for so many uses on the diet. For hiking, this pan creates a cake like muffin that is so much better for travel. It actually makes a sturdier type of little cake that is perfect for sealing and packing. I also use it to make mini-pumpkin and apple pies. The boys love these little pies as a snack. And one of my absolute favorite things is a sandwich bun we make from the Focaccia recipe from Raman Prasad. It is perfect for slicing through the middle and creating a hamburger bun or sandwich bun. And if my family will let me make Quiche again, I think it would be great for mini Quiche. If you haven't considered owning a muffin top pan I highly recommend it. It's not just for muffins any more!!

Hiking....SCD style

2011-03-04T07:33:00.000-08:00

When Jacob was diagnosed at 12 with severe Ulcerative Colitis, I was certain all his dreams of adventure were lost. Jacob had always been active and adventurous but since his first flare he had not had the energy to spend much time outside. And after a six week relapse that landed us in a Children's Hospital three hours from home, there was no doubt in my mind that he would just have to find other interests. At that time, Jacob and my husband were planning two high adventure trips. When he turned 14 he was eligible to go on a sail boating trip for six days to the Florida Keys. Then the big one, when he turned 15, a backpacking trip in the Mountains of New Mexico. This is Philmont a Boy Scout trip. The latter was a trip where all 14 days were on the trail and they would have to carry all their food on their backs and there was no refrigeration and no way to cook it. And you had to have things that wouldn't leave residue that would attract bears! OK well that was just too much for me to wrap my tired traumatized brain around. I just scratched that out with out even thinking about it. My husband approached me to tell me we had to sign up for the boat trip or lose his spot. And so I said no! no way. He responded that we had to find a way. Looking out the window of our 14th floor hospital room, I watched the rain and thought about how unfair this all seemed. Also, thinking about our new resolve to follow the SCD fanatically from now on. How could he go on these trips and stay true to the diet. But as I prayed it became clear that if I didn't find a way he would have trouble getting well and buying into the diet. We had to somehow fit the diet into his life. So we signed him up for the trip.

Since then, we have traveled all over and done many things to make sure he had food to keep him healthy. The biggest discovery came while planning for Philmont. My husband was sure there was a way we could dehydrate foods and send them. I just couldn't imagine. But I searched the web and played with my dehydrator and amazingly enough it works. And it is sooo easy to do. The most difficult part was experimenting and planning. Since I have spent so much time figuring this out I wanted to share it with all of you who are in the same boat and wondering if you have to give all your adventure dreams up. After Jacob accomplished Philmont, I decided any thing is possible on this diet. It might take extra work or planning but it is so worth it.

I am excited to say the the SCD site had published all the recipes, tips and menus for Jacob's Philmont trip. You can view it at http://www.scdiet.net/. And contact me for any questions you have. Also if you discover something that might benefit this type of trip I would love to hear from you also.

Well we are now in the process of training for the next trip to Philmont. My younger son, Evan, is now old enough to go so we will be getting ready for that trip. Over the next few months I will be practicing with some ideas we have come up with since the last trip and I will share them with you as we are sure they will benefit you.

Don't get discouraged if you or your child has just gotten this diagnosis. It was 2 years before Jacob was ready to attempt such a big trip. And I would be symptom free for a while before taking on anything like this but it is possible. You can stay active and adventurous......SCD style!!!!!

Just like Grandma made...almost

2011-03-01T20:12:00.000-08:00

When I was little my grandmother made all sorts of wonderful desserts from scratch. Every Sunday, after Church, we would have lunch at her house and she always had 2-3 cakes or pies that she had made early that morning. My favorite was Banana Nut Bread. My grandmother was the type of cook that didn't need measuring cups or spoons. She would measure things out in her hand. It was amazing to watch. But I really wanted to have her recipe so she figured out how much of each ingredient and wrote it down for me. I have made that bread for years. Before SCD, I switched the flour to wheat and the sugar to honey because most of my family had to eat sugar free. Then when we began the SCD we substituted legal ingredients for illegal ones, consulted with Grain Free Gourmet Cook Book to make sure measurements would work (they have some yummy recipes!) and now Grandma's Banana Nut Bread recipe is SCD compliant!!! I usually make it into muffins but you could also put this in a loaf pan for bread.

