Any ideas on what to feed my 13 month old toddler?

11 replies [Last post]
By ebrignole on Tue, 11-28-06, 23:56

Anyone have any ideas on what to feed my 13 month old toddler who is allergic to peanut, tree nuts, egg, milk, all legumes and wheat??? We need some help.....

Thanks,
Elena

__________________

elena

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By Peg541 on Wed, 11-29-06, 02:47

Hi my PA son is 22 years old now and we did not know about his PA till he was 5 so I am really at a loss to tell you anything here.

I know we have many members facing your challenge so stick in there and you'll get some good responses soon.

Have you gone over to FAAN [url="http://www.foodallergy.org"]www.foodallergy.org[/url]
They are a wonderful resource and will be lots of help also.

Good luck to you.

Peggy

__________________

Peggy

Son 22 Allergic to peanuts, tree nuts, tomatoes, soy, milk, oats, fish.

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By JenniferKSwan on Wed, 11-29-06, 03:16

Hello there! We are dealing with many of the same allergies and I thought I would go insane when my then, 13 mo old said no to anymore babyfood - gotta love a simple Gerber label.

For quick snacks we use:
Healthy Times Teddy Puffs ([url]http://www.healthytimes.com[/url] - Rondi is great at answering any questions you may have and I feel she is very allergy aware) I have found them at Whole Foods.

Enjoy Life cookies and "granola" bars (my son LOVES the Snickerdoodles)

Ener-G Rice bread - is a consistency reminiscent of a very dense sponge but my son loves it. Guess because he has never had any other. Expensive, BUT a loaf will last in fridge for 6mo (we never make it past a mo). The yeast free varieties are less, ummm, fragrant.

Kix

Green Pepper Goulash, Corn or rice spaghetti with meat sauce (I make his pasta seperate due to cost and personal taste issues), chicken soup with rice. We also use the Hormel All Natural lunch meats (I know there are issues with lunch meat and milk though - you may want to check). We love Mrs. Leeper's rice and corn pastas - they have fun shape for kids.

We have been slowly introducing beans so most of our variety comes from chili, black bean and lentil soup.

------------------
Mommy to Aiden (1/26/05) PA,wheat,barley,soy,egg and others yet to be discovered and Connor (7/21/06) with possible egg allergy

__________________

Mommy to Aiden (1/26/05) PA,TNA, wheat,barley,milk,egg, and pea and Connor (7/21/06) with no allergies

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By cgroth on Thu, 11-30-06, 03:09

My 22 month old has the same allergies, except for the wheat. She enjoys eating the Enjoy life bars & cookies, apples, bananas, mandarin oranges, little pieces of chicken dipped in BBQ sauce, ground beef with spagetti sauce, hamburgers or turkey burgers cut up small and with ketchup. We are doing a food challenge for soy tomorrow, and I am praying she passes! If your little one can have soy, try yogurt, soy cheese, smoothies with fruit. Hope that helps!

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By ebrignole on Mon, 12-04-06, 20:21

Thanks so much for your input. That is so helpful. I will try those things. I just happened to purchase the ener-g tapioca bread, haven't tried yet...is the rice one better? I will try the granola bars but wondering if he is too young for that...
my big question is I'm looking for a soy free, dairy free margarine? Does earth balance fit the ticket?

Elena

Quote:Originally posted by JenniferKSwan:
[b]Hello there! We are dealing with many of the same allergies and I thought I would go insane when my then, 13 mo old said no to anymore babyfood - gotta love a simple Gerber label.

For quick snacks we use:
Healthy Times Teddy Puffs ([url]http://www.healthytimes.com[/url] - Rondi is great at answering any questions you may have and I feel she is very allergy aware) I have found them at Whole Foods.

Enjoy Life cookies and "granola" bars (my son LOVES the Snickerdoodles)

Ener-G Rice bread - is a consistency reminiscent of a very dense sponge but my son loves it. Guess because he has never had any other. Expensive, BUT a loaf will last in fridge for 6mo (we never make it past a mo). The yeast free varieties are less, ummm, fragrant.

Kix

Green Pepper Goulash, Corn or rice spaghetti with meat sauce (I make his pasta seperate due to cost and personal taste issues), chicken soup with rice. We also use the Hormel All Natural lunch meats (I know there are issues with lunch meat and milk though - you may want to check). We love Mrs. Leeper's rice and corn pastas - they have fun shape for kids.

We have been slowly introducing beans so most of our variety comes from chili, black bean and lentil soup.

[/b]

__________________

elena

Groups: None
By ebrignole on Mon, 12-04-06, 20:23

Thanks for your help. I hope your daughter passes the challenge! The soy allergy makes everything much more difficult. Do you know of soy free, dairy free margarine to try?

