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. This (and a few environmental changes e.g. eliminating chemicals used in the house) my son is happy and healthy.
Further Food Nutritionist Commentary:
By Megan Wolf MS, RD
Vegetable Plate with Hummus
½ head cauliflower
2 carrots (cut into sticks)
1 cucumber (cut into slices)
1 can chickpeas (drained)
¼ cup olive oil
1 clove garlic
lemon juice (if desired)
pinch of salt
- Cut cauliflower, carrot sticks and cucumber slices.
- Arrange around the outside of a plate.
- In a food processor, whizz together a can of chickpeas, olive oil, garlic, salt and lemon juice if using, until smooth or desired consistency. Add water as needed.
- Serve veggies and hummus together!
Per Serving: Calories: 443; Total Fat: 29g; Saturated Fat: 4g; Monounsaturated Fat: 20g; Polyunsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 418mg; Potassium: 661mg; Carbohydrate: 38g; Fiber: 11g; Sugar: 11g; Protein: 11g
Nutrition Bonus: Vit A: 207%; Vit C: 106%; Iron: 20%; Calcium: 11%
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