Banana Nut Muffins

2 1/2 Cup blanched Almond Flour
2 ripe bananas mashed
1/2 tsp baking soda
1/3 - 1/2 tsp salt
1/4 cup honey
3 eggs
1 tbs legal vanilla
1/2 cup chopped nuts

Pre-heat oven to 350. Mash bananas and mix in baking soda. Not sure why but this is what her recipe said to do. Mix all ingredients well. Prepare muffin pan with wrappers or butter a loaf pan. Fill muffin wrappers 3/4 full. Place in oven and bake for 20 min. Let cool before serving!

These are great for any time of day. We use them alot for breakfast. Remember if you are just starting the diet, you should wait till stage 5 before trying any nut flour. Make sure you are tolerating nut flour for a while before attempting to add this recipe because of the whole nuts included.

Quiche

2011-02-25T10:28:00.000-08:00

I love quiche!! So did my family. I say did because this recipe is so easy that I made it all the time and now it is not so much their favorite any more. They did consent to let me make it last week but it will be awhile before they will be ready to have it again. So to make myself feel better I will share it with you and you can make it for your family.

This recipe is very easy and the best thing is it is a great way to get rid of left overs. I usually save the last little bit of roast or taco meat to add into it. Also changing up the cheese or vegetables depending on the type of meat makes things nice as well. The one I have pictured here is with left over round steak. It was soooo yummy!!! Here is the recipe.

Quiche

Crust
1 1/2 cup Almond Flour
4 Tbs real butter
dash of salt
1-2 Tbs Cold water

Cut butter into flour with salt. Next add in water a table spoon at a time mixing dough till you get a well formed ball of dough. Press into a pie pan up to edges and place in oven while it is preheating to 350. Just long enough to set not brown.

Filling:
8 eggs
1 cup freshly grated cheese ( I usually put 2 kinds: Colby Jack and Swiss).
Seasonings to taste : I use salt, pepper, ground dried garlic , ground dried chili
2 Tbs Farmers Cheese or Yogurt Cheese (can be left out if not available)
1 cup or more of meat of choice : Taco meat, chopped roast or round steak
Spinach or broccoli Don't really have a measurement here. Just the amount you like. I think maybe I use 1/4 cup spinach.

Mix all ingredients well in a bowl. Pour into prepared pie crust. Bake at 350 for 45 minutes! We usually top ours with either Salsa or Marinara Sauce. It is also good with soup perhaps Tomato Basil.

This is just about the easiest recipe for a meal I have. And it keeps well. I often make one and we eat on it for lunch through out the week. Also, Jacob has taken this on road trips for his lunch. He doesn't mind eating it at room temp. I have also doubled this recipe and put it in an 8x8 dish just to make it go farther.

Chicken Parmesan

2011-02-11T12:37:00.000-08:00

Once Jacob was feeling better and we were able to add more interesting foods into our diet, we started missing some of our pre-UC favorites. One of them was Chicken Parmesan. This dish was really so easy to convert and I actually make the bread crumb recipe with store bought sauce for my hubby and my younger son. Jacob and I (his buddy) eat the SCD version.

So if you are missing the dreamy taste of Chicken Parmesan or are just looking for an easy idea for supper tonight here is our very uncomplicated version:

Chicken Parmesan

4 Chicken breasts cut in half cross ways
2 eggs
3/4 Cup Seasoned Almond flour (salt, pepper, ground dried chili , ground dried garlic, basil, freshly grated ramano or parmeson cheese)
8 oz freshly grated Cheese (I use Colby Jack, you could also do munster, parmesan, or ramano)
1 Recipe Italian Sauce ( recipe follows)

Prepare a rectangular baking pan by placing a cooling rack on top. Preheat oven to 350 degrees. Scramble eggs in a shallow dish and season almond flour in another small dish. Dip chicken pieces into egg mixture then into flour mixture pressing it onto the chicken. Place on cooling rack and repeat with each chicken breast. Once all chicken is coated place pan into the oven and set timer for 45 min. Once chicken is cooked remove from oven and place chicken pieces into a baking dish cover with desired amount of Italian sauce and cheese. We like alot of both. Place back into oven until cheese melts. And there you have it!!