Elena

Quote:Originally posted by cgroth:
[b]My 22 month old has the same allergies, except for the wheat. She enjoys eating the Enjoy life bars & cookies, apples, bananas, mandarin oranges, little pieces of chicken dipped in BBQ sauce, ground beef with spagetti sauce, hamburgers or turkey burgers cut up small and with ketchup. We are doing a food challenge for soy tomorrow, and I am praying she passes! If your little one can have soy, try yogurt, soy cheese, smoothies with fruit. Hope that helps![/b]

__________________

elena

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By Connor and Kara's Mom on Tue, 12-05-06, 00:35

Fleischmann's Light Margarine is soy and dairy free. It is made with corn oil. It is hard to find but I usually get it at Kroger's or Meijer stores they are here in the Mid-West. HTH

------------------
Denise, Mommy to Connor James, 7 yrs no known food allergies and Kara Faith, will be 3 yrs on 2-12-07 allergic to: Wheat, Dairy, Soy, Eggs, Peanuts, Beef, Cats and Dogs, Dust Mites

__________________

Denise, Mommy to Connor James, 7 yrs no known food allergies and Kara Faith, will be 3 yrs on 2-12-07 allergic to Wheat, Dairy, Soy, Eggs, Peanuts, Beef, Cats and Dogs, Dust Mites

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By JenniferKSwan on Tue, 12-05-06, 03:42

Quote:Originally posted by ebrignole:
[b]Thanks so much for your input. That is so helpful. I will try those things. I just happened to purchase the ener-g tapioca bread, haven't tried yet...is the rice one better? I will try the granola bars but wondering if he is too young for that...
my big question is I'm looking for a soy free, dairy free margarine? Does earth balance fit the ticket?

Elena
[/b]

Honestly? I think the rice bread is vile but my son gobbles it up like there is no tomorrow. Have only found 1 loaf of the Tapioca bread and it was moldy (I meant to tell you to look the bread over really well!). I will look again in a few days when we are getting down to the end of the loaf.

The granola bars are really soft - think Nutrigrain bars. The cookies are as well.

I'm not sure about margarine. I need to find one myself as we have outgrown the soy and now have a milk allergy. Having to change EVERYTHING around right now and not overwhelm him with soy (fear of reoccurence).

------------------
Mommy to Aiden (1/26/05) PA,TNA, wheat,barley,milk,egg, and pea and Connor (7/21/06) with no allergies

__________________

Mommy to Aiden (1/26/05) PA,TNA, wheat,barley,milk,egg, and pea and Connor (7/21/06) with no allergies

Groups: None
By Corvallis Mom on Tue, 12-05-06, 14:50

Veggie polenta was one of my daughter's favorites at that age. (She had the same allergies-- including soy).

Use polenta meal (or you CAN use coarse corn meal) 1 c to 3 c cooking liquid... I like to use water with about 2 tbs of olive oil. You can flavor it with herbs, salt, or you can use stock. The trick is to make sure that you have the water at a hard boil and stir as you add the cornmeal in a thin stream (so it won't form lumps). Then cover and let it simmer for a bit on very low heat. You can stir in finely chopped veggies at that point, as well. We are especially fond of minced sun dried tomatoes. Spoon into a shallow greased pan (olive oil again) to cool and smooth out top. When cool, you can cut it into slices and fry in a skillet. It is quite tasty.

Another favorite recipe was risotto-- 1 c pearl rice to 4 c cooking liquid (and this one is really best with some kind of stock). Start with 4 tbs olive oil in the bottom of a very heavy 3 qt stockpot, warm it to medium low heat and cook the raw rice in it until it turns a little transparent and clinks like glass beads as you stir it. (YOU WILL NEED TO STIR CONSTANTLY) Add cooking liquid a ladlefull at a time and keep stirring. When the liquid has mostly been absorbed and the rice seems clumpy as you stir, add more cooking liquid. Repeat. This should take about twenty minutes, but the results---- ohhh. So worth it. You can also add things like pumpkin or sweet potato to make it "fancy." Nobody will EVER believe that this one is dairy free. My daughter still loves risotto made with a hint of lavender and lemon.

Quinoa pilaf-- wash 1 c quinoa with 1 c apple vinegar. (Let it sit at least 10 min.) Pour off most of the vinegar (but not all) and place in small stockpot with 2 c cooking liquid (water, stock, whatever) and 1 tbs olive oil. Add as much as 1 c finely chopped veggies (carrots, zucchini, onion- but no tomato). Cook covered on med low heat, like rice. Add a splash of cider or balsamic vinegar during the last few minutes of cooking.

This is so good that we actually like to mix it with ground pork and use it to stuff bell peppers. The quinoa is also extremely high in protein relative to most other grains. It is a tremendous boon to anyone who has a legume allergy, but acid cooking/washing is a real necessity, as it has a VERY bitter saponin coating on the grains. It will taste soapy if you don't.

