This post is coming in under the wire in Persph-O-Land because instead of writing this afternoon, I was overhauling my pantry and reframing my life. This morning started with a consultation about my child’s newly diagnosed food sensitivities, and ended with me grinding Rice Chex in the food processor.
Let me back up. For several months, we knew something wasn’t quite right. Her digestion wasn’t functioning as it should, and no amount of traditional medication was correcting the problem for more than a day or two. After some investigating, and testing for 96 foods, a blood test revealed that she’s sensitive to nineteen different foods.
Getting news like this on a Monday morning is a bit mind-blowing. The last thing any parent wants to do is unknowingly harm her child. By being sensitive to so many foods, and ingesting many of them on a daily basis (peanuts! pineapple! gluten!), the theory is that her gut is in agony and manifesting this with digestion issues.
The good news? It’s a food sensitivity that has a GI reaction, not an allergy that can lead to anaphylaxis.
The tricky part? The list is long, she is young, and she is not an adventurous eater. Our doc is recommending the entire house go gluten free, so it’s really going to change the entire family’s diet. She said to start slow, and as things are used up, adjust what we cook and eat to get in line with how our daughter needs to eat.
Which is why I started small tonight by making chicken nuggets out of boneless chicken tenders and Rice Chex.
Here I present to you my first gluten-free, soy-free, dairy-free, garlic-free, codfish-free kid-friendly recipe:
Rice Chex Chicken Tenders
A few tablespoons of olive oil
1 lb boneless, skinless chicken (breasts or tenders) cut into bite sized pieces
Several cups of Rice Chex cereal
1 egg (maybe 2)
1. Preheat an electric skillet to 350 degrees. Add a bit of olive oil.
2. Whisk egg in a small bowl wide enough for dipping raw chicken into.
3. Grind Rice Chex in a food processor or blender until ground, pour into a wide, shallow bowl.
4. Dip chicken pieces into egg mixture, and then into Rice Chex.
5. Fry in skillet until golden brown.
I imagine I can bread them, and then freeze them on a baking sheet and then use them another time.
*I* really liked them. Mr. Sally J liked them. The girl child ate them. The boy child wouldn’t touch them with a ten foot pole, but mostly he eats applesauce & french fries, so I don’t take his opinion seriously.
Raise your hand if you have a food sensitivity or allergy, and tell me your favorite replacement food!