The Italian sauce I make is fairly simple. Any recipe you have for a Marinara Sauce would work. But here is the recipe we use:

Italian Sauce

1 1/2 Quarts Campbell's tomato juice in bottle
2 TBS minced garlic
1/2 chopped onion
1 tsp dried ground chili
1/2 tsp pepper
1 TBS Basil
1 Tbs Oregano

Add all ingredients to a small sauce pan and cook on medium until ingredients begin to thicken and begin to resemble a sauce. Stir often to incorporate the seasonings throughout the sauce and also to prevent boiling over.

This is great as leftovers as well. We usually make enough to have for lunch the next day! If you like the idea of pasta with this dish, you can bake a spaghetti squash and remove the noodle like flesh to serve under the chicken and sauce.

A little caution, make sure you can tolerate nut flour before trying this recipe. Nut flour is usually introduced in Stage three of the beginning of the diet. Also make sure the seasonings you use are pure.

French Toast Omelet

2011-02-02T19:23:00.000-08:00

When we began the SCD, I knew I was going to have to find some exciting things to eat to keep some interest here. We are from Southwest Louisiana, Cajun Country, and food is a big deal here. We have our own brand of food that is unique and flavorful. Pretty much of an event in itself. Actually, this particular recipe came to me as I was making breakfast blintzes off of the Pecanbread website. French Toast was always a favorite here and it was devastating to think we might have to give up that delicious Louisiana favorite.

Well not to worry here it is in the form of an omelet.

We used this recipe pretty early on in the diet. We finished our 3 days of intro and began moving through the stages. But found he did well with this recipe about in the second week. When I gave this to Jacob he smiled and said' "Well if this is the kind of stuff I get to eat, this diet is going to be great!"

French Toast Omelet

Filling
1/2 cup Farmer's Cheese (DCCC)
1/4 - 1/8 tsp Cinnamon
1/4 tsp legal vanilla
1/2 tsp honey

Omelet
2 eggs
1/8-1/4 tsp legal vanilla
1/8-1/4 tsp cinnamon
pat or real butter for pan
extra honey for drizzling

In a small bowl, mix together all ingredients for filling and set aside. In a cup or small bowl, scramble eggs with the vanilla and cinnamon. Make sure that your vanilla and cinnamon are without additives before you use them. Heat a pan on low heat. I use a gas stove and heat my pan on a 2 setting. Put about 1 1/2 -2 tbs butter in the pan and let it melt and coat the pan. Pour the egg mixture into the pan and let set. You will notice the eggs looking almost cooked through and at this point you will want to use a thin spatula to loosen the egg. A thin metal spatula works best because the omelet is delicate and difficult to slip a bulkier spatula in between it and the pan without tearing it. Make sure it is set enough also to allow you to flip it with out tearing. Flip egg and turn off stove. Place filling down the middle of egg in the form of a log length wise. Flip one side of the egg over the cheese then slip the spatula under the eggs and cheese to roll the omelet over wrapping around the cheese mixture. Remove the omelet from pan, place on a plate and drizzle with desired amount of honey.

Once you try the omelet you may want to change it up by reducing the amount of cheese. Just make sure if you do to adjust the amount of cinnamon, vanilla and honey.

I have some other more advanced French Toast recipes to post later that are soooo scrumptious. We actually think they are better than the original!

ENJOY!!!

