Day 4

Jeannette ate the brown rice cereal again for breakfast.  Again, she had it plain.  For lunch I packed her a soy nut butter sandwich with the bread I had found yesterday, along with some strawberries and chocolate coconut milk.  She had popcorn and the homemade crackers for her snacks.  When the kids got home from school I found an uneaten sandwich in her lunch box, which means all she had was strawberries and chocolate milk for lunch.  When I unpacked her backpack, the popcorn was gone, but the crackers were still there.  When I asked her about the crackers she said that she didn't like them.  Her water bottle was also full.  I had to explain to her how important it is for her to drink plenty of water. It will help with her constipation and fill her up.  She just nodded and said okay.  I ended up throwing away the crackers.  There was no love lost there.  They were smelling up my pantry anyway.

For her snack I mixed her capsules into the skinny water so she'd be able to get them down.  I put in the Ambrotose and the Vitamin B.  They didn't dissolve very well and it left the drink grainy.  I kept mixing and stirring and they wouldn't dissolve.  After a few sips, she kept having to swirl it around.  She did finally get it all down.  Of course, she shouldn't have had the skinny water because it has sucralose and potassium aspartate in it.  Again, I'm still running into barriers trying to get all these supplements into her.  Some dissolve, some don't, some have a horrible smell to them and some you can't take with food.

Tonight for dinner we made pizza.  I used the Chebe pizza 'bread' mix for the crust with soy milk.  We put the homemade marinara sauce on it and then topped it with organic Italian cheese with a combination of regular cheese.   The marinara sauce had a sweetness to it and the dough didn't taste yeast/gluten/dairy free at all.  The only thing I would change is to bake the dough first for a few minutes to get it started.  It came out too doughy when we baked it, so the cheese all melted, but the crust wasn't done.  She also had raspberries and her yogurt with the probiotic.  Again, I know she shouldn't be eating the raspberries and yogurt, but I'd rather her have something healthy in her system than nothing at all.  Even though raspberries are not allowed in phase 1, I know they are good for her.  The yogurt on the other hand is another issue.

All-in-all it was pretty tasty.  Jeannette said that she like the pizza.  My son said he didn't like it, but he ended up eating two pieces of it.  I also had Jeannette help make the pizza.  I read somewhere that if you engage your kids in the cooking process, they are more apt to eat the food that they helped prepare.  I'm going to keep encouraging her to cook with me, so we'll see if that makes a difference or not.

Marinara Sauce
1 Can organic low sodium tomato sauce
1 can organic low sodium crushed or dice tomatoes
1 T organic tomato past
1/2 C butternut squash puree (optional, but adds sweetness-plus a way to get a veggie in the diet)
1/2 white onion
1 T dice garlic
1/4 C McCormick Italian spices
1/2 C Xylitol sweetener
1/8 t salt
1/8 t black pepper
crushed pepper flakes to taste (optional)
1 T Olive Oil

In a sauce pan, heat the olive oil and onion.  Cook until transparent but not browned.  When the onion is almost done, add the garlic and continue to saute. Add the tomato sauce, crushed or diced tomatoes, tomato past, butternut squash puree, Italian spices, xylitol, oregano, salt, black pepper and pepper flakes. Lower heat, and wait for it to simmer.  Once it simmers, it's ready to eat!  Serve with spaghetti squash, meat or as a dipping sauce.  Leftover sauce can be refrigerated for up to 5 days, or frozen for longer.