Amaranth is another grain worth exploring.

Neither is related in any way to wheat. Avoid "spelt" and "Kamut" however, as these are simply marketing names for WHEAT.

[img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

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By ebrignole on Tue, 12-05-06, 17:49

Those are great recipe ideas! Thank you so much!!! That is exactly what I was looking for! I will try each of those recipes on Luke. What brand of chicken or vegetable stock do you usually buy that is safe?

Elena

posted by Corvallis Mom:
[b]Veggie polenta was one of my daughter's favorites at that age. (She had the same allergies-- including soy).

Use polenta meal (or you CAN use coarse corn meal) 1 c to 3 c cooking liquid... I like to use water with about 2 tbs of olive oil. You can flavor it with herbs, salt, or you can use stock. The trick is to make sure that you have the water at a hard boil and stir as you add the cornmeal in a thin stream (so it won't form lumps). Then cover and let it simmer for a bit on very low heat. You can stir in finely chopped veggies at that point, as well. We are especially fond of minced sun dried tomatoes. Spoon into a shallow greased pan (olive oil again) to cool and smooth out top. When cool, you can cut it into slices and fry in a skillet. It is quite tasty.

Another favorite recipe was risotto-- 1 c pearl rice to 4 c cooking liquid (and this one is really best with some kind of stock). Start with 4 tbs olive oil in the bottom of a very heavy 3 qt stockpot, warm it to medium low heat and cook the raw rice in it until it turns a little transparent and clinks like glass beads as you stir it. (YOU WILL NEED TO STIR CONSTANTLY) Add cooking liquid a ladlefull at a time and keep stirring. When the liquid has mostly been absorbed and the rice seems clumpy as you stir, add more cooking liquid. Repeat. This should take about twenty minutes, but the results---- ohhh. So worth it. You can also add things like pumpkin or sweet potato to make it "fancy." Nobody will EVER believe that this one is dairy free. My daughter still loves risotto made with a hint of lavender and lemon.

Quinoa pilaf-- wash 1 c quinoa with 1 c apple vinegar. (Let it sit at least 10 min.) Pour off most of the vinegar (but not all) and place in small stockpot with 2 c cooking liquid (water, stock, whatever) and 1 tbs olive oil. Add as much as 1 c finely chopped veggies (carrots, zucchini, onion- but no tomato). Cook covered on med low heat, like rice. Add a splash of cider or balsamic vinegar during the last few minutes of cooking.

This is so good that we actually like to mix it with ground pork and use it to stuff bell peppers. The quinoa is also extremely high in protein relative to most other grains. It is a tremendous boon to anyone who has a legume allergy, but acid cooking/washing is a real necessity, as it has a VERY bitter saponin coating on the grains. It will taste soapy if you don't.

Amaranth is another grain worth exploring.

Neither is related in any way to wheat. Avoid "spelt" and "Kamut" however, as these are simply marketing names for WHEAT.

[img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

[/b][/quote]

__________________

elena

Groups: None
By Corvallis Mom on Tue, 12-05-06, 18:52

Glad to help. I remember how horrible those days were.... [i]all too well.[/i]

We make our own stock... though in a pinch, I have used Imagine chicken stock or even Knorr boullion cubes. (But not often, as DH is soy allergic.) Sometimes I use something called "Better than Boullion" but I have not called about it and haven't scrutinized the label for soy or wheat ingred.

Mostly, we use vegetable stock, which is just veggie trimmings bundled together and simmered with water. Cooking water from frozen vegetables will also work.
Stock freezes well, however. You just need a big freezer. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img] Comes with the territory, though-- food allergies, I mean.

FYI, we've used "Ancient Harvest" quinoa for many years. Last time I checked, that was all they handled.

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By on Wed, 02-07-07, 14:23

i know this isn't a FRESH topic, but am new to the group and am reading all i can to find out what my 12 mo. old DS can and can't eat...he has wheat,egg,peanut,milk,soy,rye allergies(and probably MORE undetected):O)

i was told that most ALL oats are processed in a facility that wheat is also processed, so not sure to trust ANY oats or not...he HAS broke out on the face from eating gerber's baby oatmeal cereal...i thought it was from the soy-lethicin? but after hearing about the oats and how they're processed on wheat lines, maybe it was the oats?

i've seen SEVERAL mothers stating they feed their wheat allergic child Kix cereals...I understand they are NOT processed where wheat is, but they do contain whole grain oats...

i DO currently give my son Kix, but have been unable to pinpoint if he has a slight reaction to them or not, since he reacts usually with just reddening under his nose, and he seems to ALWAYS have a red spot there, and just chewing on toys makes that red spot worse..:O(

anyone else have any thoughts about Kix cereal? any other suggestions for cereals he can munch on that wouldn't have wheat cross-contamination?

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