It all began when...part 3

2011-01-30T16:06:00.000-08:00

   It can't be happening again! It just can't. I was afraid I was too tired to do what I needed to do to help him. We were worn out from my father's death, Jacob's previous illness, mom moving in and us gutting her home to fix it up before she moved back home. How was I going to do this? But some where inside I knew I hadn't done all I could. I had a "good enough" attitude with the diet. I wasn't fanatical. And I really didn't fully understand it.
   Well I tried to back track what we were eating and see if I could back him out but the symptoms were just too bad. I couldn't get it under control. As much as I didn't want to, I put a call into the GI. We were beginning to really but heads over his idea of treatment and mine. But I was so desperate. He wasn't sleeping and I would sit up with him at night afraid to sleep incase he would need me. When I asked if I could see the doctor, I was told that he was in India for a month and would have to wait. The nurse told me no other GI in town would see us because this was the only one that would agree to see children. That was confirmed when I called around. Suddenly I felt like I lived out in the prairie in the 1800's waiting for the doctor to ride by in his horse and buggy.
   Weeks went by and no one would see him. Even a general practitioner. The emergency room was useless and our situation seemed hopeless. I remember looking at my husband and saying they are just letting him go. Finally, in the third week, we got in to see a GP who didn't believe it was a flare and just gave us an anti-spasmodic. Those had never helped in the past. He wanted to start all over himself.
   At this point, Jacob was in constant pain, only able to eat about an egg a day. It was a very dark time. He would come out of his room in the morning wrapped in a blanket, sit on the couch and fall over and stay that way. I have never felt so hopeless in my life.
   Finally, our GI came back and agreed to see us. His diagnosis was depression and anti depressants. Nothing to deal with the flare. I never gave the anti- depressants and we never saw this doctor again. Finally, one night while on our knees in prayer my husband looked at me and said, "We are going to Texas Children's hospital."
   We got there the next day and they were wonderful. The proposed diagnosis and treatments were scary and so much worse than where we were before. We did another scope on a Saturday and had to wait till Monday for the results. They talked to us all weekend about some scary things. All we could do was pray. In my mind the possibility that we were about to lose him was very real. Praying was the best we could do!
   By Monday, the clouds cleared and prayers were answered. As bad as his symptoms were, the swelling and ulcerations were not nearly as bad. It was only in the descending area. The light bulb went off and I knew the diet had been trying to work. Had I just done it fanatically. All those prayers for healing had been answered, I just wasn't listening. It was the diet!! That was our answer!!
   I had a new resolve and so much hope. Jacob and I discussed it and we were both ready to commit. We were released from the hospital on Thanksgiving Day 2007 with so much to be thankful for. I went home and reread Breaking the Vicious Cycle. I searched the web and found the SCDlist. The group was so supportive and helpful. I started buying gadgets and calling people. I was talking with Lucy from Lucy's Kitchen shop one day and she explained to me about the microbes and how they reproduce. That they multiply rapidly every time you eat a bite of something illegal. The strict adherence to the diet starves them out. Wow now that really struck a cord with me.
   We started and restarted the diet several times. We stuck strictly to the Stages on Pecanbread's web site. He was getting better by the day but not all the way there. We still had days where he would start a flare and I couldn't figure out where it came from. Then I found Erin with Nomorecrohns . She told me to email her the list of what he was eating. And on that list was canned Tomato sauce and Applegate Farms bacon. She suggested I cut these items out and with in 24 hours Jacob told me that his stomach didn't hurt for the first time in years. This time I cried but strictly tears of joy.
   He has been pretty much symptom free since. He did start a nasty flare 2 years ago when I decided out of the blue to give him two Multi- vitamins instead of one. We started the Intro diet again and with in 3 days he was fine.
   Since then Jacob has led a full and active life. He has taken a sail boating trip for 6 days to the Florida keys, been camping many times, traveled around and even went on a hiking trip in New Mexico for 14 days all while eating legal SCD foods. While he was in the hospital the last time, we decided the only way he would make it on this diet was to find a way to do the things he desired to do while staying true to the diet. I have also determined to find a way to provide him with his favorite foods from before... SCD style.
   Now Jacob is 16 healthy, energetic and he loves the diet. He doesn't ever see a reason to go back to regular food. He loves how he feels. And his food is often the envy of his friends when they go camping. I am so grateful for the SCD because it allows you to control the illness instead of the illness controlling you.
   The commitment to the diet is worth it. And my advice is to trust it. I pray that this rather long story encourages you. I remember so well those days in the beginning the darkness and the pain. If you are the caregiver it can wear you down and evaporate your hope. But if you will commit to fanatical adherence you will see the light again. Don't focus on what you are losing but what you are gaining. Get some SCD cookbooks and look at the wonderful foods that are available once you finish the stages. Beautifully delicious foods that will heal you instead of hurt you...what could be more wonderful than that???

