I’m not brilliant at it. I am not conventional either. I have a stack of cookery books and I don’t want to think about what I’ve spent on food magazines over the years, especially as I don’t think I have ever followed a single recipe to the letter.
When I want to or need to cook, I usually start from a different place to most conventional cooks – I think. I rarely look at a book first, select a recipe and then buy the ingredients. I usually start in the fridge, look at what needs using up, think about what I can make and then check the books to see if there’s a recipe that matches and solves my problem.
So here we go. The first chapter of the Feeding My Intolerant child book/guide. I decided to start with breakfasts, because I don’t know about you but the first thought that pops in to my head when I wake up is – what am I going to eat today? It seems to be the first thing my children think of too, as their first words to me each day tend to be ‘I’m hungry’.
When you are told by the doctor and dietician that your little one needs to go on a gluten free and dairy free diet, you instantly wonder what on earth they can eat. It doesn’t seem to leave much. One of the most difficult meals to deal with, in my opinion, is breakfast. For many of us breakfast is usually some kind of wheat or gluten based cereal or grain served or made with dairy – e.g. any breakfast cereal and milk, porridge, even toast.
Perhaps this is part of the problem. Maybe for too long we have all over eaten wheat and dairy based breakfasts and should have had more variety in our diets. Perhaps this is actually a blessing in disguise and natures way of prompting me to make healthier more varied breakfasts. My ‘intolerant child’ has no choice but to try different breakfast foods now and it turns out that it is not as daunting as you may think. I have found it quite a tasty and interesting challenge.