It is still a continued journey. Some times I have wanted to give up, some times I have questioned myself. What keeps me motivated is knowing how amazing myself and my husband feel with this way of eating and understanding the long-term health benefits. I want that for him too. We have all become a much calmer and healthier and therefore happier family and that's a major benefit. At minimum, if my now 7year old son can think clearer and sleep sounded, then that’s going to benefit his learning and development. Extra bonus is that my son hasn’t had any earaches or colds (beyond half a day of sniffles) in this past year and he doesn’t complain anymore of his regular ‘sore tummy’.
I release when he is older and has money to buy his own food etc I will need to let go and trust. So for now as a parent when I’m responsible for what goes in the trolley, what is cooked and what is served at meal times, I want to teach him what it feels likes to feed your body nourishing foods and to listen to your body when it has something to tell you. Now on the rare occasions he has a ‘sore tummy’ we have a conversation about what he has eaten over the past day. On the rare occasion he says he isn’t feeling well we have an early night and spend a relaxed day getting some sun and fresh air. He hasn’t had a doctor’s visit or medicine in a year and hasn’t needed it. Our medicine is clean food, sleep, water, and sunshine. I think the children’s Nurofen bottle has probably gone out of date in the back of the cupboard. When I think I how much of that he has had in his short life prior to Paleo I shutter.
Prior to Paleo, my son used to LOVE pancakes for breakfast. He would love to help make them and even knew the recipe off by heart.
When I stopped buying wheat flour, I tried 4 different grain-free pancakes recipes...he hated them all...he hated me for not making his 'normal' pancakes. He even broke glass in our sliding door one day in a fit of rage. So for about 4 months I didn’t even bring up the word pancake.
Then one morning he asked for them...I told him I only have my wheat-free recipe and flour and he said 'I know, I want them'.
That morning was his idea and he ate and enjoyed 6 pancakes!! (He has never eaten that many again since as they are so filling LOL) I tried really hard to act like it was just an everyday occurrence. Inside I was almost bursting with pride. It is moments like this that give me the motivation to keep going.
Next week he may hate them again. But I keep reminding myself he has always been a fussy and stubborn child around food even when we were eating wheat and 'normal' food. So it is him (or could be me, but that’s another blog) not our ‘abnormal’ food ;)
TRANSITION TIP: It helps to realise that a Paleo version of your favourite food will never taste exactly like your favourite food, especially wheat based processed foods. Your transition will be far more enjoyable if you aim to find new favourite foods and appreciate the taste of real food, rather than obsession about trying to find the perfect alternative to old favourites. That said, when it has been quite a while since you last had something and then you make a Paleo version of an old favourite it can taste amazing. I LOVED my first piece of Paleo pizza around 4 months after we had gone gluten-free. Yet I’m not sure I would have appreciated it as much had it been just one week after ‘normal’ pizza.
So what was the grain-free pancake recipe that my son finally enjoyed?
- 4 free range eggs
- 1 Tablespoon of raw honey
- 2 teaspoon vanilla extract
- 1 cup milk of choice (coconut, almond or dairy)
- ½ cup coconut flour
- 4 Tablespoons tapioca or arrowroot flour
- 1 teaspoon baking soda
Step 1: In a blender, processor or thermonix blend the eggs, honey, vanilla and ¾ of the milk until frothy.
Step 2: Add in the remaining ingredients and mix on low speed or by hand until well combined.
Tip: as the mixture sits the coconut flour will quickly start to absorb the liquid. When needed, add in the remaining ¼ cup of milk or even a bit more for desired consistency.
Step 3: Heat a non-stick pan or fry pan to medium (I’d prefer not to use non-stick surfaces anymore, but for pancakes I just can’t get them to work on any other pan – by all mean try and let me know of any good tips) Put a nob of butter on the pan and prior to each batch of pancakes.
Tip: I find that I need the heat setting slightly lower than for making traditional wheat pancakes and using spay canola oil (please don’t use this highly inflammatory oil anymore). The butter makes them taste extra delicious anyway!
Cooked pancakes can last in the fridge for up to a week and can be frozen.
A couple of the pancakes can even be used as a ‘pancake sandwich’ in lunch boxes.