Grocery List for next week

1/5/11

First things first, Eli’s doctor’s appointment.  He weighed 21 lbs 6 oz!  I didn’t write down the length but he did get taller too.  Every time now he’s sneaking closer to the 5^th percentile line and we’ll all be really happy if at his 2 year old check-up he gets there!  Dr. Downs is happy with his progress and since we are all tired of fighting with the allergy doctor’s nurses and insurance company for now we’re putting the supplement on the backburner.  This supplement was supposed to add calories, proteins and nutrients to his diet.  Insurance denied the claim the first time saying there wasn’t enough proof he was allergic to soy, so we wanted the allergist’s office to write a letter to say he’s allergic to soy.  Apparently his nurse wasn’t listening to Sherry from Dr. Down’s office on what she was asking for and got her pantyhose in a bunch, then called Lyle to chew him out too.  I think I got it straightened out but I’d still rather just not deal with it since Eli has been eating better about the last month or so. 

Back to food. 

After having a nice breakfast for dinner, which Eli didn’t have the eggs with his, I’m preparing for next week’s menus.  I got a phone call today from Sarah, Eli’s speech therapist, with an idea one of her other families use. They are of India and have a totally different menu but many things are things Eli could eat.  She got a simple (but takes a long time) recipe for a pancake with veggies made of rice.  So sometime this week I’ll make that up and see, it might be a good snack for him and a good way to get a few extra veggies in.

I also want to make some Eli friendly biscuits that we all might like…  So from The Whole Foods Allergy Cookbook from Cybele Pascal I’m going to try “Basic Biscuits” made with 1 cup oat flour, 1 cup barley flour, 5 tsp double acting baking powder, 1 tsp salt, 5 TBSP vegetable shortening, 2/3 cup oat milk or rice milk.   I’m not sure if I’ll be able to find vegetable shortening not with soy….if not this might get skipped till I can make it to Fort Wayne or Cincinnati for special grocery shopping.

For dinner one night, I’ll also try “Black Bean and Spinach Burritos” since the dietician wants us to try more beans for extra proteins.  It has 2 Tbsp olive oil, 1 cup diced onion, 2 large garlic cloves, 2 tsp. cumin, 1 tsp. chili powder, ½ tsp. oregano, 4 cups tightly packed chopped spinach (baby or regular), 2 15 oz can black beans not drained, juice of 1 lime, ¼ tsp salt, ¼ cup water, 6-8 large brown rice tortillas, ¼ cup chopped cilantro, 2 ripe avocados, mashed, and salsa.  Tortillas have been a trick to find locally too…so he might eat his burrito with no burrito shell!  LoL. 

The last is actually two in one- “Creamy Avocado Chicken Salad” which contains “Creamy Avocado Dressing” in it.  The dressing is: 1 clove garlic, 2 tsp honey, 2 Tbsp. chopped cilantro or fresh basil, 1 ripe avocado, ¾ cup enriched rice milk, 3 Tbsp lime juice, 2 Tbsp cider vinegar, ¼ tsp salt, and pepper to taste.  This author uses this dressing to replace creamy dressings that are mayo based.  The chicken salad has: 1 cup cooked chicken, 1 Tbsp finely minced onion, one stalk celery chopped, 2 tsp Dijon mustard, 5 Tbsp Creamy Avocado Dressing, and salt and pepper to taste.  If the biscuits turn out good Eli can make a little biscuit with chicken salad!  Or we can serve on lettuce that he’ll have fun playing with!  He doesn’t have enough teeth to appreciate lettuce yet!

Well…hope I have happy shopping this week and can find everything!  J