In My Kitchen: My Happy Boy
Serving customized cooking, consulting, and meal planning.
I love this picture showing my youngest boy’s inside joy and enjoyment of life! Hard to believe once upon a time not so long ago, he had a painful and bloated belly, face full of rashes, runny nose, and seizures on a regular basis since he was one week old.
Look at him now!! Glowing, apple of my eye, truly xox
Him …. “Momma, what’s for lunch?”
Me …. “Spinach salad with balsamic dressing, red peppers, cultured beets and sauteed liver n’ onions.”
Him …. “Yummy in my tummy Momma!”
A feast he will enjoy with the same enthusiasm in which he greets all of life around him. This child who has been restricted in what food he can eat as I aim to help his gut be stronger so that one day, he can eat more variety. For now, he seems to not be missing out. I have been attentive in feeding him well!! He is cheeky and content and will eat nearly anything put in front of him, whether a fish head, marrow bone, or liver.
From the Inside Out Nourishment
My oldest son had food restrictions too. His appeared when I started him on solid food that had been pureed. In months (due to my lack of awareness that he was sensitive, allergic to refined gluten and cornmeal). He went from a fairly chubby normal baby to a scrawny sick toddler and was eventually placed in the intensive unit for fluids and nutrition.
I learnt quickly how a child can bounce back when food sensitivities / allergens are removed, and “healing” food brought in. His transformation in health motivated me. I was a single mother, working 70-hour weeks. I woke an hour early before him to do a quick yoga routine before packing his food for day-care and later school. He ate only what I fed him and over time those foods expanded and he blossomed!
By the time my second baby was born, I was full swing into food preparation and already in full gear so to say with doing the following ….
- Steer away from refined gluten and sugar foods.
- Eat breads, etc. made with sourdough rather than baker’s yeast.
- Practice food combining.
- Eat unsalted probiotic-rich food with each meal.
- Make gelatinous meat and bone stocks for stews throughout week.
My children and I are stronger in our digestive and overall body systems now. I believe the changes implemented above had the most to do with this evolving upward rising movement. Eventually we have confidently branched out to explore eating what’s available and what we please.
Nowadays, I find most any food works fine for my youngest, except quinoa which gives him a migraine. My oldest continues to avoid refined gluten and cornmeal (his choice, he reads ingredients, grocery shops, and is currently looking for an apartment with a big kitchen mom so I can really cook he says. I smile and keep cooking, though a whole less now. You will more find me right now at my computer helping others as a nutritionist.
To this day, I do not regret spending such time in the kitchen. A trade off really, as one I had full control, the reigns I needed to influence their health in a positive long-lasting way and two, the more I cooked, the better they felt. In turn, I spent a lot less time worrying about their health and tending to ill symptoms.
Our health is our wealth.
*Best to wait to introduce bone stock if just starting out with gut healing, wait until you no longer have so much discomfort. If you introduce bone stock too early before “sealing” gut properly, then more likely react to the free glutamates in a longer cooked stock. Stick to meat stock made with meat only (no bones) or cook a meat on bone for much less time.
Schuette, K. (2012). Stock vs. Broth – Are you Confused? Retrieved online at https://www.thehealthyhomeeconomist.com/stock-vs-broth-are-you-confused/
May All Bellies Be Happy!!