My son Johnny has been diagnosed with severe spectrum egg and dairy allergies, in addition to his serious eczema. I used to be that Mum who was stopped in the street by strangers every time we went out. They would notice his skin condition, then gasp and say, “Oh my goodness, what is wrong with your baby!?” I used to be that Mum who was at the GP’s office every week loading up on steroid creams. That Mum who would wake up at 2am every single morning to bathe my son and wet wrap him to help him sleep. Now, I am that Mum who sometimes even forgets her son has allergies/eczema. Through complimenting all we have learned through the doctors, We have developed a gut health-focused diet in order to complement strategies we have learned through years of doctors’ visits. Thanks to this major lifestyle overhaul, along with a few environmental changes (e.g. eliminating chemicals used in the house), my son is finally both happy and healthy! Take a look at my diet guide for managing my son’s allergies and eczema through food.
Further Food Nutritionist Commentary:
By Megan Wolf MS, RD
Lamb Steaks and Seasonal Vegetables
1 lamb steak
½ acorn squash or pumpkin
2 garlic cloves
1 cup kale
¼ cup sunflower seeds
- Chop pumpkin, carrots, beet, and garlic into 1 inch cubes or slices.
- Roast vegetables at 400 F, for 20-30 minutes or until golden.
- Meanwhile, cook lamb in a medium pan on medium high heat until desired tenderness.
- Serve lamb over roasted vegetables, with a side salad of fresh kale and sunflower seeds.
Per Serving: Calories: 407; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 66mg; Potassium: 1328mg; Carbohydrate: 43g; Fiber: 13g; Sugar: 5g; Protein: 41g
Nutrition Bonus: Vit A: 289%; Vit C: 114%; Calcium: 17%; Iron: 15%
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