It all began when... part 2

2011-01-28T23:42:00.000-08:00

   We had just been told our 12 year old son had Ulcerative Colitis. My head was spinning and I felt a clammy tingle run through me. "But he's only 12," I said. The doctor informed me that it was quickly becoming a disease that affects more and more children. I have to know a cause. Something this drastic has to have a cause. There was no real answer to that question. Too much Motrin as a baby, heredity, auto-immune, just because .... there was a different answer each time I asked.
   Before we knew it we were swept up into the world of UC! Barium Malts, CAT scans, Clonoscopes, Morphine drips and pain that was with out end or limit. Each time a procedure was done my weak little boy would look up at the nurse and say, "Thank you." It was the most heart breaking thing I have ever been through. I never wanted my child on steroids. Never thought I would even have to consider it. But the Colonoscopy showed a horribly bloody ulcerated colon that was almost swollen shut. We had no choice. So with tears streaming down our cheeks we relented to the prednisone.
   After five days in the hospital he was sent home with an appointment to see the GI who had diagnosed him. Where we live there is no Pediatric GI so the GI we saw in the hospital agreed to continue to see him since he has treated some children during his residency. Maybe had I not been in a sleep deprived traumatized state I might have seen this as my second really bad idea.
   Our first visit was shocking. Silly me thought, "Ok this was horrible but we just take the medication and in a week we will be fine." But now I was being told that this was a life long illness and he would be on prednisone for quite awhile. NOOO I don't want that! I really don't want my child to have to live with this disease! Then very nonchalantly the doctor informed us that if the prednisone didn't work we could always take his colon! Like it was pulling a tooth or throwing away last years jacket. No big deal. I was horrified. But I could hear God whisper No. I asked the doctor that day if it had any thing to do with what he ate. His answer was no.
   We left the office with prednisone and now Colozal. There had to be something else. Some other way to treat this illness. My husband and I don't rely heavily on prescription medications and avoid them as much as possible. Years ago, my husband had taken me to an Integrative Medicine Doctor in Baton Rouge. She had helped me when I had been ill and no doctor could figure out why. We knew if we got Jacob to this doctor she would help him. And she did. After identifying 3 "nasty bacteria" in his colon, she handed us a book and said, "if you follow this diet fanatically and continue on it he will get better".
That book was Breaking the Vicious Cycle...the diet SCD. The answer to my prayers. Finally, we had an option we could live with. I read the book and was so grateful to understand the disease and the effects of the diet. I jumped in and began cooking. I was used to recreating recipes because I have insulin resistance and have had to revamp recipes for years. But I also know what I can handle and what I can't. Which means I am about 99% sugar free. I know that I can handle a little ketchup or salad dressing without having a reaction. So this is the frame of mind I began the diet with. OK third bad idea. I thought it was ok to have ketchup just not all the time. He could order breaded chicken at a restaurant. We just removed the breading. And he wasn't getting completely well.
   By the 7th month Jacob was like a little old man. His joints hurt so bad he could hardly move around. My normally active young man was sleeping all the time. In the mornings, I literally had to bounce the bed up and down to get a moan out of him. I couldn't get him to move. I began to dread it in fear I wouldn't get him to wake up. He also began having trouble breathing. It was July and very hot. Just walking from the car to a store or taking a shower would cause an asthmatic type reaction. You guessed it now he was on an inhaler. I looked up the Colozal and this was every side effect mentioned.
   So I made an appointment with his GI doctor and promptly asked that he be taken off the meds. By this time our Doctor decided I was a problem but he agreed to cut back the Colozal and wean off Prednisone. Prednisone was down to 5mg and Colozal was still at the maximum dose. Did I mention that I discovered that there were no studies for Colozal in children for that long of a period of time?
   Slowly he started feeling relief from the side effects and seemed to be doing ok. Then tragically my father passed away. He had been ill for a long time but his death really upset the boys. Jacob needing to feel better one day while out with friends drank a lemonade and took a bite of cotton candy. Three days later the nightmare began again. Only this time it was worse! To be continued...

What's in a name..

2011-01-28T07:17:00.000-08:00

Quite a bit if the name contains the letters SCD!!! Yesterday I got word from the SCD Committee that I could start a blog with my SCD information. WOOOHOO So in honor of that I am changing my name to SCD-licious. Although Honey Pie is a cute as it can be, I think having SCD in my title will make it easier for those who are searching the web for ideas. So I guess I will keep it like this for a few days and then delete the Honey Pie part. Can you tell how indecisive I am?? Can you tell how not computer savvy I am??

The next installment of It All Began When.... will be posted soon! And I promise a recipe is coming!

It all began when...

