Reflux and Colic Elimination Diet

So Liv has awful reflux. You can hear it all day long, and the poor thing will be perfectly happy and then hiccup and scream. After a week and a half on the prevacid, gripe water and gas drops I decided my sanity and my poor little munchkin deserved more drastic action.

Dr. Sears has a reccomended elimination diet to help determine what is causing your infants reflux/colic so you can avoid it. Instead of dropping one food at a time to determine the trigger, you drop all but a few basic foods for two weeks and then add back foods slowly. This way generally shows faster improvement since the baby gets instant relief from whatever is causing their pain.

So I'm am eating a bland diet of turkey (breast, sausage and ground lean turkey), rice, potatoes, sweet potatoes, squash and zuchinni and pears. For two weeks! I love food, I love cooking and my husband will back me up when I say I hate eating the same thing over and over. I don't even eat leftovers. So now I'm trying to find out how many ways/dishes I can prepare these limited ingredients with only salt and pepper for seasoning.

Day 1:
Breakfast-Turkey sausage and diced small red potatoes, sauteed in a skillet and seasoned with salt and pepper
Lunch- I ate the breakfast leftovers since we were having a crazy day and I didn't have time to cook.
Dinner- Red Himalayan rice and grilled turkey breast.

Day 2:
Breakfast-Turkey breast and rice
Lunch-Ground turkey sauteed with new potatoes
Dinner- Grilled Turkey breast with sauteed squash and roasted new and sweet potatoes

We're on to day 3 now. So far so good. I'm down 3 lbs and Liv slept 5 hours last night and only had minimal fussing. Here's hoping it keeps up since sleep and a happy baby will make the next 11 days much easier.

Tonight's appetizer---Gluten Free Shrimp Bruschetta

Ingredients

* 4 slices GF bread
* 10 shrimp sauteed in olive oil, butter and lemon, tail removed and chopped
* 2 Roma tomatoes, chopped
* 2 TBSP basil pesto
* Kosher salt and freshly ground black pepper

Directions

Heat the oven to 350 degrees F.

Slice the bread into 1/4-inch pieces on the diagonal. Put them onto a baking sheet and bake them, turning once, until they are golden brown on both sides, about 10 minutes.

In a bowl combine the shrimp, tomatoes, basil pesto, and salt and pepper, to taste. Put a tablespoon of the mixture onto each piece of bread and serve.

Yummy Monte Cristo Sandwiches...Gluten free to boot~

I came across this recipe from Pamela's Products past recipe competitions. It's delish!

Easy Monte Cristo Sandwiches

2 cups Pamela's Baking & Pancake Mix (same as for the gluten free doughnuts) a BIG bag is $15 but lasts a while
1/2 cup butter
2/3 cup plus 2 Tablespoon milk

2 cups shredded mozzarella cheese
12 slices gluten-free thinly sliced ham
12 slices gluten-free thinly sliced turkey
2/3 cup strawberry fruit spread
powdered sugar for sprinkling on top

Yield: 6 servings

Instructions:
Heat oven to 375º.

Lightly grease an 8-inch x 8-inch square baking dish. Mix the Pamela's Baking & Pancake Mix and the butter with a fork until the mixture resembles coarse crumbs, add the milk, and stir with a fork. Put half the mixture in the bottom of your baking pan, then sprinkle on 1 cup mozzarella, 1/2 of the thinly sliced ham, then 1/2 of the thinly sliced turkey. Spread strawberry fruit spread on top spreading to within 1/2 inch of the edge, then layer the last half of the ham, then the last half of the turkey, then sprinkle on 1 cup mozzarella. Spread the rest of the baking mix on top, and bake for 30 minutes. When nicely browned remove from the oven and sprinkle with powdered sugar. Allow to sit for 5 to 10 minutes before cutting and serving. Cut into wedges and enjoy.

I think this would make great lunches / cute tea party sandwiches if you made mini versions in a muffin tin.