2011-01-26T20:50:00.000-08:00

   Jacob was 12 years old. We had just gotten an opportunity to go on a business trip with my husband. He was attending a meeting on a cruise ship that would dock one day only in Cozumel. Just enough time to take a trip ashore and live a dream of the boys to see the Mayan Ruins. We had surprised them with it for Christmas.
   On the trip down to New Orleans to catch the ship, Jacob started complaining of stomach cramps. We thought it was the excitement because it seemed to get better if I read to him. So we decided to continue on. First bad idea.
   We made it to New Orleans and boarded the ship. As soon as we got packed away and the ship pulled out our nightmare began. Jacob's cramps escalated through the night. His pain lasted all night and of course since we were taking our trip in February the weather wasn't the best so we jumped waves all the way through the night. It was horrible. When we woke the next morning, he was weak but felt he could make it. You know I really wished hind sight was foresight because I could kick myself thinking of him walking in 100 degree weather with a swollen colon. How miserable he must have been.
   We saw the ruins and had to try to beat it back to the bus so we wouldn't get left behind. But that is when the bathroom problems began. Just an urge but it was too bad to ignore. We did make the bus as the last ones to get on. Made it back to the ship and the horror started again. From this point he couldn't get out of the bed. I was terrified. I was thinking here we are stuck on a ship in bad weather and my child is deathly ill and I can't get off.
   We decided to go to the ships doctor to rule out his appendix and see if he could help. Well he ruled out the appendix and informed me that American mom's just want to medicate their children. I stopped him there and politely yet sternly informed him not this mom. He proceeded to give me the oh so brilliant prognosis of a preteen that was swallowing too much air. Yeah.... Thanks.....that is so very helpful. Even better the treatment for this was a laxative. I am beginning to wonder if the doctor missed the ship and they pulled a random person off the deck to fill in for him. 80 dollars later my child is still sick and we are still stuck on a ship that is leaping waves through the Gulf!!!! Not my idea of a dream vacation by any stretch.
   Some how we managed to make it through the 4 day cruise and back to our car. We live 3 hours from New Orleans but it took us 7 hours to get home because he was so miserable and we kept needing to stop. When we finally reached home I took Jacob straight to the emergency room. We waited hours only to get an X-ray and more laxatives. Which I never gave him. We were now 4 days in to a massive Ulcerative Colitis Flare and an emergency room doctor ignored us and sent us home.
   The next morning and the following 3 mornings after, I was in our doctors office pleading for help. Each night before was spent with Jacob screaming in pain and having absolutely no relief. He couldn't eat or drink and was making about 30 trips to the bathroom a day. This was of no urgency to my doctor who was determined it was a small case of Salmonella and he would be over it soon. By the 6th day of symptoms , Jacob had lost 10 pounds and he was laying across my lap in the doctors office. On this day, my doctor got flustered with me for being there every day. He was telling me it would run its course and the more I tried to get him to see there was more to it the more he got flustered with me. Thankfully, I had a friend who worked for my doctor and she called an urged him to at least give Jacob fluids. The next day, he did and that was all sent us home. OH he did tell me that he could put him in the hospital but it would just be 50% treating him and 50% treating me.
   On the 8th day, Jacob began bleeding and just as we noticed this our doctor called and upon hearing the news panicked and told us to rush him to the hospital. He was so weak he couldn't walk. It was the most agonizing thing to watch and to make matters worse not to have any help from those who are supposed to help you. After 2 more days in the hospital with no answers and still pursuing the Salmonella course. A new doctor came on and called in a GI who asked first off how many times he was in the bathroom each day. When he heard my answer he said, "OH it's ulcerative colitis!" .... To be continued

Welcome to Honey Pie

2011-01-25T22:12:00.000-08:00

Welcome to my blog. I am so glad you stopped by. This is actually the first of I hope many future posts. I have thought of creating a blog for quite sometime and thanks to my wonderful children I am finally making it happen. The purpose of this blog is to share ideas, recipes, and support to those dealing with the horrors of ulcerative colitis and other related intestinal illnesses. I will be posting recipes and ideas relating to the SCD diet and tips for taking the diet on hiking and camping trips and much more. We are from Southwest Louisiana so we will also be sharing ways of incorporating some cajun flare into the diet at times. What could be more fun??!!! I have been helped so much by the wonderful blogs out there and I just hope to give some of that encouragement and support back. I am not an official SCD site however we do follow and believe in absolute fanatical adherence to the diet. I hope you will stop by again. If you have any questions or suggestions to improve this baby blog I would love to hear. So drop me a note. Take care!!!